Recipe Difficulty: Easy

Recipe Tags:

• Black Bean & Corn Soup
• Smoky Black Bean Soup
• Corn Chips
• Mexican Black Bean Soup
• Vegan Dinner Ideas

Smoky Black Bean & Corn Soup Recipe Notes
This is a simple black bean soup using basic ingredients. Black Beans & Corn are simmered with tomato, spices, bell peppers, onion, garlic, & jalapeno. It's vegan, gluten free, and incredibly flavourful. I really recommend making this the day before you plan to eat it. I find the flavours improve a lot just by sitting overnight in the fridge. 

Adding Canned Black Beans with Their Liquid
Most of the time when I use canned beans, I strain and rinse them first. In this recipe, I find myself adding the whole can along with the liquid. I use black beans with no added salt, if I only had canned beans with salt, I don't think I would add the entire contents because I want to be able to control the salt factor. The liquid in canned beans is really starchy, and actually adds a thickness to the soup that I kind of like. You don't have to do it though. Or if you are on the fence, add the liquid from one of the cans. 

Garnish for My Smoky Black Bean & Corn Soup
You can garnish with whatever you'd like, but I always want corn chips, pickled jalapeno peppers, cilantro, sour cream & green onion. I wouldn't be opposed to shredded cheese either, and if you had an avocado to use up I can see a bit of that diced on top too!

A note about the HEAT factor of this soup.
If you aren't adding the pickled jalapeno peppers as a garnish to this soup, I recommend adding some extra heat to the soup while you are cooking it. Pickled Jalapenos are quite spicy, but I find them delicious and flavourful also. Even though in the photograph I have them garnished on the soup as whole slices, that's just for the image. I ripped them up immediately after when I was about to dig in. You probably don't want to use your hands though, finely chop up one or two maximum per bowl and just sprinkle on top of the soup and stir in. Even though I also add fresh jalapenos to this soup, it doesn't add discernable heat, I just like the flavour of them.

​If you want to add heat but not with pickled jalapeno peppers, another option is Sambal Oelek. I always have a jar of sambal in my fridge, it's a great choice for adding heat to practically anything. Start with a teaspoon in the soup while it simmers and taste it after it has had time to infuse. 

Why black beans are a great ingredient to add to your diet

1. High in fiber: Black beans are rich in both soluble and insoluble fiber, which can help regulate digestion and support healthy weight management.
2. Good source of protein: With about 15 grams of protein per 100-gram serving, black beans can be a great source of protein for vegetarians and vegans.
3. Rich in antioxidants: Black beans are high in antioxidants, which can help protect cells from damage and reduce the risk of chronic diseases.
4. Low glycemic index: The low glycemic index of black beans makes them a good option for people with diabetes, as they can help regulate blood sugar levels.
5. May improve heart health: The high levels of fiber, protein, and antioxidants in black beans may also promote heart health by reducing cholesterol levels and improving blood circulation.
6. May support weight loss: The high fiber and protein content in black beans can help increase feelings of fullness. 

 Keywords:

• Pacifica Vegan Caeramide
• Pacifica Glow Baby Booster Serum
• Pacifica Vegan Collagen Overnight Recovery Cream
• Pacifica Glow Stick Lip Oil

Pacifica 100& Vegan & Cruelty Free
Pacifica has a huge array of products from make-up to skin care, fragrance & hair care. After trying a few of their products (pictured above) I definitely can see myself trying other things. I'm pretty minimalist, so some of what they offer wouldn't be of interest to me, but I look forward to seeing what else they carry that works for my routine. I'm 39, so I definitely am always on the hunt for a good cleanser, moisturizer and vitamin C serum.  I've never really been too brand specific in a long term sense. Sometimes what I need is based on the time of year and changes to my skin. I purchased these in January, and they all feel super hydrating which is what I was hoping for. Canadian winters are harsh on the skin! 

Pacifica Vegan Products Review

1. Pacifica Vegan Ceramide Extra Gentle Face Wash
This gentle facewash kind of reminds me of Spectro Jel. I'm not surprised it reminds me of spectro because they both mention not stripping away ones delicate skin barrier, and are both suitable for sensitive skin. Pacifica, like spectro jel,  has a kind of gel like consistency that is moisturizing but still seems to pull off any makeup I'm wearing. (Really I only wear a bit of foundation to even out my skin tone, sometimes eye brow pencil.) Not sure how it would fare with mascara and heavier make-up. With all that being said I like Pacifica better, because I think it does a better job cleaning my skin. At least it feels cleaner than when I've used Spectro Jel. 
Pacifica Extra Gentle Facewash is:

• fragrance free
• good for sensitive skin
• moisturizing
• doesn't strip skin barrier

2. Pacifica Glow Serum
Vitamin C serums are something I always add to my skin care routine. I have no idea how much they help or improve skin, I figure it isn't something immediate and more about a long term habit that can probably help the look of skin. This glow serum feels nice when I put it on, I like the smell, and I like the packaging and bottle it comes in. Packaging might not seem important, but one of the reasons I'm digging this brand is because of their commitment to more environmentally friendly packaging. From the Pacifica website: "Our goal is zero virgin plastic.  Today more than 85% of our PET bottles are made from at least 50% post-consumer recycled material.  Our boxes are made from FSC certified paper."  

