- Chia Spiced Chia Pudding. Dessert for breakfast? Yes please!! Photo credit goes to Becky from Glue and Glitter.
26. Loaded veggie wrap. I love wraps. I could eat them for months. Photo credit goes to Brandie from well… here 😀
26. Loaded veggie wrap. I love wraps. I could eat them for months. Photo credit goes to Brandie from well… here 😀
Note* The above pic credit goes to Good Stock
On the morning of Saturday June 10th, Good Stock (located at 11409 40th Ave Edmonton AB T6J 0R4) opened its doors to the public for the first time. As I was being lazy for most of the day, checking in on face book posts from friends or those who are in the same group I’m in, and seeing all the delicious looking pics, I knew I had to do something. I missed what I wanted to get, which was the weekend brunch special my fault- I was in a mood, wanted to take the kids to Pride, but they were gone for the weekend, conflicted on what I wanted to do (I just wanted to stay in pj’s all day long and not go anywhere- but-). I decided I’m going to check this place out. It’s not 100% vegan, but promised to be clearly labelled, I thought, why not. Let’s check it out. FYI, anything with honey in it IS clearly labelled.
I got there, kinda nervous as I’m there alone. I was sure I would be the only one to come alone. NO I was not. I entered the clean modern feeling place and noticed a man sitting by himself, there was a family that entered before me, they were all smiles and laughing and having fun. Behind me was an older couple, quiet and more serious. The (lone) man was looking around taking it all in. A fellow people watcher I see.
I came in knowing what I wanted to eat. After looking at the menu in real life… I couldn’t choose. The family ahead of me ordered the donair, cheese burger and potato salad, not sure what the child ordered as something caught my attention, or maybe I stopped people watching. It was my turn… I still didn’t know what I wanted…..
Cashier “Welcome, how are you today?”
Me “umm, I’m good… how are you?” he totally threw me off in a good way.
Chashier “I’m good, thank you. I just wanted to let you know unless otherwise stated this is a vegan restaurant”
Me 🙂 “I know, thanks” I’m liking this place already.
Cashier “What would you like to order?”
Me “One of everything” the look on his face “Seriously, I can’t do that today, so…. tell me what’s in your cheese burger?”
Cashier “well I’m not exactly sure, I’ll find out for you”
Comes back with the Chef. Michelle, even though really busy explained what was in it. I assumed because of what was in it, it would be kinda loose. She said no not loose, it holds together well. Even when I went with another choice and thanked her, her attitude didn’t change, she maintain her friendly smile, and even though I can’t remember what she said to me, I felt like everything was ok. (She is more professional than I am sometimes). The main reason why I didn’t get the burger was because potato salad. Don’t get me wrong, I love potatoes but room temp is the coldest I go and I don’t like mayo on my potatoes.
I order the smoked TLT, which has tofu, lettuce, tomato and in-house mayo made from cashews. The sandwich had a nice smoky flavor to it, nicely cooked (I’m picky when it comes to tofu, I hardly ever order it) paired with fresh tomatoes and crunchy lettuce and a hint of vegan butter and cashew mayo…. I was in taste bud heaven. I had my choice of soup, so I decided to go with a chickpea barley. It was hardy, savoury- it was perfect. I didn’t finish it all as I wanted to try more food, and leftovers that’s always the test. (This soup is still amazing 2 days after being ordered)
As I was eating my meal, the lone male went up to order more food. I know he ordered bagels but not sure what else. None of my business really, but I wanted to talk to him to see what he had and what it was like.
I went back up, and had to thank the cashier for the wonderful meal I had. I asked for a kids mac n cheese, a multi grain bagel with cream cheese. Again, just when I thought I knew what I wanted, after hearing the options, I couldn’t decide. They all sounded wonderful. In the end I opted for the Italian herb. I asked if the cream cheese could be in a separate container as I didn’t plan on eating it right away. I had ordered this food to go, but when I got it.. I had to sample the mac n cheese when it was fresh. OMG: I seriously had to stop myself from eating the whole thing. The kid’s mac n cheese comes with a side of veggies. Some celery, carrot and red pepper sticks. The adult portion comes with a rainbow salad.
