Decadent Warm Fig Delight

Recipe, Design and Photo by Suzanne

This is an amazing delicious dessert perfect for cold winter nights after dinner. In this recipe I put everything into a beautiful earthen bowl and warmed in the oven. To the bowl I put chunks of vegan chocolate cake and broken pieces of vegan muffins in the bowl. I added chopped figs, slivered almonds, crushed walnuts, coconut flakes, chia seeds, dark chocolate pieces, goji berry, a dab of coconut oil. I mixed together Almond Coconut Milk with a dash of Vanilla Almond Milk and I mixed in some Cacao then poured it over the cake seeds mixture and popped into a warm / hot oven to heat up and slightly bake. Careful when removing from the oven as the bowls will be hot to touch. Top with freshly chopped fig and serve hot to warm. Oh man this was goooooooooooood. The chocolate pieces melted into the cakes and milk – so decadent. Delicious. Some variations / alternatives could be: you could use Coconut Milk from tin or Coconut Cream; perhaps a cap of liquor (not for the kids though) that you enjoy dripped on top. Knock it out of the park with anything you want to add and wow your family and friends with an incredible heart warming dessert or treat.

D-Licious Soup

Recipe, Design and Photo by Suzanne

Its getting cold around here and soups come back onto the menu for warm comfy food to warm the body from the inside. This soup was born of a previous Potato Leek Soup. I made the broth from a base of the Potato Leek Soup and dropped into the saucepan chunks of onions, a variety of dried beans, legumes, quinoa, celery coarsely chopped, baby tomato’s chopped added some water stirred and tempted into a slow easy bubbling broth with all the yummy fillings. Stir in a Tbsp. Miso and give the broth a shot of red wine to flavor. Bubble Bubble Toil and Trouble. Leave it alone apart from a few loving stirs with a wooden spoon.

When ready – serve piping hot in a beautiful bowl top with Nutritional Yeast and lots of freshly chopping quality garlic. I added some freshly chopped shallots to this one too Serve in a warm bowl is a very nice added feature – there is nothing worse than serving soup in a cold bowl – that’s a pet peeve of mine. I always pop the bowls on the stove as the soup is building it start warming of them.

We all said ” it’s so D-Licious”. So D-Licious is my name for this soup. No two soups taste alike this is important and why I like to make soups from scratch or bend recipes.

Have fun play with your recipe and make your soup with attention and love in mind – I believe the soup is a reflection of the maker. A little goes a long way.

Serve with some corn chips or really good bread toasted.

Make a big pot and perhaps freeze some for a later time like when you arrive home from a tropical holiday have some that you can quickly pull out from the fridge – ah we’re home!

Everybody Say “Vegan Nacho’s”

Vegan Nacho’s – Recipe, Design and Photo by Suzanne

Ok, everyone loves Nacho’s. Vegan Nacho’s are so easy to make everyone loves them.  Here is my very easy and ever so yummy Vegan Nachos.

Turn oven on to bake or broil at 400 degrees. Take some really good quality tortilla chips pop them into a pan or bowl that is oven safe.

Cover tortilla chips with vegan cheese of choice, in my case we use Daiya Cheese and its delicious melts beautifully and a serious winner on the vegan cheese front.

Melting the cheese means watching the oven as this will burn easily so STAND BY THE OVEN AND CHECK OR PUT TIMER ON FOR SMALL 5 MINUTE INTERVALS but please DON’T WALK AWAY FROM THIS.

Daiya Cheese can be frozen so if we see it on sale we buy it freeze it for such moments as friends popping in or hungry kids after school. This is a great item to have on hand in your vegan kitchen.

Once melted to my hearts content I will usually add some sprinkles of nutritional yeast and some fresh salsa plus avocado to make fresh yummy treat that wins hearts makes friends perfect treat for kids great for parties.

You can add finely chopped green onions or beans of course. Make the experience fun and the outcome delicious with this easy to Vegan Nacho idea.

