Hey Everyone! I hope that you have all had great weekends!
Today I am excited to share another dip with you (shocker, I know)! I made this creamy cauliflower and onion dip a few weeks back and it is definitely different than other dips that I have made, but I thought that it was really tasty! I personally am not a huge yogurt lover, I never have been but I do think that the yogurt really makes this dip stand out and gives it a really unique taste. I also feel like this dip would not only be great as a stand alone with cut up veggies but would also be a great spread on a sandwich or thinned out to make a salad dressing. The spices and herbs that I used in this dip also add great flavor and a little bit of spice which is a great addition as well. Keep reading for the recipe!
I hope that you have enjoyed this recipe! This would be a great dip to prepare for a party if you are looking to switch things up and serve a unique appetizer rather than making a salsa or a chip dip. I like that it is creamy but also has a bunch of flavor and that it tastes really fresh. It also lasts for quite a while in the fridge so taking it for lunches during the week is also a great option if you are looking for new lunch ideas! I will definitely be making this dip again, it is not only super easy to make but it is also something that I thought was really yummy!
By this point, if you have been following my blog for a while, you will know that my favourite thing to make is dip. I love eating dips with veggies and crackers and also incorporating them into a grazing table with other dips, vegan cheezes and other nibbly bits. I am curious, what is your favourite kind of dip to make or eat? Let me know in the comments below! Hope that you all have awesome weeks ahead!!
Hello Everyone! I hope that you are all doing good and that you enjoyed your weekends!
Since moving back to Edmonton, it has become important to me to make connections, meet new people and purposefully do things outside of my comfort zone and because of that, I have had some really great experiences. For the last year I have been on a journey of self acceptance, practising gratitude and really taking the time to figure out the types of qualities I am looking for in others (romantically and in friendships as well). I have met a lot of new people and the majority have been wonderful..apart from a few horrific first (and only) dates, I can say that I have made some great connections. I think that you can draw something positive and learn something from everyone you meet whether they are in your life long term or just for a little while and I thought that today I would share some of the lessons I have learned throughout my journey with you!
I am the type of person that is always looking for a connection with other people, I have learned that it does not always happen and that it's okay not to connect with everyone. This is something I have found quite common in dating over the last year and while having a connection with someone that you are interested in is obviously super important, even if there has not been a romantic connection with a certain person I do feel like I have taken something positive from that experience. I have had some great conversations and have gotten to hear different perspectives on life and out of that have made some good friends along the way. I think that it is important to have these experiences whether or not you make a long term connection because it helps you decide the type of people you want in your life and gives clarity to what you are looking for in someone.
I have spoken about quality time on my personal Instagram and how important it has become in my life over the last few years. Something that I have had to learn along with that is if someone wants to spend time with you, they will make time for you. To clarify, people are naturally busy and have things to do which come up from time to time and that is different. I have quite a few friendships where I do not see them for months at a time but when we do spend time together, it is like no time has passed and those friendships are some of my dearest, most supportive and loving. However, there is a line between being busy and not actually wanting to spend time with that person. If someone wants to spend their time with you, they will. I have also learned to be grateful for the time the people in your life do choose to spend with you and really appreciate that time. I have grown a lot since learning this lesson and have learned not to waste my time, also to accept, be grateful and move on if you cannot meet in the middle and I have become a happier and more relaxed person because of it!
I was not sure when I started this post, that it would get so personal but I do think this is important to mention without going into too much detail. I have mentioned that I have had a lot of personal growth this year and this has definitely been a big portion of that. It is so important to have an open and honest dialogue with whomever you are intimate with about what you are into, boundaries and deal breakers and not to be nervous or shy about talking about it. Being able to talk about things openly has given me more confidence not only in dating but in general as well. It can definitely be a touchy subject (ha) especially if you are just getting to know someone but I do think that it is a super important conversation to have and makes navigating much easier!
Now just to clarify this, I definitely do not mean people who are hugely different in morals, values or lifestyles however having people in my life that think differently than me and can question me on specific things helps me personally understand certain things better. I am a very creative thinker and wear my heart on my sleeve when it comes to how I react in situations and I have found that having people around that can manifest my creative ideas into something tangible and think logically is something that I am so grateful for. I also find that being able to have conversations with people who think differently than you can make you see things in a different light or in a way you might not have thought of before which can also be super helpful. I have lots of friends that don't necessarily follow my exact lifestyle but the important thing for me is that there is also a level of respect, support and understanding on both sides and there is no judgement either. I am very lucky to have amazing people in my life who I can bounce ideas off of and who challenge me when I need it.
