Posts Tagged ‘vegan’

Holidays are always the hardest to deal with when it comes to living away from my immediate family.  They bring me back to my childhood when that one holi-day would turn into the biggest day of the year because my grandma would start making phone calls four weeks in advance fretting about who is making the turkey and whether or not we should do dinner on the Sunday or the Friday? Or maybe even the Monday just so everyone including their sister’s husband’s mother’s cousin and her dog could come.  It was a big day, or week(s) rather and it may sound stressful but in the end it was worth it.  To spend time with family and loved ones, it was well worth it.

Easter specifically was always a holiday to look forward to because obviously it involved copious amounts of chocolate.  I will always remember tip-toeing down the stairs in the early morning with my eyes slightly closed (but not really at all) anticipating the spread that would be on the table.  There would always be two baskets (three if my dad was lucky that year) filled with chocolate bunnies and eggs and two matching pastel coloured dresses with matching polka dot socks and perhaps a headband with an overwhelmingly large flower or bow attached.  It was like Christmas all over again…But better because the sky was blue, the sun was shining, the birds were chirping, the flowers were blooming AND there was a treasure outside waiting to be found.

I have obviously (maybe…?) grown out of the stage where I need a treasure hunt laid out for me and a brand new purple and yellow dress to try on, but I am definitely not over needing my family around to laugh, cry and argue with, nor am I over the chocolate.

So in an effort to bring me back to my childhood Easter’s filled with chocolate and family, I made carrot cake cupcakes topped with cream cheese icing and Cadbury mini eggs (MMM…I can’t. Get. Enough.)  But for some reason I just can’t bring myself to make a sugar laden dessert (that’s where my family comes in, but also when I refrain from using a measuring cup like my mother) so they are carrot cupcakes with a twist.  The carrot cake cupcake recipe is 100% vegan but the icing is made with dairy so if you are looking for a vegan dessert then maybe try subbing tofutti for cream cheese, or another vegan frosting recipe.


Carrot Cake Cupcakes with Cream Cheese Icing
* Adapted from OhSheGlows

1 1/2 cups grated carrot
10-12 Medjool Dates, soaked in boiling water until soft
1/4 cup unsweetened apple sauce
1/8 cup coconut oil
1 tbsp milled chia seeds
3/4 cup almond milk
1 tsp apple cider vinegar
2 tsp. orange zest

1 1/2 cup spelt flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. cloves
1/2 tsp. nutmeg
1/4 tsp. Himalayan Sea Salt

1/4 cup raisins, soaked
1/3 cup pumpkin seeds, chopped

Cream Cheese Icing

1/2 cup coconut powdered sugar (in a blender combine coconut sugar with 1 tbsp of arrowroot starch and blend until a tan colour light powder forms)
1/2 cup cream cheese, or tofutti
1/4 cup coconut oil

1. Preheat oven to 350 degrees and then fill a muffin tray with muffin cup liners. In a food processor, puree the soaked dates along with about two tablespoons of water until a thin paste forms. Pour into a large mixing bowl, along with the carrots, apple sauce, oil, vinegar, chia, milk, and zest. Stir to combine and then set aside.

2. Combine all of the dry ingredients in a separate bowl and then slowly fold into the wet. Before it is completely stirred, add the raisins and pumpkin seeds and finish combining. But try not to over mix.

3. Spoon 3-4 tbsp. sized scoops into each liner. Bake for about 35 minutes or until the top has lightly browned and an inserted toothpick or knife comes out clean. Let cool for ten minutes and then transfer to a wire rack to finish cooling.

4. To prepare the icing, in a food processor puree the cream cheese and coconut oil until soft and then slowly add in the coconut powdered sugar. Blend until fully combined and you have reached a desired sweetness and consistency.  The icing will be a slightly darker colour than what you may be used to for cream cheese icing but that is because of the colour of coconut sugar.  If you want white icing, feel free to use regular powdered sugar.  Scoop into a piping bag and store in the fridge until ready to frost. Once the cupcakes have completely cooled you can ice and decorate them.


I recommend storing the finished cupcakes in the fridge because the icing may melt in warmer temperatures from the coconut oil and/or go bad due to the dairy.

