Comforting Vegan Dal (Inspired by Plant-Based India)
There are countless dal recipes out there, using different lentils, spices, and aromatics, but this one has quickly become a favourite in my home kitchen. I can’t take credit for it; it’s adapted from the beautiful cookbook Plant-Based India by Dr. Sheil Shukla.

I’ve slightly increased the portion size (the original doesn’t make quite enough for leftovers) and rewritten the method for myself, as I do with any recipe I make often. Once something enters my regular rotation, I always refer to my own notes rather than flipping back through a book.

Why I Love This Dal Recipe
This simple Indian dal is cozy, satisfying, and full of warm, earthy flavour. I love serving it with steamed basmati rice and homemade vegan naan, but ideally with a variety of dishes. 
Some favourite pairings:

• Curried potatoes and peas
• Rajma (kidney bean curry)
• Palak tofu (spinach and tofu)

Recipe Notes & Ingredient Tips
This dal is straightforward to make, but you may need to stock up on a few Indian pantry staples if you’re new to cooking this cuisine. If you cook Indian food often, you might already have most of these ingredients on hand.

Mung Beans
I soak these overnight, or in the early morning to cook late afternoon. They soften up a lot, and then need very little cooking time. Not a step you can skip, so while the recipe comes together really quickly once the beans are soaked, you do have to plan a bit ahead. 

Curry Leaves
For a long time, I skipped this ingredient because I couldn’t find them locally. Now they seem to be in every grocery store I go to—in generous, inexpensive bags.
If you do find them, toss the whole bag into your freezer. They last a really long time, and bring incredible fragrance and an authentic touch to the dish. That said, if you can’t get them, don’t worry, you’ll still end up with a flavorful dal.

Black Mustard Seeds
The first time I made this dal, I couldn’t find black mustard seeds, so I used yellow mustard seeds instead. After a quick search, I learned that yellow seeds are milder, so I used a bit more than the recipe called for.

I’ve since made the dish using black mustard seeds as intended, and I prefer it that way. It could be psychological, but the flavour feels deeper and more traditional.
Moral of the story: use black mustard seeds if you can find them; yellow will work in a pinch.


Asafoetida (Hing)
What is Asafoetida? Also known as hing, asafoetida is a dried gum resin from the Ferula plant—native to regions like Iran and Afghanistan. In Indian cuisine, it’s used as a pungent seasoning known for its sulfur-rich aroma, often described (not-so-flatteringly) as “stinking gum.” But don’t let the smell scare you off!

​When I first bought a jar of asafoetida, I was convinced I hated it. The smell is strong, and definitely not what you'd call "inviting." In fact, the jar sat untouched in my cupboard for a long time.
Lately, I’ve started using a tiny pinch in my curries, and I really believe it adds something special. The flavor it imparts—once cooked—is subtle, savory, and complex. It’s one of those background notes that builds depth and nuance in a dish.

That said, if you don’t have it or don’t want to use it, you can leave it out and still end up with a delicious dal.

Cinnamon Sticks
Cinnamon sticks are a pretty common pantry item, but I’ve noticed just how expensive they’ve become lately. That said, I love using them in this dal recipe, and in golden milk, so I usually have some on hand. I haven’t personally tested this dish using ground cinnamon in place of the sticks, but I don’t see why it wouldn’t work. The cinnamon sticks do add a beautiful aesthetic—visually striking as they tuck into the dal—but if cost is a concern and you already have ground cinnamon, go ahead and try a pinch. I’d suggest starting with 1/8 th of a teaspoon.

Lime and Cilantro
I always finish this dal with a squeeze of fresh lime juice, and often serve extra lime wedges on the side. While bottled lime juice or even lemon juice would work in a pinch, fresh citrus really shines here. As for cilantro, it’s delicious, but optional. If you don’t love it, can’t find it, or want to skip the extra expense, the dal will still be lovely. Plus, the recipe already includes ground coriander (the dried seed of the cilantro plant), which lends a related (though not identical) flavour note.

Serving Suggestions
This dal pairs beautifully with:

• Steamed rice 
• Vegan naan or roti
• Other curries or vegetable dishes for a full Indian-inspired meal

1. Cover mung beans with water and let soak overnight. Strain and rinse.

2. ​Cook spices, aromatics and chopped tomato in olive oil.

3.  Add mung beans, cover with water and bring to a simmer. Add sugar, salt and lime juice. Simmer until mung beans are softened.

4. Remove from heat and garnish with chopped cilantro. Serve with rice, chapati, and any of your fav Indian inspired dishes.

Discovering Pandesal—one of the most popular breads in the Philippines —felt fortuitous. It was introduced to me by my Filipino coworker, Abby. Abby has a particular kind of warmth that can shift the mood of the entire room. You might first notice her giggle, erupting at expected and unexpected moments—something I was amused by at first, and now find completely endearing.

​Abby grew up in Sucat, Muntinlupa, inside Metro Manila, the Capital of the Philippines, with her parents and lola (grandmother). While Abby is skilled at most things culinary, her love for baking especially comes through in her work. Naturally, we chat often about featured desserts and respective baking projects. I can't remember exactly how we stumbled upon the topic of Pandesal, but for several weeks, it was something we'd revisit. Then cue me, imagining this sweet, fluffy bread roll for so long that I eventually couldn’t resist trying to make it for myself. I knew intuitively it was something special—evidently something nostalgic for Abby. As I imagined the warm scents of yeast and wheat, I wondered what I would discover if I could recreate Pandesal at home.

Traditional Pandesal uses basic ingredients: flour, sugar, yeast, salt, milk or water, shortening, lard or oil. It's likely that some variations were (as I refer to them): "accidentally vegan". There was no intention behind it, people simply were using what is available. 

Modern variations sometimes do include eggs and or butter to enrich the dough.

Vegan Pandesal: I first tested my recipe using canola oil and JUST egg product. The result was a delicious enriched bun, but it reminded me more of brioche. When I finally swapped out the oil for shortening, and omitted the JUST egg altogether, was I able to achieve a lighter, fluffier and softer crumb that is associated with traditional Pandesal. 

This rich, soft and fluffy bread roll is traditionally served for breakfast or a snack, often with coffee or hot chocolate (go ahead and dip it) or with meats and cheeses tucked between sliced halves. (I actually really like mine with peanut butter) The most unmistakable characteristic of Pandesal are the sandy bread crumbs coating each roll. Before baking, the rolls (or often a long dough log) are rolled in a coating of fine breadcrumbs adding delightful texture and visual appeal. 

​Pandesal is a morning ritual in the Philippines, much like the croissant is in France, yet (and I can't believe I am saying this) I think I like Pandesal more, this is perfect because I can't see myself getting around to making a lamented dough any time soon. If you are interested for a deeper dive into Pandesal, it's history, and some of Abby's insights from her childhood, I wrote a piece on Substack all about it, called Breaking Bread: Pandesal and the Filipino Table, which you can read here.

Before baking, Pandesal dough should be quite tacky and supple, which I find a pleasure to work with. I do mix my dough in a kitchen aid, and haven't tried making it by hand though you certainly could.

Rising times will depend on the time of year and the temperature of your room and ingredients. I tested this recipe in the spring and it was a five to six hour time frame from start to finish, though the majority of time the dough is just rising, first in a single mass of dough, then the second rise after it has been formed into individual buns. 

If the dough is as it should be, tacky and not too sticky, the balls of dough are easily formed using the palm of your hand shaped like a dome over each ball, without the ​use of additional flour. If the balls are too dry, they won't roll into nice even balls and the bread crumbs won't stick, too wet, and additional flour needs to be worked in. 

Pandesal is one of those things that is truly best enjoyed fresh. If you aren't eating it within two days, it might be best to pop them in the freezer. Keep them in a sealed container on your counter or in the freezer. 

I left mine out and on day three when I was having some for breakfast, I noticed they were significantly dryer. Easy fix: I just started dipping it in my coffee, like the locals do, and my friend Abby does. Strangely I liked it dipped in my coffee on day three better than day one when they are so fresh and perfect I didn't want to dilute the experience. 

​Rolls are dense and heavy This usually points to under-proofing or yeast that has expired. Since quick-rise yeast goes directly into the flour, check that yours is fresh and within date. Give your dough adequate time to proof in a warm, draft-free spot.

Dough is too stiff after mixing Flour absorbs liquid differently depending on humidity and brand. Since the liquid is added after the flour, add a little more if the dough feels tight or isn't coming together smoothly. A slightly tacky dough is correct and will produce a softer roll, it shouldn't feel stiff or dry, or overly sticky.

Breadcrumbs are falling off during or after baking The rolls are coated before proofing, so if crumbs are dropping off, the surface of the dough balls may have dried out before baking. Keep the shaped, coated rolls covered loosely during the final proof to retain moisture and help the crumbs stay anchored.
​
Crust is too hard or dry Pandesal should have a delicate, soft crust. If yours is tough, your oven may be running hot or the rolls baked a little too long. They're done when just lightly golden.

1. ​Add flour, sugar, quick-rise yeast, and shortening to the bowl of a KitchenAid fitted with the dough hook and mix on medium-low until the shortening is dispersed. Add oat milk, increase to medium speed, and knead for about 5 minutes, adding a splash more oat milk if needed until the dough forms a single mass. It should be tacky but not sticky.

2. Scrape the dough into a lightly oiled bowl, then flip it to coat both sides. Cover and let rest until doubled in size. (This can take anywhere from 1.5 - 2.5 hours in my experience, depending on how cool or warm your space is. When doubled, turn out onto your work surface. (do not punch down dough)

3. ​Divide into 16 equal portions using a pastry cutter or sharp knife. Using a scale here is helpful, though not necessary.

4. ​Roll each piece of dough into a ball. Cup your hand over a portion of dough and, using the heel of your palm with light pressure, roll until a smooth ball forms. A dough that is tacky but not sticky will come together easily.

5. ​Dump breadcrumbs into a small bowl or plate. Roll each piece of dough in the breadcrumbs. Place on a parchment-lined baking sheet, about an inch apart.

6. ​Cover and let rest in a warm place until double in size. If your space is warm enough this should take 1.5 - 2 hours, though mine have taken up to 3 hours in a cooler room.

7. Uncover and bake in a 350°F oven until golden and the sides spring back when poked. About 25 minutes. Cool for 15 minutes, enjoy warm. Best if enjoyed the same day.

Cajun spice blends are a hallmark of Louisiana’s Cajun and Creole cuisines, which draw on rich traditions from French, African, and Native American culinary influences. These bold, flavorful blends were originally crafted to enhance the abundant seafood and game in the region, and over time they’ve gained popularity far beyond Louisiana, finding their way into kitchens around the world. I love using Cajun spice to flavor my tofu, and I’m excited to experiment with it in many other dishes—maybe even sprinkling it on potatoes before roasting for an extra kick.

