Ⓥ Vegan Kitchen: Quinoa Chocolate Cake Ⓥ

(sorry for terrible iPhone photos)

This recipe is based off a recipe from a friend of mine-- and I probably improvised as much as he did when he first made it, but it turned out so incredibly delicious! 

vegan / gluten free/ refined sugar-free/ healthy

Quinoa Chocolate Cake

1 large ripe avocado

1 cup cacao powder

1 cup date paste (easy to make overnight)

1 can coconut milk (full fat)

2 cups of cooked quinoa (or 1c quinoa + 1c millet)

1/2 cup grated coconut

Stevia to sweeten and/or Agave

Directions:

Preheat oven to 400° F.

In a blender, combine all the ingredients (except the baking soda and powder) and blend until super smooth. Add the baking powder and baking soda and blend until just mixed. Pour batter into a spring form pan or dish and bake for approximately 1 hour--checking with a toothpick to see when it is done. 

Once fully cooked, top with icing of your choice--I made a very simple but delicious raspberry chocolate icing for this one, it complemented very nicely. Recipe below… 

Raspberry Icing:

1/3 cup date paste

1/2 cup Raspberries

1/3 cup Coconut oil, melted

2 Tbsp Cacao powder

2 Tbsp Maple Syrup or other sweetener

Combine ingredients in blender and blend until smooth. Pour over cake and allow to sit in the fridge for at least an hour before serving. 

This cake is also fantastic if you grate a chocolate bar onto the top--pure decadence! Soft, moist, melt in your mouth awesomeness! Plus, it's healthy! ;) 

Enjoy!

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The Sad Truth About Your Thanksgiving Turkey (Infographic)

Infographic by Jan Diehm for the Huffington Post.

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Ⓥ Apple Pie Smoothie #2 Ⓥ

Apple Pie smoothies are the greatest, aren't they? Well, here's another Apple Pie smoothie for you that is a little different and equally awesome than the last one I posted. 

Enjoy!!  

vegan / gluten free/ sugar-free/ raw

Apple Pie Smoothie

1 Apple, chopped and cored

1 Banana

3 Dates, soaked overnight (to soften them up)

1 Tbsp Walnuts 

1 tsp of Cinnamon

¼ tsp of ground Nutmeg

⅛ tsp of ground Ginger

¼ cup ice

1 cup Water

Stevia to sweeten (or other sweetener of your choice)

Add all the ingredients together in a blender and blend until smooth. Add less or more liquid to get your desired consistency, and less or more sweetener to your desired sweetness. 

Top with a sprinkle of cinnamon. 

Makes 1 serving. Enjoy! 

*I make all my smoothies in our Blendtec Blender--it's an amazing blender and well worth the investment--and it makes the smoothies super super smooth and creamy!* 

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Ⓥ Vegan Kitchen: Rice Pudding Ⓥ

I love this recipe as a healthy breakfast alternative. Of course, it makes a great dessert as well. ;) 

Super easy and healthy!  

vegan / gluten free/ sugar-free

Rice Pudding

1 1/2 cups cooked Brown Rice*

1 1/4 cups Coconut Milk**

1/4 cup raisins

1/4 cup Agave or maple syrup (or use a little less and use stevia as well)

1 tsp Vanilla

1/2 tsp Cinnamon

1/4 tsp ground Ginger

1/8 tsp ground Nutmeg

*I like to make a batch of Brown Rice for a couple of days for rice bowls and, well, for this recipe. If you don't have rice already made then either make it the night before (since it takes about 50minutes to cook brown rice) or, if you have time, make it in the morning.

**Coconut Milk: use the liquid of a chilled can (I always like to store mine in a cold room or keep one handy in the fridge for recipes), and part of the thick part so that you get enough--store the rest for another recipe for your week :)

In a medium saucepan, add the rice with all of your ingredients. Stir well to combine, and cook the mixture over low heat until warmed and you get a nice consistency that isn't too watery but isn't too dry (add a little water or more coconut milk as necessary). 

Sprinkle with a little cinnamon and serve warm--or chill in the fridge, both are delish! 

Serves 2-3

Enjoy! 

