All posts filed under: Meals


Hollyhock Salad Dressing

It’s rare that I share other peoples’ recipes, but this salad dressing is so good you will want to stick a straw in the jar. I served it at a family dinner the other day and everyone had seconds…and thirds. This is a famous recipe that originated at Hollyhock on Cortes Island. I wrote about my visit to Hollyhock a long time ago.  Since then, this dressing has haunted my dreams. It’s just that good. The key ingredient is nutritional yeast. If you’ve never tried nutritional yeast before, you are in for a treat. The flavour is savoury and cheese-like. You can buy it in most health food stores. This recipe makes a substantial amount of dressing, but it won’t go to waste. It’s really good on rice or roasted vegetables. It would be perfect as a sauce for a Dragon Bowl. My salad was a mix of baby spinach, red onion, sliced apples, pomegranate and walnuts but you can use your favourite blend. The dressing is very versatile. Check out the famous Hollyhock Salad …


Dragon Bowls with Easy Vegan Option

*Please note: I recently updated Dragon Bowl post to include some new photos. You may notice some of the vegetable ingredients are different from the recipe. Also, the original images did not include an egg. If you are looking to make a vegan version, simply omit the egg! I’ve included the original photos at the bottom of the post incase you are attached to them for some strange reason.  If you’ve been following this blog for awhile, you might be wondering if I eat anything but dessert and smoothies. If I could get away with it, I’d be eating brownies 24/7, but alas, the body needs nutrients. I’m a much better baker/sweet maker than I am savoury chef. Although, I have a strange and inexplicable gift for South East Asian cooking. Go figure. One common evening meal in The Blenderist household is Dragon Bowls. Why are they called Dragon Bowls? I have no idea, that is what they call them at a famous vegetarian restaurant in Vancouver called The Naam. My bowls don’t follow any …


Vegan Pho with Zucchini Noodles

This easy vegan pho with zucchini noodles is not culturally authentic, but it tastes wonderful. The spices make for an aromatic broth and the zucchini noodles keep it light. Of course, you could use rice noodles in this recipe but I’m trying to eat more vegetables and this is a good way to trick myself.  Noodle-y shapes are inherently more fun than other shapes. I don’t have room in my tiny apartment for one of these fancy zoodle-makers. I have a small, hand-held unit that I won’t recommend because it is poorly designed.  It makes decent zucchini noodles as long as the zucchini is the prefect size and shape, but it is very hard to clean. If you want a cheap-o solution, I highly recommend a julienne peeler instead. It’s not fancy, but it does the trick. Make sure you take the time to blacken your onion and ginger and toast your spices, it really makes a difference in flavour. Pro-tip: After you toast your spices, put them in a cheesecloth bag or tea steeper so …


Kale and Quinoa Salad with Wild Rice

Confession time, I’ve always claimed to hate quinoa. That weird, little tail it has freaks me out. Am I alone in this? Since I’m a grown-up lady and not a giant toddler, I decided to give quinoa salad another try rather than turn up my nose. I’m sure glad I did because this salad is so good it is destined become a staple in my house. It helps to be working with quality ingredients. I was fortunate enough to receive an amazing gift basket from my friends at Saul Good Gift Co. as a trade for writing this article on Canadian Craft Chocolate. The gift basket was jam packed with awesome Canadian products including GRAIN quinoa, West Coast Wild Rice and a host of other local goodies. When I think back to the times I’ve eaten quinoa salad in the past, it was always some well-intentioned variation of a Greek Salad. Greek Salad is…not…my…favourite. No wonder quinoa never managed to win me over, until now. This salad is crunchy and filling thanks in part to the wild rice. A big serving makes …

vegan-thai-yellow- curry

Vegan Thai Curry with Kabocha Squash

I recommend keeping a can of coconut milk and a jar of Thai curry paste in your kitchen at all time. If you have those two things it’s very easy to throw together a quick, satisfying dinner. This recipe includes Kabocha squash, but you could easy use potatoes, sweet potatoes or a different type of squash. The hardest part of this recipe is cutting the darn squash. Those little buggers are tough. I find a small pairing knife to be the best tool for cutting it down to size.


Vegan Salad Rolls

Hey, remember the other day when I made this salad? Well, I had leftover vegetable noodles and peanut sauce so I decided to make some salad rolls. I’m always looking for ways to use up leftovers. That is why humans invented wraps, sandwiches, soups, stir-frys and smoothies. Okay, I’m taking liberties with culinary history here, but I never claimed to be a historian. 


Vegetable Noodle Salad with Peanut Dressing

The universe has blessed me with my second cold of 2015! I can hardly smell or taste anything, so that sucks the joy out of eating. If I can’t enjoy eating, I certainly won’t enjoy cooking. As a result, we’ve had a lot of take out this week. For the sake of our bank accounts, we have to reel it in. For the sake of vitamins, I decided to make a big, colourful salad. 


Asian Tofu Scramble

Recently, I found a local Korean market that has incredible fresh tofu. I’m not in the habit of getting misty-eyed over tofu, but this stuff is amazing. Typically, the flavour of tofu is drowned out with sauces and marinades. I wanted to make an easy meal that would celebrate this tofu without completely obliterating the tofu flavour.