Back-To-School Giveaway… Blendtec and Plant-Powered Families!

In my last school post I hinted about a big giveaway. It’s here!

I’ve teamed up with my friends at Blendtec to share my ideas for packing nut-free school lunches. In their post, I share 3 of my favorite blender-friendly, nut-free recipes from Plant-Powered Families, plus a bunch of my lunch ideas from the book.

Double giveaway! Blendtec Designer 625 plus Twister Jar and copy of Plant-Powered Families cookbook! #blendtec #backtoschool #plantbased #vegan #healthy #plantpoweredfamilies

Jump over to Blendtec’s blog for these tips and recipes, including this YUMMY Chunky Monkey Smoothie!

Chunky Monkey Smoothie recipe from Plant-Powered Families #vegan #dairyfree #smoothies #blendtec #wholefoods #plantbased

Then, enter to WIN your own Blendtec Designer 625 with Twister jar, and a copy of Plant-Powered Families! You can enter over on Blendtec’s blog, or right here, below!

Thanks Blendtec for the giveaway, and good luck kids!

x Dreena

Plant-Powered Kitchen & Blendtec Giveaway

Plant-Based Lunchboxes: 5 Tips to Get Organized!

Update: I just found some practical, well-design water bottles – at Winners! I’ve updated the image and linked to the amazon page.

I’ve shared some posts with my top baking recipes for back-to-school, and also my go-to foods and tips for packing plant-powered lunches. Today, I’ve decided to help you with the logistics of packing lunches, from kitchen gear to organization.

Packing lunches seems to strike either anxiety or grief with parents – or a bit of both. It’s understandable, between school allergy issues, eating a vegan diet, and individual weegan food preferences, it can feel like all too much. A little planning goes a very long way.

5 Tips to Get Organized for Packing Healthy School Lunches #plantbased #lunches #backtoschool #healthy #kids #vegan

So, here are my 5 tips to help get you 0rganized to pack plant-powered lunches:

1. Batch Cooking and Baking. I talk about batch cooking in some detail in Plant-Powered Families. It’s not just helpful for planning dinners, but also for packing lunches. The benefits apply to both ingredients/individual foods and specific recipes. Are you…

Baking potatoes? Bake another 5-6 spuds. You can use them in lunches – sliced in sandwiches, cubed to dip in hummus, mixed with veggies or beans as a salad, added to a thermos soup, etc.

Making hummus? Do at least a double batch. Refrigerate and freeze portions so you don’t have to make it every week.

Cooking pasta for dinner? Make extra and use another day in a lunch (many ideas in PPF).

Making snack cookies or muffins? Double batch and freeze some for next week. This will save you time in the long run, and you’ll get into a groove with some regular lunch fixes that your kiddos love.

Red Lentil Hummus #vegan #glutenfree #nutfree #dairyfree

Red Lentil Hummus – a reader fave from Plant-Powered Families!

2. Lunchbox Picks. What will work best for you to pack lunches? We’ve had some discussion on this in our PPF FB group. Some of us mamas love the bento style boxes. I recently got a PlanetBox, and while it’s a little pricier than some other lunchboxes, I think it’s worth the price.

PlanetBox Rover #backtoschool #lunch #healthy #lunches #lunchbox

PlanetBox Rover

It’s stainless steel, very durable, and with a smart design. In the past I’ve used boxes with lidded containers, and the girls often lost components. It’s a bit of a nuisance to replace those pieces, so that’s something to consider. For another option, choose the widely available ziploc or glad containers. They are BPA-free now, and come in many different sizes. I’ve found that useful for the past number of years packing for bigger and smaller appetites. I also pack hubby’s lunch, and send him off with 5 or 6 containers. I also re-use containers from vegan yogurt and dips for things like grapes, crackers, segmented oranges, and other small lunch items.


Copco BPA-free water bottles

Copco BPA-free water bottles

Having two or three BPA-free water bottles per kiddo is also very helpful. Many times bottles are left behind in the classroom. I like to fill the girls’ water bottles the night before. It saves just another few minutes in a frantic school morning! *After writing this post I stumbled on the coolest water bottles – at Winners. Actually, Charlotte found them. She’s at that age where some water bottles are just ‘not cool’… anything with patterns or worse, flowers! What I like about these copco bottles is that they are compact, fit in backpack side pouches easily, and yep, they are BPA-free. Also, they unscrew about 1/3 of the way down for easy cleaning, and also to add ice cubes or citrus slices! And the attached cap is brilliant. 

3. Keep It Simple. Kids love their favorite foods, and lunch times at school are not the time I “experiment” with new foods. Unless the girls ask to try something in their lunches, I stick to the foods I know they’ll love and eat. Why? Because they have very little time to eat (about 10-15 minutes), and I want them to actually eat! I prefer to use dinner hour and weekends as times to work in some new food choices or work on those picky food tendencies. So, keep it simple for yourself and your kiddos. You’ll save yourself some money – and a lot of stress.

4. Rotate Key Recipes. On that note of keeping it simple, make a list (either on paper or mental notes) of some key recipes to rotate week to week. As the school year progresses, you may want to freshen up the recipes with some new ones you’ve discovered and the kids really enjoy. But start now with a list of some favorites. For us, it’s Chickpea Nibbles (PPF, recipe also here), Simplest Marinated Tofu (PPF, recipe also here), muffins and snack bars, Super Cheesy Sprinkle (PPF) and plenty of hummus recipes!

Simplest Marinated Tofu #vegan #glutenfree #nutfree #kids #lunches

Simplest Marinated Tofu

"Cinnabon" Muffins by Dreena Burton #vegan #nutfree #wholefoods

Also don’t hesitate to rely on some quick fixes for weekly rotation. Some of ours: *Amy’s Baked Beans (stir in another cup or more of cooked beans, stretch that sauce!), whole-grain fig/fruit bars, and nut-free veggie burgers. (*As a side, I often make sandwiches with the Amy’s Baked Beans (+extra beans). Put a layer between whole-grain bread, add a slice of Daiya cheese if you like, voila! Baked bean sandwich.)

Chickpea Nibbles #vegan #wfpb #glutenfree #nutfree

A weegan favorite: Chickpea Nibbles!

