Vegan Strawberry Cupcakes

IMG_1457

 

Strawberries are synonymous with beautiful warm summery weather. When picked at their peak ripeness, they’re exceptionally sweet and flavourful. There are umpteen things I’d like to make with these red jewels, but for now, feast your eyes on these beauties! These cupcakes were a huge hit in Munsur’s class! And why wouldn’t they be?! They’re vegan, delicious, and full of strawberries! Healthy and delightful to your taste buds. :)

 

IMG_1466

 

 

straw5

 

 

Vegan Strawberry Cupcakes
Yields 24
Cupcakes bursting with delicious organic strawberries to delight your palate!
Write a review
Print
Ingredients
  1. 1/2C Earth Balance organic vegan spread, or vegan spread of choice
  2. 1C white sugar
  3. 1/4C brown sugar
  4. 1/4C YOSO vegan coconut yogurt, or vegan yogurt of choice
  5. Zest of 2 lemons
  6. 1C fresh strawberries (~ 10), diced
  7. 1Tbsp fresh lemon juice
  8. 2C flour, sifted
  9. 2Tsp baking powder
  10. 1/2Tsp sea salt
  11. 1/2C coconut milk, or non-dairy milk of choice
NO DAIRY NO CRY http://nodairynocry.com/
 

 

Instructions

 

strawb cupcakes

 

strawberries

 

1. Preheat oven to 325F and line muffin tins with liners. Set aside.

2. In an electric mixer fitted with the paddle attachment, combine vegan spread and sugars on high speed, until light and buttery soft.

IMG_1337

IMG_1338

IMG_1341

3. Add yogurt and continue beating until fully combined. Scrape down bowl and remix.

IMG_1339

4. While the batter is mixing, prepare the dry ingredients. Sift together flour, baking powder, and salt in a bowl. Set aside.

IMG_1342      

 

IMG_1344

5. Next, dice strawberries and place in another bowl. Add lemon zest and lemon juice to the strawberries and lightly combine. Set aside.

IMG_1346

IMG_1349 

 IMG_1351 

5. Lower mixer speed to low and add 1/2 of flour mixture, and let combine with wet ingredients in the bowl. 

IMG_1353

6. Then, bring speed up to medium and add milk into the mix. Mix until incorporated.

IMG_1354

7. Finally, decrease speed once more to add the last 1/2 of the flour mixture. Once the batter comes together, increase speed to medium and beat just until incorporated (a few seconds). 

IMG_1355 

IMG_1357

Note: It’s ok if there’s still some flour in the batter. You don’t want to over mix to allow for the strawberries and its juices to hold well in the batter.

8. Next, add prepared strawberries into the batter and gently fold using a spatula.

IMG_1361   

IMG_1476

IMG_1362

9. Scoop batter into prepared muffin tins, and place in the oven for 25 minutes, until very lightly golden on top and toothpick or knife inserted in the middle comes out clean.

IMG_1365

IMG_1368  IMG_1366

10. Let cool for about 10 minutes before enjoying! 

IMG_1374 IMG_1373 

These cupcakes keep for a few days in an airtight lidded container. (Not applicable in my home!!)

strawb cupcakes1

I topped these amazing cupcakes with the best vegan icing that will withstand the summer heat! Look for the recipe soon…hey, I have to keep you wanting more right?! ;)

IMG_1461

Hope you love them as much as we do!

Bon appétit! xo

 

 

                                                        

Maple Glazed Chicken Wings

IMG_1168_2

You don’t know the true definition of ‘finger lickin’ good’ until you’ve had these babies! So irresistibly good, and a breeze to make, these maple glazed chicken wings are a must make in your home. Oh and that glaze! Wait till you taste that yumminess; you’ll want to dip everything in it!! 

