This rich, decadent soup is perfect for a cozy weeknight dinner or a fancy addition to the table for a dinner during the holidays! It smells amazing and tastes absolutely delicious!
Cook time: 2 hours Serves: 8
1. Cut up all of the onions into thinly sliced half moons.
2. Add vegan butter to a dutch oven or pot and and stir in all of the onions.
3. Stir in 1 teaspoon of salt and let simmer uncovered on low until they are golden and caramelized. Every 15 minutes add a splash of white wine and stir into the onions. Do this 4 times for a total cooking time of one hour. The onions should be soft, golden and buttery.
4. After the onions are thoroughly caramelized, stir in the potatoes and the garlic. Then add the cornstarch and stir everything together, evenly distributing the cornstarch.
5. Immediately add the veggie stock, remaining white wine, garlic powder, bay leaves, thyme sprigs, turmeric, nutritional yeast, cashew cream, salt and freshly ground pepper.
6. Simmer everything uncovered on a low boil until the potatoes are thoroughly cooked and soft, about 30 minutes.
7. Using an immersion blender, blend the soup just enough to break up the potatoes, you don't want it to be a puree, but you want to break up some of the longer onions and the potatoes. If you don't have an immersion blender, put 1/4 of the soup into a blender, puree and then add back to the pot of soup.
8. Serve in bowls with a fresh sprig of thyme, a generous drizzle of truffle oil and some crusty bread for dunking!
This is a delicious and authentic tasting take on ceviche, which is a mexican dish usually made of raw fish that is pickled by the lime juice. A wonderful friend from Mexico taught me this dish, so I can not take credit for it! It was totally her creation! I can tell you from experience that it is an easy appy to make ahead of time and especially a great plant-based option around the holidays! Hope you enjoy this as much as we do!
*Young Living has a line of essential oils called the Vitality or Plus line. These oils are specifically for ingestion and I use them all the time to amp up my cooking! The flavours are so strong and powerful, you only need very little. Message me for more info!
For starters, I do not know what classifies as gyoza, a potsticker or a dumpling. I do know that I probably made one of the three, but which one....I might never know. All I do know, is that they are pretty simple to make, relatively healthy and really delicious! For this recipe you will need a bunch of veggies, some seasoning and wonton wrappers.
Finely dice the mushrooms, celery, green onion and kale.
Grate the carrot, yam and potatoes.
Finely grate the garlic and the ginger, but set them aside for later.
Heat a pan to medium heat and add in a splash of oil. I like avocado or grapeseed as they have a high smoke point. Once hot, add in all of the veggies except for the ginger and garlic. Allow the veggies to sauté for about 10 minutes, stirring often. Then add the ginger, garlic, soy/tamari, sesame oil and seasoned rice vinegar. Sauté for another 10 minutes stirring often. At this point, have a taste to assess whether you need to add more seasoning and if the veggies are cooked. Once the mixture is finished, set it aside to cool.
Now it's time to make the dumplings (gyoza, potsticker, whatever). I like to make four at a time because this can be a tedious job if you are making a lot. I lay out four wonton wrappers and put about a tablespoon of veggie filling in the middle of the wrapper. You are going to want to put more in, but don't, they fill up surprisingly fast. Then with my fingers or a basting brush I wet all four edges of the wrapper. If you find they are sticking together well, use more water. I then gather all four corners of the wrapper and pinch it together at the top. Then I work my way down each side pinching the dough together until it looks like a cute little package.
Once I am ready to fry them up, I get my cast iron pan onto medium high heat with a coating of avocado or grapeseed oil. I place the dumplings flat side down and allow them to fry until crispy for about 2-3 minutes. Then I take the pan lid in one hand, ready to seal the pan, and I quickly pour in about 1/4 cup of water. You wanna get that lid down as fast as you can, to not only trap in the steam, but so you don't get a burn with the oil splashing back up! I let them steam for about 5 minutes before I take them out to cool on a cooling rack. In the past I have made a dipping sauce for dumplings, but these were so good that we ate them all before I could even think of making a sauce for them. These are great for a plant-based appy or to make ahead and put a bunch in the freezer.