The next day I had the bagel and cream cheese. Oh yeah baby- you’re right up there with someone who I hold the upmost respect for. The cream cheese can’t be compared to any other cream cheese that you buy in stores. No, this reminded me of Miyoko’s cheese. Yummy. I need some more, seriously, you can not get enough.
Before leaving, I needed to talk to the people who I assumed were prepping, I didn’t want to bug Chef Michelle, even though I wanted to express the gratitude I felt. I thanked them for the great tasting food. I was impressed. I love(d) everything about Good Stock.
Bottom line, you need to eat there. One of these days I will make it over there for their brunch special. Also, they have a special going on each day.
If you have been there let me know what you have tried. If you don’t live here, place it on your bucket list. You won’t be disappointed.
Today, I decided to tweak my pizza dough to add more flavour. I think I nailed it. Tell me what you think 🙂
Herbed Pizza Dough
2 ¼ tsp yeast
1 cup warm water
1 ½ tsp garlic powder
1 tsp oregano
¾ tsp onion powder
½ tsp parsley
¼ tsp thyme
¼ tsp dill
1 tsp Vegan Magic Parmageddon (or your fave parm)
1 tsp Manitoba Hemp seed
½ tsp salt
2 tsp olive oil
2 ½ cups flour
Dissolve yeast in warm water. Add the herbs and spices. Add flour and mix. I use a stand mixer because I’m lazy and don’t find kneading dough fun.
If the dough is too wet, add a little flour maybe a tsp at a time, if it’s too dry add a little water at a time, again try a teaspoon. You will know be the feel of it. When the dough is come from the edges of the bowl, take it out and knead it a few times in your hand to shape it in a ball.
Place dough in oiled bowl, roll the pizza dough around, cover with a clean towel (I don’t think I really need to mention that, but I did). Let it double in size. This could take an 1 hour or two depending on what type of yeast you’re using.
If onion and or garlic aren’t your thing, try using 1 tsp garlic powder and ½ tsp onion powder- or just omit it all together. Your pizza not mine. lol
Do you like herbed pizza dough? Or do you like a clean slate and play with flavourful toppings?
We are excited beyond words to be able to post an interview with Kelly Childs and Erinn Weatherbie the authors of Made With Love, More than 100 Sweet and Savory Plant-Based Recipes For Every Moment in Life.
See that gorgeous cover? Doesn’t it make you want cookies? All photographs are that delicious looking.
The book is sectioned off as Drinks and Smoothies, Breakfast and Lunch, Soup and salads, Sides-sauces and condiments.
Some of our favorites are Kelly’s Bikini Season Tonic, Lemon-Basil Lasagna (I thought I hated mushrooms, until I made this recipe), Best Ever Caesar Salad, Fettuccine Alfredo, Baked Mac ‘n’ Cheese, Grandma’s Apple Crumble and I like the Sriracha Sauce. Kayla hasn’t tired the sauce. I can’t wait to try these next: Cauliflower wings, Yummy Vegan Quiche, Grilled Cheese Sandwich, and Ranch Dressing. Then the rest of the recipes. I will be making every single recipe in this book- sooner or later. Kayla is eyeing up their Sweet potato and Quinoa Burgers, ginger chocolate cookies- I can’t remember what else she said, but she was raving about how wonderful these recipes looked and if she’s wanting to make them, you know the recipe has to seem easy. (She doesn’t like long winded recipes with a list of ingredients that doesn’t seem necessary)
Their bakery Kelly’s Bake Shoppe, located at 401 Brant Street Burlington, ON L7R2E9 offers plant-based, gluten-free, dairy free, egg-free and peanut-free, and all is made with natural organic ingredients. In fact their bake shoppe is THE FIRST Gluten free bakery in Canada. Their Lettuce Love Cafe is located at 399 John St. Burlington, ON L7R 2K3. Their cafe is also Canada’s FIRST Gluten free restaurant. With Made With Love they have shared recipes from their award winning Bake Shoppe and Cafe.
We hope you enjoy the interview as much as we do.
