Category: Dinners- Vegan

Tomato Basil Pasta Salad (Gluten Free/ Vegan/ Dairy Free)

The summer is in full swing!! I love watching all of my vegetable grow. Although my tomatoes aren’t ready yet, I am able to go to our local farmer’s market for them. I am happy to be able to walk out my door and pick my basil as well as other herbs.

With summer comes bbqs with friends. I am always trying to come up with new dishes to share. This one is especially easy as well as refreshing.

It’s a crowd favourite!

Tomato Basil Pasta Salad (Gluten Free/ Vegan/ Dairy Free)

2 c. dry gluten free pasta

1 c. cherry or grape tomatoes

2 green onions- chopped

6 fresh basil leaves- chopped

1 batch vinaigrette dressing

Cook pasta to el dente. Drain and put into medium size bowl. Mix in half the vinaigrette, as well as tomatoes, onions and basil. Let sit in the fridge for an hour. Mix in other half of vinaigrette. Sea salt and pepper to taste. Serve and enjoy. Store remaining salad in the fridge in a covered container for up to three days.

Moroccan Red Lentil Soup (Vegan/ Gluten Free/ Dairy Free/ Nut Free)

It’s a new year and I am always looking for dinner ideas for dinners and lunches. I like to eat vegan several times a week. Many people make resolutions in the new year. I try not to. The reason I try not to…. I don’t stick to a “New Year’s Resolution.” How many people actually stick with one? I just look at the new year as a new start. A way to say, “okay let’s try to eat a bit healthier.” So on that note, I’m making a new protein filled vegan soup. If I don’t really call it “vegan” then my husband will eat it. If he over thinks things and believes that I am trying to take his meat away, then there is resistance. I enjoy eating meat, but I also like to take a break while still feeling the satisfaction of being fulfilled.

Whether you don’t eat meat at all, or are trying to eating some meals meat free, this hearty soup will completely fill you up!

Moroccan Red Lentil Soup (Vegan/ Gluten Free/ Dairy Free/ Nut Free)

1 Tbsp. olive oil

1 medium onion- diced

2 medium carrots- peeled and diced

3/4 c. dry red lentils

1- 28 oz. can diced tomatoes

4 c. vegetable stock

1/2 tsp. ground turmeric

1/2 tsp. ground cinnamon

1 tsp. grated ginger or 1/2 tsp. dry ground

1 grated garlic clove or 1/2 tsp. dry ground

sea salt and pepper to taste

In a large pot on medium heat, saute onion and carrot in olive oil for ten minutes stirring frequently. Add remaining ingredients. Bring to a boil for ten minutes then let simmer for one hour or until lentils are cooked. Takes approximately an hour. If soup is too thick for you, then add some extra water or vegetable stock.

Freezes beautifully.

Shared On: Sunday Food Link Up, Meatless Mondays, Healthy Vegan Fridays

Carrot Ginger Soup-Only 4 Ingredients (Paleo/ Vegan/ Gluten Free/ Dairy Free)

I have been stressed out about blogging lately. There is far too much going on in my life right now. I started doing this blog to help people suffering with food allergies, as well as myself. I enjoy creating delicious, allergy friendly recipes for everyone. Unfortunately, I have been getting stressed out about getting recipes created as well as getting them onto my site. As other bloggers know, you don’t just make a recipe once and post it. I sometimes make recipes four or five times, before I think they are good enough to post. I have been posting weekly for many years. I’m sorry, but I just can’t keep up anymore. I will still continue to do recipe development, but on a slower scale. For now, I will only be posting, say once or twice a month.  I was just going to walk away from it completely, but I don’t want to do that. I am sorry for scaling back. At some point I will jump back into things more completely. For now, I hope you understand….

So my hubby has been having some gut issues and has been more restricted in his foods than I am. Nothing raw for the last half of the summer. Cooking stew in August was fun. Gluten free and dairy free has been easy. He has also had to stay away from anything that causes gas in any way. So I haven’t been able to cook with onions. Lets just say that I’ve been experimenting even more than normal trying to find good flavours that his gut can handle. This soup is delicious and thankfully, he can enjoy it! Hopefully soon we can figure out what is the cause or this may have to be his be lifestyle.