A typical Cajun spice blend combines paprika, garlic powder, onion powder, cayenne pepper, and a medley of other herbs and spices. Some variations include thyme, oregano, basil, black or white pepper, and mustard powder. You’ll often find these spices in traditional dishes like gumbo, jambalaya, and blackened chicken or fish. While pre-made blends are available (I haven’t tried them yet, but I imagine they’re convenient), you can also create your own custom mix to suit your taste.

Beyond using Cajun spice on proteins and vegetables, it’s fun to get creative: sprinkle it on popcorn for a savory snack, stir it into mayo, use it in marinades (like I do with tofu), or even mix it into dressings for an extra kick.

This Cajun Tofu recipe is really simple, tasty and versatile. There are a couple of steps, but it's all relatively passive so it feels like a lazy tofu recipe to me. No hovering over a pan to cook them, as they are baked in the oven. I love Cajun Tofu in tacos, power bowls, or on a chopped salad. 

Sourcing Tofu
​Not all tofu is created equal flavour wise. I would suggest trying different brands. I've never had any that I thought were bad, but some do just taste better to me. Where I currently live I can even get locally made tofu that is super fresh and delicious. For this recipe I use firm tofu. ​

Pressing Tofu
I don't always press my tofu before cooking with it, especially if I'm trying to be quick, but I do for this recipe, even if for a short amount of time. Just wrap the tofu block in paper towel, then in a kitchen towel. I usually double this recipe, then place two blocks under my big butcher block cutting board to press. You can buy tofu presses, but I don't love kitchen tools that are used for one thing.
​
To Reheat:
For leftovers, I do want to try reheating them in a pan or oven, but thus far I've just zapped them in the microwave for convenience.  

Cajun Tofu Tacos
I’m still experimenting with toppings to find my perfect taco, but this variation was really tasty. I like adding extra heat before serving—either a sprinkle of chili flakes or some chopped pickled jalapeños.

​Ingredients:

Tortillas: Corn tortillas, warmed in a pan

Slaw: 1 small bag slaw mix (~2 cups cabbage)

• Dressing:
  • 1/2 cup mayo
  • Juice of 1/2 lime
  • 1/2 tsp sea salt
  • 1/2 tsp cumin
  • 1/4 tsp black pepper
  • 1/4 tsp oregano
  • Small handful fresh cilantro, chopped

Instructions: Toss the dressing with the slaw mix until evenly coated.

Mango Salsa:

• 3 large mangos, small dice
• 1/2 cup minced red onion
• 2–3 jalapeño peppers, minced (to taste)
• Handful of fresh cilantro, chopped
• 3/4 tsp sea salt (to taste)
• Juice from 1–2 limes (to taste)

Instructions: Mix all ingredients in a bowl and taste for seasoning.

Avocado: 

• Sliced
• Squeeze of lime and sprinkle of sea salt

I wouldn’t skip this—it adds delicious richness.

Crunchy Topping:

• Crushed corn tortilla chips (I used an open bag of regular tortilla chips)

Adds a fun crunch on top of the tacos.

Garnish:

• Fresh cilantro
• Pickled jalapeños or chili flakes for extra heat

Assembly:

1. Warm the corn tortillas in a pan.
2. Layer slaw on the tortilla.
3. Add Cajun tofu (recipe not included here, but pan-seared or baked works great).
4. Spoon mango salsa on top.
5. Add avocado slices.
6. Sprinkle crushed corn chips for crunch.
7. Garnish with fresh cilantro and pickled jalapeños or chili flakes.
8. Enjoy immediately! 

​Power Bowl with Cajun Tofu 

• cilantro lime brown rice. (I stirred in Mojo Verde into my cooked rice. Delicious)
• mango salsa (red onion, lime juice, cumin, s & p)
• Roasted Broccoli & Red Cabbage
• Avocado
• Mojo Verde (for drizzling over top of everything)

1. Press and slice tofu into 1/2 inch squares. Toss with cajun spice and marinade ingredients, rubbing everything into all sides of tofu. Let sit at least 30 minutes. 

2. Arrange on a parchment lined baking sheet. 

3. Bake 425 F for 18-20 minutes. Flipping part way through. 

​About Mojo Verde
Mojo sauces are a traditional part of Canary Islands cuisine, which comes from the islands off the northwest coast of Africa. They’re typically made with a combination of oil, garlic, and either red peppers or green herbs, and are used to add flavor to meats, seafood, and vegetables.

Mojo verde, or green mojo, is one classic variation. Traditionally, it uses fresh green herbs like cilantro and parsley and is often brightened with sour orange juice, which is native to the Canary Islands. Outside of the Canaries, lime is sometimes used as a practical substitute.

​Why I Love Mojo Verde
My version usually includes:

• Chopped cilantro
• Extra virgin olive oil
• Garlic
• Lime juice (sour orange would be authentic)
• Jalapeno
• Cumin, salt & pepper

It’s herby, garlicky, and bright, perfect spooned over roasted vegetables, potatoes, rice, salads, or your favorite protein. I keep some variation of mojo verde, chimichurri, or salsa verde in my fridge almost all the time.

For comparison:

• Chimichurri: Cilantro + parsley + red wine vinegar
• Salsa verde: Parsley + lemon juice
• Mojo verde: Cilantro + olive oil + garlic + lime/sour orange

What stays consistent across all these sauces is their herby, vibrant, and versatile nature.

