Steamed Brussels Sprouts tossed in a Maple Tahini sauce

Brussels sprouts are not the average person's favourite but heres a quick way to make them tasty.  This Maple Tahini sauce is definitely one of my new favs.

3 cups brussels sprouts

2 tbsp tahini

2 tbsp maple syrup

1 tsp apple cider vinegar

1 tsp Braggs aminos

1 clove of garlic

1/2 tsp grated ginger

dash of cayenne

Steam frozen brussels sprouts for 7-8 minutes.  While that is happening, whisk the ingredients for the sauce together.  If you want the cause a little thinner add a tsp of water.  After steaming, toss the brussels sprouts in the sauce.  I sprinkled a few chia seeds on the top but you do your thing and enjoy these healthy buds.

Vegan Omelette

This is one of those breakfast/brunch type comfort foods that I've been meaning to try to make for sometime but was always scared of end result disappointment.  Somehow it all worked out the first time around.  To get that yellowish colour that generally associated with an omelette, it's best to use turmeric and nutritional yeast which in my opinion add to the flavour as well.  Below I listed what I used for the filling in this particular one, but the sky really is the limit based on your level of available time, creativity, experimentation etc. Enjoy!

1 package medium-firm tofu

3 tbsp nutritional yeast

3 tbsp almond milk(soy, hemp etc)

1 tbsp olive oil

1 tbsp cornstarch

1 tsp tahini

1 tsp Braggs aminos

1/2 tsp turmeric

1 clove of garlic or dash of garlic powder (optional)

dash of cayenne (optional)

Mix all of the ingredients together in a food processor or blender until smooth. This is enough for two so pour the ingredients, half at a time, into a non-stick, slightly greased pan(I just spray a little olive oil) at medium heat using a spatula or spoon to level it out into a thin but not too thin circle(think thin pancake or thick crepe).  Cook until the underside becomes a golden or a darker brown colour.  Lower heat and spoon your filling of choice on one side, then folding the other half of the omelette carefully over the filling.  Let it sit for another few minutes on the pan before serving.

The filling I used

2 cloves of garlic

1/2 small onion

6-8 mushrooms thinly sliced

handful of spinach

1 tbsp olive oil

salt and black pepper to taste

1/2 cup Daiya Cheddar cheese(or your preferred vegan cheese)

Warm the oil, then saute all of the ingredients for about 4-5 minutes at low-medium heat except the spinach.  Lowered the heat, then added the spinach for another 2 minutes.

Vegan Chocolate Mousse

A little something I tried tonight.  I'm a fan of just a hint of heat in my chocolate and thus the Cayenne


Chocolate mousse
2 avocados
1/2 cup raw cacao powder
1/2 cup raw agave nectar
1 tbsp vanilla extract
2 tbsp almond milk
pinch of sea salt
dash of cayenne

Cashew whipped cream
1 cup raw cashews(soak in water for at least an hour)
1/2 water
1/2 cup raw agave nectar
1 tbsp vanilla extract
1 tsp lemon juice
pinch of sea salt


1. Mix all of the ingredients for chocolate mousse in a food processor
2. Mix all of the ingredients for the Cashew cream in a high speed blender
3. Spoon mousse into cups, then layer with the cashew whipped cream, top with berries of your choice and enjoy

Vegan Mexican Pizza

Hello all!  Once again I took a little too much time off so I decided it was high time I post again.  This time around I decided to tackle a Mexican style pizza.

What I used:
Whole wheat flour tortillas
Tomato paste
Jalepeno
Red bell pepper
Blackbeans
Red onions
Tomato
Avocado
Cilantro
Nutritional yeast
Garlic powder
Chili powder
Daiya cheese

I started with two whole wheat flour tortillas, sprinkled some Daiya Cheese in between them and then loaded all the toppings except tomatoes, avocado and cilantro.  I put it in the oven at 350ºF for about 12 minutes and then added those last three ingredients.  Some may like there tomatoes heated with everything else but I always prefer my raw along with the avocado and cilantro.
Enjoy amigos!

