Tag Archives: vegan

Vegan egg salad on baguette

This One Ingredient Will Change Your Vegan Recipes Forever (Plus a Vegan Egg Salad Recipe!)

Kala namak AKA black salt is the secret ingredient to many vegan recipes. It is a kiln-fired rock salt with a similar texture to a pink Himalayan salt, but with a strong hard-boiled egg flavour. Often used in South Asian cooking, it is the perfect way to add egg flavour to any eggless dish. It is amazing in this Can You Vegan It? egg salad sandwich recipe — serve it between two slices of your favourite bread or on a toasted sourdough baguette (my preference!).

Black salt

Vegan Egg Salad

Prep Time: 10 minutes
Servings: 4 sandwiches

Vegan egg salad on baguette

Ingredients:

16 ounces medium or firm tofu, pressed
¼ cup celery, finely chopped
¼ cup chives or green onion, thinly sliced
¼ cup vegan mayonnaise, store-bought or homemade
1 Tbsp Dijon mustard
1 Tbsp freshly squeezed lemon juice
¼ tsp turmeric
½ teaspoon kala namak
Freshly cracked black pepper, to taste
Sourdough baguette, for serving

Vegan egg salad ingredients

Directions:

1. Press the tofu before using to drain out any excess liquids and ensure it soaks up the ingredients.

Tofu chopped up on cutting board

2. In a mixing bowl, toss together the tofu, celery and green onion. Set aside.

Vegan egg salad mixed in bowl

3. In a small mixing bowl, whisk together the mayonnaise, mustard, lemon juice, turmeric, kala namak and pepper.

Related: Healthy Vegan Snack Ideas Featuring 10 Ingredients or Less

4. Pour mixture over tofu and toss to coat. Scoop mixture over bread, garnish with chives and enjoy!

Vegan egg salad mixed in bowl

Like Marcella’s vegan egg salad recipe? Try her vegan eggnog recipe or her six different recipes from one humble can of tomatoes.

Ramen with tofu and bok choy in white bowl

This Hearty 20-Minute Vegan Zucchini Ramen Noodle Soup Will Not Disappoint

No matter what, you always found yourself eating ramen out of a microwaved bowl in college. It was soupy noodles and not much else. Imagine if you found a veggie-based recipe that was full of flavor, packed with protein, low carb and delicious. That’s exactly what this ramen is: healthy good food. In this Can You Vegan It? recipe, we swap eggs for tofu — further transforming this classic comfort food.

Ramen with tofu and bok choy in white bowl

Zucchini Ramen Noodle Soup

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients:

¼ cup sesame oil, divided
4 baby bok choy, quartered
2 Tbsp yellow miso paste (optional)
4 cloves garlic, minced
2 shallots, chopped
2 Tbsp minced fresh ginger
¼ cup coconut aminos
8 cups vegetable broth
½ tsp kosher salt
4 zucchinis, spiralized
4-6 omega-3 eggs, boiled, peeled and sliced or cooked tofu
2 3-oz (85 g) packages enoki mushrooms
1 cup scallions, diced

Related: Genius Ways to Hack a Pack of Ramen Noodles

Directions:

1. Heat 1 Tbsp of oil in a 12-inch skillet over medium-high heat. Add the bok choy to the skillet and cook for roughly 2 minutes on both sides until lightly charred. Remove the bok choy from the skillet and set it aside.

2. Add the remaining oil, then add the miso (if using), garlic, shallots, ginger and coconut aminos. Sauté for 3 minutes. Add the broth and salt and bring to a simmer. Reduce the heat to low, then add the zucchini. Let the soup simmer for 5 minutes. Serve with the bok choy, eggs (or tofu), enoki mushrooms and a topping of scallions.

Like Valerie’s ramen noodle soup? Try her zesty lamb burgers or her low sugar persimmon creme brulee.

front cover of 30-Minute Low-Carb DinnersReprinted with permission from 30-Minute Low-Carb Dinners by Valerie Azinge, Page Street Publishing Co. 2020. Photo credit: Valerie Azinge, Yasaman Shafiei and Kabir Ali.

30-Minute Low-Carb Dinners, Amazon, $23.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Festive vegan latte

We Tried 3 Seasonal Vegan Lattes at Your Favourite Coffee Shops. Here’s the Winner

Holiday latte season is one of my favourite seasons. You can indulge in the best coffee beans, but with a shot of sugary flavour and warm, frothy milk. And now thanks to an increased popularity of veganism and food allergies, plant-based milk (soy, almond, oat) is also typically on the menu.

This year I wanted to sample all of the best seasonal vegan lattes to see which one held up best. However because of the pandemic it felt like the options for such bevvies has been limited as many smaller joints have had to shut down. The good news is that some of the coffee franchises we all know and love did step up to pump out the special syrup and spices this season. And while I’m always a fan of supporting local, for the purpose of Canadian readers everywhere, here’s my hot take on the best vegan lattes from three of the more widely available cafes in the country.

Related: Coffee and Hot Chocolate Recipes to Warm Your Belly

Chestnut Praline Latte With Almond Milk, Starbucks

Available across Canada

Festive flavour: Chestnuts roasting on an open fire, perhaps? Just ordering this drink, which promises “caramelized chestnuts and spices” is enough to make me want to bust out the Nat King Cole.

Sweetness: A grande comes with four pumps of syrup, which was a touch on the sweet side. Next time I might stick with two or three.

Real talk: To make this version vegan, I omitted the whipped cream. Because of that, they also left off the “specialty spiced praline crumbs.” It doesn’t matter — I fell in love with chestnut lattes years ago. To be honest, it’s one of the first drinks my husband and I order every holiday season when they make their way to Canada.

Related: Famous Recipes We’re Making at Home, From McDs Hash Browns to IKEA Meatballs

Verdict: This year did not disappoint. While my drink was overly sweet (it took me a while to finish the whole cup) I did love how smooth and velvety it was. It also came piping hot, which was a bonus because I’m also that girl who microwaves her coffee if it’s not steaming. And as for the almond milk substitution? The syrup actually overpowered that chalky taste you can sometimes get with almond milk — and I think the drink would have been even sweeter with the regular stuff. So I’m calling this one a glorious, vegan win. Now if only they made chestnut lattes available year-round…

Gingerbread Latte With Almond Milk, Coffee Culture

Available in Ontario and Manitoba

Festive flavour: Gingerbread is kind of the ultimate holiday flavour, don’t you think? So drinking it in latte form (rather than biting into a tooth-chipping piece from the stale house my kids always insist on decorating) makes sense.

Sweetness: This one wasn’t nearly as sweet as the chestnut latte, but it definitely left me with a bit of a sugar rush.

Real talk: Full disclosure: I’m pretty picky about how I like my gingerbread. I love fresh ginger, so if we’re talking cookies, I prefer the warm and chewy kind.

Related: Our Fave Food Trends to Come out of Quarantine, From Pancake Cereal to Bread Art

Verdict: As a drink, this gingerbread latte had a pretty great balance of coffee to ginger — and just smelling it was enough to bring a warm and fuzzy feel to my hectic afternoon. But one cup was definitely enough to last me for the entire season. I’m of the camp that gingerbread is special because it’s a once-in-a-while treat. But if they made this drink in candle form? Well that’s something I’d light up all season long.

Cinnamon Toast Latte With Almond Milk, Second Cup

Available across Canada

Festive flavour: I feel like cinnamon is a year-round flavour, so I wasn’t necessarily getting a festive vibe from this drink. But it did feel special and new, especially since I got to sip it in a fully decorated cafe while my toddler nibbled on a croissant.

Sweetness: Once again this latte was slightly too sweet for my personal preference, so next time I would ask for one less pump of syrup.

Real talk: Growing up my dad used to make me cinnamon toast and it was one of my favourite breakfasts. So I was immediately excited to try this grown-up version. I sipped it while watching my kid take in the experience of having a snack at a cafe (something he hasn’t really gotten to do yet in his life, especially with this pandemic) and it just reminded me of traditions, holiday shopping and taking a timeout to savour the season. Yes, I got all that from a drink.

