Quick Vegan Burrito Filling

This is the most homemade vegan burrito filling but it is pretty darn tastey and is super quick, makes and lot and keeps for a bit.

(I forgot the guacamole!!)

Ingredients:
Olive Oil, for frying
1 12 oz can of sweet corn
1 Pack of Uncle Ben’s tomato and herb rice
1 Can of Old El Paso refried beans
2 Cloves of garlic, chopped
1 white onion, medium, chopped
Hot sauce. optional
Salt
Pepper
Dash of cumin
1 Pkg of whole wheat tortilla wraps

Toppings:
BBQ Sauce
Salsa
Guacamole
Crushed Corn Chips
Lettuce
Tomatoes
Vegan Cheese, shredded

Instructions:
Heat the oil in a large skillet and saute the onions and garlic until the onions start to become transparent.
Add the salt, pepper, cumin and corn and continue to satuee for about 2 minutes.
Meanwhile, microwave the rice and add to the skillet once done.
Sautee until the corn is warm and then add the refried beans and cook until the beans have warmed.
Once everything is warmed, dress you tortilla wrap the way you like it

– H xo

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Veganized Shepherds Pie

I don’t know about you but I grew up with some classic casserole dishes as a child that I still sometimes crave. You can never beat some good old down-home classic cooking. Shepherds Pie was always one that I really enjoyed so I decided I would try and veganize it. Guess what?! IT WORKED!

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Ingredients:
2 TSP Olive oil
1 Onion, chopped
3.5oz Shitake Mushrooms
2 Cloves of garlic
1/2 TSP Oregano
1 Can of lentils, drained and rinsed
3/4 Cup of frozen or canned corn
1/2 Can of peas, drained and rinsed
1 TBSP of vegan Worcestershire sauce
Mashed Potatoes – I used 5 medium potatoes and used margarine and almond milk to mash them.

Directions:
In a large skillet warm oil and add onion, garlic and mushrooms. Sautee for a few minutes
Once onions because transclucent add all over ingredients along with a bit of water and let simmer for 20 mins until flavours are well mixed
Preheat oven to 400 (unless freezing the recipe)
Meanwhile, peel and wash potatoes. Chop into cubes and boil
To mash potatoes add margarine and almond milk until desired consistency is reached
Layer bottom of casserole dish with lentil mixture and top with mashed potatoes (I usually divide it between a few single serving casserole dishes and freeze them)
Once layered, bake in over for about 15 minutes or until the potatoes begin to become a golden color on the top

-H xo

Canadian Iron Girl Sprint Triathalon

I have been saying for a couple of months now that I was going to do the FIRST EVER CANADIAN IRON GIRL triathlon. Today, I officially signed up for it!! I am very excited. I have never even run a competitive 5K, although I run an average of 25K a week and bike at least twice that distance. I had my doubts a couple months ago that I would ever be in physical shape to do it but here I am officially signed up.

It is a sprint triathlon, which means the distances are shorter. I will be swimming 500 metres, biking 20K and running 5K. I did an outdoor practice run a week ago (minus the swim, the lake is still too cold and my current gym doesn’t have a pool) in 1:39:12 seconds. I was pretty darn proud of that. And I was still able to carry on with my day and function normally the next day. I printed out the Iron Girls’ 12 week training program and will be starting it next week (once I switch over to a gym with a pool). There isn’t any distance or time on there that scares me and I think I will be pretty capable of every thing it lists.

I think this triathlon is a good starting point for me. About a year ago I watched an Ironman Triathlon and thought I would love to one day compete in one but never even attempted to work towards it, that is until I learned of this event coming to Canada, and the inaugural event being held right in my hometown. Now that is a sign that I was meant to do this race, and maybe one day do a full Ironwoman!

If you would like to sponsor me, all proceeds for to the Canadian Breast Cancer Foundation, you can do so at the following link:
http://my.e2rm.com/personalPage.aspx?registrationID=1886272&langPref=en-CA&Referrer=https%3A%2F%2Fadmin.e2rm.com%2FEventSummary.aspx
Anything you can donate helps 🙂

And if you want to sign up or get involved click the link below:
http://www.irongirl.com/Events/Canada.htm#axzz2TD1N3hg4

xo H

Vegan Mac and Cheese

I have been really slacking with the blog lately, my apologies. I just got a new job and have been doing some crazy hours. But I think I have worked it out and I am hoping to get back to posting once a week!

Today it is something super simple to make and super delicious! I honestly enjoy this more than regular mac and cheese. The cheese part of this dish is made with cashew cheese. It is super simple to make and makes a fair amount. I am testing how long it keeps… It made so much that I just couldn’t possibly eat so much mac and cheese. It doesn’t look like that much until you put it into the macaroni. Cashew cheese is very dense and goes a long way.

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For the elbow macaroni you can pick your favourite brand and cook according to the packages instructions.

