Tag Archives: nut-free

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.


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.


Garden veggie chickpea omelettes

I’ve mentioned before that my husband is not a vegan (although our household is vegan with the exception of our cat food and a microsuede couch given to me as a gift a long time ago). He has greatly reduced his animal consumption since we met (and even before we met, he was very open to eating plant-based) and I definitely bother him to go vegan/still hold some hopes that he will go vegan, but when he’s out of the house he eats an omnivorous diet. He has been choosing the veggie option lately even when he isn’t with me, which I’m very proud of.


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?


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).


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.


Roasted cabbage with creamy sriracha dressing

roasted cabbage

One thing I love about travelling for work is all the new food to try. This year was my second time travelling to Santa Monica for our company’s conference and marketplace, and I was lucky enough that Jarrod came with me, too!


Vegan 101: Smoky heirloom tomato and carrot sauce

tomato sauce

It’s been an exciting few weeks for Urban Garlic. I’ve been making more food than ever, taking more pictures than ever, and having more fun than ever. This blog is now more lined up with how I’m living my life — and life is exciting right now!


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.