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Drop Dead Recipes- Raw Cashew Cheesecakes
I just wanted to take the time to post a little update and let you know where I’ve been at over the Summer, as my Koko’s Kitchen posts have definitely slowed down. Lots of changes have been happening, and I really want to get my recipes back up regularly again! First of all, I’ve been busy with Koko’s Kitchen the business. I’ve been selling juice at Back Roads Family Farm Market all summer, and I attended markets at the Tsawwassen Saturday Market as well. I’ve been filling orders for 3-day reboots (juice cleanses) and keeping busy with a full-time job as well. It’s been a bit overwhelming this summer to…
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Drop Dead Recipes- Chickpea Omelette
This month’s edition of #DropDeadRecipes is all about breakfast! I’m not a huge breakfast person, mostly opting for a smoothie and a coffee, sipped on the go as I head to work in the morning. Sometimes, however, I get a craving for something a little more special, and something to be enjoyed say, sitting down at a table- hah! This recipe is my take on an omelette…but there are no eggs involved. I guess technically this is more of a crepe or savoury pancake, but it’s prepared in the pan as you would an omelette. Call it what you wanna call it- it will taste the same either way! There…
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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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Plant-Based Poutine
Canada Day is coming up on July 1st, so I thought I’d come up with a little tribute to a classic Canadian dish – poutine. For those of you unfamiliar with this delicacy, it consists of french fries, gravy, and melted cheese curds. Maybe it sounds strange- but I promise, it’s delicious! I changed things up (obviously…) and baked french fries, with a plant-based “mozzarella” and a miso gravy that I could literally drink straight from the bowl. Depending on how many potatoes you use, you may have some leftover gravy. I love this gravy on Buddha bowls, or with roasted veggies! Gravy: 2 Tbsp coconut oil 1 medium onion,…
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Drop Dead Recipes- Popsicles
Summer is coming! Check out this month’s #DropDeadRecipes to get the deets on these strawberries and cream popsicles. These make an awesome Summer snack or dessert and the ingredients could not be more simple. Real fruit, coconut milk, maple syrup, and vanilla. There is nooooo need for all the food colouring, preservatives, and who knows what else that is found in most store bought popsicles. Keep it natural and even more delicious with these, instead! Check out the recipe here and take a look at the Crazy Life collection while you’re at it. There are lots of great sale items at Drop Dead Clothing right now, too. I’m also looking…
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Drop Dead Recipes- Veggie & Bean Tacos
For this month’s Drop Dead Recipes, I decided on veggie tacos with lots of fresh flavours from a variety of vegetables, beans, and broccoli slaw. To take this recipe to the next level, be sure to make a batch of my plant-based chipotle mayo! It’s the perfect sauce for these tacos. Check out the recipe on the Drop Dead Clothing blog.
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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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Plant-Based BLT Sandwich
The other day, I included a recipe for shiitake bacon in a fettuccine dish I had made. I then realized that shiitake bacon is a highly addictive substance, and have been making it ever since. I know how much everybody seems like bacon- but this is my plant-based version, and it is so addictive! I have no idea how shiitake mushrooms, and a little smoked paprika can taste soooo delightful, but it does- and I’m not going to second guess it! I want to use this shiitake bacon in every possible way, so of course a BLT sandwich had to happen- with a twist. The key to the shiitake bacon…
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Fettuccine Alfredo for Vegan Miam {Plant-Based}
I’m excited to share with you one of my new favourite recipes. Rika from vegan miam invited me to share a guest post on her blog and I knew I had to come up with something special. If you haven’t visited vegan miam already, you absolutely MUST! Rika and Doni are the uber talented two behind the blog, and they share their brilliant recipes and photography as they travel around the world. I love learning about the food in different cities of the world and how it seems possible to find plant-based options just about anywhere now! I had the pleasure of meeting Rika and Doni while I was in…
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Apple Chips
I’ve been very busy lately and it is way too easy to not eat for a long time, and then eat whatever is easiest/fastest to grab. We all know that that usually ends up being more processed/junky foods. My plan lately has been to make a healthy meal but with leftovers that will last for one or two more meals so I can have a quick lunch during the day. Keeping healthy snacks on hand is also great, so I don’t look up from work and realize I haven’t eaten in hours! These apple chips are a great little snack to have and very easy to make. I have kept…
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Drop Dead Recipes- Mint Chocolate Chip Ice Cream
For this month’s #dropdeadrecipes series I have made some delicious plant-based mint chocolate chip ice cream. I was so stoked at how the flavour of this turned out. Considering it uses a coconut milk base, along with spirulina to tint it green, it is quite different from my old favourite mint chocolate chip ice cream. Those who have tried this can agree that it tastes just like the “real” thing. I think it tastes even better- no chemicals, preservatives, or dairy-induced stomach ache! The thing about this ice cream is that it is best served as a soft-serve, or gelato texture. I like to freeze it for only 1-2 hours,…
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Heritage Hotel- Vegan Tapas- Auckland, NZ
This post is long overdue, but better late than never! While in Auckland, I had the pleasure of dining at the lobby bar of the Heritage Hotel, where they served a stunning array of vegan tapas. As if that wasn’t exciting enough for me, I got to enjoy those vegan tapas with the amazing Rika + Doni of vegan miam. it was so cool to be able to meet up with them as they spent a few days in Auckland. I have been following their travels and recipes through vegan miam for quite awhile, and they are just as awesome as you would imagine!! Hope we can meet up again…
