Vegan Dill Pickle Soup

Hey Sweetums!

It's getting chilly willy in Winnipeg so I figured it is time for yet another Vivacious Vegan soup recipe!  Today, I would like to share a super yummy soup that ATM and I had a version of at a little restaurant just outside of Edmonton.  It was an Italian restaurant, so we were a little weird-ed out when our server informed us that the soup of the day was Dill Pickle.  ATM, a serious pickle lover, ordered it and fell in love.  I became determined to make a vegan version as soon as we got home and it will definitely be on regular rotation during the colder months in our home!  I know it probably sounds a little strange, but it is basically potato soup with pickle brine, pickle chunks and fresh dill.  It tastes just like dill pickle flavored potato chips!

Vegan Dill Pickle Soup
Ingredients:
- 2 tbsp olive oil
- 1 large onion, diced
- 6 cloves garlic, chopped
- 6 cups (about 6 medium sized) Yukon Gold  potatoes, scrubbed and diced (you can use whatever potatoes you have, goldies are my fave <3 )
- 6 cups veggie stock (or water with 3 tbsp tamari soy sauce)
- 1/2 cup pickle brine (from the pickle jar!)
- 1/2 cup nutritional yeast
- 1 cup chopped dill pickles
- 1/3 cup chopped fresh dill (or 2 tbsp dried) plus a few extra sprigs for a garnish
- S&P

In your fave soup pot, heat the olive oil over medium heat.  Add the onions and garlic and cook until fragrant (about two minutes).  

Add the potatoes and saute for ten minutes, stirring often.  Add the veggie stock or water and bring the whole shebang to a boil over high heat.  

Once the soup has reached it's boiling point, drop that heat to medium and simmer until you can easily smush a potato chunk on the side of the pot with a wooden spoon, about 15 minutes or so.

Remove the pot from the heat and puree everything to silky smoothness with an immersion blender.  Add the pickle brine, nutritional yeast, chopped pickles and dill and blitz with the immersion blender until everything is well combined, but there are still some chunks of pickle love left.  Return the pot to low heat and simmer for ten to twenty minutes to let the flavors become BFF's.  Taste, and season with S&P.  

Serve and snuggle!

XOXO,

V.V.

Red Quinoa Salad with Chickpeas, Cherry Tomatoes and Herbs

Hey Babes!

          It's time to admit it.  Summer is coming to an end.  I know this because the Starbucks Pumpkin Spice lattes are back (which are tragically not vegan - order a soy Cinnamon Dolce latte instead, you'll still feel the cinnamony love).  Before things get too chilly, make the most of the last summer tomatoes and try this awesome salad recipe out!  I whipped it up in a hurry to bring to my darling friend Kerri's BBQ and it was a HIT! 

If you love quinoa, you will REALLY love it's scarlet sister, Ms. Red Quinoa.  It still has the bran on it (kinda like the difference between white and brown rice) and is chewier in texture and even nuttier in flavor.  I love it and I know you will too!  

Red Quinoa Salad with Chickpeas, Cherry Tomatoes and Herbs

Ingredients: 

- 2 cups cooked red quinoa, cooled to room temp (white would be just dandy too)

- 1 can chickpeas, drained and rinsed well

- 1 pint red cherry tomatoes (about 2 cups, if you're getting them from the garden and not the grocery store)

- 1 pint yellow cherry tomatoes

-  10 to 12 handfuls of organic baby greens

- 1/3 cup roughly chopped mint

- 1/3 cup roughly chopped cilantro

- 1/3 cup roughly chopped basil

- 1/3 cup roughly chopped flat leaf parsley

- 6 scallions, thinly sliced

for the vinaigrette:

- 2 cloves garlic, minced

- 1 tbsp dijon mustard 

- 1 tbsp agave syrup

- juice of 1 lemon

- 1/4 cup red wine vinegar

- 1/2 cup olive oil

- S&P

 

Combine all of the vinaigrette ingredients in a mason jar.  Screw on the lid.  SHAKE IT BABY!  Taste and season with S&P.  Wasn't that easy?

