Vegan Pride Breakfast Buritto

Ah Golden Pride... all of you Albuquerqueans know exactly what I'm talking about. What's better than a Golden Pride breakfast burrito to get your day going? You may think, "nothing!" but this morning I discovered a vegan version that may just surpass it. Today I used tofu, curry, tomato, and brown rice. For a more traditional New Mexican flavor you can sub the rice for papas and the curry for green chile (I'm out until my 505 visit for the holidays). This is a protein rich meal to get you going and keep you focused throughout the day. Enjoy!

Xoxo, Liesse

Vegan Breakfast Burrito

• 1 Veggie Tortilla
• 1/3 Cup Brown Rice, cooked
• 1/4 Package Firm Tofu, diced
• 1/2 Roma Tomato, diced
• 1/2 Tsp each: Curry Powder, Salt, Pepper
• 1 Tsp Olive Oil

1. Cook tofu in olive oil on medium-high for 1-2 minutes
2. Stir in spices and reduce heat to medium
3. Scramble tofu with fork as you would eggs, periodically for 5 minutes
4. Add tomato, cook for an additional minute
5. Heat tortilla over stove burner, 20 seconds on each side
6. Roll rice and tofu mixture in tortilla and fold
7. Enjoy!

You, I, and a Pizza Pie

Living in Toronto there is no shortage of pizzerias. The only down side is that they all offer lovely greasy cheese slices that are loaded with animal products. In an attempt to satisfy my pizza tooth, I ventured to my own kitchen. I'm not a huge fan of meat and dairy substitutes, but every once in a while you just need to cut the cheese. This crispy little pizza only takes about 15 minutes to prepare and is delicious made with cows milk cheese or a soy sub. Enjoy Amore!

Xoxo, Liesse

Vegan Pizza Pie

• 1 Veggie Tortilla
• 5 Balls Soy Cherry Boccini, thinly sliced
• 1 Yellow Tomato, thinly sliced
• 1/2 Red Roma Tomato, thinly sliced
• 2 Cloves Garlic, thinly sliced
• 1 Tsp Olive Oil
• Salt and Pepper, to taste

1. Brush tortilla with olive oil
2. Arrange garlic and tomatoes on tortilla
3. Arrange cheese over tomatoes
4. Season
5. Bake in the oven at 350 for 10 minutes, or until cheese begins to bubble.
6. Enjoy!

Polish Penne

"Necessity is the mother of invention." When you've nothing left in your fridge but the basics, get creative. This morning I knew that I should go grocery shopping. I also knew this this afternoon. And finally, I knew it this evening, after the shops were already closed. My procrastination forced me to get creative. I had pasta and the veggies that are always present in my cupboard: garlic, onion, tomato. As I looked at these ingredients I immediately thought of a traditional Italian dish. This just didn't have any appeal so I ventured to my condiment shelf. Barbecue sauce? No. Salad dressing? No. Mustard? Hmm. This surprising ingredient added just the kick to take this dish from boring to brilliant. Next time you realize you should have gotten groceries, think again.

Polish Penne

• 1 Cup Whole Wheat Penne Pasta, cooked
• 1 Tomato, diced
• 1/2 White Onion, corsly chopped 
• 1 Clove Garlic, Minced
• 1 Tsp Spicy Dijon Mustard
• 1 Tsp Olive Oil
• Salt and Pepper, to taste

1. Saute garlic and onion in olive oil until caramelized
2. Add tomato and mustard, stirring until juicy
3. Toss with penne
4. Enjoy! 

Roasts, Roots, and Rice

As the semester draws to an end I've found myself short on time to prepare meals. This is where those frozen portions of past recipes come in handy. Tonight though, I found a way to make a delicious meal that only took five minutes of preparation and tasted fantastic. This is a great recipe to prep when you get home from work or school and enjoy on the table 45 minutes later. Your friends and family will think that you slaved over the stove with how good this concoction smells and tastes!

Xoxo, Liesse

Roasted Veggies with Brown Rice

• 1/3 Sweet Potato, peeled and thinly sliced
• 1/2 Red Bell Pepper, coarsely chopped
• 3 Small (not baby) Carrots, speared
• 1/5 Cup Pine Nuts
• 1 Large Clove Garlic, sliced
• 2 Pinches Salt
• 2 Pinches Brown Sugar
• 1 Pinch Black Pepper
• 1 1/2 Tbs Olive Oil
• 1/3 Cup Brown Rice

1. Set rice to cook on stove top as per package directions (will take approximately 45 minutes)
2. Combine remainder of ingredients in oven proof bowl, mixing with your hands to insure that all veggies are covered in olive oil.
3. Cook veggies in oven at 400 until the rice is done.
4. Serve the veggies over rice and wa-la! You've got a dish of tender veggies with the rich flavor of pine nuts and the spice of fresh garlic.

Striped Eggplant Caponata

I'm listening to Papa Americano and sippin' on a Peroni while I smell my sweet little eggplant cooking. While I was grocery shopping today, I stumbled upon the most beautiful striped eggplant. I immediately thought how delish it would be in my version of my Mama's Eggplant Caponata. The rich flavor of pine nuts and garlic with this eggplant made it one of my favorites when I was growing up. This traditional Sicilian dish can be served over dry toast, pasta, or brown rice. Turn up the Italian and enjoy!

Striped Eggplant Caponata

• 1 Small Striped Eggplant, cut in half lengthwise then thinly sliced
• 1 Small Orange Bell Pepper, thinly sliced  
• 1/4 each Red and Yellow Bell Pepper, thinly sliced
• 1 Tomato, diced
• 1/2 White Onion, finely chopped
• 2 Cloves Garlic, minced
• 1/4 Cup Pine Nuts
• 2 Tbs Olive Oil
• Salt and Pepper to taste

1. Saute onion and garlic in 1 Tbs olive oil until translucent
2. Add red pepper, sauteing until fragrant
3. Add eggplant. Coo on medium-low for 20 minutes
4. Add tomato and salt. Cook for an additional 5 minutes
5. Add pine nuts and pepper. Cook for additional 5 minutes
6. Enjoy!

Vegan Love Loaf

This post isn't a recipe, but a love letter to Miss Cora's Kitchen in Kensington Market. Miss Cora is always the one I cheat on veganism with. She makes a beautiful Brie L.T. and the cutest Cupcakes. Tucked away in a street full of vintage shops, the Kitchen is cozy and always smells like Heaven. When you walk in you are only separated from the baking by a short counter. Always abundant with good tunes spinning on the record player, a girl could get lost in this place (except not really because it's so tiny!). Today I wandered in to Miss Cora's Kitchen  craving something delectable. To my pleasant surprise, I didn't have to do a vegan cheat at all. Cora enticed me with a slice of her Vegan Love Loaf. It's like the privileged sister to carrot cake... decked out with pineapple, coconut, and fresh cranberries. I wish I had a recipe to share with all of you who are State side. You'll just have to come visit me and I'll take you on an adventure to Cora's with me! Torontonians, I highly recommend going to check out this hidden treasure.

Xoxo, Liesse

Mama's Meat(less) Marinara

Ah the perfect marinara sauce... it's a recipe that gets passed down from generation to generation, each time getting the slightest tweak. Whether you inherited your Grandma's award winning recipe or not, everyone needs a basic sauce that they can spice, sugar, or twist. Mama's Meat(less) Marinara is my version of the perfect tomato sauce. You can add other veggies or spices to this to make it your own, or enjoy it plain and simple. This sauce is perfect over pasta, tofu, rice, or homemade veggie ravioli. Enjoy!

Xoxo, Liesse

Mama's Meat(less) Marinara

• 1 Can Whole Tomatoes
• 1 Can Tomato Paste
• 1 Red Bell Pepper, chopped
• 1/2 White Onion, chopped
• 2 Cloves Garlic, finely chopped
• 1 Tbs Olive Oil
• 1 Tbs Brown Sugar
• 1 Tsp Cinnamon
• 1-2 Bay Leaf(s)
• Salt and Pepper, to taste

1. Saute onion, garlic, and red pepper in olive oil until opaque
2. Add canned tomatoes
3. Add spices
4. Bring to a boil, turn to low and let simmer for 30 minutes

Balsamic Roasted Root Vegetables

Despite the fact that here in Canada we've already had our turkey and eaten it too, I'm still in the American Thanksgiving spirit. In light of the upcoming holiday I've been checing out yummy veggie recipes to accompany the traditional dinner. For some of you the basics are turkey, stuffing, mashed potatoes and gravy. For others it is tofu, brussel sprouts, and cranberries. No matter where you get your gobble, your dinner guests will be sure to enjoy these Balsamic Roasted Root Vegetables. Happy almost Thanksgiving to all of you Americans, and happy eating to the rest of the Globe!

Xoxo, Liesse

Balsamic Roasted Root Vegetables
via healthyagingfood.com

• 3 parsnips, peeled and cut into 2- to 3-inch lengths, each cut in half lengthwise
• 2 rutabagas, peeled and cut in half crosswise, each half cut into 6 to 8 wedges
• 2 turnips, peeled and each cut into 6 to 8 wedges
• 4 carrots, peeled and cut into 2- to 3-inch lengths, each cut in half lengthwise
• 2 onions, peeled and each cut into 8 wedges
• 3 beets, peeled and each cut into 6 wedges
• 1 red pepper, stemmed, seeded and cut into chunks
• 1/3 cup Olive Oil
• 1/4 cup Balsamic Vinegar
• salt and pepper to taste  

1. Preheat oven to 450ºF.
2. Place cut vegetables in large shallow roasting pan or casserole.
3. In small bowl, whisk oil and vinegar. Pour over vegetables and toss to coat evenly.
4. Season to taste with salt and pepper.
5. Roast 15 minutes then stir vegetables.
6. Roast 15 minutes longer and stir again.
7. Roast another 10 minutes.
8. Check for seasoning. Serve hot.

Sopa Navidad

Finals are quickly approaching along with the end of the semester. This means Winter Break, Christmas, and Home. When I think about this joyous time my mouth begins to water with the flavours of Green Chile, Guacamole, and homemade Tortillas. I created a soup with these traditional tastes as a little preview for the month ahead. Enjoy this yummy soup while you get a good dose of Essential Fatty Acids, Vitamin C, and the anti-biotic properties of Garlic. 

Xoxo, Liesse

P.S. I didn't have time to make my favorite homemade Tortillas with this soup today, but I'll include the recipe so that you can enjoy them if you have an extra half hour to spare.

Sopa Navidad

• 1 Clove Garlic, finely chopped
• 1 Ripe Avocado
• 1/2 Tomato
• 1 Tsp Lemon Juice (from real lemons please girls and boys)
• 2 Tbs Roasted Green Chile
• 1/4-1/2 Cup Water
• Salt to taste
• 1 Tsp Olive Oil

1. Saute garlic in olive oil until fragrant
2. Combine garlic, avocado, and tomato in the blender until creamy
3. Cook over medium heat, adding water as necessary to achieve desired consistency, for 5 minutes
4. Mix in green chile and cook for an additional minute
5. Serve warm with fresh lemon juice
6. Enjoy!

Homemade Flour Tortillas
via http://www.cooking-mexican-recipes.com/

• 2 cups of white flour
• 1 1/2 tsp. baking powder
• 1 tsp. salt
• 2 tsp. vegetable oil
• 3/4 cup warm water

1. Combine the flour, baking powder and salt in a bowl.
2. In another bowl combine the warm water and oil.
3. Add the water/oil mixture to the flour mixture, one tablespoon at a time and mix the dough with a fork.
4. Once the water is mixed in, add another tablespoon of water and repeat the process until all the water is mixed into the dough. (The dough will be sticky)
5. Lightly flour a wooden cutting board and knead the dough.
6. Place the dough back into the bowl and cover it with a damp towel or damp paper towel. Let the dough rest for 20 minutes.
7. Divide the dough into golf-ball-size balls by pinching off the dough with your thumb and fore finger. Form each ball into a nice ball shape.
8. Place the balls on a flat dish making sure they don't touch each other and cover with the damp cloth.
9. Let the dough rest again for 10 minutes.
10. 
    Preheat a skillet or cast iron pan on medium high heat
11. Lightly dust your wooden cutting board with flour. Take one of the balls of dough and flatten it out on the cutting board to a 4 inch circle. Rub flour on your rolling pin and begin to roll out the dough starting from the center out. Roll the tortilla until it is 6 or 7 inches in diameter and about 1/8 inch thick.
12. Once you have rolled out the tortilla, place it on a preheated skillet. You don't need to add any oil or butter. Cook the tortilla for about 30 seconds. You will notice brown spots all over your tortilla. Flip it over and cook an additional 30 seconds.

Gnocchi with Citrus Vodka Rose Sauce

Today I am loving Miss Edith Piaf. Her sexy French songs have got me in the mood for a little fine dining. This recipe is inspired by a dish at John's Italian Cafe in Toronto. For a vegan version of their Gnocchi with Rose Sauce I've consulted http://www.food.com/ . They add a splash of Citrus Vodka to give it a kick. Turn up the french tunes, tie on your ruffled apron, and get cookin'!

Xoxo, Liesse

Citrus Vodka Rose Sauce

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced AND or 2 garlic scapes, roughly chopped  
• 0.5(398 ml) can artichoke hearts, chopped
• 1 dash of oregano and cayenne pepper
• 1 (6 ounce) can tomato paste
• 1 (398 ml) can coconut milk
• 1 -2 ounce citrus-infused vodka, regular would work too
• 1 bunch fresh basil, roughly chopped
• salt and pepper

1. Saute garlic and onion in olive oil over medium heat until soft and slightly golden.
2. 2 Add artichoke hearts and saute for 1-2 minutes.
3. 3 Add tomato paste and stir often to coat. Cook for 2-3 minutes until well incorporated.
4. 4 Add oregano and cayenne pepper to taste.
5. 5 Pour in coconut milk. Allow to return to a gentle boil, then reduce heat to medium low.
6. 6 Simmer for 5-10 minutes until sauce begins to thicken.
7. 7 Add vodka and basil, mix in well and simmer for another 5 minutes.
8. 8 Add salt and pepper to taste.
9. Serve over Homemade Gnocchi and enjoy!

Homemade Gnocchi

• 2 Lbs Russet Potatoes, baked in the oven until soft
• 1 Cup All Purpous Flour
• Boiling Water
• Salt
• Oil

While potatoes are still warm, mash them with a fork, or use a potato ricer to mash them.
Stir the flour in a little bit at a time. You may not need all of the flour. The texture you are aiming for is a soft, but not sticky, dough about the consistency of PlayDough. Do not knead or overwork the dough.
Divide into 6 parts, and roll each into a 'snake' about the diameter of your thumb, or a dime, whichever is smaller. Cut into 3/4 inch lengths and set aside.
Lay the back of the fork against the working surface, holding the handle up so that the top edge of the tines are lifted slightly off the surface. With the other hand, place a gnocchi against the tines of the fork, cut ends out, and use your thumb to lightly press it against the length of the fork. This
should curl it into a slight "C" shape and leave tine impressions across the back. This step takes practice, so your gnocchi may look irregular at first-they'll still taste delicious. Dust lightly and set aside.
At this point, if you are not cooking them immediately, your gnocchi may be laid in a single layer on a pan in your freezer. When frozen, they can be bagged for cooking later.
Bring salted water to the boil in a large pot; lower heat to just simmering. Drop the gnocchi into the boiling water. They will sink to the bottom of the pan, and after about 1-1 1/2 minutes, will rise to the top. This does not mean they are cooked. Using a slotted spoon, remove one and cut it in half. The interior should not be dense or chewy. If it is, continue cooking for another minute.
Remove gnocchi from the pot with a slotted spoon and put directly into a prepared sauce, or if the sauce is not ready, into a bowl. Toss with a little bit of oil. The gnocchi can then be added later to your sauce when it's ready.

  

Scrumptious Stuffed Bells

I am a huge fan of the red bell pepper. It can be sweet, spicy, even sexy if you swing it right. I use these flavorful veggies in a lot of my dishes. A couple of weeks ago I made a fantastic red pepper tapanade. For a more hearty version of the same dish, I'm going to combine it with rice and walnuts and stuff it into a plump pepper. This recipe makes enough for two so text your sweet heart, light some candles, and enjoy!

Scrumptious Stuffed Bells

• 2 Large Red Bell Peppers
• 1/4 Cup Mushrooms, finely chopped (I like to use a combo of white and brown)
• 1/2 White Onion, finely chopped
• 2 Large Cloves Garlic, finely chopped
• 1/2 Cup Brown Rice, cooked
• 1/4 Cup Walnuts, finely chopped
• 2 Tbs Olive Oil
• Salt and Pepper to Taste

1. Cut one bell pepper in half and brush with olive oil. Place on cookie sheet and put in the oven at 350 until slightly blistered.
2. Combine mushrooms, onion, garlic, and second bell pepper finely chopped. Saute in olive oil until onions are translucent.
3. On separate burner, toast walnuts in a dry pan until fragrant but not burnt.
4. Add walnuts and brown rice to onion mixture.
5. Spoon stuffing into blistered bell peppers
6. Enjoy!

