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Summer has finally shown up around here (along with a glorious sunburn I managed to obtain yesterday taking advantage of the sunshine). This means the reappearance of cold grain salads and the like in my books. This one was a happy combination of flavours and textures that came mostly out of the mixture that was the dregs of my pre-grocery shopping trip pantry.

2 cups dry quinoa (or 1 cup if your prefer a lower quinoa to add-in ratio)

2 navel oranges, cut into inch segments

1/2 cup raisins

1/2 bunch cilantro, minced (I would say about 1/3 to 1/2 cup of minced cilantro)

1 tablespoon minced ginger

2-3 tsp cumin

1 tablespoon lemon juice

Combine quinoa with 4 cups water (2 cups if you are using 1 cup of quinoa) in a saucepan. Bring to a boil and cook for 10-15 minutes, or until the white centres have dissapeared and tails are visible on the grains. Set aside to cool.

Combine the rest of the ingredients in a bowl and add cooled quinoa. Toss all ingredients together and serve.

I’m also submitting this to Ricki’s weekly blog event “Wellness Weekend” where it can mingle with plenty of other, healthy vegan summery recipes!



Here is take #2 on Gardein products. This time we’re talking about the Tuscan Chicken breasts.

Again I was drawn to the wholesome ingredient list and impressive nutritional profile (80% of B12, 40% iron in one serving? sign me up!). I cooked these in the frying pan as suggested on the package which yielded a bit of a crispy exterior which contrasted nicely with the er, meaty interior. I opted to chop it up into chunks and put it in salad, which I found quite tasty.

Overall I would definitely recommend this product. These in particular made for quite easy travel eating as I could cook them up and then stick them in the fridge for later and still enjoy a healthy and nutritious meal whenever I wanted. I think this might be the key to Gardein products, using them IN a recipe rather than just eating them alone as one might do with a meat product. For the Tuscan chicken breasts I would say the only real downside is the cost.

Next time I see it on sale pick some up, I am going to have to try out some of the recipes from the Conscious Cook that utilize Gardein products.


A few weeks ago one of my best friends came over to teach me how to make gado gado, an Indonesian street food dish (however, if you had asked me what it was called prior to her arrival, you would have been told ooga booga or some other baby babble sounding variation- for some reason I had a really hard time remembering the name!) and I had great plans of blogging the whole process. I apparently overestimated my multitasking abilities, so I have plenty of pictures of the process and final product and an ingredient list but no definite measurements. Luckily it is one tasty dish and earlier this week I had a go at recreating it and did a bit of a better job at taking notes. Really though, this is one of those dishes that pretty much anything goes, so I am giving you my version of her sauce recipe and the rest is up to you and the contents of your fridge!

Chopped veggies to be roasted (they get marinated first in a soy sauce, ginger and garlic mixture if I recall correctly). This would be three small potatoes, one onion, three carrots, and 1 large sweet potato. The second go around I used potatoes, onion, carrot, sweet potato, and cauliflower and when Eve made it recently she also used beets so really, just throw in whatever veggies you have!

Tofu bacon marinating in soy sauce and liquid smoke. I didn’t make the tofu the second time around, which speeds up the process, but I bet you could also throw some cubed tofu in with your veggies for fewer dishes.

Toppings prepped: grated beet and carrot (1 small beet and 1/2 a carrot)

Fresh herbs (green onion, parsley, and cilantro) with blurriness for your added enjoyment

Lemon Tahini Sauce:

1/3 cup tahini paste

1/4 cup lemon juice (you might want to start with less-I like lemon juice and tart things!)

2 teaspoons minced garlic

2 tablespoons ground cumin

1-2 teaspoons paprika

pinch of cayenne pepper

agave (optional)

Mix tahini, lemon juice, garlic and spices together. Add water to thin it out (I probably added 1/4 cup, this really depends on the consistency of your tahini and how thick/thin you want your sauce) and taste as you go. My friends original recipe called for agave, which I didn’t use the second time I made it, but taste it and see what you think.

Basically to serve it, you top your roasted veggies with the tahini sauce and toppings. For my second go around, after doing some additional research, I learned that it is often served as a salad so I started with a bed of spinach and piled everything on top of that. Really good if your veggies are still hot so the spinach gets a bit wilted.

