Delicious Vegan Egg (Chickpea) Salad Sandwiches

I’m sure you’re wondering how on earth one can make vegan egg salad without eggs. It’s actually a straightforward and delicious vegan hack that will save you from all of that harmful cholesterol found in eggs. This quick and easy recipe is kid-approved and free from nuts making it a great lunch option for school as it can easily be tucked into a wrap, sandwich, or pita pocket! My kids go crazy for it! We go through so much of it in fact that I’ve taken to buying flats of chickpeas to keep up with the demand.

What’s even more exciting is that this recipe is totally free from gluten for those who have dietary restrictions, and it’s bursting with so much flavour you won’t miss traditional egg salad ever again!

I’d love to hear in the comments how this recipe worked out for you!

Natasha x

Vegan Egg (Chickpea) Salad

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Ingredients

  • 2 Cans of Chickpeas
  • 1 Celery Stick
  • 1/3 Cup Vegan Mayo
  • 2 Tbsp Old Style Mustard
  • 1/2 Tsp Onion Powder
  • 1/4 Tsp Turmeric
  • 1/4 Tsp Black Salt
  • 1/4 Tsp Salt

Method

  • Place all ingredients into a food processor and mix until desired consistency is reached
  • Serve on bread with mustard, and top with paprika and fresh basil

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Simple Vegan Irish Soda Bread

Okay! If I’m honest, I would tell you that I loved bread, and once upon a time, I could eat a loaf all to myself! But those days have passed for me as I’ve developed a little bit of a gluten intolerance… which makes me so mad! But just because I can’t indulge anymore, doesn’t mean you can’t! So here is my super simple and incredibly delicious Vegan Irish Soda Bread!
Irish soda bread goes way back to pre-Christian Ireland when the Celts would bake bread in honour of the Goddess Brigit. The cross on the top of the bread was meant to bless the bread, and emulate the cross of the Goddess. Fast forward to the rise of Christianity, and we find that the Catholics absorbed the Goddess into their beliefs. It was far easier to convert Pagans to Christianity while keeping some of their most cherished deities according to theological records.

Today you will still see the Goddess Brigit honoured in Ireland as a Catholic Saint. With her conversion from Goddess to Saint, you will also see the tradition of blessing the bread a common practice in many households today.

Natasha xoxo

Simple Vegan Irish Soda Bread

Vegan            Oil Free             Prep Time: 10 mins             Bake Time: 45 mins           Bake Temp: 350

Ingredients

  • 2 1/4 Cups Flour
  • 1 Tsp Sea Salt
  • 1 Tsp Baking Soda
  • 400 ml Dairy Free Milk
  • 2 Tsp Apple Cider Vinegar

Method

  • Pre-heat oven to 350°F
  • In a small bowl mix Dairy Free Milk and Apple Cider Vinegar and allow to sit while you prepare the dry ingredients.
  • In a large bowl mix Flour, Sea Salt, and Baking Soda.
  • Create a well in the dry ingredients and pour in the wet ingredients.
  • Mix until dough comes together by hand, and form a nice round loaf.
  • Place on parchment lined baking sheet or Irish Bread Pan.
  • Score the top of the bread with a cross.
  • Bake at 350°F for 50 minutes.

Enjoy!

Zesty Vegan Nacho Cheeze

Over the weekend we held a birthday party for my son Logan who was turning 11, Logan is an appies kind of guy so he asked me to create something special for his party. I had just returned from shopping for the party when his request came in and I was not keen on having to leave the house again so I pulled open the cupboards in search of ingredient to create something new.

Cashews, spices, nutritional yeast… it looked like the makings of a great cheeze sauce! I had the tortilla chips so I figured I could try and pull together a vegan nacho cheeze, little could we have known that it would turn out amazing! Once the guests arrived this last minute nacho dip became the talk of the party… next to the birthday boy of course!

I’m absolutely thrilled to share this recipe with you! It’s truly one of my best creations and I hope you will love it as much as we did!

Natasha xoxo

Zesty vegan Nacho Cheeze

Vegan                Gluten Free                  Oil Free               Sugar Free                Prep: 10 minutes

INGREDIENTS

  • 1 1/2 Cup Raw Cashew Pieces
  • 1 Cup Water
  • 2 Tbsp Chopped Red Pepper
  • 1/4 Cup Nutritional Yeast
  • 1 Tbsp Shiro Miso
  • 1 Tsp Smoked Salt  ( I used Alder Smoked Sea Salt by The San Francisco Salt Co.)
  • 1 Tsp Turmeric
  • 1 Tsp Smokey Paprika
  • 1 Tsp Chili Powder
  • 1 Tsp Lemon Juice

METHOD

  • Place all ingredients into high-speed blender and blend until smooth and creamy
  • Serve room temperature or warmed in a mini crockpot
  • Great for dipping tortilla chips and veggies in!

