The other day I felt like having a hearty soup and I figured I could do things the easy way and use my slow cooker. Really, a slow cooker is a complete blessing because it’s just a matter of putting a whole bunch of ingredients together and walking away.
Super easy to make! I found THIS recipe and varied it a little.
6 cups veggie broth (I used 3 bouillon cubes)
2 cups dry brown lentils (rinse and drain)
2 medium red potatoes cubed
1 medium carrots chopped
2 large celery stalks, diced
2-3 cloves garlic, minced
3 bay leaves
1/2 teaspoon smoked paprika
1/4 teaspoon turmeric
black pepper and sea salt, to taste
1-2 tablespoons Earth Balance, optional.
Apparently it gives the soup a richer flavour, but I used it, so I can’t tell you otherwise.
Clean and prepare the veggies before hand. To make the veggie broth, I boiled 3 cups of water and then mashed the cubes with a spoon in a bowl. I really rinsed the heck out of the lentils. I would highly recommend doing so. I put in all the ingredients and the water in to the crock pot and let everything alone for six hours on the first level.
The result was the kitchen smelling lovely and fragrant. This recipe was incredibly satisfying with a 1/4 cup of Daiya on it. I had this every day for lunch for a week, so needless to say it makes five servings.
Sometimes you have to raid your pantry and freezer for an easy meal that doesn’t require much thought, but provides maximum satisfaction. We had two burgers kicking around in the freezer and figured why not use them outside of the usual burger and a bun. What I find funny about the packaging is how it says vegetarian/vegan, it really should just say vegan, but I suppose this appeals to more markets. I forget that not everyone knows what vegan means.
The burgers are incredibly good and have a solid texture, nothing too mushy. They’re easy to pan fry, 3 minutes on each side, and I suppose they’d be fine on a grill too if you’re so inclined.
What’s on the plate:
- Mashed potatoes (made with minced garlic, dehydrated onion, Earth Balance, unsweetened soy milk, and a dash of Himalayan salt)
- Garden salad (tomato, cucumber, carrot/broccoli/red cabbage julienne, and mixed greens with Renee’s Italian dressing)
- One Sol Cuisine Mushroom Rice Burger
- Mushroom gravy
The simplicity of this meal was incredibly satisfying. I would totally make this again and it really was a matter of throwing things together in a short time. Something about this meal reminded me of a 50′s meatloaf and potatoes dish, but a heck of a lot healthier.
The other day Mat and I went to T & T ( large asian supermarket in various provinces), we’re big fans of asian vegetables and the location we go to (222 Cherry St, Toronto, ON M5A 3L2) had these interesting vegan gluten free patties.
I was a little dubious as to how filling these things could be as they were MUCH smaller than I thought they’d be. Not only were they delicious, but two of them were rather filling.
So how did I make these little things a meal?
- Garden salad (tomato, cucumber, carrot/broccoli/red cabbage julienne, and mixed greens with Renee’s Italian dressing)
- Tilda Basmati rice
- Garlic pan fried portobello mushrooms
- 2 Baked Quinfu Patties
Seriously delicious! It was a little costly, I think around $6.50, but they do need to make a profit. Now, I see this as a challenge to make my own version. You’d never know they’re gluten free, the crust was incredible and flakey.
Let’s break down the Nutrition Facts shall we?
For two of these babies it’s only 160 calories? There’s 8g of protein and even 15% iron – wow. I am impressed. The sodium is so low for processed food that it seems rather decent. Veggie Paradise, you’ve won me over I must admit.
We also tried the Tofu Croquettes and they too were small, but very tasty. I would venture to guess the Croquettes were the inside filling of the Patties. Can’t say my budget can handle buying these constantly, but I would recommend them to others. Completely delicious, Mat didn’t have a reaction, and actually not bad at all nutrition wise. Nice to see a Canadian company venturing out like this with lovely products and great packaging.
Looks like there’s a new kid on the block for cruelty-free and vegan products called Vegan Unite.
Vegan Unite is live and launched May 12th of this year. It’s a marketplace similar to Etsy but for all cruelty-free and vegan products from all around the world.
Here’s an interview with the Creator Cosondra Sjostrom.
What is Vegan Unite?
Vegan Unite is a marketplace for cruelty-free and vegan products. It’s a place where you can shop from people that are like-minded and purchase with a clear conscience. I encourage everyone to bookmark us and check back as new products and shops are being added daily.
How are you different then other online marketplaces?
As a marketplace, Vegan Unite empowers shoppers to help promote the lives of like-minded people by purchasing from them. As a community we need to support each other and start to create the change that we want in the world. It’s an evolution, this is just another step forward.
