Instant Ice Cream Cake – DIY Vegan

November 17th, 2015 · Lisa · DIY Vegan, gluten-free, Recipes, Sweet · Comments

I am still playing with the recipes from DIY Vegan to create some brand new delights. This week, I’ve got something sweet to share.

Now that the red cups are out and in Canada the carols are streaming from the speakers in every store (hopefully South of the border you’re getting a tiny break until after Thanksgiving) I’m starting to think about the holidays.

This year I will be hanging out at my house more than usual – that’s what tends to happen when you have a new baby. I will probably be playing host more often than I’m used to which means I need to have something to offer guests when they stop by. But I mentioned I have a tiny baby, right? So it has to be something super simple that can be made ahead and will last until it’s needed.

I pulled out my copy of DIY Vegan and came up with this amazing Instant Ice Cream Cake. Amazing because it has fudgey, chocolate-cake like layers, surrounding an incredible vanilla ice cream centre and is coated in layers of rich, chocolate ice cream. I topped it off with drizzles of melted chocolate and some cookie crumbs.

Beyond the flavours, this cake is ideal because you slice it like a loaf meaning you can stretch it out to serve lots of guests or cut off a couple of pieces and then wrap it up for another visit. So versatile! And if you happen to already have lots of ice cream on hand, it can come together in mere minutes.

Plus…it looks impressive.


Ice Cream Cake – DIY Vegan


  • 1 recipe ice cream sandwiches (pg. 229 DIY Vegan)
  • 1 recipe chocolate ice cream (pg. 63 DIY Vegan)
  • 3 TBSP non-dairy chocolate chips, melted (optional)
  • 2 TBSP leftover crumbs from ice cream sandwiches (optional)


  1. Line a loaf pan with plastic wrap.
  2. Remove the chocolate ice cream from the freezer to soften until it is spreadable (about 40 minutes). Spread 1/3 of the chocolate ice cream to line the bottom of the loaf pan.
  3. Place the ice cream sandwiches side by side to fill the centre of the loaf pan.
  4. Use the remaining chocolate ice cream to fill the sides and top of the loaf pan. Fold the plastic wrap over the top of the cake to cover.
  5. Place the loaf pan in the freezer to firm the ice cream before serving, at least 2 hours.
  6. Optional toppings can be added when you're ready to slice and serve.

If you’d like to come by and hold a baby, I’d be happy to go have a shower, afterward I promise to serve you a delicious slice.

Chickpea Curry Pastries – a DIY Vegan inspired recipe

November 10th, 2015 · Lisa · DIY Vegan, Recipes, Savory, Snacks · Comments

Thank you!

I have been absolutely overwhelmed by the amazing reviews and the outpouring of support that Nicole and I have received since the release of DIY Vegan. If you’re interested in checking out the reviews to see what people are saying about the book and get a preview of the recipes visit Dreena, JL, Angela, Janet, Alisa, Heather, Amanda, Kristina, Amey and Dianne‘s posts.

As many of you know, I’m six weeks in to being a Mom, which makes it even more wonderfully timed to have such an outpouring of love. If you haven’t heard, I gave birth to a little girl on September 30th at home. Her name is Isla.


Although I am pretty tied up with caring for this tiny human, there are a lot of recipes in DIY Vegan that can be made ahead and are really helping to keep me nourished.

Over the next few weeks I will share the ways I’m making use of my favourite recipes from the book. Today I have a savoury take using the recipe for toaster pastry dough in the book. I made a delicious, simple curry to replace the Strawberry Jam filling in DIY Vegan. Since these are small and can be held in one hand for snacking, they are perfect for busy people, especially new parents.


Makes 8-10 small pastries.

Chickpea Curry Pastries – DIY Vegan


  • 2 teaspoons coconut oil
  • 1 small white onion, diced
  • ½ lb Yukon gold potatoes, diced into 1/2 “ cubes
  • 2 teaspoons grated fresh ginger
  • ½ teaspoon black pepper
  • ½ teaspoon sea salt
  • 2 teaspoon curry powder
  • ¼ teaspoon cinnamon
  • Pinch of nutmeg
  • 1 cup apple juice
  • 1 can chickpeas, drained and rinsed (great use from the mayo or strawberry cream)
  • 1 recipe Toaster Pastries dough – exclude the vanilla extract (page 86 DIY Vegan)


  1. In a large sauté pan, over medium heat, add the coconut oil and sauté the onions for two minutes until translucent. Add the ginger and sauté an additional two minutes.
  2. Add the potatoes, stir to combine and then add 1 ½ cups of water. Cook for 15 minutes un covered.
  3. Add the pepper, salt, curry powder, cinnamon and nutmeg. Stir to coat the potatoes and onions.
  4. Add the chickpeas and apple juice.
  5. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
  6. Salt to taste. Allow to cool to room temperature or chill in the fridge until cool.
  7. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  8. Roll out the toaster pastry to ¼” thick. Cut out circles (we use the lid of a large mouth-mason jar).
  9. Add a tablespoon of the chickpea curry to the centre of half of the circles. Place one of the empty circle on top of the filling and seal the edges by gently pressing down with the tines of a fork. Poke a few holes into the centre to allow steam to escape as the pastries cook.
  10. Bake for 30 minutes until the pastries begin to brown. Cool for 5-10 minutes before serving.

I really hope you’re enjoying the book. If you live in Toronto please join us for the book launch celebration on Thursday, November 12th.


DIY Vegan is here!!!

October 27th, 2015 · Lisa · DIY Vegan · Comments


Today is THE day! DIY Vegan officially hits shelves and I could not be more ecstatic. I never thought this day would arrive. This project has been a labour of love for over two years and it couldn’t have happened without the continuing partnership and support of Nicole Axworthy, our agent, and our publisher, St. Martin’s Griffin. Together, we envisioned the cookbook we wanted to create and made it happen. Hurray!
Simply put, we see this cookbook as a DIY manual for the vegan lifestyle, offering simple solutions to making wholesome, homemade staples. The book features very approachable recipes for 135 everyday staples that will stock pantry shelves, fridges and freezers, from vegan milk, cheese and butter to fun and easy-to-adapt sauces, spreads and snack foods. All recipes have gluten-free options, too!

To find more info about the book and retailers that carry it, click over to my book page.
Over the next several weeks, you’ll see some of our favourite bloggers sharing their opinions and reviews of DIY Vegan as part of our official virtual book tour (you can already read reviews from Dreena, JL, Dianne, Janet and Angela). And to celebrate, we’ve got a very special giveaway just for you!

