Author Archives: kaylie

Pecan Sage Butter

pecan sage butter

This is a great holiday spread for crackers or bread.

1 c Raw Pecans
1 clove garlic
1/4 c olive oil
5 Sage leaves
1 tbs Vegan butter
1 tsp Salt

Put pecans, salt, sage, garlic, and butter into a food processor and process on high adding the olive oil slowly until you have a spread like consistency. Yes it’s that easy.

Sweet Roasted Red Pepper Relish

roasted red pepper relish with roasted potatoes and turnip and steamed chard

This relish is perfect by itself or served on top of Vegan cream cheese. The other night I used it as a garnish for our squash, wild rice, sage and asparagus cabbage rolls.

Bring something freshly made to a holiday party this year and impress your grandma.

Stuff you need:

2 Roasted Red Pepper (diced)
1/4 C Red Onion (diced)
1 tbs Agave Nectar
Dash of Salt & Pepper
1 tbs Garlic vinegar or apple cider vinegar

Mix and chill before serving.

In The Absence of Tortillas, a Mexican Bowl

in the absence of tortillas, a mexican bowl

Who wants tortillas from a grocery store anyways? I find the politically correct mexican bowl to be one of my favourite dishes because it’s fast, flavourful, easy and reminds me of my mom.

This particular bowl consisted of:

Chipotlé lime baked tofu cubes
Roasted garlic potatoes
Pinto beans
Garnished with fresh tomato, lettuce, salsa, avocado and roasted zucchini.

You could replace the potatoes with rice or spanish rice, sautéed vegetables for tofu and black beans for pinto beans.

Try replacing salsa with a tomatillo sauce  or try adding guacamole.

chipotlé lime tofu

1/2 block extra firm tofu
Juice of 1/2 lime (about 1 tbsp)
1 tsp lime zest
1 small can of chipotlé in adobo sauce or  1 tsp chipotlé seasoning
1 tsp garlic salt
1/4 small yellow onion minced
1 tbs oil

Cut tofu into 1cm cubes and place into a medium sized bowl. If using canned chipotlé use one pepper and mince put into bowl with tofu along with all of the other ingredients. Let the tofu marinate for at least fifteen minutes and place in oven at 400 degrees for fifteen minutes. This recipe is spicy!

Portobello & red wine tomato sauce, kale, lemon and caramelized onion tofu scramble

anniversary breakfast - scrambled tofu and toast

After a long night of drinking, kissing and eating it’s important to reinvigorate your body with a flavourful breakfast. It isn’t to hard to use elements of last night dinner to create a tofu scram that is more satisfying than the dinner you had the night before.

Things you need:

1 yellow onion (cut into rings)

4 cloves of garlic (minced)

5 kale leaves

1 C Portabello & Red Wine Tomato Sauce (refer to prior post)

2 Tbs vegan margarine

1 lemon

1/2 small zucchini

cherry tomatoes, sliced in half

6 white button mushrooms

1 tps Tarragon


Place garlic, 1 tsp salt, 1/2 block tofu, & portobello tomato sauce in a bowl and let set until you are done prepping everything else.

In a skillet, sauté onions rings with vegan margarine until slightly brown and caramelized.  Add sliced mushrooms, cherry tomatoes and tarragon until mushrooms and tomatoes are slightly soft. Add tofu mix, a pinch of salt and kale. Let simmer stirring occasionally for about 10 minutes in total. Add zucchini last and only let the whole mixture sauté for only 3 minutes more, you don’t want your zucchini to be over cooked!

Plate your scram and add a squirt of lemon juice on top!

Make toast, slice fruit, pour coffee and eat!

Portobello and Red Wine Tomato Sauce

anniversary pasta with roasted vegetables

Malloreigh and I went to Galiano Island for our year anniversary and she accidentally left the sage gnocchi I had prepped for this special evening. Luckily there was a corner store a few metres away from our cottage. We picked up some rigatoni and seriously considered buying a pre-made tomato sauce. After debating, picking up the jar, putting it down again, looking at Mal and making a few sighs, she assured me that the sauce I made would be much tastier. With that being said this recipe is very easy and very flavourful. Go forth and prosper.