Carrot Ginger Soup

Carrot Ginger Soup-Only 4 Ingredients (Paleo/ Vegan/ Gluten Free/ Dairy Free)

6 c. carrots- peeled and chopped

1 inch ginger- minced

1 tsp. ground cumin (optional)

4 c. vegetable broth

sea salt and pepper to taste

Put carrots, ginger, cumin and vegetable broth into a large pot and cover. Bring to a boil, then turn down to medium until carrots are cooked through. Could be 15 minutes to 30 depending on the size of your carrots. Then place mixture into your blender and puree. Put back into pot to reheat. Add sea salt and pepper to taste.

Carrot Ginger Soup

Can be stored in the fridge for up to 5 days. Freezes well.

Shared On: Allergy Free Thursdays, Sunday Fitness and Food, Healthy Vegan Fridays.

Chickpea and Kale Salad (Vegan/ Gluten Free/ Dairy Free)

As I have said, summer is the time for gatherings! It is also the time for very hot temperatures. Who wants to cook when it’s hot out? Not me.  Thankfully this salad gives a double punch for of protein and veggies! Perfect for any gathering, as well as beating the heat!

 

Chickpea and Kale Salad

Chickpea and Kale Salad (Vegan/ Gluten Free/ Dairy Free)

1- 540 ml. can of chickpeas (drained and rinsed)
1/2 bunch kale (ripped into bite size pieces)
1/2 cucumber (chopped)
1 c. grape or cherry tomatoes (sliced)
1/2 c. Vinaigrette Dressing.

Chickpea and Kale Salad

Mix all the ingredients together for a great mixture of veggies and protein! Store in the fridge for up to 3 days.

Shared On: Allergy Free Thursdays, Healthy Vegan Fridays, Sunday Fitness and Food.

Spinach and Strawberry Salad with Poppy Seed Dressing (Nut Free Option/ Paleo/ Gluten Free/ Vegan)

Awe…. summer is wonderful isn’t it? Yes I know that it isn’t technically summer yet but it’s close enough. It is time for back yard barbecues, get togethers and just being able to enjoy some time outside!

With all the warm weather and gatherings that come with summer, I am always looking for easy yet special dishes to make. This salad is so simple yet elegant and delicious all at the same time.

Spinach and Strawberry Salad with Poppy Seed Dressing

 

 

Spinach and Strawberry Salad with Poppy Seed Dressing (Nut Free Option/ Dairy Free/ Paleo/ Gluten Free/ Vegan)

Poppy Seed Dressing:

1/4 c. olive oil

1/4 c. raw apple cider vinegar

2 Tbsp. maple syrup (or honey for non-vegan)

2 tsp. poppy seeds

Mix all dressing ingredients together. Set aside. Can be made and stored in the fridge for up to two weeks. Stir just before use.

Spinach Salad:

2 c. spinach (ripped up if leaves are larger)

1 c. strawberries (sliced)

1/3 c. walnuts (chopped)(for nut-free use sunflower seeds or pumpkin seeds)

1/3 c. red onion (diced and optional)

Mix salad makings together in a bowl. Top with dressing. Enjoy!

Spinach and Strawberry Salad with Poppy Seed Dressing

This salad is so delicious that my husband even loves it! He is really not much of a salad person. I can make this and he’d eat it every night!

Shared On: Allergy Free Thursdays, Healthy Vegan Fridays,

Black Bean & Veggie Bowl (Gluten Free/ Dairy Free/ Vegan)

So we have Meatless Mondays. We have people telling us that we should have a bunch of protein at breakfast time. We are always looking for something different for lunches. We are also looking for a dish that we can feed our vegan friends.

Black Bean & Veggie Bowl

This dish is everything rolled into one. It is packed with tons of protein along with great vegetables and wonderful flavour! Have it for any meal of the day!

Black Bean & Veggie Bowl

Black Bean & Veggie Bowl (Gluten Free/ Dairy Free/ Vegan)

1 Tbsp. olive oil

1 medium sweet potato- peeled and diced

1 medium carrot- peeled and diced

1 medium onion- diced

1 medium pepper- dice (your choice of colour)

2 c. cabbage- chopped

1 handful of spinach or kale ripped into small pieces

1 tsp. ground cumin

1-19 oz. can black beans- drained and rinsed

sea salt and pepper to taste

In a large skillet, add olive oil sweet potato and carrot. Saute on medium heat with lid for five minutes, stirring every couple of minutes. Add in onion, pepper, cumin and cabbage. Mix well. Saute for another ten minutes. Add kale and beans. Cook for five more minutes then serve. Leftovers can be kept in a sealed container in the fridge for up to three days.

