Apple Dip

2 cups of plain cream cheese

1 cup of brown sugar

1 tsp of vanilla

(Beat these ingredients together)

Place in a serving dish and top with caramel sauce and Skor

(I use Smuckers Caramel Topping and Skor bits, sold in the aisle where the chocolate chips are. Alternatively, smash up 4 Skor bars and use those)

Serve with sliced green apples. Yuuuuuuummmmmy!

Vegetarian Pad Thai

Vegetarian Pad Thai Noodles

* 1 pound Asian-style rice noodles

* 1 / 4 cup soy sauce

* 1 / 2 cup lime juice

* 2 tablespoons peanut butter

* 2 tablespoons hot sauce

* 1 / 4 cup sugar

* 1 block tofu, diced

* 1 onion, diced

* 4 cloves garlic, minced

* 2 tbsp sesame oil

* 1 / 2 cup bean sprouts

* 1 / 4 cup chopped or crushed peanuts (optional)

* 4 green onions (scallions), sliced

Cook noodles according to package instructions.

Whisk together soy sauce, peanut butter, lime juice, hot sauce and sugar.

In a large wok or skillet, sautee tofu, onion and garlic in sesame oil for a minute or two, stirring frequently. Allow to cook for another minute or two.

Add cooked noodles and peanut butter and soy sauce mixture. Stir well, and allow sauce to thicken as it cooks for about 3 minutes. Top with peanuts, bean sprouts and green onions and serve hot. — Source: http://vegetarian. about.com

Happy World Vegetarian Day!

Although this is something my family takes part in DAILY, it's nice to have a specific day where we can celebrate and create some awareness around animal cruelty and take pride in how we contribute to this Earth. Happy World Vegetarian Day to my fellow Vegetarians and Vegan friends!

http://www.worldvegetarianday.org/

Hidden animal ingredients.

Hidden animal ingredients.

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Vegetarian Lasagna

This is by far my favourite version of a homemade vegetarian lasagna.

Use 1 pkg of fresh but oven ready lasagna noodles

2 jars of pasta sauce (the best is the Victoria White Linen Collection)

1 tbsp olive oil

2 green zucchini

Approx 6-8 white mushrooms

1 cup of cauliflower cut into very small pieces

1 carrot

2 sweet potatoes (yams)

500g tub of smooth ricotta cheese

1 clove of garlic

1/2 tsp of garlic powder

1 cup of spinach cut into thin strips

2 fresh basil leaves cut into thin strips

Mozzerella cheese (I won't even put what amount... you be the judge of how cheesy you want it to be)

1 cup of Parmesan cheese

2 cups of alfredo sauce

Salt & pepper to taste

Peel and boil the sweet potato and carrot until soft, then mash together.

Saute the zucchini, mushroom, spinach and cauliflower with the garlic in the olive oil.

Take a 9x12 pan and spread a thin layer of tomato sauce over the bottom.

Put one layer of lasagna noodles and top it with another thin layer of tomato sauce and then the tub of ricotta cheese. Add some mozzerella cheese as well. Sprinkle with a little garlic powder, salt & pepper.

Put your next layer of noodles on top of that, add a thin layer of tomato sauce and top them with the sauteed vegetable mixture. Add more mozzerella.

Put another layer of noodles on and spread the sweet potato mixture on. Add the last layer of noodles, smother it in tomato sauce and top it with the rest of the mozzerella cheese and parmesan cheese.

Bake according to the instructions of the lasagna noodles you are using, making sure it is bubbling and the cheese is golden brown. As you serve it, ladle just a small amount of alfredo sauce over top.

The Best Alfredo Sauce

The key here is to use 35% whipping cream, good white wine, good parmesan cheese and stir the sides CONSTANTLY. This recipe is SO SO SO easy and simple. When using it for pasta, I add steamed broccoli and diced roma tomatoes in it. AWESOME!

1 clove of garlic

1/2 cup of white wine

500 ml of 35% whipping cream

1/2 cup parmesan cheese

Put the garlic and wine into a warm frying pan (med) and let the wine reduce. The garlic should be softened by then but not brown. Slowly add the whipping cream, stirring constantly. It will thinken around the edges of the pan so use a spatula to scrape it. Keep it on a slow boil until you notice it thicken to the consistency you would want to eat the sauce at and add the parmesan cheese.

Hint: I usually I put the pasta in the boiling water at the same time as add the cream and they tend to finish around the same time.

Make Your Own Baby food

Making your own baby food doesn't only make sense because it's healthier and fresher but it saves you cash as well! Who really knows how long ago that food was grown or how long it has been in those jars? Who had a hand in preparing what you are about to feed your CHILD?! It's so simple to make and there are a number of sites on the internet to suggest to you ingredients to include to add protein when the baby gets to the "time to add meat to their diet" stage. (lentils, nutritional yeast, brown rice, tofu etc etc.) It's really not rocket science.

