Tag Archives: vegan

Garlicky Mushroom Phyllo Triangles!

Posted in Appetizers, Lunch/Dinner, Snack by

 Ok these are seriously delicious!!! Mushrooms and garlic go together insanely well as we all know so I thought they would be great for this recipe. I’ve wanted to try working with phyllo for a long time but was too intimidated to. I finally tried yesterday for the 1st time and it actually went pretty darn well! I’ll be making these very often now! I’m also going to try cutting down on the amount of butter used next time I make them. Although I didn’t use an excessive amount of butter in my recipe I think I could probably cut it down even further without jeopardizing the taste.

I bet these would be great with other filling options as well. I plan on creating some other options soon. My youngest daughter is super picky with her veggies but does enjoy broccoli. I will be making a broccoli filling along with this wonderful mushroom mixture next time. There are so many possibilities and I plan on creating many different options!

This recipe would be fantastic served as an appetizer during this holiday season for those of you who are entertaining your friends & family. This will definitely be on our Christmas menu at our house. 🙂

 

 

Garlicky Mushroom Triangles

 

Garlicky Mushroom Phyllo Triangles

 

You will need:

  • 1 package of phyllo dough
  • About 2 tbsp’s. melted vegan butter
  • large sharp knife
  • parchment paper
  • 1 baking pan/cookie sheet
  • 1 package of mushrooms, chopped into small pieces
  • 3-4 cloves of garlic, minced
  • Himalayan pink salt and black pepper, to taste
  • small frying pan
  • 1 tbsp. olive oil
  • small plate
  • Small pastry brush

 

Method:

  1. Add the 1 tbsp. of olive oil to your pan and toss in the minced garlic into it. Sauté it for a minute on a medium/low heat setting.
  2. Next add in your mushrooms and salt and pepper. Sauté them for about 5 minutes until softened at a medium heat. Set aside.
  3. Preheat oven to 350 F and line the cookie/baking sheet with a piece of parchment paper.
  4. Unroll your phyllo dough and using a sharp knife cut 2, approximately 10cm strips. Then you are going to cut each strip in half.
  5. On the small plate your going to add 3-4 pieces of your phyllo squares and lightly brush a little bit of vegan butter on top. You only need a tiny bit of butter! Don’t over do it!
  6. With a spoon scoop a bit of your mushroom mixture onto your phyllo piece. Then shape it into a triangle and seal it shut.
  7. Transfer to your cookie sheet/baking pan. Continue to make more triangles using your phyllo and mushroom mixture.
  8. Once your baking pan is full then lightly brush a tiny bit of the butter on top of each one.
  9. Bake for approximately 18 minutes. Keep an eye on them as ovens vary in temperature.

 

These went very fast in my house! Next time I will be doubling the recipe! I hope you enjoy them as much as we did. 🙂

* These made approximately 15 triangles*

~Debbie~

 

Garlicky Mushroom Phyllo Triangles

 

Baked Mushroom Triangles

Baked Mushroom Triangles

 

My baked Garlicky Mushroom Phyllo Triangles!

My baked Garlicky Mushroom Phyllo Triangles!

 

Snack Time!

Posted in Snack by

Snacking in between meals doesn’t have to be unhealthy and if you choose wisely you don’t have to feel guilty either! This is one of my favourite simple snacks to have. Mary’s crackers, blueberries and homemade guacamole. I make my guacamole using just avocado, spices and lemon. So simple and delicious!

Healthy Snack

 

Dinner Rush Tacos!

