Posts Tagged ‘recipes’


I know it doesn't look like much here, but it is damn tasty!


For the apple filling you will need:

4 – 5 cups apples

1/4-1/2 tsp. cinnamon

3 Tblsps. sugar or less depending on how sweet your apples are

3 Tblsps. flour

And for the crispy part you will need:

1 cup flour

1 cup oats

1 cup brown sugar

1 cup cold Earth Balance

Take the apples and slice them into a pan (make the slices thin). Then mix 3 tablespoons of flour, 2-3 tablespoons of sugar and 1/2 teaspoon of cinnamon and pour this mix over the sliced apples. Mix the apples a bit so they are evenly covered.

For the crispy part, take a bigger bowl and mix in 1 cup of flour, oats and brown sugar. Take the Earth Balance and slice it into the bowl. Use your fork to mix it in. Then evenly spread this over the apples.

Now put the pan into a heated oven (you should turn on the oven before you start to make apple crisp) and bake for about 45 minutes at 350 degrees F (175C). When it turns golden brown its done. Let it cool for a while and then serve with your favourite non-dairy frozen treat.

~The Vegan Project

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Vanilla Cupcakes

Preheat oven to 350F and line a muffin tin with 10 muffin cups.

1 1/2 cups flour

3/4 cup sugar

1 tsp baking soda

1/2 tsp salt

1 cup warm water

1 tsp vanilla extract

1 vanilla bean split and scraped of its insides

1/3 cup vegetable oil

1 tsp apple cider vinegar

Combine the flour, sugar, baking soda and salt in a large mixing bowl.  In a smaller bowl combine the warm water, vanilla bean and extract, vegetable oil and vinegar.  Make a well in the centre of the dry ingredients and add the wet ingredients.  Mix really well until thoroughly combined.  Spoon into muffin cups and bake for 25-30 minutes until lightly golden on top.  Remove from muffin tin and place on cooling rack.  Wait until the cupcakes are completely cool before icing.  Makes 10 cupcakes.

Chocolate-Avocado Icing

1/3 cup non-dairy milk

2 cups icing sugar

1/2-1 cup cocoa powder

1 avocado

1 teaspoon vanilla

Place all ingredients in a food processor and blend till smooth.  The measurements are rough for this recipe.  You may need to add more icing sugar or cocoa if too runny or more milk if too stiff.  It should come out shiny, smooth and spreadable.  Place in the fridge until ready to use.  Makes more than you’ll need for 10 cupcakes so double up or make a cake, or just spoon it into your mouth standing in front of the fridge in the middle of the night 😉



~The Vegan Project

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1/4 cup ground sunflower seeds

1/4 maple syrup

1/2 cup dates

1/4 peanut butter

Extra ground sunflower seeds for rolling

Put all ingredients in a food processor and mix until they are well combined and a paste/dough forms.  Roll into balls in your hand and then roll in ground sunflower seeds and place on a cookie sheet and chill at least one hour.  Yum little balls of energy.  Try experimenting with different nut butters and ground seed/nuts…we’re gonna!

~The Vegan Project

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Quinoa was considered the ‘mother of all grains’ by the Incas.  I might have to agree.  It is extremely high in protein, and a complete one at that, and an excellent source of dietary fibre.  It cooks with the same ratio as rice, though way easier in my opinion, and shares its ability to be combined with almost anything, sweet or savoury.  Cauliflower, mushrooms and thyme cooked to a golden brown coat the quinoa seeds in an abundance of earthy flavours.


1 cup quinoa

2 cups cold water

2 tablespoons olive oil plus more for drizzling

1 medium onion, diced

3 cloves garlic, minced

8 mushrooms, diced

1 cup cauliflower, diced

4 sprigs of thyme, whole

1 lemon. juice and zest

1 cup chopped fresh parsley

salt and pepper to taste

Combine water, quinoa and a pinch of salt in a small saucepan.  Bring to a boil, cover and reduce to a low simmer for 10-15 minutes.  Take off heat and let stand 5 minutes.

Saute the diced onions in 2 tablespoons of olive oil on medium-low heat in a large frying pan. Cook for 5 minutes, then add the mushrooms.  After 5 more minutes, add the garlic.  Add the whole thyme sprigs and cauliflower, salt and pepper.  Cook on low heat till everything is golden.  Towards the end squeeze the lemon juice into the pan and scrape up all the bits off the bottom.  Now add the lemon zest, parsley and cooked quinoa and toss around in the pan.  Drizzle with some olive oil if needed and serve.

~The Vegan Project

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This recipe is a variation of the one that was featured in our My Vegan Valentine article for Granville Online Magazine.


1 cup unbleached white flour

1/2 cup soy milk (I used silk creamer and it was yummy)

1/2 cup water

1/4 cup melted earth balance vegan margarine

1 tablespoon agave nectar

1/4 teaspoon salt

1/2 teaspoon vanilla

The juice of half a lemon

Sunflower or canola oil for frying

1 cup frozen blueberries (or fresh)

1 teaspoon agave nectar

1 tablespoon earth balance

Crepes: Whisk the first eight ingredients together and let sit in the fridge for 20 minutes.  Heat oil in a non-stick pan on medium heat and ladle a spoonful or two of the crepe mixture into the pan. Tilt the pan in a circular motion to evenly distribute the mixture. Wait till it bubbles and looks pretty solid before attempting to flip (about 5 minutes).  Be careful, they can be delicate.