Chicken Wings with Maple Glaze
Serves 4
Simple. Delicious. Healthy. Bon appétit!
Write a review
Print
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 40 chicken wings (~ 4lbs)
  2. 3Tbsp extra virgin olive oil
  3. 2Tbsp honey
  4. 1Tbsp smoked paprika
  5. 1/4Tsp cayenne pepper
  6. salt to taste
For the Maple Glaze
  1. 1/4C good quality bbq sauce
  2. 1/2C maple syrup
  3. 1Tbsp soy sauce (the one I use is by Kikkoman - organic and alcohol free)
NO DAIRY NO CRY http://nodairynocry.com/
 

Instructions

 

IMG_1167_2

 

1. Preheat oven to 425F.

2. Place chicken wings on lined baking sheet. Add oil and ensure all of the wings are nicely coated.      

IMG_1138

3. Next drizzle some honey and work it into the wings.  

4. Then, add and work the paprika and cayenne pepper into the wings. 

IMG_1139  IMG_1140  

5. Finally, sprinkle with a decent amount of sea salt as your last step before placing in the oven. 

6. Place chicken wings in the oven for 30 minutes, until charred and reddish brown in colour!

IMG_1141  

 

Maple Glaze

Prepare a few minutes before wings are ready to come out of the oven. 

1. Place ingredients in a pot and bring to a boil.

IMG_1144_2

IMG_1142       

2. Once it starts to boil, let cook for approximately 2 minutes, until glaze coats the back of your spoon.

IMG_1151_2        

Glaze will thicken as it cools so make sure you don’t let it cook for more than the suggested time.

IMG_1157     

Remove chicken wings from the oven. They’re delicious enough on their own, but to bring your wing eating experience up a notch, apply glaze on each wing as shown! 

IMG_1160_2    IMG_1162_2   

Oh ya!!

IMG_1164     

Place any remaining glaze in a bowl for extra dipping if desired (and you will desire) ;)

 

IMG_1166_2

 

 

Bon appétit! xo    

Tabouleh

IMG_0936

Let’s get ethnic and talk about one of the yummiest salads ever: Tabouleh! So many variations (although slight) surround this arabic concoction, but they are all equally good and full of heart healthy benefits!

The word Tabouleh is derived from the arabic word tabil which means to season. Because it’s loaded with so much goodness like parsley, tomatoes, onions, and bulgar, it’s a delicious Middle Eastern salad that is now enjoyed the world over.

The way it’s traditionally served in a Syrian home is with some romaine lettuce leaves to scoop up the tabouleh to eat. It adds a layer of crunch and cleanses the palate too. It differs slightly in how it’s prepared depending on what country and culture you happen to identify with. For example, the Lebanese have more parsley to bulgar ratio, whereas Syrians make it with a bit more bulgar to even out the amount of parsley that’s in the salad. 

This is no ordinary salad people. Trust me, once you give this recipe a try, you’ll be craving it again and again! And you’ll see just how simple it is to make and enjoy. You are what you eat after all.

 

Tabouleh
Write a review
Print
Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1/4C fine bulgar #1 (available at your local Middle-Eastern store)
  2. 2 bunches curly leaf parsley, washed and stems trimmed off
  3. 2 medium tomatoes, finely diced
  4. 3 green onions, finely chopped
  5. 1Tbsp fresh lemon juice
  6. 1/4C extra virgin olive oil
  7. salt to taste
NO DAIRY NO CRY http://nodairynocry.com/

 

Instructions

IMG_0934

 1. Place bulgar in a bowl or cup and add hot water to it. Let sit for as long as it takes you to prepare all of your other ingredients. Or approximately 5 minutes.

IMG_0612_2  

IMG_0827

 

Tip: For those of you who can’t have wheat or choose to avoid it, you may opt for using quinoa in place of the bulgar and you will still yield fabulous results! Have the quinoa pre-cooked prior to wanting to make Tabouleh. 

2. Next, finely chop the parsley leaves. With your parsley, the key is to get it nice and finely chopped. That’s the secret to a successful Tabouleh. 

IMG_0826

 

IMG_0825

 

IMG_0834

 

Note: you can buy either curly or flat leaf parsley; I personally prefer using curly parsley over flat leaf for Tabouleh. I find it lends a much better and lighter texture…it doesn’t taste all mushy and tastes more airy if you will.

3. Next, finely chop the tomatoes and onions. Again, the key to a beautiful Tabouleh is in how fine you can get the vegetables. 

IMG_0830 

 

IMG_0831

4. To assemble, remove bulgar from water, squeeze dry, and place at the bottom of your salad bowl.

IMG_6985

 

IMG_0829

5. Next, add the tomatoes, onions, and finally the parsley.

IMG_0832 

IMG_0837

Tip: If you change your mind and decide you don’t want to have Tabouleh that day, you can wrap the bowl and keep it in the fridge for a few days, until you’re ready to enjoy the salad. As long as it isn’t mixed with the dressing, it’ll stay fresh for a few days to even a week!