Stuff you need:

1 Portobello mushroom (chopped/diced)

1/4 C Red Wine

1/2 medium size red onion (diced)

4 cloves garlic

3 tbs Olive oil

1 tsp Thyme

1 tsp Tarragon

1 tsp salt and pepper

1 Can crushed tomatoes or tomato sauce

Add water for a thinner sauce

Sauté Onion, garlic, mushroom in olive oil in a sauce pan. Add more olive oil if the contents are sticking to the bottom of the sauce pan. When ingredients have softened and onions have become translucent add Wine and spices (tarragon, thyme, salt).  Simmer in the red wine for approx 2 minutes. Add tomato sauce and another pinch of salt. Let sauce simmer for as long as you can, but at least 30 minutes. Add water or wine for a thinner consistency.

As a note: If you don’t let the sauce simmer for 30 min it will be okay!! It will taste excellent and your dinner guest will be impressed.

Also, don’t wear a white shirt while you make this.

Simple Laksa

creamy peanut kale and laksa
(laksa with vegweb’s creamy peanut kale, the recipe of the day that day!)

Mal and I wanted to come home and have a dish that was easy, but also beautiful in presentation. Not to mention we had most of the ingredients already in our fridge. Here is our rendition of a classic laksa that is simple and fast.

Stuff you need:

Laksa For two

1 Pkg Rice Noodles or Vermicelli
1 Stk Lemon Grass
3 Stks Green onion
5 cloves of garlic
3 cm of diced or grated fresh ginger
1 1/2 tsp red curry paste
1 tbsp chili paste or sambal
a pinch of salt (preferably sea salt)  and pepper
1/2 tsp curry powder
1/4 tsp cumin
1/4 tsp turmeric
1/4 tsp coriander powder
1/4 tsp coriander seed
1 kaffir lime leaf
1 veggie broth cube or 2 cups veggie broth
1 1/2 Cup coconut milk

For garnish:

1 Tomato
6 shiitake mushrooms
1/2 Green bell Pepper
1/2 small zucchini
Fresh cilantro
sesame seeds
1 lime
(crystallized Ginger)

Put two stalks green onion, lemon grass (slice only until you hit the green of the stalk), ginger, garlic, red curry paste, sambal, salt and pepper, tumeric, coriander (both), curry powder and cumin in a food processor and chop until you get a consistent paste.

In a soup pot, add paste and approx 4 tablespoons of oil. Sauté until fragrant and golden brown.

Add 1 Veggie bouillon cube and 1/2 cups of water. Bring to a boil, stirring constantly. Add coconut milk and kaffir lime leaf. Let simmer for 20 minutes.

While the laksa is simmering there are things you need to do to prepare your garnish. Here’s the list:

1.) Soak 1 pkg of rice or vermicelli noodle in hot water for about 6 minutes or until soft enough to eat.

2.) Slice your shittake mushrooms and pan-fry in a skillet with some braggs or soy sauce.

3.) Cut your zucchini into spears and your bell pepper into strips, roast in the oven at 450 degrees for 5 minutes.

4.) MAke 2 lime wedges

5.) Wedge or dice your tomato

6.) Chop your cilantro


Place finished, drained rice noodles in 2 separate bowls. Ladle laksa on top almost covering the noodles. Neatly arrange all of your garnish on top of your noodles (see photo). Impress someone with this easy, beautiful dish.

Creamy Roasted Potato, Leek & Apple Soup

leek roasted potato apple soup, kale and beet salad, dijon-balsamic brussels sprouts

1 leek stalk
1 Celery Stalk
2 Carrots
5 Red Skin Potatoes
2 dry sprigs of roasemary
4 cloves garlic
1 green apple
2 small Yellow onions
2 cups vegetable broth – or 2 cups water and one bouillon cube
1 Cup unsweetened almond (or other nondairy) milk
1/8 cup nutritional yeast (2 heaping tablespoons)
Salt & pepper

Dice the carrot, celery, & leek. Sauté in oil in a big pot.  Then add your water and bouillon cube, you could also use 2 cups of pre-made veggie broth if it suites you. Simmer until you have these next steps ready:

Pre-heat your oven to 400 degrees. Cube your red potatoes, place on a baking sheet, lightly cover with olive oil, add rosemary and garlic. Let roast for about ten minutes watching diligently and flipping around your potatoes every few minutes. Roasted until golden brown.

