Sips, Sweets & Snacks

DSC_2220

As you all know very well, the more pastel coloured foods we can get our hands (and mouth) on, the better. So, when Amanda proposed Rainbow Cauliflower Tacos as the next adventure for #EatyourPastels we were more than just excited. It’s no secret everyone loves tacos – they’re adorable, bite-sized, and packed with flavour, so what’s not to adore?

Eating vegan 24/7 can be tough – I know I struggle with cutting certain foods out of my diet, especially when dining out. It’s easy to fall into the pattern of eating plain veggies and carbs and ending up a bit bored. These recipes are quick and make it easy for anyone to eat vegan at home. The tacos we made for this post use lentils as the base, instead of the traditional meat or faux products. Lentils are a great unprocessed alternative to using tofu or other protein replacers, and with the right spice blend they taste surprisingly meaty.

Scroll down for the recipe!

DSC_2174

What you’ll need //

Lentils:
½ cup lentils
1 cup water
¼ tsp garlic powder
¼ tsp smoked paprika
¼ tsp chili powder
¼ tsp cumin
1 tbsp tamari

Seasoned Cauliflower:
½ head cauliflower
1 tbsp coconut or olive oil for frying
1 tbsp taco seasoning
salt to taste

Guac:
1 avocado
¼ tsp salt
¼ tsp garlic powder
½ lime juiced
cilantro to taste

Garnish:
shredded candy cane beet
pickled onions (learn how to make your own here)
watermelon radish
nutritional yeast
tortillas

DSC_2190

DSC_2159

DSC_2180

To Make:

Lentils:

Start by rinsing your lentils. Combine with water in a saucepan and bring to a boil. Once they reach the boiling point, reduce heat and simmer on low for 20-30 minutes. Keep an eye on them and add water as needed. When lentils are finished cooking, season with tamari, garlic, chili, smoked paprika and cumin.

Cauliflower:

Cut or break up cauliflower into small pieces. Add your oil of choice to a pan and fry on medium/high until golden brown. Season with taco seasoning and salt.

Quick Guacamole:

In a bowl, mash you avocado adding in all the ingredients listed until you reach desired taste. Voila! You have yourself some guac.
To assemble, be creative! We garnished our crew with some pretty pink friends; watermelon radish, shaved candy cane beet and pickled red onion. (Find the recipe here) We then sprinkled on some nutritional yeast and fresh cilantro. Enjoy these beauties with a squeeze of lime juice and maybe even a margarita!

DSC_2198

DSC_2214

DSC_2213

DSC_2225

DSC_2208

DSC_2211

Sips, Sweets & Snacks

DSC_1261

Making nut mylk is one of those things that just makes sense – it’s quick, simple, and yields a really delicious and nutritious end product. We’ve been trying to get on board with nut mylk and cheese in favour of dairy as much as possible, for the sake of ourselves, animals, and the environment, and luckily we have Amanda from Blueberrymoon here to help!

Cashews are one of the best nuts to use in dairy-inspired recipes thanks to their creamy rich texture. We made this version a bit more fun by adding some fresh local strawberries and a touch of beet juice to make our pink milk that much more pink! It’s super delicious on it’s own, in a strawberry banana smoothie, or blended with a bit o vegan ice cream for the ultimate strawberry shake!

Scroll down for the recipe

DSC_1190

Hey guys! Blueberrymoon here. I just wanted to add some notes and tips about making nut mylk at home! As noted above it’s so simple and so much better than store bought. Since cashews don’t have skins and become so soft once soaked, there is no need for a nut straining bag. If you’re using nuts with skins such as almonds, hazelnuts, brazil nuts or walnuts, a straining bag is required. However even with the extra step, you’re still looking at an easy process! When storing your mylk, make sure it’s kept in an air tight container or jar in your fridge and consumed within 3-5 days.

What you’ll need //

1 cup soaked cashews
1 cup fresh strawberries
4-6 dates
1 tsp vanilla extract
pinch of salt
beet juice

Instructions //

Soak cashews in water for 4-8 hours or overnight.

Once soaked, rinse well adding all ingredients to your high-speed blender, we used our Vitamix.

Blend on high for about one minute.

If you like your mylk sweet, add a touch of honey or maple syrup!

DSC_1203

DSC_1211

DSC_1227

DSC_1248-2

DSC_1251

DSC_1265

DSC_1255

Party Time

DSC_3800

Is anyone else shocked by how fast this month has flown by? It feels like I’ve been all over the place, from PEC to Muskoka and Bancroft and back again, and there’s SO much to share with you guys I don’t even know where to start! There’s a lot of really great content coming up between now and July 1st, in fact, there will be a new post up almost every single day between now and then, so get ready for a lot of FUN!

Now that I’m back in Toronto for a hot second I’m finally able to start sharing some of the awesome things we’ve been working on around here. First up, I FINALLY decided on furniture for my apartment (months after moving in) and I’m THRILLED with how our new headquarters looks now that it’s come together. We’ll be sharing a full tour with our friends at CB2 later this Summer, but you’ll get a sneak peek in this post.

So what exactly IS this post? We’ve got two main things to share with you here, one being an introduction to Eivey. I’ve always been obsessed with organizing and cleaning out my closet (my best friend and I had little “closet cleanout” parties throughout our very type-A childhood), and thought I donate most of my extras there are a few special pieces that I have a hard time piling into a bag and waving goodbye to. That’s where Eivey comes in – a new Canadian website that makes listing and selling your high-end items super simple and, dare I say, fun? You can list items to your “closet” (here is mine if you feel like shopping!) and other users can follow you to get notified when you add something new. Best of all, Eivey sends you a mailing package directly so all you have to do is pop your pre-loved item into the mail.

