Before becoming plant-based, I used to love, love, love feta! Well, I used to love all cheese to be honest. This was before I took the time to educate myself and learn where it came from, how it was procured, and the sacrifices that these lovely animals have to make over and over for us to enjoy something that isn’t even good for our health and wellbeing. Why choose something that is detrimental to our environment, the animals, and our health when we can create beautiful, tasty plant-based alternatives? Like this tofu feta!Continue reading “Awesome Creamy Tofu Feta by Virtuous Pie”
It’s winter time, the 1st of January 2020 and squash can still be found everywhere! In the garden, local roadside stands, and our local markets and grocery stores. Butternut squash is one of my favourite squashes. It’s so versatile, it can be used for sweet or savoury dishes. It’s sweet, has a great firm flesh, and is full vitamin A, potassium, and fibre. I make a few different kinds of butternut soup. This one is a nice creamy, coconutty version. Super (SUPER) easy and delicious. Full of whole foods, good fats, and tones of flavour! Bonus: my kiddos loved it!Continue reading “Thai (ish) Butternut Squash Soup”
Hi all! Keeping this short and sweet! This sauce is awesome. Cashews are nutrient dense, healthy fat full little powerhouse nuggets! They make the perfect base for a lovely plant-based cream sauce!Continue reading “Cashew lemon cream sauce”
Holy curry! It’s a wonderful time for vegetables! Summer has left us and I bet some of you are thinking “Oh crap! All of the fresh vegetables are gone and we are going to have to eat frozen and canned food from now until June.” Don’t worry! Our farmers are hauling in so many LOCAL vegetables, they’re just different than the summer ones! Some of these include: brussels sprouts, kale, broccoli, cauliflower, potatoes, sweet potatoes, yams, cabbage (so many kinds), every kind of squash you could ever imagine, yellow and green zucchini, celery, swiss chard, and the list continues!Continue reading “Thai (red or green) Vegetable & Tofu Curry”
Hey all! This one is for the books! It’s a keeper, it’s delicious, it’s a dish that doesn’t need added salt, a bit more acid, anything, it literally is perfect as is! It’s fall here in Victoria, BC and that means a whole lotta local broccoli, brussels sprouts, zucchini, and all things cruciferous! I’m listing the first three vegetables because that is what this dish features! You can honestly throw any nice green veg in here. Bok Choy would go amazingly. So would any kind of cabbage, which are also growing locally right now at the farms!Continue reading “Garlic Ginger Greens & Tofu”
This is probably one of my favourite salads because of the amazing vegan green goddess dressing from Oh She Glows.
You can honestly use this dressing on any salad, bowl, pasta dish, the list goes on! It’s light, fresh and the perfect amount of zesty!
I decided to mix it into a zucchini noodle + mix of vegetables that I had on hand and it turned out absolutely delightful!