.This.Life.

I love to cook, and love to eat, here are some pictures of my everyday vegan eats and treats!

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This is such a wonderful and super easy way to make a Child's Christmas so special. All you have to do if fill a shoe box with some toys, school supplies, or hygiene items and donate $7 to ship your gift to child all around the world who otherwise would not be getting anything at all for Christmas. You can even write a person note to them to bring a smile to that beautiful childs face. I've been doing this every year for a while now and it makes me feel so good that by doing this simple task that takes very little effort you can bring such happiness to a child.

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Tandoori Potato Skewers with Vegan Lemon Herb Cream

24 young mini potatoes

tandoori paste:

1 Tbsp cumin

1 Tbsp olive oil

juice of half a lemon

salt and pepper

lemon herb cream:

vegan sour cream

chopped fresh herbs (I used parsley)

lemon juice

salt and pepper

Boil potatoes until the skewer can easily be poked through. Cool the potatoes in cold water. Place the potatoes on the skewers and rub on the paste. Place the skewers on the grill, flipping every once in a while until the skin gets crispy. Serve along side the cream dip.

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Breakfast!- Rye toast, navel orange wedges, blueberries, and Hash browns with garlic, spinach, corn and tomatoes. Yum!

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Vegan Creamy Exotic Mushroom Soup

1 Tbsp Olive Oil

1 Medium Onion, chopped

2 Clove Garlic, minced

1 Cup Shiitake Mushrooms, chopped

1 Cup Oyster Mushrooms, chopped

1 Cup Button Mushrooms, chopped

1 Portobello Mushroom Cap, chopped

1 Tbsp Flour

3 Cups Vegetable Stock

3/4 Cup Almond Milk

1 Small Potato, diced and boiled

S&P

In a pot sauté onions and garlic in the oil with a pinch of salt until they are tender. Add the mushrooms with another small pinch of salt. Cover so the mushrooms can sweat and become soft. When soft add stock and almond milk. Bring to a boil and then reduce to a simmer for 10 minutes, stirring occasionally.

Separate half of the soup into a bowl. Add the boiled potato to one half blend with an immersion blender, and then add it back to the other half. Stir and serve. If you are using a blender instead, remember to keep your hand on the top and start low, the steam causes compressed air and the blender will explode!!

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Vegan Fresh Rolls

Place a sheet of rice paper between a wet cloth. When it is softened add in your filling of choice. I used julienned carrots, green pepper, green onion, tofu, avocado and a little drizzle of teriyaki sauce. fold in two sides and roll it up! Serve with soy sauce. 

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Vegan Red Velvet Brownie with White Chocolate and Coconut Whip Cream

Brownies:

1 Cup Flour

1 Cup Sugar

1/3 Cup Cocoa Powder

1/2 tsp Baking Powder

1/2 tsp Salt

1/2 Cup Water

1/2 Cup Oil

1/2 tsp Vanilla

20 to 30 drops red food colouring

Preheat oven to 350F. Sift flour into a bowl. Add in sugar, cocoa powder, baking powder and salt. Stir in water, oil and vanilla. Add in food colouring, stir. Spread into an 8x8 square cake pan. Bake for 20-25 minutes. Melt about an ounce of white chocolate and pour over the brownies. Chill until the brownies and chocolate is completely cool, about an hour.

Using an electric mixer whip just the thick fat from one can of coconut milk. Leaving the liquid (save for smoothies or whatever you'd like). Add in 2-3 packets of splenda or any dry sweetener, as well as 1/2 tsp of vanilla extract, whip for 3 to 5 minutes or until it is thick. Spread over brownies. Keep them refrigerated so the coconut whip cream won't melt.

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Vegan Broccoli Cornmeal Muffins

2 Tbsp Ground Flax, with 6 Tbsp Warm Water, set aside to thicken

1 Cup Flour

1 Cup Cornmeal

1/4 Cup Sugar

4 tsp Baking Powder

1 tsp Salt

1 Cup Almond Milk

1 Tbsp Apple Cider Vinegar

1/2 Cup Oil

1 Small Onion, diced small

12 Broccoli Florets, to fit inside a muffin, steamed or boiled and drained

Preheat oven to 425F. In a bowl combine the flour, cornmeal, sugar, baking powder, salt. In another bowl combine the milk, apple cider vinegar, oil and flax mixture. Make a well in the dry ingredients and pour in the wet ingredients, don't over mix. Fold in onion. Spoon the mixture into a greased muffin pan. Press a broccoli floret into each muffin. Bake for 15-20 minutes.

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 Strawberry Banana Sandwich  Tahini and apple sauce spread on toasted whole wheat bread. With sliced strawberries and banana. Drizzled with agave and dusted with cinnamon.

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Vegan Peanut Butter and Strawberry Jam Quinoa Breakfast Parfait Layered quinoa, strawberry jam and warm peanut butter.

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Vegan Twice Baked Spinach Mushroom and Horseradish Mustard Potato

1 Potato

1 tsp Olive Oil

4 Large Button Mushrooms, diced small

1 Clove Garlic, minced

1 Cup Spinach, cut into ribbons

1 Tbsp Fresh Parsley

2 Tbsp Horseradish Mustard

1 Tbsp Almond Milk

S&P

Tomato, diced small

Green Onion, chopped

You can either bake the whole potato for 40 minutes in a 400F oven, or put it in a bowl filled with water and microwave it for about 10 minutes. They both do the same thing, microwave is just the quick cheat way.

Once the potato is fork tender, cut it in half. Using a spoon or melon baller scoop the potato out the skin and set it aside in a ball. Make sure to leave a bit in the skin so it will keep its structure. Preheat or adjust your oven to 350F.

In a pan sauté the mushrooms. Once they have browned, add a pinch of salt and the garlic and cook for about 1 to 2 minutes. Take the pan off the heat and add the spinach and parsley. Once they have wilted mash them into the potatoes. Add in the horseradish mustard (you can sub in Dijon), almond milk, salt and pepper. Taste the mixture and adjust the seasoning if needed.

Stuff the potato mixture bake into the halved shells, place on a baking sheet and put them in the oven for 10 to 15 minutes.

Top with the tomatoes, green onions and a drizzle of olive oil.

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Creamy Vegan Broccoli White Bean Soup

2 Cups Broccoli Florets, steamed

1/2 Cup Dried White Beans, cooked

1 Tbsp Olive Oil

1 Clove Garlic

1/2 Medium Onion

S&P

2 Cups Vegetable Stock

Sauté the onions and garlic with the olive oil in a sauce pan until onions are translucent. Add the cooked beans and vegetable stock, bring to a boil and lower to a simmer, covered, for 5 minutes. Add the steamed broccoli florets, salt and pepper, and blend with an immersion blender until smooth.

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Roasted Sweet Potatoes with Apple Horseradish Vinaigrette (serves 2 sides or 1 main)

2 small Sweet Potatoes, diced

1 tsp Olive Oil

1 tsp Cumin

1/2 tsp Coriander

1/2 tsp Ground Ginger

S&P

For the vinaigrette, whisk together:

1 Tbsp Olive Oil

1 Tbsp Apple Sauce

1 Tbsp Horseradish Mustard (or Dijon)

2 tsp Honey

2 tsp Balsamic Vinegar

1 Clove Garlic, minced

Toppings:

1/4 Cup Almonds, chopped

1/4 Cup Red Onion, diced

1/8 Cup Raisin

Preheat oven to 425F. On a baking sheet toss the diced sweet potatoes with the olive oil, cumin, coriander, ground ginger, salt and pepper. Bake for about 20- 30 minutes, toss half way. Remove when the potatoes are fork tender.

Let the potatoes cool for a few minutes and toss with the dressing, almonds, red onion and raisins. Serve as a side or as a main dish, hot or warm.

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Vegan Cinnamon Chocolate Chip Banana Oatmeal Pancakes- These are hearty and filling, yet fluffy and moist. And you'd never guess, they're sugar-free!

1 very ripe Banana

1 tsp Baking Powder

1 Tbsp Ground Flax + 2 Tbsp Warm Water combined (flax egg)

1/4 tsp Salt

3/4 tsp Vanilla Extract

1 Tbsp Peanut Butter

1 Tbsp Oil

3 Tbsp Almond Milk

1/2 tsp Cinnamon

1/2 cup Oats

1/4 cup Whole Wheat Flour

3 Tbsp Vegan Chocolate Chips

In a bowl mash the banana. Add the baking powder and mix. Then add the flax egg, salt, vanilla, peanut butter, oil and almond milk and mix. Mix in the cinnamon, oats and flour. Finally, fold in the chocolate chips. Place about a quarter of the batter on a lightly greased frying pan, over medium/low heat, flipping after about 2 minutes. Drizzle with maple syrup or agave.

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Vegan Creamy Fried Mushrooms on Salt and Pepper Rye Toast

2 Slices Vegan Rye Toast

1 1/2 Cups Button Mushrooms, sliced

1/2 Cup Onions, sliced

1 Clove Garlic

1/4 Cup Almond Milk

Olive Oil

S&P

On medium heat, sauté mushrooms and onions. Try not to move them around too often so that they get a nice golden brown color. When the mushrooms have browned and the onions are soft add the garlic and lower to medium/low heat, cook 1-2 minutes. Add the almond milk and raise heat back to medium and cook until the liquid is almost all gone. Drizzle the toast with olive oil, salt and pepper it and pour the mushroom mixture over the toast.

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Avocado Brushetta Toast

2 Slices Rye Bread Small handful of Spinach 1 Tomato, diced 1/3 Small Avocado, diced 2 Tbsp Onion, diced 1 Clove Garlic 1 Tbsp Olive Oil 2 tsp Apple Cider Vinegar 1/2 tsp Dried Oregano 1/2 tsp Dried Basil Pinch of Red Pepper Flakes S&P

Preheat oven to 350F. Place the bread on a baking sheet and line with the spinach leaves. In a bowl toss together the rest of the ingredients. Spoon mixture onto the bread. Bake in the oven for 10 minutes.

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Vegan Trail Mix Muffins

1 1/2 Cup Whole Wheat Flour

1/2 Cup Oats

1/4 Cup Ground Flax

1/4 Cup Sugar

1 tsp Baking Powder

1 tsp Baking Soda

1/4 tsp Cinnamon

1/4 tsp Nutmeg

1/4 tsp Salt

1 1/4 Cup Almond Milk

1 Tbsp Vinegar

1/4 Cup Oil

1/4 Cup Maple Syrup or Agave

1 tsp Vanilla

1/4 Cup Raisins

1/4 Cup Raw Pumpkin Seeds

1/4 Cup Pecans, chopped

Preheat oven to 350F. In a large bowl mix together the flour, oats, flax, sugar, baking soda, baking powder, cinnamon, nutmeg and salt. In another bowl combine almond milk, vinegar, oil, maple syrup and vanilla.

Make a well in the dry ingredients and pour the wet into the center. Stir to combine and add the raisins, seeds and nuts. Line a muffin pan with muffin liners and spoon in batter about 3/4 of the way full. Bake for 15 to 20 minutes.