When my last serious relationship ended, I told myself that going forward I was going to be 100% honest with myself and others about who I am and that I will not repress myself in any way for someone else. I think that it can be easy to do when you are in a relationship and it happens often especially when you care for someone deeply, but it is not healthy. Change is an important part of growing and practising self love/care but you should never feel like you have to change for someone to get their validation or approval. If someone does not like you because of the person that you are, that is on them and there are so many more people out there that will appreciate you for you. This year I have opened myself up to more people than I have in a long time and made lots of new friends just by being authentically me.
I decided that with this blog post, I wanted to get your input and so I asked on my Instagram for the most important lessons you have learned from others and I wanted to share the responses you gave as well.
I appreciate everyone who gave an answer, I love hearing other people's input and getting to know ya'll a bit better!
When I think back on this last year, I am grateful for how much I have grown and a lot of that has to do with the people I have met, the experiences I have had and the lessons I have learned. It is important to always challenge yourself, do things outside of your comfort zone and embrace change that will benefit you in the long run and to not be afraid to take time out for yourself to get to where you want to be.
If you have gotten this far, thank you for reading! It is definitely the most personal I have gotten in a long time but I personally enjoy hearing about the lessons that other people have learned and if they resonate, applying them to my own life which I hope I was able to do with this post. Let me know in the comments below an important lesson you have learned from someone else!
Hey Everyone! It has been a while since my last blog post so lets catch up! I hope that you all had a great holiday season and that you have had a good start to the new year. I have been writing on this blog since 2014 and turned it into a food blog in January of last year; over the past few months I have been thinking a lot about this blog and what I would like it to be going forward. I am thinking about switching things up a bit in the near future and taking it in a bit of a different direction. I will still be posting recipes but will also be incorporating other elements as well as well as a possible domain change, so keep your eyes peeled for that!
In the meantime, I would like to get back to posting weekly and I am starting off with a recipe that I am super excited to share with you! Before I went plant based, one of my favourite things to eat was butter chicken and have wanted to make a plant based version for a while now. I made a coconut cauliflower curry a few months back but I was really interested in creating an easy and delicious vegan 'butter' sauce and I am thrilled with how this turned out. I paired it with coconut rice which really compliments the curry nicely because in my opinion coconut makes lots of dishes taste better! Keep reading for the recipe.
Vegan 'Butter' Cauliflower Curry with Coconut Rice
Prep Time: 10 minutes/ Cook Time: 50 minutes/ TOTAL time: 1 hour
Gluten Free/ Plant Based/ Dairy Free/ Vegan/ Dinner/ Easy
*2 Cups of Rice
*2 1/2 Cups of Water
*1/2 a Diced Sweet Onion (Diced)
*1 Can of Coconut Milk
*3 Tbsp of Oil
*1/4 Cup of Toasted Coconut Flakes
*Slice of Lime
*2 3/4 Cups of Water
*1/2 Cup of Cashews (Soaked in Boiling Water for at least 30 mins)
*1 Can of Tomato Paste
*1 Tbsp of All Purpose Flour (GF if needed)
*1 Tbsp of Garam Masala
*1 tsp of Chilli Powder
*1 tsp of Ground Cumin
*1 tsp of Salt
*1 tsp of Piri Piri
*1/2 tsp of Powdered Ginger
*1/2 tsp of Smoked Paprika
*Pinch of Cayenne (Optional)
*Liquid Sweetener (Optional)
*1 Head of Cauliflower (Chopped into Bite Sized Pieces)
*1 Sweet Onion (Diced)
*4 Cloves of Garlic (Minced)
*3 Tbsp of Vegan Butter
*Bunch of Cilantro (Garnish)
*Chopped Cashews (Garnish)
*Start by soaking the rice in a strainer and running the water until it runs clear.
*In a medium frying pan over medium/high heat add the oil (I used olive) and the diced onions, stir until coated. Cook the onions for 5 to 7 minutes until they turn translucent and start to brown. Add the rice to the frying pan and cook for 2 minutes to gently toast the rice, stir frequently to avoid burning. You may also want to add a bit more oil at this step to ensure the rice does not burn.
*Add the water to the frying pan and bring the water to a boil, reduce heat to medium/ low. Cover the pan and allow rice to cook for 15 minutes stirring occasionally to prevent rice sticking to the bottom of the pan.
*After 15 minutes, add in the can of coconut milk and cook the rice covered for an additional 15 minutes still stirring occasionally to prevent rice sticking to the bottom of the pan.
*Once the rice has cooked, add in the toasted coconut and squeeze lime juice onto the rice right before serving. Put the rice in a serving bowl along with the curry.
Vegan 'Butter' Cauliflower Curry:
* Start by heating up the vegan butter (I use the soy free Earth Balance) in a frying pan over medium/high heat and add the diced onion and minced garlic, stir to coat. Cook onions and garlic for 5-7 minutes until onions turn translucent and start to brown. Stir frequently to avoid the garlic burning. Add the cauliflower to the frying pan once the onion mixture is done, cook for another two minutes.
*While the onion mixture is cooking, in a high speed blender add the soaked cashews, water, tomato sauce, garam masala, ground cumin, piri piri, ground ginger, smoked paprika, salt and blend until completely smooth (about a minute).
*Add the sauce to the frying pan with the onion mixture and cauliflower, stir to coat evenly. Add flour into the sauce to help thicken. Bring the curry to a simmer, turn down to a medium/low heat and cook covered for about 15 minutes or until the cauliflower has softened. Taste the sauce and add optional cayenne (for heat) or liquid sweetener (for sweetness) until it is to your liking.
*Add the curry to the serving bowl with the coconut rice, add the cilantro and cashews for garnish and serve immediately. Enjoy!!!
I hope that you have enjoyed this recipe as much as I did. I decided to cook this recipe for my family who have in the past been hesitant to try the recipes that I have made but I knew that this was something that they would enjoy. It was refreshing to have recipe testers and get positive feedback (if anyone in the Edmonton area is interested in being a tester for my recipes, hit me up)!
This curry has a great flavor and is not too spicy but there is room to add more spice if you prefer it like that! Another thing I will mention is for extra protein you could also add in cooked chickpeas or lentils but I decided not to add them into this recipe. The sauce is thick and creamy and tastes just like a butter chicken you would find in a restaurant and the coconut rice really makes this curry stand out. This is a great recipe to meal prep with for lunches or dinners throughout the week as it fed 3 for dinner and there were leftovers! It is such an easy recipe to make and will be making this again soon!
I hope that you all have good weekends! What are you getting up to? Let me know in the comments below!
Hi Everyone! Happy Holidays! I hope that you are all enjoying the season as much as I am!
With the excitement of Christmas approaching, life has been quite busy with shopping, planning a plant based Christmas dinner, and looking forward to the new year; this time of year it can be hard to plan meals when it is easier to buy something on the go or whip something up fast. What I like to do is cook larger portions that can be used as leftovers the next day or frozen for a meal a different day. Also with Christmas approaching a lot of people are looking to clear out their fridges for space for their holiday meals and instead of getting rid of produce or turning it into a salad, making a soup with whatever veggies you have in the fridge is a great alternative especially at this time of year! I used veggies that I had on hand but you could use almost any vegetable and it would be a great addition to this soup! Keep reading for the recipe!
