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Guest Blogger: In Vegetables We Trust – Portabello Stew

29 Nov

Please welcome back Alex of In Vegetables We Trust. This young man has a lovely blog and a very creative mind, I would highly suggest you keep an eye on his blog as I predict we are witnessing a rising star in the making. You can read his first submission HERE: Slow cooker chili, roasted butternut squash and fennel flatbreads. Follow In Vegetables We Trust‘s blog and Facebook account. Welcome back Alex!

Portabello stew:

1 packet of dried Portobello mushrooms
4 carrots, sliced
2 big waxy potatoes, diced
1 red onion, diced
1 clove of garlic, thinly sliced
2 cups of mushroom stock (from the rehydrated portobellos)
1 tin of chopped tomatoes
1/2 cup or red lentils, rinsed
2 teaspoons fresh thyme leaves
2 tablespoons tomato paste
1 tablespoon cornflour
2 tablespoons mushroom ketchup (optional)
1 tablespoon barley miso
1 teaspoon yeast extract
a dash of tamari/soy

re hydrate your mushrooms according to packet instructions using plenty of boiling water, whilst they’re rehydrating you can chop all your vegetables. once the mushrooms are rehydrated, pick them out of the liquid with a slotted spoon and put them on a plate ready to be added into the stew later and strain off two cups of the liquid to remove any small bits, use this as your stock.fry of the onion till translucent, then add the garlic and fry a little more. Add the carrots and potatoes next, followed by the lentils stock and tomato sauce. Bring to the boil and then pop the lid on and let simmer for about 20 minutes till the lentil are all cooked and the vegetables are nice and soft. Add the thyme and mix the rest of the ingredients in a measuring cup with a little water and add to the pot, cook till thickened up a bit. Serve in a deep bowl with fresh thyme.

And stuffed flat breads:

Flatbread dough recipe:

1 1/2 cups of strong white bread flour plus extra for dusting your surface when rolling, extra points for unbleached organic
1/2 teaspoon fine sea salt
1/3 teaspoon of dried yeast
3/4 cup of tepid water
1 tablespoon of olive oil, plus extra for greasing your baking tray and brushing over you flat bread parcels

Filling ingredients:

1 tin of mock duck, liquid drained
1 teaspoon of freshly crushed cloves
1 teaspoon ground cumin
olive oil for frying

Place the flour and salt in a mixing bowl and whisk together with a fork. in a cup dissolve your yeast in the tepid water and then pour your oil in the water. Add the liquids into the flour/salt mix gradually whilst mixing with your hands, squeeze out any lumps as they form, if the dough’s a bit wet add a touch more flour- too dry? No problem a tad more tepid water. Turn your dough out onto a floured surface and knead till it is slightly tacky, but still nice and soft. Then leave on the side in a bowl covered by a tea towel for about 45 mins. Now prepare your filling, nice and simple, rub the mock duck in the cloves and cumin, a little salt and cracked black pepper and fry up till nice and browned. When your dough is ready pop the oven onto 230c/450f and split the dough into four little balls and roll into circles on a floured surface till 3-5mm thick, place 1/4 of the filling slightly off centre and fold the dough over sealing the edges with water, place on an oiled baking tray and brush with oil. Bake for about 10-15 mins till crisp. And enjoy! Serve with pistachio sauce and lemon and red onion kale sauté to make a meal, or pop them in your lunch box cold.


Guest Blogger: V is for Vegetables – Zucchini Boats

8 Jun

As we all know, V is for Vegetables, that is also the title of Vanessa’s blog. Here she is in her own words, “My name is Vanessa and I have lived in Indiana my entire life. However, I have certainly spent plenty of time seeing the world. My journey to veganism actually began in the UK. I was there when Mad Cow Disease was at its worst and I haven’t had a hamburger since. Then slowly other animal products disappeared from my life and now plants are all I have left. But that’s definitely not a bad thing. I’ve grown from being a picky eater who can’t cook to a vegan food blogger. It’s been a fun ride so far and I can’t wait to see what else comes my way.” Please follow Vanessa on Twitter and of course check out her site! Please welcome Vanessa!


I love using food to display food. Therefore, I love zucchini boats. No need to get dishes out. Once these cool off, you can shovel them right in. Exactly my kind of food. You could really fill these “boats” with anything but I used a tomato and couscous mixture. The addition of a grain in the filling helps add nutritional variety so that I’m not simply scarfing down vegetables. Yes, it’s possible to scarf down vegetables. If you spend enough time around vegans and vegetarians you will witness the ability to devour broccoli like it’s a chocolate raspberry cupcake covered with brownie bits and drizzled with caramel. Yes, broccoli. It’s what’s for dinner and dessert.


