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MY PLANT-BASED JOURNEY & JESSIE’S FABULOUS FALAFEL

MY PLANT-BASED JOURNEY & JESSIE’S FABULOUS FALAFEL

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We’ve recently made some changes to our diets.  I’m not exactly sure how to label it or if I should even be concerned about labels.  It’s our business after all…and it’s our bodies we’re filling…but dietary labels are a thing I guess, so let’s call it vegan (imagine me cringing here).  Nothing with a face or mother or their byproducts.  Apparently I can’t call it whole food or plant-based…or what’s the latest?…WFPB!…or the WFPBNO…because they exclude things like my awesome…

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MUJADDARA

MUJADDARA

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My guy likes pretty much everything I make.  He never complains about my frequent dalliance into the vegetarian, vegan world although I know he loves meaty dishes. But when I get an unsolicited comment like ‘this one’s a keeper Kathy’, I sit up and take notice. The flavours in this Mediterranean inspired dish are wonderful, the crispy fried onion the perfect complement and I think we have found a new favourite comfort food. If you are lucky enough to have…

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LEMON CREAM PIE

LEMON CREAM PIE

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No gluten! No dairy! No sugar! No cooking! No kidding! I’m not one to seek out specifically gluten/or dairy/ or sugar-free recipes but this one caught my attention.  I love anything lemon. It makes  a just enough. Perfect for my little spring form pan and tiny refrigerator. Perfect to serve for a small dinner gathering and perfect for the two of us for several days. But how could something this good, so lemony, so sweet, be healthy I had to…

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LENTIL MUSHROOM SHEPHERD’S PIE

LENTIL MUSHROOM SHEPHERD’S PIE

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Captain Francois’ comment about tonight’s supper: “If this is vegetarian, you can make it for me anytime!”  Healthy, meatless and really easy to throw together, I made it stove-top in my Omnia Oven. A little sautéing, a splash of wine and some seasonings. The addition of some greens, then packed into a baking dish, topped with potatoes and in just a few minutes it was ready to enjoy.  Sprinkle with grated cheese and bread crumbs before baking if you wish…

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DIETARY REBOOT – Days 15 and 16

DIETARY REBOOT – Days 15 and 16

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What an interesting journey this is turning out to be! It’s challenging me to create meals within certain parameters all the while staving off boredom. It does take a bit of extra work and for sure planning and prepping seems to be the key. Having a willing, enthusiastic and focused partner has kept me on track. So at the half way point of our Whole 3o Challenge on the menu board for today… Breakfast Prosciutto-Wrapped Mini Meatloaves I simply put…

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AZIFA – SPICY ETHIOPIAN LENTIL SALAD

AZIFA – SPICY ETHIOPIAN LENTIL SALAD

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If you, as with us, are at the over-consumption, all gobbled out and your bellies feeling like they may never be empty again stage of the holiday season, here’s an easy light salad packed with flavour and protein. A couple of years ago I stumbled onto an article about Teff, a tiny Ethiopian grain with an impressive nutritional profile, which led me to making some interesting African inspired vegan and vegetarian dishes. My recipe using teff here. This salad is…

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MINI (VEGAN) PUMPKIN PIES (no baking required)

MINI (VEGAN) PUMPKIN PIES (no baking required)

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Want a touch of something sweet for your next dessert? Here’s a good one for you.. No baking required, so easy to make and vegan, these little pumpkin pies were really delicious. I simply ground up some almonds, coconut shreds, added a little coconut oil and maple syrup… Pressed the mixture into my mini cheese cake pan. (a regular muffin tin would work well with little parchments cups) I added the pumpkin mixture, then refrigerated for a few hours.  …

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VEGAN RICOTTA SPREAD

VEGAN RICOTTA SPREAD

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Happy hour aboard R.E.D. today was pretty tasty. VEGAN RICOTTA SPREAD 1 recipe vegan ricotta (find it here) 2-3 tbsp minced sun-dried tomatoes 1tbsp basil oil sea salt freshly ground pepper to taste 1 clove garlic, smashed & minced 2-3 tbsp slivered basil leaves Mix all of the above ingredients together Serve drizzled with extra olive oil & slivered fresh basil leaves and crusty bread. Happy happy hour Galley Peeps!      

VEGAN ‘RICOTTA’

VEGAN ‘RICOTTA’

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Let’s make things perfectly clear, I am not (at least for the foreseeable future) not vegan. Captain and I love meat, eggs, oh and the cheese!, fish, seafood…. …most things edible with a face and a mother. …sadly the list of what we love to eat is endless, and what we don’t like? ..nothing comes to mind But… whenever I encounter a great recipe that is vegan, I jump on it! Reduced animal protein reduce cholesterol, is something I am…

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EASY ZUCCHINI SPREAD

EASY ZUCCHINI SPREAD

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With all the wonderful produce available in the local markets it’s difficult to choose which to bring onboard. Afterall, I can’t have it all no matter what with limited space and refrigeration This week I chose zucchini. Two large zucchini and a couple of green onions formed the base. Grating them gave me about 4 cups of zucchini. Treating it to a good sprinkling of sea salt, then squeezing as much juice out as possible considerably cut down on the…

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