And that my friends is the result of my first introduction to gado gado. Do give it a try and if you have your own recipe for it or must have ingredients, please let me know in the comments.


Well we certainly have been slowing down the internet with our frequent posting around here! 😉 There have definitely been exciting things occuring around these parts, however apparently blogging about it has taken a back seat. 

I happened upon this recipe  from Gourmet a while back and had been meaning to make it but fresh mint isn’t something that frequents my kitchen. Yesterday’s shopping haul yielded a large bunch (along with some reduced price basil-pesto here I come!!) so I got myself into the kitchen to whip it up and was quite impressed with the result. I didn’t make too many changes from the original recipe but I have posted my version below. This would make fantastic summer picnic food and aside from the fiddly business with steaming the quinoa, is quite a simple recipe to put together.

1 cup red quinoa

zest and juice of one lemon

4 drops stevia, or to taste

4 sprigs of mint, minced (I ended up with about 4 tablespoons of minced mint)

1/4 small onion, diced

3 cups corn kernels (I used frozen, but I bet fresh would be amazing here as well)

Place quinoa in a pot with 2 cups of boiling water. Cook for about ten minutes, or until some of the tails have begun to emerge. Drain into a seive and refill the pot with water. Place the seive over the pot, top the quinoa with a tea towel and the pot lid and bring water to a boil. Steam the quinoa in this fashion for 10 or so more minutes, or until the remaining tails have emerged (I gave mine a stir midway). Remove your steaming contraption from heat and set it aside for a few more minutes. Mix the lemon zest and juice with stevia in your serving dish, add quinoa and stir to fully combine. Stir in corn, mint and onion.


Whew, it sure has been a while! I don’t have anything particularly riveting to post, however I do have a bunch of older foodstuffs to share with you. Here goes:

First up, several versions of Ricki’s fantastic Gluten Free Pancakes, which are super versatile and omivore-friendly (they have been tested on my very unvegan family and got quickly demolished, so two thumbs up! :))

Blueberry Quinoa, Oat and Chickpea pancakes


Coconut Mango pancakes with amaranth, sorghum, and soy flour

My delicious chocolate maple birthday cake made just for me by one of my coworkers:

A super yummy cauliflower mango chickpea salad from Yotam Ottolenghi


I don’t know about you, but the warmer weather means that I am craving huge salads like crazy!
Tonight I had a heap o’ greens with corn, and red pepper, carrots, tomato, and a crisped up GF corn tortilla…..

…..with an enormous bowl of super yummy and totally unphotogenic guacomole, (which is a bit thin looking because I like mine with lots of lime juice).

And if I weren’t so full, I’d be gobbling up some strawberries that are currently calling screaming my name from the fridge. Perhaps later…. 🙂

Hooray summer produce!

Sushi, Salad and Soup! Seems like thats all I’ve been eating lately, barring breakfast.

Last week I picked up a HUGE container of organic leafy greens. When I say huge, I really do mean it, it was a 2lb container and I honestly could hardly fit it into my (apartment-sized) fridge. However it was $2 more than a 1lb container so I really couldn’t resist, and since I finished it up today for supper, I would say it was a wise investment. Regardless, it has resulted in a salad-heavy diet lately.

Orange, Almond and Poppyseed Salad

Salad with Roasted Root Veggies


Like I have mentioned before, I like making up big batches of food on the weekend so I don’t have to do much preparation for meals. Soups, stews and chili’s are always excellent choices, particularly at this time of year. My soup of the week was the Sweet Pepper Coconut Corn Chowder from ExtraVeganza along with Heidi’s Lively Yourself up Lentil Soup.

First time for the corn chowder, I liked it despite using half the coconut milk in the recipe. Next time I might try blending up some dried coconut with water to add to the soup. Also, because I used full-fat coconut milk, the fat crusted onto the top of the soup when stored in the fridge which wasn’t terribly appetizing, however a quick stint in the microwave remedied that, but just a note if you plan on eating it cold.


I’ve made the lentil soup many times before and am a big fan. I always leave out the saffron yogurt, although someday I really think I should give it a go, since I could see some people finding the soup a bit lacking in the flavour department the way I make it.


