An Open Call For Guest Blog Posts

I will be back (hopefully tomorrow) with a new recipe, as per usual, but I thought I would take this time to post an open call.

I am looking for guest blog posts for the summer (the more the merrier!) and would love if any other bloggers would be interested in guest posting here at Simply Blissful Life!

The content is up to you! Recipes, fitness, healthy living, DIY or whatever strikes your fancy.

All I ask is that if you do submit recipes that you keep them meat-free.

If you are interested in writing a guest post or have any questions, feel free to contact me at simplyblissfullife@gmail.com

Thanks so much for reading and I hope to hear from so awesome fellow bloggers! 🙂

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Vegetable Pot Pie

Do you ever have one of those meals where you just can’t help but go for a second helping because it’s just so good? Well this vegetable pot pie did it for me!

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I am just in love with this pot pie gravy! It is so rich and delicious that I just couldn’t help to scrape my bowl clean. I just couldn’t get enough!

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Filled with tons of veggies…just the way I like my pot pie!

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Vegetable Pot Pie

Adapted from The Pioneer Woman

  •  4-5 tbsp vegan butter
  • 1/2 cup onion, chopped
  • 1 cup carrot,chopped
  • 3/4 cup celery, chopped
  • 3/4 cup broccoli, chopped
  • 3/4 cup cauliflower, chopped
  • 1 cup potato, peeled and chopped
  • 1/3 cup spelt flour
  • 2 1/2 cups vegetable stock
  • 1/4 cup vegan white wine (I use Barnivore to check what brands of wine are vegan)
  • 1/2 tsp black pepper
  • 1/4 sea salt
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 1/4 cup almond milk
  • 1 pie crust (you can either make your own from scratch or use a store-bought one, making sure its vegan. This crust recipe works well.)

Preheat the oven to 375 degrees.

In a large pot over medium-high heat, add the butter and allow it to melt. Then add the onion, carrot, celery, broccoli, cauliflower and potato. Cook for about 3-5 minutes, stirring occasionally.

Sprinkle the flour on the veggies and stir until combined and the veggies are coated. Cook for another 2-3 minutes.

Add the vegetable stock and wine and stir until mixed.

Next, add the sea salt, pepper, thyme and rosemary and stir to combine. Allow to cook for another 5-8 minutes to thicken.

Pour in the almond milk and stir until mixed and cook for another 5-7 minutes, or until it begins to bubble.

If the mixture seems to thin, add a little more flour to thicken. If too thick, add a little more stock to thin out.

Once it is thick and bubbly, remove from heat.

Pour the vegetable mixture into a large baking dish (I used a 2 1/2 qt sized dish).

Take your pie crust, roll it out on a floured surface and then place it on top of the baking dish. Press the dough to the sides of the dish. Use a knife and cut a couple small lines into the dough to allow the veggies to vent.

Place the baking dish on a large baking sheet and stick in the oven.

Cook for 25-30 minutes or until the filling is bubbly.

Once ready, remove from the oven and set aside for a few minutes to cool.

When slightly cooled, just cut, serve and enjoy!

*Recipe makes 4-5 servings*

Scalloped Potatoes

This is my favourite food. Hands down.

Whenever someone makes scalloped potatoes, I have 2-3 helpings. Big helpings.

I just love scalloped potatoes!

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Recently, my dad taught me the recipe he has been using for years and I was thrilled that I finally learned the recipe!

I made a few modifications to his original recipe and it is delicious!

Scalloped Potatoes

  • 6 large potatoes
  • Half of a medium onion, chopped
  • 1/2 cup vegan butter
  • 1/2 cup spelt flour
  • 2 tsp pepper
  • 2 tsp salt
  • 1 1/2 cups almond milk

Slice the potatoes into thin pieces and begin to layer the potatoes on the bottom of a large greased baking dish.

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Sprinkle the chopped onion on top of the potatoes, along with 1 tbsp of the spelt flour, 1/4 tsp pepper, 1/4 tsp salt and 1 tbsp vegan butter.