Raw Vegan Blueberry and Blackberry Cheesecake

As is the question for a lot of people that make raw almond milk: 'What can I do with the pulp? I don't want to throw it out!', I found myself googling different ideas and thought I would try using it in the crust of a raw vegan cheesecake.  Never having tried this before, I was happy how it turned out so I figured I'd share.  One thing I did do that I'm not entirely sure was necessary, was I dehydrated the crust for about an hour as I felt there may have been a little much moisture in it. 

Crust ingredients:

1 cup raw walnuts

1 cup raw almond pulp

1/4 cup raw agave nectar

1/4 hemp hearts

1/8 cup coconut oil (melted)

pinch of sea salt

Filling ingredients:

3 cups raw cashews

3 cups blueberries

1 cup blackberries

3/4 coconut oil

1/2 cup raw agave nectar

1/3 cup water

1/4 cup lemon juice

1 tbsp apple cider vinegar

1 tsp vanilla extract

pinch of sea salt

For the crust put the walnuts into a food processor and chop them up until the are fairly fine, then combine with all of the other ingredients for the crust.  Do not forget to melt the coconut oil which is generally a solid at room temperature.  You can do this by sticking the bottle of coconut oil into a sauce pan of warm water until it becomes a liquid.  

Take your springform pan, grease it lightly with a little bit of the coconut oil and press mixture into the pan.

After soaking the raw cashews for several hours, I soaked them for about 3 hours, blend all of the ingredients together.  Depending on the size of your blender you may need to do this in two stages.  If so, just mix together in a bowl after and then pour mixture on top of the crust in your pan.  Put it into your fridge or freezer to harden for a few hours.  This will allow the coconut oil to harden once again and help make it a little firmer. 

Then decorate as you wish.  I just topped it with a few berries and made a quick sauce out of some blueberries, agave nectar and lemon juice.

Stuffed Portobello Mushrooms with Panko

Mushrooms can be one of those polarizing foods.  Some love 'em, some hate 'em.  I love them and thought I'd try my luck with Portobello mushrooms.  It's a fairly simple meal that takes about 45 minutes from start to finish.  I don't usually measure my ingredients that much when I make food so these amounts are approximate.  

2 portobello mushroom caps

1/4 red onion

2 cloves garlic

1/4 cup sun dried tomatoes

1 kale leaf

1/4 red bell pepper

1/3 cup vegetable broth

1 cup panko

1/2 cup Daiya cheddar shreds

1 tsp Earth Balance original spread 

olive oil

salt and pepper to taste

1. Preheat oven to 400ºF

2. In a food processor or blender, blend onion, garlic, sun dried tomatoes, kale, red pepper, vegetable broth, 2/3 cup panko, 1/4 Daiya, salt and pepper into a chunky mixture

3. De-stem mushroom caps and scrap gills out

4. Brush olive oil on a pan or on tin foil on a pan and place the mushroom caps in the pan.

5. Fill caps with the mixture

6. Place in oven for about 20 minutes

7. Mix remaining Daiya and panko with the Earth Balance spread

8. Top with the Daiya/panko mixture and broil for a few minutes until the 'cheese' is melted and the panko crumbs start browning

Enjoy!

Avocado Tortilla Soup

Avocado Tortilla Soup

2 cups vegetable broth 

5 Roma tomatoes Cilantro to taste (I like a good amount) 

1 garlic clove 

Pepper to taste 

1/2 Avocado 

1/2 Lime 

1/2 cup black beans 

1/2 cup corn 

1 or 2 large handfuls of crushed tortilla chips  

I have a Vita mix so I blend everything on high but the beans, corn and tortilla chips for 7 minutes cause it heats it up too. Then I add the black beans, corn and crushed tortilla chips and blend slowly for another 10-15 seconds and Voila!! 

Without the Vita mix I guess you would just blend well and then heat it on your stove.

This is very close to the recipe in the recipe book that comes with the Vita mix but I just tweaked it to veganize it as we all know that's the only way too be!! ;)

Bon Appétit my friends!!

What does a vegan band dude do when he's not on the road?