Compote: Place blueberries, agave and 1 tablespoon of earth balance in a small saucepan, cover and cook on low heat until compote becomes thick and gooey.

Spoon a dollop of the blueberry compote in the centre of the crepe and roll it up.  Put some more compote on top and dust with icing sugar for an extra special Sunday morning treat.  I made these for my sweetie on his birthday recently and they were a big hit!

~The Vegan Project

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Really simple.  And pretty cheap.  The udon noodle are 99cents in the organic produce section, smoked tofu runs about $3.99 (soyganic, saltsping brand is around $5) and you’re only using half the block.  And the veggies are interchangeable (use what you have!)  Stir fries are fun and easy (15 minutes max) and a great way to bring out your creative cooking side-the possibilities are seriously endless!


1 tablespoon sesame oil

1 package of Mr Noodle udon noodles

1 chopped green onion

1/2 block of smoked tofu cut into cubes

2 cups spinach

1 tablespoon sesame seeds

2 tablespoons of crumpled nori

1 teaspoon soy sauce

A few shakes of hot sauce

Lots of fresh cracked pepper


Sautee the tofu cubes in sesame oil.  Add the udon noodles (they stick together a bit, but no biggie), green onions, soy sauce, hot sauce and crumpled nori.  Add the spinach towards the end with the sesame seeds and cracked pepper. Done!

~The Vegan Project

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A little late, but we thought we should bring everyone up to speed on the guest blogs we’ve been doing for Granville Magazine.

We posted some great tips and recipes you might like to try. Check ’em out!

My Vegan Valentine

Vegan Holiday Baking

Special thanks to Christine McAvoy for taking the gorgeous photos for the Valentine’s blog post and also for trying veganism for a month!

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It’s 3 weeks and I’m still eating a vegan diet with only one serving of meat on November 6th. I did not enjoy it and went immediately back to a strictly vegan way of eating. Jackie and I have enjoyed finding and cooking many new recipes and are still doing well. Jackie is eating much less meat but is back to a few animal products.

I’m working on a special project at work that requires us to work 12 hour days. My employer is buying dinner for about 12 of us each evening. I had vegan pasta the first night, but have been bringing my own food since then so I don’t have to impose my restrictions on the rest of the group. As my colleagues look over my shoulder at my wonderful, fresh, crunchy spinach salads and quinoa with beans and corn stuffed in a whole grain pita they all remark on how good everything looks. I just tell them that a vegan diet does not have to be boring. I think they all had the impression that vegan food was lettuce and little else.

I still feel very good and don’t miss meat at all. My work group ordered in a massive amount of Chinese food the other evening and I was not enticed at all. Even though some of my old favourites were on the table (wonton soup and garlic ribs).

Thank you again to the Vegan Project for introducing me to a new way of living and all the support you have given me since.


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Vegan Diet Day Five, Oct. 30

Breakfast: Lemon juice. Toast & granola with hemp milk.

Lunch: Buddha’s  Feast  which was rice vermicelli with a vegetable spring roll, raw veggies, peanuts, sprouts and basil with soya and chili sauce.  Sorbetto for dessert.

Dinner: Quinoa with black beans, corn, salsa avocado, chili powder and tortilla chips on a bed of lettuce. Peanut butter cup for dessert, thanks to Bridget.

Snack: seeds and vegan chocolate chips.

Note: Jackie is feeling some anxiety in the mornings and we discussed with Bridget and think it could be hormones or a blood sugar thing. She will increase the amount of food she eats in the morning and see if it helps.

We had lunch at the Golden Garden (507 Main St. Vancouver) and we were impressed. Very clean and a nice vegetarian section on the menu.

Jackie and I have been talking about how we always thought we ate pretty healthy but we have discovered that what we have learned this week will set a new standard for us. We are truly enjoying the textures, flavours and variety of all the foods we have been experiencing in the past few days.

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Vegan Diet Day Four, Thursday, Oct. 29

We’re feeling really great!

Breakfast: Lemon juice shooter, course rye toast with peanut butter & jam. Coffee & silk.

Snack: ½ Tomato, olive & herb scone with earth balance spread.

Lunch: Leftover brown rice & French lentils topped with chopped, raw, crunchy veggies (snap peas, broccoli & red onion). A pear for dessert.

Smoothie: Another of our favorite coconut milk, pineapple, banana and vegan infusion.

Dinner: Leftover cauliflower soup (another really satisfying and tasty favorite) and a beautiful salad (loaded with veggies and soya beans) with homemade vegan ranch dressing made with nayonaise, lemon juice and spices, toasted corn bread with humus. We had the salad first and waited about an hour to eat the soup. Dessert: Soya yogurt with frozen berries.

Note: We are both feeling very good. Looking forward to incorporating more of what we are learning into our daily lives after the week-long experiment. What we know is not all there is. My sister and I were really in quite a rut as far as our eating habits and this is the perfect solution to that dilemma. We’ve learned so much and are opening ourselves to all the great vegan foods we’ve yet to try.  Snap peas are great for satisfying a sweet tooth. Lentils quash food cravings. Flavor can be enhanced with herbs & spices rather than animal fat. Smoothies don’t require cow’s milk. Some of you hard-core veg heads might think this is silly, but for two old, overweight, 50-something gals, we’re fascinated by all of this. We grew up in the meat & spuds 50s and 60s, and this is all new to us.


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