Vegan Mom Yas

I love tahini and when there is any chance to use it as a dressing or dip I am all over it! This dressing is pretty versatile because I use it for a sushi dip, dressing for falafel and a dip for my veggies and I can never get tired of it. I hope you enjoy! Yield: 1 1/2-2 cups of dressing You will need: -6 tablespoons of tahini -3 tablespoons of apple cider vinegar -5 tablespoons of lemon juice -1/2 cup of parsley -6-7 tablespoons of water Directions: 1. Blend all the ingredients together until smooth 2. Store the dressing in an airtight container in the fridge for up to one week

This salad dressing recipe reminds me of the glory dressing at Hearts Choices. I tweaked it slightly to suit my tastebuds. Sometimes the simplist dressings are the tastiest. You will not be disappointed! You will need: -2 cups peeled zucchini -2 stalks of celery -1/2 cup nutritional yeast -1/4 cup apple cider vinegar/lemon juice -1/2 teaspoon garlic powder -2 tablespoons hemp seeds -a splash of water -optional flavour additions: 3 tablespoons coconut aminos and fresh dill -optional: add a touch of chipotle/smoked paprika for a kick Directions: 1. Blend all the ingredients together and place in a container in the fridge until ready to use 2. Pour this dressing over salad, over rice, quinoa, potatoes or anything else you would like! *if the dressing gets too thick after being on the fridge, add a little touch of water and mix with a fork

I live watermelon and I love the combination of watermelon and mint... Whether Ina salad or smoothie! Right here is one of the easiest summer salads you can make and I can promise that your guests and yourself will devour the whole thing :) Yield: 1 large salad You will need: -1/2 large watermelon (diced up into small cubes) -1 cup chopped fresh mint -1 teaspoon cracked black pepper -Juice of 1/2-1 lemon Directions: Mix all the salad ingredients together and place in fridge until ready to serve *If the salad sits in the fridge ahead of time by a couple hours, the flavors will settle in *Adjust the amount of lemon juice, depending on the size of your salad

I've always loved my curries and if there is any excuse to have it every day I would! This curry mango dressing is the bomb. You can make it thicker for dip consistency or thinner to pour over your dehydrated veggies, zoodles, or salad! This recipe is so simple that you will find it become a quick staple in your life! This was inspired by the lovely @rawfoodromance. Make sure to check out her recipe book with all her delicious dip recipes! An amazing investment with simple and friendly recipes :) Yield: 2-3 servings You will need: -2 mangoes -4 medjool dates (softened with a bit of hot water) -peeled zucchini (for volume) -2 tablespoons hemp seeds (optional) -Enough of the date water to help with blending and desired consistency -pinch of curry -pinch of chipotle or smoked paprika -pinch of garlic powder or fresh garlic Place all the ingredients together in a high speed blender and blend until nice and smooth. Store in an airtight container and use within 3 days.

There's nothing prettier than a big bowl of zucchini noodles for dinner, especially with the vibrant colors of yellow and green. I chose to pair this salad with a lemon tahini dressing but feel free to be as creative as you'd like with the dressing! Yield: 1 serving You will need: Salad: -2 medium yellow squash -2 medium green squash -1 cucumber Dressing: -2 tablespoons tahini -Juice from 1/2 lemon -Enough water to thin the dressing (I used 2 tablespoons) Directions: 1. Mix all the ingredients for the dressing together with a fork. You will notice the dressing thicken as you mix with a fork vigorously 2. Store the dressing in the fridge until ready to use. If the dressing thickens after being in the fridge, just add a little water 3. Spiralizer the zucchini into noodles using a spiralizer. If you don't have a spiralizer, you can shred them with a mandolin or a potato peeler 4. Chip up the cucumber and add this to the salad 5. Top the salad with the dressi...

I love a nice and chunky tomato sauce over a bed of zoodles or corn pasta. This recipe was so simple to put together and I really enjoyed being able to appreciate the fact that I could taste all the lovely ingredients with every bite! Yield: 1 serving You will need: -4 sundried tomatoes (soaking in water for at east 4 hours) -1 tomato -1/2 red bell pepper -1 celery stalk -1-2 medjool dates -Basil (optional) Directions: 1. Blend all the ingredients together until it becomes a nice and chunky sauce 2. Refrigerate until ready to pour over your noodles of choice

I make these wraps quite often, especially after I've made carrot juice and dont want to throw up the pulp. I love using them as a wrap or cutting into 4 squares as sandwich bread. Yield: 4 wraps Ingredient: -4 cups shredded carrots (or carrot pulp) -6 tablespoons psyllium husk -optional flavorings: I used 2 tablespoons nutritional yeast, 1/2 teaspoon garlic powder, curry and chipotle powder Directions: 1. Blend all the ingredients together until combined 2. Pour onto teflex sheets and smooth out for a thin layer and thicker edges and place i  the dehydrator. You could possibly even use an oven on a low setting 3. Dehydrate for 5-6 hours before flipping the wraps upside down for another 5-6 hours for even cooking. Make sure to keep rotating the trays in the dehydrator throughout the time so that the edges dont become too hard. 4. Remove from the dehydrator and use right away or place in an airtight container to use throughout the week. These freeze well too if you jus...

