Author Archives: Angela Liddon

Easy Tomato Basil Cream Pasta

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{“head_note”:”This is one of the best creamy pasta sauces I have ever tasted, vegan or otherwise. It is right up there with 15 minute Creamy Avocado Pasta! This was also one of those moments when Eric and I looked at each other and said, \u2018Can you believe this is vegan?\u2019 I find that cashew cream sauces can be a bit bland, but this one was fantastic (probably due to the basil, tomato, and garlic trio adding so much flavour).”,”instructions”:”

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  1. Bring a large pot of water to boil. Chop tomato and add it to the blender (including skin and seeds). Now add the cashews, water, and tomato paste. Blend until smooth.<\/li>\r\n \t
  2. Add your pasta to boiling water and cook pasta according to package directions.<\/li>\r\n \t
  3. Meanwhile, add olive oil to a large skillet and heat to low. Add the minced garlic and saut\u00e9 for a few minutes being careful not to burn it.<\/li>\r\n \t
  4. Pour the sauce from the blender into the skillet, stir, and bring to a simmer. Add the salt and let it cook for 4-5 minutes, watching closely. You may add water or wine to thin out the sauce to you desired consistency, but this is not necessary.<\/li>\r\n \t
  5. Remove sauce from heat and stir in the chopped basil and pepper. Once the pasta is done cooking, rinse and drain it. Add the drained pasta back in the pot and now gradually add pasta sauce until your desired amount is achieved. Stir and serve immediately. Makes 2 servings, likely with sauce leftover.<\/li>\r\n<\/ol>“,”foot_note”:””}

Mushroom Millet Soup with Cheezy Garlic Bread

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{“head_note”:”Hearty, \u201cmeaty\u201d, and filling, pair this with homemade garlic bread and you\u2019ve got a healthy Fall meal that will make you forget all about summer.”,”instructions”:”

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  1. Preheat oven to 350\u00b0F. Line a baking sheet with parchment paper.<\/li>\r\n \t
  2. Prepare your millet (I used these directions) and fluff with a fork and set aside.<\/li>\r\n \t
  3. Meanwhile, in a large pot over medium-low heat, add a bit of oil (~1 tsp) along with the chopped onion and minced garlic. Sautee for about 5 minutes until transparent, stirring frequently. Add sliced mushrooms and cook over medium heat for about 15 minutes until most of the water cooks off.<\/li>\r\n \t
  4. Stir in broth, along with seasonings (salt, pepper, Worchester sauce). Add only about half of the salt to begin, adding the rest to taste right before serving. Simmer over medium heat for about 5 minutes.<\/li>\r\n \t
  5. Scoop half of the mixture into a blender and blend until almost smooth (but still a bit chunky). Add back into the pot. Alternatively, you can use an immersion blender, but be sure to leave it nice and chunky.<\/li>\r\n \t
  6. Stir in cooked millet. Season to taste and serve with a garnish of toasted walnuts, garlic bread, fresh parsley, or anything that you like!<\/li>\r\n<\/ol>“,”foot_note”:””}

Spiced Buttercream Frosting

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{“head_note”:”Buttery, sweet, fluffy, spicy\u2026and vegan to boot! The perfect Fall-spiced frosting.<\/em>“,”instructions”:”

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  1. Whip the Earth Balance with a mixer until smooth.<\/li>\r\n \t
  2. Now add half of the icing sugar and blend well, stopping to scrape the side of bowl as needed.<\/li>\r\n \t
  3. Now add in the vanilla, pumpkin pie spice, and almond milk (if needed). Mix well.<\/li>\r\n \t
  4. Add in the remaining icing sugar and blend for several minutes, stopping to scrape the sides of the bowl.<\/li>\r\n \t
  5. Once the Gingerbread has fully cooled, spread on the icing using a wet spatula.<\/li>\r\n<\/ol>“,”foot_note”:””}

Pumpkin Gingerbread with Spiced Buttercream

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{“head_note”:””,”instructions”:”

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  1. Preheat oven to 350\u00b0F (180\u00b0C). Line a regular sized loaf pan with parchment paper and lightly oil on top.<\/li>\r\n \t
  2. Toast the walnuts on a baking sheet for about 10-12 minutes until golden. Remove from oven and set aside.<\/li>\r\n \t
  3. Combine the following ingredients (pumpkin, maple syrup, sugar, coconut oil, molasses, chia egg) in a medium-sized mixing bowl and blend well.<\/li>\r\n \t
  4. In a large bowl, combine the dry ingredients.<\/li>\r\n \t
  5. Add the wet mixture to the dry, and stir well.<\/li>\r\n \t
  6. Stir in the toasted nuts. Pour the batter into the pan, smooth out with wet spoon, and bake for 50-60 minutes or until an inserted toothpick comes out clean.<\/li>\r\n \t
  7. Allow to cool before removing from pan. While it is baking, make your spiced buttercream frosting<\/a>. Serves eight 1-inch slices.<\/li>\r\n<\/ol>“,”foot_note”:””}