5. Kitchen Gadgets and Appliances. I’ve said it before, and I’ll say it again and again… there are a couple of kitchen appliances that make my food prep a lot easier. First, a large capacity food processor. I have a Breville, it’s 16-cup and BPA-free. I don’t think you need a 16-cup, but at least a 12-cup (and preferably 14). This is how I triple, and even quadruple, batches of hummus. I also make double batches of veggie burgers and protein power balls (also from PPF, nut-free for school!). Second, a very good blender. Preferably high-speed. I use a Blendtec. and I’ve had it for about 8 years now. Yes, it’s more expensive than a standard blender. But, it does a heck of a lot more! I use mine daily (usually 2-3 times a day), for morning smoothies. Then, I use the twister jar for things like sauces, salad dressings, chia puddings, nut butters, and the nut-free super cheesy sprinkle the girls love so much. We lost power recently for a full day, and I felt lost without my Blendtec! I use it in many recipes throughout PPF, as well as here on the blog. If you don’t yet have a Blendtec, stay tuned – giveaway coming up! :)

Blendtec blender - stay tuned for giveaway!

Blendtec blender – stay tuned for giveaway!

I hope these tips help you get a little more organized for the school year. Please share any tips that you think might help others reading – and me too! 


Back with more soon…

x Dreena

Vegan Mother’s Day Recipes: Cinnamon French Toast & Potato Shallot Frittata


How do we do it, moms? Day in, day out, we are master jugglers, keeping things running (relatively) smoothly. Can you imagine if we took a few days off? I mean completely off? Result: sheer mayhem.

We can at least take time off for Mother’s. I sure plan to do so. Other years, I’ve continued to carry on with most of the things I need to do in a day. This past year I’ve learned to treat myself better. Some self-care. Whether that means spending a little money on myself, or spending a little time with myself. It also includes being aware when I jump in to fix or take care of something, or checking in when I’m feeling unnecessary guilt.  I’m not entirely zen with, but I’ve definitely grown.

So, this Sunday, I may do a little shopping and then just hang out with the family. We have our wee girl’s  birthday party on Saturday, followed by her actual birthday on Monday (I labored all Monther’s Day with her 6 years ago!), and then my book officially launches on Wednesday! Indeed, I shall enjoy some me time on Sunday.

I don’t expect the kiddos and hubby to make a breakfast or brunch for me. Actually, I’d prefer if they didn’t. Not sure I want to look at the mess or how long it takes them to tidy it up. 😉 But, if you have cooks in your family, here’s hoping they cook up something special for you this Mother’s Day! Or, perhaps you might like to plan a brunch for your own mum. If so, I have two incredibly delicious vegan recipes for you!

For those that enjoy a sweeter breakfast, I’m sharing my Cinnamon French Toast recipe from Plant-Powered Families. If you prefer a savory breakfast, you’ll enjoy this Potato Shallot Frittata from Let Them Eat Vegan.

If you like a bit of sweet and savory… get your order into the kitchen. I say you deserve both.

Cinnamon French Toast by Dreena Burton #soyfree #vegan with #nutfree option

Cinnamon French Toast (recipe from Plant-Powered Families)

recipage link to print/share

I remember French toast fondly from childhood. It was the “treat” breakfast we had as kids, probably far easier for our parents to make than pancakes, and a great way to use up odds and ends of bread. This version is much healthier than what I ate as a kid, and I tell you our girls love it just the same.

1 cup plus 1–2 tablespoons plain or vanilla unsweetened nondairy milk

1 tablespoon white chia seeds 1/3 cup soaked and drained cashews (see note for nut-free option)

3/4 teaspoon cinnamon

1/4–1/2 teaspoon pure vanilla extract

1/8 teaspoon sea salt

Sliced bread of choice (see note)

In a blender or using a handheld blender, puree the milk (starting with 1 cup; see note), chia, cashews, cinnamon, vanilla extract, and sea salt until very smooth and thick (it will get thicker as it sits a little while and the chia swells). Prepare a nonstick skillet by wiping over with a touch of oil (you need a nonstick skillet, or this will be a sticky event!). Turn heat to high for a few minutes to heat up the pan, then reduce to medium/medium-high. Dip a slice of bread into the batter. Turn over and let it sit in the chia mixture for a few moments to soak, then remove and place in the skillet. Repeat with other slices, frying 2–3 pieces or more at a time, depending on the size of your skillet. Fry for 3–5 minutes on each side, until light brown. Keep the heat high enough to get a good sear/crust on the bread, but reduce if it’s scorching. Note that the slices will be sticky until they are ready to be flipped, so be patient. Repeat until all bread is used. Serve with fresh fruit and pure maple syrup.

Serving Idea: Another fun serving idea is to make sandwiches out of the French toast, slathering some nut butter between two slices, then serving with maple syrup. Serves 3-4.

Nut-Free Option: Replace 1/3 cup of cashews with 3 tablespoons of hemp seeds.

Bread Note: You may use 6–10 slices of bread, depending on the size of the slices.

Milk Note: After the batter sits for a few minutes it can become quite thick. You can stir through another 1–2 tablespoons of milk if it has gotten too thick with standing (if you have less than half the batter left, use just 1 tablespoon).

Potato Shallot Frittata by Dreena Burton #vegan

Potato, Shallot, and Pepper Frittata (recipe from Let Them Eat Vegan)

recipage link to print/share

This might better be named ‘Frit-not-ta’, since this quiche-like dish contains no eggs, yet has a great texture from the cashews and tofu. The oat bran topping lends a slight crunchy texture.

For sauté:

1-2 tbsp water

¾ cup shallots, chopped

2 cups red or Yukon gold potato, cut in small cubes (peeling optional)

¼ tsp sea salt Pinch black pepper

1 – 1 ¼ cups combination of red, yellow, or orange bell pepper, chopped

Base mix:

½ cup raw cashews ¾ cup plain unsweetened non-dairy milk (almond or soy preferred) (+ another 1-2 tbsp to reserve)

1 tbsp freshly squeezed lemon juice

1 large clove garlic 2 tsp brown rice miso (or other light miso)

½ tsp ground mustard 1/2 tsp (touch scant) sea salt

Freshly ground black pepper to taste

1 pkg (12 oz/350g) extra-firm tofu

1/4 tsp dill seeds

½ tsp agar powder

2 tsp fresh thyme or oregano, chopped


¼ cup oat bran (use gf certified for gluten-free option, or substitute gluten-free breadcrumbs)

1 tbsp nutritional yeast

Couple pinches sea salt

Preheat oven to 375. In a skillet over medium heat, add the water shallots, potatoes, sea salt and pepper. Cook, stirring occasionally, until potatoes are cooked through and golden, about 15-20 minutes (add a teaspoon or two of water if potatoes are sticking, to deglaze the pan). Add the bell pepper and cook through for another couple of minutes. Meanwhile, in a blender (see note), add the cashews, milk, lemon juice, garlic, miso, ground mustard, salt and pepper, tofu, dill seeds, and agar. Blend until smooth and creamy. Once vegetables are cooked, transfer to a bowl and stir in the tofu mixture (scrape out as much of the tofu batter as possible, and use another 1-2 tbsp of milk if needed to help loosen the mixture), as well as the fresh thyme/oregano. Transfer mixture to a lightly oiled glass pie plate (or other baking dish), and smooth out.  In a small bowl, combine the topping ingredients and sprinkle over top of fritatta.  Bake for 40 – 45 minutes, then set oven to broil and cook for another couple of minutes to crisp up the topping slightly. Remove from oven and let cool about 10-15 minutes, then cut in wedges or scoop portions to serve. Serves 4-6.

