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)!


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

Tahini tofu


This is my official go to tofu recipe. So quick, so easy an SO DELICIOUS! Takes 10 mins to prep and about 20 to bake (which you can bypass if you don’t care about the baking, tofu doesn’t have to be cooked!).


1 lb extra firm tofu
2 Tbsp Braggs liquid aminos (or less salt if you don’t have)
2 tsp minced garlic
1/2 cup tahini
2 Tbsp lemon juice
2 Tbsp toasted sesame oil
Fresh ground pepper to taste (optional)


1. Pre-heat oven to 350 degrees F
2. Drain tofu (I usually put tofu between 2 plates and place something heavy on top)
3. Oil a flat baking pan or dish
4. Cut tofu into blocks
5. Place tofu in pan
6. Mix the sauce ingredients in a bowl until it is a cream like consistency
7. Add a little water to thin if needed
8. Pour mixture over tofu and bake until lightly golden – about 20 minutes

Enjoy! 🙂

Adapted from Savvy Vegetarian

Tofu Popcorn

tofu popcorn

These are super delicious and really DO taste like popcorn! They are a great finger food for dinner parties, stick a toothpick in them and they are o so fancy!

350g / 13oz block firm or extra firm tofu
⅓ cup chickpea flour
¼ cup nutritional yeast
1 Tbsp wet mustard (any kind: dijon, wholegrain etc)
1 tsp salt
1 tsp all season salt (try cajun or lemon pepper for different flavors)
½ tsp pepper
⅓ – ½ cup water
2-3 Tbsp grapeseed or olive oil

1. Press tofu for about 10 minutes. Drain tofu, wrap in paper towels or clean tea towel, and place heavy items on top to press. I use     a heavy chopping board with some weights on top.
2. Meanwhile, prepare the coating.
3. Combine all dry ingredients in a bowl.
4. Slowly add the water, whisking as you go. The coating should be the consistency of pancake batter.
5. Add mustard and mix.
6. Break the tofu into big crumbles into the coating. You can also chop into ‘sticks’ or into nugget sized pieces. I prefer to do               crumbles as its less fussy to cook and comes out just as good.
7. Combine tofu and coating.
8. Heat oil in a non stick pan.
9. Pour the tofu mix into the pan and spread so the tofu is on a single layer.
10. Cook on both sides until golden brown, adding oil as needed.


Courtesy of The Vedge


Spanish Rice (no tomato)

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I try to stay away from nightshades and so it was a bit of a challenge to find a tomato free spanish rice recipe. To be completely honest, I didn’t really love this one, although Irfan did. I’m not sure what that means, try it for yourself if you please and see! 🙂 This recipe though was SUPER quick and easy, so that definitely gives it bonus points 😉


1 1/2 cups brown rice
3 cups vegetable stock
1/2 Tbsp grapeseed oil
1/2 tsp chili powder
1 1/2 tsp garlic powder
1/2 tsp salt
1 tsp paprika
1 tsp onion powder
1/2 tsp pepper
1/2 tsp oregano
1/2 tsp cumin
freshly squeezed lemon juice to taste


1. Soak rice overnight
2. Heat a saucepan over high heat.  Saute the rice in the oil for a minute or two, stirring very frequently, until the rice turns a deep golden color.
3. Immediately add the vegetable stock.  Bring to a boil, then reduce heat to low and simmer covered for about 30 minutes or shorter if using a pressure cooker
4. Once all of the liquid is absorbed and the rice is tender, take it off the heat.  Fluff with a fork.  Mix in spices and seasonings and serve.

Courtesy of

Red Bean & Spinach Curry

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I have made spinach curry, or saag, a number of times but decided to try a new recipe. Red beans and spinach is an awesome combo! I LOVE spicy savoury dishes and this one definitely fit that criteria! It was also pretty easy, no prep except for cutting the onions and cooking the kidney beans.

Try it for yourself and see 🙂

Serves 2-3 people


1 cup dried kidney beans
1 lb baby spinach, chopped
2 tablespoons grapeseed oil
1 teaspoon cumin
1 teaspoon chopped garlic
1 teaspoon grated ginger
2 green chilis or to taste chopped small
1 medium onion, chopped
2 heaping teaspoons coriander powder
1 teaspoon garam masala
1 teaspoon turmeric
1/2 teaspoon chili powder or to taste
lemon juice of one lemon
salt to taste


1. Wash and soak kidney beans overnight
2. Place kidney beans in pot with 4 cups of water, bring to boil and then simmer for about 40 minutes (or 20 minutes if you are using a pressure cooker) or until cooked
3. Set kidney beans aside
4. Use a skillet or pot and heat oil on medium-high heat
5. Add onions and cook until transparent, add ginger and garlic and fry for a minute or so
6. Add spinach and saute
7. When the spinach starts to wilt, add all the spices, green chilis, salt and lemon juice(add a little water if needed)
8. Next, mix in the kidney beans and simmer for about 10 minutes, adding water if needed
9. Adjust spices to taste

Adapted from ABCD of Cooking


I’m baa-aack! Black Bean Dip!

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Aw man….another shamefully long hiatus…

We went on a 6 week vacation to India and Pakistan…and then moved to Toronto from Oakville…then I went on a 10 day vipassana retreat! I have been a busy bee! A busy bee indeed!

I have so many posts to do! Arrgghhhh!

Okay, without further adieu here is the recipe, sheesh Kiran!


1 cup dried black beans or 2 (15 oz) cans black beans, rinsed and drained
1/2 cup chopped yellow onion
1/3 cup chopped cilantro
1 clove garlic, minced
1 small green chilli, seeds removed and diced (or jalapeno)
2-3 tablespoons fresh lemon or lime juice
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon black pepper


1. Combine the black beans, onion, cilantro, garlic, green chilli, lemon juice, cumin, chili powder, salt, and black pepper in a food processor and blend until smooth.

2. Adjust spices to taste if desired and blend again.

3. That’s it! You’re done! Place the dip in a bowl and serve with your favourite happygut chips or veggies.

Adapted from two peas & their pod