Vegan Caesar Dressing by Sharon Gannon






helping hand from eager chef Levi

We've tried several vegan Caesar Dressings without success, before finding this perfect recipe. Not only did my husband approve of this dressing (he can be quite selective), but my Mother-in-Law (Caesar connoisseur) even asked for the recipe! 

Caesar Dressing

1/2 cup olive oil

2 tsp lemon juice

4 tbsp. vegan mayonnaise

1 tsp Dijon

2 tsp nutritional yeast

1 tsp vegan Worcestershire sauce

2 tsp capers (with brine)

2 large cloves of garlic (finely chopped)

1/2 tsp salt
1/2 pepper

Caesar dressing with fresh green salad

Whisk together all ingredients. Serve over salad of your choice.

For full recipe see Simple Recipes for Joy.

Recipe from Simple Recipes for Joy by Sharon Gannon.

Master Class and Book Launch with Sharon Gannon, November 1st, 2014, 360 St Jacques, Montreal

http://www.lunayoga.ca/events/



Vegan Meatballs with Pasta & Tomato Sauce

This was my first ever attempt at making Meatballs. I was so excited to get a copy of Sharon Gannon's new cookbook Simple Recipes for Joy that I decided to dive right in and try something completely new. They turned out extremely flavorful and the perfect consistency (I feared dry and crumbly). I served them on brown rice pasta with a delicious tomato sauce recipe also from Simple Recipes for Joy. I'm only two recipes in, but so far I'm loving Sharon's new book and excited to try out some more recipes!

Spaghetti and "Meat" Balls
1/4 cup oatmeal
1/4 cup cornmeal
1/8 cup rice flour
1 tsp nutritional yeast
1/4 cup sunflower seeds
1 tbsp oregano, basil
1 tsp onion powder, dry mustard, chili powder, paprika, garlic powder
1/2 tsp salt, pepper
1/8 tsp nutmeg
1/2 cup cooked green lentils
1/2 cup cooked brown rice
2 tbsp olive oil
1 tbsp tamari
1 tbsp veg stock in 1/4 cup boiling water1 tbsp molasses (I omitted the molasses since I didn't have any on hand)
2 tsp lemon juice
1 tsp balsamic vinager
1 tsp vegan worcestershire sauce
6 mushrooms, sliced thinly
pasta
tomato sauce

Place dry ingredients and spices in bowl. Mix and pour into food processor. Add remaining ingredients. Transfer to bowl. Using your hands, for the mixture into small balls, approximately 1 inch in diameter. Bake 15-20 mins. Serve over your favorite pasta & sauce.
Note: This is a condensed version of Sharon's recipe. Check out Simple Recipes for Joy cookbook for the full version (with extra notes).
 
Don't miss Master Class and Book Launch with Sharon Gannon in Montreal, November 1st, 2014! She's one of my favorte teachers and an inspiring woman...
Sharon Gannon is a 21st-century Renaissance woman, an animal rights and vegan activist and a world-renowned yogini, perhaps best known as the founder, along with David Life, of the Jivamukti Yoga Method. She is also an accomplished writer, dancer, painter, musician and chef. Sharon has devoted many years exploring the role of diet in promoting physical, emotional and mental well-being as well as spiritual development. She lives in a 125-acre wild forest sanctuary in Woodstock, NY.

Rainbow Greens

This recipe is from Lindsay S. Nixon's Everyday Happy Herbivore vegan cookbook. One of the things I love about this book is all the recipes can be made in 30 minutes or less. In this recipe Lindsay offers the option of adding additional ingredients to make it a full meal. It's light and simple and works perfectly with fresh chard from the garden (or supermarket!).