Note: I use a Blendtec for the pureeing, and so it easily and quickly smooths out the tofu along with the cashews and other ingredients. If you don’t have a Blendtec, you will need to first blend the cashews with the milk and lemon juice until smooth, using an immersion blender or standard blender. Then, add the tofu and remaining ingredients to the blender (or food processor, if having trouble smoothing with the blender) and blend until very smooth.

Do you have a favorite Mother’s Day recipe or food tradition? Please share!

p.s. I have a VERY special Mother’s Day giveaway coming up next week. Hint: Both these recipes use a blender! A new fancy appliance for mom’s day would be awesome, huh? 

If you need ideas for mom’s day gifts, maybe consider a little plant-powered love, or cookbook.

Happy Mother’s Day!

x Dreena

photo credit thanks to: Nicole Axworthy

Green Chickpea Hummus

A couple of months ago, Paul returned from Costco with a big bag of frozen green chickpeas. I had heard about them, but never tried them, so I was pretty excited about his food find.

Green chickpeas are the raw, fresh form of chickpeas we know and love. They aren’t a fresh legume you find often in markets, but it is becoming easier to find them frozen. The taste, to me, is somewhat a cross between edamame and green peas. So, I think they would substitute well in many dishes where you might use either green peas or edamame. I first tried them in a cooked dish (briefly cooking through), and really enjoyed them. Then, I turned my thoughts to…

Green Chickpea Hummus by Dreena Burton #vegan #glutenfree #nutfree #oilfree

Hummus. Glorious hummus! I’ve only ever made hummus with cooked legumes, so I wasn’t sure the fam would dig this more ‘raw’ version. Plus it was green. That’s usually tricky with kids. Well, to my surprise and delight, it was a hit! With Paul and the older girls, anyhow. Our 5-year old is in the stage where everything green (other than green smoothies) is “ewwww”, so her vote doesn’t count right now. 😉

Personally, I would choose this over classic hummus… at least most days! The combination of flavors is a little addictive, and it is just so fresh and vibrant. We noshed on it straight up, but you could also use it in sandwiches and wraps, or for topping sweet spuds (that combination would be tasty)!

If you can get your hands on some frozen green chickpeas, they are worth experimenting with. If you can’t find them, try substituting frozen edamame here, or a half-and-half combo of frozen edamame and frozen green peas.

Green Chickpea Hummus by Dreena Burton #vegan #glutenfree #nutfree #oilfree

Green Chickpea Hummus

link to print/share

3 cups (frozen) green chickpeas, blanched and drained (see note)
1/4 cup lemon juice
1 medium clove garlic (can use larger if you love garlic)
1/4 cup fresh basil leaves (don’t omit!)
1/3 cup fresh parsley leaves
2 1/2 – 3 tbsp tahini
3/4 – 1 tsp sea salt
1/2 tsp ground cumin
2-3 tbsp water (or more if desired to thin)
1 tsp lemon zest (optional)

In a food processor (see note), combine all ingredients, starting with 3/4 tsp of salt and 2 tbsp of water. Puree until smoothed out, scraping down the processor bowl as needed. Taste, and add additional salt to taste, and extra water to thin out as desired. Serve!

Chickpeas Note: Add chickpeas to a pot of boiling water, and let cook about 3 minutes. Remove, and run under cold water. I cook them very briefly just to bring out their vibrant green color. Be sure to run them through cold water to stop the cooking process. If you cannot find green chickpeas, use a combination of green peas and edamame (half of each preferably), or the full amount of edamame.

Food processor Note: If you have a high-speed blender, you can puree it in the blender for a smoother consistency. I quite liked the more textured consistency with the food processor.

Green Chickpea Hummus by Dreena Burton #vegan #glutenfree #nutfree #oilfree

Please share your ideas for using green chickpeas, and of course your feedback on this recipe! 




How to Make A Collard Wrap (with video)

Hello friends! Have you ever made a collard wrap? It’s really easy! I filmed this video during August, straight after a shop at our local famers’ market. I picked up these HUGE collard wraps and thought it was the perfect time to film a cooking video!

How To Make a Collard Wrap by Dreena Burton, Plant-Powered Kitchen, #vegan #glutenfree

Collard greens are one of my favorite leafy greens. They are very nutrient dense, like kale, just doesn’t get the same attention. That’s a shame, because they are amazing greens to include in our diet. I use them in smoothies and also often make collard wraps – which make an amazing vegan, gluten-free, plant-powered lunch!

I used to make them just for myself, but after filming this segment our 13 year-old said, “mom, can I try one?“… uh, YEAH!!!! With some of her favorite ingredients tucked inside (hummus, olives, avocado) she loved them. I was surprised how much – she asked for seconds, and often asks for them at lunch now!

I’ve included most of my tips in the segment, but did forget a few! So be sure to grab my ‘recipe’ below.

Collard Wraps by Dreena Burton, Plant-Powered Kitchen #vegan #glutenfree

Collard Wraps

link to print/share recipe

1-2 collard leaves per person (can use more if leaves are small)

1/3 cup hummus, bean dip, cashew cheese, nut dip, or other thick spread or dip to “hold” fillings (roughly, can use more or less depending on size of leaves)

Fillings of choice, examples include:

  • raw vegetables: chopped cucumber, chopped bell peppers, shredded lettuce, grated carrot, grated beet, sliced tomatoes (try to remove extra juices), minced fresh herbs (ex: basil, parsley, cilantro).
  • lightly steamed/broiled vegetables: Think veggies that benefit from brief cooking, such as asparagus spears, chopped green beans, broccoli florets, sliced zucchini (I broil them with a little Herbamere, love them that way and so does my wee girl!).
  • roasted or cooked vegetables: Think roasted cubed sweet potatoes (really good!) or winter squash, white potatoes, roasted rutabega, beets, parsnip, cauliflower, grilled or roasted mushrooms.
  • Condiments/preserved foods: Things that give a pop of flavor like olives, capers, sun-dried tomatoes, kimchi (if you’re a fan!), pickles, hot sauce, nutritional yeast, seasonings salts, etc.
  • seeds and chopped nuts: If you want to add some crunch, try pumpkin, sunflower, hemp seeds, or chopped nuts. A sprinkle of brazil nut parm or cheesy sprinkle is very good!
  • cooked grains or beans: sprinkle in some quinoa, millet, cooked lentils; short-grain brown rice good and sticky to help hold fillings.
  • sprouts (if you like them, I don’t like most sprouts – don’t kick me out of the vegan club!)
  • cubed avocado (now this I do like, and it deserves an entry of its own!)