Shared On: Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays, Sunday Fitness and Food, What’s For Dinner

 

Ginger Sesame Oriental Cabbage Salad (Paleo/ Grain Free/ Gluten Free/ Dairy Free)

Yes spring has started which means that bikini season will be here before we know it. Hmm, that means less bulky sweaters more salads… So you’re quite tired of the regular salads. So am I. I’m tired of just having mixed greens with veggies. So I figured that I could make some oriental salad, but it’s not very healthy with those ramen noodles, besides the fact that they aren’t gluten free. No worries, we’ll just leave them out. Don’t you worry, this salad has so much flavour and crunch that you won’t miss them.

Ginger Sesame Oriental Cabbage Salad

This salad has also been made into a super healthy salad by using half kale with the cabbage. The ginger sesame dressing tastes fantastic! Now you can easily take this salad to a gathering and listen to everyone rave about how delicious it is! You can also chop up all the vegetables on Sunday so that you can enjoy this salad all week long. Just don’t add the almonds or dressing until that morning.

Ginger Sesame Oriental Cabbage Salad

Ginger Sesame Oriental Cabbage Salad (Paleo/ Grain Free/ Gluten Free/ Dairy Free)

4 c. chopped cabbage

4 c. chopped kale

4 green onions- sliced

1 medium carrot-peeled and grated

2 ribs of celery- chopped

1/3 c. sliced almonds

1/2 c. ginger sesame dressing

Mix all the vegetables together in a large bowl. If making the whole salad to consume in the next couple of hours mix in almonds and dressing. Store salad in sealed container in the fridge for up to five days.

Ginger Sesame Oriental Cabbage Salad

If you’d like to enjoy this salad at work over the next five days then do not add dressing or almonds until that morning. In the morning, put a little dressing into the bottom of your lunch size container, top with almonds. Do not mix until you’re ready to eat.

 

Shared On: Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays, Sunday Fitness and Food

Roasted Butternut Squash Soup (Paleo/ Vegan/ Gluten Free/ Dairy Free)

We are well into winter and all the cold weather and gloominess that grey skies can bring. You just want to stay in your warm house cuddled up by the fire with a fuzzy blanket, watching a movie. What better way to spend a cold winter’s day than to enjoy some roasted butternut squash soup?

Roasted Butternut Squash Soup

 

This soup is actually really simple to make. You prepare everything and really even before your movie is over, your soup is just about ready.

For those who would like to roast your squash and veggies all on one baking dish, you can go right ahead and well as well as dice your squash. Personally I like to let my oven do the hard work. It is so much easier to scoop the cooked squash out rather than trying to peel and dice it raw. If you do decide to peel and dice than adjust your cooking time accordingly. You’ll probably shave off about twenty minutes in the oven… Which you will spend on the peeling and diced… Get my point?

Roasted Butternut Squash Soup

Let your oven do the work while you’re cuddled up watching a great movie!

Roasted Butternut Squash Soup (Paleo/ Vegan/ Gluten Free/ Dairy Free)

1- 2-3 lb. butternut squash

2 tsp. olive oil- divided

2 medium apples- diced

1 medium onion- diced

2 inches of ginger- peeled and minced

1 tsp. dried thyme

fresh ground black pepper

3 c. vegetable stock (make sure its gluten free if buying)

Preheat oven to 350 degrees

Cut squash in half lengthwise. Scoop out seeds. (I roast mine). Place squash cut side up onto a baking sheet. Brush with one teaspoon of olive oil and sprinkle with black pepper. Put into oven to bake. Bake until you can pierce squash easily with a fork, approximately one hour.

Put diced onion, apple, ginger, one teaspoon of olive oil, and thyme into a medium size baking dish. Stir thoroughly. Bake for approximately 40 minutes or until apple is fork tender.

Pull squash and onion/ apple mixture out of oven when cooked. Let squash cool enough to scoop squash out of skin. Now, if you have an immersible blender  you can put all of your ingredients into a pot and blend until pureed. If you only have a blender, then divide your ingredients in half. Puree half at a time. Put soup into a pot and heat thoroughly. Add sea salt and pepper to taste. Really, I didn’t add any because the soup was so delicious on its own.

Roasted Butternut Squash Soup

 

Store in the fridge in a covered container for up to five days. Freezes beautifully.

Shared on: Allergy Free Wednesday, Gluten Free Recipe Fix, Healthy Vegan Fridays, Gluten Free Fridays, Savoring Saturdays

Hearty Vegetable Soup (Vegan/ Paleo/ Gluten Free/ Dairy Free/ Grain Free)

In the winter we always crave comfort food. I love having soups in the winter. Just being about to eat the nice warm veggies and broth will take any chill out of your body.