Related: We Tried Popeyes’ Famous Chicken Sandwich That Finally Arrived in Canada — Is It Worth the Hype?

Verdict: I appreciated that while the other cafes were happy to offer up vegan milk in any of their lattes, Second Cup specifically put a plant-based version of its Cinnamon Toast Latte on the menu. They usually make theirs with oat milk (because oats and cinnamon are another memorable combo), but in order to be completely fair to the other shops, I had mine with almond milk. That suited me just fine and it was delicious, but next time I’m there I’m definitely trying to recommended version.

Winner

While the chestnut latte was delicious and the gingerbread latte was memorable, I have to go with the cinnamon toast latte. Are you surprised? I believe the season is all about the memories we make — and to me, the drink was a mood. Add in the fact that Second Cup put effort into branding the latte as a vegan drink and it had to win — hands down.

That said, this year has been strange and weird for so many reasons. Restaurants have been struggling to stay afloat, let alone sink money into new products. So I’m calling this a tentative win for now and here’s hoping that by this time next year, we can all over-imbibe on caffeine and more holiday-themed, sugary goodness.

Photos courtesy of Amber Dowling

We also tried the KFC Cinnabon Dessert Biscuits. Are they worth the hype?

Vegan Antipasto Skewers Are the Creative Plant-Based Appetizer You Need

Let’s be real: the heart of any celebration is the food. To keep your guests happy, make sure the apps are flowing, which as it turns out, is a bit of an art form: appetizers should look “appetizing,” they should be finger-friendly, mess-free and only take a few bites to consume. That’s why these We Know You Have 10 Minutes vegan appetizers in the form of antipasto skewers make for the best addition to your table. They’re user-friendly, beautiful and a cinch to make! And since dietary restrictions are commonplace these days, it’s important to accommodate with vegan finger foods. These two dairy-free plant-based beauties are the perfect place to start.

Olive, Artichoke, Tomato and Balsamic Skewers

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 3-4

Ingredients:

Small wooden skewers (or toothpicks)
Artichokes, from a jar
Kalamata olives, pitted
Cherry tomatoes (extra points for multi-colour!)
Basil leaves
1-2 Tbsp balsamic reduction or syrup

Directions:

1. Remove the artichokes from the jar and cut them slightly so they’ll fit onto the skewers and are manageable to eat.

2. In any order, thread the ingredients above through the wooden skewers. We like to ribbon basil leaves between the ingredients to create more vibrant colour throughout and to get that punchy taste of raw basil with every bite.

3. Once all ingredients are on the skewers, take your balsamic reduction and lightly drizzle it over top. You can pour the balsamic on a spoon, hover about 10 inches above the skewers and drizzle away.


Eggplant, Tofu, Zucchini and Pesto Skewers

Prep Time: 10 minutes
Cook Time: 20 to 25 minutes
Total Time: 30 to 35 minutes (if you roast the eggplant and tofu the night before, then the total time will only take 10 minutes!)
Servings: 3-4

Ingredients:

1 eggplant, chopped into 1 ½ inch cubes
1 brick tofu, patted dry and chopped into 1 ½ inch cubes
2 Tbsp extra-virgin olive oil or avocado oil
¼ tsp sea salt
Pinch of pepper
1 zucchini, peeled into ribbons
8 sun-dried tomatoes, cut into bite sized pieces
Small wooden skewers (or toothpicks)
2-3 Tbsp pesto

Directions:

1. Preheat the oven to 375°F.

2. Chop the eggplant and tofu into cubes, they should be around the same size.

3. Season both with oil, salt and pepper. Place them on separate baking sheets lined with parchment paper.

Related: These Are the 5 Best Meatless BBQ Skewers You’ll Ever Eat

4. Roast the tofu for 15 minutes and the eggplant for 20-25 minutes. Both should be lightly crisp.

5. While the eggplant and tofu are roasting, peel the zucchini into thin ribbons and make your pesto, if you’re not buying it pre-made.

6. Once all veggies are prepped, begin threading them through the skewer in any order you desire.

7. Place them on a tray or plate and lightly dollop a few spoonfuls of pesto over areas of the skewers.

Like Tamara and Sarah’s vegan antipasto skewers? Try their easy lemon spatchcock chicken or sumac-spiced roasted delicata.

Published November 30, 2019, Updated December 23, 2020

These Vegan Sloppy Joe Sliders Are Your Answer to Healthy Entertaining

This unconventional take on the sloppy Joe is inspired by the popular chickpea-filled Trinidadian street food, doubles. Like sloppy Joes, doubles are a deliciously messy, sweet and savoury snack. They’re typically made of channa (a curried chickpea filling) sandwiched between two pieces of fried dough with tamarind sauce, chutneys and pepper sauce.

For this Can You Vegan It? sloppy Joe recipe, the fried dough is replaced with mini sesame-seed buns. The savoury curried chickpea filling is topped with a spicy and crunchy cucumber chutney, as well as a tangy pineapple jam rather than tamarind sauce. It’s an unlikely combination, but if you enjoy sweet, savoury and spicy flavours, this recipe is calling your name. It’s perfect for pleasing picky kids or entertaining guests. Plus they’re veg-friendly for everyone to enjoy!

Vegan Sloppy Joe Recipe

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 70 minutes
Servings: 12 sliders

Ingredients:

Channa (Chickpea Filling)
1 large onion
3 garlic cloves
3 stalks green onion, finely chopped
1 Tbsp turmeric
2 Tbsp geera (ground roasted cumin)
2 Tbsp curry powder
1 can drained chickpeas (28 oz)
4 tsp cilantro, finely chopped
1 scotch bonnet pepper
Salt, to taste

Spicy Cucumber Chutney
½ large field cucumber
⅓ scotch bonnet pepper
1 lime, juiced
1 Tbsp cilantro, chopped

Additional
Pineapple jam or guava jam (you can find this in the Caribbean section of the grocery store or at a Caribbean grocery store)
12 sesame buns (or any type of slider buns you prefer)

Directions:

1. Finely chop the onion, garlic cloves and green onion. Add a few spoons of oil to a large pot at medium heat. Then saute the onion, garlic and green onion.

2. Once the onions become translucent, add the turmeric, geera and curry powder and stir — add a bit of water if necessary to keep the ingredients from sticking to the pot.

3. Add the drained chickpeas and chopped cilantro and stir. Then pour enough water to cover the chickpeas and add in the scotch bonnet pepper (do not cut the pepper). Let the ingredients simmer on medium heat until soft, adding more water when necessary to keep the mixture from burning or sticking to the pan.

4. Once the chickpeas have softened and the mixture has a thick consistency, take it off the heat and let cool.

Related: Our Most Popular Vegan Recipes Ever

5. Use a grater to shred half the field cucumber and place in a bowl.

6. Finely chop the ⅓ scotch bonnet pepper, removing most of the seeds (this pepper is incredibly spicy, so be careful when handling) before adding to the bowl of grated cucumber.

7. Add the lime juice and chopped cilantro to the bowl. Mix the ingredients together and place in a mason jar.

8. Lightly toast the sesame buns and spread a generous portion of pineapple jam to the bottom of the bun, then add a few spoonfuls of the chickpea channa mix, top with a bit of the spicy cucumber chutney — and enjoy!

Like Eden’s vegan sloppy Joes? Try her sweet potato blondies or cardamom teff apple muffins.

Published June 11, 2018, Updated December 13, 2020

We Tried 4 Different Vegan Cheeses in Canada. Here’s the Winner (Plus a Recipe!)

I probably appreciate cheese more than the average person — the dairy-laden type of fromage that makes a charcuterie board sing and a pizza one of the greatest edible creations on earth.  But, somewhat ironically, I also appreciate plant-based spins on classics just as dearly — and if you were to peer inside my fridge on any given week, you’d find a block of Parm, some fancy old Cheddar and a nut cheese or two sitting pretty. Because balance is everything, right?