  1. Choose your collard leaf/leaves. Select ones that are large enough to fill and roll, and also preferably without any tears or holes. If they have a few, no biggie. So it gets a bit messy! All good.
  2. Raw or steamed? I like to briefly steam my collard leaves, as shown in the video. But as you see in the pic above, that wrap  uses a raw leaf. When it’s raw, the leaf is a little tougher but also sturdier for fillings. With steaming, the leaf becomes more pliable to roll, but is more delicate. I prefer the flavor with that very brief steaming. No kidding, those 10-20 seconds of steam change the texture and flavor!
  3. Trim the stalk. About halfway down the leaf the stalk begins to thicken. Use a paring knife and carefully trim under that thick portion to the base, to remove all that heavy stalk. The leaf will be easier to roll – and chew!
  4. If you’ve steamed the leaf, lightly dry it! This is the step I omitted in the video. Just take a paper towel and dab off extra moisture. Otherwise, the collard will be slippery for rolling and messier to eat.
  5. Add your fillings! The fun part! Start with a base to “hold” the fillings – hummus, a nut pate, thick bean dip, slather of tahini – whatever you like. As long as it’s fairly thick to help hold some fillings… and tasty! :) Then, sprinkle on your remaining fillings, judging on the size of your leaf.
  6. Wrap and roll! Starting at the edge, begin to roll your wrap. As you go, tuck in the sides and continue to roll. If, after rolling, you’d like more fillings, you can usually open it up and tuck in a few extra goodies. If not, make another!
  7. Cut…and enjoy!

Generally, I like to pair a balance of some fresh/salty/pungent/sweet flavors in a wrap. So, with a spread of hummus, I might then add the broiled zukes and chopped cukes and bell peppers (fresh), then some olives (salty/pungent), and roasted sweet spuds or avocado (sweet). You can play up whatever filling you like. Once you get started, you’ll get the idea and not need to measure or even read the recipe!

As a final note, If you have very large kale leaves, you can use those too. Most kale leaves are not quite as large as collards, but you can certainly do smaller ones and fill a bunch! You can also use lettuce leaves for wraps. They aren’t nearly as sturdy, however, so fill lightly – and don’t steam the leaves.

Have you ever made a collard wrap? What are your favorite fillings?

A+ Healthy Baking Recipes for Back-to-School (nut-free)

During the school year, I rely on a few key baked goods to put into lunch rotation for the girls’ lunches (and also for hubby’s work lunch). These snacks are all nut-free, so perfect for school snacks. People always ask “what do you pack for lunches”. (To answer that question, I included a chapter on packing lunches in Plant-Powered Families, so get all of my tips there.)

Last year I posted my top 10 recipes for packing school lunches, and today I’m sharing my A+ List of Healthy Baking Recipes for Back-to-School!

Top Healthy Baking Recipes for Back-To-School! #nutfree #vegan

1) Maple Banana Bread Muffins: These are a long-time family fave, and I cannot tell you how many tweets and notes I get saying something like “omg those muffins are wicked“. They really are good. And easy!  So, go bake them. :)

Maple Banana Bread Muffins by Dreena Burton, #vegan #oilfree


2) Apple-Hemp Muffins: I love these because they pack a good dose of nutrtient-dense hemp seeds in a fragrant, tasty muffin. Kids can be a little fussy about eating hemp seeds, they won’t even know they’re in these muffins!

Apple Hemp Muffins by Dreena Burton, #vegan #oilfree


3) Pumpkin Seed Chocolate Chip Oat Bars: These are the bars I make when I want a snack that will “hold up” well (ie: it won’t get squished in a pocket during a field trip!) These are dense, chewy, bars that are a much healthier alternative to storebought granola bars – and far more satisfying. I usually double the batch and freeze half! These are from my PP15 ebook, and if you don’t have a copy, I offered a special on my FB page last week. I’ll extend the offer, use code PP15school at checkout for 25% off!

Pumpkin Seed Chocolate Chip Oat Bars by Dreena Burton, #vegan #glutenfree #oilfree

Oh, and this particular photo of the bars was taken by Tami of Nutmeg Notebook. She shared on Instagram, and I’ve reposted a few times since!

4) Oat Snackles: (Pictured in background, on dishtowel) These are what I bake when I feel like I have literally 10 minutes to get something in the oven. If you make them enough times, I bet you can meet that time! The kids love them, and you can customize with dried fruit, chocolate chips, seeds, etc.

Oat Snackles, by Dreena Burton #vegan #oilfree #glutenfree

5) Power Cookies: These are a cookie treat, but still quite healthy. I’ll be putting this new cookie in rotation this year. For the kids… right. 😉

Power Cookies by Dreena Burton - #vegan #glutenfree #nutfree #oilfree


6) BF Blueberry Muffins: These I make a little less often just because the prep is a wee bit longer (not much, just slightly). When I do make them, the girls think they are quite the treat!

BF Blueberry Muffins by Dreena Burton, Plant-Powered Kitchen


7) Berry Scuffins: When you want a baked berry fix that’s a little quicker, this is your recipe! For the fall and winter, you can use frozen berries or substitute apple or pear (toss in a little lemon juice first to help prevent discoloring).

Berry "Scuffins" by Dreena Burton, Plant-Powered Kitchen #vegan #oilfree


8) Banana Oat Bundles. I’ve been making these since my 13 year old was a wee babe! They are the perfect grab ‘n go snack, for lunches or anytime of the day. (And the added chips, always welcome.)

Banana Oat Bundles by Dreena Burton, Plant-Powered Kitchen #vegan #glutenfree #oilfree


10. Cocoa Cookie Dough Balls. Ok, technically not a baked good, but certainly a healthy school treat (with a nut-free option) and most definitely a favorite for kids!

Cocoa Cookie Dough Balls by Dreena Burton #vegan

There you have it! My favorite, wholesome, baked snacks for packing into lunches. All of these recipes freeze well, so if you are energized to double batches, go for it!

Oh WAIT. I have another… these CINNABON MUFFINS...

Cinnabon Muffins by Dreena Burton #vegan

Brand new! Bit of a teaser, I have another round of testing to go, then I will share up. Promise!

What is your go-to baking recipe during the school year? Share what works for you!