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Ⓥ Easy Pan-fried Potatoes Ⓥ

This is a super delicious side dish to a tofu scramble, a veggie burger, or even a starchy meal on its own. ;) Easy, quick, yummy! 

vegan / gluten free/ sugar-free 

Easy Pan-fried Potatoes

2-3 large Potatoes, chopped into cubes 

1/2 tsp Salt

1-2 Garlic cloves, minced (depending how garlicky you want them)

1 tsp Thyme

1 tsp Basil

1/2 tsp the following spices: oregano, cumin, turmeric

1/4 tsp black pepper 

Olive Oil

2 Tbsp Coconut Oil 

In a large frying pan, bring some water to a boil. 

Toss in your cubed potatoes and lit boil for a couple of minutes until the potatoes cook to a nice firmness--do Not overcook them, you don't want them fully cooked at this point, just enough so that you can poke a fork in them. 

Drain the water. 

Add your spices and the garlic and a touch of olive oil, sauté for a couple of minutes. 

Once the potatoes start sticking a bit, add your coconut oil and continue to fry until your potatoes are a lovely golden brown, stirring fairly frequently. 

The coconut oil adds a lovely flavour while also prevents the potatoes from sticking. I always make perfect pan-fried potatoes this method, though you do have to watch the first boiling step because if you overcook them at this step then the potatoes turn out a little more on the mushy side--though still taste amazing. 

Makes 4 small servings, or 3 larger portions. 

Enjoy! 

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Ⓥ Vegan Kitchen: Pumpkin Pie Ⓥ

I can't actually believe that I haven't posted a traditional pumpkin pie recipe yet! I made this last week and posted a photo on instagram and immediately had people requesting the recipe. So, here it is! 

For whatever reason, pumpkin pie mixtures have tended to be runny for me in the past (looking online, I've seen lots of others have this same problem), even when following various recipes perfectly. I've found a few tricks that help, as well as the right cooking times-and allowing the pie to set overnight. So hopefully you, too, will enjoy non-runny pumpkin pie. ;)  I've added some helpful hints and ingredients that will help below.

Anyway, what's more amazing than pumpkin pie this time of year? Nothing, that's what! Enjoy this healthy, easy, delicious recipe for yourself and those you love to share with. ;) 

Pumpkin Pie

Pie Crust:

2 cups Almonds, (or pecans or walnuts)

1/2 cup Dates

Dash of sea salt

Blend the crust ingredients together in a food processor or high speed blender. You want it to be blended enough to hold together, but not so blended that you end up with almond butter. ;) Evenly distribute in the bottom of a lightly oiled pie plate, pressing it down evenly.

Pumpkin Pie Filling:

1 16-oz can of Pumpkin Puree (unsweetened)

1/4 cup Tapioca Starch 

1/2 cup Agave (or sweeten to taste with stevia and just add a touch of agave)

1 tsp Cinnamon

1/2 tsp Ginger, ground

1/4 tsp Nutmeg

1 tsp Vanilla

1/4 cup almond milk or water 

1 tbsp Coconut oil (optional, but highly recommended)

Preheat oven to 425℉.

In a food processor, blender, or even just a large bowl, combine your ingredients until well mixed. 

Pour into your pie crust. 

Bake for 10 minutes at 425°F, and then reduce oven temperature to 350°F; bake until filling is set, about 50 minutes--check it frequently so you don't burn the crust.

Let cool and set overnight in the refrigerator. 

The coconut oil helps to solidify the pumpkin mixture once you take it out of the oven and allow it to set overnight, this is why I highly recommend using it. You don't Need it, it will still taste amazing without it, but it just might be a little less firm. 

Top with Coconut Whipped Cream (super easy recipe here) and enjoy! :) 

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Ⓥ Vegan Kitchen: Vegan Nachos Ⓥ

Vegan Nachos for dinner?! Why the hell not? That's what me and hubby thought the other night anyways. It was super delicious, and of course I instagramed it ;p and was asked for the recipe, so I though to myself what a great idea for this week's sunday recipe post. :) 

So, vegan nachos, in all their cheesy dreamy delicious glory. Make them for supper like we did, or make them to snack on or to share with friends. Either way, you win with this yummy platter! 

