Vegan Maple Pumpkin Corn Bread

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This Vegan Maple Pumpkin Corn Bread is a super moist and fluffy. It’s a crowd pleasing delicious seasonal twist on regular corn bread and it only made with 9 simple ingredients! (Vegan, gluten free & oil free)

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My first ever cornbread I had was a maple pumpkin cornbread at a small vegan restaurant in my first year of university, which truly inspired today’s recipe share. It was absolutely delicious. Moist, fluffy, cakey and a little sweet- the perfect combination. I ate it slathered in vegan butter and maple syrup but it was the perfect thing to dip my savoury meals into too! Once the restaurant closed, I was so determined to re-create their recipe. It took a couple trials for me to get the right consistency and taste, but I finally got the right ratios of ingredients and super happy with how they came out!

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It’s only 9 simple ingredients and you can totally adjust the amount of sweetness depending on what you’re going for! I personally prefer it on it’s own with some vegan butter and a drizzle of maple syrup but it’s the perfect side for any savoury stews or soups too!

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Why I know you’ll LOVE this Vegan Maple Pumpkin Corn Bread! It:

  • is slightly sweet from the maple and savoury from the pumpkin

  • is moist and fluffy on the inside

  • has a crispy exterior

  • is super easy to make

  • can be paired with sweet or savoury dishes

  • is vegan friendly

  • is gluten free

  • is oil free

  • & makes the most holiday flavour packed corn bread ever!!

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Tips and Tricks to making Vegan Maple Pumpkin Corn Bread

  • before transferring in the buttermilk, be sure it’s thickened up, or else it will change the texture of the corn bread

  • sift in the flour, baking powder, baking soda and pumpkin spice so no clumps form and for an even batter

  • for a sweeter corn bread, increase maple syrup by 2 tablespoons

  • enjoy with vegan butter and more maple syrup or chili (it’s best eaten warm)!

  • if heating it up, place a damp paper towel over the corn bread and microwave for a few seconds to hold it's moisture

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If you recreate this Vegan Maple Pumpkin Corn Bread please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Ingredients

  •  1 c soy milk (200ml)

  • 1 tbsp apple cider vinegar 

  • 1 c corn meal (165g)

  • 1 c gluten free flour blend (120g)

  • 3/4 c pumpkin puree

  • 2-4 tbsp maple  (40g)

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp pumpkin spice

  • 1/2 tsp salt

     


Method

  1. Pre-heat the oven to 350c

  2. Whisk together the soy milk and ACV to create dairy-free butter milk

  3. In the meantime, into a large bowl mix together the pumpkin puree with the maple syrup, and then add in the cornmeal, gluten free flour blend, pumpkin spice, baking powder, baking soda and salt and mix

  4. Stir in the buttermilk and mix until batter forms

  5. Line a 8x8 inch baking tin and scrape the batter inside and spread evenly across the tin

  6. Place into the oven for 30 minutes, and once it’s done take it out and enjoy!

Notes

  • SERVINGS: 9 pieces (8x8 inch pan)

  • PREP TIME: 10 minutes

  • COOK TIME: 30 minutes

  • INGREDIENTS: 9

  • DIFFICULTY: EASY

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3-Ingredient Chocolate Hazelnut Cereal

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This Chocolate Hazelnut Cereal is the perfect alternative to sugary processed cereals. Made with just 3 simple ingredients, you can make your own crispy, sweet and chocolatey! (vegan and refined sugar & gluten free)

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Ahh, my childhood was definitely comprised of a lot of sugary, chocolatey and very processed cereals. Something about the crunchy sweet morsels with cold milk was just so satisfying to eat. The best part? The left over milk that usually absorbs the left over sugary chocolate coating. My love for cereal still hasn’t changed, but I’ve opted for healthier cereals that to me, actually taste really good! The only problem is, they get kind of expensive and being a student… well sometimes it just doesn’t fit into my budget. I looked around in my kitchen and found a HUGE bag of rice puffs that were just sitting there, getting all stale because let’s be honest, they just don’t taste that good. BUT they are very cheap… and I know you can make rice puffs taste good.. do you see where I’m going with this?

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I was craving chocolate, so I grabbed some vegan hazelnut spread and mixed it into the rice puffs. I tasted it, and it needed to be a bit more sweet. I poured in a bit of maple syrup and mixed. It was good, but it lost it’s crispiness. How to crisp things oven? I usually go to my oven. Popped it in for 5 minutes and shook the tray a bit and put it back in for another 5. I wasn’t sure it was was nice and crispy yet so put it in there for another 2, keeping an eye on it. I let it cool and then holy moly you guys, perfectly crispy chocolate cereal!

If you don’t like chocolate, you can use any nut butter! I’ve tried it with tahini and it’s DELICIOUS. Add in some dried coconut, dried fruits, some more chocolate chips, nuts, seeds… whatever you like!

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Why you’ll LOVE this DIY method of making your own cereal! It’s:

  • crunchy

  • chocolatey

  • the perfect amount of sweetness

  • low in sugar

  • customizable

  • only 3 ingredients

  • vegan

  • gluten & dairy free

  • meal prep friendly

  • simple and easy to make

  • & makes for a quick breakfast or snack!

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Tips and Tricks to making 3-Ingredient Chocolate Hazelnut Cereal

  • Ensure your nut butter is smooth and not dried out, this will help coat the cereal

  • Maple syrup can be replaced with coconut nectar, rice malt syrup or agave

  • Use larger puffed rice if possible because I did notice that they tend to shrink in size when placed in the oven

  • Make this ahead of time for an easy meal-prepped breakfast or snack! It will last 2-3 days in a airtight container.

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If you recreate this DIY 3 Ingredient Chocolate Hazelnut Cereal please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Ingredients

  •  2 c brown rice cereal

  • 1.5-2 tbsp nut butter

  • 2-3 tbsp maple syrup

  • almond milk to serve and fruit

     


Method

  1. Preheat oven 160 C

  2. Mix lesser amount of nut butter butter and lesser amount of maple syrup into a large bowl

  3. Add in the rice cereal and mix until coated

  4. If it looks a little too dry, add in half more tbsp of nut butter and 1 more tbsp of maple syrup

  5. Spread evenly on lined baking tray and place into oven for 12-15 mins, rotating the tray half way (mix the cereal on the tray as well)

  6. Remove and let it cool completely before consuming or storing it in a airtight container

Notes

  • SERVINGS: 2

  • PREP TIME: 10 minutes

  • COOK TIME: 20 minutes

  • INGREDIENTS: 15

  • DIFFICULTY: EASY

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Kabocha Bagels with Maple Cinnamon Cream Cheese (VEGAN)

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These Kabocha Bagels with Maple Cinnamon Cream Cheese is a delicious twist on the classic cream cheese bagel, perfect for cold winter mornings! Oh, and of course they are 100% vegan!

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I really don’t have anything to say about this recipe other than that you NEED this in your life. Bagels are one of my favourite breakfast foods and kabocha is my favourite squash of all time so naturally, of course I had to combine the two. Oh, can’t forget the cream cheese. Cream cheese is a must and I’ve made this practically every week since posting the recipe! Okay, enough rambling, lets get right into it.

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6 ingredients ya’ll! I know a lot of people find making bread and bagels intimidating but it’s really not hard at all, it’s just a lot of waiting time! But I promise, ITS SO WORTH IT.

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Heres why I love these Kabocha Bagels with Vegan Maple Cinnamon Cream Cheese & hope you will too!! It’s:

  • soft and chewy on the inside and crispy on the outside when toasted

  • lightly sweet with notes of maple and cinnamon

  • vegan friendly

  • dairy free

  • meal prep friendly

  • healthier than store bought bagels

  • & makes the most comforting breakfast meal!

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Tips and Tricks to making Kabocha Bagels with Vegan Maple Cinnamon Cream Cheese

  • Depending on how moist your kabocha is, you’ll need more or less water. Once you steam/nuke the kabocha, you’ll be able to tell how dry it is when removing the peel. Start with 150ml of water and then let the bread maker go. You’ll know if its too dry if its having a hard time mixing the ingredients. Add a table spoon of water each time it turns until it starts forming a dough.

  • When forming the bagels, pinch the ends down together slightly so it doesn’t unravel when boiled in the water.

  • The cream cheese should chill in the fridge for atleast an hour before eating as it’ll change the flavour and make a more realistic cream cheese like texture.

  • Freeze the bagels to keep them fresh & defrost the morning of then ready to use.

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If you recreate this Kabocha Bagels with Vegan Maple Cinnamon Cream Cheese please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Ingredients

Kabocha Bagels

  • bread flour (300g)

  • 2 tsp vegan butter (g)

  • 2 tsp dry yeast*

  • kabocha pure (100g)

  • maple syrup (10g)

  • 1 tsp cinnamon

  • 1 tsp salt

  • 150-200g water

Maple Cinnamon Cream Cheese:

  • 1/4 c cream cheese

  • 1/2 tbsp maple maple syrup

  • 1/4-1/2 tsp cinnamon

* Use bread maker dry yeast if you’re using a bread machine maker. If kneading with your hands, use regular dry yeast and dissolve in water first.  


Method

  1. Place all ingredients into a bread maker and let it knead for 15 minutes or until done and has risen (around 10 minutes of sitting time). Watch it knead for the first few minutes and add in a little bit of water as needed if it looks too dry. If making by hand, mix and knead the dough until all the ingredients are incorporated and form it into a large ball and let it sit covered until ball doubles in size.

  2. Flour the surface your working on and your hands. Punch the dough down and take it out onto your working surface. Knead with your hands a couple of times.

  3. Divide dough into 5 bagels and form them into balls. Let them sit for 10 minutes covered.

  4. Roll the dough out and form them into bagels. Cross the tips and fold under to attach the ends to keep their shape. Cover and let it sit for 20 minutes.

  5. In the meantime, heat up some water in a large pot or wok with 1 tbsp of water. Bring heat to a strong simmer. Pre-heat your oven to 200C.

