Apparently being vegan does NOT prevent me from getting sick. Darn.

I know that’s a ridiculous thought, but I suppose I had this idea that eating well – mostly veggies and fruits and lots of whole grains – would somehow better support my immune system. I entered into this experiment trying to keep an open mind, knowing I would encounter foods and situations outside of my comfort zone and that there would be, shall we say, unintended consequences of this dietary choice.

But open mind or not, i managed to retain a few preconceived notions about how all of this would turn out, including the belief that it would create an invisible, plate-glass, 3-inch-thick barrier around me to ward off illnesses.

This weekend convinced me otherwise.

As I sit here, breathing through my mouth, one ear completely closed and only barely making a sad protest when I swallow, a pile…

Let’s face it, bacon is just one of those things that recovering omnivore’s will never get over. It’s like the girl that got away, the one drink that leads to 5 and crack after rehab, it’s always on your mind. It smells great and because of it’s sweet, but salty, crunchy and greasy goodness that seems to make every dish better. UNLESS you are vegan.

Well pals, I think I’ve got it. Yes, I have the answer, a vegan bacon that isn’t a complete disappointment. The best way to make this is with a dehydrator, but an oven works too, but not as well. Either way, you are probably getting as close as you can, to real bacon taste and texture. Juuuust try it!

2 eggplants
4 tbsp tamari or coconut aminos
1/2 tsp liquid smoke
4 Tbsp maple syrup
1-2 chipotles (dried or with adobo)
3-4 Tbsp olive oil

Eric and I recently tried a Thai restaurant that’s walking distance from our place.  I ordered a yellow curry with tofu entree the first time, which was your typical yummy curry.  The second time, though, I felt adventurous and ordered the Spicy Eggplant and Tofu dish.  I’m so glad I did because it was fantastic.  The crispy sides of the tofu cubes combined with the soft eggplant were perfect.  After ordering it a couple of times, I thought I might try my hand at making it.  I’ve already been successful in making the best Kung Pao ever, why not Spicy Eggplant Tofu?

I turned to my favorite recipe search engine, Pinterest, and found this blog post from Made Weekly.  I wouldn’t call it a recipe, it was more like a meal guideline.  I love the way she took the photo of the ingredients.  The photo and the simplicity of…

This hearty melody of veggies is cooked in a roasted tomato sauce and served over a fresh parsley and lemon infused rice.  This tasty Vegan meal is perfect for a cold day and easy enough for any day

Ingredients
Fire roasted crushed tomatoes {2, 14oz cans}
About 7 brussel sprouts
1 eggplant
2 leaves of Kale
1 yellow pepper
1/5th of a Purple onion { cut 3 thin lengthwise slices out of whole onion, giving you layers in each slice }
fresh Italian parsley (about handful 12 leaves)
2 clove garlic
cumin
paprika
olive oil
white rice
1 lemon

-Take the {eggplant, pepper, onion & Brussels} chop them up, toss with oil and through them in a baking dish.

Start roasting at 415

-In the mean time through water on the stove and begin rice cooking process
– Heat skillet add oil- once on med heat add chopped garlic. Make sure garlic does…

Breakfast:

Judy’s vegan Bircher Muesli with peaches add blueberries

Snack:

Sliced apples with peanut butter

fresh Lychees

Lunch:

Risotto quinoa and cauliflower rice melange with fresh avocado

Juice:

Apple, Carrot, Orange beet ginger juice

 Dinner:

Baked salmon with Cauliflower rice and sautéed garlic zicchini

I’ll start by saying that this is not ideally something that you would cook up like I did on a weeknight after work.  It’s best done on the weekend, in big batches, and reheated throughout the week for a super delicious, hearty, vegan chili.  I say this because the cooking time is a little long, and the longer it cooks, the better it tastes.  So squeeze it into your weekend plans instead, k?
The second thing I must tell you about this chili is that it is most definitely the best vegan chili I’ve had.  My husband was skeptical, kind of bored of the idea of beans, but the addition of bulgur gives the chili a fabulous texture.  This recipe was created because we all needed a little bit of warming.  With temperatures close to -35ºC in Montreal, we needed some heat!  And heat we got!  My son is used…

While talking a stroll through the supermarket near by, I suddenly turn towards my hubby and ask him what kind of soup would he like to eat. I usually get the same answer: “Whatever you think it’s best!” This time, to my surprise, he replied nearly instantly: carrot and coriander soup.

I never had that kind of soup, and the look in my eyes states that I am reluctant when it comes to trying it. Don’t get me wrong, I love carrots, I am like Bugs Bunny, munching down carrots, but a soup… Didn’t sound that appealing.

Oh, how I was wrong! Few ingredients, a little spare time and it’s done!

For about 8 servings:

• 1 kg carrots peeled and sliced
• 2 medium onions, chopped
• 8 garlic cloves, chopped
• 1.5 l vegetable stock
• 2 tsp coriander powder
• 1-2 tsp dry coriander or fresh if you find
• juice from 1 lemon

By Luke Jones. Follow him on Twitter and Facebook. 

Diet can be a sensitive issue. Perhaps the understatement of the year so far…

Instead of just serving its purpose as a fuel to produce energy to keep our bodies functioning, food brings with it a substantial amount of emotional attachment.

We eat for pleasure. We eat as a social tool. We eat to conform to dietary guidelines.

When you start to stray outside the ‘norm’ and contemplate the idea of an alternate way of living, like a vegan or plant based diet; it can generate confusion, sometimes tension, and often a shed load of questions…

Why don’t you eat normal food? Where do you get your protein? DON’T YOU MISS EATING CHICKEN?

My diet has been plant based for the majority of the past 12 months, give or take a month or two. No animal products or processed…