Dill-Pickle French Fries

Dill… Is there any flavour that’s more delicious? NOPE. I can make countless dill-flavoured dishes and never be sick of it, literally. My newest creation is dill-pickle french fries… yes, I said french fries! This 2 a.m. kitchen creation is a keeper in my eyes! Maybe I should be experimenting at this time more often… or maybe I should just start getting some sleep…

3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 cup fresh dill
1 teaspoon garlic powder
1 teaspoon mustard powder
1 teaspoon sea salt
4 russet potatoes

Preheat oven to 450 degrees and line a baking sheet with parchment paper.

Rinse potatoes and dry completely. Cut potatoes lengthwise into desired size, set aside.

In medium bowl, mix olive oil, apple cider vinegar, garlic powder, mustard powder and sea salt. Using a blender or food processor, blend dill until finely chopped. You can also chop dill by hand, it will just take much more time to get the desired size. Add dill to mixture.

Add cut potatoes to mixture and fully coat. Spread evenly onto baking sheet and bake for 30-40 minutes, or until desired crispness, flipping fries half-way through.

These fries are best served warm, but who am I kidding, they’re delicious enough to eat cold. I hope you all enjoyed these even half as much as I do!

Veggie Lentil Loaf

Out of all my homemade vegan dishes, my veggie lentil loaf is hands down one of my favourites. Hot, warm, cold, I find this dish absolutely mouthwatering whatever way I choose to eat it! Although there are many (simple) steps, I’d say the hardest part is leaving enough for leftovers.

I’ve made this loaf for both my Halloween and Thanksgiving potlucks this year, each time it was a huge success! My friends are all bugging me for my ‘secret recipe’, and I figured with Christmas just around the corner I could help you all out with the perfect potluck meal idea. The combination of the meatloaf-like texture and the BBQ spread will make it a favourite among even your omnivorous friends. I love this recipe because the ingredients are simple, things I almost always have in the kitchen. It’s the perfect balance between sweet and spicy, and I guarantee will have you going back for seconds.

After playing around with the recipe for some time I have finally perfected my technique! I found the trick to getting the proper texture and to avoid it becoming mushy is to let it sit, uncovered, for about 10 minutes before slicing. Happy cooking!


1 cup dry lentils
2 ½ cups water
3 tablespoons ground flaxseed
6 tablespoons water
1-2 medium onions, finely diced
5-6 garlic cloves, minced
1 bell pepper, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1/4 cup each of frozen peas and corn, if desired
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
½ teaspoon ground chipotle
1 ½ cups gluten-free oats
salt & pepper to taste

BBQ Glaze:
2 tablespoons balsamic vinegar
2 tablespoons pure maple syrup
6 tablespoons ketchup

Preheat oven to 350 degrees

Rinse lentils, add to water (or veggie broth if desired), bring to a boil, reduce heat and simmer for approx. 40 minutes. Don’t worry about over-cooking the lentils; the point is for them to mush easily.

Mix ground flaxseed with 1/3 cup of water and set aside in the refrigerator (allow it to sit for at least 10 minutes).

In a frying pan, heat 2 TBSP olive oil and sauté onion and garlic for 5 minutes. Add celery, bell pepper and carrot, sauté for another 2-3 minutes. Add frozen peas and corn, heat until warm. Add spices and set aside.

Blend ¾ cup oats into a fine flour. Add remaining ¾ cup oats, set aside.

Using a blender or food processor, blend half the lentil mixture. In a large bowl, mix lentils with all other ingredients and taste, adding pepper, a pinch of salt, and extra of the other spices as needed.

Line a baking pan with parchment paper, and firmly press down all of the mixture. Prepare the glaze and pour over top of the lentil loaf. Make extra if needed. (I always tend to go a little crazy on the sauce!) Bake uncovered for 45 – 50 minutes, and allow to cool for about 10 minutes before slicing.


Chocolate-Covered Coconut Bites

Last night was the Christmas party for the yoga studio I work at. It was great being able to see all my fellow yogis fully-clothed and sweat-free. The party was pot-luck style and people were asked to bring their favourite veg dish (+1 for the animals!). Boy did people make some incredible foods! Not only did I leave with a full tummy, but a few new recipes to try out myself!

I hummed and hawed about what I should bring. I mean, this is probably my best chance to showcase how delicious vegan food can be to a studio full of meat eaters. After a busy afternoon and still nothing made, I decided to make something quick and easy, yet still full of deliciousness, and decided on these little gems. Mmm did they ever turn our great, and were a HUGE hit with my fellow yogis!

1 1/3 cups shredded coconut
1/3 cup coconut oil
3 tablespoons pure maple syrup
1 teaspoon vanilla extract

In small pan over med-low heat, melt the coconut oil. You can also use an already pre-heated oven, put the coconut oil in a glass bowl and place it in the oven until melted (be careful, the glass comes out red hot!)

In a separate bowl, mix together the shredded coconut, maple syrup and vanilla extract. Pour the melted coconut oil over mixture and mix well.

Refrigerate mixture for half an hour (this step isn’t required, I just found it helped bind the mixture, making it easier to roll into balls)

Roll into bite-sized balls and place on a cookie sheet covered in parchment paper. Freeze balls for 45 minutes.

Melt chocolate using whatever way desired. Personally I microwave the chocolate chips in a glass bowl for 20 second intervals (this seems to be the fastest, least messy way).

Using a fork, lower coconut balls into melted chocolate and lift out, allowing any extra chocolate to drip off. Put them back on the cookie sheet and put back in the freezer for about 30 minutes, or until chocolate has hardened.

Voila! Easy right? These treats freeze perfectly, just make sure to keep them in a Tupperware to keep them fresh. Oh, and be sure to save yourself some, because I can’t promise there will be extras to take home!

Curried Red Lentil Stew with Roasted Butternut Squash and Kale

It’s really beginning to look and feel like winter these days! Brrr, I almost froze my tail off on my walk to work this morning! I hope all you bunnies are keeping warm. At least I’m all huddled up and warm at the yoga studio now, fantasizing about the deliciously warm stew awaiting me for lunch.

Lately I’ve had this slight obsession for curry, this stuff is so darn good! For dinner last night I made a curried red lentil stew with roasted butternut squash and kale.. OHMYGOSH this has got to be my new favourite dish. Paired with a side of roasted carrots and a big ol’ salad, this was the perfect winter meal for a chilly Friday evening. Christmas movies, pyjamas and warm stew… Winter’s no longer looking so bad, is it?

1 tablespoon extra-virgin olive oil
1-2 onions (depending on size), chopped
4 cloves of garlic, minced
1-2 tablespoons curry powder
1 cup red lentils (make sure to use split lentils)
4 cups vegetable broth
2 cups kale
3 cups cooked butternut squash
Salt and pepper, to taste

In a large pot, heat olive oil over med-low. Add onion and garlic, sauté for about 5 minutes. Mix in curry powder, sauté for another 2 minutes.

Stir in the lentils and the broth. Bring to a boil, reduce heat and cook uncovered for about 10 minutes. Add the kale and butternut squash, cook for another 10 minutes. Season with salt and pepper if desired.