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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Julie’s Chili

I’m the only one in my household that likes beans. Ok I get it, when I was a kid you would never get me to eat them either. I’m a huge lover of leftovers but sometimes I want something new. Which got me to thinking that other people are likely the same as me. Some may know how to make leftovers taste fresh, some can’t be bothered. I’m going to take one dish and show you how to turn it into something fresh and fun. It takes little effort for big taste!

First we’re going to start with a great recipe which is Julie’s quick and hearty chili- when you do, it will only end up being the most epic week ever for meals! Of course you can double this recipe if you have other bean eating people in your household.

Before I give you her recipe, I want to tell you what all you can make with it. Of course a big bowl of chili and bread are the go to combo. Take those leftovers and make a burrito, Shepard’s pie, quesadilla, stuffed chili baked potato. As I was making more last night, I was thinking about making chili cheese fries, pizza pot pie- or a chili pizza pocket, nacho’s, chili in a bread bowl (think soup in a bread bowl but only with chili), loaded chili zucchini boats, instead of sloppy joe mixture- use the chili instead, chili cheese dogs, chili on a bed of rice, cooked potato cubes and chili in a burrito or just mix in the potatoes with the chili,  the options are endless.

This chili is inexpensive to make- an onion, some garlic, 2 cans of beans, some bell pepper and spices. But by adding potatoes and rice into the mix, which are inexpensive as well, you can really stretch out this recipe.  I really love this recipe because it’s versatile, great for when the budget is tight, but it doesn’t taste like a frugal recipe. The flavor is rich, smoky, you can make it spicier if you want to. If you are looking for the perfect recipe that is both easy on the wallet and a crowd pleaser- I highly recommend this recipe. Don’t take my word for it…. the recipe is right below, make it for yourself- takes only 15 mins to cook…. What are you waiting for?

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*Quick And Hearty Chili

Makes 4 Servings

1 tablespoon olive oil
1/2 onion, chopped
3 cloves garlic, minced or pressed
1/2 bell pepper, any color, finely chopped
1 1/2 cups water
2 cans kidney beans, rinsed and drained
1 15 ounce can diced tomatoes, pureed or tomato puree
1 tablespoon gluten free tamari or soy sauce
1 tablespoon plus 1/2 teaspoon regular chili powder
1 tablespoon dark cocoa powder
1 1/4 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon fine sea salt
1/2 teaspoon smoked paprika
1/2 cup TSP or TVP (textured soy or vegetable protein)
For the directions, please head over to Julie’s blog.

Julie has many great recipes on her blog! Be warned you will lose track of time, which isn’t a bad thing 😀

Recipe adapted from Vegan Diner, by Julie Hasson, 2011, Running Press
*The above is reprinted from Julie’s Kitchenette with permission.

vdThe cover of Vegan Diner is from Amazon.

How do you like your left over chili? Let me know.

Pure and Beautiful Vegan Cooking, review and giveaway

Pure and Beautiful vegan cooking , recipes inspired by rural life in Alaska by Kathleen Henry, is a gorgeous paperback book with enticing photo’s for every recipe. All ingredients can be found in any grocery store, you do not need to make a special trip to the health food store. Kathleen uses a  variety of veggies, spices- most if not all you would already have. O.k, you may not have agar-agar which is basically vegan gelatin or Kala Namak which is also called black salt, but pink in color (confused?). It gives your dish an egg flavor.

Pure and Beautiful is divided by Mornings (recipes for both cover dweller and enthusiatic risers). Afternoons (simple dishes for an easy lunch or speedy dinner). Evenings (both fuss free and leisurely crafted meals). Snacks, sides and salads (rumbling stomach quellers, meal copilots and crowd pleasures).

With permission from Page Street Publishing I am able to share a photo and the recipe of Tofu Veggie Scramble w/ Roasted Potatoes. This is one of the first dishes that I made. Scramble cooked in the instant pot? Yes please. This recipe is simple, yet hits the spot. I do like my scramble to be more dry- but I would make this recipe again.

