Vegan

  • Apple and Radicchio Salad with Sweet Walnut Vinaigrette
  • Apple Cinnamon Hot Breakfast Cereal
  • Arugula and Edamame Salad with Beets and Dates
  • Autumn Buckle
  • Back In the Kitchen – Weekly Prep and A Soup Recipe
  • Back to School: Vegan Zucchini Carrot Bread
  • Baked Apples with Quinoa and Candied Ginger
  • Baked Lemon Donuts with Lemon Glaze
  • Best Ever All Purpose, BBQ Spice Mix
  • Blackberry Red Walnut Scones {#vegan}
  • Blueberry and Kiwi Smoothie
  • Blueberry Banana Snack Cake
  • Breakfast Cookies with North Coast Naturals
  • Breakfast food: Baked Pear and Cherry Oatmeal
  • Breakfast food: Choco-Banana-Nut Smoothies
  • Breakfast food: Vegan Raspberry Pecan Muffins
  • Breakfast quinoa
  • Broccoli and Barley Salad with Avocado and Sun-dried Tomatoes
  • Carrot and Sweet Pepper Soup #MeatlessMondays
  • Carrot bisque with banana and garam masala
  • Carrot cupcakes – a vegan baking success!
  • Cashew and Cranberry Breakfast Cookies
  • Cauliflower and Tofu Curry
  • Chickpea Cacciatore
  • Chickpea Ragout over Polenta
  • Chocolate Chip Cookie Dough Protein Balls
  • Chocolate Peanut Butter Smoothie
  • Classic Green Chutney from “Spices and Seasons”
  • Cleanse 2011
  • Cranberry and Cashew Breakfast Muffins #recipesfromtheheart
  • Cranberry and Dark Chocolate Snack Bars
  • Cranberry and Pear Baked Oatmeal
  • Crockpot Vegetarian Tacos – with Black Beans and Sweet Potatoes
  • Curried Chickpea Wraps
  • Curry Spiced Toasted Chickpeas
  • Double Chocolate Whole Wheat Banana Muffins
  • easy curried chickpeas
  • Easy Red Lentil Soup
  • Easy Vegan Coconut Lentil Soup with Butternut Squash
  • Easy, vegan chocolate mousse
  • Family Day Breakfast: Chocolate Oats with Pecans
  • Fava Bean Hummus (Bissara)
  • Feeling a little indulgent lately…?
  • Fire-roasted Jalapeno Poppers
  • First 5K of 2013 and thinking about raw food
  • Fresh Salad Wraps
  • Fresh Tomato and White Bean Pasta
  • Gluten-Free Raspberry Crumb Bars
  • Grains: Curried millet with cauliflower and peas
  • Grilled Potato Salad #SundaySupper
  • Grilled Vegetables and Fried Quinoa and Chickpeas
  • Healthy Chocolate Chip Cookies
  • How to Cook Chickpeas in A Slow Cooker
  • How to cook green beans (and get your kids to like them, too)
  • How to stuff a sweet potato
  • It’s so easy my kid made it – banana bread (vegan)
  • Italian Chickpea Soup
  • Kale Salad with Sweet Almond and Ginger Dressing
  • Kale Salad, a how-to
  • Kid’s Favorite Breakfast Smoothie
  • Lemon and Herb Summer Bean Salad
  • Lemon Flax Bread
  • Lemony Split Pea and Kale Soup
  • Lentil and Quinoa Chilli with Stout
  • Lentil Soup with Brown Rice
  • Lentil Soup with Carrots and Coriander
  • Lighter Guacamole
  • Lunch box food: Blueberry Citrus Loaf {vegan}
  • Lunchbox food: Oatmeal and Molasses Cookies
  • Mango and avocado salsa
  • Mashed Rutabaga with Nutmeg and Chives
  • Mastering the Art of Vegan Cooking – Cookbook Review
  • Meal Planning and Veggie Chili Recipe
  • Mediterranean Broccoli and Barley Salad and a cookbook
  • Millet and Oat Muffins #vegan
  • Miso Glazed Brussels Sprouts
  • Miso-Green Onion Salad Dressing
  • Mom’s Cucumber Salad
  • Multi-grain pumpkin muffins with brown sugar streusel topping
  • Nut-Free Granola Bars for the Lunch Box #vegan
  • Orange and Cilantro Slaw