Enjoy!! And Happy Easter 🙂


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This past week I discovered a smell that I had never been subjected to before…A smell that many may never be subjected to unless you find yourself knee deep in compost, in the midst of an extreme heat wave in Texas, or faced with an overflowing box of grapefruit.

I was faced with the latter.

Last week, after a nice visit with Adam’s parents, we became parents to a heaping cardboard box of juicy Ruby Reds.  Now, don’t get me wrong, we are huge fans of grapefruit…Big or small…White or pink…But seeing this load of grapefruit steaming before my eyes, I suddenly started to feel defeated.  How on earth were we going to get through this many grapefruit before they started turning and growing mutant limbs of their own?

Adam didn’t hesitate for one second.  Immediately upon saying good-bye, he rolled up his sleeves and began peeling…And peeling…And peeling.  And then he started blending…And blending…And blending.  After a good day or two, he had successfully peeled, blended, and froze nearly 30 grapefruit.

Now even though we have to be extra cautious when it comes to opening the freezer these days to avoid being catapulted in the head by a pink hockey puck, I’d say our grapefruit overload is pretty much under control….Emphasis on the pretty much.  There are still, to this day, TWO more grapefruit sitting out in the fruit basket just waiting ever so patiently to be eaten…And it is those TWO grapefruit that have turned me away from ever freshening the air with a spritz of citrus, soaking in a hot tub of grapefruit water, or exfoliating with a sugar grapefruit scrub.

The smell of an overripe grapefruit is overpowering.  There is no way of masking the wretched odour that develops from a grapefruit just a mere two days too old.

But on that note, I still have a few dozen hockey pucks to get through this winter. So let’s get started, shall we?


Gluten Free Blueberry Grapefruit Date Muffins with a Brazil Nut Streusel

* yields 12 small muffins

1 cup gf rolled oats
1/4 cup coconut flour
3 tsp. stevia
1/2 tsp. baking powder
1 tsp. cinnamon
1/8 tsp. sea salt

3/4 cup grapefruit puree
3 tbsp. chia seeds
1/4 cup non dairy milk
3 tbsp. coconut oil

1/4 cup chopped dates
1/4 cup frozen blueberries

Streusel Topping

1 tbsp. rolled oats
2 tbsp. Brazil Nuts, roughly chopped
1 1/2 tbsp. unsweetened apple sauce
1/2 tbsp. coconut oil
1/2 tbsp. coconut sugar
1/2 tsp. cinnamon

1a. In a small sauce pan or microwave safe dish, combine all ingredients and stir until fully melted. Set aside to top muffins with after!

1b. Preheat oven to 375 degrees. Line a muffin tray with liners or grease and set aside. In a blender, puree the grapefruit and the chia seeds to create a smooth gel like substance. Then blend in the milk and coconut oil. Set aside.

2. In a large bowl, combine the dry ingredients. Pour the wet into the dry and stir. Fold in the blueberries and dates. The mixture will be quite thick because of the coconut flour but don’t fret.

3. Spoon the mixture into the individual cups and then top each one with about 1/2 tsp. of the streusel topping. Bake for 20 to 25 minutes, or until the top has turned to a nice golden brown. Remove from oven and let cool.

grapefruitEnjoy warm with a little bit of coconut oil or butter!

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There’s something about fall and its relationship with school that makes large batches of something hearty and comforting quite appealing.  After a long day of staring at a computer screen and text books there’s really nothing better than returning home to a “ready in minutes” bowl of _____.  I’m leaving that space open for anything as at the end of the day exhaustion paired with the lack of motivation in me to cook lessens my culinary judgement and, I really would eat ANYTHING.

Well today that’s all I needed and wanted.  The only thing that got me through my chemistry lab of mixing some clear liquid with some other clear liquid to eventually produce a green powder (I was ready to eat that powder at one point — it was highly condemned) was the thought of coming home to a big pot of warm deliciousness.

However that was only a thought, a day dream, rather.  The reality was there really was no big pot of warm deliciousness…Until I made it; so, that’s what I did.

What started as chili quickly turned into a TAKE ON chili when I discovered I didn’t actually have any chili powder.

So I bring you the perfect fall meal: Harvest Vegetable Chili with a Twist.

