Creamy Garlic Sage Pasta

Picture this: It’s the end of a long week. You come home, and jump right into your pajamas. You have a great movie picked out, and you’re ready to have the cozy-night-in of your dreams.

But wait? What’s that rumbling? Oh no! You forgot about dinner! This isn’t like you – you love food. How could you have let this slip??

Don’t worry – I got you.

This Creamy Garlic Sage Pasta comes across as elevated and laborious, but it’s really not. Taking the extra few steps to make this, as opposed to your regular pasta with sauce from a jar will make you feel like you are really treating yourself – without the extra cost that comes with!

This recipe can be gluten-free, depending on the pasta chosen, and is also vegan!

Ingredients

  • 2 cups pasta of choice (I used brown rice pasta shells!)
  • 1 can full-fat coconut milk
  • 1/4 Yellow Onion, Diced
  • 4 Garlic Cloves, Minced
  • 2 TBSP Extra Virgin Olive Oil
  • 3 TBSP Brown Rice Flour
  • 1 Cup Broth (or water)
  • 1 TBSP Nutritional Yeast
  • Lemon Juice, 1/2 lemon
  • 4 Fresh Sage Leaves, chopped
  • 1 TSP Salt
  • 1 TSP Pepper

Directions

Begin by boiling water in a pot for your pasta. I love brown rice pasta – but you can use whichever kind suits you! Cook according to the instructions for whichever kind you are using.

Heat 2 TBSP of the olive oil on medium in a large saucepan. Once heated, add in onion and garlic. Cook onion and garlic for about two minutes – the onion should be starting to become translucent. Add in chopped sage leaves, stir. Then, add your flour, 1 tbsp at a time.

Let’s get this roux going – go ahead and mix in your broth, adding it slowly. Once incorporated, add in the coconut milk in as well. Once that is also incorporated, mix in salt, pepper, and nutritional yeast. Squeeze in lemon juice. Lower the temperature, continue stirring and allow to simmer for 5-10 minutes.

While that’s simmering, check on your pasta! It might be done by now. You can strain it, and I love adding it right to the sauce in my saucepan from there. That way, you can ensure that all the pasta gets evenly coated.

I topped mine with a few leaves of sage – extra crispy. You can easily make these by frying them up with some olive oil in a pan. Feeling cheezey? Why not add on some of your favourite cheezey shreds on top? Go on and take this to a whole ‘notha level!

If you’ve seen any other my other recipes, you’ll notice I use brown rice flour in well… just about everything that calls for flour! I like it as a sub not just because it’s gluten-free, but also because it’s cost-effective.

I’ve really been digging pasta shells lately, but I imagine this would be equally as good with linguine. I added some crispy sage on top too – and don’t think that was just for show. If you’ve never fried up some sage leaves before, you’re missing out! It’s way good.

I imagine making this for a girls night in, or a solo-movie marathon night. If I do the latter, I don’t have to share! *laughs evily

Whether you share it with a friend or enjoy it all to yourself, I hope you enjoy this recipe! It really is a treat.

While you’re here, why not share your favourite pasta dish with me in the comments? Perhaps I will branch out, and try something new!

Bangin’ Sweet Garlic Soy Tofu

I don’t want to be known as “that tofu girl” but on the other hand, I do.

In case you haven’t noticed, tofu is something that I eat quite a bit. There are so many ways I will make it for myself, from baked to pan fried to added into a curry, but my partner will only eat it crispy-crunchy.

On some level, I can understand this. Once you eat tofu crunchy, a standard has been set, and it’s hard to go back. If you don’t know what I mean, you will after you try this recipe.

The name really says it all: this recipe is bangin’. Why? It. has. everything. It’s sweet. It’s crunchy. It’s salty and savory. It’s garlicky goodness you don’t want to miss!

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This recipe is vegan and gluten free. 

Ingredients:

Tofu

  • 1 package of medium-firm tofu, cubed
  • 3/4 cup all purpose flour gluten free (or sub plain rice flour) 
  • 3/4 cup plant milk of choice – unsweetened
  • 1.5 tbsp melted coconut oil

Garlic Soy Sauce 

  • 1/2 cup gluten free soy sauce (or coconut aminos)
  • 1/2 cup water
  • 3 tbsp orange juice
  • 1 tbsp maple syrup
  • 3 garlic cloves, minced
  • 1 thumb of ginger, minced
  • 1/8th tsp red pepper flakes
  • 1 heaping tbsp arrowroot powder (can sub cornstarch) + 2 tbsp water

Directions:

Tofu

Preheat oven to 400 and line a baking tray with parchment paper. Take tofu cubes and one at a time cover in nut milk of choice and transfer to gluten free flour bowl. Flip the cube around in the flour to ensure that it’s coated evenly. Do this with each piece until all pieces are done and placed onto the baking tray. Drizzle coconut oil over cubes and bake for 20 minutes. Once 20 minutes has passed, flip and bake them for 20 more.

Garlic Soy Sauce

Add gf soy sauce, orange juice, water, maple syrup, garlic, ginger, and chili flakes to a boil in your stovetop pan. Stir occassionally and allow it to simmer. After it simmers for 5 minutes, add 1 heaping tablespoon of arrowroot powder (or cornstarch) mixed with 2 tbsp of water to your sauce. Stir occasionally and allow the sauce to thicken. Keep stirring and once it’s incorporated well, remove from heat.

I typically start making the sauce once my tofu has been flipped, giving me a good 20 minutes to put this sauce together. It comes together relatively quickly, so 20 minutes is plenty of time.

Once the tofu is done, toss your tofu cubes in sauce and serve over dish of choice.

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You can put these cubes of magic on anything, from steamed vegetables to rice or rice noddles, they’ll fit in anywhere as the star of the show. Also goes well with: green onion, hemp seeds, sesame seeds.

You’ll notice after making this that there never seems to be enough to go around – oh well, I guess you’ll just have to double the recipe next time!

I love it when you guys recreate these recipes, so please don’t be shy and tag me in your photos on Instagram!

Let me know in the comments what you think of this tofu recipe!

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Poppin’ Stuffed Peppers

I grew up with sisters really close in age to me. One twin, and one just a year older. As you can imagine, we spent a lot of time together growing up. Plenty of evenings were spent meandering through Blockbuster (ugh, those days!), only to pick a movie we’d already seen a million times before.

Post movie rental, it was time to secure the snacks. If we made a stop at the grocery store, I loved picking up some jalapeno poppers. There were never enough in a box for the three of us, and I was always left wanting more! Something about the creaminess of the inside with the spice of the jalapeno that really did it for me.

Actually, still does – only now, a little differently.

A lot of the recipes I come up with are tweaks on foods that I have loved forever. I am a creature of habit, but I’m also down to recreate foods that meet my needs today. That means dairy free + easily digestible. Ya feel me?

I know tofu isn’t everyone’s favourite, but I really hope that it isn’t a deal breaker for you, because it really is the perfect ingredient to substitute the usual cream cheese with. If you can’t stand it though, you could try swapping cashew cheese. Just know: I haven’t tried that method, so I can’t vouch for it.

What I can vouch for is the fact that tofu really nails the texture needed here. And as us tofu lovers know, it basically just absorbs whatever flavours it mingles with.

Get ready to delight your taste buds…

This recipe is vegan & gluten free.

Ingredients:

  • 10-12 mini sweet peppers
  • 1 container medium tofu
  • 3 TBSP nutritional yeast
  • 1/2 TSP onion powder
  • 1 TSP garlic powder
  • 2 TSP olive oil
  • 1 TBSP pickled jalapeno + 1 TSP pickled jalapeno juice
  • 1/2 TSP salt
  • 1/4 TSP paprika
  • pinch of cayenne *optional

Directions:

Preheat oven to 350. Cut tops off peppers – depending on the size of the peppers you should be able to fill about 10-12, so prepare about that many. Place peppers on a parchment lined baking sheet and cook in the oven for 10 minutes.

After ten minutes, take the peppers out and let them cool. Usually 5-10 minutes does the trick – just make sure they are easy to handle so you can stuff them easily. You can turn the oven off, but know you will have to reheat it to 350 once again once the peppers are stuffed.

To assemble the filling, add all remaining ingredients to a food processor and mix on high until smooth. If you want more heat, add a pinch of cayenne – or more if you can handle it!

Fill the peppers using a small spoon; make sure you get it right to the bottom! Once stuffed, place back in the oven for 15 minutes. After 15 minutes, the peppers should soft enough to chew without a crunch, and the exposed part of the filling should be slightly golden.

