Vegan Caramel Corn

Vegan Caramel Corn - it’s crispy, sweet, has a tiny undertone of coconut. The perfect snack for your next movie night!!!

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Caramel made with coconut milk - until recently I didn’t know this was possible! But I guess as long as you have sugar and fat you can make caramel out of just about anything.

So this was one of those experiments that went better than I ever could have imagined. I mean I don't know about you but most of the time trial runs don't work out perfectly on the first try but this one sure did. The only thing about this caramel is that it does take some time, but even though it’s time-consuming it’s easy. You literally only need to stir every once in a while and it comes together all on its own. This caramel would also be delicious on so many things - apples, ice cream really anything you would put traditional caramel. The only thing you will want to do is leave out the baking soda and either serve immediately or place in a jar in the refrigerator.

This popcorn is crispy, sweet, has a tiny undertone of coconut which is delicious. It also makes a lot - 16 cups to be exact which seems like it will last forever yet somehow we devoured half of it in just one night.

This would also be a fun addition to a BBQ which you just need a little snack or your next movie night. And while I am in no way going to claim it’s healthy it is vegan, so if you have vegan friends, friends refraining from dairy, or you just like to switch things up once in a while you have the perfect new treat.

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prep time 10 minutes

cook time 1 hour 10 minutes

total time 1 hour 20 minutes

servings 16 cups

Ingredients

1 can full fat coconut milk

1/2 cup brown sugar

1/2 tsp sea salt

1 tsp coconut oil

1 tsp vanilla

1/4 tsp baking soda

16 cups pop corn

Instructions

In a large bowl place 16 cups of popped popcorn and set aside.

In a medium-sized pot add in coconut milk, brown sugar and sea salt and whisk to combine. Bring to a boil whisking constantly then low the temperature keeping at a light simmer.

Simmer for 30-40 minutes stirring occasionally until sauce thickens and coats the back of a spoon.

Once the sauce has darkened and thickened remove from heat and add in coconut oil, vanilla and baking soda and whisk to combine. Pour caramel over the popcorn and stir until evenly coated. Pour onto a large baking sheet and bake in the oven for 30 minutes stirring half way.

Break into small pieces and store in an airtight container.

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Thai Ramen Noodle Salad

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Thai Ramen Noodle Salad - need I say more??? This is a salad that we have been making or ordering in restaurants for years and years. and there are 2 big reasons why we continue to eat this delicious salad over and over - it’s healthy-ish, and it’s so delicious!

What I especially love about this salad is that it has both cabbage and romaine, it’s so flavourful with the cilantro, mint and chilli flakes, and it’s filling with the addition of ramen. Plus did you know you can get gluten-free, keto or brown rice ramen so you can eat this dish on almost any diet?

The addition of chicken to this dish would also be super yummy, and if you wanted to make it extra easy on yourself pick up a rotisserie chicken and dinner can be ready in less than 30 minutes.

Are you guys like me and want the option to have a delicious dinner on the table in less than 30? As much as I love to cook there are times when I just need something quick and easy and this is a perfect option for one of those nights!

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prep time 20 minutes

cook time 5 minutes

total time 25 minutes

servings 4

Ingredients

2 cups shredded cabbage

2 cup chopped romaine

2 medium carrots shredded

2 green onions

1/2 cup fresh cilantro

1/4 cup fresh mint

2 tbsp sesame seeds

1/2 cup peanuts

2 pkgs ramen (seasoning discarded)

1/2 tsp chili flakes

1/4 tsp salt + pepper

1 tsp agave or honey

4 tsp soya sauce

3 tbsp white wine vinegar

2 tbsp sesame oil

3 cloves garlic finely chopped

1 tbsp minced ginger

Instructions

Bring a medium sized pot of water to a boil then cook ramen according to the package - drain then set aside.

In a large bowl combine shredded cabbage, chopped romaine, shredded carrots, chopped green onions, finely chopped cilantro and mint, sesame seeds and peanuts. Toss together then add in the cooked ramen noodles.

In a small bowl mix together chill flakes, salt + pepper, agave, soya sauce, white wine vinegar, sesame oil, garlic and ginger.

Pour dressing over the salad and toss - garnish with additional sesame seeds and peanuts.

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Quick and Easy Homemade Salsa

This quick and easy salsa is the perfect homemade version to have in your fridge all the time. It comes together in 15 minutes and lasts for weeks!

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Today I’m keeping things quick and easy with this yummy salsa recipe. It’s such an easy recipe, and it all comes together in less than 15 minutes. Now I don't know about you but salsa is a staple in my fridge at all times, and nothing is better than having a homemade version rather than store-bought salsa.

In my opinion, salsa is the perfect accompaniment to so many meals. Tacos are a classic, but it's also the perfect addition to scrambled eggs or on top of a beautiful piece of grilled chicken. It can add so much flavour to most meals, so if you are going to add it almost everything you eat why not make your own and control exactly what is going into it.

I think that a bit of spice is also very important in salsa, but if spice isn’t your thing you can put in a more mild pepper rather than hot ones. Or if you are an especially brave individual you can use all hot peppers and give tastebuds a spicy treat!

