Loaded Mashed Potatoes

I'm not going to lie, it's hard to beat classic loaded mashed potatoes. For those of you who know what the combo of smokey bacon, creamy potatoes, and melted cheese tastes like, I'm sure you can relate. I think that I may have created the vegan equivalent. Feel free to applaud to the empty room that you are reading this from (or the silent class that you are pretending to pay attention to). Soy cheese doesn't melt quite the same way but I think it works in this recipe. This dish is HEARTY, so prepare to thoroughly enjoy yourself.

Xo, Liesse

Loaded Mashed Potatoes

• 1 Russet Potato, peeled and coarsely chopped
• 1 Floret Broccoli, chopped
• 1 Carrot, peeled and thinly sliced on a diagonal
• Small Handful Raw Almonds, chopped
• 2 Ounces Soy Cheese
• 2 Tbs Almond Milk
• 2 Cloves Garlic
• 1 Tsp Salt
• 1 Tsp Pepper
• 1 Tsp Olive Oil

1. Boil potato until soft. Drain and mash. Whip in almond milk, and some salt and pepper to taste.
2. In separate pan -- saute broccoli, almonds, and garlic until broccoli is bright green
3. Add carrots, 1 ounces cheese, salt and pepper to veggies. Let cook until cheese is melted
4. Melt remainder of cheese over mashed potatoes.
5. Layer veggies over potatoes
6. Enjoy!

Mushaboom

I once dated a guy who put mushrooms on EVERYTHING. His relationship with this tasty fungus was definitely stronger than the one between he and I. Although we didn't work out romantically, he taught me a thing or two about cooking with his favorite ingredient. For example, when sauteed with garlic and onion, crimini mushrooms add a smokey flavor to whatever they are paired with. I made a quick and tasty dish with this in mind before going out last night. Hope you enjoy it, and remember -- great tips come from unexpected sources :)

Xoxo, Liesse

Mushaboom

• 3 Large Crimini Mushrooms, sliced
• 1/4 Spanish Onion, diced
• 1 Clove Garlic, minced
• 2 Green Onions, sliced
• 1 Carrot, sliced
• 1 Nest Egg Noodles
• 1/4 Pkg Firm Tofu, cubed   
• 1 Tbs Olive Oil
• Salt and Pepper, to taste

1. Saute garlic, onion, and mushrooms in olive oil until mushrooms begin to brown
2. Add tofu and carrots, stirring occasionally
3. In sauce pan, bring water to a boil and drop in egg noodles. Let cook just until the noodles begin to separate, then drain an add to veggies and tofu
4. Season and let cook for an additional 5 minutes
5. Enjoy!

Gang Greens

The contents of my fridge were definitely at their peak yesterday and I knew it was use my veggies then or never. They say that the greatest invention is a product of necessity. Lucky for me, my Gang of Greens turned into a lovely and tasty invention. You can go out and buy these ingredients (which are delish together) or you can adopt the anything goes attitude and create a fridge recipe of your own :) Have fun!

Gang Greens

• 5 Spears Asparagus, chopped
• 1/2 Cup Fresh Spinach
• 1/2 Cup Brussel Sprouts, halved
• 2 Large Crimini Mushrooms, sliced
• 3 White Mushrooms, sliced
• 1/4 White Onion, diced
• 1 Clove Garlic, minced
• 1 Tsp Green Chile Powder
• Salt and Pepper, to taste
• 1 Tbs Olive Oil

1. Saute garlic, onion, and mushrooms in olive oil until fragrant
2. Add asparagus and brussel sprouts, cooking until asparagus is bright green and you can spear all veggies with a fork
3. Add spinach and spices, cooking until spinach just begins to wilt
4. Serve with tofu or tempeh for a fab meal
5. Enjoy!

Sweetie Potato Soup

The best things in life are free sometimes, sweet often, and satisfying always. Sweet potatoes aren't quite free, but they ring true on the other two notes. This Sweetie Potato Soup is a great way to enjoy one of life's little pleasures. Enjoy!

Xoxo, Liesse

Sweetie Potato Soup

• 1 Large Sweet Potato, one half cubed
• 1 Red Bell Pepper, chopped
• 1/2 Spanish Onion, finely chopped
• 2 Cloves Garlic, minced
• 2 Cups Veggie Broth
• 1 Tsp Cinnamon
• 1 Tsp Cumin
• 1 Tsp each Salt and Pepper
• 1 Tbs Olive Oil

1. Bake un-cubed half of sweet potato in the oven until soft, approx 45 minutes
2. On stove top roast onion, garlic, red bell pepper, and cubed sweet potato in olive oil
3. Mash baked sweet potato and combine with veggie broth and spices in stock pot
4. Bring to a boil then turn to low and let simmer for 10-15 minutes
5. Add roasted veggies and allow to cook for an additional 10-15 minutes
6. Enjoy! 

Cal-Crunch Bowl

As vegans we are constantly aware of what we put in our bodies. It's important to us to be animal free while maintaining a healthy life style. I often write about the importance of incorporating protein in to each meal. There are a slew of other essentials that we often put on the back burner. One of which is a hearty dose of calcium. The majority of society gets their calcium through dairy products. Although this is a great source, there are tons of other delicious ways to incorporate this bone building vitamin into our every day lives. Dark green leafy veggies are rich in calcium and flavour. The Cal-Crunch Bowl is a tasty recipe that will radiate love to your stomach and your bones. Bone Appetit!

Xoxo, Liesse

Cal-Crunch Bowl

• 1 Head Broccoli, chopped
• 1/4 Pkg Firm Tofu, cubed
• 1/4 Red Onion, diced
• 1 Clove Garlic, minced
• 1 Tsp Olive Oil
• Salt and Pepper, to taste

1. Saute onion and garlic in olive oil 2 minutes
2. Add tofu, flipping until brown on each side
3. Mix in broccoli, salt, and pepper
4. Cook until broccoli is at desired firmness, I like to leave it for approx 5 minutes
5. Enjoy!

Athena's Allure Salad

Oh the Greek! How well they grow olives, men, and mythology. The Athena's Allure Salad pays homage to all three. It incorporates the rich flavour of Kalamata Olives, protein packed tofu to entice your Man-Meat, and the allure of the Goddess behind the recipe. Hope this recipe inspires love, laughter, and appetite!

Xoxo, Liesse

Athena's Allure Salad

• 1/2 Cup Fresh Spinach Leaves
• 1/4 Pkg Firm Tofu, sliced and fried in olive oil
• 4 Kalamata Olives, pitted and sliced
• 1/2 Tomato, diced
• 1/4 Red Onion, diced
• 1/2 Cucumber, diced
• Juice of 1/2 Lemon
• Salt and Pepper, to taste

Combine fixin's in a bowl and enjoy!    

Earth Roast

For all of you who have been following my posts, you have probably noticed my adoration of the sweet potato. I always enjoyed eating this rich root veggie, but it wasn't until my move to Toronto that I really became partial to them. Not only are they abundant in China Town and Kensington Market, they are also extremely affordable. I once purchased a sweet potato for $0.19 per pound. Amazing, I know. I recently learned that the skin of one medium sweet potato contains the same amount of protein as a serving of cream cheese. Music to a Vegan Vixen's ears. The Earth Roast is a variation of some of my other veggie roast recipes, using parsnip and thyme. Hope you enjoy!

Xoxo, Liesse

Earth Roast

• 1 Sweet Potato (peel on), chunked
• 1 Large Parsnip (peeled), chunked
• 1/4 Spanish Onion, chunked
• 2 Cloves Garlic, sliced
• 1/2 Tsp Dry Thyme
• 1/2 Tsp Sea Salt
• 1/2 Tsp Freshly Ground Black Pepper
• 2 Tsps Olive Oil

1. Toss veggies in olive oil and seasoning
2. Bake in an oven proof dish at 350 until sweet potato is slightly soft, approximately 45 minutes
3. Enjoy!

The Sweet Frenchie

I am notorious for fanciful dreams. When I wake up in the morning the previous night's fantasies always linger for a little while. Sometimes I imagine total nonsense, but often the dreams are based on past or future realities. Last night I dreamt of french toast (a premonition of this mornings breakfast). The Sweet Frenchie is a self created french toast recipe, using almond milk and a touch of brown sugar for great flavour. As an alternative to drenching my toast in syrup, I like to enjoy it with a dollop of soy yogurt or nut butter. Not only does this taste wonderfully amazing, it also sneaks in a few more grams of body boosting protein. Enjoy my sweets!

Xoxo, Liesse

The Sweet Frenchie

• 1 Slice While Wheat Bread, halved diagonally
• 1/2 Cup Almond Milk
• 1 Tsp Brown Sugar
• 1/2 Tsp Vanilla
• 1/2 Tsp Cinnamon
• 1 Tsp Olive Oil
• 1 Sprig Fresh Mint, to garnish*

*Making food that looks as beautiful as it tastes adds to the experience. Slice, arrange, and garnish each dish as if you were preparing it for the Queen of England. It feel great to sit down to a meal fit for a Queen!

1. Whisk together milk, sugar, vanilla, and cinnamon in a bowl.
2. Drench slices of bread in mixture and cook in olive oil over medium heat
3. When the edges of one side begin to brown, flip the toast
4. Garnish with mint, syrup, yogurt or nut butter
5. Enjoy!

Bountiful Bells

We all know that sufficient protein is an essential part of a healthy diet. As a Vegan Vixen it can be a challenge to incorporate animal free protein into each meal. Tempeh is a delicious addition to any veggie based meal. Like tofu, it takes on the flavor of other ingredients which makes it super versatile. It takes on basil and soy notes in this recipe. Stuff this delish filling into some sweet bell peppers for a superb meal for two!

Xo, Liesse

Bountiful Bells

• 1 Red Bell Pepper, halved
• 1/4 Cup Brown Rice, cooked
• 4 Oz Tempeh, grated
• 1 Roma Tomato, diced
• 1 Sprig Fresh Basil, finely chopped
• 1 Tsp Soy Sauce
• 1/4 Spanish Onion, finely chopped
• 1 Clove Garlic, minced
• 1 Tbs Olive Oil
• Salt and Pepper, to taste

1. Saute garlic and onion in olive oil, until soft
2. Add tempeh and tomato. Let simmer for an additional 5 minutes
3. Stir in remainder of ingredients
4. Stuff bells with mixture and set on lined baking sheet
5. Back at 350 until peppers begin to blister, about 45 minutes
6. Enjoy!

The High Life Soup

Recipe for Success

• 3 Pairs Tights, layered
• 1 Pair Leggings, over tights
• 2 Pairs Socks, between tight layers
• 1 Pair Over-the-Knee Socks, over leggings
• 1 High-Waisted Black Skirt
• 1 Taupe Cashmere Sweater, tucked into tights
• Heeled Leather Boots
• 10 Resumes, superbly edited

The Result: Dire need for a heart, heat, and hope rising dinner.


Today I walked the length of Toronto a couple of times in search of the perfect job. I handed out nearly a dozen resumes and 2 dozen dashing smiles. After a days work of looking for work, it's time to eat. As a reminder to myself of what an asset I am to any company (I'm a firm believer in the power of positivity) I've created The High Life Soup. I used the other half of last night's Zucchini to whip up an inspiring meal. I hope that this recipe gives each of you the boost of confidence and happy body to go get that job, girl, or A that you're after!

Xo, Liesse

The High Life Soup

• 1/4 Spanish Onion, finely chopped
• 1 Large Clove Garlic, minced
• 3 Stalks Celery, finely chopped
• 1/4 Zucchini, quartered and sliced
• 2 Cup Veggie Broth, (see previous soup recipes for Homemade Veggie Broth)
• 1/3 Cup Brown Rice
• 1 Tbs Green Chile Powder
• 1 Tsp Olive Oil
• Salt and Pepper, to taste  

1. Saute veggies in olive oil until fragrant
2. Add veggie broth
3. Add brown rice and green chile powder
4. Bring to a boil, uncovered
5. Turn to low and let simmer, covered, for 45 minutes
6. Add salt and pepper
7. Enjoy!

Zucchini with Zeal

Hello beautiful Ethernet. Sorry it has been a while since you've received a post from me. I took a month off of classes, snow, and veganism (eek). The semester has just begun and I am getting back to the lovely Toronto life. I came home from New Mexico to a thick blanket of snow over our sparkling city. The flurries set in again yesterday afternoon and have halted since. As a warm reminder of spring time I made a delicious zucchini dish for dinner. Hope this recipe warms you mind and tummy :)

Xoxo, Liesse

Zucchini with Zeal

• 1/2 Zucchini, halved lengthwise and sliced horizontally
• 1/3 Spanish Onion, chopped
• 1 Clove Garlic, minced
• 2 Green Onion Stalks, finely chopped
• 1/2 Cup Brown Rice
• 1/2 Tsp Cinnamon
• Salt and Pepper, to taste
• 1 Tsp Olive Oil

1. Saute onion and garlic in olive oil until slightly soft
2. Add zucchini and continue to cook over medium heat until veggies become translucent
3. In separate pot, prepare brown rice according to package
4. When the rice is almost done add green onion, let cook for 5 more minutes
5. Add rice to veggies and let cook until fragrant
6. Spice accordingly
7. Enjoy!