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Sunday’s Specials – Family Day Specials

This weekend we celebrated Family Day in Ontario, so it was a long weekend. I needed this so much. Honestly, Saturday just flew away since I had a lot of errands to run, that kept me away from home since morning to the early evening. Sunday ended up feeling more like Saturday for me and today, Monday, felt like Sunday. Bit complicating, isn’t it? Yeah, I know. Unless you’ve experienced this feeling before, I sound a bit like a nutter. 😛

In our household, nothing brings our family together like a home cooked meal.

What brought us together for breakfast this lovely weekend, was the famous hummus that all of us are very fond of, but I usually have to stay away because I cannot eat tahini paste and garlic. But my peeps said they can skip those ingredients and they will be just fine. Honestly, it turned out so delicious and I was able to eat it too. Yay !!!

Homemade Vegan Hummus (no tahini):

Hummus 1.jpg

Alongside the hummus we also had some homemade  Lemon Mint Black Tea that even by hubby devoured.. I added a teaspoon of vanilla agave nectar as sweetener and the whole pitcher was empty in just a few hours!

Lemon Mint Black Tea: 

lemon-mint-tea

For lunch the winner was a Vegan Kale Potato and Chickpea Stew:

Kale potatoe and chickpea stew.jpg

And we closed our culinary Family Day adventure with some Vegan Coffee Dark Chocolate Muffins. The addition of the coconut milk was just best option and I think it made them so fluffy and moist and they just melted in our mouths.

Vegan GF Coffee – Dark Chocolate Muffins  ( NO SUGAR )

  • 1.5 cups of banana flour
  • 1 teaspoon baking
  • 3 tablespoons organic Cocoa
  • 1/2 cup vegan chocolate chips
  • 1/4 cup of chopped pecans
  • 1/4 cup of Sultana raisins ( my daughter doesn’t love them but I thought of adding them to help with sweetness )
  • one pinch of Himalayan salt
  • 1 cup coconut milk
  • 1/2 cup cashew milk
  • 3 tablespoons organic agave nectar
  • 1 teaspoon organic pure vanilla extract
  • 1/4 cup of grape seed oil

Mix all dry ingredients together. Mix all wet ingredients in a different bowl. Add the wet ingredients over the dry one and mix to incorporate. With an ice-cream spoon place the batter in a prepared with muffin paper tray. Bake for about 15 – 20 minutes depending on the oven.

Melt 50 grams of dark chocolate. Add three tablespoons of coconut milk. Pour over and just enjoy them and try to stop after one LOL

vegan-coffee-dark-chocolate-muffins

For those of you who celebrated Family Day I hope you had a great day and for all the others I hope you made it through the Monday with a big smile on your face.

 

 

 

 

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Sunday’s Specials and lots of LOVE

When I started this blog back in 2011, I wanted to share the diversity of recipes we enjoy every day and on special occasions, but I also wanted to leave some of the recipes written down for my daughter. However, life is not as linear as we like to believe it is. In the following years, I had to focus on a career change and there was just not enough time to pursue my hobby. Not to the extent that I wanted to. I did, however, continue to photograph the food we ate. It’s a little soft spot of mine: going back and seeing what we used to eat, say, five years ago. It is so different than what we eat today!

As expected, over the years, our culinary preferences have changed. Personally, I had to do some (involuntary) changes due to some health problems. And along the way (and one gruesome documentary later), my daughter also decided to become vegan. My husband, however,  is the only one that remains faithful and open to all kinds of challenges and new recipes. You put it in front of him, and if it looks and/or smells appetizing enough, he’ll eat it.

Now, you might ask yourself “Why is she telling us this?” I’ve been asked several times over the years what prompted me to start this blog. As I mention at the beginning of this post, this blog was meant to be a digital cookbook for my daughter to use after I’m long gone. (Bit sentimental but also morbid, as she so often likes to remind me). But now, as I become more immersed in this lovely community of food bloggers, this blog has grown and transformed in more ways than I ever dared to hope. And it is all because of you, dear reader. Now, before we get teary eyed, let me just say a big, warm thank you for supporting me and joining me on my daily adventure with food.

Because this Sunday was closer to Valentine’s Day I wanted to make it a bit more special.

We started the morning with Peppermint Hot Chocolate while waiting for the waffles to be done:

peppermint-hot-chocolate

 

waffel-1

Since my daughter turned vegan, we discovered Yves company with their vegan products. One of our favorite ready done meals are the kale – quinoa bites. We had them on the side with mashed potatoes and veggies. Here you can see my husband’s plate which is quite overloaded 😉

Mashed potatoes with kale bite and veggies.jpg

Now for dessert I decided to go for a Vegan Butternut Squash pie. Unfortunately, I made a vegan crust but I lost my courage when it came to the filling .. .However it turned out just as amazing as a pie should be 🙂

butternutsquash-pie-2

Wishing you lots of love and delicious food.

” Love is just a word until someone comes along and and gives it a meaning.”  – Paul Coelho