Vegan stove top recipes, including many gluten-free and low-carb options.
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!
This Coconut Curry Lentil Soup was inspired by my Easy Lemon Lentil Soup and my Quick & Easy Indian Curry Quinoa recipes. So if you liked those recipes, you’ll want to try this one (and vice versa). It’s grey and cold in Sydney this week. Not anything like what’s going on in North America at … Read more
These tortilla pierogies are a twist on traditional pierogies in that they use flour tortillas instead of the dumpling-style dough. The result is sort of a pierogi pie (Mmm… pierogi pie) that is fun to eat, and I imagine a lot less work than making traditional pierogies from scratch! I love pierogies. Those little dough … Read more
Dinner one night last week was inspired by a dish that my old friend Andrea used to make. I never did get her actual recipe, but it was based on a wild rice blend. If you’ve been here before, then you know that I’m a big quinoa lover, and that I love quinoa-a-fying rice and … Read more
When lunch rolled around yesterday, I decided to experiment a bit and I came up with this Indian Curry Quinoa recipe that is a mix of my Quick & Easy Red Curry Quinoa and this Indian Potato Curry. It’s been a while since my last post but I’m almost all set up in my new … Read more
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
My partner and I recently moved back to Sydney so I’m in the process of setting up my new kitchen. I’ll share the process of building-up my vegan pantry again in an upcoming post, but until I’ve finished all that… we need to eat! And this vegan African peanut stew with sweet potatoes and beans … Read more
I love the colors and flavors of Mexican food. On their own, avocado and cilantro are probably two of my favorite things, but add beans, tomatoes, cumin, and a bit of spice and well… that’s the start of some of my favorite meals, including these Refried Bean Tostadas! Refried beans are so easy to make … Read more
This quinoa salad with asparagus, sundried tomatoes, olives and pine nuts is one my new favorites. It’s light and zesty — exactly what I crave during the summer. Before I get into the recipe, I really need to take care of a few housekeeping items that are long overdue! I guess you could call it … Read more
This lemon lentil soup recipe comes together with pantry staples. It’s protein-packed, deceptively tasty, and naturally gluten-free! It was grey and rainy in Toronto today, so when dinner rolled around, I decided to “veganize” this Lentil Lemon Soup recipe. It contains very few ingredients and it’s quick and easy to prepare, making it a perfect … Read more
You’ll love this quinoa falafel drizzled with a creamy avocado tahini dressing. It’s protein-packed thanks to the quinoa and chickpea combo, and it’s also naturally gluten-free! My love of falafel goes way back I’ve loved falafel ever since my aunt Annie introduced me to it as a kid. She took me to a Middle Eastern … Read more
I love Thai food, and especially red curries. I often make regular red curries at home, but yesterday, I made a quick and healthy red curry quinoa. This is a pretty basic recipe. The next time I make it, I will try to make it into a one-pot-meal, but as it is now, it’s still … Read more
Happy spring, everyone! Can you believe that winter is already over? I mean, it may not seem like it out there, but before we know it, it will be July. Time flies! What better way to celebrate the end of winter than with a bright and fresh salad? To be perfectly honest, I actually made … Read more
Since making the Spinach & Lemon Quinoa Bake in December, I’ve been inspired to create more oven-cooked quinoa dishes. And today I’m pleased to share my latest: this vegan oven-baked Mexican quinoa casserole. Recipe featured on February 23, 2014 — 22 Easy One-Pot Meals With No Meat Why I love this Mexican quinoa casserole It comes together … Read more
A couple years ago, I blogged about a Cauliflower Purée with Mushroom Compote, Seared King Mushroom and Shitake Bacon dish. That meal was awesome but time-consuming. Today, the big head of cauliflower sitting in my fridge inspired me to make a simple vegan mashed cauliflower side dish. I decided to load this up with roasted … Read more
I came across this recipe and just knew I had to make it vegan. After a few modifications, it’s now an awesome vegan dish that is even easier to put together than the original recipe. Recipe Notes I replaced the cottage cheese and eggs with vegan sour cream and Ener-G egg replacer. I left the … Read more
Are you lucky enough to be enjoying a Thanksgiving meal this year? Some friends of ours are hosting a dinner for all of us American and Canadian ex-pats and I can’t wait to share a couple of my favorite vegan Thanksgiving recipes with them. Having said that, I can only eat so much stuffing, mashed … Read more
The weather has been absolutely gorgeous here in Sydney and summer is just around the corner. However, even though it was warm on Tuesday, I was in the mood for a hot soup. Does that ever happen to you? Perhaps it was because I was feeling a little bit run-down, but I just knew that … Read more