BARLEY ROMANO BEAN SALAD

Delicious bean salad that is so versatile – beans can be substituted for whatever you’d like, and barley can be substituted well for couscous, and farro (which is my favourite).

Barley Romano Bean Salad

Romano bean salad with barley and a variety of veggies
Course Salad

Ingredients

  • 1/2 cup cooked barley
  • 1 can (14oz) of romano beans, drained and rinsed
  • 1 cucumber, quartered
  • 1 bell pepper, chopped
  • 1 handful parsley, chopped
  • 2 green onions, chopped
  • 1/2 lemon and lime, juiced
  • 1/3 cup olive oil
  • 1 tbsp garlic, minced
  • salt and pepper

Instructions

  • Mix all ingredients in a bowl and refrigerate to marinate everything.

CRISPY AND CRUNCHY CAULIFLOWER TOTS

Side dishes are really the name of the game in my day to day cooking. Inspired by a local plant based restaurant, these tots are incredibly easy and make a perfect side dish. They pair perfectly with a spicy mayo or a sage cream sauce and let me warn you, they are utterly addicting so beware!

CAULIFLOWER TOTS

Crispy and crunchy cauliflower tots made with few simple ingredients
Course Side Dish

Ingredients

  • 1/2 head of cauflower, chopped into florets
  • 1 medium yukon gold potato
  • 2 tbsp nutritional yeast
  • 2 tbsp all purpose flour
  • vegetable oil for frying

Instructions

  • Break down cauliflower into individual florets. Chop potatoes into quarters.
  • Boil cauliflower and potatoes until cooked through, check them with a fork
  • Drain vegetables and when cool, place into a cheese cloth or thin dish towel. Squeeze as much water as you can.
  • Mix all ingredients together and form into balls. If the mixture is too dry add a little bit of water until your able to form the shape.
  • You can either fry them in oil until they are brown (achieves the crunchy outside and soft inside texture) or bake them at 375 until crust forms (15-20 mins).
  • Serve with spicy mayo and vegan parm

FRESH CHICKPEA SUMMER SALAD

This is one of those salads I began making a loooong time ago. Why this in particular? Because to be honest with you I was never a “salad” person and the thought that I had to eat lettuce everyday as a vegan was one of those misconceptions I took with me when I began eating this way. I wanted to find an alternative to that that is packed with protein and would sustain me for longer in the day. Here it is!

FRESH CHICKPEA SALAD

Tangy and fresh chickpea salad perfect for summer
Course Salad

Ingredients

  • 1 can chickpeas, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, quartered
  • 2 green onions, chopped
  • juice of one lemon and one lime
  • olive oil
  • 1 handful chopped parsley

Instructions

  • Mix all ingredients together in a large bowl. Cover and refrigerate to allow veggies to saturated in the dressing.

Video


HOMEMADE NO SOY TOFU

Yes you read the title right…NO SOY TOFU! Unfortunately for me, I use real tofu very sparingly because it does NOT cooperate with me. Stomach aches, digestive issues, and general queasiness is usually what follows after I eat tofu no matter how I cook it. I came across this AMAZING idea to make my own tofu using one simple ingredient…CHICKPEA FLOUR!

Making this mock tofu is VERY simple and requires only a few steps. First you will whisk together 1 cup of chickpea flour and 2 cups of water, with a pinch of salt. You can also add other seasonings like oregano, paprika, turmeric, but usually I prefer to season before cooking the tofu in later dishes. In a small saucepan on medium heat, continue whisking until it turns into a thick batter, almost like a thick mashed potato batter. You know its ready when it becomes increasingly difficult to whisk because it is so thick! When you reach that point, pour the mixture into a pyrex baking dish and stick the tofu in the fridge to set. Let chill for about two hours, and when its ready you can cut it up into little bite sized pieces for later use.

I love making this on a Sunday and having it ready for me whenever I am in a pinch for lunch or looking for a quick little snack. They hold up pretty well in the fridge (about 5 days) and absorb a ton of flavour as well. My favourite way of eating these is coating them in oil, spices like paprika or oregano, and panko bread crumbs! I love using an air fryer to crisp them up at 400 for about 15-20 minutes. This also makes a great alternative to chicken nuggets or tofu nuggets that the little ones enjoy!

EASY NO SOY TOFU (CHICKPEA FLOUR)

Alternative to tofu made entirely from chickpea flour
Course Side Dish
Keyword tofu

Ingredients

  • 1 c chickpea flour
  • 2 c water
  • 1/2 tsp salt

Instructions

  • In a small sauce pan, add all ingredients and whisk together well until there are no clumps. Turn heat to medium low and continue stirring
  • The mixture will begin to thicken into a thick batter, like mashed potatoes
  • Spread the mixture onto a pyrex baking dish (I use a medium sized 11 x 7). Refrigerate for at least two hours until the mixture hardens
  • Slice into small cubes and it is ready to go. My favourite way to cook these are in a coating of panko and into the air fryer!


CRISPY POTATO WEDGES

Crispy potato wedges are sooooo necessary for any meal!! I took a long break from eating actual potatoes but after this recipe I don’t think I can ever quit them anymore. It was super simple: Preheat oven at 450. Toss with tbsp of oregano, granulate garlic, garlic powder, paprika, chili powder, bread crumbs, and salt + pepper. So simple but soooo good