Monthly Archives: February 2015

Vegan recipes the 2nd

Things have been hectic and I am finally getting around to compiling the last of our recipes from our vegan meetup at the lovely resort last month.

Upcoming events:

  • March 19 – Creative Indulgence Potluck, hosted by Artisans of the Okanagan. This event is totally open for culinary ideas, so make what you want – it doesn’t have to be baked. Think you can make it? Let me know!
  • April 23 – TBA, but it looks like we may have a “pioneer recipes” theme and some rather fabulous hosts. Details to follow

Now for more vegan goodies!

Spinach mushrooms

Janice’s Spinach Stuffed Mushrooms

I loved these little mushrooms – what a great little appy if you’re having friends around. Or you could just make a massive plate of them and have them with a piece of buttery bread. Or maybe that’s just me…

1 box frozen spinach thawed and pressed dry.
1/2 red pepper chopped very fine.
1 onion chopped fine
3 garlic cloves chopped fine. Or more depending on taste.
Mushroom stems
dash of hot sauce.
Grated cheese mixed with buttered bread crumbs for topping.
18-24 mushrooms

To get everything chopped evenly, Janice used a food processor to do the pepper, onion, and garlic, and stems.
My recipes are not written in stone anywhere, so these are only approximate measures.

When in doubt, just experiment until you get the flavours and textures you like best.

Laura’s Aloo Tikki

When in doubt, potaotes! These wee treats were warming and a great comfort food – perfect for winter. The recipe is from Allyson Kramer’s blog and is both vegan and gluten free.

Aloo Tikki

Aloo Tikki – aka “fried potato deliciousness”

Lisa L’s vegan cookies

Vegan cookies“They only have three ingredients,” says Lisa. Well, I will happily eat those three ingredients, if someone is kind enough to mix them together, bake them and bring them for me to devour. Yes, please!

In fact, Lisa went above and beyond the call of the cake mix, taking an extra step to add chocolate chips. Find zee recipe here.

Lory’s Curried Eggplant Rolls

eggplant wrapsI just about didn’t manage to get a photo of this before we’d eaten it all. I had long since decided that I wasn’t a fan of eggplant, however I really liked this recipe. It’s very fresh and healthy and leaves you feeling like you’ve done something nice for yourself.

Below are more goodies we enjoyed, but I don’t have recipes for them and I can’t recall who made a few of them. I remember eating them with great happiness – isn’t that what counts?

Tanya’s Roast Root Vegetables topped with nut “cheeze”

Roasted veggies with nut cheeze

My favourite were the roasted beets

Roasted Butternut Squash Salad

Roasted Squash Salad

I know it was a vegan potluck but all I wanted to do was eat this with a piece of chicken. Nom.

Dill Nut “Cheeze” Dip

dill nut cheeze dip

Wonderfully rich! Would be great with veggies or piled on baked mushrooms.

Hummus and Veggies

Hummus and veggies

Ah, hummus, the thing I’m always telling myself I should make more often because it’s just so tasty.

If I have missed anyone or if you have a recipe to add, please let me know. Until next time, happy recipe planning!



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Café Noir – deliciousness report

We went, we marvelled at the mugs, we listened to sweet music, we drank delicious coffee, we sipped divinely good wine, and we devoured many, many decadent desserts. In short, Café Noir was made of awesome and I really hope we get to do it again next year. Thank you so much to everyone who baked for this lovely event! Especially big squeezes to Janice, Chantelle, Jan and the incomparable Karan.

Before I launch into a series of photos that I have dubbed “Desserts from every angle,” here are a few of the highlights from the Café Noir revelry. There are also more photos on the Arts Council Facebook page.

Cafe Noir 2015

Summerland Arts President David Finnis chatting to the sold out crowd.

Cafe Noir 2015 mugs

So hard to choose! The Summerland Potters Guild made more than 50 mugs.

Almost a Few

Sean Perdue and Dean Hanenberg of Almost a Few made gorgeous music all evening. Click the photo to go to their Facebook page.

lone tree coffee

After Darin from lone tree coffee had finished making me a frothy latte for my lovely new mug, I asked “Hey Darin, is this caffeinated?” The look says it all. Oh, yeah.

Sonoran Winery

Summerland wine with your desserts? Yes, please! The lovely owners of Sonoran Estate Winery not only brought their Oraniensteiner for us to try, they also brought their Happy Dragon fortified red wine, which cake lady extraordinaire Chantelle was happy to sample.

Sonoran Winery happy dragon

If you haven’t tried this wine yet, you need to! Sonoran is open noon-4pm on weekends for the winter. Seriously: #nomnomnom

Onward with the desserts! I am not certain who made some of them, but needless to say, they were thoroughly enjoyed by all.

white chocolate cardamom cake

Karan’s White Chocolate Cardamom Cake. So goooood.

desserts 1

I am pretty certain at least some of these treats can be attributed to the glorious Janice. 

