3 Sprout Salad

3 Sprout Salad

So, I think it was just two days ago, I was having dinner with my friend, sipping wine and enjoying laughs, when I proudly stated “I’m not one of those weird sprout-y vegans!”

…well apparently I lied.

The very next day I went to the farmers market and picked up, not one, not two, but three kinds of delicious sprouts.

Sunflower sprouts, are kinda fat, juicy, and mild.

Buckwheat sprouts, are thin, light and have a bit of spice

and Pea shoots, (my favourite) are crisp and sweet


As soon as I got home from the market, I whipped up this simple lemony summery salad. If you only have one kind of sprout, that could work, or even if you have no sprouts, try this salad dressing on your favourite lettuce.

Dressing Recipe:

Dijon Mustard

Olive Oil

Zest of half a Lemon

Juice of Half a Lemon

Honey (or rice syrup, agave, or other sweetener)


Salt (optional)

Salad Ingredients:

Pea Shoots

Buckwheat Sprouts

Sunflower Sprouts

(or other sprout or lettuce combos)

Red Onion


Dried Cranberries

(or whatever other toppings you like)

lemon salad dressing

Get out your salad bowl, and begin making the dressing right in the bottom of the bowl.

Add the mustard, oil, zest, lemon juice, honey (or sweetener of choice), a couple good grinds of pepper, and salt if you like (I didn’t use any).

lemond salad dressing 2

Mix it all up, and taste. It should be quite tart and lemony. The sprouts, mango and cranberries will add more sweetness.

sprout salad

Toss in your sprout combo and pile it high!

Slice up your mango and onions, add them to the sprouts, and toss to dress the salad.

sprout lemon salad

It will look all yummy like this. Get ready to taste summer!

sprout salad mangoeBon Appetegan!

Creamy Vegan Mushroom Risotto

creamy vegan mushroom risotto

Mmmm…. So creamy… so vegany.

I made this recipe for a table of 12 non-vegans, and they all loved and devoured it. Non-vegan approved!

The wonderful thing about risotto is, you really don’t need the mounds of cheese or butter to make the dish creamy. It magically does that all on it’s own.

Try it and see for yourself!


A big pile of mixed mushrooms (or all one kind would work too)

1 quart veggie stock

olive oil

half a big onion

a few stalks of celery

3-4 cloves garlic

a few cups of arborio rice

a splash of white wine or white vermouth (optional)

 Few pinches of thyme

few pinches of chili powder

a few spoonfuls of nutritional yeast

A spoonful of vegan butter (optional)

half a lemon juiced and the zest

handful of parsley

salt and pepper

Parmegan (optional)

mixed mushrooms

I chose 4 different kinds of mushrooms, shiitake, king oyster, button, and enoki mushrooms. If you have different varieties available those will do as well, or even if you only have regular old button mushrooms and nothing else, this recipe will still work out. The most important part is to have lots of mushroom! They cook down a lot!

chop mushrooms

To start, pour all your veggie broth in a sauce pan, and heat it up to a simmer on the stove. You will leave this simmering the whole time as you use it. Chop up your mushrooms, remove stems if need be.
sautee mushrooms

Sauté the mushrooms in a bit of oil. You will have to do this in batches, so that they have a chance to brown. Don’t crowd the mushrooms. I did 4 batches (but I also made this for 12, so you may have fewer).

Each time you finish a batch, dump them out of the pan into a bowl and set aside. Add a bit more oil to the pan and move onto the next batch of mushrooms.
celery and onioin sautee

Once finished with the mushrooms, chop up some celery and onions and sauté that in the same pan you just had the mushrooms in. Don’t worry about all the brown bits left on the bottom of the pan from the mushrooms, those are delicious flavour bits, and they will work their magic in the risotto. When the onions start to golden, toss in the garlic, thyme, and some salt and pepper.
sautee rice

When that is looking all delicious add your rice. About 1/2 cup of rice is good for one person, this recipe is roughly for four, so toss in around two cups. (I don’t bother to measure).

Now comes the non-stop stirring part of the recipe. You want your rice to soak up some of the onion celery juice, but it is important not to brown the rice! So keep moving it! Do this for about 1-2 minutes and the rice will start looking a bit translucent. Now add your splash of white wine or vermouth, and let that absorb into the rice. Then, take a ladle-full of your broth and add it to your rice. Keep it moving.


The broth will begin to be sucked up by the rice. Once it is all sucked up, add all your mushrooms, and another ladle-full of broth. Keep stirring. Once broth is absorbed add more. Do this until the rice is cooked. About 15-20 mins. If you run out of broth, just use a bit of water. It will start looking all creamy and delicious. Have a taste and when it is al dente it is done.

Now all you have to do is season with nutritional yeast, chili powder, vegan butter, salt, pepper, and lemon juice. Taste and adjust as you like.

mushroom rissotoGarnish with the lemon zest, chopped parsley, and a sprinkle of parmegan.

Bon Appetegan!

3 Quick Yummy and Fun Hummus Recipes

3 quick yummy and fun hummus recipes

Snack time!

Lemon Pepper Hummus, Avocado Chili Hummus, and Beet Coconut Hummus.