  6. Boil the bagels on each side for 40 seconds each and transfer them onto a lined baking tray.

  7. Place them into the oven for 15 minutes rotating the tray half way. Let them cool on a cooling rack once they’re out of the oven.

  8. For the cream cheese, mix every 1/4 c of cream cheese with 1/2 tbsp of maple syrup and 1/4 to 1/2 tsp of cinnamon until smooth.

  9. When serving, slice the bagels in half and spread cream cheese over. For storing, freeze bagels. Store cream cheese in airtight container for up to 1 week.

Notes

  • SERVINGS: 5 bagels

  • PREP TIME: 1.5 hours

  • COOK TIME: 15 minutes

  • INGREDIENTS: 10

  • DIFFICULTY: Intermediate

Vegan Pumpkin Curry (with coffee!)

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This Pumpkin Curry is the ultimate winter comfort food! Including hidden ingredients to intensity its robust aromatic flavours. It’s nutritious, filling, easy to prepare and the best way to use seasonal ingredients.

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The snow has started falling and my body has been craving nothing but stews, soups & curries. As much as I love indian, thai and coconut based curries nothing brings me more comfort than Japanese style curries. It takes me back to my childhood when I would come home from school after trekking through the snow and have a blast of the super aromatic smell of curry filling my nose. This curry was inspired by my mom and her curry recipe.

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The vegetables (other than kabocha/pumpkin) used in this recipe can be changed up and you can use whatever you have on hand! Kabocha is in season and so flavourful around this time- I am in love. I have also included a special ingredient to intensity and bring out the flavours of this delicious curry: coffee. Yup, COFFEE. In Japanese cuisine, kakushi aji is often used. Kakushi aji mean hidden flavours and these hidden flavours are meant to bring out and intensity the flavours of the main ingredient or add a accent to the dish.

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I’ve tried all kinds of kakushi aji’s in curries and my favourite has to be coffee. It’s bold flavours truly enhance the spices used in this recipe. If you want a more sweet curry recipe, you can try adding in grated apples or ketchup! If you want an even more rich and bold flavour, dark chocolate is delicious. Play around with hidden ingredients and find what you like!

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Why I love this curry & why you will too! It’s:

  • vegan & gluten free

  • nutritious and comforting

  • packed with seasonal veggies

  • creamy and flavourful

  • aromatic and fragrant

  • easy to make

  • meal prep friendly

  • freezer friendly

  • & so SO delicious!

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Tips and Tricks to making Vegan Pumpkin Curry

  • When pureeing the kabocha to make the roux, baking it will yield a more robust flavour- so if you have some extra baked kabocha use it here!

  • If you can wait, let this curry sit overnight and it tastes 1.5x better (all the flavours come out)

  • This curry will last in the fridge for 5 days and up to 3 months in the freezer

  • Here are more kakushi aji (hidden flavours) you can substitute coffee with: apples, chocolate, garlic & ketchup *NOTE: DO NOT ADD ALL IN ONE CURRY RECIPE

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If you recreate this Vegan Pumpkin Curry please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Ingredients

Roux:

  • 1 kabocha squash (2 lbs)

  • 1 can tomatoes (400g)

  • 2 c soy milk (440 ml)

  • handful of cilantro (40g)

  • 1/2 c brewed coffee (100ml)

Curry:

  • 2 ½ tbsp. fav curry blend

  • 1 tsp cinammon

  • ½ tsp cayenne

  • 2 garlic cloves, minced

  • 1.5 tbsp ginger (30g), minced

  • 1 medium onion (300g)

  • 1 package mushrooms (250g)

  • 1 large carrot (150g)

  • 1 c green beans, chopped (250g)

  • 1 package of extra firm tofu, cubed

  • 1/3 c soy sauce

     


Method

  1. Lightly steam 3/4 of the kabocha squash (around 700g) over the stove or in the microwave. Add kabocha, tomatoes, soy milk, cilantro and coffee into a high speed blender and blend until smooth. Set aside.

  2. Fry the garlic, ginger and spices on medium high in a large pot (3 minutes or until fragrant).

  3. Add in the onions and mushroom and sauté until the onions become translucent (around 4 minutes)

  4. Add in the firm tofu, carrots, rest of kabocha (300g) and roux into the pot. Mix well and then bring the heat down and simmer covered for 30 minutes. Stir every 5-10 minutes.

  5. Once the kabocha is soft, add in the green beans and soy sauce and mix. Serve over a bed of rice and top with lime juice and cilantro.

Notes

  • SERVINGS: 2

  • PREP TIME: 10 minutes

  • COOK TIME: 20 minutes

  • INGREDIENTS: 15

  • DIFFICULTY: EASY

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Lentil + Roasted Potato Brussel Sprout Salad with Maple Dijon Cream Cheese Dressing

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This Lentil + Roasted Potato Brussel Sprout Salad with Maple Dijon Cream Cheese Dressing is the ultimate hearty and nourishing salad! A bed of baby spinach, a handful of sweet cherry tomatoes, perfectly roasted herbed potatoes and brussel sprouts is combined with protein-packed warming lentils. It’s then drizzled with a delightfully creamy, rich and tangy Maple Dijon Cream Cheese Dressing! Naturally vegan & gluten free.

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Like I said in my last recipe post featuring potatoes, I love potatoes. My absolute favourite are mini gem potatoes! Not only are they super cute and fun to eat, but they are perfect for roasting. The skin gets are crispy with a slight chew and the inside is soft and creamy. You know what also is delicious roasted? Brussel sprouts! I know a lot of people hate brussel sprouts but you guys, this cute little mini cabbage lookin’ vegetable is absolutely delicious roasted, ESPECIALLY when coated in a creamy tangy dressing… like this Maple Dijon Cream Cheese Dressing ;) To make this salad even more hearty, I’ve added in lentils which are so nutritious and high in protein!

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This recipe is super customizable. I change up the herbs every time I roast vegetables. Garlic powder, salt and pepper is a must and then I throw in whatever I feel like! My go-to as of late is rosemary, something about rosemary screams holidays to me. You can totally use fresh herbs with a little olive oil (to release its flavours) if you can get your hands on some, but where I live they are ridiculously expensive.

Just looking at these perfectly roasted potatoes and brussel sprouts has me craving it so much as I’m writing this blog post 😭.

Oh, and to take this salad to the next level you have to try this Maple Dijon Cream Cheese Dressing! It’s creamy, rich, tangy and punches your taste buds with bangin’ flavour. Trust me, this will be your new go-to dressing!!

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This Lentil + Roasted Potato Brussel Sprout Salad with Maple Dijon Cream Cheese Dressing is indeed:

  • roasted to perfection

  • flavourful

  • hearty

  • cozy

  • satisfying

  • delightfully creamy

  • nutritious

  • protein packed

  • & easily one of the tastiest comforting salads!

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Tips and Tricks to making Lentil + Roasted Potato Brussel Sprout Salad with Maple Dijon Cream Cheese Dressing

  • Pre-nuking the potatoes will ensure even roasting when putting them in the oven with the brussel sprouts!

  • Use a blend of your favourite herbs and change it up time to time. My go-to combo is garlic powder, rosemary and thyme with a dash of salt and pepper.

  • If you don’t have a whisk to make the dressing, it can easily be done in a blender.

  • If meal-prepping this salad, either keep the spinach in a different container than the potatoes and lentils OR wait until everything has fully cooled and then divide them into containers. Keep the dressing on the side. It will last 2-3 days in the fridge!

  • I love eating this salad warm but still tastes delicious at room temperature.

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If you recreate this Lentil + Roasted Potato Brussel Sprout Salad with Maple Dijon Cream Cheese Dressing please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Method

  1. Preheat oven to 400F. Cut the mini potatoes into halves nuke or steam in the microwave for 5 minutes. In the meantime, cut the brussel sprouts into halves. Toss the potatoes and brussel sprouts in some dried herbs of your choice and place into the oven for 25 minutes. Toss the potatoes and brussel sprouts (flipping them) and rotate the tray half way.

  2. To make the dressing, mix all the ingredients in a small bowl with a whisk until smooth.

  3. To assemble the salad, add the potatoes, brussel sprouts, lentils, dark leafy greens and tomatoes onto a plate and drizzle with dressing.

Notes

  • SERVINGS: 2

  • PREP TIME: 10 minutes

  • COOK TIME: 30 minutes

  • INGREDIENTS: 10

  • DIFFICULTY: EASY

  • Ingredients

  • 1 + 1/4 c cooked lentils, lightly seasoned with salt

  • 2 lbs mini potatoes, halved

  • 15-20 brussel sprouts, halved

  • dried herbs and spices (rosemary, thyme, sage, onion powder, garlic poder … etc)

  • your choice of dark greens (spinach, kale, collards)

  • 1/2 c grape tomatoes

  • salt and pepper to taste

Dressing:

  • ½ c soy milk (or any liquid)

  • 2 tbsp grainy dijon mustard

  • 2 tsp maple syrup

  • 3/4 tsp garlic powder

  • 1/4 tsp of salt & pepper

 

 

 

THE BEST VEGAN CREAM CHEESE

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This is The Best Vegan Cream Cheese! Thick and creamy with a slight tang, it’s just like real cream cheese. Made with just 6 plant based ingredient, you can eat all the cream cheese bagels you want and use it in recipe that call for cream cheese!

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Did you ever just crave a cream cheese bagel, buy an expensive one at the grocery store…. just to come home disappointed with how strange it tasted? Yup, me too. I’ve tried so many vegan cream cheese brands but it was just not doing it for me. Some were plasticky, some had a weird texture and some was just… not even close to being cream cheese. Then naturally, I searched up some recipes and a lot of them used cashews. I have a vitamix, so it should come out smooth but it never did and always left a nutty cashew flavour instead of a cheesy tangy flavour. I was never a cheese lover, but I was a die-hard fan of cream cheese bagels. Probably because I grew up eating the ones at Tim Hortons… a lot so I couldn’t give up on cream cheese bagels.

