Roasted Potatoes and Squash

Introducing my newest side dish creation: Roasted Potatoes and Squash! Super simple to put together and good and healthy for you– a winning combination!


And it looks so much better when served in cute little ramekin dishes! 🙂



Roasted Potatoes and Squash

  • 1 1/2 cups butternut squash, peeled and chopped
  • 1 cup potato, peeled and chopped
  • 1/4 cup onion, chopped
  • 2-3 tbsp olive oil
  • 1 tsp parsley
  • 1/2 tsp oregano
  • 1/4 tsp sage

Pre-heat the oven to 350 degrees.

In a medium/large-sized oven safe dish, add the squash, potatoes and onion.

Drizzle on the olive oil and add the parsley, oregano and sage.

Mix together until everything is coated and combined.

Cook for 40-50 minutes.

When fully cooked, remove from oven and allow to cool slightly.

Serve and enjoy!

(A short post for a quick and simple dish…it only seems fitting!)


Vegetable Lentil Loaf

Lentil loaf was one of those “Have to try making it some time” items on my cooking to do list and am I ever glad I finally got around to making one because they are tasty (and surprisingly filling)!



Packed with iron, protein, fibre and numerous other vitamins and minerals, this loaf has it all! Healthy and delicious– what is not to love?!



Vegetable Lentil Loaf

Adapted from

  • 1 1/2 cups green lentils, cooked (I used 3/4 cup dry lentils to achieve 1 1/2 cups cooked)
  • 2 cups red quinoa, cooked (I used 3/4 cup dry quinoa to achive 2 cups cooked)
  • 1/3 cup red pepper, chopped
  • 1/3 cup green pepper, chopped
  • 1/3 cup onion, chopped
  • 1/3 cup carrots, chopped
  • 1/3 cup celery, chopped
  • 2 cloves garlic, finely minced
  • 1/2 tsp sea salt
  • 1/4 tsp rosemary
  • 1/2 tsp sage
  • 1/2 tsp thyme
  • 3 tbsp olive oil or coconut oil (melted)
  • 1/3 cup organic ketchup
  • 1 tbsp agave (for top)
  • 3-4 tbsp organic ketchup (for top)

Preheat the oven to 350 degrees.

Rinse the lentils in a strainer and add them to a medium sized pot. Cook on high heat until the water boils. Then, reduce heat, cover and bring to low heat or simmer and allow to cook for 20-30 minutes or until tender. When the lentils are ready, drain them and set them aside.

Rinse the quinoa in a strainer and add them to a different medium sized pot and cook on high heat until the water boils. Reduce heat, cover and bring to low heat or simmer and cook for 15-25 minutes or until fluffy. When the quinoa is ready, drain them and set them aside.

Next, add the red pepper, green pepper, carrots, onion, celery and garlic to a large skillet pan and cook on medium heat with a little olive oil or coconut oil until soft, about 4-5 minutes. Remove from heat and set aside.

In a food processor, add the lentils and blend until the lentils become a crumbly texture. It is o.k. if not all the lentils are blended, but try to ensure that at least 50-75% of the lentils are mashed and crumbly. Once crumbly, add the lentils into a large bowl.

In the bowl with the mashed lentils, add the vegetables from the skillet and mix until combine.

Then add the quinoa, sea salt, rosemary, sage, thyme, olive oil or coconut oil and ketchup and mix until fully combined. If the mixture feels too dry, add a little more ketchup.

Press the mixture into a lightly greased loaf pan. Spread the agave and extra ketchup on the top of the loaf until well covered.

Place in the oven and cook for 50-60 minutes.

When fully cooked, remove from oven and allow to cool slightly.


Slice and enjoy!

Have a great weekend!

Twice Baked Potatoes with Spinach & Onion

Everyone has guilty pleasures and one of mine happens to be potatoes.

While this may sound strange, it is true. I would eat potatoes for every meal, every day. I just find they are so versatile! Scalloped, mashed, home fries, the list goes on.

So these twice baked potatoes are just a dream come true for me (and hopefully you too)!






Can’t get enough of these guys—they are just so tasty!



Twice Baked Potatoes with Spinach & Onion

  • 6 small-medium sized potatoes
  • 3/4 cup spinach, chopped
  • 1/3 cup green onion, chopped
  • 1 clove garlic, minced
  • 1/4 cup vegan butter
  • 1/4 cup almond milk
  • 1/4 tsp sea salt
  • 1/4 tsp pepper

Pre-heat the oven to 400 degrees.

Wash the potatoes and place on a cookie sheet. Using a fork, prick the potato using the tines of the fork.

Then bake the potatoes for an hour.

Once the potatoes are baked, remove from oven and slice the potatoes in half lengthwise.

*The potatoes will be pretty hot so feel free to allow them to cool slightly before cutting*

Using a spoon, scape out the insides and add to a medium sized bowl. Be sure to leave a lining of potato to ensure the potato doesn’t tear.

