Celery Cashew Soup



I’m lazy and I love soups. I’m always looking for soups that are full meals with proteins and all. This ones makes the cut and taste mmm mmm good!

Super simple to make and freezes well!


2 tbsp butter
4 tbsp olive oil
12 cups chopped celery
4 cloves garlic, minced
1 cup raw cashews
1 cup vegetable stock
2 cups milk (almond, rice, etc.)
1 tsp salt
black pepper to taste


1. Heat butter and oil in a large pot over medium heat
2. Add celery and garlic. Cook until garlic is fragrant.
3. Add the cashews, stock, rice, milk, and sea salt.
4. Bring to a boil, reduce heat, and simmer until celery is softened.
5. Puree with an immersion blender.
6. Add pepper to taste and more salt if you want.

Courtesy of the Fresh Cook Book.


Super quick quinoa salad

Quinoa Salad

This is a great weekday meal that is incredibly satisfying. Plus, enough leftovers for lunch the next day!


1 cup cooked quinoa
1 can chickpeas (or one cup soaked and cooked)
4 green onions, chopped
4 cloves garlic chopped
1/2 cup baby tomatoes, halved (optional if avoiding nightshades)
1/3 cup fresh cilantro, chopped
1/2 cup diced cucumber
1/4 cup olive oil
1 avocado diced
1/4 cup feta crumbled, optional
3 hard boiled eggs, optional
1-2 lemons juiced (to taste)
salt & pepper to taste


Throw all ingredients in a bowl and enjoy! It’s that easy (and super delicious)!

Ginger miso tofu


This is a great super quick week day meal. Add with a side of greens and roasted veggies and it turns out to be an incredibly satisfying meal!


1 (14-ounce) block extra firm tofu
1 tablespoon white miso
6 tablespoons warm water
3 tablespoons finely grated ginger
Vegetable oil for frying
Scallions and sesame seeds for garnish (optional)


1. Drain and rinse tofu. Cut into pieces.
2. In a small bowl, mix together miso, water, and ginger.
3. Heat a little vegetable oil in a skillet. Fry tofu until golden on both sides. Reduce heat to low.
4. Pour miso mixture over and between tofu slices and cook until sizzling.
5. Just before serving, garnish with scallions and sesame seeds.

Enjoy 🙂

BBQ Tempeh


Okay folks, this one was a hit! I’ve made BBQ Tofu before but this ones takes the cake (or the tempeh tehehe!)! Not only was it sooo tasty BUT it was made from scratch! That’s right people, no store bought bbq sauce for me! And it shouldn’t be for you either – homemade bbq sauce is apparently SO easy! Who would’ve thought it?!


1 pack tempeh
2 tablespoons olive oil
1 small yellow onion, minced
1 garlic clove, minced
1 1/2 teaspoons peeled and minced fresh ginger
1 (14 ounce) can crushed tomatoes
1/4 cup unsulphured molasses
1 tablespoon Dijon mustard
3 tablespoons tamari or 3 tablespoons other soy sauce
1 tablespoon rice vinegar (I used regular b/c didn’t have rice)
1/8 teaspoon cayenne


1. Place the tempeh in a medium-sized saucepan with water to cover, bring to a simmer, and cook for 10 minutes. Drain the tempeh and pat dry. Set aside.
2. Heat the oil in a large skillet or wok over medium heat. Add the tempeh and cook, turning, until browned on both sides, about 5 minutes total. Remove with a slotted spoon and set aside.
3. Add the onion, garlic and ginger to the skillet, cover and cook, stirring a few times, until softened, about 5 minutes.
4. Stir in the tomatoes, molasses, mustard, tamari, vinegar and cayenne and bring to a boil.
5. Reduce the heat to low and simmer, stirring occasionally, to thicken the sauce slightly and develop the flavours, about 15 minutes.
6. Return the tempeh to the sauce and cook for 10 minutes longer, then serve.

Courtesy of Food.com

Green Thai Curry


This was my first time making green curry AND serving it – I was pretty nervous! I rarely serve meals to dinner guests that I haven’t made for myself before. I lucked out with this one though! This was pretty delicious if you ask me (or any of my dinner guests :P)!

1 stalk fresh lemongrass, sliced finely and minced OR 3 Tbsp. frozen or bottled lemongrass
2 tsp. ground coriander
1/2 tsp. ground cumin
3 Tbsp. Braggs (to taste)
1-2 tsp. brown sugar (to taste)
1-3 green chilies, minced (to taste)
1 small onion
3 cloves garlic
1 thumb-size piece ginger, sliced
2 kaffir lime leaves (fresh or frozen), snipped into thin strips with scissors, OR substitute 1 Tbsp. fresh lime juice
1 loose cup chopped fresh coriander leaves and stems
1/4 cup fresh basil
2 kaffir lime leaves, OR substitute 1 bay leaf
1 can good-quality coconut milk
1.5 to 2 cups firm tofu sliced into cubes
1/2 pound shiitake mushrooms, stems trimmed, halved if large
1/2 pound green beans, trimmed and cut in half crosswise
4 heads baby bok choy (6 ounces), halved lengthwise
1 red bell pepper, cut into 1-inch pieces
1/2 cup fresh basil, roughly chopped
2-3 Tbsp. oil for frying

