I’m back after spending five days in hot and humid Austin, Texas with some of the best people in the world. I was there to attend Vida Vegan Con, an incredible conference that brings together vegan bloggers, cookbook authors, entrepreneurs and other such influencers to network, eat awesome food and share secrets of success.

Travelling to a new place and being in a large social setting where I don’t know people well is a really scary thing for me. I’m naturally a very shy girl and can easily become overwhelmed with anxiety, especially around those who are popular and outgoing. I feel somewhat intimated and, well, awkward.

I somehow managed to work through the fear to attend what was the trip of a lifetime, for the third time—this was the third and final VVC and it was one I will never forget. Of course, once I got there it wasn’t nearly as hard as I imagined it would be. Since I had met many of my online friends in person during previous conferences, it was like one big, happy reunion. And it was bittersweet.

As my dear friend JL Fields captured in a periscope video she created during Saturday’s lunch gathering, conferences like these are all about building community. Sure, the conference sessions are wonderful and insightful and it is clear how much time and effort the organizers spent taking care of every last detail, but what was most apparent was how much love and compassion radiated from each person I spoke with. I realize now more than ever how essential this community is to my life, because I wouldn’t be able to grow my efforts in changing the world for animals without their encouragement, steady engagement and ongoing support.

And the food, my goodness. What a feast it was! Just imagine an entire buffet of deliciousness that is all vegan (no labels to read and no need to inquire about ingredients!). There were some pretty fantastic vegan cafes in the area, and I particularly loved our visit to Counter Culture.

Now that I’m back at home, I’m getting reacquainted with foods outside of a soft taco shell. I’ve been enjoying lighter fare, like this delicious bowl of zucchini noodles with homemade pesto and protein-rich poppers. This is the perfect meal for warm spring and summer nights. From the juicy roasted tomatoes, the freshness of the basil pesto and the zestiness of the quinoa poppers, every bite screams “hello summer!” It’s light and refreshing and bursting with flavour. 

If you don’t own a spiralizer, you can just as easily thinly slice your zucchini into ribbons using a mandoline, and it will be just as gloriously delicious.

I should note that the quinoa poppers make more than you will need, so feel free to store leftovers in the fridge or freezer and add them to salads or pasta sauce or serve as a snack alongside your favourite dip. You can also make the poppers and pesto ahead of time (the night before, for example) so all you’d need to do is spiralize the zucchini and you’re good to go. Enjoy!

Lemon quinoa poppers with basil spinach pesto & zucchini noodles

Yield: Serves 2

Ingredients:

For the quinoa poppers:

• 1 cup water
• 1/2 cup white quinoa, rinsed and drained
• 1 (19oz.) can cannellini beans (about 1 3/4 cups), drained and rinsed
• 1/2 cup rolled oats
• 1 tablespoon Dijon mustard
• 2 teaspoons tamari
• 2 teaspoons fresh thyme leaves
• 2 teaspoons fresh lemon zest
• 1/4 teaspoon lemon pepper or ground black pepper

For the basil spinach pesto:

• 1 cup chopped fresh spinach, lightly packed
• 1 cup chopped fresh basil, lightly packed
• 1/4 cup walnuts
• 1 small clove garlic
• 2 tablespoons nutritional yeast
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon sea salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons olive oil

For the noodles:

• 2 zucchinis, spiralized into noodles
• 1 cup grape tomatoes

Directions:

To make the quinoa poppers:

1. Preheat the oven to 350F and line a baking sheet with parchment paper.
2. In a small saucepan, bring the water to a boil over medium-high heat. Add the quinoa, reduce the heat to medium and cook, stirring occasionally, until the water has completely absorbed and the quinoa is tender, about 10 minutes.
3. Transfer the quinoa to a food processor along with the remaining ingredients. Process until it turns into a thick, smooth paste.
4. Scoop out 1 tablespoon of the mixture and form into a ball. Place on the prepared baking sheet. Repeat with remaining mixture. You should get about 20 balls in total. Bake for 30 to 40 minutes, depending on how crispy you like them. I like them crispy on the outside and soft on the inside, so I bake them for at least 40 minutes. You can bake them for less time if you'd like. At about the 20-minute mark, add the grape tomatoes to the pan, and bake until shriveled and nicely roasted, about 15 to 20 minutes. While they bake, you can go ahead and make the pesto.

To make the basil spinach pesto:

1. Using a food processor, process the spinach, basil, walnuts, garlic, lemon juice, salt and pepper until coarsely chopped, stopping to scrape down the sides of the processor bowl if needed.
2. While the machine is running, stream in the olive oil and process until distributed. Transfer to a bowl, cover and refrigerate until ready to serve.

To serve:

1. Mix the zucchini noodles with the pesto, stirring until all the noodles are coated (you can use clean hands if it's easier). Divide into two bowls and top with a few quinoa poppers and roasted tomatoes. Serve immediately. You'll likely have leftover quinoa poppers. Store them in an airtight container or Ziploc bag in the fridge or freezer.

Lemon quinoa poppers adapted from Fine Cooking.

Basil spinach pesto adapted from my basil spinach pesto hummus.