Q1: Kelly, We read that your dad, Russ Childs, had built an outside play kitchen and bakery in the backyard ravine. He provided you with pots and pans, muffin tins, and basically everything you could want to be able to create mud pies and dirt cake. Is this what inspired you to start your own bakery? Or what was the moment you knew that having a bakery would be your passion/hobby?
A1: Back then when I was 5 or 6 years old, I didn’t know I wanted to be a baker but I knew I loved the deep feeling of magic within my soul. My dad sparked a passion within me to always be tap into my creative talent and go that extra mile to be different and to make people feel good about themselves. So whatever I did, I did at full warp speed. The bakery “AHA moment” was in 2010, at our restaurant, and I saw how many people LOVED what we were doing in the bakery dept of the cafe. People were begging for healthy options in a world that did not always provide that. Erinn and I were so excited to be able to provide this to our customers, families and friends and worked day and night on our incredible recipes.
Q2: Kelly or Erinn, have either of you taken any cooking/baking classes/courses, or did your love for cooking/baking wholesome, nutritious food and desire to be healthier play a big part in where you are at now with the success of your bakery, restaurant and cookbook
A2:We are both self taught! We’ve always been avid home cooks testing and trying out the latest and greatest new recipes. We love baking and cooking and it was just natural for us to open up Lettuce Love Cafe and Kelly’s Bake Shoppe.
Q3: Kelly, we know you were diagnosed with two masses on the liver and afterwards you found The China Study and with your plant based lifestyle you were able to get a clean bill of health. We hear so many struggling with giving up food that contains animals – but where do you get your protein, but I could never give up cheese- but bacon…. We’ve heard it all, and know at one point in time you loved cheese- what one piece of advice would you give to those who struggle to give up those foods?
A3: After my life-changing year in 2008, I delved deep into learning about the truth of the nutrition in our food system. Why we’ve been told we need a certain percentage of daily protein, why do we think that the only source of protein is from animal products, why do we think we need to drink milk or any animal-based product for that matter. I decided to get my protein where the cows, horses, apes, ox, and other herbivores get it from…. From plants. For me, it was cleaner, more sustainable and more readily available for my body to assimilate and use to make me healthy. I feel great!
Q4: Erinn, we know you became plant based for ethical reasons- was it just that one trip to Farm Sanctuary that convinced you, or did you do more follow up research to back up how you felt during your road trip?
A4: Farm Sanctuary was the catalyst for adopting a plant based diet for sure. I did a ton o research and realized that our current food system has had a very negative impact on the environment, animals, and our bodies. After learning all of this information there was no going back for me.
Q5: What advice would you give someone that is thinking about going plant based?
A5: I would tell them to take it slow, and to not feel like you have to go all in 100%. Make little changes to your diet here and there, and by eating a plant based meal even a few days a week, you’ll notice a huge difference with your body and the planet!
A5: I agree with Erinn. We always suggest for people who are plant-based curious, to take it one meal at a time or maybe even one full day at a time. Treat ‘plant-based’ cuisine as you would Thai, or Chinese or Italian food and like it is another genre of food. We feel that the proof is ALWAYS how you feel after a meal. Don’t feel stressed that you have to commit to long journey of eating this way. Reflect of your body after a meal and pay attention to your mind, your stomach and your energy levels. Do you feel good? Do you feel less bloated? Do you feel more energized? With plant-based foods, you will see a noticeable effect on your moods too but don’t listen to us…try it our for yourself.
Q6: What recipe from Made With Love would you recommend someone who’s just starting their journey to the plant based lifestyle?
A6: I love our smoothie recipes in the cookbook. They’re so fresh, fun and delicious, they’re bound to convert even the toughest critics.
A6: (Kelly) Yes! Smoothie are instant nutrition. They are in your blood-stream in 5 minutes. Quick, easy and really, no excuses. We always have our blenders on the counter.
Kelly and Erinn, we thank you so much for taking the time to answer our questions. We know you have been really busy with your cookbook launch, on top of taking care of things at the Bakery and Cafe. We are glad to have met you, even though it’s been only online. One of these days, Kayla and I need to take a road trip to Ont- just for your food. But for now, this cookbook will be like having your home cooking/ baking all the time.