Harvest Vegetable Chili with a Twist


1 tbsp grapeseed oil
1 small yellow onion, diced
1 green pepper, chopped
1 orange pepper, chopped
1 large carrot, diced
4 sticks celery, diced
1 cup cremini mushrooms, cubed — about 4-5 mushrooms depending on size
2 cloves garlic, minced
3/4 cup pumpkin puree
1/4 cup coconut milk
1 can (540 mL) kidney beans
1 can (540 mL) bean medley, or make your own: garbanzo, romano, white bean etc.
1 large can (740 mL) crushed tomatoes
1 tbsp unsweetened apple butter
1/2 cup water, from rinsing out tomato can
1 tsp curry powder
1 tsp cumin
1/2 tsp oregano (strange…I know, but trust me)
1/2 tsp cayenne pepper, or more, to taste 🙂
1 tsp tumeric
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
Salt (or herbamare) and Pepper, to taste


1. In a large pot on medium heat, pour in grape seed oil. Add the onion, peppers, celery, and carrots, and sauté for 5 minutes. Add in the mushrooms and garlic and continue sautéing until onion is translucent.

2. Stir in the beans and tomatoes, and water.

3. Add in the pumpkin and coconut milk. Add in all of the spices and apple butter; let simmer on medium until bubbles form on the top.

4. Reduce the heat to low and cover for about 35-40 minutes or until the vegetables are tender yet still have a “bite” to them.

Serve over a bowl of brown rice or if you have more time on your hands throw together a batch of cornbread, because nothing goes better with chili, or not-so chili, than cornbread.  I sprinkled on some nutritional yeast and put a dollop of greek yogurt on top for extra protein and deliciousness!

This chili just takes a few minutes to throw together and then it’s all about playing the waiting game. To speed up that game I quickly cleaned and then went for a run to take full advantage of the nearly 20 degree clear blue sky weather in mid October.

And even though I had to completely adapt the spices and then add other ingredients (coconut milk and pumpkin??) to compliment them, this large batch of “chili” really was a bowl of deliciousness…And Adam will second that with a bronze medal! While he clearly lost this round of the waiting game, I did get a message of earnest approval during my run: “Mmmmmhhhmmm awesome chili love!”

Yes…Chili… 😉

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Pumpkin Cookie Pie

I would be lying if I said that it still isn’t, but growing up dessert was definitely my favourite part of any meal.  It was the meal that I ate the slowest so that everyone else around me would have to watch and waaait (and wish they too had eaten it slower) while I enjoyed every last bite.  But one dessert I could always anticipate and not look forward to was the one that followed any Thanksgiving or Christmas dinner: pumpkin pie.  Unless it was drowning in whipping cream to cover the overpowering bitter pumpkin flavour and the tasteless crust I wanted nothing to do with it.

So many a Thanksgiving’s and Christmas’s I would be the one sitting and watching while everyone ate and raved about their favourite dessert…After a few times of doing this I realized that I must be missing something! There is not a lot of food that I don’t like, and the fact that every single other family member dies for the taste must give the squash SOME credit.

And so I tried it, again. And again.  Repeating “I do love pumpkin, I do love pumpkin…” at each bite. And while dessert isn’t something you should try to grow into, I felt like pumpkin pie was one I should.

Well let’s just say that I agree with those who say that palates can advance or mature, because pumpkin is now at the top of my list of favourite foods.  Give it to me for breakfast, lunch, dinner, or all three and I’ll be happy…That is the pumpkin we’re talking about, the pie part not so much.

It might be the texture, the colour, the taste, or all three, but I canNOT develop a palate for pie crust.  So rather than trying to force myself to like this blend of white flour and butter I decided to go out on a hunt for another shell to cradle my pumpkin and last year I found it. Last Christmas to be exact.  After trying out Angela’s (OhSheGlows) recipe for gluten free pie crust made with pecans, I realized that this is hand’s down the very best pumpkin pie I have ever eaten, and decided that it would be from here on out my go-to recipe.

That was until this year when I found out one of my dinner guests was allergic to nuts.


It was either I go out on a hunt for yet another incredible pumpkin dessert recipe (there is one) or I take the skills I have developed from working in a gluten free and nut free bakery and create my own version of the “pecan” pie crust.

