Dinner

Potato & Pea Yellow Curry

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This is a super basic curry recipe.  I cheated and used curry powder instead of the traditional custom blend of fragrant seeds that makes a true Indian curry.  Don’t worry, I will soon enough post a traditional Indian curry recipe, but until then, this version is tasty, just a little bit spicy and simple to Continue Reading …

Vegan Latkes and Veggie Beer Sausage

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I love fried potatoes!  Especially in the form of a latke.  I made a batch the other night and grazed on the leftovers for a couple of days.  The night of, I served them with pan-fried Veggie Beer Sausage and dollops of dijon and non-dairy sour cream. This meal is NOT low fat.  But it Continue Reading …

Mushroom and Cauliflower Quinoa

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Quinoa was considered the ‘mother of all grains’ by the Incas.  I might have to agree. It is extremely high in protein, and a complete one at that, and an excellent source of dietary fibre. It cooks with the same ratio as rice, though way easier in my opinion, and shares its ability to be Continue Reading …

Five Spice Lettuce Wraps

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I’ve been wanting to make some lettuce wraps ever since Janine shared her recipe with us from her vegan week.  Then last weekend I attended an event where there were lettuce wraps served (which were OK), and that sealed the deal that I must create my own version. The five spice really makes these lettuce Continue Reading …

Creamy Lemon-Basil Pesto

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This creamy pesto is lemony and fresh, super simple and keeps well in a jar in the fridge for a week.  Put it on EVERYTHING! (Makes 2 cups)

Rainbow Chard & Garlic Scapes

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Picked up some BEAUTIFUL rainbow chard from SOLEfood at the  Vancouver Farmer’s Market the other day  (among other tasty delights) along with some garlic scapes from another vendor and this is what I did with them…

Vegan Shepherd’s Pie (Gardener’s Pie) and a Cucumber & Fennel Salad

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Tonight’s dinner was inspired by a dear friend Steve’s Cucumber & Fennel Salad combined with a Shepherd’s Pie recipe found here (i’ve renamed it ‘gardener’s pie’):  http://www.ivu.org/recipes/main/lentil-shepherds.html (I definitely added mushrooms-about 2 cups chopped portobellos, mixed frozen veggies and lots of fresh thyme. Also added Tofutti cream cheese to make the potatoes extra creamy, and Continue Reading …

Lasagna to Dai-ya for!

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I really felt like some oozy, gooey homemade lasagna today.  So, I defrosted a block of Daiya and popped over to IGA to pick up some ingredients (I’m pretty sure I saw Lou Diamond Phillips picking up a few things as well!)

Mediterranean Pizza

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Tonight we had a meeting with our talented graphic designer Sabrina Modder to discuss the layout of our website.  We told Sabrina that we would make a vegan dinner for her.  On the menu – a Mediterranean Pizza on Trader Joe’s vegan whole wheat pizza dough, and a salad with a lemon dijon thyme vinaigrette.