6. To dress up your Tabouleh, add olive oil, lemon juice, and some salt to start and mix ingredients until fully incorporated. Taste for the right salt content and add more if needed. You want it to be balanced in taste so don’t worry if you need to add more salt to even out the lemon juice and olive oil.

IMG_0838  

 

IMG_0841 

 

IMG_0842

There you have it! Simple and chock-full of vitamins and minerals. Pair it with a few crackers and you have a perfect lunch or snack idea!

Bon appétit! xo 

 IMG_0931 IMG_0932 IMG_0933  IMG_0935  

IMG_0038 

Hirra Bisba’o

IMG_0649This wonderfully flavourful dish is native to Syria. Traditionally, small pieces of dough are cut up and used instead of the pasta; but I grew up eating it this way. It’s therefore simpler to make but the taste isn’t compromised. The pasta I use tends to be either quinoa or corn, which are healthier alternatives to wheat pasta.

Whatever you decide to use, the taste will be the same: delicious and nutritious. It’s chock-full of amazing goodness including, iron, protein, good carbs, and good fats. It’s also allergen-free and vegan! Can’t go wrong with this meal. It’s light yet hearty, and full of flavour and punch. Every time I make Hirra Bisba’o, I literally double the amount, which easily feeds 8 people! But that’s how much I love it; so next day (or two) leftovers are fine with me :)

Although it may look complicated, it really is quite the opposite! So the next time you’re stuck on what to make for dinner, give Hirra Bisba’o a try. Your family will love it!

 

Hirra Bisba'o
Serves 4
A delicious Syrian dish full of healthy benefits and great taste. It will have you wanting more every time!
Write a review
Print
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 1C green lentils, rinsed and drained
  2. 1 onion, finely chopped
  3. 2 garlic cloves, minced
  4. 3/4C pasta of choice
  5. Salt and pepper, to taste
  6. 2Tbsp fresh lemon juice
  7. 3 Tbsp pomegranate molasses (available at your local middle eastern store)
  8. Small handful of cilantro, finely chopped
  9. 1 onion, winged
  10. 2 fried pita loaves (optional but recommended)
Notes
  1. This recipe should serve 4-6 people comfortably.
NO DAIRY NO CRY http://nodairynocry.com/
 

Instructions

1. Rinse lentils well, then place In a dutch or french oven. Cover with water so that it’s about 1-2 inches above the lentils. (As shown)

IMG_0579

IMG_0580

IMG_0582

2. Bring to a boil. Skim off any foamy residue that may appear from the lentils and discard. 

IMG_0587 IMG_0588 

3. Add chopped onion and minced garlic to pot and stir occasionally on medium high heat for approximately 10 minutes, until lentils begin to slightly soften. Season with some salt and pepper to taste.

IMG_0583   IMG_0586 IMG_0589    IMG_0593 IMG_0594  IMG_0596

4. Next, add pasta to pot and stir. Let cook for another 10 minutes or so, until pasta is nicely cooked through and soft. 

IMG_0597 IMG_0598  IMG_0600 

Note: You may have noticed that the water levels have decreased, so add more water until you have an inch or so above the lentils to allow for the pasta to cook properly.

While the pasta is cooking, prepare the winged onions.

5. Cut the onion as shown below, and place in a skillet with about 2-3 tablespoons of olive oil. Cook on medium high heat until the onions are nicely caramelized..yum! 

IMG_0615 IMG_0616 IMG_0622

 

Caramelized onions have to be one of my favourite things to eat! Once done, set aside.

5. Add lemon juice and pomegranate molasses, stir to incorporate into the meal.

IMG_0607

IMG_0604  IMG_0606

 

Tip: Check if more salt is needed at this point – chances are you will need to add more as more ingredients are added to the meal; so adjust accordingly.

6. Finally, add the prepared caramelized onions and chopped cilantro into the Hirra Bisba’o and stir until fully incorporated. The smell is so fragrant!

IMG_0623 IMG_0624  IMG_0626 IMG_0627  IMG_0629 

Your Hirra Bisba’o is ready to eat!

To make the fried bread pieces is quite simple:

7. Place 3 tablespoons or so of veggie or grape seed oil into a skillet and get it really hot.

IMG_0660 IMG_0661 

8. Cut the pita bread loaves into small squares. Then, add to hot skillet and stir continuously until bread crumbs have absorbed some of the oil and are a nice golden-brown in colour. It takes less than a minute so be sure not to leave the area! 