And so I did.

And so it was delicious.

Mighty, mighty delicious.

Crunchy Pumpkin Cookie Crust
* adapted from OhSheGlows Sweet and Salty Spiced Pecan Crust


1 1/4  cups rolled oats (gf if necessary,) ground into a flour
1 3/4 cups raw pumpkin seeds
1/4 cup brown rice syrup
2 tbsp coconut oil, melted
3 tbsp ground flax
2 tbsp raw cane sugar
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 tsp cloves
1/2 tsp sea salt

1. Preheat oven to 350 degrees. In a food processor or a Vitamix, blend the rolled oats into a very fine flour and set aside in a large bowl.

2. In a food processor, grind the pumpkin seeds for about 4-5 minutes (depending on how powerful your machine is) or until the oils begin to release and the grinds can form into a ball without crumbling apart. This does take quite a bit of time so I suggest stopping and testing out balling the grinds as you don’t want it to be too dry or turn into butter!

3. Add the ground pumpkin seeds, along with the rest of the ingredients, to the oat flour and blending. I recommend using your hands to fully incorporate all of the ingredients into a “smooth, buttery” ball. If the mixture is falling apart, add just a touch more coconut oil.

4. Pour mixture into a nonstick or greased pie pan and begin pressing into the sides of the plate. This is the most time consuming part but really is easy; just press with the pads of your fingers up the sides and along the bottom to ensure equal distribution and compactness. Poke the base of the pie several times to allow thorough baking, and then put in oven for about 12 minutes.

5. Remove from oven and let cool while you prepare the filling. I used Angela’s filling almost exactly except for subbing coconut oil for Earth Balance so you can check it out there if you want a completely vegan and gluten free recipe.

6. Pour the filling into the crust and cover the surrounding crust edge with tinfoil to avoid burning. Bake for 50 minutes and then remove from oven. Let cool and then chill overnight.

I recommend taking out the pie about an hour before serving as the crust does get quite hard — This will ensure easier cutting but like Angela, I encourage the use of a very sharp pointed knife to get through. And even though Adam thoroughly enjoyed the pie, he recommends using a serrated knife (and fork, if you allow those in your home!) for eating. I served this with whipped coconut “cream,” and it was UNREAL.

Feel free to make this anytime! As I have learned from repeated exposure, take advantage of the bountiful pumpkins at this time of year…And eat them for breakfast, lunch and dinner! (And no mom, I am not actually eating them three times a day….. :))

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Thanks to Faux

It’s hard to believe that we are already well on our way into October.  What happened to the days of peeling back that loose spaghetti strap in hopes of airing out the line of sweat created from walking half a block down the road?  Where did the summer go this year?  In what really seems like the blink of an eye, mornings have become quiet and dark, t-shirts have turned into oversized wool sweaters and the leaves have gone from green to bright purples, oranges, reds and yellows.  Despite the nip in the air, I really do love everything that fall has to offer…Especially Thanksgiving.

Living away from home and family for the past few years, Thanksgiving has been a holiday that I have had to celebrate by myself as it plops itself into a long weekend that is much too short to fly across Canada for and; of course, it conflicts with midterms and papers that come soon after the feast is put onto the table.

That does NOT mean by any means that I go through the weekend alone or that I don’t celebrate.  In fact I have made it a bigger holiday than what it was when I lived at home.  I take on the ENTIRE to-do and to-make list of Thanksgiving and invite every other “home-less” friend or foe around so that they too can experience and be grateful for the bounty of fall.

This year was extra special and deserved extra gratitude as Adam de-stressed the whole day by cleaning up the trails of messes I left behind me in the kitchen and also put together a beautiful Autumn-inspired table layout complete with real acorns, real pumpkins and real leaves — I emphasize REAL as he was very disappointed in my recent purchase of FAUX leaves…My only justification was “I am tired of replacing all of the live foliage in our house,” but that didn’t stand a chance.  We don’t do faux. No, we don’t.

Well, let’s step back a bit.  We do do faux.  Sometimes…At Thanksgiving. Faux Turkey style.

