once a week vegan – week 4

New to this? Check out what it’s about here. Past posts/recipes found here.


All Things Beans!

I kind of hinted two weeks ago (no post last week as I was in study mode!) that I would be using beans. Although, I did use some, I didn’t use all that I had planned to use (ie: adzuki beans being the neglected ones). And by use I mean take dried beans, soak them and then cook them – we’re not talking opening a can here people!

I did manage to successfully go through this process for black beans.

If you don’t have the time to do all this prep to turn dried beans into cooked beans, I can see how much of a pain it can be. It can also be a huge pain if you forget to start the main step (ie: soaking the beans overnight because this is how long they need) to begin with – this for me was the mornings I woke up thinking ‘crap, I forgot to soak my beans last night!

So, as long as you commit (and don’t forget!) to doing the prep work, you can have amazing tasting beans in virtually no time – the actual work you put into turning dried beans into cooked beans is minimal; it’s just the waiting time that takes up this time frame!

And, you can’t beat the price. Seriously, a good cup or two of dried beans from the Bulk Barn cost me under $2.00!

Just to put it into price comparison:

  • 1 cup of dried beans turns into 3 cups of cooked beans –> approx. $1 (steep end) for that 1 cup of dried beans
  • 1 can of beans = approx. 1.5 cups –> price can be anywhere from $1-2 depending on whether you buy generic/brand/organic/etc.
  • Dried beans = approx. $0.33/cup vs. canned beans = $1.33/cup – so about $1 difference per cup!

That just shows you how you can save money by cooking your own beans. I know it’s not a huge price difference, but if you’re in a money crunch, dried beans can come in handy for the pocketbook

Now let’s get to some bean focused recipes!

Recipe #1: Black Bean Nachos

Not appealing? Jump to recipe #2.

There is no specific way to make good nachos – they just kinda happen! The way I like my nachos may not be the way you like your nachos, so for now, I’m going to go over what works for me.

My nacho add-ons:

  • corn
  • peppers (red or green or yellow)
  • sweet onion
  • jalapeno (sometimes deseeded, but I like the heat!)
  • Daiya cheese (omit until before baking – sprinkle on last)
  • black beans (my pre-soaked and boiled beans, but sub in canned if you like)

First, I combine all these chopped ingredients in a bowl, then add my mix-ins:

  • cumin
  • chili powder
  • lime juice
  • salt and pepper

There are no proper measurements – it’s all about taste! Once you get the mixture the way you want (give or take a few ingredients), spread your nacho chips out on a baking tray, add your mixture on top the of nachos (along with the Daiya cheese now) and back in the oven for 15-20 minutes at 350F.

Once they’re done baking, dip in your sauces of choice. Mine are:

  • salsa
  • homemade “guacamole”

Homemade “guacamole”
There really is no secret to make guacamole. In fact, I can hardly call my guacamole, guacamole! I basically take 2 or 3 ripe avocados, mash them up in a bowl with a fork, add some lime juice and salt and pepper. If you have fresh cilantro on hand, it’s also a nice touch to chop in, but really, avocados are so good on their own (apparently an aphrodisiac?!), that they don’t need much to taste amazing!

Next, enjoy nachos with some wine and husband. If you don’t have either, don’t worry, you’re not really missing out 😛 I kid!


Recipe #2: Refried Beans

Doesn’t appeal to you? Jump to recipe #3.

What you’ll need:

  • 3 cups soaked and cooked pinto beans (or 2 cans)
  • 3/4 – 1 cup water (+ more depending on thickness)
  • 1.5 tsp paprika
  • 2 tsp cumin
  • 1 tsp brown sugar
  • 1 tsp chili powder (I used hot)
  • 1/2 cup corn (frozen or fresh)
  • 1 cooking onion, diced
  • 1 clove garlic, minced
  • 1 tbsp canola oil
  • salt and pepper, to taste

1. Take your soaked and cooked beans (or canned) and place in a food processor along with 1/2 cup of water. Combined until beans are processed and smooth.
2. Meanwhile, in a frying pan over medium-high heat, place oil in plan and add garlic and onion. Fry for a few minutes.
3. Next, add processed beans along with spices + brown sugar and more water as needed. Continue cooking and stirring for 5 minutes.
4. Add in corn. Once everything is heated through, transfer to a plate. Garnish with scallions and chopped cilantro.