Everything in the Fridge Roasted Veggie Soup
Prep Time: 15 minutes/ Cook Time: 35 minutes/ Total Time: 50 minutes
Gluten Free/ Dairy Free/ Plant Based/ Vegan/ Dinner/ Easy/ Soup
*1/2 a Head of a Large Cauliflower (Cut into Small Florets)
*1/2 a Head of a Large Broccoli (Cut into Small Florets)
*1 Large Sweet Potato (Cut into Small Pieces)
*1 Large Sweet Onion (Diced)
*3 Stalks of Celery (Cut into Small Pieces)
*4 Carrots (Cut into Rounds)
*1 Parsnip (Cut into Rounds)
*2 Cloves of Garlic (Minced)
*4 Cups of Veggie Broth (Low Sodium if trying to avoid sodium)
*1/3 Cup of Nutritional Yeast
*1/2 tsp of Garlic Powder
*1/2 tsp of Onion Powder
*1/2 tsp of Dried Dill
*1/2 tsp of Dried Basil
*1/2 tsp of Dried Rosemary
*1/2 tsp of Piri Piri Seasoning
*1/2 tsp of Sea Salt Plus More to Taste
*1/2 tsp of White Pepper Plus More to Taste
*Pinch of Sugar
*Dried Kale Chips (Garnish) (Optional)
*Preheat the oven to 450 Fahrenheit
*Chop the cauliflower, broccoli, 2 of the carrots and the parsnip into small pieces. Put veggies into a large mixing bowl and toss with olive oil, salt, pepper, garlic powder, onion powder and pinch of sugar until all the veggies are coated. Place the vegetables onto a parchment lined baking sheet. Once oven is heated, place the veggies into the oven for about 30 minutes or until browned (this may take longer depending on your oven)
*While those vegetables are roasting, chop the onion, celery and remaining carrots. Place vegges and minced garlic into a large stock pot with a tablespoon of olive oil and saute on medium high heat until the onion becomes translucent (about 5-7 minutes). Add in the dried dill, basil, rosemary, piri piri and some salt and pepper, saute for another 3 minutes. Add in the veggie stock and stir. Bring to a boil and let simmer until the veggies in the oven are done roasting (about 30 minutes).
*Once the vegetables in the oven have roasted to your liking, take them out of the oven and place them into the stock pot with the other veggies. Continue simmering soup for another 5-10 minutes. Add in the nutritional yeast.
*Using an immersion blender (or high speed blender), blend the veggies until you have a thick soup. Add in some water if you would like your soup thinner. Taste and add in seasoning if needed.
*Place soup into serving bowls and garnish with dried dill, piri piri and dried kale chips. Enjoy!
I hope that you have enjoyed this recipe. The roasted veggies in this recipe really make this soup stand out and give it a little bit of a sweetness which I really enjoy in my dishes. This combination of vegetables all really worked well together but like I mentioned, this soup would also taste good with other veggies like spinach, kale, potatoes and golden beets. This soup is great for a colder day but would also be great as leftovers for lunch the next day. Soup is one of my favourite things to cook and also to eat during the long Canadian winters!
I hope that you all have a great Christmas (or whatever you celebrate) and that you spend time with those closest to you, eat lots of great food and spend some time relaxing! This will be my last post before Christmas but I am working on a couple more personal posts which will be out before the new year and am looking forward to creating new recipe posts in the new year! Thank you so much for your continued support, kind words and helpful advice. I sound like a broken record but it really does mean so much.!
Merry Christmas Everyone!!!
Hello Everyone! I hope that you all enjoyed your long weekends, what did you get up to?
Today I am sharing this Marinated Asian Zucchini Salad with you, and I think that you will enjoy it as much as I did. It is so easy to make and is a great salad to have when you are in a hurry or if you want to meal prep in advance! There are lots of different veggies and textures in this salad which made it really fun to eat! One thing that I have learned in my health and diet journey is that it is important to try new things..raw zucchini is something that has always freaked me out a bit and I would only eat it cooked..if it was ever in a salad raw I would pick it out, so admittedly I was a little hesitant to create this recipe but I am thrilled that I did because this is going to be a salad I make often! Keep reading for the recipe!
MARINATED ASIAN ZUCCHINI SALAD
Prep Time: 10 minutes/ Marinade Time: At least 30 minutes/ Total Time: 40 minutes
Gluten Free/ Dairy Free/ Plant Based/ Vegan/ Raw/ Salad/ Easy
*2 Whole Zucchinis
*1/2 Cup of Red Cabbage
*1/2 Cup of Julienned Carrots
*Chopped Red Pepper
*Handful of Chopped Snow Peas
*Handful of Cilantro (Garnish)
*Chopped Cashews (Garnish)
*Black Sesame Seeds (Garnish)
*1/2 a Cup of Olive Oil
*2 Tbsp of Sushi Vinegar
*2 Tbsp of Sesame Oil
*2 Tbsp of Coconut Aminos (or GF Soy Sauce)
*1 Tbsp of Liquid Sweetener (I used Agave)
*1/2 tsp of Ground Ginger
*1/2 tsp of Garlic Powder
*1/2 tsp of Piri Piri
*1/2 tsp of Onion Powder
*Pinch of Dehydrated Garlic
*Pinch of Dehydrated Onion
*Pinch of Sea Salt
*First spiralize the zucchini (I have a Starfrit spiralizer which I LOVE, it works so well, the cleanup is next to nothing and I would highly recommend if you are looking to purchase one yourself!) and place zucchini into a medium sized bowl.
