Category Archives: savoury

Easy Vegan Cheese Dip

I love cheese so my journey to eating vegan has not been easy. When I discovered nutritional yeast I was thrilled. It tastes like cheese and can be added to many recipes. Easy Vegan Cheese dip uses nutritional yeast mixed with spices, potatoes and carrots to make a soft cheese dip.

Easy vegan cheese dip

Traditional cheese dip contains colouring a preservatives. The colouring in easy vegan cheese dip comes from the turmeric. Turmeric is a healthy spice from India that contains cur cumin. Cur cumin has been shown to be an anti-inflammatory which contains antioxidants. It’s natural and good for you. There are no preservatives added to this cheese dip.

The recipe produces a looser dip but if you like a thicker dip heat the mixture on the stove for a few minutes until the mixture begins to thicken. The cornstarch in the mix will do this. You can also remove a little of the almond milk to make it thicker without sacrificing taste. Don’t remove too much though or you won’t be able to blend the ingredients smooth.

ingredients for cheese dip
Cheese dip ingredients

Easy vegan cheese dip is great with snacks or with appetizers. Serve with corn chips for a easy movie night snack. Pour over fluffy baked potatoes to liven up supper. You can also make vegan tacos and pour the sauce over top in the place of crumbled dairy cheese. Any way you use the dip you’re sure to love it.

Enjoy!

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Kitchen Sink Salad and Mustard Lemon Dressing

I love fresh, crunchy salad but I have to admit that if a salad takes too long to prepare it isn’t a week night staple for me. That’s why I like kitchen sink salad. Kitchen sink salad is easy to make and easy to adjust to the season. Just use any vegetables you have hanging around in your refrigerator. Add four cups of salad greens to three cups of mixed chopped vegetables. You can also cook up some sweet potatoes to add to the mixture. Yum!

The mustard lemon dressing is olive oil based. It’s made with the goodness of Canadian maple syrup, mustard, garlic and lemon juice. I prefer a tart dressing so this recipe is not too sweet. So if you like your salad sweet add a little more maple syrup.

kitchen sink salad and mustard lemon dressing

Store leftover dressing in the refrigerator and use it as a marinade for Tempe or Tofu. Sop up the marinade with Homestyle Bread. Delicious!

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Veggie Chili

Veggie chili is a flavourful treat on those days where it is dark and overcast. The fragrant spices are warm and inviting. Try with Rosemary Parmesan Bread Machine Buns

INGREDIENTS

2 tbsp olive oil

1 green pepper, diced

1 onion, diced

4 garlic cloves, minced

1 can kidney beans

1 can black beans

1 can chick peas

1 cup mushroom broth

1 can tomatoes

1 tsp salt

1 tbsp chili powder

1 tsp cumin

1 tbsp tomato paste

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Vegetable Stock

Vegetable stock is super easy to make and can be used in many recipes. The recipe is great to use up vegetables before they go bad or for when you want that extra special stock for your favourite recipe.

Enjoy!

INGREDIENTS

2 onions cut in half

vegetable stock

3 large carrots

1 head garlic

5 celery stalks

5 or 6 stems of parsley

16 cups water

salt and pepper to taste (if desired) see note

Directions
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Baking Biscuit Pizza

This is a quick and easy way to make pizza when you don’t have time to make pizza dough.  Baking biscuit pizza uses biscuit dough topped with your favourite ingredients.  Try experimenting with unusual ingredients for a unique flavour all your own.

Ingredients

2 cups flour

baking biscuit pizza3 tsp baking powder

1/2 tsp salt

1/3 cup olive oil

3/4 cup milk

1 green or red pepper

pizza sauce

mushrooms

onions

sun-dried tomatoes

herb cheese Continue reading Baking Biscuit Pizza

Morning Granola

I don’t often eat cereal for breakfast but when I do I tend to eat granola.  This granola recipe includes coconut oil, honey and dried apricots.  For a surprise cocoa nibs are added for a chocolatey kick.  Enjoy morning granola for breakfast or on top of your favourite crumble.

INGREDIENTSMorning Granola

3 1/2 cups rolled oats

1/2 cup cocoa nibs

1/2 cup sliced dried apricots

1/2 cup unsweetened coconut

1/2 cup sliced almonds Continue reading Morning Granola

Garlic Spaghetti

Garlic spaghetti is fresh and flavourful.  It’s great with a side salad or by itself.  Try different herbs as toppings.

INGREDIENTSGarlic Spaghetti

3 tbsp olive oil

3 cloves garlic chopped

spaghetti for 2 people

1/2 cup grated parmesan

1 pkg liquid vegetable bouillon

DIRECTIONS

Cook spaghetti to al dente stage.

While spaghetti is cooking brown garlic in olive oil in a frying pan.

Transfer spaghetti to frying pan. Mix in bouillon and Parmesan.

Remove to a plate and top with herbs.

Serve immediately.

Try with  Sun-dried Tomato Salad with Goat Cheese Toast.

Sun-dried Tomato Salad with Goat Cheese Toast

Sun-dried tomato salad and goat cheese toast is a simple yet tasty lunch.  It’s good when you want something light but filling.  Try with Strawberry Lemonade.

INGREDIENTS

Rye Bread slicesSundried Tomato Salad with Goat Cheese Toast

Olive Oil

Goat Cheese

DIRECTIONS

Spread olive oil on rye bread and smear with goat cheese.  Heat under broiler just until cheese begins to melt.

INGREDIENTS

Mixed Greens

Sun-dried Tomatoes (chopped)

Mushrooms (chopped)

Mix and top with dressing below.

1 1/2 tbsp olive oil

1 tbsp balsamic vinegar

Continue reading Sun-dried Tomato Salad with Goat Cheese Toast

Natural Easter Eggs

I remember as a child we always coloured Easter eggs by using onion skins.  The variation in colour and imperfections in the tone were always more fun than the colour that commercial dyes create. I’ve found as an adult that you can colour eggs with other natural materials.  Below is a list.

      • 3 tbsp Turmeric  – yellow eggsNatural Easter Eggs
      • purple cabbage – blue eggs
      • blueberries – darker blue eggs
      • beets – pink eggs
      • cranberries – red/pink eggs
      • spinach – green eggs.

In a pot bring 2 cups of fruit or veggies or the Turmeric and 1 cup of water to a boil  Boil for 30 minutes or until a water has turned the desired colour.  Cool mixture

Add 2 tbsp of vinegar to mixture and transfer to a bowl or jar where eggs can be covered with the mixture.  Add 2 or 3 hard boiled eggs to the dye.  Soak from 1/2 hour to overnight in the refrigerator.

Remove eggs from mixture and pat dry.

Infused Vinegars

Flavoured vinegars are great in salad dressings but can be pricey to buy.  Fortunately they are easy to make but takes some preparation.  Below I have listed recipes for Raspberry/Blueberry Vinegar, Sage Red Wine Vinegar and Thyme Basil Vinegar

Raspberry/Blueberry Vinegar

Simple Infused Vinegars1/2 cup mashed raspberries

1/2 cup mashed blueberries

White vinegar to fill a jar

Add  fruit to jar and fill with vinegar.  Cork and let stand for at least 1 week.   Strain and use on salads or as a marinade.  Can be sweetened by adding stevia to the finished vinegar. Continue reading Infused Vinegars