Desserts from above

Desserts from above


The glasses are filled with a trifle of four chocolates, containing True Grain brownies drizzled with rum, a milk chocolate cream, white chocolate mousse and dark chocolate sauce.

Coconut Macaroons

Jan’s Coconut Macaroons. So delicious with coffee.

chocolate cake

Chocolate Cake. Who made this? You are splendid.


Chantelle’s Chocolate Truffle Cups (right) were filled with the richest, most glorious dark chocolate ganache.


It is not possible to have too many macaroons.


Brownie Bites? Don’t mind if I do.

desserts 1 desserts5 desserts7

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Cafe Noir sneak peak – So many mugs!

I was lucky enough to get a sneak peek at the collection of mugs made by the members of the Summerland Potters Guild for Saturday night’s Café Noir event at the Art Gallery. Everyone will get to choose a mug to take home – which one would you pick?

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Vegan recipes the first

Once again I must start this post by saying that I know one of you gave me a piece of paper with a recipe on it. It was sitting on my kitchen table since vegan potluck night, and now it is not there. The pixies have taken it. Alas, I cannot guarantee the safety of any bits of paper when I am surrounded by so many goodies. My brain simply does not function as it should. So whoever was kind enough to give me that recipe, could you send it to me again? Thank you.

Onward with the first of the recipes!

mediterranean rice

One recipe I don’t have is the one for the stunning Mediterranean rice dish made by Ayman Kanaan. Ayman works with the resort and while he wasn’t able to attend our meetup, he still whipped up this amazing creation. It doesn’t even have a recipe because he flung it together. Yes, Ayman is made of awesome. But he is also a chef and we are amateur foodies, so we needn’t compare our also excellent goodies next to his professional offerings. We’ll just enjoy whatever food he feels like sharing with us. Any time. Whatever day of the week. Or weekends. Any of the meals of the day. Or light snacks. Anything at all. Okay.

Vanora’s Chocolate Avocado Mousse with Coconut Bars

This is one of those recipes where my photo does simply not do it justice. The little coconut bars were so delicious and went perfectly with the mousse.

Chocolate Avocado mousse

From Vanora:

The following is the original recipe. I used a “Magic Bullet” and as given, the mixture is too thick for my blender. So I added extra maple syrup according to taste (for sweetness) and coconut milk (about a half-can) until I got the desired consistency. I’ve used almond milk in the past, so there are options for other substitutions.

  • 1 avocado
  • 1 Tbsp cacao
  • 2 Tbsp maple syrup
  • Blend together!

(My rather crumbly Coconut bars were taken from this recipe at

  • 1 cup shredded coconut (unsweetened) (80g)
  • 1/4 cup agave or pure maple syrup (or 1/4 cup water and 2-3 stevia packs)
  • 2 tbsp virgin coconut oil
  • 1/2 tsp pure vanilla extract
  • 1/8 tsp salt

I used maple syrup and combined all the ingredients by hand, as I don’t have a food processor as recommended. The mixture seemed rather oily, so I added extra shredded coconut until the excess seemed to be mopped up. [For those of you who liked them, you are welcome to make the same mistake, otherwise it may be wise to leave the excess oil as a binder to keep the ingredients together when the oil solidifies again!] Once combined, press into a container and place in the fridge for a least an hour before trying to cut. (Or freeze for 15-30mins). Can be stored in the fridge or freezer, for at least a few weeks.

Lisa’s Black Bean Cupcakes with Sweet Potato Frosting

Black Bean cupcakesLisa wins the blue ribbon for most thoroughly interrogated recipe. Seriously, if her recipes were secret agents, Lisa would find a way to electrocute their ingredients until they gave up their agency contacts. Why go for the online version when you can reveal in Lisa’s improved one?

black bean cupcakes - Lisa recipe

Chantelle’s 3-layer Almond Coconut Chocolate Bars

Were these not delicious? Despite looking like they would take an extremely long time to make, I still want to make these because YUM. And of course the recipe is from Oh She Glows.

3- Layer Almond Coconut Chocolate Bars

Wendy’s Depression Cake
Ah, yes -the cake I thought was meant for emotional eaters. Also known as Crazy Cake – are they trying to tell me something? Also, who knew there could be so many varieties of one cake? Alas my over eagerness for cake caused me to take a terrible photo, so you’ll just have to gaze at the online photos and imagine eating it again.

Sophia’s Butternut Squash Mac n’ Cheeze

Yet another recipe from the Oh She Glows cookbook. I loved this sauce, but this is definitely eat it while it’s hot kind of dish. Not the best for leftovers as the texture completely changes once it cools.

mac n cheeze

Christine’s Vegan Enchiladas

I loved these! A great meatless option for if you have meat lovers in your family. It’s very Moorish and I doubt anyone would notice it is vegan because it’s just so tasty. Another Oh She Glows recipe? Could we have any more love for this site?

Vegan Enchiladas

I will post the remainder of the recipes and photos next time! Until then, happy cooking (and eating!)



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