Archive for 2010|Yearly archive page

Quinoa Coconut Lentil Curry

In Main Courses, vegan on April 16, 2010 at 8:47 pm

Indian food is one of my favourite types of cuisines, and although I never re-create it as good as my favourite Indian restaurants, it’s usually pretty tasty!  I had some lentils to use up, and have become quite hooked on quinoa after going this is what resulted!


extra virgin olive oil

1 small onion

2 cloves garlic

1 potato, peeled and chopped into small cubes

1/2 cup cooked quinoa

3/4 cup baby peas

2 handfuls baby spinach

3/4 cup lentils, cooked

1/2 cup regular coconut milk

1 tsp Madras curry powder (contains a blend of turmeric, coriander, cumin, etc..)

1/2 tsp cinnamon

1/4 tsp salt, pepper

Saute chopped onions and garlic in EVOO on med. heat until onions are translucent.  Add in cubed potatoes – cook for 4 minutes or so.  Add in spices, lentils, coconut milk, peas and simmer for 25 minutes.  After 20 minutes, mix in spinach until wilted.  Season with salt and pepper and serve over cooked quinoa. Enjoy!


Whipped Sweet Potato & Peanut Butter Puree

In Sides, vegan on April 13, 2010 at 10:05 am

Side dishes….I’m not a huge fan of the standard green bean casserole, or a weak mashed potato.  So, I’m always looking for great vegetable side dishes to try out.  I love sweet potatoes and I love peanut butter, so I searched online for a recipe that combined the two.  To my dismay, there were none..other than sweet potato stews.  But I wanted the creaminess of the sweet potato and the richness of the peanut butter together.  In sweet harmony.  So, I whipped up this little number and boy is it rich – and great!

This is the sweet potato that I used – I had to take a photo 🙂


1 sweet potato

2 tbsp milk (I used rice milk)

2 tbsp organic creamy peanut butter (crunchy doesn’t work here)

1/4-1/2 tsp sea salt

pinch of brown sugar

Pierce and roast sweet potato for 1 hour at 400F.  Peel off the skin of the sweet potato, and mash in bowl.  Add in the milk, peanut butter and salt.  Put ingredients into food processor, and process until smooth.  Taste, and add in brown sugar if you so desire.  Enjoy! 🙂

Green Monsters = Deliciousness

In Smoothies, vegan on April 13, 2010 at 9:52 am

I am so addicted to “green monsters” as they are called around the blog world!  I originally saw them on Oh She Glows blog which I read every day, and was a tad bit scared to try them.  They were so green!  But then I dug in and wow, there’s now no turning back.

So what’s in my green monster?


a few handfuls of organic baby spinach

3/4 cup rice milk (my favourite kind is the brown basmati!)

3 ice cubes

1 frozen, very ripe banana

That’s it!  It has the best flavour and it’s chock full of nutrients.  Angela also recommends steaming the spinach before you blend it up, to get the most nutrition from it.  I have yet to do it because I’m a little scared of steamed spinach..but I may eventually 🙂

Mango Fig & Avocado Salad

In Main Courses, Salads, vegan on April 9, 2010 at 1:15 am

It has been a busy last week of school, and I haven’t had much “creative” time to ponder up new recipes.  Nonetheless, here’s a yummy salad I enjoyed for lunch today..


2 cups organic baby spring mix

1/2 mango, quartered

1/2 avocado, quartered

3 kalamata dried figs, halved (yummm!!)

poppy seeds

sunflower seeds

1-2 tbsp maple fig dressing

Assemble and enjoy! 🙂

Strawberry and Roasted Chickpea Salad

In Main Courses, Salads on April 5, 2010 at 8:14 am

Tons of strawberries in the grocery store these days..after a lovely brunch with a friend this morning, I used the leftover strawberries in a refreshing salad..


2 cups spring mix

1/3 cup halved strawberries

2 tbsp yogurt dressing: plain yogurt, strawberry preserves, honey, dash of white balsamic vinegar, tsp of oil

roasted chickpeas (toss chickpeas with tamari and honey at 400 for 20 minutes, stirring halfway through)

Toss together and enjoy!

Perfect White Bean Dip

In Main Courses, Snacks, vegan on April 4, 2010 at 8:26 am

This dip is incredibly simple and so tasty.  Smooth, creamy texture that goes great with veggies, chips, pitas, etc!  Can you believe it has a total of 4 ingredients!?


1 1/4 cups cooked small white beans (I used navy beans)

1 1/2 cups vegetable stock

2 cloves garlic

1/4 tsp salt

Combine beans, stock, garlic, and salt in small pot.  Simmer covered on stove for 40 minutes.  Remove from stove, let sit with cover on while you prep the rest of your ingredients


-peppers, carrots, “Food Should Taste Good” gluten-free chips (I had Sweet Potato flavour!), homemade pita bread, kale chips..

In the next photo, you can see the kale chips..


