Pity Party Pizza – Vegan


Walnut and Brussels Sprout “Zaa”


46 days into prep without a re-feed meal and I was starting to feel like my next check-in email would be responded to with a “guess what? You get a re-feed”….instead, I was told that I looked like I’m retaining water which upped my cardio to an insane level AND changed my overall diet plan again.

This did not sit well with me, Jeff suggested we go for pizza. I had enough will to NOT cave and head for legit dangerous territory but I did need to pretend I ate pizza in order to survive.

I birthed a couple of recipes I hope you can find some enjoyment in.

Water retention. Pfft.


Without having anything tomatoey, I needed to build a base. I was originally going for a Thai flavour but it ended up being something…else.


I utilized my usual vegan prep food for these recipes…but not the asparagus as I am mad at asparagus right now and don’t want to taste it on anything remotely delicious. Stupid, plain, boring and never ending asparagus.

Ezekiel wraps

1 tbsp sun butter

1/4 cup rehydrated sundried tomatoes (let sit in really warm water for 10-15 mins)

2 cloves garlic

1/4 cup water

4 tbsp nutritional yeast

1/8 cup water

1 tbsp chia seeds

*Mix all ingredients in small dish with fork and allow to sit for 10 minutes to thicken* voila “cheeze” 

Pizza toppings: 

Roasted brussels sprouts

Roasted broccoli

Chopped tomato

Cubed Tofu


Yellow onions

Maple Syrup


Pre-heat oven to 425.

Slather on base, then add ingredients as desired. Bake for 10-12 minutes checking back to ensure you aren’t burning the “crust”. On my second effort I sprayed the bottom of the “pizza” with coconut oil. 

Pizza #1 was: 

Base, slivered yellow onion, brussels, tomato, walnuts & drizzle of maple syrup.

Pizza #2 was: 

Base, broccoli, tomato, tofu (measured per my diet plan), “cheeze”.

Vegan portobello tofu scramble

Quick, easy and virtually screw-up proof this egg-free breakfast is filling and chock full of protein. I served this with a side of “Facon” (fake bacon) for a protein overload before a big upper body workout and some cardio.

If you’re looking for a cheesy flavour, add some nutritional yeast.


2 large portobello mushrooms sliced thinly

1 large package extra firm tofu crumbled

2 tablespoons hot chili infused oil

1 tablespoon freshly chopped rosemary

1 teaspoon garlic infused salt

2 medium shallots sliced paperthin

Pepper to taste

Try my Sriracha Aioli as a topper (pictured here)


Over medium heat in Frying pan add mushrooms to chili oil sprinkle with salt and cook until softened, approximately five minutes.

On stovetop over medium heat fry up sliced shallots until they begin to wilt. Add rosemary and tofu, Cook on stovetop for 5 to 7 more minutes.

Combine mushrooms with the rest of your mixture and cook for 30 more seconds.

Top this with a spicy aioli, cracked pepper or Sriracha sauce.

Serve hot, ask approximately four servings.


Roasted cauliflower curry – Vegan



Unfortunately, I made this on a day where there was no time to take any beautiful photography of this dish. Really, the flavours are beautiful, sweet and spicy. Feel free to add MORE spice if you wish however, at the level I’ve indicated here, your kids will be able to enjoy this as well.

I served this over a bit of sprouted lentil and mung bean mixture.


1.5 cups firm tofu cubed

1 head cauliflower

1 pineapple chopped

1 red pepper

2 cups brown mushrooms sliced

2 medium yellow onions diced

1.5 inch of ginger diced

4 cloves garlic diced

1.5 tbsp indian spice get my pre-mix recipe HERE

2 cups coconut milk

1/2 cup water

Spray oil

1 tbsp coconut oil

Seasoning for cauliflower (1/2 tsp paprika & 1/2 tap garlic powder) 1tbsp lime juice


Preheat oven to 425.

Place cauliflower on baking sheet whole. Spray with oil & lightly coat with seasoning, roast 45 minutes until browning is seen, set aside to cool.

Once cauliflower is in prep all veggies.

Add coconut oil (aromatic variety or not) to saucepan and heat until water spits in the pan when dropped into it. Medium heat.

Add garlic, ginger and onions, cook until translucent (about 3-minutes)

Add indian spice and cook for 3-4 minutes.

Add tofu and red peppers, cook for 5 minutes.

Add mushrooms and pineapple, cook for 1-2 minutes.

I LOVE this pineapple slicer dohickey because it removes the need for canned goods.

Add water and coconut oil, stir well and bring to a light boil.

While this is all simmering nicely remove the stalks from your cauliflower and prep bite-sized pieces. Add cauliflower to curry and cook on stovetop for 1-2 hours on low heat.

