I have been without nightshades for over a year now, and the only thing I miss are chili peppers. Can you believe that? I particularly miss spicy foods, especially curries.
I know that curries don’t have to be spicy, so I created a coconut curry without chili peppers. This soup is made with onion, garlic, ginger, turmeric, lemongrass, coconut, rice noodles and kabocha squash. I added two boiled eggs, Continue reading
I tried the hard taco shells many moons ago, and I really didn’t like them. I’m more of a soft tortilla gal, and since I find the gluten-free tortillas so unpalatable, I use more natural wrappers, such as collard greens, lettuce, or in this case, roasted seaweed. Yes, nori sheets… wonderful and versatile! Continue reading
Since the original coconut bacon recipe was so good, I wanted to create a soy-free variety. This recipe uses fish sauce, so unfortunately it’s no longer vegan.
I was a little concerned that the fish sauce would turn this snack fishy, but I didn’t even detect any fishiness (this may differ depending on the fish sauce used). Continue reading
Last Christmas, we went out for lunch at work. A few of us ordered a coconut curry kabocha squash soup. It was orange and really thick, just like pureed kabocha squash. Everyone mentioned how delicious it was, and this is what got me to create this nourishing soup.
We often make a Thai style coconut curry with kabocha squash, Continue reading
I’m actually not a fan of the term “superfood”, but this salad was inspired by a visit to Love Dog Café on Lopez Island (now, sadly closed) and that’s what they called it. I searched high and low for a gluten-free place to eat at, just in case we wanted to stop for dinner. We sure did need nourishment after cycling around Lopez all afternoon. I’m glad we found this place, the dinner was really good! Continue reading
These wraps are simple, fresh, light, healthy and extremely delicious. I made them for my birthday lunch. I was not disappointed! Since then, I’ve made them numerous times for dinner. I devour them. The nori sheets make a great alternative to flour tortilla wraps, minus the gluten and carbs.
I make my own hummus for these wraps, and why not? I think I’ve only purchased store-bought hummus once and that was when I was on a road trip and wanted something to eat with my vegetables. It wasn’t great. Homemade is best! My favorite hummus is not the traditional chickpea (garbanzo beans) with tahini variety, but a black bean hummus without the tahini (great for people with a sesame seed allergy/sensitivity). Continue reading
This is one of those recipes that I bookmarked ages ago, but didn’t get around to making it until [insert date/special occasion]. I am assuming that we’ve all done it, bookmark something that looks incredibly awesome, forget about it, then revisit it many times before making it. We then kick ourselves because we should have made it earlier… much much earlier! Yes, this soup is one of them. I am obsessed with this soup. It’s dairy-free, vegan and packed of protein, flavor and nutrition. It’s thick, rich, satisfying, creamy, spicy, warming and you would never guess it is vegan. It might even be better than dhal, if possible! Continue reading
Doesn’t this salad just look yummy? Dinosaur kale massaged with lemon/olive oil, tossed with red peppers, red onions, Roma tomatoes, herbs, roasted garlic flakes, salt, pepper and a sprinkling of toasted sesame seeds. That’s it.
I won’t go into the depths of why kale is good for you, because I’m sure you already know how awesome this leafy green vegetable is. Continue reading
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