This juice is nice and refreshing and in our opinion a good anytime juice. In fact, this has been our go to juice lately. I like my juice in general ice cold, and while this is perfect ice cold, I don’t mind drinking this straight from the juicer. We hope you like it too.
KELLY’S BIKINI SEASON TONIC
K This was a best-seller at Kindfood from the day we opened. Women, especially, love that it helps them to lose body fat. it’s perfect for the summer or any time you think you need a quick detox. Chosen for their fat-flushing properties, these ingredients will make you feel vibrant and healthy.
Active time: 5 minutes Total time: 6 minutes Makes 2 servings
1 red grapefruit, peeled and quartered
2 red apples, cored and quartered
2 cups kale, including stems
½ cup fresh mint leaves
1 lemon, peeled and halved
from the citrus fruits.
By juicing in this order, the lemon cleans out the machine and pushes through the mint and kale.
Excerpted from Made with Love by Kelly Childs and Erinn Weatherbie. Copyright © 2016 Childs and Weatherbie Inc. Cover and book photography: Alyssa Wodabek and Chris Sue-Chu. Excerpted by permission of Appetite by Random House, a division of Random House of Canada Ltd. a Penguin Random House company. All rights reserved.
Contest is now closed. Congratulations CINDY R!! You have won a copy of Made With Love 🙂
Appetite by Penguin Random House did send me a copy of Made with Love to review, and is going to give one lucky winner a copy. Click here for your chance to win Made With Love
The winner will be contacted by email and any social media name if they have used it and will have 24 hrs to contact us with their info. If we don’t get a response within 24 we will have no choice but to announce another winner.
When you enter the giveaway make sure you leave a blog comment, we want to know your answers 🙂 If you don’t want to enter or can’t, let us know your favorite juice combo’s anyway- fresh juice is the best! Cheers 🙂
Let’s face it- there’s nothing better than a good brownie. And by a good brownie, I mean a brownie that everyone can enjoy. Let me introduce you to Enjoy Life Foods.
I forgot how easy it is to make brownies (from a box). Mix in water and oil- that’s it. I’m use to making brownies from scratch, which I find is simple enough and non time consuming to do- but Enjoy Life Brownie Mix made with Teff flour? Is awesome when you literally only have or want to spend 2 mins mixing the ingredients. My daughter really enjoyed being able to make these brownies herself. She’s 8 and normally, I’m helping with everything that needs to go into the brownie mix. With this brownie mix she can do everything herself. The outcome?! Well check it out-
My motto for Enjoy Life? They worry about allergies so you don’t have too. All their products are peanuts and tree nuts, shellfish, wheat, soy, wheat, gluten, milk, mustard, sulfites, egg, fish and crustaceans free!
Until recently, I’ve really only tried their Mini’s and chunks. They taste like real chocolate. There’s no artificial aftertaste that you may find when eating some other alternative product.
Stayed tuned. I will be posting more about their products through out the month. I’m one of the lucky people who don’t have to worry about allergies, but I love that I can use their product and share it with everyone I know, without having to worry about: who’s gf? Who’s allergic to nuts or soy? Or who’s vegan (“oops”, that would be me hehe).
Did you know May is celiac awareness month? 25 lucky people will win their giveaway, full of nothing short of pleasure from Enjoy Life Foods. To enter make sure you follow them on social media for details. Meanwhile for a coupon go here.
Let us know- what is your favorite Enjoy Life Product? I just found out that they have chocolate bars and pizza crust! I NEED that! Now where to find it in the city I live in?
I did receive a box of brownie mix with teff flour from Enjoy Life. The next box I will be happily buying. Oh yes, there will be many more boxes of this in my home 🙂
“The Greatness of a nation and its moral progress can be judged by the way its animals are treated” Mahatma Gandhi*
V is for Vegan by Kerstin Rodgers a.k.a MsMarmiteLover. A little about Kerstin, she launched the supper club/pop up/ underground restaurant in the UK back in 2009 with her supper club The Underground Restaurant. How edgy is that?
Her book is broken down into an intro, knowledge is power, snacks, breakfast, lunch, dinner, dessert.