This post has been a long time coming. It’s hard to believe it’s April already and I have yet to share my review of this ingenious and very beautiful cookbook with you.

Kristy Turner’s debut cookbook was released shortly before Christmas and I’ve been enjoying it ever since. Let’s chat about what this book has to offer, shall we?

I should start off by saying Kristy’s book has, quite possibly, the best title ever: But I Could Never Go Vegan! 125 Recipes That Prove You CAN Live Without Cheese, It’s NOT All Rabbit Food, and Your Friends WILL Still Come Over for Dinner.

Do you think that’s even possible? There was a time in my life when I didn’t. I ate bacon and eggs for breakfast, smothered cream cheese on my bagels, and devoured fat-free yogurt by the tub. I really gave no thought to where my food came from. But I’ve been vegan for 15 years now and I must say, quite honestly, that it was the best decision I’ve ever made.

Luckily, with books like Kristy’s, replacing the animal-based foods you love and are used to is easier than ever. Here, she re-creates the dishes people have on their “can’t live without” lists and proves how simple, delicious and wide-ranging plant-based cooking can be. Just like her popular blog, Keepin’ It Kind, Kristy’s book is a treasure trove of flavourful recipes interspersed with entertaining personal stories, cheeky humour and a very warm-hearted tone. Her creativity shines through here, not just in the recipes but also in the organization of the book. Rather than recipes organized by course or season, these are broken down into chapters of excuses for not going vegan, including Where’s the Beef?, Tofu Doesn’t Taste Like Anything, It’s All Rabbit Food, But I Hate [Insert Vegetable Here], and Wait, Is Chocolate Vegan?

The ultimate in food activism, this is the kind of book I would want to hand out every time I heard “Where do you get your protein?” or “But I could never give up cheese!” because it’s better to be shown rather than told that you can live a filling and very satisfying life (and even enjoy pizza and ice cream!) without consuming animal products.

You won’t miss the beef after biting into Kristy’s Thai seitan satay with spicy peanut dipping sauce. And you won’t be able to say tofu doesn’t taste like anything when there’s creamy mushroom fettuccine alfredo to enjoy, or that it’s all rabbit food after making the impossible cheeseburger pie or the beer-battered faux fish and chips. Think you can’t bake without butter and eggs? Try the salted caramel peanut butter bars or the molasses-hazelnut chocolate mousse tart with coconut whipped cream on for size.

Vegan or not, there is something for everyone in this fun cookbook. Plus, photos by her talented husband, Chris Miller, accompany almost every recipe and also include useful step-by-step photos when necessary.

Since receiving a review copy of this book, I’d had a chance to try out a number of recipes, including the bean and rice freezer burritos, the mushroom grilled cheese sandwich with sunflower cheddar, the Mexican hot chocolate fudge, as well as this colourful roasted broccoli and apple salad with lemon-tahini dressing (find the recipe below!). While many of Kristy’s recipes are multiple steps or require more than one recipe, you are awarded with filling and flavourful meals, all while learning some new tricks, flavour combinations and time-saving methods along the way.

All the recipes I tried were delicious, and while I did have a bit of trouble with the sunflower cheddar the first time I made it, Kristy soon realized there was a typo in the recipe (it happens!). I made it again and it worked like a charm.

Grab a copy of the book (or enter to win a copy below!) and, if you have a hard time deciding what to try first (I sure did), her cheese recipes are magical, as is her incredible fudge. Or, try this salad from the Just Thinking About Salad Makes Me Yawn chapter of the book.

Thank you, Kristy, for sharing your creativity and compassion with the world through this book.

Roasted broccoli & apple salad with lemon-tahini dressing

Yield: 4-6 servings

Ingredients:

For the roasted broccoli:

• 2 medium bundles broccoli
• 2 tablespoons tamari (or soy sauce or liquid aminos)
• 1 tablespoon maple syrup
• 2 tablespoons nutritional yeast

For the dressing:

• 3½ tablespoons lemon juice
• 2 tablespoons tahini
• 2 tablespoons apple cider vinegar
• 1½ tablespoons maple syrup
• 2 teaspoons Dijon mustard
• A couple dashes of garlic powder

For the salad:

• Up to 1 batch Tempeh Bacon crumbles, optional (see this recipe from Kristy's blog)
• 2 to 3 cups baby spinach
• 1½ to 2 apples, cored and diced (choose a tart but sweet variety, like Pink Lady or Honeycrisp)
• 3 celery ribs, sliced
• ½ medium red onion, very thinly sliced
• 2/3 cup dried cherries
• ½ cup roughly chopped almonds (preferably roasted, but raw will also work)

Directions:

1. Preheat the oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats.
2. Chop the broccoli into small florets and slice the stems thinly. Place in a bowl and toss with the tamari and maple syrup. Add the nutritional yeast and toss again. Spread the broccoli on the prepared baking sheets. Bake for 20 minutes, tossing once halfway through to ensure even cooking. Remove from the oven and let cool for about 5 minutes.
3. Meanwhile, in a small bowl or cup, use a fork to whisk together the dressing ingredients. Set aside. If you are using the Tempeh Bacon, cook the crumbles now.
4. Place the cooled broccoli in a large bowl and add the spinach, apples, celery, onion, dried cherries, and almonds. Toss until fully combined.
5. Divide the salad among serving bowls. Drizzle with the dressing and sprinkle the Tempeh Bacon on top, if using.
6. Variations: To jazz up the salad a bit, try marcona almonds (a sweeter, plumber type of Spanish almond). If you’re in a rush or want to lighten up the salad, skip roasting the broccoli. Instead, steam for about 5 minutes and rinse in ice-cold water. Dry it off and it’s ready to use!

