Monday, 30 July 2012

Summer tofu - super easy!

You can't get easier than this.

Chop the tofu into squares, and pour over a great BBQ sauce. Let it sit in the fridge if you are patient and if not, just eat it. It didn't last long in the house, I love cold tofu. I love eating it when there's a great thick sauce to pour over.

This BBQ sauce is a local sauce that WILL be coming out on the market next year. So, this is your sneak peak. It's made with maple syrup. My son had this sauce three times out of the week, and wanted it on top of everything. I had to put my foot down. How much sauce can a kid inhale?

It was so good, I had to email the creators and let them know how good it is. I still have one more flavor to try. My husband came home with these from a friend at work, who's friend is the maker of the sauce.

I love promoting local products so here is their link. Even thought this product isn't labelled vegan, there wasn't anything on their ingredient list that indicated there was any animal product in it. It's recommended to put the sauce on meat, but I let them know how good it tasted over tofu. :)

Just perfect foods


Friday, 27 July 2012

Hemp - vegan food, loaded with iron, zinc and other minerals

So I have a new product that I have mixed in with vegan food. It's husband tested. He didn't even know it was in there. :)

 They taste like sunflower seeds to me.

I highly recommend this to any who is vegetarian or vegan. A great source of iron and zinc! Mineral consumption is great!

I poured it into a meal I was making for my husband and he didn't even notice. I even put it in my kids pizza dough, and they didn't even know.

You can add it to anything you want. Inhale!! 

(And no this is no sponsored by the hemp people! I don't' get paid for ANY product promotion.)


Wednesday, 25 July 2012

Gluten free, vegan coconut cookies

For my readers, you know I am not a baker. I did bake these, but there's a catch. The mixture came pre-organized and I bought it from the Farmer's Market in Burnaby, BC.

I love getting different gluten free products. Variety is the spice to life. The fact that it was going to be an easy task was an easy sell too!

I used an egg substitute and it worked. They didn't crumble and fall apart. Making these vegan was very easy. 

When people think of me being vegan and not eating wheat, you should see their faces. They look horrified and I can see them picturing me eating grass or tree bark. Something along those lines.....

Eating these were complete torture! I truly suffer. Now please pass the cookies! :)


Tuesday, 24 July 2012

Raw vegan salad

Zuchinni's are growing growing growing!

Now what do we do with it??

Sometimes people don't like zuchinni because they find it to......shall we say...mushy if not cooked properly.

How about raw?? I love it!

Beautiful. You can chop them in all sorts of ways...test your kids out, or your husbands for that matter. 

You can use them to dip, toss them into salads, or put them in sandwiches. If you haven't had zuchinni for a while, give it a try. I love them raw more than I like them cooked. They don't have a strong flavour, it's really a refreshing, crunchy veggie that is really nice.

They are also super easy to shred and you can add them to almost anything!

Here's the salad I made

I just chopped them up small with red bell pepper, some onion and for the dressing:

olive oil
lemon juice

So light and refreshing. A summer salad must. Super easy to make and it's great picnic food or potluck food.


Monday, 23 July 2012

Food culture, families, and thankfulness.

I just arrived home from a 2 week vacation back East to see my family and my husband's family in Ontario and Montreal.

I have to say I was a bit anxious about the visit in terms of food. This was my second year returning to visit family being vegan, but it was the first year since discovering my son being not only dairy, but wheat and soy intolerant.

I have to say, my eating experiences were lovely. My mom, made amazing gluten free and vegan desserts and went all out with meal planning and all of our digestive and taste bud needs were meet. I was relieved to not have to stress out over food, and I didn't need to starve while at the cottage. So, thanks Mom!!! I especially loved the chickpea cookies, and vegan potato salad, the Elizabeth squares, the vegan balls, and thanks for making Tyler his gluten free vegan cupcakes. He never had to do without. :)

In Montreal I was able to cook and thanks to my sister-in-law who did some pre-arrival shopping for us, we sailed through our time in Montreal.  My sister-in-law and I made some kick ass vegan burgers together and her Dad makes vegan we had to indulge. :) We dream of opening a vegan pub in Vancouver. Maybe in our second life. :)

My decision to be vegan is a reflection of me as a person, and having family members accept and support my decision feels really good. It's not necessary, I am not asking anyone for permission, but it's just so nice to not have to feel rejected or feel like I entering a war zone when I sit down to a table to eat.

Eating is what connects and binds people. We "break bread", we celebrate with food, and have memories of food with special moments. Eating to me is one of the top priorities in life. I love good food, and I love eating with other people. Social exclusion is never my goal.

I came home after my trip and craved my vegan cheese sauce. I missed certain foods that I typically ate. It was nice to return home to a vegan stocked kitchen.

I loved most of the food I ate when I was away, I tolerated some of it. I loved seeing most of the people I visited and tolerated some of them. Hahahaha

I am so lucky!!

Enjoy your food, family, and friends. :)

Tuesday, 10 July 2012

Homemade chips

Wash and cut potatoes
Rub with oil and sprinkle with a bit of sea salt

** You can add dill, BBQ spice, salt and vinegar etc...

Bake on high 400 for about an hour

TIP: Let them bake for a while until you start moving them around, otherwise they will break into pieces. I know there is the fear that they will get stuck but as they cook and get crispy they will become easy to get off.

As you can imagine, these were eaten very quickly in my house. :)


Monday, 9 July 2012

Carrot dip - vegan, gluten free, and soy free

Carrot dip is a great base to use to get creative!

Boil a bunch of carrots, as many as you like. 
I put them in a blender with sunflower seeds, 1 clove of garlic and some lemon juice. 

It was yummy! I was surprised at how good it was. Carrots are really sweet and I liked the fresh garlic taste. 

I made it still a bit chunky but you could blend it more if you wish. 

You could blend it with chickpeas if you wish, fresh spices, or cumin, curry powder...go crazy. Experiment and see what you like.