Posted in Lunch/Dinner by

One of my gotta get dinner on the table fast meals is vegan/vegetarian tacos. They are always a hit with my kids! I love how you can use whatever veggies you have on hand and create a super fast meal. I cook up the veggie “meat” and always add black beans to it because it’s my kids favourite bean. As far as toppings go I use whatever I have in the fridge. I’ve made it using just the “meat” & beans along with chopped bell peppers, mushrooms and cherry tomatoes like pictured below. Other times I add in spinach or other mixed greens, corn and sliced avocado. Top it with a little hot sauce or taco sauce to give it a kick if you like and your cheese of choice. I don’t always top my tacos with “cheese” but if I do then I use a bit of daiya cheese. My kids eat their tacos vegetarian style and use regular cheese because they are not fans of faux cheese at all. As far as the veggie meat goes I try not using it very often because soy is one of the biggest foods genetically modified. When I do buy it I try to get organic when possible for a little piece of mind.

 

Dinner Rush Tacos!

You will need:

  • 1 package of tortilla wraps (I use the small size)
  • 1 package of veggie ground round/veggie “meat”
  • Spices and herbs of choice. I use paprika, oregano, chili powder, Himalayan pink salt and black pepper.
  • Veggies of choice, bell peppers, greens, tomato, etc.
  • 2 – 3 cloves of garlic, minced
  • 1 cup water
  • A couple tbsp.’s of olive oil
  • 1 can of black beans, drained and rinsed very well.
  • 1 large frying pan

 

Method:

  1. Heat olive oil in frying pan and add in garlic and sauté it for a minute on medium heat.
  2. Add your veggie “meat” into the pan and crumble it up.
  3. Next toss in your spices & herbs of choice as well as the black beans.
  4.  Give it a good mix and sauté for about 5 minutes on a medium heat.
  5. Add 1 cup of water and combine well. Cook for about 15 minutes until most of the liquid has been absorbed and your beans are softened.

 

* You can either add in veggies such as bell peppers & mushrooms to your meat & bean mixture and slightly cook them up or serve them raw in your taco*

 

To assemble:

  1. Grab a tortilla wrap and add some of the meat & bean mixture to it and add your veggies of choice.
  2. Top with cheese and taco or hot sauce if desired.
  3. DONE!!! Dinner is served! 🙂

 

Yep it’s pretty much the easiest meal to whip together which is perfect for rushed dinner times!

Enjoy! 🙂

 

Image

Breakfast Green Smoothie!

Posted in Breakfast, Smoothies, Snack by

I always enjoy a yummy breakfast smoothie daily. It’s the perfect way to add extra greens into our diets! I love creating new smoothies and trying different combinations of fruits and veggies. This recipe is very easy and fast to whip up so it’s perfect for hectic mornings!

 

Breakfast Green Smoothie

  • 1 frozen banana
  • 1 tightly packed in cup of spinach or mixed greens of choice
  • 2 1/2 cups filtered water
  • 1/2 cup chopped cucumber
  • 1 large peach, sliced
  • 1  scoop of vegan protein powder
  • 1 tsp. Spirulina

 

Toss everything into your blender and liquefy. Check consistency and add a bit more water if needed as some protein powders thicken smoothies up more than others.

Enjoy!

 

Green Smoothie

 

My Raw Vegan Pumpkin Pie!

Posted in Snack, Vegan Baking by

I’m finally posting the recipe for my Raw Vegan Pumpkin Pie !!! Many people have asked me for this recipe so here it is! It’s super easy to make and so far everyone who has tried it has loved it! When I cook and bake I pretty much always just eyeball the quantities of my ingredients. Not good when your being asked for your recipes often! I’ve now forced myself to pay attention to the quantities and write down my recipes as I go. This recipe is easily adapted so adjust the spice amounts as desired. Everyone is different. Some people like their pie mild in flavor and others like it strong. I’m kinda of a mid range person and that’s what my recipe reflects. As far as nuts go I prefer to use raw cashew halves in my pie filling as well as the crust. I’ve done it with walnuts and it turns out good in flavor but I find the texture of the pie is much better when I use cashews. So although Thanksgiving has already passed for us in Canada I still made another raw pumpkin pie this week. Hey it’s still fall so I think it’s still appropriate! For my lovely American friends & family this recipe is coming to you in perfect timing! Your welcome! 🙂

