Friends are awesome.

Some friends are great at listening to your stories about that guy/girl, others are perfect partners for a long run, and a few make you wish you shared a big house – or at least a communal kitchen.

If I was to make a list of the people I wish shared my kitchen – Dreena Burton and Nicole Axworthy would be at the top. As I’ve certainly shared before, 1. They are fun. 2. They make incredible food with real ingredients. 3. Again…the food is incredible.

Dreena recently published an ebook called the Plant-Powered 15. It is a great collection of staple recipes to make it easy and delicious to eat well. Every recipe is oil-free and packed full of health promoting, plants. It didn’t take much prompting for me to dive right in and fill my fridge with more of Dreena’s amazing concoctions. She’s a genius – and has won my trust through her five previous books all treasured additions to my cookbook collection.

Each recipe in Plant-Powered 15 was beautiful photographed by Nicole. Her talent highlights the vibrant colours of Dreena’s recipes. Each one enticed me to add a few more items to my grocery list and get cooking.

I had been wanting to test out this ebook over the past couple of weeks and yesterday I finally decided to write a list and make some magic. Luckily I only needed a few extra ingredients and I made the four recipes below in a couple of hours. I’m so glad Dreena has a busy household because she creates recipes that easily fit into my frenetic (I’m trying to stay focused on the joy of abundance) lifestyle.

For lunch yesterday I baked up the Sneaky Chickpea Burgers. I was in the mood for a mountain of greens so I crumbled a patty over some baby kale and added a substantial drizzle of Dreena’s House Dressing.

The burgers have a fantastic, hearty texture. The house dressing is creamy, sweet and tangy. I ended up snacking on some carrots later on in the afternoon and couldn’t resist a little dipping bowl full of dressing. It was such a perfect pair.

Not to diminish Dreena’s prowess with savory recipe development but every time o think of that sweet lady…I think of treats. I made a quick batch of the her billowy Coconut Pillows. They have an amazing light texture and the coconut orange flavour combo is just fantastic.

But the recipe that called to me from the first time I scrolled through the Plant-Powered 15, was the Sticky Almond Blondies. This proves I am a very savvy consumer. The almond meal base makes for a dense, unctuous texture. The coconut sugar lends a caramel flavour. I am going to bring a batch of these work to once again demonstrate how delicious vegan, gluten-free fare can be. I just have to somehow convince myself to share.

The great thing about the Plant-Powered 15 is your copy is just a click away. Enjoy!

I’m no longer afraid of the dark. I don’t worry about monsters living in my closet. And I haven’t checked under my bed for creepy creatures in decades.

But at 34, I can still be intimidated by the unknown.

I believe in the importance of change and adaptation. They bring on growth, development, evolution – all very, very important for a fulfilling existence. But there is something about not knowing where the bathroom is that can make you feel 5 years old all over again. (Can you tell I started a new job today?)

With that in mind, I decided to support my inner child this week. There is nothing like pulling out a snack pack, vegan cheesecake at your big grown up desk, while twirling in your ergonomic spinning chair. It makes everything right in the world.

These tiny blueberry cheesecake cups remind me of the ones they used to sell at a certain poultry-focused fast food chain when I was a kid. If you leave them in the fridge the cheesecake layer has a thick yogurt-like texture. Very creamy, yet easy to scoop out with a spoon. If you’d like a firmer texture just pop the cups in the freezer instead (defrosting for about 30 minutes before indulging).

Snack pack cheesecakes are so simple to make. I spent just a few minutes making the layers and filled cups to savour all week. Now going to work means: meeting new friends, learning new things – and afternoon cheesecake!

Yup…being a grown-up with a blender is awesome.

If you came by for lunch today, I would have put on the kettle and passed you a steaming bowl of tomato soup.

I’d tell you about my new job (the one that both excites and terrifies me). I’m sure you’d reassure me that challenge and change is what makes us grow and evolve. I’d sigh and smile and agree.

I’d remind you that the countdown is on for patio season and farmers markets. Just three weeks now until Brickworks is back outside! I’d show you the amazing smoked tomatoes I picked up there on Saturday and make you smell their deep, fire-infused aroma.

That’s the secret to this soup, I’d say. A little fire.

I’d ask you what you like to eat on a rainy day when the skies are dark and everything feels damp.

Then I’d pass the crackers to crumble in your bowl. We’d laugh and slurp and curl up on the couch. It would be a perfect spring afternoon  -with you, me and soup.

Spring…you’ve been pushing me.

