This vegan bibimbap features fresh grilled summer vegetables, kimchi and crispy-bottomed rice (no special equipment required). A tasty bowl of rainbow goodness, this bibimbap recipe can be adapted to use whatever vegetables you have on hand! If you’ve poked around this blog a bit you’ll probably have noticed that I love complete meals in a bowl. In fact, the first recipe I published was this forbidden rice bowl and soon…
This vegan tomato basil soup is delicious any time of year. Serve it hot in the winter or cold in the summer. Easy to make with just a few simple ingredients, this soup is full of flavour and oil free for my fat-free vegan peeps! Soups are definitely not just for cold weather! Although I started this blog just last January, I’ve been waiting for summer to post this recipe…
This vegan Mexican rice fajita bowl is full of flavour with a base of tomato rice, grilled vegetables and a dollop of guacamole. Easy to make and hearty, these bowls can be made ahead to pack for lunch and cost just $1.80 a serving! As you know, I’m all about the bowls. This forbidden rice bowl and this sprouted lentil Buddha bowl are some of my favourites. Bowls are easy…
This vegan breakfast potato polenta bowl is an easy, comforting dish to make for a lazy Sunday morning breakfast (or brunch). Fried potatoes tossed with green pepper, zucchini and blistered cherry tomatoes over a bed of creamy polenta is all you need to wake up in the morning, especially after a late night out! For those who prefer savoury to sweet breakfasts, this breakfast polenta bowl is for you! If…
Vegan stuffed peppers are an all-time family favourite. They’re easy to make, adaptable to whatever you have on hand and can be made ahead for a quick dinner with minimal prep. With a cheap filling of rice, mushrooms and carrots, these stuffed peppers are perfect for a filling meal on a budget. Stuffed vegetables of any sort has always been a no-brainer for an easy and satisfying plant-based meal. The…
This Spanish chickpea stew is an easy one-pot, freezer friendly and oil-free meal that costs just pennies per bowl. This is a vegan version of potaje de vigilia and is simple to make with garbanzos, spinach and a mix of vegetables in a simple smoky paprika-flavoured broth. This soup can be made with canned chickpeas for a quick 20-minute meal or dried chickpeas for a dirt cheap dinner. I was…
This vegetarian enchilada soup tastes just like … you guessed it: enchiladas, but in soup form. Not only is it super tasty, it’s much quicker and easier than traditional enchiladas as it can be ready in just 20 minutes! It’s a super lazy, freezer friendly and filling meal that costs less than two dollars a serving. Soup season is almost over but I figured I’d squeeze in just one more…
This chickpea avocado salad is super easy to make and great for a weekday lunch, side dish or to take to a potluck, picnic or BBQ. You can choose to serve this salad as-is with a squeeze of lemon juice, or whip up a creamy vegan dressing to drizzle over top. Either way it’s a hearty, protein-packed and delicious salad that will keep you full for hours! On days that…
This recipe for vegan potato leek soup is so undeniably creamy, rich, hearty and flavourful you may have a hard time believing that it’s totally dairy-free. Not only is it a delicious soup to serve on a chilly winter afternoon, it is also cooling and refreshing when served chilled on a hot summer day. There are two things I love in this world: potatoes and garlic. Asking me to choose…
This recipe for green pizza with herbed vegan cashew cheese is a fresh and refreshing way to eat your greens. This vegan pizza recipe is packed with flavour but without the grease and looks beautiful on the plate with fresh baby greens, steamed asparagus, creamy avocado all sitting atop a delicious cashew cheese flavoured with cilantro, mint and lime. Best of all it comes together in just 20 minutes! While…