 

 

My Raw Vegan Pumpkin Pie

 

 

RAW VEGAN PUMPKIN PIE

 

Ingredients for the crust:

  • 1 cup raw cashew halves (no need to soak the nuts for the crust)
  • 1 tbsp. unsweetened shredded coconut
  • 2 medjool dates, pitted

 

Ingredients For the pie filling:

 

 

  • 1 1/2 cup raw soaked and drained cashew halves
  • 1/2 cup pure maple syrup or agave
  • 1 1/2 cups pure pumpkin puree (Not pumpkin pie filling!)
  • 1/2 tsp. pure vanilla extract
  • 1 heaping tbsp.’s cinnamon, or to taste
  • 2 tsp. pumpkin spice, or to taste
  • 3 heaping tbsp.’s coconut oil
  • 10 medjool dates, pitted

 

You will also need:

  • 1 pie plate or desired dish
  • food processor
  • large bowl
  • medium-sized bowl
  • kettle

 

* For best results soak your cashews over night!!! Add the 1 1/2 cups raw cashew halves into a large bowl and cover with water. Give it a quick mix and leave them overnight on your countertop. *

 

Method:

 

  1. Place the dates in a medium-sized bowl and add boiled water to them from your kettle. Let them sit there 10-20 minutes to soften up.
  2. After your dates have softened you can remove 2 from the bowl and after pitting it add it to the food processor. Your now going to make your pie crust. Add in the 1 cup of raw cashews and the 1 tbsp. of shredded coconut. Use the pulse option in order to just combine the ingredients slightly. I then use the low setting on my food processor to combine the ingredients well.
  3. Remove the crust ingredients and add them to your pie plate. Use your fingers to press down the mixture and spread it out evenly. Set aside.
  4. Remove the other 10 dates from the water and remove the pits. Add them to the food processor.
  5. Strain the water out of your 1 1/2 cups cashews and add them to your food processor as well.
  6. Add in the 1 1/2 cups pure pumpkin puree, 1 heaping tbsp. cinnamon, 2 tsp. pumpkin spice and the 1/2 tsp. pure vanilla extract.
  7. Next add the 3 heaping tbsp.’s of coconut oil
  8. Pulse to just chop everything slightly and then use the high-powered option and blend well. I stop mine and use a spoon to scrape down the sides of the processor a couple of times in order to make sure that the nuts puree well.
  9. It should be a beautiful smooth consistency. Taste and adjust the spice as needed at this point.
  10. Transfer the pie filling into your pie plate. Smooth it out evenly and cover it up with clear cling wrap.
  11. Pop it into the freezer for at least 4- 6 hours until it’s set and firm. Once it’s set really well you can place it into the fridge. Take the pie out a few minutes before your going to slice and serve it so that it comes to room temperature.

 

* I’ve also been known just kept my pies in the freezer and only cut the slices I need. I let them come to room temperature and serve them.  My kids enjoy adding whipped cream on top of their pie slice but I eat mine plain. I think it’s perfect just like that!  🙂

 

Enjoy!

 

 

Raw Vegan Pumpkin Pie

 

Banana Chocolate Chip Cake

Posted in Snack, Vegan Baking by
Banana Chocolate Chip Cake!

Banana Chocolate Chip Cake!

 

 

Almost every week I make banana chocolate chip muffins because they are my kids favourite type of muffin. It get’s kinda boring sometimes so I sometimes make a banana chocolate chip cake instead. Hey why not switch it up a little? Right? We go through a lot of bananas at my house! That’s ok though because these energy powerhouses have many health benefits such as containing potassium, fiber, vitamin C, B Vitamins, iron, they are a mood enhancer, and are good for the heart and nerves. I incorporate bananas in a variety of ways from my morning smoothies, muffins, and in hot breakfast cereals and oatmeal. 🙂

Here is my super easy recipe for Banana Chocolate Chip cake …

 

 

