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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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!

 

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

 

Zesty Raw Mac and Cheeze with Zucchini Noodles

On January 1st of 2018 I made the decision to go raw vegan for 30 days. I expected this to be a major challenge, that I would be hungry all the time, and suffer cravings. All of those worries could not have been further from what I ended up experiencing during my month raw.

I felt energized, my skin looked amazing, and I had a blast inventing new raw recipes ! Today as I was cleaning out my junk drawer (we all have one!) in the kitchen I discovered the Mac and Cheeze recipe I created during my experimenting with raw foods! I just had to share it with you because it is so so good!!

I made this beautiful dish for mine and the kids lunch today and was about to take photos when I discovered my daughter took the good camera to school for a project! ACK!!!! WHY!!!!!….. Anyway, I’ve since recovered from the fact that I had to use my iPhone for these photos #firstworldproblems LOL!

Anyway!! I hope you love this recipe as much as I do, my kids go crazy for this dinner!

Natasha xoxo

Raw Vegan Zesty Mac and Cheeze with Zucchini Noodles

Vegan         Gluten Free           Raw           Sugar Free           Oil Free           Prep Time 7 mins

Ingredients

  • 1/2 Cup Raw Cashew Pieces
  • 1 Cup Water
  • 1/2 Cup of Raw Corn
  • 2 Tbsp Bell Pepper (I used Red)
  • 1 Tbsp Sun Dried Tomato (Softened in warm water for 10 mins)
  • 1/2 Tsp Paprika
  • 1/2 Tsp Turmeric
  • 1 Tsp Brown Rice Miso
  • 1 Tbsp Red Onion
  • 1/4 Small Garlic Clove
  • 1/2 Tsp Himalayan Pink Salt
  • 1 Medium Zucchini

Method

  • Toss everything in a high-speed blender and blend until smooth and creamy.
  • Spiralize Zucchini and place into large bowl
  • Evenly coat Zucchini Noodles with Zesty Cheezy Sauce
  • Serve right away!
  • Enjoy 🙂

 

Gluten Free Vegan Chipotle Cheezy Biscuits

I’m a huge sucker for a good biscuit, so when I started to experience some gluten intolerance symptoms I was absolutely devastated. I was the girl who could eat an entire load of bread to herself…. in one sitting. I loved my GLUTEN!! I fought it for about two years as I was in complete denial, thankfully I’m not celiac but I am bothered by it enough that I usually try my best to avoid glutenous foods. So I needed to find a few hacks!

Suddenly I found myself trying to create the perfect gluten free biscuit that satisfied my savoury taste and was vegan as well! So after much playing around I am so happy to share with you my Chipotle Cheezy Biscuits!

Enjoy!!

Natasha xoxo

Gluten Free Vegan Chipotle Cheezy Biscuits

Vegan         Gluten Free        Sugar Free         Prep Time: 10 min.       Bake Time: 15 min.

Ingredients

Dry:

  • 1 1/4 Cup Brown Rice Flour
  • 1 Cup Chickpea Flour
  • 2 Tsp Gluten Free Baking Powder
  • 1/4 Tsp Baking Soda
  • 1 Tsp Himalayan Pink Salt or Sea Salt
  • 1/2 Tsp Xanthan Gum
  • 1/4 Cup Nutritional Yeast
  • 1/4 Tsp Chipotle Powder
  • 1 Tsp Paprika
  • 7 Tbsp Vegan Margarine (I used Earth Balance)

Wet:

  • 3/4 Cup Dairy Free Milk
  • 2 1/2 Tsp Apple Cider Vinegar

Method

  • Combine all Dry ingredients in a large bowl
  • Cut in Margarine until  the mixture looks grainy
  • Combine Wet ingredients
  • Pour Wet ingredients into dry ingredients and combine just until every thing is nicely moistened
  • Scoop nine biscuits onto a parchment lined baking sheet
  • Bake at 425°f for 15 minutes
  • Remove from oven and cool for 10 minutes
  • Enjoy!

Oh look, I made a video too!

Holly xoxo

 

 

Raspberry Maca Cheeze Cake over a Cacao Pecan Crust

In the spirit of Mothers Day I decided to mix two of my favourite things! Raspberries and chocolate! I always try to out do myself every year with my Mothers Day cake, and I know my beautiful Mother appreciates it!

I’ve always been more for the rich decadent flavours while my Mum loves the light and fruity so since we are both mothers and should be celebrated I decided we would both get a little of what we love!

