Monthly Archives: November 2016

Ultimate comforting leek and potato soup (budget-friendly!)


Nothing to get you cooking for yourself more like the weather being the least bit crappy, amirite, folks? I have been on this never-ending soup kick lately, which suits Jarrod just fine because he is the master of soup. In fact, I’m admitting it straight-up: this recipe is 100% his. I didn’t even poke my head in the kitchen as he was cooking it. But he had the idea and I let him roll with it under one condition: he write down the recipe.


Red-handed beet smoothie


It finally happened – I finally have come around to beets. Beets, besides bell peppers, are pretty much the only vegetable I’ll turn down. I don’t hate them, and in fact have enjoyed spiralized beets on salads quite a few times, but chunks of beets, slices of beets or whole beets have been real losers in my book. I dislike the flavour, so adding them to smoothies has been done in limited quantities — generally, I’ll only do it if the ratio of beet to berry is generous on the berry side.


Vegan round-up: Five easy recipes that will make you want to eat in


If you follow me on Instagram (and, on that topic, why aren’t you?) you’ll know that last week I had a goal to not eat out a single time. I actually will admit right off the bat that I failed once — on Tuesday, I had an unplanned event to attend at OCAD after work. None of the apps were vegan, so by the time I left, I was starved and knew that if I wanted to make it to the climbing gym, I’d need some calories in me. Sorry, folks, Mucho Burrito had my heart.

Other than that, I was able to stick to the goal quite easily by keeping my fridge well-stocked with my favourite staples, prepping as much food as I could ahead of time and, of course, taking soup to work (a technique I discussed in my recent post on The Financial Diet, seven budget-friendly tips for transitioning to veganism).

I find I depend most on take-out when I’ve got a case of the blah’s — there’s stuff in my fridge, but I don’t care about it. I’m hungry, but I don’t want to put in the effort. I find the best thing to do in this situation is to plan out meals that require minimal prep but make you feel really excited to eat.

Seriously, guys, these are easy, and they have the vibe of “comfort food” without feeling like “messy, sticky, regret it within 15 minutes food.”

  1. BBQ Pulled Jackfruit (It Doesn’t Taste Like Chicken)
    OMG, this recipe actually changed the way I look at jackfruit! I’ve worked with jackfruit on UG before, but I actually always found it to be a huge chore because of the way you have to shred it with a fork. Sam’s method of warming and them mashing the jackfruit changed everything! Jackfruit is now in my top-three “lazy” meals to make thanks to this method. PS — for a fun and yummy change-up, swap the BBQ sauce with teriyaki!
  2. Creamy cremini one-pot pasta (Jenny Mustard) (pictured above)
    I love a good pasta dish, and I’ve previously kind of shied away from vegan creamy pastas. I’m not a big fan of cashew-based sauces (cashews are a bit expensive here) and things like cauliflower generally don’t end up having that creamy of a texture. This dish, however, which combines plant milk, tahini, miso and nooch is perfectly creamy, coupled with delicious green vegetables that make it suitable for any season.
  3. Street corn (Vegan Stoner)
    My sister can probably tell you a great story about a frequent argument she would get into in university about whether or not corn on the cob was considered a meal or not. In my family, it wasn’t terribly uncommon for corn on the cob to be a main course, so we’re pro-corn as a meal in my apartment. Anyway, this street corn is really easy and fun, and even though it’s definitely a summery treat, because it’s baked you can enjoy it year-round, and just feel like you’re at a summer street festival.
  4. Tofu pad Thai (Vegan Girlfriend)
    When I was in university, pad Thai became my favourite thing to eat when I had even the smallest amount of fresh veggies in my sad little fridge. Tofu is such an easy dinner because once you press it (which really should only take 10-20 minutes with a heavy enough cookbook), if your pan is already hot (plan your meal prep, yo!) it crisps up in no time. I like this recipe for “blah” nights because it requires such minimal prep and I usually have most if not all of these ingredients on hand.
  5. Meaty potrobello sliders (The Edgy Veg)
    One of my favourite things about going vegan is that I now love almost all of the foods I used to hate (still not a fan of bell peppers). For example, I not only love pickles now, I love everything But we’re supposed to be talking about portobello mushrooms here (which for the record I did sort of like prior to going vegan, but I didn’t love them). A portobello burger is actually one of the easiest treats you can make yourself, but something about it feels inherently fancy. There are many ways to play around with the recipe for the marinade, but I find the Edgy Veg gets it just right.

Finding minimalism: How I’m changing my lifestyle


In my last post I mentioned that I was starting to embrace a more minimalist lifestyle. I thought I’d elaborate a little bit more on what some specific things are that I’m doing, and how it’s benefitted me.

First things first, I don’t call myself a “minimalist” because I find the label more prescriptive than descriptive, however I have been devoting myself to living a more minimalist life in all aspects — not just aesthetic.