Monday, September 16, 2013

Overnight oatmeal

1/2 cup steel cut oats
1 teaspoon cinnamon
1/4 cup evaporated cane juice
2 chopped apples
1/4 cup dried cranberries
2 1/4 cups water (or apple juice)

Preheat oven to 400 degrees. Combine all the ingredients in a 2 qt. casserole dish. Bake for 30 minutes. Turn off oven and leave the dish in the oven overnight. It's ready to eat in the morning. You can eat it as is or warm it slightly in the oven at 200 for about a half hour.

Broiled Grapefruit

maple syrup

Brush top of grapefruit w/ maple syrup and a dab of margarine. Broil until bubbly and warmed through.

Thursday, May 16, 2013

Italian Lemon Ice

adapted from Mediterranean Vegan Kitchen

3 cups water
1 cup sugar
Pinch salt
1 cup fresh lemon juice (approx 6 lemons)
1 ½ tsp finely grated fresh lemon peel (approx 1 lemon)
2 tsp lemon extract

Bring 2 cups water to a simmer over medium heat with the sugar. Simmer, stirring occasionally, until the sugar is dissolved. Add the salt, remove the pan from the heat, and stir in the last cup of water; once the mixture has cooled to room temperature, cover and refrigerate for at least 1 hour. Place a shallow metal 2 ½ quart container in the freezer to chill - I used a lasagne type pan.

Add the lemon juice, lemon peel, and extract, stir, and pour it all into the chilled pan.

Place the pan in the freezer for 30 to 60 minutes, or until ice crystals form around the edges. Stir and return to the freezer. Repeat every 30 minutes, for about 3 hours. (Honestly I forgot after the third time, and it seemed fine when we ate it the next day!)

The ice can be stored, covered, for up to 4 days in the freezer - it might need to be thawed in the fridge or go for a quick whir in the food processor before serving because it will be frozen solid.

Sunday, February 10, 2013

Five Vegan French Toasts

Simple Vegan French Toast


1 cup soy milk
2 Tbsp. flour
1 Tbsp. nutritional yeast flakes
1 tsp. sugar or sweetener of your choice
1 tsp. vanilla
1/2 tsp. salt
Pinch nutmeg
6 slices whole wheat bread


Mix all the ingredients (except the bread slices) in a shallow bowl.
Dip the bread slices into the soy-milk mixture and cook, either on a nonstick griddle until browned on both sides or on a greased cookie sheet in a 400°F oven until golden on both sides, turning once.

Makes 3 servings

Banana Vegan French toast

This Vegan French toast recipe uses bananas instead of eggs, giving it a sweet flavor. That's the main difference between vegan

French toast and the regular one.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


2-3 ripe bananas
3/4 cup soy milk
1 1/2 teaspoon cinnamon
1 teaspoon pumpkin pie spice (optional)
1 teaspoon vanilla
bread, any kind is fine
vegan margarine


Blend bananas, soy milk, cinnamon, pumpkin pie spice and vanilla in blender or food processor and pour mixture into pie plate or wide dish. Gently dip bread slices into the mix, coating both sides. Fry in vegan margarine in medium-hot skillet until golden brown. Serve with maple syrup if desired, and, as always, enjoy your wonderful vegan French toast!

Sugar-free Vegan French Toast Recipe with Almond Milk

This vegan French toast recipe that is made with almond or soy milk and it's also free of added refined sugar. Instead, this nutty and sweet recipe is made from maple syrup and tahini. It is personally my favourite vegan french toast recipe. Enjoy it!


3/4 cup almond milk or soy milk
2 tbsp tahini
1 1/2 tbsp maple syrup
1/2 tsp vanilla
2 tbsp flour
dash nutmeg
oil or margarine for frying

In a small bowl, whisk together the almond or soy milk with the tahini, maple syrup and vanilla. Add flour and nutmeg, adding more or less flour as needed to get the proper consistency. Mixture should be just thick enough to hold to the bread. Pour into a shallow pan or pie tin.

Dip each slice of bread into the mixture, coating each side well. Fry on a lightly oiled skillet over medium high heat on each side.

Vegan French Toast with Nutmeg


1 cup soy milk
2 tbsp flour
1 tbsp nutritional yeast
1 tsp sugar or maple syrup
1 tsp vanilla
1/3 tsp nutmeg
1/4 tsp pumpkin pie spice (optional)
bread oil or margarine for frying


Whisk together all the ingredients except the bread and oil, and pour into a shallow dish or pie tin. Dip each slice of bread into the mixture, coating each side well. Fry on a lightly oiled griddle or skillet until each side is golden brown.