Choosing Raw: The Cookbook (& Recipe for Blueberry Ginger Ice Cream)

At last, the brilliant and creative soul behind the Choosing Raw blog has published her first cookbook. Many of us have been a fan of Gena Hamshaw‘s work for years. It’s hard not to be. Gena delivers posts that educate and inspire us, not with recipes alone, but also with her life observations and food knowledge. She is a bright light in our plant-based world, always offering a balanced approach to raw and vegan food.

Choosing Raw cookbook

When I think of Gena, a few words come to mind: integrity, compassion, and knowledge. You feel it in every post she writes, and in Choosing Raw: Making Raw Foods Part of the Way You Eat, these qualities shine through in print. Gena shares so much within this book, from her wisdom of food nutrition to her passion of recipe creation, to her commitment to animal rights.

I received a copy of Choosing Raw last week, and know you will love its content. Not only visually appetizing with food photos, it is a lifestyle book, answering the why, what, and how of eating a raw and vegan diet. The book is broken down as follows:

  • Preface: Kris Carr
  • Introduction: My Story
  • Part I: The Why
    • Your Health
    • Beyond The Plate
  • Part II: The What
    • Vegan Nutrition
    • All About Raw Foods
    • Frequently Asked Questions About Raw and Vegan Foods
    • Myths and Misconceptions
  • Part III: The How
    • Setting Up
    • Getting Started
    • 21 Days in The Life
  • Part IV: The Food
    • The Recipes: 15 essentials, 5 Juices, 10 Snacks, 20 Dips, Dressings, Sauces, and Spreads, 5 Meal-Size Salads
    • Level 1: Tried and True: Breakfast, Lunch, Dinner
    • Level 2: Something New: Breakfast, Lunch, Dinner
    • Level 3: Brave New World: Breakfast, Lunch, Dinner
    • 13 Desserts for Everyone

Gena has cleverly partitioned the recipes into food preparation/cooking “levels”. This is one very special feature of her book, graduating home cooks from easier to more complex raw recipes. I also think her meal plans (21 Days in the Life) will be extremely useful for people new to raw and/or plant-based foods.

Of course, apart from the brilliant recipe planning Gena offers, her heart truly shines through in the introductory sections. This is especially true in her personal story, but also even evident in the FAQs and myths and misconceptions. Gena connects with us from a very personal level through every chapter.


Raw Cobb Salad, photo credit: Hannah Kaminsky


Coconutty for Chocolate Chip Cookies, photo credit: Hannah Kaminsky

Let’s talk about the recipes for a moment, though, because they are not to be underestimated. Gena is exceptionally creative, and  the recipes range from fully raw to high raw and cooked dishes. There is spectacular food photography (by Hannah Kaminksy) for many of the recipes, capturing the vibrance of raw foods. I have highlighted many recipes that I want to try out, including: Raw Vegan Bircher Muesli, Green Lemonade, Creamy Maple Chipotle Dressing, Zucchini Pasta with Quinoa Meatless Balls, Chickpea Tofu Tahini Scramble, Raw Pad Thai, Coconut Curry Kelp Noodles, Raw Peach Cobbler, and (last but not least!) Sweet Pea Hummus Tartines. Because #hummusisafoodgroup. 😉

So many enticing recipes! This week I tried Gena’s Raw Blueberry Ginger Ice Cream and Nut or Seed Pate. These were both fully raw dishes, both incredibly easy to make. One of the myths of raw foods dishes is that they involve tedious or complicated food preparation. Not always true. These recipes were quick for me to make (I need that right now with 3 girls on summer vacay and a very active puppy), and were instantly gratifying!

Nut or Seed Pate (from Choosing Raw cookbook)

First up, the Nut or Seed PateI enjoyed snacking on it straight up with crudite, but it looked super lovely as I was assembling a sandwich, so I pulled out my iPhone to snap some pics! This particular recipe is very flexible, you can use a combination of nuts or seeds. I chose to use a combo of raw almonds and raw pumpkin seeds, and it was delightful.


The same day I made Gena’s Blueberry Ginger Ice Cream. I mean, who am I to resist ice cream? :) My all time fave dessert, sweet, treat. Period. This particular recipe is one of the GORGEOUS featured food photos on the cover. It’s a cinch to make, does not require an ice cream maker, and is wonderfully refreshing and tasty. I reduced the fresh ginger a little so the girls would spoon in too, as they aren’t super fond of ginger. The flavor is bright, fresh, and still creamier and more luscious than a fruit sorbet.

Gena allowed me to share the recipe with you today. We had some fresh cherries and blueberries on hand the day I took a photo. After taking these photos, I thought this would be a very beautiful (and easy) Fourth of July dessert!

Raw Blueberry Ginger Ice Cream (from Choosing Raw cookbook)

Raw, Vegan Blueberry Ginger Ice Cream (link to print/share)

This ice cream tastes entirely too delicious to be dairy free and made without an ice cream maker! Ginger and blueberries are a surprisingly harmonious combination, and the color of the finished ice cream is phenomenal. Garnish with fresh mint or a few extra blueberries before wowing your friends. Makes 4 Servings

1⁄2 cup cashews, soaked for 2 hours or more and drained
4 frozen bananas
2 heaping cups frozen blueberries
1 1⁄2 tablespoo

ns fresh, grated ginger (or 1 teaspoon ginger powder if you’re using a food processor)
1 tablespoon freshly squeezed lemon juice
4 tablespoons almond or hemp milk (may not be needed for the food processor version)

If you’re using a high-speed blender:
Blend all the ingredients together in a highspeed blender. Use the tamper attachment to facilitate blending. Add a little more almond milk, if necessary, to facilitate blending.

If you’re using a food processor:Place the cashews in a food processor and process until they’re broken down. Add the bananas and let the motor run until they’ve turned into soft. When you have soft serve consistency, add the blueberries, powdered ginger, and lemon, and blend until totally smooth. Add the almond milk only if you need a thinner consistency; you may not. Serve.

Leftover ice cream can be transferred to a sealed storage container and frozen for up to a week, then reprocessed in the food processor just prior to serving.

From Choosing Raw by Gena Hamshaw. Reprinted with permission from Da Capo Lifelong, © 2014.

Raw Blueberry Ginger Ice Cream from Choosing Raw

I encourage you to add this genius work to your cookbook collection. Gena will welcome you into the world of raw foods, demonstrating that it can be very simple to include raw meals and snacks in your daily meal plans. It’s not about attaching to a label or being rigid with a dietary regimen. With her heartfelt approach to eating healthy, this is far more than a cookbook. It offers guides, meal plans, scientific support, and a lot of heart. No matter where you are with plant-based eating, we can all enjoy – and benefit from – Gena’s talent and insights in Choosing Raw.

Do you have a copy of Choosing Raw? If so, what recipes have caught your eye, or have already become favorites? 

