Author Archives: Gillian Tate

Spaghetti Alla Carbonara…Vegan Style!

Guys, I’m so excited about this recipe!  Before I went vegan, I LOVED this dish but felt so guilty every time I ate it.  The cream, the oil, the pancetta – basically diggin’ myself an early grave.  I came across this recipe on the Vegan Corner’s youtube channel and I knew it would be delicious.  So much flavour, creamy (without the cream!) and awesome texture. And a bonus is that it’s incredibly healthy – the base of the sauce is made with carrots and it’s oil-free!  I’ve tweaked it a bit to make it my own.  Here’s what you need….


2 organic zucchinis, 1-2 organic carrots (boiled), 2 tsp miso paste, 1 pinch of smoked paprika, 1/4 tsp of onion powder, half a clove of garlic, 1/2 tsp of flour, 1 pinch of salt, 5 tbsp of nutritional yeast, 1/2 – 3/4 cup of soy milk, cayenne to taste, 7 oz of uncooked spaghetti.


  1. Dice the zucchinis into pea-sized pieces.
  2. Place the carrots, the miso, the paprika, the onion and garlic, the flour, the salt, the nutritional yeast and the non-dairy milk into your high-power blender or food processor.  Blend until smooth.
  3. Now take a non-stick pan, place it over a medium heat and tip in the diced zucchinis.   (If you don’t have a non-stick pan, use water for a healthy sautee).  Cook the diced zucchini for roughly 10-15 minutes or until they become slightly golden brown.   Stir every now and then to avoid burning the vegetables.  Next, pop your pan into your oven on broil for a few minutes to make them nice and crispy.   Once finished, set the zucchinis aside for later use.
  4. Cook the spaghetti according to the instructions on the package,  place the pan back over a medium heat, add in the sauce and tip in the cooked pasta. Stir well until the sauce becomes creamy and delicious looking, and then, add in the cooked zucchinis to complete the dish.
  5. Add a good quantity of black pepper and a few sprinkles of cayenne if you like a little spice!
  6. IMG_2482



Mac n’ Cheez n’ Mushrooms

Creamy.  Savoury.  Delicious. The BEST part is it’s completely plant-based!


For the cheez sauce:
1 1/2 cups raw cashews (soaked, rinsed)
3 T. fresh lemon juice
3/4 cup water
1 1/2 tsp. sea salt (option to omit)
1/4 – 1/2 cup nutritional yeast
1/2 tsp. chili powder
1/2 clove garlic
pinch of turmeric
pinch of cayenne pepper
1/2- 1 tsp. dijon mustard

3-4 cups of sauteed mushrooms or roasted broccoli….or both!

For the macaroni n’ cheese casserole:
16 ounces of elbow or shell pasta of choice ( I used brown rice macaroni)
freshly ground black pepper
paprika, for garnish


Preheat the oven to 350.  Prepare your sauteed mushrooms and/or roasted broccoli first.  You can sautee your mushrooms in a pan with a tsp of olive oil or omit the oil and use water for a “healthy sautee”.  Next, boil the water for your pasta.

While you’re waiting for your pasta to cook you can start working on the “cheez” sauce.

Add the first 10 recipe ingredients into a high-power blender or food processor.  Blend until smooth and creamy.

Once your pasta is cooked, drain and rinse it, return it to the pot and mix it with the cheeze sauce.  Add the sauteed mushrooms.

Once you’ve mixed everything together, pour the mac n’ cheese into an 8 x 8 square dish (I used a bit of EVOO to make sure it wouldn’t stick) and garnish with paprika and black pepper.

Bake at 350F for 20-25 minutes, then let it cool for about 5 minutes before serving.






This recipe is inspired by Detoxinista 🙂


Spicy Cabbage, Red Lentil & Potato Stew

I’m so excited about this new recipe! It’s healthy, filling and incredibly delicious.  I’ll definitely be making this to warm up during the winter months!  img_0749Thanks to Oh She Glows for the inspiration – I’ve tweaked it a bit to suit my taste buds 😉


2 teaspoons of EVOO, 1 large yellow onion (diced), 4 cloves of garlic (minced), 3-4 tablespoons of my SPICE MIX (recipe below), 1 pound of green cabbage (cored and finely shredded), 398 ml can of diced tomatoes (with juices), 4 cups of veg broth (no salt added), 3/4 cup of red lentils, 2 medium Yukon Gold potatoes (chopped into 1 cm cubes), s&p to taste.

