Choconutter Mousse

Tofu. I'm not the biggest fan I will admit. I don't usually buy tofu but I wanted to make stir fry the other night and had an urge to add some tofu so I purchased some. I however, in my tired state bought the wrong kind. I arrived home ready to make a stir fry only to realize I'd purchased medium-firm silken tofu and it would not work in my stir fry. This was merely a blip though, as I wound up throwing together this lovely little dessert. All this to say, in short, Tofu turned out to be a great base for this protein-packed (seriously there is so much protein it's crazy, extremely filling!) dessert so here is the recipe!
PS. It's so secretly healthy you can eat it for dinner. I did.

Choconutter Mousse

Ingredients: (Makes about 2 1/2c worth)

1 block medium-firm silken tofu
2 tbsp peanut butter
1/4c almond milk
3 tbsp cacao powder
1/2 tbsp maca powder
1/4c maple syrup
goji berries and hemp hearts to top

Directions:

1. In a bowl, whisk together the tofu, almond milk, cacao, maca and maple syrup.
2. Add in the peanut butter and whisk until well-blended.
3. Top off with goji berries and hemp hearts to your desire.


Stay Nutty, folks

Collard Potato Soup

It's hot out. I know. Why would I make soup? Because soup is always good! Even in the summer heat, soup brings some joy and comfort to my soul so here is a veg-filled soup recipe!

Collard Potato Soup

Ingredients:

4-5 small potatoes (chopped)
2 medium sized carrots (diced)
3-4 leaves of collard greens (cut into little squares)
1 small spanish onion
3c vegetable broth
Cilantro to taste (fresh is always better, but packaged works fine as well!)

Directions:

1. Bring the vegetable broth to a boil then add the potatoes, carrots and onion.
2. Let the vegetables cook in the broth for about 12-14 minutes.
3. Add in the collard greens and bring the pot down to a simmer. Leave for about 3-5 minutes.
4. Toss in the cilantro to taste then serve and feel your soul warm!



Stay lovely, dears.

Summer Salad

Hey folks! June is here and the produce is marvellous. This is a nice little salad I whipped up quickly the other day. Lots of great fresh vegetables with a lemon tahini dressing made this a substantial and filling meal.

Summer Salad

Ingredients:

For the salad:

1/2 bunch green leaf lettuce
5 small radishes, thinly sliced
2 carrots, peeled into strips
1 tomato

For the dressing:

1 tbsp tahini
2 tbsp lemon juice
1/2 tbsp olive oil
1 tsp tamari
1 tsp salt
1 tsp pepper

Directions:

1. Toss all yo veggies in a bowl, chopped to your liking.
2. Whisk together all the ingredients for the dressing then top off the salad.
3. Toss and munch away on the fresh goodness!

Stay Fresh, friends.

Pink Slaw Salad

Cabbage, a lovely leafy green. Coleslaw is delish, as is this slaw salad! It's a little lighter than the classic recipe, but oh-so-satisfying. Side note: It was not intentionally supposed to be a pink salad, but the beets thought differently and the red pepper complimented that!

Pink Slaw Salad

Ingredients:

For the Salad:

1/2 shredded cabbage
1/2 spanish onion
1/2 bell pepper
2 radishes

For the Dressing:

1 1/2 tbsp lemon juice
2 tbsp olive oil
1 tbsp tamari
1/2 tbsp apple cider vinegar
1/2 tsp pink himalayan rock salt
1/4 tsp black pepper
1/2 tbsp tahini


Directions:

1. Chop and toss all the veggies into a salad bowl.
2. Whisk together the ingredients for the dressing in a small bowl.
3. Combine dressing with the salad ingredients throughly.
5. Eat.


On Wednesdays, we eat pink my rabbit friends.

Quinoa Salad Bowl with Lemon Tahini dressing

The salad. A staple in every rabbits diet. Salad bowls are great for getting lots of nutrients and using up different ingredients on hand. This recipe is very versatile in terms of what veggies and such you add in - this is what I happened to have in my fridge today! Start with a base (I used red quinoa today) and then combine more magical flavours for a little quinoa fiesta bowl.

Red Quinoa Salad Bowl

Ingredients (For 1 portion):

1/2 c dry red quinoa
1/4 bunch green onions
1/4 spanish onion
2 leaves swiss chard
1/4 bell pepper


For the dressing:
1 1/2 tbsp Tahini
1 tbsp olive oil
2 tbsp lemon juice
1 tsp himalayan rock salt
1/2 tsp cracked pepper

Directions:

1. Cook the quinoa. While the quinoa is cooking, dice up all the veggies.
2. Once the veggies are chopped and the quinoa is cooked, combine them all in a large bowl.
3. Mix together all the ingredients for the dressing until combined thoroughly.
4. Pour the dressing into the bowl and toss until the salad is well coated.
5. Serve and eat up all the rainbow goodness.

Keep Hoppin', Rabbits

Springtime Salsa

Hey Spicy Friends,

I came home and found a bag of Beanitos chips, but I had nothing to dip them in! So I whipped up this quick salsa with what I found in my fridge and it really hit the spot. I ate it while it was still warm which was just lovely- it is just as good cooled though!