Lentil Walnut-Apple Burgers topped with “Almonnaise”

Fourth of July and Canada Day (July 1st) seem to launch summer – the food, the picnics, BBQs, and kids breaking from school. For us, summer essentially started two weeks ago. Our teachers went on strike, so the kids abruptly left school two weeks early. Our girls will be going into grades 8, 5, and kindergarten in September. Our eldest had her grade 7 graduation this year, and our youngest her preschool graduation. Milestones. There’s been a lot going on to wrap up our school year, and I’ve enjoyed some simpler with the girls these past couple of weeks. (Not completely simple as we just got a pup, more on that in another post!) :)

With the kids home unexpectedly early, training a new pup, and also getting ready for the cover shoot for my next book (this Sunday, more on that in another post too), I’ve really enlisted their help with more work around the house, including some of the food prep. The older girls mostly, as it’s far more productive, and they are really curious about ingredients and the process. For instance, one of their favorite lunches is a quinoa bowl. I usually speedily prepare it, but lately I’ve had them take turns. As busy as it can be in the kitchen (we don’t have a ton of counterspace), it’s really enjoyable. Feeling in the moment with them, enjoying the simplicity of preparing easy, tasty, healthy food. That’s been lovely. Mind you, there’s a little competition going on regarding whose quinoa tastes best! Geez! Well, better than squabbling over toys.

We also tried a new burger recipe, discussing what ingredients and flavors might work together well. Eldest girl is quite artistic so she was drawing characters on our recipe plan. That recipe still needs some development. 😉 But this burger recipe does not! These Lentil Walnut-Apple Burgers are tucked away in the burgers chapter in LTEV. I wanted to show people in that chapter just how fantastically delicious whole foods vegan burgers can be! Our family loves these, and I think the kids quite enjoy the small bites of sweet apple inside the otherwise very savory burger (as do I). Don’t skip the apple, I promise it works!

Lentil Walnut Burgers with Fresh Apple

Along with the burgers, I’m sharing my recipe “Almonnaise”. It’s a fresh take on mayonnaise, made by blending presoaked almonds with a few essential seasonings. No, it doesn’t taste quite like mayonnaise. Nor like vegennaise. It tastes different, but I think that different is better. With a creamy, rich texture and more-ish flavor that you expect from mayonnaise – just fresher and healthier. Scrumptious on veggie burgers and sandwiches, but also wonderful in green wraps, baked spuds, and wherever you’d like a dollop of creamy/salty/rich sauce. I love it, but then those of you that have LTEV know that I am a little saucy.

These burgers will be a hit year-round, and especially for your Fourth of July and Canada Day BBQs and celebrations. Enjoy! (p.s. If you’re looking for a festive dessert, this pie was a hit for many folks last year.)

Lentil Walnut Burgers with "Almonnaise"

Lentil Walnut Burgers (link to print/share)

These savory burgers will surprise you with little bites of sweetness, courtesy of fresh apple.  Plus, they hold together quite well, without being too starchy or heavy. Makes 9-11 patties.

1 tbsp olive oil or water (for saute, see note for skipping saute and cooking onions/garlic with lentils)

1 1/2 cups onion, chopped

3 medium-large cloves garlic

1/8 tsp sea salt

freshly ground black pepper (generous is good)

2 cups cooked green lentils (will need about ¾ cup dry lentils, see note)

1/2 tbsp vegan worcestershire sauce (omit for wheat/gluten-free version or use a gluten-free vegan worcestershire)

1 ½ tbsp mild miso (I use Genmai brown rice Miso)

1 tsp dried thyme (or 2-3 tbsp fresh thyme leaves)

3/4 tsp dried sage

½ tsp dried basil

1/4 tsp sea salt

¾ – 1 cup ground steel cut oats (or ¾ – 1 cup rolled or quick oats; see note for firmer burgers) (use gf-certified oats for gluten-free option)

3/4 cup raw walnuts (or can toast to enhance the flavor)

1 cup apple (firm, crisp apple like Gala, Fuji, or Yellow Delicious), peeled and diced (in small cubes) – *toss with a squeeze of lemon juice (see note)

In a skillet over medium-high heat, add the water/oil. Add the add onion, garlic, salt and pepper, and let cook 7-8 minutes until onions have softened.  Meanwhile, in a food processor, add the cooked lentils, worcestershire sauce, miso, thyme, sage, basil and salt, and blend through.  When onion mixture is ready, add this to the food processor and puree through again, scraping down sides of the bowl as needed.  Add the oats and walnuts, and pulse through a few times to break up the walnut (but not fully pulverize, leave in a rough chop).  Transfer mixture to a large bowl.  Add apple and mix through until well combined.  At this point, you can refrigerate mixture until ready to fry in patties (refrigerating for at least 1⁄2 hour will make it firmer and easier to form). Take scoops of the mixture and form into patties with your hands. In a non-skillet over medium-high heat (use a wipe of oil unless you have a very good non-stick pan), add the patties, flatten gently on the pan, and fry for 6-9 minutes on each side, until golden and a crust has developed; flip them over only once or twice (the second side will cook quicker than the first).

Serving Suggestions:  Instead of whole-wheat burger buns, try serving in pitas, or a folded whole-grain tortilla with your favorite fixings!  Try a dollop of “Raw-nch Dressing”, p<>, or a large romaine salad tossed with “Classic Caesar Dressing”, p.<>.

Saute Note: Some days you might want to skip the step of sautéing the onions and garlic.  If you’re having one of those days, simply toss the onion and garlic in with the dry lentils and water (see lentil cooking note below), and cook through while the lentils simmer.  You can omit the oil and salt, and simply add a titch more salt with the puree (lightly round the ¼ tsp salt in the pureed mix).

Leftovers? Use leftover patties in sandwiches, much like a pate, or crumble and add to other fixings in a pita or wrap sandwich.

Oats Note: For ground steel cut oats, simply add steel cut oats to a food processor or blender and process until very fine, like a coarse flour.  If you don’t have steel cut oats, you can substitute quick oats for the ground steel cut oats.  These burgers form patties that will hold together, but are still fairly soft.  For firmer burgers, add another ¼ – 1/3 cup of oats.

Lentils Note: If cooking lentils yourself, use about 3/4 cup dry lentils to about 1 ¾  – 2 cups water.  Add a bay leaf, bring to a boil, then reduce heat to low and let simmer covered for about 35 minutes or longer, until lentils are tender and the water is mostly absorbed.  If the lentils are tender but there is extra water, either drain off the water, or remove cover and simmer until water has evaporated).  Of course, feel free to use canned or packaged cooked lentils in a pinch!

Apple Note: You can also grate the apple for the mixture if you prefer.  Use a large-holed grater, and then toss the grated apple with the lemon juice as per directions. Also, if refrigerating the mix for more than ½ – 1 hour, reserve the apples.  This mixture can be refrigerated up to a day or two in advance, however, the apples will lose their texture and taste if they sit in the mixture that long.  So,  if preparing burgers in advance, you can prepare the entire mixture and refrigerate, and then stir in the chopped apple later, before getting ready to pan-fry the patties.

‘Almonnaise’ (link to print/share)

This thick, rich sauce can easily take the place of mayo for your favorite burgers or in sandwiches.  You might just find yourself topping it on just about everything, from baked spuds to pasta, beans and rice, or just a big ol’ dollop on a raw salad.  Make a double-batch (see note); it is that good! Makes about 1 cup, single-batch.

¾ cup soaked (and drained) raw almonds (see notes)

1 tbsp red wine vinegar or lemon juice

¼ tsp dill seed (or ¼ scant celery seed), or omit either, see note

¼ tsp ground mustard (optional, see note)

¼ + 1/8 tsp sea salt

1/3 cup + 1-3 tbsp water

optional: 1-2 tbsp neutral flavor oil (ex: organic almond, avocado oil – omit for oil-free,  add another splash of water if needed)

Using a blender or immersion blender and deep cup or jar, puree all ingredients (starting with 1/3 cup + 1 tbsp of water) until very, very smooth, scraping down sides as needed.  (A high-powered blender works best to achieve a smooth consistency, but a standard blender or immersion blender can step in, just takes a little longer to smooth.)  If texture is very thick, add another 1-2 tablespoons of water (or more, if needed).  I like this mixture fairly thick, so if you want to thin it out more, go ahead and add more water until you have your desired consistency.

Almonds Note:  Soaking almonds makes them softer for pureeing, and will give a little creamier consistency (plus make the blending easier). If you don’t have time to soak the almonds, go ahead and still use ¾ cup of raw almonds – and just add more water.  You will need to start with ½ cup, and then add another tablespoon or two if needed to get the mixture blended and thinned out a little. I use raw almonds that have the skins intact, so this ‘naise has some flecks of color from the almond skins.  If you don’t want this color, feel free to use blanched almonds, or remove the almond skins after soaking (it’s easy, they slip off)!

Double-Batch Note: The blender has an easier time working through this mixture if you double the batch.  It’s not essential, but if you think you will use it up within 4-5 days, consider a double whammy!

Kid-Friendly:  I love this ‘naise best with the dill seed and also the dried mustard, but our kids like it without the dill (or celery seed) and dried mustard.  Also, our children like the addition of just 1 tbsp of nutritional yeast to this mix – give it a try!

Another shout-out to Emma Potts for these mouthwatering photos!

Do you have any inventive burger toppings? Share your fave toppings and inspire others too! 

Artichoke and White Bean Dip


Ever taste something, love it, and later discover that it contained an ingredient that you were pretty darn sure you didn’t like?

If you’re a parent, you may have intentionally done this to ‘sneak’ in a particular food with your kiddos. But, ever have the experience where it happens naturally? Just serving the food and forgetting… if even for a rare but blissful moment… that one of your kiddos might reject it because it contains ____ or ____ or (go ahead, fill in the blanks)!

Artichoke and White Bean Dip, from Let Them Eat Vegan, by Dreena Burton

Yes, us mommas are well acquainted with picky eaters food preferences. With our own three girls, there are dozens of foods that one likes and the other does not. Our list includes berries (my long-time readers already know this one!), olives, asparagus, mangoes, red peppers, and mushrooms for starters. Sometimes the food preferences shift one year to the next. Unfortunately, artichokes have been on this list for some time.

I love artichokes. So does hubby, and our eldest daughter. Our youngest is in a particularly picky stage (oh joy) and our 9 year old has never taken a liking to artichokes. I don’t use them as often as I’d like in weekly meals for this reason, and yet every time I do use them I think “why am I not using artichokes more often, I love them?“! But I know why, I don’t want to pick them out of servings or see them go to waste.

Well, when I created this Artichoke and White Bean Dip for LTEV, a food miracle occurred. I first simply called it “hummus”, and put it on the table. It’s busy enough with recipe testing and keeping up with this family’s appetite, that the details of food aren’t always important. Just need to get – it – on – the – table. And fast! This was one of those days. As we were eating, our middle girl soon announced how much she looooved this new hummus. Once I realized she was eating artichokes (!!!), I decided not to say anything immediately, but just make the dip again another day.

So I did. So she ate it again, and asked for it again. In fact, the whole family asked for it again, devouring it in a sitting (sigh, must remember to double-batch). Afterwards I casually mentioned to her “oh, I forgot to tell you, that hummus had some artichokes in it… hey, you liked it anyway!” She shrugged her shoulders and said “I guess so”. That was that. No fuss, just a brief puzzled look on her face (and probably some suspicions that mommy pulled a fast one). But, all was fine – and she continues to eat the dip!

She still won’t eat artichokes whole or in noticeable pieces, but I guess the moral of this post is sometimes we just need to serve the food. Not have expectations for what they might like or not like. Not try to explain that they might like it because… or they will like it if we add this to it… or take that out… etc etc. If it tastes great, it tastes great! They may not even notice the artichokes, olives, or berries. Scratch berries. One girl I know will always notice those! :)

I often say the same about vegan food in general. If it tastes fabulous and is satisfying, do we really care about what’s not in there? No, it just tastes wonderful! So enjoy the good food for what it is… deeeelicious!

Now, if you do love artichokes, you’ll really, really love this dip. Somewhat like hummus but with quite a twist. Plus, some of you that asked about a nut-free alternative to my Creamy Artichoke Spinach Dip –  this White Bean Artichoke Dip is a great one to try. It’s not baked, but you could bake it, in fact I enjoy it a little warm. Maybe even top it off with a few olives for the fam! I kid.

Artichoke and White Bean Dip, from Let Them Eat Vegan, by Dreena Burton

Artichoke and White Bean Dip

ReciPage to print/share recipe

Artichoke dip is always one of those more-ish kinds of dips, and I’ve made several recipes over the years. This one borrows creaminess from white beans, and a cheesy flavor from nutritional yeast. It is especially delicious gently warmed, and then slathered on pitas or other breads. Makes about 2 ½ cups.