These oil-free chickpea patties known as falafel are full of healthy fiber and are prefect for the freezer. They are so easy to pull out and throw into the toaster while you chop some cucumber, tomato, onion and lettuce for a quick dinner or lunch wrap. This recipe makes enough to feed a family for dinner and freeze for an additional dinner. I got the kids involved in making these and I was pleasantly surprised to see how excited they were to eat the food they helped make!
3.5 cups chickpeas*
3 tbsp ground flaxseed*
7.5 tbsp water*
1 tbsp salt
3 large garlic cloves
1 bunch cilantro
2 bunches parsley
1/4 red onion
1 tbsp Arabic 7 spice*
1/2 tsp baking soda
These can be served a variety of ways:
This plant-based bolognese recipe is perfect for a quick and comforting fall dinner. It is also a super flexible recipe. Don't have beluga lentils? Use any lentils you have. No red wine? White wine is fine. The same goes for the mushrooms and the toppings, use whatever type of mushroom you have in your fridge and whatever style pasta you have in your pantry. This is a great dinner to make extra of, as it's great for kid's school lunches and for leftovers the next day. It is also perfect for company! Just add a caesar salad and some truffle oil garlic bread.
3 cups dried Gigantes or Giant Lima Beans
3 cups veggie stock
2 tbsp avocado or grapeseed oil
1 14 oz can of tomato sauce
3 tbsp of tomato paste
1 cup chopped onion
1/3 cup chopped celery
1/2 cup red wine
2 garlic cloves minced
1/4 cup of parsley
1 tsp freshly ground black pepper
1 tsp sea salt
1 tsp brown sugar
1 tbsp dried thyme
1 tbsp dried basil
1 tbsp dried oregano
2 bay leaves
1 cup chopped kale or Swiss chard
1. Soak dry beans in water overnight, roughly 12+ hours
2. Once soaked overnight, rinse beans and put them in the instant pot and fill with water 1 inch above the beans. Pressure cook for 15 minutes, let sit for 10 minutes before releasing the steam vent.
3. Remove beans from the instant pot and rinse.
4. Put avocado or grapeseed oil (or oil of your choice) into the instant pot and put it on saute mode. Add the onion and celery and cook for a few minutes until translucent.
5. Add the garlic, thyme, oregano and basil and stir for a minute until fragrant.
6. Add red wine and stir for another minute.
7. Turn saute mode off and add in the veggie stock, tomato paste and puree, salt, sugar, pepper, bay leaves and half of the parsley.
8. Stir to combine and set the instant pot to pressure cook for 10 mintues. Once the 10 minutes is up, allow it to sit with the lid still on for an additional 10 minutes.
9. Open the lid and give it a stir. Then add the remaining parsley and the cup of chopped kale, Swiss chard or whichever greens you prefer.
10. Serve with rice, pita, steamed veggies or just on its own!
I am always looking for amazing recipes for the instant pot and I find it so hard to find a variety of vegan instant pot recipes, so this is my new challenge: to come up with easy and healthy instant pot recipes that the whole family wants to eat. These beans turned out so delicious and I love that they were imported straight from Greece! I also love to support a local business like Fig Mediterranean Deli in Victoria, BC. They have so many interesting and authentic mediterranean dishes and products. If you ever find yourself on Vancouver Island, head over to see them for the most delicious vegan falafel!
This 7 ingredient dairy and oil free Nutella recipe is quick, easy and so delicious!! And not to mention, way healthier! I have been working on perfecting this recipe for a few months. My goal was to have it be oil free, with as little sugar as possible, but still have it tasting rich and decadent. I will say, if you prefer it sweeter, feel free to add more brown sugar and if you like it to be more of a mylk chocolate flavour, just add a bit more cashew cream.
As you can see on the left, the ingredients list on the plastic jar of Nutella is less than ideal. The first ingredient is sugar, followed by palm oil (hello deforestation) and finally hazelnuts are the third ingredient. The commercially processed Nutella is high in sugar and unhealthy, unsustainable oil. Try making this recipe at home and let me know what you think!
As a busy mama of 2, it's important to feed my plant-based family with food that nourishes, is easy on the pocket book and doesn't take all day in the kitchen.