Quick & Easy Vegan Kimchi Soup (Kimchi-Jiigae)

16 Jul photo-53

Oh Kimchi! You stinky stinky dish. The first time I opened my now husbands fridge, I got one strong whiff of this dish and almost passed out. In my defence, at the time, I was a total Korean food newbie, so hadn’t yet had the pleasure of tasting Kimchi. Fortunately, the amazing taste and great health benefits far outweigh the strong scent. What are these health benefits you ask?  To start, Kimchi is low in calories. It is also rich in vitamins A, B and C, packs a decent amount of fiber and contains immune and digestion boosting probiotics – as much as one thousand times the amount of probiotics that yogurt has. If that’s not enough to sell you on it, it’s also said to boost your metabolism.

While Kimchi is most often served on its own as a side dish to all Korean meals, it is also used in many of my favourite Korean dishes – such as this soup. Traditionally, this soup is made using pork or spam. However, according to my meat loving Korean hubs it tastes just as good without – and of course in my opinion, it tastes better. Now if you aren’t Vegan or Vegetarian and feel the need to include meat, you can add 1 can of white tuna to add depth to the broth flavour. However I can assure you, it’s flavourful enough without.

Quick & Easy Vegan Kimchi SoupIngredients

2 cups kimchi including the juice – Make sure the kimchi you buy doesn’t contain MSG
3 tbsp low sodium soy sauce
1 tbsp rice wine vinegar
3 tbsp fresh garlic, minced
1/3 cup white onion, chopped
1/2 cup water or low sodium vegetable broth
1 cup sliced mushrooms of choice – I like to use Enoki
1/2 cup sliced zucchini
1 block or 1 cup of medium firm organic tofu, cubed
1/2 cup green onion, chopped


1) In a medium saucepan, over medium heat, add the kimchi and juice, soy sauce, vinegar, garlic, onion and water and cover. Allow to simmer for 15-20 minutes.

2) Add the mushroom and zucchini and let simmer for another 5-10 minutes.

3) Finally, add the tofu and green onions and allow to heat for a few minutes before serving.  This soup is best served with multigrain or brown rice with mixed beans.


Vegan Chocolate Mint Oreo Crust Tarts

30 Jun Vegan Chocolate Mint Tarts

Ok, so I’m still working through those avocados I mentioned in my last post. I’ve been using most of them in my morning smoothies and just love the creamy almost pudding like texture they produce. This texture along with my obsession for anything that tastes like girl guide mint chocolate cookies is what inspired this recipe.

I decided to make tarts over a large pie, as I figured it would be easier to pawn them off on anyone and everyone I come into contact with today. (If you have more self control than I, feel free to save the work and make a pie) Seriously though, I have been on a major sugar binge these past few weeks and just need to take a break from sweets. Unfortunately that break will have to start tomorrow, as I somehow managed to devour a couple of these bad boys before noon today. Ugh! No more. 0_0 Anyway, here’s the recipe. :)


Vegan Chocolate Mint Tarts

1 cup Oreo cookie crumbs – I actually used Newman-O’s creme filled mint chocolate cookies, removed the icing and ground them in my food processor
2 1/2 tbsp coconut oil
1/3 cup dark chocolate chips

1 large ripe avocado
1 tbsp hazelnut oil
1 bar dark chocolate, 4oz
2 tbsp coconut milk coffee creamer
1 ripe banana

1/2 ripe avocado
2 tbsp raw coconut nectar or agave
a few leaves of mint
1/2 tsp mint extract
1/4 cup cacao nibs


1) For the crust, heat coconut oil over low heat. Add chocolate and stir until melted. Remove from heat.

2) Add melted mixture to cookie crumbs and stir until well blended. Press crumbs into cupcake trays to make little cups for filling. I used paper cupcake liners which I remove before serving to make it easier to remove from the tray. Chill crusts until ready to fill.

3)For the filling, heat hazelnut oil over low heat. Add chocolate chunks and stir until melted. Remove from heat.

4) In a blender, combine avocado, melted chocolate mixture, coconut creamer and banana. Blend on medium speed until smooth. Fill each crust 3/4 of the way full, leaving room for the topping. Chill.

5) For topping, place avocado, sweetener of choice, mint and mint extract in blender. Again, blend until smooth. Spoon topping over chocolate mixture and sprinkle with cacao nibs. Place in freezer for 30 minutes or until ready to serve.








Vegan Avocado Green Curry

25 Jun Vegan Avocado Green Curry

Whole Foods recently had an amazing avocado sale, so naturally I went a little crazy and bought 10. Wait, did I even have avocado on my list….. Nope, I sure didn’t.  It’s funny how I’m fully aware that sales entice me to either buy more stuff or stuff  I wouldn’t otherwise buy, yet I still continue to do it. Fortunately, this impulse purchase turned out positive because you can do so much with avocados. They add an amazing richness and creamy texture to sauces, smoothies, soups, puddings and dips. Here is one of my creations using up 1 of my 10 avocados. :p

Also, I usually just use whatever vegetables are in my fridge, so feel free to add or substitute veggies as desired.