Your sunny days have me back into my running shoes.

Your cleaning cliche has me clearing out my closet and donating my e-waste.

Your promise of fresh produce has me back in the kitchen, focusing on healthful, whole ingredients.

I am so glad you came…

If, like me, you’re heartily embracing the arrival of seasonal vegetables (I know that fiddleheads and asparagus won’t satisfy all the desires that follow months of root vegetables and cold-cellar apples), let me introduce you to Matthew Kenney and Meredith Baird’s new book, Everyday Raw Detox. Every single recipe is stock-full of health promoting ingredients with spectacular, fresh flavours. It is the perfect book to welcome spring.

If you’re already a follower of Matthew’s Everyday Raw book series, you’ll recognize the layout, the stunning photographs, and the simple directions. The focus remains on making it easy to incorporate raw foods into your everyday routine.

Everyday Raw Detox begins with an introduction to detox and the 10 detox commandments. The commandments represent basic lifestyle tenet to follow. After all this book is about everyday detox, not a strict clean you’d follow for a few days. Matthew and Meredith are instead introducing us to their fantastic raw recipes, to keep us feeling fabulous everyday.

There are smoothies, juices, desserts, appetizers, soups, salads, and grains all created with your good health in mind. To round out the compilation there is even a section on skin and body treatments. Over the last couple of weeks I’ve been enjoying the infusion of citrus and spice included in most of the recipes. I’d forgotten how lovely that extra zing can be – especially when paired with something sweet like a tropical mango-based smoothie. Add the lime and cayenne and the flavour is elevated to a true experience.

Over the past couple of weeks, I’ve been playing with the recipes in Everyday Raw Detox. Even though I’ve been traveling, working on a couple of projects and making a point to get outside – I found time to make quite a few treats. It is easy to test a lot when the directions for most of the recipes simply reads: Blend.

So, here’s what I tried:

Quinoa with Cherries, Olives, Parsley, Avocado and Lemon

Blood Orange Soda

Tropical Pop

Blueberries and Cream Kefir

I also tried the Chia and Buckwheat Cereal (with pumpkin and hemp seeds), but it wasn’t feeling very photogenic at 6 a.m.

Glowing from all this glorious food, I decided to indulge in a little hair care as well. So I rubbed in the coconut hair mask as Meredith suggests and let it soak in for a while. After a good soapy lather my hair felt amazing. It was a great deep conditioning after months of dry, winter winds.

So…I hope you’re starting this spring off right, with a little self care and a lot of healthy food. Thanks to Matthew and Meredith for making it both easy and enjoyable enough to do everyday.

xo

I know life can be a bit challenging sometimes – like when it is the first day of spring and you look out your window and see a complete white-out. Seriously…is there a worst day for a blizzard (first day of summer, pretend you didn’t just read that).

Well, when life seems hard to handle, I actually like to take on a challenge. I know that might seem a bit counter-intuitive (seriously, this girl needs to learn how to just take a nap), but hear me out. It isn’t that I like to add extra stress or another unattainable goal – instead I like to find a great distraction, that I can tackle, and use to rebuild my sense of efficacy. That is to say, sometimes…you just have to make some magic to believe you can.

In this case, magic is cashew cacao clusters.

I first discovered these treats when I was in Bali. I bought a special box home from a tour of the Big Tree Farms bamboo chocolate factory. I was savouring each bite over a couple of days until the package was discovered by an entire army of tiny insects.

It was tragic.

After grieving the loss of my glorious cashew cacao clusters, I discovered they actually sell them here in Toronto. But, like with most things, you pay extra when the magic making happens outside your own home (and on the other side of the planet). So, this week I decided I needed a good distraction and figuring out the secret to crunchy, chocolately, cashew clusters promised both satisfaction and a sweet reward.

taa daa!

 I feel like St. Patrick’s Day is secretly my holiday. I’m not really a fan of bars or beer but I do love friendly revelry and all things green. So…I’m claiming it. Happy Day to all!

In celebration, I met up with a group of lovely friends (the Totally Fabulous Vegan Bake-Off crew!) for a pot-luck brunch. Inspired by all the sparkling green hats, clover covered torsos and smiling faces, I passed en route this morning, I decided on a green theme for my offerings.

I created a spring tart to share.

Mushroom, Asparagus, Arugula Tart

I used this socca recipe as a base. Once cooled, I added the following layers.

Layer 2: Arugula pesto – 2 cups arugula, 1/2 an avocado, 1 TBSP olive oil, 1/2 tsp salt, 1 TBSP lemon juice, 1 clove garlic. Puree in a food processor.