*Whisk together the olive oil, sushi vinegar, sesame oil, coconut aminos, liquid sweetener, ground ginger, garlic powder, piri piri, onion powder, dehydrated onion, dehydrated garlic and sea salt in a small bowl. Pour the mixture over the spiralized zucchini. Cover and let it marinade in the fridge for at least 30 minutes..the longer the better on this one, I kept mine marinading for about an hour and it was perfect but if you are in a rush, make sure that it marinades for at least 30 mins. Another option that you could do is prepare this before you go to work and take it for lunch or have it for dinner once you get home!
*Chop the red cabbage, red pepper, snow peas, cashews and cilantro then julienne the carrots (you could also do this the night before if you are planning on taking this for your lunch!).
*Once the zucchini has marinaded, place it in the bottom of a large serving bowl and add in the other veggies. Top your salad with the chopped cashews, cilantro and sesame seeds. Mix together to dress the salad. Enjoy!
I hope that you have enjoyed this recipe! There is a salad that my Auntie makes when she is in town for summer BBQ's and Christmas Eve which I have mentioned a few times in previous posts, but I was inspired to create a new salad with a similar version of the dressing and see how it turned out..it was so worth it! I really enjoyed that the zucchini was softened with the marinade but you get a crunch with the red cabbage, peppers and snow peas! If you are looking for a quick and easy meal, I would definitely recommend trying this recipe out! If you do try it, make sure to let me know in the comments below or on my Instagram!
Hope that you all have a great week!
Hello Everyone! It has been a minute since I last posted a recipe, life has been busy but I am excited to get back into the swing of things! One of the best things about the weather getting colder is being able to cook dishes that have a little more substance, are a bit more filling and can easily be used as leftovers the next day! Curry is one of my favourite things to eat and there is a great restaurant in Edmonton that makes an awesome vegan cauliflower curry which I wanted to make myself, but also wanted to put my own spin on it and add some more veggies to the dish. This is a fairly mild curry so there is definitely room to make it spicier depending on your preference! Keep reading for the recipe!
COCONUT CAULIFLOWER CURRY
Prep Time: 5 minutes/ Cook Time: 30 minutes/ Total Time: 35 minutes
Gluten Free/ Plant Based/ Dairy Free/ Vegan/ Dinner
*1 Cauliflower (Chopped into bite sized pieces)
*1 Small Sweet Onion
*1/2 a Red Bell Pepper
*4 Cloves of Garlic (Minced)
*2 Tbsp of Fresh Ginger (Minced)
*2 Tbsp of Water (if oil free) or Coconut Oil
*3-4 Tbsp of Red Curry Paste (Add More for Extra Spice)
*1 Can of Coconut Milk (Use Light Coconut Milk if you Prefer)
*1 tsp of Turmeric
*1 tsp of Piri Piri Seasoning
*1 Tbsp of Liquid Sweetener (I Used Agave)
*3 Tbsp of Coconut Aminos (You Could Also Use Whatever Soy Sauce You Prefer)
*1 Can of Chickpeas (Drained and Rinsed)
*Handful of Cilantro (Garnish)
*Chopped Cashews (Garnish)
*Sesame Seeds (Garnish)
*Lime Wedge (Garnish)
*In a large pot or skillet over medium/high, add and saute the diced onions, minced garlic and ginger with the water or coconut oil for about 5 minutes until the onion starts to soften and become translucent. Stir frequently as you do not want to burn the garlic or ginger because it is fairly easy to burn!
*Add in the curry paste and saute for another 2-5 minutes letting the veggies soak up the paste. Add in the coconut milk, turmeric, piri piri, liquid sweetener and coconut aminos. Bring to a simmer.
*Once it has started to simmer, add in the cauliflower, red pepper and can of chickpeas, turn burner down to low.
*Cover and let the curry slowly simmer for about 15 minutes until the cauliflower and chickpeas have softened and absorbed some of the curry. You do not want the cauliflower to be too soft as it would become mushy! It is also important that you are keeping an eye on the curry as you do not want it to be boiling, just gently simmering.
*Adjust the flavor to your preference (more curry paste for more spice, sweetener if you want it a but sweeter and coconut aminos if you would like the curry a bit saltier).