Vegan Nachos

1/2 pound Tofu (anything from soft to firm works great)

1 Tbsp Tamari (wheat-free)

1/4 tsp each of these spices: Black Pepper, Cumin, ground Mustard

1/2 tsp Turmeric and Chili Powder

1/2 Tbsp Parsley

touch of oil or water*

1 Green Pepper

Sundried Tomatoes

2 Garlic Cloves

Daiya Cheese (or whatever your favourite vegan cheese may be)

Que Pasa Tortilla Chips

*I don't like cooking with oil if I can avoid it, so I use eco-friendly non-stick pans (never use carcinogenic awful teflon!) and a splash of water to prevent sticking--works great, no oil! 

Crumble your tofu and mince your garlic. Toss into a frying pan, and, on medium-high heat, sauté in tamari and spices until the tofu browns and absorbs all that delicious flavour, stirring fairly frequently to avoid sticking. Usually takes about 5-7 minutes.

Dice up your green pepper and add to your tofu mix for a minute or two. 

Preheat oven to 300℉.

Sprinkle a tray (or oven-safe plates*) with as much tortilla chips as you're hungry for. 

(* If you're making this for to snack on, to share, etc. then use an oven tray or something you can use once they're out of the oven. If you're making this for dinner then I prefer to make individual plates--because it's less messy and you just have your serving and can choose how much of everything you want. Just don't touch the hot plates when they come out of the oven (ouch!).)

Top your tortilla chips with your tofu mixture, sprinkle some sun-dried tomatoes on top along with however much daiya cheese you would like. 

Pop in the oven and cook for about 5 minutes until the cheese starts to melt and bubble. 

Serve! And remember to be careful with hot plates! ;o

Makes 2 dinner servings or a lovely sharing plate with friends.   

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Ⓥ Apple Pie Smoothie Ⓥ

It's rainy, it's fall, it's cold, and all I want to do is cuddle up in a blanket fort and enjoy cozy, delicious and healthy snacks, breakfasts, or even desserts! Or… combine all three with this amazing smoothie recipe! ;) 

This recipe makes a great switch-up in your usual smoothie morning recipes (if you're like me and have smoothies every morning for breakfast that is). Even though it's still a cold smoothie, it feels warm and, heck, if you wanted to you could even warm it up and it would be delish! Mmmmmmm!  

Apple Pie Smoothie

3 Tbsp of Gluten-Free Oatmeal (or sub for 2 Tbsp Chia Seeds!)

2 Tbsp of almond butter or sunflower seed butter 

1 apple, chopped

¼ tsp of nutmeg

1 tsp of cinnamon

½ cup ice

1 cup coconut milk (beverage, not canned -- or hemp milk, or almond milk, or any other non-dairy milk)

1 scoop of Vanilla Protein Powder (optional -- if you don't, then add a touch of vanilla extract)

Stevia to sweeten (or other sweetener of your choice)

Cook the oats, or soak them overnight in the fridge--with 1/2 cup water. Wait until they've cooled if cooking them. 

Add all the ingredients together in a blender and blend until smooth. Add less or more liquid to get your desired consistency, and less or more sweetener to your desired sweetness. Top with a sprinkle of cinnamon. 

Makes 1 serving. Enjoy! 

*I make all my smoothies in our Blendtec Blender--it's an amazing blender and well worth the investment--and it makes the smoothies super super smooth and creamy!* 

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Ⓥ Vegan Kitchen: Creamy Lobster Mushroom Pasta Ⓥ

The husband and I went on a lovely hike the other day and we just so happened to stumble across our first lobster mushroom! Now, normally, mushroom picking scares me--what with the high possibility that you're dealing with poisonous mushrooms--but, fortunately, Cory had his iPhone handy (thank you technology) and we were able to google search lobster mushrooms. They have no poisonous look-a-likes, and unlike many mushrooms, they are very easy to identify. So we picked our very first ever wild mushroom. On the way back down from the hike (now that we were looking), we found a few more. How exciting! 