Smoky Jackfruit “Chicken” Salad

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{“head_note”:”I recently started experimenting with jackfruit recipes, and I discovered that jackfruit makes a fantastic sub for chicken in a traditional chicken salad. My goodness, it\u2019s delicious (and not only is jackfruit delicious, it\u2019s rich in Vitamin C too)! Because jackfruit has such a mild flavour, it takes on all the wonderful flavours in this dish\u2014tangy lemon and dill, creamy eggless mayo, savoury garlic, and smoky paprika. I\u2019ve added fresh vegetables like celery, green onion, and bell peppers to give it a great crunch and loads of fibre. Serve this salad in pieces of Boston or Bibb lettuce, in a wrap or sandwich, or on crackers. To boost the protein, I like adding hemp hearts.\u00a0You can find canned jackfruit online or in health food stores, Asian grocery stores, and the international section of some chain grocers. Recipe is adapted from my favourite Chickpea Salad<\/a>.”,”instructions”:”

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  1. Drain and rinse the jackfruit. Place the drained jackfruit segments onto a large cutting board. Using a knife, slice off the fibrous core of each jackfruit segment. You\u2019ll only want to use the \u201cstringy\u201d parts that resemble pulled pork. Discard the core and chop the remaining pieces into small 1\/2-inch chunks. It should look like shredded chicken and you should have about 1 1\/2 cups chopped.<\/li>\r\n \t
  2. Add the chopped pieces to a bowl and stir in the celery, green onions, bell peppers, mayonnaise, and garlic until combined.<\/li>\r\n \t
  3. Now stir in the dill and season with the lemon juice, smoked paprika, salt, and pepper, adjusting quantities to taste after mixing.<\/li>\r\n \t
  4. Serve in a sandwich or wrap, on top of a big salad, or with crackers. I love enjoying it with rice cakes and mashed avocado too. Leftovers can be refrigerated in an airtight container for 3 to 4 days. Stir before serving.<\/li>\r\n<\/ol>“,”foot_note”:”* I use Native Forest Organic Young Jackfruit which comes in a 14-ounce (398 mL) can. Make sure to purchase canned jackfruit that says \u201cin brine\u201d as opposed to \u201cin syrup\u201d (or simply ensure that it\u2019s unsweetened). Some brands (like Cha\u2019s) recommend cooking it before serving to soften the jackfruit. To do this, gently boil it for 15 minutes and then drain and rinse with cold water. Native Forest brand can be used straight from the can without cooking.\r\n\r\n** If you\u2019d like a soy-free version of this salad, be sure to use soy-free vegan mayonnaise (Vegenaise makes a tasty soy-free version). Or you can make my homemade soy-free mayo<\/a>.\r\n\r\nFeel free to add finely chopped dill pickle to the mix, too! I like adding about 1\/4 cup of chopped dill pickle for a tangy crunch.”}

One Pot Quinoa and Black Bean Wraps

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{“head_note”:”These quinoa wraps are ready and on the table in less than 30 minutes and will only set you back 10 minutes of prep! This is a great go-to summer dish when you don\u2019t want to turn the oven on, but still want a well-rounded, fun meal. Enticing flavours like sweet pineapple, smoky paprika, savoury coconut aminos, and spicy cayenne pepper come together to create a delectable base for these healthy wraps. The crunch from the lettuce wrap is a nice contrast to the soft and chewy quinoa and beans, but feel free to use flour wraps and simply stuff some lettuce inside instead. Don\u2019t forget about the toppings too\u2014they really complete the dish and enhance the flavours and textures! I love my wraps topped with avocado (duh), runny tahini or cashew cream, cilantro, salsa, and sometimes pickled jalape\u00f1os for a kick.”,”instructions”:”