*In a bowl, add rice, curry and garnishes and serve curry immediately, Enjoy!!
I hope that you have enjoyed this recipe! It was a lot of fun to make and I am really happy with how it turned out, it also tasted great the next day! Like I mentioned, this curry is not very spicy but did have a bit of a kick to it which I liked a lot. The flavors complimented each other nicely especially with the crunchiness of the chopped cashews and the bell pepper. I also love how colorful this curry turned out being as many of you know, I love a colorful dish!
Going forward, I am really curious what meals you enjoy eating as the weather gets cooler, I would love to know! Let me know in the comments below! Hope everyone has a great weekend!
Birthdays have always been a time of reflection for me, I think it is important to look back on the past year(s) and think about where you were, where you are now and where you would like to be. It enables me to see how I have grown, what I need to work on and allows me to refocus on my goals.
As I enter my 29th year and think about where I was last year at this time, I find it interesting how much I thought I knew where my life was going and how hard I was holding onto that idea in my head no matter the cost to my own happiness or to those around me and how unhealthy that was. I was in a pretty dark head space but I am so thankful for it because I've learned how important it is to be vulnerable and honest with myself and also with the people I have in my life. It also showed me how much I have to be grateful for and I continue to exercise that everyday.
This year has been very transitional and there have been a lot of changes..I moved back to Edmonton, had a career shift, became single, opened myself up to dating and have met some great (and some terrible) people, experimented with some new things, and shifted the focus on my blog to something that last year, I had no idea would become such a passion project. As much as things have changed though, there are still some constants in my life; my friends and family continue to be huge source of comfort and support and without whom I would be lost. I have said it before but will say it again, I am so lucky to have such a great group of people in my life, some who I see daily and others who I do not need to see all the time but when we do see each other I can be myself and know that they will always be there; I appreciate you all so much!
As far as going forward, this year I have gotten a far better grasp on some of the things I would like to accomplish and what I need in my life both professionally and personally. I am much more confident in what I want and where I am going and am looking forward to seeing where the next year takes me!
Finally, I would just briefly like to say thank you for reading my blog whether this is the first post you are reading or you have been here since day one, it means so much to me to get feedback in person or through social media and it is the greatest gift to have such amazing readers whether I know you in real life or not.
Cheers to another year in the books!
Hey Everyone! I hope that you have all been enjoying your summer! What have you gotten up to? I mentioned in my last post that one of my goals with writing this blog is to make healthier versions of "junk food" and show that it does not have to taste bad.. whether you have dietary restrictions like I do, are plant based or are just looking for healthier recipes it is important to me to show a different side of "healthy eating". With that being said, I think that there is something so nice about a fresh, healthy salad! There were so many different flavors and textures in this salad which made it really interesting and one of my favorite salads that I made over the summer! Keep reading for the recipe!
Kale Salad with Crispy Chickpeas and Coconut Bacon
Prep Time: 15 minutes/Cook Time: 15 minutes/TOTAL TIME: 30 minutes
Gluten Free/Dairy Free/Plant Based/Vegan/Salad/Healthy
Lemon Tahini Dressing:
*2 Tbsp of Tahini
*2 Tbsp of Olive Oil
*1 Tbsp of Coconut Aminos (or GF Soy Sauce)
*Lemon Juice (and Zest) of One Lemon
*2 Cloves of Garlic (Minced)
*2 tsp of Ginger (Minced)
*Dash of Liquid Sweetener
*Salt to Taste
*Pepper to Taste
*1 Can of Chickpeas
*1 Cup of Unsweetened Coconut Flakes
*2 Tbsp of Coconut Aminos (or GF Soy Sauce)
*2 Tbsp of Sesame Oil
*1/4 tsp of Piri Piri
*Preheat oven to 425 Fahrenheit
*Take the chickpeas out of the can and lay them to dry on some paper towel. Once they have dried, place them on a parchment lined baking sheet along with the coconut flakes. In a small mixing bowl, whisk together the coconut aminos, sesame oil and piri piri seasoning. Pour mixture over the chickpeas and coconut and mix together with your hands to coat evenly. Bake for 10 minutes until the chickpeas and coconut start to brown, stir and then bake for another 5 to 7 minutes until the chickpeas are crispy.