This Pacifica glow serum:

• Supports your skin with vitamin C & glycolic acid, an AHA 
• Helps brighten and relieve clogged, dull skin.

3.  Pacifica Vegan Collagen Overnight Recovery Cream
The fact that I bought 4 products and love them all is impressive to me. This vegan collagen overnight recovery cream I will definitely purchase again. It feels super hydrating, and in the morning my skin is definitely softer and healthier looking. It's helping my skin survive the dry winter weather here in Canada! 

Pacifica Vegan Collagen Recovery Cream is:

• Infused with vegan collagen, essential lipids, antioxidants  and flower extracts, Vitamine C & E
• Hydrating for more dewy, youthful looking skin.
• For all skin types

4. Pacifica Glow Stick Lip Oil
This product I became instantly obsessed with. I stopped wearing lipstick when covid and mask wearing started. I guess I just kind of got out of the routine, then when I put it on again I wasn't digging it. I always find it settles into my fine lines, and I have no interest in figuring out how to make it work. I just want something easy.  This lip oil is exactly that. It adds a lovely sheer yet rich tone to my lips, and it's super moisturizing. It feels like I'm nourishing my lips, but it also adds a nice colour to complete my minimalist make-up look. 

This Pacifica Glow Stick Lip Oil :

• Is encased in a 100% recycled component,
  
• Delivers perfect hydration and a light blur of color. 
  
• has a sheer, oil-based formula that nourishes and moisturizes lips
  
• Is formulated with hydrating plant oils and vitamin E for ultimate hydration.

Summary of Pacifica Skin Care:
I am impressed with this brand. It's 100% vegan, seems to be making an effort with its packaging to be more environmentally friendly, and even has a section on their site about supporting animal activism. The site doesn't dig deep and give more information, but I hope that the claims are legit. The quality seems great, and honestly I've been using their face wash and moisturizer and serum daily for a week, and my skin looks significantly better than it did prior. As I mentioned above I am 39 years old, I have sensitive skin, and I'm certain I will be purchasing again. If I try new things from this line I will add my thoughts here!

​Hey friends! This page contains affiliate links. If you choose to purchase after clicking a link, I may receive a commission at no extra cost to you. Your support means a lot,  and I thank you!

Recipe Difficulty: Easy

Recipe Tags:

• Vegan Cream
• Cashew Cream
• Soup, Baking, Coffee Cream

Making your own vegan cream to use in cooking is incredibly simple! You only need two ingredients. Raw Cashews & Water. The raw cashews are first soaked, and then blended together with the water until smooth and creamy. Soaking the cashews first allows them to become soft enough that when you blend them with water the mixture becomes smooth and creamy without any detectable cashew bits. The result is an incredibly rich and versatile vegan cream which can be used for a variety of cooking projects. it's a great dairy-free alternative, and you might be surprised how delicious it is in various recipes.
​
How to use Vegan Cream
Basically, use it anywhere you would use regular cream to cook with. 

• Soups (see my favourite creamy Tomato Soup)
• Baking Projects (See my Strawberry Scones)
• Reduce with cheese and other ingredients for a pasta sauce
• Hot Chocolate
• Drizzled over hot porridge or oats for breakfast
• Mashed Potatoes
• As a Coffee Creamer

How to Store Vegan Cream
I store my vegan cream in a glass mason jar in the fridge. Generally I don't like to keep it past 5 days, but up to 7 days is possible. You can halve the recipe if you don't think you will use a lot. 
​

​Where Do You Get Raw Cashews?
Raw cashews are cashews that have not been roasted or otherwise processed. They are typically off-white in color and have a slightly softer texture than roasted cashews. They are often used in cooking and can be found in many health food & bulk stores and supermarkets. They can also be purchased online.

Yield: approx 3 1/2 cups

Ingredients:

• 2 cups raw sliced cashews
• water to cover cashews by a couple of inches (about 2 1/2 cups)
• pinch of salt (optional)

Method:

1. Place 2 cups of raw sliced cashews into a bowl and cover them with a couple inches of water. Let soak overnight. If you are in a hurry, pour boiling water over them and let soak for a few hours, it does the trick, but the longer soaking results in the smoothest creamiest cashew cream. 
2. Dump soaked cashews and water into a blender. (high speed is best) If the water doesn't cover the cashews, just add enough so they are covered with about an inch of water. Season with a pinch of salt.
3. Blend until perfectly smooth.
4. Pour into a clean mason jar, it should be thick and a very similar consistency to dairy whipping cream. 
5. Store in the fridge for up to 5 days.

Recipe Difficutly: Easy

Recipe Tags:

• Maple Roasted Squash
• Roasted Squash with Cinnamon
• Roasted Delicata Squash
• Holiday Side Dish Ideas
• Vegan Side Dish Recipes
• Fresh Start Fauxmage Green Style Feta

What is Delicata Squash?
Delicata squash is believed to have originated in North America and was first cultivated by the indigenous people of the region. It was later introduced to Europe and other parts of the world by early settlers and explorers. Today, delicata squash is grown in many parts of the world, including North America, Europe, and South America.