In a large bowl, layer in your salad greens, quinoa, chickpeas, tomatoes, herbs and scallions.  If you are bringing in to a BBQ, the salad will travel well this way.  When you are ready to serve, drizzle your dressing over the salad and gently toss until everything has a nice gloss.  Turn out onto a serving platter and enjoy with friends or take the bowl and a fork, find a secret hiding place and eat the whole thing yourself. . .

XOXO

V.V. 

Vegan Abby and Brittany Theme Party!

Happy September!

ATM and I like to joke that we are joined at the hip, so when we found out that "Abby and Brittany" was premiering on TLC last Tuesday, we decided to throw a party!  The show is a series based on a TLC documentary about twin sisters' Abby and Brittany Hensel, who have conjoined bodies but each have a separate head.  As our excitement for the premiere grew, so did our wacky ideas for the party.  

While on a hot date at Tre Visi (noshing on Pasta Puttanesca - hold the anchovies - with gluten-free farfalle), ATM and I decided that themed vegan appetizers were absolutely necessary.  How the heck do you make themed vegan appetizers for a two-headed sister party?  Had we lost our minds?  Had we gone too far?  

Before we start coming off like total jerks, I should note that we have nothing but admiration and respect for Abby and Brittany!  They live a life that is unimaginable to most people and they thrive.  They seriously kick ass at life!  They are a very inspiring pair and ATM and I as well as our cocktail party guests remain huge fans :)

Back to the themed appies:  It was a lot harder to come up with themed snacks than I thought.  I ended up making a crudites platter with some Abby and Brittany's made out of veggies, served with my vegan ranch dip as well as 'Abby and Brittany in a Blanket' (two vegan hot dog slices wrapped in crescent roll dough and baked) served with maple mustard dip.  ATM's auntie and I made some very cute Abby and Brittany's out of fruit as well.  

We had a blast at the party and loved, loved, LOVED the show!!!

XOXO

Vivacious Vegan

Raw Vegan Oatmeal Hemp Macadamia Cookies

Happy Wednesday Sweeties!

Today I am offering a hump day treat that is as delicious as it is healthful.  ATM and I were craving a little something sweet after dinner last night so with a dash of this and a pinch of that, I whipped up these adorable and yummy-licious raw cookies!  I love learning about raw foodism, and while I find eating 100% raw doesn't work for my body, I try to consume as much food in it's natural raw state as I can.  Raw food is so nutrient dense and full of enzymes that are destroyed through the cooking process so your body a favor and try to incorporate more raw goodness into your daily diet!  I throw two big handfuls of raw organic baby spinach into my morning smoothie and it gives me and instant POW of energy and positivity - no kidding! 

And since we're on the topic of changes to the diet that do a body good, I have been steering clear of gluten for a few months and I must say, I feel FANTASTIC!!!  I have way more energy, my skin has cleared up (V.V. is prone to hormonal acne, blahhhh), I am rarely bloated and my weight is super easy to maintain (which is good news for a lazy bones like me!).  Every now and then, when ATM and I go out for dinner with her family to Santa Lucia's on North Main St, I do indulge in their spaghetti with marinara sauce. . . but otherwise I am G-FREE babes, and feeling amazing :)  Gluten is a protein found in wheat and some other grains like spelt, barley and rye.  Some people are very, very allergic to these proteins and can become terribly ill when they consume them.  Obvs, if this sounds like something you are experiencing, give your doc a call, okay honey?  

Okay, enough diet pep talk.  But before I get to the recipe, I just want to emphasize that diet is all about eating in the way that makes you feel your best!  It is a very subjective and personal thing, what works for Suzie might not work for Sherman, so listen to your body and do what is best for you!  For me, choosing a plant based diet is not only good for my body, but good for my animal friends, the Earth, and human kind, and that's something I feel wonderful about every day <3 

Now on to the eats!

Raw Vegan Oatmeal Hemp Macadamia Cookies

Ingredients:

- 2 cups oats (make sure they are uncontaminated if you have a serious gluten allergy)

- 1/2 cup hemp hearts

- 1 tsp cinnamon

- 1/4 cup raw agave syrup (or maple syrup)

- 1/2 cup raw macadamia nut butter (you could use any nut or seed butter!)   

