This delicious Blueberry Lemon Zest Coconut Milk Ice Cream just needs 3 ingredients! You’re going to love this easy to make no churn ice cream recipe that can be ready to eat in less than 5 mins! This insanely creamy, fruity nice cream with a little bit of zing, is egg-free, dairy-free, gluten-free and totally vegan! Best of all, it is totally healthy and packed full of antioxidants, Vitamin C and folate for a healthy boost to your immune system!
The best blueberry smoothie just needs 5 ingredients! You’re going to love this LOW-CARB KETO FRIENDLY smoothie with coconut milk. It is ready in less than 5 minutes! This blueberry smoothie recipe with Thai Coconut Milk is creamy, nourishing and absolutely satisfying! It is perfect…
TurF Vancouver is a fitness studio, restaurant & cafe and shop in the Kitsilano neighbourhood on West 4th. I love the healthy choices and wholesome food that makes you feel alive – no refined sugar, non-processed. Just a lot of organic ingredients, mostly plants and cared-for, happy animal proteins from sustainable local farmers and businesses. I love the variety of plant-based bowls, salads, toasts, smoothies and beverages. There is even a rotating wine list, taps from lowel breweries.
New to their Spring menu is a few delicious dishes that will fill you up without all the bloating!
The Green Thing Smoothie 9: Vegan and Gluten Free – a whole lot of parsley, kale, green apple, banana, almond milk, coconut water, hemp and sea salt! It is thick and not very watery. I love that it is packed full of healthy nutrients!
Grilled Veg & Hummus Toast 10: Vegan – garlic and herb hummus topped with grilled Mediterranean vegetables and drizzles of balsamic glaze and basil oil. Served warm. The toast is loaded with hearty vegs that you will need to eat with your fork and knife.
Khatsahlano Salad 12: Vegan and Gluten Free – local hippies rejoice over this salad filled with shredded beets, carrots, jicama, and alfafa sprouts served with fresh seasonal green, superseed mix and miso poppy dressing. Topped with avocado! This salad definitely makes for a great cleanse and I love all the different textures and variety of greens!
Hot Meeze Bowl 10: Vegan and Gluten Free – for when you falafel—kale tabbouleh topped with warm chickpea falafels, grilled eggplant, artichoke and lemon tahini dressing.
Granola Bowl 10: Vegan and Gluten Free – This was one of my favourite items on the menu surprisingly. I love the house-made granola served with seasonal compote, chia pudding, almond butter, coconut yogurt, toasted coconut and seeds. The sweetness paired with tart seasonal fruits is a great contrast and the chia pudding is delicious! I can eat this not just for mornings but whenever.
Charcoal Latte 5: black tea and spices for a great detox warm beverage.
I highly recommend TurF if you are ever in the mood for some healthy eats! Don’t forget to sign up for their workout classes like cardio boot camp, pilates, strength, boxing, yoga, etc! Some of my favourite instructors are there and a 2-week intro rate of $50 (for more info HERE). And if you sign up for a TurF membership you get unlimited classes plus 15% off the Bistro Cafe and shop!
I’d like to hear what your favourite item is from TurF. If you’re there, don’t forget to tag me on all your Instagram pix #instanomss!
TurF – Fitness Studio, Restaurant & Cafe, Shop
Cuisine: Vegan, Vegetarian, Healthy Smoothies
Mon 7:00 am – 8:00 pm
Tue 7:00 am – 8:00 pm
Wed 7:00 am – 8:00 pm
Thu 7:00 am – 8:00 pm
Fri 7:00 am – 8:00 pm
Sat 8:00 am – 6:00 pm
Sun 8:00 am – 6:00 pm
2041 W 4th Ave, Vancouver, BC V6J 1N3
Raise your hand if you love roasted Brussel sprouts? I am so excited that Brussel sprouts season has officially arrived! I love it even more that I comes around the time of Thanksgiving! It goes great with a fat turkey wrapped in bacon(!) or simply…
Lately I’ve been running around in the morning that I don’t have time to make breakfast. Luckily I always have a healthy stash of these homemade granola raw bars. These energy bars are gluten free, vegan, and made with organic ingredients whenever possible! I love…
Turn zucchini, butternut squash, or carrots into fresh raw pasta using a spiral slicer,
peeler, or grater and enjoy the benefits of packing lots of veggies into one meal. This recipe comes from Voula Halliday’s Eat At Home cookbook.
Meatless Zucchini Bolognese
- 1 cup sundried tomatoes in oil, drained
- 3 large tomatoes
- 1 red bell pepper
- 2 cloves garlic, finely chopped
- 2 Tbsp tamari, soy sauce, or light soy sauce
- 2 Tbsp extra virgin olive oil
- 1 tsp chili powder
- 1/2 tsp salt
- 6 large zucchinis
- ***Optional Garnish
- 1 cup walnut pieces
- 1 tsp ground cumin
- 1 Tbsp extra virgin olive oil
- 1 tsp tamari or light soy sauce
- Step 1 Place sundried tomatoes in the bowl of a food processor fitted with the steel blade and pulse into a paste, scraping down the sides of bowl as needed.
- Step 2 Cut the fresh tomatoes and pepper in half, remove seeds, then coarsely chop and place in the food processor. Add garlic, tamari, oil, chili powder, and salt and pulse until it reaches a chunky sauce texture. The sauce can be stored in an airtight container in the refrigerator for 1 week.
- Step 3 Cut zucchinis into “noodles” using a spiralizer or a julienne peeler.
- Step 4 Heat oven to 170°F (75°C). Line a 13×9-inch baking sheet with a clean tea towel. Spread zucchini noodles over the prepared baking sheet and bake for 10 minutes. This will improve the texture of the zucchini by reducing moisture.
- Step 5 Prepare the garnish: Place walnut pieces and cumin in the clean bowl of a food processor fitted with the steel blade. Pulse until crumbly. Add oil and tamari and pulse to combine.
- Step 6 To serve, arrange zucchini noodles on individual plates. Top with some of the sauce and garnish, if you wish.
Other recipes from Eat At Home that I’ve bookmarked include:
- Citrus Burst Energy Bars
- Super Seedy Fattoush Salad
- Finger Licking Ribs in a Flash
- Meatless Zucchini Bolognese
Excerpted from Eat At Home © 2017 Voula Halliday. Published byCast Iron Press®. Reproduced by arrangement with the Publisher. All rights reserved.
Where to Purchase?
Eat From Home by Voula Halliday
Paperback: 312 pages
Publisher: Cast Iron Press; 1st edition (2017)
Parcel Dimensions: 20.6 x 15.8 x 3 cm
The following ISBNs are associated with this title:
- ISBN-10: 0987839306
more: CHINESE BRAISED BEEF BRISKET & TENDON RECIPE | 柱侯蘿蔔炆牛筋腩 | Stir Fry Okra with Black Fungus 秋葵炒雲耳 | Black Moss Black Eye Bean Soup 髮菜眉豆花生排骨湯| Pig Trotter with Black Vinegar and Ginger Recipe 豬腳薑醋 | Best Seafood Clam Chowder Recipe
Remove Ad Block for shopping guide.
A delicious and flavourful Chinese stir fry vegetable dish with lots of texture and nutritional benefits. Stir Fry Okra Black Fungus Recipe 秋葵炒雲耳 is super easy to make and can be done in 10 mins! One of my favorite vegetables is Okra. I love the texture,…
馬蘭頭 Ma Lan Tou is a simple and refreshing cold appetizer that is very easy to make. It is usually served with a selection of small plates beginning any Shanghainese feast. For one, I like that it takes only 5 to 6 ingredients. It goes…
Virtuous Pie is a vegan pizzeria Vancouver’s Chinatown at 583 Main Street next to Juniper on Keefer Street. It offers 100% plant based pizzas made with nut cheeses (cashews, almonds and soy). It also includes a selection of nice creams (vegan ice cream) and salads. Gluten free dough options are also available. It’s opening night and I’m don’t miss my greasy meat lover pizza one bit!
For the first time in a long time, my vegan meat-free pizza does not taste like cardboard. In fact, it is pretty tasty. Flavors, textures, aromas, not one thing is missing. I’m pretty sure if I didn’t tell you it was vegan you would even notice it was plant base! Best of all, that nut cheese doesn’t upset my stomach. For those who are lactose intolerant, this is a really great option!
Say what? Vegan plant based pizza?! 🍕🌿 @virtuous_pie on Main Street in Chinatown #rundontwalk #eatvirtuous BTW the kimchi pizza is 💣 . . . . . #instanomss #vegan #veganfoodshare #vegansofig #rawvegan #rawfood #greens #plantbased #pizza #pie #vegetarian #cleaneating #cleaneats #cleanfood #rawsome #exploreeverything #food #foodporn #foodie #foodphotography #eatclean #eatinghealthy #healthyliving #healthylifestyle #diet #kaylaitsines #bbg
A photo posted by Nancy Wu (@instanomss) on
Virtuous Pie Menu
Plant base pizzas are handcrafted in house.