1. Drain tofu (I usually put the tofu between two plates and put something heavy likes books on top to drain the tofu). 
2. To make the green curry paste, place all paste ingredients in a food processor or blender. Add a few Tbsp. of the coconut milk, enough to blend ingredients. Process well.
3. Place oil in wok or deep frying pan. Turn heat on medium-high and add paste. Stir-fry until fragrant (about 1 minute), then add the coconut milk. Add tofu and stir to combine.
4. Add lime leaves and reduce heat to medium-low. Cover and simmer, stirring occasionally, for about 5 minutes.
5. Add all veggies and stir and continue cooking for 2-3 minutes, or until veggies are cooked but still retain some of their crispness.
6. Do a taste test for salt and spice. If not salty enough, add up to 2 Tbsp. more Braggs, or sea salt. If too salty, add a little fresh lime or lemon juice. If too spicy, add more coconut milk until desired taste is reached.
7. To serve, transfer to a large serving bowl or plate up individual portions. Sprinkle generously with fresh basil.
8. Accompany your curry with brown/jasmine/coconut rice or your choice of noodles. 

Adapted from About.com


Miso tahini tempeh


So there is so much conflicting information on soy products. Most of them are not so positive. This is what I think, anything processed is (mostly) bad. Hence, any processed soy is (mostly) bad.

Fermented and sprouted is better than not. When I do eat soy, we try to have it sprouted (most of the tofu I buy is sprouted) and fermented (fermented tofu is called tempeh).

So tempeh seems to be a better “regular soy”. The problem is though that tempeh has such a strong taste! And not incredibly pleasant if you ask me 😛

BUT, no need to fear happygut warriors, I have discovered a secret! You basically need to eat tempeh with a super awesome flavourful sauce.

This sauce makes the cut times a billion! So tasty!

Here she is!

4 T red miso paste
1/2 cup water
1/2 cup tahini
*1 t herbes de Provence (you can also make your own – see below)
1 green chilli
2 cloves garlic
2 tbsp lemon or apple cider vinegar

1. Crush green chilli and garlic gloves together
2. Whisk all ingredients together, adding water a little bit at a time if you feel like it’s too thick.

You can add the sauce you your grilled or baked tempeh! I like to whatever veggies I have handy (carrots, beets, leeks, chard) and bake it with the tempeh for about 20 minutes and then add the sauce on top (I even add avos sometimes!).     DE-LIC-IOUS!!

Adapted from Care2

Herbes de Provence recipe
2 teaspoons dried thyme
2 teaspoons dried savory
1 teaspoon dried marjoram
1 teaspoon dried lavender
½ teaspoon dried rosemary
½ teaspoon fennel seeds
1 crushed bay leaf

My HappyGut HappyBirthday Meal!


Wow, I’m not even going to try to apologize or justify my embarrassing more-than-one-off hiatus. I’m just going to jump right in and tell you about my HappyGut HappyBirthday Meal that was uhhhh (*imagine nervous sweat, itching neck*) in May?….

Anywho, here I go!

My friends, (love them to bits I do) aren’t really such HappyGut eaters and I’ve always wanted to show them that eating clean can also mean eating super tasty! It was for this reason (and because it was my party and I can do what I want to) that I wanted to make a super HappyGut meal for 20+ of my best pals.

Shout-out to my bestest pal (my life pal that is!) Irfan and his amazing-I-don’t-know-how-she-has-SO-much-energy-Mom (Mama Pirbhai) for their help! Papa Pirbhai also let us use their gorgeous house on the water (hells yea we’re spoiled!) and even ran out to get a food processor when it broke down in the mayhem the day before the big party. Props to you Papa Pirs!

The production for the party was absolutely bananers – between Irfan just finishing up 9 week intensive course, us subletting for the 3rd time in a matter of 2 months , and planning the party 3 days before the date – we were ill prepared to say the least!

Nevertheless, a HappyGut Birthday Meal was beckoned (by me 🙂 ) and so a HappyGut Birthday Meal was going to be delivered!

I wanted to include dishes that were made from scratch and that were vegan and gluten-free. I also wanted recipes that wouldn’t take TOO much time or prep.

We settled with the following:

Hummus + chips
Ruby beet dip
Cauliflower dip
Mushroom-almond pate

Side Dish
Sweet potato fries
Tofu popcorn

Kale salad
Hemp power salad

Main Dish
Lentil burgers
Veggie pasta

Banana chocolate-chip cake

The party menu was an absolute hit! I even sent some of my very carnivorish friends home with vegan burger care packs.

Score 1 for HappyGut lovers everywhere!!

Stay tuned for the recipe posts that well follow! 🙂