Tag Archive | Vegan

Moroccan Stew

I am totally addicted to Hall’s Kitchen’s Moroccan Stew. Today instead of buying it at the local supermarket I decided to purge my cupboards and fridge to make my own version of this delicious Moroccan Stew. (The combo of spices is what makes this dish so killer!)

Ingredients List:

  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp curry powder
  • 1/2 tsp nutmeg
  • 1/2 tsp sea salt
  • 1/4 tsp ground cumin
  • olive oil
  • 2 cups sweet onion and red onion combined chopped
  • 1 cup celery chopped
  • 2 cups finely shredded kale
  • 2 cups vegetable broth
  • 1 large sweet potato chopped
  • 1 cup chopped broccoli
  • 1 can diced tomatoes with spicy red peppers
  • 1 can black beans
  • 1 can mixed beans
  • 1 tbsp of chili flakes
  • 1/2 cup raisins
  • 1/2 cup unsalted peanuts
Click on the picture for a step by step look at how to make Moroccan Stew: Word Press is working out some kinks and the format of the photo descriptions has changed. For the moment you can still access the attachment pages with the descriptions if you click “Permalink” under each image. This will bring you to the old format and you can get the step by step look you love!  Hopefully this will be resolved soon. xo
Thanks for your ongoing support and feedback and I am taking your advice as of right NOW! I am going to start publishing the recipe steps on the main page so that you don’t have to keep clicking back and forth between pictures every time you want to check out the next step in the recipe. You can still click on the pix for a quick reference if need be. Let me know how this new format works for you.
The Steps:
  1.  In a large pot add olive oil (about 2 turns round the pot) and cook onions and celery until tender and soft.
  2. In a bowl combine cinnamon, ginger, curry powder, nutmeg, cumin and salt. Mix well and set aside.
  3. Once your celery and onions are soft add kale and half of your spice mixture and mix into your pot. Once the kale has wilted add your vegetable broth and bring to a boil.
  4. Add beans, tomato, broccoli, sweet potato, raisins, peanuts and chili flakes to the pot and  boil until the sweet potatoes are soft.
  5. Cover and let simmer. The stew will thicken and the flavours will become more complex the longer you let it sit.
  6. Enjoy with rice, quinoa or as is. (also delicious with lamb and chicken!)

This is the first time blogging with my new stove. Thanks to Todd and Brian for the awesome hook up!

Eat Well

Be Happy

Laugh Loudly

xo Lisa


Meatless Mondays: Roasted Beet and Sweet Onion Salad

On Saturday evening I had a delicious dinner at The Academy of Spherical Arts and one of the items on the menu inspired the creation of this salad. Roasting beets in my new favourite thing, it takes a while but it is so worth it. This dish is simple and so so so delicious.

  • 2 Large Beets
  • 1 Medium Size Sweet Onion
  • 4 cups of mixed greens
  • 1/2 cup of cheddar maple loosely chopped

Vinaigrette:

  • 3 tbsp of olive oil
  • 2 tbsp of balsamic vinegar
  • 2 tsp of Dijon Mustard
  • salt and pepper to taste

Click on the picture for a step by step look at how to make this salad: Word Press is working out some kinks and the format of the photo descriptions has changed. For the moment you can still access the attachment pages with the descriptions if you click “Permalink” under each image. This will bring you to the old format and you can get the step by step look you love!  Hopefully this will be resolved soon. xo

I love this salad and I guarantee that you will as well. These days I’m really busy working a production in Toronto opening Feb 10th, 2012 called War Horse. This is one show that you will not want to miss! Find out more about War Horse here.

Eat Well

Be Happy

Laugh Loudly

xo Lisa


Slow Roasted Tomatoes

Want to make your house smell incredibly delicious?

Make this Recipe…it’s really easy and totally worth it. (but it takes up to 3 hours…)

Ingredients List: (makes 24)

  • 2 cups of chopped tomatoes
  • 1/3 cup roughly  chopped fresh basil
  • 4-6 cloves of garlic
  • 1/4 cup of Olive Oil
  • 1 Tbsp of Sea Salt

**Click on the picture for a step by step look at how to make Slow-Roasted Tomatoes:

Word Press is working out some kinks and the format of the photo descriptions has changed. For the moment you can still access the attachment pages with the descriptions if you click “Permalink” under each image. Hopefully this will be resolved soon. xo

Roasted Tomatoes are incredible in pasta, salad, soups…use your imagination. I was so busy using these to make a delicious pasta recipe that I didn’t have a chance to take a picture of the final product. If you click here you can get an idea of what your roasted tomatoes should look like when they are ready!

The smell alone is worth the time to make this dish.

Enjoy!

Eat well

Be Happy

Laugh loudly

xo Lisa

Vegan Pumpkin Loaf

Cleanse Day 6, Success Rate: 80%: I have been to the gym everyday except for Thursday and I have gone to yoga 2 times on top of that. Thursday was a terrible day for the cleanse, I woke up feeling really tired and low energy; Fastforward to 8:00pm and a visit from my sister and a long line up for dinner at Fresh and it made it easy to talk myself into a martini and dinner at Il Fornello.  Anyway, a few hours off the cleanse train didn’t hurt me, although I do feel a bit lame about giving in, but clearly my body was craving vodka, sausage, pasta and cheese (i think it was probably  a matter of life and death!) and so…I indulged. I woke up Friday morning and jumped right back on and am going strong.  Today, I am heading to a clothing swap at my gal pal Kelly’s place and I promise promise promise not to indulge in Mimosas’ and Chips! Since it is the end of October, I thought I would cook up something seasonal and festive: a Vegan Pumpkin Loaf.

