What makes you smile? Is it the change of seasons? The sound of airplanes? Watching the sunset? Cracking the first sheet of ice in the winter? Extra foam in a cappuccino? Do you ever get the urge to stop and capture the beauty you see around you every day? Yesterday, en route to work, I had to stop and capture the scenery. The fall leaves fresh on the ground, airplanes flying above as the sun was rising. It was beautiful calm and crisp. Later on, chatting with our design team, we thought it would be fun to run a Facebook contest titled “ The little things” where we ask our fans to send us photos of the little things that make you smile everyday. To tell you the truth, it’s been making our day at the office as well. Here are a few submissions that we’ve received so far.
“Finding a blue sky in unexpected places”
“Hanging out with my homegirl making weird faces”
“Crab on the beach”
“Misty mornings at Cap St. Jacques”
Show us what makes you smile.
Enter our Photo contest here.
Contest ends October 31st.
Well folks it’s that time of year again …. It’s our Canadian Thanksgiving! Time to enjoy the beautiful Fall weather & spend time with friends and family. It’s a little tricky being vegan in a predominant carnivore social circle. Moments of loneliness & being misunderstood are quite regular … I’m sure there are vegans out there who can relate! For this reason, I’ve thought of a few tips & tricks to survive all the harsh stares and glares when you show up to a thanksgiving dinner and mention that you’re vegan (like its a bad thing!) First step : I’ve decided to host thanksgiving dinner for my open-minded carnivore friends who are willing to give it a try! I’m a little nervous but excited to hopefully convert a few… or at least show them that being vegan isn’t as hard as it may seem. I’ve decided to prep a meal plan in advance to woo my friends. Here’s what I have in mind so far. What are your thoughts?
Main course :
Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples
Found this lovely recipe by Gena Hamshaw who claims to have served this dish to a room full of friends who didn’t notice it was a vegan dish. It’s a pretty simple recipe that consists of a savory mix of winter squash, brussels sprouts, and good bread. Here’s the recipe which yields 6 servings.
- 1 pound butternut squash, cubed
- 1 pound brussels sprouts, halved
- 1 medium gala apple, cut into a 1/2 inch dice
- 2 shallots, thinly sliced
- 3 tablespoons olive oil, divided into 2 tbsp and 1 tbsp
- 1 cup onion, diced
- 1 cup celery, diced
- 10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread from Food For Life will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
- 1 1/2 cup vegetable broth (plus extra as needed)
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon fresh thyme
- 1 teaspoon chopped fresh sage
- 1/3 cup dried cranberries
- 1/3 cup pecans or walnuts
- Sea salt and pepper to taste
- For full recipe click here
Roasted Fingerling Potatoes and Brussels Sprouts with Rosemary and Garlic
- (0.80kg/1.75lb) fingerling potatoes
- (0.34kg/0.75lb) brussels sprouts
- 3 garlic cloves, minced
- 2 tbsp fresh minced rosemary
- 1 tbsp + 1 tsp extra virgin olive oil
- 1/2 tbsp Sucanat (optional)
- 3/4 tsp fine grain sea salt
- Freshly ground black pepper
- 1/4 tsp red pepper flakes (optional)
- View full recipe here
Sinless Sticky Toffee Pecan Pudding
I stumbled upon this awesome recipe by ohsheglows. She somehow managed to make this this classic dessert vegan and almost half the sugar and fat! Here are a few pointers from her “This sticky pudding cake has the perfect amount of sweetness, remaining true to the original classic dessert, without going overboard. The cake is fantastic; once the sauce is poured on, it turns into a gooey, moist, and dense cake. The toasted pecans add a lovely texture to this dish and I don’t recommend skipping them unless necessary. Whatever you do…serve this dish WARM!” - Oh she glows
Yield: 6-8 servings
For the cake:
- 200 grams pitted dates (about 1.5 cups), roughly chopped
- 1.5 cups almond milk
- 1/2 tsp baking soda
- 1/4 cup Earth Balance (or other vegan butter substitute), lightly softened
- 1/2 cup unpacked brown sugar (75 grams) OR 1/2 cup Sucanat
- 3/4 cup toasted chopped pecans, divided
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1 & 1/4 cups whole wheat pastry flour (or all-purpose)
For the toffee sauce:
- 1/4 cup + 2 tbsp brown rice syrup*
- 1/4 cup + 2 tbsp unpacked brown sugar (35 grams) OR Sucanat
- 3 tbsp Earth Balance
- 1 tbsp vanilla extract
- 1 tbsp almond milk
- salt, to taste
A few other tasty treats to try :
Appleberry Pie with Olive Oil Crust from Post Punk Kitchen
What is your favorite recipe? Let me know! Have a lovely long weekend everyone : )
It’s been well over a year now that I’ve adopted a majorly gluten-free lifestyle since living with my man (a true-born Celiac). The initial adaptation proved a tough transition, but the positive impact it’s had on my life – invaluable. As a past sufferer of stomach pain and nausea due to a built up candida intolerance, changing the way I ate dramatically improved my health and energy levels.
As a self-proclaimed “foodie”, satisfaction, enjoyment, and indulgence has always topped my must-meet eat list amidst varying restrictions. What I’ve learned through my kitchen trials and tribulations, is that less really is more when it comes to conquering big taste as a lifestyle. Paying attention to the selection and preparation of the foods you eat, skipping out on artificial ingredients for pure and organic alternatives, and simplifying sauces/spices allows natural flavor to speak for itself.
Sweets are no exception, and I love that I can eat them guilt-free without the inevitable sugar crash. When your junk food is loaded with protein and complex carbs, they become more than just a quick-fix treat. While oatmeal raisin still remains my all time favorite (even people who don’t normally do gluten-free or vegan love them), chocolate chip will forever remain a classic please all.
2 3-oz vegan dark chocolate bars, cut up into chunks; set aside
In a bowl, whisk to combine and set aside:
1 cup sorghum flour
1/2 cup GF millet flour
1/2 cup GF buckwheat flour
1/4 cup tapioca starch or potato starch (not potato flour!)
1 tablespoon arrowroot starch
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon baking soda
In a separate large mixing bowl, beat till smooth:
1 1/4 cup organic light brown sugar
1/4 cup organic white cane sugar
3/4 cup light olive oil
1 tablespoon Ener-G Egg Replacer beaten with 1/4 cup warm water till frothy
2 tablespoons warm water
1 tablespoon bourbon vanilla extract
For the next steps, head over to the original post.
Bon appetite and happy baking!