She’s a believer in simplicity. I like how there is no mock meats such as TVP or facon. Kerstin prefers to use natural, unprocessed foods.
She has a brief overview of veganism, the color wheel of food, then she gets into what everyone wants…. the recipes. Not every dish comes with a picture but the ones that do, look oh so good. I find her recipes from anything simple (great to people who may not like to spend time in the kitchen) to advance, where you must take more time to prepare the dish. I love cooking, so that’s not an issue with me.
I do have to admit, she has called for some ingredients that I have never heard before, such as rock salt. According to google, it’s large chunky nonuniform crystals and can be found in regular grocery stores.
Just a sampling of what types of recipes can be found in the book:
Snacks: 13 things on toast, hummus (there’s a few options), cheesy popcorn , energy balls, fruit leathers.
Breakfast: smoothies and shakes, light as crumpets, black cat pancakes with bananas, cinnamon and maple syrup, scrambled tofu on truffled sourdough bruschetta, tofu shakahouka.
Lunch: Zurek sour rye soup, hot and sour soup, popcorn chowder, 3 kinds of sliders and all the fixin’s, onion rings.
Dinner: Freekeh with purple sprouting broccoli and almonds, fresh vegan pasta, flower and herb pasta, Benign dictatorship saffron spaghetti, watermelon stir-fry with rice, wild mushroom forest pie.
Dessert: Rhubarb crumble with custard, custard, roasted peaches with lavender and coconut salted caramel, chai seed, rose and raspberry falooda.
From what I understand, Kerstin has taken all the food she’s tried from her travels and re-created them so she could share with us. I do like her intro’s as she explains how the recipe(s) came to be.
The recipe I’m going to feature today is a mixture of lime, lemon and chocolate goodness:
**Black & Green Cheesecake with Bengali Lime & Avocado
Key limes or Mexican limes used in Key lime pie are very different from the usual “Persian” limes that we usually see. Key limes are smaller, more acidic, and the flesh is yellow. Once dried into black lime, they are a useful ingredient in Middle Eastern cookery. The strange thing about both Key limes and Persian limes is that they are ripe when the flesh is yellow, not green.
As it’s sometimes hard to get hold of Key limes, I use normal limes. But if you can get hold of Bengali limes (I buy them at Asian supermarkets), then do. They are perfumed, floral, and exotic.
Serves 6 to 8
Oil spray, for greasing
For the crust:
1¼ cups [150 g] Oreo cookies, finely ground
3 Tbsp coconut milk
For the filling:
1¼ cups [150 g] cashew nuts, soaked in water for 2 to 4 hours, then drained
2 small avocados, peeled and pitted
½ tsp sea salt
1 tsp vanilla paste or 1 vanilla bean, split lengthwise
Scant ½ cup [100 ml] agave nectar
Juice of 2 lemons
Scant ½ cup [100 ml] coconut oil
Juice of 5 limes, plus the pared zest of 1 for the top (optional)
Slices of kiwi fruit, for the top (optional)
Lightly spray a 7-in [18-cm] loose-bottomed cake pan with oil.
In a mixing bowl, combine the ground Oreos and coconut milk. Press the mixture into the bottom of the cake pan. Chill in the fridge for about 30 minutes.
Put all the ingredients except the lime zest and kiwi fruit into a powerful blender. Process until smooth. Then take the cheesecake base from the fridge and ladle in the green filling.
Decorate with curls of pared lime zest, or with overlapping layers of kiwi fruit slices, or both. Chill in the fridge for 2 hours before serving.
I received a copy of V is for Vegan, and I’m so excited to be able to host a giveaway. Click on the link below to enter. Good luck. The contest is only open to U.S residents.
CONTEST NOW CLOSED!! Congratulations to Sarah O, she won V is for Vegan 🙂
For a chance to win V is for Vegan by Kerstin Rodgers, click on the link. I’m having a problem with being able to post the image. The giveaway is open to U.S. residents. Good luck!!. The winner will receive an email, once one is picked. So, keep an eye on your email, this giveaway will be opened for one week. If you enter by logging in with your Facebook account, we will attempt to also contact you via dm on FB.
*quote from her book.
** recipe and picture used with permission from Quadrille.