​How I Make It

1. Chop the herbs
   • By hand for a rustic texture
   • Or pulse in a food processor for speed
2. Include the stems if they aren’t too woody, they add flavor.
3. Combine with olive oil and remaining ingredients
   • I like to stir in the oil by hand so it pools around the herbs rather than emulsifying completely, but it’s still delicious if you blitz everything together.

Tips

• Adjust the heat by swapping jalapeno for another pepper or leaving it out.
• Choose a light tasting olive oil, or any neutral tasting oil.
• Let it sit for 10–15 minutes before serving for flavors to meld.
• Store in a glass jar in the fridge for up to a week.

1. Chop the herbs.

2. Drizzle in Extra Virgin Olive Oil until it starts to pool around the herbs

3. Add garlic, jalapeno and season with salt. I sometimes add cumin but this isn't traditional. I read that paprika is sometimes added, but I haven't tried it.  

4. Stir together, add lime juice to taste. 

5. Enjoy spooned or stirred into your fav protein, starch, or vegetables. 

Veggie Seitan Skewers
The photo below was my dinner that I made from a recipe in a Spanish Cookbook I have. Vegan Recipes from Spain by Gonzalo Baro. I skewered chunks of bell peppers, red onion, zucchini, and seitan, with cherry tomatoes and broccoli at each end, then grilled them with a bit of olive oil, s & p until everything was softened a bit with some blackened bits. The mojo verde spooned over top was insanely good! You don't really need a recipe for this one it is so simple. Perfect with Roasted Potatoes & Mojo Verde along side. 

There is something perfect about the combination of sausage, kale, and white beans simmered together in a simple stew with mirepoix, garlic, and fresh herbs. It’s something I used to make long before becoming vegan, and while I don’t crave meat in the same way, I do appreciate plant-based alternatives occasionally—especially when they truly enhance a dish.

I don’t cook with Beyond Meat often, which is what I use here, but when I do, it’s intentional. The sausages add depth to the broth and great texture to the final dish. 

If you’re trying to eat less meat but still find yourself craving it, or if you’re plant-based but occasionally reach for alternative meat products, this recipe is for you.
Heck, it’s for anyone who just wants something delicious.

I’ve been thinking about where something like Beyond Meat fits. It’s not a health food, but I've heard of a study across various platforms and podcasts. The SWAP-MEAT trial. It found that replacing animal meat with plant-based alternatives improved certain cardiovascular risk markers. It made me pause. We tend to draw hard lines between processed and whole foods, but nutrition rarely fits neatly into those categories. 

I’m not making a case for eating more of it, just sharing the nuance. 

1. Add a generous glug of extra virgin olive oil in a soup pot over medium heat. Sweat mirepoix, garlic and a pinch of chili flakes until softened. Add tomato paste stir and cook until the colour darkens and starts sticking to the bottom of the pan a bit. (This is called the fond, and it's desireable flavour.)

2. Deglaze the pan with red wine ( or as pictured: balsamic vinegar, see notes for alcohol free variation)

3. Add vegetable stock and fresh chopped rosemary. (pictured: dried and ground rosemary from my garden) Bring to a boil, reduce to a simmer.

5. While your veg stock is coming to a boil, cook the sausages. Heat a large pan over medium heat. Add a good drizzle of extra virgin olive oil. Brown chunked sausages on all sides. Then, dump them into the soup pot, scraping up all the brown bits stuck to the bottom and adding them along with whatever juices are in the pan. (all good flavour)

6. Now you can add canned beans & season the stew with the lemon juice, a swirl or two of olive oil, smoked paprika, salt & pepper

7. Simmer/reduce for about 50 minutes. The idea is to concentrate flavour and also to evaporate enough liquid so it thickens and seems more stew like. Finally add chopped kale. Stir and cook until softened and tender. Ladel into bowls, serve with crusty bread and if desired parmesan (vegan or otherwise. I often make my own using walnuts and nutritional yeast)

1. Handling the Beyond Meat Sausages

• Brown first: Sear in a pan to add color and deepen flavor before adding to the stew.

​2. Maximizing Flavor

• Garlic and herbs: Sweat garlic in the beginning to bring out sweetness. Use herbs lightly so they complement, not overpower.
• Red wine / balsamic: A splash boosts depth. I deglaze the pot after adding tomato paste. Wine or for alcohol free balsamic. (way less balsamic than wine, and for alcohol free I tend to add extra tomato paste)
• Lemon finishing: Adds a fresh lift at the end; helps balance richness from the sausage and olive oil.

3. Beans

• Canned beans: Rinse well to reduce saltiness and give a cleaner flavor.
• Add towards the end to prevent them from turning mushy. 

4. Kale Tips

• Remove thick stems: Makes it more tender.
• Add at the end: Keeps color bright and texture slightly crisp.

​Baked oatmeal is one of my favourite make-ahead breakfasts. It takes just 10–15 minutes to get it into the oven, then you have cozy, nourishing breakfasts ready for the entire work week. If you’re feeding a family, you could easily double the recipe and bake it in a larger pan. This recipe is vegan and naturally gluten free. 

Real Ingredients
The other thing I love about this recipe is that it uses real food ingredients. It’s naturally sweetened with dates, and while I’ve been using blueberries lately, don’t be afraid to experiment—chopped apples, pears, raspberries, or even peaches would be just as lovely.

