This spicy cashew sauce is absolutely delicious. I’ve been on a vegan cheese kick these past couple of weeks and out of all my vegan cheese recipes, this has got to be one of my top three. I had jalapeños in my fridge and knew that they would be perfect in a vegan spicy cashew sauce. I added some garlic, tomato, cilantro, and spices to the jalapeños and the result was amazing! I served this spicy cashews sauce with some tortillas as an appetizer, along with chickpea meatballs (soon to be posted) and my vegan caramel cheesecake for dessert.
One of the hardest things to give up is cheese but after discovering the wonderful world of cashews, along with other replacers, vegan cheese just got easier folks!
These flourless zucchini fritters come courtesy of my Mama. 🙂 There’s a dish in South Asia called “pokora” or “pokoda.” It’s most commonly made with chickpea flour, vegetables and indian spices. It’s eaten as a snack or appetizer, and usually fried. I used my Mom’s pokora recipe but adapted it to make it a healthier version and one with zucchini as the main vegetable (I’m a sucker for zucchini!). Chickpea flour (also known as “besan”) is so versatile. It’s a great grain-free flour option because it has a great binding quality that works well for frying and baking.
Not only are these flourless zucchini fritters super easy to make but they are even more delicious! I make these as an appetizer when I have compnay, they are always a crowd pleaser! I also make these when I want a quick yummy snack for myself!
This canned mixed bean salad recipe is courtesy of my super duper Mama-in-law. 🙂
Even though it’s April, it seems that Winter has just arrived in Toronto – we had the biggest snowstorm this past week!
Lucky for me, I had the good fortune to spend this past week on a Caribbean cruise with my Mama. Friends, it was absolutely amazing. I’d never been on a cruise before and now I know why people are cruisers for life. It’s basically a 5-star resort on a ship, in the middle of the ocean. I was a bit worried about the food situation (being gluten-free and vegan isn’t always very easy) but I had no reason to fear! The food was incredible and they were very accommodating to gluten-free and vegan diets! We cruised with Holland American who have impeccable service.
Anywho, I arrived 2 days ago and was not ready for a Toronto winter in April! To keep up with my Caribbean spirits, I have decided to share a summer canned mixed bean salad recipe. This salad is incredibly satisfying with it’s sweet and spicy flavours. It’s basically a flavour party in your mouth. Plus, it’s perfect for the summer! Bring some Caribbean in your life. 😛 Enjoy!
Canned Mixed Bean Salad Recipe
This canned mixed bean salad recipe is the perfect spring and summer salad. Not only is it super delicious but it is incredibly quick and easy to make!
This vegan mushroom pate recipe is off the wall! I hosted a crazy New Years partaaay (and by crazy I mean, we had tea, meditated and had nice food 🙂 ) and made a ton of appetizers.
I got this recipe years ago from a friend and loved it when I made it but hadn’t made it in since – the audacity of me! I made it again for our New Years party and I remembered why I loved it so much in the first place. 🙂
It was a hit! Note that it does have a pate texture so be prepared!
Ingredients Vegan Mushroom Pate Recipe
4.5 cups slicked or shopped mushrooms (any type will do)
1 cup almond butter
¼ cup olive oil
1 small onion chopped
3 cloves garlic minced
½ teaspoon salt
1 teaspoon thyme
black pepper to taste
1/2 – 1 tbsp Braggs or soy sauce (you can use salt if you don’t have either of those hand), to taste.
Directions Vegan Mushroom Pate Recipe
Heat olive oil in large frying pan/skilled on medium heat.
Add the chopped onions, garlic, mushrooms, and the 1/2 tsp salt, thyme and blackpepper
Cook it until the onion is translucent and most of the juices have evaporated.
Remove from heat.
In food processor, add the nut butter.
Add the mushroom mixture and Braggs (or substitute), add a little at a time depending on your salty preference.
O man, I love me some recipe for baked butternut squash with maple syrup. This is absolute perfect Fall/Winter meal. It’s sweet, delicious and so cozy. A great side to any meal.
The one annoying thing about making any type of squash recipes is that they are so difficult to peel! The fabulous thing is about baking the squash is that it becomes oh so easy to peel, it scrapes off so easily! Plus, baking squash tastes amazing! It’s a win win. 🙂
I ended up eating one half of the butternut squash as soon as I made it (:)) and used the second half for butternut squash soup.
Feel free to use this recipe as a base and then go nuts! I’m sure there are so many other variations that would go delicious with a recipe for baked butternut squash with maple syrup. I’m thinking pecans, walnuts, chilli, coconut and the list goes on and on!