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After experimenting with my Vegan Cheesecake Recipe, I thought "holy moly, I can TOTALLY make something taste like cheese… I CAN TOTALLY MAKE CREAM CHEESE!!”. I tested this recipe 4 times. With different ratios of tofu and cashews, I found this ratio to be the most superior. The cashews gives it the thick creaminess that cream cheese has that the tofu only version was missing.

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The moment I made the 5th variation, I literally ran outside the door and screamed with happiness. If you love cream cheese, your life is about to be changed. Of course, I taste tested it on its own, in dressings and on bagels. It was SO. DANG. DELICIOUS. I made a toasted cream cheese bagel for my boyfriend and he looked at me and said “this is delicious, this is cream cheese”. I basically frolicked with happiness for the rest of the day… yup over cream cheese.

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I really REALLY hope you make this Vegan Cream Cheese because it’s seriously THE BEST and I hope you love it as much as I do because it’s:

  • vegan friendly

  • dairy & gluten free

  • thick, creamy, tangy, cheesy- everything cream cheese is

  • made with only 6 plant based ingredients

  • can be used in place of any cream cheese recipe

  • way healthier than store bought cream cheese

  • super simple & easy to make

  • & makes the BEST CREAM CHEESE BAGELS!

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Tips and Tricks to making The Best Vegan Cream Cheese

  • Use a brand of tofu that tastes neutral. Some tofu’s tend to have that “tofu aftertaste”. My favourite brand is from Sunrise, their Soyganic Firm Tofu has worked the best for this recipe! If you can’t find this exact brand, you can rinse your tofu in hot water for a couple seconds. The more neutral the tofu is, the more it’ll taste like real cream cheese.

  • No need to press your tofu ahead of time, a little moisture is good as it will help it blend smoother.

  • Lemon juice varies in flavour. Some are sweeter & some can have more of a zing. Start with 2 tbsp and adjust accordingly. If you find your lemon juice is on the sweeter side, add more ACV 1/2 tsp at a time.

  • If you don’t have a high speed blender, you can try to use your food processor with cashew butter instead of cashew nuts.

  • Get creative this this cream cheese! This is just a base but there are tons of different cream cheese flavours on the market and you can easily replicate them by adding in seasonings and fresh herbs. I’ll be posting a maple cinnamon cream cheese with kabocha bagels in the near future so keep an eye out for that recipe ;)

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If you recreate this Vegan Cream Cheese please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Method

  1. Remove the firm tofu from the package and squeeze as much excess liquid as you can.

  2. Add in all the ingredients into a high speed blender and use a tamper/spatula to help the cream cheese get as smooth and creamy as possible.

  3. Transfer into an airtight container for storage. Use in cream cheese bagels, in dips and in other recipes that call for cream cheese!

Notes

  • SERVINGS: Approximately 2 cups

  • PREP TIME: 5 minutes

  • COOK TIME: 5 minutes

  • INGREDIENTS: 6

  • DIFFICULTY: EASY

Ingredients

  • 350g pkg firm tofu, drained

  • 2 tbsp lemon juice

  • 1.5  tbsp apple cider vinegar

  • 1/3 c cashews, soaked (40-50g)

  • 2 tsp nutritional yeast

  • 1 tsp sugar

  • 1 tsp sea salt


Savoury Fried Tomato Toast

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This Savoury Fried Toast is fragrant, flavourful and requires only 4 ingredients to make! The perfect meal to make when craving a savoury breakfast or brunch.

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Cheers to another Friday! The weekends coming up which means most of us get to sleep in a bit longer AND probably the best part- make a hearty, home made breakfast. Throughout the week, I rush to eat my day time meals because of school and work but weekends are my time to relax. Almost always, I crave sweet breakfasts but on the rare occasion when I crave a savoury breakfast this has been my go-to recipe… which is funny because this born as a mistake (kind of). I was making some avocado toast one day and spilt a jar of marinera my mom was using over my LAST PIECE of bread. I was REALLY craving avocado toast, so I for some reason thought it was a good idea to try and get the sogginess out of the bread by frying it up on a pan and yup, it worked. And it was delicious. Avocado toast taken the the NEXT LEVEL delicious. Try it for yourself ;)

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It starts with just 4-5 simple ingredients that you probably already have in your pantry. Marinera, garlic, BBQ sauce and bread. You can see above that you can also just blend up some canned tomatoes and tomato paste if you don’t have marinera! I usually do use marinera but used up the last jar the night before for my pasta (opps). Mix up the ingredients, coat both sides of the bread and let it fry up on a pan for a couple of minutes… and you got yourself a delish flavourful tomato-ey meal.

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And it doesn’t just stop there, add on some vegan parmesan, greens and guacamole! The guacamole seriously elevates this simple meal and tomato + cheese? Yes please. And just to add a bit of greens, garnish it with some pea shoots or any herbs you have on hand. On a side note, I think hummus would be super yum with this tomato toast as well.

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Savoury Fried Tomato Toast is:

  • vegan friendly

  • only 4 ingredients

  • simple and easy to make

  • crispy on the outside

  • satisfying

  • smokey

  • tender

  • & is the perfect weekend breakfast!

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Tips and Tricks to making Savoury Fried Tomato Toast

  • Make sure to cut your slices of bread thick! Stale bread works great for this dish ;)

  • Coat each sides evenly to ensure even cooking

  • If you don’t have a non-stick griddle or pan, oil lightly first to prevent sticking and while it cooking, move it around every minute or so

  • Start with looking on a low-medium so allow the inside of the bread to cook without burning the outside too much (unless you’re into that, like me oppsies)

  • Serve with guacamole or even hummus!

If you recreate this Savoury Fried Tomato Toast please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Method

  1. Mix the marinera, BBQ sauce and mined garlic together in a shallow pan or bowl. If using caned tomatoes, blend all ingredients together except the garlic

  2. Dunk the sliced of bread into the tomato mixture, coating each side.

  3. Heat up pan on medium heat and place the slices of bread over your griddle or pan. Fry each side for 8-10 minutes or until slightly charred.

  4. Serve with nutritional yeast sprouts and mashed avocado!

Notes

  • SERVINGS: 2

  • PREP TIME: 5 minutes

  • COOK TIME: 16 minutes

  • INGREDIENTS: 4

  • DIFFICULTY: EASY

Ingredients

  • ½ jar of marinera OR 1 c canned tomatoes + 1.5 tbsp tomato paste

  • 1 tbsp BBQ sauce

  • 2 cloves garlic, minced

  • 4 thickly sliced pieces of bread*

*Can sub gluten-free bread


Sheet Pan Cheesy Roasted Potatoes with "Chicken" and Vegetables

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Sheet Pan Cheesy Roasted Potatoes with “Chicken” and Vegetables are baked to perfection and coated with a creamy delicious cheesy sauce. Use up left over veg and proteins and made this easy one-pan recipe that can also be meal prepped ahead of time! Gluten, dairy & oil free.

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If you know me, then you know how much I love potatoes, they’re my favourite carb source of all time. Versatile, cheap, easy to prepare and can take on the flavours of just about anything. My personal favourite is roasting them in the oven! Seriously, even when it’s not fry-day I crave them and literally wait for dinner time to roll around so I can make some dang delicious crispy potatoes.

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Lately, I’ve been into savoury breakfasts, so naturally, of course I turned to my beloved potatoes. This recipe is simple and easy to make which are two my requirements when it comes to cooking (especially in the morning) because I’m kept super busy on weekdays from school and work.

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This Sheet Pan Cheesy Roasted Potatoes with "Chicken" and Vegetables is most certainly:

  • cheesy (without the dairy!)

  • roasted to perfection

  • crispy

  • flavourful

  • satisfying

  • nutritious and cheap!!

  • meal prep friendly

  • the easiest, most foolproof recipe ever

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Tips and Tricks to making Sheet Pan Cheesy Roasted Potatoes with "Chicken" and Vegetables

  • The potatoes must be slightly cooked ahead of time before going in the oven or else the other vegetables and mock meats will burn while the potatoes remain undercooked. This can be done in the microwave by nuking it covered for 5 minutes or steaming for 8 minutes.

  • Flip, mix and toss the potatoes, vegetables and chicken around the halfway mark so they roast evenly.

  • Change up the vegetables by using whatever you have left in the fridge! Carrots, broccoli and cauliflower work perfectly in this roast as well.

  • If meal prepping ahead of time, I recommending adding in the cheese sauce just before eating so the vegetables do not get soggy.

  • If you want to save washing time and prevent washing bowls, here’s a trick I almost always do with potatoes. I chop them up and then place them onto the baking tray and pop those into the oven then preheat the oven. The potatoes tend to cook slightly as the oven is preheating. I do this all the time and it saves me so much time.

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If you recreate this Sheet Pan Cheesy Roasted Potatoes with "Chicken" and Vegetables please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Method

  1. Start by chopping up the potatoes and laying them on and nuking them into the microwave for 5 minutes. In the mean time, prep all your oter vegetables by cutting them all into approximately equal sizes.

  2. Once the potatoes are done, preheat your oven to 425 F.

  3. Toss everything together into a large bowl along with the spices and bake for 20-25 minutes or until the potatoes and vegetables are golden brown. Remember to turn your tray and toss/flip the ingredients half way.

  4. Transfer back into a bowl (or do it on your sheet pan) and toss in cheese sauce! Adjust salt and pepper accordingly.

Notes

  • SERVINGS: 2

  • PREP TIME: 5 MINS

  • COOK TIME: 25 MINS

  • INGREDIENTS: 8

  • DIFFICULTY: EASY

Ingredients

  • 2 1/2 c cubed potato

  • 2 c chopped broccoli

  • 1 c chopped peppers

  • 1/2 c sliced onions

  • 1 c sliced zucchini

  • 2 servings of protein of choice (I used soy curls soaked in warm water and gardein chicken tenders)

  • 1.5 tsp paprika

  • 1 tsp garlic powder

  • 1 tsp salt

  • 1 tsp pepper

     


10 Minute Mexican Taco Pasta

This 10 Minute Mexican Taco Pasta is packed with flavour, plant based protein and nutritious ingredients to keep you going throughout the day- the perfect meal to bring to school or work.

