Why are you trying so hard to fit in, when you’re born to stand out.

~  Oliver James

I’d have to say that of all the foods out there, deep-fried foods really have never been my thing. It’s no secret that I always gravitate towards clean foods versus, well, the alternative (and this is not to say I deem the food I don’t prefer to eat as unclean).

As a youngster, I never really liked many of the more popular common foods, and made many an earnest attempt to fit in with my peers – most notably a number of failed attempts to eat meat. These were always a giant disaster, as inevitably I would need to find a napkin or a suitable vessel to spit out my mouthful when my throat violently closed up on me, demanding answers as to what I had just asked it to do. Swallow a piece of turkey? It just was not going to happen. Literally. My mom took to calling me a ‘karmic vegetarian’, as if I didn’t already stand out enough, but oh well. It could have been worse I suppose

Since I really just wasn’t destined to consume the stuff, I’d say by about grade 4 I decided to give up on my dreams of being just like everyone else. I accepted that I was just naturally different and so it has been for forever and a day (and I don’t judge folks who aren’t like me, because that would just be, well, silly).

Today’s recipe is a testament to how re-makes of classics are sometimes better than what we already know, and while I do love potatoes, I’d take this version of a ‘fry’ in a heartbeat over the heavy, oil laden potatoes so many of us consume. Combined with this dip, inspired by this potato salad, this is just about the most darned delicious treat I’ve tasted in a while. And one hint: the whole thing is crazy easy.

 The Less:

Less heavy deep fried finger foods means saving room & digestive power for dinner. Fewer bread & grain based appetizers means more appealing to the gluten-free masses. Less planning & fussing required means you’ll likely make this more than once, and once you taste this you’ll see why and understand completely.

The More:

More ways to use polenta means use of a cheap & nutritious staple. More tasty, easy starters means less tax on you to make them. More nut-based dips from scratch means less commercial dairy, salt & additives, so treating guests (or yourself) to deliciousness stays healthy no matter what.

 Parmesan Polenta Fries:

~ Adapted from Epicurious

• (3 1/4) cups cold water
• (1) cup coarse polenta
• (3/4) tsp salt
• (1/2) cup grated Parmesan (I used our good house brand, nothing too high-end, but not Kraft)
• 2 tablespoons butter or coconut butter
• olive oil for brushing

Chipotle Nut Dip:

~ Inspired by Luminous Vegans

• (1/2) cup raw macadamia nuts (or whole cashews)
• (1) tbs olive oil
• (2- 3) tbs lime juice
• (2) canned whole chipotle peppers
• (1/2) tsp salt
• (1/4) cup water
• finely chopped cilantro for garnish (optional)

Combine all ingredients in a blender and blend until creamy, tasting to adjust the lime juice (I like it on the tart side).  I happen to be sitting on a 5 pound bag of macadamia nuts that I bought in Hawaii, and had been wanting to try them in a nut dip for some time. I’d say it far exceeded my expectations (I adore mac nuts). For those who wish to use cashews, the result will be just as delicious, just not as rich and creamy (but very very close).

Serve in a bowl garnished with cilantro for color if desired.

Served together the two dishes are amazing – the fries will be super hot out of the oven, so be careful not to burn your tongue!

I was thrilled to have made these ahead for cooking up the next day on a weeknight. Coming home was super easy, and the teenager and I whipped them up and paired them with a light salad and were set (we tend to do that when the husband is away). Just us and a few rounds of Friends makes for a fine few evenings, and I enjoy every second, polenta fries or not.

This dip would also pair well in a sandwich, veggie burger (or any burger), or as a dip for chips or even veggies. Kept in the fridge, it should be good for well up to a week. My new fave.

Hope you all have a super fabulous weekend planned ahead – here in BC it’s a long weekend and we’ll be heading out of town to visit with close friends nearby. Now that I’m older, I’m okay with being different, and not a day goes by that I don’t know I was just made this way.

No matter who (or what) you are I think that might just be the very best way to be. Karmically or not, accepting that in itself is such a beautiful thing.

Yours in Less,

When nothing is sure, everything is possible.

~ Margaret Drabble

It’s true really that life can change in an instant. You just never know when & where you might get struck. I was thinking about this the other day on one of my weekend runs. Breathing the air around me and feeling every part of my body move, I often get caught up in highly constructive & stream of consciousness thought, working my way through things I might never recall without the quiet time and the space to open up and let it flow (this is why I can’t run with my beloved music).

So many times I’ve told myself that I don’t want to wait to ‘fully live’ until something bad happens – it’s all too often that we only remind ourselves to hug our loved ones tighter or take a minute to look around us and be thankful after tragedy or loss of some kind (in these times it seems to be usually in the wake of some awful public tragedy) or after absence from those very things we love. Many of us go through life fearing things that may hold us back from progress, or in some cases, that fear is the very thing that drives us forward. In any case (I would say I am afflicted by both), it’s true that both good & bad can (and does) come to our lives in a mere, singular instant.

So be prepared. Enjoy right now, and look to the future and the possibility it holds. Embrace challenge & see the future the way YOU want it to be. Accept yourself for what you are now, and celebrate those things that will bring more love, more acceptance, and more goodness to life. You just never know what’s around the corner.

There truly is great power in every moment.

The Less:

Less heavy, oil based baked goods means when the craving hits, it’s yours for the satisfying. Fewer commercially prepared sweets & bakery foods means having a say about what goes into them. Less saturated fats from butter & dairy products means fats that the body can embrace, along with that moment you enjoy it in.

The More:

More tasty, home-baked banana bread means less cost from buying it elsewhere. More uses for ripe bananas means no guilt when you let them sit there. More light & tasty baking options means erasing the stigma that tells you they’re a no-no, so allowing a little sweets in your life brings joy and contentment, without the added guilt and even potential sadness.