So we had several mushrooms, meaning it was time for a new recipe! 

While this recipe will be delicious with any mushrooms, lobster mushrooms really pack the extra incredible flavour--so if you can go wildcrafting or find some locally, I highly recommend it! 

Creamy Lobster Mushroom Pasta 

Enough Linguini Pasta for 2! 

1 large Lobster Mushroom (or two smaller ones), chopped and diced

2 cloves Garlic, minced

2 Tbsp Olive Oil (+ 1 Tbsp)

1 heaped tsp Miso

1 1/2 Tbsp Balsamic Vinegar

1/2 Tbsp Tamari

1 tsp (just under) Salt

dash Garlic Salt

dash of Black Pepper

3 Tbsp Rice Flour (or any other flour)

2 cups Water

1/4 cup Vegan Cream Cheese (I used Follow Your Heart brand)

Handful of Spinach

Bring a large pot of water to a boil, and cook the pasta according to instructions on package. (depending how long your pasta takes to cook, start cooking accordingly ;)) 

Sauté the Mushroom and Garlic in oil for several minutes on medium-high heat -- the mushrooms will release a lot of water, so wait for some of the water to reduce so that they can sauté for a few minutes.  

Add the vinegar and tamari and sauté another several minutes. 

Add the rice flour and that last Tbsp of Oil, and sauté for a minute. Add the miso, salt and spices, and slowly add water; increasing the heat a little and cook until the sauce boils and thickens, stirring fairly frequently. This usually takes about ten minutes for the sauce to fully thicken up. 

Once the sauce has thickened, add the cream cheese and spinach, and continue to stir until fully melted and blended. 

Add more water if needed. Taste-test to see if it needs more salt or pepper. 

Pour the sauce over the pasta and enjoy!

Makes 2 servings. 

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Ⓥ Vegan Kitchen: Bliss Ball Protein Bites Ⓥ

So, I was hungry for a snack the other day and had been wanting to make some "bliss balls" for some time. I'd never really looked up a recipe, and decided to just throw together whatever I had on hand. As it turned out, these were amazing and like heaven in my mouth. The texture is a little sticky to eat but totally amazing. 

vegan / gluten free/ sugar-free /raw

Bliss Ball Protein Bites

1/2 cup Walnuts

1/2 cup Dates

2 heaped Tbsp ground Flaxseed

2 Tbsp Hemp Seeds

2 heaped Tbsp Sunflower Seed Butter

1 scoop Chocolate Vega

1 Tbsp Maca

1 Tbsp Agave

2 Tbsp Shredded Coconut

In a blender or food processor*, pulse the walnuts until grounded, but not quite a flour. 

Add the rest of the ingredients, except the dates and coconut, and pulse until well combined. 

Add the dates and pulse until you have a sticky mixture.

Pulse in the coconut shreds so it's just mixed.  

Form into balls. 

Serve immediately or refrigerate a couple hours or overnight to harden them out a bit. 

Double up or triple the recipe to make more! 

Voila!   

*I used my blendtec blender and these took a matter of seconds (literally!) to make. If you have a food processor or regular blender it can take several minutes for the nuts and dates to break down, but totally worth the wait! 

I can't wait to experiment with more flavours and play around with the texture more--and maybe the appearance to make them look prettier. ;) But as they are, they absolutely heavenly! Like little balls of nutella! How amazing is that?! 

Enjoy! 

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Ⓥ Vegan Kitchen: Stuffed Zucchini Ⓥ

It's Zucchini season and this year our garden is brimming with them for the first time. We actually can't keep up! So, obviously, it's time for some fun zucchini recipes. ;)

This recipe is super easy to make and delicious. It takes a little time but takes very little effort. Perfect! :) 

This makes a perfect summer meal, or a great side dish! 

Stuffed Zucchini

1 large Zucchini (or a few smaller ones)

1 cup Red Lentils

2 cups Water

1 tbsp Miso (veggie stock works too)

2 Garlic cloves, minced

2 Tbsp Nurtitional Yeast

1/2 tsp ground Oregano 

1/2 tsp Black Pepper

1/2 tsp Salt

Daiya cheese (optional/ or other vegan cheese)

Preheat oven to 350° F.