Serve next to rice or make into a Mexican dish! Either way, they were fab…but you know what they say about beans!!


Recipe #3: Fake Out Mac and ‘Cheese’

Recipe from here.

You’re probably wondering how a mac and cheese made it into the beans post…well I have news for you!

What I liked about this recipe:

  • Unlike ‘regular’ mac and cheese (I put regular in quotations because I really can’t justify how this could ever be good for anyone), this one actually packs nutritional value to it…
  • It contains sweet potatoes and beans – white kidney beans to be exact!
  • Has same saucy feel to it and same tang as cheese would give to the dish.
  • It taste delicious with vegan cheese melted on top and red chili flakes added.
  • It provides enough to have for leftovers.

To be quite honest, I can’t really compare this to other vegan mac ‘n’ cheeses because this is actually the first one I’ve ever attempted. Having said that, I’m glad it was the first one to try because it definitely has encouraged me to try more. Not only did I like it, but the husband enjoyed it too! Would I make it again? Yes, most likely, just because of how good the ingredients are (take a look for yourself by clicking on the link above), but I most definitely have another one in mind for next time!


I also soaked and simmered some chickpeas this past week and have plans to use them – this dish came at the perfect time!

Sorry that I didn’t post last week, but now, I can officially say I am chem free! That, along with stats, assignments, labs and questions due put me a little off schedule, to say the least. I only have one more week to make it through before going on reading week (which I’m pretty sad to say that I’m not doing anything for it), and then I will have a lot more free time!

Wishing everyone a great weekend and good week ahead!


once a week vegan – week 2

Missed week 1?? Check it out here. Find out how the once a week vegan challenge works here.


So it’s week 2 and I am going ethnic! I have three new meals that are – wait for it – super easy. They’re also pretty tasty and can be mighty spicy if you wish them to be (let’s just say, we’ve turned the heat up a notch, and I’m not talking about the thermostat…this time).

These ones are particularly great because they can be lunch or dinner options – we’ve used them all for both :).

And if the husband says, “I really loved that,” then I know it’s good and worth sharing.

I think I’m ready to let you in on the ethnicity options…here we go!

Recipe #1: Pasta and Veggies in Peanut Sauce

Don’t think you’ll like this? Jump to recipe #2!

Serves: approx. 3

Lightly adapted from here (mine makes a much more enjoyable sauce – in my opinion!)

Ingredients (for the pasta):

  • 1/2 box whole-wheat pasta, any type (I used spaghetti)
  • 1 bunch of broccoli, chopped
  • 1/2 sweet onion, chopped
  • chopped kale (I used dinosaur)
  • 2 carrots, chopped + any other veggies you wish to use
  • 2 – 3 cloves of garlic, minced
  • 1 nub of fresh ginger, peeled and minced
  • 1 tbsp canola oil
  • 1 tbsp tamari/soy sauce
  • Sesame seeds, optional topping once complete

Ingredients (for the sauce):

  • 1/2 cup natural peanut butter
  • 1/4 + 1/4 cup hot water
  • 1/4 apple cider vinegar
  • 3 tbsp tamari/soy sauce
  • 2 tbsp molasses –> great source of iron!
  • 1/2 – 1 tsp rice wine vinegar
  • 1 – 2 (heaping) tbsp of Sriracha


For the sauce:

In a small sauce pan over medium-low heat, add the first 1/4 cup of water and peanut butter. Once combined, add remaining ingredients, leaving water until the end and adding as much or as little for desired thickness.

For pasta and veggies:

  1. In a large pot, boil water and cook pasta according to directions. Once complete, drain, rinse under cold water and set aside.
  2. In a large frying pan over medium-high heat, once heated add canola oil and then broccoli. Let broccoli cook for a few minutes before adding remaining ingredients (ginger, garlic, fresh veggies and tamari/soy sauce). Cook for as a few minutes if you wish to keep veggies crunchy.
  3. Add the completed sauce to the frying pan, along with the noodles and toss.
  4. Once everything is tossed together and coated, add (optional) sesame seeds and serve.