IMG_0662  IMG_0664 IMG_0665 IMG_0666

Garnish your Hirra Bisba’o with some fried pita bread. I know many of us (including myself) tend to stay away from fried foods, but once in a while is ok I think :) And you’re only putting a little amount into your dish so really, no harm done! It really finishes the meal off perfectly and  the taste of the bread compliments the rest of the ingredients in the dish. 

That’s it. You have a new meal to add to your repertoire. Hope it becomes a staple in your home and you enjoy eating it for many years to come.

 

 IMG_0635

 

Bon appétit! xo

   IMG_0646       

Perfectly Roasted Potatoes

IMG_8356

My kids love french fries. But they’re laden with unhealthy oils, and I find them to be quite salty (is it just me?) And I’m convinced restaurants put something in their fries to make them taste so pleasing to kids, and I don’t like the thought of that even being a probability. So instead, I make them these delicious alternatives, and I’m happy to say that my kids are left satisfied and satiated every time; and I’m left feeling happy knowing they’re consuming something healthy.

Before you start thinking that I’m an uptight mom who doesn’t let her kids ‘live a little’ and enjoy fries on occasion, we usually will get a small fry for my kids to share on special occasions….. hmm, now that I’m re-reading this… . :|

Back to these potatoes. They are amazing! They taste so good and making them is a breeze.  Next time your kids ask for fries, make them these healthier alternatives instead!

Perfectly Roasted Potatoes
Serves 6
Write a review
Print
Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 8 yellow potatoes, washed and cubed
  2. 2Tbsp extra virgin olive oil
  3. 1Tbsp dried oregano
  4. Salt and pepper (optional) to taste
NO DAIRY NO CRY http://nodairynocry.com/

 ___________

Instructions

 

1. Preheat oven to 420F. Line a baking sheet with parchment paper.

2. Wash and cut potatoes in cubes. 

IMG_8344  

IMG_8346  

3. Add oil and toss until fully coated.

IMG_8348

 

IMG_7522

4. Sprinkle oregano all over potatoes.

 

IMG_8347  

IMG_8349  

IMG_8351  

5. Finally, add salt and pepper to taste. Place in the oven for 25-30 minutes until crispy on the outside, tender on the inside, and a beautiful golden colour.

IMG_8353 

IMG_8354  

Remove from the oven and enjoy.

IMG_5462

These yummy things taste amazing with my Avocado Aioli! Oh my God – killer combo you guys!! I’m going to make these right now…Happy cooking!

Bon appétit! xo

 IMG_5453 

Vegan Chocolate Coconut Bites

 IMG_0101

 

I helped my mom this past week prepare for my sister’s baby shower. It went really well! So much good food (of course!) and great company. I had decided to make these delectable Vegan Chocolate Coconut Bites for Friday’s guests. 

My sister received beautiful gifts and her little peanut is going to be one handsomely dressed little guy! 

These bites are easy to make and take minutes to prepare! I used a few moulds and made several free-handed ones to show you both ways to make them. But I love the way chocolate looks when it’s been moulded…so polished and clean looking. I buy my moulds at Homesense (HomeGoods for my American followers). They’re quite inexpensive too, and the finished product is a spectacular one!

 

IMG_0098

 

Vegan Chocolate Coconut Bites
Yields 60
A delightful combination of dark chocolate and coconut to excite your senses!
Write a review
Print
Prep Time
10 min
Total Time
30 min
Prep Time
10 min
Total Time
30 min
For the Chocolate Layer
  1. 2C Enjoy Life dark chocolate or semi-sweet chocolate chips, or vegan chocolate of choice
  2. 2Tbsp coconut oil
For the Coconut Filling
  1. 1C unsweetened shredded coconut
  2. 1/2C clover honey (recommended) or agave syrup
  3. 2Tbsp coconut oil
Notes
  1. Depending on the size of the mould you choose to use or if doing free hand round bites, this recipe will yield up to 60 bites.
NO DAIRY NO CRY http://nodairynocry.com/
 

Instructions

 

IMG_0136

 

1. Melt chocolate chips in a double boiler. Once water starts to boil, reduce heat to simmer and stir chocolate until melted and smooth.

