Black Rice Veggie Rolls with Peanut Soy Dipping Sauce

Prep Time: 10 min  Cooking Time: 15 min  Total Time:  25 min Servings: ~10


  • 1 Cup Uncooked Black Rice (I used Village Harvest Black Rice!) 
  • 1 Tablespoon Coconut Oil
  • 2 Tablespoons Sesame Seeds
  • Rice Paper
  • 1/2 Red Pepper Julienned 
  • 1/2 Carrot Julienned
  • 1/3 Cucumber Julienned 
  • 1/2 Cup Mint Leaves 
  • 1 Cup Spinach
  • 1 Tablespoon Peanut Butter
  • 1 Teaspoon Soy Sauce
  • 1 Teaspoon Lemon Juice
  • 1 Teaspoon Agave 
  • 1/2 Teaspoon Hot Sauce


Step 1: Add black rice to 2 cups boiling water. Cook on medium-high heat for 15 minutes or until rice is softened. Add coconut oil and mix until melted. Remove from heat. 

Step 2: Add sesame seeds to rice mixture and let cool. 

Step 3: Set up a plate with hot water, and a flat surface for rolling. Make each roll one at a time, by placing the rice paper on the plate of hot water, letting it soften for ~30 seconds. Remove from liquid and place on flat surface. Add ~1/2 cup of rice, 2-3 pieces of each vegetable, 2 mint leaves, and ~6-8 leaves of spinach. Fold the bottom edge up over the filling, then the two sides in, then roll up till all the rice paper is used. 

Step 4: Mix together peanut butter, soy sauce, lemon juice, agave (you can use honey as a substitute), and hot sauce (add more depending on your taste buds!), for dipping. 

Spicy Cheesy Stuffed Potatoes


Looking for a tasty appetizer to bring to the backyard cookout? This baked potato recipe is packed with flavour, looks amazing, and is seriously easy to make!... So you'll have everyone fooled, even if you're not a whiz in the kitchen!    

Prep Time:  ~5 mins    Cook Time: ~60 mins    Total Time: ~65 mins     Servings: 6


  • 6 Potatoes (I used 3 yellow & 3 red)
  • 3 Tablespoons Olive Oil
  • 1/4 Cup Minced Garlic
  • 1/2 Cup Cashew Cheese (from previous recipe)
  • 1/2 Cup Chopped Red Pepper
  • 1/4 Cup Chopped Cilantro
  • 1 Tablespoon Chilli Flakes
  • 1 Teaspoon Chilli Powder
  • Salt & Pepper (to taste)
  • Guacamole Dressing:
    • 1 Acovado
    • 1 Teaspoon Lime Juice
    • Salt & Pepper (to taste)
    • 2 Tablespoons Hot Sauce
    • 2 Tablespoons Veganaise

You Will Need:

  • Large Baking Sheet
  • Parchment Paper
  • Cutting Board
  • Serrated knife
  • Cooking Brush

Step 1: Line baking sheet with parchment paper, and preheat oven to 425 F. Using a cutting board and serrated knife, slice potatoes widthwise, approximately 0.5-1 cm per slice. Be careful not to slice all the way through! Ideally, the potatoes should fan out, or be somewhat easily opened up.


Step 2: Place potatoes onto baking sheet; spread out evenly. Brush each potato with oil, getting into the sliced creases as much as possible. Brush potatoes with garlic, and begin to fill with cashew cheese, peppers, and cilantro (leave about a teaspoon of cilantro aside for your dressing).


Step 3: Top with chilli flakes, chilli powder, salt, and pepper, and place in the oven for 60 minutes. Potato skins should turn golden brown, and slightly crispy when ready. Use a fork to puncture the potato; if will be somewhat soft when ready.


Step 4: Using your cutting board, mash your avocado with a fork, then sprinkle lime juice, salt, pepper, and cilantro on top. Mix evenly, and drizzle over potatoes. Lastly, drizzle on hot sauce and veganaise. I used a small sandwich bag to evenly coat the potatoes with sauces, but squeeze bottles work well too when using thicker dressings!


Sweet & Savoury Honey Garlic Cauliflower Wings


With everyone celebrating the Superbowl last weekend, I found myself craving all those classic football appetizers that inevitably turn into a Sunday late afternoon finger food feast (pardon the alliteration; the emphasis was necessary). So in an attempt to satisfy my own festive cravings, I decided to share a delicious vegan friendly recipe, perfect for game day! These honey garlic cauliflower wings are a perfect addition to the buffet table, with the added bonus of, well... being boneless!

  Prep Time: ~ 10 min                  Cook Time: ~ 45 min                    Total Time: ~ 55 min


  • 1 Head of Cauliflower
  • 2 Tablespoons Sesame Oil
  • 1 Cup Flour 
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1 1/2 Teaspoon Oregano
  • 1 1/2 Teaspoon Basil
  • 1/2 Teaspoon Rosemary 
  • 5 Flax Eggs
    • 5 Tablespoons Ground Flax
    • 12.5 Tablespoons Water
  • 1/2 Cup Honey Garlic Sauce
  • 1/2 Cup Veganaise
  • 1/2 Teaspoon Cayenne 
  • 2 Tablespoons Sesame Seeds
  • 1 Green Onion


Step 1: Preheat your oven to 425 °F. Wash and cut your cauliflower into 2-bite size pieces.

Step 2: Use 1 tablespoon of sesame oil to line your baking sheet. Sesame oil will add a complementary flavour, but feel free to use coconut oil if you don't have sesame! Spread florets on the baking sheet and bake for 15 minutes, flipping halfway to cook evenly.

Step 3: While the florets bake, use a small mixing bowl to prepare the flour coating. Whisk together flour, salt, pepper, and 1 teaspoon oregano, basil, and rosemary.

Step 4: In a small mixing bowl, stir together ground flax and water, and let sit for 3 minutes, letting the florets cool briefly before coating.

Step 5: Coat each floret with flax egg, then flour mixture, and bake for another 15 minutes, flipping at halfway to cook evenly.

Step 6: In a large mixing bowl, toss florets in a honey garlic sauce of your choice; I used a spicy honey garlic sauce for an added kick! If honey isn't in your diet, try a mild, medium, or buffalo wing sauce! Spread the florets back onto your baking sheet and bake once again for 15-20 minutes, flipping after 10 minutes.

Step 7: In a small bowl, mix together veganaise, 1/2 teaspoon oregano and basil, and cayenne for a tasty dipping sauce! Finely chop your green onion and use for garnish, along with toasted sesame seeds. Last but not least, enjoy!!!