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Hello to a new week and Happy Monday! Monday is my LONGEST day of the week so I definitely make sure to have all my meals prepped and ready to go.. but I also like to actually enjoy my meals This pasta combines two of my favourite things! Tacos and Pasta.

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With just a few simple ingredients and 10 minutes of your time, a delicious meal can be prepared!

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What I love about this dish is that it tastes good warm or cold so if I don’t have access to a microwave near by, I can still enjoy my meal at room temp. Plus, its high in protein and packed with veg so its actually satisfying.

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This 10 Minute Mexican Taco Pasta:

  • is vegan friendly

  • is dairy & gluten free

  • is meal prep friendly

  • is high in protein

  • is quick to make, takes only 10 minutes!

  • can be eaten warm or cold

  • is perfect to take on the go for lunch

  • can be mixed and matched with different beans and vegetables

  • and so satisfying!

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Tips and Tricks to making Mexican Taco Pasta

  • rinse your pasta after cooking to stop the cooking process so it doesn’t become mushy when kept in the fridge

  • keep the pasta and the rest of the mixture separate and you can use it as a filling in burritos and wraps!

  • chop your avocado and store it into a separate tupperware when taking it for lunch or on the go

  • mix in other additional vegetables like spinach, lettuce or kale!

  • adjust the spiciness at the end by adding a couple drops of hot sauce

If you recreate this 10 Minute Mexican Taco Pasta please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Method

  1. Cook pasta according to package. In the mean time, gather and cut up all your vegetables.

  2. Combine the rest of the ingredients into a bowl and give it a mix.

  3. Top with diced avocado, cilantro and/or hot sauce!

Notes

  • SERVINGS: 2

  • PREP TIME: 2 minutes

  • COOK TIME: 8 minutes

  • INGREDIENTS: 12

  • DIFFICULTY: EASY

Ingredients

  • 2 c dry fusilli pasta

  • 1.5 c canned or frozen corn

  • 2 c cooked black beans

  • ¼ c minced red onion (or green onions)

  • 1/2 c chopped red bell pepper

  • 1 c tomato halves

  • 1 c salsa

  • 2 tsp garlic powder

  • 1 tsp cumin

  • ½ tsp smoked paprika

  • 1 tsp chipotle powder

  • 2 limes juiced

  • Toppings: avocado, cilantro, hot sauce

Vegan Bun Chay (Vietnamese Noodle Salad)

Vegan Bun Chay

This Vegan Bun Chay has a base of tender rice noodles, with lemongrass tofu, pickled carrots and radishes, fresh vegetables, roasted peanuts, fresh herbs and dressed with a salty-sour-tangy dressing, A fresh and comforting meal in just 20 minutes.

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Happy November! It’s been raining all week and I am so over the cold dark weather already. When it’s dark out my heart either craves a steamy hot bowl of soup or something colourful and fresh. Total polar opposites, I know but my theory is that when its dark outside, my eyes just want to see some bright colourful things. But, I also don’t want to be eating a cold light salad. So this is where my huge cravings for Bun Chay come in. Bun Chay is a warm, but fresh noodle salad from Vietnamese cuisine.

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Whats inside Bun Chay? First, we start with some tender rice noodles as the base. Then choose your favourite protein and marinade (my favourite is my lemongrass marinade) and pan fry it to it becomes crispy and caramelized. Add in some pickled carrots and radishes along with your favourite fresh vegetables. Make a dressing that is tangy and salt and let the rice noodles soak it up! Lastly, to take it to up a notch, throw in some crushed roasted peanuts and fresh herbs like cilantro, mint or thai basil. If you like spicy, you can add in some thai red chilis too but be warned… they’re SPICY.

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I only know one place that offers vegan bun chay because it typically includes chicken broth and fish sauce, so when I tried to make it at home and it came out this good, it become a weekly craving. I love to load my bowl with vegetables. Everything about this bowl is absolute deliciousness because of all the different flavours and textures. This dish tastes so complex, in the best way possible yet to easy to make.

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Are you convinced to try Vegan Bun Chay Yet? 😉I hope so, because this Vegan Bun Chay is:

  • comforting, with tons of lively intense flavours

  • loaded with fresh vegetables and is customizable

  • a healthy and satisfying meal

  • meal prep friendly

  • and SO DELICIOUS!

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Tips and Tricks to making Vegan Bunchay

  • Press the tofu before marinating, this will allow more flavours to soak up.

  • When cooking the tofu, allow each side to caramelize on a lower heat so they become crispy.

  • DON’T OVER COOK YOUR NOODLES! Once their tender enough to bite into, quickly rinse it with cold water to stop the cooking process.

  • Pour over the dressing and let the noodles soak up the dressing (SO GOOD!)

  • For a DIY quick fish sauce: Soak 2 dried shiitake mushrooms in 1/4 c of hot water for 20 minutes. Then combine: 2 c water, 2 cloves grated garlic cloves, 1.5 tbsp peppercorns, ¼ c soy sauce, 1 tsp kombu dashi powder and the shiitake mushroom liquid.

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If you recreate this Vegan Bun Chay please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Method

  1. Take the tofu out of the package and press out excess liquid. In a shallow container dish, combine the tofu and marinade. Let it soak for 1 hour-overnight.

  2. For the pickled carrots and radish, slice the carrots and radish into match sized sticks. Nuke the carrots and radish for 1 minute in the microwave. Combine the water, rice vinegar, sugar and salt into a glass bowl and heat until sugar is dissolved. Add in the carrots and daikon and let it pickle in the fridge.

  3. For the dressing, combine all the ingredients and mix.

  4. Once the tofu is ready to be cooked, pat the tofu dry with a paper towel. Pan fry with a little sesame oil on medium heat until slightly crispy and brown on each side, around 5 minutes per side.

  5. To make the Bun Chay bowls, add a layer of rice noodles as the base. Add on the tofu, pickled veg, and the rest of the vegetables. Serve with the dressing and herbs of choice.

Notes

  • SERVINGS: 2

  • PREP TIME: 10 minutes + marinating time

  • COOK TIME: 10 minutes

  • INGREDIENTS: 16

  • DIFFICULTY: EASY

Ingredients

TOFU: 

  • ½ lb extra firm tofu

  • 1 recipe of lemon grass marinade

PICKLED CARROTS AND RADISH

  • 2 carrots (150g)

  • 1/2 daikon (150g)

  • 1/4 c water

  • 1 tbsp sugar

  • 2 tsp salt

  • 1/3 c rice vinegar

DRESSING:

  • 4 tbsp lime juice

  • 4 tbsp fish sauce (See tips or replace with soy sauce)

  • 1/4 c water

  • 2 tbsp rice vinegar

  • 2 tbsp sugar

  • 2 garlic cloves, minced 

  • thai chili 

NOODLE BOWL:

  • 2 servings of rice noodles (around 6 oz)

  • ½ cucumber moons

  • 1 c bean sprouts

  • ½ bell pepper bell pepper

  • 2 c shredded lettuce

  • 2 spring onions, sliced

  • lime wedges

  • handful of the herbs: thai basil, mint, cilantro, chili


Tempeh Gyro Bowls

Tempeh Gyro Bowls

These Tempeh Gyro Bowls are incredibly flavourful, packed with protein and perfect for a easy and quick 30 minute meal. Meal prep & go-the-go friendly.

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Growing up, Greek food was one of my favourite cuisines. All the herbs and spices, fresh vegetables and tangy lavish dips and sauces… so good. Oh, and lets not forget about my absolute favourite: warm, soft & chewy pita. I have to admit, most of the time I would run over to the food court to satisfy my Greek food cravings but once in awhile, I would go to an authentic Greek restaurant and it always blew me away. So much flavour, textures, contrast and fresh vegetables.

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The first most important factor to tasty Gyro bowls is the right marinade! You can easily make your own by combining soy sauce for saltiness, lemon juice for tang and a couple of herbs used in traditional greek dishes. You can find my go-to gyro marinade recipe here. You also need a fresh dip or sauce to balance all the intense flavours. And lastly, pick up some freshly baked pitas from a Greek store or make your own! Everything put into these bowls just work so perfectly together. The herby warm tempeh and quinoa against the cool refreshing Tzatziki and fresh vegetables in your mouth is just SO satisfying. And then you have the pickled onions that clean your palate after every couple of bites. You’ll be craving these tempeh gyro bowls again and again!

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Incase I haven’t yet convinced you to try this Tempeh Gyro Bowl recipe, heres why I love them and think you will too! It’s:

  • vegan friendly

  • dairy & gluten free

  • meal prep friendly

  • simple and easy to make

  • super flavourful using traditional greek ingredients and herbs

  • protein packed

  • nutritious

  • & makes for a delicious quick meal

Tempeh Gyro Bowls

Tips and Tricks to making Tempeh Gyro Bowls with Tzatziki

  • Marinade the tempeh for at least 1 hour for the best flavour

  • When cooking the tempeh, pat the tempeh dry. Cook using a little oil or use a non stick pan. Once browned, add the remaining marinade little by little to cook off the liquid and spiced into the tempeh

  • You can make these tempeh slices ahead of time, pre-slice and make all the remaining ingredients and just throw all the ingredients together for a quick meal

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If you recreate this Tempeh Gyro Bowl with Tzatziki please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Method

  1. Slice the tempeh into strips and add it into a shallow fish along with the pre-made marinade. Give it a shake to coat all the pieces of tempeh, and let it marinate for 1 hour-overnight.