Zucchini Chocolate Chip Banana Bread with Coconut Oil:

• (3) very ripe bananas
• (1) cup zucchini, shredded
• (3/4) cup sugar (brown or white)
• (1) egg
• (2) cups all-purpose flour
• (1) tsp baking powder
• (1) tsp baking soda
• (1.5) tsp salt
• (2) tbsp melted coconut butter
• (1) tsp vanilla
• (1-1.5) cups chocolate chips
• coconut oil for oiling the loaf pan

Heat the oven to 350 degrees and oil a loaf pan well with coconut oil. Start by mashing the bananas extremely well in a bowl, being careful to get all the lumps out as much as you can. Add the egg and sugar and mix well, then add the shredded zucchini and stir.

Mix together in a separate bowl the flour, baking powder, baking soda & the salt. Put up the coconut butter to melt in a small saucepan on the stove over low heat until melted and set aside.

Combine the wet & dry ingredients together, mixing gently with a wooden spoon. Stir in the melted coconut butter & vanilla, and lastly, add the chocolate chips (I always mix with my hands at this point). Pour the batter into the oiled loaf pan and bake for 60 minutes.

To check for readiness, insert a toothpick into the loaf. If the toothpick comes up with batter on it, continue to cook a further 10 minutes.

Once ready, remove the pan from the oven and allow the loaf to cool in the pan for 10 minutes. To remove the loaf, top the loaf pan with a plate and turn the pan upside down, causing the loaf to fall gently out of the pan onto the plate. Then, carefully move the loaf to a cooling rack to cool before slicing, about 10 more minutes (or as long as you can fend yourself off).

Enjoy with or without added coconut butter or cream cheese (my favorite). I am certain this loaf could be well veganized with the right amount of flax seeds, and it is worth noting I first tried this with gluten-free flour….not the most successful experiment, but hey, I tried.

I found this banana bread extremely flavorful without being heavy, and was very pleased to know the entire loaf used no more than 2 mere tablespoons of oil (which means I can add my favorite cheese topping or nut butter). Over the years, I’ve had my share of heavy breads that use far too much oil, and I’m pleased to share this new family favorite with you all today.

Wishing you all a wonderful week full of power, acceptance, and possibility. Thank you for continuing to inspire me everyday.

Yours in Less,

Do not go where the path may lead, go instead where there is no path and leave a trail.

~ Ralph Waldo Emerson

When I think of a potluck, I can’t begin to tell you the memories that flood my mind and fill me with a nostalgic sense of where I come from. As a child of the 70′s, I remember the basics: edible flowers in wooden bowls, and lacy patchouli scented tablecloths strewn with every type of home-grown sprout & fresh tofu or edible wild green. Circles of hands & the feeling of well-worked adult fingers wrapped around mine.

Back in those days, the hippie counterculture was in many ways well-defined by folks who, like my parents, left their meat and potatoes upbringings to seek a greener, leaner, and more karmically positive life (I think I just invented a word there, but hey, I think I am qualified). My folks were just two of many who broke the mold of what was then commonplace to enjoy many of the things that now, some 35-40 years later, are finally coming to the forefront of everyday culture all across not just North America, but across the world.

These brave young people were, in a sense, early pioneers in what would become our current food movement, leaving their urban upbringings to raise children among raised beds and wooden houses made of driftwood. Back then what we see now as finally becoming (just a little) mainstream was considered even more downright crazy, but they didn’t care, because they knew they were onto something good, and something real, and something infinitely better than what was then on the table.

Fast forward to now, and I smile at the mere thought of those who think this way of life is just a passing fad.

To me, a potluck such as today’s defines what it means to share in what’s good in life, and to fully revel and appreciate the unique offerings we each can bring to the table (in food and in life). I can’t tell you the number of times I’ve attended a potluck or dinner party only to crave something other than the standard vegetarian options: salads of lettuce or the cheese plate (I am not a strict vegan so sometimes this will do) or the veggies and dip.

Sometimes I just want food with heart, and to me that means vegetarian soul food. Enter today’s salad, which combines a few of my most favorite veggie comfort foods (with that yummy Soy Balsamic dressing I posted this week).

French lentils are quite possibly one of my favorite foods of all time. They combine incredibly with other fiber rich foods and taste fantastic dressed and ready to go. I am always impressed beyond measure to see them on a restaurant menu, and know when I see them that someone really ‘gets’ it.

So there, I love lentils. And combined with all of this goodness? Anyone will dig in. Guaranteed.

The Less:

Less everyday potluck salad means more pleasing even the toughest vegetarian guest. Fewer grain & dairy based dishes means more protein and easy to digest plant foods. Less canned beans and bottled salad dressings means food that tastes better & costs less, so putting in the extra time & effort gets noticed, and enjoyed.

The More:

More fiber rich lentils means more easy assimilating and high protein plant fuel. More brightly colored veggie combos means more minerals & vitamins from your food. More hearty satisfying combos means filling up well on less, so guests can make their way around the table with ease.

French Lentil & Vegetable Salad:

• (1) cup French lentils (or Beluga lentils), soaked in cold water for 4-6 hours
• (1) orange yam, peeled and cubed
• (1) large red onion, peeled and chopped
• (1-2) tbsp olive oil, for roasting
• (1/2) tsp salt, for roasting
• (8) large raw Brussels sprouts, washed and shredded
• 5-6 fresh basil leaves, ribboned
• (1/4) + cups Balsamic Soy Vinaigrette

Start by soaking the lentils, giving either overnight or the good part of the day to soak them (4-6 hours is usually adequate). To cook, put up a vegetable steamer full of enough water to steam for 20-25 minutes to boil. Rinse the soaked lentils in plenty of cold water and put them up to steam with the lid on (turn the water to a rolling boil once the water reaches full boil). When the lentils are tender, but still firm, remove them from the steam heat, this should take about 20-25 minutes. Set aside in a bowl to cool a few minutes.