The oatmeal itself isn’t overly sweet, which is how I like it—especially since I tend to pour a generous amount of maple syrup over the top when I serve it. I want the oatmeal piping hot, and the maple syrup warm, too. That part feels essential. I usually spoon some plain, unsweetened vegan yogurt alongside (never fridge-cold), and scatter over toasted chopped almonds for a bit of crunch.
​
This blueberry baked oatmeal is comforting, filling, and endlessly adaptable. I hope you love it as much as I do.

Cooling/Reheating

• If you want your baked oatmeal to hold it's shape in square or rectangle slices, you need to cool it completely and refrigerate before slicing and reheating. If that isn't important to you feel free to eat it right from the oven. 
• To reheat, I simply slice a portion and pop it in the microwave for about a minute and 30 seconds. I've been eating it lately with warm maple syrup, plain unsweetened probiotic vegan yogurt, toasted almonds, and sometimes peaches that I canned myself when they were in season. 

Storing Baked Oatmeal

• I simply store my cooled baked oatmeal in the pan that I baked it in with some saran wrap over top. It's a small 8 X 8 inch pan so that works for me. I would eat this within 5 days tops, and I wouldn't freeze it. It's so easy to whip up and get into the oven there's really no need to freeze it in my mind anyway. ​

Other Serving Options

• If you have any homemade blueberry preserves, a dollop of that on the plate with the yogurt would be delicious.
• Use any nuts you like best, if I wasn't using almonds, pecans would be my second choice. 
• Instead of lemon zest in the batter, try orange zest...but the lemon IS lovely. 
• I wouldn't hesitate to enjoy this with a scoop of vanilla ice cream and maple syrup. Or how about coco whip. If not for breakfast, an afternoon treat with tea. 

1. Soak the dates in hot water. They will soften while you prepare the rest of the ingredients. Then Puree using a hand blender. 

2. Add Whole Rolled Oats, Salt, Baking Powder and Cinnamon to a large bowl. Stir to combine. 

3. Add wet ingredients to the bowl. Plant Milk, Pureed Dates, Vanilla, Melted Coconut Oil or Butter, and Flax egg. Stir Together.

4. Add zest from one lemon. Stir to combine. 

5. Grease an 8x8 ceramic dish with a bit of coconut oil or butter. Scatter half of your blueberries over the bottom, reserving the other half for scattering over top.

6. Pour the prepared batter overtop, smoothing out the top until even in the pan. 

7. Cover with the remining blueberries. Then Bake in a 350F oven for 55 minutes. 

8. After baking you can eat straight away (let it cool a bit obviously), or cool completely and refrigerate before slicing into even squares. The oatmeal will hold it's shape if you cool and refrigerate first. 

9. Serve hot with yogurt, warm maple syrup and toasted nuts. I also enjoy my home made preserved peaches along side.  

Everyone needs a go-to banana bread recipe, one that’s easy, delicious, and truly no fuss. Especially if you’re like me and only decide to make banana bread at the last minute, when those difficult-to-ignore overripe bananas are sitting in the fruit bowl.

My banana bread is exactly what it should be: moist, banana-forward, and completely customizable. Add whatever you love, whether that’s nuts, chocolate chips, or dried fruit. (Walnut and dried cranberry is a personal favourite.)
​
Banana bread is something my mum made often when I was growing up. When I set out to veganize recipes from my childhood, it’s never just about making something that tastes good. It’s about recreating that sense of nostalgia, those familiar flavours that feel like they’ve always been part of you and instantly transport you to another time and place.

Banana bread as we know it today likely came into popularity in the 1930s, and there are two main theories behind its origin. From what I’ve read, it’s probably a combination of both.

One idea is that banana bread was a byproduct of the Great Depression. Home bakers, not wanting to waste anything, found a way to use overripe bananas by turning them into a simple quick bread. It’s practical, resourceful, and makes perfect sense.

The other theory points to the rise of commercial baking ingredients. As baking powder and baking soda became more widely available, companies began promoting recipes like banana bread to encourage their use. In that way, it was both a household solution and a product of marketing.

Either way, it’s interesting to think about how something so simple became such a lasting staple. For many of us, banana bread is tied to memory. I can still picture my mum making it when I was growing up.
​
That’s part of what mattered to me when developing this recipe. It needed to taste like the banana bread I remember. Even though this version is vegan, it has that same familiar flavour and texture. And to me, that feels like a win.

Vegan Butter
I have made this with various brands of plant based butter. I typically have salted on hand so that is what I use most often. I have also made this before with Solid Coconut Oil, but I gravitate towards the butter for flavour. 

Sugar
I use a combination of brown and white sugar in this recipe. The brown gives the loaf those desirable caramel notes plus extra moisture. The white sugar—adds sweetness, while helping to prevent an overly dense loaf. 

Yogurt
I use Silk Greek Style plain protein yogurt in this recipe, but I think you could use any brand you like best. I used to use Silk Almond Yogurt in all of my recipes, but it was discontinued, so I am in the process of testing this new product in all of my recipes where I would have used their almond yogurt. 

Plant Milk
I typically have unsweetened soy or oat milk on hand, but whatever plant milk you have I am sure would work fine. I even accidentally left the plant milk out once, and the loaf still turned out. 

Can I freeze this loaf?
Yes, I often freeze this for up to 3 months. 

Can this Banana Loaf be made gluten free?
I haven't tried making this gluten free, but if I were to attempt I would simply swap out the flour for a gluten free 1-1 baking blend (the 1-1 contains xanthan gum, if you try a blend without xanthan gum you'd have to add it yourself, it's what helps bind and give structure to gluten free flour in baked goods.)