Recipe from But I Could Never Go Vegan! © Kristy Turner, 2014. Reprinted by permission of the publisher, The Experiment.

Cookbook giveaway:

Thanks to my friends at The Experiment, I have the opportunity to gift a copy of the book to one ADC reader! This giveaway is open to residents of the US and Canada. Enter using the Rafflecopter widget below and I’ll choose a random winner on Friday, April 10, 2015. Good luck!

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Single-Serve Pancakes with Gingerbread Pecan Butter from Living Candida-Free

Many of you may already be familiar with Ricki Heller and her popular website, a fantastic resource for vegan, sugar-free and gluten-free recipes and information about living with candida. Her new book, Living Candida-Free, offers practical and realistic strategies for anyone wishing to follow an anti-candida diet, as well as more than 100 recipes that anyone—on a special diet or not—can enjoy. Since many people aren’t familiar with candida, I asked Ricki in this guest post to explain what candida is and how she conquers it on a plant-based diet. 

I was hired to do the food photography for this book, so I was able to try out a number of the recipes. Luckily, Ricki is allowing me to share one of my favourite recipes from the book below, the single-serve pancakes. I love them because they’re made with wholesome ingredients like chia, quinoa, buckwheat and hemp. They’re also super simple to make and have become one of my go-to weekend breakfast recipes. For more delicious, sugar-free recipes and information about living candida-free, grab a copy of the book or sign up for Ricki’s Candida Kick-Start Course.

As a self-proclaimed sugar addict, I was perturbed (to say the least) when I was first diagnosed with candida and had to embark on an anti-candida diet.

Candida is a form of yeast that normally lives in the intestinal tract in harmony with all the other organisms that reside there. In a healthy body, candida causes no problems and can even be beneficial to help keep toxins under control.

But when things go awry (a condition often referred to as “dysbiosis”) in the internal microcosm, candida can quickly grow out of control and wreak havoc. Symptoms like overweaning fatigue, sugar cravings, foggy thinking, allergies, joint aches and all kinds of yeast infections can begin to develop and interfere with normal functioning.

Carob Pudding from Living Candida-Free

The usual treatment for candida overgrowth is a diet devoid of all sugars (even fruit), starches, yeast, alcohol and all moldy foods, along with antifungal supplements (and perhaps prescription antifungals, too).

So you can understand why I was concerned about having to follow the diet.

In addition, most candida diets shun a vegan approach to eating. Because meat, poultry, fish and eggs are all free of sugars or starches, they are usually recommended as the best forms of protein while battling the yeast. Some diets even go so far as to suggest that it’s impossible to remain plant-based while clearing the candida.

Eggplant “Parmesan” from Living Candida-Free

Well, I’m happy to say I proved those folks otherwise—even with a very severe case of the syndrome. It took some experimentation, working with a fantastic naturopath and time, but I managed to clear my candida while living a normal life and even created some delicious recipes along the way (recipes I am proud to serve to my husband, friends and family—and they don’t even realize they’re “special” foods!).

Fellow sugar addicts, take heart: if you’re dealing with candida, it IS possible to remain plant-based and conquer the yeast. With dedication, persistence, and some kick-ass recipes, you’ll be on your way and feeling better in no time.

ACD-Friendly Grain-Free Granola from Living Candida-Free

And even if you’re not dealing with candida overgrowth, the anti-candida diet is still a great way to transition to a diet free of refined sugar and incorporate more natural, lower glycemic sweeteners in your recipes; it’s a great resource for diabetics, too.

Single-serve pancakes

Yield: Serves 1

Ingredients:

• 6 tablespoons (75 ml) milk of choice (unsweetened almond, hemp, flax, etc.)
• 1 teaspoon (5 ml) raw apple cider vinegar
• 5 to 10 drops plain or vanilla pure liquid stevia, or to taste
• 1 tablespoon (15 ml) smooth natural almond butter or sunflower seed butter
• 1 tablespoon (15 ml) whole chia seeds
• 1 tablespoon (15 ml) uncooked quinoa, millet, or amaranth
• 1 tablespoon (15 ml) uncooked whole buckwheat
• 1 tablespoon (15 ml) raw shelled hemp seeds (hemp hearts)
• 1 tablespoon (15 ml) coconut flour
• ¼ teaspoon (1 ml) baking powder
• Pinch of fine sea salt
• Coconut oil, for pan (optional)

Directions:

1. In a medium-size bowl, whisk together the milk, vinegar, stevia, and almond butter until smooth. Set aside.
2. In a coffee grinder or blender, grind the chia, quinoa, buckwheat, hemp seeds, coconut flour, baking powder, and salt to a powder. Pour the mixture over the wet ingredients in the bowl and stir to blend. It will seem a bit too thick for pancake batter and more like a soft cookie dough. This is as it should be.
3. Heat a nonstick skillet over medium heat (brush with coconut oil if it has a tendency to stick). Divide the batter in half and place in the skillet (I use an ice-cream scoop), then use a spatula to flatten to about ¼ inch (6 mm) thick. Cook until the top begins to dry out (about 4 minutes); flip and cook for another 3 to 4 minutes. Serve immediately. May be prepared in advance and frozen. Will keep, frozen, for up to 3 months.