While the lentils are cooking, heat the oven to 425 degrees and oil a flat baking tray. Toss the chopped yam & red onion in the oil and salt and lay flat on the baking tray. Bake at 425 degrees until golden, about 30 minutes all in, being sure to flip at the 15 minute mark to ensure evenness.

Once the cooking gets underway, shred your Brussels sprouts and prepare the dressing. While the lentils are still warm, toss them in a little of the dressing – this will mean the lentils get well coated in flavor before they cool – making them (IMO) extra delicious.

Once the veggies are done, remove from the oven and allow to cool. When all of the ingredients are at a comfy (read: room temp) temperature, toss everything together, adjusting the amount of dressing you use to taste.

Serve in a bowl or on a simple platter and for larger groups, I recommend doubling the recipe. The dressing recipe in the last post will make an ample amount of the dressing, which can also be used in any number of fantastic ways.

Cut and toss the basil leaves on the top just before serving, as this will keep them green & fresh to the eyes.

On its own, this dish is an easy all in one meal that combines many nourishing elements. Cooked lentils & nutrient rich yams with raw green veggies & tossed in a light but intensely flavored dressing.

Folks, if you are out there reading this and wondering what to bring to your next party, this might just be it.

A huge thanks to Annie & Somer for their amazing work in organizing this wonderful blogging event! I am looking forward to a weekend of yummy reading and can’t wait to get out and see what’s on offer. I wish we could have a circle like the old days, but alas, I think we are close enough

To visit the next dish go here to The Veg Bar. To see the last post, go here to Mojo Central. To start at the very beginning, you can see the full list of bloggers here at Vegan Bloggers Unite.

Here’s to a most fantastic weekend! Thanks (as always) for stopping by.

What’s your favorite potluck salad?

Yours in Less,

Where there is love there is life.

~  Mahatma Gandhi

It stands true that there is nothing more powerful than a get together of like-minded souls. I was honored in the past week to play host to a group of people that are indeed, very special to me. They are special to me for their friendship, and they are special to me for their talents, energy, support, and most of all their desire to do something for the greater good.

After two years of working with the team at Not So Fast, I feel like just about the luckiest woman in the world to have come across so many wonderful people, and to have them in my life taking part in whatever form they are ready to help in. We are a team, and good people are worth celebrating, even if just to say thanks for being awesome. So we did.

It thought it would be fitting to plan a simple meal – resisting the temptation to impress them with fancy place settings and hard to pronounce ingredients (as much fun as I have dreaming up possibilities). I would say though that, in the end, this meal would be my black jeans and white t-shirt to the rows of pretty flowered dresses I often pass by and wish (maybe just a handful) could be mine. But flowered dresses just are not me.

We ate this simple Red Lentil Soup, and it was served with plenty of fresh crusty bread and this giant salad. It’s sorrel season here in BC, and I was thrilled to walk the 10 meters to my neighborhood roundabout and pick some just an hour before serving.

For those who’ve never had it, sorrel is a wonderful spring green that resembles spinach a little, grows freely, and tastes sour. It’s high in vitamin C and was pretty much our standard salad fare as kids growing up (we rolled up whole leaves at the dinner table and squinted our eyes while we ate them). Paired with crunchy fresh romaine and fresh green pea shoots, this was about as fresh and springy a salad as I could imagine.

Just add bread & cheese & wine and call it a night. Right? Well that is indeed what we did.

Perhaps the best part of the menu (never mind, this IS the best part of the menu) was a chance to share my latest favorite salad dressing. It’s ridiculously simple, and just about the least expected combo you could imagine.

Just 3 magical ingredients that most people stock in their kitchens. No mess with salt & dijon & sweetener. No blending & no noise, and best of all no clean up. Just a clean jar, some fresh greens, and you. Here is our salad de-constructed, and as usual the possibilities here are always endless. But once you discover this dressing I don’t think you’ll ever go back, it’s that good.

The Less:

Less fussy & fancy entertaining menus means more time to enjoy the pleasure of good company. More joyful gratitude in the simple things means more enjoying what there is, instead of wishing for what there’s not. Fewer dishes on the table means more chance for each dish to shine – so showcasing beautiful foods in season is what a beautiful meal is all about.

The More:

More time with those you love means more connecting on levels in-depth opposed to the surface. More focus on freshness means less clutter on the mind and on the table. More simple & thoughtful entertaining means affordable gatherings are easy, without all the pressure & pretension of show.

3 Ingredient Soy Balsamic Dressing:

• (1) cup olive oil
• (1/2) cup balsamic vinegar*
• (3-4) tbsp soy sauce or tamari (or to taste)

Simply measure out your ingredients in a clean jar or container and stir with a fork or a whisk. You can also add the lid and give the whole jar a vigorous shake. This dressing is unexpectedly amazing and goes with everything: steamed veggies, pasta salad, beans & rice, you name it. I’ve fallen in love with its bold flavors and simplicity….it will be featured in my next recipe too.

*It is somewhat important here to use a decent balsamic (but don’t go crazy). Some cheaper or more ‘sour’ vinegars can come off too harsh here. As with most things, the better quality vinegar is more expensive, but goes farther in the end and creates a much better experience all around. Mid-range is fine, just not cheap. Never cheap.