Ingredients List:

  • 1 & 3/4 cup of flour
  • 1 cup  Brown Sugar
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 tsp Nutmeg
  • 1/2 tsp Cinnamon
  • 1/2 tsp All Spice
  • 1 14 oz can of Pumpkin Puree
  • 1/2 cup Oil
  • 3 Tbsp Maple Syrup
  • 3 Tbsp Water
  • Handful of Pumpkin Seeds

****Click on the picture for a closer look at how to make the Vegan Pumpkin Loaf:

I love fall, so many delicious recipes. Any plans for Halloween?  Tell me about em and of course about what you’re eating!

Eat well

Be Happy

Laugh loudly

xo Lisa


The Challenge aka Stupid Ideas

Steaks and Beers!

For the next 10 days I will not:

  1. Eat Meat
  2. Eat Dairy
  3. Eat Wheat
  4. Eat Sugar
  5. Drink Booze (vodka counts)
  6. Drink Caffeine
  7. Smoke Cigarettes ( which i only do sometimes (but that sometimes is increasing) when i drink booze)
  8. and I promise to go to the gym everyday
  9. and to do yoga at least 5 days out of the 10
  10. and it looks like i will avoid my friends (kidding!)

For those of you who know me, you know this is going to be tough. I LOVE LOVE LOVE all the things that I am banning over the next 10 days. For those of you who don’t know me 10 days doesn’t seem very long does it?

So far today: 1  hour at the Gym and 1 hour of yoga, none of the illegal foods/drinks in my body.

I’m excited to see if I feel any different on the other end. Wish me Luck or join me in doing your own Challenge/Cleanse/Stupid Idea!

xoxo

Lisa

Lime and Black Pepper BBQ’ed Corn

Sunday in Toronto….33 degree’s! What better way to enjoy the heat than to have a sizzling summer soiree with friends.

I’m prepping a whole BBQ menu but the Lime and Black Pepper BBQed Corn is going to be the dish that everyone is going to want to make themselves! It’s so easy and it’s a really delicious and unique way to serve your grilled corn. Trust me you will not be disappointed.

Ingredients List:  Makes 8 servings.

  • 4 cobs of corn cut in half
  • 3 limes
  • A healthy amount of pepper

*Click on the picture for a step by step explanation of how to make Lime & Black Peppers BBQ Corn:

Along with the corn. I served 3 different types of Cheese that I got while I was in The County. I am totally in love with Fifth Town’s Petal Luna Hard Goat Cheese. It is incredible!

Anyway, I hope you get to jump in a lake, a pool, in a sprinkler…something to beat the heat.

Eat well

Be Happy

Laugh loudly

xo Lisa

It’s my party and I’ll cry if I want to…

Tears of Laughter…of course!

Last evening was my dear friend Kelly’s 33rd Birthday! I decided to throw her a little gathering (the easy part) and to make her a Vegan Birthday cake (the hard part). I have never been much of a baker, in fact, the most baking I have done in my life has pretty much been over the last few months since I started Foodventures. Generally, I stick to easy things like cookies and banana bread, I have never even thought of making a cake from scratch…why would I??? when you can just buy a really tasty beautiful one at the store…But for the purposes of this blog and my own curiosity I went for it. After researching recipes, I discovered that making a vegan cake was really easy and ended up using different versions of recipes used during the depression and wartime back in the day, this makes sense to me cause eggs and dairy and other yummy stuff was rationed but people still needed to eat cake!

Now, I have to tell you that I was totally feeling 1 hour behind yesterday and when I found out the guest of honor was on her way, I hadn’t even iced the cake or even made the icing yet. In the “how to” photo’s, you will see man hands, this is my friend Todd (who actually went to chef school and makes insanely delicious meals all the time!) helping me get the icing together. It was awesome to see him work cause he was so fast and knew how to do stuff that would have taken me triple time. YAY Todd! oh and thanks to Julie for the clean up and berry washing!

Ingredients List:

  • 3 cups of flour
  • 2 cups of sugar
  • 6 tbsp of Cocoa
  • 2 tsp of baking soda
  • 1 tsp of salt
  • 3/4 cup of sunflower oil
  • 2 tbsp of white vinegar
  • 2 tsp + 2 tbsp of vanilla
  • 2 cups of cold water
  • 2 cups Vegan Butter (room temperature)
  • 2 cups icing sugar
  • 1 cup fresh raspberries
  • 1 cup of fresh blueberries
  • 1 cup of fresh strawberries (cut in half)

****click on the picture for a step by step explanation of How to make This Chocolate Birthday Cake.

 

This was an incredible evening filled with love, singsongs and laughter. The cake went over really well and tasted awesome! No more store bought cakes for me totally worth making your own cake and I got to use my Kitchen Aid Mixer for the first time. Tonight, I’m suppose to make risotto for my parents, they are spending the evening at my place on their way to FLA. But i might try and get them to take me out instead cause I am still trying to get things organized from last night’s festivities.

Thanks to everyone who made this evening such a great success and Thanks to you for reading!

Eat well

Be Happy

Laugh loudly

xo Lisa