Layer 3: Sauteed cremini mushrooms – In a medium pan over medium-high heat, combine one clove of garlic (finely sliced) and a pint of thinly sliced mushrooms. Cook until the mushrooms are brown and soft. Add a pinch of salt.

Layer 4: Roasted asparagus – Drizzle a bunch of thin asparagus with 1-2 tsp of olive oil, a pinch of salt and some fresh pepper. Toss to coat. Spread evenly on a parchment-lined baking sheet or glass pan. Roast in a 375 oven for 20 minutes.

Super-powered Green Macaroons

I was inspired by Julie’s recipe to make up a big batch of these macaroons to bring to the brunch. They contain two super-fantastic superfoods: spirulina and matcha. I happened to have both on hand (thank goodness for a power-packed pantry!) so I could whip up a batch yesterday while working on prezi and powerpoint presentations for work.

The only two things I changed was to swap in cashews for the macadamia/walnuts and add 1/2 tsp of peppermint. I did two parts matcha to one part spirulina which I perfer for the flavour profile but I bet if I had reversed the ration the colour would have been a richer emerald green. So, if you give the recipe a try you’ll have to decide what matters more to you design or deliciousness. I made 32 macaroons with my changes.

Raw Mint Oreos

(simply the best use of leftover almond pulp…ever).

I saw this little gem on Pinterest and just knew I needed to recreate the recipe with a few VeganLisa variations (this version makes 14 small sandwich cookies)

Whatever you’re up to this weekend I hope it involves something you love – be it time with family or friends, a special meal, a walk in the sunshine, completing a crossword, hiking a new trail, reading a great book, closing your eyes to enjoy a favourite song, or simply breathing deeply with gratitude.

xo

I feel like every time Terry Hope Romero publishes another book you can find me here gushing about her gorgeous, flavourful, satisfying, nourishing, inventive, impress-the-pants off people, recipes.

But I can’t help myself. This woman knows how to write cookbooks that find their place in your kitchen, rather than regulated to the bookshelf in the living room. She makes food that you want to eat and that you want to share, with everyone.

Terry’s recipe repertoire is my go-to when I’m invited to a potluck by my foodie-friends, or when I’m having a diverse group of friends over for a party, or when I want someone to love me just a little bit more. So far…it has been a successful strategy.

You’ve probably already seen many rave reviews of her most recent title, Vegan Eats World. It is a culinary journey around the globe, highlighting the bold flavours of diverse dishes. Through the pages of this book you’ll learn how to make your own spice blends, staple sauces, enticing entrees (be it dumplings, curries, noodles or sandwiches) to recreate your favourite recipes from a memorable restaurant meal or that special trip to an exotic destination.

Bringing the flavours into your regular meals can make everyday feel a little more adventurous.

So far, I’ve tried Terry’s

Coconut Kale Summer Rolls with Peanut Sauce

Kale, Preserved Lemon and Pomegranate Salad

Ethiopian Chocolate Flourless Torte
Red Lentil Dahl with Tomatoes and Curry Leaves

Baked Punky Pumpkin Kibbe

Every dish made me wish I had a huge party of guests to impress. Terry’s dishes are amazing ambassadors for veganism; they represent the absolute bounty of deliciousness that comes from herbs, spices, plants and grains.

Although I can’t invite you all over for a big Indian, Thai, or Korean dinner party, I do have one other way to share the love. I have an extra copy of Vegan Eats World that I like to send out to one of you.

Giveaway!!! Congratulations Sarina!

You can enter simply by leaving a comment about your favourite vegan dish enjoyed while on vacation. The giveaway will close on March 11th. This contest is open to Canada and the continental USA.

I’m in Costa Rica at the moment, at Meghan Telpner’s Nourish Your Soul Retreat - the perfect time to reflect on the benefits of great food and great friends.

Love, Lisa

Last Sunday, Nicole and I put on a special event with ChocoSol in celebration of love and friendship.

We had been talking about this day for a long time. Thinking about ways to create a sense of community on one chilly afternoon in Toronto. But…there was no reason to fret. Bring together amazing entrepreneurs like ChocoSol (known for their ethics and delicious chocolate!), good food and inspiring people and something beautiful is bound to happen.

Nicole and I had prepared a menu that would allow everyone to get involved. Instead of the traditional demo, we divided everyone into teams and had them rotate through prep stations until an incredible community feast was ready to share.