DIY Vegan Virtual Book Tour GIVEAWAY!

Nicole and I wanted to share two of our most-loved kitchen appliances with you. We use our Blendtec blenders and Breville food processors almost every day, whether we’re blending up a quick batch of almond milk, a smoothie, a salad dressing, or processing chickpeas for hummus, grating carrots and cabbage for an easy slaw (we adore our food processor’s grating tool), or churning almonds into a smooth, silky butter.
Many of the recipes in our book rely on these multitasking machines because they make our time in the kitchen more efficient and fun, and they don’t take up too much space on our counters. They’re basically like a personal sous chef that you can plug in or turn off. We love them so much we wanted to give one to you!

Prize One: Blendtec 725 Designer Series Blender ($650 value) is a sleek, top-of-the-line kitchen appliance that will meet all your blending needs! Features SmartBlend technology, multi-speed pulse, and a 100-speed touch slider for precision control. (*Shipping qualification apply. One US resident will be randomly chosen for this prize.)
Prize Two: Breville Sous Chef 12 Plus Food Processor ($500 value) boasts power and versatility in a more compact size! This 12-cup food processor comes fully equipped with an additional accessory kit to simplify a wide range of kitchen tasks. (*Shipping qualifications apply. One Canadian resident will be randomly chosen for this prize.)
Breville Sous Chef 12 Plus
Please use the box below to enter. The giveaway is open to US and Canadian residents only and will run until 11:59 pm EST on December 9, 2015. Good luck!
a Rafflecopter giveaway

P.S. To all our friends in the Toronto area, please join us on November 12th for our book launch party!


DIY Vegan Pre-order Announcement!

August 18th, 2015 · Lisa · Uncategorized · Comments

Pre-order DIY Vegan and receive BONUS gifts!

It’s here! Well, almost.

It’s been just about two years since Nicole and I started on the journey of creating a 272-page cookbook—planning, writing, creating, testing, retesting, photographing, editing and proofreading—and here we are, mere weeks away from launching our baby, DIY Vegan. While the book officially becomes available at bookstores near you at the end of October, we want you to have the opportunity to purchase it now. Like, right now. Today.

Want to learn a little more about it? You can find more details by clicking over to my book page, which includes a few photos from the book and a breakdown of chapters. We poured our hearts and souls into this project and somehow managed to balance it all with our otherwise busy lives and full-time jobs (I truly admire anyone who does it more than once). It is a testament that two creative minds are better than one, and we really do make a great team.

To sweeten the deal, we’ve also put together a 10-recipe bonus ebook, called DIY Delicious, which is available to everyone who pre-orders our book before October 27.

Pre-order DIY Vegan and receive BONUS gifts!

Why pre-order? Book retailers, both online and in stores, love pre-orders! It basically determines how much affection they will give the book at their stores once it releases. Plus, you won’t have to worry about rushing out to the store to buy a copy once it’s available. Pre-ordered books will just arrive at your doorstep, often before they make it to stores. It’s like a happy surprise, picked out just for you!

Pre-order bonus: Since pre-orders are so important, we created this special ebook of recipes as a way to say thank YOU. The ebook includes:

  • All new recipes, including a few from the book itself! DIY Delicious is meant as a sort of companion to DIY Vegan. Along with a few of our everyday favourites, like the Sriracha Mayo we slather on sandwiches, the Chocolate Hazelnut Butter we spread on toast, and the Crunchy Italian Seasoned Croutons we toss into all our salads, we’ve also created recipes that actually use those staples.
  • As always, the recipes are all vegan, gluten-free and wholesome.
  • There are lots of delicious looking photos, shot by yours truly.
  • Once you’ve pre-ordered DIY Vegan, you get the bonus ebook right away!

Pre-order bonus instructions:

  1. Pre-order DIY Vegan before October 27, 2015. It’s currently available from the following retailers: AMAZON (US), AMAZON (CANADA), BARNES & NOBLEBOOKS-A-MILLIONIBOOKSINDIEBOUNDPOWELL’S BOOKSWALMART, and INDIGO.
  2. Email your order confirmation to pitmanlisa [at] gmail [dot] com.
  3. We’ll reply with a copy of DIY Delicious just for you, as well as a billion thank-yous for supporting our work.

If you happen to be in the Toronto area on September 13th we’ll be discussing all things DIY Vegan at the Toronto Vegetarian Food Festival.

And stay tuned, we’ve got a few other plans in the works that we know you’ll love, so stayed tuned!

With gratitude,

Nicole & Lisa

Toronto’s Best Vegan Restaurant Dishes – 2015

August 11th, 2015 · Lisa · Fun with Friends, vegan 100 · Comments

If you’re thinking of visiting Toronto for the Toronto Vegetarian Food Festival or the Toronto International Film Festival (or both…Natalie Portman I presume), you may be starting your research into Toronto’s best vegan eats. This post is contains an updated list of city’s 100 best vegan offering for 2015 (you can find the 2014 post here).

The vegan food scene in Toronto has really exploded in recent years. When I compiled this list last year HappyCow listed 127 vegetarian restaurants, now we’re at 156! That’s an amazing number of veg establishments but it doesn’t truly tell the story of what this city has to offer. To find the amazing dishes hidden in restaurant menus across the city you have to turn to a dedicated group of passionate plant-based eaters, excited to share their secrets.

The 2015 list includes many of our 2014 favourites. I’ve removed restaurants that have closed. And in order to stay relevant I had to add all the exciting new vegan ventures that have opened in the last year like our vegan butcher, vegan pub and vegan pizza parlour. I have highlighted the 24 new additions to the list with an asterisk.

Hibiscus Salad Sampler

Toronto’s Vegan 100 is a curated list of unbelievable vegan dishes suggested by discerning local vegans who shared their favourite dishes, memorable meals and unforgettable finds.