The colors in this salad remind me of Hawaii... all the oranges match the beautiful sunset we saw when we were sitting on the beach. I love creating a dish that reminds me of a happy place because it keeps me looking forward to making it again. Do any dishes you make remind you of places you've been? Yield: 1 large bowl You will need: Salad: -1 chopped up papaya -1-2 cups chopped and pitted cherries -1-2 cups chopped up oranges Dressing: -1/2-1 cup papaya -1 banana - A dash of cinnamon (optional) -1/2 cup almond milk Directions: 1. Mix all the salad ingredients and set aside 2. Blend all the dressing ingredients and pour over the salad 3. Enjoy right away or place in fridge to have the flavors sink in

I love using asian flavours when cooking and there's something about salad rolls that has a special place in my heart. I usually make salad rolls for the hubby and a sauce of hoisin sauce, peanut butter and sriracha. I can't have hoisin sauce so I was determined to make something that brought those flavours and was still on the healthier side. I believe it was a success! I can't wait to make this again... Maybe tomorrow? And the day after that? Haha :) Yield: Enough for 1 LARGE salad You will need: Dressing: -2 tablespoons tahini -1/2 tablespoon date caramel  (you could use maple syrup too) -1/4 tablespoon gluten-free soy sauce -A couple small squirted of sriracha  (as much as you would like) Salad: -1 head of Romaine (chopped) -3-4 cups spinach -1-2 shredded carrots -1-2 cucumbers  (chopped) -1 cup cooked quinoa Directions: 1. Mix all the ingredients for the dressing in a small bowl. Add about 1 tablespoon of water to help make it less thick 2. Place dr...

Did a quick prep of some salad dressings (sweet and savoury) to use throughout the week. This will definitely save me some time! 👊 😊 Yield: Enough for the week! You will need: Sweet: -3 peeled large oranges -2 tablespoons tahini Savoury: -1 red pepper -1 carrot -2 tablespoons tahini -1 clove of garlic -Juice of 1 lemon Directions: Blend each dressing separately and store in an airtight container in the fridge. Serve over a bowl of salad or use them as dipping sauces!

I love simplicity in the kitchen and this creation right here is just that! The "meatiness" of the portobello mushrooms are just so satisfying and filling that you may be planning on eating this meal the next day too! Feel free to be creative with adding whatever spreads you like (ie. hummus, olive tapenade, pesto, etc.)! Yield: 4 mushroom caps You will need: For the guacamole: -2 ripe avocados -Juice of 1 lime -pepper -optional additions: pineapple, mango, cilantro, red onion, jalapeños, etc. For the mushroom caps: -4 portobello mushrooms -2 cups of alfalfa sprouts -any other toppings you desire! Directions: 1. Blend the guacamole ingredients together until you reach the consistency you desire and set aside 2. Scoop out the underside of each mushroom to make room for your filling (eat whatever you scoop out!) 3. Smear a generous portion of the guacamole on the underside of each cap and top with the sprouts and anything else you would like. Enjoy!

Another quick and easy breakfast idea that will have you and the kids asking for more! It's so easy to prepare at night and ready for you in the morning. May I add that they're beautiful too! Yield: 3 apples You will need: Base: -3/4 cup oats -1 1/2 cup almond milk (any milk) Pumpkin: 1 1/2 tablespoons pumpkin purée -A dash of cinnamon Chocolate: -1 tablespoon chocolate protein powder Apple Pie: -2 tablespoons apple sauce -1 tablespoon raisins -A dash of cinnamon Directions: 1. At night, make your favorite flavours of overnight oats and place in the fridge. Split the base ingredients into three and then add your mix-ins. I made pumpkin, chocolate and apple pie flavors 2. In the morning, place 3 apples in a bed of water in oven for 35min at 300F. Scoop out the centre (eat that later 😉) and stuff with your heated up overnight oats 3. Broil for a couple minutes and then drizzle maple syrup on top

Delicious dessert prepared for last night. Making it beforehand is awesome because the dates soak in the juices and become chewy.  I love combining celery into my fruit salads to add a crunchy texture and to settle the sweetness. And let's face it... Who doesn't like celery?! Yield: 1 generous lunch You will need: -1 chopped up papaya -4 celery stalks (chopped) -A dash of cinnamon -1 cup chopped up dates Directions: Mix all the ingredients together and enjoy!

