Rose pasta sauce and garlic bread for the cutest Saturday night dinner w the fam ♥️
This recipe is FRESH, like the perfect lead into spring – I think it’s the variety of vegetables in it and also the lemon juice that kicks it into gear. Re the lemon juice, it’s a subtle flavour but brings out everything else in a beautiful way.
I made this on a whim one time and it’s become my mother’s favourite dish! Very pleased with it.
I haven’t had rose pasta sauce many times in my life, in fact I cannot remember ever having tried it before. Going vegan has opened up my mind up to so many different kinds of recipes and uncover the potential of so many more ingredients.
Sautey 2 cloves of chopped garlic and half an onion (diced) until golden/translucent in medium sized pot
Toss in 8 sliced mushrooms (I just used Cremini) and let them soften
Pour in a cup of diced tomatos (from a tin or cut fresh yourself) and 5 basil leaves (I slice these up into smaller pieces to activate them)
Add a dash of salt, and let these ingredients simmer together while you make the cashew cream:
Blend 1 cup of raw cashews and 1/4 cup of hot water until you get a smooth consistency (add more water if necessary)
Pour in your cup of cashew cream, 2 tbsp of lemon juice, and 2 tbsp of apple cidar vinegar (This creamy addition is what turns a red sauce PINK, hense ‘rose’ meaning pink in italian)
Stir and then let simmer
Taste and add more of any of these ingredients as you see fit (I usually opt for a bit more lemon juice)
Serve with your favourite pasta and some vegan garlic bread + salad
Let me know if you try this out and what you think of it!
❗️VEGAN FACT❗️: Eating a high carb diet will increase your chances of living a longer and healthier life! You should not be avoiding carbs ever – they give you energy – so enjoy pasta! Most pasta is vegan as well – just check the labelling or ensure that you are making it vegan if you create pasta from scratch! 🙂
Killer breakfast sandwiches w homemade hash browns.
Tastier, more nutrient dense, and better for the environment.
1. Grate three potatoes (I recommend one small-medium size per wrap) 2. Heat up a pan on medium – high and toss in all of the shreds so that they cover the whole pan. You want a thin layer of the potato so that it can crisp evenly. I’d suggest even cooking the potatoes in batches if you don’t have a large enough pan. 3. Add 1 tsp of salt, 1 tsp of garlic powder, and 1 tsp of onion powder per # of potato’s you have frying in a pan 4. Fry up some @yvesveggiecuisine breakfast links – I think this product is my favourite of theirs!! So good. 5. After a couple or minutes, lift up part of the frying potatoes to check if they are cooked golden brown. If they are, do your best to flip over your ‘pancake’ of shreds so that the other side can cook 6. Place 1-2 tbsp of shredded vegan cheese in the middle of a tortilla wrap 7. Add the hash browns and then the chopped breakfast links to the centre 8. Fold and then place back in the pan, same heat setting as when you fried the potatoes (make sure the pan isn’t super oily or the wraps won’t be so nice) 9. Turn over wraps once to cook golden brown on the other side and then serve!
❗️VEGAN FACT❗️: Potatoes are rich in nutrients and are linked to a variety of incredible health benefits; improved blood sugar control, reduced heart disease risk and higher immunity.
You eat a breakfast sandwich and feel great afterwards. You can work out, get on with your day. 🏋️♀️
Before I went vegan, I knew that if I was going out for fast-food with my friends, I wouldn’t be able to do much after… I would always feel lethargic af! 🤢
I was basically writing off working out, doing something productive, and enjoying the rest of my day if I picked up some cheesey, eggy breakfast sandwich from a fast-food chain. I just thought that’s the way it is; I would just have to wait to digest it off. 🤷♀️
That was before going vegan and trying out fast-food spots like Globally Local. 📰
Featured: My favourite, the ‘Maple Crunch Breakfast Sandwich’ with Sausage filling
The Cordon Bleu
2 Maple Crunch Breakfast Sandwiches with Sausage
Chocolate + Vanilla Milkshakes
The Famous Burger (double-stack)
These products should be a must-know for Torontonians everywhere. The now-chain restaurant has quickly found success, having opened more locations in London, Kitchener, and Windsor. Additionally, to come this year, GL is opening another location in Toronto and one in Vaughan. All throughout Covid times! Pretty impressive, but understandable given the quality and variety of foods. 💯
It can be easy to fall into a rut with animal-based eating… physically AND emotionally. The hormone’s and cholesterol that you are ingesting from the animal is added onto yours, making the management of your mental health all that much harder. 😖
You don’t have to worry about this when you’re ordering vegan. Now, I’m not saying ‘eat fried food every day’ 🙂
but treat yourself right with hot commodities like Globally Local.