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Layer more potato slices on top of the previous potato layer and sprinkle the onions, salt, pepper, flour and butter on top again.

Repeat this process until you make about 7-8 layers. If you slice the potatoes thicker, you will have a few less layers, which is perfectly fine! Set aside.

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Heat the milk on high heat until the milk begins to foam.

Pour the milk over the potato dish.

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Place a lid on the baking dish and place in the oven at 350 degrees.

Cook the dish for 30 minutes with the lid, hen remove the lid and cook for another hour and a half.

Remove from the oven and allow to cool for about 10 minutes.

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Serve and enjoy!

Nutritional information per serving (in a 12 pc serving):

  • Calories: 220
  • Fat: 7.9g
  • Sodium: 504mg
  • Carbohydrates: 33.4g
  • Fiber: 5.3g
  • Sugar: 2.2g
  • Protein: 3.9g

Have a great Tuesday!

Healthy Pumpkin Pancakes

Pumpkin Pancakes. These are just sinfully delicious!

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Topped with a bit a vegan ice cream, these taste like eating a slice of pumpkin pie for breakfast.

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Healthy Pumpkin Pancakes

Adapted from Food.com

  • 1 1/4 cups whole wheat flour
  • 2 tbsp agave nectar
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • pinch of sea salt
  • 1 cup almond milk
  • 2 tbsp vegan butter, melted
  • 1 flax egg ( 1 tbsp ground flax+ 3 tbsp warm water= 1 flax egg)
  • 1/4 cup + 2 tbsp pumpkin puree

In a small bowl, mix together the flour, baking powder, cinnamon, ginger, nutmeg and sea salt together until combined.

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In a medium-large sized bowl, mix together the milk, pumpkin, agave, melted butter and flax egg.

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Slowly add the dry ingredients into the wet ingredients and stir until combined. If you find the batter is too runny, add a little more flour.

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On a medium-sized pan, grease the pan with either coconut oil or vegan butter.

Pour the batter onto the pan and cook pancakes for 3-5 minutes per side.

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Once fully cooked, serve with your favourite toppings.

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I still strongly suggest ice cream 🙂

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This recipe should make about 8 medium-sized pancakes.

Nutrition information per pancake:

  • Calories: 117
  • Fat: 3.7g
  • Sodium: 224.8mg
  • Carbohydrates: 19.7g
  • Fiber: 3.2g
  • Sugar: 4.4g
  • Protein: 2.9g

Have a great Monday!

 

Vegan Shepherd’s Pie

When I first moved out on my own, my parents were kind enough to send me comfort food when I first moved in. One of those meals happened to be shepherd’s pie.

Recently, I had asked my mother for the recipe to her homemade shepherd’s pie and she kindly shared it with me. I tweaked it slightly from her recipe, and I must say, I am quite pleased with the result. Nothing better than comfort food!

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Vegan Shepherd’s Pie

  • 4 medium-sized potatoes
  • 1/3 cup vegan butter
  • 1 package (340g) of veggie ground round ( I use this brand)
  • 1/4 cup balsamic vinegar dressing
  • 1/3 ketchup
  • 1 tsp mustard
  • 1/2 tsp oregano
  • 1/2 tsp rosemary
  • 1 cup diced tomatoes
  • 1 cup corn
  • 1/4 cup peas
  • 1/4 cup carrots
  • 1/4 cup broccoli
  • 1/4 cup cauliflower
  • 1/2 cup green onions, chopped
  • 1 tbsp fresh parsley, chopped

First, peel your potatoes and chop them into small chunks. Place the potatoes in a medium/large pot with water at high heat.

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While your potatoes are cooking, in a medium-sized pot add the veggie ground round, balsamic vinegar dressing, ketchup, mustard and diced tomatoes and cook at a medium heat. Then add the rosemary and oregano. Once ready, remove from heat and set aside.

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Once the potatoes are soft, strain the potatoes to remove all the remaining water. After they are drained, pour the potatoes back into the pot and add the vegan butter and mash. Once mashed, add the green onions and parsley and set aside.