Toronto’s Vegan 100
1. Apiecalypse Now Pizza and Snack Bar’s BBQ Buffalobotomy Pizza*
2. Apiecalypse Now’Pizza and Snack Bar’s Mozzarella sticks *
3. The Atlantic Vegan Tasting Menu
4. Bahn Mi Boys’ Tofu Tacos
5. Belmonte Raw’s Peanut Butter Chocolate Thimble
6. The Beet’s Grilled Cheese with Apple Butter (with Daiya)
7. The Beet‘s Vegan Mac n’ Cheese
8. Bloomer’s Reuben (with a side of deep-fried pickles)*
9. Bloomer‘s Pulled Jackfruit Sandwich*
10. Boreal Gelato‘s Vegan Salted Caramel
11. Boreal Gelato‘s Strawberry Sorbetto
12. Buddha’s Vegetarian‘s General Tao’s Chicken
13. Bunner’s Cinnamon Buns
14. Bunner’s Pumpkin Chocolate Chip Muffin
15. Bunner’s Soft Serve Cones (go for the swirl)*
16. Cardinal Rule’s Latkes*
17. Canoe’s Vegan Tasting Menu
18. Café 668’s Vegetarian Pho
19. Cafe Belong‘s 5 Course Vegan Dinner*
20. ChocoSol Traders’ bike blended Xocolatl
21. Cut the Cheese’s Harvest Grilled Cheese with Butternut Squash and Caramelized Onions (with Diaya)
22. D-Beastro‘s S’mores Bar*
23. Depanneur‘s Wednesday Drop-in Dinners*
24. Disgraceland’s Vegan Butter Chicken Burrito
25. Earth and City’s Vanilla Bean Macaroon
26. E. L. Ruddy‘s Vegan Omelette Platter*
27. Ethiopiques’ Vegetarian Platter
28. Fresh‘s Ace of Kales Salad
29. Fresh’s Panko Crusted Squash Tacos
30. Fresh‘s Picnic Burger
31. Fresh’s Green Poutine*
32. Grasshopper’s Chick-un Bahn Mi
33. Grasshopper’s Rice Poppers*
34. Grasslands‘ Guacamole Grilled Cheese
35. Grasslands’ Snickerdoodle French Toast
36. Greenhouse Juice’s pink milk
37. Green Earth’s Authentic Hue Noodle Soup
38. Greens Vegetarian’s Lemon Chicken
39. Greens Vegetarian‘s Sweet and Sour Mock Chicken
40. Hawker Bar’s Vegan Laksa
41. Hello Darling‘s Chickpea Scramble
42. Hello Darling‘s Mushroom Wellington
43. Hibiscus’ Ice Cream (especially earl grey or black sesame or pistachio)
44. Hibiscus’ Salad Sampler
45. Hogtown Vegan‘s Fried Apple Pie
46. Hogtown Vegan‘s Fries Supremacy
47. Hogtown Vegan’s Philly “Cheesesteak”
48. Hogtown Vegan‘s Unchicken & Waffles
49. Hogtown Vegan’s Shitake Fried Clams*
50. Ital Vital’s Bbq Gluten
51. Jean’s Vegetarian Kitchen‘s Malaysian Curry
52. Jerusalem’s Vegetarian Dinner
53. Just Falafel’s Indian Falafel Wrap
54. Khao San Road’s Vegan Three Flavours Pad Thai
55. King’s Cafe‘s Kung Po Soy-Fritters
56. Kingyo’s 9 Course Shojin Buddhist Monk Meal
57. Korean bi bim bap stone bowl riceteria’s Mushroom Bi Bim Bap
58. Kupfert and Kim’s Oaxaca bowl
59. Live Organic Food Bar’s French Toast
60. Live Organic Food Bar’s Pulled Burdock Burrito
61.  Live Organic Food Bar’s Raw Joe Louie
62. Magic Oven’s Tropical Magic Pizza
63. Maha’s Foule and Falafel Combo*
64. Mean Bao‘s Tofu and Enoki Mushroom Bao*
65. Nazareth’s Vegetarian Platter
66. One Love Vegetarian’s Corn Soup
67. One Love Vegetarian‘s Pumpkin Chana Potato Roti
68. Pleasantville Creamery‘s Pints (flavours change monthly)*
69. Porterhouse’s Lentil and Ale Pasty*
70. Porterhouse’s BBQ Jackfruit Sandwich*
71. The Public Kitchen’s Triple Decker Brunch Club
72. The Public Kitchen‘s Vegan Benedict
73. Disgraceland‘s Ribwich dinner
74. Ryus Noodle Bar‘s Vegetable Miso Potage
75. Sneaky Dee’s Vegan Burro Favorito
76. The Steady‘s Vegan Eggs Benny
77. Superfood Eateries’ Granola Parfait
78. South Indian Dosa Mahal‘s Vegetable Masala Dosa
79. Sweets From the Earth‘s Chocolate Chewy Nut Bar
80. Sweets from the Earth’s Chocolate Pecan Caramel Bar
81. Sweets from the Earth‘s Cinnamon Apple Loaf
82. Sweets from the Earth‘s S’mores cupcakes
83. Sweet Olenka’s Chocolate Covered Coconut Ice Cream Pawpsicle*
84. Tabule’s Fattush Salad
85. Tori’s After Hour‘s Cheese Slab*
86. Tori’s After Hour‘s Gnocchi*
87. Tori’s Bakeshop’s Buttertart
88. Tori’s Bakeshop’s BLT sandwich with coconut bacon
89. Tori’s Bakeshop‘s Cake Doughnuts
90. Through Being Cool‘s Boston Cream Doughnut
91. Through Being Cool‘s Sandwich Special*
92. Through Being Cool’s Pizza Rolls
93. Through Being Cool‘s Soft Pretzels*
94. Udupi Palace’s Idli Manchurian*
95. Urban Herbivore’s Bbq Tofu Sandwich
96. Vegetarian Haven‘s Blueberry Pie Milkshake
97. Vegetarian Haven‘s Singapore Seitan
98. Vegetarian Haven’s Tofu Drumsticks
99. YamChops’ No Crab Crab Cakes*
100. YamChop‘s Chick*n Shawarma*

Tori's BakeshopDSC_0027

Through Being Cool Doughnuts

In order to make a top 100 list from all the amazing suggestions, I followed the following criteria:

  • No chain restaurants (a few locations in the city is okay but not something available in every city around the world)
  • Restaurant must be located in Toronto
  • Must be interesting/different/unique – I removed the numerous suggestions for tofu scrambles and bean burritos because so many restaurants do it so well and I wanted this list to be about those amazing unpredictable finds.
  • Yes, there are a few things on the list that are products rather than restaurant dishes (e.g. Sweets from the Earth products) but they are available in lots of cafes and some restaurants around the city.

Must mentions:
If you’re planing a trip to Toronto, may I suggest early September? This year is the Toronto Vegetarian Food Festival‘s 31st anniversary. It is North America’s biggest vegetarian festival. You can join 40,000 like minded friends for free food, free demos and free entrance to an incredible cornucopia of the best vegan products on the market.

BlogTO just shared its own guide to eating vegan in Toronto. Do you agree with their suggestions?

If you’d like to contribute to the next edition of Toronto’s Vegan 100, let me know what you’d add in the comments. And, I’d love to know your score – I’m at 34, up 5 from last year’s 29. 


