Beat The Heat With These Cool Summer Eats

  1. Chia Spiced Chia Pudding. Dessert for breakfast? Yes please!! Photo credit goes to Becky from Glue and Glitter.

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2. Raw spiralized thai salad. Photo credit goes to Rebecca from  Strength and Sunshine.

 

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3. Lazy falafel. This recipe knows me so well. I love easy recipes. Photo credit goes to Rhian from Rhian’s Recipes.

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4. Easy vegan lentil salad. Healthy and can be done in 10 mins or less? Love it!! Photo credit goes to Mary Ellen from V Nutrition.

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5. Hemp seed oatmeal NO BAKE cookies. Oh yessss she did!! Photo credit goes to Karissa from Karissa’s Vegan Kitchen.

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6.  Soba cold japanese buckwheat noodles. There’s something I love about Soba, they are great in almost everything! Photo credit goes to Kate from The Artful Appetite.

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7. Ginger berry smoothie bowl. She had me at bowl *drool*. Photo credit belong to Mallory Maddox.

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8. Maple tofu skewers. I’m in…. love maple and tofu and grilling. I don’t have a BBQ, but I would use my air fryer, or over a camp fire. Photo credit goes to Choclette  Tin And Thyme.

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9.Mango tofu summer rolls. If summer had a taste, I’m pretty sure this is what it would taste like. Photo credit goes to Amy from Veggies Save The Day.

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10. Chickpea with garlic vinaigrette salad. My kind of salad… no lettuce 😀 Plus chickpeas and garlic? Yummy. Photo credit goes to Monica from The Hidden Veggies.

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11. Peach jalapeno salsa. This is a creative way of using all the fresh juicy peaches this summer. Photo credit goes to Oliva from Lettuce Liv.

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12. Balsamic bean salad. Now this would be great to take on a potluck picnic! Photo credit goes to Sarah from Fried Dandelions.

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13. Tomato chickpea salad with cilantro and lime. This looks so fresh! Photo credit goes to Mel from A Virtual Vegan.

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14. No bake apricot turmeric lemon energy bars. These would be perfect to take to the lake or the pool! Also this passes as lunch to me 🙂 Photo credit goes to Sarah from Vegan Chickpea.

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15. Cucumber salad with sesame soy dressing. 3 ingredients!!! Just 3! Photo credit goes to Elizabeth from The Lazy Broccoli.

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16.  Loaded veggie chopped kale salad. This looks fresh! Photo credit goes to Jen from Veggie Inspired.

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17. Raw vegan bowl. It’s hard to resist a good bowl. So pretty. Photo credit goes to Yeukai from A Dash Of Lemon.

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18. Spiralized beet salad. I always forget about golden beets, I always think red. So pretty. Photo credit belongs to Rebecca from Strength and Sunshine.

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19. Simple Gazpacho. I don’t think I’ve ever tried gazpacho before, but what a great way to enjoy a nourishing soup on a hot summer day. Photo credit goes to Mary Ellen from V Nutrition and Wellness. 

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20. Turmeric chickpea salad sandwhich. There’s something just really satisfying about a chickpea salad sandwich. Photo credit go to Karissa from Karissa’s Vegan Kitchen.

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21. Raw strawberry mango avocado tacos. She had me at taco’s. Have you ever tried The Taco Cleanse? Seriously great book! Photo credit goes to Amy from Veggies Save The Day.


22. Vegan tuna salad tuna melt. Oh doesn’t that look like a gooey mess that you should make right away? Looks good! Photo credit belongs to Monica from The Hidden Veggies.


23.White Bean Salad. This is so easy to whip up. Photo credit goes to Jennifer from Veggie Inspired.


24. Raw carrot brazil nut soup. Looks very creamy! Photo credit goes to Sarah from Vegan Chickpea.


25. Thai Pad. Who doesn’t love a good Thai pad? Photo credit goes to Ania from Lazy Cat Kitchen.


26. Loaded veggie wrap. I love wraps. I could eat them for months. Photo credit goes to Brandie from well… here 😀 


That is all for now. What’s your favourite cool summer eats? 

