Have you made vegan poutine yet?  If not, you better get to it ASAP.

I am actually new to the poutine scene.  I hated gravy growing up, and it wasn’t until I was an adult (and eating a vegan diet) that I was open-minded enough to give it another chance.  So, my first poutine ever was about six months ago at Poutini’s (they make a vegan one!).  It was amazing!  What was I thinking all that time with all the gravy-hate?  As an aside, I’m not usually a fan of Daiya cheese, but I find that in dishes that are very hot and ensure that the Daiya is melted and well-incorporated (like when it’s covered with gravy!) it actually works well and provides quite a cheesy experience.

For this very quick dinner I used frozen shoestring/julienne french fries, cooked until crisp, cheddar-style Daiya (though R informs me that mozza-style would…

Although we are nearing the holidays and I’d normally be dreaming up all kinds of chocolatey desserts, I have decided to take control of my sugar cravings and nip them in the butt before Christmas rolls in and the indulgences would start.  It really is unbelievable how little time it takes to kick the sugar habit, usually within 2-3 days I no longer crave it.  On this day though, I was trying to stick to my goal, but I wanted a little something sweet.  I decided rather than caving, I’d smother some squash in maple syrup and not beat myself up over it!  My husband said it was the best way he’s ever had butternut squash. I’d love to know what you think!

This meal went over well with my preschooler.  I’m always trying to sneak kale into his meals, and if you’re curious, I find the easiest most enjoyable…

A true test of friendship to start eating something while your friend is still putting it down and then continue to eat 75% of what she made while rubbing your belly and complaining of the sweet pain you are in. If you really believe in the strength of your bosom friendship then try it more than once.

I know because I do this pretty much every time my friend Lauren makes these amazing and low fat chocolate peanut butter cups (I’m actually not sure I believe that they’re low fat…maybe she’s getting back at me for being so uncouth).

Anyways, I attempted my own peanut butter cups and they are absolutely not low-fat but they are high-taste.

I found this recipe on the internet which isn’t vegan but I used it as inspiration. The whole thing was dangerously easy:

Use an egg beater to beat together:

• 1/4 cup Earth Balance…

Every year I say I’m not gonna do any baking events during the holidays.

And then every year I do a few anyway. Because, like today, sometimes you can’t say “no” to making something sweet for a good cause.

Being Irish, my husband LOVES shepherd’s pie.  So I searched the internet to come up with a healthier, but still delicious, version to make.

This luscious recipe was adapted from one that I found on the web site www.vegweb.com.   A vegetarian woman from New Zealand posted a recipe called “Potato-Top Curry Pie”.   I tweaked it a bit and came up with this creation.  It is really a wonderful meal.

Ingredients

1 whole wheat pie crust
1/4 cup lentils
1/4 cup brown rice
2 large sweet potatoes, peeled and chopped
1-2 tablespoons vegan margarine
nondairy milk, about 2-3 tablespoons
1 onion, diced
3 tablespoons curry paste
1 can diced tomatoes
1 tablespoon chili powder
1 zucchini, diced
2 carrots, diced
2 tablespoons minced garlic
black pepper and sea salt to taste

Directions

Defrost the pie crust if frozen, prick it a few times with a fork and bake it for…

I haven’t been baking as much as I normally would. A few reasons – for one, I can’t eat all the goods by myself, and two, I don’t have that many baking ingredients on hand (just the essentials!).

I decided I wanted to try to attempt a bread recipe, so I went with this easy vegan cinnamon roll recipe that I came across a little while back.

New York is amazing, marvelous, breathtaking, extraordinary, wonderful in the winter time… especially between Thanksgiving and New Years. Manhatten glows all evening, and usually while I love being downtown, midtown simply does Christmastime better…

This is a super yummy salad great for the fall and winter months! Enjoy:)

Serves 3

1 medium sweet potato, peeled and sliced 1/4 in. thick bite sized pieces
2 medium parsnips, peeled and sliced 1/4 in. thick
2 medium carrots, peeled and cut into french fry like pieces
2 tbsp olive oil
4 tbsp balsamic vinegar
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
9 cups baby spinach (3 per salad)
Balsamic Dijon Vinaigrette

Pre-heat oven to 375 degree.

In a large Tupperware bowl with a lid combine sweet potatoes, parsnips, carrots, olive oil, balsamic vinegar, rosemary, and thyme. Put the lid on and shake ingredients well. Empty onto a large cookie sheet and place in the oven. Roast for 30 minutes or until soft.

Place spinach on plates. Top with roasted vegetable mixture. Drizzle with Balsamic Dijon Vinaigrette (recipe here).

This risotto recipe is suitable for Vegans, Vegetarians and it’s a much healthier way of cooking a risotto.
The original Italian way of cooking a risotto, requires the use of oil in the pan at the beginning and butter at the end just before dishing it up.
By removing all fats and with the use of Organic Gluten Free Brown Rice, you can make a risotto which is suitable to everybody and that it is also much easier to digest.

Hope you enjoyed the video, have fun preparing your risotto and..
BUON APPETITO!

TO READ MORE ABOUT VEGAN DIET SEE HERE: WHY SHOULD WE GO VEGAN

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