Delicata squash is a type of winter squash, which means it is typically harvested in the fall and can be stored for several months, making it a good option for using throughout the winter. It is a relatively small squash, usually around 6-8 inches long and 2-3 inches in diameter.
One of the unique features of delicata squash is its edible skin, which makes it easy to prepare and eliminates the need to peel the squash before cooking. The flesh is yellow or orange and the seeds are scooped out before cooking.
Delicata squash is a good source of vitamins and minerals, including vitamin A, vitamin C, potassium, and dietary fiber. It can be prepared in a variety of ways, including roasting, sautéing, and baking. It can also be mashed or pureed for use in soups, casseroles, and pies. It is also quite versatile, it can be paired with sweet or savory ingredients, and can be used as a side dish or as an ingredient in main dishes.


How to Roast Delicata Squash
This is a simple roasted squash recipe using delicata squash. It is a lovely option for roasting. It's deliciously creamy and there is no need to peel the skin off. It's delicious (and pretty) left on. The delicata squash is first cut in half and deseeded, then sliced into 1/2 inch thick wedges. It gets  tossed with maple syrup, extra virgin olive oil, cinnamon, chili powder & salt and pepper then roasted in the oven at 425F until the suqash has softened and the maple syrup has caramelized. About 20 minutes, flipping half way. To garnish, more toasted pumpkin seeds than you would think (such a delicious crunch), an extra drizzle of maple syrup if you wish, lots of pinches of one of my favourite vegan feta cheeses, (Greek Style Fresh Start Fauxmage), and a squeeze of fresh lemon. 

How to serve Maple Roasted Delicata Squash
This would be a lovely side dish to serve over the holidays along side your favourite protein or other vegetable side dishes. I've actually even eaten half of the written recipe as a full meal just to myself. Either way, it is worth branching out and trying delicata squash if you haven't already. I love all squash varieties, but this one is definitely lovely and looks gorgeous on the dinner table. 

Aésop I hadn't heard of this brand until I was gifted a bunch of their products at Christmas time. It is definitely on the pricier side, but their products are beautiful and smell great. You can tell from the packaging and the products themselves that they are of exceptional quality. I have tried their Body Cleansers & Creams, Bar Soap & Facial Moisturizers. I love them all. I think Aésop products would make a lovely gift for anyone that appreciates natural vegan skin care, or for yourself if you need extra special  pampering. They sell skin & hair care products, fragrance, and incense. 

This company has been around since 1987, and its headquarters are located in Melbourne. They pride themselves on sourcing safe and effective ingredients that are plant-based and laboratory made. They have a team of researchers that test and formulate new products with the highest of standards. They are vegan, and do not test their products on animals. They are leaping bunny approved, and a Certified B corporation. 

Vegan in Valencia, Spain

About My Trip to Spain

My first trip to Spain I spent most of my time in and around Valencia. I was in the city December 18th - 31st, 2022. I am in a long distance relationship and Jose and I hadn't seen each other for 10 months. We are hoping in 2023 I can make the move to Spain permanently. While I tend to do a bit of research before a trip, I find the most unforgettable experiences while traveling happen when you just let things happen. It's about being adaptable, spontaneous and following your instincts in the moment. I've seen the best sunsets and had the best meals in different parts of the world all by chance. This was my approach in Valencia. There are so many dining opportunities it would be impossible to try them all. I was pleasantly surprised that most places I stumbled upon had vegan options, and there were many 100% vegan restaurants that I didn't get a chance to check out during this trip. 

Jose had to work some of the time during my stay, so sometimes that meant me venturing out on my own (directionally challenged, GPS in hand...it's an adventure!)  One thing I ran into was that the hours of operation can differ greatly between restaurants. Some places are open all day and night, others open for lunch, then close for several hours, opening up again around 8:30 and even 9:00 pm. Jose and I both prefer not to go out late so that dictated a bit where I/we went. 

Our air bnb had a small kitchen with two burners but no oven. We ate a few simple meals in the apartment but definitely ate out more often than not. I have written a bit about each restaurant I ate at during my two week stay in Valencia, and I am honestly surprised to report that I didn't have any "bad" food in the city. Some meals were better than others, but nothing completely off putting. Trust me when I tell you, I am a food critique at heart so I don't give great reviews lightly. 

Restaurants I ate at in Valencia 
(1-6) located in Old Town Valencia
(7) located in  Ruzafa (an area in Valencia)
(8). located in Benimaclet (area in Valencia)

1. Mali Gastrobar
2. Noble Cafe
3. Matiz Cantina
4. Casa Vani
5. Bar & Kitchen (Mercado de Tapineria)
6. El Dorita​​
7. Ubik Cafe 
8. Ca' Miri L'Afganè​s

Mali Gastrobar was one of the first places I had dinner while Jose was working. They actually have multiple locations in Old Town, all really close together. I didn't notice until days after I first ate there  while walking around aimlessly and realizing I walked passed it 3 times ha. The first meal I had was Paella. They had one vegan option. "Paella de Verduras" with Artichoke, Zucchini, Roasted Peppers & Broad Beans. It was incredibly delicious. This was the only Paella I had in Valencia, I would in theory be curious to try others, but this one was perfect. The oils coated my lips, it had deep rich tomato & roasted vegetable flavours with the perfect amount of acidity. 