You can serve this over a bean/lentil medley or rice…or how it is. I’ve opted for how it is. Add a squeeze of fresh lime and chopped cilantro to each dish.

Serves 6.


Chickpea Sal San – Vegan



I can’t begin to tell you how bloody delicious this recipe turned out. It ACTUALLY tastes like chicken – but I lend that to the “mayonaise-y” flavour.

Easy for camping, school lunches and picnics, you’ll want this one in your repertoire for sure.

I found some amazing relish at my farmers market this summer that was to die for and topped this recipe off SO well.


1 can chickpeas

2 oz tofu diced, crumbled and browned & cooled

5 stalks celery

2.5 tbsp relish

2.5 tbsp veganaise

1 tsp dulse – optional

1 tsp diced shallot – sub 1 tsp onion powder

1 tbsp diced dill (fresh)

1 tbsp diced chives (fresh)

Salt & Pepper to taste


Crumble and brown your tofu in a small pan on medium heat. I opted to use a spicy oil infusion for this part. Allow to cool.

Mix all other ingredients in large bowl, add tofu & refrigerate for a couple of hours.

Serve over lettuce or on sourdough buns for an amazing lunch or dinner nosh.

Potato Lentil loaf


Seldom do I end up creating recipes that are inspired by text messages. This would have to be the first. I was texting with a dear friend of mine in Vancouver a week or two ago. She’s an amazing mom and outdoor fanatic like myself who is also pretty savvy with the healthy lifestyle regime. She had just tried a recipe or two of mine but also let me know she had made a kick ass lentil loaf that I should try.

With that, it was stuck in my head and my first lentil loaf (ever) was created.

I hope you enjoy it.


1.5 cups cooked lentils

2 large eggs or egg replacer equivalent

1 large yellow potato sliced thinly

1.5 cups crumbled firm tofu

1 large yellow onion

4 cloves diced garlic

1 diced tomato

4 tbsp homemade ketchup

1/4 cup grated parmesan or nutritional yeast

3 tbsp oil (olive, grapeseed avocado)

Salt & pepper to taste


Preheat oven to 450.

Saute onions and garlic over medium hight heat in 1 tbsp of oil until translucent. Add crumbled tofu, diced tomato and ketchup. Cook until liquid is reduced over medium-low heat. (Approx 3-4 minutes).

Transfer to bowl and mix in cooked lentils and egg/egg replacer.

Place all ingredients in loaf pan, top with sliced potato and cheese or nutritional yeast.

Bake for 40 minutes, finish on broiler for 3-4 minutes. Top with salt and pepper to taste.

Keep some additional ketchup handy for dinner service and serve with amazing gut cleansing GARLIC-Y SAUERKRAUT.

Serves 4.

*I found this recipe to be a bit crumbly for my liking so watch your bake times for sure if you like something that sticks together a bit better

Vegan Tofu Lettuce Wraps

Versatile recipes rock

I found this recipe in a Canadian Living magazine that looked pretty ok. While I modified it quite heavily and used it two-ways, it still was a pretty decent one. I think that you should start with 1/2 the vinegar as listed here. I have noted other modifications in the recipe below.

Whether you choose to have this as a full meal or a side, you can serve on noodles or rice or as a lettuce wrap as I did in the main body of the picture.

This keeps well for a couple of days in the fridge before it gets too soggy.


1 lg. pack of firm tofu slice into quarters then into smaller pieces that are no more than 1/2 an inch thick and 2-3 inches long

1 cup veggie broth

1.5 tbsp tamari

1.5 tbsp hoisin sauce

1 tbsp rice vinegar

2 tsp cornstarch

5 green onions* separate white & greens

4 cloves garlic minced

1 heaping tbsp fresh minced ginger

2 cups frozen peas* rehydrated in warm water

2 cups sliced mushrooms*choose shiitake, white, brown or oyster

3 cups thinly chopped green cabbage

2 tbsp sesame oil

8-10 Romaine lettuce leaves halved width-wise

Sesame seeds to taste

Crushed cashews to taste

Sriracha sauce to taste



First add all wet ingredients into liquid measure. Stir. Slowly add cornstarch until mixed thoroughly. Ensure you have 1-1.5 cups of liquid.

Set aside.

Over medium high heat fry tofu in 1/2 oil until all sides brown. Usually takes about 10-12 minutes per side.

Remove from heat, press with papertowels to remove excess oil.

Add remainder of oil to pan and sautee garlic & ginger for 2 minutes, add whites of green onions for 1 minute, add peas and mushrooms for 3-4 minutes, add cabbage for 2 minutes.

Next, add sauce mixture and turn while it thickens. Remove from heat.

Plate with lettuce for wraps, over rice, noodles or alone. Top with tofu, cashews, sesame seeds and green onions.

Serves 4 with rice or as a side, 2 without rice.