Raw vegetable salads are so beautiful when kept simple and color is key. My fave is mixing 2 or 3 contrasting greens with a few colored vegetables such as bell peppers & radishes (inspired by my girlfriend Janna) as I did here. Top with lightly toasted almonds or seeds and any salad gets instantly upped in appeal. Of course a ripe avocado wouldn’t hurt either. Avocado never hurts anything though (as evidenced by my last post & my Instagram feed).

Nothing makes a meal more memorable than the company with which it is enjoyed. I am beyond honored to know such amazing people and to share in the simple & perfect beauty of good works, and good friendship.

If you’ve got a special group of folks in your life (who doesn’t?), don’t let expense keep you from getting together. Share in the work, and share in the fun. Keep it simple. But above all, do it, don’t wait. It’s so worth it.

On that note, I hope you’ll join me for my next post where I’ll be sharing recipes with (just a few) other bloggers at Annie’s Vegan Potluck on May 11. I will be sharing a salad along with over 150 other bloggers who will dish up delicious plant-based fare to share across the blogosphere. See you then!

• What’s your go to salad dressing?

Yours in Less,

Enjoy the little things, for one day you may look back and realize they were the big things.

~ Robert Brault

If we really are what we eat, then I might very well be just this. The most simple & obvious pairing that seems almost too simple to share, but to me, this most classic combo easily represents the very best in food (and in life) summed up in just two ingredients. After all, isn’t this precisely what we want from our food, and really, in so many ways….our lives? I know it is for me.

As I write this, I’ve just returned home from a four day jaunt across the country on business. This being no holiday, I travel alone, stay in hotels, eat food when I can, finding much solace in my connections with the people I travel to see and spend time with. On this trip, I was fortunate to connect outside of work with a fellow blogging friend, (and one that feels close as we’ve been blogging pals pretty much from the early days) the supremely bright, lovely & down to earth Gabby of the fabulous vegan blog The Veggie Nook, who was just as kind, honest and delightful in person as I had anticipated! xx

Even on short trips, it’s not long before the simple things that are normally barely noticed are missed. Like the smell of your pillow, the comforting sound of the tea kettle at night, or those little growing arms that wrap themselves around you at night for one last bedtime cuddle. No matter where I go or where I’ve been, time away from my family & home that I love makes me astutely aware of what is most dear to me.

Morning sun. An early waking to the chirping of birds outside my bedroom window. A great book (I am currently enraptured reading Steve Jobs biography). My family. My home. There aren’t many things in this life we actually need, and sometimes enjoying fewer things more can really bring out simple perfections we might forget to notice all the time unless we make a conscious effort to try.

Today I enjoyed my all time favorite food, and am sharing it with you all today, as a way to welcome myself home. Plus, there weren’t many ingredients in the house and there’s nothing more convenient than popping a few frozen pieces of your favorite bread in the toaster. Is there? I think not, and the possibilities here are endless.

All you need is a few old pieces of bread (fresh or frozen), a nice ripe avocado, and a little imagination. Simple. Easy. Perfect. My kind of food, and 3 words worth striving for in all things.

The Less:

Less complicated food ideas means more cleanness and precision in the kitchen and in life. Fewer dairy & animal based fat sources means less saturated fats & expensive extra calories. Less waste with stale bread means each loaf can go farther, so just toss it in the freezer and be thankful you did later.

The More:

More plant-based fat sources means more long burning clean energy. More high calorie avocado means less seeking satisfaction from elsewhere. More ways to use old bread means stretching the budget farther, and cutting down on waste and extra costs is just a given.

Avocado Toast:

• (1-2) pieces your fave bread (I eat bread made from barley flour by a local bakery)
• (1) small ripe avocado
• (1-2) tbsp olive oil for the toast (optional)
• (1-2) squeezes of fresh lemon juice
• Optional toppings: sprouted buckwheat, chia, hemp hearts, cayenne, chili flakes, balsamic vinegar glaze, black pepper, tomato slices, sauerkraut (use any but do keep it simple, just 1-3 items a time depending on what is on hand)

Simply toast your bread to desired brownness and drizzle the olive oil if using on it while the bread is still warm. Use a fork and smash the avocado onto the bread. Top with a little squeezed lemon juice and toppings of choice. Eat immediately and enjoy.

I tend to eat 2 pieces when really hungry (as I was today) and find I can go for hours afterwards. I especially notice extra energy on a run if I go at night after enjoying this for breakfast.

Leonard Da Vinci really said it perfectly with ‘Simplicity is the ultimate sophistication’, and I can’t think of a better, or simpler way to be nourished than this.

What’s your favorite simple meal? If this is it, do share your favorite way to eat it with us!

Yours in Less,

I’ve long wanted to feature a recipe with tempeh on the blog, so I’ve simply got to say this is surely overdue. The truth is, even as long-term (my whole life) vegetarian (zero meat or fish – ever), the truth is, I’m not really a huge fan of soy. Growing up, tofu was a regular feature on my mom’s vegetarian dinner table, and we kids never passed it up with her deliciously fried medium tofu cubes that tasted amazing cooked up in plenty of soy sauce and then dunked in ketchup to seal the deal. Ah, the good old days. But I digress.

As an adult, I like tofu, but I don’t eat it too too often, as I prefer to eat beans cooked from scratch or foods that are (just a little) less processed. Don’t get me wrong though, it has its place in my kitchen, as it’s always a big hit with kids when fried in yeast and olive oil. One day I mean to feature that cooking method here on the blog but I think I’m getting off topic here just a little. Oy vey.

Tempeh, however, is not tofu, though both are based from soybeans. Tempeh leaves me feeling strong, where tofu can leave me feeling bloated. It could be that tempeh undergoes a different processing method to tofu, as it is fermented where tofu is not. My body responds well to fermented foods of all kinds, and I’ve come to the conclusion through the years that this must be a factor.