I consider myself a bit of an expert on vegan cheese (and vegan cheese brands in general) — and to be totally honest, I expect them to stand up to their traditional counterpart. Call me a harsh critic, but there are some questionable dairy-free options on shelves that are definitely not worth their $7-$12 price tag.

So, after having taste tested my fair share, here’s my honest opinion on four popular plant-based, dairy-free cheeses available in Canada, from nut-based options to inventive coconut-inspired versions.

Related: I Tried “Beyond Meat” Meals at 5 Popular Canadian Chains. Here’s How They Stacked Up

1.  Violife Foods’ Feta-Style Block

Feta cheese made vegan and palatable is an ambitious undertaking. I’ll admit: I was skeptical about this one. But Violife’s coconut-oil based version is deceiving in the best way. It tastes like feta (read: super creamy, slightly salty and silky smooth) and even crumbles like it. Any lingering taste of coconut was subtler than I imagined, which makes it a reliable salad topper. I haven’t tried melting it yet (on Greek-style pizza or whipped into baked potatoes?) but consider it my next “cooking in quarantine” experiment.

Who Will Love It: Feta-cheese devotees seeking a dairy-free alternative that passes the taste test. Also those who prefer a nut-free vegan fromage.

Rating: 4 cheese wheels out of 5

2. Farm Boy’s Camembert-Style Ash-Ripened Cashew Cheese

OK, this is hands down my favourite Canadian vegan cheese on the market right now, which further solidifies Farm Boy’s well-earned status as the Canadian Trader Joes (who’s with me?). If you’re looking for a plant-based option, the Ontario grocery chain’s brand of nut-based cheeses are worth the $10.99 splurge. Bonus points for creativity: their Camembert-style cashew wheel is “ripened” with food-grade activated charcoal, which gives it a convincing rind reminiscent of traditional Camembert.

Who Will Love It: Charcuterie-loving hosts looking for a crowd-pleasing vegan cheese that’ll elevate any grazing board.

Rating: 5 cheese wheels out of 5

3. Field Roast’s Chao Creamy Original Slices

Field Roast is a popular vegan brand, and their cheese slices boast a more affordable price tag ($6.99) than the rest on this list. Made from coconut oil and tofu, it’s another nut-free option, though unfortunately, it didn’t pass the taste test for me. Eaten on its own, it has a mild coconut flavour and tastes more processed than the rest. However, it melts beautifully, and when tossed on a bagel with all the vegan fixings, it proved a satisfying and easy lunch.

Who Will Love It: Easy-to-please eaters who want a sliceable plant-based cheese in their fridge for quick meals, from loaded breakfast sandwiches to gourmet grilled cheese.

Rating: 3 cheese wheels out of 5

Related: Satisfying Vegan Breakfast Recipes You’ll Want Every Morning

4. Culcherd’s Tree Nut Cheese, Herb & Garlic

You’ll find this round of creamy, herbaceous vegan cheese in my fridge most often thanks to its versatility. I’ll slather it onto crackers (think Boursin, just not quite as spreadable), dollop it onto spaghetti squash pasta or chop up pieces to toss into a salad. It’s another rich, cashew-based option that’s super filling — and also fragrant thanks to ingredients like nutritional yeast, garlic powder, basil, parsley and thyme.

Who Will Love It: The everyday cook and kitchen grazer looking for a reliable nut cheese to always have on hand, no matter what’s on the menu for the week.

Rating: 4 cheese wheels out of 5

Related: 5 Delicious New Ways to Use Nutritional Yeast (And Why it Belongs in Your Pantry)

Recipe: Vegan Parmesan Cheese

Overall, there are some impressive dairy-free cheese products out there, whether you prescribe to a vegan diet or not. But here’s the thing: if you don’t want to splurge on a fancy block, try your hand at making one at home instead.

I followed this recipe for Vegan Parmesan Cheese (final product pictured above!). It took all of five minutes to whip up and calls for five simple ingredients (cashews, pine nuts, nutritional yeast, garlic powder and salt). A little pinch goes a long way, and it lasts in the fridge for up to one month.

You can also try making this Vegan Cheddar Wheel or Vegan Cashew Cheese.

First photo courtesy of Violife Foods; remaining photos and feature image courtesy of Brittany Devenyi

This Vegan Eggnog Recipe is So Good It’ll Impress All the Non-Vegans Too

Because it isn’t the holiday season without a cup of boozy eggnog, I’m serving up a vegan twist on this staple winter drink. This version is not only dairy free, it’s gluten- and egg-free too! The eggnog gets its delicious creaminess from canned coconut milk (don’t use the boxed variety) — and is naturally sweetened with maple syrup. Serve this warm on a snowy day or chilled over ice, whichever you prefer. For a kid-friendly option, just omit the bourbon or rum. Cheers!

Ingredients:

2 14-oz cans full-fat coconut milk
1 ½ cups unsweetened almond milk
½ cup pure maple syrup
½ tsp ground cinnamon
½ tsp ground nutmeg
1 tsp vanilla extract
1 pinch fine salt
½ cup bourbon or spiced rum
Coconut whip, for serving

Related: 20 Vegan Holiday Entrées You’ve Never Tried Before

Vegan eggnog ingredients

Directions:

1. In a saucepan over low heat, add the coconut milk, almond milk, maple syrup, cinnamon, nutmeg, vanilla and salt. Whisk until combined. Bring to a gentle simmer and cook until slightly thickened, about 5 minutes.

Vegan eggnog in pot

2. Remove from heat and pour mixture through a fine mesh strainer to ensure it is smooth. Stir in bourbon.

Related: 12 Must-Try Fall Cocktails to Give Thanks for This Autumn

3. Serve warm with a dollop of coconut whip and a pinch of nutmeg. To serve chilled, transfer mixture to a glass serving pitcher and refrigerate until ready to serve. When ready to serve, fill a glass with ice, add eggnog, a dollop of coconut whip and a pinch of nutmeg.

Vegan eggnog in two glasses

Like Marcella’s vegan eggnog? Try your hand at her winter greens mac and cheese or her sausage, apple and sage-stuffed acorn squash recipe!

This Healthy Ethiopian Vegan Potato Stew is the Perfect Fall Comfort Food

This Ethiopian potato stew (AKA dinich wot) is one of my favourite plant-based stews for fall. It’s incredibly hearty, spicy and super easy to make. Traditionally this recipe is served on top of a large platter of injera with other colourful vegan stews. However, it can be enjoyed with rice, fonio or in my case on its own with fresh bread on the side. I also love to substitute in ingredients like sweet potato, pumpkin and okra to switch up the flavours. Feel free to add your own twist on it and warm up this fall with a bowl of Ethiopian comfort food.

Ethiopian Vegan Potato Stew

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Servings: 2 to 4

Ingredients:

2 large yellow onions, finely chopped
3-4 Tbsp berbere spice
5 cloves minced garlic
1 Tbsp minced ginger
¼ cup crushed tomato
3 large potatoes, peeled and chopped into thick chunks
1 ½ cup hot water (adjust as needed)
Salt, to taste

Directions:

1. To a large heated pot, add oil and onions. Once the onions begin to caramelize, add berbere spice, stir well so the onions are coated. (Each Berbere blend is different, some blends are spicier than others, so feel free to adjust the amount to fit your taste).

2. Add garlic and ginger and add a bit of water as necessary to the pot.

3. Add crushed tomato and mix well. Add some water as necessary to prevent the mixture from burning.

4. Once the ingredients are well incorporated, add the diced potatoes and hot water slowly and bring to simmer. Be careful not to add too much water.

Related: This Easy Ethiopian Mushroom Stir-Fry Will Be Your New Fave Weeknight Meal

5. Cover with lid and stir occasionally adding more water as necessary.

6. Once the potatoes are tender and the stew is finished, serve with injera, rice or on its own. Enjoy!

Tip: If you’d like to kick things up, you can stir in a spoonful of korarima spice (Ethiopian Black cardamom) a few minutes before the stew is done cooking.

