DINNER ON SATURDAY, JUNE 28

Happy Vegan Pizza day!

This one has a multigrain crust, tomato sauce, 1 thinly sliced zucchini, shallots, garlic, nutritional yeast, and red pepper flakes. After baking I added some fresh basil and pepper.

DINNER ON MAY 14

SPICY PEANUT QUINOA SALAD

From this recipe:

http://vegangela.com/2011/06/01/quinoa-salad-with-spicy-peanut-dressing/

DINNER ON MAY 12

VEGAN RISOTTO

From this Vegan Dad recipe:

http://vegandad.blogspot.ca/2008/03/simple-risotto.html

I just added garlic along with the onions, and some sundried tomatoes.

DINNER ON MAY 11

SUSHI FROM SHIBUYA IZAKAYA

Ordered in- yam tempura rolls (no mayo), avocado rolls, cucumber rolls, asparagus rolls. A Japanese feast!

http://www.urbanspoon.com/r/15/572057/restaurant/Central-16-Ave-N/Shibuya-Izakaya-Calgary

SNACK ON MAY 10

WATERMELON JUICE

I just blended the flesh of 1 whole watermelon (seedless is better, but seeds are fine) with a small squeeze of lime juice and topped with some mint leaves. You could strain it if you wanted to, but I’m fine with the pulp.

DESSERT ON MAY 9

ICE CREAM FROM VILLAGE ICE CREAM!

They always have at least one vegan flavour.

http://villageicecream.com

DINNER ON MAY 9

LENTIL MEATBALLS WITH TOMATO SAUCE AND NOODLES

For the lentils meatballs I used this recipe, but I needed to cook mine for about half an hour longer to get them crisp:

http://cookieandkate.com/2013/lentil-and-mushroom-meatballs/

For the tomato sauce, I just blended 6 organic tomatoes with about 6 sundried tomatoes (not packed in oil, just plain in a bag-soaked in water for a few minutes) and 4 medjool dates (soaked in water). I added a little bit of water from the tomatoes and dates to make it saucy and blend well, along with a shallot and 1 clove of garlic. I also like to add lots of fresh basil.

The pasta is just rice spaghetti.

DINNER ON MAY 6

ONE PAN MEXICAN QUINOA

From this awesome recipe:

One Pan Mexican Quinoa

The only thing I did differently was put the avocado on top instead of mixed in with the quinoa.

DINNER ON MAY 5

EASY DILL, TOMATO, AND CUCUMBER SALAD

Ingredients:

-About 5 mini cucumbers, chopped (or half a regular one)
-1 pint of cherry tomatoes, halved
– Fresh dill to taste, chopped (I use about 3/4 cup because I love dill)
– Juice of half a large lemon
– A very small drizzle of agave syrup
-Salt and pepper to taste

Directions:

Mix everything up in a large bowl and serve.

LUNCH ON MAY 4

VEGAN GRILLED CHEESE AND TOMATO SANDWICH

This one was made with Ezekiel bread, Daiya cheese, sliced tomatoes, and fresh basil.

I don’t normally have junky food, but once in a while a grilled “cheese” hits the spot.