We literally just tried this one out today and it was so flavourful and delicious. I personally liked the adjustments I made to the original sauce, as the original one just lacked in flavour. But, if you’d like to follow the original recipe, totally go for it!

If you are looking for that super easy dinner meal, this would be it! Very little prep time and easy to make with whatever is in your fridge!


Recipe #2: Curried Chickpeas (Channa)

If you’re not a curry lover, jump to recipe #3.

Recipe found here.

Serves: 4.


  • A few tbsp of canola oil
  • 1 medium sweet onion, diced
  • 5 cloves of garlic, minced –> no vampires tonight!
  • 1/2 chili pepper, seeded and diced (or leave the seeds in like me ;))
  • Big section of fresh ginger, peeled and minced
  • 3 tbsp curry powder
  • 1.5 tsp ground cumin
  • 1/4 tsp cayenne
  • 1/2 tsp ground tumeric
  • 1 can chickpeas, drained and rinsed
  • 1 medium sweet potato, diced
  • 3 cups water (approx.)
  • whole-wheat tortillas (I used Ezekiel, but they rip fairly easy)
  • Fresh spinach to use in wrap


  1. In a deep frying pan (one that can be covered with a lid), heat oil over medium heat, add onions and cook until soft. Next, add in the chili pepper, ginger, garlic and cook for another few minutes. Next, add the spices – you will end up with a paste.
  2. Add the chickpeas and sweet potato, plus enough water to cover everything (about 3 cups), and bring to a boil. Once boiling, reduce heat and simmer, covered, for 45 – 50 minutes – stirring occasionally.
  3. Liquid should start evaporating and is done once it thickens.
  4. Warm a tortilla, place spinach in wrap and top with a scoop of chickpea mixture, and wrap.

If I could remember what the name of the pepper was that I used in this recipe and you loved spice, then perhaps I’d be a little more useful – but holy, was it hot! Thank goodness for the wrap and spinach to calm it down a bit, but even then, not that much!

On the other hand, if you do not like spice or like minimal, then control the amount of spice by just adding red pepper chili flakes at the end, more custom to your spice tolerance.

I really enjoyed this recipe, and actually heated up leftovers the next day to eat over salad, which turned out quite good, too!! Nice combo of flavours and also a nice ethnic change!


Recipe #3: Acorn Squash Soup

Where would I be without one soup?! Especially my own soup recipe!!

It’s one of those good meals you’re looking for that’s quick and easy, too. Minimal prep and even minimal to do while it cooks away.

Serves: up to 4.

Ingredients: (nice thing is there’s only 7)

  • 1 small organic acorn squash (about the size of a small melon), peeled, deseeded and cubed
  • 1/2 yellow onion, diced
  • 2 cloves of garlic, minced
  • 1 tsp cumin
  • 1/2 tsp marjoram
  • 2 cups low-sodium vegetable broth
  • 1 cup water
  • salt and pepper, to taste


  1. Cut the squash in half, scrape out seeds and do your best to peel that skin off (it has deeper grooves so requires more work, and if you can’t get all the skin, it will be a-okay).
  2. In a medium-large pot over medium heat, add a splash of olive or canola oil, add the garlic and onion – saute for 5 minutes, until tender.
  3. Add the cubed squash to the pot, along with the liquids and spices (hold the salt and pepper until it’s time to serve).
  4. Bring mixture to a boil, then reduce heat and simmer for approx. 30 minutes.
  5. Once the squash is tender (test it with a fork pierce!), remove from heat and either leave the soup chunky or use immersion blender to puree.
  6. Season with salt and pepper.

It really is that simple and – trust me – totally worth it. I don’t know if it made a difference using an organic squash, but the flavour in this soup was spot on.

And there you have it – another week complete. If none of these recipes appeal to you, and you missed out on week one, check out them out here!

Thanks to those supporting this challenge!! I bet there are plenty of once a week vegan’s out there 😉

See you next Saturday!

7-ingredient acorn squash soup

I don’t know about you, when it starts to look like this outside…

I go into permanent shiver mode, put on wooly socks and a sweater and crank the heat (sorry husband).

Although, I’m well aware that living in Canada means that it should have started snowing in August (I kid, kind of), I’m glad it decided to truly hold off for as long as it could (we’ve practically had very little snowfall, so far).

I promise I will be prepared for the time when that big snowfall comes because snow never hurt anyone – especially if I double up on the socks.

To be prepared, when my toes aren’t in wool sock (or even when they are), I like a big bowl of soup to warm me up on these frigid days.

So, to continue keeping these toes warm, I came up with an acorn squash soup that has only seven ingredients, that’s sure to please your taste buds and your tummy.

The husband might even get lucky and I’ll turn the thermostat down a degree.

7-Ingredient Acorn Squash Soup

Serves: 3 – 4
Prep time: 5 minutes
Cook time: 30 – 40 minutes

7 Ingredients: (start counting them – minus S&P because it’s more for taste!)

  • 1 small organic acorn squash (about the size of a small melon), peeled, deseeded and cubed
  • 1/2 yellow/sweet onion, diced
  • 2 cloves of garlic, minced
  • 1 tsp cumin
  • 1/2 tsp marjoram
  • 2 cups low-sodium vegetable broth
  • 1 cup water
  • Salt and pepper, to taste


  1. Start but cutting squash in half and scrape the seeds out. Then begin to peel it (I understand this type of squash has deeper ridges, but just get in there and get as much as you can – a little peel never hurt anyone, either ;)).
  2. In a medium to large pot over medium heat, add a splash of oil (I used canola), add the garlic and onion, and saute for 5 minutes, until tender.
  3. Add the cubed squash to the pot, along with the liquids and spices (hold the salt and pepper until the end of cooking time).
  4. Bring to a boil, then reduce heat and simmer for approx. 30 minutes.
  5. Once the squash is tender, remove from heat and either leave soup chunky or use an immersion blender to puree it.
  6. Season with salt and pepper.

The simplest soup I’ve ever made (in terms of prep and ingredient list) and the most blown away I’ve been at how something so simple can turn out so good!

If you don’t find me enjoying this soup, then the next best place is to check the sock drawer – I’m sure I could find a way to make myself fit.

Warning: After eating this soup, it might make you reconsidering going to buy those wooly socks – trust me, you’ll still need them…unless you decided to triple or even quadruple the recipe.

Now there’s an idea…


once a week vegan – week 1

Unfamiliar with what this challenge is all about?! Find out more here or here!

Ok, so here’s the deal: I’ve left three recipes below, where you can either choose one to prepare this week (or all three ;)) or if none appeal to you, then I encourage you to find one that speaks to you! [If you’re seeking your own recipe to try, I’ve left some good resources to make it easier!]

If you’re choosing to prepare one of the recipes I’ve left below, I left three super easy ones, where you most likely have 75% of the ingredients anyways (veggies, potatoes, garlic, oils).

One thing: don’t discount a recipe because it has something in it that you don’t particularly like. I suggest you make a swap for something more enjoyable to eat (vegan-friendly, of course)!

And for those unsure about making good/healthy swaps (or even what to swap), you could always email me. In the near future, I plan to create a new tab under the once a week vegan page which goes into more details about the types of vegan foods we’ll be working with and what alternatives are available (suitable to taste!).

One more thing: I’ve included one noodle dish and 2 soups – if you feel like soup is not a substantial meal to prepare for dinner, then try it for lunch or pair it with something else (say, a vegan recipe you found?!) to help make it more filling.

Your vegan protein swap-in’s this week are:

  • extra-firm tofu (organic)
  • green and/or yellow split peas
  • red lentils

Are you ready?

Like, really ready?

Start choosing your meal!

Recipe #1: Pan-Fried Tofu, Veggies and Rice Noodles
Original recipe from here.

This recipe doesn’t appeal to you? Jump to recipe #2!!

Note: If you’re in a hurry to make a meal, this one needs 30 minutes for tofu to marinate, so prepare in advanced (ie: place tofu in marinate before work and let it absorb the flavour all day long!)

Serves: 2.

What You’ll Need

  • 1 package of extra-firm tofu (buy organic – for one organic package, I pay $2.29, and that feeds 2 people…not expensive)
  • 1 head of kale (I buy organic – $2.29)
  • Any other veggies you like you – I normally add the following chopped ones, as well: 1/2 an onion, 2 stalks of celery, 2 carrots, 1 small bok choy, 1 container of baby portabello mushrooms
  • 1 package of rice noodles (so many varieties, so pick one and try it – last one I used was black rice noodles!)

Tofu Marinade

(ie: this is what you’re going to put your tofu in and let it absorb the flavour for about 30 minutes before actually cooking)

Suggestion: Prepare this and the dipping sauce at the same time as they both have pretty similar ingredients!

  • 1/4 cup water
  • 1/4 cup soy sauce or tamari (I use tamari – $1.00 off coupon on this website for San-J brand)
  • 1 tbsp minced fresh ginger
  • 1 tbsp maple syrup
  • 1 tbsp of oil (I use canola, but any oil should work)
  • 1 tbsp seasoned rice vinegar (found in ethnic section of grocery store usually – around $3)
  • 1 garlic clove, minced
  • 1/2 tsp mustard
  • 1/4 tsp Sriracha or Hot Chili Sauce (a huge bottle lasts a long time and adds some nice heat, so if you like a little spice add more than 1/4 tsp!)

Dipping Sauce

(for the tofu once meal is prepared, or if you’re like me, you’ll just pour it on your whole plate!)

  • 1/4 cup water
  • 1/4 cup soy sauce or tamari
  • 1 tbsp seasoned rice vinegar
  • 1 tsp mustard
  • 1 tsp Sriracha (or more, like I do!)

How to press tofu (the easy way):
If you’re new to tofu, I’m going to make this super easy for you to press it – I never take more than 2 minutes pressing my tofu and it always turns out amazing.

Tofu is like a sponge and it comes vacuumed in water. So when you first open the package, try and squeeze as much of the water out as you can (without breaking it), but it’s firm so give it a little press!

NEXT, take a few good sheets of paper towel (or a regular towel if you’re fine with getting one dirty) and wrap the tofu in it. Now that the tofu is wrapped, press down on it on a flat surface – give it a few good presses! The towel/paper towel should start to get damp as it absorbs the water that was in the tofu.

Voila, tofu is now pressed!

Now cut up your veggies!


  1. Prepare the tofu marinade in a large bowl (so that when tofu pieces is placed in it, there’s room for them all to get covered by the marinade). Whisk it all together.
  2. In small bowl, prepare the dipping sauce (ie: pouring sauce in my case) – same thing, whisk it together.
  3. Cut the tofu into triangles/cubes/circles/whatever! (I’ll normally do 8 large ones, or 16 small ones) and place in marinade. Put into the fridge and make sure to flip tofu to coat the other side about 10-15 minutes later. OR, if tofu was marinating on one side all day, same thing, give it a flip and let other side absorb for 10-15 minutes. Give tofu a good 30 minutes in marinade.
  4. Grab a medium-sized pot (for boiling rice noodles) and a large frying pan (for cooking tofu). Place both on stove.
  5. Boil water for noodles, check label to see how long they should cook for and cook them! Once done cooking, strain and run cold water over them to stop further cooking. Set aside until we’re reading to reheat them!
  6. Meanwhile, in frying pan, over medium to medium-high heat, add a little oil (canola is what I use), then place tofu pieces in it, let cook for 5-10 minutes per side. Along with the oil I add the tofu marinade to frying pan (add half the marinade to frying pan when tofu first put in, then once I flip the tofu, I add the other half of the marinade) – this makes them nice and crispy.
  7. Once tofu is done cooking, let them ‘rest’ on a plate while you fry up your veggies.
  8. To the same frying pan (heat and all) add all your veggies and let them cook for desired amount of time (my frying pan is usually overflowing with kale-which shrinks, like spinach as it cooks-plus, all the other goodies, so it takes about 10 mins).
  9. Once veggies are almost done cooking, add those cooled noodles to the veggies in the frying pan to get them reheated.
  10. Start plating the veggie/noodle combo and then I like to pour the dipping sauce over it, then add my tofu. Plus, use a little more Sriracha to kick it up more!

There you have it – meal #1! If this is the one you’re planning on preparing, please leave a comment or email letting me know your thoughts on it.

Personally, it’s one of mine and my hubby’s faves. We eat it practically every week…no joke!


Recipe #2: Vegan Split Pea Soup
Found in the 30 Day Vegan Challenge by: Colleen Patrick-Goudreau

If this doesn’t appeal to you, then go to recipe #3!

Note: Allow a good hour before ready to eat because the peas need to simmer and soften for about that length of time – go get your workout in while this cooks! 😉

Note: This soup is super easy and so delicious. It’s great if you want something easy for leftovers – sometimes the sole purpose of why I make it!

If you feel like it won’t be enough food for the meal, pair with a salad or anything non-animal based. But I’ll tell you this, it’s pretty misleading – this can fill you up pretty good!


Serves: 4 to 6.


Note: it may seem like a lot of spices going into it, but it builds the flavour so well! All I did before I made this for the first time, was go to the Bulk Barn to get them, which didn’t cost me much at all!

  • 2 cups green split peas (sometimes I do 1 cup of green split peas and 1 cup of yellow split peas – use what you can find in the store or if you have one over the other in your pantry)
  • 6 – 7 cups of water or vegetable stock (I prefer using veggie stock as it adds more flavour – try and get reduced sodium if using veggie stock – usually only need one box of it for the soup, if more is needed and you don’t have any, just use water)
  • 1 medium-sized yellow onion, diced
  • 2 yellow potatoes (I’ve used yukon gold and russet before), diced
  • 2 -3 garlic cloves, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 tsp dried marjoram
  • 1 tsp dried basil
  • 1/2 tsp dried parsley
  • 1/4 tsp ground mustard
  • 1/4 tsp black pepper
  • 1/2 tsp liquid smoke, optional –> but highly recommended – this reeeeeally makes the soup and I don’t stop at 1/2 tsp; I usually add a few TABLEspoons! (I found mine at my local health food store – here’s a link to get an idea of what it actually is + pic below of the one I use)
  • Salt and pepper, to taste


  1. Rinse split peas, checking for any impurities (ie: just rinse in a strainer), such as stones/residue. Place all ingredients except salt and pepper in a large pot, and bring to a simmer. Cover and cook under peas are cooked – about 1 hour or longer
  2. Check and stir often to make sure water hasn’t completely evaporated (this has never been a problem for me – just make sure all the ingredients are covered in liquid before you start cooking and it should be fine!)

Soup should be thick and creamy, with split peas broken down and mushy after cooking for an hour. BUT, if you want creamier soup you could use an immersion blender to really blend it.

I’ve done both and I like it better without using the immersion blender. I like the chunks of potatoes, onions, carrots and celery, along with the mushy peas. Your preference though 🙂


Recipe #3: Curried Red Lentil Soup
From Vegan Family Meals by Ann Gentry

Serves: 8 to 10 (makes about 10 cups)


  • 8 cups of water
  • 2 cups red lentils, picked through and rinsed
  • 1 large onion, finely chopped
  • 4 celery stalks, finely chopped
  • 2 large carrots, peeled and finely chopped (I don’t peel mine)
  • 3 cloves garlic, minced
  • 1 tbsp minced peeled fresh ginger
  • 1 tbsp olive oil
  • 2 tsp fine sea salt (any salt should do)
  • 1/4 cup chopped fresh cilantro
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1 lemon, halved


  1. Combine the water and lentils in a heavy pot. Bring to a simmer over high heat, skimming off the foam that rises to the top. Decrease the heat to medium-low. Cover and simmer, stirring occasionally, until lentils begin to soften – about 5 mins.
  2. Add the onion, celery, carrots, garlic, ginger, olive oil and the 2 tsp salt and cook – stir occasionally – until most of the lentils are falling apart – about 20 mins.
  3. Stir in cilantro, curry powder and cumin. Cover and cook until vegetables are very tender and soup thickens slightly – about 20 mins.
  4. Ladle soup (unless you’re me and still ladle-less!!) into bowls. Squeeze a few generous drops of lemon juice into each bowl of soup and serve.

The soup will keep for 2 days (mine actually kept longer – but if you don’t wanna chance it and have leftovers, just freeze it!), covered and refrigerated, or 1 month frozen.

To be honest, this one isn’t as good as the split pea but I found I really liked how the flavours developed in this after a few days. It also depends, too, if you like curry flavour (not that it’s overkill here) or a more savory smoky flavour – that’s if you were choosing between the 2 soups.

But, like I said, I’m not going to put recipes on here that I don’t like myself – that’s just cruel!

So, there you have it – your first 3 vegan recipes ready to go!

Remember to have fun while preparing them and leave any comments or questions you may have!

Happy week one of being a once a week vegan!

vegan simplified meals: mushroom risotto’d rice

Who says making vegan dishes has to be tough? Honestly, about 70% of all dishes are vegan anyways, so it really shouldn’t be intimidating. If you minus the meats, the butter and the dairy (sour creams, cheeses, dairy milk, etc) that are sometimes used, you’re left with the grains, veggies and seasonings that often accompany these meals!

Since I’m in school, I live for simple, yet delicious meals. Which is why I’m here to show you how simple (and great) some meals can really be.

Mushroom Risotto’d Rice
This is what I like to call rice that isn’t quite risotto, but likes to think that it is. It’s delicious, easy and best yet, vegan.

Prep time: 10 minutes
Cook time: 15 minutes

Extra kitchen tools you’ll need:

  • A rice cooker (or a pot if doing it that way)
  • An immersion blender

1 cup brown basmati rice
1/2 cup wild rice
1 tbsp Earth Balance (or any other non-dairy butter or oil)
6-8 brown mushrooms (or enough to make 2 cups chopped)
1/2 onion, diced
1 tsp herbamare (or any other seasonings you like/have on hand)
1 cup reduced sodium vegetable broth
Pepper to taste
Parsley, for garnish


  1. Start by placing both your rices in the rice cooker (will take 15-20 minutes) along with required amount of water (follow instructions on the package or from your rice cooker)
  2. In a medium-sized saucepan over medium heat, add the Earth Balance along with the onions. Cooked for 2-3 minutes
  3. Next, add in the mushrooms and cook for another 2-3 minutes
  4. Once mushrooms and onion are soft, add the seasoning along with the broth, reduced heat to low, cover and simmer for 10 minutes
  5. At this point, it should be a nice soft mixture. Remove from heat and immerse blend until no more chunks remain
  6. Once rice is done cooking, place in a bowl and add mushroom mixture. Top with ground pepper

Pair with some of your favourite veg’s and enjoy!

the enemy

I know the first thing that you’re thinking is, “how could Char ever have an enemy; she’s the nicest person ever!” And to that I respond, why thank you.

But, this is a different enemy. Not like the girl you hate for stealing your barbies when you were younger.

Or, the kid who tattled on you for taking the last cookie.

Or even the kid who got you sent to the corner for a ‘timeout’ because the teacher didn’t believe your ‘he tripped’ story. He actually did trip, for your information.

No, this enemy doesn’t even brush close to these people. It’s actually not even human. My enemy is an inanimate object.

Go ahead, laugh. But the truth is…

I hate needles. Or rather, the thought of needles. They make me faint. So when I put off getting one for almost three weeks, the idea of actually getting it today started to freak me out a little bit. I wanted to run away, but that’s what scaredy cats do, and I was not going to be one of those…anymore.

I got in there (read: hesitantly approached the nurse), took my spot lying down on the table (sitting is not an option at this point in my needle career), closed my eyes, covered those closed eyes with my hand (this is serious), and got it done.

Did I faint? Surprisingly, not! Which means, my enemy will soon be the one sitting in the corner with the time out…take that!

For being so brave, my husband rewarded me with Starbucks – an iced coffee from Starbucks to be exact.

And, Chelsey was right…it’s legit crack. I’ve never had an iced coffee from Starbucks before, but it totally kicks my $1 iced coffee [from McDonald]’s @$$.

After conquering the enemy and finding a new iced coffee addiction, I got suckered into the whole fall/pumpkin thing, with these:

Pumpkin Pie Oats

These are creamy, not too sweet, part of the trend (since pumpkin will pretty much explode in the blogging world – starting today) and perfect for the approaching colder days. They might just make you feel peachy err, pumpkin-y.


~1/2 cup rolled oats
~1/4 cup spelt bran
1.5 cups water
1/2 cup pumpkin puree
1 tbsp ground flax
1 tsp cinnamon
1/4 tsp nutmeg
1/2 scoop vanilla Sunwarrior
1 tsp brown sugar
splash of vanilla
splash of maple syrup
toasted walnuts


In a small saucepan, add oats, bran, water and pumpkin. Over med-high heat bring to a boil and stir until thick (5-7 mins). Once thick, remove from heat and add in the flax, cinnamon, nutmeg and Sunwarrior; stir until everything is mixed together. Transfer to a serving bowl and add the splash of maple syrup, along with the walnuts. Enjoy!

Now that the the enemy is officially going down and the growl in my stomach has diminished, it’s time to get down to business and figure out my goals for September. I’ll make sure to get right on that while my cake pops set.

Question of the day:

How do you feel about August being over and preparing for the fall?!

power up protein pancakes + running

Good morning! It’s Tuesday, but my brain swears it’s Friday. I don’t know how my body has convinced itself that it’s already in weekend mode, but I kinda like it. Maybe it will make me work harder today?

My day is starting off pretty good. After doing a nice run, I decided that instead of oatmeal, it was actually pancakes that I was craving. Now, since I feel like I don’t get enough protein in my daily eats, I knew I wanted to make protein pancakes. I honestly thought they would taste like crap (that often happens when I try to alter recipes), but luckily these ones turned out fab. So fab that I actually want to type out the recipe on here so I don’t forget. But, because I thought they would be a flop, no pictures were taken. You’ll just have to deal with the plain ol’ recipe today 🙂

Power Up Protein Pancakes

Serves 1 – 2


  • 1/4 cup whole wheat flour
  • 1/8 cup coconut flour
  • 1 tsp baking powder
  • pinch of sea salt
  • 1 scoop protein powder (I used vanilla Sunwarrior)
  • 2 tbsp unsweetened applesauce
  • 1 tbsp agave nectar
  • splash of vanilla extract
  • 1/4 cup almond milk
  • 1/2 mashed very ripe banana
  • 3-4 tbsp water (depending on desired consistency – mine were runnier)

Combine all dry ingredients in a small bowl. Combine all wet ingredients in a small bowl. Next, add the dry ingredients to the wet ingredients and combine everything. Heat a large frying pan over medium heat, add some Earth Balance, then drop batter into frying pan to make pancakes!

I top mine with natural peanut butter and maple syrup, but if there’s another way you fancy – do that!

They were honestly just what I needed to make it through the morning! Especially after my run.

So about running…with my half marathon in just over a month (Sept 25th) I really feel like I need to start taking it more seriously. I’ve honestly been reading a lot about running half’s for a while and this is probably the closest I’ll come to following anything – even then, I’m more just using it for guidance and do whatever I feel like doing on that particular day. Bad, I know.

But still, without any specific training plans, my running time has definitely increased even since just a few months ago! Here were my paces for today:

I know they’re not amazing, but I love feeling like I’m running super slow, only to find out when I get home that the pace wasn’t that bad – take today for instance. After doing a workout yesterday, my legs were a little sluggish to start  running today (and actually lasted that way for a good chunk of the run), so it always feels nice knowing you’re running faster than you think you are. I’d much rather that than the other way around!

One thing I attribute to a good running pace: new shoes! I am in love with these shoes I just got. They are light, look good (yes, I need shoes that aren’t completely ugly) and comfy (no blisters – unlike when I got my first pair of Asics, which are suppose to be amazing running shoes).

Here they are:


It’s the New Balance 890. My last pair were New Balance too, which was also my first time ever wearing NB, and I liked those. I saw my new pair on a ‘suggested running shoe’ page and without thinking, just ordered. It was a good decision. I feel like I’m running on a cloud!

I think tomorrow is a non-running day and maybe just a workout or other sort of cardio.

Q: Do you think it’s important to follow a training plan for a half/full marathon? And if you do follow one, what do you do to ensure you stick to it!?