Vegan Pesto Pita Pizza

Eat Your Greens!

When I first became a vegan, pizza was the one food I truly missed. But I was fearless and determined. Thus, I found amazing new ways to create vegan versions of my old favorites while experimenting with new topping ideas. Rewind to 7pm last night; I was hungry and frankly a little lazy to cook a real meal. Naturally pizza was a tempting fast food option. But dough and time were items I did not have. So I adjusted accordingly. The result was a chewy “cheesy” , tangy and fresh new take on a regular gourmet pesto pizza.  Easy to assemble, and ready in 10 minutes. Best part: Yummy and good for you! Here is what you need:


2 white or whole wheat plain pitas

2 Tablespoons of vegan basil pesto

1 yellow zucchini, thinly sliced

Half a small tomato, sliced

1/4 of a red, orange or yellow bell pepper

BBQ flavoured organic tofu, cubed

1/2 cup of Daiya dairy free shredded “cheese”

1 Tablespoon pine nuts, crushed

handful of chopped parsley

handful of green olives


1) Preheat oven to 350 C

2) Place the pitas on a flat oven pan or cookie sheet

3) Evenly spread the pesto over the pitas

4) Sprinkle the “cheese” over the pitas

5) Evenly top the pizza with zucchini, tofu, peppers, tomato, olives

6) Sprinkle with chopped parsley and pine-nuts

7) Place in oven for 10 minutes

VOILA! Easy breezy and deliciously cheesy. A pizza that takes vegan gourmet to the next level. Shhh…don’t tell anyone the crust is pita bread! With pizza like this, slices from local pizza stores will never tempt you again.  Prepare with LOVE for even better results 🙂

Happy Pizza-Making!



Yummy Apple Pecan Maple Pancakes (Vegan Of-course!!)

I stumbled upon this apple pecan pancake recipe a few months ago. However since I’m not a big “breakfast-food” type, I never got around to trying these out.  As luck would have it , this cloudy Sunday afternoon fate stepped in. As my i-pod shuffled to Jack Johnson’s Banana Pancakes, I remembered  this recipe and decided to give it a go. Weekend brunch will never be the same (this is how food addictions begin). Try them with some strawberry garnish for an extra boost of flavour. The combination of berries mingling with the maple syrup and pecans create an amazing crisp texture and fresh taste. Yum-factor was a 10 and they were pretty simple to make 🙂

Here is what you need:

1 1/2 cups soy milk

1/2 cup soft silken tofu

1/3 cup solid vegetable shortening

1 1/2 cups all-purpose flour

2 1/2 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

2 medium apples, peeled, cored, and quartered

1/4 cup pecans, coarsely crushed

Vegetable oil, for frying

Earth-Balance margarine, as a condiment

Maple syrup, as a condiment

Strawberries (optional, as a condiment)

• Put the soy milk, tofu, vegetable shortening, flour, baking powder, salt, cinnamon, and apples into a food processor and pulse until the ingredients are blended and the apples are finely chopped. Fold in the pecans.

• Heat a griddle or large frying pan coated with a thin layer of vegetable oil over medium heat. Pour 1/4 cup of the batter onto the hot griddle. Cook until bubbles appear then flip the pancake and cook it until it is lightly browned.

• Serve immediately with earth balance margarine,maple syrup and strawberries. Enjoy!

Makes 8 to 10 pancakes

Happy Breakfast-making!!


Superfood Super-Easy Quinoa Salad

Ever since I decided to dedicate myself to an all-plant-based diet I started collecting original vegan recipes, but I also began experimenting in the kitchen and tweaking ingredients to make dishes my own. As my collection grows, I hope to share these yummy ideas with all of you. This quinoa salad was one of the first things I successfully created and I’ve made it ever since. It’s simple, super-packed with vitamins, nutrients and anti-oxidants, easy to make, easy to store and can even be served to your carnivorous friends (perhaps as a side dish), whom I believe will chow it down with great delight!

Here is what you need:


  • 1 cup quinoa
  • 1/2 of an avocado, diced
  • 1/4 of a large red onion, diced
  • 1/2  cup shredded carrots
  • 1/2 medium tomato, diced
  • handful of cilantro, chopped
  • 1/2 cup of cucumber, diced
  • handful of raisins, goji berries or dried cranberries (optional)
  • 1/2 cup olive oil
  • Juice from 1/2 lime or lemon
  • Dash of salt and pepper to taste
  • 2 cups of water


  1. Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
  2. While the quinoa is cooking, chop and dice your vegetables on a wooden board.
  3. Transfer the veggies to a big bowl (enough to hold the veggies and quinoa) and add salt, pepper ,olive oil, lime juice, and dried berries. Cover and set aside.
  4. Remove quinoa from heat and fluff with a fork. Set aside and allow to cool (about 20 minutes)
  5. Add the cooled quinoa to the mixture in the bowl and lightly toss
  6. Cover and refrigerate,
  7. Allow the salad to cool for approximately one hour and serve as a main dish on its own, or a side dish with goodies such as baked tofu or grilled tempeh. YUM!!!

Happy Eating!