What to Feed That Effing Vegan: Veggie-lentil loaf recipe

Veggie-lentil loaf

Veggie-lentil loaf is perfect for the holidays. (Christine McAvoy)

What do you do if you’ve never cooked vegan food, and you have a vegan coming for Christmas dinner? Well, you could buy a Field Roast en croute and throw it in the oven.

Alternatively, you could get yourself a copy of What to Feed That Effing Vegan: The Holiday Edition, and impress your guests with a homemade veggie-lentil loaf. After publishing Bridget Burns’s Vegan Cooking at Home and Samantha Shorkey’s Jacked on the Beanstalk in July, The Vegan Project (which also includes Zoe Peled) is back with another e-cookbook. Continue reading

The Vegg: Cracking open the vegan egg yolk

Vegg French toast

Vegg French toast. (Stephen Hui)

Last weekend, I made French toast for breakfast. No eggs or bananas were involved. I used the Vegg.

Recently, I received a sample of the Vegg from its creator, Rocky Shepheard of Stroudsburg, Pennsylvania. The plant-based egg-yolk replacer can be used to make vegan versions of everything from fried eggs and hard-boiled eggs to carbonara and egg nog. Containing fortified nutritional yeast, sodium alginate, black salt, and beta carotene, the powder is gluten-free, soy-free, and GMO-free. Continue reading

Tofu McMuffin recipe

Vegan Egg McMuffin

The Egg McMuffin is super easy to veganize. (Stephen Hui)

Since they’re a favourite breakfast of mine, I often post pictures of Tofu McMuffins on Instagram. Whenever I do, someone invariably asks for the recipe.

So, let’s kick off the seventh annual Vegan Month of Food by devouring this sandwich, which sadly isn’t on McDonald’s menu yet. Here’s how to cook up a vegan version of the Egg McMuffin. Continue reading

Thrive Forward Kitchen Edition recipe: Quinoa bean burger

Quinoa bean burger

If you’re into clean eating, this burger is for you. (Courtesy Vega)

Have you heard of Thrive Forward? It’s a free online program designed by Vega formulator and former Ironman triathlete Brendan Brazier—who hails from North Vancouver—to help people get healthier through plant-based nutrition. Continue reading

Vegan Cooking at Home e-book recipe: Tempeh tacos

Tempeh tacos

A recipe for tempeh tacos is included in Vegan Cooking at Home. (Christine McAvoy)

Over the past four years, the bloggers at The Vegan Project have shared many recipes with their readers. In July, with the aim of helping even more people eat vegan, they published two e-cookbooks.

Bridget Burns is the author of Vegan Cooking at Home, and Samantha Shorkey wrote Jacked on the Beanstalk. Both e-books feature nutrition tips from Jennifer Boyle and photography by Christine McAvoy. With Jessica Grajczyk, Burns and Boyle cofounded The Vegan Project—which made our list of the best vegan food blogs in Vancouver—back in 2009. Continue reading

Apple pear crumble from Cooking Vegetarian

Apple pear crumble with ice cream

You can’t eat a crumble without ice cream. (Stephen Hui)

Do you know the difference between a crumble and a crisp?

I’m assuming the authors of Cooking Vegetarian do. After all, the second edition of their cookbook features a recipe for apple pear crumble. Continue reading

Mouthwatering Vegan cookbook recipe: After late dinner mints

After late dinner mints

These after late dinner mints are a Mouthwatering Vegan dessert. (Miriam Sorrell)

With drool-worthy images accompanying recipes for sweet potato moussaka, tandoori kofta masala, lemon poppy seed cheesecake, and more, Mouthwatering Vegan is aptly titled. Miriam Sorrell, the Malta-based blogger behind Mouthwatering Vegan Recipes, authored this 304-page cookbook, which is influenced by her Mediterranean roots and years living in England.

Subtitled “Over 130 Irresistible Recipes for Everyone”, Mouthwatering Vegan was published this month by Random House of Canada under its Appetite by Random House imprint. The book’s eight recipe chapters cover breakfast, juices, and smoothies; appetizers and sides; soups and salads; pasta, pizza, and burgers; curries; mains; desserts, cakes, and treats; and cheeses and dairy alternatives. Continue reading

The Power of Food cookbook recipe: Barbecue kale ribs

Barbecue kale ribs

Adam Hart calls kale the “Queen of Green”. (Nick Sopczak)

Is it just me, or are they putting too much crap on kale chips these days? I’ll take the lightly seasoned stuff from home or a raw café over the packaged “Texas BBQ” version any day.

Anyway, if you’re into dehydrating veggies and want to get a little fancy, you’ll find a recipe for barbecue kale ribs at the end of this post. It’s just one of the recipes in The Power of Food, the new cookbook by Squamish-based healthy living speaker Adam Hart. Subtitled “100 Essential Recipes for Abundant Health and Happiness”, the 200-page book was published this month by Whitecap Books and features vibrant food photography by Nick Sopczak. Continue reading