Springtime Salsa

Ingredients:

1/4c water

1 vine tomato, cubed

1/4 spanish onion

1/2 bunch green onion

1/2 bunch fresh cilantro

1/4 tsp cayenne

1 1/2 tsp pink himalayan rock salt

Some fresh cracked pepper

Directions:

1. In a sauce-pot over medium heat, combine the onions, tomato and water and let simmer. Once the mixture has simmer for 2 minutes add the cayenne, salt and pepper. Stir and mash until satisfied with the consistency. (I personally prefer a runnier salsa)

2. Pour salsa into a bowl and stir in the fresh cilantro.

3. Eat while warm, or let cool and enjoy that way! It's so delicious, easy and clean! Winds up being much cheaper than store bought. 

Stay sunny, loves.

Quinoa Sweet Potato Stew

I threw this stew together the other day and it wound up being a lovely dish! Great for a rainy day when all you want is a warm, hearty meal. This makes two servings, I will admit however I ate the whole thing in one sitting. Note! For a more filling meal, serve on a bed of brown rice!

Ingredients:

3c vegetable broth

1 medium sweet potato

1/3c red quinoa

1/4 spanish onion

1 tsp turmeric

1 1/2 tsp garlic powder

2 bay leaves

1/2 tsp cayenne

6 leaves of collard green

Directions:

1. Boil the vegetable broth together with the turmeric, garlic powder, cayenne and bay leaves.

2. Add the quinoa in to cook for about 5 minutes.

3. Toss in the cubed sweet potatoes and onion.

3. Let the stew cook for about 12 or so minutes, then mix in the collard green.

4. Turn off the heat, and let the stew sit for about 5 minutes the serve!

Cinnabanana Smoothie Bowl

I think cinnamon is one of the most underrated spices around. It's benefits are abundant and it's just so tasty. Here is a simple little smoothie bowl featuring bananas and cinnamon and our sweet friend, the date. 

Cinnabanana Soothie Bowl topped with a date

Ingredients:

2 ripe bananas (the riper, the sweeter)

1 1/2 c plain, unsweetened almond milk

1 scoop vanilla raw vegan warrior blend protein (any other protein works fine too!)

1 1/2 tsp cinnamon (plus a little more to sprinkle on top)

1 tsp maca root powder

1 date, chopped

Directions:

1. In some form of blender, pulse the bananas, milk, protein powder, cinnamon and maca powder until smooth.

2. Pour into bowl, sprinkle with cinnamon and some chopped date and you're good to go.

*Note: If you're in a hurry or just don't like eating smoothies from a bowl, just drink up.

Stay kickin', cinnamon lovers

Zucchini Noodle Soup

Soup, soup, soup! I love soup. It's always such a comfort food and really easy to make. This is a bit of a combination between chicken noodle soup (sans the chicken of course) and a vegetable soup. This is the recipe I like using, but feel free to add as make veggies as you'd like!

Zucchini Noodle Soup

Ingredients:

3 c vegetable broth
3 stalks of celery
1/4 spanish onion
1/2 yellow pepper
1 small zucchini
1/2 bunch green onion
Hot sauce for some extra kick (I like Cholula brand - great spice and full flavours!)


Directions:

1. Bring the vegetable broth to a boil whilst chopping up all the veggies.
2. Once the broth is boiling, toss in the celery, onion and pepper and let boil for about 12 minutes.
3. While the vegetables and broth are boiling, make some zucchini noodles (with a spiralizer or julienne peeler, or a regular peeler for that matter! Depending on the shape of noodle you'd like.
4. Once the vegetables in the broth have softened, turn the heat off and add the zucchini noodles and leave sit for 3-5 minutes. I like mine to have a little crunch to the, but if you'd prefer them softer just leave them for a little longer!
5. Pour the soup into a bowl and top off with some green onion and hot sauce and let the comfort eating begin!

*Note: This recipe makes 2 servings worth.

Keep it spicy loves!

Kale Avocado Pear Salad

Hello! So I've recently subscribed to Organics Live - this is a service that delivers a box of organic fruits and vegetables to your door each week! I got my first box this week and it was SO exciting. This salad was inspired by the box and the ingredients used all came from the box (aside from the ingredients for the dressing). This salad is really filling and just oh-so scrumptious. Sweet and savoury ingredients are brought out by the dressing - one of my favourite go-to dressings: Lemon Tahini! It sounds and tastes very fancy but can be whipped up in a snap.

Kale Avocado Pear Salad w/ Lemon Tahini Dressing

Ingredients:

For the salad:

1/2 bunch red kale (green kale works too!)
1 green pear
1/2 avocado (or a full one if you're feeling wild)
2 tbsp cranberries
1 tbsp pumpkin seeds

For the dressing: (This makes enough for a single serving)

1 tbsp tahini
2 1/2 tbsp lemon juice (fresh is always better!)
1/2 tbsp olive oil
A dash of salt and a pinch of pepper

Directions:

1. Start by de-stemming your kale and tossing it into a large bowl.
2. Chop your pear and avocado and toss in the bowl.
3. The cranberries and pumpkin seeds : toss 'em in too.
4. In a smaller bowl, combine the tahini, lemon juice, olive oil, salt & pepper and whisk them together until smooth and creamy.
5. Mix the dressing in with the fruits and veggies then presto! A nice winter to spring transition salad.

Keep it zesty, folks.