We've always been an "on-the-go" family. My children on occasion ate jarred, usually organic baby food but I never felt good about it. It was for convenience sake. Then I learned the trick of FREEZING it into ice cube trays and creating individual portions for easy transport.

The basics of making your own baby food is to steam the veggies until they are soft enough to mash or puree, add protein if they are at "that stage" and give them lots of variety. My kids always loved carrots & squash combined, or blueberries & apples combined. Be creative and open your child up to a whole world of new and wonderful foods!

I Have The Vegetarian Gene

For some people being Vegetarian is a choice. It is an effort to go without meat and they are using will power to refrain from falling back into their old habits. It's similar to how I struggle when I'm trying to lose a few pounds. I have all good intentions and can sometimes go months and months of "being good" about it.... and then I fall off the wagon. People want to go meatless but have a hard time doing so. To those people I say "thank you for your efforts. You are making the world a better place just by trying."

For myself along with many others, being Vegetarian is not a choice. It's who we are. I am a blue eyed girl with white skin and brown hair but did not choose to look like this. I was born this way. I was born Vegetarian. So was my sister. I believe it's genetic. We are who we are. My mother never forced us to eat meat as children but she did offer it to us in our younger years. She has never been a much of a meat eater herself but always made my father his" manly meat meals." She does chicken and fish but even that is something she is very picky about. I could NOT be coaxed into eating meat poultry or fish. You could offer me all the world has to offer and I could not train myself to be a meat eater. It would be like trying to train someone who is gay to be attracted to the opposite sex. That would make no sense. I remember being in grade one and feeling nauseous by the smell of bologna sandwiches. Everyone brown-bagged it back then and no one used ice packs. The result was a class room filled with the smell of warm meat and it made me physically ill. I also had trouble on hot dog days. The smell would make me vomit and so I was a go-home-for-lunch sort of kid.

I have a meat loving husband and when he cooks bacon I can't be home. I barf every time he cooks it and I get very emotional about it. The same goes for ribs, lamb etc. I can't handle it. I am fortunate that he understand and respects who I am and will usually wait until I am out to cook. Alternatively we eat out often so he gets his meat-fix in restaurants, making it less of an issue at home. He is usually content eating vegetarian at home.

It is difficult to explain to someone who has been a meat eater their entire life why I am vegetarian. I'm often questioned about raising my children vegetarian as if I'm committing a crime. QUICK, CALL CHILD SERVICES! SHE IS FEEDING THEM A VEGETARIAN DIET!! AND HAS BEEN DOING SO SINCE BIRTH! SINCE BIRTH! LOCK HER UP! SHE'S CRAZY! Truth is, my oldest is exactly like me. I can tell already he has "the vegetarian gene." He gags at the sight and smell of meat, he doesn't like anything gummy or gelatin-like and is hesitant about what he is being asked to eat and wants to know what is in it first. He loves salad, soy and asks if he can just eat extra healthy food instead of taking his multi vitamin. His body accepts him being vegetarian because he is bigger and taller than any of the kids his age. He always has been. And I mean taller by far. My youngest on the other hand may just be like his Daddy. He is curious about meat and asks a lot of questions. He is disturbed by some of the truths around eating meat so I'm not sure which way he is going to go in the future. I need to be honest with myself and recognize he just may not carry the vegetarian gene. I can educate him however and always hope that he continues to be vegetarian by choice. My in-laws didn't understand it when I first met them over 16 years ago. I'm still not sure they understand it but they are tolerant about it and accommodate it. My grandmother-in-law however has to challenge it every time we have a meal together. It is very exhausting and draining having the same conversation time after time. I can't expect her to understand it. She lived in a generation where that wouldn't be acceptable. My mum has often spoken of her aunt who used to host family gatherings in Scotland. She would put out big dinners in the dining room then hide in the kitchen to eat her plate of vegetables! That generation was raised to eat what was on their plate regardless of what was being served. They were meat and potatoes people through and through and so she was an outcast. Vegetarianism is by choice for some but it's hereditary for others. I was born vegetarian.

Veggie Kabobs

Choose all your favourite veggies. I use mushrooms, green zuchini, yellow zuchini squash, red, yellow, orange & green sweet peppers, grape or cherry tomatoes, sweet onion etc etc. Cut them, with the exception of the mushrooms which you want to leave whole, into bite size pieces. (but not too small-you want them the be big enough that they won't break off the skewer. Also, if you like tofu, cut a block up into large cubes and mix in with the veggies.

