vegetarian Archives - Page 3 of 6

Miso Roasted Cauliflower: Vegan & Gluten Free

December 4, 2018 By jaclyn 3 Comments

Do you remember the first time you tried a new ingredient and your tastebuds literally sung out in praise? Well that is pretty much what happened to me when I tried miso paste for the first time, and to be fair every time since then. Miso is a strong savoury and salty flavour. I have always been drawn to and loved Japanese and Chinese dishes, and I would say they are both one of my favourite types of cuisines. More often than anything, I am adding things like tamari, miso and nori or other sea veggies to things. So when I had some cauliflower to use up, I knew I wanted to make it into some miso roasted cauliflower. It did not disappoint!

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Super Seed Crackers with Nori: Vegan & Gluten Free

November 27, 2018 By jaclyn 2 Comments

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Have you ever made your own crackers? I have a few times before, but they were never worth blogging about because frankly they took longer than I wanted and you could get decent options elsewhere. So these super seed crackers are GOOD! They are loaded with, you guessed it- seeds. And so many seeds too! Plus I added in some extra fibre with the psyllium husk too. Also, there are so many minerals from the nori which is one thing that I find so many people are missing from their diet.

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PB & J Energy Bites: No Bake, Gluten Free and Vegan

November 20, 2018 By jaclyn Leave a Comment

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There are combos in life that just go together, like avocado and toast (or tbh- avocado with anything) or a burger and fries. But is there anything quite as classic as pb & j? Growing up, I had this combo all the time (yup, we were allowed to bring nut butters to school). And this was a classic for a reason. The sticky nature of the peanut butter combined with sweet jam makes perfect sense. I wanted to create all those same nostalgic feelings, so I created these PB & J energy bites. Ready to make them yourself, let’s get to it.

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Vegan Matcha Cheesecake: No Bake + Gluten Free

November 15, 2018 By jaclyn Leave a Comment

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As someone who doesn’t like coffee, matcha has always been my go-to in times of a caffeine hit. I have always loved tea, especially green tea and whenever I go to a Japanese restaurant, I always want a matcha dessert at the end. There is something so delicious about a creamy matcha creme brûlée, my personal favourite dessert at a local sushi spot in Toronto. I wanted to create my own type of dessert using matcha, so this vegan matcha cheesecake was born. I also knew that I wanted to add in a little something extra, so I used some of the cheesecake to also make a raspberry version too. The addition of the sour from the raspberry complements this vegan matcha cheesecake quite nicely.

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Vegan Cauliflower Soup: Winter is Coming

November 8, 2018 By jaclyn 2 Comments

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One of my favourite things about winter is soup. Without a doubt, I absolutely adored soup growing up and craved it more than anything, not just chicken noodle soup when I was sick either. So it was actually quite surprising when I thought about the fact that I haven’t shared many soup recipes over here. And for that I must apologize and just know that I will do better going forward. I am starting to make up for this with my vegan cauliflower soup. I do think that this is a good starting point and we can move forward from here.

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Vegan Butternut Squash Pasta Sauce

November 1, 2018 By jaclyn 8 Comments

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I’ve been really into carbs lately, I mean, I’ll be honest I am always into carbs, but now it seems to be more than ever. And you know what, I’m going with it. Rather than trying to fight my body or stifle my needs with more protein or fat, I’m letting myself have the carbs. Because this will also pass. The good thing about my recent carb extravaganza is definitely this roasted vegan butternut squash pasta sauce. I’ve been slathering it on all the pasta. Add in some crispy sage, pumpkin seeds and some greens and you’re all set!

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No Bake Pumpkin Bars: Vegan and Paleo

October 19, 2018 By jaclyn 2 Comments

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I’ve got two new recipes this week, who am I?! Sometimes, the recipe ideas just come in waves and I am riding it this week. I created these no bake pumpkin bars with a couple ideas in mind. First I wanted some layers in there to make it look pretty, but I also wanted each layer to serve a purpose and taste amazing. I used my previous no bake peanut chocolate bars as an idea when I created these, but changed the ingredients to reflect a more fall inspired approach. And since they are no bake, they are relatively easy and pretty foolproof if I do say so myself.

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Gluten Free Baked Pumpkin Donuts

October 16, 2018 By jaclyn Leave a Comment

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Funny thing, I never used to like donuts. Does that make me weird? I hope we can still be friends. Well, either way, they just weren’t my thing. From a young age, everyone here (in Canada) loves to get these little donuts called timbits (from Tim Hortons) and I would always turn my nose up at them. It actually wasn’t until Krsipy Kreme made its way to Canada that I actually liked donuts. At the time, in high school when it first came to Canada, it was all the rage. So my friends and I would head over, eat the donuts while we waited for our order and then go home with a dozen or so. There was something about a Krsipy Kreme that made me actually like donuts. Does that make me more American than Canadian?! I don’t know. So, I wanted to make something that wasn’t overbearingly sweet and not fried. So I put my baking hat on (I don’t actually have a baking hat) and got to work.

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Instant Pot Steel Cut Oats: Vegan Pumpkin Pie Flavour

October 3, 2018 By jaclyn Leave a Comment

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I am usually late to the game when it comes to new trends. So in staying with this theme, it only makes sense that I very recently added an Instant Pot to my life. I got it in the summer and have really begun using it more and more now that fall is here and winter is coming (yes that is a GOT reference). But, I can totally see why people are raving and loving their Instant Pots, they make cooking a lot easier and so much quicker. I was so impressed when I made these Instant Pot steel cut oats in only minutes. Plus the best part, is that you just set it and it does its thing, you don’t need to hover over the stove, stirring and watching the oats cook.

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Vegan Creamy Pasta Sauce: Dairy Free And Gluten Free

September 19, 2018 By jaclyn Leave a Comment

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Have you ever just dreamed up a recipe in your mind only to make it and be completely blown away?! Enter this vegan creamy pasta sauce, because yes, dreams really do come true. For this recipe I wanted to use up the last of the local (in-season) tomatoes from Ontario. I wanted to create something that was not only delicious, but also dairy-free. The roasted tomatoes in this recipe truly make it taste so much better and even though this recipe takes a bit longer to make, it’s worth it.

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