Rainbow Greens with chickpeas, peppers and quinoa

Rainbow Greens
1 bunch rainbow chard (or collards/kale)
4 cloves garlic
pinch of dried oregano
1 tsp apple cider vinegar
1/4 cup raisins

optional additions: chick peas, peppers, a grain of your choice

Wash and chop greens.
Line a large pot or skillet with a thin layer of water.
Add garlic, oregano, and vinegar and bring to a boil, sautéing garlic over high heat for a minute.
Add raisins (and any additional ingredients) and cook for another minute, then add chard. Use tongs or spatula to stir chard around so it cooks down and incorporates with the other ingredients.
Once chard is softer and brighter in color, turn off heat and mix everything well.
Season with salt and pepper and serve.

Recipe from Everyday Happy Herbivore by Lindsay S. Nixon

Vegan Banana Carrot Muffins

As a kid I always loved baking and helping out in the kitchen, and I'm so happy that our son Levi feels the same way. As soon as he found out I was making muffins he wanted to help out! Since we had a whole bunch of old bananas in the freezer that needed to be used, I looked up vegan recipes that had lots of bananas but were more than just a banana muffin (as much as I like banana muffins, we were in need of a change). I came across this amazing recipe.

As much as we can, we try to buy organic. I was happy to find these organic oats at Provigo.

We pretty much followed the recipe, only changing the Whole Wheat Flour for organic Kamut (I find it a bit lighter), and replaced the Almond Milk with a sample of Coconut Milk I had been given from So Delicious at the Wanderlust Festival. They turned out moist and delicious!

Levi waited patiently to lick the spoon after we finished filling the muffin tray.

Vegan Banana Carrot Muffins.

1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup light brown sugar
3 medium bananas, mashed
1/2 cups carrots, grated
1/2 cup almond milk
1 teaspoon vanilla
1/2 cup rolled oats

Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, mash the bananas until only a few chunks remain. Add the vanilla and almond milk and mix with a fork. Whisk in the brown sugar until no clumps remain.

In a medium bowl, sift the dry ingredients. Fold into the banana mixture about half a cup at a time.

Add the oats and grated carrots, lightly folding until fully incorporated. 

Put batter into muffin tins or ramekins, filling only about 3/4 of the way.

Bake for about 20 minutes, or until a fork comes out clean.

Recipe by The Veggielogues

Speedy Veggie 'n Rice Noodle Bowl with Homemade Teriyaki Sauce

After doing a quick google search for easy vegan recipes, I discovered this one. It's from Oh She Glows by Canadian blogger Angela Liddon. I bought the cookbook for my Mom for Mother's Day, and have been thinking of buying it for myself ever since. It's well put together, easy to read and full of great recipes.

You can mix and match the veggies according to what you have in your fridge and what's in season. Serve with a side salad, or as my husband likes best, with spring rolls and/or mock chicken.

Ingredients:

FOR THE TERIYAKI SAUCE:

• 4 1/2 tablespoons seasoned rice vinegar
• 1/4 cup + 2 tablespoons coconut aminos (see note)
• 1 tablespoon sesame oil
• 3 to 4 1/2 teaspoons coconut sugar (or granulated sugar of choice), to taste
• 2 small cloves garlic, minced
• 1 1/2 teaspoons minced fresh ginger
• 1/4 teaspoon red pepper flakes
• fresh ground black pepper, to taste

FOR THE NOODLE BOWL:

• 3 ounces/85g gluten-free brown rice soba noodles (or soba noodles of choice)
• 1 tablespoon coconut or olive oil
• 2 1/2 cups broccoli florets, chopped small
• 3 celery stalks, chopped
• 3/4 cup shelled frozen edamame
• 2-3 medium carrots, julienned
• 2-3 green onions, thinly sliced
• 1-2 teaspoons sesame seeds, for garnish

Directions:

1. Prepare the sauce: In a medium bowl, whisk together the sauce ingredients until combined. Set aside.
2. Bring a medium pot of water to a boil.
3. For the noodle bowl: Meanwhile, preheat a large skillet or wok over medium-high heat. Add the oil and coat the pan. Add the broccoli florets, celery, and 2 tablespoons of Teriyaki sauce and saute for about 7-9 minutes, reducing heat if necessary.
4. When the water boils, add the noodles and reduce heat to medium-high. Cook the noodles as instructed on the package directions (about 4-5 minutes for most soba rice noodles). Drain.
5. Add the frozen edamame and julienned carrots to the skillet and saute another 5 minutes, or until the edamame is heated throughout.
6. Stir the drained noodles into the stir-fry mixture along with 2/3 of the Teriyaki sauce. Cook for a couple minutes and then serve immediately with a garnish of sliced green onion and sesame seeds.
7. Store leftovers in a container in the fridge for 1- 2 days. To re-heat leftovers, add them into a skillet with a bit of oil. Pour on the leftover dressing and toss to coat. Heat over medium until heated throughout and serve immediately.

Notes: I used coconut aminos (which is very low in sodium), but feel free to use low-sodium tamari instead. I recommend adding it to taste since it has a higher sodium content than coconut aminos so you might not need as much. To get more servings out of this dish, feel free to add more soba noodles.
Soy-free option: Omit the edamame and replace with adzuki beans, chickpeas or another bean of choice. Use coconut aminos instead of tamari.
gluten-free option: Use gluten-free soba noodles such as brown rice or buckwheat. Be sure to check the label of your tamari and other ingredients as well.

Read more: http://ohsheglows.com/2014/06/03/speedy-veggie-lsquon-brown-rice-noodle-bowl-with-homemade-teriyaki-sauce/#ixzz39iVx5cbL

Zucchini Banana Muffins

When a friends Mom handed us a bag full of fresh zucchinis from her garden, my first thought was zucchini bread, however since our 3 year old son is in favor of muffins, I went with this recipe instead. They turned out moist, delicious with just the perfect amount of sweet.
Note: the best bananas for baking are the really ripe, mushy ones. Once you see them starting to turn brown, throw them in your freezer (they'll probably turn black), and defrost them when you're ready to start baking

Ingredients

1. 2 cups shredded zucchini
2. 1 cup mashed ripe banana
3. 1/2 cup applesauce
4. 2 tsp vanilla
5. 3/4 cup sugar
6. 1 1/2 cup flour (I suggest Kamut)
7. 1 tsp cinnamon
8. 1 pinch nutmeg
9. 3/4 tsp baking soda
10. 1/2 tsp salt
11. 1 cup raisins (optional)

Instructions

1. Preheat the oven to 350 degrees; grease a 12 cup muffin tin
2. Mix the mashed banana, applesauce, sugar and vanilla together in a bowl.
3. Stir in shredded zucchini.
4. Add 1 cup flour, cinnamon, nutmeg, baking soda, and salt to zucchini mixture and combine.
5. Stir in remaining 1/2 cup of flour and raisins.
6. Scoop into muffin tins at 3/4 full
7. Bake in oven for approximately 20-22 min, or until toothpick inserted comes clean.
8. Cool and enjoy!

Recipe By Tara @ Suburble

Adapted from IsaChandra from the Post Punk Kitchen

Fresh, green salad

I put this tasty salad together with fresh ingredients from our first Lufa Farms Basket. Then I sprinkled it with Hemp Seeds (Hemp is a high protein seed containing all nine of the essential amino acids) and Nutritional Yeast (It is a source of protein and vitamins, especially the B-complex vitamins, and is a complete protein). It tastes especially good when you have fresh organic produce!

fresh, green salad

boston lettuce

cucumber

endives

green onions

hemp seeds

nutritional yeast

Chop veggies & sprinkle with hemp seeds and nutritional yeast. Serve with your favorite dressing.

Lufa Farm Basket

our first basket contents

I have been hesitant to sign up for an organic produce basket, but when I heard about Lufa Farms I was intrigued. It is the world's first commercial rooftop greenhouse, and it's in Montreal! They deliver fresh, organic and local produce. The best part is you get to build your own basket, meaning you can pick and choose what you want and don't want, as long as it is a $30 minimum. Plus they have more than just fruits and veggies, they also have baked goods, pasta, grains, soaps, juices and more. The baskets are dropped off once a week at conveniently located pick up points (we found one just 3 blocks from our house). 

