Sunday, 25 January 2015

Blueberry Pancakes with Blueberry Syrup

This syrup is based on a Nigella Lawson recipe.
If you think this is blueberry overkill you can just use regular pancakes with the syrup. It's so delicious! What I love about the blueberries in the pancake mix is that they stay tart while the ones in the syrup are cooked and sweet. I usually just use one punnet of blueberries and split it up into 1/2 for the syrup and 1/2 for the pancakes. This recipe is so simple but so delicious!

Blueberry Pancakes with Blueberry Syrup
Yeilds 4 serves


Instant Pancake Mix (1 cup will feed 4 people)
1/2 cup Blueberries

1/2 cup maple syrup
1 cup maple syrup


Place syrup ingredients into a small pot and cook on medium-high until boiling, then turn down to medium. If it starts to boil to high up just turn down the heat.
Let simmer till all the blueberries have burst and the syrup is a deep purple (around 10 mins)
While syrup is simmering make the pancakes according to the Instant Pancake Mix instructions and drop blueberries on while cooking first side.

Once pancakes are done take syrup off the heat and allow to cool for a minute before transferring into a jug to serve.

Saturday, 24 January 2015

Faux Meat Loaf

This is based on The Fat Free Vegan's "Thanksgiving Meatless Loaf" recipe. Definitely loved this one even though the pics don't really do it much justice! Delicious with ketchup, Golden Gravy or Mushroom Gravy!

Faux Meat Loaf


1 medium sweet potato
1 medium onion
2 ribs celery
1 medium carrot
2 cloves garlic, minced
1 15-ounce can cannellini beans or white beans, drained and rinsed
14 ounces extra-firm tofu 
2 tablespoons gluten-free soy sauce
2 tablespoons tomato paste
1 tablespoon whole-grain prepared mustard
1/4 cup fresh parsley, chopped
1/2 tablespoon rubbed sage
1 tablespoon thyme leaf
1/2 tablespoon dried rosemary, crushed
1 1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1 teaspoon smoked paprika
2 tablespoons nutritional yeast
1/2 cup chopped walnuts (optional)
3/4 cup gluten free oats, ground


Wash a medium sweet potato (about 7 ounces), pierce it several times with a fork, wrap it in a paper towel, and microwave until done, 4-5 minutes.  
Allow to cool enough to handle and then peel and set aside.
Mince the onion, celery, and carrot. Food processor is the fastest way.
Heat a large, non-stick skillet. 
Add the minced vegetables, including garlic, and cook, stirring regularly, until they become tender, about 6-10 minutes. 
Add water by the teaspoon if necessary to keep the vegetables from sticking or becoming dry. 
Once they’re softened, add the drained beans and mash them lightly with a slotted spoon or spatula.
Place the peeled sweet potato into the food processor along with the tofu, soy sauce, and all seasonings, including nutritional yeast. 
Process until fairly smooth. 
Add the walnuts and pulse a few more times. 
Scrape the tofu mixture into a large mixing bowl and add the oats and the cooked vegetables. Stir well.


Preheat oven to 375F. 
Line the baking sheet with parchment paper or spray with non-stick spray. 
Spoon the tofu mixture onto the prepared baking surface, using dampened hands to shape it into an oblong or oval loaf about 2 1/2 inches high. 

Bake for 25 minutes or until the top is evenly browned. 
Loosely cover with aluminum foil and cook for 20 more minutes. 
Check to make sure that the center is firm; if not, give it a little extra time. 
Remove from oven and allow to stand for 10 minutes before slicing and serving.

Smoky Cheddar Dip

This is based on The Sexy Vegan's "Smoked Cheddar Sauce recipe from his amazing cookbook.

Smoky Cheddar Dip
makes around 2+ cups


1 cup whole raw cashews
One 12-ounce package soft silken tofu
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon turmeric
1/4 teaspoon liquid smoke
1/2 teaspoon yellow miso
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon mustard powder
2 teaspoons extra-virgin olive oil
2 tablespoons nutritional yeast
2/3 cup water
1-2 cups shredded vegan cheddar (I used Daiya)


In a small pot, cover the cashews with water, and boil for about 8 minutes to soften them up.
Drain and let cool.
In a food processor or blender, process the cashews until they’re finely ground.
Add the tofu, garlic powder, onion powder, turmeric, liquid smoke, miso, paprika, salt, mustard powder, oil, nutritional yeast, and water.
Puree till the sauce is as smooth as the following.
Add to a saucepan on a medium heat and when heated add the cheddar cheese.
Stir through until cheese is melted and serve with raw vegetables or corn chips. YUM!

Friday, 23 January 2015

Tortilla Soup

This recipe is based on a recipe from Kathy Hester's The Vegan Slow Cooker cookbook. I changed it slightly so it's more like a Chili Soup but either way it was amazing. A thumbs up from the whole family...which rarely happens.

