Donezo. Also, FYI.. if you don’t know where to find the liquid smoke, I found it in with the BBQ sauces.
Now, Balsamic Tahini Dressing Same thing, blend these together in a food processor or small blender
1/2 cup tahini
1/4 cup balsamic vinegar
1/4 tsp garlic powder
1 tbsp tamari (or nama shoyu)
Now that you have your dressings, the ingredients for your dish are (to serve 1):
3 cups kale, chopped
1/2 cup broccoli florets, chopped
1/2 zucchini, spiralized (or peeled very thin)
1/2 cup vermicelli noodles
1/2 cup cherry tomatoes, halved
2 tbsp hemp seeds
The original recipe called for kelp noodles, but I couldn’t find any! If anyone knows where to get them locally, please let me know.
1. Cook vermicelli noodles as per package direction
2. Lightly steam kale and broccoli
3. Mix zucchini in with your noodles, then add a generous amount of your avocado dressing and mix well, then add your cherry tomatoes and mix well again
4. Plate the kale and broccoli and drizzle your balsamic tahini dressing over top of it, then top with your noodles. Sprinkle hemp seeds on top, and you’re ready to go!
Now onto… The Vegan “Cobb Salad”!
Inspired by Kathy from lunchboxbunch, I also wanted to make my own version of Cobb Salad.
You will need (for one):
Fresh Baby Spinach - fill up your bowl almost to the top
Tempeh (I used maple flavoured)
Mandarin Oranges (I bought canned, then just drained the liquid)
1 avocado - sliced
Red kidney beans
Black olives - sliced
Red Onion - chopped
There are obviously other things you can add to this as well: Cherry tomatoes, hearts of palm, etc.. But this is what I had and was in the mood for.
First off, fry your tempeh over medium heat with a little bit of oil (and some water if it starts to get dry), until it is crispy and brown. And then literally all you need to do for this is to use enough of your toppers to make a rows over your spinach. The amount for each is up to you.
Now..my picture doesn’t looked overly appetizing, but I mixed in some italian dressing and it was delicious. You wouldn’t think that all of these ingredients would taste so good together, but they do.
Ok.. after posting mine, it really doesn’t look great, haha. But I promise you that in real life it looks really quite lovely. To back myself up here and get some cred, I will link you to Kathy’s website, where her photos perfectly capture the real beauty (haha!)
Well, I had a productive day in the cooking department! I go back to work tomorrow after a 2-week break, so I wanted something fun for dinner. Sooo.. taco salad!
You will need:
Romaine lettuce (1 head)
1 can black beans
Taco seasoning (home made - see below)
1 large tomato - diced
1/2 white onion - chopped
1 avocado - cut into small pieces
Tortilla chips (I use Neal Brothers - organic blue tortilla chips + flax seeds)
1. Drain half of the liquid from the can of black beans, then add them into a small pot with 1/3 cup of water and your taco seasoning
**Your taco seasoning consists of these simple spices (thanks for the tip, Mom!) 1 tbsp chili powder, 1/2 tbsp cumin, 1 tsp garlic powder
2. Let the beans warm on medium for about 3-5 minutes, then take them off the burner and let them cool a bit while you prepare your veg.
3. Tear your romaine into smaller pieces, add your tomato and onion and toss together
4. Add your avocado and then squeeze lime juice over top of them so it doesn’t brown - then toss with the rest of the salad, then add the black beans and do the same - you can add a little more of the juice on top for flavour
5. Top the salad with tortilla chips
That’s it! Sorry, no picture. Aaaand, before I knew it, the entire bowl was gone! It makes me very happy when my boyfriend mows down on my vegan dishes. He ate three bowls of it! It tastes like you’re eating tacos, just no ground beef (or veggie ground round), and no excessive amounts of sodium in your taco seasoning.. ah, its beautiful knowing exactly what is going into your body.
This might be the yummiest bread of all-time. So prepare yourself. It’s also pretty easy.
You will need:
1 rounded cup of fresh, grated zucchini (+ a little extra to place on top of the loaf)
1 cup sorghum flour
1/2 cup tapioca starch/flour
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp xanthan gum
1/2 tsp sea salt
1 tsp cinnamon
1 cup organic (not refined!) brown sugar
1/3 cup coconut oil
1 tsp lemon juice
Egg replacer that is equivalent to 2 eggs
1/4 cup rice milk
1/3 cup chopped walnuts
Loaf pan - lightly oil with some coconut oil
Don’t be afraid of ingredients that aren’t familiar to you. They aren’t actually too hard to find. Although.. the sorghum flour seemed to be hiding on me for a while. You will also need a electric mixer to make it all happen. Excellent.. let’s proceed, shall we?