1st basket pick up

We just picked up our first basket, so we're brand new to the whole organic basket experience, but so far it's been great and we are enjoying fresh tasty salads!

http://montreal.lufa.com/en

Vegan Staples

This year I will be giving two vegan workshops, one at Luna Yoga and the other at Wanderlust. I am just starting to work on my notes and decided it would be a good idea to create a Vegan Staples handout. Below is a list of items I like to have stocked in my kitchen. Please feel free to add your favorites in the comments box.

vegenaise

non-dairy milk: my favorite is almond milk, other options include; soy (a bit creamier), rice (closest consistency to dairy milk, but least nutrients), hemp (often difficult to find and more expensive, but lots of nutrients)

tofu: I usually use the firm blocks for cooking and occasionally the silken (soft) for lasagna or baking

tempeh: a nice alternative to tofu, a bit hardier and can be kept in the freezer

nutritional yeast: we use it mostly for dragon bowl sauce & tofu scram, it is a great source of B12

earth balance

miso: great for sauces/dressings (so many different kinds!)

veggies: onions, carrots, peppers, zucchinis, sweet potato, broccoli, spinach, kale, mushrooms, etc...

fruit: apples, bananas, tangerines, in-season fruit, etc...

veganaise: for sandwiches and dressings

chia seeds: rich in omega-3 fatty acids, I sprinkle it over salads, can be mixed with water as an egg replacement in baked goods

chia seeds

flax seeds: contain high levels of fiber and omega-3 fatty acids, sprinkle over salads, cereal, and use in baked goods

vegan chocolate chips: keep these on hand for baking

kamut flour: spelt flour is another good option, but a bit heavier (both have much more nutritional value than white flour) we use kamut in our pizza dough

tofu or veggie dogs: great for a quick dinner

field roast sausages: lots of tasty flavours, including soy-free

soba noodles: my favorite is kamut

brown rice noodles: great alternative to white pasta

nutritional yeast

whole grain bread: bread and hummus is definitely a staple in our house

hummus: our staple sandwich spread

ginger fake chicken: my husband likes to fry some up as a side dish, it always tastes to 'real' for me

maple syrup: sweetener for baking

mesa sunrise cereal: my 2 year old and I eat this almost every morning with almond milk

earth balance: butter alternative
quinoa: good source of amino acids, calcium and iron
nuts: great snack and/or salad topping, plus a good source of protein
chick peas: for salads, chanas & making hummus
lentils: high in protein, good for dhals, etc.
brown rice: much healthier than white rice

Cold fighting ginger tea

When you're feeling a little under the weather or just a bit chilly, this is the perfect cup of tea to warm you up. Tea brewed from ginger is a common folk remedy for colds, headaches and nausea. Lemon water can fight throat infections thanks to its antibacterial property, and turmeric is often used for treatment of various infections and as an antiseptic.

cold fighting ginger tea

1 cup boiling water

sliced fresh ginger

1 tsp lemon juice

1/4 tsp turmeric

agave to sweeten

Mix ingredients together, let steep, enjoy!

chocolate p-nut butter squares

I made these bad boys during a sweet-tooth craving and they certainly did the trick. They are a delicious snack with a base of oats, a layer of peanut butter, topped with chocolate. They give the feeling of a healthy/vegan Reece's Pieces...

Chocolate P-Nut Butter Squares

Oat Base:

1 cup oats

1/2 cup flour (kamut works well)

1 tbsp sugar

1/4 tsp sea salt

1/4 tsp baking soda

3 tbsp maple syrup

3 tbsp sunflower oil

Peanut Butter Center:

1/2 cup natural peanut butter

1/3 cup sugar

1/2 tsp sea salt

1/2 cup non-dairy milk (I prefer almond milk)

Chocolate Topping:

3/4 cup non dairy chocolate chips

1/3 cup non-dairy milk

Preheat oven to 350 degrees. To prepare the oat base: combine dry ingredients, stir in maple syrup and oil, until well combined (consistency should be crumbly yet hold together when pressed). Transfer to a lightly oiled (or parchment paper) 8x8 inch pan and press evenly. Bake for 15 minutes, then remove and let cool.