IMG_0042

 

IMG_0048

2. Then, add coconut oil and continue to stir until oil is emulsified with the chocolate. Set aside.

IMG_0049 

 

IMG_0050 

3. To make the filling, add coconut shreds with honey/agave syrup in a bowl and mix until well combined. 

 

IMG_0052 

 

IMG_0055 

 

IMG_0054

4. Add coconut oil and mix well, ensuring it’s one with the coconut mixture. Your filling is ready.

IMG_0058 

 

IMG_0059

5. If using a mould, add a teaspoon into each cavity. Then place a small amount of the coconut filling on top of the chocolate, as shown. Finally, finish off with another teaspoon per cavity to seal off the coconut. 

IMG_0060 

 

IMG_0061 

 

IMG_0062 

 

IMG_0063

 

IMG_0064 

 

IMG_0065 

 

IMG_0068  

 

IMG_0069

 

IMG_0070

6. Place in the freezer for 20 minutes, until chocolate is hardened and set. Alternatively, you may place the moulds in the fridge for approximately 40 minutes until chocolate sets.

7. If doing free hand bites, shape the coconut mixture into small balls and set on wax paper.

IMG_0066   

 

IMG_0071   

Tip: if you don’t have wax paper, use parchment paper. Wax paper is a better option for this recipe however because it allows for easy handling of the coconut as well as the chocolate.

8. Once all of the coconut mixture is used up, cover with about a teaspoon of chocolate per coconut ball. 

IMG_0073 

 

IMG_0074  

9. Using two forks, begin to roll each bite in the chocolate that has slid off the coconut, as shown. Place covered bites on a clean sheet of wax paper. Continue this step until all coconut balls are fully covered in chocolate.  

 

IMG_0077 

 

IMG_0078  

 

IMG_0080  

 

IMG_0082

Place in the freezer for 15 minutes, or in the fridge for approximately 35-40 minutes, until chocolate is firm and set.

10. Remove from freezer/fridge and gently pop chocolate coconut bites out of moulds (if using).

IMG_0083

  

 

IMG_0092 

 

IMG_0093 

 

IMG_0095  

 

IMG_0097

Keep refrigerated to keep the integrity of the chocolate intact. 

These were a hit at my sister’s shower! And how easy are they to make?! Forget about the conventional Bounty bar and make these deliciously simple yet mouth-watering bites instead! ;)

IMG_0108

Bon appétit! xo

 

 IMG_0102     

Fresh Vegan Rolls with Soy Free Peanut Thai Sauce

 IMG_2287

Oh. My. God. I’m telling you this is the best thing. I love all sorts of different cuisines, but I have to say that eating out for me and my family is an option we seldom take part in. It’s quite uncomfortable when you’re never guaranteed that the food you’re about to enjoy is allergy-specific free. It’s always the same “we’ll do our best but just so you’re aware, there may be some cross contamination.” Right.  If I’m going to eat at your restaurant and you’re willing to accommodate me, then I expect you to accommodate me fully and allow me, your guest, to enjoy my meal without any fear or doubt of a possible anaphylactic shock because of “potential cross contamination”.

I digress, but this is my reality. And I’ve come to accept it. That’s why I love cooking and baking at home. I know what’s in the food I make. I choose the best, healthiest, organic, and locally produced (as much as possible) ingredients for my family to enjoy – worry free, and with all the love you can possibly pour into a meal.

Speaking of which, this gourmet looking yet super simple dish is fresh, quick and easy to make, and the colours are absolutely breathtaking. It’s almost too pretty to eat…almost ;)

Another easy meal to make and enjoy with your family or at your next gathering. Impress your loved ones tonight and enjoy a healthy, hearty, and fresh dish, that takes mere minutes to make. 

 

Fresh Rolls with Soy Free Peanut Thai Sauce
Serves 4
Write a review
Print
Prep Time
5 min
Cook Time
10 min
Total Time
20 min
Prep Time
5 min
Cook Time
10 min
Total Time
20 min
For the Fresh Rolls
  1. 12 rice papers
  2. 1/2C sushi or short grain rice
  3. 1C water
  4. 1Tbsp extra virgin olive oil
  5. 1Tbsp beet, finely grated
  6. Salt to taste
  7. 1/4 papaya, julienned
  8. 1/2 english cucumber, julienned
  9. 1 avocado, julienned
  10. Pink or sea salt to sprinkle
For the Peanut Thai Sauce
  1. Scant 1/2C smooth peanut butter
  2. 1/2C plus 1Tbsp water
  3. 1 1/2Tbsp good quality barbecue sauce
  4. 1Tsp pomegranate molasses
  5. Juice of 1 lemon - about 2 1/2Tbsp fresh lemon juice
  6. Salt to taste
Notes
  1. This recipe serves 4 to 6 people..not sure why my recipe card doesn't allow me to include this information at the top.
NO DAIRY NO CRY http://nodairynocry.com/
 

Instructions

 

IMG_2284

 

Start by making the rice.