The sushi was kind of a random addition. Pardon the photo, there is a much nicer one over with the original recipe. I saw Ricki’s post and since I have always wanted to try making raw sushi and I liked her use of almonds rather than the usual cauliflower or pine nut concoction (though I do intend to give those a fair try someday too), I figured I would make up a batch. Well, if you have the ingredients on hand, and even if you don’t, I highly reccomend her recipe! Although you might also consider doubling the recipe, as it sure didn’t last long around here. Another note, I made these up the first time using drained oil-packed sundried tomatoes which I really enjoyed. Second go around (see, I told you they were good!) I used store-bought sundried tomatoes and I wasn’t as a big of a fan. Maybe it’s just me, but I find that the packaged dried ones have a strange flavour (I don’t know if it is some chemical used in the preservation process or what) and I could definitely taste it in the sushi. Regardless, I still managed to demolish that batch fairly rapidly, but I might go for either drained oil-packed or Ricki’s homemade method of oven-dried tomatoes.   


In other, non-food related news, the Olympics are so close! Maybe it’s because Canada is so hyped up about having them, but I am getting excited! I kind of feel like I shouldn’t likethem, since there are so many ethical problems associated with them but I can’t help but get all wrapped up in the worlds countries coming together and participating peacefully in making some people’s dreams come true!

How about you folks; Olympics, yay or nay?



I made this salad a while back, but repeated it again this week and I have to say I definitely think its a keeper. Simple, tasty and pretty darn healthy, what more can I ask for? The idea isn’t all mine though, I saw a picture of a salad like this on another food bloggers site that came from some deli and opted to try out my own version at home. I think sliced up bell pepper would also be fantastic in this.

2 cups frozen shelled edamame, defrosted

2 cups frozen (or fresh) corn kernels, defrosted

4 mushrooms, diced

2 tsp toasted sesame oil

1/3 cup craisins (I might up this to half a cup next time)

Combine all ingredients in a bowl. Let sit for an hour or two to really allow the flavours to mingle, but if you are pressed for time, go ahead and eat it right away! 🙂


So the faux thanksgiving was a reasonable success- a lot of work though! The menu got altered a bit, but everyone had plenty to eat regardless. So now onto the yummies!

First up: Soup and Salad

Cranberry Soup

Roasted Pear Salad


Main Dish:

Quinoa-Stuffed Acorn Squash


Side Dishes:

Chestnut Stuffing

Tofurky (not pictured)



Cranberry Tart (from The Voluptuous Vegan)

Pumpkin Pie (recipe to follow)



The Cranberry soup, chestnut stuffing, pumpkin pie, and cranberry tart are all family favourites that have been made several times so I highly recommend them if you are looking for omnivore approved dishes. The stuffed squash was also excellent and definitely a recipe I would make again, but it is more of a full meal dish rather than a side dish (even my bottomliss pit brother wasn’t too hungry for other food after eating one stuffed half)


Vegan Mofo

After reading several bloggers testimonials about Pure Market Express along with my ongoing curiosity about raw foods I decided I had to try it for myself. Mind you, not in the conventional manner- first off I doubt that I could get fresh food shipped across the border, and I am on a budget that doesn’t have room for pricey premade dishes, no matter how delectable. So I did the next best thing- took a look at their online offerings and set about recreating a few.

First up was the sweet potato pineapple slaw.  Armed with the grating disk for my food processor I got busy slicing up sweet potato, apple, and pineapple. Once all the ingredients were mixed up I was presented with a gorgeous fall hued dish that tasted as good as it looked! The mix of textures and flavours was delicious and I am sad that it wasn’t my culinary intuition that came up with the tasty combination. So far I have made this twice (the second time without the nuts and it was still just as tasty) and I am sure it will be on regular rotation from now on.


1 apple, cored (you could peel it if you like, but I didn’t bother – extra fibre!)

1/2 a medium sweet potato, peeled (I would say 1 -1 1/2 cups)

1 cup pineapple chunks (I used canned, but fresh would be even more delicious)

1/2 cup walnut halves, ground

1 1/2 tablespoons lemon juice

1/2 cup raisins

Grate apple, sweet potato and pineapple. Mix in a bowl. Add in walnuts, lemon juice and raisins. Stir.

If you have a chance to make it a bit ahead of serving, the flavours are very nice after they have had a chance to meld a bit.