  2. Nuke the red onions in the microwave for 1 minute.

  3. Heat the vinegar and sugar in a small bowl or sauce pan until sugar is dissolved completely.

  4. Combine the red onions into the vinegar mixture and let it sit at room temperature for around 15-20 minutes.

  5. Once the marinating time passes, on medium heat add the tempeh along with the marinade into a skillet. Let the sauce reduce and the tempeh to caramelize for 5-8 minutes on each side. Add additional broth or soy sauce is you see tempeh starting to stick to the pan. 

  6. Cut the pita bread into triangles and place them into the toaster oven for 1-2 minutes, making sure they do not burn. 

  1. Divide the quinoa and tempeh into 2 portions. Add in some kale, chickpeas, tomatoes, cucumber, parsley, tzatziki dip, pickled red onions, olives and vegan feta cheese. And of course, pair it with the toasted pita. This would be great as a filling for pita wraps as well!

Notes

  • SERVINGS: 2

  • PREP TIME: 10 minutes

  • COOK TIME: 20 minutes

  • INGREDIENTS: 15

  • DIFFICULTY: EASY

Ingredients

Tempeh:

Picked Red Onions

  • ½ red onion thinly sliced

  • ¼ c apple cider vinegar

  • 1 tbsp water

  • ½ tbsp sugar 

For the Bowl:

  • Pita bread, sliced

  • 2 c cooked quinoa

  • 1 c baby kale 

  • 1 c chopped parsley

  • 1 c grape tomatoes

  • 1 c cucumber

  • 1 c chickpeas

  • 1 c homemade Tzatziki  

  • 1/4 c olives

  • optional: vegan feta cheese

     


5 MARINADES FOR PLANT BASED PROTEINS

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These 5 easy marinade recipes are packed full of flavour and can make any protein into a delicious meal. Simple to prepare, freezer friendly and super handy!

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Hey everyone! How has you week been? It’s been hectic with exams and assignments for me but looking at my calendar… this is just the beginning. I don’t know about you, but when I know I’m going to be extra busy I like to prep my meals and have some in the freezer for an easy and quick option. After meal prepping for almost 4 years now, I’ve picked up on some tips, tricks and hacks along the way- especially when it comes to meal prepping food that actually tastes good. My number one tip is to have a DELICIOUS marinade. So today, I’ll be sharing with you my top 5 marinades!

What make a good marinade and why should you be making your own anyways?

  1. a good marinade always has acidity, includes spices that compliment each other and a amount of salt to tie it all together

  2. its cheaper than store bought

  3. they’re going to be preservative free

  4. you have all the control with how much sodium goes into the marinades

  5. you can customize the flavours to your own taste buds

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So here are my top 5 favourite marinades to get you started:

Lemongrass: sweet, salty, tangy with intense flavours and a lively aroma

Gyro: classic Greek ingredients used, tons of flavour from the herbs

Mango Teriyaki: a twist on traditional teriyaki, the mango naturally sweetens this marinade!

Coconut Curry: simple flavour packed coconut curry marinade, delicious with tofu

Sesame Maple Miso: aromatic asian flavours with a hint of sweetness

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Tips and Tricks to making Marinades for Plant Based Protein Sources

  • Any proteins that can absorb liquids will marinate the best. When marinading tofu, press the excess liquid out beforehand.

  • Tempeh, mock meats, seitan & soy curls would be delicious choices as well! For soy curls, after rehydrating remember to squeeze out the excess liquid.

  • Vegetables with mild flavours such as potatoes, cauliflower and zucchini take in marinades well.

  • Marinade times will vary. Typically, the longer the marination period the more flavour the protein/vegetable will have after cooked. However, soft vegetables should be marinated for shorter periods of time (ex. 15-20 minutes) or they may end up becoming soggy and difficult to cook. Firmer vegetables (usually root vegetables) can be marinated anywhere from 30 minutes to 1 hour. Protein sources can be marinated overnight.

  • After the protein/vegetable has been removed from the marinade, remove excess liquid by patting it dry before cooking. This will allow your food to become crispy and brown properly without becoming a soggy mess or falling apart

  • Keep the remaining marinade!! You can either re-use it, use it do dress your cooked food again or turn it into a sauce.

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If you recreate this any of these marinades please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

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Mango Teriyaki

  • ¼ c fresh mango, pureed

  • ¼ c soy sauce

  • 1.5 tbsp coconut sugar

  • 1 tsp rice vinegar (or ½ lime juiced)

  • 1 tsp grated fresh ginger

  • ¼ tsp cinnamon

  • 2 garlic cloves, minced

  • pepper to taste

  • red pepper flakes to taste

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Coconut Curry

  • 1/3 cup coconut milk from a can

  • 1 tablespoons curry powder

  • ½ tsp cumin

  • 1 tbsp lime juice

  • 2  tbsp coconut sugar  

  • 2 spring onion, sliced  

  • ¼ c loosely chopped cilantro leaves   

  • ½ tbsp. fresh ginger, grated

  • 1 garlic clove, minced

  • 1/2 tsp salt

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Gyro

  • 3 garlic cloves, minced

  • 2 tbsp soy sauce

  • 2 tbsp lemon juice

  • ½ c veg broth

  • 1 tsp garlic powder

  • 2 tsp dried oregano

  • ½ tsp cumin

  • 1 tsp dried thyme

  • 1 tsp onion powder

  • 1 tsp black pepper

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Sesame Maple Miso

  • 2 tbsp miso paste

  • 1.5 tbsp soy sauce

  • 1 tbsp rice vinegar/mirin

  • 1 tbsp maple syrup

  • 1 tsp grated ginger

  • 1 tsp sesame oil

  • 1 tbsp sesame seeds

  • 1-2 tbsp sliced green onions

  • salt and pepper to taste

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Lemongrass

  • 2 tbsp sliced lemongrass

  • 2 cloves garlic, minced

  • 1 tbsp coconut sugar

  • 1 lime, juiced

  • 2 tbsp soy sauce

  • 1 tsp fresh ginger, minced

  • ½ tsp sesame oil

Method

  1. Combine all ingredients together in a airtight jar and shake or mix to combine

  2. Combine the marinade with 1/2 lbs of your choice of protein in a container or ziplock bag and shake/toss until all the contents inside are evenly covered and distributed. If using ziplock bag, press out any excess air in the bag.

  3. For Immediate Use: Place in the fridge for 1 hour-1 day.

  4. To freeze: Keep each portion of protein separate and freeze for up to 2 months. The day before use, place into the fridge to thaw. OR run under hot water/let it sit in hot water if in a pinch.

  5. To cook, remove the protein from the bag/container, pat the protein dry and cook using your choice of method. For more flavour, keep the remaining marinade and dress at the end by using as is or turning it into a sauce.

Notes

  • SERVINGS: Makes enough to marinade 1/2lbs of protein

  • PREP TIME: 5 minutes

  • COOK TIME: NA

  • INGREDIENTS: 7-10

  • DIFFICULTY: EASY


Vegan Pumpkin Bread Twists

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These Pumpkin Bread Twists are soft, moist & slightly sweet. The perfect breakfast to make ahead of time and bring on the go!

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Fall means pumpkin EVERYTHING. I think by now we’ve seen it all: pumpkin muffins, pumpkin cookies, pumpkin lattes, pumpkin pie and the list goes on. But what about pumpkin bread? Better yet, pumpkin bread with a sweet pumpkin sheet filling? Gosh jolly do I have a treat for you!

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It starts by making the bread with 10 ingredients.

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I know they look complicated, but they really are not. Theres not much labor when it comes to bread making, most of the time is waiting for them to rise.

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Can we just take a second to appreciate how beautiful pumpkin makes any food look? I also used maple syrup in place for an egg wash to get the beautiful glaze effect.

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I hope you make these Pumpkin Bread Twists and love it as much as I do because it’s:

  • vegan friendly

  • pumpkin packed

  • soft

  • moist

  • slightly sweet

  • & so tasty

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Tips and Tricks to making Pumpkin Bread Twists

  • I highly recommend using a digital scale when baking bread as little amounts can change the texture of the bread

  • Start with half the amount of soy milk listed because the amount of liquid you put in really depends on how moist your kabocha/pumpkin is

  • As it begins to knead, little by little add in the soy milk to get a texture/softness (weird comparison but like an earlobe squishy-ness)

  • Every room temperature is different, so the waiting time may vary when waiting it to double the first time (in the machine) and to increase x1.5 when the bread twists are already made

  • If you don’t have a bread machine maker you can do this by kneading the dough with your hands! Just add all the ingredients into a bowl and knead away, cover it and let it rise for around 1 hour or until doubled in size

  • Freeze the bread twists to lock in the moisture of the bread twists

  • Need for more fall breakfast ideas? Check out my pumpkin granola recipe! OR if you wanna make some more bread peep how to make some delish matcha buns filled with sweet red bean paste.

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If you recreate these Pumpkin Twist Buns please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Method

  1. Add all ingredients into a bread maker. When adding the soy milk, start with half the amount. Place the kneader into the bread machine and set to the bread dough setting. Watch the dough knead for the first few minutes and add the soy milk little by little. The dough shouldn’t be stiff, too hard or dry but not too sticky and moist. Once you have the right consistency, close the bread maker and let it run.

  2. In the mean time, prepare you sweet pumpkin sheet. Have plastic wrap ready nearby. Mix in the sugar into the mashed kabocha. Transfer it into a small sauce pan and add in the soy milk, corn starch and agar. Continually mix until it becomes thick and almost gelatinized. At this point, spread the mixture over the wrap and cover with another piece of wrap and let it cool and firm up.

  3. Once your bread machine is finished, the dough should be twice the size (around 1 hour)

  4. Flour your hands and the surface your working on. Punch the dough down, take it out of the machine and knead the dough for a couple of minutes. Form it into a ball and divide the dough into 6-8 pieces (80 g each). Make each piece into small balls, cover them and let it sit for 10 minutes.