NY Times’ favourite Vegan Roasted Banana Ice Cream

August 4th, 2015 · Lisa · gluten-free, Recipes, Sweet, Vegan · Comments

Welcome to August everyone!

I hope you’re all loving this summer (or this winter if you happen to live in Australia) so far. I have been enjoying the colourful sunsets, the warm hug of the summer heat (every time you step outside) and lots of frozen treats.

I’ve been woken a few mornings this week by the little hiccups of my growing baby. If you’ve never had your pelvis shaken by the repetitive shutter of a fetal hiccup…it is quite the experience. For me, those moments make this being living in my ever-expanding belly condo more human. I still find it hard to believe that in just eight months this baby has evolved from a tiny cluster of cells to a hiccuping, swimming, twirling, little person.

These thoughts have me contemplating growth and evolution. In the last few weeks my facebook feed has been full of posts that demonstrate the broadening of the vegan perspective. Things are growing, changing and evolving in ways I never could have imagined. We have seen celebrations of animals’ lives, questions about animal’s rights and more and more mainstream excitement for vegan diets. It is an incredible time.

These small shifts in perspective and mind-opening conversations put us all on a slightly different path forward.

I have always believed that balancing conversations on ethics with truly amazing vegan food is what creates lasting change, which is why I was so excited about a recent book review in the New York Times. The review was for a new cookbook called, Van Leeuwen Artisan Ice Cream. The book is predominantly about traditional ice cream recipes, but it contains ten vegan ones. The author of the review raved “If you buy the book for these carefully constructed recipes, you will not go wrong. But it’s the vegan ice cream that will change your life, or at least make you rethink any vegan prejudices.”

Awesomeness! You and I already know that vegan ice cream is incredible…but to read it in the New York Times is so exciting.

As an act of welcome and solidarity (wink, wink), I decided I had to try this life changing roasted banana blend. It is incredibly creamy, sweet and flavourful. It would make a pretty epic base for any banana split.

If you’re into baketivism, add this one to your arsenal. Is there a more delicious weapon for blowing minds than a luscious cone of Roasted Banana Ice Cream? What is your favourite recipe to share with the vegan curious?


Quinoa Confetti in Avocado Bowls

July 21st, 2015 · Lisa · gluten-free, Pregnancy, Recipes, Savory · Comments

I love avocado. This one beautiful fruit enables satisfying afternoons of scooping guacamole on salty tortilla chips, rich chocolate avocado ice cream cone filled evenings, luscious mornings sipping avocado lime smoothies and quick lunch-time treats of avocado toast and hot sauce. And now…it’s a bowl.

This dish is a perfect vegan stereotype with all that quinoa avocado goodness. And just like all the vegans I know…it’s awesome.

Every year at this time I find myself wanting simple meals that come together quickly and allow me to avoid turning that oven dial. Although there is a brief stint on a burner required to get your quinoa ready, it can then be cooled and used over many meals limiting your kitchen time throughout the week.

We’re in the middle of the most fantastic summer days, late July. I think all romantic poetry is set in the last days of July when everything is hot and sunny and lazy. I want nothing more than to spend my time lying in the grass.

This past weekend we spent a day hiking in the sauna-like Southern Ontario humidity. We packed a picnic lunch so we could spread out riverside and enjoy a quick satisfying meal in the middle of a magical day. This avocado dish would be perfect for picnics. Just premake the quinoa salad and dressing (minus the avocado) and keep the avocados whole until you’re ready to eat. Then slice them in half, remove the pit and pile in the quinoa salad. Each half makes an ideal, individual serving. For dessert we stumbled upon beautiful black raspberries lining the trail.
raspberryIn so many ways I want this summer to slow down. It has been a transformative one for me and I want to savour all these long sun-kissed days.
engagement2 (Here we are back in April when I was just 16 weeks pregnant.)

This summer has been quieter and more introspective for me as I spend a lot more time holding onto my belly and trying to connect with that little being growing inside. I know when this summer becomes fall our dynamic duo will become one fantastic little family. I’m thrilled and excited and yet want to soak up all the couple-hood connection I can in the meantime. Transitions…always an adventure.
pregpark (And here I am two weeks ago at 28 weeks.)

If you’re interested in hearing more about my pregnancy and what I’ve been eating lately, check-out the #smoothiefest google hang-out I recorded with Heather Nicholds last week. That oatmeal cookie smoothie is still one of my favourites – and a great summer treat when you don’t feel like baking up a dessert.

If you’re interested in eating an amazing avocado dish…here’s that recipe.
Serves 4.
DSC_0377 (1)

Quinoa Confetti in Avocado Bowls


  • 1 cup quinoa (multi-coloured is extra fun)
  • 2 ½ cups water + 3 TBSP water, divided
  • ½ tsp + a pinch of salt, divided
  • 3 TBSP of lemon juice, divided
  • 2 TBSP of green onion, minced (just the green part)
  • 3 TBSP of pomegranate seeds or dried fruit (raisins, apricots, dates all work well).
  • ¼ cup fresh basil leaves
  • 2 TBSP parsley
  • 2 large avocados
  • ¼ tsp cumin (optional)


  1. In a metal sieve rinse the quinoa under cold water. Set aside.
  2. In a small saucepan over medium heat, bring the water to a boil. Add the quinoa and a pinch of salt. Stir occasionally for 8-10 minutes until the quinoa’s tail unfurls and the grains have a soft texture. Drain the quinoa back into the metal sieve and rinse under cool water. Set aside.
  3. In a medium bowl, combine 2 tablespoons of the lemon juice, the green onion, pomegranate seeds, and a ¼ tsp of salt. Add the quinoa and stir to combine.
  4. Slice the two avocados in half. Remove the pits and peel the avocados (gently).
  5. Scoop out 1 tablespoon from the centre of each avocado and place into the bowl of a food processor. Add the basil, parsley, 1 tablespoon of lemon juice, ¼ tsp of salt, and cumin (if desired). Blend. Add the 3 tablespoons of water slowly, 1 tablespoon at a time. Stop and scrape down the sides of the bowl as necessary, until a smooth green dressing is created.
  6. Add ½ cup of quinoa to each avocado half and drizzle on the herbal dressing. Serve immediately.
  7. Note: Leftover quinoa salad stores well in the fridge and makes an excellent, protein packed, addition to kale and lettuce salads as well.

Wishing you all another week of long evening strolls in tank tops and flip flops.