From Living Candida-Free by Ricki Heller. Reprinted with permission from Da Capo Lifelong, © 2015

Since the weather in southern Ontario has kept well below zero degrees these last couple of weeks, I’ve been spending a lot more time indoors. My usual weekend running routine has gone by the wayside in favour of indoor HIIT workouts, if only to avoid the frigid temperatures beyond my front door.

Don’t get me wrong though. I usually love bundling up for a run on a cold winter day—I don’t get overheated and the feeling of a long, hot shower afterwards can’t be beat—but on days that are -15°C with a windchill? No thanks.

By the time I’m finished working out, showering and then pulling on my comfies, I’m usually starving and ready to get dinner started, and that means hunkering down with winter comfort foods like hearty chili, creamy casseroles, and warming soups and stews.

Or this quick and easy butternut squash and kale risotto with cheesy almond parmesan. Yes, please.

If you’re looking for something warm and cozy for dinner tonight, look no further. This creamy vegan risotto dish is full of flavour and can be on the table in less than an hour. Topped with almond parmesan, it’s one of the most satisfying meals I’ve made in a while.

When most people think of risotto, they often think of cheese and butter and the laborious stove-top stirring, requiring up to an hour to achieve that perfect consistency. Dairy is by no means necessary for a creamy risotto, and this simpler, more hands-off baked version is proof.

The result consists of soft, tender grains of Arborio rice that become thick and creamy when baked with the cubes of butternut squash and chopped kale. Traditional chefs and Italians around the world would likely turn their nose up at the fact that I made this dish without wine (and cheese! and butter!). If you’re keen, feel free to sub the 1/2 cup vegetable broth in Step 6 for a dry white wine.

It may be an unorthodox way to prepare such a traditional dish, but it works. You have to do some cooking before putting the dish in the oven, but then you’re free to prep the almond parmesan topping, make a salad and set the table while it bakes.

This dish is truly winter comfort food. Enjoy!

Easy butternut squash & kale risotto with cheesy almond parmesan

Yield: 4 to 6 servings

Ingredients:

For the risotto:

• 1 small butternut squash (about 2 pounds)
• 1 bunch curly kale
• 2 tbsp extra-virgin olive oil
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 2 tsp dried thyme
• ⅛ tsp ground black pepper
• 1½ cups Arborio rice
• 4½ cups vegetable broth, divided

For the almond parmesan:

• 2 tbsp raw almonds
• 2 tbsp nutritional yeast
• ⅛ tsp garlic powder
• ⅛ tsp sea salt

Directions:

To make the risotto:

1. Preheat oven to 400F.
2. Peel the butternut squash and cut into small cubes. Set aside.
3. Wash the kale and remove tough stems. Chop into small strips and set aside.
4. In a large oven-proof pot or dutch oven with a tight-fitting lid, heat the olive oil over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes.
5. Stir in the thyme and black pepper and cook until fragrant, about 30 seconds.
6. Add rice and ½ cup of broth and cook, stirring frequently, until liquid is absorbed, about 3 minutes.
7. Add remaining broth and the prepared squash. Bring to a boil. Remove from heat and stir in the prepared kale.
8. Cover, transfer to the oven, and bake until rice and squash are tender and most of the liquid is absorbed, about 20 to 25 minutes. Remove from oven, sprinkle with almond parmesan and serve!

To make the almond parmesan:

1. Place all ingredients in a spice grinder or dry blender and pulse until powdered.

Adapted from Martha Stewart.

Today I’m going to talk about a new cookbook that has been getting a fair amount of attention lately—one that’s just in time for fall and winter gatherings with a slew of comforting meals in the form of Vegan Casseroles. 

If you’re in tune with the vegan scene, you’ll likely recognize the author’s name and want to buy this book immediately. In case you don’t know, Julie Hasson is the beautiful and talented powerwoman behind eight other cookbooks, a line of gluten-free and vegan baking mixes called Julie’s Original, the Internet cooking show Everyday Dish, the hip food cart Native Bowl in Portland, and the original Babycakes Bakery in LA. Yep, she does it all.

Julie took on quite a challenge with this cookbook topic, and for that I am truly impressed. You see, when people talk about traditional comfort food, it typically means using key ingredients that are off limits to health-conscious vegans. Recreating the flavours of eggplant parm, shepherd’s pie, and cheesy rice and broccoli casserole without the cheese, eggs, butter or even any of the processed vegan substitutes, for example, means Julie had to rethink the whole casserole concept and look at it with fresh eyes.

