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The Happiness Burger | Smokey Tempeh Beet Rice Patties

August 22, 2019 By julia

There’s a million different ways to eat a burger without the beef. But, this Happiness Burger is a special one.

Have you heard of the Delivering Happiness Project?

Hundreds of low-income family homes across the lower mainland and throughout Vancouver are being graced by free vegan burger patties all summer long because of this awesome project. How cool is that!?

Vanessa at Feed Me Fit created this recipe, and Juno is the man behind the Delivering Happiness Project mission.

Juno says; “More than half a million people in B.C. live in poverty. It’s sad to know that low-income families face impossible choices: buying food, heating the house, filling a prescription or paying the rent…”By providing healthy alternative food to families for three months we will not only give them a well-balanced plant-based diet but also the chance to save money on food costs…”

So, here’s a thank you to Feed me Fit and Delivering Happiness! What a way to make a difference in the people’s lives that need an extra boost.

Everyone is loving this patty recipe, so I had to grab it off Vanessa and share it with you!

If you make these, be sure to tag @hookedonplants @feedmefit & @deliveringhappiness on instagram)!

Need a guide towards a plant-based lifestyle? Try the 80/20 Plants Program.

Check out my e-book (your new vegan handbook) AKA …all you need for a #PlantsForAWeek mini challenge.

For more inspiration and info on eating plant-based, sign up to my emails for bi-weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

Filed Under: Dinner, Lunch, Recipes, Uncategorized Tagged With: beef free burger, burgers, delivering happiness, happiness burger, hooked on plants, plant-based burger, vegan bbq, vegan comfort food, vegan food, vegan recipe

Lindsay is Vegan | Hooked on Plants Interview + Lasagna Recipe!

July 18, 2019 By julia

Lindsay O’Donnell has been meat-free for almost 20 years and has been promoting a cruelty-free lifestyle for just as long through volunteering with organizations like Peta, Earth Save, and Sea Shepherd. She ran a cooking blog, hosted vegan supper clubs, and now keeps people informed on food issues through  her Instagram page Lindsay is Vegan!

Today she runs the food marketing company Piquant Marketing and works to raise awareness on food issues and promote veganism. Let’s hear more from her!

How long have you been vegan, and what was the pivotal moment for making the change?

This might sound weird, but there are a few things in my life that I just always knew. Like I always knew I’d be a vegetarian and a vegan. I remember my mom having a friend who was vegetarian and I remember her skin just GLOWED. I remember just knowing that I would eventually be a vegetarian too. It’s funny because my kid isn’t vegan but she says the same thing to me- that she will be when she grows up.

But the catalyst to really make changes was when I really became an activist in my teens. I volunteered with Peta, Greenpeace, Sea Shepherd, The SPCA, EarthSave and eventually co-founded an ocean education non-profit too. I felt like I was asking a big change of the world and I couldn’t expect it without walking the walk myself. 

How long did it take for you to transition?

A long time! I get people that messaging me all the time and they’re apologizing because they’re cutting out meat but haven’t cut out cheese or whatever. I cut out red meat at 16, chicken a year later and seafood later. I went vegan at 26, making the transition 10 whole years!

The key is finding replacements instead of cutting stuff out (think abundance and fun, instead of restriction). When I first went vegan I just drank coke and ate bananas so obviously I failed (and was an idiot). If you’re making changes, celebrate that and now that we’re all on a food journey …and if you’re doing the first step of trying to be better with your food choices you are already making a difference.

If there was just one thing you wish everyone in the entire world know regarding veganism, what would it be?

God, it’s so hard to talk about being vegan without sounding smug. For example, I can’t really think of a good reason to still eat meat (unless you’re in a remote village and it’s your primary food source).

Ok, here’s the thing. Being vegan makes me feel AMAZING. My body bounces back faster than when I ate meat, I feel lighter, and I’m happier. Being vegan has given me so much joy. I wish people know how wonderful and beautiful it is. People think it’s about restrictions and deprivation but for me it’s been the best thing I could have ever done for my mental and physical health. I really think that if you haven’t even tried veganism…you don’t know what you’re missing.

You are SO inspiring over on instagram, and give out so many amazing facts. What are your favourite resources for finding vegan news/animal rights news/mind blowing research?

I really appreciate that! It’s funny, when I first when vegetarian it felt like it was a much more confrontational time. It’s hard to explain but people challenged you constantly on your food choices. Like I needed to have my reasons and facts for everything. Going vegetarian, and then vegan in the 90’s was like going to debate class. 

So, I just signed up for every newsletter I could think of. That way I was constantly getting nuggets of information without being overwhelmed. I still get about 50 newsletters a day…which is now overwhelming! Now there’s documentaries and social media but I still mostly read books and get newsletters. My favourite newsletters are from Peta, Greenpeace, Rainforest Action Network, and Daily Kos. 

Some websites that really helped me in the beginning were GEFreeBC, PETA, Farm Sanctuary, WWF, Greenpeace, Sea Shepherd, EarthSave, and One Green Planet. 

These are older books but still so worth reading are The Jungle, Fast Food Nation, Greenpeace (love this one for business too!), and I’m currently reading Farmaggeden. 

What are your best tips for dealing with social settings for new vegans? 

1: I constantly feel like I’m not making any difference in the world and feel sort of burnt out by it. Things take time. I once worked with a woman who said she would never give up meat or cheese and loved meat too much. Many years later she emailed me to say she went vegan, is now a big activist online, and said she always remembered some of the things I talked about with her! Seeds take a while to grow but know that by living by example you’re creating change.