Banana Chocolate Chip Cake

 

You will need:

  • 3 medium-sized bananas
  • 1/4 cup coconut or sucanat  sugar
  • 1/4 cup coconut oil
  • 1/3 cup mini vegan chocolate chips, or regular sized vegan chips
  • 1 tsp. pure vanilla extract
  • 1 cup brown rice flour
  • 2 tsp. baking powder
  • 1 cup unsweetened almond milk

 

Method:

 

  1. Preheat your oven to 400 F
  2. Mash your bananas in a medium-sized bowl.
  3. Add the coconut oil and sugar to the mashed bananas.
  4. Next add the vanilla extract and give it a good mix.
  5. In a large bowl add the brown rice flour and baking powder and mix well. I use a fork to make sure my baking powder is incorporated well.
  6. Add the wet ingredients into the dry and also add in the almond milk into the bowl.
  7. Combine well and add the vegan chocolate chips to the mixture.
  8. Grease a baking pan with coconut oil and add the mixture into the dish. Even it out and pop it into the oven.
  9. Bake for about 30-35 minutes, ovens vary.
  10. Once baked allow the cake to cool completely before slicing it!

 

That’s it! Very easy and fast to make!

Enjoy!

Collard Wraps

Posted in Lunch/Dinner by

Collard Wraps

 

I grew up eating collards and every year I grow them in my vegetable garden. They are incredibly healthy and I use them a lot in my soups. I also really enjoy using them to make healthy wraps instead of using a tortilla. Our waist lines will thank us for these small healthy conscious choices that we make!!! You can eat the collards raw if your using small leaves. Mine were large and a bit tough so I popped mine into boiling salted water for just a few seconds just to soften them slightly. Once I remove them from the water I pat them dry with paper towel or a clean tea towel. You can eat them wrapped up with veggies and add optional sautéed tofu strips if desired. I like to add homemade garlic Dijon dressing to them sometimes just to give them some extra flavor. 🙂

 

Garden Fresh Collards

Garden Fresh Collards

 

What you will need:

  • Washed Collard leaves, as many as you need. Small leaves can be used for one wrap. The larger leaves can be cut in half and you can make two wraps with them.
  • Chopped/Julienne veggies of choice. I like adding carrot, cucumber, sprouts and bell peppers to mine.
  • small bowl
  • Serving dish or plate
  • 1 tsp. natural garlic Dijon mustard
  • 2-3 tbsp. apple cider vinegar
  • 3-4 tbsp. olive oil
  • black pepper, to taste
  • pot with water and  a dash of Himalayan salt to it

 

Collards

 

Method:

  1. Place pot of water on to boil with the salt.
  2. Make the dressing by adding the garlic Dijon mustard to a small bowl, then whisk in the apple cider vinegar and olive oil. Add desired amount of pepper and give it another mix.
  3. Chop/Julienne your veggies of choice.
  4. Add the collard leaves to the pot of boiling water for just a few seconds to soften slightly.
  5. Remove the collard leaves and pat dry with paper towel or a clean tea towel. Allow them to cool before assembling your wraps.
  6. Once cooled add the collard leaves on a time to a plate or cutting board so you can start filling your wraps. Add a little of each vegetable of choice. If your going to be eating these wraps right away then you can add a drizzle of the dressing in the wrap before you close it up. If you’re not eating them right away then I suggest you just place the dressing on the side. You can add the dressing to them later or else you will have soggy wraps!
  7. Transfer each wrap to a serving dish or plate.

 

That’s it! So easy and fast to make and collards provide you will incredible health benefits!

