Tag Archives: healthy

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.

(more…)


Sugar-free protein pancakes for one (in one bowl)

Processed with VSCO with a8 preset

I’ve always been pretty happy with the day I eat, but the older I get the more I’m craving food that provides me with sustained energy for longer periods. I haven’t made any broad-sweeping, absolute cuts to anything like carbs or sugar, but I’ve certainly moved away from carby snacks (even vegan-friendly ones) and more toward foods rich in fibre and vitamins. I’ve also tried to get more protein in at the beginning of the day, and have given myself a “one more veggie” rule when cooking dinner and lunch — when I think it’s good, add one more vegetable!

Anyway, there’s still room for fun things like pancakes in my life. Everyone who reads this blog knows that I love a good pancake recipe, and I really dig all sorts of different varieties, from more rustic grain-and-nut-based pancakes to fluffy, buttermilk flapjacks.

(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…)


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?

(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…)


“Everything Good” green smoothie.

everything-good-green-smoothie

New year, new me!

Oh wait, it’s the end of October.

I wrote a few weeks ago about how August was a bit of a nightmare for me. Although the initial panic of Ben’s medical condition did indeed fade as September trudged on, trying so hard to keep my head above water while really started to take its toll.

(more…)


Crispy cauliflower tacos with avocado slaw

cauliflower tacos

Is there anything easier, more fun and more colourful than taco night? Probably. But dammit, I’ll still get hella excited for taco night, because the possibilities are always endless with tacos.

A couple months ago in Toronto we went through a cauliflower crisis. Scary stuff. Basically, cauliflower, one of the cheapest (and most nutritious) vegetables out there became impossible to find and very expensive when you could find it.

(more…)


Aqua-fabulous peanut butter cookies

Peanit Butter Cookies

I have a feeling that joke has probably been made a ton now, but in the immortal words of Eric Cartman, wha-evah, wha-evah, I do what I want!

I’m a bit late to the aquafaba train, but I’m making up for it lately. One of the reasons I was hesitant to post any aquafaba-based recipes is because I’m never sure how much I want to contribute to growing “superfood” trends. I’d hate to see the price of canned chickpeas skyrocket because people suddenly believe the brine in it can, like, cure cancer or something.

(more…)


Blueberry cardamom smoothie (bowl)

Blueberry Bowl

I never thought I’d see this day, but I’ve grown a little tired of chocolate smoothies. I’ve had a million variations on chocolate smoothies — zucchini, hemp, avocado, the glorious days back when I could stomach a couple dates — but let’s face it, it’s all just chocolate ice cream for breakfast.

(more…)


Peppermint mocha brownies with white chocolate drizzle (vegan and gluten-free)

Brownies

When I went back to Starbucks after my two weeks off, I saw that they had switched over to their holiday drinks (I know, apparently I missed the whole grossly-offensive cups thing). And of course, they have those wonderfully cute snowman cookies and donuts and all those other great things I can’t eat.

So I made these brownies, because fuuuuuuuck that.

These peppermint mocha brownies have a moist but light texture, and a flavour that’s chocolatey without being so overwhelmingly sweet.

Best of all, since the holidays are all about sharing, I also made these as allergen-friendly — they’re free of gluten, soy, nuts and are fructose-friendly. Wahoo!

I’ve been asked a few times, mostly by people I know in real life and not in Internet-land, why I occasionally make things like gluten-free and nut-free recipes despite not having any intolerance to those things myself, especially because I’m a huge proponent for not giving into fad diets if you don’t have a diagnosed health reason to do it. The reason I do this is actually the same reason I started my blog in the first place: I love to share.As a vegan I know exactly how it feels when there’s food around that I can’t eat because no one took the time to consider me. I’ve been the one person bringing my own food to potlucks for years now. For that reason, especially around the holiday season, I like to make sure that I can create yummy food that we can all share. The best way you can show someone you care about them during the holidays is to think about them when it comes to planning, and I show that in my food.

Peppermint mocha brownies

Prep time: 15 minutes
Cook time: 25-30 minutes
Vegan, gluten-free, nut-free, fructose-friendly, soy-free

Brownie ingredients

  • 1 cup gluten-free flour blend
  • 3/4 cup brown rice flour
  • 1 tsp xanthan gum
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup vegan chocolate chips (Enjoy Life brand is soy-free, gluten-free and nut-free)
  • 1/4 cup-1/3 cup hot brewed coffee plus one pinch of extra coffee/espresso grinds
  • 1 1/4 cup coconut sugar
  • 1/3 cup ripe avocado flesh
  • 6 tbsp cocoa powder
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 1 extra large flax egg (2 tbsp flax meal+3 tbsp water)
  • 1/3 cup crushed candy cane bits

White chocolate drizzle ingredients

  • 1/2 cup cocoa butter
  • 1/4 cup coconut oil
  • 3 tbsp maple syrup, brown rice syrup or other liquid sweetener
  • 1/2 tsp vanilla extract
  • 1/2 tsp peppermint extract

Instructions

  1. Preheat the oven to 350 degrees fahrenheit
  2. Prep your flax egg and let sit for at least five minutes
  3. In a large bowl, whisk together your flours, xanthan gum, baking soda, salt and a pinch of your coffee grinds (we hand-grind our coffee in our home, so we can always just whizz up a few beans for situations like this).
  4. In another large bowl, add your cocoa powder and your chocolate chips. Once your coffee is hot (and I mean piping hot), pour it over the mix. Hand-mix this thoroughly until it is mostly-liquid (a few chunks is fine).
  5. Add in your coconut sugar and continue mixing until all is incorporated.
  6. Add in your flax egg and avocado flesh. If your avocado is a little underripe (you can easily scoop it out with a fork but it’s difficult to mash) I’d recommend whizzing it through the food processor in order to give it that whipped, buttery texture, or else you’ll have avo bits all over your brownies.
  7. Once that is all mixed, add in your extracts, give ‘er one last mix, and add to the flour bowl.
  8. This is where it gets tricky. It’s going to be a texture similar to heavy mashed potatoes, but don’t give into the temptation to use an electric mixer. Over-mixing this will not result in a nice texture for the brownies. Strong-arm the crap out of this, folding and mixing until everything is nice and soaked up. Fold in your candy canes, spread throughout a pan lined with parchment paper, and pop in the oven for 25 minutes.
  9. After you pull the brownies, let them cool while you mix the white chocolate drizzle. In a double-boiler (I rigged up my own using a Pyrex measuring cup in a pot of boiling water), melt down your cocoa butter, extracts and syrup. Pour in whatever shape you like (if my sister’s reading this: yes, I fully expect you to pour it in the shape of a penis) and sprinkle on any last candy canes you wish!

Enjoy these unique little treats. My suggestion for how to best enjoy them would be to feed them to a baby boomer and them softly whisper “happy holidays” and watch them lose their shit. Heh.

Oh, so I’m now three days into my vacation! On Monday I wrote two recipes, saw a huge surge of traffic on my blog (thanks, Reddit), biked 29.9 km, did a few boulder problems, bought my first batch of carrot lox (gotta say, I’m not a big fan) and chilled out at my favourite Toronto vegan haunt, Bloomer’s. So warm and comforting and jackfruity. I swear, I’ve never eaten a jackfruit sandwich where everything didn’t fall out from between the buns and onto the plate, but that’s the best part! You get to eat it twice!

What are some of your favourite holiday tastes you haven’t been able to have in awhile? Perhaps I can work some of my vegan magic and make a good cruelty-free snack for everyone!