Ingredients for Recipe for Baked Butternut Squash with Maple Syrup
1 butternut squash
4 tbsp olive oil
2-4 tbsp maple syrup
1 tbsp thyme
1 tbsp rosemary
Directions for Recipe for Baked Butternut Squash with Maple Syrup
Preheat oven to 350
Cut butternut squash lengthwise and remove seeds with spoon (you can roast these as well!)
Drizzle maple syrup (as much as you desire), olive oil and sprinkle the spices
Bake for about 1.5 hours or until the squash is soft enough that your forks pokes through it easily
Remove from oven and let cool
Remove skin or scoop out the squash and serve as you wish! (You could leave it as it, it looks pretty in the shape, and have people scoop out their squash as they life. Or, you can remove the skins and cut the squash into pieces.)
What are the best type of kale chips? Kale chips indian style! I grew up eating amazing Indian-Pakistani style foods so I take any chance I can to make stuff with an indian twist! I had a couple of friends coming for dinner and needed a delicious appetizer. This did the trick and was such a hit!
See my recipe for kale chips indian style below. 🙂
Ingredients for Kale Chips Indian Style
large bunch of kale (you can 1/2 the recipe if you have a smaller bunch)
1 tsp cumin powder
1 tsp garam masala
1/2 tsp coriander powder
1/2 tsp garlic powder
1 tsp turmeric
1/4 – 1/2 tsp chilli powder
1 tbsp olive oil
Directions for Kale Chips Indian Style
If using oven, preheat oven to 300
Wash and dry kale (make sure it’s completely try)
Remove stems and rip kale into bite sized pieces
Combine all the spices in a small bowl and mix well
Massage the olive oil into the kale and add the spices, coating each kale piece as best you can
Place the kale pieces onto a baking sheet, or dehydrator sheet if using, and make sure not to stack them at all (this may require multiple sheets)
If using oven, bake for 10 minutes, and then flip the chips and bake for another 10-15 or until very crispy (but be careful not to burn!)
Is using dehydrator, “cook” until crispy (this will vary depending on your humidity level, it is quite dry during this time of year in my apartment so it took about 2 hours).
Who would have thought that there would be so many variations for basic vegan mashed potatoes? Oh, but there is! I searched far and wide and came up with the following delicious recipes for basic vegan mashed potatoes. All the recipes have fewer than 10 ingredients (woohoo!) and are made with whole foods. I’ve separated the recipes from those of the traditional style of mashed potatoes (i.e. mostly potatoes) from those with a fun twist (see below for recipes with cauliflower and navy beans).
I’ve indicated whether the recipes are the following:
✓ Gluten free
✓ Grain free
✓ Soy free
✓ Nut free
✓ Sugar free
If you don’t see a certain condition noted, you can assume that it doesn’t fulfill it’s criteria. None of the recipes are raw and, as the name suggests, none of them are nightshade free as they all require potatoes. (I usually indicate on my posts whether recipes are raw and nightshade free).
Why this makes the cut: Disclaimer: this my creation. 🙂 I wanted mashed potatoes and I had almond milk. I couldn’t find a vegan mashed potato recipe that called for almond milk so I created one myself. It was really yummy! See how to veganize this recipe with the instructions above.
This is the best butternut squash soup with coconut milk. How dare I make such a claim, you ask? Let me explain.
You see after being diagnosed with Crohn’s disease back in 2010 butternut squash soups were one of my go-to anti inflammatory meals. Irfan, my partner, first made this soup for me as part of my first birthday post Crohn’s. I had only been diagnosed a couple of months back and was still very new to the world of anti inflammatory food. It was a pretty gloomy time to be honest. Though I accepted my the life change to cleaner and anti inflammatory foods, I had, out of ignorance, also believed that I would sacrifice taste.
Lucky for me, I was so very wrong. So very incredibly wrong.
Irfan made an amazing spread of the perfect anti inflammatory birthday meal. It was complete with a veggie burger, sweet potato fries, cake and this recipe for the best butternut squash soup with coconut milk.
I think this was my favourite part of the meal! I have since made this soup so many times and it is always a hit!
Sometimes, when I go on an anti candida cleanse, I am not able to have coconut. This is why you will also find a recipe for butternut squash soup without coconut on this blog. 🙂
I’ve tried many variations but always come back to this recipe. This recipe for the best butternut squash soup with coconut milk comes from Gluten Free Goddess. I follow the recipe almost exactly with the only variation being adding a full can of coconut milk and using maple syrup.