Pre-hike breakfast

Before a fantastic hike at Elk Island, I had a bagel with almond butter, an avocado (yes, the entire avocado, no halfsies here!) and Oleo and Spice's (find them here, http://www.oleoandspice.com/, they are amazing) jalapeno-peach jam (yes, Jalapeno Peach!).

It kept me going for about 2.5 hours of hiking through some tougher (read 25 cms of moist-ish powdery snow) conditions. Did I mention it tasted great?

Smoky Almond Hummus

This is a rather sophisticated hummus. Remember that the smoky flavour needs to be balanced with acidity. Add more vinegar or lemon if you like.

1 clove garlic

1 can white beans

1/3 cup tahini

juice of 1 lemon (or lime is good too, or a mix)

2 tbsps red wine vinegar

1 tbsp smoked paprika

1 tsp cumin

1/2 tsp salt (or to taste, I'm not telling you what to do, calm down)

1/4 tsp alspice (just trust me here, ok?)

1 tsp oregano leaves

1/4 cup olive oil

3 tbsp of water

1/2 cup sliced almonds

1. grind garlic clove in food processor.

2. add spices, salt and oregano and almonds, grind.

3. add beans, oil, lemon juice, tahini and water, grind until smooth.

NEWS FLASH: CLEVER RABBIT DOES TAKE OUT!!!!!!

Further, they do amazing, caring take out, like your Mom or Dad or sister or brother or Grandma or Grandpa or whoever decided to cook you a meal to help you out during a busy week.

I had called ahead and ordered the chickpea-walnut burger and a salad. I was very happy with my decision. Then I went to pick it up. When I showed up and explained that had called ahead, the adorable counter clerk knew who I was. He was keeping my burger on the grill so that it would still be warm when I ate it. You don't get that sort of TLC just anywhere, let me tell you!

I also got one of their home-made sandwich cookies. It was so good, that I think it made me dumber. Seriously. Also, don't get me started on their ridiculous salad dressing. It's too silly good to even consider discussing.

Clever Rabbit Carrot Cake

I love this little cafe. It is located on 124 street, and is attached to an adorable pet bakery which contains rescue pets (I went over to say Hi after). Also, each table in the cafe has rabbit salt and pepper shakers, each set is different, and I suspect, vintage. THAT'S DEDICATION.

Their carrot cake is vegan and out-of-this-world. I walked in as they were closing, and they let me (they actually encouraged me not to leave, the staff is very sweat and welcoming) camp out for a while anyway, with a coffee and the cake.

I will be going back for their famous lunch one of these days. I hesitate to tell you about the vegan donuts...I think that once word gets out about them there will be none left for me (unless you save me one, then we can be BFFs).

Chipotle BBQ Tofu

Ok, so I like shortcuts. Sometimes when youcome home after a long day, whipping up a sauce seems like a difficult task. Luckily, there are some great vegan bottled sauces available, like this one!I marinated some tofu with it (I like extra-firm) overnight, then baked it, with some cut up fingerling potatoes, for an hour. I ended up having a great dinner without having to break a sweat. I also used the leftover tofu for wraps the next day. :)

If St. Patrick went down to Texas...

Get the recipe for green chile posole here: http://www.marthastewart.com/868407/lisa-fains-green-chile-posole-black-beans.

Martha Stewart has lots of great vegan and easily veganizable recipes. Here, I couldn't find hominy, so I used corn instead. Not as authentic, but still tasty!

The Uje...

Every vegetarian restaurant has a version of this, it's usually called a grain or rice bowl. Basically, they give you a bowl where you pick your grain (or if its a rice bowl, there's, well, rice) a protien (tofu, beans, tempeh, or what have you) and veggies.

What I had for dinner tonight was similar to this, except it was on a plate, not a bowl. It consisted of quinoa, cuban black beans (got the recipe from a martha stewart magazine, veganized of course) and some sauteed swiss chard, mushrooms and red pepper. Top that off with some avocado, lime juice and vegan cheese shreds (Daiya is what I use) and you're good to go.

I'm baaaaaack

Not as scary as that Spielberg flick, but just as awesome. I have come back to Veganism after a foray into the land-o-burgers. I'm sick of feeling sick, and so, I have made some soup :)

Here are the get-healthy ingredients:

1/2 cup miso (I chose red)

1/4 cup tamari

8 cups veggie stock (or water is fine)

1 diced onion

1 diced orange pepper (or any pepper you want)

1 head shredded nappa cabbage

2 types of mushrooms (I used cremini and enoi)

shanghai noodles (the ones from the fridge)

1 pk. medium soft tofu

1 bunch sliced scallions

2 tbsp diced ginger

3 cloves garlic (diced)

dulse (or any other sea veggie)

cilantro (to your heart's content)

juice from 1 lime

1. saute garlic, ginger and onion in oil over medium heat.

2. add pepper, mushrooms, and stir for a bit, until softened a little.

3. add napa cabbage, and continue to saute.

4. stir in miso and tamari.

5. add sea veggie, stock or water and bring to a boil.

6. add lime juice.

7. add noodles, boil for 3 minutes.

8. bring down temperature, add tofu, let simmer for 3 more minutes.

9. add scallions and cilantro.

Now, don't you feel better already?