  5. In the meantime, cut your sweet pumpkin sheet into 6-8 rectangles.

  6. Roll the dough out and then place one of the sweet pumpkin sheets on one side. Then fold over the other side and roll it out gently once more.

  7. Cut the dough into 3 strips leaving room at the top so that the pieces are still attached, and then braid the dough. Pinch the bottom so the braid maintains its shape.

  8. Cover the buns and wait until it grows x 1.5 the size (around 30-40 minutes)

  9. Preheat oven 180c. and then brush over maple syrup onto the buns.

  10. Place them into the oven for 15 minute, rotating the tray half way.

Notes

  • SERVINGS: 6 - 8 buns

  • PREP TIME: - minutes

  • COOK TIME: 15 minutes

  • INGREDIENTS: 12

  • DIFFICULTY: Medium-Difficult

Ingredients

  • 1/2 c kabocha (100g)

  • 1 + 1/2 c bread flour (230g)

  • 2 + 1/2 tbsp pastry flour (20g)

  • 2 tbsp sugar (25g)

  • 1 tbsp vegan unsalted butter (20g)

  • 1 tsp salt

  • 1/2 c soy milk (150g)*

  • 1 tsp yeast (3 g)

  • 1 tbsp maple (20g)

  • 1 tsp water

  • 1 tsp cinnamon

  • 3 +1/2 tbsp walnut crushed (25g)

Sweet Pumpkin Sheet

  • 1/2 c kabocha, cooked and mashed (130g)

  • 3 + 1/2 tsp bread flour (10g)

  • 3 + 3/4 tsp corn starch (10g)

  • 3 tbsp sugar (40g)

  • 3 + 1/2 tbsp soy milk (50g)

    if kneadinf wirh hand, melt the yeast 1 tbsp water with warm water


Mushroom Pasta with Soy Butter Garlic Sauce

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This Mushroom Pasta with Soy Butter Garlic Sauce is rich & velvety, packed with umami. With only 11 plant based ingredients, this dish comes together in 20 minutes and makes for an easy comforting weeknight meal.

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SOY BUTTER GARLIC SAUCE includes mixing soy sauce and butter. Have you guys tried it? It’s rich, salty, savoury, warm, rich & buttery flavours pairs so incredibly well with the flavours the mushrooms have. It truly brings together the flavour sensation of umami. Umami is a flavour far more complex then salty, bitter, sour and sweet. If you’ve never experienced this umami flavour, this dish will do justice in explaining it through your taste buds.

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Everything about this dish is comforting and well balanced. Richness from the butter, saltiness from the soy sauce, savouriness from the garlic and onions and sweetness from the mirin and dashi. Dressed all over perfectly al dante pasta and meaty mushrooms thats then topped with vegan parmesan and green onions.

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It takes less than 20 minutes to put together with basic pantry staple ingredients, so definitely give this one a go! This might become your new go to comforting pasta dish. 😉

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I hope you guys enjoy this recipe because it’s:

  • vegan, dairy & gluten free

  • quick & easy to make

  • rich

  • creamy

  • velvety

  • comforting

  • & super delicious!

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Tips and Tricks to making Mushroom Pasta with Soy Butter Garlic Sauce

  • You can replace any mushrooms for the oyster mushrooms but I recommend “meaty-er” mushrooms. My favourites are: shimeji mushrooms & portobello mushrooms

  • Slightly brown the mushrooms as it will bring out their flavour more

  • Dashi (Kombu stock) & Mirin can be found in asian grocery stores

  • Keep an eye on the sauce so it doesn’t burn when reducing it by mixing every couple of seconds

  • I highly recommend topping it off with some vegan parmesan that you can make by processing: 1/2 c roasted cashews, 2 tbsp nutritional yeast, 1/2 tsp garlic powder, 1/2 tsp onion powder & 1/2 tsp of salt

  • P.S. feel free to use this soy butter garlic sauce over rice, veggies and other protein sources!

  • Need more pasta inspo? Got ya, here’s some more 3 weeknight pasta meals & mac & cheese that can be made in 3 ways!

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If you make this Mushroom Pasta with Soy Butter Garlic Sauce share or tag me on Instagram @lisakitahara & let me know how it went!

Method

  1. Cook pasta according to instructions

  2. On medium heat, sauté mushrooms until lightly browned with water or tsp of neutral oil & transfer to separate bowl

  3. Add 1 tbsp of vegan butter to the pan

  4. Add the onions and garlic and fry until browned 

  5. Pour in the mirin and cook until dry

  6. Add the dashi and soy sauce, and reduce the sauce until halved

  7. Add the rest of the vegan butter

  8. Add the mushroom and cooked pasta and toss until everything is coated

  9. Transfer to serving plates and garnish with vegan parmesan and green onions

Notes

  • SERVINGS: 2 servings

  • PREP TIME: 5 minutes

  • COOK TIME: 15 minutes

  • INGREDIENTS: 11

  • DIFFICULTY: EASY

Ingredients

  • 200 g pasta (gluten free if needed)

  • 2 1/2 c oyster mushroom, sliced

  • 2 c shiitake mushrooms, sliced  

  • 3 tbsp vegan butter

  • 3 garlic cloves, minced

  • 1/2 onion, sliced

  • 3 tbsp soy sauce

  • 3 tbsp  mirin

  • 1/2 c dashi (kombu stock)

  • salt & pepper to taste

  • Vegan parmesan (See tips & tricks)

  • Green onions


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Pumpkin Spice Granola (Vegan & Oil Free)

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This Pumpkin Spice Granola is packed with fall spices and uses real pumpkin! It’s packed with clusters of crunchy deliciousness and uses pecan butter to enhance the rest of the ingredients. Makes for a perfect breakfast, snack or even dessert! (vegan and gluten, oil & refined sugar free)

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Making a batch of granola is a part of my weekly meal prep routine. But now that the weather has completely changed to fall, I’ve just been craving all things pumpkin. So here’s my variation of pumpkin spice granola, using my favourite variety of pumpkin: kabocha!

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It starts with just 10 ingredients, including real pumpkin and pecan butter. Of course, you can use any kind of nut butter but I figured that pecan butter reflected the taste of fall a little better and can I just say… pecan butter is absolutely delicious. I make my own by roasting a bag in the oven and blending it up in my vitamix.

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Vegan Pumpkin Spice Granola

Mix up all the liquid ingredients and spices. You’ll find it creates this silky smooth…. pumpkin infused caramel like mixture. Try not to lick the entire bowl before adding in the rest of the ingredients(!!). Then add in the rest of the dry ingredients and mix until covered. That does onto a baking tray. I’ve been seeing a lot of cluster methods on my instagram feed lately, so decided to try it out! The main ones I’ve been seeing are: packing it down into the tray, using “stick together” ingredients like oat flour/smaller nuts & seeds and not touching it at all when in the oven. I found that you do need to move it slightly, just so some parts of the granola don’t burn but that can depend on the type of oven you have I guess. My oven tends to be hotter at the back right so I more so flip the granola than mix it. Into the oven for 25 minutes and you’ll find your entire house smelling like pumpkin spice, basically screaming fall.

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GOSH JOLLY look at the clusters. I hope you can feel the crunchy-ness through the screen.

Eat this granola with yogurt, on top of oats, smoothie bowls, with milk or even on its own! It makes for the perfect crunchy snack.

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I hope you try out this variation of Pumpkin Spice Granola & make it as much as I do because it’s:

  • vegan friendly

  • dairy, oil & gluten free

  • way cheaper & healthier vs. store bought granola

  • made with only 9 pantry ingredients

  • clustery, crunchy and infused with tons of fall spices

  • simple & easy to make

  • & makes for the perfect fall breakfast or snack!

Okay, are you prepared for your kitchen to smell like serious fall deliciousness?

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Tips and Tricks to making Pumpkin Spice Granola

  • Mix the liquid along with the spices first to ensure the flavours evenly spread throughout when adding the rest of the dry ingredients

  • For maximal large clusters: press your granola into the pan for form a single layer, and will bake into one pan sized bar & when mixing half way through, don’t over mix. Instead, try to flip the granola for even baking without breaking up the caramelization

  • Let it cool on the baking tray once it’s out of the oven and this will yield tons of granola clusters that you can then break apart (or not) as big as you want them

  • If you find you’re having trouble creating clusters, you can blend 1/2 c of the oats into oat flour and mix it in. This will create flakes and a paste that will cover the ingredients and can help with the caramelization process

  • Need more granola recipes? Check out my chocolate espresso, matcha granola, 5 minute granola & Chili Lime Granola recipe!

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If you recreate this Pumpkin Spice Granola please share it and let me know what you think by tagging me on Instagram @lisakitahara! We can roll around in the abundance of granola together ;)

Method

  1. Pre-heat the oven to 325F.

  2. Into a large bowl add in your creamy pecan butter, maple syrup, pumpkin puree, vanilla extract, salt and pumpkin pie spice and mix until combined.

  3. Add in the rest of the dry ingredients and mix until well coated and combined. Transfer over to a lined baking tray. If you want some serious cluster action, press down your granola and allow the mixture stick together. Place into the oven for 25 minutes, rotating and flipping (gently!!) half way.

  4. Let it cool and then eat as is or transfer into airtight container to store.

Notes

  • SERVINGS: Approximately 2.5 cups

  • PREP TIME: 5 minutes

  • COOK TIME: 25 minutes

  • INGREDIENTS: 10

  • DIFFICULTY: EASY

Ingredients

  • 1 tbsp pumpkin pie spice

  • 1/2 tsp salt

  • 1/3 c creamy pecan butter

  • 1/3 c pure maple syrup

  • 1/4 c pumpkin puree

  • 1 tsp vanilla extract

  • 3 c gluten free rolled oats

  • 3/4 c pecans

  • 1/2 c sunflower (or pumpkin) seeds

  • 1/4 c raisins

  • 4 tbsp hemp seeds

    baked at 325 for 25 mins


Beet Salad with Quinoa and Sunflower Seed Dressing

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This Beet Salad features seasonal fall ingredients such as quinoa, edamame, roasted sweet potatoes, toasted walnuts and spinach, and tossed with a creamy sunflower seed dressing! Not only is it full of delicious flavours and textures, it’s also packed with superfoods and plant based protein protein making it a bowl full of nutrition!