IMG_2223

1. In a small or medium pot, add rice, olive oil, and water and bring to a boil. When water is vigorously boiling, add about 1/2 teaspoon of salt to start, stir, and lower heat to simmer and cover pot with lid and time the rice to cook for 10 minutes, until all the water has been absorbed and the rice is soft.

IMG_2225

While the rice is cooking, prepare the ingredients.

2. Cut the papaya, cucumber, and avocado as shown. I squeezed a bit of lemon juice to help preserve their colour longer but it’s optional. Set aside. 

IMG_2243

IMG_2244         

 

IMG_2235

 

IMG_2237

 

IMG_2238

3. Now that the rice has finished cooking, remove lid and stir with a wooden spoon. Then using a microplane or the finest grate/blades on your grater, grate the beet over the rice and stir to combine and turn your rice into that beautiful bright pink. Adjust the salt if necessary.

 

IMG_2240

 

IMG_2241

IMG_2242

Now comes the fun part!

4. Grab a somewhat large shallow bowl or pan, fill it with semi-hot water (whatever your hands can handle) and starting with one rice paper at a time, insert the paper into the hot water and remove once it has softened, about 10 or so seconds. 

IMG_2221

 IMG_2232 

IMG_2233

5. Being gentle, lift the paper and place on a clean surface. Working swiftly, add about 1 tablespoon of rice, and top off with 3 to 4 slices of each fruit, as shown.

IMG_2234

IMG_2249

 

IMG_2250

 

IMG_2251

IMG_2252   

Sprinkle with a small amount of sea salt, if desired.

IMG_2253

6. Wrap your roll like you would a burrito, starting with the ends, as shown.

IMG_2258

Then, taking one side, fold paper over fruits and tuck snugly, being careful not to tear the paper. Continue rolling the paper until nicely rolled up.

Note: To make life simple, you would obviously use both hands to do this..it’s just that my right hand is always assigned camera duty!

IMG_2259

 

IMG_2254

 

IMG_2260

IMG_2261    IMG_2257 

Turn fresh roll over and admire your work! 

IMG_2256         

7. Repeat steps 4 to 6 until all ingredients have been used.

IMG_2267

Done! Slice each roll diagonally in half to reveal the beautiful colours and the detail inside the rolls.

IMG_2290

IMG_2279

May keep in the fridge for a day or so but I honestly couldn’t tell you because they were gone before I could even entertain the thought. :D

Enjoy alone or with my Peanut Thai Sauce, below.

IMG_2286

To make the sauce.

1. In a bowl, combine peanut butter with water and whisk until incorporated. It will thicken but don’t worry, the lemon juice will take care of that.

IMG_2263

 

IMG_2264           

2. Add barbecue sauce and pomegranate molasses and whisk until combined.

IMG_2265

 

IMG_2266

3. Finally add lemon juice, whisk well until creamy and smooth. Adjust salt content if desired.

IMG_2268

Serve with Fresh Rolls, even chicken or other dishes that would taste great with it.

IMG_2285

Simple, healthy, quick, and delicious! Need I say any more? :)

 

Bon appétit! xo 

 

 

IMG_2292

 

 

     

Vegan Nut Free Pesto

IMG_2088

This pesto is absolutely delicious. And the wonderful thing about it is that it not only is vegan, but it’s also nut free and completely allergen free and friendly. 