2 tsp extra virgin olive oil

3-4 stalks of kale

1 tbsp lg flake nutritional yeast

dash of sea salt

Tear off kale leaves from stalks.  Arrange on baking sheet and spray with extra virgin olive oil (I use a “Mighty Mist” sprayer that I can refill vs. the aerosol can sprays).  Sprinkle nutritional yeast and salt on kale.  Bake at 400F for 1o-15 minutes depending on how crispy you want your kale. Enjoy!

Brown Basmati Rice with Assorted Veggies & Sauteed Tofu

In Main Courses, vegan on April 1, 2010 at 8:41 pm

I debated posting my stirfry, because I thought – how basic is a stirfry, that won’t make for a very interesting post.  But, I think that everyone throws different things in them, and when I see posts on stirfries, it  always gives me a new idea for my next stirfry!  When I was younger, my Mom used to skip the rice, and make a stirfry with assorted vegetables and potatoes in a pineapple sauce.  It was tres yummy.  For this stirfry, I cooked the brown basmati rice  earlier in the day, and then sauteed the tofu and veg right before dinner.


1/2 cup brown basmati rice (cooked)

baby brussel sprouts




1/2 cup extra-firm tofu, sauteed at med-high heat for 10-15 mins in EVOO

a good teriyaki sauce – I would normally make it but I was in a rush! I really like California Naturals Teriyaki.

Optional: nutritional yeast for sprinkling on top

Saute the tofu in one skillet.  In a separate frying pan, saute vegetables that take the longest first – in this case, the carrots and cauliflower.  Add in broccoli and baby brussels at the end.  Add tofu to vegetables, stir in the teriyaki sauce.  Serve, and sprinkle nutritional yeast on top.

White Bean and Tuna Salad

In Main Courses, Salads on March 30, 2010 at 11:21 am

I know I need to eat more fish, for all of the good things that fish contain..and today I had a craving for tuna.  I knew I wanted to pair it with white beans, but what to use to bind them together…hummus, of course!  Homemade hummus is one of my favourite foods..and it made this simple salad so yummy!  I paired this with a spinach-orange salad (dressed with a raspberry balsamic reduction) and gluten-free multigrain flatbread!  Yum yum 🙂

Ingredients (for one)

1 small can flaked tuna

1/4 cup white beans

1 tbsp homemade chickpea hummus

2 tsp dried parsley

pinch of sea salt

Toss all ingredients together.  Enjoy!

PS. Did you know that parsley is an excellent source of Vitamin K, Vitamin C, and Vitamin A?  I try to incorporate it into foods, especially soups.  Dried parsley doesn’t have a ton of flavour but it often makes the dish more aesthetically pleasing!

GF Vegan Oatmeal Chocolate Chip Cookies

In Desserts, vegan on March 28, 2010 at 8:50 pm

The things that make these cookies especially yummy are the Lindt 70% chocolate chunks instead of chocolate chips & a fantastic gluten free all purpose blend (brown rice flour, potato starch, and tapioca starch)!

I realized I adapted the recipe enough that I can post it – the recipe was adapted from Allergen Free Cuisine.


1 1/4 cup gluten-free all purpose blend (brown rice, tapioca starch, potato starch)

1/2 tsp xanthan gum

1/2 tsp sea salt

1/2 tsp baking soda

Mix together dry ingredients.

Next, take…

1/4 cup white sugar

1/4 cup brown sugar

1/4 cup Earth Balance butter

1/4 cup canola oil

And blend together! Add to this the dry ingredients gradually.  Finally, add in:

1 cup quick cooking oats

1/2 cup broken up 70% Lindt chocolate

1/4 cup sultana raisins

Bake at 350F for 12  minutes.  Enjoy!

Have a great Sunday! 🙂

Roasted Root Vegetable Soup & Crudite Plate

In Soups, vegan on March 28, 2010 at 8:32 pm

I am a big fan of root vegetables – and got this idea for a soup from A Year From Oak Cottage. The recipe is so easy to make: simply roast the vegetables, add them to some stock, puree and season how you would like, and voila!


1/2 butternut squash, peeled and cut into small chunks

1 small sweet potato, peeled and cut into small chunks

2 parsnips, peeled and cut into small chunks

2 large carrots, peeled and cut into small chunks

1.5 cups hot stock

salt and pepper

olive oil


Toss with olive oil and salt.  Roast the veg at 425F for 45 minutes.

Remove from oven, and add to pot of hot stock.  Mix with stock – I left it on the stove simmering approx. 10 mins.

Using an immersion blender, blend soup to your desired consistency.  I then added a dash of cinnamon and stevia to sweeten it a little bit.  Yum!

Crudite Plate

I made a crudite plate to go along with my soup.  The picture turned out nicely so I thought I’d post!

The plate has homemade hummus, carrots, and homemade gluten free Irish Soda Bread (recipe from Allergen Free Cuisine!)