Appetizers
Recipes for appetizers, starters and sharing plates.
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Slow Roasted Cherry Tomatoes with Burrata
I slow roast tomatoes all Summer long. Generally I freeze them so I can experience a burst of Summer flavour in the deep of Winter. However, many of them must be enjoyed fresh at the time of cooking! The perfect way to do this (in my mind) is to pair them with burrata and a nice toasted baguette. With this recipe you can make as few or as many tomatoes as you like. If you make a whole tray full, freeze some for later if you don’t need them all at once. When you roast the tomatoes at a low temperature over an ample amount of time, the sugars caramelize…
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The Wicked Healthy Cookbook Review and Recipe
If you follow me on Instagram, you may have heard me yelling about the awesomeness of the Wicked Healthy Cookbook by Chad and Derek Sarno. I have been a fan of these guys for several years now and a follower of their Wicked Healthy blog. The Sarno brothers are plant-pushers and are taking vegan cooking to an entirely new level. I would say the recipes in this cookbook take a fair amount of preparation and may require some ingredients you may not be able to find at a ‘regular’ grocery store but I can also say that every minute of preparation will be entirely worth it. These recipes are FIRE!!!!!…
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Stuffed Zucchini Blossoms
Every single year I swear that I am going to pick the zucchini blossoms in my parents garden and fry them up. Every year the quick window of opportunity passes without me getting my lazy butt up to pick them before it’s too late. This year was different, though – I carpe’d the crap outta the diem and got my act together. Look how pretty these flowers are! They are easy to prepare and they taste great…what an excuse to get deep-frying and create a unique dish that many people have never tried before. I did a quick search and learned that most commonly squash blossoms are stuffed with goat cheese or…
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7 Layer Dip
It’s officially Summer time! I couldn’t be more excited. I just had a great weekend away in Whistler for my birthday, and followed it up this past weekend with a great Canada Day hike. I also got a new laptop for my birthday and I am sooo stoked about it. I have been using my 10+ year-old computer for all my blogging and it really turned into a hassle. Everything was so slow to load and apps like Instagram weren’t supported. I can’t wait to get back to blogging regularly with my new MacBook – woohooooo! It’s already been a busy Summer but there is lots more to come. One…
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Cauliflower Buffalo Wings
I recently became a member at GoodLife Fitness in Vancouver and I’m participating in their 3-month challenge. I’ve set some realistic goals for myself when it comes to fitness, and I’m excited to start hitting the gym again after a few months off. After doing the Couch 2 5k running program last year I have kept up with running and can still do a decent 5k but I’m going to try and work up to 10km by the time Summer rolls around. The treadmill and stairmaster are my best friends right now….to not only help me get my cardio in and work on my stamina, but prepare for some awesome…
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Cheezy Vegan Nacho Dip
This month’s recipe for the Drop Dead Clothing blog was a rich and creamy Cheezy Vegan Nacho Dip. This is the perfect way to get your queso fix without any dairy, and with lots of sneaky vegetables. The base of the dip is made up of cashews, carrots, and onions. With just a few other flavourful ingredients you are ready to blend everything together, top with your favourite salsa and get ready to serve! It couldn’t be easier. This month’s recipe is as simple as it gets- just a few ingredients quickly sautéed and then blended together to create rich, cheezy queso dip. Queso dip, or nacho cheese dip is usually…
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Drop Dead Recipes- Jalapeno Poppers
This month’s edition of Drop Dead Recipes is a recipe for a super fun appetizer- jalapeno poppers! Jalapeno poppers always remind me of the Brill family trip to Mexico in 2010. The whole family had a pretty interesting day, but my mom found my brother on the beach at 3am, smoking a cigar and eating jalapeno poppers surrounded by a bunch of racoon-like animals. Ah, memories…jalapeno poppers are Jordan’s favourite but he likes his as cheesy as possible and maybe even bacon wrapped. I think he could still enjoy my plant-based version, though!! I’ve made a cashew ‘cream cheese’ filled with smoky, spicy flavour to stuff the jalapenos with. Then,…
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Pesto White Bean Dip
Its been a really busy week. A little bit stressful but full of learning opportunities. Yesterday I catered an event for 35 people. It was my first time doing something like that! I came up with a menu for morning tea, lunch, and afternoon tea. It was a vegetarian menu with gluten free and vegan options. There was a lot of prepping throughout the week, and it all came together yesterday. My mom and I were in the kitchen all day getting all the food out. (Thanks for helping mom, I couldn’t have done it without you!!). We got some great feedback and I’m feeling proud of what we accomplished.…
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Drop Dead Recipes- Mango Mint Summer Rolls
I’m sure some of you are scrambling to take advantage of the last few weeks of Summer. I’m still over here in New Zealand, and though it’s barely felt like Winter, I’m more than ready for Summer. Eating these as I created the recipe was like a burst of Summer….these mango mint summer rolls are so fresh, and light. I have always love rice paper wraps, and their ability to be able to be filled with just about anything. I think this mango and mint combination lends itself perfectly to the cooling cucumber and rich peanut sauce. I’ve made this sauce before using almond butter and it works just as…
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Zucchini Fritters with Lemon Basil Cashew Cream- Vegan + Gluten Free
I saw this recipe a few months ago in a Bon Appetit Magazine, and I just knew I had to put my own spin on it. I love fritters, but I’m not so down with eggs…an ingredient they always contain. I made these egg free by using a flax-egg, and I replaced the all purpose flour with gluten free chickpea flour. I used a mix of green and yellow zucchini, because that’s what I had on hand. Lastly, the cornstarch was nixed, and arrowroot powder joined the party! When it came to serving these, I wanted something fresh and summery….lemon and basil- it had to be! Instead of using sour…