Coconut Banana Vegan French Toast

This tropical-flavored French toast is made with coconut milk and bananas instead of eggs, so it's lower in fat and also cholesterol-free.


2 bananas
1 cup coconut milk
3/4 cups soy milk
1/2 tsp sugar
1/2 tsp cinnamon (optional)
oil or margarine for frying

Mash the bananas well and whisk together with the coconut milk, soy milk, sugar and cinnamon. Pour into a shallow pan or pie tin.
Dip both sides of the bread into the mixture, and cook in a lightly greased skillet over medium heat. Your coconut milk French toast should be lightly golden brown on both sides.

Tuesday, February 5, 2013

Cranberry Chutney

1 3/4 pounds tart apples, chopped
2 1/4 pounds cranberries
2 cups brown sugar
1 1/4 cups cider vinegar
1/2 tablespoon cinnamon
1/2 tablespoon salt
1/2 tablespoon ground ginger
3/4 teaspoon ground cloves
3/4 teaspoon pepper flakes
1/2 pound raisins

Stir all ingredients together in a saucepan and cook for 25-30 minutes.

Monday, January 21, 2013

Raw Corn and Red Pepper Soup

adapted from The Vegan Chef

3 cups cut corn, divided
2 cups water
1/4 tsp celtic sea salt
1/8 tsp fresh ground black pepper
3/4 cup red pepper, deseeded, destemmed, diced

Optional ingredients:
1 Tbsp nama shoyu
2 Tbsp fresh cilantro, chopped
2 Tbsp fresh parsley, chopped

Blend 2 cups of the corn, water, shoyu (if desired), sea salt, and black pepper in a blender or food processor for a minute or two. Add the rest of the corn, red pepper, and the herbs (if desired) and blend for about 30 seconds.

* This recipe is suitable for both raw and vegan diets *

Wednesday, January 2, 2013

Marinated Veggie Salad

8 oz. small whole mushrooms (fresh not canned) 2 small summer squash (either zucchini or yellow), sliced
1 small red bell pepper
1 clove garlic (or more!), minced
1/4 cup lemon juice
2 TBS olive oil
1 TBS sugar
1/4 tsp salt
1/4 tsp oregano
1/4 tsp pepper

Put veggies into a plastic bag (or bowl). Mix the rest of the ingredients up to make the marinade and pour over the veggies. Seal the bag. Marinate in the refrigerator for 8 hours, making sure you turn the bag once in a while. Serve it up in a bowl that's ready for picnicking!

This recipe is adapted from Betty Crockers Low-Fat and Lucsious cookbook.

Wednesday, October 3, 2012

Hot Pepper Green Beans

If you substitute 8 ounces of tofu for 8 ounces of vegetables it makes a great main dish for 2-3 with rice.

1 pound fresh green beans, stemmed
4 garlic cloves, minced
1/2 cup chopped green onions
2 fresh chiles, seeded and finely chopped (I use serrano chilis)
1 tablespoon fermented black beans, rinsed
3 tablespoons rice vinegar
2 tablespoons tamari soy sauce
1 1/2 teaspoons cornstarch
1 tablespoon sugar or a liquid sweetener
2-3 tablespoons mirin
3 tablespoons peanut or vegetable oil

Steam green beans for 2 minutes. Set aside.

In a small bowl, combine the garlic, green onions, chiles, and fermented black beans. In another small bowl combine the vinegar, soy sauce, cornstarch, sugar and rice wine.

Heat the oil in a wok, add the black bean mixture, and stir-fry for a minute. Add the green beans and stir-fry for about 5 minutes. Mix in the rice vinegar mixture and continue to stir-fry just until the beans are coated. Serve at once.

Serves 4-6

Adapted from Sundays at Moosewood Restaurant by The Moosewood Collective

Saturday, August 18, 2012

Chili Potato and Grilled Vegetable Burritos

2 cups chili
Try this or this, or you can use a 15-ounce can - the spicier, the better.
2 cups cooked, diced potatoes
Use some potatoes made like these, with or without the spices.
2 cups grilled vegetables
I’ve made the recipe with leftovers from this and this, both of which can be frozen.
4 large flour tortillas

Combine chili, potatoes and vegetables and heat. Roll up in tortillas. Serve as is, or brush/spray with some olive oil and bake at 350 for 10 minutes until lightly crispy.
Serves 4 generously

Sunday, July 22, 2012

Seitan Turkey

Basic Instant Gluten recipe

1/2 cup instant vital wheat gluten flour
1/2 cup water

Stir the two ingredients together. Knead for 5 minutes - and don't skimp on the kneading time. Use this dough with the Faux Turkey recipe below.