Your new favourite green juice

July 14th, 2015 · Lisa · raw, raw recipe, Recipes, Snacks, Vegan, vegan recipe · Comments

A big refreshing glass of nutrient-dense green juice is a spectacular summer staple. And I’m not the only one who thinks so – there are juice bars popping up all over Toronto (inside yoga studios, bookstores and fruit markets).

This summer, as I continue working on growing a healthy baby (29 weeks done!), I’m finding it harder than ever to dig into a big, beautiful salad. I know the summer produce is stunning and fleeting (I’m totally down with watermelon and strawberries), but raw greens have been a harder sell during my pregnancy, as I tend to crave heavier and heartier meals. This predilection means that I have been in search of other ways to get all the greens I need. Adding a crisp, cold glass of green juice has been the magical solution so far.


A couple of tips to keep in mind, if you hate cilantro, do not use it in this juice. You will still hate it. The pear will not save you from hating it. Instead switch out the cilantro for spinach or kale.

If you don’t have a juicer, you can still make this juice. I have a juicer and sometimes still go the blender route because I find it faster to clean up. Here’s what you do: blend all of the ingredient together and then strain the mixture through a nut-milk bag or a few layers of cheesecloth. If you prefer to leave it as a smoothie and drink up all that fibre, go for it! I tend to use juices as a refreshing beverage rather than a meal replacement but since this is going to be your new favourite green juice…make it your own.

Your favourite Green Juice


  • 2 inch piece fresh ginger, peeled
  • 1 large english cucumber
  • 2 ripe anjou pears
  • 1 small bunch fresh cilantro (approximately 1 ½ - 2 cups)
  • juice of ½ a lime


  1. Run the ginger, cucumber and pears through a juicer.
  2. In a blender combine the juice from above with cilantro and the juice of ½ a lime.

How are you staying hydrated during these hot, humid summer days? I’m definitely pushing the water intake but also find cucumber and watermelon so satisfying. I’ve also started taking prenatal aquafit. Just being in the water is such a nice treat at the end of a long day. I am dreaming of cottage life.

Talk soon.


Dreena Burton’s Plant-Powered Families

July 7th, 2015 · Lisa · book review, Review, Vegan · Comments

Whenever you’re contemplating a change, you look for people who’ve done it before who may be able share their wisdom. Before you go to university you talk to alumni, when you’re starting a new job you try to find colleagues who know the culture, when you’re starting a family you ask a lot of parents what to expect and when you’re contemplating a healthier lifestyle you look for people who have lived it successfully.

When it comes to feeding a family a healthy, satisfying, plant-based diet, Dreena Burton is the go-to guru. She has raised three beautiful daughters while writing 5 amazing vegan cookbooks. Her latest offering, Plant-Powered Families is focused on sharing the lessons she’s learned along the way for creating delicious, family-friendly meals.

You may already know that I’m a big fan of Dreena (and her recipes). I own all of her books and turn to them often. When I’m cooking for my nieces and nephews, Dreena’s reliability rate is off the charts, which means not only do the recipe work but the kids eat them up.

Now that I’m getting prepared to step into the realm of motherhood (12 weeks until my due date), this book is providing lots of food for thought. I know I have a few years before I need to consider what my little one will eat at birthdays and slumber parties, but just having on-hand her plant-powered nutrition facts is allowing me to answer all the inquiries about how a vegan diet can satisfy a growing child’s nutritional needs with greater ease.

If you don’t have children to feed, don’t worry, you’ll still love this book because:

  • The recipes are based on whole, nourishing ingredients. Eating awesomely is awesome.
  • The recipes are simple enough for any novice cook to follow with great success. We all need quick, delicious meal and snack ideas. We’re busy people.
  • The book is full of helpful hints for packing lunches (check out this great article on the topic she published online), meal planning and allergen-free alternatives.
  • And, Dreena makes the best cookies I’ve ever had, ever. I’m expecting the Vanilla Bean Chocolate Chip Cookies to become my new favourite treat.

When Plant-Powered Families arrived, I flipped through the pages, selecting a handful of recipes to try (enticed by Nicole’s fantastic photos).

I started with the Sniffle Soup, because I came home from VVCIII with a terrible cold. The recipe makes a big, comforting pot of nourishing lentils. Lucky for you, Dreena has shared the recipe online.


Next up I tried the Protein Power Balls. During my pregnancy I’ve been encouraged to increase my protein intake. These sweet treats are the perfect solution because they makes power-packed snacking so simple. Dreena recently wrote a fantastic piece for Today’s Parent about protein-rich recipes for kids, which included the recipe for these super-handy protein power balls.


Then I wanted an easy weeknight meal and landed on the Zesty Raw Almond Sauce which I poured over soba noodles and lightly steamed veggies. Sascha and I like our sauces pretty spicy, Dreena’s sauce is a little sweeter, which I know will make it a favourite of most families. With a hearty squirt of Siracha we were both in love.

It won’t surprise you at all that Plant-Powered Families has been receiving lots of rave reviews online, Green Evi’s review included the recipe for this spectacular sauce.

peanutsauceAs Toronto’s humidity has hit, I’ve been craving cooling recipes at the end of the day. Banana soft-serve has long been one of my favourites, but Dreena’s Banana Butter Ice Cream recipe in Plant-Powered Families is phenomenal. I won’t spoil the surprise but you must try it. Must.


And finally, on Father’s Day we made Dreena’s Cinnamon French Toast. It was incredible. It was Sascha’s first vegan French toast recipes and he was thoroughly impressed. It was easy to make and we continued to talk about how much we enjoyed it all day long. The ever generous Dreena posted this recipe on Mother’s Day, so pick a day and celebrate with a perfect festive breakfast.


Since it has taken me awhile to get this post up, I keep making and more things from Plant-Powered Families, which is saying a lot since I have over a hundred vegan cookbooks on my shelves and many on-deck for future reviews. But I couldn’t resist a batch of No-Bake Granola Bars and rounding out an evening meal with the Saucy BBQ Chickpeas and Green Beans.

As you can see, I love this book. Dreena has released a great resource for serving up satisfying meals and snacks that you can enjoy everyday. Of course, she’s also thoughtfully included some show-stopping treats that can take centre stage at your next celebration. I need an invitation to party so I can make the Chocolate Sweet Potato Cake.

I think you need a copy. Plus you can think of it as a gift for your family and friends.

Once you’ve got your copy, check out Nicole’s beautiful photography throughout the book. Nicole’s an amazing friend and my co-author of DIY Vegan (so you’ll be seeing a lot more of her talent in the months to come).  If you’re looking for some great recipes to start with, check out her post on Plant-Powered Families. She tested every recipe in the book and highlights her personal favourites.

