There’s nothing better than fast recipes that are vegan, festive and delicious. These “Rice Krispies” are definitely all three of those things, and more! Did you know that Kellogg’s Rice Krispies cereal isn’t vegan? Unfortunately they fortify the cereal with D3 from sheep’s wool. I mean, come on. Is that really necessary? Did you also know that normal marshmallows aren’t vegan, either? They contain gelatin (ew – basically various animal parts boiled together). Of course, there are amazing vegan options for puffed rice cereal and marshmallows that make this recipe super easy and even more 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).
During December, one of my favourite things to do is watch cheesy Christmas movies at my house, with my tree turned on and a cozy holiday drink. It’s so relaxing and puts me right in the holiday spirit!
Before I went vegan, I don’t think I had ever actually tried egg-nog. The thought of it completely grossed me out. But, now that there are so many vegan options out there – I thought I’d try Almond Nog by Earth’s Own. It’s super delicious, spiced-to-perfection and it tastes like Christmas in a cup!
This recipe calls for a few additional ingredients to be mixed in with any vegan eggnog (I’ve also tried the Holiday Nog by So Delicious and it’s amazing too!) This recipe perfect for Christmas Eve while you’re relaxing with your families.
I’m not a huge fan of sweets, but I love a good sweet-and-salty combination. There’s something about chocolate and pretzels that I have always, always loved. But, of course we had to add a holiday twist to it. So, adding candy cane dust makes them so pretty, and they taste like a Christmas-heaven!
This is probably the easiest recipe that I have ever created, but it tastes so decadent and would be perfect for Holiday gifts, dessert tables, or even as an element of a charcuterie board (yum!)
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.
A few weeks ago, I realized it was finally autumn in British Columbia. The trees are starting to change colour, the air is cool, the rain has been consistent and the smell of pumpkin spice has me feeling all the feels. While we were out grocery shopping last week, I picked up my first (of many!) cans of 100% pumpkin. It sat in my pantry for a few days until the idea of pumpkin spiced energy balls popped into my head. I figured I could replace any oils/nut butters with the pumpkin and that it would act as a binder, and then I could pack in as much flavour (and healthy ingredients) as possible. So, I did, and now I have a delicious snack waiting for me in the fridge filled with healthy plant protein and flavour! I’m working on a few autumn drink recipes to use up the remainder of the pumpkin and will update this blog when I’ve completed them!
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.
Ya’ll, this is a recipe made for hot summer days. It’s refreshing, sweet, healthy, customizable AND easy to make. What else could you ask for? Not sure what to do with the rest of your frozen mango? Try these Creamy Mango Overnight Oats for a quick & delicious breakfast! As always, if you decide to try this recipe, post a photo on Instagram and tag me so I can see your creations @thatcanadianvegan. Enjoy!