Category Archives: Lunch and Supper

Vegan meal plan for one week

I mentioned a few weeks ago that Jarrod and I have really committed to a more well thought-out meal plan, especially for breakfast and lunch. Before, breakfast would always consist of only me eating (and usually throwing a smoothie together last-minute) and Jarrod not eating anything at all, then running to Tim Horton’s for a breakfast sandwich on the way to work. So wasteful!

I wanted to share a sample of a meal plan that we follow most weeks (with some variance, of course, because variety is the spice of life).


The absolute best black bean burgers

If you can’t tell from my website — or more so, my Instagram — I went through a rather, shall we say, unfortunate phase recently. See, I got these colourful backdrops from DeSerres and thought I’d try photographing everything against super-bright, vibrant blues, greens and purples. In fact, it was when I posted the recipe for my almond-crusted tofu and my balsamic brussels and berries that I realized what a bad choice that was. Such delicious, vibrant food all washed out and drowned by an unflattering, glorified construction paper.

Anyway, I was still in that phase when I photographed this burger. Now, don’t let the yucky background fool you, this burger is the best recipe I’ve made in a long time. I actually had a few photos of it with a nicer setup, but the problem was I covered it in so many toppings! Sorry, I’m just always a sucker for the right amount of pickles and avocado.


Balsamic Brussels and berries

I never knew how amazing Brussels sprouts could be when I was younger because I only ever had them steamed. Can you believe I missed out on all the goodness of roasted Brussels sprouts?

I’ll confess that my favourite way to do Brussels sprouts is with some oil, salt and pepper, and a fresh squeeze of lemon juice — that’s it! No BS, just Brussels sprouts. Geddit? Ooh hoo hoo, I crack myself up.


Almond-crusted tofu

What’s the one meal you always remember being a go-to, weeknight meal at your house?

For me, it was chicken with Shake ‘n’ Bake. Oh, and not just any Shake ‘n’ Bake, Zesty Italian Shake ‘n’ Bake. What can I say — we were cultured kids.

I never grew up actually knowing how to bread anything. Shake ‘n’ Bake was the closest I ever came. As a result, I really don’t like heavy batters very much.


Colourful curry chickpea salad

When I was a kid, I was so picky that the only sandwich I’d take to school for the longest time was peanut butter and jam. My mom tried different meats and veggies, but the only thing I liked was PB&J. And nothing grossed me out more than the thought of a chicken salad or a tuna or ham salad — just looking at the weird mounds of meat pile seemed so bizarre to me, I couldn’t tell you where the appeal was.

Now that I don’t eat meat, I still obviously don’t think there’s any appeal to, well, meat piles. But I do love a good salad sandwich. You see, the older I got, the more I started liking sandwiches for their texture. When I make a sandwich, there’s generally two kinds I like: 1) the piled-high, million-toppings, every-taste-and-texture-you-can-find kind, or 2) a mashed mixture of soft-but-firm protein combined with juicy crunch and flavourful spice.


Recipe: Easy creamy spaghetti (no soaking cashews!)

I’ve always been more of a tomato sauce girl, but sometimes, especially when the temperature falls, you just need a good plate of creamy carbs to get you through the evening. When I started making creamy pasta sauces in university, it made me feel like a “real” cook.

Not to mention it’s comforting as hell in the fall!

When I went vegan, I was bored to tears to know that I would either have to a) shell out lots of money for novelty vegan Alfredo sauce (and not be able to control what it tasted like) or b) soak cashews for several hours with the resulting sauce being something that was never as smooth as I wanted it to  be.


Recipe: The Big Stuffed Squash

I’ll admit I was a big worried when we went up to my cousin’s wedding in Wawa, ON. Of course, my cousin assured me that Jarrod and I would get a vegan meal, but when our plane landed in Sault Ste. Marie and we prepared for a two-hour drive up a beautiful but very remote highway without even half a dozen truck stops, I realized that the weekend was not going to be easy.

When we got to Wawa, the first thing we did was go to the grocery store (yep, the one). Jarrod and I found some cereal and soy milk for the mornings and some healthy snacks (and some not-so-healthy because duh, it’s a party weekend). I gnawed on potato chips and Bark Thins while my cousins ate pulled pork at the Friday night party and ate Tim Horton’s oatmeal for lunch. Then, finally, when we sat for the reception, we were greeted with the most beautiful creation.


Pad Thai burgers

One thing I would love to talk about more on this blog about — if given the chance — is the evolution of how I went from an extremely picky eater to a decidedly unadventurous eater and then finally a total food daredevil.

Here’s a short version: Growing up, I had a lot of weird taste and texture sensitivities to food that would seemingly develop overnight, and I’d go from totally loving a food one day to having a terrible aversion to it. The fear, anxiety and embarrassment only made things worse, and I’d be too afraid to even take a bite of something. It certainly made things difficult for my parents for a long time. In high school, I started to outgrow the full-blown aversions, but I definitely didn’t branch out and try a lot of new things. The main reason for this was that I simply hadn’t been exposed to a lot of foods beyond a typical meat and potatoes diet. My town was very French-Canadian and, well, super white. The most diverse food we had was grocery store sushi.


Cooking with Leftovers: Mighty Greens Soup

Long time, no see, blog friends! Work has been really crazy lately and unfortunately I’ve been a bit too focused on getting stuff done to post recipes. The good news? I’ve been writing down every good thing I make. I’m at a point now where I have a surplus of recipes, I just can’t decide what to post! I’ve decided to go with a soup post — in particular, this mighty green soup, because Jarrod and I have made a great point of eating tons more veggies than usual lately. What can I say? Dietary fibre is important!

Soup season may feel like it’s over, but I can assure you that’s just propaganda peddled by the anti-soup special interest groups.


Easy tempeh nuggets with Szechuan dipping sauce

I never really post tempeh recipes on here because to be perfectly honest, I’m not a huge fan of tempeh. Yes, I, the girl who would live off of Bloomer’s tempeh reuben sandwich if she could, think that tempeh can be kind of blah. And that, I will fully chalk up to me not being that great at cooking tempeh. Also? Tofu is cheaper.

But sometimes you’re in Noah’s and you see a nice brick of tempeh on sale for just over half of what you’d normally pay for it and that fermented bean cake is lookin’ pretty good to you, isn’t it?