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Tag: vegan

MY PLANT-BASED JOURNEY & JESSIE’S FABULOUS FALAFEL

MY PLANT-BASED JOURNEY & JESSIE’S FABULOUS FALAFEL

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

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

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

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

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

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)

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

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’

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

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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