This is my second breadloaf ever made, and, man, I am finding these home-made breads really easy to whip up and delicious.

This recipe is taken from the Whole Food Recipes for Better Living Cookbook that came with my Vita Mix.  The bread turned out very nice and healthy, I love it because all you have to do is put some jam on it and it tastes like a real peanut butter sandwich, except the peanut butter is inside the bread.  I made it using my Vita Mix but it may be easily made without it if you are not so lucky and don’t have a Vita Mix machine.

1 cup whole wheat flour

1 cup all-purpose flour

1 teaspoon salt

4 teaspoons baking powder (does anyone else think that it is too much?)

1 1/2 cups soy milk

1/3 cup sugar

1/2 cup natural peanut butter (I made mine in the Vita Mix)

Preheat oven to 350F and spreay an 8 1/2 by 4 1/2 inch loaf pan with cooking spray.  Combine flours, salt, and baking powder in a medium sized bowl and set aside.  Place milk, sugar, and peanut butter into a large mixing bowl and whip together either by hand or with a hand mixer or put it in the Vita Mix.  Transfer the dry ingredients into wet and combine until everything is moistened.  Pour into prepared loaf pan and bake for 50 or more minutes until the knife inserted in the center of bread comes out clean.


Just to update everyone of delicious dishes I have made last month:

Below is a super delish Simple Mediterranian Soup from Mediterranian Vegan Kitchen by Donna Klein – lovin it.


Then there is an Apple crumble pie from Vegan with a Vengeance:


And I will let you see my Ginger cookies from Vegan with a Vengeance – Chika was sitting beside them for the whole evening waiting for one of them to jump right into her mouth 🙂


Think that should be enough for now, but I have been really behind on updating my blog with all the deliciouseness I have been making.

Hello – hello! 

This has been one of the fastest deliveries ever – I have ordered the Vita-Mix on Tuesday and here it is at 9 am on Friday!

I think this has been one of the most expensive purchases I have ever made in my life (after airplane tickets to Ukraine) but I think it will pay for itself in the longterm.


Since it has arrive this morning I have already made a green smoothie and Whole Carrot and Apple Juice.  My green smoothie was soooo amazing – it actually tasted more like an icecream but with a very weird colour :).   


Above is my beautiful carrot juice – it did not taste good by itself so I had to add two apples and some dates to make it a little more edible for myself.

I have started writing this post on Friday when my Vita Mix had just arrived, but now it is actually Tuesday of the following week and I am going to tell you how many times I have used the machine since – approx 5 times a day :)), I have used it so much that I dont think I have eaten anything for last four days not made in my Vita Mix.

I am so in love that I always rush home back to my Vita Mix and was even thinking of bringing it into bed with me :), but you know I wont do that….or will I…

Unfortunately my vegan cheesecake did not turn out very well, and my husband called it a “very unsuccessful cheesecake attempt”…I believe it was because I used soft tofu instead of firm and did not drain my tofu well…oh, well, whoever doesn’t make mistakes never learns, right?  I guess I won’t even bother posting the recipe online.

I was just looking at Isa Chandra’s blog and discovered it’s a VEGANMOFO III right now!  I have lately made so many awesome dishes which I have not written about so I guess now is the perfect time to write about that.  More to follow…

Yesterday I have had some friends over, we played a little Monopoly and then went to the movies.  Of course none of them are vegan – so half of our conversations were about me being vegan and them not being vegan and their love for cheese, milk, and juicy steak.  So, my girlfriend had mentioned making cheesecake as soon as she moves in to her new condo, and for the whole day I have been searching for a good vegan cheesecake recipe.  Most of the recipes I have found online call for Tofutti cream cheese, and I have none and don’g know where to buy it so I kept looking.  And I found one right before my eyes – in the V-Cuisine by Angeline Linardis! 

It’s called “Amazing Tofu Cheesecake”.  If any of you want I can post the recipe online, it calls for very basic ingredients such as cashews, firm tofu, pineapple, wheat germ, peanut butter, and maple syrup.  And I knew I had to make it because first time in maybe 3 months I had pineapple can on hand which I had openened this morning for my Green Smoothie.  So right now it is in the making and next post will be with the pics and with more info on the taste (and maybe the actual recipe :).

