Tag Archives: gluten-free

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.

(more…)


Recipe: Carrot cake smoothie bowl

I generally try to be wary of how much smoothie content I’m posting, because I figure a) no one cares, b) I’m 95% sure every smoothie I made has been done before and c) smoothies are most fun when you figure it out for yourself!

That said, I think I was onto something  with this smoothie, something at least somewhat original and delightful. The key to this early-fall-friendly smoothie is all in the spices  (just like any fall recipe). When I was a kid, I was afraid to try carrot cake because I thought, “Ew, a vegetable cake?!” Yes, I was truly that picky an eater. I was equally freaked out when I could see shreds of the carrot in the cake. I thought, “What are they trying to pull?!”

(more…)


New smoothie alert: The green mess

Well, my summer hiatus is officially winding down (can a hiatus actually wind down?) and I’ve started putting the finishing touches on some new content. I tend to use the summers as a way of sitting back and thinking about what direction I want the blog to go in and what milestones I’d like to hit.

This year I’ve set a fairly reasonable intention: don’t be so closed off to inspiration from other blogs and bloggers. Yeah, everyone wants to be original, but when you’ve read as much Adorno as I have, you start to realize that no one’s all that original (of course, you could also let that lead you into a far more fatalistic approach… but let’s keep it light and airy for the sake of enjoying the ride).

(more…)


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.

(more…)


Double-banana pancakes (no added sugar)!

If you’re wondering why I haven’t posted a smoothie recipe here lately, I’ve been kind of thinking of it in a cruelty-free version of “teach a man to fish.” We all know how smoothies work, right? Liquid (probably non-dairy milk), something creamy (banana? Sweet potato? You decide), something sweet, something healthy, maybe protein… whatever. At this point, I think posting my favourite combinations of Things to Blend Together and Pour Into a Jar and calling it an original recipe is kind of self-congratulating. You guys can figure out smoothies for yourself. I’ll tackle the important stuff.

Like pancakes!

(more…)


Nut-free cookie dough bites

I was definitely a cookie-dough eater as a kid. And as an adult. In university, my roommate Jenn and I would make cookies and usually end up eating about half the dough ourselves. Let’s just say one of my favourite unexpected benefits of going vegan is being able to eat the raw cookie dough with pretty much no consequences (I say “pretty much” because I have been known to become quite miserable when I eat too many sweet things, much as I don’t want to admit it).

(more…)


Slow-cooker tofu bulgogi

I never thought I’d see the day when I’d find those irritating one-minute cooking videos (you know, the kind people share on Facebook that usually feature an entire brick of cream cheese?) useful to me. But lo and behold, one of my foodie cousins shared a video that must have started autoplaying before I was playing attention (when the first frame says “2 lbs of flank steak” I’m likely to feel ill before I even consider moving forward in the video) because I actually found myself thinking, “Hmm, I could veganize this.”

We don’t use our slow-cooker very much (Jarrod has pointed out that it’s older than me), but after getting a ton of shit done on Saturday, I decided I’d earned a less “involved” dinner. To the slow-cooker!

(more…)


Cooking with leftovers: Zucchini pakoras

Zucchini Pakoras

So, how are everyone’s New Years resolutions going? Believe it or not, I actually kind of made some this year after a lifetime of dismissing resolutions as stupid. I didn’t set out specific goals (which I realize is what everyone tells you you should do), but I did tell myself that I would take steps to be more organized — planning ahead more, taking an inventory of the things I have, tracking my habits, not allowing myself to get away with laziness.

We’re only 18 days into the new year and I can already see some payoff — of course, this might  mean that we’re totally capable of falling off the wagon. But let’s just take some time to celebrate some positive changes Jarrod and I have made, which include:

(more…)


Budget-friendly golden curry

golden curry

Would you believe I’d never tried curry until after I was almost ready to head off to university? Chalk that up to growing up in a small town where the most diverse food you could find was a Chinese buffet and maybe sushi at the grocery store. I’ll admit that growing up in such an environment often made me scared to try new foods, and the first time I tried curry (I was 16 and touring a Sikh temple with my classmates) I was so scared. Would it be too spicy? Would it be too weird of a combination of foods? Would I offend people if I made a weird face?

But the curry — and the whole meal, to be honest — turned out to be one of the best experiences of my life. Turns out, curry is one of the easiest ways to get in a ton of nutrients for cheap when you’re a student, so I loved making curries when I was in university, particularly potato and tofu-based ones (and I wasn’t even a vegan back then).

(more…)


Kimchi and kale buckwheat pancakes

kimchi-kale-pancakes

Some people like to say that being vegan is basically just a fancy way of saying you’re a super picky eater — which is funny, because five years ago I would have never even tried kimchi. I remember looking at this jar of stuff that looked like it was half-alive, doused in salt, somewhere between a piece of vegetable and a chunk of skin.

Well, you can definitely say things have changed. Kimchi is now one of my favourite toppings on things, whether it’s burgers and sandwiches, tofu scramble or even pizza. While I find kimchi rather salty, when mixed with the right complementary tastes, kimchi is really such an interesting taste and flavour profile to me. Sometimes I just get a vibe in the middle of the day where I’m totally craving kimchi.

(more…)