It has been a very long time since I had a canned soup. It was long before I figured out about all my allergies. Have you looked at the ingredient list? Let alone things that I can not pronounce that just scares me to death, but the amount of sodium is crazy! With a homemade soup you can control the salt.

Hearty Vegetable Soup

If you enjoy dipping something into your soup, never fear… Paleo Biscuits are here!

Hearty Vegetable Soup

Hearty Vegetable Soup (Vegan/ Paleo/ Gluten Free/ Dairy Free/ Grain Free)

1 medium onion

1 clove garlic-minced

1 lg. carrot

2 ribs of celery

1 medium sweet potato

2 c. cabbage-chopped

1- 28 oz. can of diced tomatoes

2 tsp. onion powder

1 inch raw ginger-minced

1/8 tsp. cayenne pepper

sea salt to taste

4 c. water

2 c. kale or spinach

Peel and chop up all your vegetables. Add everything in your soup pot except your kale/spinach. Bring to a boil, then reduce to a simmer until vegetables are tender. Cooking time will take between thirty minutes and an hour depending on the size of your chunks.  Add your kale/spinach and cook for ten more minutes. Salt to taste.

Hearty Vegetable Soup

If there is any leftovers or if you make a double batch, this soup freezes well.

Shared On: Allergy Free wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays

Vegan Sweet Potato Lasagna (Vegan/ Gluten Free/ Grain Free/ Dairy Free)

I have been eating so many more whole foods over the last five years. I did eat pretty well before being diagnosed with all the food allergies and intolerances, but am doing much more now. I have found that I feel so much better these days!

Vegan Sweet Potato Lasagna

Although I do still eat meat, I have been eating a more plant based diet lately. I find that I can make and enjoy many meals this way. Even Dr Oz promotes plant based and a whole food diet. Not only do I feel better but even my doctor recently said that my blood pressure as well as my liver and kidneys function like that of a teenager. I attribute that to healthy living and eating whole foods! There are even foods  that keep you looking and feeling younger. There are mushrooms (which I’m allergic to so I avoid them), legumes, nuts, spinach and bananas. I consumer these constantly!

So whether you are going completely vegan or just trying to add more vegan meals into your diet, it will help your health to eat more whole foods. You will do your body good to feel healthier and younger!

Vegan Sweet Potato Lasagna

Vegan Sweet Potato Lasagna (Vegan/ Gluten Free/ Grain Free/ Dairy Free)

Sauce:

1 medium onion-diced

1 clove garlic-minced

1 Tbsp. olive oil

2-28 oz. cans of diced tomatoes or crushed (whichever is your preference)

1/2 c. dried lentils or 1- 19 oz. can (drained and rinsed)

2 tsp. dried basil

1-10 oz. box of frozen spinach

sea salt and pepper to taste

Sweet potato layer:

2 medium sweet potatoes

2 tsp. olive oil

1 tsp. dried basil

 

1 batch of cashew cream

Preheat oven to 350 degrees

To make sauce:

In a large pot, saute diced onion in olive oil over medium heat for five minutes. Add garlic,tomatoes, lentils and basil to pot and stir thoroughly. If lentils are dried cook sauce for approximately 45 minutes, until lentils are thoroughly cooked. Add 1/4 cup of water as needed for boiling. Stir frequently. If lentils are canned, cook for approximately 20 minutes.

Add spinach and salt and pepper to taste. Set sauce aside.

To make sweet potatoes:

Peel sweet potatoes and slice very thin. My slicer cuts to 2 mm. Toss sliced sweet potatoes in olive oil and sprinkle with basil. Bake for 20-30 minutes or until sweet potato slices are cooked through. It will depend on how thinly sliced your potatoes are.

Divide sweet potatoes, sauce and cashew cream into thirds and layer in a 9″ by 9″ pan sweet potatoes, then sauce, then cashew cream. Repeat two more times.

Bake for 30 minutes.** Remove from oven and let sit 10 minutes before serving. This meal makes 4-6 servings.

Vegan Sweet Potato Lasagna

If you are making this ahead and putting it in the fridge before baking, then bake until completely heated through.

Shared On: Allergy Free Taste Buds, Healthy Vegan Fridays, Savoring Saturdays, Gluten Free Fridays, Allergy Free Wednesday

%d bloggers like this: