All posts filed under: Vegan

Sour Cherry & Blackberry Breakfast Scones

My basic breakfast scone recipe has been my go-to for a quick weekend breakfast treat. It uses oats, whole-grain flour, and coconut oil instead of butter – so you can really justify it as a healthier alternative to the traditional (and delicious) cheddar and chive. You can also substitute out the milk for oil and water, making this a scrumptious and easy vegan treat! 

Mediterranean Quinoa and Cauliflower Bowls

Being a vegetarian, I am sometimes pressed to find filling and fuelling meals that aren’t the traditional salmon & veggies I make so dinner oh so regularly. Being a Sunday night, I had lots of meal prep time, and we got creative. This makes large servings, the two of us eating this had massive pasta-sized bowls filled, and had leftovers for days. The thing I love best about this dish are all the summer flavours. I am in LOVE with olives, hummus, garlic, and cauliflower. What better way than to add quinoa and arugula as a base, and load on the toppings of your choice. I have a pretty hefty ingredient list here, so feel free to add and subtract as you go depending on what you have on hand or what you can find at your local grocery store.   Tag us @mindovermarmalade when you make your own bowl! Yield: 4 bowls Ingredients: 1 C of cooked quinoa (follow specific instructions depending on what brand of quinoa you buy) 1 head of cauliflower 1 sweet potato A few …

Kale Caesar Salad (vegan)

Working dinners are significantly better with a big bowl of my famous kale Caesar salad. This is ridiculously easy and your picky eating family will love it. I promise.  I came up with this recipe when I was on my ‘dairy free’ binge. I’m a Caesar salad lover but probably haven’t had a true Caesar salad in five years. For one, I never have romain in my fridge, I’m a spinach gal, and two, Renee’s dressing in God right awful for you! Get cooking: 1. The key is to massage your kale for 3 minutes with olive oil before dressing it.  2. Roast chickpeas – Rinse, drain, and dry a tin of chickpeas and spread onto a cooking sheet. Drizzle with olive oil, hot sauce, s&p, paprika, and a touch of cumin. Bake at 400F for 40min. Until crunchy.  3. Make dressing – combine 2 smashed cloves of garlic, 1/3C EVOO, 1 avocado, 3tbsp of Dijon mustard, pepper, 3 tbsp lemon juice, 1/3C grated Parmesan cheese, 3 tbsp white wine vinegar.  4. Add dressing and …

Pumpkin Seed Chocolate Clusters

So I’m 23 and I’ve never roasted pumpkin seeds before. Better late than never right? Instead of roasting any old seeds from a pumpkin at your grocery store, we went all out and picked our own pumpkin. We spent the day at a family farm and spent an hour wandering the pumpkin patches searching for the best looking pumpkins.  We spent three hours carving the monsters, but at the end were left with a massive bowl of slimey pumpkin seeds. Once washed and roasted with a tad of salt these quickly became my favourite afternoon snack. Such a satisfying crunch and saltiness. Having so many seeds I sought to find a way to use them… That naturally included dark chocolate. My weakness! If you like Turtles than these will be your jam. Dark chocolate goodness, flaked sea salt, and chewy caramel, mmmm what could be better? Let us know how you like these !   Ingredients: 2 C pumpkin seeds, rinsed and patted dry 1 tbsp EVOO sea salt, for sprinkling 2x 100g bars of Lindt …

Better than Starbucks – Pumpkin Spice Latte

Yes we are fully embracing fall and I know sure well that you will be bombarded with pumpkin-this and pumpkin-that.    In and effort to reduce my sugar consumption I am going cold turkey and giving up my sugary Starbucks daily drinks. There’s no lying that when their Pumpkin Spice Latte was release for fall I had 11 of them in the first week. Sure, I got them made with Starbucks’ new coconut milk, and always had them made half sweet, but there’s no kidding that I was sucking back 500 calories of pure sugar every morning. But I needed a substitute, and fast. I have a Nespresso espresso machine and milk frother that I LOVE so homemade lattes are totally possible. I’m proud to say this recipe beats the Starbucks artificially flavoured drinks for me. Sure, they take a little longer to make, but your waistline and blood sugar spike will thank you.  These are totally vegan, made with almond milk, and homemade coconut cream as a topper instead of whipped cream. Also, the …

Tortilla Soup

So when it’s cold outside I crave warm foods. This can be a struggle for lunches at work, but soups are the perfect solution. Easily reheated in minutes and just as good the second time around.  I’m a sucker for toppings. They make everything and anything better. In this case, tortilla soup gives you plenty of options. I like adding tortilla chips to my bowl of soup and letting them sit and absorb the soup so they become soft. Then top with avacadoe chunks, sour cream, and a sprinkle of cilantro.    I became hooked on tortilla soup on Vancouver. There is a lunch spot on Homer St. that serves the best tortilla soup and enchiladas.  All you Italians must know that August is the month of tomatoes. I’m not Italian, but my dad is proud of our massive vegetable garden and we had no shortage of tomatoes. This recipe is best with ripe Roma tomatoes straight from the garden, but the grocery store ones will do, just make sure they are Roma! Ingredients: 1 tbsp …

Pumpkin Loaf (the delicious but healthy kind)

Somehow we tend to think breads and loafs are healthier versions of cookies and cakes. Well that’s not usually the case. Carrot cake and Zucchini bread may use slightly less sugar, but are chalk full of oils and fats. We strove to change this connotation. Presenting the best damn pumpkin loaf you’ll ever eat. I ate half a loaf for dinner last night and the other half for breakfast this morning …. Ingredients: 1 C pumpkin 1/2 C Greek yogurt A few spoonfuls of applesauce (I used this since I didn’t have an egg) 1 tsp vanilla 1/3 C coconut oil 3/4 C b sugar 1 tsp baking soda 1/4 tsp salt 2 tsp cinnamon 2 tbsp pumpkin spice (recipe here: Pumpkin Spice Blend) 1 C flour 1/2 C oat flour (put oats in the blender until they are powdery ) 1/2 cup dark chocolate chips Method: Mix the pumpkin, yogurt, egg, vanilla, coconut oil, and b sugar.  In another bowl, whisk baking soda, salt, spices, flours.  Mix the wet and dry together. Add coco chips. …

Maple Walnut Granola

Myth #1: Granola is too difficult to make at home, so I try to pick out the best at the grocery store. Granola is as easy as you want to make it! It’s versatile enough that you can gather ingredients you already  have in your pantry. (ie. oats, seeds, dried fruit, coconut etc.). Then, add in a little sweetener (honey, maple syrup, blended medjool dates, brown sugar etc.) and watch it crisp up in the oven for an hour. We’re not harvesting our own oats here!