Hearty, flavourful, and nourishing Slow Cooker Chicken Enchilada Soup. A true set it and forget it dinner recipe the entire family will love.
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Beef Strip Loin Stroganoff
Beef Strip Loin Stroganoff is a straightforward kid-friendly meal that comes together quickly and features 100% Canadian AAA Angus Beef Strip Loin from Walmart Canada.
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Perfect Soft Boiled Eggs with Thyme and Parmesan Soldiers
Perfect Soft Boiled Eggs with Thyme and Parmesan Soldiers eats like a major treat, but really it’s made in under 15 minutes making a perfect breakfast dish any day of the week. A twist on a classic soft boiled eggs recipe.
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Mini Blueberry Buckwheat Muffins
This post is sponsored by Love Child Organics. My Kitchen Love has been compensated monetarily and with product although all opinions remain my own.
These Mini Blueberry Buckwheat Muffins are supposed to be for babies and kids, but in addition to my kids addiction to them, I too have one. They’re moist, light, and have a sweet bran muffin-like flavour, without much sugar and are gluten-free! I love that they’re perfect snack-size for the kids and I have zero guilt sending them off to preschool as they are completely nut-free and abundant in key nutritional elements like iron and Vitamin C.
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Back to Basics with Pasta and Peas
For me, nothing can be as basic AND delicious as pasta. It doesn’t take much for pasta to be turned into a wholesome and fantastic meal. Head on over to Peaks and Harbours for the full recipe and ingredient for this luscious Pasta with Peas.
Vegan Chocolate and Pomegranate Mousse Tart
For a brief period of time I had to cut out dairy in my diet due to the needs of our newest baby’s (Lucy) sensitive tummy troubles. Problem resolved and I am back on the dairy train, but I wanted to share this recipe as I loved it’s flavours. To fulfill my daily requirement of chocolate and sweets I had to come up with some dairy alternate recipes to compensate. Enter a Vegan Chocolate and Pomegranate Mousse Tart.
The base of this tart is Oreo cookie crumbs. After much research through my friend “Google” it appears that the jury is out as to whether or not Oreos are actually vegan. What I do know is that I can eat them freely as they are Baby Lucy friendly. If you’re a strict vegan go with a vegan brand of chocolate cookies.
These cute little tarts are filled with yummy pomegranate flavour, the comforts of chocolate cookie crumbs, and drippy chocolate.
Samantha
Yields 6-10
Vegan Chocolate and Pomegranate Mousse Tart
Comforts of chocolate cookie, bright pomegranate flavour and drippy chocolaty goodness.
20 minPrep Time
20 minTotal Time
Save RecipeIngredients
- 1 can chickpeas (water and chickpeas separated, chickpeas reserved for another use
- 1/4 cup sifted icing sugar
- 1 x 236 ml container of Pomegranate juice
- 2 cups vegan chocolate cookie crumbs
- 5 tbsp coconut oil (liquid), divided plus extra for greasing
- 1/2 cup vegan chocolate chips
Instructions
- Line the bottom 3 x 4.5" springform pans OR one 9" pan with parchment paper and grease the sides with coconut oil.
- Mix cookie crumbs with 4 tbsp coconut oil and press firmly into the bottom of pans (I used a flat bottomed measuring cup to do this).
- With electric beaters or in a stand mixer and in a large bowl, beat chickpea water* until a stiff peak holds and at least doubled in size, 3-4 minutes. Add icing sugar and pomegranate juice to chickpea "mousse" and mix until just blended.
- Top cookie base with pomegranate mousse and place in fridge.
- Chill for at least 30 minutes, but not longer than 2 hours. The chickpea mousse will eventually release the pomegranate juice (this is not a make ahead dessert unless you keep all components separate).
- Melt chocolate chips and with 1 tbsp of coconut oil in the microwave in 20 second intervals.
- Drizzle melted chocolate over pomegranate mousse.
- *chickpea water will continue to increase in volume exponentially if allowed. Only beat until you have stiff peaks and it's just over doubled in size. If you'd like to make this recipe ahead of time, keep cookie base, mousse, and chocolate drizzle separate - assemble at the last moment.
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https://www.mykitchenlove.com/vegan-chocolate-and-pomegranate-mousse-tart/Enjoy!
Baked Ratatouille
Beet and Citrus Salad
I’m taking a “cookbook workshop” on The Forest Feast Cookbook. This cookbook is chalk full of simple vegetarian recipes. All are filled with vibrant flavours. As you probably know from my winter fruit salad, I’m a big fan of citrus fruits. Paired with thick cut earthy beets and dressed with a bright citrus vinaigrette … salad perfection.
As you can see from the image above, I’ve used different varieties of oranges. Feel free to mix things up and use your favourite citrus fruits.
Recipe from: The Forest Feast Cookbook
Serves 4
Ingredients:
Salad:
2 large beets, peeled and sliced into 1/4″ circles
2 oranges
2 grapefruits
1 green onion, thinly sliced
Dressing:
3/4 cup olive oil
1/4 cup white wine vinegar
2 tsbp orange zest
3 tsbp orange juice
1 tbsp lemon juice
1 shallot, finely minced
Directions:
Salad:
Place beet rounds in a pot and cover by 2″ with water. Bring to a boil and cook for 10 minutes or until fork tender. Drain and set aside.
Remove peel and white pith from oranges and grapefruits using a sharp knife. Cut into 1/4″ circles.
To serve, stack the beets and citrus rounds, alternating, with the biggest on the bottom. Top with dressing and green onion slices.
Dressing:
Place in a jar and shake until well blended. Will keep for up to 1 week in fridge and makes enough for 4 full salads, meaning you’ll have leftovers for the rest of the week (hooray!).
Enjoy!