*Chop up the kale and place it into a large salad bowl. With a tablespoon of olive oil, massage the kale thoroughly. This is an important step as it really helps with reducing the bitterness of the kale and it makes your salad a little less rough. Set kale aside to marinade.
*While the chickpeas and coconut are baking, chop up your broccoli, cabbage, parsley, cilantro, grapefruit and avocado and place in the salad bowl with the kale. I did not include measurements with the veggies as I think it is up to you how much salad you want!
*In a salad dressing container, add the tahini, olive oil, coconut aminos, lemon zest and juice, minced garlic, minced ginger, liquid sweetener, salt and pepper along with a tablespoon of hot water. Shake to mix. Depending on the consistency of the dressing, you may want to add another tablespoon of water but it is up to you how thin or thick you prefer the dressing!
*Once the chickpea/coconut mixture has finished baking, allow to cool for 5 minutes before adding it to the salad
*Add all the ingredients to the salad bowl, mix together and serve immediately. Enjoy!
I hope that you have enjoyed this recipe, it was a lot of fun to make. Like I mentioned, there are lots of different flavor combinations in this salad which make it really unique. I really enjoyed the crunchiness of the broccoli and cabbage paired with the tartness of the grapefruit and the dressing. This salad would go great with my Roasted Cauliflower Salad with Maple Balsamic Dressing to bring to an end of summer BBQ or to pack for lunches (just make sure you pack the dressing separately and put on once ready to eat).
I am curious what you guys want to see me make, leave me a comment and let me know!
Hope you all have a great week!
Hello Everyone! I hope that you are all having good weeks and that summer is treating you well! It has been HOT here which has been wonderful and also a bit unusual for Edmonton. Being back in Edmonton for the summer after living in Calgary has been awesome and I am looking forward to the upcoming festivals!
Today,I am sharing this delicious sweet potato fry recipe with miso gravy. It is the perfect combination of savory with the gravy and sweet with the yams. It is also a super easy recipe to make and there is not much cleanup which is also good if you are not a lover of washing the dishes (like me, lol). This is a perfect weeknight meal and is a healthier alternative to other fry recipes as they are baked and not fried! Keep reading for the recipe.
Sweet Potato Fries with Miso Gravy
Prep Time: 10 minutes/Cook Time: 35 minutes/Total Time: 45 minutes
Gluten Free/ Dairy Free/ Plant Based/ Vegan/ Appetizer/ Dinner/ Easy
*2 Large Sweet Potatoes
*1 1/2 Tbsp of Olive Oil
*2 tsp of Piri Piri
*1 tsp of Onion Powder
*3 Cloves of Garlic (Peeled and lightly smashed with a knife)
*2 Green Onions
*Salt to Taste
*Pepper to Taste
*Sesame Seeds for Garnish
*1/2 Cup + 2 Tbsp of LOW Sodium Vegetable Stock (I used regular sodium the when I made it and found it delicious but a bit too salty for my liking..if you like really salty then stick with the regular!)
*1 Tbsp of Fresh Thyme
*1 Tbsp of Liquid Sweetener (I use agave, but maple syrup or honey if not vegan work as well)
*1 tsp of Sriracha
*1 Tbsp of Olive Oil
*1 tsp of Balsamic Vinegar
*2 tsp of White or Red Miso Paste (I could only find a red miso paste that had a gluten free label on it.)
*1 Tbsp of Gluten Free Flour
*Salt to Taste
*Pepper to Taste
*Preheat oven to 400 degrees Fahrenheit
*Cut the sweet potatoes into fries and place them onto a parchment lined baking sheet. Drizzle the olive oil and add the Piri Piri, onion powder, salt and pepper to the fries. Mix to coat evenly. Add the peeled and sightly smashed garlic to the pan as well. Bake for 20 minutes. Take the fries out of the oven and remove the garlic from the pan, flip the sweet potatoes and put back into the oven for another 15 to 20 minutes or until they are slightly charred and a bit crunchy. Remove from the oven and set aside to cool for a few minutes.
*Once you take the garlic out of the oven and the sweet potatoes are back in the oven for the second time, start working on the gravy. Start by chopping up the roasted garlic into little pieces and placing them into a medium saucepan. Add in the vegetable stock, thyme, Sriracha, agave, olive oil and balsamic vinegar. Bring to a light boil on low heat. In a separate bowl, whisk together the 2 tablespoons of veggie stock, the miso paste and the gluten free flour. There should be no lumps and if there is, add in a small amount of veggie stock until it is a smooth and creamy consistency. Add in the miso mixture to the saucepan and whisk to combine. Bring to a light boil again and cook for around 4 minutes until the gravy starts to thicken. Once the gravy is thick enough, take off the heat to avoid burning.