Faux Turkey recipe

2 cups water
3 tbsp nutritional yeast
2 tbsp tamari
1 tsp vegan Worcestershire sauce
1 tsp onion powder
1/2 tsp salt
1/2 tsp dried sage
1/2 tsp dried thyme

Bring all ingredients to a boil in a large saucepan. Slice the gluten into steaks, chunks, strips or leave whole and add to the broth. Lower heat, cover and let simmer for about an hour, making certain to stir it every 10 minutes. Let the broth reduce completely. For a chewier texture, after you have boiled the seitan "turkey", bake at 350 degrees F for 30 minutes in a lightly oiled pan.

This makes a rather small portion (2 large or 4 small servings), but it is easily doubled or tripled. I doubled it recently and it came out fine. I haven't left the seitan whole before, I've only sliced it into strips, so I'm not sure how it comes out when left whole.

Adapted from La Dolce Vegan! by Sarah Kramer

Tuesday, June 26, 2012

Vegan Pizza Crust


1 tablespoon yeast
1/2 cup lukewarm water
1 teaspoon salt
2 tablespoons vegetable oil or melted vegan margarine (both work fine)
1 1/4 cups all-purpose flour


1. Preheat oven 425 degrees Fahrenheit. Mix the yeast with the lukewarm water until the yeast is dissolved. Let it stand for a couple minutes.
2. Add the salt and vegetable oil/melted margarine. Mix. Add the flour, and mix.
3. Roll out the dough, and place on pan or stone. Put it in the oven for 5 minutes.
4. Take it out and rub vegetable oil over it. Add toppings, and cook for 10 to 15 more minutes.

Preparation Time:
10 minutes, Cooking time: 15 to 20 minutes

Cooking Time:
15 to 20 minutes


Source of the recipe:

Saturday, May 26, 2012

Green Olive Pesto

Submitted by Mylène

1-1/2 cups jumbo green olives, pitted
1/2 a medium-sized red onion, finely chopped
1/4 cup pine nuts or walnuts
1-3 cloves garlic, minced
1/2 cup extra virgin olive oil
a pinch of freshly-ground black pepper

In a blender or food processor, combine olives, onion, pine nuts (or walnuts) and garlic and blend I minute. While processing, slowly pour in olive oil until a smooth and thick paste formsl. Let sit for 30-60 minutes before using so that the ingredients can "mesh".

source: vegpeople recipes

Friday, May 11, 2012

Vegan Tartar Sauce


1 cup vegenaise
1 T minced green onion, shallot, or onion (whatever you have on hand)
1 1/2 t minced dill pickles
1 1/2 t capers, chopped a bit
1 1/2 t sweet pickle relish, drained (optional, but good if you choose to add it)
A dash lemon juice, just to point up the flavor
A dash of hot pepper sauce (optional)
1 T chives

Mix it all together and serve.

Thursday, May 3, 2012

Black Bean Burgers


    3 (16 ounce) cans black beans, rinsed and drained
    1 1/2 cups uncooked regular oats
    1 medium onion, chopped
    2 jalapeno peppers, seeded and chopped finely
    2 cloves garlic, minced
    3/4 cup fresh cilantro, roughly chopped
    1/4 cup applesauce
    1 teaspoon salt
    1/4 cup flour
    1/4 cup cornmeal
    vegetable oil


1. Coarsely mash beans with a fork.  Combine beans and next 7 ingredients (through salt).  Shape into 8 patties.

2. Stir together flour and cornmeal and dredge patties in mixture.

3. Cook patties in hot oil in a large non-stick skillet over medium-high heat until each side is lightly browned.  Drain on paper towels.

Serves: 8, Preparation time: 15 minutes

Spicy Fries


    3 large potatoes, cut into wedges
    2 tablespoons olive oil
    1/2 tablespoon chili powder
    1/2 tablespoon salt
    1/2 tablespoon pepper
    1 teaspoon oregano
    1 teaspoon dry mustard
    1/4 teaspoon cayenne pepper


1. Preheat the oven to 450 degrees F.

2. Add all ingredients to a large tupperware container, seal lid, and toss to coat potatoes evenly.

3. Spread onto a baking sheet and bake for 30-40 minutes, tossing every 15 minutes or so.

Serves: 4, Preparation time: 40 minutes

Friday, April 27, 2012

Vegan Cheeseburger Sub


    1 package veggie burger crumbles
    2 tablespoons oil
    1 small chopped onion
    1 teaspoon garlic powder
    1 teaspoon seasoned salt
    pepper to taste
    1/4 cup Dragonflys uncheese mix
    1/2 cup water
    4 vegan sub rolls
    8 tablespoons vegan mayonnaise (Vegenaise)
    8 tablespoons ketchup
    lettuce, tomato, pickle (optional)
    1/2 cup grated vegan cheddar or vegan mozzarella cheese


Preheat oven to 350 degrees Fahrenheit. Heat oil in skillet.  Add burger crumbles and chopped onion and cook over medium heat until onions are cooked. Meanwhile, stir together uncheese mix and water in a sauce pan until thickened. Add garlic powder,salt and pepper to burger mixture, then stir in cheese sauce. Remove from heat.  Slice open sub rolls and add 2tbs each of the Vegenaise and ketchup. Divide burger mixture between rolls and sprinkle with shredded cheddar. Bake in oven until cheese melts. Remove from oven and add lettuce tomato and pickles if desired. Bon Apetite!

