The Smoothie Vegetarians

With the holidays coming up, the semester that recently ended, and my job being on holiday break, I have had more time to make delicious and healthy recipes. I have been enjoying such a wide range of meals and have been also discovering some new foods and meals that I love. I have really enjoyed cooking and finding new foods or recipes to prepare. These could also be good for holiday parties as well.  The first recipe I have loved making recently is a sandwich and I usually have a side with this. I have been switching up what I have as my side. I usually have quinoa, couscous, fries, tater tots, roasted veggies, or riced veggies on the side when I eat this and I usually switch it up for variety.  (photos by Danielle) For this picture, I have a ciabatta roll by the brand Schar, which is gluten free. I do not personally eat a gluten free diet, but I have been seeing these in the stores and wanted to check them out. I enjoy these with Gardein chicken scallopi...

Raw Pasta Extravaganza With Sauce *From Jan’s Raw Kitchen Kreations* Ingredients Serves 1-2 person. 2 medium sized zucchinis 1/2  Medium onion- chopped 1 Large Portabella mushroom chopped  or 1/2  cup of Shitake chopped. 1 Cup  soaked unsalted sundried tomatoes ¼ ( ½  C for runny consistency,  1/8 C for thicker)  Cup coconut water.  Make Dressing  –( Easily used on other bases/salads etc.) Place onion, mushroom, soaked tomatoes and coconut water in blender. Blend until smooth. Make Zoodles(Zucchini noodles) ·          Using a spiralizer, spiralize two unpeeled medium sized zucchinis. Place in appropriate sized bowl. ·          Pour dressing on top, mix in well ·          Allow to marinate for 45- 60 minutes refrigerated. ·        ...

Raw (Banana/Irish Moss) Custard *From Jan’s Raw Kitchen Kreations* Hi guys, Irish Moss is one of my absolute favourite foods, even more so now that I am 100% Raw Vegan! Here is something I tried and simply enjoyed with many variations, of which I shall share.This is an every day, anytime of day dish. The only seaweed I now consume is local, organic, raw Irish Moss, which is rich in: Vitamin C, Iron, Magnesium Zinc, Calcium, Riboflavin, Phosphorus and Copper. If you can get hold of some good quality Irish Moss, give this a shot! Ingredient Listing – Serving Size: 2-3 persons. 1 cup Irish Moss washed and soaked for 8 hours (yield is 5x vol). 4-7 ripe bananas 20 Mint leaves 1 teaspoon Raw Apple Cider Vinegar (Bragg)-  ACV ½- 1 teaspoon Cayenne Pepper 1 cup Distilled, Reverse Osmosis or Spring water. Directions Place ½ a serving of Irish Moss yield (after soaking) in blender, with 2 bananas cayenne and ACV, wit...

Hi guys! I am sorry I have been missing in action lately. We are preparing to move in the next few weeks and it has me going a bit crazy!  During these busy and stressful times, I have found it necessary to find something easy to make. Because I am a Vegan ordering in isn't always an option and it is not the best for you.  I have found that chili is an awesome thing to make. It takes awhile to cook, but it is passive time. I can go and do other things, I do not need to sit over it the whole time. I have had this on it's own, over rice and over baked potatoes. All three are equally as delicious.  I also really enjoy topping it with avocado, it adds a certain creaminess I am used to having with my chili. In my "pre-vegan" days I would just add sour cream, avocado has the same effect without using dairy! Happy Cooking! ~Stella~ Vegan Chili Recipe Seve 2-4 1/2 Yellow onion, diced 3 cloves of garlic diced 1 teaspoo...

Hey guys! Today I wanted to share with you a stuffed pepper recipe. The thing about stuffed peppers is that they are extremely versatile. There are so many different kinds of stuffed peppers to try. Growing up, my Grandma used to make an Italian stuffed pepper. In culinary school I learned to make Greek stuffed peppers, Mexican stuffed peppers and even some American stuffed peppers. Most traditional stuffed peppers have meat  or animal products in them but it is not to had to convert it to a veggie friendly dish! The secret is the seasoning! This stuffed pepper is no different. This recipe is an Indian inspired stuffed pepper. The other swap I made in this recipe was the rice. Instead of using rice for this I used cauliflower pearls. Cauliflower pearls make a great swap for rice in many dishes if you are looking for a lower carb option. If you are counting calories this is also a great option. Cauliflower is extremely low in calories. What is your favorite stuffed pe...

Hello everyone! Since transitioning to a plant-based diet, I have developed a whole bunch of new favorite foods. One of the first food to make it's way to my list was green beans. This was ironic in a way because when I was younger I hated green beans! Let's be honest, I hated anything that was green (except broccoli and cheese casserole!). Every time I cook up a batch of green beans I laugh to myself about how times have changed. Anywho, the recipe is definitely a keeper. My husband requests it all of the time and he is not even a big fan of green beans. I thought this recipe would be perfect to share with you guys is because it is quick, simple and delicious. It takes a total of 10 minutes to make. These green beans came ready to go as soon as I opened the package. If you buy them not pre-packaged like these were you can prep them ahead of time. I like to make a plan for the week at the begging of the week and prep all of the food I can then. I find that ...

Hello everyone! We are going to wrap up this holiday recipe series with a traditional mash potato and gravy recipe. The issue with most gravy recipes is that they are almost always made with a meat broth or stock. I have found that this recipe is the best vegan friendly one I have come up with. The mushrooms give this recipe a “meaty” texture. I find that without adding some type of mushroom to it, the recipe is lacking flavor and texture. With this recipe, I encourage you to play around with it. Try it with garlic or onions. Pretty much every gravy recipe is the same at its core. Butter, flour, stock/broth. With such a flexible recipe one can’t help but have a little bit of fun with it! I hope all of you have a wonderful holiday season! If you try any of our recipes please show us on our social media, links and tag names are below! If you have any suggestions, loved this, hated this, or just want to say hello leave it in the comments below! ~Stella~ If you use thi...

Hey guys! Today I am going to share a stuffed mushroom recipe! This one literally came to me in the middle of the grocery store. I saw these portobello mushrooms on manager special and that was all she wrote! This is my version of a stuffed mushroom, the best thing about this recipes is that it is so flexible! another combination you could do is kale and roasted peppers. Recipes that are flexible depending on what is in the fridge are the best in my opinion! I mean, how many times do you find an awesome looking recipe on Pinterest and then go to your pantry to discover that you do not everything you need? For me, it happens all of the time! This recipe can be done in the big portobello mushrooms or in 2 or 3 of the smaller ones, this is a perfect replacement for meat. Everything in it is nutrient rich and delicious, if you are a new vegetarian then you won't even notice that the meat is missing. If you use this recipe or even put your own spin on it...

Hey guys! Today I am going to share with you a delicious vegan alternative to a Chicken Buffalo Sandwich. My husband absolutely loves buffalo anything, the for him the best of the best is a Chicken Buffalo Sandwich. This is one of the things he has missed the most since we have transitioned to a plant-based diet. We really try to stay away from the frozen vegan food, or as I like to cal it "Vegan Junk Food" as much as possible. I find that it makes me feel heavy and bloated.  So, I used cauliflower instead of a processed alternative. If you want to make this as a regular sized sandwich rather than sliders, you can simply slice a head of cauliflower into 1/4-1/2 inch slices, for sliders, it is a bit more complicated. You will actually need to cut up a bit more to fit into the size of the bun you are using. Now, because we are working with cauliflower if we cut it the wrong way it will all fall apart! My solution to this is to cut it into triangles or in half...