❗️VEGAN FACT❗️: McDonald’s confines pigs to gestation cages in which during their entire lifetime, they cannot turn around. They are forcibly impregnated, give birth many many times, and fed enormous amounts until they are pressing against the crate bars before becoming your ‘pork’.
I got to connect with esteemed marketer and famed foodie, Judy Lee, all about veganism!
Judy is an established marketer and a heck of an entrepreneur, having worked with the CBC, LCBO, PepsiCo, and now building up her food brand via Instagram and her site. Our interview focused around the mindset of veganism and how you can make tiny adjustments to your lifestyle that will have an incredible impact.
A point that I wanted to make clear: eating vegan does not mean that you are eating tossed-spinach salads as your breakfast, lunch, and dinner.
The great part about veganism – especially in the 21st century – is that there is an infinite number of options for fried food and desserts to create and purchase that are 100% vegan.
Watch our interview below:
Small swaps you can do that will make a difference:
Swap dairy margarine for vegan margarine (i.e. Becel is my favourite)
Check out these sandies from Stefano’s, a newly opened ALL VEGAN ITALIAN sandwich + sides restaurant.
We had to get 3 sandwiches between the two of us and WILL be back for more.
Featured is the All Day Breakfast, Vegan Filet O Fish, and Vegan Fried Chicken and gosh, you cannot go wrong with any one of them.
‘Vegan Filet O Fish‘
‘Vegan Fried Chicken’
‘All Day Breakfast’
The restaurant’s creators are also the owners of ‘Ufficio’, a popular Italian restaurant at Dundas and Ossington [Toronto] with a wicked vegan menu.
I had the pleasure of meeting one of the owners, Stacey Patterson, when I visited Ufficio for a dinner last year. She was delighted to find out that my friends and I were ordering solely from the vegan menu and came over to our table to connect.
She is a force when it comes to adapting with the times and listening to the consumer. She mentioned that this [vegan eating] is where the world is going – where the demand is – and the pandemic only threw that into high gear.
She is also the co-founder of Open Kitchen Toronto (OKTO), which aims to promote and elevate the recognition and education of women across the food and hospitality industry.
Really really well done, Stefano’s!
NOTE: I won’t rank the sandwiches by favourites because of this: I have literally no idea which one was my favourite. I am a sucker for breakfast food, so you would think that the All Day Breakfast sandwich would have been my favourite…wrong…I have NOT been able to stop thinking of the other two just as much. The fried chicken is incredibly flavourful and the texture to both that and the Vegan Filet O Fish is so satisfying.
I’m not even kidding you – it’s magical 🧙♀️ how easy these are to prepare and cook in virtually no time at all. ⏰
If I’m really in the mood to want to win my family over, this is my go-to recipe. 😈 It is literally life-changing. The fact that I can now just whip up unbelievable donuts in under 20 mins with very few ingredients has changed the game. 🙌
Flavours of the day are VANILLA & MAPLE! 🍁
Goes great with some coffee or tea!
1/2 cup dairy-free milk (i.e. oat, soy, almond)
2 tbsp coconut oil – should be melted and not hot! Let cool at room temperature.
2/3 cup applesauce
2 tsp vanilla extract
2 cup all purpose flour
2/3 cup cane sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
Preheat your oven to 350°.
Whisk together the coconut oil (room temperature), milk, applesauce, and vanilla.
Fold in the flour, sugar, baking powder, cinnamon, and salt until just combined — be careful not to overmix – we want our donuts fluffy in texture!
Wipe your donut pan with Becel’s Vegan Margarine (or any vegan margarine) so that it’s oiled up, and then dust in some flour that will stick to the margarine – you should have a well-dusted pan.
Scoop the batter into the pan so that it does not . You can pipe it in if you prefer, or you can use a spoon and your fingers to press it in.