You can make big plates of this filled with beans, avocado, tortilla and cheese or small individual ones – flexible recipe is a good recipe.

Takes 5 minutes to prepare, 10 to melt, 5 to eat, 1 to say “hmmmmmmmmm”, 6 to say “is there more” 🙂 and off you go again 🙂

Always – have fun and make it a great day.

Everybody say “Vegan Nachos” 🙂

Delightful Dessert Destiny

Recipe, Creation and Design Set Up – Photo by Suzanne

This is my beautiful Warm Date Pumpkin Loaf recipe for anytime however perfect in fall and winter after a nice meal this really hits the spot nicely. Super easy to create.  Maybe 15 minutes to put together heat and serve.

  • Take one date pumpkin loaf (Vegan) in our case and break into bite size chunks put into serving bowl – you can use any loaf even cookies – Vegan of course
  • Add anything you want however in my case and these images I put the following:
  • 5 vegan chocolate wafers – put as many as you desire as its all about you this dish
  • slivered almonds
  • hemp hearts
  • chia seeds
  • dash cinnamon
  • dash vanilla
  • dried lavender flakes
  • a few slivers of finely sliced prunes, dates, turkish apricots – one of, all of or none of – your chocie
  • tsp of cacao powder
  • tsp of coconut oil
  • crunchy nut cereal you may have say a Hemp Plus Crunch would be nice too
  • add to the bowl once you have built your dessert – a small amount of almond (you could also use of course Quinoa, Hemp, Soy milk if you prefer) milk enough to somewhat soak the loaf but not drown it

Pop your bowls into a tray and broil in the oven for a quick heating for around 5 – 7 minutes or until beyond warm and closer to hot. The bowls WILL BE HOT so please ensure you use gloves before grabbing them from the tray. I served the bowls on a plate because they were quite hot and best to serve and enjoy right away.

The chocolate wafers will melt and the mixture you have made along with the nut milk will warm the vegan cake and its just beautiful. I am definitely going to be serving this for the special occasions that are during our winter months such as Christmas dessert and just because my family loves it for special treats too.

Some variations could be adding a small amount of alcohol of your choice – e.g. Drambuie or a dash of Cinnamon Whiskey.

You can get creative mix and match. I find things in my cupboard to create and no meal dish is perfectly alike. Sometimes you won’t have the dried prunes for example and hey stress free living is don’t panic simply don’t worry find something else. Win hearts anytime you serve this up. Many oooooo’s and ahhhhhhh’s will come from serving this one up.




Dish Da Lish

Creation of meal, presentation and photo by Suzanne

This is our Halloween meal which was so easy to make and much yum O to enjoy.  Here we have the obvious last of the season corn for around these parts. I topped the corn with a mix I made of coconut oil and nutritional yeast (this is an excellent tasty alternative to the traditional butter). We will also find on our plate beautiful stone ground whole grain corn organic gluten free tortilla chips along with fresh slices of cucumber. To this I added a bunch of tasty flash toasted squash and last nights meal Tomato Bean Rice Dream which is posted on my blog. I topped the it all with some fresh lavender a sprinkle of chia seeds flakes of nutritional yeast and well let me tell you – its all gone and we just loved it. So tasty so warm so fresh so good. This is the size of meal we would usually have these days. Perhaps at times we may have a small second round of oooo’s and aaaaah’s.  You can see this meal offers high nutrition along with a spectrum from different food groups. This meal took very little time and energy to make. This meal fed 3 adults. This meal was served on my beautiful handmade clay plates. We feel completely satisfied happy well nourished on a rainy night and now it’s time for a warm almond milk cacao hemp drink.

Tomato Bean Rice Dream

Photos, recipe, meal design by Suzanne

This is a beautiful and ever so simple stove top dish that is perfect for one or more people. This meal can make enough to store in the fridge and as we are not shy at all, take to work – it’s beautiful the next day as it is the first.

