Kabocha Bagels with Maple Cinnamon Cream Cheese (VEGAN)

Kabocha Bagels with Maple Cinnamon Cream Cheese in Bowl

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

 

 

 

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


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

     


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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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.


Sesame Miso Noodle Salad

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An easy Vegan Noodle Salad with delicious refreshing vegetables all tossed in a creamy miso tahini dressing that comes together in just 15 minutes. 

Sesame Miso Soba Noodle Salad
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Summer is finally here! Which means my salad cravings begin to crawl back out. I know I just posted a Home Style Vegan Chick-un Salad Recipe, but all I'm hungry for in the summer is refreshing vegetables and fruits. But I know I need the energy from carbs to fuel my days, so my go to is always cold pasta or noodle salads. Especially when it's covered in a delicious creamy yet refreshing dressing... yes please!

Sesame Miso Soba Noodle Salad

The Sesame Miso Dressing goes well with any kind of vegetables so feel free to switch it up with your favourites! I decided to use Buckwheat Noodles aka Soba Noodles to match the Asian ingredient theme and because they're gluten-free (make sure to check the ingredient list for 100% buckwheat flour!). 

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I hope you give this Sesame Miso Noodle Salad a go & love them as much as I do because it's:

  • vegan & vegetarian friendly 
  • packed with a variety of vegetables 
  • gluten-free & nut free
  • tossed in a flavourful creamy dressing
  • refreshing for hot summer days 
  • so fast & easy to make 
  • perfect for meal prepping as well!
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If you make this dang good sesame miso noodle salad, 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 soba noodles according to directions & once finished rinse with cold water
  2. Thinly slice all the vegetables & dice the avocado
  3. Toss all the vegetables together in a bowl with the soba noodles
  4. Blend all dressing ingredients together
  5. Toss the salad with the dressing then add the avocado and gently toss the salad once more
  6. Serve with sesame seeds & scallions 

Ingredients

  • 2 servings 100% buckwheat/soba noodles 
  • 1 c edamame beans, unshelled 
  • 1/2 c bell pepper, cut into thin strips
  • 1/2 c julienned carrots
  • 1/2 c sugar snap peas 
  • 1 small avocado, diced
  • Optional toppings: green onions, sesame seeds, red pepper flakes

DRESSING:

Notes

  • Total time: 15 minutes
  • Makes 2 servings
  • Dressing can be stored for up to a week separately from the salad
  • Salad can be mixed day before
  • Add in any of your favourite veggies! It also works really well with spinach, lettuce & steamed and cooled broccoli. 
  • 2 tbsp tahini
  • 1 tbsp miso 
  • 1/2 tbsp ginger, minced
  • 1/2 tsp garlic powder
  • 1/2 tbsp maple syrup
  • 1.5 tbsp rice vinegar 
  • 1 tsp sesame oil
  • 4 tbsp water 

Homestyle Vegan "Chickun" Salad

Vegan Chicken Salad

This 9-ingredient Homestyle "Chick-un" Salad uses plenty of nutritious ingredients, packing it with plant based protein and fiber. Use it for sandwiches, wraps or even on its own for a satisfying and filling meal. Not to mention, it's perfect for meal prep and only takes 10 minutes to throw together!

Vegan Chicken Salad

Now that it's the summer time, I have been craving salads. I remember ordering Chicken Salad Sandwiches from Tim Hortons in the summer as a kid and had a sudden craving for one. Since I don't eat meat, I replaced the chicken with chickpeas which still gives the salad a bite. Plus, it's high in protein and fiber so it's actually satisfying! I like to fill my wraps and sandwiches up with this salad, but it's also great over a bed of lettuce and spinach.

Vegan Chicken Salad Wrap

This Chick-un salad has so many textures which I love. The chickpeas have a nice tender bite, the almonds give it a crunch, and the grapes and celery give it a refreshing burst of additional flavours of sweet and salty. And then on top of that, you have the delciious creamy dill dressing!

