Tag Archives: what vegans eat

Birthdays, Chili & Snow Days!

 This past week we celebrated my brother-in-law’s 23rd birthday while enjoying vegan chili and watching the Superbowl! It was great to get together with the family, drink too much and enjoy some good food! 
We love to eat our chili with tortilla chips and Daiya cheese sprinkled on top! And of course the best part is always the leftovers! 
The rest of the week brought with it a ton of snow! Hubby had to take a snow day on both Monday and Wednesday because the roads were too bad to go anywhere! We have so much snow now that it’s become a challenge finding a place to put it all, as the snowbanks have gotten so high! 
But, we try to make the best of it. Winter will come around every year whether we like it or not so it’s best to just suck it up and have some fun! 
Hubby and I snow-suited up and had a blast hiking and playing with the dogs this week! With their thick, water repellent coats, they are built for this weather!  They love to run and roll in it and will try to catch the snow in their mouths as it falls! 
They had a great time digging tunnels, trying to find their ball, and attempting to catch the snowballs Hubby and I threw for them! And who says we’re too old to play in the snow too?!
And of course, a fresh snowfall brings so much beauty with it!
By the time we made it home through the knee high snow we were all exhausted and ready to cozy up in front of the fire with a good movie.
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Hubby’s Delicious 5 Layer Dip!

This dip takes some prep-work but is worth it! Vegan and gluten-free, it is a favourite around here! 
Ingredients:

  • 4 tbsp. of vegetable oil
  • 1 can of refried beans
  • 1 yellow onion
  • 1 tablespoon of minced garlic
  • 1 Cubanelle pepper, seeded and minced finely
  • 1 package of taco seasoning
  • 3 avocados, mashed
  • 2 tablespoons lime juice
  • 1/2 cup cilantro, chopped finely
  • 1/2 cup good quality salsa
  • Pinch garlic powder, salt and pepper
  • 1 bunch green onions, minced
  • 2 large tomatoes, diced
  • ½ cup Daiya shredded cheese
  • 9×13 baking dish
Instructions:
Heat the oil in a frying pan over medium heat. Add onion, garlic and cubanelle pepper, sautéing until softened. Add the can of refried beans and fry together for 3-5 minutes. During this time, mix in the taco seasoning. Add water if needed to create a smooth and creamy consistency. Pour mixture in the bottom of the baking dish. Next, in a large bowl, pit the avocados and mash. Combine the avocados with the lime juice, cilantro, salsa, garlic powder, pepper and salt mixing thoroughly. Pour the guacamole mixture on top of the refried beans, spreading evenly. Then add a layer of tomatoes followed by green onions and end with sprinkling the Daiya cheese on top. Serve with your favourite brand of tortilla chips!
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Jess’ Coconut Haystacks!

I needed a last minute vegan and gluten free dessert that was quick and easy so I texted my friend Jess for help! She sent me this great recipe that has become a favourite at our house!

Ingredients:
2 cups of sugar
1/3 cup of cocoa
1/4 cup of coconut oil (you can also substitute in your favourite vegan margarine)
1/2 cup of almond milk
1/2 cup of peanut butter
2 tsp. of vanilla
3 cups of rolled oats
1 cup of sweetened coconut

Directions:
Combine sugar and cocoa. Add coconut oil and milk. Bring to a boil for 2 minutes, stirring often. Remove from heat, stir in peanut butter and vanilla. Stir in rolled oats. Drop by teaspoonful on to cookie sheet and refrigerate. Do this part quickly as the mix dries up and will get crumbly if you take too long! They are usually ready to enjoy within 2 hours.

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Homemade Guacamole

Everyone has their own version of guacamole. I have tried multiple friend’s recipes as well as multiple restaurants and never had the same guac twice. Although they all have their own unique twist, I enjoy them all! We love guacamole as a snack accompanied with tortilla chips as well as on burritos!

Here is my version. Feel free to alter and make it your own!

Ingredients:
4 avocados (soft enough you can make an indent in them but not ripe enough that they are mush)
1/4 cup of diced red onion
1/2 cup of diced tomato
2 tbsp. lime juice
1 tbsp. of minced garlic
1/4 tsp. cilantro leaves
1/2 tsp. ground cumin
1/4 tsp. red pepper flakes
1/4 tsp. creole seasoning
salt and pepper to taste

Directions:
Begin by peeling, pitting and mashing the avocados in a large bowl. Finely dice the red onion and tomato and add to the bowl. Add the spices, lime juice and use a potato masher to mash everything together, then use a fork to mix the ingredients well. Adjust seasoning to taste. Serve immediately at room temperature with your favourite chips or as a topping for burritos or another meal of your choosing! Enjoy!

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Amy’s Organic Lentil Soup

I have always been a fan of Amy’s organic products. Now that there is a little chill to the air, the leaves are changing and Fall is definitely here I find myself craving warm, comforting meals. This soup definitely hits the spot! Thick, hearty and completely delicious this soup is vegan friendly and will leave you completely satisfied!
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What Do Vegans Eat?

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Soyummi Chocolate Non-Dairy Whipped Pudding

Curiosity influenced me to pick this up from the health food section of my local grocery store. Not only is this product vegan but it is also gluten-free. Although the texture of this pudding was more jelly-like, the flavour was good and it satisfied the chocolate craving Hubby and I had!
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Tofurky Pizza

Generally Hubby and I make our own cheese-free pizzas but one thing we definitely miss is that traditional pizza taste! Then while doing our grocery shopping we stumbled upon this! I’m not a huge fan of imitation meat but I do enjoy Tofurky’s products so I was really excited to try this out. I have to say, it was pretty good! It didn’t of course taste just like a real pepperoni pizza but the flavour was yummy and it satisfied that pizza craving we had! Best of all – no animals were hurt in the making of it!

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Happy 28th To My Amazing Husband!

Yesterday I was busy baking some of Hubby’s favourite vegan desserts in celebration of his birthday.

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Vegan Chocolate Chip Pancakes


Ingredients:
1 cup whole-wheat flour
1 tbsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1 tbsp. sugar
3/4 cup almond or soymilk
2 tbsp. vegetable oil
1/4 cup semi-sweet chocolate chips

Directions:
Begin by whisking together all of the dry ingredients in a large bowl except the chocolate chips. Once these are well mixed you can add the oil and milk to the mixture and mix well. If the mixture seems a little too dough-like you can add small amounts of milk at a time to get the proper consistency. Finally add in the chocolate chips and mix well. You don’t want to use an electric mixer for this recipe, hand mixing is fine and will get you the proper texture you want.

Put a little vegetable oil in the bottom of a frying pan and heat for a minute on medium-high heat. Pour a small amount of batter in the pan and let it cook for a few minutes. Small bubbles should begin to form when the underneath side is finished. When this happens flip it over to cook the other side. Each pancake should only take minutes to make so make sure you don’t burn them! Repeat until all of the batter has been used, then serve with your favourite maple syrup!

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