Love Eden’s Ethiopian vegan potato stew? Try her teff breakfast bowl or quick and tasty guava tarts.

This Vegan Pumpkin Soup Has a Super-Secret Immune-Boosting Ingredient

Pumpkin soup is the quintessential autumn dish. It’s sweet and creamy with earthy tones and can be pantry-friendly or not, depending if you’re using canned or fresh. This vegan pumpkin soup recipe is a bit different because we’ve snuck in immune-boosting foods inside. Most soups start with a base of onions, garlic and ginger, just like this one — but did you know, these ingredients have antiviral, antibacterial and antioxidant properties? They’re also loaded with nutrients like vitamin C, selenium and zinc. But the super-secret immune-boosting ingredient here is… turmeric. That golden, bright spice has been heavily studied for regulating the immune system. It’s important to add a pinch of black pepper when cooking with turmeric to make it more absorbable in the body. This soup will warm you up in cooler weather and definitely send you back for seconds and thirds.

Vegan Pumpkin Soup

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 bowls of soup

Ingredients:

Soup
1 medium pumpkin (red kuri or kabocha squash also work well) or 3 cups unsweetened pumpkin puree (2 x 398 ml canned pumpkin)
2 tsp coconut oil
1 yellow onion, diced
2 garlic cloves, minced
1 heaping tsp minced ginger
½ tsp ground turmeric
½ tsp ground cinnamon
½ to 1 tsp sea salt, depending on taste
Pinch pepper
2 carrots, sliced
1 cup coconut milk
1 ½ cups veggie broth

Optional Garnish Toppings
2 tsp maple syrup
Drizzle of coconut milk
Squeeze of lime or lemon
Fresh cilantro, mint or parsley
Pinch of unsweetened shredded coconut
Small handful chopped walnuts

Directions:

1. If you’re using fresh pumpkin or squash, peel it, de-seed it and cut it into chunks.

2. Place a large pot over medium-high heat and add the coconut oil.

3. Toss in the onions, once they become golden, add in the garlic, ginger, turmeric, cinnamon, salt and pepper.

Related: 20 Hearty Vegetable Soup Recipes Just in Time for Sweater Weather

4. Mix everything around so it’s coated in the spices. If your pot is becoming too dry, add a bit more coconut oil.

5. Drop in the carrots and if you’re using fresh pumpkin, add in the chunks. Toss to mix.

6. If you’re using canned pumpkin, spoon it in now, then pour in the coconut milk and broth. Stir. Bring to a boil, cover the pot and simmer for 15-20 minutes.

7. After 20 minutes, blitz the soup until it’s creamy. If you’re using a blender, be very careful as the soup will be scorching hot.

8. Once blended, taste and re-season with salt and pepper if needed. For an extra hit of sweetness add a few tsp of maple syrup. Top each bowl with a drizzle of coconut milk, a squeeze of lime or lemon, fresh herbs, shredded coconut and chopped walnuts if you’d like.

If you enjoyed Tamara and Sarah’s vegan pumpkin soup recipe, be sure to check out their simple miso chicken or no-bake chocolate oat bars.

Bread Baking for Beginners: How to Make the Perfect Sourdough Loaf

There’s nothing like the smell of homemade bread in your kitchen, and the taste of a fresh sourdough loaf is always so much better than store-bought. While there are some bakeries that sell traditionally made sourdough bread, it’s not always common to find. Besides, it’s actually easy to make your own bread at home. With a few readily available ingredients and a little bit of time, you can learn the basics of working with sourdough. The slow fermentation process of sourdough makes the bread easier to digest, and tastes absolutely delicious. We know you’ll love it!

Sourdough Bread Recipe: Bread Baking for Beginners

The Perfect Sourdough Bread Recipe

Prep Time: 20 hours
Cook Time: 50 minutes

Ingredients:
1 ½  cups sourdough starter
½  cup water
1 cup spelt flour
½  cup rye flour
½  cup white flour
1.5 tsp sea salt
1 cup white rice flour for sprinkling

Related: Can’t Find Yeast? You’ll Love These Yeast-Free Bread Recipes

Directions:
1. Combine the starter with water and the different flours in a large bowl. Gently mix with a wooden spoon until incorporated evenly. The dough should be a bit sticky.

How to Make Sourdough Bread

2. Let the mixture sit in the bowl for 30 minutes, covered with a towel. You’ll want the room temperature to be warm, around 25°C (78°F).

3. After 30 minutes, add in the sea salt. You can gently rub the salt into the dough with your fingers.

4. Place the dough on a clean counter or a large cutting board, and lightly flour the surface. Here’s where you’ll do a technique that’s called “slap and fold” for around 5 minutes: Stretch out the dough into a rectangular shape and slap this against the surface.

Related: 15 Things You Can Make With Your Leftover Sourdough Starter

Once the dough is laying flat on the surface, fold the bottom end over into the center. Stretch out the dough again and repeat several more times in the 5 minute period. You’ll find that the dough starts to hold together better and is smoother after this process.

5. Let the dough rest for 30 minutes. Place it back in the bowl, and cover with a towel for this resting period.

6. After 30 minutes of resting, you’ll do a set of what’s called “stretch and fold.” This is more gentle than the “slap and fold.” Stretch the dough into a rectangular shape and fold the bottom edge into the centre. Then fold the upper edge into the centre.

7. Place the dough in the bowl and cover with the towel to rest for another 30 minutes. Repeat another set of stretch and fold after the 30 minutes.

8. Place the dough in the bowl and cover with the towel to rest for another 30 minutes. Repeat a third set of stretch and fold after the 30 minutes.

9. Place the dough back in the bowl, cover with the towel, and this time let it rest for 2 to 2.5 hours. During this time you should see the dough rise, about 30-50%.

Related: Our Carbiest Breakfast Recipes, From Croissants to Pancakes

10. After resting, place the dough on your clean countertop or cutting board again and lightly shape into a round. Experienced sourdough bakers call this the pre-shape step. You can let this rest for 20 minutes. While the dough is resting, line a colander or bowl (or use a proofing basket known as a banneton, if you have one) with a towel and lightly flour it.

11. Gently reshape the dough into a round and then place this into the lined strainer, bowl or banneton. Cover with a towel and place in the fridge overnight for around 14 hours.

12. In the morning, preheat the oven to 450°F, placing a Dutch oven with its lid (without the dough) inside the oven for 1 hour.

13. Take the dough out of the fridge. Place a piece of parchment paper (you’ll want to trim the paper to make sure it fits in the Dutch oven) on top of the dough, and then invert the strainer, bowl or banneton to flip over so the dough is resting on top of the parchment. Use a small sifter to sprinkle white rice flour over top of the dough. Then score the top of the bread, using a razor blade, bread lame or really sharp knife. You can do one simple line down the centre, or you can try doing other more creative scores (simply look online for “how to score sourdough”).

14. Carefully transfer the dough into the heated Dutch oven and cover with the lid. Be careful, since the Dutch oven and lid will be very hot.

15. Bake for 20 minutes. Then uncover and turn the heat down to 400°F. Bake for another 30 minutes, or until the crust is a nice golden colour.

16. Let cool on a wire rack for at least 2-3 hours before slicing.

For more must-bake bread inspiration, browse these brilliant banana bread recipes, or try your hand at this no-knead olive za’atar bread.  And don’t toss that sourdough discard! Instead, make these easy five-ingredient sourdough discard crackers.

Grilled Stuffed Zucchini Boats With Roasted Cherry Tomatoes is the Vegan Summer Recipe You Need

Grilling isn’t just for carnivores. And this grilled stuffed zucchini boats with roasted cherry tomatoes recipe proves it. It’s not only healthy, it’s a visually gorgeous dish that has a hearty, yet summery vibe. The recipe incorporates vibrant red cherry tomatoes, dark green zucchini and mineral-packed lentils and rice. We promise — this is certainly the summertime vegan recipe you need right now.

