Posts

Garlic Roasted Asparagus is a must-make staple dish in my house!! They are crunchy and flavourful. Here’s a step-by-step how to guide for roasting asparagus. Spring is so close I can almost taste it! No wait, I can definitely taste it, especially with these delicious roasted asparagus. These are one of those veggies that don’t need a lot of additional ingredients to bring out their divine flavour. Garlic, sea salt, black pepper and coconut oil are all you need to add to these roasted asparagus....

Haupia is a classic Hawaiian dessert that’s cool, creamy, and full of tropical flavour. Also known as coconut pudding, my version of haupia is vegan, studded with pieces of juicy pineapple, and oh-so-easy to make. I love a good vegan dessert recipe, from chocolate avocado ice cream to vegan carrot cake and pecan pie , but this vegan haupia recipe is definitely my new favourite. Truly, the hardest part is waiting for it to chill in the fridge!...

Warm spices mingle with tender vegetables, sweet golden raisins, briny olives, and chickpeas to make this Moroccan Cauliflower Tagine a flavourful and satisfying vegan dinner! Moroccan food is known for its warmth—both in terms of actual heat (hello, harissa!) and also cozy spices like cinnamon and coriander. This Moroccan cauliflower tagine has both, making it fragrant and absolutely delicious! Serve it with couscous (or Herb & Veggie Fregola !) for a comforting vegan dinner perfect for brisk fall days....

Sweet and spicy sweet potato fries make for a delicious and simple snack! An easy trick guarantees that they turn out perfectly crispy, even baked in the oven. I’ve found the secret to making oven-baked sweet potato fries crispy and there’s no going back: it’s cornstarch. Instead of soggy fries, or fries burnt beyond belief for leaving them in the oven too long in an attempt to crisp them up, you get perfect, crispy-but-soft-on-the-inside fries....

Hearty taco soup is a satisfying meal that packs in a whole lot of flavour! With a zesty broth, lots of beans, and veggies, this soup recipe is always a hit. I love jackfruit tacos and my favourite vegan tacos for Taco Tuesday. But, when the weather’s chilly, it’s time to change things up and put this vegan taco soup on the menu! Black beans, kidney beans, corn, bell peppers, and diced tomatoes are simmered in a rich, spicy broth made with traditional taco spices like cumin and smoked paprika....

This is the best vegan tacos recipe! They’re flavor-packed and filling, made with ground walnut meat, classic Tex-Mex spices, and a little brown sugar. Serve with your favorite tortillas, creamy guacamole, and tangy salsa. This is another vegan tacos recipe that I think you’ll love! My vegan mushroom fajita tacos and black bean tacos are already a hit. But I wanted to share the best vegan tacos that mimic ground taco meat, similar to how jackfruit tacos mimic pulled chicken....

A vegan take on Jamaica’s National Dish and my favourite breakfast in the world: Ackee and Saltfish. This is one of the most flavourful breakfasts ever and perfect comfort food! Ingredients Vegan Saltfish 1 can , 14 oz/396g of Hearts of Palm 1 cup filtered water 1 tablespoon sea salt 2 teaspoons kelp or nori flakes , optional Ackee 1 lb cooked ackee or canned/tin ackee* , (454g) Up to 2 tablespoons coconut oil 4 cloves of garlic , finely diced 2 plummy or Roma tomatoes , roughly chopped 1 medium sized bell pepper , roughly chopped ½ red onion , roughly chopped 3-4 stalks fresh thyme , stems removed ¼ of Scotch bonnet or more for your preferred heat , finely diced 3 stalks scallion , sliced sea salt and ground black pepper to taste** Instructions Vegan Saltfish You’ll need a container of hearts of palm for this recipe....

Chia seeds have exploded in popularity lately since they’re incredibly useful in a lot of different recipes. But what are they, and how do you cook with them? Over the last few years, chia seeds have become a super popular ingredient. You see them front and center at a lot of grocery stores, on the descriptions for smoothies and other drinks, and in many recipes. Yet despite being all the rage, a lot of people aren’t sure what they actually are, or what they should be used for....

Here are 10 Easy Vegan Back to School Lunches & Snacks! Great for kids, adults, and for work too! There’s also a video highlighting three of them! Welcome back to back-to-school season! After many requests, I’m so happy to be sharing this roundup with you guys. While there are plenty freezer friendly back to school recipes more back to school recipes including a whole roundup on (by the way – some might be vegetarian), these are my current favourites....

Here are 17 Meal Prep Salads to Start Your New Year Right! These salads are tasty, filling and all vegan! Happy New Year friends! If you’re like me, you may have gone HARD on the holiday sweets. Daily Red velvet brownies, anyone?! Over the years, I’ve accumulated quite a few salad recipes on the blog. You know we are hashtag #nosadlunches and #nosadsalads on JITK, so these salads are vibrant, super tasty and most importantly – very filling....

