(Dairy Free/Gluten Free/Egg Free/Soy Free/Nut Free/Refined Sugar Free)
Enough for 12 cupcakes, adapted from this recipe by Chef Chloe Coscarelli
½ cup unrefined coconut oil (should be solid at room temperature)
1 ½ cups powdered sugar
2-3 tablespoons cocoa powder
½ teaspoon pure vanilla extract
2-4 tablespoons coconut milk (or other nondairy milk)
½ cup shredded coconut
This potato salad offers all the flavour and happy comfort-food feeling of the traditional potato salad without any of the bacterial infection that accompanies mayonnaise left out in the sun.
Make this for your next picnic or BBQ and, not only will your guests love it and be asking for the recipe, but you can rest assured that none of them will leave with food poisoning.
• 4 cups diced Yukon Gold potatoes cubed into 1/2″ X 1/2″ cubes (approx 5 – 6 medium-sized potatoes)
• 1/2 cup chopped green onions
• 1/4 cup chopped dill pickles
• 1/2 cup dill pickle juice (right from the jar)
• 5 tbsp olive oil
• 2 tbsp water
• 1 tsp Dijon mustard
• 1/2 tsp ground black pepper
• 1/2 tsp garlic powder
• 1 pinch ground cumin (optional)
• Bring large pot of water to a boil. Add in cubed potatoes and cook until potatoes are easy to pierce with a fork. Drain water and set potatoes aside to cool.
• Add all dressing ingredients together and, once potatoes are cool, toss together. Add salt and more ground pepper to taste.
• Refrigerate for at least an hour, and give it a good stir, before serving.
• Enjoy and, as usual, wait until everyone gushes about how delicious it is before you spill the beans that it’s vegan!
Sara lives in Whitby with her husband and two kids and is currently a student at the Canadian School of Natural Nutrition where she is studying to become a Registered Holistic Nutritionist. She is a writer and the founder of the blog, Eat. Breathe. Balance. where she shares delicious vegetarian recipes, tips about healthy living, and embarrassing stories about her family. Feel free to visit her blog, or contact her by email at email@example.com.
4 portobello mushroom caps
1 tablespoon reduced-sodium soy sauce
Freshly ground black pepper
Optional dried thyme
4 burger or flatbread buns of your choice
Optional toppings: greens, sliced red onion, sprouts, olives, jalapeno
Remove some of the stem so that the mushrrom will lie flat in pan. Add a little water and soy sauce. Add pepper and a tsp of dried thyme to the liquid. Cover the pan with a lid and steam-sauté the mushrooms until tender.
Serve on bread (or on top of salad), topped with any or all of your favourite toppings.
Per Serving: 125 calories; 2 g fat; 13% calories from fat; 8 g protein; 21 g carbohydrates; 6 g sugar; 4 g fiber; 434 mg sodium
This is inspired by a recipe on Spabettie's website. I've had a lot of people ask me for my recipe so here it is! I love it with chips, veggies, or as a spread on a sandwich.
1 cup raw cashews, soaked
1 cup dill pickles, chopped
3 tablespoons pickle juice
pinch onion powder
1-2 garlic cloves or to taste
1 bunch of fresh dill, roughly chopped (optional, but I really like the fresh flavour)
In a blender or food processor, process cashews until almost creamy. Add pickles, juice, onion powder, garlic, and dill while continuing to process. Store in refrigerator until ready to serve.