I’d love to know from those of you out there who have eaten both tofu & tempeh – anyone out there with a similar take? Regardless, if you are new to vegetarian eating, this could be a fantastic new food to discover, and I can’t think of a more delicious way to enjoy it than this. Yum!

Today’s recipe is inspired by Bon Appetit once again, where in a recent issue they featured a plate of stir-fried brussels sprouts & veggies (their version was not vegetarian) in what sounded like a simple yet dynamite sauce full of flavors I love: ginger & soy & sesame. You just can never go wrong with those, not ever.

I loved this meal and hope you will too. It keeps extremely well and makes for fantastic leftover weeknight meals. Feel free to substitute tofu for the tempeh (or even for you non-veggies you could add whatever protein you like here) if you like or omit the protein portion altogether.

Easy meals like this are what make not eating healthy seem downright silly. Not when food this tasty is so cheap & easy to make, not to mention fast. Really, really fast.

The Less:

Fewer minutes to cook your meals means more time for other joyful activities in your life. Fewer ingredients to source means easy collection & less prep time. Fewer meat-based dinner dishes means more heart-healthy supper times, so delicious & healthy become a delicious part of a plant-based meal routine.

The More:

More high fiber roughage from brussels sprouts & carrots means more help to overall assimilation and an aid in digestion. More cultured soy tempeh means more satisfying texture & high protein. More fast easy meal-times means fewer reasons to avoid home-cooking, so kitchen time is minimal but enjoyment runs high.

15 Minute Brussels Sprout & Tempeh Stir-Fry:

Adapted from Bon Appetit

• (20) brussels sprouts, washed, trimmed & halved
• (1#) plain tempeh, cubed
• (4) green onions, chopped & divided between greens & whites
• (3) garlic cloves (optional – I omitted these)
• (2) tbsp grated fresh ginger
• (2) medium carrots, peeled & sliced on the diagonal
• (1) medium red bell pepper, seeded and chopped fine
• (1) tbsp cornstarch
• (3) tbsp soy sauce
• (2) tbsp rice vinegar (seasoned or unseasoned)
• (1/4) cup water
• (4) tbsp sesame oil, for the stir-frying

Start by combining the cornstarch, soy sauce, rice vinegar & water in a small bowl with a whisk. Mix and set aside.

As with any stir-fry or curry dish, the most important thing is be prepared with all of the ingredients before cooking. Prepare & cut the brussels and set aside in a separate bowl. Prepare the tempeh and set aside in a separate bowl. Finally, prepare the green onions (setting aside the greens separately in a bowl on their own) and the ginger & optional garlic. Prep the carrots & bell pepper and set them aside together.

When ready to cook, heat a large cast iron frying pan or a wok on high and add 2 tbsp of sesame oil. Once hot, add the brussels sprout halves and cook, tossing here and there to prevent burning, for 4 minutes. Set the brussels sprouts aside in a medium bowl. Give the pan a little wipe with a paper towel and return the pan to the stove.

Heating another tbsp of sesame oil, this time add the cubed tempeh and cook in the oil (you may need to add a little more oil). Cook, stirring, for 4-5 minutes until the cubes are golden, starting to brown, and a little (deliciously) crispy.

Set the tempeh aside with the brussels sprouts (you can use the same bowl). Wipe the pan again and return it to the stove.

Next, heat the remaining tbsp of sesame oil, and cook the ginger, green onions & garlic (if using) for one minute, until fragrant, being careful not to burn the garlic. Next, add the green onion whites, carrots, & red pepper. Stir frequently and cook for 2 minutes until the colors are bright and they are just softened.

Keeping the heat on, add the cooked sprouts & the tempeh to the pan and mix all of the vegetables well together. To finish, give the bowl of prepared sauce a good stir with the whisk and pour the entire lot over the hot vegetables. Stir well as it thickens from the cornstarch. Cook, stirring constantly, for a final 2-3 minutes until glossy, hot & gorgeous.

Serve on its own, or with cooked rice, garnished with the sliced green onions. On its own, this meal makes for a rather satisfying plate, though those with appetites for more may wish to include some grains.

As I mentioned earlier, this dish keeps incredibly well in the fridge for days and re-heats so well you may even find you like it better as the week goes by. It’s hearty & filling while still being 100% plant-based. A super powered meal if I ever saw one.

I’d love to hear your thoughts on tempeh as I find it is truly a super-power food. It’s fantastic in tacos, fried on salads, and here jumbled up with some of my favorites vegetables.

What is your favorite recipe using tempeh?

I’d love to hear your suggestions! Have a wonderful week!

Yours in Less,

Sometimes your only available transportation is a leap of faith.

~ Margaret Shepard

When it comes to faith, it is without a doubt the one thing in life I think we ought to never leave the house without heaps of. Believing is next to breathing in my opinion, and I’ve yet to see a disastrous face plant after any scary leap I’ve ever taken (and hey, that’s what friends are for, to pick you up, right?).

Faith is one of those things that you can’t get from anywhere but within you, and no matter who you are or what you have it can’t be bought. You’ve just got to find it within yourself to trust. Without faith, all that life hurdles at us becomes hardship, instead of challenge. Without challenges, we become idle, and idleness breeds boredom.

Faith in ourselves and in our future is what we have to live for, and without it, pushing forward into the unknown is impossible. After all, what will help us overcome the fear of not knowing what is next in life?

Belief that it will be good, and we can make it that way. Belief that we will be strong, and that we are always in the right place at the right time. For us. There is a saying that our life lessons come to us in life when we are ready to handle them ~ if we resist those lessons they will chase us. If we face them, we will grow.

