Vegan Crab Dip

Welcome to DAY ONE of my Christmas series! I love Christmas, vegan recipes and cooking around the holidays so I decided to combine all three into a 25 day series on my website! Everyday I’ll be posting a vegan recipe that is perfect for the holidays.

Let’s get into this delicious, simple and 100% vegan crab dip recipe.
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Mushroom Alfredo

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.

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Vegan Cheese Dip

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.
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Pumpkin Spiced Energy Balls

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!
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Cheesy Vegan Lasagna

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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Vegan Spinach Dip

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.
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Vegan Flatbread Three Ways

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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Broccoli Cauliflower Salad

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!
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Sweet Garlic ‘Beef’

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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