As with all of my cashew based cakes this recipe is quick and easy and requires no cooking! So if you’re reading this men, you too can dazzle you Mother, Wife, special someone, or well, anyone really!

Enjoy Natasha xoxo

Raspberry Maca Cheeze Cake over a Cacao Pecan Crust

The Cacao Pecan 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
  • Press into the base of an 8″ spring form cake pan

Raspberry Maca Cheeze Cake Filling

Ingredients

  • 1 1/2 Cups Raw Cashew Pieces
  • 1 1/4 Cups Dairy Free Milk
  • 1/4 Cup Coconut Oil
  • 1/3 Cup Maple Syrup
  • 2 Tsp Maca Powder
  • 1/4 Tsp Sea Salt
  • 1 1/2 Tbsp Apple Cider Vinegar
  • 1 1/2 Cup Fresh or Frozen (thawed) Raspberries

Method

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

 

 

 

Basic Tofu Scramble

There are so many complicated tofu scramble recipes on the internet these days but very few base recipes. With that in mind, one of the best things about cooking is the opportunity to be creative! With my base tofu scramble recipe the sky is the limit, you can take it South and make a beautiful zesty Mexican scramble, or East if you add a little curry powder for a rich Indian flair.

No matter your taste, there are so many options available when making a tofu scramble. So I encourage you to take the base and make it special, I’d love to hear about the creations you come up with!

My scramble today is just the base recipe topped with heirloom tomatoes, asparagus, sea salt flakes, pepper, almond feta, and sprouts!

A quick note about black salt, for me this is an essential ingredient in a tofu scramble as it gives a true egg flavour, I encourage you to try it!

Enjoy 🙂

Natasha xoxo

Basic Tofu Scramble

Vegan              Gluten Free    Oil Free      Serves 4-6     Prep and cook time 20 minutes

Ingredients

  • 1 Block of Firm Organic Tofu
  • 1/4 Cup Water (or 1 Tbsp of oil)
  • 1 Medium Shallot
  • 1 Large Garlic Clove
  • 1/2 Tsp Turmeric
  • 3/4 Tsp Black Salt

 

Method

  • In a frying pan cook Onions and Garlic in Water until Onions are soft and translucent, you can use oil over water for more flavour if you like.
  • Add Turmeric and Black Salt, mix and evenly Coat onion and Garlic mixture
  • Crumble tofu into small pieces and coat with spices and veg
  • Add more water if drying out or starting to stick to pan
  • Add any additional spices or veggies of choice
  • Cook on medium/ low until tofu has absorbed most of the liquid
  • Serve and garnish with veggies, spices, vegan cheese
  • Enjoy!

 

Moroccan Spiced Lentils

In a push to try and be as conscious of healthy eating as possible, I have been focusing my families dinners around the whole foods plant based lifestyle. Whole foods eating is free from anything processed and that includes oils and sugar, sounds like a challenge? Well, it wasn’t as bad as I thought and what resulted was delicious as a bonus.

I love a good cooking challenge so taking away a few common ingredients can certainly throw a wrench into dinner unless you know a few hacks!

  1. You can avoid oil completely and cook your onions and garlic in water, who knew?
  2. Did you know cinnamon is naturally sweet and can give your dish a hint of sweetness when you are craving a sugar fix?
  3. Combining tomatoes with cinnamon only brings out the sweetness of the tomato and creates a lovely ethnic flavour.

I was so pleased I wrote down this recipe when I created it because all six of my children loved it and asked for seconds! If you’re a parent you’ll appreciate a dinner that gets approval from all of the kids. Someone always has a complaint, but not this time!

I’d love to hear some of your whole food plant based hacks in the comments!

Natasha xoxo

Moroccan Spiced Lentils

Whole Foods Plant Based                Serves 6              Prep time: 10 minutes      Cook time: 30 minutes

Oil Free        Vegan      Gluten Free       Sugar Free

Ingredients

  • 1 Medium Red Onion
  • 2 Garlic Cloves Crushed
  • 1/4 Cup of Water (for cooking the onion and garlic in)
  • 1Tsp Paprika
  • 1/2 Tsp Cumin
  • 1/2 Tsp Ginger
  • 1 Tsp Cinnamon
  • 1 Tsp Sea Salt
  • 2 Tsp Salted Lemon Skins (optional, often used in Moroccan cooking)
  • 1 Can Diced Tomatoes (Large size, 796 ml)
  • 1 1/2 Cup Red Lentils
  • 1 1/2 Cup Water

Method

  • Dice onion and crush garlic.
  • Add 1/4 Cup water to pot with garlic and onion, cook on medium / high heat until onions are clear in colour.
  • Add Spices and salt and mix.
  • Add diced tomatoes, red lentils, and water. Stir.
  • Bring to a boil, then reduce heat to simmer and cook for 30 minutes until the lentils have absorbed the water.
  • Serve over jasmine rice and garnish with lemon and dill.
  • Enjoy!

