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Tofu Scramble
Sometimes… you’ve just got to have breakfast for dinner! “Breakfast for dinner” is a super fun dinner party theme! The PJs are a must (for the food coma to come) 😴 This is an easy tofu scramble recipe for any time of day and it’s sure to please vegans, vegetarians and omnivores alike. You can switch up the spices and herbs but I always leave the turmeric in for that nice yellow colour.
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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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Inspired Greens Living Lettuce Summer Salad
I’m here to change your world when it comes to salads with my new favourite greens! Lettuce begin, shall we? Have you ever tried Inspired Greens living lettuce? This isn’t your regular grocery store lettuce – it has 3x more leaves, it’s ready in one chop and stays fresh for longer. It’s ALIVE! Just look at the roots on this baby. You all know I’m about that fresh produce and this is as fresh as it gets. #Inspired Greens has several types of beautiful living lettuces from romaine to butterleaf and batavia leaf. I was in the mood for a summer salad so I grabbed the Inspired Greens multileaf trio lettuce to use as my…
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Star of The Show
Okay okay, today is the day – my video with Chef Michael Smith is here!! What an experience. Thank you to Canadian Lentils and Food Bloggers of Canada for the opportunity and for being there with me every step of the way! And thank you to Chef Michael for sharing his knowledge of cooking, filming and recipe development with me – priceless! So, without further ado, click here to watch me almost cry in front of 8 cameras and then soothe myself with red wine!! http://ow.ly/A8Z8300ESyH And here’s a little breakdown of what to expect: 0:30 – when I was overjoyed to meet my food network hero! 0:50 – when…
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Star Of The Show with Chef Michael Smith + Canadian Lentils
I’m back from PEI and my #StarOfTheShow experience with Canadian Lentils and Chef Michael Smith. What a trip- full of surprises, new experiences, lots of learning, and new friends!! Keep your eyes peeled…the videos from all 5 of us winners will be out June 1st on the Canadian Lentils website. Check out this article on the CBC website for a sneak peek at what went on! I made my vegetarian lentil shepherd’s pie and worked with Chef Michael Smith to perfect the recipe! It was so eye-opening to see how Chef Michael approaches recipe writing for his cookbooks, and I hope I can translate some of his super skillz into my…
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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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Vegan Vampire Cupcakes
Halloween is coming up soon, and these are the perfect treats to make for your friends and family! I have created vegan vampire cupcakes, and they are a ton of fun to make. My boyfriend, Rhys, and I made this how-to video to show you guys exactly how to make these. I hope you enjoy it! * For best quality, switch video to 1080p HD Again, if you aren’t concerned with these being vegan, feel free to replace vegan margarine with regular butter. I often bake vegan cupcakes but not-vegan frosting. I love my vegan cupcakes, they are so light and moist, but I enjoy the flavour of…
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