The amazing ladies behind Eivey approached us to host a little wine and cheese closet cleaning party with some of our friends, and my childhood nostalgia alone prompted an automatic yes! Everyone brought a couple items and we all shot photos and posted together over epic cheese plates and rosé punch. Rosé punch you say? Which brings me to the recipe portion of this post!

We pretty much live off of Zevia sparkling water here at HQ, and we figured this mini party was the perfect time to dream up a new Summery recipe! We used their deliciously refreshing Mandarin Orange flavour with a trio of our favourite melon, fresh mandarin orange slices and a splash of our all time favourite rosé, SUMMER WATER (get it here at a special price!)

Scroll down for the full recipe and more party pics!

DSC_3671

DSC_3698

DSC_3711

What you’ll need //

Zevia’s Sparkling Mandarin Water
Honeydew Melon
Watermelon
Cantelope
Mandarin oranges (clementines work too)
Summer Water Rosé

DSC_3745

Instructions //

Use a melon baller on all three melons to create a bowl’s worth of mixed colours. Peel your oranges and add the slices to your bowl. Put the bowl of fruit in the freezer for 10-15 mins. Stir melon and orange slices in a Yari mixing glass with ice, muddling a bit while you stir.

Add Zevia’s Sparkling Mandarin Water and let sit in the Yari in a cool place for half an hour, letting the fruit “steep” for more melon flavour.

Fill a glass with ice (we used this copper pineapple sharing cocktail glass) and pour the Zevia and fruit combination over into the glass (or glasses)

Top it off with a splash (or two) of rosé and garnish with slices of melon!

DSC_3712

DSC_3725

DSC_3765

DSC_3784

DSC_3805

DSC_3831

DSC_3848

DSC_3878

DSC_3807

DSC_3796

DSC_3890

This post was sponsored, but all opinions are my own. To inquire about sponsored posts, please email jess@shineinfluencers.com

Sips, Sweets & Snacks

DSC_2155

Let’s face it – everything is better in shades of pink! Around here, pink is a neutral, and we’re always looking for ways to include more of it in our daily lives. Que this super simple, super pink recipe!

Pink pickled onions are a great way to add flavour and a pop of pink colour to almost any food you can think of. We’ve served them here atop avocado toast (a breakfast staple at HQ) but they work with everything from salad and rice bowls to tacos and sandwiches. Baking potatoes? Put some pink on them. Serving hors d’oeuvres at your next soirée? Put some pink on them!

The secret to this rosy-hued recipes lies within the beet juice, our favourite pinkifying ingredient. Feel free to play around with adding less or more beet to alter the shade of your onions, and though they only need overnight to taste delicious, they’ll turn more pink the longer you let them sit.

Scroll down for the recipe!

DSC_1126

DSC_1135-1

DSC_1144

DSC_1165

What you’ll need //

1 medium size red onion

1/2 cup of apple cider vinegar

1/2 cup water

1 tablespoon cane sugar

1 teaspoon pink salt

2 teaspoons beet juice

Recipe //

Chop 1 red onion into small strips, separating from each other as you go. Fill a glass jar with tight-fitting lid 3/4 full.

In a separate jar stir the vinegar, sugar, salt and water together. Add about two teaspoons of beet juice until the liquid turns bright pink. Now stir well and pour the liquid over the chopped onions in the other jar. Seal the lid tightly and shake it up until all the onions are covered. Leave it in your fridge for about a week and you’re ready to enjoy on all your favourite snacks! We used them on a simple avocado toast, along with candy cane beet and a sprinkling of nutritional yeast.

DSC_1178

DSC_1186

DSC_2156

Sips, Sweets & Snacks

DSC_8976

So far our Spring here in Toronto has been, well, rather dark and stormy. Inspired by all of the doom, gloom and downpours we created “the perfect storm” in a crystal faceted glass, complete with it’s own little storm cloud and a flash of pineapple lightning!

What goes into this amazing drink besides a cotton candy cloud puff? We used Zevia’s sugar free ginger ale as the base, Kraken Rum, and a touch of lavender water and sugar (either/or will do if you don’t have both) to add a touch of Spring floral flavour to the cocktail.

Scroll down to see what happens when a our storm garnish meets this refreshing rainy-day drink!

DSC_8899

What you’ll need //

Zevia’s Ginger Ale
Spiced Rum
Lime juice
Lavender water
Lavender sugar (optional)

Garnish
Cotton Candy
Fresh pineapple ring
Drink umbrellas

DSC_8912

DSC_8925

DSC_8950

DSC_8961

If you’re using lavender sugar you can choose to rim each glass or simply sprinkle some in to the drink itself. Fill two glasses 3/4 full of ice, pour 1.5 oz of spiced rum in each glass. Squeeze in a half a lime and add a few dashes of Lavender water, top it off with Zevia’s Ginger Ale. You’re ready to garnish!

First cut out a lightning bolt shape out of the pineapple, place in the freezer for a few minutes to stiffen it up. When you’re ready to serve, float a lime slice on top of each glass and place a straw and drink umbrella on either side. Form a loose cloud shape out of cotton candy and place your frozen lightning bolt on top, the sugar should help it stick. Carefully place the cloud on top of your drink and watch the magic happen!

DSC_8968

DSC_8997

DSC_9018

DSC_9020

DSC_9040

DSC_9061

DSC_9085

Quartz surface by Caesarstone Canada