I love that her new book emphasizes whole food ingredients. The resulting recipes are a mix of retro flavours—with a variety of cashew-based cheese sauces and a lighter cream of mushroom soup for that creamy goodness—and comforting, veggie-full dishes like cabbage rolls, stuffed swiss chard, and creamed greens. You can even invent your own casserole creations by pairing any of the super-simple sauces with your favourite veggies or pasta.

Book chapters include:

• The vegan casserole pantry
• One-dish appetizers
• Dutch-oven and skillet casseroles
• Old favorites and new twists
• Pasta casseroles
• Vegetable casseroles
• Dessert casseroles
• Sauces, toppings and basics

So far, my favourite recipe in this book is the creamy spinach florentine on page 98. It makes use of the almost alfredo sauce from the sauces, toppings and basics chapter to create a creamy base for the pasta and spinach. In this recipe, the addition of Dijon mustard, sherry and fresh nutmeg add a lot of depth and warmth to the dish. I can see myself pouring the sauce over steamed broccoli and other veggies, too.

If you’re not already excited about this book, I’ve got something else to share. Julie is inviting all ADC readers to enter a grand prize giveaway for a brand new BLENDTEC Designer 725 Blender! Five runners up will receive a copy of Vegan Casseroles.

Please note the giveaway prizes can only be shipped to US mailing addresses. Use the Rafflecopter widget below to enter.

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Even if you don’t win, you’re still in luck because Julie was kind enough to allow me to share the florentine recipe from her book. Go make it now! And then buy the book to get more amazing casserole recipes.

Creamy spinach florentine

Yield: Serves 4

Ingredients:

For the almost alfredo sauce:

• 2 1/2 cups plain unsweetened soymilk
• 1/2 cup water
• 1/2 cup raw unsalted cashews, soaked for at least 2 hours and drained
• 2 tablespoons nutritional yeast flakes
• 3 tablespoons oat flour
• 2 tablespoons cornstarch
• 11/4 teaspoons fine sea salt, or more to taste
• 1 teaspoon granulated onion

For the florentine:

• 8 ounces dried shell pasta or macaroni
• 1 (10-ounce) bag frozen spinach, thawed
• 1 recipe Almost Alfredo Sauce (see below)
• 3 to 4 tablespoons dry sherry, depending how strong of a sherry taste you like
• 1 tablespoon plus 2 teaspoons Dijon mustard
• 2 tablespoons nutritional yeast flakes
• 1 teaspoon granulated onion
• 3/4 teaspoon freshly grated nutmeg
• Fine sea salt and freshly ground black pepper to taste

Directions:

For the almost alfredo sauce:

1. In the jar of a blender, combine the soymilk, water, cashews, nutritional yeast, oat flour, cornstarch, salt, and granulated onion. Blend the mixture at high speed until completely smooth and no bits of nuts remain. If you don’t have a big blender, blend the mixture in two batches.
2. Transfer the mixture to a large saucepan and place over medium-high heat. Bring the sauce to a simmer, whisking continuously. Once the mixture comes to a simmer, reduce the heat slightly and cook, whisking continuously until thickened, about 5 to 10 minutes. Tip: Use a good-tasting unsweetened soymilk for this sauce, as the flavor really comes through. If you’re using a high-speed blender, you can skip the soaking step for the cashews and just use them dry. Add a little extra water to blend if needed.

For the florentine:

1. Preheat the oven to 400°F. Grease an 8-inch square glass or ceramic baking dish.
2. In a large pot of lightly salted boiling water, add the pasta and cook according to package directions until al dente. Don’t overcook the pasta, especially if you’re using one that is gluten-free. Drain the pasta well and transfer to a large bowl.
3. Drain most of the liquid out of the spinach by gently squeezing it, but don’t squeeze it completely dry. Add the spinach to the pasta, along with the sauce, mixing until the pasta is thickly coated. Add the sherry, Dijon mustard, nutritional yeast, granulated onion, and nutmeg, stirring well. Add salt and pepper, and adjust seasonings to taste. Scoop the pasta mixture into the prepared baking dish. Bake for 20 to 30 minutes, or until hot and slightly bubbly around the edges. Remove from the oven and serve.

To make gluten-free: Use a gluten-free oat flour in the sauce and gluten-free pasta (my favorite here is brown rice macaroni).

Reprinted with permission from Vegan Casseroles © 2014 by Julie Hasson, Running Press.

My in-laws own a beautiful cottage that sits on a lake at the end of a very long, empty dirt road in northern Ontario.  It’s a good hike from Toronto and almost always involves sitting in bumper-to-bumper traffic up Highway 400 through Barrie, but the drive is always worth it once we get there.

It’s the one place where we can leave behind the noisy, crowded, high-energy city that we live in, and soak in the calmness and fresh air of cottage country. I sometimes long for the days when we can go, because often just a quick weekend visit can put my busy mind at ease. There’s something about the place that allows me to leave computers, cell phones and iPads behind and crack open a good book.

Because of full-time jobs and ongoing weekend projects, however, we don’t get there often. But we always make a point of planning a weekend getaway each September because there’s no better time to see the leaves on the trees turning gorgeous shades of red and orange, sit on the dock without scorching your skin, and enjoy the warmth of the wood-burning fireplace in the evenings. Include wine and friends and a game or two of Cards Against Humanity and it ends up being a pretty epic weekend.

