Delicata Squash recipe!.

So these are one of our all time favorite squashes ever! I discovered them last year and now all I want are these beautiful heirloom, non GMO deliciousness I instantly fell in love with them. They have a wonderful full flavor of creamy yellow corn, and the skin is tender enough to enjoy the whole thing! It’s also very filling, and is a fantastic substitute for more starchy carbohydrates. They are just that wonderful if I say so myself.

As soon as I was able to pick some up at our beautiful Atwater market I just had to share this recipe with all of you 🙂.

These boats are cut in half and filled with a wonderfully smoky white bean, zucchini and red lentil filling . Then topped with a beautifully creamy maple bacon ( vegan bacon that is )  potato mash.

This is what you will need. This will serve 4 to 6 depending the size of your delicata.


1 can white kidney beans drained and washed

1 medium size zucchini

1/4 cup red lentil uncooked

3 green onions chopped

3 tablespoon chopped cilantro

a couple dashes liquid smoke

salt and pepper to taste

Optional …chili flakes

Do not cook the stuffing,  it will cook in the squash.

Fill your boats ( do not over stuff )with the stuffing then cover your tray or cast iron pan with aluminum paper.

Place into the oven for a minimum 45 to 60 min. at 400F. Do not uncover.

Mash will be placed on top of boats after cooking of the squash is done.


6 potatoes cooked and mashed

then add

olive oil

1 cup almond milk

salt and pepper

Mix everything together make your potato nice and creamy, if more liquid is needed add more milk then fold in the bottom two ingredients:

2 tablespoon maple syrup

coconut bacon ( you can get my recipe here )

Then top with extra coconut bacon just before you serve it!

Place potato on top of your squash and return into the oven uncovered for 10 min on grill to get your potato crispy and golden. At this point you can even add some vegan cheeze if you want some on top. When your potato gets nice and golden remove from heat and top with extra coconut bacon. Dinner is served!!!

Leave me a comment and tell me how you liked it :D!!


Italian deli cold cut….Mortadella style vegan meat

Ready to make an awesome sandwich? My family and I are hooked on this deli meat and I eat mostly raw, it`s like a guilty pleasure!!

It brings me back to when I was a child and my mom used to make me mortadella and mustard sandwiches! Not only did I look forward to those sandwiches, but the funny part was I never got tired of them! I still think about them today and I REFUSE to put any animal products in my mouth. I don`t even allow any animal products in my home. GOD forbid…I didn`t want those thinly sliced mortadella that the bakery would slice for us, she had to buy the roll and it had to be hand sliced…but not thin, it had to be a nice thick slice with a nice bite to it. I had to feel it under my teeth!

So, after going vegan 8 years ago, that was one thing I truly missed, even though today I know better that those deli meats are so unhealthy for us. With all the nitrates they use to preserve them…they are really not good for us at all! I had to try and make one where it would satisfy my need, and bring me back to those memories I had of my mom making those sandwiches for me, but I had to make it healthier without all the junk that goes into making those deli meat.  Not mentioning all those poor animals that had to die for that sheer moment of pleasure on my taste buds. Not to mention all the calories that was packed into that fatty piece of meat I so loved to eat.

I knew that it would be hard to make, but I had to try and make one as close, and if not, good enough to bring back that memory I have so embedded in my mind.  I am so pleased, so happy with the results, it truly is delicious and so much healthier for us!!!

So you have to give it a go and try it with mustard!! I swear to you I will perfect this even more but for now I am super pleased, and enjoying every bite of it!

Here is the link to the video with what you need and how to make it! Enjoy!

Three of us…..three dinners!

It was nuts trying to please everyone tonight! Promised my husband Polenta ( an Italian dish, where back in the days this was eaten by families who just didn’t have the money. It was cheap to make and filled the belly…Today it’s a gourmet dish 🙂 costing $30.00 a plate in some restaurants!! )  But if you haven`t tried making this dish, you should! Not only is it good it`s so cheap to make!


So I used some fresh garden tomatoes, to make a wonderful fast fresh sauce. threw in some vegan meat I make…here is the recipe to the meat I chopped and threw into the sauce.

Then I cooked some polenta, just follow the instruction on the package. Very easy to make. or you can follow the instruction below…And I topped it with the fresh tomato sauce and sprinkled some Vegan parma_cheeze! Here is the link to the cheeze  recipe.

And finally drizzled some wonderful truffle oil to add that nice earthy taste to this beautiful warm dish. But this is optional, don`t fret if you don`t have the truffle oil,  you can just drizzle some good olive oil on top.

  1. For firm polenta use 4 cups water; for 1 cup of corn meal…..I add my cornmeal when my water is cold. this helps not to clump…Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
  2. Turn heat to very ow heat Cook for at least 60 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking, always keeping it covered. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish. If need to cook longer!!
  3. For firm polenta, lightly butter with a vegan butter, or olive oil a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons vegan butter or olive oil to pot and stir well. Serve immediately top with sauce and vegan parma cheeze.

As for my daughter, she wanted plantain for dinner, so I whipped that up for her!


Cut up some fresh garden tomatoes, thew then in a pan and added a can white Lima beans, that I washed and rinsed, added some salt and pepper, a small chili, some Canadian maple and a few drops of liquid smoke.

This didn’t t take long, for I wanted to keep the tomatoes nice and fresh, just enough that they broke down a bit, and the beans were canned so they really didn`t need to be cooked. So it really only took about 10 min on a med high to high heat, to make this dish.

So meanwhile while the tomato and bean dish was cooking, I cut the plantain into four parts , smashed them down and threw them into a cast iron pan that I drizzled some coconut oil .

Sprinkled some salt and pepper and topped with green onions. Into the oven they went on a high heat 500F. Do keep an eye on them, for they don`t take long to cook.

Flip them over now and then till they get a nice golden colour to them. Place your bean and tomato on a nice dish and top with your beautiful golden plantain. Drizzle with some cilantro oil.

I myself who eats raw wanted a nice fresh raw dish of course :D. So I made a nice fresh salsa, Easy to make and oh so good.


You will need:

1/2 a red pepper chopped

1 to 2 large tomatoes chopped

1/2 onion chopped

A large handful of cilantro chopped

1/2 large green cayenne pepper

1 tablespoon maple syrup

juice of 1/2 lime

salt and pepper to taste

Top with 1/2 avocado and drizzle cilantro oil

this makes and serves 3  or serves one raw vegan  😛

Hope you enjoyed these recipes, because we really enjoyed our dinner 🙂