Grilled Stuffed Zucchini Boats With Roasted Cherry Tomatoes

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Servings: 4

Ingredients:

Shallots
2 tsp extra-virgin olive oil
2 shallots, thinly sliced
Pinch of sea salt and pepper

Tomatoes
1 pint cherry tomatoes
2 tsp extra-virgin olive oil
¼ tsp sea salt
A few cracks of pepper

Mixture
¼ cup green lentils
½ cup brown rice
1 ½ cups water
4 Tbsp parsley, divided and roughly chopped
2 tsp lemon juice
Pinch of sea salt and pepper

Zucchini
4 zucchinis
3 tsp extra-virgin olive oil
½ tsp sea salt
A few cracks of pepper
¼ cup walnuts, chopped and toasted

Directions:

1. Preheat the oven to 375°F.

2. Thinly slice the shallots. Place a pan on the stove over medium-high heat. Add oil and once it’s hot, toss in the shallots, salt and pepper. Let them cook for 7-8 minutes until they get browned and crispy, then transfer them to a towel or paper towel.

3. Place the cherry tomatoes on a baking sheet lined with parchment paper, toss with oil, salt and pepper. Roast for 20 minutes until blistered and bubbling.

Related: Grilled Za’atar Carrots with Halloumi & Mint

4. While the cherry tomatoes are roasting, place the lentils, rice, water and a pinch of salt in a pot, bring to a boil, cover and simmer for 30 minutes.

5. Once cooked, toss the lentils and rice with 2 Tbsp of parsley, lemon juice, salt, pepper and ½ of the crispy shallots.

6. Turn your grill to medium heat or if you’re using a grill pan over the stove, wait until the zucchinis are prepped then turn to medium heat.

7. Slice the zucchinis in half lengthwise, then scoop out the seeds using a spoon to create a hollowed out well down the middle.

Related: 10 Veggie-Forward Grilled Skewers and Kebabs to Try This Summer

8. Rub the zucchini with olive oil, salt and pepper. Grill hollowed side down for 5-7 minutes, then flip and grill for another 5-7 minutes.

9. Stuff the zucchini with the lentils and rice mixture, topped with the roasted cherry tomatoes, crispy shallots, chopped parsley and walnuts.

Want more summertime recipes? These vegan sloppy Joe sliders and strawberry chia frozen yogurt pops will surely be a hit.

We Tested 5 Vegan Egg Substitutes — This One is the Winner

There are so many options these days when it comes to replacing eggs in your vegan baking. So, we decided to test a whole bunch of substitutes to see which ones went boom and which ones went bust. We chose to test them all with the same brownie recipe, since we know brownies can be quite forgiving and almost always delicious (and it meant we got to eat a lot of brownies!). We deliberately left out commercial, store-bought brands and tested the most common egg replacements you probably already have stocked in your kitchen pantry. Let’s introduce you to our five vegan egg contenders.

Chia Egg

Both flax and chia eggs are classic substitutes used in vegan baking. We find them to be quite interchangeable so we only tested this recipe with chia. To make a chia egg, add 1 Tbsp of whole or ground chia seeds to 3 Tbsp of water. Whole chia seeds can easily get stuck in your teeth, so we recommend using ground unless you’re in a pinch (you can blitz them in a coffee grinder!). Let the mixture sit for about 5 minutes, until it becomes gelatinous and thick. The reason why this works well in most baked goods, like muffins, cakes, breads and brownies, is because it adds moisture while also acting as a binder and not imparting any flavour. The downside is that because both chia and flax are darker in colour, they’ll change the colour of certain baked goods that are lighter, like cookies or cakes.

Result: The chia brownies came out gooey, fudgy and resembled a more traditional brownie texture.

Related: Common Ingredient Substitutions That Will Bring Your Recipes to Life

Aquafaba

Aquafaba is newer on the vegan baking scene. It’s the reserved liquid from a can of chickpeas. So once you drain your can of chickpeas, keep the liquid and measure out 3 Tbsp to replace one egg, then whisk it until it becomes frothed. If you put this into a stand mixer for about 3-5 minutes it will become whipped and resemble whipped egg whites with stiff peaks. When it’s that whipped, it’s more ideal for making meringues or macarons. So, we just frothed it. Aquafaba doesn’t tend to give off much moisture, sometimes leading to a drier baked good.

Result: We were really excited to see how the aquafaba would turn out, mainly because it’s so weird and interesting. But unfortunately, it was a bust. The texture was tough and lacked any sort of fluffiness. It also didn’t rise and had a layer of tiny holes on top. This may be because too much air was incorporated into the batter while mixing and became trapped, making it dense and bubbly on top. This is possibly because aquafaba acts more like egg whites, rather than a whole egg.

Arrowroot Starch/Powder

If you don’t have arrowroot, you can replace it with potato starch, cornstarch or tapioca starch. Arrowroot is gluten-free, grain-free and vegan. To replace one egg, make a slurry by combining 2 Tbsp of starch with 3 Tbsp of water. Arrowroot acts as a great binder and thickener, which may change the texture of your baked good to be a little on the drier side.

Result: This was the best looking brownie, but it had a drier, cakier texture and wasn’t as fudgy. If you like a cakier brownie, this is a great egg substitute for you.

Applesauce

Applesauce is a classic substitute for a few different baking ingredients: eggs, sugar, butter and oil. The reason why it works well as an egg replacement is because it adds a lot of moisture, making for a fudgy texture. Use ¼ cup of applesauce to replace one egg.

Result: The applesauce made a great fudgy brownie, but not quite as gooey as the chia brownie. Sometimes applesauce can impart a strong flavour, but we didn’t find that at all and found it was barely detectable. It also had a bit more rise than the chia brownie.

Mashed Sweet Potato

Mashed sweet potatoes are an amazing egg substitute, they offer a natural sweetener, while adding moisture to create a fudgy texture and are thick enough to act as a binder. You’ll need ¼ cup of mashed sweet potato to replace one egg.

Result: The sweet potato brownie came out fairly similar to the applesauce one in terms of fudgy texture and rise, but you could definitely taste the sweet potato, which may or may not be appealing to you.

Related: You Won’t Believe These Fudgy Sweet Potato Brownies Are Totally Gluten-Free

Overall the Winner is…

The chia egg brownie! It had the best texture, was moist, had a good amount of rise and tasted sweet, decadent and chocolatey. If you want to make the brownies yourself, here is the recipe we used.

The Best Vegan Brownie Recipe

Prep Time: 7 minutes
Bake Time: 30 minutes
Total Time: 37 minutes
Servings: 9 brownies

Ingredients:
2 vegan eggs
½ cup coconut oil, melted
1 tsp pure vanilla extract
1 cup coconut sugar
⅓ cup cocoa powder
½ cup spelt flour
¼ tsp salt
¼ tsp baking powder
½ cup chocolate chips (optional)

Directions:
1. Preheat the oven to 350°F and line an 8-inch brownie pan with parchment paper.

2. Prepare your vegan eggs and combine them with the coconut oil and vanilla in a bowl.

3. In a separate bowl, mix together the dry ingredients. Then add the dry into the wet until well combined, but not over-mixed. If you like, you can fold in chocolate chips.

4. Pour the batter into your brownie pan, shake the pan around until the batter is evenly spread out.

5. Bake it in the oven for 30 minutes, allow to cool for 10 minutes before slicing.

Want more vegan baking ideas? This carrot cake recipe and this raspberry cheezecake recipe are so good even non-vegans will love them.

Sarah Britton’s Vegan Blood Orange Chocolate Birthday Cake Will Make You Want to Celebrate

In the new Food Network Canada Facebook series The Substitute Baker, celebrated Toronto-born holistic nutritionist Sarah Britton shows us just how easy it can be to adapt your favourite recipes to suit any occasion or special dietary needs.

This time around, she’s given us a reason to celebrate at home — birthday or not — with a vegan citrus and chocolate birthday cake that you’ll crave all year round.

