vegan recipes


Sweet Potato Pie with Quinoa Crust

I LOVED pumpkin pie when I was younger. The spices, the consistency, the crust, it was everything for me! As I’ve grown older it’s taken me quite some time to find that perfect flavour and I never would have thought it wouldn’t have had pumpkin at all. This sweet potato pie checks a number of boxes for me, gluten free, vegan, and nut free! 


1 1/2 cups Organic White Royal Quinoa, cooked and cooled to room temperature
1⁄2 cup Brown Rice Flour
2 heaping tablespoons Ground Flax
4 tablespoons Vegan Butter, room temperature
4 tablespoons Maple Syrup
3 1/2 cups Sweet Potato (approx 2 medium sweet potatoes)
3/4 cup Vanilla Soy Milk
3⁄4 cup Cane Sugar
1 1/4 teaspoon Cinnamon
1⁄4 teaspoon Ground Cloves
1⁄4 teaspoon Ground Ginger
Flax Eggs (2 Tbsp ground flax + 6 Tbsp warm water)


  1. Preheat the oven to 400F (do this well before you plan on baking to ensure a consistent heat).
  2. In a large bowl, stir together quinoa, brown rice flour, flax and maple syrup.
  3. Using a fork, fold in the butter and combine evenly.
  4. Then, use a fork to fold in the room-temperature butter. Be sure to combine evenly.
  5. Grease a pie plate with coconut oil or cooking spray and press the quinoa mixture into the plate to form the crust.
  6. Bake the empty crust for 10 minutes.
  7. Peel, chop and boil the sweet potatoes to soften them for about 20-25 minutes.
  8. Drain the water from the potatoes and put the softened potatoes into a medium mixing bowl.
  9. Add the soy milk and use an immersion blender to make smooth and then add in the remaining ingredients.
  10. Pour the mixture into the pre-baked crust- do not overfill, the filling will rise when baking but set when it is nearly done.
  11. Bake for 60-70 minutes or until a toothpick comes out clean from the centre.

Note: Keep an eye on the crust while baking, if it starts to brown too quickly, add aluminum foil around the edges to keep it from burning.

Let me know if you make this and make sure to tag me @JackDHarding if you do!

Grilled Portobello Burgers

As I’m sure anyone who has worked to maintain a healthy body, or working towards their ideal healthy self will know- it’s not easy. There are good weeks, and there are bad. There are times when it seems like months go by and you’re proud of all the good you’ve done for yourself. And then…. well, there are those weeks and weekends where everything you want, you have. It leaves you a little sluggish to say the least.

I had one of those weekends last weekend. I went to visit Detroit (I had never been!) and was happily surprised by the fact my hotel had  Burger King in it (there aren’t many in Toronto, and as I’m sure anyone who visits the US, or lives there and comes here knows- fast food is better in the US). A few Whoppers and very cheap chicken nuggets later and well… it was time to treat myself a little better.

I decided to start a week of clean eating, eating all vegetables and keeping meat out of the diet for 7 days. I’ll be sharing my other meatless recipes this week, but here was my first- Grilled Portobello Burgers.

Start off with fresh portobello mushrooms.

portobello mushrooms on cutting board

Combine olive oil and balsamic vinegar in a bowl, and dredge the mushrooms in the bowl (I found a smaller bowl worked because the cap was the perfect size to spin in size and get total coverage.

portobello mushrooms in olive oil and balsamic vinegar

Heat a grill to medium high, and put the mushrooms cap side down first to start, for about 10 minutes. Flip and grill for another 5-10 minutes or until soft.

portobello mushrooms grilling on grill

Once you remove them from the grill, set aside and start building your buns. I started with a sunflower seed pesto (recipe here).

sunflower seed pesto on toasted bun

Once that’s done, I added the mushroom, some micro-greens (I like pea shoots) and a touch of hot sauce.

Portobello mushroom on bun with greens

Finish by adding any of your favourite toppings and additions, and seal with the top bun! A delicious heart healthy treat. This will definitely help you on Meatless Mondays!

Portobello Burgers with greens on plate