Vampire's Tomato Soup

Often times in China Town you can get fantastic deals on very ripe fruit and veggies. This is a great way to eat flavorful food on a tight budget. The only down side is that this produce needs to be eaten within a couple days of purchase. Not ideal for someone who does grocery shopping once per week. Great for a student who can stop by the market on the way home from class :) On Monday I bought four juicy tomatoes on the vine for $0.99. What better way to celebrate the perfect tomato than with the perfect tomato soup? Using my vine of tomatoes and enough garlic to keep a Vampire (or a boyfriend) away, I made a delish soup. Avoid making this dish before a date, but any other cold day put your tomatoes on to boil and let their sweet aroma fill the house.

Xox, Liesse

Vampire's Tomato Soup

• 4 Ripe Tomatoes
• 2-3 Large Cloves Garlic, finely chopped
• 1/4 Large White Onion, finely chopped
• 2 Tsp Olive Oil
• 1 Tsp Sugar
• 1 Tsp Salt
• 1 Tsp Black Pepper
• 1-2 Bay Leaves
• 1/2 Tsp Cinnamon

1. Quarter your tomatoes and put in pot with water that just covers the top of the fruit. Bring to a boil then cover and let simmer for 15 minutes.
2. In a large pan, saute garlic and onion until translucent.
3. Drain tomatoes, saving the juice, and dice.
4. Add tomatoes and all spices to onions and garlic.
5. Bring to a boil. Turn to low and let simmer for 15 minutes.
6. Enjoy!

Caliente Frijoles Negros

It can be difficult to eat a healthy amount of protein when you are on a Vegan diet. Although meat is the main source of protein in many North Americans diets, there are loads of other sources. Nuts, seeds, beans, and lentils are just a few of the tasty foods that contain high amounts of protein. For a nutritious dish with enough kick to get your booty moving, try Caliente Frijoles Negros. This is a spicy black bean dish made with New Mexico Green Chile. I haven't found a Toronto source, let alone any one who knows what green chile is, so I have my lovely family send me private shipments. If you don't have a source, I suggest you get one (or come over to my place and I'll share :)). Green chile is loaded with Vitamin C and metabolism boosting spice. Caliente Frijoles Negros can be served as a side dish with veggies, guacamole and salsa, or by themselves for a quick hearty meal. These spicy little beans that are packed with vitamins, fiber, and protein. Enjoy Hot Mamas (and Papis)!

Xox, Liesse

Caliente Frijoles Negros

• 1/2 Cup Black Beans, cooked and left in juice
• 1/4 Large White Onion, finely chopped
• 1 Large Clove Garlic, finely chopped
• 1/2 Tbs Olive Oil
• 2 Tbs Green Chile Sauce

1. Saute onion and garlic in olive oil until translucent
2. Add black beans. Bring to a boil and then turn to low for 5 minutes, stirring frequently.
3. Mix in green chile. Let simmer for an additional 2 minutes.
4. Serve hot and enjoy!

Vegan Apple Gallette

I froze my ass off this weekend. The snow started to fall on our walk home Friday night, followed by grey skies Saturday and Sunday. To my pleasant surprise, the sun was shining when I left the house this morning. Today is cool and sunny and the air feels crisp as an Ontario apple. In the spirit of things I am sharing the recipe for Vegan Apple Gallette. This is a combo recipe from my sister (who doesn't believe in baking without butter), her friend Andrea (who's more supportive), and about.com. Invite some friends over and enjoy this scrumptious fall treat!

Xoxo, Liesse

Vegan Apple Gallette

• 3-5 Apples
• 2 Tsp Cinnamon
• 2 Tsp Sugar
• 1 Tsp Flour  

1. Thinly slice apples
2. Arrange in center of crust
3. Sprinkle cinnamon, sugar, and flour
4. Fold the crust over half way
5. Bake 20 minutes
6. Enjoy warm! 

Crust

• 2 cups flour
• 1 1/2 tbsp sugar
• 1/2 tsp salt
• 1/2 cup plus 2 tbsp vegan margarine
• 2 tbsp vegetable oil
• 3 tbsp cold water

1.  Combine the flour, sugar and salt in a large bowl.
2. Cut in the vegan margarine, mixing until crumbly.
3. In a separate bowl, whisk together the oil and water, then add to the flour mixture, mixing just until a dough forms.
4. Cover the dough with plastic wrap, then chill for 30 minutes.
5. Roll out onto a lightly floured surface to about 1/4 inch thickness

Sprouting Spaghetti

It's raining. Again. Growing up in New Mexico grey skies were this charming phenomenon that only happened a couple of times per year. Since my move to Toronto, I've gotten quite familiar with overcast days and rain boots. To add a bit of color to my gloomy day, I am going to make Sprouting Spaghetti. It's got a mix of some of my favorite greens, seeds, and whole wheat noodles. No matter if you're seeing clouds on the coast or dunes in the desert, I hope that this dish can add a little green to your day.