I marinate the veggies in a peanut satay sauce (I use a store bought marinade) a few tablespoons of vegetable oil and salt & pepper to taste. Toss with the veggies and tofu let them sit in a covered bowl in the fridge for about an hour. I soak the bamboo skewers in water prior to arranging the veggies on them in whichever order is most appealing to the eye. Lay them on a cookie sheet and brush with the marinade before putting on the BBQ. They don't take long on the grill. Watch for the edges getting charred.... there is nothing worse then blackened veggies! Serve with rice.

Hot Bowtie Pasta

500g box of farfalle pasta (bowtie)

2 Tbsp veg oil

1 cup thickly sliced white mushrooms or small button mushrooms whole

1 green chile sliced thin (don't discard the seeds)

2 cups bruschetta

1/2 cup snow peas (optional)

salt & pepper to taste

Boil the pasta according the the package directions and drain.

In 2 tbsp of veg oil, sautee the mushrooms. Stir in the snow peas and sautee until plump and crisp.

Add in green chilies and bruschetta and sautee for just a minute or two before adding in the pasta.

Mix well, add salt & pepper and serve.

Thats Why We Don't Eat Animals- by Ruby Roth

I just finished reading the story "That's Why We Don't Eat Animals" by Ruby Roth to my vegetarian-since-birth children and it explained what factory-farms are in a very direct and clear way. It was sent to us by my sister and I'm certain it will be a story my kids will want to hear again and again as the questions were flowing!

Fur Coat Lady

My seven year old vegetarian-since-birth son just saw a lady on TV with a fur coat on and said "Look at her wearing a fur coat! I just want to pick up a rock and throw it at her!"

omigosh, PETA would be proud! (and my sister will be as well!)

Shepherd'sPie

4 medium potatoes

2 Tbsp margarine

1/4 cup milk

Salt & Pepper

1 meduim onion finely chopped & sauted

2 Tbsp vegetable oil

1 pkg ground-beef style soy

1 1/4 cups of prepared vegetarian gravy (either a powdered mix prepared or canned mushroom gravy)

I cup of frozen mixed vegetables (peas, carrots, corn)

Boil the potatoes for 20 minutes or until mashable. In a medium bowl, mix the cooked onions, ground beef-style soy, mushroom gravy, frozen vegetables, and salt & pepper. Pour into an oven proof casserole dish. Top the soy mixture with the potatoes, spreading to the edges.

Bake in a 350°F oven for 30 to 40 minutes, until the potatoes are browned and the mixture bubbles around the edges.

Makes approximately 6-8 servings

Banana Muffins

3 ripe bananas
1/4 cup oil or melted margarine
1 cup sugar
2 cups flour
1 tsp. salt
1 tsp. baking soda
1 cup chopped walnuts (or raisons or chocolate chips)

Mash bananas (overripe bananas are best!) Add oil/margarine and sugar. Mix well.

Sift the flour, salt, and baking soda together and add to the banana mixture. Mix until the flour is well blended (do not beat).

Pour into muffin pans or a bread pan and bake at 360°F until a knife or toothpick comes out clean.

Makes 1 Dozen Muffins

Mixed Bean salad

Use a can of mixed canned beans, add chopped green onion and feta cheese.

Mix with my vinaigrette dressing and call it a side dish! It's delicious!

Fruit Kabobs

Get creative with your choices here. For Valentine's Day or Canada Day you could use all red coloured fruits.... strawberries, raspberries, red grapes, watermelon.

There is no need for a lot of instruction for this one... Basically, decide what fruits you want to use, interchange them on the skewers to look colourful and pretty and put them on a long platter to serve. You can serve them with a fruit dip or fruit yogurt as well.

Homemade Mac & Cheese

Boil elbow macaroni noodles according to package directions.

Mix with Homemade Cheese Sauce

Add in broccoli and cauliflower if desired

Mix together in a buttered oven proof pan

Top with sliced tomatoes and grated cheese.

Bake in the oven until heated through.

Broil until cheese bubbles and browns slightly.

Make it Gluten Free by using brown rice pasta and cornstarch instead of flour in the sauce.

Bean Burritos and Rice

Quite possibly one of the easiest dinners ever....

There are many mexican/spanish rice side dishes out there that can be prepared quickly and easily that go well with Bean Burritos. Be sure to use fresh tortilla wraps, regular or whole wheat. Heat canned refried vegetarian beans in a pot while you prepare the rest of the toppings..... shredded cheeses, shredded lettuce, sour cream, avacado, tomatoes, salsa. Make up your wrap and roll it up! It's that easy!

Use all-corn tortillas (soft or hard) to make it Gluten Free!

Veggie Wraps

The most delicious cold wrap....

Start with a flavoured wrap.... basil & garlic are my faves.

Put a mound of grated monterey jack cheese on the wrap, add shredded lettuce or salad mix greens, top with a few tbsp of bruschetta, add some mixed red, green & yellow peppers and drizzle my favourite creamy basil dressing over it. Wrap it up and you've got lunch!