Bake donuts for 10-12 minutes – YES I SAID IT! Only 10 mins! And be careful not to leave them in for too long or you lose the fluffiness
Remove the pan from the oven, then wait 5 minutes before carefully popping them out onto a cooling rack. Make sure they are stone cold before icing them!
Decorate your donuts with vegan flavoured icing, sprinkles, Oreos, marshmallows, crushed biscuits, candies, you name it!
Whisk together + adjust as necessary the following portions depending on the flavour your want:
3/4 cup powdered sugar
1 tbsp dairy free milk or more
1/4 cup sprinkles
1 tsp dairy free butter (Earth Island is the bomb)
1/3 cup maple syrup
1/2 tsp vanilla extract
1 cup powdered sugar or more
1/3 cup vegan chocolate chips melted
1/2 cup powdered sugar
1 tbsp dairy free milk or more
Dip the donuts in the icing then set on a cooling rack – give the icing a couple minutes to properly stick to the donut and solidify.
These beauties are also baked and not fried so you get a somewhat more excusable treat! I used a Pampered Chef donut pan and it’s definitely a dream 😲 Beautiful Robin’s eggshell blue backing and nonstick to make regular sized donuts, check out my friend Judy’s Pampered Chef page for more modern products that are way stylish and practical. ☑️
❗️VEGAN FACT❗️: Non-vegan donuts are remarked as ‘one of the worst kinds of foods to eat’ because of the animal’s cholesterol in it. As your cholesterol increases as a result of eating these foods, you are more likely to gain unhealthy weight, have a stroke, and develop heart disease. Safe to say, just stick to the vegan stuff.
My sister wanted a funfetti birthday cake for her 22nd and so I had to deliver! 🤗
This is a vanilla cake, filled and topped with strawberries + vanilla Oreos + vanilla icing! Completely vegan and incredible. Also the toppings allowed for a little bit of an artistic license on my part…which just boosted the rating I think. 🎖
Of course, this is going to be a major sugar rush with the added sprinkles and Oreos – But it’s ok, special days call for EXTRA everything! 👑
Considering the flavours and presentation of the cake got me thinking… 💭
Remember those sickly plain vanilla cakes you could buy for nothing from a grocery store? Every childhood birthday I can remember was always complete with these too-sweet cakes topped with flavourless icing and plastic balloons. 🎈
Even as a child, and by no means a picky eater, I could not understand the hype but just went along with it. 🤷♀️
But enough with the shade, I just want to speak to the complacency that we can all feel towards the way we eat.
Believing that ‘this is the way we have always done it’ and finding validity from that removes any kind of openness to ‘other possibilities’ from the conversation.
The way these products are created is so heavily coveted by the manufacturers. Every day, consumers are purchasing from corporations that are constantly working to ‘optimize’ production to make even money on commoditizing LIVE BEINGS (animals and workers) and LAND. 🔪
So, I implore you – while we are in a pandemic CAUSED by the consumption of animals – to vote with care in your buying decisions…and just stop purchasing that white birthday cake from the grocery store!
I’ll even make you a vegan cake so that part of your bday can be a little bit kinder and even more delicious!!!!
❗️VEGAN FACT❗️: Plain vanilla store-bought cakes leave a waxy coating in your mouth 🕯 because a primary ingredient in the icing is American Buttercream. This product is just shortening (an animal’s body fat that is a solid at room temperature) and powdered sugar blended together. The shelf life is ridiculously long and the product is extremely cheap – no need for refrigerating here! 🤮
Preheat the oven to 350 degrees F and spray two 8 or 9 inch cake pans with oil. I also like to place a circle of round parchment paper in the bottom to prevent the cakes from sticking to the pans.
In a large mixing bowl, whisk the flour, cornstarch, baking powder, salt and sugar together until well combined.
To the same bowl, pour in the oil, soy milk, apple cider vinegar and vanilla. Mix with the dry ingredients using a large spoon until just combined. Be careful not to over mix, or the cake won’t be as soft. Fold in 1/2 cup sprinkles.
Divide the batter evenly between the cake pans and bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean.
Let the cakes cool in the pans for about 10 minutes, then carefully pop them out and place on a cooling rack. You must allow the cakes to cool completely before frosting.
Prepare a batch of Vegan Vanilla Frosting. Once the cakes have cooled, frost as desired and top with more sprinkles. Serve and enjoy!