Related: Homemade Bread Recipes You’ll Want to Make Again and Again

Blood Orange Chocolate Birthday Cake

Dark Chocolate Date Frosting Ingredients:

4 cups/720g pitted dates
½ cup/50g raw cacao powder
½ tsp sea salt
Grated zest of 2 organic oranges
1 cup plant-based milk of your choice

Dark Chocolate Date Frosting Directions:

1. If the dates are really dry, soak them in warm water for an hour or so, until softened. Then drain the dates.

2. Combine the dates, cacao powder, salt and orange zest in a food processor, and pulse to break up the dates. Then slowly add the milk with the processor running until you have a thick, silky frosting that is easy to spread. You may need to stop periodically and use a spatula to scrape down the sides of the food processor. If you have any leftovers, store them, covered, in the fridge for up to 2 weeks.

Related: 20 Comforting Baking Projects That Deserve a Pat on the Back

Chocolate Cake Ingredients:

2 cups/280g whole spelt flour
½ cup/50g unsweetened cacao powder
2 tsp aluminum-free baking powder
1 tsp baking soda
½ tsp fine salt
1 cup/250ml pure maple syrup
1¼ cups/ 30ml plant-based milk of your choice
6 Tbsp/90ml coconut oil, melted, plus extra for the pan
2 tsp vanilla extract
1 tsp apple cider vinegar

Blood Orange Cake Ingredients:

2½ cups/360g whole spelt flour
2 tsp aluminum-free baking powder
1 tsp baking soda
½ tsp fine salt
1 cup/250ml pure maple syrup
Grated zest of 2 organic blood oranges
1¼ cups/300ml freshly squeezed blood orange juice (about 5 oranges)
6 Tbsp/90ml coconut oil, melted, plus extra for the pan
2 tsp pure vanilla extract
1 tsp apple cider vinegar

Decorations:

100g dark chocolate (80%), melted
A few slices dehydrated citrus
3 Tbsp dehydrated raspberries

Blood Orange Chocolate Birthday Cake Directions:

1. Preheat the oven to 350°F/175°C. Lightly oil two 7–inch/18cm springform cake pans.

2. Make the chocolate cake batter: In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. In a separate bowl combine the maple syrup, milk, coconut oil and vanilla; whisk to combine. Pour the wet ingredients into the dry ingredients and whisk to remove any lumps. Quickly whisk in the vinegar.

3. Make the blood orange cake batter: In a large mixing bowl, sift together the flour, baking powder, baking soda and salt. In a separate bowl combine the maple syrup, orange juice, orange zest, coconut oil and vanilla; whisk to combine. Pour the wet ingredients into the dry ingredients and whisk to remove any lumps. Quickly whisk in the vinegar.

4. Pour each bowl of batter into its own prepared cake pan. Bake the cakes until a toothpick inserted in the centre comes out clean, approximately 50 minutes. Set the cakes on a wire rack and let them cool for about 20 minutes, then remove them from the pans. Let the cakes cool completely. You may even want to bake them the night before.

Related: 65 Vegan Desserts Even Non-Vegans Will Love

5. Use a long knife to carefully slice each cake in half horizontally, creating four thin layers, total.

6. Put the 7” blood orange cake layer on a platter. Spread the top with about a quarter of the frosting. Put the 7” chocolate cake layer on top, and spread it with frosting. Repeat with the remaining blood orange and chocolate layers.

7. Use the melted chocolate to decorate the dehydrated citrus slices by dipping some into the chocolate half way, and drizzling chocolate over others. Decorate the top of the cake with the decorated dehydrated citrus and crumbled dried raspberries. Serve. (The cake keeps rather well at room temperature, covered, for 5 days.)

For more baking inspiration, Sarah Britton’s Bold and Beautiful Raspberry Cashew Cheezecake is an instant dessert classic, or learn how to make her Keto Salt and Pepper Tahini Cookies and easy Gluten-Free Everything Bagel Loaf.


 

Sarah Britton’s Bold and Beautiful Raspberry Cashew Cheezecake

In the new Food Network Canada series The Substitute Baker, celebrated Toronto-born holistic nutritionist Sarah Britton shows us just how easy it can be to adapt your favourite recipes to suit any occasion or special dietary needs.

For starters, she’s crafted this bold, gorgeous and positively mouth-watering plant-based cheesecake recipe that will make you look like a well-seasoned baker.

Related: 20 Easy Plant-Based Recipes for Beginners That Will Make You Drool

Healthy Raspberry Cashew Cheezecake

Ingredients:

Crust
1 cup/150g toasted sunflower seeds (almonds, pecans or walnuts also work)
¼ cup/35g cacao nibs
1 cup/250g soft dates, pitted
2 Tbsp raw cacao powder
¼ tsp sea salt

Filling
2 cups/300g raw cashews, soaked overnight
3 Tbsp freshly squeezed lemon juice
Seeds of 1 whole vanilla bean (or 1 tsp vanilla extract)
½ cup/125ml virgin coconut oil
½ cup/125ml raw honey
Pinch sea salt
1½ cups frozen raspberries (thaw slightly)

Decorations
30g dark chocolate, melted
Handful of dried raspberries, crushed

Directions:

1. Place seeds, cacao nibs, cacao powder and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect (if it’s too dry, add more dates, if it’s too wet, add more seeds).

Related: Our Very Best Vegan Dessert Recipes to Make

2. Reserve ¼ cup of your crust to use as decorations later and transfer the remaining crust mixture to a lightly greased (with expeller-pressed coconut oil) and parchment-lined 7.5” (19cm) spring-form pan. Press the mixture firmly, making sure that the edges are well packed and that the base is relatively even throughout. Use a flat-bottomed drinking glass or bottle to help press the crust into the pan evenly. Use the reserved mixture to make balls of different sizes that you will use as decorations later. Store these in the fridge until you are ready to serve.

3. Warm coconut oil and honey in a small saucepan on low heat until liquid. Add vanilla and whisk to combine.

4. In the most powerful blender you own (I recommend a Vitamix), place all filling ingredients, except raspberries, and blend on high for 1-2 minutes or until very smooth.

5. Reserve ⅛ cup filling in a small bowl and set it aside. Pour about 2/3 (just eyeball it, you can’t make a mistake!) of the filling out onto the crust and smooth with a spatula. Tap the pan firmly against a hard surface to remove air bubbles. Add the raspberries to the remaining ⅓ of the filling and blend on high until smooth. Pour onto the first layer of filling and tap again to create a smooth surface. Dollop the reserved white filling onto the raspberry layer and swirl with a knife tip. Tap the pan once more to even out the filling, then place the cheezecake in the freezer until solid.

6. To serve, remove from the freezer 30 minutes prior to eating. Remove parchment from base of cake. Decorate with date and seed balls, drizzle with melted chocolate and sprinkle dried raspberries.

Related: Can I Freeze This? How to Freeze Fruit, Cheese, Leftovers and More

For more baking inspiration, try Our Most Crave-Worthy Carrot Cake Recipes in Every Form or These Banana Bread Recipes That Will Provide All the Comfort.


 

No-Bake Chocolate Crunch Brownies That Taste Indulgent (But Are Actually Good For You)

This seemingly decadent treat truly has it all: a fudgy brownie, a crunchy rich chocolate topping, a good smack of nutty peanut butter, and they’re actually healthy! These no-bake vegan brownies are easy and quick to make, and it will probably take you just as little time to eat them. Yes, they’re a sweet treat, but they also boast some superfood ingredients to fuel your body with high-quality sources of both protein and fat. Not to mention, they taste absolutely incredible.