Oh, and the cheesecake is raw!  how good is that!

I have made so many delicious things today, all because noone wanted to go biking with me :), but I have spent the time preparing for the barbecue that I am going to tomorrow.  So here are my creations:


Applesauce was made from hand picked apples that were collected near the parking lot of my appartment building.  I did not mind that a lot of the doggies go to do their business there, hoping that none of them would be so ignorant to pee right on the delicious apples.  And even if something like that did happen, I have washed these apples throughly as well as applesauce making calls for boiling the apples and then simmering them for half an hour.  But anyway, the recipe may be found here. 

The only change that I’ve made to the recipe is that I did not peel my apples (I had like 50 of them!!!) and I  used blender instead of potato masher to puree them at the end.  I also did not remove the lemon peel, if you don’t like the applesauce a bit bitter than better remove them.

2. Lemony Lentil and Arugula Salad

At last I have to provide the recipe here because I got this from the Food and Drink Magazine from the Longos Supermarket.

If you can, try to find the French lentils known as puy.  Although sometimes described as greeen, they are brownish colour.  While difficult to find in the supermarket, they are often sold in upmarket grocery or health stores.  Otherwise use lentils labeled as green. Whichever you use, don’t overcook.  Canned lentils are too mushy for this salad.

1/2 cup dried lentils

1 lemon

1/2 tsp dijon mustard

2 garlic cloves

1/4 tsp each salt and pepper

1/4 cup olive oil (although I would recommend reducing it to 1/8)

1 1/2 cups cherry tomatoes

4 cups baby arugula or spinach

3 green onions

2 tbsp chopped dill, parsley, or basil

1. In large saucepan bring about 4 cups of water to a boil. Add lentils, reduce heat to a simmer, Stirring occasionlary, cook until lentils are just tender, but not mushy, about 15 minutes.

2. Meanwhile, finely grate lemon peel into a small bown, then squeeze in 2 tbsp juice.  Whisk in Dijon, garlic, salt and pepper, then oil.  Drain lentils and place in a large bowl.  Stir with half the lemon mixture.  cool lentils at room temperature.

3. Slice large chryy tomatoes into quarters or halves.  Add to cooled lentils along with arugula, green onions, herbs, and remaining lemon mixture.  Toss, adding salt ro pepper if needed. 

Lemony lentil and arugula salad

Lemony lentil and arugula salad

3.  French Barley Salad

This salad I am taking to barbeque with me tomorrow.  I have been wanting to try and cook with barley for more than two months now and finally that day has come.  Below is my creation and the recipe link is here.

French Barley Salad

French Barley Salad

4.  Mediterranean Couscous salad

This salad looks fantastic and apparently has all four food groups included.  I am suspecting that it’s got to have all the essential proteins in it as well.  The only thing is I believe you’ve got to add some more dressing to the salad than that asking for in the recipe.

Mediterranean Couscous salad

Mediterranean Couscous salad

These babies are soo cute I will really feel bad eating them.

Mixed Sprouts

Mixed Sprouts

They were really easy to grow too.  Just rinsing with some fresh water for about three days and there you go – ready to eat!  I have used Mumm`s sprouts purchased from Noah`s natrual foods in Toronto – they`re organic too!

Check this out:

Colourful Stir Fry

Colourful Stir Fry

This baby is soo easy to make: some broccoli, muchrooms, red peppers, zuchinni mixed with shell pasta.  Serve with either soy sause or tomato sauce.  This is my own creation by the way 🙂

Lemo Waffles with Blueberry sauce

Lemo Waffles with Blueberry sauce

Mmmm.. makes me hungry just looking at this close up.  I`ve read some people say that this is the best waffle they have ever had either vegan or not. Recipe here.

This was my first ever time making Lasagna and maybe the second time ever eating this dish.  But this was delicious and relatively simple to make!  It was very filling but on the other hand pretty low fat since there wasn`t even a gram of cheese or any other dairy.

The pic does not that delicious but trust me!  Almesan (vegan parmesan) looks good though 🙂

Lasagne Marinara w Spinach

Lasagne Marinara w Spinach

 The recipe may be found here

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