Vegan Chicken Salad

I hope you give this Vegan Chickun Salad a go & love them as much as I do because it's:

  • healthy & nutritious
  • refreshing
  • coated with a delicious flavourful dressing
  • high in protein
  • vegan & gluten free
  • super fast and easy to make
  • made in 1 bowl 
  • reminiscent of the real thing
  • & so yummy
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If you make this refreshing homestyle vegan chick-un salad, 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 cooked chickpeas
  • 1 stock of celery 
  • handful of grapes
  • handful of almonds
  • 3-4 tbsp of mayo 
  • 2 tsp dijon 
  • 1 tsp garlic powder 
  • 1 tbsp fresh dill (or 1 tsp dried-to taste)
  • juice of 1/4 of lemon
  • sald and pepper to taste

Method

  1. Mash chickpeas with a fork
  2. Combine all ingredients into a bowl and mix until everything is coated

Notes

  • Total time: 10 minutes
  • Makes 2-4 servings
  • Refrigerate for 2-3 days

Fire Roasted Red Lentil Tomato Soup

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Fire Roasted Red Lentil Tomato Soup - this soup is hearty, flavourful, creamy and full of plant based protein (using a secret ingredients). Only 7 ingredients, almost instant to make and perfect for chilly evenings. Pair it with some toasted bread or top with some crunchy croutons or BBQ roasted fava beans!

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There is nothing that makes me happier during the cold than bundling up with a bowl of soup in my hands. There is just something so comforting about soup. If you live in Canada, or anywhere where winter seems to last forever… you’ll know the feeling of just wanting something warm to come home to all the time. I’m all about basic, simple ingredients and recipes that are quick and easy to make- and this recipe is just that. There is nothing more basic than taking some fire roasted tomatoes, a few other basic ingredients, some seasoning and throwing it all into a blender.

 

For me, the thing about soup is that it has to be satisfying. To do this, I love to add grains and beans to broth based soups. But for this soup, to achieve the creaminess I was looking for, I added tofu and red lentils. Tofu gives it the amazingly creamy texture while the red lentils give it the thickness and bite. I promise, this soup will keep you satisfied and if you need a little more it pairs deliciously with some cooked pasta, quinoa or rice! It’s also fantastic with some grilled cheese, ya feel me?

If you make this dish, 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

  • 1/2 onion sautéed
  • 1 garlic clove 
  • 2 cans of Fire Roasted Tomatoes
  • 1 block of tofu (175g)
  • 1.5 c cooked red lentils (100g dry cooked)
  • 2 tbsp nutritional yeast
  • 1/4-1/2 c vegetable stock 
  • salt and pepper to taste
  • Top with toasted BBQ Fava Beans (my favourite is from the brand Enlightened)

Method

  1. Sautee onions and garlic until caramelized 
  2. Add everything into the blender and blend on high for 1 minute
  3. Heat over the pot if desired
  4. Serve with roasted fava/chick peas and parsley 

Smokey Maple Baked Beans (Vegan!

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These Vegan Smokey Maple Baked Beans are naturally sweetened with pure Canadian maple syrup with a perfect balance of smokiness from the paprika. This dish is so easy to make and can be eaten for any meal alongside with crunchy toasty bread and on a bed of freshly streamed white rice. Packed with plant based protein, the versatility of this dish makes it perfect for weekly meal prep!

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Ever since becoming vegan, beans have hands down become my absolute favourite source of protein- I mean they can be made into anything and everything! Tofu and tempeh are both made out of beans AND you can make all sorts of snacks and desserts with beans like my crunchy maple dijon chickpeas or my high protein healthier cookie dough. Experimenting with beans is so much fun because they come in all different shapes, sizes, textures and flavours. Personally, I can eat beans just like that, maybe with a little drizzle of sriracha… mmm.

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I felt a little adventurous with my beans one day and started thinking about flavour combinations that I love: smokey, sweet and a little spicy. I recently purchased some smoked paprika and saw a little bottle of maple syrup on the counter top beside me. Perfect. That’s how I usually brain storm most of my recipes. I see a couple ingredients, use that as my base and ten go from there. In total, it took me 3 tries to really nail this sauce so I promise- if you make this recipe you won’t be disappointed!

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Why I LOVE this recipe:

  1. It’s perfect for meal prep. For me, this recipe makes 4 servings and keep well in the fridge or freezer. When reheated, it tastes just as good (if not better).
  2.  It’s versatile. I love to eat this over a bed of rice, some toast, mixed veggies, baked potatoes, pasta- really any grain of your choice.
  3.  You can use any beans of your choice! I used white kidney beans but pinto beans, red kidney beans, black eyed beans and cannellini beans beans work great as well.
  4. It’s packed with plant based protein, low in fat, satiating and really easy to make.
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If you make this dish, 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

Sautee:

  • 1 onion
  • 1 bell pepper 
  • 2 15oz cans white kidney beans

Sauce:

  • 2 tbsp molasses
  • 3 tbsp maple syrup 
  • 2 tbsp vinegar 
  • 1 tbsp miso paste
  • 1/3 c tomato paste
  • 1 tbsp dijon mustard
  • 1 tsp garlic powder
  • 1 tsp poultry seasoning (rosemary & thyme)
  • 1 tsp smoked paprika
  • 1/4 c vegetable stock 
  • salt & pepper to taste

Method

  1. Preheat oven to 180C.
  2. Drain and rinse the white kidney beans
  3. Chop your onion and bell peppers and fry them until golden brown 
  4. Meanwhile, add the sauce ingredients together into a bowl and whisk until well combined
  5. Once the onions are nicely browned, into a lined baking dish add in your sauteed vegetables, white beans and sauce in and mix until everything is well coated with the sauce
  6. Cover with aluminum foil and place into oven for 40 minutes
  7. Take off the foil and place back into the oven for another 10-15 minutes

Vegan Orange Sesame "Chick-un"

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This recipe for Sesame Orange "Chick-Un" will satisfy any chinese-take out cravings. Smother your favourite protein in this delicious sweet and sour orange sauce with notes of aromatic roasted sesame oil... yum.

Orange chicken was probably one of my FAVOURITE dishes to order when I was at chinese restaurants. Something about the sweet and sour combo over a bed of steaming aromatic jasmine rice just soothed my soul. The funny thing was, I actually never really ate the chicken but just the vegetables in it because I didn't like the texture of meat but just loved the sauce! 

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You really can't skip out on the sesame oil here, it just brings the whole dish together by adding this aromatic smell and taste that just elevates this dish to the next level. 

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Also, I don't think I talk about how much I love soy curls enough.. they're seriously the best! I love my tempeh, tofu and beans but sometimes changing it up and using soy curls for a different texture just makes it a whole new experience- if you can get your hands on some I would 10/10 recommend! 

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If you make this dish, please share it with me and everyone else on Instagram and tag me @lisakitahara, I love seeing all of your tasty recreations!

Ingredients

Sauce

  • 1/2 c freshly squeezed orange juice*
  • 1.5 tbsp soy sauce 
  • 1 clove garlic, minced**
  • 1 tbsp ginger, minced***
  • 1/2 tbsp miso paste
  • 2 tsp sesame oil 
  • 2 tbsp corn starch 

Dish

  • 2 servings of soy curls****
  • 1 onion 
  • 1 c broccoli
  • 1/2 c edamame

 

Notes: 

  • * feel free to use any kind of orange juice, however freshly squeezed really does make a difference!
  • ** can sub for 1/2-1 tsp garlic powder
  • ** can sub for 2 tsp ground ginger 
  • if you like a sweeter sauce, add in 1-2 tbsp of maple syrup or sweetener of choice :) 
  • **** can sub for 1 block of firm tofu of tempeh, these are awesome options as well!
  • My favourite brand of soy curls are from butlers and I can find them at bulk barn

Method

  1. Soak the soy curls into water 
  2. Mix all the sauce ingredients into a bowl and set aside 
  3. Drizzle a little roasted sesmae oil into the pan and fry until golden brown
  4. By this time, the soy curls should be re-constituted, drain and add into the frypan with the onions and let it pan fry up until desired browning
  5. Add in the broccoli and edamame and let it cook until very slightly cooked where the broccoli will turn a little more vibrant in colour
  6. Add in your sauce and cook until desired consistency (the longer you cook it for, the more thick the sauce will be!)
  7. Serve over a bed of rice and top with scallions and toasted sesame seeds

 

 

3 Weeknight Pasta Recipes (in 15 minutes!)

  Three easy pasta dishes that anyone can make in 15 minutes! Perfect for on-the-go lunches or weeknight dinners. All vegan, low in fat and can be made gluten free and/or high in protein. 

Three easy pasta dishes that anyone can make in 15 minutes! Perfect for on-the-go lunches or weeknight dinners. All vegan, low in fat and can be made gluten free and/or high in protein. 