Enjoy! 😀

 

Collard Wraps

Fresh Spring Rolls

Posted in Lunch/Dinner, Snack by

Making fresh spring rolls is super easy and boy are they tasty!!! They are a great way of using up those veggies in your fridge! Bust them out, chop them up and let’s make some spring rolls!!! I like adding veggies like carrots, bell peppers, cucumber, sprouts, lettuce, spinach, parsley and cabbage to my spring rolls. The options are endless so add whatever you enjoy and that you have on hand! I always have  a package of rice paper rolls in my fridge just in case I need to whip up a fast meal. I prefer using the small-sized rice paper but I sometimes buy the large size and then chop them in half once they are stuffed. Staples like this are what save me from resorting to picking up fast food on the run! 🙂

 

Fresh Spring Rolls

 

Fresh Spring Rolls

 

You will need:

  • 1 package of rice paper rolls, I prefer the small size
  • Chopped/Julienne veggies of choice
  • 3 tbsp. light soy sauce or alternative
  • 1 tbsp. Vegan/Vegetarian Hoisin sauce
  • 3 cloves of garlic, minced
  • 1 tbsp. chopped peanuts, optional
  • baking dish with water
  • small bowl
  • serving dish or plate

 

 

Fresh Spring Rolls

 

Method:

  1. Make you dipping sauce by mixing the soy sauce, hoisin sauce, optional peanuts and garlic together in a small bowl. The longer this sits the better garlic flavor you will have … so yummy!
  2. Chop/Julienne veggies of choice.
  3. Add a rice paper into the baking dish with water and allow the paper to soften. Be careful not to over soak it because then the paper will break and become soggy!
  4. Transfer the rice paper to a large plate or cutting board so you can assemble the spring roll. Add a little of each veggie and some herbs if you’re using them to the rice paper roll. Remember not to over stuff it or else it wont roll up properly!
  5. Roll it up and place it on your serving plate or dish.
  6. Keep assembling as many as you like. Place the dipping sauce bowl in the middle of your serving plate or right beside it when your ready to serve them.
  • If your making them ahead of time then just cover them with plastic wrap and place them into the fridge. Sometimes I make them the night before. They are a fantastic & very healthy lunch to pack up for the next day!

 

Enjoy 😀

 

 

Coconut Overnight Spelt Flakes

Posted in Breakfast, Snack by

I make my overnight spelt flakes/oats very often. It makes breakfast much easier in the morning when your in a rush! Instead of having to wait for your spelt flakes/oats to cook all you would have to do is heat them up! So fast & easy! I use medium-sized mason jars to make my overnight oats because I find it’s easier to heat up in the morning. Instead of transferring the mixture into a pot I just add the jar right into a small pot of boiling water for a couple of minutes. Sometimes I will scoop the warmed up spelt/oats into a bowl or a lot of times I eat it right from the jar! 🙂 You can’t get any easier than that right? In my recipe I use unsweetened milk, coconut shavings and almond butter because I want to keep everything sugar-free. I prefer not to add additional sugar other than the natural occurring sugar in the banana and optional berry or fruit topping. If you like things on the sweeter side you could use the sweetened coconut, milk and nut butter.

overnight breakfast

Coconut Overnight Spelt Flakes

You will need:

  • 1/3 Cup Spelt Flakes or Old fashion Oats
  • 1 1/4 cup Almond & Coconut unsweetened milk or milk of choice
  • 1 TBSP Cinnamon
  • 1 tsp of unsweetened sulfate free shredded coconut
  • 1 TBSP Chia seeds
  • 1 TBSP all natural unsweetened Almond Butter
  • 1/3 cup berries or chopped fruit (optional)
  • 1 medium-sized mashed banana
  • 1 TBSP chopped walnuts

Method

  1. Add 1/3 cup Spelt Flakes, Oats or a combination of both which is also really good.
  2. Mash 1 medium-sized banana with a fork in a small bowl.
  3. Throw in the 1 TBSP of cinnamon, chia seeds & 1 tsp shredded coconut.
  4. Add in the mashed banana and chopped walnuts and combine.