Faith always trumps fear. Every time. You’ve just got to leap. And plus, it’s pretty darned fun. I write this is as I start the third year of a passion project that has seen me grow farther and faster in two years than I ever thought possible. I took a leap 2 years ago almost to the day, and I still lay awake at night excited about what the next day could possibly bring (cue the butterflies). I am so excited to see what comes next.

This uber-tasty vegan recipe comes from the pile of well-used and well-loved recipe books I’ve collected through the years. It’s a fave, and in my opinion 1000 times better than any heavy dairy-based pasta sauce. Taste and see for yourself, and enjoy!

 The Less:

Less heavy, calorie laden cream sauces means satisfaction that comes without the cost of indigestion. Less indigestion and heaviness means meal times are energizing. Fewer out of season vegetables means enjoying them when they’re peaking, so eating greens like asparagus is a special spring treat.

The More:

More delicious dinner options means eating plant-based without boredom. More creamy, satisfying sauces means more delicious, satiating flavors. More asparagus in season means peak flavor at the lowest cost, not to mention fewer added travel miles and smaller carbon footprint too.

Spring Pasta Alfredo With Roasted Asparagus:

• (1) bunch fresh asparagus
• (1-2) tbsp olive oil
• (1) pinch of salt
• (3) cups dry pasta of choice, cooked according to package directions
• (1-2) cups alfredo sauce, recipe below
• (2-3) leaves fresh basil, slices into ribbons (optional)
• black pepper as desired

Start by heating the oven to 425 degrees. Lightly oil a flat baking tray with a little oil and set aside. Rinse the asparagus under cold water and trim off the rough bottom edges (about 1-2 inches). Toss the cut asparagus in a bowl with a tablespoon of oil or so and some optional salt.

Lay the asparagus spears flat on the baking try and place in the pre-heated oven. Cook for 12 – 15 minutes until browning. Remove from the oven and allow to cool before using as is or cutting into halves lengthwise to add to your pasta & sauce.

Once the asparagus is in the oven, put up some water to boil for the pasta. Cook the pasta, drain, and set aside until the sauce and asparagus is ready.

The Alfredo Sauce:

~ adapted from Silvers Hills Kitchen

• (1) cup raw cashews
• (2.5) cups water
• 2 tbsp white flour
• (1/2) tsp garlic powder or granules
• (1) tsp salt
• (1) tsp dried basil
• (1) tbsp olive oil

Combine all ingredients except for the dried basil in a blender and blend until smooth, letting the blender run a full minute or two to ensure the cashews are well blended. Alternatively, you can start with 1/2 the water and add the remainder after the first 30 seconds or so of blending.

Pour the blended mixture into a saucepan and bring to a slow boil, stirring as you go here and there. Once rthe sauce is bubbling and thick, add the basil and remove from the heat.

To serve this dish, combine the cooked pasta and a cup or so of the prepared sauce in a wok or larger saucepan. Add sauce as desired and taste for salt. Toss the hot sauce with freshly cooked pasta until desired sauce coating is reached, and the mixture is hot.

Serve immediately by arranging the pasta either in individual bowls or on a platter and top with roasted asparagus, basil ribbons, fresh pepper and additional olive oil if desired (I always desire olive oil).

This is hands down my kids favorite creamy pasta, as I can’t tell you the number of times we’ve ordered dairy-based pasta alfredo for the girls in a restaurant only to watch them leave with a gut bomb and a whole second dinner’s worth left on the plate.

Not with this one. They clean their plates every time, and a little does go a long way.

This is a meal that re-heats beautifully and the sauce will keep for days in the fridge and can be used as a spread on sandwiches, or as a moistener for fritters & burgers as well in a pinch.

Kids love it. Adults love it. I think you will too. Happy spring!

One of the most prized aspirational influences I treasure is the (late) very clever British writer Paul Arden, who in his book ‘Whatever You Think, Think The Opposite’, lays the foundation for how we can realize our dreams even amongst crazy and unconventional circumstances, and that the safe path is surely not always the best path.

So be scared. And enjoy the thrill of the ride. For I think we are all the stronger for it. Heaps of love to you all.

Yours in Less,

At this time of year, there are a number of things you can always bet will be on hand in this house. Two of our favorite fruits, which happen to just go beautifully together, exist in droves as their seasons collide together from their respective countries of origin.

I recall posting a similar smoothie to this last year, when I hadn’t yet discovered the simple fact that adding coconut milk to smoothies was just about the best thing I’d done in many many moons (well, not quite the best, but definitely one of them). Lately I’ve been suspecting there might be a nut sensitivity lurking in my body somewhere, though as someone with much experience in these matters, I haven’t gone looking too far for fear I might mind something real there. I’m a giant believer that the body goes through what I call cycles of sensitivity, and that taking breaks from foods can be of huge benefit to allowing the body to re-strengthen itself. It’s a practice I’ve used for almost my whole adult life and has always produced results.

So I’ve been careful with the nut intake, taking a break briefly in Hawaii to enjoy one of the most perfect foods ever created in my mind: macadamia nuts.

Hence the obsession of late with adding equal parts coconut milk & water to my fruit smoothies. As I mentioned earlier, strawberries and mangoes are both in season, and thus, tend to be rather affordable and too ripe Ataulfo (yellow fleshed) mangoes are often available as castoffs in my local grocery store at a fraction of the normal cost. This means loads of ripe mangoes at really cheap prices which are perfect for freezing. And as we are about to learn, this means smoothie excellence with yes, just 3 ingredients.

