Vegan Poutine – Excellent Comfort Food 

I spent a lot of time in Canada and I learned that nothing beats a hot snack late at night when it’s super cold outside (as it usually is in Canada). The comfort of fresh cut baked potatoes with a generous helping of salted and peppered gravy and curdled cheese melting on top is unbeatable in both taste and smell, and soothes the insides 🙂 it is junk food to some degree because most stores use meat broth for the gravy (who knows what kind of meat, or how it was raised or what hormones are in it) and dairy (same problem) and fried fries! All these things are actually not good for the flora and fauna of our gut! In the long run, they will do more damage then good, even though it might feel good in the moment it’s best to avoid it altogether, OR (my favorite option) learn to make your own! 

Here I’m going to show you how to make it at home, without frying, without dairy or meat! This is VEGAN POUTINE at its best and you’re going to fall in love with this healthy “junk food” for those days when you’re craving it! 

Ingredients – POTATOES

  • 1 bag organic yellow Potatoes
  • Organic Himalayan pink Salt 
  • Organic black Pepper
  • Light seasoning (organic herbs de Provence, or a smokey spicy seasoning, but not too powerful) 
  • Organic virgin Olive oil

Wash and peel potatoes, then cut into long finger length strips to make chunky fries, fries will shrink a little in oven so cut them generously. 

In a deep stainless steel pot bring water and a pinch of salt to a boil, add the cut potatoes until the potatoes are boiling, boil for 3 minutes stirring often and then drain out water and place potatoes in a large mixing bowl. 

Drizzle olive oil on top of potatoes and massage to make sure it gets on all sides of potatoes, then sprinkle potatoes with salt, pepper and chosen spices. Toss to make sure they are evenly coated. 

On an oiled oven safe pan dump out potatoes and bake for 30-1hr depending on your oven, stirring often, at about 350-400F. Some ovens get hotter then others so just adjust your heat accordingly. Taste test the potatoes from about 30min on and from then from time to time to make sure they are getting fully cooked. 

Ingredients – GRAVY 

  • 2 1/4 cup low-sodium organic vegetable broth, divided
  • 1 cup chopped organic white or yellow onion
  • 4 cloves organic garlic, finely chopped
  • 8 ounces organic mushrooms, such as porcini, portabella, cremini or shiitake, trimmed and chopped
  • 2 tablespoons finely chopped fresh organic thyme (not dried, it makes a huuuuge difference) 
  • 1 tablespoon finely chopped fresh organic rosemary (ditto, make it fresh)
  • 1/4 cup Merlot or other spicy red wine
  • 2 tablespoons reduced-sodium organic tamari (make sure it’s Organic because otherwise soy is a heavily gmo’d and pesticided ingredient and you don’t want any of that) 
  • 2 tablespoons organic nutritional yeast (braggs makes a good one)
  • 2 tablespoons organic cornstarch (conventional corn is loaded with pesticides so don’t skimp on this ingredient!)
  • 1/4 teaspoon organic ground black pepper
  • Daiya vegan shredded cheese or another nut based vegan cheese cut into tiny cubes

In a large skillet over medium-high heat, add the onion and cook for 3 to 4 minutes or until translucent. Add 1/4 cup of the broth to the pan to prevent onion from burning. Add mushrooms and cook for 10 to 12 minutes or until they release their liquid and become tender. Stir in garlic, fresh rosemary and thyme and continue to cook for 1 minute until fragrant. Add wine and cook 1 minute, stirring constantly. Stir in remaining 2 cups broth and bring to a simmer.

Meanwhile, in a small bowl, whisk together tamari, yeast and cornstarch to form a thick paste. Add mixture to the skillet, whisking constantly to make sure paste dissolves. Bring mixture to a boil and cook 1 minute, stirring constantly. Add pepper and serve gravy hot. 

Take out a portion of baked potatoes and ladle hot gravy over top, sprinkling with daiya vegan shredded cheese, or another vegan nut based cheese cut into small cubes. Enjoy!! 


Java Smoothie – Gooooood Morning world! 

If you love coffee you’ll love this smoothie! 

Do you ever find that you’re left with coffee that you didn’t drink in the pot? And if you’re like me, you make coffee on a regular basis. I store my left over coffee in the fridge for my morning smoothie blend, which is what I’m going to be sharing today! 

In a vitamix or equivalent blender mix:

 2 cups black coffee

1/2 cup coconut milk 

1 heaping tbsp peanut butter or almond butter 

1 small banana 

1 tbsp cacao nibs 

1 tbsp golden flax seeds

1 tsp cacao powder

1 tbsp Maca powder 

1 tsp Acai powder 

1 tsp chllorella powder 

1 tbsp goji berries 

1 scoop chocolate meal replacement 

*my ingredients are all organic, including the coffee which is also single origin, and the meal replacement I use is from either Plant Head ( I have their vanilla and their chocolate, raw vegan organic ) or Amazing Meal (raw vegan organic), or Garden Of Life (raw organic) 

Mix on high for 15 sec. Pour into your favorite mug, or to go canister and enjoy! 

Whats your favorite way to make coffee? I like to use my French press at home 🙂 share your tips on making the best coffee or your suggestions for this Java smoothie below! 

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