Xoxo, Liesse

Sprouting Spaghetti

• 1/2 Cup Whole Wheat Spaghetti, cooked (you can also use brown rice pasta)
• 1 Baby Zucchini, thinly sliced
• 1/2 Cup Asparagus, chopped into bit-size spears
• 3-5 Button Mushrooms, thinly sliced
• 1/4 Cup Raw Pumpkin Seeds
• 2 Cloves Garlic, finely chopped
• 1 Tbs Olive Oil
• Dash of Cinnamon
• Salt and Pepper to taste

1. Saute garlic and mushrooms in olive oil until fragrant
2. Add zucchini and asparagus. Stir frequently until zucchini is slightly translucent and asparagus appears bright green (approx 7 minutes)
3. Stir in pumpkin seeds, cinnamon, salt and pepper
4. Toss with spaghetti
5. Enjoy!

Vegan Vixen Stoop

It's a Gabe Dixon Band  kind of morning. I slept until lunch time and wanted to work slowly through my day. Luckily I had a bowl of boiled vegetables in my fridge left over from the Veggie Broth that I made for my Pumpkin Soup with Tofu a few days ago. I put a pot of rice on and set out to make a Vegan Vixen Stoop. This slow cooking stoop (stew/soup) is perfect for lazy days where you just don't want to leave the house. Enjoy and remember to freeze your leftovers for the next time when your body's feeling lazy but your schedule disagrees.

Xoxo, Liesse

Vegan Vixen Stoop

• 3 Cups Assorted Boiled Veggies, blended or finely chopped
• 1 Large Clove Garlic, finely chopped
• 1/2 Cup Veggie Broth
• 1 Cup Rice, cooked
• 1 Tbs Olive Oil
• 1 Tsp Cinnamon
• 1 Bay Leaf
• Salt and Pepper to Taste

1. Saute garlic in pan until fragrant
2. Add blended veggies and cinnamon, stirring frequently
3. Stir in veggie broth and bay leaf, turn to low and let simmer for 10-15 minutes
4. Combine veggie mixture, rice, salt and pepper (remember to remove Bay Leaf)
5. Enjoy!

Veggie Broth
Any combo of vegetables can be turned into a vegan broth to use in soups, sauces, and stir fry.

I used:

• Red Bell Pepper
• Baby Zucchini
• Celery
• White Onion
• Garlic

1. Wash veggies and cut into quarters
2. Toss them in to a pot and cover with water
3. Add a dash of salt (or two)
4. Being to a boil, uncovered
5. Turn heat to low, cover and let simmer for one hour

Sweet Potato Dumplings

How sweet is the sweet potato? We can usually find it on the Thanksgiving table baked, mashed, or topped with marshmallows. While this is a favorite holiday dish, most of us forget about it after October (or November if you're in the US). However, this nutrient rich root veggie can be found at your local grocery store year round. Sweet potatoes are chalked full of antioxidants, fiber, and essential vitamins. Not to mention they are delish! I whipped myself up a batch of Sweet Potato Dumplings this afternoon. These sweet little dumplings can be added to your favorite soup, stir fry, or tofu dish, or they can be enjoyed alone (or with a side of brie cheese if you are feeling particularly un-vegan). Hope you find this recipe as fun to make and tasty to eat as I did!

Xoxo, Liesse

Sweet Potato Dumplings

• 1 Large Sweet Potato
• 1/2 Large White Onion, finely chopped
• 2 Cloves Garlic, finely chopped
• 1 Tbs Olive Oil
• 1 Tsp Brown Sugar
• Salt and Pepper to Taste
• 1 Pkg. Wanton Wrappers

1. Cut sweet potato in half and bake at 375 until soft (approx. 1 hr)
2. Peel sweet potato and mash
3. In frying pan, saute onion and garlic until opaque
4. Mix in remaining ingredients (excluding wanton wrappers)
5. Cook until fragrant (1-2 minutes)
6. Take one wanton wrapper in your hands and add a dollop of filling to center
7. Wet edge of wrapper with finger and press edges closed using your thumb and forefinger
8. Repeat steps 6 & 7 until all of your filling has been used

To add your Sweet Potato Dumplings to soups, simply add them to boiling broth and let cook for approx. 5 minutes. To enjoy alone, fry in 1 Tbs olive oil and eat with soy sauce or brie cheese.