Beet Salad with Quinoa and Sunflower Seed Dressing

Who else loves beets? It took me a couple chances to appreciate beets, but they have become one of my favourite vegetables! I feel like beets are such an underrated vegetable because of their earthly flavour but they’re so good for you and if you prepare them right, can make for a delicious meal. One of my favourite ways is to roast them, but I found that they are absolutely delicious in salads- especially tossed in a creamy savoury dressing!

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I have been loving sunflower seeds and sunflower butter for dressings as a change from my usual tahini dressings! I think it kind of gives the salad dressing more of a ~ fall vibe ~ too (but that could just me me 😅).

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This is no ol’ boring salad. It has the perfect balance of flavours coming from the earthy beets, sweetness from the sweet potatoes, toasty-nuttiness from the walnuts and a hint of freshness from the mint. And that’s all dressed in the tangy deep flavour of the sunflower seed butter. Oh, not to mention all the textures in this salad! I’m a huge texture person and this salad has all kinds of textures going on!

Not only is it delicious, it’s also nutritious and packed with plant based protein from the quinoa and edamame! I mean, look at the colours in this salad it just screams healthy. This is called eating the rainbow ;).

I really hope you try this Beet Salad with Quinoa and Sunflower Seed Dressing & eat it as often as I do because it’s:

  • vegetarian/vegan friendly

  • literally like eating the rainbow ;)

  • only 12 plant based ingredients 

  • can be made ahead or meal prepped

  • high in protein

  • a salad that isn’t boring

  • easy to make

  • & dressed with the most delicious, tangy & creamy savoury dressing!

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Tips and Tricks to making this Beet Salad with Quinoa and Sunflower Seed Dressing

  • I throw my potatoes into the oven even if the oven is not yet preheated. Then, you don’t have to wait for it to pre-heat (aka it’s faster) and they still crisp of perfectly.

  • Remember to rinse your quinoa to get rid of any bitterness.

  • Use gloves when grating the beet, unless you can appreciate pink hands after 😂

  • Toast your walnuts! This little treatment to the walnut really brings out their flavour and seriously does elevate the flavour profile of the salad.

  • If you’re making this ahead of time as meal prep, place some of the dressing into small containers and dress when ready to eat so the spinach doesn’t get soggy. OR you can add the spinach the day of and mix it in!

  • Feel free to sub the spinach for any of your favourite greens and vegetables! Kale, asparagus, arugula and lettuce would be a tasty choice as well!

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If you make this Beet Salad with Quinoa and Sunflower Seed Dressing please do share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Method

  1. Pre-heat the oven to 400 C. Dice the sweet potato into cubes and place on a lined baking tray. Place them into the oven for 20 minutes or until slightly browned.

  2. Prepare your quinoa. Rinse, then add to a small pot and add 1 c of water with a pinch of salt. Place over medium heat and bring it to a boil. Then, reduce it to a simmer for 10-15 minutes or until all the liquid is absorbed. Fluff it up with a work when complete.

  3. In the mean time defrost your edamame and gather your other ingredients. Rinse, peel and grate the beet. Roughly chop some walnuts and the spinach. Add them all into a large bowl.

  4. Prepare the dressing by combining the sunflower butter, lemon juice, maple syrup, AVC, dijon mustard, garlic powder, salt and pepper all into a bowl and whisking until smooth.

  5. When the potatoes and quinoa are ready, add them to the large salad bowl. Pour over the dressing and toss until evenly coated. Serve with roughly chopped mint!

Notes

  • SERVINGS: 2

  • PREP TIME: 10 minutes

  • COOK TIME: 20 minutes

  • INGREDIENTS: 12

  • DIFFICULTY: EASY

Ingredients

  • 1 medium sweet potato (400g)

  • 1/2 c uncooked quinoa

  • 1 c frozen edamame

  • 1/3 c chopped walnut

  • 1 medium-large beet (200g)

  • 2 c packed spinach

  • 1/4 c chopped mint leaves

  • 2 tbsp sunflower butter

  • 2 tbsp lemon juice

  • 1 tbsp maple syrup

  • 1 tbsp ACV

  • 1/2 tsp dijon mustard

  • 1/4 tsp garlic powder

  • salt and pepper to taste

15 Minute Vegan Red Lentil Dal (1-Pot & 7 Ingredients)

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This Vegan Red Lentil Dal is the perfect warming bowl to cozy up to! This creamy flavour packed dal can be made in 15 minutes using 1 pot and only 7 pantry staple ingredients.

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I know, I’ve been late on the whole fall vibes and recipe train but the fall season has been so strange here in Canada. The temperature has been 27 degrees one day to 10 degrees the next, but the chill has been steadily growing this past week so naturally, I’ve been making more warming meals. Even though I’ll be missing the warm weather, I do love the feeling of coming home to a warm and cozy meal after fighting through the cold. All kinds of soups, stews and noodle dishes do justice but sometime my heart yearns for something aromatic and filled with spices, like this dal recipe.

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The thing I LOVE about this dal is that it’s ready in 15 minutes, which means if I don’t already have some in the fridge, then I still don’t really have to wait too long to cozy up to this dal. Plus, it uses only 7 pantry staple items and any left over root veggies I have, which means I always have these ingredients on hand.

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I fry up the spices and then throw all the ingredients into the pot and put it on simmer. While I’m waiting, I’ll take a quick hot shower, change into some cozy clothes, pour in a cup of tea and choose what I’ll be watching that night (I’ve been super into Terrace House lately!). And by this time, my dal is usually done and I just microwave some rice that I always prep in the beginning of the week. Of course, I add a squeeze of lime and some extra fresh cilantro for more ~ flavour ~ :)

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I really hope you try out this Red Lentil Dal and love it as much as I do because it is:

  • vegan friendly

  • dairy, gluten, soy & nut free

  • only 7 pantry staple ingredients 

  • customizable

  • made in only 15 minutes

  • freezable

  • make-ahead, meal prep & on the go friendly

  • and SO comforting! Perfect for the cold weather thats been comin’ up 🍂

Alright, are you ready to make some bomb Red Lentil Dahl? Grab your lentils & get ready to cozy up ;)

Tips and Tricks to making Red Lentil Dal

  • Using red or yellow lentils yields a faster cooking time compared to other lentils, which I love when I’m in a pinch and craving dahl and curries

  • Use a good quality curry powder or make your own blend for a rich curry flavour. I’ve used cheap curry blends in the past and it just didn’t taste right! The taste curries and dal will really depend on what spices you add. I use Frontier Indian Curry Powder when craving a ‘lighter’ indian flavour, S&B Oriental Curry Powder when craving a more mild dahl and a Jamaican Goat Curry Powder for a more rich dal

  • The liquid you use will also result in different consistencies of this dal. Coconut milk will yield a more creamier and rich dal whereas broth and water will yield a lighter dahl. If you’re looking to keep it low fat, you can also sub in plant milks such as coconut milk from a carton or soy milk

  • Simmer the dal covered, making sure the heat isn’t too high so that the bottom burns

  • Add in any root veggies left over in your fridge! They will all bring additional flavours to your dal and get rid of any left over produce that needs to be used up :) my favourites to add in are carrots, kabocha, potatoes, broccoli and green beans.

  • Feelin’ some more cozy recipes? Check out of 6 Ingredient Kabocha Potage and Smokey Maple Baked Beans!

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If you recreate this super fast, easy & delicious Vegan Red Lentil Dal please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Method

  1. Fry up the onions, garlic and ginger until brown on high heat with the curry powder (around 4 minutes)

  2. Add lentils, diced tomatoes and liquid of choice (I like to use a combo of 1c coconut milk and 1 + 1/4c broth)

  3. Bring to a boil and reduce to simmer for 10 minutes, covered or until lentils are cooked

  4. Serve with rice, cilantro & lime :)

Notes

  • SERVINGS: 2 large or 4 smaller servings

  • PREP TIME: 5 minutes

  • COOK TIME: 15 minutes

  • INGREDIENTS: 7

  • DIFFICULTY: Easy

Ingredients

  • 1 medium Onion (200g)

  • 2-3 garlic cloves, minced

  • Knob of grated ginger (30g)

  • 1 c of red or yellow split lentils (170g)

  • 1/2 can diced tomatoes (180ml)

  • 1 tbsp curry powder

  • salt and pepper to taste

  • 2 1/4 c liquid (coconut milk, water, veg stock)*

  • optional flavour enhancers: dash of cinnamon, soy sauce, cayenne, turmeric, additional veggies etc.


Chilli Lime Granola

Sweet & Savoury Chili Lime Granola

This Chilli Lime Granola is sweet AND savoury! A delicious change from typical granola where it’s zesty with a touch of heat. Perfect to make ahead of time and take on the go as a snack or to top off salads! Made in one bowl, using only 7 staple pantry ingredients and in less than 25 minutes.

Sweet & Savoury Chili Lime Granola

Posting a granola recipe every week might be becoming a part of my routine… I mean I can’t help it- I LOVE GRANOLA! I say this every time, but granola is just the best thing to snack on because it comes in so many different flavours and combinations. Plus, I can eat it in so many different ways. I usually make some sort of granola using the basics: oats, nuts and/or seeds, a nut butter & maple syrup with some flavour add ins but you guys… this time I’ve come up with something much more epic: SWEET & SAVOURY CHILLI LIME GRANOLA. Yes, savoury granola.

Sweet & Savoury Chili Lime Granola

It starts with a couple staple pantry ingredients such as: oats, coconut sugar, coconuts flakes, nuts and seeds, limes, chilli and cinnamon.

