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The weather is gloomy and the leaves are slowly falling off the trees. Guys, it's November. When did this happen? I'm still in denial that it's no longer summer and the year is almost over. However, one good thing about colder weather is cuddling up to a warming bowl of vegan chili. Chili is such an easy and budget-friendly meal to make for the whole family. Plus, it can easily be put in the freezer if you want to meal prep or save some for one of those too-busy weeks. This vegan chili recipe was made with three different beans and Bob's Red Mill lentils, which mean's it's jammed with nutrition.
One of the best part about the changing of seasons is the new foods that we begin to introduce back into our lives. For fall and winter, we’re always looking for comforting vegan foods like apples and cinnamon. This vegan recipe combines both those fall favourites in a tasty and versatile dessert dish.
Guys and girls, I've been so excited about finding the perfect vegan taco bowl to enjoy on-the-go, at work, or in the comfort of your home. This bowl is so simple to make, it's authentic and has fresh tasting vegan flavours, and it's great if you're looking for ways to impress your friends and family but have limited time.
I know I have talked about this amazing vegan cheese, but not cheese sauce before in a recipe but it is just so damn good that I think it deserves its own very short and sweet blog post. I get so many questions about vegan cheese: "But Maria, how do you make vegan cheese? How is cheese vegan?" Well let me tell you... it's a lot simpler than you think.
You're probably thinking, where on earth do you get good vegan food in Calgary? Well, plant-based eating is making a huge impact on our community, so there are truly many more hidden gems throughout the city that a lot of us have no clue about! To raise awareness and help support local I have teamed up with Travel Alberta to share with you my top picks for comforting plant-based meals. All I can say is... get down to these locations now!
Here they are folks:
The leaves are changing, fall is officially upon us, and so is family dinner season. If you're anything like me, as soon as that Thanksgiving dinner invite hits your inbox you are immediately thinking about what you should bring to wow your friends and family. Something beautiful and interesting or something a little more hearty and classic? And of course, how am I going to make it vegan? This vegan béchamel is the perfect marriage of both worlds – aromatic, creamy and timeless, yet unique and best of all...plant-based!
We're back to school, back to work, back into a routine and meal prepping again. Back into the swing of things I'd like to say. It's funny how summer really throws you off your regular routine right? Anyway, this vegan recipe is perfect for just that, a quick thing to grab when you're on-the-go, kid-friendly, and great for breakfast, running between school and hockey practice, and snacking.
Plant-based flavourful infused pizza dough.... you can't go wrong! This pizza recipe is pretty simple to make, everything is homemade, and you'll feel the freshness in the flavours. It's the perfect go-to when you're busy, want a Friday night pizza night, or need something that your kids will eat up.
Who doesn't love a good salsa? Especially in the summertime when the tomatoes are fresh and flavourful, and you're outside enjoying the hot weather barbecuing, yum, salsa is the perfect summer snack. Don't you think? This vegan salsa recipe is so easy to whip up and perfect to snack on on your own or bring to your next gathering or pot luck.
This super simple vegan lemony chard and cheesy quinoa recipe is perfect for lunch prep, a side dish, or just an easy recipe to bring to a pot luck or BBQ.
The secret that gives the quinoa salad that nutty cheesy taste isn't cheese, because I am vegan after all, it's nutritional yeast. If you've been following me you know how much I love this stuff. For this recipe I used Bob's Red Mill's. The nutritional yeast is mixed with just oil and lemon in the dressing for this salad and provides a ton of added vegan nutrition to the recipe. Bob's Red Mill's nutritional yeast is fortified with B3, B6, B2, B1, B9 (folic acid) and B12. Plus, it's gluten free and a great supplement if you're a vegan or vegetarian.
Can we just talk about how fantastic chia seeds are? First off, they're loaded with nutrients including giber, protein, omega-3s, calcium, manganese, magnesium, phosphorus, and the list goes on with the vitamins they're jammed with too. These itty bitty seeds have so much to them. On top of that long list, they also are full of antioxidants, almost all the carbs in them are fiber, they can assist in lowering your risk of heart disease and blood sugar levels, and the best part is that they're vegan and super easy to incorporate into your diet! You can throw them into smoothies or drinks, sprinkle them on your recipes or salads, make chia pudding, and the list goes on.
Pumpkin season is among us, I know, it's sad summer is coming to an end but there's something magical about fall. For this pasta salad I used Bob's Red Mill pumpkin seeds which add a yummy plant-based nutty flavour and crunch to this super simple, versatile and delicious salad recipe.