Remove from the oven and let them cool for 5 minutes before devouring.

Notes:

If you don’t have a food processor, you can mix the filling in a small blender, although this might take a little more effort on your part to ensure it is mixed well.

If you don’t have either you can mix the ingredients by hand, but the texture won’t be the same. That being said, the flavors will still all be present and might be worth a shot! Don’t forget to finely dice your jalapeno ahead of time if you decide to do it by hand.

 

Your dip options are endless – salsa, spicy mayo, ranch, or my choice: homemade guacamole! The coolness of guacamole with the heat of these peppers is divine.

I have a feeling these Poppin’ Stuffed Peppers would please a crowd – who doesn’t love delicious bite-sized snacks? If I watched sports I might even make these as a game day treat!

But since I don’t, it looks like I’ll continue to enjoy these during my (very) regularly scheduled movie nights.

 

Planning on making these? I can’t wait to see your version! Don’t forget to tag me on Instagram @standingstrongwellness in your pictures so I can see how they turn out!

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Cranberry Tahini Cookies

Like any foodie, I get obsessed with certain ingredients – one at a time – and use them until I just can’t. take it. anymore!

Well welcome to my life and all aboard the tahini train. Tahini on salads, Tahini on toast, and now, TAHINI COOKIES. These are amazing by the way.

My partner (and unofficial recipe critiquer) downed a couple cookies and exclaimed that these ‘peanut butter’ cookies were delicious! It’s not peanut butter, I told him, it’s tahini. “What’s tahini?” he said. Don’t worry, I filled him in all about this sesame seed butter awesomeness.

Apparently reminiscent of oatmeal peanut butter cookies, these cookies combine tahini, coconut chips, and cranberries for a heartier, chewier version.

And like all my other recipes, these are easy. YES. If I can make these, you can too. Especially if you utilize my secret ingredient: Prairie Naturals Coconut Chips – the one with cranberries, nuts, & seeds.

No this isn’t a paid promotion… Yes, a girl can dream.

 

Those of you who have been here for a while (love you OGs) know that I don’t suggest or promote anything that I don’t absolutely love. These coconut chips are definitely loved! I usually eat the bag as a snack or as a smoothie bowl topper, but I wanted to throw caution to the wind and get creative.

Don’t worry: if you can’t find this bag of goodies, I’ll include an alternative so you can still make these cookies! You won’t be left behind.

Okay get ready. These cookies are gluten free, vegan, and oh so satisfying!

Ingredients

  • 1 cup gluten free oats
  • 2 tbsp non-dairy milk
  • 3/4 cup tahini
  • 1/4 cup coconut sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1 tsp apple cider vinegar
  • 1/4 tsp salt (preferably Himalayan or sea salt)

+ 1 package of Prairie Naturals Coconut Chips with Cranberries OR 1/4 cup dried cranberries and 1 cup coconut chips.

Directions

Line a cookie sheet with parchment paper and preheat the oven to 350.

Mix together the tahini, sugar, vanilla, salt, and cinnamon. Once well combined, add Prarie naturals coconut chips with cranberries, oats, and non-dairy milk. Lastly, add the baking soda and apple cider vinegar. Mix well.

I made six jumbo cookies with this recipe, but you could also make 12 smaller ones.

Let them cook in the oven 10-12 minutes, remove and place on a cooling rack.

Once cooled, enjoy!

Recipe adapted from Rise Shine Cook

 

I love the texture of these cookies. They are soft, nutty, and textured. They are also the kind of cookies that go perfect with a tall glass of nut milk, some hot tea, or if you’re feeling festive like me, some homemade egg nog.

Believe it or not, I have never gone out of my way to make and bring holiday treats for Christmas festivities, but I’m just feelin’ it this year! These cookies are going to go along great with my Sugar(less) Cookie Bites .

 

What goodies are you bringing to your holiday parties?

See you next time!

Add me on Instagram !

Watch me on YouTube !

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Plant-Based Holiday Dinner Picks

Holiday dinners around our house sure have changed – and I mean for the better. All that I’ve learned over the last couple of years, not just about myself but about food in general, has made me care more about the quality of food I put into my body.