I promise you won’t be able to tell the difference and in fact, will prefer my version over the traditional taste due to its simplicity in making it, its wholesome ingredients, and fabulous flavour. :)

In just 3 easy steps you’ll have the freshest, healthiest, allergy-friendly, and tastiest pesto you’ve ever had. So don’t blink..or you might miss it! ;)

 

Vegan Nut Free Pesto
A deliciously simple sauce that will have you wanting to eat it with everything!
Write a review
Print
Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1 ripe avocado
  2. 1Tbsp Veganaise, or vegan mayo of choice
  3. 1Tbsp extra virgin olive oil
  4. A small handful fresh basil leaves (about 2Tbsp)
  5. 1/2Tsp fresh lemon juice
  6. Salt and pepper to taste
Notes
  1. Yields approximately 1 cup of pesto
NO DAIRY NO CRY http://nodairynocry.com/
 

Instructions

1. Peel and half the avocado and place in a blender or in a blending cup to use with your hand blender. Blend on high speed until avocado is creamed.

IMG_2039

 

IMG_1984

2. Add the remainder of the ingredients except for the basil, and blend until fully combined and silky smooth.

IMG_1985 

IMG_2041

IMG_2042

3. Finally add basil leaves and blend away for a few seconds more.

IMG_1986

IMG_1987

IMG_1988

IMG_2044

IMG_2043

Serve immediately. 

There you have it! Told you it’s super easy to make. Use on absolutely anything that your heart desires….food related items obviously :D

IMG_1989

I used this sauce on my Kale Pizza (recipe to come)..delicious!

Bon appétit! xo

IMG_2087               

Vegan Easter Eggs

IMG_2192

  

Easter’s just around the corner. And whether you celebrate it as a religious holiday or just enjoy eating a chocolate egg or two – it’s a fun day to have a great time with family and loved ones. And it always reminds me that spring is finally here!

This year, make your children’s day extra special by making your own chocolate covered eggs! I was inspired by the infamous Cadbury eggs that tend to pop up everywhere around this time of year.

This recipe is so simple, and your kids can partake in the fun!

 

Vegan Easter Eggs
Yields 12
Write a review
Print
Total Time
40 min
Total Time
40 min
For the chocolate layer
  1. 2C Enjoy Life Mini or Dark Chocolate Chips
  2. 1Tbsp coconut oil
For the filling
  1. 1C Icing sugar
  2. 1/4C Earth Balance Vegan Coconut Spread, or vegan spread of choice, softened
  3. 3Tbsp coconut milk, at room temperature
  4. 1/4Tsp turmeric powder
NO DAIRY NO CRY http://nodairynocry.com/
  

Instructions

 

 IMG_2194

 

1. Have desired mold(s) ready. Set aside.

Tip: feel free to choose whichever mold you’d like to use to make these eggs. I bought mine at Michaels craft store and at Homesense (HomeGoods for my friends in the States). For this recipe, I used medium-sized easter egg molds, which make 12 eggs.

2. Melt chocolate chips in a double-boiler over medium heat. Once chocolate has melted, add coconut oil. Mix until oil is one with the chocolate and is silky smooth in texture.

 IMG_2107

3. Next, add a scant tablespoon into each cavity, ensuring you get the corners and edges of each egg, as shown.

IMG_2109 

IMG_2110

 IMG_2111

 IMG_2112

4. Place in the freezer (if you have the space) for 7 minutes, until chocolate sets, or in the fridge for approximately 15 minutes.

While the chocolate is hardening, prepare the filling.

5. In a medium bowl, whisk together icing sugar, softened coconut spread, and room temperature milk.

IMG_2143

IMG_2144

IMG_2146

IMG_2147

IMG_2148

IMG_2149

IMG_2150

Beautiful consistency!

IMG_2152

6. Next, remove mold from freezer/fridge and add about a tablespoon of filling per egg cavity. Make sure to reserve 2 teaspoons of the filling to make the yolk!

Tip: keep in mind that if you’re using a larger mold, then you may need more or less, depending on preference.

IMG_2153

IMG_2154

IMG_2155

7. Next, in a small bowl, add turmeric and reserved filling, and mix until well combined.

IMG_2157

IMG_2158

IMG_2159

8. Add a little amount – about 1/4 teaspoon – to each egg, as shown.

IMG_2160

How cute do they look! Just like the real stuff, only fattier and yummier ;)

IMG_2161

IMG_2162

9. Finally, cover eggs with remaining chocolate, about 1 tablespoon per egg, and place back in the freezer to completely harden, about 20 minutes, or the fridge for approximately 40 minutes.

 

IMG_2163

IMG_2164

IMG_2166

10. Remove from freezer/fridge and gently pop each egg out as shown.

IMG_2168

IMG_2169

IMG_2170

IMG_2171

IMG_2172

Super cute! My kids were thrilled when they saw the finished product!