Once potatoes are hollow out, place on cookie sheet again and set aside.

In the bowl with the potatoes scraping, add the vegan butter and almond milk and mash until smooth using a potato masher.

Add the spinach, green onion, garlic, salt and pepper and mash again.

Scoop the potato mixture into the potato shells. Feel free to pile lots of filling in the shells.

You can also top the potatoes with a bit of shredded vegan cheese (like Daiya), just for a little extra something-something. 🙂

Once you’ve filled all the potato shells, place back in the oven and cook for another 5-10 minutes. Basically just to warm them up again.

Remove from oven, serve and enjoy!

Potato and Leek Soup

Ever had one of those times where you go to the grocery store, come across an interesting food item and wonder what you could make with it?

Well I did and that food item came in the form of a leek.

A potato and leek soup sounded quite appealing upon reading the recipe, so I opted to give it a shot and whip up a batch.

And it is delicious!





Thick, warm and hearty—all the requirements for soup.



Potato and Leek Soup

Adapted from Julia Child

  • 3 cups leeks, sliced and chopped (use only the white and light green parts) *see note
  • 1/2 cup yellow onion, chopped
  • 4 cups potatoes, peeled and chopped
  • 2 tbsp vegan butter
  • 1-2 cloves garlic, minced
  • 6 cups vegetable stock
  • 1 tsp rosemary
  • 1/2 tsp parsley

*Note: when you finish cutting the leeks, pour them into a strainer and run under water to ensure you have cleaned them. They tend to have a lot of dirt hidden in the layers.

In a medium-sized pot at medium-high heat, add the butter and allow it to melt.

Next, add the leeks and onion and cook for 5-8 minutes or until the leeks and onions become translucent, stirring occasionally.

Add the potatoes and garlic and cook for another 8-10 minutes or until the leeks and onions are soft and the potatoes are beginning to become soft. Be careful not to burn the leeks, as they taste quite bitter burnt.

Add the vegetable stock, rosemary and parsley and cook on medium heat for 30-45 minutes or until the potatoes are soft.

Transfer the soup to a high-powered blender or food processor and blend until smooth.

Serve and enjoy!

Easy Tofu Scramble

Ever had those times when you are looking for a really easy breakfast to put together?

Enter the tofu scramble!



With the perfect combination of spices and vegetables, you can transform plain ol’ tofu into quite the delicious little breakfast dish.



This scramble makes a great side dish or if you just want to eat a big plate of scramble on its own, that’s fine too. 🙂


Easy Tofu Scramble

  • 1  1/2 cups firm tofu
  • 1/2 cup red pepper, chopped
  • 1/2 cup yellow pepper, chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp olive oil (or coconut oil, if you prefer)
  • 2 tbsp nutritional yeast flakes
  • 1 tsp sage
  • 1/2 tsp rosemary
  • 1/4 tsp sea salt
  • 1/2 tsp pepper

In a large skillet, add the tofu. Then mash the tofu until crumbly using a fork.

Add the olive oil, peppers and garlic and cook on medium-high heat for 4-6 minutes, stirring occasionally.

Add the sage, rosemary, yeast flakes, salt and pepper and stir until combined. Cook for another 5-7 minutes.

Remove from heat and serve warm.

Have a great weekend!

Watermelon Raspberry Smoothie

I really have had it with winter.

It’s constantly freezing outside and I have slipped on ice and fallen on my face more times than I would like to admit.

In an attempt to remind me of the good days of spring and summer, I concocted this delicious smoothie!



Fruity and healthy, this smoothie really made a gross winter day a little brighter.


Watermelon Raspberry Smoothie

(Makes one smoothie)

  •  3/4 cup watermelon, chopped
  • 1/2 cup raspberries, frozen
  • 1/4 cup raspberry or vanilla soy yogurt
  • 1/2 cup almond milk
  • 1/2 medium banana
  • 2 tbsp flax, chia or hemp seed (optional)
  • pinch of xanthan gum to thicken (optional)

Throw all the ingredients in a blender and blend until smooth.

Here is to hoping that the weather improves soon!

Have a great weekend!

Raspberry Hot Chocolate

Hot Chocolate is delicious but Raspberry Hot Chocolate? Even more amazing!



This drink is luxurious, rich and sweet—the best combination!



Raspberry Hot Chocolate

*Recipe makes 2 medium-sized drinks

Adapted from my Vegan Hot Chocolate recipe & Annie Eats

Hot Chocolate Recipe:

  •  1 1/4 cups almond milk
  • 1 1/2 tbsp agave nectar
  • 2 tbsp cocoa powder
  • pinch of sea salt
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Raspberry Syrup recipe:

  • 1/2 cup cane sugar
  • 1/2 cup water
  • 1/3 cup raspberries, frozen

First, start by making the syrup. Add the sugar, water and raspberries in a small saucepan and heat on high heat. Stir occasionally until all the sugar has dissolved.