1. Cream together butter and sugar

2. Mix in yogurt. I use Silk plain Greek Style Protein Yogurt. (They have discontinued the almond yogurt I used to use.)

​3. Mix in plant milk, flax egg and vanilla.

4. Mix in mashed banana. 

5. Whisk or sift together dry ingredients, add to wet mixture. Stir together until just combined. 

6. Scrape batter into a parchment lined loaf pan, and bake in a 350 Fahrenheit oven for about 55 minutes. 

7. Remove from oven. Cool, then remove from baking pan, slice and enjoy. (I like mine spread with plant based butter)

Kinpira yasai is a traditional Japanese dish that features stir-fried vegetables, typically root vegetables such as burdock root (gobo) and carrots. The dish is flavored with soy sauce, mirin (a sweet rice wine), sugar, and sometimes sake or dashi (Japanese soup stock). Sometimes, other vegetables like lotus root, mushrooms, or bamboo shoots are also included.

The vegetables I'm using
The first time I saw this recipe was in a cookbook called "Japan Easy", I actually have a Spanish copy, so it isn't the easiest for me to follow along but I know the book is sold in English as well.

Anyhow, the vegetables called for in the book include "long broccoli" which I assume is rapini, followed by carrots, snow peas, and red pepper. I like to include celery to take place of some of the carrot. I think you could use basically whatever vegetables you want. They are going to be delicious cooked down and coated in the simple sauce. 

Choosing a pan
This is definitely something I break out my wok for. I get it nice and hot with a drizzle of oil, and then add the vegetables. Typically when I make stir fry I like the veggies to be on the firmer side, but with this dish I take them a bit further than I normally would. They still have texture, but are just softened a bit more than normal. 

How many servings will I get?
This recipe gives me two meals, because I eat it like the main event. If you were serving it as a smaller side dish alongside other offerings, I think you could split it 4 ways.


Do I have to use the exact amount of vegetables called for?
No! I don't actually weigh or measure anymore. Whatever a bunch of long broccoli is at the store, that is what I use. However many snow peas are in the package, that is what I use. If you don't like celery, use more carrot. Anything goes. The recipe is easy to scale, and is super forgiving if you need to add a bit more soy/mirin and brown sugar.


Why is my sauce too liquid at the end?
If your vegetables are cooked to your liking, and the sauce is still liquid at the bottom of the wok, scoop the veg out onto your serving platter. Allow the liquid to reduce until syrupy then drizzle over top of the veg. Garnish with sesame oil and sesame seeds.

What is Kinpira Yasai Typically served with?
Kinpira Yasai is a Japanese side dish that is often served along side steamed rice, other vegetable or tofu dishes, grilled fish, pickles, and even miso soup. 

Sushi Rice
I love making a pot of sushi rice along side. If you have never made it before, it isn't hard. You make a simple seasoned rice vinegar by heating it with a bit of sugar and salt, then fold it into the cooked sushi rice. The rice is sticky, a bit sweet and bright. 

Vegan Beef
I often will just grab a pack of ground round (veggie ground beef), and the supermarket, I pop it in a pan to heat it up and I will either just start adding soy sauce, brown sugar, sesame oil, garlic, ginger etc on the fly to taste, or if I have a batch of my Korean BBQ sauce on hand, I will heat it up with some of that, letting it reduce. Instead of ground round, you could use tofu, or a combination of tofu and plant based meat. I tend to switch it up based on what I have, or what is on sale at the supermarket. 

Bringing it all Together
This meal can be served hot or at room temperature. Either way, I serve it with a pile of nori on the side cut into palm sized squares. I spoon in a bit of rice, vegetables and beef, and then pop it in my mouth in one bite. It's like a little Japanese inspired taco and the combination of all the components has become a meal I crave now and again. It's really simple and satisfying. 

1. Heat wok over medium high. Add neutral oil, chili flakes. Then add all of the veg. Stir and cook for a few minutes.

2. Add soy sauce, mirin and brown sugar. Cook stirring until the vegetables are very soft, and the liquid has reduced, glazing the veg.

3. Spoon into bowls, drizzle with sesame oil and a generous sprinkling of toasted sesame seeds. 

The Best Veggie TVP Chili (Vegan + High Protein)

This veggie TVP chili has quickly become my absolute go-to comfort meal. I’ve shared a black bean chili recipe before on the blog, but I think I might like this one even more. It has that classic, hearty flavour I remember from childhood, and thanks to textured vegetable protein (TVP), it delivers a seriously satisfying meaty texture, without any actual meat.

Why You'll Love This Vegan TVP Chili
If you’re looking for a high-protein vegan chili that could easily impress both veggie-lovers and meat-eaters alike, this is the one. Whether you're cooking for your family or meal-prepping for the week, this recipe checks all the boxes. I served it at the restaurant where I work and got great reviews from staff and customers. (yes, including picky meat eaters) 

The flavour starts with a base of onion, carrot, celery, and bell pepper. At home I often include mushrooms, which may not be traditional in chili, but I love the earthy depth they bring. (Of course, you can skip them if you’re not a fan, I leave them out at the restaurant.)

For beans, I use a combination of kidney beans and black beans. You can use just one variety if you like, but I enjoy the variety in texture and colour. Kidney beans are probably the most classic option, but honestly, any will work beautifully.
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If you're new to TVP (textured vegetable protein), this is a great place to start. It absorbs flavour like a sponge and gives this chili that familiar, cozy texture of ground beef—making it one of the best plant-based chili recipes out there.