This annual tradition also comes with special fall-inspired meals. I tend to do all the cooking while we’re there with friends because, well, that’s just my thing, and luckily our guests have yet to complain about the lack of animal products. At my hubby’s request, I always make a big batch of spicy vegan chili for Saturday night’s meal, and serve it with crusty bread and a big, colourful salad. This hot and spicy chili recipe was inspired by the red bean and lager chili from the reFresh cookbook, a recipe I’ve made but adapted over the years.

There’s no beer in this chili but the addition of a hot banana pepper is what gives it some punch. I also love the cinnamon and cocoa powder for an amazing depth of flavour. This time, I was inspired to add a simple lentil-walnut meat (inspired by Angela’s recipe) for more substance and nutrients. If you’re looking at this and thinking, “I don’t like spicy food,” feel free to reduce the amount of hot banana pepper (try 1/4 or 1/2 of a pepper) to suite your tastes. Enjoy!

Hot & spicy vegan chili with lentil-walnut meat

Yield: 6 to 8 servings

Ingredients:

For the chili:

• 2 medium onions, peeled and diced
• 4 cloves garlic, minced
• 1 stalk celery, sliced
• 1 small hot banana pepper, seeds removed and minced
• 2 carrots, thinly sliced
• 2 tbsp chili powder
• 2 tbsp cocoa powder
• 1 tbsp ground cumin
• 1 2-inch cinnamon stick
• 2 (28oz) cans crushed tomatoes
• 1 (15oz) can red kidney beans
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 zucchini, sliced and quartered
• 2 cups water
• 1 cup chopped fresh cilantro

For the lentil-walnut meat:

• 1 (15oz) can brown lentils, rinsed and drained
• ½ cup walnut pieces
• 1½ tsp dried oregano
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp sea salt

Directions:

For the chili:

1. In a large soup pot over medium heat, saute the onion, garlic, celery, banana pepper and carrots with a splash of water until soft. Add more water if needed so the veggies don't stick to the bottom of the pot.
2. Stir in the chili powder, cocoa powder, cumin and cinnamon stick and cook for about 30 seconds.
3. Add the crushed tomatoes, kidney beans, bell peppers, zucchini and water. Bring to a boil, and then reduce heat and simmer until vegetables are tender, about 20 minutes. While it's cooking, you can make the lentil walnut meat.
4. Add the lentil walnut meat and continue to simmer until heated through.
5. Remove from heat. Stir in the cilantro and remove the cinnamon stick. Serve with vegan sour cream and extra cilantro, if desired.

For the lentil walnut meat:

1. Using a food processor, pulse all ingredients until chopped but be sure to leave some texture.

There was a time in my life when I didn’t like salads. I thought of them as nothing but stingy, unfulfilling and just plain boring. But you’d never know it by the look of my meals today (ahem, a lot of salad).

Too often, salad is an afterthought, served as a first course or an accompaniment to other dishes, but there’s no reason for it to play second fiddle to the main meal. Ever since going vegan, I’ve learned through experimenting and diversifying my palate that a salad doesn’t have to be a depressing plate of pale lettuce topped with itty bitty tomatoes, a few slices of tasteless cucumbers and bottled dressing. A well-made vegan salad, in particular, really doesn’t have to suck.

A salad can be made up of pretty much anything you want: lots of greens, of course, but also other vegetables, grains, fruit and protein. Even in the cooler months or darkest days of winter, you can celebrate seasonal produce and feature at least some local ingredients—say fresh, tender asparagus, cubed beets and sprouts in spring and root vegetables, eggplant and Brussel sprouts in fall.

A salad I’d prepare for dinner, for instance, can feature avocado, cooked grains, all kinds of greens and other vegetables, as well as chickpeas or lentils and a creamy dressing made with cashews, lemon juice and garlic. I’d improvise based on what’s available or what I’m craving, as I usually do. And so can you!

There’s really no single way to make a salad and also no wrong way. When it comes to salad, anything goes! Let your imagination run wild with the goal of preparing a healthful meal: maybe baked tofu or quinoa left over from dinner yesterday, swiss chard you sautéed or green beans you steamed to have with the quinoa or tofu, and maybe lentils leftover from the day before.

This peach barley salad I threw together recently celebrates fresh, juicy peaches that play off a batch of tender, chewy pearl barley, a very under-appreciated grain in my opinion. You might think peaches in salad don’t make sense, but it works. Together with chickpeas, cucumber, grape tomatoes, fresh parsley and a tangy tahini dressing, it makes for a filling, supper-worthy salad when served over a bed of curly kale and lettuce.

Four tips for taking that side-dish salad to the next level:

• Celebrate what’s in season: Salads will only be as good as the ingredients you use, so aim for a variety of fresh seasonal veggies like young carrots, early beets, fresh basil and real, local tomatoes.
• Keep the salad dressing simple: A little oil and balsamic vinegar can dress up any plate, or blitz together a mix of tahini, lemon and parsley for a creamy, heartier dressing. Experiment with flavours and incorporate the five basic tastes (think sweet, sour, salt, bitter and umami) and make a new batch every week to keep things interesting.
• Play with colour: Don’t forget strawberries and raspberries, bright fresh peas, steamed broccoli or sauteed green beans. In the cooler months, throw on some roasted, cubed squash or carrots.
• Add complex carbs and protein: For a heartier meal, add steamed sweet potato wedges, cooked whole grains or beans, as well as a serving of protein like edamame, tempeh or tofu. Sprinkle on some hemp hearts, chia seeds or toasted nuts and seeds for an extra boost.