Who are ideal shoppers on Vegan Unite?
Honestly, anyone that cares enough to want purchase awesome cruelty-free items. Also, If someone needs to shop for a cruelty-free or vegan friend. Now you have a place to visit online to browse shops and items.
Who are ideal shop owners?
People that live the cruelty-free lifestyle and create products that are also cruelty-free. The products on our site range from food, clothes, pet food, cleaning supplies, cookbooks, jewelry, plants, furniture, craft supplies, DIY baskets, and even a Yard Sale section. The Yard Sale section is a place where people can resell new and used cruelty-free vegan items.
Do you have site wide Gift Certificates?
Yes we do. You can buy yourself or your friend a gift certificate to Vegan Unite and shop from any shop on the site.
Why did you name it Vegan Unite?
I debated over many names but Vegan Unite stuck with me. I wanted a name that would inspire unity, that I hope will also help create a strong community.
How does the site work for merchants?
We charge merchants a small percentage of sale just like other online marketplaces. We have no listing fees. We are also working with our shop owners to help them promote their products. We are starting to write articles on all of our shops to help the community get to know them better.
How does it feel to be launching Vegan Unite?
It’s exciting…thrilling really, but also stressful. I’ve been working on developing the concept and website for a long time now. It’s my baby and it’s finally going live. I almost can’t believe it.
Anything else you want to say?
Please bookmark us! I encourage anyone that lives the cruelty-free lifestyle and makes products to join our site as a merchant. Buy a Gift Certificate for yourself or a friend and shop all products on the site. Donate to us as we can always use the funds for site development and building a strong community. Most of all I’d like to thank everyone for their support.
Check out their links:
I saw this idea on Pinterest and thought why not. I didn’t have a recipe, but how hard can assembling items really be? Here’s my take on making mini polenta lasagna.
1 log of pre-made polenta (Or, if you’re really adventurous make your own)
1 bunch of fresh spinach
1 packet of white button mushrooms
3 tbsp minced garlic
1/2 tbsp vegetable oil
1/2 jar tomato sauce
4-5 slices of Daiya Cheddar cheese
Slice the polenta into 1/2 inch pieces. Be mindful of holding onto the polenta and don’t be a silly like me and let it roll off the cutting board. I don’t use the ends as they’re not flat and flatness is what you’re going for. Before you begin clean your mushrooms and wash the spinach and set aside. Mince a few cloves of garlic, up to 3 tbsp, but whatever you like is fine as well. Now time to sauté! Use a medium sized frying pan and sauté the mushrooms in 1/2 tbsp of vegetable oil with a with half the garlic. Be sure to stir them occasionally. When the mushrooms are half the size drain them and place them in a bowl and set aside. Sauté the spinach in the same pan and use the rest of the garlic. This should only take a minute. Both the mushrooms and spinach should let out quite a bit of water, so do be careful to drain it as well. Place the spinach on top of the mushroom bowl and set aside.
Then the layering begins! Cover a baking sheet with parchment paper and lay out the sliced polenta pieces. Break up Daiya Cheddar slices to cover. You can easily use the shreds, but the slices are uniform in coverage. After the cheese, spoon a dollop of tomato sauce and then layer the spinach and mushroom.
TIP: Now why put the cheese on first? Shouldn’t the sauce go on first? If you put the sauce on first it will most likely spill over the edge.
Top with another slice of polenta and then another dollop of tomato sauce. Pre-heat the oven for 400F. Bake for 10 minutes or until the cheese melts. I baked it and then turned off the heat and left it in the oven for 10 minutes literally because I was trying to keep it warm timing it for dinner while I made a quick side salad.
There you have it – quick and easy vegan/gluten free mini polenta lasagna.
If you’ve been in a Pet Valu you’ll notice there’s a display of Whimzees treats by the register. What are these dog treats?
Apparently they are vegan and gluten free. Now, upon reading the ingredients I did notice there was malt extract, so I did the logical thing and contacted Whimzees.
Here’s what they said:
The malt comes from a vegetable source, but it is not corn or barley. Be assured, the malt we use are certified free of gluten.
Paragon Pet Products Europe B.V.
P.O. Box 229
9640 AE VEENDAM
Tel: +31 598 319574
Fax: +31 598 319599
Mob: +31 6 310 26206
So what are these things made of? Rather simple ingredients really. Mardi really enjoys them, we use the stick ones, medium size for her.
We’re so glad to have found an actual vegan gluten free treat that doesn’t require shipping and can be purchased at a local store. If you’ve come across a vegan gluten free dog treat I’d love to hear about it.