* Preheat oven to 350 degrees.
1. After you grate your zucchini (I peeled most of the skin off), press it with paper towel, so all of the water comes off of it, then fluff it back up with a fork. .. You’ll see. Then leave to the side.
2. In your mixing bowl, combine all of the dry ingredients and mix together
3. Add the wet ingredients to the dry (don’t add zucchini or walnuts yet!)
4. Mix together until the batter is smooth. I did this on a medium speed and it only took a few minutes.
5. Once the batter is all nice and smooth, mix the zucchini and walnuts by hand and then scrape into your greased pan, and then smooth out with a spatula
6. Place your extra shreds of zucchini on top of the loaf, then place on the centre rack in the oven and cook for 50-60 minutes
7. Mine took just over 50 minutes - it gets nice and golden and ‘springy’, and you can test that it’s done by placing either a toothpick or a thin knife into it, and as long as it comes out clean, you’re good to go
8. Set on a cooling rack. Then try it warm with a little vegan margarine.. ohhh mama!
Voila! And I’m sorry for the quality of the picture. Still can’t find my camera cord in this moving mess.. hmmmm.
Couldn’t even post for day 2. I was going through such serious sugar with-drawls. I actually felt crazy. All I wanted was ONE vegan sugar cookie! C’mon..ONE! But I didn’t give in. YES!
This morning I started off my day with some fresh fruit, and just made some home-made granola bars. They’re sitting in the fridge - will take photos when they come out. No sugar - full of lots of good stuff like chia seeds, mixed fruits/nuts (containing goji berries), real maple syrup and peanut butter. nom nom nom. :)
Day 1 came and went. I started it off with a bowl of home-made oatmeal. Whole grain oats made in water, add cinnamon, fresh blueberries and strawberries and walnuts on top. Yum.
Lunch was salad with a vegan-caesar dressing (recipe to come), broccolini (broccoli and rapini make an awesome veg when put together!), and one spoonful of mashed potatoes (no butter or anything in it).
Dinner was my powerbowl, lots of raw seeds, raw red onion, and an entire avocado on top.
Snack was a handful or two of mixed nuts. Not salted.
I went to bed hungry. It’s ok.. today I will go buy a bunch of lettuce and make some mean salads. Vegetables fill you up more than other foods, so I can eat eat eat until I feel full!
Since i just moved, I can’t find my camera cord. So this is from my cell phone. Not great quality, but you get the picture. ;)
So it’s about that time of year where everyone starts to think about the things they want to improve for the new year. The biggest thing that has recently hit me - is the misconception that all vegans must be healthy. I’ve been a vegan for over two years now, but it’s recently occurred to me that omitting meat, dairy and eggs from my diet is not enough.
Those of you who know me personally are well aware that I am addicted to sugar. I eat too much bread, and I don’t give enough time or preparation to my meals. I would almost consider myself a “fast food vegan” - taking shortcuts (hence my recipes) to make not-so-healthy, but quick and tasty meals.
I come home from work and I am tired, energy-less, and all I want to do is sit on the couch and watch terrible (but awesome) reality tv. I blame it on the early wake-ups, or how draining being a music teacher to young children can be.. but those aren’t the reasons.
I don’t like making New Years Resolutions (because I never follow through..oops) but this year I invite you to join with me to make a change in health, and to rediscover the benefits of food. REAL food. The things the earth gives us. Not something that someone has ‘created’ in a factory. The power of food is undeniable!
I’m really excited (can you tell!!!?) to post about my new (and proper) adventures with food. I can’t wait to share with you what I discover!
Can I tell you something honestly? I’ve been slacking big time. I’m still learning how to balance working a full time job with cooking good dinners and meals and baking yummy things too. I’m young ok? Still at novice level.
That being said…the guilt of ignoring this sweet little blog inspired me to bake tonight. I had some leftover pumpkin filler since I completely failed at making pie crusts at Thanksgiving and had a meltdown in my kitchen (trust me - you don’t want to know the gruesome details).. so I decided to make something to use it up!