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  1. Gather your quinoa ingredients on the counter so you have them ready. To a large pot, add the quinoa and broth. Set the heat to medium and bring to a simmer while you add the rest of the ingredients: drained black beans, red pepper, pineapple, coconut aminos, paprika, cayenne, lime juice, salt and pepper. Stir to combine. <\/span><\/li>\r\n \t
  2. Bring to a low boil over medium-high heat. Reduce heat to medium, cover, and cook<\/span> for 16 to 21 minutes, reducing heat if necessary, until the quinoa is fluffy and the water is mostly absorbed. I recommend checking it after 16 minutes and then every few minutes thereafter.\u00a0Stir the cooked quinoa mixture and season to taste.<\/span><\/li>\r\n \t
  3. If using lettuce for your wraps, place one large leaf on a plate. Add another leaf on top so that its base is pointing the opposite way of the leaf below. Top each lettuce wrap (or flour wrap, if using) with a spoonful of hot quinoa. Add your desired toppings (I like to use every topping listed), a small pinch of salt, and a lime wedge on the side. If the lettuce wraps are too difficult to eat with your hands, you can dig in with a fork and knife. <\/span><\/li>\r\n \t
  4. The quinoa is best served fresh as it tends to dry out in the fridge, but you can store it in an airtight container in the fridge for 1 to 2 days. To reheat the quinoa, add it to a pot along with a splash or two of broth, cover, and warm on the stovetop over medium heat. You\u2019ll likely need to add more seasonings as the flavour diminishes over time. \u00a0<\/span><\/li>\r\n<\/ol>“,”foot_note”:”* You\u2019ll want to dice the red pepper very small (think almond-sized) so it cooks quickly.\r\n\r\n** My frozen pineapple chunks are quite large, so I like to chop them into almond-sized pieces before adding to the pot. This way the pineapple gets spread around a bit more!\r\n\r\n*** You can use salt in place of the coconut aminos if you\u2019d like. I found I needed 1 1\/4 teaspoons pink salt or a bit more to make the flavours pop. Start with half and then add the rest after cooking to taste.\r\n\r\n**** For a kid-friendly option, reduce or omit the cayenne pepper as needed.”}

Zucchini Bread Oatmeal

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{“head_note”:”Zucchini bread in oatmeal form…who knew?! This tasty dish comes together in less than 15 minutes\u2014perfect for when you\u2019re craving the warm spiciness of zucchini bread but don\u2019t have time to make a whole loaf. Luxurious canned coconut milk lends this oatmeal a satisfying, decadent creaminess, while the grated zucchini adds a dose of Vitamin C, B Vitamins, and Potassium. Chia seeds help thicken the oatmeal and provide a nice boost of healthy fats! I don\u2019t recommend skipping the suggested toppings below\u2014they give this bowl a nutty, sweet chewiness and that signature zucchini bread flavour. And you may be happy to know that this oatmeal is super versatile (often I don\u2019t even measure when I make it at home!)\u2014you can use rolled or instant oats, grated or finely grated zucchini, and play around with the zucchini-to-oat ratio however you\u2019d like. I encourage you to find your <\/i>perfect bowl! This recipe is inspired by my 2011 version<\/a>.”,”instructions”:”

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  1. Add all of the oatmeal ingredients except for the vanilla to a medium pot and stir to combine. Bring mixture to a simmer over medium-high heat. Reduce heat to medium. Cook uncovered for 7 to 9 minutes, stirring frequently, until thickened. <\/li>\r\n \t
  2. Remove from heat and stir in the vanilla. Adjust spices and sweetener to taste, if desired.<\/li>\r\n \t
  3. Divide the oatmeal into bowls and top with your desired toppings. Leftovers will keep in an airtight container in the fridge for 3 to 5 days. To reheat, add the leftovers to a small pot along with a splash of coconut milk. Stir and heat over medium until heated through. Alternatively, you can enjoy leftovers cold too! <\/li>\r\n<\/ol>“,”foot_note”:”* You can use instant oats instead of rolled oats, if you prefer. Instant oats have a much less chewy texture and tend to disappear into the mixture, but they work well for babies and toddlers who aren\u2019t able to chew the larger oats.\r\n\r\n** If you use the finest grate hole on the box grater, the zucchini will virtually disappear into the oatmeal, whereas a standard-size grate hole will yield visible strands of zucchini throughout (and amp up the bowl\u2019s chewy texture). You can play around with these two options to see which way you prefer the oatmeal. Once you get used to it, feel free to add even more zucchini to future pots!\r\n\r\nMake it nut-free: Omit the pecan topping.”}

Cauli-power “Alfredo”

