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HEY! – Quit drooling on my blog! This vegan pepperjack panini spotlights the amazing and vegan Daiya Cheese! If you’ve never tried Daiya before, it’s dairy-free cheese shreds — that both melts and stretches like real cheese! It currently comes in 3 traditional flavors; mozzarella, cheddar, and lastly pepperjack — which will be featured in this delicious sandwich! Go to the vegan section of your local grocery and pick up a bag!
Just in time for Halloween, I’ve got a recipe to knock your socks off! Who doesn’t love creamy chocolate and gooey caramel? An idiot, that’s who. This chocolate bar even has a cookie in it! You can’t hate on cookies.
As you know, Canadian Thanksgiving was just a week ago. As a girl, mornings of the week following Thanksgiving were spent with all my family hovering over a loaf of wonder bread with mayo and leftover Turkey, making up our lunches. And even know as a vegan, I kind of miss those festive lunches of post-thanksgivings-past.
And this Vegan Chickpea Salad Recipe fits the bill. It’s loaded with celery, walnuts, apples, and cranberry! And, once you make it, it’s fridge friendly- making great sandwiches and pitas for grab-and-go, or to pack in your lunches!
I had been on a hunt for a while for a yummy vegan treat to bring with me to my family’s upcoming Thanksgiving dinner. Usually the bearer of apple pies, once I found this recipe for Vegan Pecan Pumpkin Butter, I decided to try something new. This autumn-approved recipe is perfect served as a jam on toast, or even turned into a delectable dessert atop a slice of pound cake!
Pico de gallo is a great raw salsa using fresh ingredients like Lime, Jalapeno, and even mango on occasions! Pico de Gallo is a great dish for vegans and vegetarians to master, because it’s versatile – and can be paired with a number of dishes! Easilly turn nachos into an entree, or turn a simple rice tortilla into a fresh, filling entree!
My recipe is simple, easy to make, and uses a variety of fresh ingredients easy to obtain.
I recently picked up the ‘Veganomicon‘, a staple for any new (or uninspired) vegan! It features an enormous array of classic and new recipes ranging from spreads and dips, to full on courses, like the Quinoa Salad (above).
‘This salad is incredibly versatile. The basic is idea is something sweet, something hearty and a little sumpin’ sumpin’ to pull it all together, in this case cilantro. The dressing is super simple; a little vinegar and oil. All of these components can be filled in by you like one big culinary mad lib.’
And, lucky for you, they’ve published this fabulous recipe online over at the PPK! Click here for the recipe!
After I posted about the Vegan Chickpea Quinoa Burger Recipe from the Vegan Diner cookbook, I received a ton of emails with questions about how I crafted chickpea meatballs using a the same (though slightly adapted) recipe.
Unfortunately, I didn’t have a blog post in mind when I made them, so I had only snapped a quick photo with my cellphone to gloat about my mad-meatball handywork to the boyfriend. So unfortunately, this post is headlined by low contrast and graininess.
These meatballs were great plopped over spaghetti, and would work amazing in a veganized meatball sub slathered in marinara sauce. These meatballs are also very similar to Falafel, so they also fair well with tahini and fresh greens in a pita.
When I was little, zucchini was bar food. We bought it deep fried along with a s’ploded onion and some cactus dip, and our greasy, chubby fingers couldn’t get enough. It wasn’t until about 13 or so, when I realized the crisper in our fridge housed ‘vej-tuh-buh
l-s’, did I realise that Yes, zucchini does exist out of it’s crispy beer battered crust, and YES, it’s quite scrumtious.
So, without further marmalade – here is a round up of 7 of the most delicious lookin’ Zucchini recipes. And as a bonus, most all of them are vegan, with the exception of a couple that can be easy veganized with a non-dairy sub of your choosing. Enjoy! [Read more...]
I went on a bit of a bookstore binge not too long ago, and among one of the many Vegan cookbooks I picked up, I nabbed a copy of Vegan Diner, by Jullie Hasson. It’s an awesome modern, vegan take on classic home cooking, and the fatty, greasy flavors we’re all in love-hate with. Having only owned the book for about a month, I’ve already tackled several of the recipes, like classic ‘creamy’ dill potato salad, vegetable stew and dumplings, and the amazing chickpea quinoa burgers, (above).
And – they were so tasty, I made them again the next week, but instead of making them into patties, I added a little extra Italian seasoning and I rolled them into 1″ meatballs! Click here for the adapted ‘Meatball’ recipe, burger recipe below. [Read more...]
Summer is for entertaining! Why not serve up these delicious fried Chinese-style Salt and Pepper Tofu Bites from Veggie Belly! A great appetizer to introduce the omnivores in our life to the Wonderful World of Tofu! [Read more...]
When she's not busy blogging, Kimmi can be found at local concerts, dyeing her hair, making a crafty disaster on the floor of her apartment, or burning things in her oven.
She's also a trained and certified Make-Up Artist serving the Toronto Area.
See her on Tumblr, fan her on Facebook, follow her on Twitter, and find her on Instagram.
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