Tag Archives: soy-free

Maple whisky freezer fudge

Freezer fudge is the lazy girl’s perfect dessert. No, it’s not rich and dairy-decadent like traditional fudge (and there is more “traditional”-textured vegan fudge out there, for sure), but with a few simple ingredients you can create a dessert that is creamy, melt-in-your-mouthy, satisfying and adaptable to so many flavours!

I wanted to do something St. Patrick’s Day-themed, and originally planned on stout cupcakes, until I remembered that I’ve never been a cupcake girl. I don’t even own a small cupcake tin! My friend Alex can tell you about the time I brought cupcakes to his birthday (made from the Bunner’s cookbook) that I tried to make with cupcake papers but no cupcake tin. Well, they were chocolate, so they looked, well, you can imagine…


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.


High-protein overnight n’oats (grain-free!)

Disclaimer: I am not grain-free (as a vegan zombie, I love graiiiiiins). But just as I don’t eat gluten-free, soy-free or (entirely) sugar-free, I like to provide as many alternates as possible for a diverse readership. I also just think it’s fun to eat differently sometimes!

I have always found overnight oats a little boring (just one big giant “meh” from me) but I do love how high in protein they are without a ton of effort. I told myself I’d never do an overnight oats recipe on Urban Garlic because it just seems way too basic, but I got the idea to come up with an alternative that’s 1) higher in protein and 2) grain-free for people who need the alternative.


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.


Blueberry power smoothie

Jarrod and I spent last week on a fairly strict meal plan to cut down on how much we were eating out and how much we were scrambling for last-minute dinner ideas. The first thing I noticed was how beautiful our fridge looked — so many beautiful, fresh veggies, all of them getting eaten before they had the chance to go bed!


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.


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.


Five-minute BBQ chickpea mayo


When I was a kid I hated mayonnaise. I couldn’t tell you why — I was one of those kids who would wake up one day and decide they hated something they once loved. One time I even decided that with my mom’s meatballs and I went almost a year without eating them (at this point I guess that was a good thing?). Anyway, even though my mom insisted that mayonnaise was in tons of things I liked, like her vegetable dip, I couldn’t stand the sight of mayonnaise on a sandwich or burger.

How things have changed! I’ve even become one of those people who puts (vegan) mayonnaise on their fries or (un)chicken fingers.


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.