Wow a vegan lasagna that tastes as good, if not better than the meat-laden version? Yep. Before anyone says anything, my version of lasagna is typically different than what most Americans would see as lasagna. That is, lasagna made with layers of ricotta and other stuff. My lasagna is more typical of the British style made lasagna, that is red sauce layered with lasagna sheets (noodles) and then topped with a white sauce and cheese (for the dairy eaters).
This lasagna was so good, I had two of the pieces shown. Continue reading
This soup will warm the cockles of your heart. It’s hearty, nutritious, packed full of flavor and ideal for a cold winter’s night. Best of all, is that it’s vegan, that’s right folks, a plant-based soup that is hearty. For meat eaters, you really don’t miss the meat here. It’s another great way of getting more leafy greens and other veg into your diet.
You can use any variety or combination of beans you wish. My favorite combination is black beans and kidney beans. Next time, Continue reading
This version of bolognese sauce will probably make a lot of people weep. Why? It’s vegan. The resulting meatless sauce was served with gluten-free pasta (and not spaghetti). Are you rolling around crying yet? To the readers that I haven’t lost in the last few sentences, I guess you’re really interested in this meatless bolognese sauce. Continue reading
I admit that this isn’t a pretty picture, but I find taking a photo of a bowl of chili always challenging, so go with me here. This chili is packed full of protein and is highly nutritious. It’s made with tofu instead of beef, and when you season it correctly, you won’t miss the meat. The sauce spicy, lightly sweet, and just plain delicious. I enjoyed it on a warm day, don’t ask me why I wanted to make chili and cornbread on a day when it was 26 C (78 F) outside… it was just on my menu for the week. Continue reading
The health buzz about kale has been going on like f-o-r-e-v-e-r. Thankfully, I actually do like kale, and this salad is no exception. You know how kale leaves are normally quite tough and almost inedible? Well, something miraculous happens when you massage the leaves with lemon juice. The leaves transform into wonderful leaves of tenderness. Throw in the toasted pine nuts, ripe avocado, vine-ripened tomatoes, red onion and olives and you’ve got a winner. Continue reading
Everybody should eat more probiotic food… period. Kimchi is one of those foods where you can sneak probiotics into your diet without noticing it, well, ok, you will notice it if you don’t like kimchi. I guess it is definitely an acquired taste, and to be honest with you, I’m not sure if I have that acquired taste. I like the kimchi when it’s not fully ripe, that is when it’s not fully fermented, which kind of defeats the object Continue reading
Sprouted beans and brown rice dolmades anyone? Me, me, me!
I’ve never had vegetarian dolmades before. In fact, the only reason I thought about them was because I was reminiscing of the things I used to have whilst still eating meat. These delicious morsels was one of them. I pondered if it would work with the dried sprouted beans I have, and guess what? It works perfectly!
There are loads of recipes out there for beans/lentil and/or vegetarian dolmades, but some are so complicated. Instead of using any of these, I used my meat recipe Continue reading
This dish is nutritious, quick and simple to make, and absolutely delicious. It is gluten-free, meat-free and would be vegan if I hadn’t have grated a mountain of cheese on top. Before you turn away in disgust, please read on… that includes you meat eaters out there.
When I chose not to eat meat, it was a conscious choice. When people hear that I am gluten free and no longer eating meat, they show me a face of sympathy, apologize and say how hard it must be for me. This makes me laugh, because it’s not hard, and I enjoy food now, more so than ever. Trying to explain this to these people is a lost cause, so I just don’t.
I used to love making this dish with minced (ground) beef, and now it has been adapted to be made with tofu. The crumbled tofu acts like Continue reading
I would never have thought that seasoned coconut could taste like bacon! Well, it’s true folks! The end product of this recipe really does taste like bacon. For the convenience of this entry, I will abbreviate Coconut “Bacon” as CB.
For people who no longer eat meat and are craving the salty and smoky flavor of bacon, this is the recipe for you. For people who no longer eat meat and are craving the crispness of bacon, this is the recipe for you. Heck, for people who do eat meat and crave the salty/smoky flavor and crispness of bacon, but want to cut down on saturated fat from animals, this is the Continue reading
For the last couple of months or so, I have not eaten meat. That’s is, I no longer participate in eating mammalian flesh. I do still eat seafood, eggs and specific dairy. I guess that I am a pescetarian to people who likes labels. Since this dietary change, I’ve worried about my protein intake, not that I ever ate that much meat before. My usual portion of meat was around 125-150 g (4.3-5.25 oz) for dinner.
Tofu is a great source of protein and fiber. I know many people don’t really like soy, but I do, but always make sure that it’s organic (and non-GMO). To make this delicious dessert only takes 2-3 main ingredients: silken tofu, dark (bittersweet or semisweet) chocolate and a sweetener. To make it fancier, you could add vanilla, mint, coffee extracts or orange zest. Continue reading
Normally, I’m not a gravy kind of gal. However, on occasion, I do like a splat with my mashed potatoes. I’ve been gluten-free since mid February, I was thinking of different ways to make a gluten-free gravy. Thankfully, I didn’t have to think too hard. Shauna has a wonderful recipe on her blog, and the resulting gravy is perfect. It’s rich, smooth and darn delicious. The color of the gravy is a lot paler than I would have liked, and that was after I tried to darken it with a little wheat-free, sweet soy sauce.
Base line: if you would like to have a gravy, which is gluten-free, and don’t really care if it’s a little anemic in color, then this is your recipe! The gravy can also be adapted to be vegetarian, by simply using a good vegetable stock.
Winter is slowly creeping up on us. The long, cold, dark and wet nights are drawing closer. I think it’s time to make a hearty soup that is wholesome, delicious and vegetarian. This warming soup will be welcomed by anybody and everybody. It’s thick, creamy, lightly spiced and truly scrumptious. It’s best served with crusty bread.
Calling this soup a pumpkin soup is a little cheeky, because I used a winter squash. But I won’t Continue reading