Olive oil

some pretty fly house guests…..

When you live the sort of high profile rockstar diva life that Nicole and I do, its not uncommon to find yourself swarmed with a variety of types that just wanna breathe the same air as you. I know, disgusting. However, being the friendly sorts we are, we’ve welcomed a few of them into our home without a proper invite and instead of making an awkward scene, I’ve spent a little time recently getting to know a few of them.


Delicious Tempeh Salad with {Vegan} Mayo

 Delicious Tempeh Salad with {Vegan} Mayo

cooking fever

I have absolutely no idea why I am on this constant cooking fit. It is very unlike me and I am really digging it :)

This week I work the day shift and am home by 6. I immediately go to the fridge, check my interest and get cracking on recipes I have pinned for later. (Some of them also come from wordpress blogs I have been following.

Last night I settled for some Baba Ganoush, Pineapple Quesadillas and Stuffed Jalapeños. When making all of this it really helps me to use up the veggies we get at the market (it’s never just 1 or 2 onions. It’s more like here’s 10 for 2 dollars)

Adam also picked up this awesome new blender last night so I had to give it a try.


Veggie cleanout

As I have mentioned before, veggies in SOK ate super inexpensive if you shop at the markets. You can get so much more your money. But the trick is that you have to figure out how to eat it all before it goes bad. Sometimes this entails eating tomatoes for breakfast, lunch and dinner.

This morning I decided to make zucchini tots. I found the recipe via Pinterest, but of course I can’t follow a recipe and had to alter it.

Definitely Not Martha Stewart, but I try

This morning, being my only day off of the week, I got up early and set off to attempt some of my Pinterest recipes I have been “pinning” for the last few weeks. Adam was sound asleep.So, around 7 am I popped up and headed into our kitchen (just steps away from our bed).

Vegan lasagna

Salt and Vinegar Roasted Chickpeas

These high-protein snacks replicate the flavour of salt and vinegar chips. They go perfectly with cocktails and beer. I take these salty treats with me to work and school (sin cocktails) as they travel easily and stay fresh for roughly ten days.


2 cups cooked chickpeas/garbanzo beans (drain and rinse if you’re using canned beans)

2 cups apple cider vinegar

1 cup of water

1 tbsp sea salt

1 tbsp garlic salt

2 tbsp extra virgin olive oil

Sun-Dried Tomato Hummus

Sun-Dried Tomato Hummus

Hummus is a mainstay in any vegan’s fridge for its taste and nutritional punch. Chickpeas are famous for their protein while olive oil is full of good omega-3 fatty acids. By using sun-dried tomatoes you can alter the flavour of this traditional dish, or you can leave them out and stay true to the original recipe.

Time: 10/15 minutes (excluding bean cooking)                                     Makes: 2 cups


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