This Paella served two people. They list the price as "per person" meaning it is actually double what the printed cost was. (I think about 13 euros per person, so 23...I kinda forget). One thing to note is unless you are at a restaurant that advertises take out as an option, it isn't typically a thing here. Since I was alone I asked if there was anyway I could take half of the Paella to go. They were accommodating and gave me a piece of tinfoil and a paper bag to carry the rest home. In theory if you want to be able to bring leftovers, I would just have a bag or small container on your person. 

I chatted with a server working at Gastrobar Mali a bit, asked what else he recommended in the area. He laughed and said "Gastrobar Mali." He mentioned the vegan burger being really good on their menu. I was intrigued, I don't necessarily *go* for vegan burgers often, but if they are good then it is a worth while experience. The idea stuck in my head anyhow, and I went back a couple of days later to try their vegan burger while Jose was at work. 

The burger was made from textured soy, and I have to say, it isn't a product I have worked with before (not sure why!), but it had great flavour and texture. I'm guessing they would have used beets to give it the colour, but I'm really not sure. It also had caramelized onions, mushrooms, pickles, guacamole, roasted peppers, greens. This burger was really delicious. I think the next time I attempt a vegan burger I am going to give textured soy a whirl! It came with a side of chips. I had a bag with me in my purse, and I took half home because for me it's a lot of food at lunch in one sitting, and I wanted Jose to be able to try it too. To be honest we shared it later haha, and it was even good cold. I also made an Instagram friend with the server who suggested I try it. I love making random connections. 

Noble Cafe was the only coffee shop in Valencia I went to, and Jose and I went just once. This was mainly because there was a Nespresso Machine in my Air Bnb, and by the time I was strolling around the city most days I was going for a drink and a meal.

Noble Cafe is located in Old Town Valencia. They actually had soy milk as an option, so I was really happy about that. I am always disappointed when I'm going out for coffee and there is no dairy free alternative. Our breakfast was toasted baguette, with tomato puree and olive oil on the side.  The pan con tomateI had in Morella was definitely better than the one here, but it was still tasty enough. The space was clean and in theory I would have enjoyed going back more than the one time. I am not sure how many vegan options there were on the menu, but I was happy enough with what we ordered. Somehow I rarely eat food when I'm at a coffee shop anyhow. I'm always there for the coffee and the wifi. I prefer to eat healthy so I rarely go for baked goods. (Though I had a vegan croissant in Switzerland on my little side trip to see family and that was delicious!)

​

3. Matiz Cantina. I stumbled upon Matiz Cantina randomly one evening while Jose was at work. Took a glance at their menu and saw a few vegan options. This place is all about the wine. They had an extensive hand written list of reds and whites. I chose a glass of white, a locally made varietal, and it was delightful. 

A dish of olives to nibble on while waiting for food.

I ordered the "Veggie Tartar" to start. The menu said toasted bread, but it was un-toasted. It was still good, toasted is always what I want for things like this though. It had broccoli, almonds, roasted peppers & lots of brightness. I ended up ordering the hummus because while this veggie tartar was delicious it wasn't a stand alone dish for me. I needed some richness beside it after some bites. So hummus and more bread rounded it all out. That isn't even a negative comment, I prepare dishes all the time where I want a 2nd or 3rd dish to balance the flavour profile of the entire meal. The owner was really sweet and friendly, she spoke some English to me and I really enjoyed my evening out. (Would have been better with Jose there heh.)

This is the wine list, and the wine I chose. I actually stopped drinking for 1 year and 8 months prior to this trip. I decided a while before that I wanted to enjoy wine while in Spain, so introduced it back in my life. Now that I am home, I am back to not drinking much. For me having the ability to cut it out of my life for extended periods of time is the difference between my 39 year old self and my 29 year old self. Anyhow, I think any wine lover would find something delicious at this restaurant. 

4. Casa Vani 
Casa Vani is a small tapas bar in Old Town, and I really liked the vibe. I chose to pop in for a bite and a drink because they had a few vegan options on their menu. They were out of the croquettas that day, I think a supply issue thing as they are not made in house, which is what I was hoping to order when I read the menu outside. Instead, I ordered pimientos del padron, which are a delicious mild pepper grilled with oil and seasoned with salt. You will see them on menus all over Valencia, and undoubedly Spain in general. Delicious to munch on with a beer. 

​Bar & Kitchen
Bar & Kitchen was a place Jose picked one evening. We were walking hand and hand through the streets 2 nights before I had to leave. Our mood was a bit low. The last days together before we are apart for many more months are definitely the most difficult. This place was a pick me up. It was in a square called Mercado de Tapineria. On instagram from what I can tell, all businesses in the little area are under the name of the market. The Bar & Kitchen didn't have their own page. I didn't get to explore the other things, but it was really small, quaint, and had colourful artistic tapestry type things hanging outside across from where we were sitting. I don't really know how to describe it, but it was a vibe. Even though there weren't a ton of vegan offerings on the menu, I felt like the quality of the food looked good going out to other tables. 

They had a beer on tap which is what I got, Jose had an IPA and I think it was from the USA actually. Jose helped me order so I'm not sure about the beer I had, only that it was lighter than an IPA but really falvourful and delicious. Maybe a blonde.

A little cup of salty nuts came with our beer. The big green one in the photo was wasabi! There was only one, but I ate it and I need to figure out how to make something like that, yummy. The man across from the salty nuts, I'm also obsessed with. ha. 

We ordered the Valencian guacamole. It was really tasty. It was garnished with peanuts, and the red drizzle I couldn't quite put my finger on. It wasn't a hot sauce. Almost like a tomato jam that was strained. Not sure! Was good though. We went back our last night together to have it again, because we just wanted a snack and enjoyed the atmosphere. 

El Dorita
El Dorita was our first night in Valencia. We were wandering, and sat down at this place after noticing there were some options for us. It was busy, lots of younger people around. Our server was young. (and I proceeded to learn he didn't really understand what veganism was but it was all good ha..Jose said he asked if I could eat tomato lol) Anyhow the food was tasty. We had eggplant hummus & regular hummus, roasted potatoes with two dips, one tomato based and one cilantro based, and pimiento de padron. The same roasted peppers with oil and salt as I had at Casa Vani. Delicious. Eggplant Hummus is something I'm kinda obsessed with after my trip to Spain. Jose and I bought generic store bought stuff almost daily at the local super market. It was the first thing I made when I got back to my apartment in Canada. Eventually I will have a recipe for that on my blog I am sure. It's easy and tasty. 

Ubik Cafe was definitely one of my favourite places to go for a drink. Jose brought me there, as it was a place he used to go when he had time to do things like go out. The walls are lined with book shelves and books, it is busy with locals and definitely had a hipster kinda vibe. They had a vegan section on the menu. It was all tasty enough, but I would rather go there for a drink than for the food. We ended up going twice. The first night I had a local beer on tap, and the second night Jose and I drank wine. For food we ordered Falafel, Taco, Bravas, and Acaraje. I probably liked their spin on Bravas best, it was on a skewer with some roasted vegetables between each potato and a mayo and tomato sauce on top. The falafel was OK. The taco had good flavour, the deep fried shell was tasty, the filling was tasty...maybe there could have been some freshness on the plate to contrast all the rich fried / roasted stuff. The Acaraje was my least fav. I don't even quite know what was going on there. The "Bun" was kinda like a thick fried chickpea flour situation. Reminded me of socca or farinata. (chickpea flour flatbread). I didn't care for the seitan in this dish. Not terrible or anything but just was a bit of a miss for me. Overall, Ubik Cafe is a fun place to go, and if I decide to drink alcohol again in the future I would go there. (currently going alcohol free again).

The food at Ca' Miri was delicious, and definitely one of my favourite eating experiences in Spain. I just love a good authentic restaurant that shares the food from whichever part of the world. We shared a rice dish with several other sides to accompany it. Beans, lentils, roasted veg, spinach, chopped salad. The thing I was most excited about was called "Bolon" on their menu. A crispy fried shell stuffed with potato and scallion. A tomato sauce with warm spices was the condiment. It was just so so good. I spent a month testing a recipe in my kitchen when back in Canada, and it's definitely worth making. Incredibly good. 

​Hey friends! This page contains affiliate links. If you choose to purchase after clicking a link, I may receive a commission at no extra cost to you. Your support means a lot,  and I thank you!

Are you looking for some great reading material on veganism for yourself or as a gift for someone else? I love veganism as a topic in general, there is a lot to learn....

I started my vegan journey several years ago now. As a chef, my story started out of curiosity surrounding food and ingredients. I can't really remember what I tried first in my kitchen, only that my interest was piqued, and everything evolved from that initial curiosity. I had been vegetarian for about a year up until that point, and then within a month I was all in. 

Through reading, listening to podcasts and conversations from educators on the topic of veganism, my understanding and connection to this belief system has only strengthened. I definitely went through a period of grief, feeling angry and sad about all the ways animals are being exploited. Once you dive in and watch enough video content, you can't unsee it. It isn't that my heart doesn't still break, but it is that I have learned to soften towards the fact that we do not live in a vegan world, and I don't think shoving veganism down peoples throats in an angry, "you are an animal abuser", kind of tone is helpful to the movement. I recognize when people do react like this, it is from a place of perhaps fear, trauma, anger or sadness surrounding the immense amount of suffering that takes place every minute of every day. The psychology of our belief systems surrounding carnism and veganism brings me to my first book recommendation.

​1. Why we love Dogs, Eat Pigs, and Wear Cows." by Melanie Joy Ph D.