This hummus is a nice twist from your usually Mediterranean chickpea based hummus. When it comes to this dish, you can be as creative as you would like by substituting different beans, vegetables and spices to create a tasteful veggie dip to please any crowd! Yield: 2 servings You will need: -1 1/2 cup cooked edamame beans -1/4-1/3 cup water -1/4 cup tahini -Juice from 1 lemon/lime -1 clove garlic (optional) -salt and pepper to taste (optional) Directions: 1. Blend all the ingredients together in a blender until it reaches a smooth consistency, adding enough water as needed 2. Store the hummus in an airtight container in the fridge until ready to serve. Enjoy with some veggies or pita!

I remember when we were in the Mayan Riviera and the resort we were staying at had so much jicama. I saw it at the buffet, in the restaurants and at the snack shacks. What was interesting was how they presented it in so many different forms. There was shredded jicama for salads and jicama fries with hot sauce and lime. I just remember how we were introduced to this beautiful vegetable and how I was on a hunt for it when we came back to Calgary. I couldn't believe that it was in our grocery stores all along! It took me going to Mexico to discover something that was right in front of me the whole time! Yield: 1 serving You will need: Salad: - 3 cups spinach -1 jicama (peeled and shredded) -1 1/2 cups chopped tomatoes Dressing: -1-2 oranges (peeled) -1 sprig of green onion -1 tablespoon red onion -1 handful cilantro -A dash of cayenne (optional) -1 tablespoon lemon juice Directions: 1. Blend all the ingredients for the dressing together and place aside in a bowl in t...

Meetings after school tomorrow, so I thought I'de get dinner prep out of the way. Had some leftover dressing from yesterday and poured it over a spinach, carrot, tomato, and cauliflower rice salad. Can't wait to eat it tomorrow! Yield: 1 large salad You will need: Dressing: -1-2 oranges (peeled) -1 sprig of green onion -1 tablespoon red onion -1 handful cilantro -A dash of cayenne (optional) -1 tablespoon lemon juice Salad: -1/2 cauliflower head -2 cups spinach -1 cup chopped tomatoes -1-2 grated carrots Directions: 1. Blend all the dressing ingredients and place in the fridge until salad is ready 2. Make cauliflower rice by placing cauliflower bits in the food processor and processing them until they reach a rice consistency 3. Mix all the salad ingredients together and pour salad dressing over top when ready

Adapted from @fullyrawkristina I saw one of Kristina's photos on Instagram and was inspired to create some wraps for dinner. I love social media because of how it is a platform for people to share their talents, especially delicious recipes. Thank you Kristina for the inspiration! Yield: 4 large wraps You will need: -A bundle of collard greens (remove the fibrous stem) -1 zucchini  (chopped) -1 Red bell pepper  (chopped) -1 cup bean sprouts/alfalfa sprouts -1 shredded carrot -1 handful cilantro (chopped) -1 avocado (sliced) -1/4 cup red onion (chopped) -1 cup jicama (chopped) Dressing: -Juice of 1 lemon -2 tablespoons Tahini -1/2 zucchini  (remove skin) -1/4 green onion -1/2 Red Bell pepper Directions: 1. Blend the dressing ingredients and place in fridge until wraps are ready 2. Assemble the wraps as desired. Modify any ingredients to suit your taste buds 3. Dress the wraps with the dressing and enjoy! *I use this dressing as a regular salad ...

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...

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!

This dip is so savory and versatile that you will be looking forward to making it again. It has some turmeric, reminding me of the flavors of Indian dishes. This can be used as a dressing for salads or even dehydrated cauliflower wings! Yield: 1 serving You will need: -4-5 sundried tomatoes (soaking in water for at least 4 hours) -2 tablespoons nutritional yeast -1/2 teaspoon garlic powder -1 tablespoon date paste (2 dates) -2 stalks celery -1/2 teaspoon turmeric -5-7 basil leaves -1 teaspoon Italian seasoning Directions: Blend all the ingredients together until combined and store in an airtight container in the fridge. *Add the basil and seasoning towards the end of blending to preserve optimal fragrance and taste