I am obsessed with vegan sushi. I have a recipe for mixed veggie sushi on my blog already, but nothing is better than holiday-themed food, and this could be a serious showstopper at a holiday party! If you want to check out my original recipe, you can find it here: Vegan Sushi!
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YAY! I’ve taken the traditional Shepherd’s Pie and stripped it of butter, milk, flesh and other (yucky!) animal ingredients, and turned it into a filling vegan classic – perfect for the holidays! This recipe is husband-approved, non-vegan approved, and even approved by a picky eater! It reheats wonderfully and would make a great next-day lunch! Any of your favourite veggies would make a great addition, I’ve added corn and peas in the past. You can definitely double the recipe and using a larger baking dish to feed more people!
Before going vegan, I loved creamy alfredo pasta; it was almost always the dish I would order at restaurants. But, I would always feel terrible afterwards. The abundance of dairy made me feel sluggish and tired, and this vegan version completely solves that problem! Also – please note that I am not a authentically trained Italian chef – this is just my version of an easy, vegan alfredo.
Growing up, my aunt used to make a famously delicious lasagna. It tasted amazing and was everyone’s favourite at all of our family gatherings; but it was packed with dairy & cow products so it definitely made you feel tired, sluggish and just plain-old gross afterwards. I’ve been considering trying to veganize lasagna for a while now, but I really didn’t want to add a bunch of veggies to it. I think maybe I’ll do a healthier lasagna, maybe made with eggplant and mushrooms, but for now – we’re making a deliciously cheesy, decadent vegan lasagna with a red crumble sauce (like a meat-sauce, but no harmed animals) and a cheesy, creamy sauce (again, with no harmed animals). I’m not joking, I was literally licking the spoon clean after I finished spreading on the cheese sauce. It was so good, I might just have to update my vegan mac and cheese recipe! My husband is my certified taste-tester and he said it was the best thing I’ve ever cooked, better than my aunts (sorry Aunt Rachel!) and he wants me to meal-prep it for him next week. Kinder words have never been spoken!
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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.
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A few days ago, I was craving something quick and easy that felt like take-out food, but I didn’t feel like going to a restaurant to order something. So, I came up with this quick recipe and fell in love! It’s sweet, salty and garlic-y, and so delicious!
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I’ve been adding chickpeas to my buddha bowls for months now. I love them because they’re full of flavour and so filling! This recipe is perfect for adding to salads and buddha bowls or can be enjoyed all by itself! Actually, I just flew from Vancouver to Toronto and brought this on the plane – sweet and smoky chickpeas, half an avocado, tomato wedges and cucumber slices. It was so tasty (even cold!), and it kept me full for the whole flight!
Gnocchi is one of my new-found loves. Growing up, we never had gnocchi. I had never even heard of it until my husband (way before we were married) started buying it at the grocery store. Now, I’m obsessed with it for quick and easy meals! We buy this brand of pre-made gnocchi (because who has time to hand make it?) and it is accidentally vegan (it doesn’t say it’s vegan, but the ingredients are all safe for vegans!)
If you follow me on Instagram, you know I’m obsessed with Que Pasa Sweet & Spicy Ranch chips. They’re almost like a cool ranch dorito, but with a bit of a heat kick (and vegan, of course!). They’re packed with flavour, made in British Columbia, and so yummy! I had 1/4 of a bag left, and most of them were broken, so I decided to add them into a flour tortilla – and now we have this glorious recipe! It’s almost like the Taco Bell Crunchwrap Supreme – I think. I’ve never actually had it. But this crunchy, gooey and comfort-foody recipe is perfect for an easy Friday night snack!
I’ve decided to start a new series on my website called the Vegan Comfort Food Challenge – and here is my first recipe! I’ve taken the classic creamy, cheesy and definitely not vegan mac and cheese, and veganized it! This recipe is so easy, so delicious and only requires 8 ingredients! If you have a comfort food that you loved before vegan, or one that’s stopping you from going vegan now, leave it in the comment section below or on my Instagram and I will try to add it to the series!