Recipe for Icing:
1 cup earth balance vegan butter, softened to room temperature
Beat the vegan butter with an electric mixer until creamy.
Gradually add the powdered sugar, about 1/2 cup at a time, until all the powdered sugar is mixed in.
With the mixer on low-medium speed, add the non-dairy milk, 1 tablespoon at a time. Add the vanilla as well, and increase the speed to high. Beat for about 30 seconds, until light and fluffy.
If the frosting seems too thick, you can add more non-dairy milk, 1 tablespoon at a time. If the frosting is too thin and runny, simply add more powdered sugar, 1/2 cup at a time until the desired consistency is reached.
I love a good holiday charcuterie board…this one is from this past Valentine’s Day and Nuts for Cheese just ASTOUNDS.
To date, this is my favourite brand of cheese – Not just vegan cheese, but all cheeses in its rich, artisanal flavours, and consideration of the lives of others.
Woman-owned, ethically-sourced, organic, and 100% Dairy-Free. The products also just taste incredible and I’m not alone in thinking this; The demand for Nuts for Cheese has exploded over the last few years and so the products are now available at most grocery stores across Canada.
I pair the Nuts for Cheese products with EVERYTHING. But if you want a little grocery list for your next kind charcuterie board:
Vegan sandwich slices from Yves Veggie Cuisine (recommendation on them to come)
Bread / crackers
Fruit, jam, marmalade, and more.
I feel lucky to live in an era where options like this exist in my everyday supermarket. I am impressed with entrepreneurs everywhere that are using their talents to make positive and sustainable changes in the world – and the enterprise corporations that are just trying to keep up.
Check out Nuts for Cheese online or in stores and do let me know what you think!
Check out this gorgeous HODGEPODGE of a SAUCED UP veggie mix 🤗🌽
PACKED with protein, iron, fibre, magnesium, the list goes on… Scroll down for everything Included➡️🍑
I adore the cheesey cashew queso sauce…it’s incredibly easy to make, creamy in taste, and has a jalapeño bite to it 🌶 I’ve also made this sauce to pair with chips & salsa, veggie bites, and more! 💃🏻
For some further protein on the side, I cooked up a bit of tofu after marinating it in small portions of different flavours for 30 mins. ⏰
Food is meant to be a medicine for the body. It remedy’s and strengthens any weaknesses that might be festering (i.e lack of sleep / sunlight / fresh air, mental/physical stress, emotional/hormonal imbalance, recent or long-term illnesses, etc.). You should never feel lethargic after eating; you should be rejuvenated. This was a feeling that I never realized was possible until going fully vegan.💯
❗️VEGAN FACT #6❗️: 80% of ALL antibiotics used in the US are fed to factory farm animals while humans only account for 20%. Still want that cow burger?💊🐮
Recipe: Salad (for 1, with leftovers 🤗):
1 sweet potato
1/2 cup black beans
1/4 cup sweet corn
1 cup greens (salad mix)
1/2 cup cashews
3 tbsp nutritional yeast
2 cloves of garlic
1 tbsp smoked paprika
2 tbsp chili powder
2 tbsp ground cumin
1/2 tbsp salt
Steam sweet potato to your liking of softness. Cube and set aside.
Chop salad mix up into small pieces.
Combine sweet potato, black beans, sweet corn, tomato, and greens into a large bowl.
Add nutritional yeast and spices to blender with cashews. Pour in part of 1 cup of boiling water and top up as you blend. Also taste and adjust the amount of spices as you go.
Pour sauce into the large bowl of vegetables and mix together! Be careful not to overmix as it will go mushy. Spoon onto plate and enjoy!
1/2 block of extra-firm tofu
3 tbsp soy sauce
1 1/2 tbsp maple Syrup
1/2 tsp sesame oil
1 tbsp ginger powder or shavings
1 tbsp apple cider vinegar
Cut up tofu into rectangular slabs (1 cm thickness works).
Prick tofu pieces with a fork from one end to the other. This is crucial! You will not get the full flavour throughout if you do not prick.
To make the marinade: Combine ingredients and adjust to taste in a container that is large enough to fit the tofu pieces.
Place tofu pieces in marinade and set in the fridge for at least 30 mins.
When ready, pan fry the pieces on medium-high heat, turning on all sides to get them golden brown.