Vegan Mom Yas

Poke bowls have been around for quite some time now but have recently become a hype in the food scene. The ability to customize a fresh salad bowl and top it with luxuriously marinated protein such as tofu, tempeh, seitan, or raw tuna/salmon (if you are a fish lover) gives someone the freedom to enjoy what they desire and not feel so guilty doing so. This here is a favorite in our household and is made atleast once a week. Yield: 2-4 servings You will need: -12oz. diced protein of choice (tofu/seitan/tempeh/raw fresh tuna/salmon or a combination of any fish you desire... even shrimp!) -2 teaspoons dried Wakame (or use nori strips) -1 green onion -1 teaspoon sesame seeds -4 teaspoons gluten free soy sauce/tamari -2 teaspoons sesame oil (any oil can work if you do not have sesame oil... just may taste a little different) -1 teaspoon honey/agave -Pinch of Himalayan sea salt -Toppings of choice: avocado, shredded carrots, diced cucumber, edamame beans, baby corn, alfalfa sprou...

Sunday calls for pancakes in our household. Actually, if my boys can have pancakes everyday of the week, they definitely would! This mess-free recipe here is one of my quick go-to recipes where everything ends up in the blender. Just love the fluffiness too! Yield: 2-4 servings You will need: -1 cup oat flour -1/4-1/3 cup milk (I used oat milk) -1 ripe banana -1 tablespoon baking powder -1 tablespoon apple cider vinegar -1 medjool date (sweetener of choice) -Optional Mix-Ins: shredded carrots/zucchini, chocolate chips, berries, coconut, raisins, cinnamon, etc. Directions; 1. Blend all the ingredients together (do not over blend), pulsing in the mix-Ins at the end 2. Heat a large skillet with some coconut oil/butter of choice and pour batter in 3. Flip the pancakes (each pancake should take about 1-2 minutes per side) 4. Serve with maple syrup/coconut nectar/date paste/jam/etc. and enjoy!

I had the chance to do a week long workshop at the science Centre and while I was there I was treated to anything off their menu for lunch. The chef was from the Master Chef Canada show so I knew I was going to be pampered with nothing but delicious and eye catching food! I quickly became addicted to their carrot salad and asked the chef how to make it. I revamped the recipe slightly to have less fat but I definitely didn't sacrifice ant flavor.  This is now a favorite in our household! Yield: 2 servings You will need: Salad: -1 1/2-2 cups shredded carrots (or carrot pulp) -1/3-1/2 cup raisins (can mix golden and dark raisins if you would like or even chopped dates) -1/4-1/3 cup chopped nuts (almonds, cashews, pecans, etc.) Dressing: -1/8 cup apple cider vinegar (or rice vinegar) -1/8 cup oil -1 tablespoon honey -pinch of salt Directions: Mix everything together and enjoy!