No-Bake Chocolate Crunch Brownies


Prep Time: 35 minutes
Total Time: 35 minutes
Servings: 12

Ingredients:

Filling
2 cups cooking dates, honey or medjool dates, pitted
2 cups walnuts
3/4 cup raw cacao or cocoa powder
Pinch of sea salt
2 Tbsp water, added gradually

Topping
100 g dark chocolate bar, roughly chopped
1/2 cup natural or organic peanut butter
1 cup puffed crispy rice cereal or puffed crispy quinoa
1 Tbsp coconut oil

Directions:

1. Choose your date of choice.  If you are opting for cooking dates or honey dates, soak them in warm water for about 10 minutes to rehydrate them, then discard the water.

2. Add the walnuts into the food processor and pulse using the “s” blade until a crumble forms. Then add the dates, cacao powder and sea salt, blending so that it forms into a “dough”.  Add 1 Tbsp of water at a time through the feeder hole as the food processor is running. You don’t want the “dough” to be too wet, but you do need enough water for it to adhere together.

3. Once the “dough” is sticky enough to form a ball, remove it from the food processor and place it in an 8 inch square pan that’s lined with parchment paper.  Use your fingers to press the dough into the pan so that it’s spread out and even, then immediately place it in the freezer.

4. While the brownies are chilling and hardening, start making the topping.  Melt the chocolate chips, coconut oil and peanut butter in a small pot over medium heat. Continue to stir with a silicone spatula until all is velvety and melted together.  Once smooth, fold in the crisp cereal of choice.

5. Remove the brownies from the freezer and pour the chocolate peanut butter crunchy topping over.  Use a spatula to get an even layer.

Craving more good-for-you dessert recipes? You’ll love these satisfying sweet treats that feature hidden veggies.

Jillian Harris Opens Up About Her Granny’s Legacy in the Kitchen (Plus Holiday Tips & Recipes)

Jillian Harris knows a thing or two about crafting a well-balanced meal, which might come as somewhat of a surprise to devoted fans of HGTV Canada’s Love it or List it Vancouver star.  Although the vast majority of the pink-hued photos on the social media influencer’s Instagram account are dedicated to decor and design pieces (and her adorable kids!), Jillian also reveals that food has played a significant role in her life since childhood — thanks, in large part, to her beloved Granny and her family’s Ukrainian heritage.

“I really love wholesome, rich comfort food — the food that makes you want to have a glass of wine and curl up and go to sleep,” she says. “We grew up with meals full of pierogis and cabbage rolls.”

Jillian, who has since switched gears to a mostly plant-based diet in her adult years, recently joined forces with her cousin, dietitian Tori Wesszer, for their first cookbook that was released just in time for the holidays, Fraiche Food, Full Hearts: A Collection of Recipes for Every Day and Casual Celebrations. Given that this time of year is all about spending time with family, it’s fitting that their Granny’s passion for food and loved ones is all over this book.

“She was literally our best friend,” Jillian says of her grandmother, who was bestowed with the nickname Beet Roll Queen, and who passed away this July. Adds Tori, “We were just so sad that she didn’t see this [cookbook] come to fruition. She would have been thrilled to see her legacy and her love for connecting people and family.”

Fraiche Food, Full Hearts takes those same hearty, soothing recipes the cousins grew up with and gives them a healthier, more plant-based spin — although it warmly embraces all dietary needs. “It’s approachable for every family,” Jillian says of the cookbook. “[It gives you the chance] to lean into the whole plant-based diet, but we’ve made it flexible and convertible for everyone.”

So whether you’re expecting a handful of out-of-towners or a slew of extended family this holiday season, there are a few simple hosting hacks that Jillian and Tori suggest you try in order to have a stress-free, dietary-friendly holiday. (Don’t worry — you’ve got this!)

Related: 14 Things You Didn’t Know About Jillian Harris


Get the recipe for Jillian’s Almost Famous Stuffing

Plan Ahead

“Plan out your menu ahead of time, and buy our cookbook!” Jillian says with a laugh. Although this might seem a little obvious, it’s easy to lose track of our schedules during the chaotic holiday season. We always think we have more time than we actually do, but between work, family obligations and shopping for gifts, we’re suddenly left wondering what to whip up in the kitchen for the big day.

Jillian suggests planning early — as in, right now. Be sure to inquire about dietary requirements in advance. No one wants a “food surprise” after you’ve spent the better part of your day cooking the meal. Where possible, make some freezer-friendly recipes in advance for a stress-free holiday.

Related: 20 Holiday Staples You Should Make Ahead This Year


Get the recipe for Jillian and Tori’s Sunshine Muffins

Stay on Top of Dietary Needs

This one is a biggie for both Jillian and Tori — and it’s something that is easy to overlook. “You really want people to feel like [their dietary needs] are as important to you as it is to them,” Jillian says. “They want to know that you’re hearing them. I think it makes people feel really good.”

By way of example, Jillian shares her own awkward, albeit hilarious, common situation. “My parents still don’t quite get [why it’s important],” she says with a laugh. “If I go over and they have hamburger soup, then that’s what you’re getting. But there have been times when they’ll make an extra plate for me and I’m like, ‘thank you for that slice of toast and piece of orange.’ Basically, my dad just thinks my taste buds are messed up.”

Related: 15 Vegan Roast Alternatives for Meat-Free Guests


Get the recipe for Jillian and Tori’s Mushroom Wellington

Stay Calm, Be Flexible

Before your head starts swimming at the thought of creating multiple menus to satisfy those with gluten intolerance or a vegan diet, fear not! “Having recipes that can be flexed either way is important, and it doesn’t mean you have to make an entirely separate menu for people with special dietary needs,” says Tori.

Offer a small variety of side dishes — no one is expecting an entirely separate menu just for them. “Usually people who have special requests don’t expect to be able to eat everything,” Jillian says. “They just want one or two options.”

Another alternative? Host a potluck where guests can bring a wealth of food options that will keep everyone satisfied, and perhaps introduce others to new dietary options.

Related: Our Top 100 Holiday Cookie and Square Recipes

Excerpted from Fraiche Food, Full Hearts: A Collection of Recipes for Every Day and Casual Celebrations by Jillian Harris and Tori Wesszer. Copyright © 2019 by Jillian Harris and Tori Wesszer. Photography copyright © 2019by Janis Nicolay. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.

3 Vegan Stuffed Portobello Mushroom Recipes to Steal the Spotlight

Instead of serving your plant-based dinner guests various vegan side dishes, offer them a hearty and healthy main meal instead. These three easy stuffed portobello mushroom recipes (think Mediterranean-style and chili lentil!) are ideal for any diet, and certainly all palates. They’re also perfect for the holiday season because you can prep the elements in advance, and simply warm them up before serving. Bonus: they’re a cinch to make, too!

Portobello Preparation:

1. Pre-heat the oven to 400˚F and line a baking tray with parchment paper.
2. Take 6-8 portobellos and remove the stems and gills (the dark brown part underneath the mushroom cap) and discard.
3. Lightly brush the undersides of the mushroom caps and place them on the baking tray, undersides facing up.
4. Bake for 5 minutes, then remove from the oven and set aside while you prepare the fillings.

See below for each filling recipe and directions:

1. Mediterranean-Style Stuffed Portobello Mushrooms

Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 6-8 mushroom caps

Ingredients:
2 tablespoons olive oil
1 small (130 g) onion, diced
1 clove garlic, minced
1 small (150 g) zucchini, diced
1 small (130 g) bell pepper, diced
1 small (250 g) eggplant, diced
2 teaspoons dried Herbes de Provence or thyme
Flaky sea salt
Freshly ground black pepper
1 cup canned, diced tomatoes in their juice
Panko breadcrumbs
Fresh thyme sprigs, to garnish

Directions:
1. Heat the oil in a large heavy skillet over medium-high heat.
2. Fry the onion and garlic until the onion is translucent and just starting to soften.
3. Add the zucchini, pepper and eggplant and stir thoroughly to coat with the onion mixture.
4. Season with the herbs, salt and pepper and cook a further 5 minutes, stirring occasionally.
5. Add the tomatoes and mix to combine. Cook for around 5 more minutes, stirring and seasoning with more salt and pepper, to taste. 6. Allow to cool slightly before filling the mushroom caps.
7. Pre-heat the oven to 400˚F and line a baking tray with parchment paper. Place the mushroom caps on the parchment paper.
8. Use between 1/4 and 1/3 cup of the mixture per mushroom cap, depending on their size.
9. Top each mushroom with a sprinkle of Panko breadcrumbs and bake for 5-7 minutes.
10. Allow the mushroom caps to cool slightly and remove them from the tray with a spatula.
11. Serve with a sprinkle more breadcrumbs and a few fresh thyme leaves.