Here is the recipe for pumpkin scones. You will need:
1/2 cup sugar
3 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
3 tsp ginger powder
1/2 cup vegan margarine
2 cups pureed pumpkin
1. Preheat oven to 425 F 2. Mix together the dry ingredients (sugar, flour, baking powder & soda, ginger powder) 3. Cut the vegan margarine in bit by bit so it mixes in well 4. Add the pureed pumpkin 5. Mix together very well.. I ended up using my hands. A bit messy, but more effective 6. Lightly flour a surface and knead the dough on it a few times 7. Cut the dough into triangular pieces 8. Put on a baking sheet, and bake for 15 minutes 9. Mow down :)
Enjoy! I like mine with a little more margarine on top, still warm. Tea anyone?
People often ask me why I’m a vegan. This is a question that goes so in-depth that I often just give short answers - A mixture of health, love for animals, and love for the environment. I don’t usually have time to go into the reasons behind all of that, and I don’t like to sound like a preachy-vegan. People are able to make decisions for themselves, and as long as they respect mine, I respect theirs. But if people really do want to know the longer reasons behind why, I don’t mind explaining. This is what I’m going to do on here now.
Whether you’re a vegan, thinking of going vegan, vegetarian, or meat-eater.. all this information is really important and everyone should know. So many people are in-the-dark with all of this, and are often shocked when they find out real numbers and facts.
Anyway..only precede with this entry if you want to read on and on and on .. I tend to ramble.
Is anyone else a Starbucks fiend like me? Ugh.. I’m so addicted and feel like I need one every day. Unfortunately that takes a huge toll on my wallet. And since I just took a new job which will be way sweeter hours/work, but a bit of a pay cut, I have to cut back where I can. Which is why I will be making more of my own lattes from home!
It’s really easy and it tastes almost the exact same. Maybe I’ll buy a Starbucks mug so I feel like it’s legit, haha.
Espresso maker (I use a stove top one)
Vanilla Syrup (I buy right from Starbucks - really inexpensive)
A milk frother (Ikea - $2!)
1. Follow directions to make your espresso. Enough to make about one shot per person, or if you’re really tired, up it a little.
2. While espresso is being made I prepare by putting 3 pumps of syrup into my mug and measuring 1 cup of soy milk into a microwavable measuring cup
3. When espresso is almost done, heat soy milk for 2 minutes
4. Pour espresso on top of syrup in mug
5. Froth soy milk in the measuring cup, and then pour into mug, holding the froth back with a spoon, and then spoon froth on top
So this is the salad recipe that I posted a few weeks ago, but then realized that I had forgotten one of the main ingredients. Durrrr. So here it is again! And correct!
You will need:
Baby spinach (the amount is your call - I fill a bowl)
Balsamic dressing (about 1/3 cup)
Red wine (a splash)
Literally all you need to do for this is mix together the balsamic and splash of red wine in a small bowl and pour it over your spinach. Top with pecans and cranberries, and that’s it.
Spinach is probably my favourite green, and it’s so good for you. So this is great when you are craving some greens but are short on time. Enjoy!
While we’re at it here, I think I’m going to also post a recipe of the rest of my lunch for today - vegan grilled cheese!
When I was a kid, I always thought it was “Grill Cheese”… did anyone else? No? .. Hmm..it just doesn’t make sense when you think about it, now does it.
Anyway.. I made a double grillED cheese today because I was extra hungry!
It was one of those days where I got home and didn’t really feel like cooking, but was SO hungry and I wouldn’t let myself get take-out, AND I haven’t been grocery shopping in a while so it was slim pickin’s. Oh..and not to mention its all overcast and blegh outside.. so that made me reeeally not want to go to the store. Do you think I could come up with any more excuses? ;) So I went through the fridge/cupboard to find something to make with what I had - and went with grilled cheese!
You will need:
Daiya Cheese (cheddar flavour)
Bread (3 pieces)
Are you lost already? This is super complicated.
1. Although I find that daiya melts really well, whenever I make grilled cheese on the frying pan, it never seems to really melt as much as I want it to. So.. first step is to toast all three pieces of toast (lightly) while the frying pan is heating up on medium
2. On two pieces of toast, layer the daiya (do not stack the toast - lay flat beside eachother) and then heat in the microwave on high for 30 seconds
3. Then..place your un-daiya’d piece of toast between the other two and butter one side, then place onto the frying pan
4. Butter the other side and watch for the bottom to brown, then switch and do the same. It doesn’t take very long since the bread was already pre-toasted
This recipe for peanut butter cookies is so sweet because you don’t have to put the dough into the fridge for 2 hours and wait for it to cool. If you haven’t noticed by now, I’m a very impatient baker.
You will need:
1/2 cup vegan margarine
1/2 cup sugar
1/2 cup brown sugar
Egg replacer equivalent to 1 egg (I use Pane Riso)
1 teaspoon vanilla extract
1/2 cup peanut butter
1 1/2 cups all purpose flour
1 teaspoon baking soda
Pinch of salt
1. Preheat oven to 350 degrees.
2. Mix together vegan margarine with sugars. Once mixed well, add in egg and vanilla
3. Add peanut butter, mix together well
4. In a separate bowl, combine flour, baking soda and salt, and then add to peanut butter mixture and mix well. I used my hands for this part…
5. Take about a tablespoon worth of dough and roll into a ball, and then squish down with a fork onto a non-greased cookie sheet. Dip fork into water every few cookies
6. Bake for 10-15 minutes, or until edges begin to brown
This makes about 24 cookies. Enjoy your sugar high!
And just for fun…and because I can.. I’m also posting a photo of my puppy. Because he’s super cute.
Sorry for the lack of updates lately! I think I’ll throw on a few today to make up for it.
This pasta dish was one my Mom invented, but she used to make it with shrimp for the fam, so I simply took the seafood out of the dish and it’s amazing as-is. Seriously.. I used to cook this dish every day for two weeks straight. It actually made my Dad angry, haha! I couldn’t help it though people…so tasty, and so good for you.
You will need (for one serving):
1 cup pasta (I used rice pasta to make it gluten free, but I usually use whole wheat penne - definitely my favourite)
1/4 cup EVOO (extra virgin olive oil)
1 clove garlic, finely chopped
4 cups spinach (I used baby spinach)
Hot pepper flakes (to taste)
1. Cook your pasta as per package directions
2. In last 5 minutes of pasta cooking, add EVOO, garlic, spinach and hot pepper flakes to a pan heated to medium.
3. Move around the spinach so it can be cooked evenly, be careful not to overcook
4. Drain pasta and add to pan
5. Mix together
6. Eat! nom.
Also.. I thought I would post some health benefits of both spinach and garlic.
Gosh..look how happy that garlic clove is! That could be YOU!
Enjoy this beautiful weather we’re having. Next up.. I’m feeling something sweet and baked!
I did some scoping around for a good cinnamon roll recipe, but most of them involved letting the dough sit for an hour, or there were bad reviews about “yeast” problems and the rolls coming out as little bricks. Since I’m pretty impatient when it comes to cooking and I hate waiting for things, I made some changes and ended up having a pretty awesome result. Even my puppy was impressed (you’ll see him eyeing them down in one of the pictures, haha)
You will need (for about 8 rolls):
2 cups flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons vegan margarine
3/4 cup non dairy milk (I used rice)
4 tablespoons vegan margarine
1 cup brown sugar
3 teaspoons cinnamon
1/4 cup crushed walnuts
1/2 cup icing sugar
1/4 cup non dairy milk
1. Heat oven to 400 degrees
2. In a small bowl, mix all ingredients for the filling and place in fridge
3. In a medium sized bowl, mix together the flour, sugar, baking powder and salt
4. Add in the margarine and mix with hands until margarine is completely mixed in
5. Add in rice milk and stir until a sticky, soft dough is formed
6. Roll out dough onto a lightly floured surface about 1/4 inch thick, in shape of a rectangle
7. Remove filling from fridge and spread thinly over dough
8. Tightly roll up the rectangle, and with a sharp knife cut rolls
9. Bake for approx 20 minutes, or until dough is browned
10. While baking, mix together the icing sugar and non dairy milk in a bowl for the glaze. Make sure the icing sugar is completely mixed in
First off..I would like to say that I am very well aware that I am the worst at coming up with recipe titles. Haha! If anyone wants to help me with that I would be ever so grateful.
Big news.. You will never have to order pizza again! Thanks to a request by my friend Kelly (Hi Kelly!), I have the easiest way to make a vegan pizza that tastes so good you will eat too much and go into a slight food coma. (Currently me.)
It’s actually so easy I barely have to give instructions. Buttttttt..
If you’re like me and are a workaholic - working 6 days a week often, you don’t really want to spend the time making and preparing pizza dough. I looked up some recipes for pizza dough and I just didn’t have the time or energy to do it. If you want to do it by scratch though, I totally commend you, and there are some great websites with step-by-step instructions. If you’re like me, then there are some great pre-made pizza crusts at any supermarket - and most are vegan! I found two today at Loblaws, but I went with a President’s Choice multigrain. So on that note..
You will need (for 1 pizza - serves 1-2):
1 Pre-made pizza crust (or make it by scratch you keener!)
EVOO (enough to generously cover the entire crust)
Spinach (I used a bag of regular spinach - I wouldn’t recommend baby)
1/2 tomato chopped into thick chunks
3/4 Zucchini thinly sliced
Mushrooms - sliced (to your taste)
Hot Pepper Flakes
** Honestly - the amounts aren’t really important, you can use as much or as little as you like. The best part about cooking for yourself is that you can completely cater to what you want!
1. Pre-heat oven to 400 degrees
2. Put pizza crust onto a cooking sheet, and cover the entire crust generously with EVOO
3. Layer your veggies - I did spinach first all over the bottom, then mushrooms, zucchini and tomato on top
4. Cover with parsley and red pepper flakes and then drizzle a little more oil over top of the veggies
5. Bake in the oven on the center rack for 20 minutes or until the veggies look cooked
6. Eat it. & try not to enter a food coma. Seriously. I am uncomfortably full. YUM.
Thanks Kelly for suggesting this post! As always - if you have any suggestions, requests, or want to let me know if you tried (and liked/disliked) anything from this blog, please email me at email@example.com
Not only do I love where I live, because I’m right near the St. Lawrence Market where I can get fresh fruits and veggies, and am close to the waterfront, etc etc, etc…. But as it turns out there are so many amazing stores right around me that carry vegan treats! Like SOBEYS! Yeah..I know right?!
When I first moved down here a few months ago, I went to do a shop at Sobeys and found these amazing vegan cookies from Sweets from the Earth. I had tried (and loved) them before because I was able to get them at Nature’s Emporium up in Newmarket - but was really excited that I could get them 30 seconds from my condo! Inexpensively, too!
So the other day I’m walking through Sobey’s and find a Sweet’s from the Earth vegan chocolate CHEESECAKE! I got a little too excited in the middle of the grocery store. Either way - it’s ridiculously amazing. AND upon looking up this sweet little company, I find out they are Toronto based, which makes me love them even more.
Visit their website here for more information. And while you do that… I’m going to go eat more cheesecake. om nom nom.
I thought I would take a moment to do some shameless self-promotion for the other love in my life: music!
For those of you who don’t know me on a personal level, I play in a band called Cavaliers, and today we released our sophomore release: Maritimes. A 7-song EP written on the coasts of Nova Scotia and beyond.
I’m really, really proud of this EP so wanted to share it with you!
You can download it here: and we’re asking for a minimum of $3 for the whole EP, and a suggestion of $5. But it’s whatever you can do. :)
This is by far my favourite meal I make. I went to FRESH one night and tried their “Power Bowl”. I decided that it was something I could probably easily make at home. I subbed a few things, and made my own sauce, and it turned out to be incredible.
It’s pretty quick to make, and I always make extra to bring for lunches.
For this recipe, you’ll need (to serve 4):
3 cups brown rice
1 can chick peas (drained and rinsed)
Pumpkin seeds (to your taste)
Sunflower seeds (to your taste)
2 Avocados, pitted and sliced
3/4 - 1 cup diced red onion
Sprouts (to your taste)*
Sauce - 6.5 tablespoons Tahini - 3 tablespoons Tamari - 3 tablespoons Lemon Juice - 1-2 tablespoons Hot Sauce** - 2-3 tablespoons water
* I used broccoli sprouts ** I use President’s Choice Authentic Louisiana hot sauce
1. Cook rice as directed
2. As rice is cooking - mix all ingredients of sauce together. Add more water to make it less thick
3. When rice is finished cooking, mix together with sauce and chick peas
4. Pour into bowl(s) and add red onion, seeds, avocado and sprouts
Ok, actually in this case - you shouldCRYWOLF. Why?! Because Crywolf is an incredible indie shop from here in Toronto, run by two beautiful friends of mine - and they created the new logo and header for my blog!
They make insanely cute things, so you should check them out here.
I have so many yummy recipes I need to post but I’ve been working like crazy! Hopefully I can get something up tomorrow evening. xo
Oh em gee, guys. Today is a good day. Why, you ask? Because I have found something to cure my ongoing cravings of fatty, gooey, dairy-filled chip dip! Not only is this recipe super easy to make, but it’s really cheap. It’s a good one to bring out to some summer BBQs!
What you’ll need:
1 can white kidney beans
1 packet (28g) onion soup mix (dry)**
1/3 cup non-dairy milk (I used rice milk)
3 tablespoons water
*I used Knorr
1. After draining and rinsing the kidney beans, place them into a food processor. Add non-dairy milk and water and blend until smooth
2. Add packet of dry onion soup mix and blend again until smooth
Donezo. See? Told you it was easy. It’s tasty, and quite filling because of the beans. You can add more non-dairy milk to make a more creamier texture, or more water to thin it out if you want to. This is such a tasty treat!
Hooray! Summer has arrived. What better way to celebrate, then with a tasty vegan strawberry “milk”shake. This recipe is super easy and quick, and all you need is a blender. I use a Hamilton Beach single-serve blender (you can check it out on the wal-mart website here) which was really cheap, and all you need to get the job done.
For this recipe you will need (for 1 serving):
1/2 ripe avocado (peeled and pitted)
1 cup almond milk
1 cup strawberries**
1 tablespoon agave nectar
splash of vanilla
5-6 ice cubes
** If using frozen strawberries, let thaw slightly, or quick defrost in the microwave
The avocado is the best way to add a creamy texture. It doesn’t have a strong taste (even though I love avocado), so it is the perfect ingredient to make it seem like an authentic milkshake.
So before I get down to business with this delicious Mac & Cheese recipe, I’d like to say that I have been trying to find a yummy vegan mac & cheese for so long now, and haven’t had much luck. Once again, Chef Chloe reins supreme. I just made this tasty little treat and if it didn’t fill me up so much, I’d be helping myself to seconds. I made a few minor changes to the recipe on her website, but it’s pretty much the same.
For this recipe you will need:
Approx 2 cups pasta of your choice*
2 tablespoons vegan margarine
2 tablespoons + 2 teaspoons of flour
1 1/2 cups nondairy milk (I used soy)
1/2 cup nutritional yeast
1 tablespoon tomato paste
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon lemon juice
1/2 cup broccoli florets
* I used a brown rice pasta (so tasty!)
1. Cook pasta according to package direction
2. In a medium saucepan, mix together the margarine and flour over medium heat. It clumps together pretty quickly, so as soon as this happens, add the nondairy milk, yeast, tomato paste, salt and garlic powder then bring to a boil, stirring or whisking frequently. Once it comes to a boil, reduce heat and let simmer until it thickens.
3. Drain pasta while the sauce is thickening, and then quickly fill the still-hot pasta saucepan with water and put back onto the burner, adding your broccoli florets. (This works best if you are using frozen florets.)
4. Add lemon juice to your “cheesy” mix and stir thoroughly.
5. Drain the broccoli, (I did this over the same strainer with the pasta in it), and then add to the sauce. Mix well.
Yum! Here is a recipe for a tasty vegan avocado pesto pasta. Not only is it yummy, but it is super quick and easy to make! It’s not my own recipe, it is taken from Chef Chloe.
You will need (for 3 servings):
1/2 pound dried linguini***
1/2 bunch basil leaves (about 1 and a quarter ounces)
1/4 cup pine nuts
1 ripe avocado, pitted and peeled
1 tablespoon fresh lemon juice
1 big clove of garlic
1/4 cup olive oil
Salt to taste
¼ cup chopped sun dried tomatoes (optional)
*** I used a gluten-free corn pasta.
Bring water to boil, and add pasta. While the pasta is cooking, put all the ingredients into a food processor until smooth.
Drain your pasta, and mix in with your sauce, and top with a few basic leaves. Dee-lish!
Vegan Bake Sale (Talks more about the cruelty to animals in the dairy industry)
Not Milk (The mother of all anti-milk websites, hah!)
So for those of us who choose to leave dairy (and cheese) behind us forever, there is an amazing cheese substitute for vegans. I’ve tried a tonne of different vegan ‘cheeses’, but this one beats all of them by far.
This stuff is amazing!
Trans Fat free
Free of all animal products (Vegan)
Free of common allergens including:
Dairy (casein and lactose), soy, gluten, eggs, peanuts and tree nuts (excluding coconut)
It stretches, melts, and really tastes like cheese. I use daiya a lot, and they have a great tool on their website where you can search for the nearest retailer.