I hope you’re all enjoying your July so far. I’ll be back next week with a great refreshing recipe. xo

Simple Strawberry Tart

June 30th, 2015 · Lisa · gluten-free, raw, Recipes, sugar-free, Sweet · Comments

Canada Day falls perfectly in the middle of Ontario’s strawberry season.

Over the past few years I’ve made an annual tradition of visiting a local strawberry farm to stock up on these beautiful, sweet gems of summer. I love strawberries! Love! This year, Sascha and I went to a local farm and picked 24 lbs of truly perfect berries.

We were super picky. We examined lots of almost ripe berries and then passed them by. At the time I thought it would take us all morning to fill our buckets with the best berries, but after an hour those buckets were starting to overflow. And each time I sample a strawberry from the fridge, I’m glad we were discerning. This is the best batch I’ve ever brought home. I hope this is just a spectacular strawberry season and you all get to enjoy the same outstanding flavours.

Since bringing our haul home we froze 6 lbs of sliced berries, made 8 cups of strawberry jam and spent lots of evenings snacking out of a big bowl, while we visit on the couch.

Strawberries are ideal for a celebratory Canada Day treat since their ruby red colour is reminiscent of our big bright, red maple leaf flag. This tart takes less than an hour to pull together, so even if you receive a last minute invite to your neighbour’s BBQ, you’ll have something impressive to offer. And if that doesn’t happen, and you just sleep in and enjoy a slow, quiet holiday, this tart is so full of good stuff you can eat it for breakfast, lunch or dessert.


Makes 1-8 inch tart

Simple Strawberry Tart


  • Coconut oil to grease the pan
  • 1 1/2 cup almonds
  • 3/4 medjool dates + 3 dates, pitted and divided
  • pinch of sea salt
  • 2 1/2 cups strawberries, divided
  • 1 TBSP lemon juice
  • 1/2 tsp vanilla powder
  • 1 TBSP ground, white chia seeds
  • Optional: chocolate chunks or shredded coconut


  1. Lightly grease an 8 inch tart pan with coconut oil.
  2. In a food processor, pulse the almonds into a fine meal. Add 3/4 cup of dates and the sea salt. Continue to pulse until the mixture holds together when pinched firmly between your thumb and fingers.
  3. Press the crust firmly into the prepared tart pan. Place into the freezer to set while you prepare the filling.
  4. Rinse out the food processor and then combine 1 cup of strawberries, 3 dates, the lemon juice, vanilla powder and chia seeds. Blend into a smooth mixture.
  5. Pour the strawberry mixture into the prepared tart crust.
  6. Thinly slice the remaining strawberries and layer evenly on top of the strawberry flavour.
  7. Add chocolate chunks, a drizzle of melted chocolate chunks or shredded coconut as garnish, or serve unadorned.

Happy Canada Day everyone and Happy Independence Day to everyone in the US this weekend.

Tomorrow also marks the beginning of my third trimester. I have a feeling life is about to get really interesting.


Pretty Pattisserie Fruit Tarts

June 23rd, 2015 · Lisa · gluten-free, raw, raw recipe, Recipes, sugar-free, Sweet, Vegan · Comments

We made it to summer. Summer of 2015!

I feel like every summer has its own story and its own soundtrack. It is the time of vacations, losing track of days, laughing with friends in the backyard, strolling under the stars and sundresses. Everything feels lighter when you’re wearing flip-flops and tank tops.

As the hot, humid days hit we all seem to crave lighter, refreshing meals. Finally our farmers markets are heavy with bounty and I can stock up all my seasonal favourites – local strawberries and cherries are drawing early morning lineups at the markets across the city.

Today I wanted to share a simple recipe for a summery treat that looks lovely enough to present as the final serving at a dinner party but is easy enough to put together that you can enjoy it often throughout the season.
Just change up the toppings the availability of local fruit shifts. I’ve played with lots of delicious variations such as: apples, dried cranberries and figs; strawberries, raspberries and blackberries; apricots, plums and blueberries. The list is long, so stroll the aisles at your farmers market, decide what looks ripe and beautiful and play with your own creative combinations.

Serves 4.

Pretty Pattisserie Fruit Tarts


  • ¾ cup almonds
  • ½ cup walnuts
  • 8 medjool dates, pitted (divided)
  • generous pinch of salt (divided)
  • ¾ cup of cashews (soaked 3 hours)
  • ½ tsp lemon juice
  • seeds of 1 vanilla bean
  • ¾ cup of water
  • 1 TBSP coconut oil, melted
  • 1 peach
  • 12 cherries
  • ½ cup blueberries


  1. In a food processor combine the almonds and walnuts. Pulse into a fine meal.
  2. Add five of the dates and the pinch of salt. Process until the mixture begins to hold together when pressed (approximately 30 seconds).
  3. Remove the mixture from the processor and divide evenly amongst four mini tart pans (approximately 3 ½ inches in diameter). Press into the pans to create an even crust. Put the tart pans in the freezer to allow the crust to set as you make the filling.
  4. In a blender, combine the cashews, remaining 3 dates, lemon juice, seeds of the vanilla bean, and water. Blend until completely smooth (be patient!). Add the coconut oil and blend until just emulsified.
  5. Remove the tart pans from the freezer and evenly pour the filling into the four crusts. Return the pans to the freezer for 30 minutes for the filling to set.
  6. Slice the peach in half, remove the pit and slice into very fine sections. Arrange the peach slices, cherries and blueberries on top of each tart. Serve.

I hope that you’ll enjoy some special evenings sharing treats among friends. There is nothing I savour more about summer than the opportunity to spend a little more time with the people I love. I’m making plans for outdoor movies, yoga in the park and lots of time eating cherries by the bowl.

The Epic Update – Vegan pregnancy and life adventures

June 16th, 2015 · Lisa · DIY Vegan, Fun with Friends, Pregnancy · Comments

The big, beautiful cookbook, DIY Vegan, that Nicole and I have been working on for the past 16 months is almost ready to go to print. We’ve finished the final galley edits, and it is now up on Amazon for pre-order. I will be sharing a lot more updates on the book as we get closer to the release date – October 27th.

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Over the past year and half, creating, testing and retesting for DIY Vegan took up much of my culinary creativity which left little to share here with you. As the printing and publishing process works its magic, I once again get to turn to my kitchen to create whatever my heart desires and promise to have a lot more to post here in the coming months (watch for updates on Tuesdays).

In addition to this exciting, massive project that we’re about to release to the world…I’m also pregnant!