Need real examples? Check out my Salads! board on Pinterest.

Now it’s time for lunch!

Peach barley salad

Yield: 4 to 6 servings

Ingredients:

For the dressing:

• 1 garlic clove
• 2 tbsp lemon juice
• 1 tbsp rice vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 tsp tahini
• 2 tbsp water

For the salad:

• 1 cup uncooked hulled or pearl barley
• 3 cups water or vegetable stock
• 1 large peach, diced
• 1/2 cucumber, diced
• 1 cup halved grape tomatoes
• 1/2 cup chopped parsley
• 1 can chickpeas, rinsed
• shredded curly kale & lettuce, for serving

Directions:

For the dressing:

1. Combine all ingredients in a blender and blend until combined.

For the salad:

1. Combine the barley and water in a medium saucepan. Bring to a boil over high heat.
2. Once it has reached a boil, reduce heat to a low simmer. Cover the pot, leaving the lid slightly ajar, and continue to cook until barley is soft. For pearl barley, cook for 25 minutes. For hulled barley, cook for 40 minutes. Keep an eye on the pot as barley tends to give off a lot of foam and can cause the pot to boil over. The barley is done when the water has been absorbed and the barley is soft and chewy. Remove from heat and fluff with a fork.
3. In a large bowl, combine the peach, cucumber, grape tomatoes, parsley, chickpeas and cooked barley.
4. Drizzle salad with dressing (depending on your tastes, you might not want to use it all) and mix to combine. Serve over shredded curly kale and lettuce.

Raw ratatouille

Have you ever met someone who instantly impressed you with their remarkable knowledge and genuine charisma? That’s how I felt when I first met Gena Hamshaw. She’s the brilliant writer behind the blog Choosing Raw who constantly amazes me with her thought-provoking blog posts and now, her comprehensive new book of the same name.

This book is far more than just a cookbook. Using her familiar writing style that is both casual and professional, Gena first introduces us to her own story—growing up in a Greek American home, her experiences with an eating disorder and IBS, and through her discovery of the benefits of a vegan lifestyle and nutrient-dense raw foods. Her story is both captivating and candid, and you learn how she grew to become the experienced health advocate she is today.

This book covers it all—the why, what and how of adding more vegan and raw foods into your diet. She includes a thorough section on health and compassion, guiding us through the fundamentals of vegan nutrition (she’s a clinical nutritionist, so she knows her stuff), explaining what makes raw foods unique and demystifying the common myths and misconceptions surrounding plant-based diets.

Gena also goes over the essentials of grocery shopping, meal planning (she includes 21 days of adaptable, plant-based meal plans), tips on developing healthy, sustainable habits, and stocking your pantry and fridge.

Almond pulp granola

If that isn’t enough, Gena follows up with an ample supply of recipes (125 to be exact), including essentials like nut milks, smoothies, juices, snacks, dressings and dips, plus a variety of breakfasts, lunches and dinners. I love that the recipes are showcased by levels of raw, which take you from a foundation of cooked vegan recipes to more raw food dishes to help you transition to a plant-centric diet.

The recipes are by far the most approachable of any raw food book I’ve seen because, like me, Gena believes being a raw foodie doesn’t have to be bound by rules and expectations. I enjoy incorporating both cooked and raw foods into my own diet but find raw food techniques inspire me to use fresh vegetables in fun and creative ways. While some recipes in this book call for a dehydrator, Gena also gives cooking instructions too, so the choice is up to you. Many of the recipes, particularly in level 3, require no cooking at all, which is quite practical for this time of year when you don’t want to turn on the oven.

Mocha maca chia pudding

There were lots of recipes that caught my eye while first looking through this book but so far I’ve stuck mostly to level 3 recipes, which include more raw food techniques. I began by trying the almond pulp porridge, mocha maca chia pudding and raw ratatouille.

All three recipes were straightforward and easy to make. I particularly loved the porridge, which is a new way for me to use up all the almond pulp currently stashed in my freezer. The pudding, as well, was a fantastic morning wake-up call and the combination of malty maca, rich cacao powder, and intense espresso really gave me the boost I needed to keep going all day long.

The ratatouile, though, was by far my favourite. The variety of colourful, raw veggies and fresh herbs made for an excellent accompaniment to my bowl of greens. While there was both a dehydrator and oven option to this recipe, I found the few hours of marinating made it soft enough to not need any heating at all.

Because I loved this recipe so much, I was able to get permission to share the recipe with you!

Thank you, Gena, for sharing your knowledge and talent with the world, and for inviting me to be a part of your book celebrations!