Sweet & Savoury Chili Lime Granola
Sweet & Savoury Chili Lime Granola

All the ingredients go with into one bowl, gets mixed together and baked in the oven for 16-17 minutes.

Sweet & Savoury Chili Lime Granola

Truly, the hard part is letting it cool because it smells so dang good- but trust me it’s worth it. Because 1. you don’t want to burn your tongue and 2. it becomes crispy, crunchy and infused with zesty heaty deliciousness as it cools.

Sweet & Savoury Chili Lime Granola

If I’ve successfully persuaded you to make this Chilli Lime Granola, I hope you love it as much as I do because it is:

  • vegan friendly

  • dairy, gluten & oil free

  • sweet, savoury, crunchy & bursting with flavour

  • only 7 simple plant based ingredients

  • customizable

  • healthier & cheaper than store bought granola

  • perfect as a snack to take on the go

  • make-ahead friendly

  • & (dangerously) addicting

Alright, are you ready to make some bomb zesty & heat-y delicious granola?! GRAB YOUR MIXING BOWL!

Sweet & Savoury Chili Lime Granola

Tips and Tricks to making Chilli Lime Granola

  • Not too much to this granola, but my main tip is to be patient and let this granola cool! It becomes crispy and crunchy as it does, and the flavours become more intense

  • Remember to rotate and mix the granola half way to prevent burning! Once at the 16 minute mark, check your granola and if its golden brown it’s ready to come out. If not, let it bake for an additional 1-2 minutes and checking every minute or so.

  • Need more granola recipes? Check out my chocolate espresso, matcha granola & 5 minute granola recipe!

Sweet & Savoury Chili Lime Granola

If you recreate this Chilli Lime Granola please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Method

  1. Preheat oven to 325 C

  2. Mix lime juice and coconut sugar until it becomes much like syrup

  3. Add in the rest of the ingredients and mix until everything is well combined and coated

  4. Spread on a lined baking tray and place into oven for 16-18 minutes, rotating & mixing half way- it should be nice and golden brown

  5. Let it cool and then eat immediately or place in dry cool air tight container

Notes

  • SERVINGS: 6-8 servings

  • PREP TIME: 5 minutes

  • COOK TIME: 16-18 minutes

  • INGREDIENTS: 7

  • DIFFICULTY: EASY

Ingredients

  • 2 tbsp lime juice

  • 4 tbsp coconut sugar

  • 1.5 c gluten free oats

  • ½ c coconut flakes

  • ¼ c pumpkin seeds

  • ½ tsp chilli powder

  • ½ tsp cinnamon

  • 1 tsp lime zest

  • ½ tsp salt


5-Ingredient Vegan "Nutella" Granola Bars

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These Vegan “Nutella” Granola Bars are crunchy on the outside and chewy on the inside. They’re made with only 5 ingredients and made in one-bowl but so rich and delicious! Plus they make for a tasty afternoon snack that you can make ahead of time & take with you on the go.

I LOVE granola bars. Mainly because it’s basically granola but way easier to eat when on the go and to bring around with me as a snack. These are by far my favourite chocolate granola bars because well, it has chocolate hazelnut spread!! Nutella used to be my tahini back when I was a kid.

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It starts off with just 5 simple ingredients: vegan nutella/chocolate hazlelnut spread, oats, dried cherries, chocolate chips and maple syrup. Feel free to sub the dried cherries with your favourite dried fruit!

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That all goes into one large bowl and is combined together. Already smellin’ so chocolate-y! 🙆🏻

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Then the mixture goes into an 8x8 lined baking pan and is placed in the oven for 25 minutes. Let it cool and cut them up into granola bars! Yup it’s seriously that easy 😛.

Look at how crispy AND chewy they look! Those are key textures I look for in good granola bars.

Yes, they keep their shape but still crumble with every bite 😉

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These Vegan Nutella Granola Bars are SO TASTY & you should make them because they’re:

  • vegan friendly

  • dairy & gluten free

  • only 5 ingredients

  • made in just one bowl

  • on the go & meal prep friendly

  • crunchy on the outside and chewy on the inside

  • & incredibly tasty, chocolate-y and satisfying

Alright, have I convinced you to make these yet? LET’S GET BAKIN’!!

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Tips and Tricks to making Vegan Nutella Granola Bars

  • Use rolled oats for the right texture vs. quick oats

  • Remember to rotate the pan half way for even baking

  • Slice into granola bars before it’s completely cooled to prevent cracking and breaking of the bars

  • Increasing baking time by 2-3 minutes will yield crunchier granola bars whereas decreasing it by 2-3 minutes will yield more chewy granola bars.

  • Cranberries are delicious in place of dried cherries ;)

  • Need more on-the-go snack chocolate filled recipes? Check out my One-Bowl Tahini Chocolate Chip Muffins and my Chocolate Espresso Granola recipe!

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If you make these decadent vegan nutella granoa bars please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Method

  1. Pre-heat oven to 350 C

  2. Mix the maple syrup and hazelnut spread into a large bowl until combined

  3. Add in the rest of the dry ingredients and mix until everything is coated evenly

  4. Transfer into a lined 8x8 baking tray and flatten as best as possible

  5. Place into the oven for 25 minutes, rotating half way

  6. Once out of the oven, let it cool slightly & then cut them into bars before completely cooled

Notes

  • SERVINGS: 6

  • PREP TIME: 5 minutes

  • COOK TIME: 25 minutes

  • INGREDIENTS: 5

  • DIFFICULTY: EASY

Ingredients

  • 1 1/2c rolled oats

  • 3/4 c rolled oats, blended into oat flour OR 1/2 c oat flour

  • 1/4 c mini chocolate chips

  • ½ c dried cherries

  • 1/3 c maple syrup

  • ½ c vegan chocolate hazelnut spread

     


Easiest 5-Ingredient Vegan Tzatziki

This Vegan Tzatziki is made with just 5 simple plant based ingredients! It’s creamy, herby and indulgent but without the dairy. Enjoy in pitas, sandwiches, over buddha bowls and as a dip!

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I know I know, summer is over but that doesn’t mean Tzatziki season is over. I will gladly enjoy this condiment over anything at any point in the year. I mean, I could seriously live off this stuff! It goes with just about anything but I mainly love it over gyro bowls and as a dip for my oven baked fries.

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I have yet to find a dairy free alternative in stores so naturally, I had to come up with an alternative myself. Dairy free yogurt and cashews aren’t the most budget friendly ingredient so I thought, why not tofu? I make my own “greek style” yogurt almost daily for breakfast, it has to work!! So I put it to the test with different ratios with the rest of the 4 ingredients typically found in Tzatziki: cucumber for freshness, lemon juice for tang, garlic for a savoury flare and dill for the herby flavour. Of course, salt and pepper as needed.

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Tzatziki is creamy and packed with flavour, but incredibly light because it’s mainly just tofu and cucumber so you can eat it without feeling weighed down! Plus, you get some cucumber & herb goodness in to you for #extrahealth 😉

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I really hope you make this Cheese Sauce & love it as much as I do because it is:

  • vegan

  • dairy, gluten & nut free

  • only 5 ingredients

  • high in protein

  • delicious as a dip, spread or topping

  • simple, easy & quick to make

  • make-ahead friendly

  • herby, fresh & creamy

  • & incredibly addicting!!

I hope I have now peaked your interest in making Tzatziku, who’s ready?!

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Tips and Tricks to making Vegan Tzatziki

  • make sure to use soft or medium-firm tofu for that thick, greek style yogurt as anything firmer tends to get clumpy

  • when grating the cucumber, use the larger side of the grater so that you can still get the settle crunch and texture from them

  • SQUEEZE as much excess liquid from the cucumbers as possible so that the dip doesn’t end up soggy

  • finely mince the garlic so you don’t get big chunks of garlic in one bite (unless you really love raw garlic)!

  • store it in a mason jar or airtight container and use within 5 days

  • use FRESH dill or mint, it really does make a huge difference in the final outcome

  • Here are some of my favourite ways of devouring Tzatziki:

    • Over gyro bowls, buddha bowls, salad bowls (makes for a awesome dressing)

    • As a dip for fresh veggies, potato fries/wedges and toasted pita

    • Spread over toast or inside sandwiches

    • and of course, in pita wraps!

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Tips and Tricks to making Vegan Tzatziki

  • make sure to use soft or medium-firm tofu for that thick, greek style yogurt as anything firmer tends to get clumpy

  • when grating the cucumber, use the larger side of the grater so that you can still get the settle crunch and texture from them

  • SQUEEZE as much excess liquid from the cucumbers as possible so that the dip doesn’t end up soggy

  • finely mince the garlic so you don’t get big chunks of garlic in one bite (unless you really love raw garlic)!

  • use FRESH dill or mint, it really does make a huge difference in the final outcome

  • if you don’t finish it the moment you make it, store it in a mason jar or airtight container and use within 5 days

  • if you CAN resist, letting it sit overnight the more flavourful the dip will become!

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If you recreate this fresh & delicious Tzatziki Dip please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Method

  1. Cut the cucumber lengthwise and scoop out the seeds with a spoon and then grate the cucumber. 

  2. Squeeze out the excess liquid from the cucumber using a towel or strainer.

  3. Mince garlic super finely

  4. Blend the tofu on high until smooth (skip step if using yogurt)

  5. Mix all ingredients into a bowel and let it sit in the fridge for half an hour to allow the flavours to mend together. 

Notes

  • SERVINGS: 1.5 cups

  • PREP TIME: 10 minutes

  • COOK TIME: 0

  • INGREDIENTS: 5

  • DIFFICULTY: Easy

Ingredients

  • 1 c soft tofu (250g) (or 1 c non-dairy greek yogurt)

  • 1/2 a english cucumber, grated and strained (90g)

  • 2 garlic cloves, minced 

  • 1/2 lemon, juiced (or 1.5 tbsp of AC vinegar)

  • 1/4 c fresh dill, chopped (mint works well too!)

  • salt and pepper to taste