Almond Basil Pesto Pasta (1 of 1).jpg
Peanut Sauce Veggie Pasta (1 of 1).jpg
Hummus Veggie Pasta (1 of 1).jpg
 

Almond Basil Pesto Pasta

  • 1 serving pasta 85g
  • 1 cup basil leaves (around 45g)
  • 1  garlic clove 
  • 1 tbsp nutiritonal yeast
  • 1/4 c roasted almonds (or pinenuts/cashews)
  • 2 tbsp EVOO
  • Juice of half a lemon
  • Salt and ground black pepper to taste
  • Vegan parmesan (1/4c hemp hearts, 1 tbsp nooch, pinch of salt, ⅛ tsp garlic powder)
  • Cherry tomatoes 
 

Veggie Stir fry with Peanut Sauce  

  • 1 serving of noodles (85g)
  • handful of sugar snap peas
  • handful of broccoli
  • 1/2 carrot shredded 
  • 1/4 of a bell pepper sliced 
  • 2 tbsp peanut butter
  • 1 tbsp soy sauce 
  • 1/2 tbsp maple syrup 
  • 1/2 tsp sriacha  
  • 1/2 tsp lime juice
  • 1/2 tsp miso 
  • 1/2 clove of garlic 
  • 1/2 tsp fresh minced ginger
  • 1-2 tbsp water 
 

Hummus Veggie Pasta

  • 1 serving pasta (85g)
  • 1/2 small onion
  • 1/2 c mushrooms
  • 1/2 bell pepper sliced 
  • 1 c spinach 
  • 1/4 c hummus*
  • salt and pepper to taste

Notes: *I use homemade hummus with nutritional yeast in it, but if you're using an original flavour, optionally add 1-2 tbsp! 

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GARLIC HASSELBACK POTATOES WITH A CREAMY SAGE SAUCE (Vegan)

If you know me, you know I love potatoes. I eat potatoes at least 3 times a week in some shape or form (most open air fried wedges). You know what I also love? Herbs. The key to make any dish taste real good are herbs. Rosemary and sage are definitely my favourite especially during the winter time- they just scream !!holidays!! These Hasselback Potatoes are the most delicious and perfect side dish for any holiday dinner. Crispy on the outside, nicely baked on the inside and packed with garlic x rosemary x sage flavours. And it gets even better because then we top it off with a creamy sauce bursting with sage notes with a hint of sweetness coming from the maple syrup and miso paste (miso paste makes any sauce taste ten times better). 

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MAC AND CHEESE: 3 WAYS (VEGAN)

These 3 variations of Mac and Cheese are vegan, gluten free, oil free, delicious and easy to make! You'll never find yourself bored of mac and cheese with 4 different options.

 

 

Mac and Cheese has to be one of the most comforting foods out there, I mean I see why it is... it's just ... how do I explain it? SO COMFORTING. I think it's because I grew up eating it with friends and family whether it be out of the KD box or my mom's home made baked mac and cheese. 

I actually made this mac and cheese sauce with a couple friends for a Christmas potluck and since then this has been my go-to recipe. While I admit, it doesn't mimic the exact taste of KD it's actually rather pleasing because it doesn't have that strong artificial flavour but instead a creamy smooth texture with a cheesy flavour and the perfect amount of sweet and saltiness. 

One night I was craving mac and cheese and tacos at the same time... so I thought why not combine the two? And then it happened again for BBQ chicken and maples sausages, and that's how these three variations were born! I am so excited to share these recipes with you guys and hope you enjoy it as much as I do :)

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If you make any of these recipes, don't forget to tag me on instagram @lisakitahara! I love seeing all of your delicious recreations and who knows maybe we can eat it together over insta story or DMS.  

  INGREDIENTS:    Creamy Cheese Sauce:   1/2 cup cashews (soaked)  2.5 tbsp tomato paste  1 tsp miso  1/4 C nutritional yeast  1/2 lemon juiced  2/3 C almond milk  1/2 C mashed sweet potato  1/2 tsp each of: onion powder, garlic powder, tumeric, paprika, and salt   1.5 cup macaroni (dry) - I love Gogoquinoa pastas!!    Maple Seitan Sausage:   2 tbsp mashed white beans  1 tsp maple syrup  1 tbsp soy sauce  1/4 c veg broth  1 tsp liquid smoke  1 tbsp tahini  1/4 c VWG (60g)  1 tbsp nooch  1/4 tsp ginger  1/2 tsp garlic powder  1/4 tsp all spice  1/8 tsp nut meg  1/8 tsp cloves  1 tsp smoked paprika  1 tbsp chickpea flour   BBQ Chicken   1/2 onion, chopped  2 servings of Soy curls (soaked in water)  1/2 c BBQ sauce   Taco   1/2 onion, chopped  1/2 tomato diced  2 servings taco crumbles, soaked

INGREDIENTS:

Creamy Cheese Sauce:

1/2 cup cashews (soaked)

2.5 tbsp tomato paste

1 tsp miso

1/4 C nutritional yeast

1/2 lemon juiced

2/3 C almond milk

1/2 C mashed sweet potato

1/2 tsp each of: onion powder, garlic powder, tumeric, paprika, and salt

1.5 cup macaroni (dry) - I love Gogoquinoa pastas!!