  • 2 medium-sized zucchini
  • 1 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1/4 cup diced red onion
  • 1/4 cup finely chopped tomatoes
  • 1/4 cup finely chopped carrots
  • 1/3 cup whole wheat couscous (prepared according to package)
  • Salt and pepper, to taste


1. Preheat the oven to 375 degrees.

2. Cut each zucchini in half lengthwise and trim off the stem.

3. Scrape out the insides of the zucchini using a melon baller or a teaspoon. Set the insides aside. On the opposite side of the zucchini half, slice a little skin off lengthwise so that your boat is less likely to tip over. We don’t want any passengers couscous to end up in the Atlantic pan filled with water.

4. Heat the oil over medium high heat and add the garlic and onion. Saute for 5 minutes.

5. Add the chopped tomatoes, carrots and zucchini insides and cook another 5 minutes.

6. Add the prepared couscous to the sauteed mixture and season with salt and pepper.

7. Allow the mixture to cool for 5-10 minutes.

8. Fill each hollowed out zucchini half with 1/4 of the sauteed mixture.

9. Place the zucchini halves in a shallow pan filled with 1/4 inch water.

10. Bake in the oven for 40 minutes.

Yields 4 servings


Adapted from: Annies-Eats

Guest Blogger: Love, Fruits and Veggies

13 Mar

Please welcome Lisa, writer of “Love, Fruits and Veggies” Lisa is new to blogging, but has a long history of veganism. She has also raised her children vegan from birth, for the past 11+ years and has plenty of enthusiasm, openness and ideas to share. Please welcome Lisa!


This peanut butter smoothie is to live for, I promise. Eleven years ago, while pregnant with my first son, (who I swore was a daughter at the time) my husband ran an organic juice/smoothie shop so he got really good at making healthy drinks. Now I’ll admit that this particular smoothie is not the best choice to have everyday but ohmygoodness is it the perfect dessert when you are looking for a treat. So when I was first pregnant I got spoiled with juices and raw foods and smoothies constantly but my favorite was the “peanut butter punch”….with it’s pow of peanut flavor and the thick richness the oats bring to it, it hits the spot each and every time.

To make one serving:
1 cup dairy free milk (my fav is almond breeze)
1 1/2 frozen bananas
large spoonful of peanut butter
tablespoon of raw sugar or agave
1/4 cup uncooked oats
add ice if you like it thicker
We use a Vitamix blender which is a high powered blender and gets the ingredients nice and smooth. A great blender is truly a kitchen necessity if you are a smoothie junkie like myself.
Here are a few pics from the day today~
Safety first! Baby T loves to ride on his “bike” as he calls this but we have a very steep hill for a driveway and mama is on the Safety Team 😉 After we pick up “the brothers” from school we’ve been spending lots of time outdoors together lately because the weather has decided to change to Spring in February~
One of the many benefits to having children play outdoors is added laundry and dirty toes..I wouldn’t change it for anything~
Baby T doing his daily workout on the backyard bridge~
Our house is a modest three bedroom ranch but we bought it because of the park like setting in the back yard. It is a dream come true for three growing boys who love to explore. We have the woods behind us with over an acre of playspace and a creek that runs right through the middle of it all. This is just one tender moment in time.
Throwing rocks in the creek~
Finding tons of fossils~
“Enjoy this time while they are young” is the best advice I’ve ever gotten 🙂

Guest Blogger: Vegan Family Dinner

13 Oct
Meet Courtney Ann Melzer: Creator of the blog Vegan Family Dinner, fiancée to Jared, cat mom to 3 kitties, and hailing from Chicago, IL. Courtney’s favorite hobby is photography. She studied acting in undergraduate school, but is now working on her MAT (Master of art in Teaching) for elementary education.  Currently teaching a Junior high blogging class in an after school program in the Logan Square neighbourhood (Chicago). Let’s see what Courtney has in store for us. Welcome Courtney!
One of my favorite sandwiches is my version of Big Macs.
Although they are quite different than their McDonalds cousin,
do not be tricked… although completely vegan these little
guys are far from healthy.
                                                                          To create the Big Mac, I start by making a recipe of Veggie
out of Vegan with a Vengeance.  It’s
the perfect burger recipe for this sandwich because it makes burgers
that a super thin and crispy.
I also make a batch of Special Sauce because it needs to chill in the
fridge for a bit.
Special Sauce
1/2 cup Vegenaise
2 tablespoons low fat french dressing
4 tablespoons minced sweet pickles
1 tablespoon minced white onion
1 teaspoon white vinegar
1 teaspoon sugar
pinch of salt
Mix all of these ingredients together and stick the sauce in the
fridge to chill.