  • Oven Roasted Lima Beans with Garlic
  • Oven Roasted Maple Glazed Carrots
  • Oven Roasted Potato Fries with Dijon Dipping Sauce
  • Peanut and Tomato Soup with Crispy Tofu
  • Pecan Granola
  • Pickled Red Cabbage
  • Pineapple Coconut Muffins #GF #V
  • Pumpkin Cookies and other vegan baking
  • Quick Veggie Samosas
  • Quinoa and Avocado Salad
  • Quinoa and Blueberry Salad with Pistachios
  • Quinoa muffins with chia and blueberry
  • Raw fruit and nut snacks
  • raw kale salad with avocado
  • Rhubarb Crumb Bars
  • Roasted Beet & Carrot Salad
  • Roasted Butternut Soup with Coconut Milk
  • Roasted Carrot Awesomeness. The “Dip”
  • Roasted Chickpea Tacos
  • Roasted Parsnip and Fennel Soup
  • Roasted Tomato and White Bean Crostini
  • Roasted Tomato Sauce – for canning
  • Roasted Turnip and Root Vegetable Mash
  • School food: A not so fishy, no tuna salad sandwich
  • School Food: Carrot Cake for Breakfast Smoothie
  • School Safe Snacks for the Kid’s Lunchbox
  • Shaved Brussels Sprout and Cranberry Salad
  • Simple Black Bean Soup
  • Slow Cooker Black Bean and Barley Burritos
  • Slow Cooker Sweet Potato Chili
  • Slow-Cooked Oats with Apples and Dates
  • Slow-Cooker Chipotle Black Bean Soup (a “I painted the kitchen post”)
  • Slow-cooker: Chickpea and Kale Stew
  • Soba noodles with greens and beans
  • Soft Whole Wheat Pretzels
  • Solving the peanut butter problem: vanilla sprinkled cashew butter
  • Soup: Sun-Dried Tomato and Chickpea
  • Spelt granola with orange and dates
  • Spiced black beans
  • Spicy Bok Choy
  • Strawberry Cupcakes, two ways
  • Succotash with Barley and Green Chilies
  • Sunday Supper: Maccheroni, pesto and the grill
  • Supper Quick: Tofu and Carrot Toss
  • Sweet Corn and Green Chili Slaw
  • Sweet Potato and Chickpea Curry
  • Sweet Potato and Kale Tortilla Soup
  • Sweet Potato and Lentil Soup for the Crockpot
  • Sweet Turnip and Carrot Soup
  • Take it to a BBQ…Pasta Salad
  • The best lentil soup and avocado cream
  • The Strawberries are ready: Strawberry Salsa
  • Toasted Avocado, Tomato and Sprouts
  • Toasted seeds
  • Tropical Steel Cut Oats
  • Vanilla Mint Smoothie with #VegaOneStart
  • Vegan baking 101: lemon cupcakes
  • Vegan Berry Almond Tart
  • Vegan Butternut Chili. A Slow-cooker Recipe
  • Vegan Carrot Muffins
  • Vegan Cook Book Love – some of my favourites
  • Vegan Cranberry Ginger Snack Cake
  • Vegan Mofo: Chocolate Banana Pudding
  • Vegan Pumpkin Pie Waffles
  • Vegan Skillet flatbreads
  • Vegetarian kids and the rest of the world
  • Veggie Appreciation Month: A Cabbage or two
  • Veggie Appreciation Month: Getting Your Kids to Eat their Veggies
  • Veggie Appreciation: Roasting Vegetables
  • Virtual Vegan Potluck: Date Squares
  • Virtual Vegan Potluck: Olive and Lentil Tapenade
  • Weeknight Food: Sloppy Zoes (a Vegwich)
  • Weeknight food: Slow-cooker burritos
  • Weeknight Food: Super Quick Roasted Tomato and Couscous Soup
  • What can you do with leftover canned pumpkin? Make smoothies of course
  • What’s a New Year without Spring Rolls?
  • Whole Wheat Couscous with Roasted Pumpkin
  • WIAW: another food diary
  • WIAW: What I’m eating lately
  • Wilted Sprout Salad with Wheat Berries and Apples
  • Winter Vegetable Soup
  • Zucchini, Lemon Thyme and Onion Flatbread | “Spices & Seasons” Blog Cookoff