Raw or cooked ratatouille

Yield: 4 servings

Ingredients:

• 2 zucchini, halved lengthwise and cut into 1/4-inch slices
• 1 large carrot, peeled and sliced thinly into coins
• 1 bell pepper, seeded and diced
• 1 large heirloom tomato, seeded and diced
• 1/4 cup minced fresh parsley
• 2 teaspoons minced fresh thyme or 1 teaspoon dried
• 2 teaspoons mined fresh oregano or 1 teaspoon dried
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons olive oil
• 1/2 cup, sliced into thin strips, sun-dried tomatoes
• 1 clove garlic, minced
• 1/2 teaspoon sea salt
• freshly ground black pepper
• 1 cup pine nuts, cooked or sprouted lentils, or chickpeas

Directions:

1. Combine all the ingredients except for th epine nuts in a large mixing bowl. Adjust the seasonings to taste (you can add more herbs if you like, or more lemon for a more tart taste).
2. Let all the ingredients marinate for a few hours, so that the flavors marry. If you're serving it cool, simply stir in the pine nuts or legumes and plate. If you're heating it, use one of the options below, and stir in the pine nuts or legumes right before serving.
3. OVEN OPTION: Preheat the oven to 400F. Place the vegetables in a small casserole dish and cook for 15 minutes. Give the vegetables a stir, and cook for another 10 minutes, or until they're soft throughout. DEHYDRATOR OPTION: Set your dehydrator to 140F. Spread the vegetables onto two Teflex-lined dehydrator sheets, and dehydrate for an hour before serving them warm. If you keep the dish raw, it will last overnight in the fridge. If you cook or dehydrate it, it will last for up to 3 days.

Recipe from Choosing Raw, republished with permission from Da Capo Press.

Well, hello there! I can’t believe it’s been so long since I’ve posted a recipe here. I’m sorry for my absence, but there’s been a lot happening over here these past few months, and clearly posting on my blog has not been one of them.

While I have been spending a lot of time in the kitchen lately, it has all been for other projects (like cookbook photography for Dreena and Ricki). My own recipe development has been kicked up a notch too, but I’ll have to save those details for another day.

With all that’s been going on, I need meals that are quick, simple and nutritious. Yesterday, I threw together this dish and knew it had to be shared. The quick baked tofu is inspired by a recipe in Clean Start and, although I don’t eat tofu very often, this is my favourite way to enjoy it. It took less than 30 minutes to prepare this entire dish, which was awesome. And, it also makes great leftovers!

Today it’s a sunny +10 degrees, which means spring is here! Thankfully it seems to be the end of winter jacket season (and no more seeing fur-trimmed jackets everywhere I turn) here in Ontario. I’m definitely going to have to make time to get outside and visit this city’s amazing farmers’ markets so look out for more delicious recipes coming soon, all inspired by local produce I’m sure. Hello, asparagus, beets, strawberries and rhubarb—oh how I’ve missed you!

In the meantime, I hope you enjoy this dish as much as I do.

Quinoa and kale with baked ginger tofu

Yield: 2 to 3 servings

Ingredients:

For the ginger tofu:

• 1 (350g) package extra firm tofu, pressed
• 2 tbsp mellow miso (I used mellow brown rice)
• 2 tbsp tahini
• 2 tbsp pure maple syrup
• 2 tbsp brown rice vinegar
• 2 tsp fresh grated ginger
• 1/4 cup water

For the quinoa and kale:

• 1/2 cup chopped onion
• 1 cup red quinoa, rinsed well
• 1 cup water
• 1 cup vegetable broth (or more water)
• 1 small bunch kale (about 6 cups), chopped
• salt and pepper

Directions:

For the ginger tofu:

1. Preheat oven to 400F and lightly oil an 8x8 inch square baking dish.
2. Cut the block of tofu into 12 even rectangles. Do this by cutting the block in two squares crosswise, and then cut each lengthwise into three thin slices. Cut each piece diagonally, making a total of 12 triangles.
3. In a small bowl, whisk together the miso, tahini, maple syrup, brown rice vinegar and ginger. Add the water and whisk until smooth. Pour a spoonful into the bottom of the prepared baking dish and spread out to make a thin layer on the bottom. Add the tofu in a single layer and then pour the remaining sauce over top to cover the tofu.
4. Bake at 400 for 15 minutes. Remove from oven and flip tofu pieces over. Continue to bake for another 10 minutes.

To make the quinoa and kale

1. In a medium saucepan, add the onion and a splash of water. Cook over medium heat until onion is softened.
2. Add the quinoa, water and broth and bring to a boil. Reduce heat to low and simmer until liquid has been absorbed, about 20 minutes.
3. Add kale and stir until it wilts, about 2 minutes. Serve immediately with baked tofu.

Ah, January, the first month of the year is already drawing to a close. As completely amazing as 2013 was, I have big plans and long lists to accomplish this year.

With so much going on, I’m embracing 2014 with simplicity on the food front. I adore one-pot meals that are delicious yet realistic and achievable with busy schedules. Brown rice with colourful stir-fried veggies is a staple in my house, but I’ve recently discovered grated cauliflower to replace rice for a more nutritious and vegetable-packed meal. Have you tried it yet? I have to say, it is incredible and super simple.

Today I’m sharing this recipe for cauliflower fried rice over on Jackie’s incredible blog, Vegan Yack Attack. Head on over to her blog to check it out!