- oil or butter
- 1 onion, diced
- 3-4 cloves of garlic, minced
- 1 red pepper, diced
- 2 sticks of celery, diced
- 2 medium potatoes, diced
- 3 tbsp flour
- 1 cup milk of choice (coconut milk is a great choice!)
- 2 cups of broth
- 1 tsp smoked paprika
- 1 can of whole kernel corn (or fresh shucked corn)
- 1 tsp apple cider vinegar
- salt, to taste
In a large pot, heat oil or butter. Add onion, red pepper, and celery, and a pinch of salt. Sauté until soft. Add potato and mix, then add paprika and stir, followed by the flour. Stir to coat. Cook for a few more minutes before adding milk and broth. Bring to a boil, then reduce to a simmer, and cover for 15-20 minutes, or until potato is fork tender.
Add corn and stir, letting it cook further until softened. Once cooked, use an immersion blender or blender to blend until desired consistency (chunky or smooth). Stir in the apple cider vinegar, and adjust seasonings. Enjoy with sliced baguettes rubbed with olive oil and garlic!
I always love a good dip with veggies, crackers, or even to use as a spread in sandwiches. Store-bought dips can often be full of preservatives, salt, or unnecessary fats. Good thing I’ve got you covered with this awesome white bean pesto dip. White beans, when pureed, gives a nice creamy texture suitable for dips. You’ll enjoy the flavours of this one!
- 1/3 cup white navy beans, soaked overnight (or 1 can of white beans, drained and rinsed)
- 1 small bunch of basil leaves (about 20 leaves)
- 1-2 cloves of garlic
- 1-2 tbsp olive oil
- 1 tbsp nutritional yeast
- salt and pepper, to taste
If using raw beans, soak the beans overnight (yields almost 1 cup of beans). Boil them on high for about 30 minutes until soft, adding more water if necessary. Drain the beans. Add the beans to the food processor as well as the other ingredients and process until smooth and creamy. Don’t know what to use it with? Enjoy it with a side of veggies or as a spread in sandwiches, or some toasted pita or crackers. Or, you can use it as a layer in this healthy layered dip recipe!
Feel free to add a bit of nuts of your choice (e.g., pine nuts, walnuts) to add a nutty flavour to it (since it is a component of pesto), while also getting some healthy fats from nuts! You can also omit the nutritional yeast if you don’t have it on hand — it gives an almost earthy and cheesy flavour to it.
Spring is in full swing. Goodbye April showers, and hello May flowers. This also means spring ingredients, and the fast approach of summer! It’s starting to warm up a little, and the sun’s out.
I’m a huge fan of crumbles/crisps. Depending on the season, and the fruits available, they’re great to make year round. In the past, I’ve made apple, but with spring, it was time to try rhubarb. Whole Foods has this amazing raspberry rhubarb crumble, and I was inspired to create a similar crumble. Continue reading Vegan Strawberry/Blueberry & Rhubarb Crumble
When I used to work for Starbucks, I hated earl grey tea. As a barista, we needed to try all drinks in order to be able to recommend pairings. I couldn’t stand the peppery taste of earl grey (what I taste prominently), and wasn’t the fondest of the London Fog drink. Fast forward 7 years, and now I love the drink and the tea.
Continue reading Vegan Earl Grey & Orange Scones
I’m a little late, but Happy New Year! I hope you’re enjoying your 2015 so far. Wishing you all a great year ahead with lots of delicious food.
I know we’re already halfway through January, and I haven’t been able to keep up with my blog, but rest assured that recipes are on its way – bear with me 🙂
I’m sure some of you might still be detoxing from holiday eats. Or maybe you want to incorporate new meals. Well, I’ve got one protein-packed breakfast item for you: teff porridge. Continue reading Chocolate Teff Porridge
So, the day before yesterday marked one year for this blog. I know I missed the actual date, but the holidays can be busy! The year flew by so fast, and with it, I was able to post 83 recipes (or so my blog tells me). Not so bad! Thank you to you guys, who have been following, or who have been visiting and using my recipes for inspiration 🙂
I figured I needed to post a special recipe to mark the year (and end of 2014), so while this isn’t extra special, the flavour of thic ice cream is awesome. Today, I bring to you a vegan blackberry and coriander ice cream. Continue reading Vegan Blackberry and Coriander Ice Cream
The holiday season is just around the corner (10 days?!!?), and that means loads of desserts and chocolates and sweets! Of course, this also means the endless sugar rush that lasts at least until after New Year’s. If you don’t want to continually be eating all those refined sugars, then this recipe is perfect for you (and super quick and easy — and I’m all about that!).
Continue reading No-Bake Rum Balls