Roasted Garlic, Butternut Squash & Chickpea Spread

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I love squash in the winter and am always trying to find new ways to use it in recipes, aside from the obvious blended soup option (delicious, don’t get me wrong). This time I thought I’d mix it up with a cheesy-like spread, combined with chickpeas for that added protein, and it was fan-fricken-tastic! I Continue Reading …

Sam Shorkey’s Super Simple Slow Cooker Beans

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I love my good ol’, trusty crock pot.  Well, I should add that I certainly don’t enjoy how it makes my entire apartment reek like onions for DAYS– but using a slow cooker is oh-so convenient AND so damned easy!  So alas, I endure the strong smell of stew that lingers on my clothes and Continue Reading …

Nigella’s Linguine with Lemon, Thyme and Garlic Mushrooms – Raw Vegan Style!

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If you’ve never seen her in action, Nigella Lawson is the absolutely mesmerizing, gorgeous and passionate cook with a remarkable ability to make food porn borderline x-rated. Her Linguine with Lemon, Thyme and Garlic Mushrooms has long been one of my go-to recipes for entertaining because it’s super simple and addictively delicious. I usually make Continue Reading …

Summer Salads!

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Our friend Krystle Charlton is always making the most delicious (and healthy) looking meals for her and her friends. Below are two of her latest summer salad creations. Mango and Quinoa Salad and a fresh asian-inspired salad topped with her Asian Sensation Dressing.  Both look fabulous, and really, really good for you.  A summer feast Continue Reading …

Roasted Beet and Watercress Salad

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I was inspired by Jen’s Salad Tips last week and decided I too wanted to make a rockin’ salad.  It’s a pretty simple combination of nutrient-rich veggies, but packs quite a punch in terms of flavour, texture and vitamins.  I love combining roasted vegetables with fresh greens – it’s a salad party in your mouth!  The watercress brings Continue Reading …

Curried Quinoa Salad with Chickpeas and Greens

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I know, I know, another quinoa recipe?  We’re going quinoa crazy over here at The Vegan Project! But seriously, it is so friggen cheap, versatile and so easy to make that we just can’t help eating it at least 2-3 times a week. What makes this quinoa salad special is the aromatic coconut oil in Continue Reading …

Quick Quinoa Salad

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Inspired by an informational afternoon with Adam Hart and his Power of Food workshop this past Sunday, I’ve been eager to jazz my recipes with his top two Superfoods. Hemp hearts and quinoa…boy were we happy to hear that he considers these two staples some of the healthiest foods on the planet!

Rubbed Kale Salad with Marinated Vegetables

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I don’t know if you all understand what a magical technique it is to rub fresh kale with oil and salt to soften, as the base for an incredibly delicious and nutritious salad.  We recently featured Jen’s Super Powered Sesame Kale Salad, which is where we first learned of this brilliant tenderizing technique. It’s such Continue Reading …

Tomato, Corn and Black Bean Soup

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This soup is REALLY easy to make and so flavourful!  Try and use organic canned goods whenever possible.  It’s high in fibre, low in fat, a complete protein and yields a ton.  A great soup to make on a Sunday night and eat all week long.

Hot Miso Pho

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This soup is full of cleansing and cold-fighting ingredients like garlic, ginger and cilantro.  By keeping some of the garlic (nature’s antibiotic), and the ginger raw in the bottom of the bowl, you preserve their immunity boosting properties (and get more intense flavour, too!) By adding lots of fresh cilantro at the very end, you Continue Reading …