- pinch sea salt

Put all the ingredients into a food processor and pulse until the mixture comes together.  It should stick together easily but still be slightly dry.  If you find the mixture is too crumbly, add a little more nut butter.  If you find it is too sticky, add a spoonful of oats at a time until you get the right consistency.  Scoop out a tablespoon of the mixture at a time and roll into little balls then place them on a lined cookie sheet and flatten them slightly into a cookie shape.

Chill the cookies in the fridge for an hour and then NOSH!  

The addition of some cacao nibs and chopped, dried cherries would be so good!

XOXO

V.V.

Easy Vegan Soy Yogurt

Hey Friends!

I love soy yogurt.  I eat it topped with berries, I eat it in my granola, I eat it atop a spicy curry, I eat it when I'm in a hurry, I would eat it in a boat, I would eat it with a goat. . . you get the idea.  I'll tell ya one thing I don't love about soy yogurt:  It is expensive.  Today I would like to share with you a super simple recipe for soy yogurt that I whipped up the other day for brekkie.  ATM wasn't a fan, but I think she was turned off by the 'soy-ish' flavour.  Wussie.   

NOTE:  Technically, this isn't really a true 'yogurt' in the sense that it isn't cultured.  I don't see why you couldn't just stir in the contents of a pro-biotic capsule or two?  Would that be weird?  If any of you cats try it, let me know how it turns out!  

Easy Vegan Soy Yogurt

Ingredients:

- 2 454g pkgs silken tofu

- 1 banana

- 1 tbsp agave syrup (add an extra tbsp if you like it sweet, sweetie!)

- juice of 1 lemon (and zest if you wanna amp up the lemon flavour!)

- pinch salt

Put all ingredients into a blender.  Blend until silky smooth.  You can also use an immersion blender.  Put into a glass or plastic container with a lid and let it sit in the refrigerator for an hour to chill out.  

Hey!  Why not try these variations???

-Omit the agave and add 2 tbsp of your favorite fruit preserves

-Add 2 tbsp organic cocoa powder

- Replace the agave with maple syrup and add a sprinkle of cinnamon

- Replace the lemon juice with lime juice and add lime zest and toasted, unsweetened coconut

Happy noshing <3

XOXO

Vivacious Vegan

  

 

Vegan Cucumbers in Coconut Milk

Hey Babes <3

Today I would like to share a recipe with you that blew my mind!  Thanks to some inspiration from Bon Appetit magazine, I dared to prepare a beautiful Summer vegetable in a way I had never dreamed and honey, I am HOOKED!  I have only ever eaten cucumbers in their raw form, and while I love them just the way they are, cooking cukes takes them to a whole new level of amazing.  In this Thai dish, they are tender, juicy, and still retain their 'coolness' amidst a spicy, creamy coconut sauce.  This recipe should serve four, but ATM and I managed to gobble up the entire batch, little piggies that we are. . .  without further ado, here come the eats!

 

Cucumbers in Coconut Milk

Ingredients:

- 2 tbsp grapeseed oil

- 1 large English cucumber, washed, peeled, and sliced into 1/4" slices

- 2 Thai chiles, thinly sliced, make sure you wash your hands immediately after handling chiles!!

- 3 large ripe tomatoes, diced

- 2 cloves garlic, minced

- 6 scallions, thinly sliced, divide the white parts from the green parts in two piles

- 1 can unsweetened coconut milk

- 2 tsp agave syrup

- a large handful of cilantro, chopped

- juice from 1 lime

- S&P

Heat the oil in a skillet on medium heat.  Add the cucumber and saute for a minute or two.  Sprinkle with S&P.  Add the chiles, tomatoes, white parts of the scallions, and garlic and cook until the veggies get all tender.

Add the coconut milk and agave syrup and simmer for five minutes or so, until the cucumbers are soft.  Stir in the cilantro and lime juice and season with S&P to taste.  