Cinnamon Peach Summer Scones

As summer comes to a close and the smoke from the second worst fire season British Columbia has ever seen finally starts to clear, I realized how much I have been neglecting my blog. This Summer has been a mix of bittersweet for me, from lazy days with the kids playing in the back garden in the early weeks; to having to put our beloved dog ‘Deefer’ to sleep in mid-July which left me a wreck for weeks and still hurts my heart every time I glance at his favourite spot on the floor next to the fireplace.

Then I was off to Europe for a little over two weeks which was just what I needed at the time, I made some fantastic new friends, saw some of the most beautiful places in the world, and knocked a few experiences off of my bucket list. Then I returned home feeling full, yet empty and missing the new friends I had made. It has taken me a week to get back into the swing of things, and I finally found my motivation start creating recipes for you again thanks to my Mum who brought me a beautiful box of peaches.

So here it is, a sweet Summer creation just for you!

Natasha xoxo

Cinnamon Peach Summer Scones

Vegan          Prep Time: 10 mins             Bake Time: 25 mins           Bake Temp: 400 F

Ingredients

  • 2 Cups Flour
  • 1/2 Cup Organic Cane Sugar
  • 3 Tsp Baking Powder
  • 1/2 Tsp Sea Salt
  • 3/4 Tsp Cinnamon
  • 1/2 Cup Vegan Margarine (I used Earth Balance)
  • 3/4 Cup Dairy Free Milk
  • 1 Large Peach Cut in small cubes

Method

  • Pre-heat oven to 400 F
  • In a large bowl combine Flour, Sugar, Baking Powder,  Sea Salt, and Cinnamon. Whisk to mix evenly.
  • Add Vegan Margarine and cut in with pastry cutter or hands until fine granules appear.
  • Make a well and add Dairy Free Milk, mix with hands until mix comes together.
  • Add Peach Pieces and mix with hands until evenly dispersed.
  • On a baking pan lines with parchment and dusted with flour place ball of dough flattening it into a large pancake shape. Cut creating 8 triangular pieces. Spread the pieces out so they are at least an inch away from each other to allow for growth during baking.
  • Bake for 25mins at 400F, check on the scones at 20min to make sure they do not over bake.
  • Enjoy!

Creamy Vegan Broccoli Cheeze Soup

If you’re a vegan then one of the things you may really miss from your pre-vegan days is Broccoli Cheddar soup, but fear not, you can still have your soup and eat it too! My whole foods Creamy Vegan Broccoli Cheeze soup will make your tummy smile with fond memories but this time its free from any harm to animals…. not to mention harmful cholesterol!

Being completely oil free this recipe is ultra healthy and with the addition of nutritional yeast you will get your fill of B vitamins while still enjoying this creamy comfort food! I suggest serving it with a thick slice of my Vegan Irish Soda Bread for an extra helping of happiness!

Enjoy Natasha xoxo

Creamy Vegan Broccoli Cheeze Soup

Vegan          Oil Free          Gluten Free           Prep Time: 15 mins               Cook Time: 35 mins

Ingredients

  • 1 Large Onion Chopped
  • 1 Large Garlic Clove Minced
  • 5 Cups Chopped Broccoli
  • 5 Cups Chopped Potato
  • 1 Cup Chopped Carrot
  • 7 Cups Vegetable Broth
  • 1/2 Cup Nutritional Yeast
  • 1 Tsp Turmeric
  • 2 Tsp Sea Salt

Method

  • In a large pot add just enough water to cover the base and cook Chopped Onion and Minced Garlic until Onion is translucent.
  • Add Broccoli, Potato, and Carrot and cook for ten minutes, add more water if needed to base of pot.
  • Add Veggie Broth, Nutritional Yeast, Turmeric, and Sea Salt and bring to a boil then reduce heat to simmer for 25 minutes.
  • With a hand blender puree the soup until smooth and creamy.
  • Serve with a nice think slice of my Vegan Irish Soda Bread!
  • Enjoy!

 

Rich Vegan Chocolate Cinnamon Loaf

I’m sure I’ve mentioned this before, I am not much of a summer person. I love colder weather, rainy days and snow; so when the Summer heat kicks in I often have to turn to recipes that give me the familiar comfort of colder days that I adore. My Chocolate Cinnamon Loaf is the perfect mix of rich and spicy that takes me back to more festive seasons while still being a great summer treat!

This melt in your mouth loaf is chocolaty, moist, and the perfect pair to a lovely cup of tea! My children love this recipe so much that they often ask for this loaf instead of birthday cake as it is oh so good!  Another plus for this recipe is that it’s lower in oil or oil free depending on the variation you choose!

