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Carrot-Lemon Soup

Lovely lemon-y Carrot-Lemon Soup This recipe for Carrot-Lemon soup was inspired by a Greek soup recipe.  When I was a kid, almost every local upscale eatery-- what we labeled "fancy restaurant" --was operated by Greeks who had emigrated to my town or city from the Old Country.   We all learned what was in a 'Greek salad' and were quite fond of the way seemingly all the Greek dishes were enrobed in melted mozzarella.  I realize now that the restaurateurs probably quickly tumbled to the fact that Canadian prairie people were dazzled by melted cheese, and they accommodated us.  And we-- or at least, I-- really loved the lemon rice soup that generally preceded a hearty meal of mozza-covered whatever.   But try as I did, I could never quite achieve that tangy citrus flavour... until now. The original vegan recipe I was looking at for a similar soup used tofu .  Well, I like tofu well enough but we are in the midst of our 'take' on the COVID-19 "crisis&qu

Rice Pasta with Cauliflower Sauce

This delectable garlicky cauliflower sauce over organic rice spaghetti was a most delightful supper one evening at the beginning of the COVID-19 dilemma. It has a lovely creamy mouth appeal but because it has no actual cheese or dairy fat of any kind (only fat would be in the almond milk) it settles lightly on the digestion. Perfect for an evening meal. INGREDIENTS: Large head of cauliflower, broken into florettes with leaves and stem end removed 1 onion, chopped 4 garlic cloves, minced 1 1/2 cups almond milk (unsweetened) 2 tsp. lemon juice, fresh squeezed 1 tsp. fine sea salt black pepper, fresh ground, as desired 4 T. chopped parsley as garnish full box of rice spaghetti (28 oz) or quinoa, rice, etc. Steam the cauliflower over a pot of boiling water, covered, for about 5 - 10 minutes, or in Instant Pot. Set aside. In a skillet, cook onion until translucent. Add garlic and cook for another couple of minutes. Combine the cauliflower, garlic, onion, lemon juice

Breakfast Oat-Carrot Cake

Breakfast Oat-Carrot Cake with Lemon Curd I have had enough experiences with baked oatmeal to think that I could put together a really delicious carrot cake version-- and I believe I have nailed that with the following soft, pudding-y, yummy Breakfast oat-carrot cake.  Try it and see if you agree! Place in large mixing bowl: • 3 cups organic rolled oats In blender carafe add: • 2 apples cored and chopped • 1 cup shelled walnuts • 2 medium carrots, chopped • 6 pitted Medjool dates • 2-3 tablespoons chia seed gel • 2 tablespoons pumpkin pie spice • 1/2 teaspoon fine sea salt *Blend well until smooth. *Pour over oats and mix well. Let sit for 2 hours or over night. *Preheat oven to 350 F. *Pour batter into baking pan lined with parchment paper.  Cover with aluminum foil. (Remove foil to brown during last 5+ minutes) *Bake for 25-40 minutes. *Let cool and serve in squares topped with fruit like pineapple, berries and banana slices SEE Lemon-Coconut Oatme

Colcannon (Irish Mashed Potatoes) and Irish Soda Bread (Spelt)

Colcannon is a lovely Irish traditional mix of boiled cabbage or kale along with a root vegetable, usually mashed potatoes, but sometimes turnip, or carrots. Leaks and/or onions, and garlic, are pretty popular additions. Chopped green onions, chives and/or parsley are often used as a stirred-in garnish. I am vegan, so this is a vegan colcannon-- no dairy butter or milk involved. The following are ingredients in the colcannon I made (Missing from the picture are water, garlic, pepper, oil, and fine sea salt): Lovely Colcannon: potatoes, cabbage, leaks, green onions, and parsley INGREDIENTS (2-4 servings) 2 T.  Olive Oil (or water, or coconut oil) 1/2 Cabbage , shredded 2    Leeks , finely sliced (or shredded) 4 cloves minced Garlic 4 C. peeled, diced  Potatoes  (I used yellow flesh Yukon Gold) 1/2 C. Water (if using Instant Pot-- enough to cover vegetables if using regular pot on stovetop). 1 tsp. Fine Sea Salt Black Paper Finely chopped Green Onions and Par

Lazy Perogy Vegan Poutine with Mushroom and Onion Sauce

This perogy poutine is right out of my head, so please feel free to improve upon it, eliminate and add ingredients, do whatever you need to do to make it seem like a lazy perogy version of poutine for you. That said, my husband raved about this particular vegan perogy-poutine recipe and said it was his fave of the three variations (the other two being: Poutine with Cheesy Smoky White Sauce and Poutine with Fat-Free Cheesy Nacho Sauce , also both vegan, of course).  So maybe the ingredients are just right for you as well.  You will have to try it and see what you think.  Mildred Moon is now making Vegan Perogy Poutine for sale in her Food Truck at the Comox Valley Saturday Farmer's Market 9am-1pm  LAZY PEROGY VEGAN POUTINE with MUSHROOM and ONION SAUCE 650 g/ 1 1/2 pounds  frozen potato fries The Mushroom and Onion Sauce: 2 T.      cooking oil (I used olive oil) 1          organic mushroom bouillon cube ("Go Bio" brand) (optional) 1/2 lb.  crimini mushroom

Vegan Poutine with Really Cheesy Fat-Free Vegan Nacho Sauce

The recipe for 'really cheesy fat-free vegan cheese' is based on a surprising recipe from a video by Jill McKeever, the guru over at Simple Daily Recipes. We love it in our family. The 'surprise ingredient' and the lack of any fats make it a real winner for our digestive systems, and I would imagine you will also find that... although, I am not a physician or a nutritionist, and would suggest you go by what those folks have advised you. This is how the Really Cheesy Fat-Free Vegan Nacho Cheese recipe goes with my additions to Jill's base: Makes about 3 cups 1/2 cup rolled oats 1/3 cup nutritional yeast 2 tablespoons cornstarch 2 tablespoons lemon juice 1 1/2 teaspoons salt 1/4 cup roasted red bell pepper 1/2 tsp. garlic powder 1 tablespoon Dijon mustard 1/2 teaspoon Smoked Sweet Paprika 1/4 teaspoon Chipotle pepper powder 1 teaspoon salt 2 1/2 cups water Place all ingredients in a blender and process several minutes until very smooth and we

2020 Vegan Recipes on Instagram (healthiacynthia)

Here are the vegan mains, sides, soups, smoothies, desserts, pastries, and breakfasts as shown on Instagram. The following recipes appear on Instagram in 2020 ( /healthiacynthia ) SASKATOON BERRIES- SUPERFOOD- RECIPES Just go ahead and click on the link below to go directly to the recipe! They are arranged in their categories from the most current Instagram recipe to the oldest-- to see them as they come out, join me at https://www.instagram.com/healthiacynthia/ Delicious Tofu Spring Frittata Colcannon-- Irish Mashed Potatoes, Leek and Cabbage Rice Pasta with Cauliflower Alfredo Sauce Lazy Perogy Vegan Poutine  with Mushroom and Onion Sauce Vegan Poutine with Cheesy Nacho Sauce Vegan Poutine with Smoky WhiteCheesy Sauce Barley and Corn Casserole Moroccan Bowl (random veggies using Berber Spice Combination at the article site) VEGAN SIDES Low-Fat Vegan Garlic Mashed Potatoes SOUPS Beet Borscht with Lentils and Red Cabba