Makes: 4 servings, Preparation time: 10 minutes, Cooking time: 30 minutes


Sunday, April 15, 2012

Amazing Veggie Pasta Sauce


    1 can diced tomatoes
    1/2 cup of sliced mushrooms
    1 finely chopped onion
    1 chopped zucchini
    1/2 a chopped eggplant (optional)
    1/2 teaspoon cumin
    1/2 teaspoon cardamom
    1 clove garlic, crushed
    olive oil or extra virgin olive oil (cold pressed if available)
    1 teaspoon paprika
    1/2 teaspoon smoked paprika (optional)
    1/4 cup chopped coriander
    250g of any Italian pasta (spaghetti, shells or spirals)


1. Heat some olive oil in a frying pan and add onion.  When onion has been fried for a few minutes, add zucchini and put the lid on.

2. Boil some water and add the pasta.  Keep an eye on it while doing the other steps and remember to turn it off and drain when its done.

3. When zucchini has cooked and onion has browned add mushrooms. Mix the crushed garlic with a tiny bit of olive oil and add to the fried vegetables.  Stir in the coriander and once the mushroom is completely cooked turn the heat off.

4. Add the can of dried tomatoes and cooked pasta.  Add the spices and stir until the sauce is hot.


Preparation time: 15 minutes

Friday, April 6, 2012

Delicious Eggplant with Coconut Milk


    2-3 Chinese eggplants (long thin eggplant)
    1 can coconut milk
    4 minced garlic cloves
    1/2 sliced red onion
    1 teaspoon finely minced ginger
    5 fresh basil leaves (shredded)
    oil for sautéing
    mint leaves for garnish


1) Slice the Chinese eggplants with a diagonal cut into 1/2-inch thick round slices.  Its important to use Chinese eggplants -- regular eggplants take a long time to cook and are not as sweet as Chinese ones.

2) Heat a wok or saute pan with some oil (approx. 1 tbsp) at medium-high heat.

3) Add onions, garlic and ginger.  Saute for approx 2-3 minutes.  Add salt & pepper to taste.  Try adding a dash of nutmeg as well -- it really brings out the flavour of the red onion.

4) Add approx. 3-4 tablespoons more oil to the pan, and add the eggplant.  Saute until the eggplants become soft with still some hard spots.

5) Add 1 can of coconut milk.  Reduce heat to a vigorous simmer.  Add shredded basil leaves.  Simmer approx.  10-15 minutes so the sauce thickens and the eggplants are entirely soft.  Add salt + pepper to taste.

Garnish with mint leaves and serve with hot steamed rice (Basmati is very good with this dish).  This is one of my favourite dishes to make -- and so easy!  Enjoy.

Serves: 4

Preparation time: 30 mins

source of recipe:

Saturday, March 31, 2012

Vegan Peanut Butter Pancakes


1-1/4 cups all-purpose flour
2-1/2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup nondairy milk
1/3 cup water
1/4 cup peanut butter
1 egg equivalent, prepared (ex. EnerG Egg Replacer)
1/2 teaspoon vanilla extract


1. In a bowl, combine flour, sugar, baking powder and salt.

2. In a separate bowl combine nondairy milk, water, peanut butter, egg replacer, and vanilla extract; beat until smooth.

3. Pour wet ingredients into dry and mix well.

4. Grease a hot griddle. Pour 3 to 4 tablespoons worth of batter onto griddle; cook for 1 minute or until golden on griddle side. Flip over and cook for another minute or until golden on both sides.

5. Top with favorite syrup, fresh fruit or jam.

Makes: 12 to 14 pancakes
Preparation time: 10 minutes
Cooking time: 20 minutes

Source of recipe:

Strawberry Tofu Fruit Dip


1/2 block (about a cup) soft silken tofu
1/4 cup maple syrup, agave nectar, or brown rice syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
1/2 cup fresh or frozen strawberries


Combine all ingredients in blender and blend until smooth. Use as a dip for sliced fruit.

Serves: lots

Preparation time: 10 minutes