I made my first faux turkey a few years back as the thought of yet another “lentil loaf” made me cringe and throw up a little in my mouth.  (Don’t take offence to this Mom — Your lentil loafs were lovely…Your loaves are what made me have to start wearing lentil loaf pants at Thanksgiving and Christmas.)  But let’s just say I was ready for a change! And I wanted something that could withstand cranberry sauce AND take on a smothering of gravy…and MAYBE, be stuffed. Okay, I’m pushing it…

Or, am I?

Tofurkey is something you hear about on passing by…Laugh a little, and then remenisce  about that Everybody Loves Raymond episode with the football-like “bird” with protruding “legs” that jiggle.  “Yaaa… That’s the sign of a good bean curd bird!”

But believe me, if you can master Tofurkey you can master anything! And the number one step towards mastering Tofurkey is to have it NOT jiggle.

I have made my fare share of Tofurkey’s and if I do say so myself, I am truly the Queen of Queen’s when it comes to throwing together the staple to any Vegan Thanksgiving Feast.

Faux Turkey, or Tofu Turkey, or Tofurkey


5 packages extra firm tofu (preferably organic and gluten free if necessary)
4 tbsp sesame oil
4 tbsp tamari sauce, or Bragg’s All Seasoning Sauce
1 tbsp apple butter
2 tbsp freshly squeezed orange juice
2 tsp dijon mustard
4 tsp poultry seasoning
2 tsp oregano
1 clove garlic, minced
salt and pepper, to taste

1 tbsp grape seed oil
3 cups oven dried bread cubes (a medley of any day-old bread on hand — gluten free if necessary; I used some gluten free and some not just because it’s not necessary for me but the stuffing still really works with gluten free bread!)
1 small onion, diced
3 cloves garlic, minced
1 apple, cubed
2 large leaves kale
6 stalks celery, diced
2 small portobella mushroom caps and stems, or 1 large portobello
1/2 cup dried apricot, quartered
1/4 cup pumpkin seeds
1 1/2 – 2 cups vegetable stock (read labels if gluten free is necessary — I also used the last bit of carrot juice because I don’t like to waste…Anything.)
6 sprigs fresh thyme, minced
2 tsp poultry seasoning
1 tsp cumin
1 tsp cinnamon
salt and pepper to taste


1. The day before feast day (this step can be done in the morning of the feast as well, just as long as it has at least four hours to sit with some weight on it — but I find day before prep really relieves the day of panic attacks!:) Line a large colander/strainer with a smoothed out cheese cloth and set aside. Drain out the liquid from the tofu blocks and then grate all of it with either a box grater or the food processor’s built in grater. Transfer the grated tofu to a large bowl and stir in 2 tsp of the poultry seasoning and 2 tsp of the oregano. Then pour into the cheese cloth lined strainer and press out any more liquid that you can at this time. Fold over the excess cheese cloth so that the top of the tofu is covered and place on any heavy objects, i.e. a tupperware filled with water, a couple cans of pumpkin etc. Store in fridge overnight in a bowl in order to further dehydrate and form the tofu into a circular (err.. turkey) shape.

2. On the day: Preheat oven to 350 degrees. Remove tofu from fridge and set aside. While the tofu comes to room temperature, you can begin preparing the stuffing. In a large pot, sauté the onion, apple, celery, kale, mushrooms and garlic for about 5 minutes. Stir in the dry bread in order to cover it with the vegetable juices and flavours, and then slowly stir in the vegetable stock. Finally add the herbs and spices (only 1 tsp poultry seasoning here.) Leave the stuffing on low heat while you prepare the tofu for actual stuffing.

3. In a small bowl, whisk together the sesame oil, tamari, apple butter, orange juice, dijon, 1 tsp poultry seasoning, salt and pepper. Set aside.

4. Remove the cheese cloth covering the top of the tofu and begin to scrape off layers until you have created a bowl-like shape in the strainer. Be sure to set all of the scraped off tofu aside as you still need this! There should be about an inch of tofu remaining lining the strainer by the end.

5. Brush on a bit of the sesame oil mix and then add the stuffing to the cavity. (There will probably be leftover stuffing but that’s okay; just wrap up in tinfoil to further bake in the oven.) Once you have stuffed the whole cavity so that it lines up to the top of the “bowl” you can begin firmly pressing on the tofu scraps in order to completely cover the stuffing and make a seal with the original tofu layer.

