Strawberry Rhubarb Muffins

Perfect muffins for strawberry rhubarb season! I made these with fresh rhubarb from my mom's garden, and strawberries from the market. They turned out delicious! New favorite recipe.

2.5 cups flour

1 tsp baking powder

1/2 tsp cinnamon

1/2 tsp sea salt

1 cup rhubarb cut in small pieces

2/3 cup maple syrup

1/3 cup applesauce

1/3 cup buttahmilk (1 tbsp apple cider vinegar + non-dairy milk)

1/4 cup sunflower oil

1 tsp vanilla extract

2/3 cup sliced strawberries

Optional topping: 1 tbsp sugar + 1/4 tsp cinnamon 

Mix dry ingredients. Add rhubarb. Mix in wet ingredients.

Bake for 25 minutes at 375.

Recipe from Jae Steele's Ripe From Around Here cookbook

Fennel, Sweet Potato & Kale

Just back from a holiday, I was keen on buying and cooking a whole bunch of fresh veggies. Here's a mix of delicious side dishes put together to create a colorful & yummy meal. Serve with your choice of grain.

served with couscous

Garlic Roasted Fennel & Pepper
Cut up fennel & pepper into chunks, add olive oil & garlic cloves (to your liking), sprinkle with thyme. Roast for 20 minutes, mix. Roast for 10 more minutes.

Sweet Potato
Cut into chunks. Boil for 10 minutes. Add vegan margarine, sea salt & pepper.

Kale
Steam kale (you can steam it over the boiling potatoes). In a frying pan, fry onion in oil. Add steamed kale, a dash of rice vinegar & tamari. Fry for a couple minutes to absorb flavors.

vegan handbag from co-lab

I've been looking for a new handbag for a while, so I was super excited to discover Christopher Kon's co-lab handbags at my favourite store in Hudson; facade. It can be challenging to find a good quality handbag that's not leather. Montreal's co-lab is a great vegan, local find!

colourful, cute & vegan

Roasted Veggie Pizza on Pita

Here's a quick and easy homemade pizza recipe on pita. It saves you the time of making the dough, but still allows for a homemade feel. You can make this pizza with any assortment of your favorite roasted veggies.

delicious, quick, homemade pizza

Roasted Veggie Pizza on Pita
1 small aubergine, sliced
1 medium courgette, sliced
1 red onion, cut into small wedges
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1/2 tsp. thyme
1/4 tsp. black pepper
4 individual pizza bases or pieces of pita bread
150 ml tomato sauce

• Preheat the oven to 425°F/220°C/Gas Mark 7.
• Combine the vegetables, oil, vinegar, thyme and pepper in a large baking dish and toss to mix well. Bake, stirring occasionally, for 20 minutes or until the vegetables are tender. Set aside.
• Place the pizza bases or pita bread on baking sheets. Spread about 2 Tbsp. of the tomato sauce on each base or pita then top with the roasted vegetables. Bake for 10 to 12 minutes.

Makes 4 servings
Recipe from PETA - People for the Ethical Treatment of Animals

Vegan Carrot Spice Muffins

Levi loves muffins, and they make the perfect healthy snack, so I'm always on the lookout for new muffin recipes. These turned out to be light, fluffy and delicious.

Levi approved!

Vegan Carrot Spice Muffins

Recipe from oh she glows (Adapted from FFVK)
Yield: 12 muffins
Dry:

• 1 & 3/4 cup whole-grain Kamut flour (or white whole wheat flour)
• 1/4 cup natural sugar
• 1 tbsp ground flax seed
• 1 tsp baking powder
• 3//4 tsp baking soda
• 1 tsp cinnamon
• 3/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/2 tsp kosher salt

Wet + Mix-ins:

• 1/3 cup + 2 tbsp pure maple syrup
• 1/3 cup unsweetened applesauce (oil replacer)
• 1/2 cup coconut milk OR yogurt - I used almond milk
• 1/4 cup + 3 tbsp water
• 1.5 tsp pure vanilla extract
• 1.5 cups grated carrots
• 1/2 cup raisins, soaked in water and drained
• 1/3 cup chopped & toasted walnuts (optional)

Directions:
1. Toast the walnuts (optional) on a baking sheet for about 8 minutes at 300F. Remove and set aside. Preheat oven to 400F and line a muffin tin with liners.
2. Whisk all dry ingredients together in a large bowl. In a smaller bowl, whisk together the wet ingredients (maple syrup, applesauce, coconut milk, water, vanilla). Add the wet to the dry and mix until just incorporated. Batter will be THICK!
3. Fold in the carrots, raisins, and walnuts. Scoop batter into the muffin liners, filling batter to the top. Bake for about 18 minutes at 400F until a toothpick comes out clean. Allow to cool for about 10 minutes. Makes 12 muffins.

Read more: http://ohsheglows.com/2011/04/11/vegan-carrot-spice-muffins-for-grandpa/#ixzz2QAT2FSD9

Vegan Traveller

We love to travel to the small Family Islands of the Bahamas. Not much seems to grow on these islands and they are often limited on food so it's almost impossible to be vegan. We bring as much food supplies as we can, but here's a meal that can be put together in most parts of the world; pasta & salad.

We brought our own brown rice pasta and bought a tomato based sauce to put on top. As a side we put together a salad with tomato and cucumber. Voila!

Masala Burgers

These are delicious & easy to make. Most veggie burgers fall apart quite easily, but these hold together well.  Recipe from Everyday Happy Herbivore; vegan meals in 30 mins or less!

Masala Burger topped with tomato, pickle and veganaise.
Served with a side of home fries & ketchup.

Check out Happy Herbivore for more quick, easy & nutritious vegan recipes