When sugar has fully dissolved, reduce heat to low and allow it to simmer for 12-15 minutes.

Remove from heat and strain the syrup through a fine mesh strainer to ensure all the chunks of raspberry are left out of the syrup.

Pour syrup into a small container and set aside. This recipe should make about 1 cup of raspberry syrup and be stored in the fridge for a week or two.

Next, start on the hot chocolate by adding the almond milk, cocoa powder, sea salt, vanilla extract, agave, cinnamon and nutmeg in a saucepan and cooking on medium-high heat, stirring every so often.

When the mixture begins to bubble a bit (about 10-12 minutes) and mixture is fully combined, remove from heat.

Add 3-4 tbsp of the raspberry syrup to each cup. Fill the rest of the cup with hot chocolate and mix.


Vegan Chocolate Pudding

Prepare yourself for the most decadent, rich chocolate pudding you have ever had.


It is even better with a little shaved chocolate on top. 🙂


And it can be made in 10 minutes or less!


Vegan Chocolate Pudding

Adapted from

  • 1 cup silken tofu
  • 1 cup vegan chocolate chips
  • 1 1/2 tbsp agave nectar
  • 1 tbsp vanilla extract

Melt the chocolate in a bowl over a pot of water on low-medium heat (or melt in the microwave if you prefer).

Place the tofu in a food processor and blend until super smooth.

When the chocolate has fully melted, pour into the food processor and blend. Add the agave and vanilla and blend again.

Serve and enjoy!

Or if you prefer, stick the pudding mixture in the fridge for 5-10 minutes to chill a bit before serving.



This recipes makes about 2 cups of pudding.

Nutrition information (in a 1/2 cup serving):

  • Calories: 359.3
  • Fat: 21g
  • Sodium: 3.2mg
  • Carbohydrates: 43.5g
  • Fiber: 4g
  • Sugar: 38.7g
  • Protein: 6.7g

Have a great day!

P.s. I finally got around to organizing my recipes on to a Recipe Page. Feel free to check it out!

Peanut Butter with Cinnamon

I’ve really wanted to try making a nut butter from scratch and believe me when I say this, it is the easiest thing you will make all day.


Peanut butter and cinnamon are two of my favourite things, so it only seemed natural to combine them. 🙂


I kept eating spoonfuls of it while trying to photograph it. I just couldn’t help myself!


Peanut Butter with Cinnamon

  • 1 cup roasted peanuts (either buy them roasted or roast them yourself)
  • 1 tsp cinnamon

Pour the peanuts into a high powered food processor and blend for 6-10 minutes.


It will start out chunky and eventually smooth- just give it some time.



When finally smooth, add the cinnamon and blend some more!


Once fully blended, pour the peanut butter into a airtight container and store in the fridge (or enjoy immediately…)

The peanut butter should last about 2-4 weeks in the fridge, but make sure to mix it a bit before eating.


This recipe makes a generous 1/2 cup of peanut butter.

Nutrition information (per tbsp):

  • Calories: 107.5
  • Fat: 9g
  • Sodium: 1.1g
  • Carbohydrates: 4.1g
  • Fiber: 1.6g
  • Sugar: 0.7g
  • Protein: 4.3g

Have a great weekend!

Vegan Slow Cooker Chili

Nothing beats homemade chili. It is so hearty and rich that it really hits the spot on a cold day. And we have had A LOT of those lately here.


It is also pretty healthy, so that is always a nice bonus. 🙂


Vegan Slow Cooker Chili

  • 340g veggie meatless ground round (like Yves)
  • 1/2 cup onion, chopped
  • 1 1/2 cups sweet potato, peeled and chopped
  • 1 clove garlic, finely chopped
  • 1/3 cup green lentils, rinsed, cooked and drained
  • 1 1/2 cups red kidney beans, rinsed, cooked and drained
  • 1 celery stalk, chopped
  • 1 1/2 cups diced tomatoes
  • 2 1/2 cups tomato sauce
  • 1 tsp cumin
  • 1/2 tsp black pepper
  • 1/4 tsp sea salt
  • 1/2 tsp oregano
  • 1/4 tsp paprika

*Note* I do not like spicy chili, so I omitted any sort of spicy ingredients. However, if you love spicy chili, feel free to add some!

In a large skillet with about 1 tbsp of olive or coconut oil, cook the ground round and onion over medium heat for 10-12 minutes, stirring occasionally. When lightly browned, remove from heat.


Add to the slow cooker, along with the rest of the ingredients and mix until combined.

Cook on high for 4 hours or low for 7-8 hours.

When ready, serve and enjoy!


This recipe makes about 5-6 servings.


Nutrition information per serving (in a 6 serving batch):

  • Calories: 197
  • Fat: 1g
  • Sodium: 1,219mg
  • Fiber: 10.2g
  • Sugar: 6.7g
  • Protein: 13.6g

Have a great Tuesday!