6. Brush on a little more sesame oil sauce and then cover the top with tinfoil. This is where it kind of gets tricky. Turn the strainer over so that the flat “top” covered in tinfoil is now the bottom and place in the roasting pan. At this point you can remove the cheese cloth so that you reveal the turkey/circular formation. Brush the top with sesame sauce and place on a few sprigs of fresh thyme. Cover with tinfoil and bake for an hour and a half. Remove from oven and brush on a little more sauce (we’re basting here folks!) Recover with tinfoil and bake for another hour. Remove and brush on more sauce. Return to the oven without the tinfoil and bake uncovered for 15 to 20 minutes more, or until the top is nicely browned.

7. If you are eating right away, remove from oven and let cool for 10 minutes and then serve. If not feel free to keep in the oven on its lowest temperature setting for up to two hours; the longer it sits, the more tender and flavourful it gets. Seriously. Time is key.

Serve with all of your other wonderful vegan sides. I’ll be back soon with some other Thanksgiving/Christmas specials to guide you through a tasty and successful evening.

While this recipe is time consuming it really is easy and fool proof.  It can all be done on the same day too, I just like to split it up into two days to lessen the amount to do on the actual day.

To all you Canadians, I hope you had an incredible Thanksgiving — Maybe you can try your hand at this for Christmas or next year! But for all you Americans, there’s still time! Go buy out your local grocer’s tofu supply.

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Finger Food

I am sorry about my absence from posting new recipes…I assure you that I have been cooking and baking but with a recent move to London, Ontario and a graduation on the horizon I have put a few things on the back burner.  One being bathing and the other, blogging.

I am still working on the one neglect, but I am about to bring blogging back with a bang…

After a very in depth conversation with my significant other about the dexterity of chopsticks (I mean they are just “extensions of the fingers“) we made the pledge to never eat with or have forks in our new abode.  Not only do chopsticks slow down every meal by forcing you to eat smaller bites, they make for a more gentle way of eating.  Rather than stabbing the food with three little sprigs, they just grasp onto the edges and make for a smooth and pleasant entrance into our cavities, or mouths…

Okay maybe we have gone too far…But let me tell you, we have had plenty of time to come up with reasonings for our “no fork household.”

It’s BYOF, people.  Or Bring Your Own Fork.

Meals have been very interesting as a result…But after a month of no fork action we have become quite skilled with our extended fingers.

As much as we like to put pressure on our dinner guests by serving sunny side up eggs or lasagna with a side of chopsticks, the need to make friends over enemies in this new city has become a priority and thus finger food is always a good option.

The other night we opted for a more time consuming dish but it was definitely worth every second of assembly.

We made fresh rolls. The perfect alternative to the deep fried version of spring rolls for a warm evening.

Fresh rolls are like wraps; they can be filled with anything your heart desires but before you start listening to that heart of yours you HAVE to try my combinations with raw parsnip rice as they were out of this world amazing.

Semi-Raw Summer Salad Rolls

Raw Parsnip Rice

* From Choosing Raw‘s Raw Parsnip Sushi Rice — I used tahini instead of almond butter and it was so so good. My mouth is watering just thinking about it.  The “rice” was refreshing and earthy, amazing for the first warm spring evening.

Baked Sweet Potato Straws

* Peel and julienne one large sweet potato.  Lay on a parchment lined baking sheet and drizzle a little olive oil, and sprinkle on salt and pepper.  Bake at 425 degrees for about 15 minutes or until lightly browned; turn over and continue baking until all sides have browned and the centres are soft, another 15 minutes or so.

Tofu strips

* Cut into very thin strips

Vegetarian pate (optional but a delicious addition if it is on hand)

Grated Beet

Avocado slivers

Spinach leaves

Sunflower sprouts (or any other kind of sprout)

Rice wrappers

1. Boil water and then set up your rolling station with three plates (one for soaking, one for rolling, and one for the finished product,) and your filling ingredients so that they are easily accessible.

2. Pour a little bit of hot water onto the bottom of the plate and place one rice wrapper into the water.  Press down the edges to assure that the whole bottom gets soaked (about 30 seconds) and then turn over.  Soak on the other side for another 30 seconds or until the wrapper is completely see-through and malleable.