Look how pretty they are.

We all know the well loved basic hummus recipe, but if you really want to wow your guest (or yourself like I did), here is a really fun, easy, quick way to make 3 interesting hummuses.(is that a word)?

Well, actually it’s a bargain deal, because you get my basic hummus recipe as well. That’s 4 recipes in total… what a steal!

If you plan on making all three of the hummuses, do them in the order listed, that way you wont even have to clean your food processor or blender in-between. (Yep, I’m all sorts of lazy like that).

Basic Hummus Recipe:

2 19oz cans (or one big guy) of chickpeas

a glug or two olive oil

half a lemon juiced

3 big spoons of tahini

2-3 cloves garlic

salt and pepper


Pita, carrots, or other veggies for scooping

additions for lemon pepper hummus:

the other half of the lemon juiced

zest of one lemon

more pepper

additions for chili avocado hummus:

half a lime juiced

a few pinches of chili flakes

an avocado

additions for beet coconut hummus:

1-2 leftover cooked beets, or 3-4 of those small pickled guys

handful of un-sweetend shredded coconut


First things first. Drain your cans of chickpeas and rinse em all off. (Chickpea water grosses me out).


If you plan on making the lemon pepper hummus, zest your lemon, then juice it.


Toss your chickpeas, olive oil, garlic (best to roughly chop it first), salt and pepper, and a splash of water.

Food process that up. You will have to scrape down the sides, and you may need to add more water to help get it smooth, but don’t add too much, as the next recipes have more liquids to add.

Once it is delicious (note my finger swipe sampling), scoop out two thirds of the recipe and put it aside in a bowl.

lemon pepper hummus

Now there will be about one third left in the food processor. Grind in a bunch more pepper, the other half of the lemon juice, and the zest (save some to top it).

Blend that up. Scoop it all out into your serving bowl, and garnish with another grind of pepper and some lemon zest.

avocado chilli hummus

Now do you best to get the lemon pepper hummus out, but any little bits that remain behind are just fine.

Scoop half of the hummus that was set aside back into the food processor. Toss in your avocado, lime juice, and 2-3 pinches of chili flakes.

Blend that up. Scoop into your serving bowl, garnish with chili flakes.

beet coconut hummus

Again, do your best to get the avocado chili hummus out, but any little bits that remain are just fine.

Scoop the remaining hummus that was set aside back into the food processor. Toss in your beets, and handful of coconut.

Blend that up, scoop into serving bowl, garnish with coconut.

Serve with toasted pita, carrots, or anything else you want to scoop up this deliciousness with.

Bon Appetegan!

Dude with a Tie

dude with a tie

Every now and then I try to convince myself that I should be a “serious” artist. I feel the need to show some deep emotional meaning in my art. A thought provoking topic for people to grasp and be horrified, or moved, or in awe, or disgusted… nodding their well groomed heads in true artistic appreciation…. But then really that bores me, and I just want to draw funny faces.

So here is another funny face. 8″ x 8″ encaustic.

I hope you like funny faces too.

Peanut Butter Kale Salad


If you are like me, you would think… Peanut Butter Kale Salad, eh?..well that sounds odd.

But you (and I) would be wrong, it is so, so, so good.

Well at least I think so. Whenever I am home alone, I tend to make a giant bowl of this salad and eat the whole thing for dinner.

In fact, I don’t actually think I have ever made it for anyone else…it is my secret salad.

Secret no more!


Peanut butter


Nutritional Yeast

Soy Sauce

Maple Syrup (optional)

Hot Sauce (optional)




Red Onion


Dried Cranberries

Sesame Seeds

You may have noticed, I didn’t provide any measurements. Unless baking, I think measuring cups and spoons are a nuisance. You make a simple dressing and before you know it you have dirtied 17 dishes, and lost all creativity in the kitchen. I recommend, just eyeballing it, and then most importantly, tasting it! Adjust as needed. So instead of giving you measurements, I am giving you an eyeball guide…


I like to mix my salad dressing directly in the bowl I want to toss my salad in. Again, no extra dishes!

So, blob in some peanut butter, a smaller blob of tahini, hot sauce if you like, and a drizzle maple syrup. I use natural unsweetened peanut butter so maple syrup is a good addition, but if you use the sweetened kind, it is probably not needed.


Now add two spoonfuls of nutritional yeast, and splash of soy sauce (not too much!) looks like a lot because it blended with maple syrup. Start small, you can always taste and add more if the dressing needs more saltiness.


Stir that up. It will probably be a bit thick and goopy, so add small amounts of water until it is nice creamy consistency.


Prepare your Kale by ripping the leafy part from the stem, and tear those pieces into bit sized pieces.


Make an enormous pile like this.

Now get in there with your hands. Clean hands only please! You want to massage the kale. rub the dressing into it, and rub all the leaves. This removes the bitterness from the kale.


The kale should be all saucy and about half the size as it was when starting.


Slice some red onion thinly, cut up some avocado, toss in some dried cranberries, and lightly toss.

Finish with a sprinkle of black and white (or whatever colour you have) sesame seeds.


Bon Appetegan!

If you make this recipe, let me know if you devour it like me!