I remember standing in the middle of the kitchen watching forty new friends dance around me: whisking, blending, spreading, tossing, dipping…it was magical.

It was a wonderful, inclusive event during a week that can often leave some feeling lonely. Instead, I left feeling a part of something, an amazing collaborative partnership with Nicole, a supportive community with ChocoSol, a member of a movement of inspiring individuals and a citizen of a caring city. I left with a big smile and a full belly.

In case you weren’t able to attend, I wanted to share with your our recipes from the day. Together we made:

Chocolate Oat Thumbprint Cookies

Chocolate Kissed Peppermint Macaroons

Heartfelt Salad with Balsamic Dressing

Soulmate Socca with Roasted Squash, Black Beans, Avocado and Mole

Truth Serum with Black Sesame Seeds and Chocolate

All of the recipes are soy-free, gluten-free, nut-free, refined-sugar-free and of course, vegan!

Recipes from A Day of Love and Friendship (Lisa Pitman, Nicole Axworthy), Feb2013

You can download the pdf by clicking the link above. I hope the menu encourages you to invite someone to share some soulmate socca while you chat and sip some truth serum. There is nothing better than good food and good friends.

xo

Thank you, ChocoSol for hosting such a spectacular event. It was an amazing day!

“You will find as you look back upon your life that the moments when you have truly lived are the moments when you have done things in the spirit of love” ~ Henry Drummond

I hope that you all find a way to spread the love today.

Nourish your relationships and the people you care for by feeding them something fantastic you’ve made by hand. Perhaps…a parfait?

‘Be Mine’ Berry Banana Parfait 

Ingredients:
Granola
½ cup almonds
½ cup rolled oats
½ cup medjool dates, pitted
¼ tsp sea salt
¼ tsp dry ground ginger
½ tsp vanilla extract

Soft-serve layers
2 ripe bananas, peeled and frozen
½ cup blueberries (fresh or frozen)

Directions:
1. Combine the granola ingredients in a food processor and pulse until it begins to clump together.
2. In a clean food processor, blend the frozen bananas until a smooth, soft-serve-ice-cream-like consistency is achieved (approximately 2 minutes).
3. Remove 1 cup of the banana ice cream and set aside. Add the blueberries to the food processor with the remaining banana ice cream and blend until the blueberries are well incorporated.

4. Layer the parfait components in glasses, starting with granola, then the reserved banana ice cream, followed by the blueberry ice cream and repeat to fill each glass.

Serves 4.

Love, Lisa xo

This time of year (in the Northern hemisphere), we’re all looking for a little warmth.

There are so many ways to feel cozy: wrap up in a warm, fuzzy blanket while reading heart-soaring tales of adventure; pull on your warmest socks, steep a cup of chai tea and watch a marathon of the West Wing; or share a soulful chat and something sweet with someone you love.

This week, I hope you’re able to find a few minutes for a cuddle, a kiss, a note of encouragement, a text of support, a moment of reflection, or a compliment for a stranger. We all benefit from the effort.

If you need something simple, but special enough to nourish yourself and delight someone you love, try these sweetheart tarts. They come together in a minute, are full of healthful ingredients and make people feel cared for.

Ingredients:
Crust
½ cup raw cashews
1 cup rolled oats
½ cup medjool dates, pitted (approximately 7 dates)
½ tsp vanilla extract
¼ tsp sea salt

Cream
1 cup shredded, unsweetened coconut
½ cup water
¼ cup maple syrup
2 tsp lime zest
¼ cup lime juice
1 medium avocado
⅛ tsp sea salt

1 pint raspberries

Directions:
1. In a food processor blend the cashews into a paste (3-5 minutes). Add the remaining crust ingredients and blend until well incorporated. The mixture should hold together when firmly pressed.
2. Distribute the crust mixture across six lined muffin cups (approximately 3 tablespoons in each cup). Press the crust firmly starting in the center and working up the sides of the liner to create an even edge.
3. In a food processor blend the shredded coconut into a paste. Add the remaining ingredients and blend until smooth. Evenly distribute the cream across the six prepared crusts.
4. Top each tart with fresh raspberries.

Serves 6.

For this Valentine’s Day, Nicole and I put together some special treat tins. We filled them with three kids of truffles, raw brownies, moonie pies, and a fig and hazelnut bar. I hope on Thursday there are some very happy vegans enjoying these handcrafted chocolate confections.

We will be doing more of these gift boxes for upcoming holidays. If you like what you see, stay tuned for our next special sampler.

Love, Lisa

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