 Once the burgers are done I melt a bit of Daiya Cheddar Style
Shreds on top.  Then it’s time to build the masterpiece.  I
start with a whole wheat bun then layer from there…  burger
with cheese, sweet pickles, minced white onion, shredded lettuce,
special sauce, bun… repeat!  This double decker burger is super
messy to eat, but is delicious all the way through!

Blog Review: Vegan Version

3 Oct

Brought up by a father from Lebanon and an American mother, Lee is the woman behind the blog Vegan Version. She is a wife, a mother to two children (9 and 13), a doggy mum to a beautiful bull dog Bertha and has been vegan since 2009. She has described herself as “doing my best to be an ethical vegan; try to make the best choices I can even if I am not always perfect.”  Sounds like an honest description and that’s what counts the most. Please welcome Lee!

Lee makes a variety of vegan food from desserts – Coffee infused Chocolate truffles, to Mushroom Pie quiche , to casseroles – Poblano Enchilada Casserole to a wonderful traditional food called Sarma. What’s Sarma you ask?

According to Wikipedia:
Sarma is a dish of grapecabbage or chard leaves rolled around a filling usually based on minced meat. Of course Lee has made a vegan version and you can click here for the recipe.

Take a look around Lee’s great blog, she has so many different recipes and they’re sure to be a hit!

Blog Review: Knits By Nat

28 Sep

I have to admit, I didn’t about vegan yarn, it seems obvious as wearing leather. I was happy to see one of the Vegan Bloggers Unite twitter followers is a vegan knitter. Please meet Nat from Montreal.

Nat has a blog called Knits by Nat and she makes some pretty neat items out of vegan yarn.

Scarf from Knits by Nat

Beanie from Knits by Nat

What is vegan yarn made from? Good question! I wrote a blog post about it on you can find that link here.

Let’s hear about Nat in her own words:

“So, May 23rd, 2009 I opened a shop on Etsy.I knit with vegan yarns only (acrylic, cotton, bamboo, linen, nylon, polyester, viscose, etc) since I don’t believe animals are here for our use.

I also knit some of my creations with yarn that comes from La Bobineuse de Laine. This is a unique shop in Montreal that has boxes to the ceiling filled with single-ply yarn in cotton, acrylic, viscose, bouclé and other fibers. They have all the colours under the rainbow as well. You can mix and match fibers, colours and textures to create worsted weight or any weight you desire made up as cones of yarn. Lots of prepared cones in gorgeous combinations are ready for you to knit as well.”

This is the result of her creations being so popular amongst her friends that they urged her to do something about it. Nice to have such great support. Nat is self taught and has been knitting off and on for 25 years. That is quite a long time to be interested in one subject, looks like she has the dedication and her skills are clear from her creations.

Here is the Etsy link to her shop where she has cute hats and scarves. They look so warm and cozy!

Follow Nat on Twitter here. I’m sure she will be happy to meet other vegans.

Blog Review: Earth Remedy

22 Sep

Meet January and Tommy: an “average” American couple in their 30s eating an “average” American diet of over processed foods coupled by tonnes of soda. After seeing Fat Sick and Nearly Dead and Forks Over Knives they became inspired to become vegans and got hooked on juicing! Tommy lost 40lbs in one month. That’s incredible. They also started a blog called: Earth Remedy.

The results from the way they used to eat to now have been incredible and has greatly improved their health.

What does their blog focus on? Continue reading

Blog Review: Living Vegan

21 Sep

My first blog review is for Living Vegan, a blog written by Gavin from Fredericton, New Brunswick. Gavin just started this blog and he’s experimenting with a vegan diet. I find this kind of fresh start, cold turkey mind you, very inspiring and really hits home to all of us. We all started at one point or another and everyone has an unique story, this is his.

Already on Day 2 of his vegan journey Gavin runs into temptation. His mother, though informed of his choice, bought him a favourite meat stick product from a trip to the US. He stood his ground and said no. Go Gavin! Poor mom, she meant well, later made up for it with vegan ‘chicken’ and edamame, she probably felt so guilty; poor thing.

I find that is a great site for useful tips. I didn’t even know how much calcium you’re supposed to have until I looked at the FAQ’s. So helpful!

Though Gavin is just beginning his blog, this is exactly the point where we, as vegans, can help other vegans and show support. Say hello to Gavin everyone! Let’s wish him well.