I met this amazing man a couple of years ago (it’s actually a crazy story), we moved in together, got engaged and now we’re starting a family. With our new arrival expected in just a few months, the wedding plans are waiting (plus he/or she will be such a great guest at the party…) and our focus is on preparing for a new little human.


This blog will continue to focus on great vegan recipes (and my favourite cookbooks) but I thought it might be helpful for the vegans out there if I had some occasional posts about vegan pregnancy. I plan to share some of the great vegan products I’ve found as well as some of the tips I’ve learned along the way in talking with health partitioners and concerned friends and family members about what is needed to grow a brand new vegan baby.

I’m now almost 25 weeks and was marvelling the other night that our little one has already grown from the size of a poppyseed to a cantaloupe melon. I now get to enjoy regular kicks, punches and rolls which may sound like little fun but truly they are the most amazing moments of my day (it is so cool).

We have found a wonderful midwifery collective in the city that has been supportive at every step of the way. I was open about my veganism from the first visit and there has not been a word of concern about my diet or lifestyle mentioned. They check my blood, weight gain and blood pressure as they do for all moms to-be. I haven’t yet had any signs of concern so the vegan issue just hasn’t been an issue at all.

Supplements I’m taking:

NFH Pre-Natal SAP (started way back in October) – 3 times a day!

HMF Probiotic – great to support digestion

NFH Iron SAP (just started at 21 weeks) – only necessary if you notice a dip in your iron levels

Nutri-Vege DHA – great for building a baby’s brain

Resources I’m finding helpful:

OhSheGlows pregnancy posts – Angela’s heartfelt and honest posts are full of great information and insights

Cupcakes and Kale’s pregnancy posts – Jess shares fantastic suggestions for building a vegan pregnancy meal plan

Alicia Silverstone’s Kind Mama – such a loving book with great suggestions for vegan fare and supplements

Dreena Burton’s Plant-Powered Families (review coming soon) – full of amazing recipes to keep us all well fed.

and my Mom’s book Pregnancy & Birth: The Best Evidence – the title says it all.

I’ve been very lucky that so far I’ve been able to eat my regular – veg-heavy diet, with the addition of a more vegan protein sources (partly to meet additional requirements and partly because that’s what I really seem to crave).

I haven’t had any cravings for non-vegan dishes so far, but the soft-serve cones from Bunners have been a great treat on those days when nothing else sounds appealing.

Looking forward to sharing the journey and a lot of recipes with all of you over the coming months.


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Morning Om Smoothie

June 9th, 2015 · Lisa · raw, Recipes, Snacks, Sweet · Comments

Hi friends,

I’m really thrilled to be writing a post again. It has been far too long – and I have so much to share.

I’ve got an epic update coming your way next week (work, love, health, everything), but first wanted to pass along a recipe I really love, I call it the Morning Om.

It is sweet, balanced and full of all the rich nourishing ingredients you need to start your day off right.

One of the special ingredients in this smoothie is maca. If you’ve never tried maca before, it provides a bit of a malted flavour and pairs very well with chocolate. I love it because, maca is an amazing adaptogen, providing support to adrenal glands in times of stress. It is also helps to balance our hormones, making it an excellent addition to your diet if you’ve been struggling to regulate your cycle or if you’d like to increase your fertility.

DSC_0394 (1)

Serves 2

Morning Om


  • 1/2 cup of hazelnuts (soaked 6-8 hours, drained and rinsed)
  • 1 ½ cups of water
  • 2 frozen bananas
  • 4 tsp maca powder
  • 1 tsp cinnamon
  • ½ tsp dried ginger
  • generous pinch of freshly grated nutmeg
  • 2 large dates, pitted and chopped


  1. Combine the hazelnuts and water in a blender. Blend until completely smooth. Strain through a cheesecloth or using a nutmilk bag. Note: The pulp can be frozen to be used in crackers, cereals and breads. The hazelnut milk can be prepared in advance and stored in the fridge for up to two weeks.
  2. In a blender combine all of the ingredients. Blend until smooth.


I hope you’re all well and looking forward to the new season on the horizon.

Talk soon. xo


Sweet Eats for All

February 20th, 2015 · Lisa · book review, Review · Comments

Winter weather makes me crave cake.

When cold, blustery winds are swirling the snow outside your kitchen window, it is best to be cuddle up in the corner with friends, sharing a big slice of something decadent. The kind of dessert that you want to really savour is the most appropriate for such occasions. You need time for the layers of luscious flavours to truly distract you from the drudgery of layering-up for another month, at least, before you’re able to take a step outside.

It was -30 with with the windchill in Toronto this morning. As I stepped outside to trek along to work, I was dreaming of spending an evening, sharing sweets with my favourite people by candlelight. It is how you survive this kind of cold. You entice your favourite people over with delicious treats, so that you don’t have to go outside.

And lucky for all of us, Allyson Kramer has just published the most incredibly, comprehensive vegan and gluten-free dessert tome to make all our decadent dreams a reality. I’ve had the privilege to test recipes for each of Allyson’s cookbooks: Great, Gluten-Free Eats; Great, Gluten-Free Eats from Around the World; and Sweet Eats for All. With each one Allyson has continued to impress me with her creativity and resourcefulness. There is nothing this woman can’t perfect.

In Sweet Eats for All, Allyson not only covers all the classic cakes, cookies, and frostings but exceeds all expectations by providing reliable recipes for vegan and gluten-free show-stoppers like mille-feuille, hand-pulled taffy, cream eggs, caramels, honeycomb and more.

Sweet-Eats-cookbook-coverIn addition to the amazing assortment of recipes, Allyson offers her tried and true tips for perfecting gluten-free baking, tempering chocolate and sensational hard candies. I have been making vegan and gluten-free desserts for decades but with Allyson’s secrets and simple instructions I was able to get perfect results for every new recipe I tried. That’s why you invest in a cookbook – to let someone else do all the experimentation.

In the past week, I’ve had a lot of fun playing with Sweet Eats for All,

apperture6_lowresI made a big beautiful batch of the Buckeyes to share with my family. Peanut butter and chocolate is one of my favourite combinations and you can’t go wrong with Allyson’s recipe for a whipped peanut interior coated in the glossy sheen of tempered coverture chocolate.

apperture3_lowresI made up a tray of the no-bake Sweet, Salty and Soft Granola Bars for at-work snacking. I love having something hearty and sweet to carry me through those long afternoons in my cubicle. These certainly fit the bill.

apperture1_lowresI also baked up lots of little Cinnamon Amaretti my favourite coffee companion. They are such a simple sweet but I love them.