We used this as our base with our NSF kids in one of our classes recently, and they of course loved it. They certainly were not as keen on the spinach we brought to add in (lol), but hey, my 15 year old is only just starting to get into it, so we’ll give those guys a little break.

The Less:

Fewer ingredients in your blended drinks means easier work of recalling your favorites without having to write out your list. Less nut milks for those plant-based folk who are sensitive means having a creamy option without using the usual suspects. Less sugary, processed commercial smoothies means less added cost & unnecessary waste products, so getting your fruit fix comes in a simple to make package without the added impact.

The More:

More in season fruits means imported stuff that’s still affordable. More berries in your life means more healthy fibre and antioxidants. More tropical mango & coconut means the taste of summer is only a few ingredients away, so even if you’re at home you can always escape blissfully in your mind.

Strawberry, Mango & Coconut Smoothie:

• 5-6 strawberries, frozen or fresh
• 1.5 cup mangoes, frozen or fresh (about 2 medium yellow mangoes)
• (1/2) cup coconut milk, from the can (make sure to shake well before opening the can)
• up to (1/2) cup water

Combine all ingredients in your blender and blend until smooth and creamy. Feel free to play with the ratios here. As a tip, I recommend using one of the fruit ingredients frozen only and using the other one fresh. The first time I made this I used frozen mango, and the next time, it was strawberries. Both items being frozen could be a lot of work for your blender not to mention rather cold for you!

Enjoy as an afternoon pick me up before a run, or in the morning on the go. This recipe will serve 2-3 as an add-on to other breakfast items or as a light snack, or 1 if you are planning to fuel up until lunch.

Spring is here and in full swing now, and it’s awesome! The time of year we can finally have the backdoor open (it’s still a little cold for that but we do it anyway), and the little kid and I went for our first run/ride yesterday…I run and she rides her bike beside me. This is one of my favorite things about being a mom, and favorite things about spring.

Wishing you all a beautiful start to a beautiful week!

What are your favorite things about spring?

Yours in Less,

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 It does not matter how slowly you go as long as you do not stop.

  ~ Confucius

Think you can’t make sushi? Think again, because you most definitely can! Actually, as with most things, you just might surprise yourself at just how easy (and fun) this process is. Enjoying this highly tasty and nutritious way to eat your veggies & brown rice at home is as easy as it is satisfying. You can use any vegetables, but here, we keep it simple as can be with carrots & cucumbers.

Back in the day, I can honestly say there were times when this was (in some form or another) all it seemed I ate. Nori rolls are (like all seaweeds) super nutritious and full of minerals you can’t get from anywhere else. When enjoyed toasted and ready to roll like this, they are the best way I’ve ever enjoyed to eat sea vegetables, hence the reason they were a dietary staple for me in my early adult life.

I ate so much I had to take a break, for like, oh, maybe 10 years? As a hardcore veggie, I can’t stomach restaurant sushi, simply for the fact that it never fails that half way through the meal I always discover a happy piece of fish roe happily attached to my veggie roll. Not good.

So recently I finally said enough – it was time! Personally, I like the character these pretty rolls get from doing it at home. They look delicious, full of love, and thankfully, taste not too shabby either (IMO)!

The Less:

Less restaurant meals and time spent out means more home-made meals made from home-made love. Less white rice in your rolls means more whole grains in your belly. Less store-bought sauces and salty bottled preparations means more taste & healthy nutrition packed into each bite.

The More:

More creative fun ways to serve veggie based dishes means more excitement when it comes to planning & preparation. More clean ingredients means more enjoyment and less guilt. More mineral packed seaweed means more important nutrients in your bloodstream, so getting what you need from plant food is a cinch.

 Bon Bon Veggie Sushi Rolls:

• (1) cup short grain brown rice
• (1.75) cups cold water
• (1) package toasted Nori sheets
• (3) medium carrots, shredded finely
• (1) medium english cucumber
• OPTIONAL: (2) tsp seasoned rice vinegar or Mirin

Bon Bon Sauce:

~ from Cherie Soria’s Angel Foods

• (3) tbsp tahini (roasted or raw)
• (1) tbsp finely grated fresh ginger
• (1) tbsp fresh lemon juice
• (1) tbsp maple syrup
• (1) tbsp soy sauce
• (1/2) clove garlic, crushed (optional, I omit this)
• (2) tbsp water

To begin, combine the brown rice and water and put up to boil in a sauce pan. Once boiling, reduce the heat with the lid still on, and cook on low for 40 minutes.

While the rice cooks, set about prepping your other items with a soundtrack of your choice in the background (or silence if you prefer). Combine all ingredients for the sauce in a bowl and stir to combine, set aside. Grate the carrots, and cut the cucumber in strips (no need for peeling or seeding here) by cutting the cucumber first into three parts lengthwise, then into long strips. Set everything aside separately on a work space and wait for the rice to cook.

Once ready, remove the rice from the pot and transfer to a bowl to cool a little. Add the optional rice vinegar and fluff with a fork to allow heat to escape.

Once the rice is still a little warm, but there is no more heat rising, you can begin the rolling the process, about 10-15 minutes should be good and the rice should not be hot, but just a little warm to the touch.

This process is very similar to rolling a salad roll. Get a small bowl of water ready beside your ingredients and, on a completely dry work surface, start with a sheet of nori placed lengthwise in front of you. At the end nearest you, spoon a little of the sauce onto the nori sheet (about 2 tbsp or so) bringing it almost close to the outer ends, but not quite.

For each roll, add a little brown rice (1/4 cup or so), followed by some carrots (1/4 cup)  & cucumber strips (2-3 pieces), keeping the pile of goodies at one end of the nori sheet only. The sauce and the warmth of the rice will soften the dry seaweed sheets a little and get the process for rolling going, even before you begin.