Tofu Breakfast Scramble w Roasted Potatoes

Tofu Veggie Scramble w/ Roasted Potatoes

This is Todd’s ultimate breakfast. I’ll often make the roasted potatoes the night before and then quickly fix the scrambled tofu in the morning. The use of a pressure cooker makes the scramble part a snap, but I’ve included conventional stove-top directions, as well.

Usually, we fashion this dish into a breezy breakfast burrito, however, sometimes we just eat it plain atop buttery toast. It’s a comforting and hearty breakfast that will please omnivores and vegans alike.

Serves 4

 

Potatoes

10 medium (1.5 kg) red and/or Yukon gold potatoes, scrubbed and diced

2 tbsp (30 ml) olive oil

1 tbsp (3 g) dried rosemary

½ tbsp (8 g) kosher salt

½ tsp onion powder

½ tsp garlic powder

¼ tsp ground black pepper

Scramble

½ tbsp (7 ml) olive oil

1 (250 g) medium yellow onion, diced small

2 large (10 g) garlic cloves, minced

¾ cup (180 ml) vegetable broth

3 (100 g) small carrots, diced small

3 (130 g) medium celery stalks, sliced

1 ½ cups (100 g) fresh kale leaves, destemmed and chopped small

12 oz (340 g) extra-firm tofu, drained and hand-crumbled into bite-size pieces

½ tsp ground turmeric

¼ tsp chili powder

½ tsp Kala Namak salt or kosher salt

¼ tsp paprika

¼ tsp ground black pepper

¼ cup (20 g) large-flake nutritional yeast

Preheat the oven to 400°F (204°C).

Dice the potatoes and place them in a large mixing bowl. Toss with the olive oil. Add the remaining potato ingredients to a small bowl and mix to combine. Now, add the spice mixture to the potatoes, tossing well to coat. Arrange evenly on a parchment lined or large baking sheet coated with nonstick cooking spray. Roast for 50 minutes, stirring halfway through, until golden brown and tender.

While the potatoes roast, heat the olive oil for the scramble in a pressure cooker or large soup pot over medium-low. Add the onion and garlic; sauté for about 5 minutes, until fragrant.

Deglaze the pan with the vegetable broth and add the remaining scramble ingredients. Stir well to combine. At this point, turn the heat to high and bring to high pressure. Cook at high pressure for 5 minutes, then use a quick release method by running cold water over the pot. Alternatively, bring the liquid to a boil, then cover and reduce to a simmer. Simmer for 15–20 minutes, or until the carrots are tender.

Remove from heat and stir in the nutritional yeast.

Serve the potatoes along with scramble. We like to eat this breakfast with homemade bread and a fruit salad.

Page Street Publishing gave me copy of Pure and Beautiful Vegan Cooking and is going to send a copy out to one lucky person. Click HERE to enter.

Make sure to visit Kathleen for more recipes. You can find her on twitter, facebook, IG.

How do you like your scramble?

Loaded Mashed Potato Cups

Ahhh, another week another Tasty challenge. This week we decided to put our personal spin on loaded mashed potato cups. The original recipe can be found here.

For the roasted garlic mashed potatoes:

5 potatoes

3 tablespoons of Manitoba Harvest Hemp

1 clove of garlic

2 tablespoons Becel vegan butter

1/4- 1/3 cup nut milk, I used Silk Almond milk

2 green onions

Preheat oven to 400, put your prepared garlic in for about 30 mins (I assume you know how to prepare garlic for roasting). Turn the oven down to 350. If you decide to turn off the oven make sure you pre-heat it before assembling the cups.

Peel and quarter potatoes, place on trivet add a cup of water in instant pot. Cook for 9 mins. Use natural release.

Once potatoes and garlic are cool enough to handle, take out your potato ricer and press them. Then add the rest of the ingredients.

If you don’t have a pressure cooker- that’s fine, stove works too.