Ingredients You'll Need

• Olive oil
• Onion
• Celery
• Carrot
• Garlic
• Mushrooms (optional, but tasty)
• Bell peppers
• Tomato paste
• Red chili flakes
• Chili powder
• Smoked paprika
• Curry powder
• Celery salt
• Dried oregano
• Brown sugar
• Whole canned tomatoes
• Water
• Textured vegetable protein (TVP), rehydrated
• Bay leaves
• Salt and pepper
• Kidney beans
• Black beans

What is TVP? TVP (Textured Vegetable Protein) is a popular plant-based meat alternative made from soy. It has a satisfying, meaty texture and easily absorbs the flavours of whatever dish you're cooking, making it ideal for recipes like vegan chili, tacos, spaghetti sauce, burgers, and more.
TVP is a complete source of plant-based protein, meaning it contains all nine essential amino acids. It's also high in protein, low in fat, and shelf-stable, making it a great pantry staple for vegan and vegetarian cooking.

You can usually find TVP in the health food section of grocery stores, in bulk food stores, or online.

Simply rehydrate by covering with hot water or stock, then it is ready to add to your recipes. 

Can I make this vegan chili without mushrooms?
YES. You can definitely make this without the mushrooms. I add them at home sometimes - because I love the flavour and texture - but at the restaurant I always leave them out.

Does this chili freeze well?​
YES. This chili freezes really well. If you aren't going to eat it all up within 5 days - freeze what you won't be eating. I like to divide in smaller food storage containers for freezing so I can just pull out a bit at a time. 

Did you make this vegan TVP chili?
Let me know how it turned out in the comments below. I love hearing your tweaks, additions, and how it was received!”

How spicy is this chili?
The chili has a mild warmth and is approachable for most palates. I serve it at the restaurant to great reviews, and most of our clientele don’t like a lot of heat.

​What can I serve with this chili?
It’s delicious on its own or served with biscuits, grilled bread or cornbread. 

Can I double the recipe?
Absolutely! This chili scales well. Just make sure your pot is large enough and adjust cooking times slightly. I make 20 Liter batches at the restaurant, and it turns out perfectly every time. 

1. Sweat mirepoix in olive oil over medium heat until softened. Season with Salt and Pepper. Add large dice bell peppers. Stir and cook until beginning to soften. Add garlic, stir and cook two more minutes. 

2. Add tomato paste. Stir and cook for a few minutes. This is an important step, when the colour begins to darken and you can see it sticking to the bottom of the pot, you are ready for the next step.

​3. Now you can add your spices! I use a blend of chili powder, smoked paprika, curry powder (just a bit) and chili flakes. Stir and cook for a few minutes.

4. Time for the tomatoes. I think whole tomatoes are nicer than diced. They break into more rustic chunks. You can smash them with your spoon, or, grab a potato masher and give them a squish. 

5. Top the tomatoes with water. Add oregano, celery salt, brown sugar and bay leaves. Bring to a boil, reduce to a simmer. Season with more S&P. Add the rehydrated TVP.

6. Simmer and reduce chili, stirring occasionally until it starts to thicken. This can take anywhere from 30 minutes to an hour, just depends how high the heat is. Add the strained beans. Cook for another 15 - 20 minutes. Taste and adjust seasonings. 

7. Spoon into bowls, garnish as desired. I have experimented with sour cream and grated cheese, but I actually prefer this chili kept simple. A side of corn bread was perfect. 

Raspberry Oat Cookie Recipe Notes
I have to say, these gluten-free vegan raspberry jam oat cookies might just be my favourite cookie ever. They’re buttery and tender, made with oat and almond flour, and bursting with sweet raspberry jam. If you love easy vegan baking and crave a nostalgic, jammy cookie moment—keep reading, my friends.

How these cookies came to be:
At the restaurant where I work, there’s a little café directly across the path from our front door. Many of my coworkers regularly pop over for lattes and sweet treats. I’ve never actually been inside—I'm pretty frugal and prefer to make my own coffee and snacks—but I kept noticing these gluten-free raspberry thumbprint cookies showing up in the staff room, where people leave their leftovers and snacks.

Eventually, after seeing them again and again, someone bought a batch for the team. I tried one. It was a bit on the dry side and more like an oat cake—but enjoyable. And more importantly, I was inspired. I knew I wanted to recreate a soft, jammy, gluten-free version at home.

After a little pondering, I nailed the recipe almost on the first try. The real test? Taking some to work to see what the restaurant fam thought. (Spoiler: they were a hit.)

The Verdict:
Jesse said, “These are next level.”
Pidge told me, “To be honest, these are better than the café’s.”
Chef said, “Buttery, salty, perfect... raspberry jam is the only choice.”
And Kia? “The crust feels like a warm hug — I need the recipe.”
Well… you get the idea.
I’m not here to gloat — but this is what I’m good at. I love tasting something once, then going home and recreating it in a way that’s even more delicious, nourishing, and satisfying. I love sharing with friends and hearing what they think. I love writing the recipes out and offering them here, hoping someone out there might make them and love them too.
Sometimes, I daydream about having my own little café or bakery where I can dish out these creations in person. But for now, the best I can do is share them here — one recipe, one story at a time.

What These Cookies Are — and What They’re Not
These cookies are soft, delicate, and meant to be savoured. The raspberry jam seeps just enough into the base, making them a treat that absolutely deserves a serving plate. This isn’t a zip-it-up and toss-it-in-your-purse kind of cookie.