Maple Seitan Sausage:

2 tbsp mashed white beans

1 tsp maple syrup

1 tbsp soy sauce

1/4 c veg broth

1 tsp liquid smoke

1 tbsp tahini

1/4 c VWG (60g)

1 tbsp nooch

1/4 tsp ginger

1/2 tsp garlic powder

1/4 tsp all spice

1/8 tsp nut meg

1/8 tsp cloves

1 tsp smoked paprika

1 tbsp chickpea flour

BBQ Chicken

1/2 onion, chopped

2 servings of Soy curls (soaked in water)

1/2 c BBQ sauce

Taco

1/2 onion, chopped

1/2 tomato diced

2 servings taco crumbles, soaked

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6 Ingredient Creamy Kabocha Potage (Vegan)

This Kabocha Potage is thick, creamy and super satisfying especially during the winter season. Made with only 6 simple ingredients, you'll have yourself a soup to warm your soul!

Kabocha Patoge (1 of 1).jpg

 

The weather in Canada right now is the most cold it's been in awhile and my body has just been craving warm and hearty soups. One thing I DO love about the winter is that squashes are abundant and the flavour profile of them are a m a z i n g. My absolute favourite squash is the kabocha squash. Have you tried them before? They're super similar to buttercup squash (which you can use for this recipe as well) and when you pick out a good one they mimic the texture of Japanese sweet potatoes and chestnuts. They're sweeter than most squashes and give great body to soups and other dishes. 

Kabocha Potage 1

How to pick out a good Kabocha squash? Usually, the heavier the tastier! I always choose squashes that are heavier because it means they're denser on the inside and not as loose and "watery". When you cut into it, it should be vibrant in colour with a rich orange-brown colour to it- thats when you know you've picked yourself a good kabocha and that is the type of kabocha you should use for this recipe for maximal deliciousness. 

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To make this potage recipe a little more extra, I decided to use kabocha as my bowls. But no worries if you only have one, this potage is great paired some toasted buttery french bread.

 

Kabocha Potage 4.jpg

If you try this recipe, let me know what you think! Leave a comment, rate it, and don’t forget to take a picture and tag me (@lisakitahara) on Instagram! I love seeing all your recreations! 

 Ingredients:  1 small onion  1 med potato (around 150g)  1/2 carrot (approx 40g)  1.5 lbs kabocha squash*  2 c + 1/4c veg stock  1 c soy milk**  Optional: Additional squashed to make kabocha bowls  Method:  1. If making kabocha bowls, pre-heat oven to 350  2. Cut upper half of the squash and discard the seeds  3. Place on a baking tray and place in oven for 30 minutes  4. Chop up the onion, carrot, potato and kabocha into small pieces  5. Sautee the onions lightly  6. Add in the carrots, potatoes and kabocha and let it sautee for a few minutes  7. Add in the veggie broth and let it come to a boil and then reduce to a simmer for approx 40 minutes or until you can mash the potatoes and kabocha with a fork  8. Remove from heat and let it cool  9. Once slightly cooled, transfer to a blender and add soy milk  10. Pour it into the kabocha bowls and serve with toasted garlic baguettes!      Notes:  1. Buttercup squash may be substituted   2. Add more for a thinner consistency!

Ingredients:

1 small onion

1 med potato (around 150g)

1/2 carrot (approx 40g)

1.5 lbs kabocha squash*

2 c + 1/4c veg stock

1 c soy milk**

Optional: Additional squashed to make kabocha bowls

Method:

1. If making kabocha bowls, pre-heat oven to 350

2. Cut upper half of the squash and discard the seeds

3. Place on a baking tray and place in oven for 30 minutes

4. Chop up the onion, carrot, potato and kabocha into small pieces

5. Sautee the onions lightly

6. Add in the carrots, potatoes and kabocha and let it sautee for a few minutes

7. Add in the veggie broth and let it come to a boil and then reduce to a simmer for approx 40 minutes or until you can mash the potatoes and kabocha with a fork

8. Remove from heat and let it cool

9. Once slightly cooled, transfer to a blender and add soy milk

10. Pour it into the kabocha bowls and serve with toasted garlic baguettes! 

 

Notes:

1. Buttercup squash may be substituted 

2. Add more for a thinner consistency!

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