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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- 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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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…
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Pana Chocolate- Melbourne, Australia
I had the pleasure of spending a few days in Melbourne, Australia about a month ago when Rhys and I went on an Australian road trip for a month! Melbourne is an awesome city- I really enjoyed it. It was very artsy and multi-cultural, and full of flava. We stayed right in the downtown core and everything we wanted to see was in easy walking distance. We visited the Melbourne Museum and found it to be one of our favourite museums we had been to this year (we went to… a lot of museums). We enjoyed a casual drink and meal in the sun in Federation Square, which was always…
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Drop Dead Recipes- Raw Chocolate Bark
Well…I’m BACK IN VANCOUVER! I can’t believe a year had passed since I began my working holiday in New Zealand. It’s been an epic and unforgettable trip- I will always cherish my memories of this year! It’s good to be home though. I’ve missed my kitchen…A LOT. I literally ecstatic to get crackin’ on some new recipes and finish my e-book. I’m looking to print a few copies of it, too, so that’s exciting! In the meantime, I’m going to lay back and enjoy the Christmas holidays! And you know that means plenty of cooking and baking. This recipe for Drop Dead Clothing is alllllll about the chocolate. Not just…
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Drop Dead Recipes- Mac ‘n’ Cheeze
We have a recipe in the family for the best macaroni ‘n’ cheese ever and I usually cave in and eat it if my mom or auntie has made a batch. Buttttt I like my dairy-free cooking, and this mac ‘n’ cheeze could give them a run for their money. I am obsessed with nutritional yeast lately and it’s the secret ingredient in this recipe. It adds such a ‘cheesiness’ to the creamy white sauce that when my boyfriend took this macaroni to work for lunch, he texted me saying, ‘babe…is there actually no cheese in this? It’s really really good’. That kind of text just makes my day! haha. I’ve…