Absolutely kid approved, I know your family and friend will love this delicious treat!

Natasha xoxo

Rich Vegan Chocolate Cinnamon Loaf

Vegan         Prep Time: 10 mins           Bake Time: 50 mins            Bake Temp: 350°F

Ingredients

  • 1 Cup of Coconut Sugar or Organic Cane Sugar
  • 1 Cup of Dairy Free Milk
  • 1/4 Cup of Grape Seed Oil or Apple Sauce
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Vanilla
  • 1 Flax Egg (1tbsp ground flax seed and 3 tbsp warm water, allow to sit for 5-10 mins)
  • 1/3 Cup Cacao
  • 1 1/4 Cup of Flour
  • 1 tbsp Baking Powder
  • 1 tsp Cinnamon
  • 3/4 tsp Sea Salt
  • 3/4 Cup Vegan Chocolate Chips

The Method

  • Pre-heat oven to 350°F
  • Prepare Flax Egg 1tbsp ground flax seed and 3 tbsp warm water, allow to sit for 5-10 mins.
  • Mix Sugar, Almond Milk, Grape Seed Oil, Vanilla, Apple Cider Vinegar, Flax Egg in a medium bowl.
  • Mix Flour, Cocoa, Salt, Baking Powder, Cinnamon in a large bowl.
  • Pour liquid mixture into flour mixture, combine very well and add chocolate chips.
  • Pour into a greased loaf pan and bake at 350 for 50 minutes.

Enjoy!

Cheezy Broccoli Asparagus Sun Dried Tomato Vegan Quiche

When I was young I was never much of an egg fan so when I went vegan I didn’t really miss them… except in the case of a nice quiche. Unfortunately quiche is quite heavy on cholesterol and not the best choice if you’re trying to eat healthier. But fear not! My Cheezy Broccoli Asparagus Sun Dried Tomato Vegan Quiche ( wow that was a mouth fun… or it will be when you try out this recipe, I crack myself up LOL) is free from harmful cholesterol and full or protein due to the chickpea flour! Now that is a pretty darn good trade I think!

One quick note to those of you new to using chickpea flour, it is a wonderful and versatile ingredient but has the tendency to dry out a little as it cools so my recommendation to you if you plan to re-heat this quiche is to sprinkle a little water over the quiche before you reheat to add moisture back in. Either way it will still taste great but that is just a little chickpea flour pro tip for you!

Enjoy! Natasha xoxo

Cheezy Broccoli Asparagus Sun Dried Tomato Vegan Quiche

Vegan         Gluten Free        Sugar Free        Prep Time: 15 minutes      Bake at 475 for 30 minutes

Serves 8 (155 Cal per serving)

Ingredients

  • 2 Tbsp Grape Seed Oil
  • 1 Cup Broccoli Chopped
  • 1 1/2  Cup Asparagus Chopped
  • 1 Small Red Onion Diced
  • 1 Large Garlic Clove Crushed
  • 3 Tbsp Sun Dried Tomatoes Chopped
  • 2 1/2 Cups Chickpea Flour
  • 3 Cups Water
  • 1/4 Cup Nutritional Yeast
  • 1 Tsp Turmeric
  • 1/2 Tsp Paprika
  • 1 Tsp Black Salt
  • 1 Tsp Sea Salt
  • 1/4 Tsp Ground Black Pepper

Method

  • Pre-heat oven to 475
  • In a large cast iron pan fry Onion, Broccoli, and Asparagus in Oil on medium for 2 minutes
  • Add Garlic and Sun Dried Tomatoes and fry on low for 5- 10 minutes
  • As veggies are frying mix remaining ingredients in a mixing bowl, whisk until smooth.
  • Pour batter over veggies and stir
  • Place cast iron pan into the oven for 30 minutes
  • Pierce with a toothpick, if toothpick comes out clean then quiche is ready
  • Allow to cool for 15 minutes before serving
  • Enjoy!

Mexican Hot Chocolate Cheeze Cake

In the winter my guilty pleasure is always a very nice cup of Mexican Hot Chocolate, I love the creamy zing of the cayenne and cacao flirting with each other in my cup. Alas Summer is just around the corner and it has been way to hot for hot chocolate! So in the spirit of one of my favourite Winter delights I have created a Summer version in cake form!

My creamy Mexican Hot Chocolate Cheeze Cake is decadent, delicious, and the perfect addition to any Summer feast! Being gluten free, vegan, and free from refined sugars this cashew based dessert is protein packed and will leave you swooning!