Vegan Green Curry

1 tbsp coconut oil
1 ripe avocado
1 1/2 can coconut milk
1 sweet onion, chopped
1/4 cup raw coconut sugar
4 tbsp fresh garlic, chopped or pureed
3 tbsp fresh ginger, chopped or pureed
4 tbsp green curry paste
1 tbsp lemongrass puree
2 tsp low sodium soy sauce
1 tsp fresh lime juice
1 cup green beans
1 cup oyster or shitake mushrooms, sliced
1 cup of your favourite meat substitute or 1 cup chick peas
1/2 cup red pepper, sliced
1/2 cup frozen peas
*optional for you spice lovers: 1-2 hot thai peppers, chopped
a few sprigs thai basil for garnish


1) Heat 1 tbsp coconut oil over medium heat. Add chopped onion, garlic, ginger, coconut sugar, curry paste, lemon grass paste and chopped thai peppers if using. Saute until fragrant and onions are soft. Remove from heat.

2) In food processor or good quality blender combine avocado, coconut milk, onion & spice mix, soy sauce and lime juice and blend for 1-2 minutes until smooth.

3) Over medium heat, pour sauce into large wok or saucepan. Allow to simmer for 5 minutes.

4) Add veggies and meat replacement and how to simmer for another 5-10 minutes, until veggies are cooked. Sprinkle thai basil on top.

5) Serve with brown rice – or my favourite, pineapple rice.


Triple Chocolate Vegan Black Bean Brownies

18 Jun Triple Chocolate Vegan Black Bean Brownies

Do you like how I sandwiched the words bean and vegan in the middle of this recipe’s title!? It’s my lame attempt to again fool you non vegans into trying these brownies. Fortunately, the attempt to mask the taste of the black beans was much more successful. Maybe that had something to do with the fact that this recipe contains 3 different forms of chocolate….

I had never actually tried brownies made with black beans before, however I had heard a few friends mention just how delicious they were, so I thought I’d take a stab at a recipe of my own. The result – a rich, chocolatey success. The texture was slightly different than other brownies I’ve made, but the flavour was amazing! :D

Triple Chocolate Vegan Black Bean BrowniesIngredients

1/2 cup coconut oil
8 oz of good quality dark chocolate
1 can of black beans – mine was 439 grams – so just under 2 cups
1 + 1/2 large ripe banana
1/3 cup raw coconut sugar
1/2 cup almond or coconut milk
1 tsp chocolate extract
1 cup quinoa flour
1 + 1/2 tbsp egg replacement powder – or 2 flax eggs
1 tbsp cacao powder
1/2 tsp baking soda
1/s tsp baking powder


1/3 cup nuts of choice – I used peanuts due to a friends allergy
1/3 cup cacao nibs
1 tbsp raw coconut sugar
1 tsp sea salt


1) Preheat oven to 350.

2) Over low heat add coconut oil and dark chocolate to a small saucepan. Stir until chocolate is melted. Remove from heat and allow to cool for 5 minutes.

3) Place black beans, cooled chocolate mixture, banana, coconut sugar, chocolate extract and milk in food processor or good quality blender. (The VITAMIX is the BEST!!!) Blend for 30 seconds to  1 minute,  or until mixture appears smooth.

4) Pour blended mixture into medium mixing bowl. Add quinoa flour, cacao powder, egg replacement, baking soda and baking powder and mix until well blended.

5) Pour batter into a 8×8 non stick or pre pregreased  baking baking pan. Top with chopped nuts and cacao nibs and sprinkle with coconut sugar and sea salt.

6) Bake in preheated oven for 40-45 minutes, or until toothpick comes out clean. Cool.



Vegan Pumpkin Curry

14 Jun

I’ve posted a few non Vegan curry recipes on here, but since making the jump to plant based eating, I’ve had to modify the recipes for many of my favourite dishes. This particular recipe has fooled (ok, satisfied) many of my friends reluctant to jump on the plant based eating train, so I thought I’d share.

The most exciting part of this dish is that it uses one of my latest obsessions – the Kabocha squash. I probably eat at least 2 of these suckers a week, simply roasted in the oven. In case you have no idea what a Kabocha is, it’s  similar to a Butternut squash – just wayyyy tastier.  On top of being delicious, it’s an excellent source of beta-carotene, iron, vitamin C, some B vitamins and fiber. Definitely worth checking out.