Tortilla Soup 
Serves 6+


1 Tb olive oil
1 medium onions, chopped
1 clove garlic, minced
28 oz. organic tomatoes (diced, crushed, or whole)
1/4 cup tomato paste
4 cups filtered water
1 tsp pepper
Salt to taste
1/2 lime, juiced
1 Tb cilantro, chopped
1 tsp cumin
1/2 tsp chili powder
1-2 cups vegan ground beef (I used Gardein)
1/2 avocado, chopped
1/4 cup tequila (optional)


Saute onions in olive oil until transparent and then add garlic for another minute.
Add everything but the avocado and tequila. I didn't add the cilantro because I have haters in my family so I left it as an optional extra on the table.
Cook on low for 6 – 8 hours. About a half hour or so before serving, stir in lime juice, tequila, and adjust. 
Serve topped with fresh cilantro, avocado, lime wedges and corn chips.

New Vegan Soaps

Just finished a batch of new vegan soaps available on my Etsy store. Licorice Clove, Ginger Lemongrass, Peppermint Tea Tree and Lemon Eucalyptus...

Wednesday, 14 January 2015

Vegan Tuna Melt

Vegan Tuna Melt
Serves 2


2 cans Sophie's Kitchen Toona, drained or 1 can chickpeas, drained
1/3 cup vegan mayonnaise
2 celery sticks, minced
2 Tbls red onion, minced
1 Tbls grain mustard
1 tspn parsley, finely chopped
lemon juice to taste
black pepper to taste

4 pieces of toast
1 cup vegan cheddar, shredded
Dill pickles to serve


Preheat broiler/griller on a high setting.
If using chickpeas, pulse in a food processor until mushed.
Whisk mayonnaise, celery, onion, mustard, parsley, lemon juice and pepper.
Stir Toona or chickpeas through. If using chickpeas you can add a sprinkle of dulse flakes for a fishy taste.
On a baking tray place a layer of aluminum foil and place the toast, a layer of the tuna mixture and a layer of vegan cheddar.
Broil/grill until cheese is melted.
Serve with dill pickle slices.

Saturday, 10 January 2015

Tempeh Bacon

Part of a delicious weekend breakfast! Shown here with vegan scrambled eggs and steamed baby spinach. 

Tempeh Bacon
Serves 4

1 packet Tempeh

1/2 cup Braggs liquid aminos or Tamari soy sauce
2 tsp Liquid smoke.
2 Tbls water

Maple syrup (optional)


Steam the tempeh for 10-20 minutes. You can skip this step if you don't mind the regular taste of tempeh but it helps to kill the bitterness.
Slice tempeh thinly and put aside.
Whisk all marinade ingredients together and place in a seal-able container or a ziplock bag.
Add tempeh to the marinade and refrigerate for at least 1 hour (best over night), turning occasionally.
Drain tempeh from marinade and pat dry with a paper towel.
Heat oil in frying pan on a medium heat.
Add tempeh and brown on each side, around 5 minutes on each side.
If you want to make maple tempeh bacon drizzle the tempeh with 1 Tbls maple syrup will cooking.
Once brown serve with other breakfast items.

Building a Healthy Bowl

Bowls are a great way to get the correct portions while being super healthy and delicious! The sky's the limit once you have the basic down because you can choose anything!

This bowl is brown rice, tempeh bacon, steamed broccoli and shredded carrots with a homemade teriyaki sauce and sprinkle of sesame seeds.

Building a Healthy Bowl
Serves 1


1/3 of the bowl will be a grain (brown rice, quinoa, noodles etc)
1/2 of the bowl will be vegetables (green is best!)
Remaining section of the bowl will be protein (beans, tempeh, tofu)
Sauce or dressing of choice


Cook your ingredients and assemble your bowl.
Your choice of ingredients, sauce and method of cooking will determine how healthy your bowl.

The Best Gourmet Vegan Pizza

This is a copycat recipe from our favourite pizza joint in Ogden, Utah called Lucky Slice. They not only do amazing regular pizza but also offer gluten free vegan pizza bases and two vegan topping options. My favourite is called the Tapenade. This is closest I've come to getting it right. It should have a tapenade base but I just use regular pizza sauce.

The Best Gourmet Vegan Pizza


1x gluten free vegan pizza base of choice
2 Tbls organic or homemade pizza sauce (or basic olive & tomato tapenade)
1 tsp Garlic powder 
6 Artichoke pieces, sliced thinly
1/4 cup Black olives, sliced
1/4 Red onion, sliced
1/2 cup Baby spinach
1/4 cup Sundried tomatoes, sliced
1/4 cup Roasted red peppers, sliced
2 Tbls Capers
1/4 cup good balsamic vinegar


Preheat oven to 400F/200C. I use a pizza stone and leave it in the oven. Alternatively use a round baking tray. If you base is raw, cook it until nearly crispy first.
Spread the pizza sauce thinly on your base.
Sprinkle with garlic powder
Layer baby spinach on the bottom then add sundried tomatoes, red onion, artichokes and red peppers.
Lastly sprinkle olives and capers.
Bake for 20-30 minutes or until everything looked cooked and edges of base are brown.
While the pizza is baking you can make the balsamic reduction. I use Mountain Town Olive Oil Co. "Traditional 18 Year Aged Balsamic Vinegar" which is AMAZEBALLS!
In a small pan bring vinegar to boil and then reduce heat to low and let simmer for a couple of minutes, keep an eye on it until you think it looks right then remove from heat. Don't leave it on the heat too long because you want a syrup reduction not hard candy.

Once pizza is ready drizzle with balsamic reduction.
I'd like to tell you I don't eat the entire pizza myself but that would be a lie, it's THAT good!