Cut the Zucchini lengthwise. Using a teaspoon, scoop out the centres (seeds and soft centre)--save the scooped out portion. Place the zucchini halves into a large shallow baking dish. 

In a medium saucepan, cook the red lentils in water for about 20 minutes. Chop the scooped out zucchini and add it to the pot along with the miso and spices; cook another 5-10 minutes until the lentils are fully cooked through. 

Spoon the lentil mixture into the hollowed out centres of the zucchini halves. Top with daiya cheese (optional). 

Bake in the oven for 30-45 minutes (cooking time will depend on the size of your zucchini--so check it at about the 30 minute mark by poking it with a fork--it should still be firm but not so firm that it's still hard). 

Serve and enjoy! Makes 4 servings. 

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Ⓥ Vegan Kitchen: Vegan Creamy Pasta Sauce Ⓥ

This recipe is super quick and simple to whip together. It's delicious and creamy and packed full of flavour. For the vegan-taste skeptics, no one will ever guess it's vegan. ;)

Vegan Creamy Pasta Sauce 

1 pound Brown Rice spiral Pasta (or pasta of your choice)

1 head Broccoli (about 1 pound), cut into small florets

2 cups plain unsweetened Soy Milk (or other non-dairy milk)

1/2 cup Vegetable Broth

1 tbsp Lemon Juice

3 cloves Garlic, peeled and pressed

1 tbsp dried Basil

2 tps dried Oregano

1/2 teaspoon Chili Powder (or to taste--optional, but it adds a nice flavour and kick)

dash of Black Pepper

1/2- 1 tsp Salt, to taste.

1 tbsp Nutritional Yeast

2 tbsp Tapioca Flour (potato or corn starch would work as well, or even any flour)

Other optional add-ins:

Chickpeas

Cauliflower, Zucchini, spinach, or other veggies 

Bring a large pot of water to a boil, and cook the pasta according to instructions on package. 

While the pasta is cooking, steam your veggies. 

While those are both cooking, make your sauce: 

Combine in a medium saucepan the soy milk, garlic, herbs and spices, and pepper. Bring to a simmer over medium-high heat, reduce heat to low, and cook, stirring frequently, for about 3 minutes. Add the tapioca starch, and stir thoroughly. Increase heat a little and cook until the sauce boils and thickens slightly, stirring every so often. Add more water if needed. Taste-test to see if it needs more salt or pepper. 

Pour the sauce over the pasta and vegetables and stir gently to coat. If the pasta needs more moisture, add a little of reserved pasta water (from the water it was cooking in). 

Serve immediately.

Makes approx. 4 servings. 

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Ⓥ Vegan Kitchen: Peanut Curry Creamy Pasta Ⓥ

This sauce is so rich, and creamy its heavenly! It's also super easy and quick to make, so double yay! This recipe is not too spicy but with a lovely little kick to it, while the flavour of the dish is subtle yet rich and delightful. 

This recipe came from a spontaneous whim of adding a little this and that while I wanted to make something I hadn't made before. I am super happy with the results and I think this will be another new favourite to my repertoire. 

As always: vegan, gluten-free, free of refined sugars and crap your body doesn't need. ;) 

Peanut Curry Creamy Pasta

1 cup tofu, crumbled

2 tbsp tamari

1 tbsp apple cider vinegar

1 tbsp lemon juice

1 Zucchini, chopped

Kale, Swiss Chard (or other greens of your choice)

1 can coconut milk (I use full fat by thai kitchen)

2 tbsp rice flour (or other flour)

1/4 cup pb

1 tsp red curry paste

1/4 tsp cumin

1/2 tsp ginger

1/2 tsp chili powder

1 tsp salt

1 tsp garlic powder

Water 

2 cups gluten-free pasta (or whatever pasta you'd prefer)

In a large saucepan, crumble your tofu, add the tamari, vinegar, lemon juice and curry paste and sauté for a few minutes so the tofu soaks up the flavour. 