Cut all of your onions into cm rounds and caramelize in a spoonful of (vegan) butter in a skillet.

Dice your green apple into small pieces.

Once your potatoes and onions are ready, add the potatoes and half of the onions to the soup. Add the unsweetened nondairy milk and nutritional yeast. Using a hand blender, blend the soup until creamy. Now, add the rest of the onions and the apple.

Let it simmer – the longer the better – half an hour is probably good, but if you have longer, go ahead and let it simmer.

Now you have soup. Serve with a sprinkling of nutritional yeast on the side.

Kale, Beet & Shallot salad with roasted rosemary pecans and cranberries

kale and beet salad, dijon-balsamic brussels sprouts, leek roasted potato apple soup

This salad just happened to be a part of mine and Malloreigh’s autumn feast.  This attractive salad was promptly inserted into my belly, leaving me full of bliss and beets.

Stuff you need:

1/4 Cup pecans
1/4 cup cranberries
2 tbsp sugar
2 shakes salt
2 fresh beets
1 bunch of Kale
1 shallot
Dash Soy sauce (about 1 tbsp)
Juice of half a lemon (about 2 tbsp)
Dash white wine vinegar (about 1 tbsp)

Heat up a skillet and toss in your cranberries and pecans. Add 2 tablespoons of sugar and 2 shakes of salt along with a few shakes of rosemary powder. stir around until the sugar has coated the pecans and cranberries and has dissolved. Let cool.

Finely dice the Kale and flash steam for one minute. Cut your beets into thin slices using a knife or mandolin. Once you have flash steamed the kale put it in the fridge until cooled (or the freezer for a faster chill time).  Add your beets and mix around to create a vibrant melange of green and pink.  Cut your shallot into rings, add the shallot, soy sauce, lemon and white wine vinegar.

Add the Pecan mixture to the salad, mix together and serve!

part-time kale salad maker

How to make it vegan in the wilderness

I recently went on a bike trip with my brother down the west coast. I was met with a barrage of questions on how I could stay true to my veganism during such a strenuous adventure. Here are a few creative recipes that kept my brother and I energized while on the road.

TVP and Broccoli over Pre-cooked rice

TVP and Broc

Continue reading

Chile Rellenos

tempeh and roasted acorn squash chile rellenos with daiya, cherry tomato and avocado salsa, pinto beans, julienned zucchini, purple potato chips

4 large Banana Peppers (or other large peppers)


1/4 block (about 1/4 cup) Tempeh, crumbled
1 small Yellow Onion, diced
6 White button Mushrooms, sliced
1/2 of an Acorn Squash, roasted until soft
4 cloves Garlic, minced
1 Cup Daiya

For The Batter:

1 Cup Pastry Flour
1 tsp Garlic Salt
shake of Cayenne
shake of Salt
1 Cup Beer or Soda Water


Sauté Onion & garlic until translucent and slightly browned. Add the sliced mushrooms, garlic, and crumbled tempeh, squash and continue to sauté until every thing is cooked throughly.

Roast the Banana peppers in the oven for about 7 minutes at 400 degrees. Once the banana peppers have had a chance to cool cut them vertically from top to bottom. Stuff your peppers with the filling and daiya just enough so no filling is coming out of the peppers. Seal the peppers shut by sticking toothpicks diagonally across the slit of the peppers piercing the flesh. Stick the peppers in the freezer and let freeze for at least an hour.

For the Batter:

Whisk the dry ingredients with the wet.


Heat a frying pan with a layer of vegetable oil. Take the toothpicks out of the peppers. Dip the peppers in the batter so that they are nicely coated and then fry making sure to rotate the pepper on all sides with tongs. Once the peppers are browned place them in the oven at 350 degrees for 5 minutes. Let cool and have a fiesta in your mouth.