2 cups artichoke hearts (I use frozen, blanched in boiling water for about 8-10 minutes, then drained, see note)

1 can (14 oz) white beans (navy or cannellini), rinsed and drained (about 1 ¾ cups)

1/3 cup nutritional yeast

1 ½ tbsp freshly squeezed lemon juice

1/2 tbsp red wine vinegar

1 small-medium clove garlic

1-2 tbsp extra-virgin olive oil  (optional, OMIT for oil-free option and use 1-2 tbsp of water to thin if desired; OR can also sub 1/2 – 1 tbsp tahini and 1 tbsp water — but don’t overdo tahini, flavor will be too pronounced in this dip)

2 tbsp freshly flat-leaf parsley, chopped

½ tsp fresh rosemary, minced (try not to omit, it adds a lovely subtle flavor)

¾ tsp sea salt

Freshly ground black pepper

After blanching/draining artichokes, combine all ingredients in a food processor and process until smooth. Taste, and season to taste with extra lemon juice/salt, etc, as desired. Serve straight away, or transfer to an oven-proof dish and heat until just warm and a little golden on top!

Ingredients 411: Frozen artichokes have a much better flavor than canned, so opt for frozen if possible. Don’t use the artichokes that are jarred and marinated in an oil/vinegar liquid – their flavor is too strong, even if rinsed.

Serving Suggestions: Try using this dip as a layer in lasagna, or to stuff pasta shells.

Shout-out to Emma Potts of coconutandberries for assisting with the beautiful dip photos!

Have you had a food experience like this yourself, or with your kiddos? Have you tried this dip? Share your stories! 

Enjoy, and I’ll be back soon!

plant-powered xx’s… Dreena

Returning to Blogging: Peanut Thai Vegetable Stew

Hello friends. I’m officially back to blogging! I was very touched by your heartfelt comments on my last post. I read them all, quite a few times. Your kindness reached me during a rough time. Thank you.

I’ve had some personal insights in the last couple of months. My journey has just begun. I have more to learn and absorb, yet I am feeling far more optimistic, supported, and peaceful. I realize this sounds very vague. What I’ve discovered and am discovering is not easily put into words for a blog post. At least not right now. What I can say is that this process is helping me live with more awareness. Some days are easier than others, as it’s a process. Still, it’s allowing me to appreciate and respect who I am, and learn to make choices that are in alignment with this new understanding.

As obscure as this might seem, one thing that is very clear: my work is very much a part of me. So, I am most certainly continuing, with some changes. These changes may not even be obvious for you all, and will hopefully help me work with more balance.

Finally, in returning to blogging my intention is to share delicious plant-based recipes for you to enjoy, without judgement. Most of us judge ourselves harshly in one or more areas of our lives. I’m not immune to this judgement, these past months have helped me recognize that. I hope to present my recipes and ideas to you in a place that feels welcoming and encouraging so I can continue to share nourishing foods that will satisfy and delight!

With that, my return to blogging begins with this Peanut Thai Vegetable Stew from Let Them Eat Vegan. It is full-flavored and will infuse a little exotic into your weekday meals. Many of you have reached out to tell me how much you love this dish, so I wanted to share it while the weather (for most of us) is still a little cool. Enjoy… :)

Peanut Thai Vegetable Stew by Dreena Burton,

Peanut Thai Vegetable Stew

ReciPage link to print/share

This beautifully flavored stew is brimming with vegetables and tofu in a creamy peanut-coconut sauce that is not too rich or heavy. Sure to become a favorite!

1 tbsp water
2 cups onion, diced
5 medium-large cloves garlic, minced
2 – 2 ½ cups yams, peeled and chopped in bite-size chunks (see note)
1/2 tsp sea salt
1 tsp. whole coriander seeds
1/4 – ½ tsp crushed red pepper flakes (or more if you like the ‘heat’!)
1 stalk lemongrass
1 ½ – 2 cups zucchini, halved or quartered lengthwise (depending on thickness of zucchini) and sliced about ¼” thick
1 cup red, orange, or yellow pepper, chopped in chunks
2 cups vegetable stock
3/4 – 1 cup water
1 can (400 ml) light coconut milk
1/2 cup + 1-2 tbsp natural peanut butter (can substitute almond or cashew butter)
1 tbsp tamari
1 1/2 tbsp grated fresh ginger
½ – 1 350-g pkg (12-oz) firm or extra-firm tofu, cut into bite-sized cubes, about ¾” (see notes for use and substitution)
6-8 cups fresh baby spinach leaves, loosely packed (can substitute Swiss Chard leaves)
2 ½ -3 tbsp freshly squeezed lime juice
fresh cilantro for serving (optional)
few lime wedges for serving

In a soup pot over medium heat, add the water, onion, garlic, yams, salt, coriander seeds, and red pepper flakes. Cover and let cook for 5-7 minutes. While cooking, prepare the lemongrass. Cut off the lower yellow bulbous portion (about halfway), and remove the outer tough leaves (discard outer leaves along with upper portion of stalk). Using your chef’s knife ‘bruise’ this bulbous portion. Cut a few shallow slits in the stalk and then use pressure on your knife to open and bruise the stalk, to help release its flavors (do not chop the stalk, keep in one piece). Add the lemongrass, zucchini, bell pepper, stock, water, coconut milk, peanut butter (start with ½ cup + 1 tbsp), tamari, and fresh ginger. Stir through and increase the heat to bring the mixture to a boil. Once it reaches a boil, reduce heat to low/medium-low, cover, and let simmer for 10 minutes. After this time, add the tofu (see note) and gently stir through. Simmer covered for another 3-5 minutes, or longer until yams have completely softened and can be easily squished. Add the fresh spinach and lime juice (start with 2½ tbsp, and add more if desired), stir through and serve immediately (so spinach stays a vibrant green color). Taste, and if you’d like a full peanut flavor, add the remaining 1 tbsp of peanut butter, or more if desired. Remove piece of lemongrass before serving. Serve garnished with fresh cilantro if desired, and with a lime wedge to squeeze juices on individual portions. Serves 4-5.

Ingredients 411:

1) You can use the orange-flesh tubers that are most commonly known as yams in Canada (but as sweet potatoes in the US), or you can use the yellow flesh tubers most often labeled as sweet potatoes in Canada.

2) You can choose to use either the full package of tofu, or a lesser amount to your preference. If you’d like a very substantial stew, use the full package (or most of it). If you’d like a lighter stew with fewer pieces of tofu, use roughly ½ of the package, and refrigerate the remaining tofu (tightly wrapped in plastic).

Savvy Subs and Adds:
If you don’t care for tofu, add a can of black beans (rinsed/drained first; roughly 1 3/4 – 2 cups). The beans will give similar hearty substance as the tofu.

It This Apron Could Talk: Do not add the spinach until just ready to serve. If making this soup ahead of time, omit the spinach and then reheat soup, adding the spinach for last minute and then serve!

Peanut Thai Vegetable Stew from "Let Them Eat Vegan" by Dreena Burton

Have you made this stew yet? If so, please share how you enjoy it!

It’s good to be back, thanks for all of your support. And, shout-out to Emma Potts for the glorious food photos!

x Dreena