 

Savoury Heirloom Tomato Rosemary Cheese Cake on an Almond Truffle Crust

Spring is in the air, and I’m beyond excited for all of the fresh local produce on the way! I am fortunate to live in a community rich with orchards and organic farms, but above all, I look forward to the delicious heirloom tomatoes that make their appearance each summer.

Someone once told me that you have not truly tasted a tomato until you’ve experienced a fresh off the vine heirloom tomato, the uglier the better! There is a mysterious magic to this contorted and vibrant fruit, a flavour like no other and a fresh burst that will have you craving more!

Today I’d like to share with you my favourite way (other than just eating them off the vine) to enjoy heirloom tomatoes. This recipe is always a summer favourite of guests that stop in for a visit, and I am so proud of this creation. I sincerely hope you will love this recipe as much as I do and add it to your collection to enjoy for years to come.

Natasha xoxo

Savoury Heirloom Tomato Rosemary Cheese Cake on an Almond Truffle

Vegan, Gluten Free                            Serves 6                              Bake at 350

The Crust

Ingredients

  • 1 1/2 Cups Almond Flour
  • 1 1/2 Tbsp Almond Milk
  • 1 1/4 Tbsp Truffle Oil
  • 1/4 Tsp Sea Salt

Method

  • In a bowl combine all ingredients and mix until a moist dough forms
  • Press dough into tart pan
  • Bake at 350 for 20 minutes

The Cheese Filling

Ingredients

  • 2 Cups Raw Cashew Pieces
  • 1 Cup Water
  • 1 1/2 Tsp Sea Salt
  • 1 Tsp Onion Powder
  • 1 Tbsp Lemon Juice

Method

  • Soak Raw Cashew Pieces for 15 minutes in warm water to soften them.
  • Add all ingredients into high-speed blender and blend until smooth and creamy
  • Pour over warm Crust and return to oven to back for 20 minutes at 350 to set.
  • Remove from oven and allow to cool before adding heirloom tomato topping.

Heirloom Tomato Topping

Ingredients

  • 2 Heriloom Tomatoes
  • 1/2 Avocado
  • Fresh Dill
  • Fresh rosemary
  • Sea Salt Flakes
  • Ground  Pepper

Method

  • Arrange tomatoes and avocado on top of cheese cake.
  • Garnish with fresh herbs, sea salt, and ground pepper.
  • Enjoy!

Raw Mexican Cream Of Corn Chowder

After severely burning myself making breakfast this morning I decided that the rest of the days is going to be a raw day! I recall taking a Raw Vegan Challenge a year ago and thinking it was going to be torture; surprisingly, I discovered that raw vegan foods are bursting with flavour and can leave you feeling satisfied if done correctly!

During the month I took the Raw Vegan Challenge I realized I needed to adapt some of my favourite comfort foods to combat my cravings. This Mexican Creamy Corn Chowder was one of my most tasty combinations and was inspired by a base recipe by The Rawtarian! If you’re planning on going Raw Vegan her website is amazing!

Back to this fantastic soup! It’s absolutely delicious and will leave you craving more… thankfully it takes less than ten minutes to whip up so if you are looking for another bowl it won’t take long to make some more!

Enjoy!

Natasha xoxo

Raw Mexican Cream Of Corn Chowder

Raw, Vegan, Gluten Free                 Prep Time: 10 Mins                     Serves 2

Ingredients

  • 1 Cup Fresh Corn
  • 1/4 Cup Raw Cashew Pieces
  • 3/4 Cup Water
  • 3/4 Tsp Sea Salt
  • 1/2 Tsp Chili Powder
  • 1/4 Tsp Smokey Paprika

Method

  • Toss everything into a high-speed blender and blend until warm and smooth.
  • Garnish with spices, peppers, tomatoes, corn, onion
  • Enjoy!

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