Brussel sprouts are such an easy side dish to bring to any family dinner, and when you make them right – they are SO flavourful and delicious!
The trick to creating a deliciously vegan & EASY charcuterie board is knowing the vegan meat/cheese world – and knowing what you like. I am obsessed with Daiya’s smoked gouda cheese. It does not have that nasty Daiya taste – it slices easy, looks pretty and doesn’t have any over-powering flavours. I also love Field Roast’s smoked apple sage sausage. These two products are almost always the stars of my vegan charcuterie boards. (For my local friends – I always buy the smoked gouda at Save On Foods and the sausages at Save On Foods or The Real Canadian Superstore).
Growing up, I loved cheese. I ate it all the time. But when I went vegan and found out about how cruel the dairy industry was, I stopped craving cheese altogether. (If you haven’t seen it already, watch Dairy Is Scary on YouTube. I promise, there’s a great life after cheese!) I have, however, wanted to create charcuterie boards for parties and sometimes don’t have time to stop at Vegan Supply for one of their (expensive) pre-made cheeses. They have tons that are delicious and add amazing flavour to a charcuterie board, but they are definitely more expensive than this one – and it’s a tad out of my way.
When I was in university, we used to go to Wilf’s at least once a week and always ordered their spinach dip. It came hot out of the oven with pita and chips (but you could also request just one or the other) and I swear it was sent from heaven. It was salty, cheesy, goo-ey and delicious. It was also packed with unhealthy ingredients (& very cruel ones) – so as soon as I went vegan I needed to find a replacement that was much healthier, and didn’t contain vegan versions of those unhealthy ingredients. This is one of my favourite recipes and would be perfect to bring to a holiday party, family gathering or potluck. You can even create it a day in advance and heat it up in a small crockpot or in the oven before you’re ready to serve.
These flatbread recipes are perfect for weeknight dinners or Friday night parties. Each can serve one person as a main entrée, or can be used as an appetizer for 2-3 people. They are quick and delicious, but look beautiful and elegant! They are easy to double or triple to serve more people. The Big Mac Flatbread is savoury and delicious, like an open-faced Big Mac. The BBQ ‘Chicken’ Flatbread is perfect to serve company on Saturday nights and tastes like vegan pub food. The Onion & Pear Flatbread is fancy and elegant and would be perfect for a romantic date night.
When I was a teenager, I vividly remember my mom making this salad and bringing it to all of our family gatherings. She loved it because it was super easy and everyone always loved it. I loved it because it’s super crunchy and sweet. Last week, the temperature in Vancouver dropped, the sky went grey and I immediately went into full-blown fall mode. I want everything pumpkin spiced and fall inspired! At some point, this salad came into my mind and the sweet raisins and crunchy sunflower seeds sounded like the perfect fall salad (especially for someone who doesn’t love salads!). If you want to add more deliciousness to this salad, you could definitely add my Sweet & Smoky Chickpeas on top. Yum!
When I was younger, I loved nacho dip with sour cream, cream cheese, shredded cheese and salsa – especially when it was premade at the grocery store. I haven’t had it in years, but last week I was driving and the idea for this recipe came to my mind out of nowhere – and I couldn’t get it out of my head. The next day I tested this recipe and it was so delicious, my husband and I couldn’t believe how good it was. I tested it a few more times making minor changes, and now I am convinced this is the tastiest layered nacho dip, ever! It would be perfect for family gatherings or potlucks, or any event that you’re expected to show up with a side-dish. Plus, it only takes 25 minutes to make (as long as you have soaked cashews on hand) and it sits well in the fridge overnight!
With spring here, we’ve all started planning summer trips and family BBQ’s. This pasta salad is perfect for vegans and non-vegans alike and is the perfect dish to bring to a family gathering! It’s easy to prepare in advance and is full of fresh veggies and delicious herbs. If you decide to try this recipe, post a photo on Instagram and tag me so I can see your creations @thatcanadianvegan. Enjoy!
When I first went vegan, I found myself craving vegan sushi rolls but not feeling comfortable enough going into non-vegan sushi restaurants and requesting vegan options. I don’t eat at a lot of non-vegan restaurants, because you never really know what goes on in the kitchen. There are no vegan sushi places near me, or even places that advertise that they have vegan options, so I was determined to make my own. After doing a bunch of research, I was convinced that I didn’t want to add rice vinegar to my rice and I didn’t want to use a bamboo mat (only because I didn’t have one, and didn’t want to find one!)