To roll, simply fold over the end with the veggies etc. and with your hands, tightening the vegetables in as close as you can. Just like a salad roll, roll up the entire roll until the two ends meet. With one hand, hold the roll closed and with the other, dip your fingers into the bowl of water and spread a little on the far end of the sheet to moisten. Once the nori is wet, you can press it up to the rest of the roll to ‘glue’ it together.

Voila. Repeat until all rolls are done (this recipe will use and entire standard package, I wish I could recall exactly how many!).

To slice into pieces, place a roll on a dry cutting board and use your sharpest serrated knife. To slice cleanly, run the knife under water before cutting the nori, this will help to make the cuts clean. You can do this briefly between each slice depending on how sharp your knife is and just how pretty you want your sushi pieces!

Slice until they are all done and place upward on a pretty dish. Serve with optional soy sauce on the side, though with the Bon Bon sauce, you really won’t need it.

Extra rolls can kept uncut in the fridge wrapped well in plastic for a day or two. They are great for a light lunch or dinner and always make for a pleasant surprise!

Wishing you all a super fantastic super charged weekend full of all the hugs & love a person could want. Eating well is just the start and the more love we give the more we get. That includes self-love too, of course. But just enough.

There’s a saying that goes, “If you love it – it will love you back”. Here’s to all the love we can muster.

xo

Yours in Less,

The thankful receiver bears a plentiful harvest.

~ William Blake

When life gets busy, sometimes certain things have to give. As is usually the case, life has picked up its usual pace here, and I’ve found myself being hurled through my days at an almost breakneck speed as I juggle the myriad of responsibilities that fill the day.

Life is full and back to business! This would explain the over one week since I’ve posted as I found myself, back from my glorious holiday having depleted my (somewhat) regular stockpile of recipes at the ready, and photos to go with them as well. As any food blogger knows, this is surely not ideal as our other life priorities take over and we wait patiently to have once again that much desired & highly therapeutic creative space to play. Amen.

I wanted to take a moment to welcome any new readers and thank you all for your kind & thoughtful comments from last weeks post. I try not to get too personal too often, but when I do it always feels true, and to hear from you all in such a supportive way makes it all just seem that much more right. I certainly didn’t start this blog just to talk about food, and if there is one thing we can all fall asleep at night knowing is that we are all a part of this beautiful thing called humanity, and we all need and crave the same things.

Thank you for letting your own lights shine, and being out there spreading inspiration, creativity, support and helping hands throughout this broad and beautiful world. Every little bit helps, and you all inspire me every day. Love. xx

This recipe was used in our last Not So Fast cooking class, and to great acclaim as we introduced the first try of chickpeas to kids who either thought they didn’t like them, or have never tried them at all!

The cooking method is easy, and I borrowed it straight from How Sweet It Is…the best cooking method for roasted chickpeas I’ve tried yet. Here, I dressed them up with a little grated lemon zest to mirror the ‘crispy ceci’ served at a favorite local restaurant of mine, but as most of you good home cooks know, you can do anything you like here.

Soy sauce, oregano, parmesan, cayenne, paprika, cinnamon….the sky is the limit! Easy delicious protein that is as cheap as it is delicious. And if you cook your own you are doing even better

The Less:

Less expensive, over processed protein sources means delicious satisfaction that everyone likes to enjoy. Fewer salty snacks that come from packages means less harmful waste and extra pennies. Fewer chips, roasted nuts & high fat extra calories means hitting the cravings healthfully, so snacking doesn’t ever have to mean guilt or feeling nasty.

The More:

More high-protein high-fiber chickpeas means more plant-based power for pennies. More oven-baked snacks means less deep-fried and over-cooked salt-bombs. More simple, affordable fun foods means easy delicious goodness that anyone can make and enjoy.

Simple Lemon Zest Roasted Chickpeas:

Adapted from How Sweet It is

• (2) cups cooked chickpeas
• (1-2) tbsp olive oil
• sea salt to taste (about 1/4 tsp)
• OPTIONAL: black pepper, paprika, oregano, pizza spices, garlic powder
• (1) lemon for grating the zest

Preheat oven to 425 degrees. Place chickpeas on a paper towel and pat as dry as you can. Try to remove any loose skins and place on a baking sheet that has been lightly rubbed with about (2) tbsp olive oil. Roll around to coat. Sprinkle with optional spices or seasonings of your choice and toss well to coat, making sure chickpeas are in a single layer.

Bake for 15 minutes, toss well and flip, then bake for about 15 minutes more, until crisp and crunchy looking. Remove from the oven and transfer to a bowl. Add the grated lemon zest if using and toss into the hot chickpeas and allow to cool.

Serve these as an appetizer before dinner in place of nuts or bread. They are sure to delight any guest, regardless of dietary preference or restrictions. Kids love them, adults love them. They are a win in every sense of the word!

Additional ideas could be to toss them with pasta, or to top any green salad. They would also be fantastic tossed into a quinoa salad. The sky really is the limit here!

Keep them at room temperature in a sealed bag and never in the fridge as they will turn soft. Unless you like them that way, in which case do as you wish!

I’m loving the feedback from those adventurers who have tried the chapati, you guys are so awesome and adventurous! I am also looking forward to contributing again to Annie & Somer’s Vegan Potluck event in May, as this has fast become an annual highlight and something to truly get excited about.

More to come with Not So Fast soon as we put together some final (important) details! Good things do take time, but with all this busy-ness in life, what’s the rush (this is what I tell myself, ha ha!)? It’s all just a big process anyway, one I am most thoroughly enjoying, even with all the ups and downs.

Yours in Less,

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