In addition to what I photographed, I made the Blueberry Blizzard Milk Shake and the Caramels.

Ohhhhh the caramels.

I sent a big bag of them to a family event over the weekend and received rave reviews. They truly are unbelievable. They taste exactly as they should, sweet and rich and buttery. I have lots of ideas about how to incorporate the caramels into all my future dessert recipes. All.

So, if you can brave the cold (or if you live in Australia and are enjoying balmy summer afternoons) go outside and get this book, or even better order a copy of Sweet Eats for All for delivery. Having the perfect dessert for every occasion, no matter the dietary needs of your guest, is worth every penny.

While you wait for your copy to arrive, brew something warm and bake up some Cinnamon Amaretti cookies to snack on. You’re worth it.

Sweet Eats for All


  • 3 tablespoons flaxseed meal
  • 6 tablespoons water
  • 3 cups almond meal (ground almonds)
  • 1 1/2 teaspoons cinnamon
  • 1 1/4 cups coconut palm sugar
  • 3/4 teaspoon salt
  • Sliced almonds, for garnish


  1. Preheat oven to 300°F. Line a large baking sheet with parchment paper.
  2. In a small bowl, combine the flaxseed meal with the water and let rest 5 minutes, until gelled. Transfer to a large bowl and stir in the almond meal, cinnamon, palm sugar, and salt. Keep stirring until the mixture comes together into a stiff dough; it may not appear to be coming together, but keep stirring! This is also done effortlessly using an electric mixer.
  3. When the dough stiffens, pinch off 1-inch sections and form into rounds. Place onto the cookie sheet about 1 inch apart and top with a sliced almond. Bake 30 minutes. Let cool completely. Store in airtight container up to 1 week.

Allyson and Da Capo Press have provided permission for me to share the delightful Cinnamon Amaretti recipe with all of you.


Living Candida-Free

February 2nd, 2015 · Lisa · book review, Review · Comments

Happy New Year everyone! How are you feeling? Sometimes after a season of indulgence, our bodies can struggle to control candida.

I’m checking in today to celebrate the wonderful work of the one and only, Ricki Heller. I’ve known Ricki for almost a decade now and over that time I’ve watched her transform her own health and become an international authority on addressing candida with a wholesome, plant-based diet. Ricki is a tireless teacher. She posts regularly on her blog, has published numerous cookbooks and presents as often as possible to eager audiences searching for her secrets to sensational foods that can heal and rebalance our bodies.

Living Candida-Free

Ricki, along with functional nutritionist, Andrea Nakayama recently released Living Candida-Freea comprehensive guide to restoring your health in the most delicious way imaginable. This is an incredible resource for anyone out there who thinks (or knows) they may have issues with candida. As the book describes, it is difficult at first to understand the connection between what you’re eating and symptoms like fatigue, brain fog, memory loss, sugar craving, headaches or rashes, but the authors provide all the information you need to understand what’s happening in your body and how you can heal.

When you first read about the anti-candida diet (ACD) it can seem impossible to imagine such a dietary shift. Even though change seems hard, it helps to have an expert your side. Since Ricki has lived the ACD principles for years she can share with her readers the challenges, her tips and the amazing recipes she’s perfected over the years that adhere to ACD and offer all the flavours you need to commit to recovery.

Ricki’s talent for recipe development is astounding. She works within all of the parameters necessary to live candida-free yet offers a delicious array of recipes for every stage of the ACD plan. Plus she’s laid out a week-long meal plan for each stage. This book is patient and honest and full of answers. It is everything you need when you want to stop suffering but know it is a journey to get to health.

The first recipe I tried in Ricki’s new book is called the Toronto Sandwich. As you all know I live in Toronto, and couldn’t resist the home-town appeal. This recipe is fantastic. It’s easy, fast and celebrates all the ingredients I already had on hand. Plus with a single bite you’d forget that you’re attempting to adhere to a detox diet. This is just great food. It is gluten-free, vegan, full of flavour, texture and a satisfying-heartiness. I’m definitely with Ricki, the sauerkraut is essential.

Here’s my photo from Sunday afternoon.

apperture2_original copy

Here’s Nicole Axworthy’s photo from the published book (who is also celebrating her birthday today).

Toronto Sandwich

Her photos, as always, are vibrant and colourful, just like the delicious recipes Ricki has to offer. She makes everything seem easy to make and incredible appealing.

Ricki and Da Capo Press provided permission for me to share the Toronto Sandwich recipe with all of you. It makes a quick lunch or a great addition to a weekend brunch.

Living Candida-Free


  • 1/4 cup chickpea flour
  • Pinch of fine sea salt
  • 3 to 4 tablespoons vegetable broth or stock
  • Nonstick spray, or olive or coconut oil, for pan
  • Filling base
  • 2 to 3 slices baked Tempeh (optional)
  • 2 to 3 tablespoons well-drained sauerkraut, or kimchi
  • Handful of shredded lettuce or salad greens, or leftover cooked vegetables
  • Creamy Topper
  • 1/2 avocado, peeled, pitted, and sliced, 1/4 cup hummus, or 1/4 cup creamy dip of your choice.


  1. Make the wrapper: In a small bowl, whisk together the chickpea flour and salt. Add the broth and whisk until smooth and pourable but not watery (like pancake batter). If it’s too thin, add a bit more flour; if too thick, add a touch more broth.
  2. Grease a 6- to 8-inch (15 to 20 cm) skillet with nonstick spray, or brush with a little olive or coconut oil and heat over medium heat. Add the wrapper batter, spreading out to coat the pan, if necessary, and allow to cook until the top appears dry and the color has darkened, for 5 to 7 minutes. Flip and continue to cook for another 3 to 4 minutes on the other side.
  3. While the wrapper cooks, prepare the fillings: Heat the tempeh, if using, in a nonstick pan and set aside. Drain the sauerkraut and set aside. If using lettuce, chop it now.
  4. Assemble the sandwich: Once the wrapper is cooked, top half of it with the tempeh; then the greens and sauerkraut. Finally, add the avocado or drizzle with your choice of a creamy topper. Fold the wrapper over the fillings and consume immediately.

If you know anyone looking for answers for coping with or recovering from candida issues, seek out Ricki Heller and pick up Living Candida-Free. There is nothing more important than a reliable resource when you’re searching for a path to wellness. Thank you to Ricki and Andrea for creating a satisfying, healing food program.

I’ll be back soon with a review of Allyson Kramer’s newest gluten-free vegan dessert book – Sweets Eats for All!