Tomato Bean Rice Dream

  • 1 cup rice add 2 cups water bring to boil and make rice as you normally would
  • in this case to the rice before boiling I added a handful of quinoa and some flakes of lavender

Meanwhile as the rice is doing it’s thing prepare the rest as follows:

  • in a pan add some coconut oil on a low heat (I always start the temperature on the lowest and bring up as the dish builds
  • add chopped onions, lots of garlic chopped , leek while bringing the dish to a simmering heat enough to create some lovely soft sizzle
  • once that is going add chopped tomatoes, mushrooms, green onions, any beans you choose (in this meal I put kidney beans
  • all the while keep stirring with your wooden spoon keeping the heat on a steady temperature enough to bring out the smells and gather the flavors together
  • once the rice is cooked add on top of the vegetables
  • to this add a dash of red wine mix that in along with water to keep things moist so not to burn
  • pop lid on let this simmer
  • ensure the meal stays moist so check regularly and add water with perhaps an extra dash of red wine for good luck
  • add in a healthy teaspoon of beautiful garlic pickle (we have a fabulous one that we put in everything) that has turmeric and other lovely spices from India made up in a paste
  • mix in the rice with the bean mix in the pan and keep rolling it over with your wooden spoon and stirring the juices and flavors together
  • to this add a small tin of tomato paste

Serve this meal in a warm bowl or plate and top with sesame seeds, nutritional yeast, chia seeds, a dash of garlic pickle, almond slivers. Frame with tortilla chips and some greens (I used cucumber as they are so good for you).

We always serve small bowls of beautiful food and we always keep some in the pan for same night leftovers. In this case, it’s getting cool around these parts, so I made enough for our daughter to take to school if she wants and for a re-creation tomorrow night.

This was a beautiful meal made with love on a slow cook burner turned and tumbled in a beautiful almost pie like creation that was met with oooooooooooooo’s and yummmmmmmmmm’s and hmmmmmmmmm’s and not a flake of anything left in the bowls. Total satisfaction according to the crew in my home. Two thumbs up – took little time got big results and excellent nutrition.

We love being Vegans.

Enjoy! Create! Have Fun!

Passionate Pumpkin Pleaser

Original Creation & Recipe with photo by Suzanne

I was fortunate to find some lovely orange pumpkin pieces for tonight’s dinner. All the other ingredients I had in stock  home. Love an easy meal on a cool autumn night. This recipe offer up soft flavors and luscious textures with a melt in your mouth type of moment. This took like no time to make and went down as two thumbs up delicious.

Recipe: Passionate Pumpkin Pleaser

  • Put music on. Get your bowls ready and put them on the stove top for warming.
  • Get pot of rice going – I use a lovely brown rice in the classic way of 1 cup rice 2 cups water – I also added to the rice a handful of Quinoa for good luck Pop lid on bring to boil and cook until ready.
  • I am a bit of a rule breaker on the rice cooking so I do turn it while boiling and I do put in other things such as mixing with Quinoa. I also added a pinch of  fresh Lavender for flavor in the kitchen.
  • While the rice is cooking take a heavy skillet add a dash of coconut oil and put on a low heat.
  • Add chopped onions, garlic, mushrooms and bring to simmer.
  • Add dash of red wine to taste and put lid on skillet keep simmering.
  • Toss in pumpkin pieces and shopped green onions and keep on a low simmer.
  • Add a teaspoon of miso and stir in nicely into a rich gravy.

Take your warm bowls from the stove top and fill them with the scented rice/quinoa mix. The pumpkin mixture should have a lovely rich flavorful almost earthy. Tip the skillet to separate the rich sauce and spoon out bountiful portions onto the rice. Then add the hot rich sauce over the whole dish. Top with nutritional yeast and almond shavings then serve piping hot right away.

Add some Tortilla Chips for some extra crunch or crumble on top for added texture.

This easy meal was a huge hit with my family tonight and all gone not a flake to spare. Feeling all warm and fuzzy now. Yum o!

Super easy super good super nutritious and super all gone 🙂