For the cheese sauce:
(you may want to cut this in half because like I said, it does make a lot)
1 1/2 cups of roasted cashews, soaked in 3 cups of water for 1-2 hours
2 cloves of garlic, minced
2 tsp of lemon juice
2-3 TSBP of nutritional yeast (I used three because I like it really cheesy tasting)
1/2 tsp of salt
1/3 cup of almond milk or water
pepper to taste

Just throw it all in a food processor and let it blend until it becomes fairly smooth.

Once the macaroni is cooked, just take a bit of margarine, almond milk and a couple dollops of cashew cheese, mix it all together and enjoy.

I put vegan simulated bacon bits in my mac and cheese to give a bit more yumminess 🙂

4 Questions You Should Never Ask At Farmers Market 

4 Questions You Should Never Ask At Farmers Market

With the weather trending warmer and the days trending sunnier, it will soon be time for seasonal Farmers Markets everywhere to start sprouting up. For those of you from Hamilton, you’re probably already aware of the year-round Farmers Market downtown. Came across this little quick read today as a little primer for those that may be deciding to visit one for the first time this season.

Coconut Curry Tofu

I have tried to make curry a few times and for some reason can never get it right. However, I finally succeed this recipe worked out perect and tasted fantastic!!

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Ingredients:
1 package of firm tofu
1 14oz can of coconut milk
2 tablespoons yellow curry
3 green onions, finely chop the white section, chop the green section into larger pieces
2 cups bok choy, chopped
1 1/2 cup green beans, chopped
2 cups baby corn on the cob
1 inch ginger root, grated
White or brown rice (I used 1 cup uncooked white rice)
1 TBSP olive oil

Makes 4 servings

Directions:

In a large mixing bowl whisk together the coconut milk, curry and ginger.

Chop the tofu into cubes and mix into the sauce, making sure each piece is well covered. Sit aside for a couple of hours to marinate (I left mine for three hours)

In a large skillet sautee onions and bok choy in the olive oil until onions become translucent.  Then add green beans and corn and sautee for another minute or two.

Pour sauce and tofu combination into the skillet and let simmer while you cook your rice.

I used parboiled white rice (unexpectedly was out of brown rice) which took about 25 minutes to cook.

Serve sauce, tofu and veggie mixture over rice.

Note: I marinated the tofu in the sauce but you do not necessarily have to

-H xo

Urban Herbivore – College St.Toronto

A few weeks ago Ian and I checked out a place called Urban Herbivore in Toronto. Everything they served is made from scratch right there! They have tons of vegan options. They offered sandwiches, stews, bowls, fresh juices and soups.

I had the coconut curry stew and a fresh juice. It was delicious and spicy! The price for the stew was reasonable, although the juice price was a bit on the high end. However, considering the freshness, deliciousness and the convenience of it, I was not upset with the price I paid.

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They are definitely worth checking out and now have three locations in downtown Toronto. We visited the College street location and it was a nice atmosphere, attached to Octopus Garden Holistic Yoga Center.
click here to go to their site

Cabbage Rolls

I love cabbage rolls and adapting them to a vegan acceptable dish was beyond easy. If you have a favourite cabbage roll recipe just substitute the meat for any of the vegan ground “Meat”. I think I used vegan ground beef from the company Yves. Another great thing about cabbage rolls, you can freeze them! As a single person, recipes usually make way too much for me. So a recipe that is easily vegan adaptable and freezable, that is right up my alley. Warning: Cabbage rolls take a long time to make, at least they take me awhile.

This was my second time making these bad boys and I think they are delicious

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Ingredients:
Package of vegan ground “Beef”
Head of cabbage
2 TBSP of olive oil
1 large onion, finely chopped
2 cloves of garlic, chopped
1 medium green pepper, chopped
1/2 TSP salt
1/4 TSP pepper
2 cups of cooked brown rice, or a wild rice blend
1 can of tomato sauce
Dash of sage (optional)

Directions:
In a large stock pot boil the head of cabbage until the top 10-12 leaves are fairly soft

In a large skillet, heat oil on medium heat. Add garlic, peppers and onion and sauté until onions begin to become translucent. Add the ground “beef” and brown. Add salt and pepper. *I added a couple dashes of sage as well*

As the “meat” begins to brown, add rice. Mix well and sauté for a couple of minutes. Then add 3/4 of the tomato sauce to the skillet mixture. And let simmer for 5 minutes. Blend well.

To fill the cabbage rolls. Add about 1/3 of a cup of the filling to the leaf. I place it about a quarter of the way up the leaf, from the stem end. Fold the stem over the billing and tuck underneath, then roll the leaf up, tucking in the sides. You can use a toothpick to hold the cabbage roll together if you need to.

It is at this step that I would free the cabbage rolls.

If you aren’t freezing the rolls for a later use then place the cabbage rolls in an ungreased baking dish. Combine the remaining tomato sauce and 2 TBSPs of water together and pour over the cabbage rolls. Add the remaining water to the bottom of the dish and place in a 350 preheated over for about 30-40 minutes.

The pictures show the cabbage rolls topped with a vegan bruschetta mix.