Before becoming plant-based, I used to love, love, love feta! Well, I used to love all cheese to be honest. This was before I took the time to educate myself and learn where it came from, how it was procured, and the sacrifices that these lovely animals have to make over and over for us to enjoy something that isn’t even good for our health and wellbeing. Why choose something that is detrimental to our environment, the animals, and our health when we can create beautiful, tasty plant-based alternatives? Like this tofu feta!Continue reading “Awesome Creamy Tofu Feta by Virtuous Pie”
Author: Sarah Vidalin
Thai (ish) Butternut Squash Soup
It’s winter time, the 1st of January 2020 and squash can still be found everywhere! In the garden, local roadside stands, and our local markets and grocery stores. Butternut squash is one of my favourite squashes. It’s so versatile, it can be used for sweet or savoury dishes. It’s sweet, has a great firm flesh, and is full vitamin A, potassium, and fibre. I make a few different kinds of butternut soup. This one is a nice creamy, coconutty version. Super (SUPER) easy and delicious. Full of whole foods, good fats, and tones of flavour! Bonus: my kiddos loved it!Continue reading “Thai (ish) Butternut Squash Soup”
Lemon Coconut Muffins
I’ve got to be honest. I don’t love to scroll through a thousand pictures and many, many words to get to a recipe. So, I’m going to skip all that and hope that that’s ok with all of you reading! Skipping straight to this bomb.com recipe! ENJOY!!Continue reading “Lemon Coconut Muffins”
Cashew lemon cream sauce
Hi all! Keeping this short and sweet! This sauce is awesome. Cashews are nutrient dense, healthy fat full little powerhouse nuggets! They make the perfect base for a lovely plant-based cream sauce!Continue reading “Cashew lemon cream sauce”
Follow the Seasons
Buenos Dias amigos! What’s the deal with eating and shopping both seasonally and locally? I could go on and on about this topic and how important it is for so many reasons but… that may be long and boring and I think I would lose you all fairly early on. So, I’m going to make a little check list. First, I’m going to outline why I believe it is super important to eat with the seasons. Second, what foods are available locally to us and growing right now in October – the best month of the year in my humble opinion.
And finally, I’m going to tell you exactly where to find these foods!
So, without further adieu, let’s go!!
Thai (red or green) Vegetable & Tofu Curry
Holy curry! It’s a wonderful time for vegetables! Summer has left us and I bet some of you are thinking “Oh crap! All of the fresh vegetables are gone and we are going to have to eat frozen and canned food from now until June.” Don’t worry! Our farmers are hauling in so many LOCAL vegetables, they’re just different than the summer ones! Some of these include: brussels sprouts, kale, broccoli, cauliflower, potatoes, sweet potatoes, yams, cabbage (so many kinds), every kind of squash you could ever imagine, yellow and green zucchini, celery, swiss chard, and the list continues!Continue reading “Thai (red or green) Vegetable & Tofu Curry”
Pumpkin Grolella (AKA Granola)
It’s pumpkin season ladies and gentlemen! We all know this. We all dream about this time, all throughout the year. Anxiously await its arrival. Right? Even if pumpkin isn’t what you dream of from December through mid-September – when you finally start seeing the beautiful squash start to pop up into the fields again, this recipe is still delicious and one worth trying!Continue reading “Pumpkin Grolella (AKA Granola)”
Garlic Ginger Greens & Tofu
Hey all! This one is for the books! It’s a keeper, it’s delicious, it’s a dish that doesn’t need added salt, a bit more acid, anything, it literally is perfect as is! It’s fall here in Victoria, BC and that means a whole lotta local broccoli, brussels sprouts, zucchini, and all things cruciferous! I’m listing the first three vegetables because that is what this dish features! You can honestly throw any nice green veg in here. Bok Choy would go amazingly. So would any kind of cabbage, which are also growing locally right now at the farms!Continue reading “Garlic Ginger Greens & Tofu”
Creamy Cashew Milk
Milk. Let’s chat about milk for a second. Well, you know what, let’s not. I’ll save the dairy farming, animal-milk talk for another post. We will keep this one light!Continue reading “Creamy Cashew Milk”
Protein and Veganism
Protein! It’s an awesome macronutrient. Like holy heck, so awesome! It’s actually one of the most important nutrients for your health. It contributes to muscle synthesis (growth) and maintenance as well as many different biochemical reactions in the body (hello digestion and blood clotting!). Proteins make up many of our hormones which help to communicate between cells, tissues, and organs. They also help maintain proper pH in our blood and body fluids. Protein is vital for so many life sustaining operations and is mega important. Just to add one more amazing function, proteins help pump up our immune system, enabling us to fight infection! BAM! Protein is absolutely an important nutrition powerhouse.Continue reading “Protein and Veganism”