This Southwestern quinoa salad features pump grape tomatoes, lively corn and orange bell peppers, protein-packed black beans, refreshing cucumber and a creamy avocado dressing. Vegan & Gluten-Free!
Yesterday’s lunch was inspired by Julie Hasson’s Peanut Sesame Noodles. I halved the dressing and swapped the noodles and peanut butter for quinoa and cashew butter. I also added some red bell pepper (capsicum), carrots, and purple cabbage for color, and some additional raw cashews for extra crunch. The result is an Asian Cashew Quinoa … Read more
For today’s post, I’d like to share a raw Pad Thai recipe that my mom made for me when I last visited her in Ottawa. She got the recipe from Chatelaine magazine, but it comes from Julie Daniluk’s Meals That Heal Inflammation cookbook. I love how fresh and healthy this dish tastes! In fact, I … Read more
My mom makes a killer Caesar salad and it was one my favorite dishes growing up. She left the anchovies out of it for me when I went vegetarian, but when I went vegan a couple years later, it was “bye bye Caesar salad” for me. Over the years, I played around with various ingredients … Read more
My mom subscribes to Canadian Living magazine, and it usually includes a really good vegetarian or vegan recipe. She diligently puts the vegan (or easily made vegan) recipes aside for me, and better yet, she makes a couple of the recipes for me whenever I’m in town. She made me this black & white bean … Read more
I spent the day on the beach so I don’t have an elaborate recipe today. However, this Broccoli, Red Bell Pepper & Chickpea Salad is one of my favorite go-to recipes, and it wouldn’t be right not to include it in the Vegan Month of Food initiative. My mom made this salad often when I … Read more