​Human Psychology is a topic of interest to me in general, I studied psych in University right out of high school, and while I didn't pursue that as a career, I still love it. Melanie dives into the psychology of carnism in this book. I found that the way she breaks down the belief systems which exist in modern society really helpful to expanding my own understanding.  My compassion for people who aren't even thinking about this topic only deepened, as it should. We are all born into this world, shaped and molded by whichever society we land in, and it is really difficult to break free from all sorts of programing, not just carnism. ​

2. The Proof Is in the Plants: How Science Shows a Plant-Based Diet Could Save Your Life (and the Planet)

Next up is The Proof Is in the Plants by Simon Hill. 
I am a huge fan of Simons. I listen to his podcast "the proof" on a regular basis. He is has a masters in Nutrition Science and regularly has conversations and guests on his show to dive deep into all things related to wellness. He makes a point to talk about the science, in a non biased way, and the work he does is beyond valuable if you are looking for solid reliable information. 

His book covers so much ground and great for anyone who wants to dive into learning more about the benefits of this lifestyle. A snippet of what this book covers....

• the confusion surrounding making food choices
  
• the evidence that eating plant based may reduce your risk of heart attack, stroke, diabetes, cancer and dementia. 
• Climate and Animal Welfare
• De-bunking common myths about a plant based diet
• Helpful tips for starting a whole food plant based diet 

3. This is Vegan Propaganda:
​(And Other Lies the Meat Industry Tells You.)

It's pretty hard to be involved in the vegan movement and lifestyle and NOT have heard of Ed Winters. He is undoubtedly one of the most important vegan educators and activists of our time. His viral online content is definitely worth checking out. He has compassionate debates and conversations with university students and people all across the UK (and maybe elsewhere I am not sure). He is a pleasure to listen to, and is incredibly eloquent and kind is his delivery. You can find him lecturing on the topic of veganism, climate, and animal rights. I've listened to a few of his interviews (Like on the Rich Roll Podcast), he is impressive to say the least and his newest book is definitely worth checking out. 

4. The Plant-Based Athlete: A Game-Changing Approach to Peak Performance

While I am far from being anything close to an athlete, I really enjoyed this book by Matt Frazier and Robert Cheeke. I love going to the gym and heading outside for a run when the weather is nice, and I find the stories from the athletes in this book to be inspiring and interesting. Anecdotal experiences from athletes are just one segment of this book though. You will also find info about current research, what athletes eat specifically to fuel their workouts, 60 + recipes, a section on plant based protein, and a whole lot more. I first heard about the book while listening to the Rich Roll Podcast. Rich was interviewing the authors. You can find the show on Spotify if you are interested. 

​ 

5. The Sprout Book: Tap into the Power of the Planet's Most Nutritious Food

This is a book for really anyone who wants to introduce healthy habits into their life, vegan or otherwise. I follow Doug Evans on social media and he is a bit quirky and I enjoy watching him and his love for all things sprouts. He takes the sprouting lifestyle to a new level. I got this book when I starting sprouting in my own home, and it is a great read. Adding sprouts to your diet can has incredible benefits. In this book you learn about one of the most nutrient dense ingredients on the planet. Not convinced? Sprouts have 20 - 30 times the phytonutrients of other vegetables, and 100 times those of meat. They have cancer fighting properties and help protect us from cardiovascular disease and environmental pollutants....and more. Don't miss out on learning about the benefits of adding sprouts to your diet....and then add them!



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6. Hidden: Animals in the Anthropocene

​The next book written by Jo-Anne McArthur, takes us in a different direction completely. I don't personally own it (yet), because it is on the pricier side. It's one I really hope to add to my bookshelf eventually. HIDDEN is a collection of impactful and stunning images of animals in a human environment, as captured by over 30 photojournalists. I don't think this would be an "easy" book to look at, but I think it is an extremely important book. Rather than me trying to summarize, this excerpt instead is too good not to quote. "HIDDEN shines a light on the invisible animals in our lives: those with whom we have a close relationship and yet fail to see. The animals we eat and wear; the animals we use for research, work, and for entertainment; the animals we sacrifice in the name of tradition and religion. HIDDEN is a historical document, a memorial, and an indictment of what is and should never again be."

7. Clean Meat. How Growing Meat Without Animals Will Revolutionize Dinner and the World.

This was a fascinating read. If you haven't heard of cell based meat, or cell based agriculture, then I definitely suggest checking this book out. Imagine being able to grow meat from the cells of animals, to look, taste, and be identical in every way, only that you don't have to kill the animal to have it. It isn't fake meat, it IS MEAT. The technology already exists, and for the first time is being sold in Singapore. This is a scientific advancement that will revolutionize the world. One of my favourite parts of the book is how it looks at snapshots of different points in history. We have used animals for different things in the past, but then due to scientific advancements, society and industry moved in a different direction. Think horse and buggy and then the invention of the combustion engine. This is the kind of advancement we are talking about, one that will render whatever precedes it to be practically obsolete.  Animal agriculture might not go away completely, but I'm convinced this  industry will look very different in the future.  Perhaps I won't be around to see it come to fruition in its entirety, but eventually with this technology we can stop farming animals en masse in the most cruel and inhumane of conditions.  