SPICE MIX RECIPE ——> 1 tablespoon paprika, 1 tablespoon garlic powder, 1 tablespoon dried minced onion, 1 teaspoon salt, 1-2 teaspoons of freshly ground black pepper, 1.5 teaspoons dried oregano, 3/4 teaspoon tumeric, 3/4 teaspoon dried thyme, 1/2 teaspoon cayenne.  Combine all spices in a small jar.  Screw on the lid and shake to combine. Store in a cabinet for up to two months.


  1. In a large pot, heat the oil over medium heat.  Add the onion and saute for 1-2 minutes.  Add the garlic and saute for 3-4 more minutes or until the onion is softened.  Keep a close eye – don’t let the garlic burn!  Add another teaspoon of EVOO if necessary.  (Alternatively, you can do a “healthy saute” by eliminating the oil completely and replacing it with water).  Stir in SPICE MIX and cook for a minute or so, until fragrant.
  2. Add the cabbage and diced tomatoes with their juices.  Simmer over medium to high heat for about 5 minutes.
  3. Add the broth, red lentils, and potatoes.  Stir.  Cover and simmer over medium heat for approximately 20 minutes or until the potatoes are tender.
  4. Season with salt and pepper to taste.  You can also add more of the SPICE MIX if you like it a bit spicier.





The Single Biggest Lesson Yoga Has Taught Me

The single biggest teacher in my yoga practice to date has been working through an injury. It forces me so be SO fucking humble every time I get on my mat. Some days I barely have the strength to do anything. Having an injury has taught me not to equate progress in asana with progress along the spiritual path. To practice patience and acceptance. And self love. And most importantly NOT to equate “doing” with self worth. Having an injury has taught me to detach from progress all together and just BE with myself and my thoughts. The goal is first and foremost to practice without a goal. To practice without any attachment to results. To get on my mat without any expectations. And it’s definitely NOT easy. This experience has taught me to let go and surrender to the practice. It’s like what Tim Miller said —-> “The practice itself, done consistently, is the real teacher”. Thank you, Ashtanga.head to toe pose

The BEST Veggie Enchiladas

So simple and SO DELICIOUS.  These bad boys take under an hour to prep and cook.  😀

What you’ll need:

2 cloves of garlic, minced

1 small onion, chopped

5 large white mushrooms, chopped

1 can of black beans (no salt added)enchiladas, rinsed

1/2 tsp of cayenne, 1 tsp of coriander, 2 tsp of cumin

Daiya (shredded cheddar), 2 cups (depending on how “cheesy” you like your chiladas)

1  jar of salsa (I used Mrs. Renfro’s mango habanaro)

2-4  whole wheat tortillas (depending on the size)

parchment paper

aluminum foil


  1. In a large skillet, heat 1-2 cups of water and cook garlic, onion and mushrooms until liquid is evaporated.  Stir in black beans.  Add spices.  Remove pan from heat and add 1 cup of Daiya to mix.
  2. Place tortillas on a work surface and spoon filling into the centre.  Fold up bottom edge over filling, fold sides and roll.
  3. Place into a 13X9 inch pan lined with parchment paper.  Repeat with the rest of the tortillas and filling.  Top with salsa.  Cover with foil.
  4. Bake in a 375 degree oven for about 30 minutes.  Uncover and top with remaining daiya cheese.  Bake for about 10 more minutes until cheese melts.


Thank you Mom for this delicious recipe!! 😀


pasta e fagilio (pasta and bean soup!)

2 Tsp. olive oil
I chopped yellow onion
3 carrots, grated
1 stalk celery, chopped
3 cloves of garlic, minced
3- 1/2 cups of vegetable stock
1 28 oz. can of tomatoes, pureed with
fresh basil (processed with tomatoes)
3 tbsp of oregano
salt and pepper
2 tbsp. sugar
1 tsp of cayenne pepper (if you like it spicy!) pasta e fagilio
1 can kidney beans
1/2 cup of pasta (something small, like elbow or macaroni)
1. In a large pot heat oil, add onions, carrots and celery,  add garlic at the end. Cook for 5 minutes.
2. Stir in stock, tomatoes (pureed with basil) , sugar, and spices.  Simmer for 15 minutes.
3.  Add pasta and cook until tender. (According to package directions).  Add beans the the end.