One thing I must say is please do NOT feed your dog anything from China. There have been too many recalls and the results of these treats are deadly. Up until two weeks ago we had been using VitaLife sweet potato treats. These treats were causing Mardi to be lethargic, slow, and not interested in very much. This is the opposite of our lively happy dog. Mat’s parent’s dog apparently had very poor kidney health as a result of these treats. If you have them STOP immediately.
Always, always, always check if your treats have been recalled. For some stupid reason these are still being sold in stores. Hope this doesn’t affect your sweet pet.
I received an email from Nadia Masoudi asking me to bring some attention to Animal Freedom Day July 26th, 2014 AND her documentary “Don’t Eat Me.” You can check out AFD’s latest video campaign here: “27 People Sign Up to Be Animals” and sign the petition to make AFD a celebrated global calendar event recognized by the United Nations. There are already over 42,000 signatures from people around the world. The goal is to reach 100,000. Sign the petition here: http://www.thepetitionsite.com/takeaction/864/885/875/ This is the 5th year for Animal Freedom Day and it’s amazing that so many people are doing this. I am glad to see the word spreading. The documentary “Don’t Eat Me” has received support from: Woody Harrelson, Pamela Anderson, Weird Al, David Suzuki, Nigel Barker, and many others. Not too shabby! Let’s share the good word and help out. Here are all the links for Animal Freedom Day: https://www.facebook.com/animalfreedomday http://www.twitter.com/animalfreeday http://www.youtube.com/animalfreedomdayintl Links for the documentary “Don’t Eat Me”: https://www.facebook.com/donteatmefilm http://youtu.be/4Dnr19S1k28http://www.twitter.com/donteatmefilm
Mat and I are often in natural stores buying health products etc., and we came upon something new called ZenBev. What is this items? It’s a sleep aid that’s natural, non-habit forming, and of course vegan/gluten free.
Here’s an explanation from the company website:
How does Zenbev help insomnia?
Zenbev provides the body with a natural food source of tryptophan, which is more readily assimilated by the body than synthetic sources. The tryptophan required by our bodies is provided in a way the brain recognizes. Combined with the proper ingredients, Zenbev’s unique formula facilitates optimal efficiency for treating insomnia. The tryptophan in the protein source metabolizes into serotonin, which then metabolizes into melatonin at night, serving to activate the brain’s sleep mechanism. As the brain produces the exact amount that it requires, Zenbev helps you achieve a deep, uninterrupted sleep and wake up feeling rested and refreshed.
ZenBev is the brain child of a Toronto doctor named Craig Hudson. The product is available in two flavours: Chocolate and Lemon. It’s a powder that you mix into your favourite milk alternative or what have you.
How did it work for me?
I tried it using the recommended dose of 3 scoops and 300mL of plain soy milk. It dissolved rather easily, I used a whisk, but there were a few powder balls I had to break up with a fork. The taste wasn’t so bad, but it wasn’t like candy, so not as sweet as I thought. I drank it down and felt rather sleepy shortly after. All three times I used it I enjoyed my sleep and felt rested. I enjoy that it’s not habit forming and doesn’t have an after taste or weird effects.
I used Valerian a few times and each time I felt like I was being pulled under a wave of sleepiness in a bad way.
I stopped using Valerian for a few reasons:
a) Felt like I was terrified
b) It stunk like wet dirty socks
c) It was expensive for the amount of drops/dosage
ZenBev is 250g or 8.8oz for $30. I’m guessing that’s at least 15 doses for that amount. Not too shabby.
Disclaimer: I did not get paid for this, I actually was curious and used my own money, these are my own thoughts.
Sometimes when you have no idea what you’re going to make for dinner a quick look around the pantry works. I really had lasagna in mind, but I didn’t have the shells and so I figured spaghetti would do. I have to say of all the noodles in the world I love spaghetti. Ho Fun is my second favourite. Something about those flat noodles, the texture, oh I cannot even.
The ingredients are pretty simple:
- 1 package of cooked rice noodles
- 1 bottle of tomato sauce
- 1 can of beans, I used Azuki, but anything will do really
- 2 cups of mixed vegetables
- 1 package of Daiya Slices, I used cheddar
- 3 tbsp vegan pesto
For each layer of pasta I was using a pasta scoop amount. It’s not an exact science as it is with lasagna shells, but it’s the only measurement I can really describe.
Instructions: Pour sauce into the pan and coat the bottom, then take a scoop of pasta and begin layering the: sauce, veggies, beans, cheese and pesto. I used a small spoon with the pesto and spread it as evenly as possible. For consistency sake, I switched up the layering of cheese to cover evenly.
Bake at 400F for 20 minutes and there you have it. Easy and delicious. Happy eating!