Creamy Basil Dressing

Use either a jar with a lid or a salad shaker to make this dressing.

Start with either mayonnaise or miracle whip style mayo. Use approximately 4-6 tbsp.

Add in just enough milk to cover the mayo. Add in a 2-3 tsp of dried basil, salt & pepper, a pinch or two of sugar and 2 tbsp of pickle juice. Shake to mix all the ingredients.

If the dressing is too thin, add more mayo or if it's too thick add more milk and shake again. Continue adding more milk or mayo until you have your desired creaminess. Adjust the other ingredients according to your taste.

Vinaigrette Dressing

Use a jar with a lid or a salad dressing shaker to make this.

Use 2 parts olive oil to 1 part red wine vinegar

Add in 1 clove of crushed garlic, a pinch or two of dried parsley, salt & pepper, a squirt of mustard and just a small pinch of sugar.

Shake until all the ingredients are blended together and you've got a vinaigrette!

Homemade Cheese Sauce

Start by making a roux.... on low heat melt 4 tbl spoons of butter or margarine and add 4 tbsp of flour. Mix well then start adding milk. Whisk together to avoid lumps. Continue adding milk and whisking, turning the heat up to medium. If it thins too much just add more flour and continue adding flour & milk to desired thickness and quantity. Keep whisking! Careful not to burn.

When it has reached your desired thickness (saucy and not too thick) add 1 vegetable cube crumbled, 1 tsp dry mustard, dried parsley, salt & pepper to taste.

Now for the cheesy part.... add grated old cheddar cheese until it begins to look like cheese sauce. Depending on how much white sauce you have made will depend on how much grated cheese to use. As a variation, add in other cheeses you like. Even plain or herbed cream cheese works great if you need to use some up!

Make it Gluten Free by using corn starch instead of flour!

Soy (chicken breast style)

Cook soy (chicken-style) "chickenless breasts" in a frying pan with 1 tbsp of vegetable oil and 1/2 cup of chicken-style vegetable stock per breast until most of stock is absorbed.

Serve with grilled peppers, corn on the cob, baked potatoes and salad for a summery meal or serve with mashed potatoes, green beans and broccoli & cauliflower with homemade cheese sauce for more of a wintery meal.

Cheese & Veggie Pies

Bake puff pastry mini shells according to puff pastry package directions.

Mash together cooked potatoes, cauliflower, broccoli, carrots etc as well as Homemade Cheese Sauce and fill puff pastry mini shells with mixture.

Spoon more cheese sauce over top upon serving.

Serve with crusty bread and and a garden salad!

Potato Pancakes

Perfect for breakfast or as a side dish!

Potato Pancakes

INGREDIENTS

8 medium red potatoes, with peel, shredded

1 large sweet onion, minced

3 eggs, lightly beaten

3 tablespoons all-purpose flour

1/2 teaspoon baking powder

1 tablespoon dried rosemary

1 tablespoon salt

2 teaspoons ground black pepper

1 1/2 teaspoons lime juice

2 tablespoons vegetable oil

DIRECTIONS

In a large bowl, mix the red potatoes, onion, eggs, flour, baking powder, rosemary, salt, pepper, and lime juice.

Heat the oil in a skillet over medium-high heat. Scoop about 2/3 cup at a time of the potato mixture into the skillet, and press down with a spatula into a pancake shape. Cook 3 to 4 minutes on each side, until crisp and golden brown. Drain on paper towels. Repeat with remaining potato mixture.

Use Gluten Free all purpose flour to make this GF!

Ice Cream Pie

• Start with store-bought pie crust, graham cracker style or cookie is always good
• Scoop the ice cream into the crust (hint.... if you choose a chocolate cookie crust, try cookies & cream ice cream!)
  
• Top with store-bought whip cream.

How easy is that?!!

Pound Cake with Honey & Rosemary

1 Pound Cake from the local grocery store

4 oranges with the pith removed

Combine the orange segments with 2 tablespoons honey

Simply spoon the oranges over the pound cake slices

Pizza Bites Bar

This idea came from watching Regis & Kelly when they had someone on from Real Simple Magazine. I'm just posting a veggie version of it here....

Order a large cheese pizza from your local pizza parlor and ask them not to slice it. Then, using a cookie cutter (a cirlce shape is easiest to use, but you can use a maple leaf for Canada Day etc etc) cut out pieces of the pizza. Place on a platter that can go from oven to table when you're ready serve. Next, make a "Toppings Platter" with olives, grated cheeses, herbs, colourful peppers chopped very small... whatever you think your guests will enjoy. When it's time to serve, just heat the pizza in a 400 degrees oven for about 5 minutes or until they are warm to the touch and serve!