P.S. I made 2 dozen of these for $1.50! Whip up a batch for your next potluck for an affordable dish vegans and carnivores alike will be sure to love.

Hot Muesli for Cold Mornings

This morning I woke up and I could feel the cold air on the other side of my cozy blankets. I forced myself out of bed, turned on some Bright Eyes, and headed for the kitchen. When I was growing up one of my favorite breakfasts was homemade muesli. It's a cold Swedish cereal made from raw oats, grated apple, yogurt, and nuts. For a winter version I put my oats on the stove and left out the yogurt.
This is a quick Delicious recipe to add a little homemade sunshine to your morning. Not to mention it's packed with fiber, protein, and essential fatty acids :)

Xoxo, Liesse


Hot Muesli

• 1/2 Cup Oats (I like steel cut but you can also use large flat oats)
• 1 1/2 Tsp Cinnamon
• Dash Vanilla
• 1 Apple, grated
• Handful Raw Pumpkin Seeds

1. Cook your oats as directed on package
2. Just before they have reached desired consistency add cinnamon and vanilla
3. Mix in pumpkin seeds and cook for additional minute
4. Mix grated apple and oats in bowl
5. Enjoy!

Autumn Pumpkin Soup with Tofu

I've got a pumpkin roasting in the oven, veggies boiling on the stove, and an hour to kill before I can combine them into a savory soup! Here's a bit about myself and my blog as well as my recipe for Autumn Pumpkin Soup with Tofu. Enjoy!

I moved to Toronto two months ago from New Mexico to go to school for Material Arts and Design. When I decided to come to school out here I knew that I was going to have to leave my lovely family, friends, green chile, and blue skies. I also knew that I was going to have to learn to cook for myself and stick to a budget, two challenges that most college students face their first year. Luckily my sister sent me off with her Holy Bible for College Girls Learning to Cook. It has an amazing selection of recipes from across the globe. I followed her recipes measure for measure for the first couple of weeks until I started to get some confidence in the kitchen. Slowly I started making substitutions and leaving the measuring cups in the cupboard. A lot of these substitutions were seasonal vegetables, nuts, seeds, and tofu instead of meat. Living near China Town, these things are abundant and more affordable than meat and cheese. I realized that cooking and eating these foods was not only making me feel fabulous, it's also fun and creative! Over the past few months I have been bold with my veggies. I buy things that I have never cooked before (some that I have never seen before) and experiment. I'll be posting recipes and stories on my journey through veganism. This is for all of you college girls, guys, grandmas, and Vegan Vixens who want to eat well and have fun in the kitchen. Please feel free to post recipes, tips, or any other love!

Xoxo, Liesse

Autumn Pumpkin Soup with Tofu

• Quarter Medium Pumpkin
• 1 Pkg Tofu, herb or plain
• 1 Can Coconut Milk
• 2 Cups Veggie Broth (recipe at end of post)
• 1/2 White Onion, finely chopped
• 1 Clove Garlic, Minced
• 1 Tbs Olive Oil
• 2 Tsp Ground Cinnamon
• Salt and Pepper to Taste

Serves 4.
Tip: Share with your roommates or divide soup in to single serving Tupperware and put in the freezer. On nights when you have a late class and don't feel like cooking, add a touch of water and heat on the stove for 15 minutes at medium heat stirring often.

1. Saute onion and garlic in olive oil until opaque
2. Add all ingredients except tofu
3. Bring to boil, uncovered
4. Turn heat to low, cover and let simmer for 30-45 minutes
5. In a separate pan, saute tofu until golden
6. Add tofu to soup
7. Enjoy!

Veggie Broth

Any combo of vegetables can be turned into a vegan broth to use in soups, sauces, and stir fry.

I used:

• Red Bell Pepper
• Baby Zucchini
• Celery
• White Onion
• Garlic

1. Wash veggies and cut into quarters
2. Toss them in to a pot and cover with water
3. Add a dash of salt (or two)
4. Being to a boil, uncovered
5. Turn heat to low, cover and let simmer for one hour