Like many of you out there on the same journey, the Thanksgiving and Christmas dinner menus have been revamped. We’re swapping the same boring ol’ beige, inflammatory and nutrient lacking foods for something that excites the taste buds and also packs a healthy punch.

Whether you are curious about what is going to be on my plate this year, or even just looking for inspiration today, you came to the right place. These are my plant-based Holiday Dinner Picks – carefully plucked from some of the best recipe creators on the internet.

 

Starters and sides…

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Cashew Macadamia Nut Cheese – To Die For Vancouver

It’s really no wonder why Erin Ireland is so popular – not only does she share her incredible day-to-day vegan meals with her Instagram followers, but she also shares the best recipes on her site To Die For. Her cashew macadamia nut cheese recipe is sure to placate hungry hungry crowds pre-dinner time!

 

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Healthy Sweet Potato Casserole – The Roasted Root 

The Roasted Root has quickly become one of my favourite sites to find recipes and inspiration that suit not only my tastebuds, but also my healthy lifestyle. Julia, the talented woman behind The Roasted Root, is a pro on creating recipes that work with dietary restrictions, which I love and appreciate as a dairy-free and gluten-avoidant eater. This recipe does contain eggs, so the vegans out there will have to omit them from the recipe… but I bet it’s just as good without.

 

 

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Fall Harvest Stuffing – Sarah’s Vegan Kitchen

I have always loved stuffing, although many of the ones I’ve had over the years have been somewhat of a ‘mystery’ when it comes to ingredients. Well, ignorance used to be bliss! But not anymore. If you want a vegan friendly stuffing that also manages to sneak in some veggies, you’ve gotta check out this recipe. Sarah also creates some pretty awesome recipe videos on her YouTube – she’s a must to check out!

 

 

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Warm Winter Salad – Standing Strong Wellness

Is this a shameless plug, or just a really awesome holiday recipe? Can’t it be both? This recipe says HOLIDAY! with all the crunchy, textured goodness of a salad. PS, it’s also way easier to throw together than it seems, and the colors will wow your guests! For my other recipes, check out my recipe page!

 

The main event… 

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Vegan Tortiere – Ricki Heller 

Ricki was right – her vegan tortiere looks surprisingly… meaty! I wonder if my guests will even notice the difference. I think this dish is the perfect main event for a holiday dinner. It’s cauliflower and walnut based, so not only are you getting a great meaty main alternative, but all the plant benefits that come with.

 

 

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Vegan Shepard’s Pie with Veggie Crumbles – Namely Marly

I’ll admit – I was looking specifically for a good Vegan Shepard’s Pie when I first came across Namely Marly. That being said… I’ll be back (maybe later today for some dinner inspo). I love everything about this dish. I love the looks of it – it’s classic yet colourful. And honestly, I was relieved to finally find a plant-based shepard’s pie without lentils. I love them, but my my partner has trouble digesting them, so all of those options are out. And guess what Marly? Your Shepard’s Pie is IN. my stomach. SOON.

The Dessert…

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Black Bean Gingerbread Bars – Detoxinista 

I’ve made Megan’s Chickpea Chocolate Chip Cookies countless (no seriously I forget how many) times, so lets not be surprised I went looking for dessert there first! Gingerbread is one of my all-time-favourite holiday treats, and I love that these manage to sneak in some extra fiber. I can’t wait to serve them to my guests – and if they don’t have any room left after dinner to eat them up well, then, more for me!

 

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Pumpkin Pie Custards with Brulee Topping – Plant Powered Kitchen

Put a fork in me because I’m absolutely done. This heavenly looking custard is vegan and gluten free, and probably worth investing in a cooking torch for. Like so many of you I’m a pumpkin pie lover, but I’m more than welcoming to the idea of doing something a little bit different. Why not surprise my guests with a custard? They won’t know what hit them! Thank you Dreena for the recipe, I can’t stop salivating!

 

I really hope you guys loved these recipes that I shared today and give some major credit to the creators who are both talented and astounding. Visit them, find them – follow them! They have tons of other recipes to offer – maybe something that could even end up on the dinner plate tonight!

Thank you guys so much for dropping by. I wish I could all invite you for Christmas dinner, but unfortunately my table only seats 8! I encourage you guys to try something new this Holiday season, eat tons of plants, share your love, and be good to yourselves.

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