Hey Friends! I wanted to gather a collection of some of my favourite recipes and put them all in one place. Whether you are trying veganuary for the first time, or just looking for some new meal inspiration, check out my collection of delicious, simple & predominantly whole foods recipes below. If you try anything be sure to leave me a comment to let me know how you made out, or if you need some advice don't hesitate to send me a message on Instagram or Facebook.  

What is Veganuary?
Veganuary is a campaign that encourages people to try a vegan diet for the month of January. It is a way for people to learn about veganism, and to see if it is a lifestyle that they would like to adopt on a long-term basis. The campaign was started in the UK in 2014, and has since become a global movement, with people in over 190 countries participating. The goal of Veganuary is to raise awareness about the environmental, health, and animal welfare benefits of a vegan diet, and to inspire people to make more compassionate and sustainable choices in their lives.

My Vegan Journey
I actually started my vegan journey in 2019 during Veganuary. As a chef my curiosity was about "what is possible?" when it came to recipe development. Could I make delicious food and feel satisfied? What started as me just being a curious creative something, grew into much more than that. Diving into the intersection of animal welfare, the environment, physical health, human phsychology, philosophy and spirituality. Everything just clicked for me, and it became not just a diet I was curious about, but a belief system that guides a lot of the ways in which I choose to live my life. At 39 years old I am so grateful that my journey led me to where I am at. It is only a joy to cook, eat and share incredible plant based food. I hope you join me not only for this month, but long after. Whether you are fully vegan or not, you might find adding more plants to your diet has a positive impact in your life.  I hope some of the recipes I share can inspire you to spend more time in the kitchen preparing nourishing, delicious food. 
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First up is this perfect bowl of Tomato Soup. It is everything you want a tomato soup to be. Rich and creamy with deep tomato flavour. Simple home made cashew cream is the secret in this recipe. You don't need to use dairy cream, you can achieve body and richness by blending soaked raw cashews with water until ultra smooth and creamy. It has a similar consistency to full fat dairy cream, and it just feels genius when you taste it and realize you made something perfect and it happens to be 100% plant based. I like to serve it with grilled cheese of course. I love dunking it in my soup. For my grilled cheese I buy different brands of vegan cheese, but Violife is one that I use frequently. I make my grilled cheese using olive oil, and if the cheese isn't melty by the time the bread is golden, I pop it in the oven for a few to finish the job. (I have even tossed it in the microwave for a few seconds with good success instead of heating up my entire oven.)

This Red Lentil Dhal is another staple for me. The last time I made it I picked up 2 big bags of red lentils at the store for $5. Lots for making this recipe again and again. A can of coconut milk, a couple of tomatoes, onion, garlic, ginger, lime and some spices finish the dish. It's definitely a simple, tasty and affordable meal. I like to serve it with naan bread and brown rice. I rip off a piece of warm naan bread, and spoon a bit of dhal and rice onto it. Like a little taco. Not all naan bread is vegan, but usually I can find an option that doesn't contain milk products. Just check the back of the package, or if you felt inclined you could make your own. Alternatively, any flatbread that you like would do the trick, but naan bread is definitely the most delicious in this context.

This Roasted Vegetable Club Sandwich is actually INSANE. I love it so much. Roasted Eggplant, Bell Peppers, Portobello Mushrooms, Red Onion, Fresh Tomato, Arugula, Veggie Bacon, and Basil Mayo. The Basil Mayo is what takes it over the top, and it's something you will probably want to make to elevate many other sandwiches too. Also would be good along side a big pile of roasted vegetables and potatoes for dipping. The bread I prefer to use for this sandwich is Sourdough. I bought a good quality oblong loaf and toasted it up. Generic store bought white bread won't do here. I would put this club sandwich up against any other club sandwich, veggie or otherwise. It is addictively good. 

Aglio e Olio is a humble pasta dish that originates in Naples, Italy. It's simply spaghetti in an olive oil and garlic sauce. I deviate from what is authentic a bit by using multigrain pasta, and adding in garlicky mushrooms and chopped fresh parsley. I prefer this spaghetti to any of the creamy varieties to be honest. The garlicky spaghetti is delicious and the olive oil coats your lips as you eat. Not only is this a tasty meal, it is something you can pull together inexpensively. If you want to try the authentic way, leave out the mushrooms and parsley and use plain spaghetti noodles instead of whole grain. It will be delicious. 

Mujaddara is an incredibly delicious Middle Eastern dish consisting of lentils and rice cooked with warm spices, raisins and then combined with a generous amount of caramelized onions. I garnish the top with crispy fried onions, vegan yogurt, chili flakes and fresh chopped parsley. This is a meal I crave continuously. I often serve it along side chopped romaine lettuce drizzled with this salsa verde. I love the combination of all of it (though I'm sure it isn't anything authentic, only sure that it is delicious.)

Who doesn't love a good Taco Salad? I love this recipe because it is full of flavour, but also good for you ingredients. There are plenty of Taco salads out there with tons of sour cream, cheese, & meat. Of course those aren't going to taste bad, but why not have something super flavourful AND good for your body. Sure this has corn chips, but I'm Ok with that. I often buy multigrain, or a quality organic brand, and as far as including a couple handfuls in my dinner goes, I think it evens out when you're loading in the vegetables and whole grains. 