Gluten Free Crust. Extra Toppings. Extra Chees. +2
- Flower and Water
- Stranger Wings
- The Med
- Kim Jack-Il
My favorite was the kimchi pizza Kim Jack Il (pictured above). I loved the bold flavors with Hoisin crema, cashew mozzarella, kimchi, gochujang braised jackfruit, roast brocollini and scallion.
Cuisine: Vegan, Pizza, Italian
Sun to Thu: 11am–10pm
Fri to Sat: 11am–11pm
583 Main St, Vancouver, BC V6A 2V1
Be Love in a wonderful all vegan, organic and locally sourced plant based ingredients located in downtown Victoria at 1019 Blanshard Street. The restaurant is bright and airy. There are a patio seats outside perfect for a nice sunny day! Travelling is hard on the body, having…
Homemade organic almond milk can only be describe as heavenly. Making nut milk is actually ridiculously easy to make. I can’t imagine why I used to buy store bought Almond Milk. If you have never tried it before, you will not understand the creaminess compared…
On our recent trip to Portland, I’ve been rather obsessed over clean eats – Buddha bowls, Kimchi Bowls, and zucchini noodles. I want to make something that is easy, doesn’t take a lot of time and will absolutely taste amazing. After all, bikini bodies are made in the kitchen. It’s 80% diet and 20% fitness/working out. I can go to all the Lagree and Spin and still not change a damn thing if I only eat junk! It’s all in the mindset.
So I picked up one of these vegetable spiralizers online. It came in the mail within 2 days and was so easy to use and clean. I thought about buying more expensive variants, but thought this plastic one will do just fine as long as I treat it properly. It will last a long time.
You can spiral most root vegetables – zucchinis, cucumbers, carrots, beets, etc.
The first meal I made with my new toy was zucchini noodles with an Asian Ginger Almond Butter Dressing. I substituted peanut butter with almond butter not because I am fancy or anything. I just ran out of peanut butter at home. And you know what? It tastes pretty awesome. You can substitute either almond or peanut butter to your liking.
I like this sauce for a few reasons: spicy heat from sriracha; creaminess from almond (peanut) butter; and also the zippy punch of ginger. It is simple and yet incredibly filing. This Pad Thai spin off offers so many variations. It can be vegan and gluten-free. Or you can add some protein like tofu, chicken, beef, fish filets.
This delicious simple salad noodle bowl is quilt free and hits the spot mid-day and post workout. I like it especially during lunch. I feel full and with enough energy to take on the day, yet I don’t have that nasty afternoon crash where I want to hit my head on the desk (or curl up and nap).
The ingredients for the almond butter dressing can be found at any supermarket. You probably have most of the items already in your pantry.
Zucchini Noodles with Asian Ginger Almond Butter Dressing Recipe
prep time: 10 mins
cook time: 5 minutes
total time: 15 mins
The 15 minute meal cook time virtually requires no cooking. Simply wash your veggies, spiralize your zucchini and whip your ginger almond butter dressing together. Toss and eat.
Almond Butter Ginger Dressing:
1 tbsp sesame oil
3 tbsp almond butter (if you are peanut butter adverse, you can also use cashew or tahini)
1 tbsp organic honey (brown sugar if vegan)
1 tbsp soy sauce or tamari (what’s the diff? you can read up here)
1/2 tbsp of fresh grated ginger
5 cloves of garlic (minced)
Zucchini Noodle Bowl:
handful of tomatoes
handful of nuts (almonds, walnuts, cashews)
a few springs of green onion diced
generous amount of cilantro (I love cilantro – heaps and heaps of them please!)
Sprial the zucchini thru the vegetable spiralizer
Put dry with paper towel remove excess water
Whisk all almond butter ginger dressing ingredients together: sesame oil, almond butter, honey, soy sauce, grated ginger, and garlic. Set aside.
Add sauce on the side of zucchini noodles in a serving bowl or fold into noodles before putting in serving bowl.
Top with fresh green onions, cilantro, cherry tomatoes and serve immediately.
Heirloom Vancouver Brunch time is a fairly special treat. The clean crisp white space is intriguing and cozy at the same time. I would suggest you request a seat by the fireplace or by the window to absorb the natural light. Heirloom Vegetarian offers contemporary dining…