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{“head_note”:”This vegan \u201calfredo\u201d sauce tastes decadent, yet is super light and energizing thanks to the sneaky cauliflower base! The nutritional yeast lends this sauce a rich \”cheesy\” flavour, while the blended cauliflower creates a creamy, luxurious base. This alfredo sauce is lovely served with pasta, but you can also enjoy it stirred into your favourite roasted or saut\u00e9ed veggies. I love saut\u00e9ing seasonal vegetables to serve along with the sauce over pasta. In the photo, I topped my bowl with a lovely spring veggie trifecta of leeks, asparagus, and peas.”,”instructions”:”

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  1. Place cauliflower florets in a steamer basket and steam, covered, for 10 to 15 minutes until fork tender. (Alternatively, you can boil the cauliflower in a pot of water for 8 to 15 minutes until fork tender. Drain well before proceeding.)<\/span><\/li>\r\n \t
  2. Meanwhile, cook the pasta according to the package directions. Drain well and add it back to the pot. Set aside.<\/span><\/li>\r\n \t
  3. Add the oil and minced garlic to a small skillet and saut\u00e9 over low heat for 4 to 5 minutes until softened and fragrant. Be careful not to burn. <\/span><\/li>\r\n \t
  4. Add the cooked cauliflower, saut\u00e9ed garlic, milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper to a high-speed blender. Blend until a very smooth sauce forms. Adjust seasonings to taste.<\/span><\/li>\r\n \t
  5. Add the cauliflower sauce to the pot with the pasta and stir well. Heat over low-medium until heated through. The pasta will tone down the flavours of the sauce so it\u2019s important to taste the mixture and add more seasonings (salt, pepper, lemon, etc.) to taste before serving.<\/span><\/li>\r\n \t
  6. For serving: Divide the warm pasta into bowls and top with more salt and pepper (to taste), along with a squeeze of lemon and some fresh minced parsley. Feel free to add your favourite cooked veggies such as broccoli, peas, leeks, asparagus, butternut squash, etc.<\/span><\/li>\r\n<\/ol>“,”foot_note”:”* It\u2019s very important that you use an unsweetened and unflavoured non-dairy milk in this recipe (nothing with vanilla or added sugar, please!).\r\n\r\n** If you\u2019re only preparing a couple servings, feel free to cook less pasta and save leftover sauce for another time. The alfredo sauce will keep in an airtight container in the fridge for at least a few days.\r\n\r\n \r\n\r\nTo make the alfredo taste extra decadent, add a tablespoon or two of vegan butter to the sauce.\r\n\r\nMake it gluten-free: Use gluten-free pasta.\r\n\r\nBoost the protein: Use a legume-based pasta such as chickpea pasta.\r\n\r\nMake it nut-free: Use a nut-free non-dairy milk (such as soy milk) instead of almond milk. Be sure to use unsweetened and unflavoured milk.”}

Mini Cookie Dough Fudge Pops

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{“head_note”:”These cookie-dough-studded dark chocolate fudge pops are deeply chocolaty, luxuriously creamy, and completely addictive (if you could only have seen how many of these babies I ate this past week!). The velvety texture of these mini pops is just like ice cream, and the chocolate chips from the cookie dough chunks provide a fantastic crunch. Be sure to chill your can of full-fat coconut milk for at least 24 hours before you begin this recipe as you\u2019ll need to scoop out the solid coconut cream.”,”instructions”:”

