Thursday, March 15, 2012

Full Of Life, Vegan Connections

Good Day!

 It's been a while since I've been active at My Little Vegetarian Kitchen. Although I hate to turn my back on this site, I've recently moved on to other things. Namely- Full Of Life, Vegan Connections. Here an official invitation stands to come visit my site, and/or 'Like' my Facebook page, I'm very excited about this new venture. On the site you'll find recipes, and a blog which will soon be full of interesting articles, videos and pictures. You will also have contact with me and can follow my plans and see what's happening within the Halifax, Nova Scotia area. 

Hope to see you there! 

Sunday, January 29, 2012

Philly Cheese-steaks, what?

There comes a time in everyone's life where a little comfort food goes a long way. You want to fill up your belly with warmth and more specifically, grease and fat. A good vegan meal that pairs well with beer is quite the treat in my world. I find that my tastes have changed so much as my diet has become healthier and more whole-foods based that I don't often crave this kind of 'meatiness' in a meal, but once in a while you gotta cook like a lumberjack. Or, for a lumberjack. Or just for a man. (Expressing my stereo-type flare here. No worries.)

Friday, January 27, 2012

Portobello Pizza

I apologize in advance to all the non-mushroom lovers out there, but if it's any consolation, I myself was not a fan of mushrooms up until more recently, and more specifically, until portobello mushrooms came into the picture. These meaty mushrooms are just the best. I've recently had them sauteed with garlic and parsley on hummus topped toast for brunch, in a creamy fettuccine pasta, and just the other day as the main event on this personal pizza.

Thursday, January 26, 2012

Powerhouse Parsley

Today I'm here to tell you that parsley needs more credit. Sure, you can sprinkle it over pasta and make a bland plate look brighter, but parsley is a powerhouse herb, densely packed with nutrients, antioxidants, fiber, blood sugar stabilizers, B vitamins and is one of the richest sources of Vitamin K! Thus, it should be consumed in large amounts regularly! Okay, it may seem weird that I'm pushing it as a staple in your house, but if you consider that I regularly use it in my smoothies (seriously, try it), for juicing, to add to recipes and to star in salads, it truly has become a staple in my house. When I bring it home from the grocery store, I fill up a glass of water, drop the parsley stems in there and it stays fresh and turgid (grade 10 science class, right) for days.

Wednesday, January 25, 2012

The Best and Creamiest Mac and Cheeze

You have to stop what you're doing and make this mac and cheeze. I was so relieved that this recipe worked out so perfectly as I've been testing out a lot of pastas lately and I'm ready to eat something else for a few raw kale salad! (I've been fantasizing about making one since seeing a photo of one posted online with all kinds of wonderfulness mixed in.)

Thursday, December 29, 2011

Cheezy Cashew Spread

I love being vegan. There's nothing that I would change about my lifestyle that has formed around this dietary choice. I don't miss anything, I don't crave foods that I used to eat, I never feel restricted and it's anything but 'difficult' as so many people assume it to be. However, I will note that there are some ways of eating that are nostalgic, especially around the holidays that simple can't be had. In my family we grew up with cheeses, nuts, olives and oranges on trays and plates around the house during festive times. These rich snackable foods evoke such warm feelings, memories of grandparents and days of my childhood. My weakness was always sharp Cheddars, especially Imperial cheese. You know, the kind that comes in the red container, is spreadable when warm, with the sharpest taste of all? And oh so unnaturally orange. I don't crave this by any means, but this year I did want to make something rich, salty and spreadable to have with crackers for the holidays. Enter: cheezy cashew spread.

Wednesday, December 28, 2011

Christmas Feasting

I've been hanging out in Burbank, California for the last week for the holidays. Sharing a home with my sister, her husband and four children ranging from 2 to 14 years old is a complete turn around from the independent, child-free, cooking for one lifestyle I lead at home. Juxtaposition like this is exactly what makes life interesting. And cooking for a family is exactly what makes me happy.

Thursday, December 22, 2011

Breakfast Scramble

There's not much one can say about breakfast.  For myself, it's a joy to break fast in a habitual way each morning, boiling water for tea, getting out my blender to  prepare a smoothie to start the day. But we all come across those mornings that call for a little something out of the ordinary. A few days ago was one of those days. While lying in bed, I made a mental list of the food I had in my fridge. With plans to leave my apartment for the Christmas holidays in just one day my fridge was sparse. Even so, I calculated a block of tofu, sun dried tomatoes, olives, onions, garlic and carrots to be in my kitchen.

Tuesday, December 20, 2011

Chocolate Birthday Cake, Oh My!

Well well. Here I am, sitting in beautiful Burbank, California, shielding my eyes from the sun, feeling the heat accumulate on my forehead to what may become a tan, all in the name of Christmas. It's my annual California vacation, spending time with family for the holidays.  Sitting here I have a few things on my mind including finishing up some shopping for the kids, but mostly my focus is on food- food of the future (holidays, cooking for the family, gingerbread house making), and food of the past (vegan chocolate cake!). I have a feeling this cake will be floating through my brain for weeks to come.   

Tuesday, December 13, 2011

Balsamic Onions and Squash

There's a little something that happens in Canadian Farmers Markets in the fall and winter: slowly... produce...dwindles...  
The good news is that we're still in a decent season to get kale, carrots, apples, beets, potatoes, brussel sprouts, cabbages and squash. The bad news is that when all this holiday season hoopla comes to an end, we'll find sparsely stocked veggie stands lacking even a hint of chlorophyll infused veggies. But, more good news! With enough creativity, this doesn't have to be a bad thing.