2: Sometimes people are just trying to get a rise out of you. It’s about them, not you.

3: You convert more people by making them feel encouraged or empowered than by making them feel guilty or marginalized. 

Where do you see our world in 2050 in regards to the plant-based movement? 

This one is so hard because it blows my mind how main-stream veganism is. I sound so old, but I really can’t believe it. I’m reading statistics that says all meat will be plant-based by 2040 which…I don’t know if I believe?

I’m super curious to see what happens when lab meat starts becoming affordable. Many people are vegan for mainly ethical reasons, so if you only eat lab meat…are you still vegan or will that be something new? Like culture-vegans? I don’t know, it will be interesting.

I feel like consumers are generally going to have higher ethical and health standards but I can see the vegan community become fractured over things like lab meat but I also think that’s a wonderful problem to have.

I can see eating meat becoming like smoking…like there are many people that do it but it’s not seen as healthy or productive and it’s taxed heavily.

What was your main inspiration behind starting Piquant Marketing? 

I feel like I kind of fell into the food business! I had actually always wanted to work at Lululemon and interviewed there a few times but…was never successful. I then saw a posting for a marketing job at Whole Foods Market and it clicked. It was like…this is where I need to be. These are my people! People who were passionate about farmers, food, the environment, and animal welfare.

I worked there for 4 years before being a part of a big layoff of their marketing division. I sort of bounced around and realized I needed to stay in food. It’s where I had made relationships and was spending all my spare time. 

I basically wanted to do what I did at Whole Foods Market! So we started doing branding, social media, event planning, community partnerships, content marketing, and business planning for food brands. Then, last year I decided it was time to use the tools I had to make a difference and make a statement so we created core values for the clients we work with which included no meat products. Overall we have almost completely vegan clients mostly because that’s who is attracted to work with us.

Now we’re about to turn 3 years old and it’s totally wild.

For those rainy summer days, when you want to feel cozy fall feelings!

Filed Under: Dinner, Hooked On People Interviews, Recipes, Uncategorized Tagged With: canada vegan, hooked on people interview, hooked on plants interview, lasagna, lindsay is vegan, piquant marketing, plant-based tips, pumpkin lasagna, sea shepherd, vegan inspiration, vegan interview, vegan resources, vegan talk, veganism

Tangy White Bean Hummus

July 11, 2019 By julia

If you like tang then this is your thang.

And, when you’re a hummus lover, you’ve just gotta switch it up sometimes. This tangy white bean hummus does just that. Step outta your hummus comfort zone and whip up this business.

Guess what makes it tangy…

PICKLE JUICE! And lemon juice, and white vinegar. Yup.

Tangy-ness maximus.

Throw some fresh dill in there, and it’s a hummus party to dance about.

Filed Under: Gluten Free, Lunch, Oil Free, Recipes, Sauces/Dressings, Snacks, Spring, Summer, Uncategorized Tagged With: dip, hummus, tangy hummus, vegan hummus, vegan potluck, vegan snack

Tempeh Pinto Bean Grillable Vegan Burgers | Oil-Free & Gluten-Free

June 25, 2019 By julia

That feeling when you can flip your veggie patty with one spatula flip!!! Well, these grillable vegan burgers provide those amazing feels.

Backyard BBQ here you come.

I’m always on a burger making binge, trying to find all kinds of different ways to cook veggie burgers on the BBQ.

All veggie burgers want to do is just fit in, ya know!? And to fit in… they have to be a few things:

  1. Grill-able
  2. Flip-able
  3. Flavourful
  4. Filled with whole food goodness

Try these ones out next time you fire up the Q.

They’re packed with plant protein (thanks to tempeh and beans), and ready for the grill.

By the way … pairing this with garlic cream sauce is a day maker!

…plus a melty vegan cheese like Gusta (used here), Violife, Sheese, Chao.

Filed Under: Dinner, Gluten Free, Oil Free, Recipes, Uncategorized Tagged With: easy burger recipe, vegan burger

Creamy Carrot Shroomy Noods

June 6, 2019 By julia

Before I go on about the how surprisingly creamy this recipe is… I invite you to say the title out loud. It’s just so satisfying. Thanks to @oliviarosepeltier over on instagram for naming this dish:) These Creamy Carrot Shroomy Noods are just that – creamyyyy!! It was a surprise to me, so maybe it will surprise you. Make it to find out.

Not only is this sauce perfect for that springtime ‘get ready for the bikini’ freak out (veggie heavy, low calorie, nutrient dense, high fibre)… but it actually brings that creamy pasta vibe, and an amazing colour.

Just steam some veggies. Sauté some things. Blend it up. Cook that pasta.

This sauce could be used for any kinda of saucy need.

A dip on a platter, a saucy addition to your burrito, a healthy nachos dish… or simply warmed up and eaten with a spoon!!

It’s a throw together kinda meal when you only have a few things to choose from. But remember, just add nooch + miso paste, and anything will taste YUM.

Filed Under: Dinner, Lunch, Oil Free, Recipes, Sauces/Dressings, Uncategorized Tagged With: carrot noodles, carrot sauce, easy dinner, easy plant based dinner, hooked on plants, noodles, vegan pasta, veggie dinner

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Hi, I'm Julia! I like to simplify plant-based eating and make yummy recipes. I'm a Registered Holistic Nutritionist, certified plant-based chef, Olympian, and I make cereal (Jules Fuel). Enjoy! Read more

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