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!
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
So there’s this new rage about sprouted beans/lentils and grains being beneficial for you. To be honest, I don’t particularly care for that. I saw a huge packet of organic dried sprouted bean mix in Costco and it said they only take 5 minutes to cook, I had to try them. The pack actually lied; here is no way in hell it takes only 5 minutes to cook. You need to put the bean mix into a pan Continue reading
After the success of my vegan and gluten-free coconut macaroons, I knew that I had to adapt the recipe to make bite-sized portions of the wonderful goodness. Instead of drizzling these coconut babies with chocolate, I simply enrobed them fully in dark chocolate. The results are fantastic – you are greeted with a wonderful crack of dark chocolates on biting into these delicious lovelies; once inside you will experience a lightly sweet, succulent and moist coconut interior, which is not too dissimilar to Bounty bars. Continue reading
Something has happened to me in the last few years… I love chickpeas (garbanzo beans)! I really look forward to eating them, but it doesn’t just stop there, I also enjoy all other bean varieties. Beans are pretty new in my diet, and I only started eating them in the last ten years or so. The closest beany thing I ate during my childhood was black-eyed beans (peas) in Chinese soups, or baked beans at school.
I usually plan at least two meatless dinners a week, allowing beans to take the center stage Continue reading