While the tofu is sautéing, chop up your vegetables. Add the vegetables to the pot and sauté another couple minutes, stirring occasionally and adding a little water so nothing sticks to the pot. 

Add your coconut milk and simmer on medium heat for a few minutes. 

Add the spices, salt, and flour, and stir occasionally. 

Your sauce will start to thicken so add a little more water as needed to get your desired consistency of the sauce. 

Add the peanut butter, stirring, and once again adding more water if necessary. Simmer on low-medium heat until cooked. 

Boil your pasta at whichever point depending on how long it takes to boil (this will depend on what kind of pasta you use). Entire cooking and prep time for this recipe takes approx. 30 minutes. 

Add your cooked pasta into the sauce or serve as is so people can choose how much pasta and sauce they'd like. ;) 

Enjoy!! Makes approx. 4 large servings.    

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Ⓥ Vegan Kitchen: Matcha Watermelon Smoothie Ⓥ

I'd been wanting to try this amazing sounding matcha smoothie recipe over at the LunchBoxBunch.com for a while. It called for watermelon which I never had on hand but now that it's the summer season they're becoming cheaper which is nice. I tried their version the first time around but didn't use a frozen banana and I do believe it makes a world of difference, so make sure your bananas are frozen when you make this recipe. I also altered the original recipe a little bit to my personal liking. And I've included optional ad-ins that I always use in my smoothies but are totally optional--I just love the health kick. ;) 

I must admit this is definitely going to be a summer favourite! I already loved matcha so much and this is probably one of my favourite matcha recipes now. Hope you enjoy as much as I do! 

Matcha Watermelon Smoothie

1 Banana, frozen

1/2 cup Watermelon cubes, frozen

1-2 tsp Matcha

1/2 Tbsp Chia seeds, soaked overnight or for at least 10 minutes

1 cup Hemp Milk (or other non-dairy milk)

touch of Stevia to sweeten (or other sweetener of your choice)

optional ad ins: 

Protein powder 

1 tbsp Hemp seeds

1 Tbsp Flax seeds

Handful of Kale or greens

Toss all the ingredients together in a high-speed blender and blend until smooth. Add less or more liquid to get your desired consistency.   

Makes 1 serving. Enjoy! 

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Ⓥ Vegan Kitchen: Sautéed Mustard Greens! Ⓥ

Mustard greens can be intensely spicy, especially when you're growing them fresh from your own garden. This year we have a healthy happy supply of mustard greens and were trying to figure out how to eat them since they are entirely too zingy for my taste in a salad. That's when this recipe came along. This is super easy to make and super delicious and healthy!  

Sautéed Mustard Greens

2-3 large bunches Mustard Greens, chopped  

1/4 cup Walnuts (or almonds or other nuts) 

1 Garlic Clove, minced

1 Tbsp Nutritional Yeast

1 Tbsp Lemon Juice

1 Tbsp (just under) Tamari or Soy Sauce

dash of Black Pepper

a little water for consistency

In a large frying pan or pot, toss all your ingredients together and sauté on medium heat until lightly cooked. The greens will shrink a lot. 

I like to add chickpeas sometimes as well, really you can add whatever you feel like. :) This recipe is so simple and easy and delicious! Great way to get more greens into your day. 

Makes a wonderful side dish or snack. 

Makes 2-3 servings. 

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Ⓥ Vegan Kitchen: Best Gluten Free Quinoa PB Chocolate Chip Cookies! Ⓥ

I've tried many different gluten-free cookie recipes before, all have been good but not amaaaaazing. These were absolutely positively amaaaaazing! Hands down the best cookies I've ever made. Unlike lots of gluten-free cookies, they were moist, they rose, they had a nice fluffy consistency, and were simply divine! 