Coconut overnight spelt flakes

5. Next add in the 1 1/4 cup of milk

overnight coconut spelt flakes

6. Give it a good mix to combine, put the lid on and place it in the fridge overnight.

In the morning …

  • Put a small pot of water on to boil

Heating up the overnight spelt flakes

  • Place the jar right into the pot and heat it up for a couple of minutes.
  • Once it’s hot enough for your liking remove the jar from the water and your going to add the 1 TBSP of almond butter into the mixture.
  • Give it a good mix and you can add 1/3 cup fresh chopped fruit or berries into it as well if you like. I do! 🙂
  • Eat it right from the jar or transfer it into a bowl.

yummy breakfast cereal

ENJOY your healthy breakfast! 🙂

Banana Oat Breakfast Bites with Cranberries & Walnuts

Posted in Breakfast, Vegan Baking by

One of my favourite things to whip up are these easy to make Banana Oat Breakfast Bites!!! Many people make similar cookie versions to this recipe but the great thing is that everyone can make it their own way using ingredients that work for them. The great thing about this recipe is that you can tailor it to your own tastes and preferences! I find that they are a great idea for a fast breakfast when you’re in a hurry which really saves time. Have them with a healthy green smoothie and your good to go! I always have organic bananas on hand as well as oats so this recipe is made very often in my home. I also add dried sulfate free cranberries and walnuts sometimes too. The recipe I’m posting will be this version. 🙂 My kids like my vegan chocolate chip version best of course but then they are a treat and no longer a super healthy breakfast bite! LOL  You can also make them into cookies if you want but I like making mine smaller so that’s why I call them “bites”. I find that they are the perfect size to pop into a little container and pack them into a lunchbox or throw into a purse. They are a great on the go healthy snack. I always make sure I have healthy snacks in my purse because I’m vegan and it’s not always easy to find healthy vegan snacks on the go. Hey non vegans you should definitely be trying to bring healthy homemade snacks with you so you’re not tempted to buy sugary & fat filled treats while your on the run too!

 

 

Banana Oat Breakfast Bites with Cranberries & walnuts

Healthy Breakfast Bites

Healthy Breakfast Bites

 

Ingredients:

  • 2 regular sized Bananas
  • 1 TBSP Cinnamon
  • 2 cups Oats
  • 1  1/2 tsp. pure Vanilla extract
  • 1 TBSP Sulfate free Cranberries
  • Handful of chopped Walnuts

 

Method:

  1. In a medium-sized bowl mash both bananas with a fork really well.
  2. Add the vanilla and mix.
  3. Throw in the 2 cups of Oats and the 1 TBSP of Cinnamon. Combine well.
  4. Now you can go ahead and add the cranberries and walnuts. Give it another good mix.
  5. Shape into small round balls and place on a lined cookie sheet. Flatten the balls down slightly with the back of a teaspoon.
  6. Pop them into the oven for 10 minutes. If you want to make them bigger or into cookies then they will bake between 12-14 minutes.
  7. After removing them from the oven let them cool down on the pan. Transfer them to an airtight container once they have cooled off.

 

 

Other Versions of my Banana Oat Breakfast Bites:

 

Vegan Chip: My kids favourite version has 1/3 cup vegan chocolate chips thrown into the banana and oat mixture. They are such a tasty treat!

Plain Banana & Oat: I also make these banana bites without adding any dry fruit and nuts and they turn out great as well. Simple and super fast!

Protein Boost: I also make a version of these breakfast bites with peanut or almond butter added to the oat mixture! YUM! Just add 2 TBSP nut butter to your mixture. Be sure to combine it well  I bake them 10-12 minutes depending on their size. *I omit the cinnamon, chopped nuts and dried fruit for this version.*

Coconut & Almond: Toss in a handful of chopped almonds as your nut for these banana bites and instead of adding the cinnamon I throw in 1 TBSP of shredded coconut in it’s place.

 

*ENJOY your yummy & fast to make Banana Breakfast Bites! Have fun with them and try out different combinations to suit your needs*

 

*Makes 12-15 Banana Bites depending on their size*