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  1. For the cookie dough: In a medium bowl, stir together the almond butter, maple syrup, coconut oil, and vanilla until smooth. Now stir the oat flour, almond flour, baking soda, salt, and chocolate chips into the wet mixture until combined. <\/span><\/li>\r\n \t
  2. Place the dough between two large sheets of parchment paper and <\/span>use a rolling pin to roll the dough into a 1\/4- to 1\/2-inch-thick rectangle. Using the parchment paper to grip, lift the cookie dough onto a large plate. Transfer the plate to the freezer and freeze for 15 to 30 minutes until the slab is solid. <\/span><\/li>\r\n \t
  3. For the fudge pops: <\/span>Break the chocolate bar into chunks and melt in a small pot over low heat.<\/span> Once two-thirds of the chocolate has melted, remove it from the heat and stir until smooth.<\/span><\/li>\r\n \t
  4. Scoop the solid coconut cream from the top of the can (you should have about one cup) and place it in a high-speed blender. Save the coconut water for another use, such as a smoothie.<\/span><\/li>\r\n \t
  5. Add the melted chocolate, maple syrup, cocoa powder, vanilla and salt to the coconut cream. <\/span>Blend on high until smooth. Pour the liquid into a small bowl. <\/span><\/li>\r\n \t
  6. Remove frozen cookie dough slab from freezer. Using a pizza slicer, slice the slab into small square chunks (about 1\/4-inch wide). <\/span><\/li>\r\n \t
  7. Grab a narrow teaspoon and spoon 1\/2 to 1 teaspoon fudge pop liquid into the bottom of each mold. Top with 2 to 3 frozen cookie dough chunks. Spoon more liquid into the molds and add a couple more chunks on top, making sure the liquid fills to just below the top of the mold. Insert the sticks into each respective mold.<\/span><\/li>\r\n \t
  8. Freeze the molds for 2 1\/2 to 3 hours, or until solid. Store leftovers in the freezer (either directly in the popsicle mold or in a freezer-safe zip bag) for up to 2 weeks (any longer and they tend to get icy).<\/span><\/li>\r\n<\/ol>“,”foot_note”:”* I use Enjoy Life\u2019s mini vegan chocolate chips for this recipe. If you\u2019re using regular-sized chips or chocolate chunks, I recommend chopping them finely first.\r\n\r\n** I love 70% dark chocolate in this recipe. If you\u2019re using a sweeter variety (such as 55% cacao), you may need to reduce the maple syrup a bit. Conversely, if you use a darker chocolate (such as 85%), you may want to increase the maple syrup to 1\/4 cup.\r\n\r\n*** You will need about 1 cup of coconut cream to make the fudge pop base.”}

Homemade Mocha “Nutella”

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{“head_note”:”Once you taste this homemade chocolate spread, you\u2019ll never go back to the store-bought stuff again! In all honesty, I haven\u2019t tasted the brand-name stuff personally, but my testers tell me this version is\u00a0way tastier than any store-bought or homemade knock-off they\u2019ve tried. I use coconut sugar for an unrefined sweetness and raw cashews for the luxurious creaminess that dairy would normally provide in chocolate spreads. My secret ingredient, espresso powder, takes this recipe to the next level\u2014it adds a hint of sophistication that adults will love, but feel free to leave it out if you don\u2019t have any on hand. Enjoy my Homemade Mocha \u201cNutella\u201d drizzled overtop a bowl of oatmeal, thrown into a smoothie, spread on toast with fresh berries, or inhaled off a spoon (the way I usually like it). Please note that this recipe requires a\u00a0heavy-duty food processor…less powerful processors aren’t\u00a0robust enough to make nut butter.”,”instructions”:”

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  1. Preheat oven to 300\u00b0F \u00a0(190<\/span>\u00b0C) <\/span>and roast the hazelnuts for 14 to 17 minutes, watching closely, until the skins have darkened and are starting to peel away from the nut.<\/span><\/li>\r\n \t
  2. Meanwhile, add the coconut sugar to a blender and blend until fine and powdery. Breaking the coconut sugar down helps yield a smoother spread. <\/span><\/li>\r\n \t
  3. Grab a large old tea towel. Slowly roll the roasted hazelnuts directly off the pan onto the centre of the towel. Gather the corners of the tea towel to form a \u201cpurse\u201d around the nuts, then rub vigorously for 1 to 2 minutes until the skins fall off. Don\u2019t worry\u2014not all of the skins will come off, but at least half should. Pick out the nuts (leaving the skins behind on the towel) and place them into the bowl of a heavy-duty food processor. <\/span><\/li>\r\n \t
  4. Add the coconut oil and raw cashews to the hazelnuts in the processor bowl. Process for 5 to 10 minutes, until you achieve a nut butter texture, stopping the processor to scrape down the bowl if necessary. <\/span><\/li>\r\n \t
  5. Now add the coconut sugar, vanilla, cocoa powder, espresso powder (if using), and salt to the processor and process for another 5 minutes or so, until the chocolate spread is smooth and runny. The spread should drip right off the spoon!<\/span><\/li>\r\n \t
  6. Serve and enjoy! Leftover spread can be stored in an airtight container in the fridge for several weeks. The spread will thicken when chilled. Simply bring it to room temperature or heat to soften before enjoying.<\/span><\/li>\r\n<\/ol>“,”foot_note”:”If you don\u2019t have a blender to blend the coconut sugar into a powder, you can try using a food processor instead. The processor won\u2019t get the coconut sugar quite as smooth as a blender would, so the final spread will be a bit grainier in texture, but it\u2019s an option in a pinch.\r\n\r\n \r\n\r\nIf you’d like to amp up the chocolaty flavour, feel free to add some non-dairy chocolate into the food processor during the second processing step.”}