Give raw vegan brownies a shot!  I'm been at home for quite a while now between tours and I love to be in the kitchen when I have the time.  My taste buds generally lean more to savoury dishes than sweets and deserts but I figured with the little research I did this would be a good one to start with.  So I went to the store, bought a little food processor and the ingredients I didn't have on hand and went to work.

Brownie
1 cup walnuts
1 cup dates
1/3 cup raw cacao powder

Icing
1 1/2 avocados
1/2 cup agave nectar
1/4 raw cacao powder
2 tbsp coconut oil
1 tbsp vanilla extract
a few drops of lemon juice
1 tsp shelled hemp seeds

Put the base ingredients in a food processor and process until chunky, then press into a pan.
Take the icing ingredients(except the hemp seeds) and blend till smooth.  Spread the icing over the brownies.  Sprinkle the hemp seeds over the icing and put in the freezer for at least an hour.
It's all yours now!!

The Toronto experience

Apologies again for how long this has taken to post.  The Canadian tour has come and gone and it was an amazing time.  We are in Europe now but I still want to cover the biggest city in Canada.  Toronto, as most major cities do, have plenty of options when it comes to Vegan dining.  I'll start with a place that opened up just a few months ago called Hot Beans in the Kensington market neighborhood.  I got two tacos.  One with the TVP strips and one with jackfruit.  I liked the jackfruit idea as its this fruit they marinate that has a very meaty or faux meat type of texture.  I had a side of rice and beans which I got smothered with their nacho 'cheese' and guacamole.  Certainly will be going back here next time I'm in town.

Hot Beans!

One of my favourite places to go for breakfast in Toronto is Sadie's Diner.  It is not fully vegan but there are many things that can be done vegan there.  I always get vegan Heuvos Rancheros as I tend to be a creature of habit with my favourite breakfast spots.  They also make a lot of different fresh juices in house which is always a great addition to any breakfast.

Huevos Rancheros with Beet juice at Sadies Diner

I wanted to try a few of the raw vegan restaurants that Toronto has to offer so right before the show at the Mod club I took the 40 minutes walk by myself up the the Live Organic Food Bar.  I got the Raw combo which is a great if you want to try it all.   It comes with beet ravioli, falafel, pizza and a spring roll as well as a side salad.  My experience with raw dining thus far has been amazing.  If you are not too familiar with it I think most people usually thing it will be pretty bland but this is not the case.  Raw vegans are generally very passionate about there food and there's no doubt they are here.  It was amazing and I'd go back in a heartbeat. So good but prepare to dig deep cause it is not cheap.

Raw combo at Live Organic Food bar

Cruda cafe is another raw place but it's more of a quick takeaway type of 'fastfood place'.  I've been here several times and it and have never been disappointed.  It is located in the basement of the St. Lawrence Market.  

Enchilada wrap at Cruda

Fressen is another higher end vegan restaurant.  It is centrally located on Queen Street.  It's another place where you have to be prepared to spend a little more which while on tour it's what you want to make a habit of but at the same time it is totally worth it.  The food is amazing here and you know you are getting what you pay for.

Another raw place that I checked out was Rawlicious.  I got the nori rolls and pizza. The nori rolls basically tasted like a salad wrapped in seaweed which didn't do too much for me but the pizza was amazing.  One of my favourite things about raw food is I find I don't overeat as much and not for lack of enjoying the food.  It seems when I'm eating pasta or other cooked food I can very easily gorge myself.  I think when my heavy touring days are over I'm going to transition to raw veganism as I'm convinced this is the healthy way to go.  I don't find it hard being vegan on the road but definitely take my hat off to those that can pull off raw veganism while traveling extensively.

Raw Pizza at Rawlicious

Nori rolls

All in all Toronto has so much to offer and I have many more places to check out next time I get back.  It also seems like there is always a new place or two to check out every time I come back which is exciting.

Life on the road...

Sometimes are busier than others, sometimes it's hard to find reliable internet on the road that doesn't frustrate you to tears but if it seems like I've fallen off the wagon I haven't.  Just been somewhat affected by the aforementioned.