Serve over basmati rice and enjoy!

XOXO

V.V.

Vegan Santa Fe Salad

Hey Lovelies!

Whoa!  Is it really the last full week of July already?

How has your Summer been going?  I hope you have been enjoying the blissfully long, hot days of the season and that you have been wearing sunscreen!  V.V. has been slathering herself in Green Beaver and stuffing her face at Summer festivals across the Prairies: had delish chocolate hemp iced lattes every morning at Winnipeg FolkFest from Jonnie's Sticky Buns (Please check them out!  They have insane vegan cinny buns and gluten free buns too!); also at FolkFest, I wolfed down yummy vegan hot dogs from Mondragon right before the Bahamas concert (Please check him out, too!  Amazing singer/songwriter/guitar player!); and ATM and I checked out the Taste of Edmonton Festival and noshed on outrageously yummy vegan eats from Padmandi last week.

Next on my Summer eating itinerary is Folklorama, but alas, it's not for another few weeks.  Until then, I will be left to my own devices in the kitchen. . .

On a sweltering hot day last week, unable to bring myself to turn on the stove, I made myself a beautiful, colourful, flavorful salad with some gorgeous Summer produce.  Summer is the season when fruits and veggies are in their PRIME so take advantage and enjoy them while their flavour is top notch!  This salad serves one or two hungry, hungry hippos as a main or maybe four or so as a side.  Double the recipe and bring it to the next backyard BBQ you go to!

 

Santa Fe Salad

Ingredients:

-Four or five big hand fulls of organic baby spinach

- Three or four hand fulls of organic romaine, chopped into bite sized pieces OR you can use a few hand fulls of organic 'spring greens' 

- 1 ear of fresh corn, husks and silk removed  

- 1 large, ripe avocado, diced

-1 large, ripe tomato, diced

-1/4 cup medjool dates, diced (you can use dried figs or raisins too)

- 1/2 cup cooked black beans (if they are the canned variety, rinse 'em well!)

-1/2 cup chopped cilantro

-5 scallions, thinly sliced

Dressing:

- 1/4 cup grapeseed oil

-1 tbsp apple cider vinegar

-1 tbsp fresh lime juice

-1 tsp agave syrup

-1 garlic clove, minced

- 2 tsp dijon mustard

- 1/4 tsp smoked paprika

- a few dashes of your fave hot sauce

-a pinch cinnamon (trust me)

If you happen to know how to use a barbeque:  Brush the ear of corn with some olive oil and season with a little S&P and maybe some cayenne pepper if you like a little spice.  Grill the corn on the BBQ on high heat, turning every few minutes until it has lovely grill marks all over it.  

If you are afraid of the BBQ (you're not alone) or do not have access to one:  Rub down the corn in the same manner as above with oil S&P and cayenne, if using, and sear it in a hot cast iron skillet until it has some nice brown colour on it on all sides.

Stand the corn up, flat end down, in a large bowl.  Holding the top of the corn with one hand, use a knife in the other to slice off the kernels, starting at the top and sawing downwards.      

Let's make some dressing, shall we?

Whisk the dressing ingredients together vigorously.  Taste, season with S&P, taste again.  Re season if necessary.  Set aside.

And now for the main attraction. . .

Your corn kernels should be sitting in a large bowl, large enough for some serious salad tossing. . . so let's go!  Add all other salad ingredients to the bowl.  Drizzle with the dressing and gently toss (you don't want to squish the avocados/beans/tomatoes into a big mush pile!) until everything is well covered with dressing.  

If you want the salad to look pretty and plated instead of tossed, mix your greens together in a large bowl with half the dressing, set on a plate, top with remaining salad ingredients to your liking and drizzle with the rest of the dressing.

If you're feeling a little naughty, or craving a little crunch, top the salad with crushed corn tortilla chips.  I love La Cocina tortilla chips.  They are paper thin, salty, addictive, and made right here in Manitoba <3

I have lots more yummy recipes to share before the Summer is up. . . until then, stay cool babes!

 XOXOXOXO,

V.V.