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There are two ways you can go about warming up your veggies. You can throw them all in a large bowl and microwave them a few minutes just to warm them. Or you can warm them on a large pan or pot for a few minutes. You only just need to soften up the veggies before you cook them in the pie, so either way works!

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In a large baking dish, pour the veggie ground round mixture and smooth.

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Then layer your veggies on top of the ground round mixture and smooth.

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Finally, layer the potatoes on top of the veggies and smooth.

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Place a sheet of aluminum foil over the baking dish and stick in the oven for 30 minutes at 350 degrees.

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After cooking for 30 minutes, remove the baking dish from the oven and remove the foil. Place back in the oven for another 20-30 minutes or until lightly browned.

Once ready, allow the pie to cool for about 5-7 minutes before serving.

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A tasty meal that is perfect for those days you want something a little more hearty!

Nutritional information per one piece in an eight piece serving:

  • Calories: 236
  • Fat: 8g
  • Sodium: 542mg
  • Carbohydrates: 31g
  • Fiber: 5g
  • Sugar: 6g
  •  Protein: 10g

Along with shepherd’s pie, another one of my favourite comfort foods is scalloped potatoes. I love them.

Does anybody have a favourite comfort food- meal or dessert?

Soy Yogurt & Fruit Popsicles and Kale Chips

Lately, I’ve been trying to make lots of different easy and healthy snacks, with the emphasis being on easy.

First off, I was very excited to purchase a popsicle mold. So naturally the minute I got home I had to come up with some sort of fantastic recipe to test out the mold.

So I threw together a very simple recipe for a yogurt popsicle:

Soy Yogurt & Fruit Popsicles

  • 1/2 cup soy yogurt or soy milk
  • 1/3 cup fruit, frozen or fresh
  • 1/2 tsp vanilla extract

In a small bowl, mix the yogurt or milk with the fruit. Add the vanilla extract and stir.

I personally cut the fruit up into smaller pieces, but if you prefer whole berries, that is fine.

Put in the freezer and allow the popsicles to freeze for at least 2-4 hours or overnight.

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I found when using yogurt, you get more of a tangy flavour than you would if you substituted the yogurt for milk.

On another note, I planted some kale in my garden this year, and luckily they have been doing quite well (surprisingly).

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So I decided to try my hand at some kale chips. I opted for just plain kale chips this time around.

Kale Chips

Adapted from The Laughing Medusa

  • 2 cups kale, torn/chopped
  • 1 tbsp olive oil
  • 1 tsp lemon juice
  • pinch of salt

Preheat the oven to 250 degrees.

Wash the kale and pat dry. Allow a few minutes for it to air dry after patting it dry to ensure it is completely dry.

In a medium/large bowl, add the olive oil, pinch of salt and lemon juice. Add more lemon juice if you like your chips a little tangier. Mix together.

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Once dry, tear the kale into smaller pieces and add to the bowl.

Mix the kale pieces into the mixture by massaging the dressing into the leaves with your hands until fully coated. Messy but worth it.

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Once coated, stick in the oven and bake for 30-35 minutes, or until crispy.

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Take out of the oven and allow it to cool down.

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Here is the nutrition info for the kale chips (the entire batch):

  • Calories: 193
  • Fat: 14.5g
  • Sodium: 59.8mg
  • Carbohydrates: 15g
  • Fiber: 5.2g
  • Sugar: 3.4g
  • Protein: 5g

It also packs in 598.9mg of Potassium, and 708% Vitamin A and 181% Vitamin C (of your daily value). Kale is quite the super food!

Also, here is the nutrition info for the Soy Yogurt & Fruit Recipe (per popsicle- recipe makes two):

  • Calories: 61
  • Fat: 0.8g
  • Sodium: 6.8mg
  • Carbohydrates: 11.3g
  • Sugar: 7.8g

I hope everyone has a great weekend and enjoy the beautiful weather!