This mint mango kale avocado smoothie is creamy thanks to coconut yogurt and avocado, just sweet enough, and refreshing! Enjoy it with breakfast or as a snack for a boost of vitamins, minerals, and healthy fats. You might have surmised by now that I’m not much of a green smoothie fan. I genuinely love dark […]
Caribbean Bean Burgers (Vegan)
These hearty veggie burgers have a Caribbean twist, with a red bean base and Jamaican spices. Top them with avocado crema and serve with a kale citrus salad for a great vegan supper! I’m always in the mood for a good, hearty veggie burger, and these Caribbean Bean Burgers sure hit the spot. A wholesome […]
What I Ate Wednesday | Vegetarian | 03/10/21
Welcome to this week’s vegetarian What I Ate Wednesday! As always, these posts are intended to give you a sneak peek into my day to day eating and inspire you to try a new recipe or two! Remember that there is no one size fits all approach to diet, and what works for me isn’t […]
Carrot Cake Oatmeal Breakfast Bars (V + GF)
These vegan, gluten-free carrot cake oatmeal breakfast bars are like baked oatmeal in handheld form. They’re sweetened naturally with bananas and dates, and have entirely whole foods ingredients like oats, carrots, walnuts, and chia. Carrot cake for breakfast! You’re not dreaming. Carrot cake is just one of those classic desserts that is beloved by so […]
Mediterranean Chickpea Meatloaf (V + GF)
This Mediterranean chickpea meatloaf is a vegan, gluten-free main dish that everyone will love. Top it with pesto and serve with steamed greens and roasted potato wedges for a phenomenal feast. Happy Monday! Hope you all had a nice weekend. I am particularly excited to share this recipe with you today: a Mediterranean chickpea meatloaf […]
What To Make For Dinner This Week (March 8-14, 2021)
Here are some vegan dinner ideas for the week ahead! We’ve got lots of comfort food for these last few weeks of winter- everything from loaded baked potatoes to tempeh breakfast sandwiches and a cozy casserole. Hope you enjoy! monday Loaded Hungarian Baked Potatoes with Wild Rice, Chickpeas, and Mushrooms Tuesday Lentil Mushroom Pasta Bake […]
Pumpkin Spice Latte Smoothie | No Added Sugar | V + GF
A pumpkin spice latte in March might seem a tad unseasonal, but this pumpkin spice latte smoothie is so tasty, I happily enjoy it year round! All you need is chilled coffee, almond milk, frozen banana, a date, pumpkin puree, pumpkin pie spices, and almond butter to make this wholesome and delicious drink. I realize […]
Lentil Mushroom Pasta Bake with Sweet Potato Cheese Sauce (Vegan)
This Lentil Mushroom Pasta Bake with Sweet Potato “Cheese” Sauce is a hearty, comforting vegan dinner. Hands up if you love pasta bakes! I’m a big fan, and I love this most recent creation of mine. It incorporates elements from a couple of my recipes from 2020: this Lentil Walnut Bolognese and the sweet potato […]
Green Eggs and Yams with Pepita Cilantro Sauce
This playful take on green eggs and ham features steamed greens, eggs, roasted yams or sweet potatoes, and quinoa, all topped with pepita cilantro sauce. Enjoy these bowls for breakfast, lunch, or dinner! This green eggs, and yams recipe is inspired by one of my favourite brunch dishes at Be Love, a vegetarian restaurant in […]
Hungarian Wild Rice, Chickpea, and Mushroom Loaded Potatoes
Inspired by Hungarian mushroom soup, these wild rice, chickpea, and mushroom loaded baked potatoes feature a creamy cashew-based “sour cream” sauce, paprika, dill, and quick-pickled beets for a fabulous, hearty vegan meal! Happy March! It’s hard to believe that it will technically be spring in a few short weeks. I happen to enjoy winter, so […]
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