*After the sweet potato fries and the gravy are cooked, place the sweet potatoes onto a plate and add the gravy to the top of the fries. Add the green onions and sesame seeds for the garnish. Serve immediately and enjoy!
I hope that you have enjoyed this recipe! Like I said these are a healthier alternative and would be great for kids to enjoy! It is similar to a poutine without the cheese and extra calories; the miso gravy is a bit different but it gives this dish a really unique taste! These would be great with my roasted veggie salad or my asparagus and edamame salad! This is the perfect summer meal and is something that I will be making again very soon! Also this gravy is something that I will be making for the holidays which excites me as I really enjoy it and I am not a huge fan of the gluten free packaged gravy! Look at me already talking about the holidays in the middle of a heatwave! Haha.
What are your summer plans this year? Let me know in the comments below!
Hope that all you all had great long weekends! Mine was pretty relaxed, I spent Canada Day with my best friend watching movies and eating a bunch of dips. One of the dips I made was this caramelized onion chip dip which is plant based but tastes exactly like the Ruffles onion dip! I say this all the time, but dips are my favorite thing to make and this dip is seriously so good! This dip is made for dipping with chips but veggies go great with this too and the dip itself would be delicious on a sandwich or a burger; you could even thin it out with almond milk or more water and make it into a salad dressing! I am excited to share this recipe with you, keep reading for the recipe.
CARAMELIZED ONION CHIP DIP
Prep Time: 5 minutes/Cook Time: 30 minutes/ TOTAL TIME: 35 minutes
Gluten Free/Dairy Free/Plant Based/Vegan/Dips/Snacks/Easy
*2 Large Sweet Onions
*2 Tbsp of Olive Oil
*1 Tbsp of Liquid Sweetener (I use agave)
*1 tsp of Balsamic Glaze
*Salt to taste
*1 1/2 Cups of Unsalted Cashews (Soaked for a minimum of 1 hour)
*1/2 Cup of Water (Plus more to thin depending on desired consistency)
*1 Tsp of Lemon Juice
*3/4 Cups of Vegan Mayo
*1/2 tsp of Garlic Powder
*1/2 tsp of White Pepper
*1/2 tsp of Apple Cider Vinegar
*1/4 tsp of Sea Salt
*Soak the cashews in boiling water for at least 1 hour, like I have said many times though the longer you soak them the easier they are to blend and the creamier the dip will turn out! Set aside to soak.
*Roughly dice the onions into pieces.
*In a non-stick frying pan heat up the olive oil and add the onions to the pan. On low/medium heat cook the onions for about 25 minutes with salt and a tiny bit of sugar. Stir occasionally. In the last 5 minutes, add the liquid sweetener and the balsamic glaze. Stir to combine. Cook until onions have browned and are starting to get a bit crispy.
*While the onions are cooking add the vegan mayo, the soaked cashews, water, lemon juice, garlic powder, white pepper, apple cider vinegar and sea salt to a high speed blender and blend on high for a minute until combined and the cashews are blended in. If you want a thinner consistency, add a Tbsp of water at a time until you get the consistency that suits you.
*Once the onions are cooked and the dip has been blended add in most of the caramelized onions into the blender (saving some for serving on top) and pulse them through the dip. It doesn't have to be completely blended but again it totally depends on the consistency that suits you.
*Put dip into serving bowl and serve with Ruffles plain chips or veggies. Enjoy!
I hope that you have enjoyed this recipe, this was the most fun to make. I had tried a different version of this dip and it wasn't what I wanted it to be so when I made this one, I tweaked the recipe and the process and I am so happy that I waited and tried something a bit different because I am so pleased with how this turned out! This dip would go great with my roasted carrot and parsnip hummus or with the burger I made using Big Mountain Foods veggie burger (Instagram photo here). This dip is quite sweet because of the caramelized onions but to me, it is also savory with the cashews and the saltiness of the chips evens it out really well!
Let me know if you try this recipe and let me know what you think! Also what did you get up to over the long weekend?! Let me know in the comments below!