I added a few too many chocolate chips (which I didn't think was possible ~_^) the first time making these, so don't mind the photo at the bottom of the chocolate pouring onto the pan--I've adjusted the recipe. ;)

So without further ado, the best cookies ever! 

vegan / gluten free/ sugar-free

Gluten Free Quinoa PB Cookies

Dry Ingredients:

1 cup Quinoa Flour

1/4 cup Tapioca Flour

1/3 cup Buckwheat Flour

1/4 cup ground Flax Seed

1 tsp Baking Powder

1/4 Salt

1/2 cup vegan Chocolate Chips (or carob chips)

Wet Ingredients:

1/2 Banana

3/4 cup Peanut Butter

1/4 cup Oil

1 tsp Vanilla Extract

3/4 cup Hemp Milk (or other non-dairy milk)

2 tsp Stevia

1 Tbsp Agave (or other sweetener)

Preheat oven to 350℉. Lightly oil a baking pan.

In a large mixing bowl, mix all of the dry ingredients together. 

In a blender or food processor, toss in all of your wet ingredients and blend until frothy and smooth.

Add the wet ingredients to the dry and stir until evenly combined. 

Form into small balls and place on your baking sheet and flatten into cookies. 

Cook in the oven for 20 minutes -- until you can stick a toothpick in and it comes out clean. 

Allow to cool and then try not to devour them all in one sit. ;)

Enjoy!  

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Ⓥ Green Chai Smoothie Ⓥ

I love chai. And I love smoothies. This smoothie recipe combines two loves into a healthful and delicious snack or meal. You won't even taste the greens yet you'll be getting a full healthy serving of it as well as other goodness.

This is how I make this smoothie, packed full of nutrition and omegas and protein and greens, but you could omit the protein powder, flax and hemp seeds if you don't have them handy and you'll still have a divine smoothie! 

The chai I use is also a yerba mate so a healthy caffeine boost instead of black tea varieties. 

Green Chai Smoothie

1 small Banana

1 Tbsp looseleaf Chai Tea,* soaked overnight

2 Dates, soaked overnight

1 cup Water

2 Tbsp Walnuts, soaked 10 minutes

Handful of Spinach

Stevia to sweeten (or other sweetener of your choice)

3 Ice Cubes

1 Tbsp Flax Seeds

1 Tbsp Hemp Seeds

Protein Powder (optional, choose a mild tasting one like pea protein)

*I use this amazing Mate Factory Yerba Mate Chai tea that is super rich in flavour. I highly recommend getting your hands on it! Otherwise choose a chai tea that is very rich and do choose looseleaf rather than tea bags--I've tried both and they simply don't compare. 

Soak the dates and looseleaf chai tea together in the cup of water in an airtight container and refrigerate overnight. 

Throw the rest of your ingredients in a high-speed blender or good food processor. (don't blend yet)

Remove your dates from your soaked mixture and add them to the blender. Use the water in your smoothie by draining out the chai tea leaves with a tea ball or strainer small enough to capture it--if you get some leaves in there it's not the end of the world as long as you have a good blender that won't leave little bits of looseleaf tea in your drink. ;)  

Blend until smooth. Add less or more liquid to get your desired consistency.  

Makes 1 delicious serving. Enjoy! 

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Ⓥ Vegan Kitchen: Teriyaki TSP Ⓥ

I just recently really discovered textured soy protein (TSP) and the wonders it can do in the kitchen. It's not the healthiest soy option so I don't use it often, however it is versatile, especially if you're transitioning into veganism or just want some meat alternatives. TSP is versatile because, like tofu, it's unflavoured but it will take on whatever flavour you'd like it to depending what spices you use and how you cook it. 

This one was inspired by watching my mom make it at my sister's once, but since I didn't write down any recipe I just sort of winged it. Turned out delish! 

Makes a great side to any meal and even better over a stir fry!

Teriyaki TSP

1 cup Textured Soy Protein

2 cups Water (+)

2 Tbsp Rice Vinegar

1 Tbsp Apple Vinegar

2 Tbsp Agave

2 Tbsp Tamari

1 Tbsp Paprika

3 tsp Chili Powder

1/2 tsp Turmeric 

1 tsp Salt

In a large sauce pan or wok, add all of your ingredients, gradually adding the water 1 cup at a time and sauté for about 20 minutes. TSP starts off rather dry so you need to cook it long enough for it to absorb all the moisture and flavours. Add more or less water to get your desired thickness for your sauce. 

Serve over noodles and veggies or add other veggies in at the end to make a yummy stirfry! Enjoy!

   

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