While cooling, prepare the peanut butter center: in a saucepan over medium heat, combine all ingredients together. Stir occasionally until it becomes smooth and uniform, and thickens (do not boil). Pour mixture evenly over the oat base and refrigerate for 15-20 minutes.

In the meantime, prepare the chocolate topping; in a small saucepan over low-medium heat, combine the chocolate chips and milk. Stir occasionally, until the chocolate and milk melt together and are smooth with no separation of the mixture. Remove from heat. Once the oat base has chilled, pour the chocolate topping evenly over top. Refrigerate again until completely cool and cut into squares.

Recipe by Dreena Burton from her awesome, family oriented cookbook Vive le Vegan. Check out her blog at http://vivelevegan.blogspot.ca/

Frito Misto by Sublime

Our favorite dish at Sublime Restaurant in Fort Lauderdale was the Frito Misto appetizer the waiter brought over as a complimentary taster to wet our palates. I think he felt bad since our 2 year old fell off his chair and hit his head, which then led to a lot of crying, Levi passing out in my arms, and then lots of free tasters. Unfortunate how it happened, but this is how we came across an amazing way to serve cauliflower. We ended up buying the restaurants cookbook, so naturally the first recipe I tried out was the Frito Misto. I can't say it turned out exactly the same as the original, but it was only my first try...

Roasted Butternut squash + stir-fried veggies + rice

With temperatures dropping below -20 I've been craving meals that warm the heart as well as the kitchen. Here's a nice little combo...

Roasted butternut squash

1 butternut squash 

one whole garlic 

olive oil

maple syrup

Preheat oven to 375. Cut squash into 2 halves, rub with olive oil, place flesh side down on baking sheet. Cut tips off garlic, place on baking sheet, drizzle with olive oil. Bake for 40 minutes, taking garlic out after 30mins. Scoop out squash, squeeze out garlic, mix together. Add a drizzle of maple syrup.

Stir fried veggies

Olive oil

Onion

Garlic

Beet stalks

Mushrooms

Yellow pepper

Spinach

Tomato

Sea salt

Thyme

Fry onion in olive oil for 5 mins, add garlic, beet stalks and mushrooms. Stir and fry for another 5 mins. Add remaining ingredients plus a splash of water. Cover and simmer for 3 mins.

Serve along side rice or your choice of grain.

Sublime

vegan cutlet & lasagna

On our way back from the Bahamas, we had a quick stop over in Fort Lauderdale so I checked my Vegman app to see if there were any vegan restaurants close by. It turned out that the renowned vegan restaurant Sublime was just a 15 minute walk from our hotel. The food was delicious, and the waiter kept bringing us over little samples of other dishes on the menu that I wouldn't have ordered for myself, but ended up asking for the recipe! Luckily they had a cookbook which we ended up buying. I haven't tried to recreate any of the meals yet, but two of our favorites (which were both little samples complimentary of the chef) were Mediterranean Polenta Squares & Frito Misto. Next time you're in Fort Lauderdale check out Sublime!

so tired from all the traveling, Levi slept through the whole meal

"100% of Sublime's profits support animal welfare. Sublime is the vision of owner Nanci Alexander. In 1989, Nanci founded the Animal Rights Foundation of Florida (ARFF) and has been volunteering as president since. She has been recognized by national and local organizations for her work on behalf of animals. The creation of Sublime is an extension of her efforts to reduce animal cruelty. Animal agriculture today represents the world's greatest source of animal cruelty, and the most significant step any individual can take to reduce this abuse is to move to a plant-based diet. The goal of Sublime is to show that plant-based food can indeed be sublime. Additionally, 100% of Sublime's profits will go to organizations that promote animal welfare and a vegan lifestyle."