Here’s how to make almond milk at home, step-by-step! It’s smooth, creamy, and you can easily customise it to your tastes. It’s so hard to choose my favourite plant-based milk, but for sure almond milk ranks near the top! I adore Cashew Milk and Coconut Milk, but the flavour of almond milk is incredible, and when you make it at home, you can get it quite creamy, much creamier than the store-bought versions....

Christmas Chocolate Bark Recipes made four ways! White Chocolate Peppermint, Peanut Butter Chocolate, Salted Caramel Pretzel and White Chocolate Cranberry Pistachio Bark. All made with 4 ingredients or less! WATCH THE VIDEO TO SEE HOW IT’S MADE: Christmas Chocolate Bark Recipes, 4 Ways Ingredients White Chocolate Peppermint Bark 8 ounces dark chocolate chips melted, 226g 8 ounces white chocolate chips melted and cooled, 226g 1/2 teaspoon peppermint extract 2 candy canes crushed Peanut Butter Chocolate Bark 12 ounces dark chocolate chips melted and cooled (leave 2 tablespoons behind), 340g 8 ounces natural runny peanut butter 226g 2 tablespoons organic powdered sugar Salted Caramel Pretzel Bark 12 ounces dark chocolate melted (save 2 tablespoons to drizzle), 340g 2/3 cup salted caramel sauce 136g 1/2 cup pretzel sticks or broken pretzel pieces, 30g White Chocolate Cranberry Pistachio Bark 12 ounces white chocolate melted, 340g 1/2 cup dried cranberries 52g 1/2 cup de-shelled pistachios 60g Instructions White Chocolate Peppermint Bark Line a large cookie sheet with parchment paper....

Sweet, earthy roasted beets make this creamy Beet Hummus extra delicious, and give it the prettiest pink colour! Serve this velvety smooth dip with veggies or use it as a spread for sandwiches, burgers, and more. I don’t know about you, but I never need an excuse to eat hummus . When I first became a vegan, I most definitely ate my weight in hummus. I’ve experimented with adding all sorts of ingredients to hummus, be it roasted bell peppers , copious amounts of roasted garlic, and anything else I could get my hands on, but this beet hummus might just be my absolute favourite!...

Miso Tofu Soup is comfort food Japanese-style! It’s warm and soothing when you’re under the weather or just craving a cozy meal. It’s deeply savoury, and the addition of tofu makes it satisfying too. Miso might just be one of the most under-appreciated ingredients in the vegan pantry. It delivers so much depth, so many layers of flavour—it really has the ability to transform ordinary dishes into something special. But in this miso tofu soup, it’s the star of the show!...

This easy vegan soyrizo is spicy, flavourful, and packed with protein. Use it in tacos, burritos, and all your favourite Tex-Mex meals! I’m always looking for new ways to add plant-based protein to my meals. So when I discovered soyrizo, I was thrilled—another way to incorporate some protein into my dinner and an option that satisfies my love of spicy food too! And let me tell you, soyrizo isn’t your average bland block of tofu....

Vegan Blueberry Muffins are perfectly moist, fluffy, and sweet – in other words, everything a muffin should be! These homemade blueberry muffins are the best way to start your morning, and they’re a fabulous snack, too. There are many fantastic muffin types out there to choose from. Chocolate chip, banana chocolate chip, key lime, cranberry orange, etc. It’s impossible to go wrong! But, in my mind, there’s no muffin recipe more classic than a blueberry muffin recipe....

PSA: I’m on summer holidays! Well by holidays I mean no school…so I’m back! I made this bread pudding for my brother back in April for his birthday. His approach to the bread pudding reminds me of how much I’ve been sucked into the world of glitz and glamour pastries. Me: So, what kind of bread pudding do you want? There’s a really great caramel toppi… Brother: Uh, just bread pudding....

Soy curl “chicken,” tempeh bacon, and a zesty lettuce slaw make this Vegan Grinder Sandwich taste just like the kind you’d order from your favourite sandwich shop. With 31 grams of protein per serving, it’s hearty and satisfying! Lately I’ve been trying to work more protein into my day, but relying on protein powders and meat substitutes can get expensive. So I went a little retro: soy curls! Soy curls and TVP (which you’ll find in my Vegan Cheeseburger Bowl) are a lot like tofu in that they take on whatever flavours you add to them....

This vegan Nicoise salad is a platter full of colour, texture, and flavour that looks as good as it tastes! I swap out the tuna and eggs for seasoned and roasted chickpeas, and a lemony vinaigrette brings it all together. A traditional Nicoise salad—or salade niçoise if we want to use the proper French spelling—is a composed salad made with hard-boiled eggs, tuna or anchovies, potatoes, green beans, and olives....

These easy vegan stuffed peppers are made Tex-Mex Style with rice or quinoa, black beans, and corn. They are very filling and perfect for quick weeknight dinners and meatless meal prep. Vegan stuffed peppers are my ultimate convenience lunch or easy weeknight dinner. They’re quick to prepare (set those kitchen timers to 30 minutes!), great to take on the go, and extra flavorful. My recipe has a delicious, savory, slightly spicy meatless filling made from quinoa (or rice), tender corn, black beans, marinara sauce, and melty vegan mozzarella....