Tag Archives: vegan

Yummy Vegan Brussels Sprouts Salad

This is the third and final post in this collaboration with my friend Julie, the uber talented chef behind The Magic Fridge. Her first recipe for delicious lamb shanks can be found here. The second recipe for a yummy vegan squash soup can be found here. All three recipes are definitely worth a try! And who knows…we may do this again some day as I know she has a wealth of delicious recipes worth sharing.

Vegan Brussels Sprouts Salad recipe

Vegan Brussels Sprouts Salad

– 1/2 a red onion, very thinly sliced (optional)

– 2 tsp olive oil 1 pound Brussels sprouts, trimmed and thinly sliced

– 1 apple

– 1 pear

– 1 cup roasted or steamed butternut squash cubes (optional – but highly recommended by me!)

Dressing

1/2 cup olive oil

1/4 cup rice wine vinegar

2 tbsp honey

3 tbsp Dijon mustard, or more if desired

1/2 tsp each onion and garlic powders 1

1/2 tsp salt, or more to taste

Place all dressing ingredients in a jar and shake vigorously. Set aside. Place sliced onions in a large mixing bowl.

Put oil in pan and heat on medium-high. Sauté sprouts until they are bright green and slightly tender but still crunchy. Pour them into the bowl, too. Thinly slice the apple and pear and add them to the bowl along with the squash, if using. Toss with the dressing about an hour before serving.

Vegan brussels sprouts salad

Brussels Sprouts

Vegan Brussels Sprouts Salad recipe

 

Squash Soup with Roasted Garlic – vegan option!

It’s taken me a while to get caught up but I wanted to finish my series of recipe posts with my friend good friend Julie of The Magic Fridge! This is part 2 of the 3 (see part 1 here) and today I am blogging Julie’s recipe for a delicious and easy squash soup. What’s great about this recipe (aside from the ease of making it!) is the fact that you can easily veganize it by using vegetable broth. A really simple recipe and perfect for warming up on a cold fall or winter day!

Squash Soup with Roasted Garlic recipe, vegan

Easy and Healthy Squash Soup with Roasted Garlic

– 2 small or 1 large butternut squash, peeled and cut into chunks

– 1 head of garlic

– Olive oil

– Chicken or vegetable broth

– Thyme and/or sour cream to garnish

Cut the top off of the head of garlic and wrap it in two layers of foil, topping with a splash of olive oil before closing.

Toss the squash in a roasting pan with more oil and nestle the garlic foil bundle into the corner of the pan. Roast at 375F for approx. 1 hour or until garlic is brown and soft.

Squeeze garlic out of the cloves. Place squash, garlic and chicken into a blender or in a large pot if using an immersible stick blender. Puree, adding broth as necessary to blend smoothly and reach your desired consistency. Add fresh thyme and/or some sour cream before serving.

Squash Soup Recipe

Squash and Roasted Garlic Soup Recipe

Luscious Vegan Raspberry Lime Freezer Pops

I bought fresh raspberries at the grocery store the other day. To be honest, they aren’t something I usually buy fresh. We eat a lot of berries in our green smoothies but frozen tend to be the best price and easiest to store. The disadvantage to this though is that the flavour of any one fruit isn’t really appreciated. They over-shadow each other and sadly, raspberry usually gets labeled as that sour berry that leaves those annoying seeds in your teeth.

Raspberry details

Oddly enough, I have many fond memories associated with raspberries. The first bite of them after not having had them in so long took me right back to my Granny and Papa’s backyard in Scarborough. The summer afternoons we’d spend out there as kids. Playing, eating, gathering together with cousins, aunts, uncles, friends and relatives from near and far. My granny didn’t actually have a raspberry bush. It belonged to the neighbours on the other side of the chain-link fence. My younger brother and I would grab plastic Tupperware bowls from the kitchen, crouch down low and reach our fingers through the holes in that fence to pick only the ripest, rosiest ones off the bush. Looking back I’m not even sure why we bothered to get the bowl. Most of them went directly from the plant to our mouths. The odd time we’d smash them and make ‘raspberry jam’. More often than not though I preferred to eat the berries as is, one by one. Place it on the tip of my tongue, open side down, and squish it flat against the roof of my mouth. This is the best way to enjoy them. Savouring it’s sweet, slightly tart, summery flavour slowly and softly. Chewing? Not even an option.

fresh Raspberries

I’m not sure whether this neighbour ever knew. To this day I bet they had no idea that those raspberries growing along the fence of their mostly neglected and unused backyard are associated with one of the most wonderful, delicious memories of my childhood. Memories also involving Sunday drives in the city, sunburns, side ponytails, jelly shoes, backyard wrestling, the smell of my Granny’s pot roast wafting from the windows of her little house on Craiglee Drive and the sound of her voice in her Irish accent saying “Don’t be picking too many of those raspburries now or the neighbours’ll be cross with ye!”.

Raspberries in a dish

I’m always seeing such unique and delicious sounding recipes on Pinterest for various delicious frozen treats and that inspired me to create my own freezer dessert on a stick. I incorporated two of my favourite flavours – raspberry and lime and also made them with the potential to be raw, vegan, dairy free, refined sugar free and paleo friendly. Why? Because I think everyone should enjoy these. Including my own kids who I hope will have some of their own special food related memories because of the things I make. 🙂

vegan Raspberry Popsicle recipe

pink popsicle close up

Luscious Raspberry Lime Freezer Pops – makes 6 large bar style popsicles

– 1.5 cups fresh raspberries
– 1 can full fat coconut milk
– Juice of one lime
– 2 tsp pure vanilla extract (optional)
– 1/4 pure maple syrup or honey.

Pour entire contents of coconut milk into a blender along with the vanilla, lime juice and maple syrup or honey. Blend well until mixture is smooth. Add whole raspberries and blend for a few seconds more. Longer if you want your popsicles smooth, or blend for a shorter time if you want visible fruit chunks. I prefer a little chunk 😉

Pour mixture into popsicle moulds and freeze until bars are solid. When ready to eat, remove from freezer and enjoy!

popsicle

Paleo Raspberry coconut milk popsicles