Related: These Are the 5 Best Meatless BBQ Skewers You’ll Ever Eat

2. Rice and Salsa Stuffed Portobello Mushrooms

Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 6-8 mushroom caps

Ingredients:
1 tablespoon vegetable oil
1/2 cup corn kernels, drained
1 cup cooked, canned mixed beans, drained and rinsed
1 cup of your favourite store-bought salsa
1 cup cooked rice
Cilantro, to serve
Pumpkin seeds, to serve
Green onions, to serve

Directions:
1. Heat the oil in a large heavy skillet over medium-high heat.
2. Add the corn and the mixed beans and cook 3-5 minutes, stirring well.
3. Add the salsa, stirring thoroughly to combine.
4. Add the cooked rice and stir well.
5. Cook a further 2-3 minutes until mixture is heated through. Set aside to cool slightly.
6. Pre-heat the oven to 400˚F and line a baking tray with parchment paper. Place the mushroom caps on the parchment paper.
7. Use between 1/4 and 1/3 cup of the mixture per mushroom cap, depending on their size.
8. Bake for 5-7 minutes.
9. Allow the mushroom caps to cool slightly and remove them from the tray with a spatula.
10. Serve with a sprinkle of cilantro, green onion and some green onions.

Related: Easy Vegan Spaghetti Bolognese in Less Than an Hour

3. Chili Lentil, Mushroom and Tomato Stuffed Portobello Mushrooms

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6-8 mushroom caps

Ingredients:
1 tablespoon olive oil
4 oz (113 g) white or cremini mushrooms, finely diced
2 teaspoons chili powder
1 cup cooked lentils (1×398 mL can), drained and rinsed
1 cup canned, diced tomatoes in their juice
Flaky sea salt
Freshly ground black pepper
Curly parsley, to serve

Directions:
1. Heat the oil in a large heavy skillet over medium-high heat.
2. Add the mushrooms and cook approximately 5 minutes until they begin to release their juices.
3. Add the chili powder and stir to coat thoroughly.
4. Add lentils and tomatoes and stir to combine.
5. Cook a further 4-5 minutes until mixture is heated through. Set aside to cool slightly.
6. Pre-heat the oven to 400˚F and line a baking tray with parchment paper. Place the mushroom caps on the parchment paper.
7. Use between 1/4 and 1/3 cup of the mixture per mushroom cap, depending on their size.
8. Bake for 5-7 minutes.
9. Allow the mushroom caps to cool slightly and remove them from the tray with a spatula.
10. Serve with a fresh, chopped curly parsley.

Looking for more satisfying vegan mains? Check out these easy vegan weeknight dinners and vegan recipes for a festive feast.

Easy No-Bake Pumpkin & Dark Chocolate Granola Bars

Get into the fall spirit with these simple no-bake granola bars with a pumpkin twist! While store-bought varieties are often filled with unhealthy preservatives, these homemade bars contain more wholesome ingredients. The end results produce a delightfully chewy, chocolate snack that encompasses all the cozy flavours of autumn. I recommend using almond butter, as it has a much more neutral taste than peanut butter. This recipe is also vegan and dairy-free, making it an ideal treat for everyone this season.

Easy No-Bake Pumpkin & Dark Chocolate Granola Bars

Prep Time: 15 minutes
Total Time: 60 minutes
Servings: 12 bars

Ingredients:

3 cups quick cooking oats
½ cups natural almond butter
¼ cup coconut oil
¼ cup pumpkin puree
⅓ cup pure maple syrup
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground allspice
½ cup pumpkin seeds
½ cup mini dark chocolate chips

Directions:

1. Grease an 8-inch square baking dish and line with parchment paper. Leave an inch or so of overhang for easy removal. Set aside.
2. In a saucepan over low heat, add the almond butter, coconut oil, pumpkin puree and maple syrup. Whisk until well blended.
3. Remove from heat. Stir in the vanilla, cinnamon, ginger, nutmeg, cloves and all spice. Let cool slightly.

4. Transfer mixture to a large mixing bowl. Fold in the oats followed by the pumpkin seeds and chocolate chips.
5. Transfer mixture to prepared baking dish. Press down gently to firm.

6. Let chill for 60 minutes in the freezer before slicing. To store bars, place in a lidded Tupperware. Can be refrigerated for a week or stored in the freezer for up to a month.

Get your pumpkin fix with these grain-free chocolate chip muffins, vegan pumpkin pie cups with coconut whip or decadent pumpkin pie swirl brownies!

15-Minute Gluten-Free Tabbouleh Pasta Salad You’ll Make Weekly

It’s important to have quick, healthy and crowd-pleasing recipes in your dinner rotation that can be tossed together when you’re in a pinch, or even when you’re not! This vibrant tabbouleh dish is the perfect lettuce-free salad to whip up when you’re looking for something fresh with minimal prep involved. The only real cooking is boiling gluten-free pasta before combining with vibrant, zesty, raw ingredients.

Gluten-Free Tabbouleh Pasta Salad

Prep Time: 7 minutes
Cook Time: 8 minutes
Total Time: 15 minutes
Servings: 2-4

Ingredients:

2 cups uncooked gluten-free fusilli
4 cups water
1 cup fresh parsley, minced
½ cup fresh mint, minced
2 mini cucumbers, diced
1 cup diced tomatoes
3 Tbsp diced red onion
¼ cup extra-virgin olive oil
1 small clove garlic, minced
¼ cup lemon, squeezed
¼ tsp sea salt
¼ tsp pepper

Directions:

1. Add lots of water and salt to a pot, allow to boil, then toss in the pasta and cook according to the package directions. When cooked, drain, rinse and cool slightly.
2. If you’re using a food processor, install the “S” blade, place the herbs inside and blitz until they’re minced – but do not over blitz into an herby paste! Alternatively, you can chop them with your knife until minced. 

3. Dice the cucumbers, tomatoes and red onion.
4. Place all ingredients in the bowl and season with extra-virgin olive oil, minced garlic, lemon, sea salt and pepper.
 

Looking for more quick and painless meal ideas? We’ve got 20 easy 15-minute dinner recipes and a 15-minute cheesy one-pot pasta. If you’re gluten-free, these delicious dinner ideas and party appetizers are here to please your palate.

No-Bake Raspberry Crumble Bowls That Take Just 6 Minutes to Make!

These satisfying, yet healthy fruit crumble bowls with delicious buttery flavour make the perfect sweet dessert. With only five ingredients — coconut, dates, walnuts, sea salt and your fruit of choice (raspberries) — this crumble is good for you, quick to make and very versatile. A food processor is required for this recipe. If not eating right away, store fruit and crumble separately.

raw-raspberry-crumble_vegan_recipe

No-Bake Raspberry Crumble Bowls

Total Time: 6 minutes
Servings: 2 large servings or 3 medium servings

Ingredients:

½ cup unsweetened shredded dried coconut
1 cup walnuts
¼ tsp sea salt
1 cup dates
2 ½ cups fresh raspberries

Directions:

1. Briefly process coconut, walnuts and salt until walnuts are reduced in size.

2. Add dates and continue to process until mixture resembles a coarse meal that still looks fluffy. Do not over-process. (You may still see small dark chunks of dates, but that’s OK).

3. Pour processed mixture on top of raspberries. Stir gently with a wooden spoon until raspberries are well-coated in processed mixture. Spoon into two or three bowls. Enjoy immediately.

raw-raspberry-crumble_vegan_recipe 2

Published August 13, 2015, Updated August 21, 2019