2 cups organic pumpkin puree
1  1/2 cups diced fire roasted tomatoes
1 tbsp coconut oil
1 large sweet yellow onion, chopped
2 garlic cloves peeled
3 tbsp ginger
5 tbsp hot curry powder + 1 tsp for roasted veggies
1/4 tsp sea salt
1/4 cup coconut sugar
1 tsp cinnamon
1 tsp nutmeg
1/2 of a medium kabocha squash, chopped into chunks
2 cups cauliflower, chopped into bite sized pieces
1 cup frozen peas
1 cup beans of your choice – I like to use mixed beans
1/4 cup soy or coconut plain coffee creamer


1) Preheat oven to 425. Lightly grease baking sheet and place garlic, cauliflower pieces and kabocha chunks on sheet. Sprinkle with 1 tsp of curry powder and sea salt. Roast in preheated oven for 10- 12 minutes or until lightly browned. Set aside.

2) In a large saucepan, heat coconut oil over medium high heat. Add chopped onion, curry powder, coconut sugar, cinnamon & nutmeg. Sauté until onions are caramelized – about 5 minutes. Remove from heat.

3) In a larger blender or food processor, combine pumpkin puree, tomatoes, roasted garlic, onions, ginger and garlic. Blend until smooth.

4) Pour blended mixture back into saucepan and allow to simmer over medium heat for 15 minutes. Taste and add extra curry powder if desired. Add roasted kabocha, cauliflower, frozen peas and beans and simmer for another 5-10 minutes.

5) Stir in creamer and serve with fresh naan bread or brown rice.


Drummer approves!

Drummer approves!



Vegan Coconut Pineapple Muffins

6 Jun photo-47

Aloha! Once again, it’s been ages since my last post.  Since moving to Honolulu, I’ve somehow been keeping busy hiking and exploring the island. Although, I’m still cooking pretty much every day for my always hungry husband, I just haven’t had the time to sit at this computer without feeling guilty for not taking advantage of all the beautiful outdoor activities. I actually read an article on the downsides to living in Hawaii and this guilt was suprisingly listed as one of them. Haha, so I was happy for the confirmation that I’m not a complete nut. :p

Anyway, the weather was a bit rainy this afternoon, so I decided to get my butt in the kitchen and on the computer to share this new creation. By the way, I am baking way less than I use to, as I realized that I usually eat the whole batch of whatever it is I bake,  thanks to my husbands lack of a sweet tooth. Not too sure how healthy it is to eat a whole batch of muffins or cookies in a day or 2. 0_0

Muffin Ingredients

3 large ripe bananasImage
3/4 cup cubed pineapple
1/3 cup coconut oil
1/4 cup coconut sugar OR if you aren’t Vegan 1/4 cup honey
1/2 cup flaked coconut
1 cup quinoa flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt

Topping Ingredients

1/4 cup flaked coconut
1 tbsp coconut sugar mixed with 1 tsp cinnamon & 1/2 tsp nutmeg


1) Preheat oven to 350 and line muffin pan with paper liner.

2) Combine bananas, pineapple, coconut oil, coconut extract and sugar or honey in a blender and blend until smooth.

3) Pour mixture into medium bowl and add the flour, coconut, baking soda, baking powder and salt.

4) Pour batter into muffin tins, filling them 3/4 of the way full.

5) Sprinkle the top with flaked coconut & cinnamon sugar mixture.

6) Bake for 25-30 minutes, until toothpick comes out clean from the center of the muffins and the topping is slightly toasted.


Gluten Free, Vegan Coconut Cookies

19 Nov photo-45

Every time I go grocery shopping (which is pretty much every other day), I seem to stumble upon some new ingredient I just have to buy, so as a result, I’ve been doing a lot of experimenting. Here is my most recent cookie experiment. It took a couple batches to get the texture right, but it’s now shareworthy. ;)


2 ripe bananas
2 tbsp Earth Balance Coconut Spread – or coconut butter
1/4 cup coconut milk – I actually used coconut flavored almond milk, but if you can’t find that you can use coconut milk
1 chia egg = 1 tbps ground chia seeds soaked in 2.5 tbsp of water for 5 minutes
3 tbsp apple sauce
1/2 coconut sugar
1/2 tsp coconut extract
1 1/4 cup coconut flour
1 tsp baking soda
1/4 tsp salt
1 tsp baking powder – if you need the cookies to be gluten free, make sure your baking powder is gluten free – not all are!

coconut baking spray
mixture of 2 tbsp coconut sugar, 1 1/2 tsp cinnamon & 1 tsp nutmeg to sprinkle on top of cookies

Optional additions

1/2 cup dark chocolate chips
1/3 cup chia seeds


1) Preheat oven to 350 degree f.

2) In medium bowl mash bananas well. Add coconut butter, milk, applesauce, chia egg, coconut extract and coconut sugar. If the mixture is lumpy (mine was using Earth Balance), beat with electric mixture on low for 30 seconds or until lumps are blended.

3) Combine dry ingredients. Slowly blend into wet ingredients. If adding chia seeds or chocolate chips blend in now.

4) Grease cookie sheet with coconut oil spray and form dough into small balls. Flatten the top of the cookies and spray with coconut oil. Sprinkle sugar, cinnamon and nutmeg mixture on top.

5) Bake for 10-12 minutes – or until lightly browned.

Vegan Coconut Cookies


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