Now, if you aren’t familiar with canned hot peppers they are available at any grocery store and are usually in the same area as jarred salsa and taco seasoning. And let me tell you if canned peppers are not something you are already using you’re in for a treat. These little peppers are the perfect accompaniment to so many meals and elevate a tray of nachos like you can't even imagine. So go ahead and pick up a jar for your next boring weeknight meal, trust me, your tastebuds will thank you!

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prep time 15 minutes

rest time 2 hours

total time 2 hours 15 minutes

servings 8 cups

Ingredients

2 - 14oz cans of petite tomatoes

1 - 14oz can of crushed tomatoes

1 - 4oz jar of hot peppers

1 - 4oz jar of banana peppers

1 white onion finely chopped

1 tbsp salt

1 tbsp garlic powder

1/2 tbsp cumin

1/2 tbsp chili powder

Instructions

In a large bowl combine all ingredients and stir until fully combined. Store in airtight container for a minimum of 2 hours before serving.

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Spring Orzo with Peas and Arugula

Spring has sprung so it’s time for bright, light and lemony dinners. This Spring Orzo is perfect hot or cold and makes the perfect side dish to any spring meal!

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So I know I was just complaining about snow a few days ago, but when you go from Calgary to LA and the temperature changes really drastically in just a few hours you easily forget how cold and wet it was and suddenly feel like it’s Spring again. Last weekend I wanted to eat comfort food and turn on Christmas music and now all I can think about is fresh produce and BBQ’s.

Now, I don’t know about you but when I think about summer I think of fresh peas right out of the garden. I’m sure that growing up my mom always wondered why she didn’t ever have any peas left, or perhaps she knew the truth and really only planted them to keep us occupied while we were in the yard.

This orzo is the best of summer all wrapped up in one dish. The citrus, sweet peas and arugula make it so fresh and with the addition of red pepper flakes, it gives it a little kick that makes it perfect.

It’s also great both hot and cold so if you need to bring a side dish to a picnic or BBQ this is a great option. Served with a great piece of grilled chicken or fish this is a meal fit for warm days and nights!

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prep time 10 minutes

cook time 15 minutes

total time 25 minutes

servings 4

Ingredients

1/2 lb orzo

5 cloves of garlic

1 lemon

2 tbsp olive oil

5 tbsp salted butter

2 tsp Italian seasoning

1/4 tsp red pepper flakes

1 cup arugula

1 cup fresh or frozen peas

3/4 cup grated parmesan

salt + pepper to taste

Instructions

Fill a large pot 3/4 full of water and bring to a boil then cook orzo according to the directions.

While the orzo is cooking mince garlic and zest the lemon. Add oil to a medium frying pan and add in garlic and lemon zest. Cook for 1 minute then add in Italian seasoning and red pepper flakes. Cook another 1 minute then stir in butter and simmer for 2 minutes.

Once the pasta is cooked drain then add back into the pot. Stir in butter mixture, juice of the lemon, arugula and peas. Mix until fully combined and arugula is wilted then add in parmesan and season with salt and pepper to taste.

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Roasted Broccolini Soup

This lovely roasted broccolini soup is a great starter for your next dinner party or a quick and healthy weeknight dinner.

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Ok, everybody, it’s finally Friday and here in LA it’s supposed to be really nice so we're planning to get out and enjoy it! Living so close to the beach is very different for us so we're trying to take as much advantage of it as we can.

That being said last time we went I was not nearly as organized as I should have been and I didn't pack any snack which was a major fail because by 2 we were starving and had to cut our beach day short. So this weekend I’m going to plan ahead so we can extend our beach time!

Now while this soup probably isn’t going to be gracing my picnic it is a delicious quick and easy dinner that is so good for you. I love the fact that you can make these thick and creamy soups by pureeing rather than filling them full of cream. It’s something that I make often and is such a great way to use up veggies in your fridge that are past their prime.

I also really love adding in the kick of red pepper flakes but if your less of a spice lover than you can certainly leave it out.

So I hope this weekend is just as beautiful where you are and that you have time to get out and enjoy it!

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prep time 10 minutes

cook time 50 minutes

total time 1 hour

servings 2 - 4

Ingredients

2 cups broccolini (1 large bunch)

4 celery stalks

1/2 white onion

1 tbsp olive oil

6 cups chicken stock

1/8 tsp red pepper flakes (optional)

1 tbsp dill

1 tbsp dijon mustard

salt + pepper

Instructions

Preheat oven to 350. On a large baking sheet place roughly chopped broccolini, celery celery stalks and onion. Drizzle with olive oil and sprinkle with salt + pepper. Roast in the oven for 30-40 minutes or until fork tender.

In a high powered blender place roasted vegetables and 2 cups of chicken stock. Blend on high until smooth. Transfer to a large soup pot, add remaining chicken stock, red pepper flakes and salt and pepper. Bring to a low simmer then add in dill and dijon mustard and simmer 5 minutes.

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