 

IMG_2173

IMG_2174

 

11. If you want, you may wrap each egg with foil wraps which can be purchased at your local bulk or craft store (I bought mine from Bulk Barn). If you choose not to wrap the eggs, then you’re all done! I think they look much prettier wrapped though :)

IMG_2167

 

IMG_2175

11.a) Place an egg face down onto the back of the foil, making sure it’s centered, and carefully wrap the egg just like you would wrap a gift…to that special someone…i.e. do it nicely!!

IMG_2176

IMG_2177

IMG_2181

IMG_2182

IMG_2183

11.b) Then, Turn egg over and smooth out foil using your fingers to get the nice detail of the egg.

 

IMG_2178

IMG_2180

IMG_2184

IMG_2185

You are ready to hide them, put them in goody bags, or peel and devour! Hey, I never said these were the healthiest but you have to think, at least you know what’s in them, and they’re not as bad as anything you would buy from a store. Besides, having a nice treat once in a while is ok with me!

Bon appétit! xo

IMG_2200     

 

 

No Mess Spaghetti Squash Lasagne Bowls

IMG_9543

This was an experiment that turned out amazing! The kids loved the concept of tonight’s meal and the flavours were enjoyed by all! The best part about this dish is how simple it is to make, and even more so, that there’s virtually nothing to clean up! The family can eat right out of the squash bowls – a definite hit in my family!

As if that wasn’t enough, this dish is practically fat free! Think about it, no dairy, no eggs, no wheat, healthy fats, vegetables, and protein. You’re welcome!

So go out and buy this fun vegetable today and make this super easy, super fun, super healthy, and super tasty meal tonight!

IMG_9542

Spaghetti Squash Lasagne Bowls     Yields: 4 servings

1 Spaghetti squash, halved lengthwise and seeded

1lb cooked ground lamb (for my Vegans and Vegetarians, you may substitute meat for chopped portabello mushrooms because they provide that meaty texture we’re after)

1/2C tomato sauce (pizza sauce recipe, or you may use a good quality store-bought spaghetti sauce)

1/2C water

1Tbsp extra virgin olive oil

1 garlic clove, minced

Salt and pepper to taste

1/2C Daiya cheese Mozzarella shreds

1/2C Daiya cheese Cheddar shreds

2Tbsp Nutritional yeast

Handful pumpkin seeds to garnish

————————–

1. Preheat oven to 400°F and have a baking sheet lined with parchment paper.

2. Wash and dry the squash, then using a sharp knife (and a bit of muscle), cut the squash lengthwise in half. Remove seeds using a fork, as shown.

IMG_9502

IMG_9503

IMG_9504

3. Place face down onto the parchment paper and bake in the oven for 45 minutes, until squash is nice and tender.

IMG_9505

While the squash is baking, prepare sauce.

4. After ground lamb is nicely browned, add tomato sauce and water, and stir to combine with the meat. Cook meat mixture down until sauce has slightly thickened. Add olive oil and stir to combine.

IMG_9506

Tip: If you’re opting not to use meat, then replace with suggested/outlined options above and follow the same steps.

5. Turn heat off, and add minced garlic. Stir to incorporate into sauce. Set aside until squash is ready.

7. Remove squash from oven, and being careful, flip each half as shown. Then, using a fork, pick at the squash so that the strings come out.

IMG_9507

IMG_9509

IMG_9508

IMG_9510

8. Add 1/4 cup from each of the mozzarella and cheddar cheeses to each of the squash bowls, as shown. Then, turn the squash a few times to help melt the cheeses.

IMG_9511

IMG_9517

IMG_9512

9. Finally, divide the sauce evenly amongst both squash bowls and place on top, as shown. Top off with remainder cheese shreds, about 2 tablespoons per squash bowl. Sprinkle nutritional yeast.

IMG_9513

IMG_9519

I topped my bowls with pumpkin seeds as well for that extra crunch and flavour :)

IMG_9530

Dinner is served!

IMG_9524

IMG_9520

I’m drooling just thinking about this..

IMG_9538

Hope you enjoy making and eating this deliciously effortless meal.

IMG_9534

IMG_9537

Bon appétit! xo

IMG_9544

IMG_9536

IMG_9541

1 2 3 8