Archive | November, 2015

Stuffing flavoured KALE CHIPS!

Stuffing Flavoured Kale Chips

For several reasons, I have come to believe that kale chips might be the best holiday food:

1.) We are all rushing around during this time of year and can forget to think about ourselves and the grocery shopping we need to do, leading to eating the peppermint bark that a client/friend gave us for breakfast, lunch and possibly dinner (and dessert).

Stuffing Flavoured Kale Chips

2.) It’s a little chilly to get enthusiastic over our beloved green smoothies.

3.) Unlike fresh veggies, we can store bags of kale chips in our cupboards/purse/car/winter coat pockets so that we always have green veggies around for when we realize we haven’t eaten and start thinking about that peppermint bark on our counter at home.

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‘Healthier’ Tiger Butter

Vegan Tiger Butter

I had you at ‘healthier’, didn’t I? Not the best word for describing any delicious food, but it’s an important part of this recipe. Yes, it’s still tiger butter in all of its smooth, sweet, nutty goodness, but you need to know we have made it without any of the refined sugar, dairy or aflatoxin-y peanut butter. Hooray…..!

Vegan Tiger Butter

It’s also really quick and easy to make, which might be a better sell for a recipe. The trickiest part can be finding the cocoa butter but if your local health food/gourmet shops don’t have any, there are many websites that will. Order some today, you want to make this!

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Green Bean Casserole…

Plant-based Green Bean Casserole

Green bean casserole is a dish that has haunted my dreams. I have made several versions of it for Americans working in Vancouver over their Thanksgiving Holiday. For the first Thanksgiving I catered, I googled ‘American Thanksgiving classics’ just to make sure I didn’t miss out on anyone’s favourites. I wasn’t expecting it to be too much different from ours, and it wasn’t, except for this mystery casserole (oh yeah, also the marshmallow yams…).

Plant-based Green Bean Casserole

I knew I couldn’t buy canned mushroom soup and boxed fried onions to serve over green beans for people who were at their most thankful (and paying me actual money). Not in good conscience anyway. So green bean casserole became something I thought about a disproportionate amount in October/November. I have made it with real mushrooms and heavy cream, topped with deep fried shallots, I’ve made it with a rich, gluten-free mascarpone béchamel, dried porcinis and double smoked bacon and now, years later, I have my most current version, the one I am most proud of.

Plant-based Green Bean Casserole

Whether gb casserole is a part of conversation in your household this time of year, or you are like I was, Canadian and gbc-ignorant, this is something you are going to want to try. To say it is gluten-free, dairy-free, and plant-based doesn’t drum up a lot of enthusiasm in times of comfort food requirements, I’m well aware of this. Don’t worry, despite its pure soul, it is just as rich and decadent as the original. The dairy is replaced by some blended up nuts and hemp hearts, the mushrooms are as wild as you can find them, and the (3 ingredient), extremely addictive crispy onions can almost be considered straight up health food.

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Fire Cider (Immune-Boosting Tonic)

Fire Cider Bloody Mary

My husband and I came home from a mediocre work party one night in the fall of 2009 and spent the next day wondering how it was possible that we were so hung over. It turned out that we had swine flu and we spent the next several weeks quarantined to our tiny apartment watching every sci fi movie I had managed to avoid for the first several years of our relationship. To this day Star Wars still makes me feel nauseous.

Fire Cider

During this same year, my Mom’s cancer had recurred and she was going through treatment again, and my older sister had had her first baby. I couldn’t see either of them for over a month and it was the worst.

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