Enjoy! Natasha xoxo

Mexican Hot Chocolate Cheeze Cake

Vegan         Gluten Free           Refined Sugar Free              Prep Time: 10 mins            Set Time: 1 Hour

The Crust

INGREDIENTS

  • 1 Cup Raw Pecans
  • 1/8 Cup Cacao Powder
  • 6 Medjool Dates
  • 1/4 Cup Water

METHOD

  • Toss all ingredients into a food processor
  • Process until dough ball forms

The Mexican Hot Chocolate Cheese Cake

Ingredients:

  • 2 Cups Raw Cashew Pieces
  • 1 1/2 Cups Dairy Free Milk
  • 1/2 Cup Coconut Oil
  • 1/2 Cup Cacao Powder
  • 1/2 Cup Maple Syrup
  • 2 Tbsp Apple Cider Vinegar
  • 1/4 Tsp Cayenne Pepper
  • 1/4 Tsp Salt

Method

  • Add all ingredients into a high-speed blender
  • Blend until smooth an creamy
  • Pour over Crust and tap to remove any bubbles
  • Place in freezer or fridge for at least an hour to set
  • Garnish with mini marshmallows and chocolate drizzle

 

Garden Vegetable Salad Wraps with a Tahini Maple Tamari Dressing

I was busy as a bee in my garden today and discovered so many beautiful early treats! Gorgeous heirloom radishes, lush arugula, a cucumber, and a  few beets! I just knew a garden fresh lunch was in order so I pulled out some rice wraps and an avocado and started to play!

Once finished, the kids and I had made the most beautiful garden wraps with the treasures found in our own garden! I just had to share this recipe because it was delicious and will absolutely be added to my list of party appies or quick lunches!

Fresh, gluten free, and vegan this quick meal is both delicious as well as healthy!! 3 wraps are under 150 calories! You really can’t go wrong with this guilt free snack!

Natasha xoxo

Garden Vegetable Salad Wraps

Vegan        Gluten Free          Oil Free        Sugar Free           Prep time: 10 minutes

Ingredients per wrap:

  • 1 Rice Wrap
  • 3 slices roasted beet
  • 2-3 slices of Avocado
  • 4 slices of cucumber
  • 4-5 slices of Radish
  • 2-3 Arugula leaves

Method:

  • Soak rice wrap until its soft and rollable
  • layer vegetables in a row in the centre of the wrap
  • Fold the rice wrap ends over the foot of each veggie layer, then roll the wrap from the side securely.
  • Let sit for two minutes for wrap to seal
  • Can be placed in refrigerator for 24 hours
  • Serve with dipping sauce

Tahini Maple Tamari Dressing

Ingredients:

  • 1/2 Cup Tahini
  • 1/2 Cup Water
  • 1 Tbsp Sesame Oil
  • 2 Tbsp Tamari (or Soy Sauce)
  • 2 Tbsp Rice Vinegar
  • 2 Tbsp Maple Syrup
  • 1 Clove Garlic, minced
  • 1/4 tsp Paprika

Method

  • Mix all ingredients until smooth and creamy
  • Refrigerate for up to two weeks

 

MAPLE COCONUT SWEET BREAD

This kids and I missed out on the fair this past weekend, I know they had been really looking forward to those delicious little cinnamon covered doughnuts. So we decided to throw our own mini fair in the back garden complete with the  ring toss and a few other makeshift fair games.

Of course the kids were still looking for some kind of fair treat, so with the ingredients in my very empty pantry (I really need to do a good grocery shop) I came up with this gorgeous sweet bread! With all of the flavour of the fair these delicious bites are rich and chewy and perfectly dance on your tongue like the sweetness of a fair doughnut!

The best part? It’s not fried, its free from oil, has zero refined sugar (unless you choose to sprinkle some on top), and of course as always is totally vegan! I hope you love this recipe as much as they kids and I did!

Natasha xoxo 🙂

Maple Coconut Sweet Bread

Vegan       Oil Free     Refined Sugar Free   Prep Time: 10 mins     Cook Time: 30 mins  @350F

Ingredients

Dry:

  • 2 Cups All Purpose Flour
  • 1 Tsp Baking Powder
  • 1/4 Tsp Baking Soda
  • 1/2 Tsp Cinnamon
  • 1/4 Tsp Sea Salt

Wet:

  • 3/4 Cup Canned Coconut Milk
  • 1 Cup Maple Syrup
  • 1 Tsp Apple Cider Vinegar

Method

  • Pre-heat oven to 350 F
  • Line 11×7 baking pan with parchment paper
  • Combine all dry ingredients in a large bowl
  • Combine all wet ingredients in a smaller bowl
  • Create a well in the dry bowl and pour in the wet ingredients
  • Mix well and scoop into baking pan, spread evenly
  • Bake at 350F for 30 minutes
  • Remove from oven and dust with cinnamon and sugar
  • Allow to cool for 15 minutes and enjoy!