 

For the bacon bits (I loosely followed Happy Herbivore’s recipe from The Happy Herbivore)

2 tablespoons soy sauce

1 tablespoon water

2 teaspoons liquid smoke

1/2 teaspoon garlic powder

1/4 paprika

1/2 cup TVP

Add everything but the  TVP in a small pan, bring to boil. Once boiling, turn down the heat stir in TVP, cook for a few more mins on low heat- drizzle some maple syrup on it (forgot to add it to the liquids oops)

The orginal method calls for you to crisp them up- but I didn’t think it would work well with the recipe.

I took half the potato mixture, dropped mixture into a parchment lined muffin pan,  made an indent and sprinkled follow your heart fiesta blend in the middle. Some I covered with more potato, some I didn’t. Cook for 35 mins, sprinkle with more green onion.

The other half of the mashed potato mixture- I added the bacon bits. I didn’t measure- just add until you think you have enough (with the left over bits, crisp them on low heat, in frying pan,  stirring often until crispy, store in air tight container use as you would with any bacon bits). Re-use the parchment paper and repeat the steps as stated in the first half of mixture.

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If you want to join the challenge or to find out more about vegan snack down then check out our facebook group. Visit our blog to vote on what is making your mouth water. If you make this use the hashtag #vegansnackdown.

 

Help Yourself Cookbook Review

My daughter and I received a copy  of Help Yourself Cookbook by Ruby Roth, from Andrews McMeel Publishing. It has 60 plus recipes- which are easy for kids to follow along, and perfect for the parents who are trying teach their kids how to cook for the first time, or the first time that kids are cooking by themselves. Yes there’s recipes where you need to watch them, unless they are comfortable in using the stove top by themselves.

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“Tell me and I forget, teach me and I may remember, involve me and I learn” Anonymous**

I asked my daughter some questions, because I wanted to know what she thought about the book and it turned into an interview. So, I’m sharing with you all. An 8 year old’s perspective of the book.

Q1.  What was your fav recipe so far in Help Yourself Cookbook?

E. The bright water, the strawberry flavor.

Q2. Why was it your favorite?

E. Because it was good, refreshing.

Q3. What recipe do you want to try next?

E. Sweet and sour cucumber salad. I love cucumbers, they’re yummy.

Q4. What is your fav food/meal?

E. I love snacking on strawberries, and I also look forward to pizza for dinner.

Q5. What food/meal do you dislike the most?

E. Peas- they don’t taste good. (makes a face like she’s gagging on them)

Q6. Do you find yourself wanting to try new foods when you can cook?

E. Yes, because I’ve helped make it.

Q7. How do you think other kids will like Help Yourself Cookbook?

E. I guess about 90% would like it.

Q8.  Did you find the instructions clear and easy to follow? Or did you think they didn’t make sense?

E. Most of them were easy. The toasted Tidbits was more difficult, because the stove was hot.

Q9. What would you tell the other kids about this book and working in the kitchen?

E  It’s fun. The worst part is you have to wash your hands, but you get to sample as you cook.

Q10. What advice would you give parents?

E. Let us measure out the ingredients that’s 1/2 the fun!

Q11.. If you could say or ask Ruby anything, what would it be?

E. “Can you please make a book with sonic cookies. Keep making good books and recipes”

P.S My daughter, E, would love your autograph 🙂

I love the encouraging intro, it gets kids excited to roll up their sleeves, and get cooking. Ruby explains some of the ingredients most kids or even some adults don’t know what it is- never mind on what it’s used in (like nutritional yeast, quinoa). Ruby talks about safety. Rule #1 made me smile, Ruby doesn’t want to get a time out with your child.

Help Yourself cookbook, illustrated by Ruby- has Drinks, Condiments Sauces and dips, smaller meals, bigger meals, salad’s and dressings, desserts.

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Ruby Roth’s website is We Don’t Eat Animals. Follow her on facebook, Instagram, We don’t eat animals on Instagram and twitter. Be sure to use the hashtag #HelpYourselfCookbook when posting your pictures online.

Check out her other books for kids: V is for Vegan. The ABC’S of being kind

That’s why we don’t eat animal’s

Vegan is Love

Do you cook with your kids in the kitchen? Let us know, drop us a line.

** Taken from Help Yourself Cookbook