3. Transport to the rolling plate and put a couple teaspoons of the “rice mixture” in a line in the centre of the wrapper.  Top with a little grated beet, some strips of tofu, avocado and some sprouts.  You don’t want to fill the wraps up too much or it will be nearly impossible to close.

4. Fold over the filling on each side so that the ends are covered.

5. And then cover the ingredients horizontally and roll tightly to the end.

5. Continue filling and wrapping with different combinations or until all the ingredients are used, or you feel like you have enough…Or you are quite frankly just sick and tired of wrapping.  To speed up the process I made sure I was soaking one wrapper while prepping another one so that when that one was finished I could just continue on rather than waiting to soak another.

6. Serve with almond butter dipping sauce ** or any other sauce you like.

Spicy Almond Dipping sauce

2 tbsp. almond butter

2 tsp. miso paste

1 dash fish sauce (remove for vegan version)

1 tsp. ginger powder 

1 tsp. garlic powder

chili flakes, to taste

hot water

1. Combine all ingredients in a bowl except for hot water.  Slowly whisk in the hot water until desired consistency is reached.

Enjoy these as an appetizer or as a meal with a side salad.  And remember, don’t discourage your guests from using their hands. It’s allowed!

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It’s not cake.

That sweet potato had been staring at me for quite some time now…(Not as long as I have neglected my blog though, or it would have been a little unsightly and possibly lethal.)  And even though russet potatoes are more commonly known for having eyes, this sweet tater was competing with its starchy counterpart and growing one very cutting set of eyes.

Rather than relying on my quick 17-minute-dinner-fix of quinoa and veg, I decided to expand my dinner prep time to 25 minutes and boiled that potato until it was tender.

However, I am not one to settle for boiled potatoes for dinner, a Friday night dinner at that, so after a little brainstorming and perusing of the other dying produce in my fridge I decided on potato cakes.  I mean who can say no to cake? Especially cake for dinner…But that just brings me to one of my childhood resentments: improper wording in regards to food.

The amount of times I had to quickly dampen my excitement, or even hold back tears, is immeasureable as it happened daily, sometimes even twice. “T, do you want a fudgesicle?!” “WHAT! A FUDGESICLE?!” Throwing open the freezer door without a second between I quickly realized that no, they’re not fudgesicles; they’re never fudgesicles.  And no, I don’t want one of your all-natural frozen fruit popsicles. Or, “Hey T! We got chocolate bars!” “WHAT! Chocolate bars?!!!” Wait. No. Mom made apple sauce oat bars with carob, again.

So before we go further, and I become the biggest hypocrite on earth, next to Stalin, I’ll tell you, these “sweet potato cakes” are not actually cakes.  There’s no icing, and there aren’t  even any candles.  I guess I’ll refer to them as griddle cakes.  No, actually patties. Sweet potato patties.

Sweet Potato Pea Patties 

* Inspired by Candle 79 

1 large sweet potato, peeled and cubed

1/2 onion, finely chopped

1 garlic clove, minced

2 tsp. Italian seasoning

1 tsp. cayenne pepper

1. tsp cumin

Salt and pepper, to taste

olive oil, for sautéing

1/3 cup frozen peas


1. With cubed taters already submerged in the water, bring to a boil and cover.  Boil for 20 – 25 minutes or until tender (or until a fork can easily be inserted.) Drain potatoes and rinse with cold water.  Set aside.

2. Saute onion and garlic in olive oil until translucent.  Add spices to taste. Combine the potatoes and onion mixture in original boiling pot and mash.  The idea is for more of a rustic finish opposed to a typical mashed potato.  Meanwhile add the peas to the pan for a pre-cook, and then stir into potato mixture.

3. Heat up a little more olive oil in a large pan and form potato mixture into patties.  Fry until golden brown (8-10 minutes on each side depending on how hot the pan is.)

Serve alongside any main dish, or even as a side at breakfast.

I had these alongside apple Dijon baked tofu, some sautéed kale, and a white wine infused avocado puree.  It was incredible, and the avocado puree acted as a great accompaniment to the potato patties.





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