This Taco Salad also has fresh salsa, black beans, corn, quinoa, avocado, fresh mint & cilantro. Then it all gets dressed with a simple cumin lime vinaigrette. I also like to garnish this with pickled jalapeno peppers, a drizzle of coconut yogurt and a sprinkle of smoked paprika. 

Bircher Muesli is a traditional Swiss breakfast invented in the 1900 by  Swiss physician Maximilian Bircher-Brenner. Basically an overnight oat breakfast that typically consists of more fruit than oats. I just soaked the oats in water over night, then strain any remaining liquid and stir together with grated pear or apple, almond yogurt, maple syrup, toasted nuts & seeds and fresh berries. It's a nice change from cooked oatmeal! This recipe serves 1 hungry person or 2 people who are lighter eaters in the morning. The recipe can easily be doubled. I love adding oats to my diet either in a recipe like this or blitzed into my morning smoothie bowl. Add maple syrup to this recipe to taste. I always try to get away with the least amount possible to avoid added sugar....and feel free to mix it up, add dried fruit and different combinations of nuts and seeds. The possibilities are endless! ​

This African Sweet Potato Peanut Stew is an impressive dish made with humble ingredients. It's creamy, bright & slightly spicy. Sweet potatoes, chickpeas and tomatoes make up the bulk of the stew which is then flavoured with natural peanut butter, lime juice, cumin, coriander and chili. I like to serve this with brown rice, fresh cilantro & chopped toasted peanuts. Serve extra lime wedges on the side if you want to add a bit more brightness. I really really love this stew, I first made a version of it probably 8 years ago now. It's a tasty bowl of comfort you can make any time of the year. I hope you enjoy it as much as I do!!! 


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This is my go to chili recipe with Black Beans, Corn and Chipotle. It has a solid veggie factor which is how I like my chili. Bell peppers, onion, carrot, celery and tomato. Cumin, chili powder and oregano for seasoning. I find the heat level of this chili perfect for me, but everyone is different when it comes to how much heat they like, you could add less chipotle to your personal taste. I shared some with my mum and she didn't find it too spicy so I think that means this recipe will work for most people. I garnish my black bean chili with shredded vegan cheddar, vegan sour cream and green onions.

Roasted Carrot Soup
Roasting Carrots before using them in a soup is a great way to intensify their flavour and bring out their natural sweetness. This roasted carrot soup is one that I make specifically when I want to feel great. It's incredibly delicious and made from predominately whole foods. This carrot soup is also  perfectly spiced with a bit of cumin & coriander. I often add cashew cream or nut butters to my soups for added richness/creaminess but this one doesn't need it. This soup simply starts with carrots roasted in olive oil, then I also use a generous amount of olive oil for sweating the onions and garlic (a whole head of garlic in fact). The result, dare I say, is a luscious soup that I find to be addictively good.  A touch of maple and a squeeze of lemon adds the right balance of sweet and acidity.


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These Red wine braised lentils are like a warm hug. Perfect healthy comfort food for the cooler months. There is so much richness and depth happening for a simple pot of lentils.  Lentils and Mushrooms are simmered with mirepoix, lots of garlic, red wine, rosemary, smoked paprika, a few other ingredients for complexity and finished with green peas and a touch of vegan butter. I really like the addition of peas but if that isn't your thing you can leave them out. I use brown or green lentils, whatever I happen to have on hand works. This dish is delicious if you just take a taste out of the pot, but I don't find the flavour profile complete until it is served with rich mashed potatoes. That's when the magic really happens. So I guess I'm saying, don't skip that part!


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I love these no bake vegan granola bars so much. They are super quick to throw together and I like having them on hand for a quick breakfast or snack. These granola bars are salty, sweet and peanut butter-y. For sweetness I use vegan honey in these. Specifically, "Blond Vegan Un-Honey" from Single Origin Foods. It's a DELICIOUS alternative that is made from coconut nectar. It drizzles just like honey, and it works perfectly in these granola bars. Feel free to use your favourite nut and seeds combinations. In the granola bars pictured I did sub out some of the pumpkin seeds for dried cranberries. Anything works! If you can't get your hands on the Un - Honey, and you are fine to consume regular honey, it will work with that. I haven't tried it with other sweeteners like agave nectar, but if you try that let me know how you make out!

I can't put into words how delicious this chocolate pudding is!!! It is perfectly creamy, slightly sweet, chocolatey, and doesn't taste one bit like avocado or tofu. Just perfect chocolate pudding that actually has some health benefits. If you haven't considered desserts made from healthy ingredients, this pudding might be life changing...some kinda vegan avocado magic happening over here. Make this for an impressive yet simple dessert with coconut whipped cream and fresh raspberries, or you could use it to make trifles, layered with cake, whip & fruit. I'm not a parent, but if I was, I know I would be trying to find ways to make treats healthier. So much garbage in store bought chocolate pudding, this avocado based chocolate pudding happens to taste as good or better...and it takes literally 5 minutes to make in a food processor.