Jeff’s Tomato Chard Sauce

Jeff's Tomato Chard Sauce

This simple, versatile sauce is my chef-husband’s recipe.  I think it’s perfect.

If you’re experimental it also “screams out for modification,” Jeff says.  Add three times the garlic.  Add chiles, or chopped celery leaves, or sauté an onion with the garlic.

Serve over gluten-free pasta or your favourite whole grain with a sprinkle of Brazil nut parmesan or a generous dollop of cashew cheese sauce (recipes included below).

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Vegan 101: Getting Organized

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You will need a well-stocked pantry.

Unfortunately there’s no way around this: being vegan (properly) means being organized.  In my own experience, and from what I’ve heard in the feedback, general busy-ness is by far the greatest peril to a plant-based switch, followed closely by the more ‘regular’ dietary needs of spouses and children.

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Transitioning with Ella’s Energy Bites

Ella Woodward's Energy BitesAfter heading to the library
to find Ella Woodward’s first book (based on her blog, deliciouslyella.com), I made these energy bites from the get-go.

And I quote, from the recipe on page 72 …

These are based on one of the most popular recipes from my blog.  I’ve been making them almost every week for the last few years and the’ve done wonders to keep my energy going, even when I’m at my busiest.  They’re wonderfully sweet thanks to the dates, while the cacao makes them amazingly chocolaty, and the almonds, almond butter, coconut oil and chia seeds give you all the goodness you need to stay energized. They last for ages, so you can make big batches and store them in the fridge so that you aways have a sweet snack on hand.  Plus, they travel well, so you can take them to work with you too.

The thing about going plant-based, especially if you’re athletic, is that you’re going to need calories, and you’re going to need fat.

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Tantric Tahini Dressing

tahini dressing

Makes approximately one cup

1/2 cup tahini
4 tablespoons apple cider vinegar
4 tablespoons gluten-free tamari soy sauce
3 tablespoons lemon juice
1 bunch green onions (about 5 onions)
1/4 to 1/2 cup water (depending on how thick you want it)

Process everything on high in a food processor.

Back when I lived in Nelson, British Columbia, I went vegetarian.  I had a boyfriend who was vegetarian and only dated vegetarians (?) and I was finding myself (?).   I made more money than anyone I knew, working 6 days a week in a tourist town as a server, and I liked to go to the Kootenay Co-op (the mother of all organic whole food markets) and spend my wealth on dips, sauces, and dressings to pour over my brown rice and vegetables.

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