These are slow cookies.
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The kind you enjoy while curled up on the sofa with a hot cup of tea, a book in hand, or your favourite record playing in the background. A cookie to pull apart gently, piece by piece — buttery oatmeal crumble giving way to bright, jammy raspberry — enjoyed in your own sweet time.

Oats, Almond Flour, Vegan Butter, Brown Sugar, Salt, Baking Soda, Plant Milk, Vanilla, Cinnamon, Raspberry Jam

Oats - I buy whole rolled oats, and for this recipe I blitz them in a food processor. The  oats should still have some pieces remaining in tact, almost like a coarse flour. I have not yet tried the recipe using fully ground oat flour, whole oats, or a combination of both. I can't speak to the results if you want to try, but if I were to attempt it, I'd most likely use a combination of oat flour and whole oats. 

Almond Flour - When I set out to make this recipe, I knew I really wanted them to contain some almond flour. My only hesitation is that almond flour can be very expensive. I ended up buying a fairly large bag at Walmart for about $15, which is the cheapest I have seen it in stores around me. My other thought would be to check online. I have also had great success grinding my own blanched white almonds into a coarser flour. It gives the cookies a tiny bit more texture and crunch. Delicious.

Raspberry Jam - There are many brands out there, I always gravitate to the artisan looking ones that are more expensive, but I have also tried just grocery store brands. The flavour is great either. More recently I make my own preserves, even better. Local Berries preserved to whip up these cookies when cravings strike. Use whatever you like best, but I would suggest a jam that is more stiff as opposed to runny. I have had success using both, but the runnier ones are more likely to bubble over the cookie. 

Plant Milk - I always use either unsweetened soy or oat milk. I'm sure any plant milk would work just fine, but these are my staples. I'm not a fan of almond milk actually, I've always found the flavour sub par and it lacks body compared to the other milks, but for this recipe I don't think that would matter. 

Vegan Butter - I have tried this recipe with different brands of vegan butter and they all turned out great. I am not loyal to one particular type. I look at what is available where I am shopping, and I also will buy one over the other if there is a sale. You can check in the organic section of most grocery stores, and even sometimes you will find different brands near dairy butter. In my experience vegan products are scattered in different sections around stores so I often take a walk around looking before I settle on something. (I'm always price conscious) I have noticed that when I use a vegan butter with higher salt, I liked it better. The Becel vegan butter I tried had a higher salt content than Earth Balance brand I tried. You can always sprinkle a little salt on top if you are into that sweet and salty experience as much as I am. 

1. Blitz oats in food processor. You are looking for a coarse texture, with some flour like bits.

2. Add all dry ingredients to a large bowl. Blitzed oats, almond flour, brown sugar, baking soda, salt and cinnamon. Mix to combine. 

3. Cut in cold vegan butter

4. Use your fingers to mix the butter into the dry mix. It's the same process as making my buttery biscuits. You end up with small, cold chunks of butter distributed throughout the dough. 

5. Now mix vanilla into plant milk, add to the bowl. 

6. Using your hands, mix, squeeze and press everything together until a dough forms. 

7. Line two baking sheets with parchment paper, and divide the dough into 16 - 18 portions, leaving 1.5 inches between each ball of dough. 

8. Now, form the cookies. Flatten them with the palm of your hand first, then begin to shape. Use your finger to press down the middle, pretend you are making a tiny tart shell vs just a thumbprint cookie. You want as much space for the jam as possible. You also want to build up a tiny ledge around the perimeter to help keep the jam in place as they bake. 

9. Fill each cookie with at least 2 tsp of raspberry jam. (provided you made the suggested number of cookies) The bigger they are the more jam they can hold. 

10. Chill the tray of cookies in the fridge or even freezer for 20 minutes while you preheat the oven to 375 F. Then Bake the cookies for 12 minutes, rotate sheet pan, and bake for another 4 minutes. (16 minutes total). Cookies will have spread, and should be golden. Let them cool and set 10-15 minutes before transferring to a cooling rack. They may be delicate so use a large flat spatula if you are worried about them breaking. 

Raspberry Oat Cookies Recipe Trouble Shooting

This headline is a bit misleading, because I have made this recipe dozens of times. I have enjoyed each batch, but it's pretty interesting how they can turn out slightly different each time. This is due to using different vegan butter products, different jam products, how the cookies are shaped, and baking them more or less.

Troubleshooting Tips for Vegan Raspberry Oat Cookies

​1. My cookies are too soft or falling apart
This likely means the base was rolled too thin or not baked long enough. Try slightly increasing the bake time or shaping the cookie a bit thicker for a sturdier base. Also see my notes above in the ingredients section about making your own almond flour, I found this made for sturdier cookies. 

2. The jam overflowed and made a mess
Make sure to create a deep well in the center of the cookie (not just a small thumbprint). Also, avoid using runny jams — a thicker, pectin-rich jam works best and is less likely to bubble over.

3. My cookies taste bland
Different vegan butter brands have different salt levels. A butter with a slightly higher salt content (like Becel plant-based) can enhance flavor. Or, add a small pinch of sea salt to the dough.

4. The cookies spread too much
Chill the dough for 15–30 minutes before shaping and baking. This helps the fats firm up and prevents overspreading.
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5. The jam disappeared while baking
This can happen with very soft or low-fruit-content jams. Try using a thicker jam or add the jam halfway through baking instead of at the beginning.