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What’s For Breakfast by Dianne Wenz, review, recipe and giveaway

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21 vegan recipes to jump start your day. This e-book is perfect for anyone who loves breakfast foods. Enjoy a hearty scramble at dinner or oatmeal for lunch, a juice for breakfast. What’s for Breakfast is divided by scrambles, porridges and puddings, drinks, I heart carbs, brunch and the basics. In the part The Basics, Dianne has a list of ingredients that she uses and tools you will need to make the recipe. Nothing weird or strange, in fact you likely have everything you need already. Well, a lot of people are not familiar with kala mamak which is also known as black salt, which is actually pinkish in colour- it gives tofu an eggy taste. 18 of the recipes are the most popular from her blog plus 3 brand new recipe, all in one e-book!!!

The other night after we came home from the pool, I decided to make the tofu frittata. That night we were still in the middle of a heat wave, and I thought I would regret using the oven. The frittata is insanely easy to make. Perfect for a brunch where you have about an hour (the cooking time is about 40 mins) that you can just relax and take things easy. This heats up wonderfully in the air fryer for next day leftovers. (IF you have leftovers.) Oh and in case you are wondering if I felt regret? The only regret I had was not making it sooner. Ironically just shortly before the frittata was finished cooking, the wind picked up and Mother Nature cooled my home down. It was perfect.

Guess what? Dianne is letting me share one recipe with you and I think you will really enjoy it. Be sure to add this to your Sunday brunch menu!

Tofu Frittata

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A frittata is pretty much the same thing as a quiche, but without the crust. The
benefit to making a frittata is that it can be prepared the night before and then
popped into the oven in the morning. This recipe can easily be doubled if you’re
expecting a crowd for brunch.
Ingredients:
1 teaspoon olive oil 1 small red onion, diced
6 to 8 crimini mushrooms, sliced
1 zucchini, diced
1 package firm or extra-firm tofu, pressed and drained
1/2 cup non-dairy milk
3 tablespoons nutritional yeast
1 tablespoon cornstarch
1/2 teaspoon dried basil
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon sea salt
1/4 teaspoon turmeric
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes, optional
1 tomato, diced
2 scallions, chopped
1/4 cup kalamata olives, chopped
Directions:
1. Preheat oven to 375°F and lightly grease a small casserole dish.
2. Heat the oil in a large skillet over medium heat. Add the onion and cook
for about 3 minutes, until it softens. Add the mushrooms and zucchini.
Cook for about 5 more minutes, until the vegetables become soft. Sea-
son with a little salt and pepper, to taste.
3. In a food processor, mix together the tofu, non-dairy milk, nutritional yeast,
cornstarch, basil, cumin, garlic powder, onion powder, sea salt, turmeric,
black pepper, and red pepper flakes, if using. Process until smooth.
4. Fold the vegetables into the tofu mixture and spread into the casserole
dish. Top with the tomato, scallions, and olives.
5. Bake for 40 to 45 minutes, until the frittata is firm and golden brown.
6. Let stand for about 5 minutes before slicing. Serve warm.

Recipe reprinted with permission from What’s for Breakfast? Morning Favorites
from Dianne’s Vegan Kitchen. ©2017 Dianne Wenz. Purchase your copy of the
e-book here: http://www.diannesvegankitchen.com/cookbooks/

To find out more about Dianne check out her blog Dianne’s Vegan Kitchen, she is also on facebook.

I can’t wait to make the other 20 recipes!! Let me know what your favorite breakfast food is and enter for your chance to win Dianne’s book What’s for Breakfast click HERE.

Frozen ‘Hot Chocolate’ Smoothie!

The name of the smoothie grabbed my attention so I had to give it a try.  It is as delicious as it sounds and super easy to do.  This came from the cookbook Vegetarian Times Everything Vegan.   The book has 250+ easy, healthy recipes…many of which I plan on trying 🙂

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Guess What’s in My Smoothie? :)

I Love Smoothies

1 apple

1 banana

2 kiwis

1/2 cup red cabbage  <—–  You heard me right  🙂

1 cup water

You can’t even taste the red cabbage, but look how pretty it is….and soooo tasty

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Gardein Pocket Meal

Gardein has gone and done it again!  I was gifted this gardein pocket meal to try and yummo!  If I had Frank’s Red Hot sauce, I would have splashed some on, but the pocket meal was delicious enough by itself.  Kale, barley, sun-dried tomatoes, non-gmo…what more could you ask for?  Another gardein winner in my book!

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