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Energizing Orange Pecan Mushroom Vegan Fudge

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The other day I was flippin’ through my fave mag (Veg News) and luckily came across a drool-effect vegan fudge recipe by Jackie Sobon (Vegan Yack Attack). I say ‘luckily’ because… now you get to bask in the introduction to this decadent, melt-in-your-mouth fudge. I switched it up a bit to create what is seen here: Vegan Orange Pecan Chocolate Mushroom Fudge. It’s a mouthful…of AMAZINGNESS!!!

You can even benefit from eating this delicious dessert-y concoction.

I amped up her fudge recipe by adding in some Four Sigmatic goodness. A packet of Adaptogenic Coffee, and a packet of Cordyceps Mushroom Coffee gives this dessert even more of  a reason to devour it.

Adaptogenic herbs are incredible. They help balance everything out in your body, or in other words, they bring you back to homeostasis.

In today’s case, I’m talking about ashwaganda (anti-inflammatory, plus anxiety + stress + blood sugar + cortisol reduction), tulsi/holy basil (for hormone balance, stress and acne reduction), and Siberian ginseng (for stamina, endurance, and overall wellbeing).

They’re like that comforting Grandma, who brings you back down to earth when craziness hits the fan. If your adrenals are wired, they’ll help slow them down. If you’re immune system is out of wack, they’ll strengthen it up. If your mood swings are as steep as the Eiffel Tower, they’ll do their best to calm them back down to the flat-ness of the Saskatchewan plains kind of level.And mushrooms. There’s so much research coming out about the mushroom kingdom. They’re antioxidant powerhouses with immune system boosting powers. Reishi, Lion’s Mane, Cordyceps, Chaga…. they’re each good for something different, and something amazing. Whether you want more focus, more energy, less anxiety or more immunity, they’ve got you. Today we’re adding Cordyceps to the mix to make this fudge super energizing.

Not only does this fudge bring the adaptogens and mushrooms… but it shines for what it doesn’t have.

No dairy. No cream. No butter. No milk.

Yet, it’s still incredibly decadent, creamy, fudge-y and mouth-wateringly heavenly.

Orange Pecan Mushroom Fudge - Adapted from Vegan Yack Attack
 
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A vegan, melt-in-your-mouth fudge with adaptogens, coffee & mushrooms! An energizing and delicious gift for the holidays, to your loved ones... or yourself!!
Author:
Recipe type: dessert, holidays
Ingredients
Instructions
  1. Lightly greece an 8 x 8 baking dish with butter or coconut oil.
  2. Fill medium sized pot with 2-3 inches of water, and warm it up over medium heat.
  3. Create a double boiler by placing a steel or glass bowl over the pot.
  4. Add chocolate chips, coconut milk, maple syrup, butter and orange extract.
  5. Whisk occasionally until smooth (about 5-8 minutes)
  6. Add the Four Sigmatic packets, whisk until smooth.
  7. Remove the bowl from the heat and fold in ½ cup cranberries, ½ cup pecans, 1 tbsp orange zest.
  8. Pour fudge mixture into the prepared baking dish (spread evenly)
  9. Sprinkle the toppings on there (1/24 cup each of cranberries and pecans, 1 tbsp orange zest, sea salt)
  10. Place in the fridge for 1 hour before serving.
  11. Chop it up and enjoy (place chunks in mason jars for an amazing Christmas present)

If you make this tag: @hookedonplants @vegnews @veganyackattack on instagram so we can see!

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Hooked on People: Anna Pippus aka Easy Animal Free + her Lentil Walnut Bolognese

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Anna’s instagram stories ( @easyanimalfree ) make the vegan lifestyle as a busy Mom of 2 look like a breeze (by making recipes like her lentil walnut bolognese, shared below!). The way she shares recipes, ideas and tips makes her super approachable, and totally normalizes the plant-based lifestyle.
In a nutshell, Anna is an animal rights activist, and lawyer. Her life’s mission is to minimize animal’s suffering as much as she possibly can… and she’s doing this by specializing in farm animals by serving as director of farmed animal advocacy for Animal Justice, and as a strategic advisor for We Animals.
She is an incredible voice for the voiceless, and does a fantastic job bringing it all back to the mainstream by showing how simple it can be to create easy, breezy, delicious meals for her family.

Let’s get to know Anna a bit more…


Hooked on Plants: Was there a moment in your life that made you go vegan?

Anna Pippus: I went vegetarian as a kid, simply because I was a big animal lover and it didn’t feel right to eat animals. But, I didn’t know anything about farming back then, and I kept eating eggs and dairy, wearing leather, and buying cosmetics by animal testing brands without too much thought. This was the early 90s—there was no internet, and veganism was rare enough that I’d never heard of it.

A little over ten years ago, I first heard about veganism, and on some level I think it occurred to me that this was probably a good thing to do, something that I should and would do. I half-heartedly poured watery rice milk in my tea and tried to avoid cheese made with cow’s milk (which I loved, and in those days vegan cheeses were inedible). But I avoided learning more about farming. I had such empathy for animals that I couldn’t stand seeing them suffering. I told myself that I was already doing my part, that exposing myself to gory photos and videos wouldn’t help.

Then, in Charlotte Montgomery’s book Blood Relations, I read a story about a bull on a truck being taken to slaughter. The bull had a broken hip and couldn’t stand, let alone walk. But bulls are enormous animals and the only way for them to get off a truck is on their own (on farms, tractors are used to move downed cattle). The workers used an electric prod to shock the bull and force him to drag himself—using only his front legs—to the back of the truck, where he slammed several feet into the ground below. Then, he was forced to drag himself into the slaughterhouse. It took hours. By the time he was inside, the slaughterhouse was closing for the day, and he was left— alone and in pain—on the floor to wait for the next day, when workers would kill him.

It was like I’d been splashed with a bucket of cold water. In that moment, I realized with full clarity something I think I’d been growing to understand all along: that when animals are used as commodities, they will suffer. Animal welfare is most often in tension with profits. Workers are desensitized to the suffering of animals, because they have to be in order to be able to do the job. I realized then that farming animals could never be humane. I immediately became not only vegan, but a dedicated activist. And fortunately, plant-based milks and cheeses have come a long way since then—there are lots of delicious options now!

HOP: You have a very in-depth post here about raising vegan children, but could you give a few simple tips here on vegan lunch prepping for families?

AP: In our family, I do most of the kitchen managing and cooking, because it’s something I really enjoy. But I’m definitely not up for making complicated, time-consuming meals, and I only have it in me to cook once a day, at dinner time. (I love my end-of-day ritual of putting on some music and getting absorbed in the creativity of cooking).

So, at dinner, I tend to cook big meals, that will provide us with leftovers for the next day, or extra parts that can be repurposed into something else (e.g. extra rice to make fried rice another day). That way, when I open the fridge at lunch time, there’s always something to work with.

If there isn’t, we have sandwiches or open-faced toast, along with veggies (like peppers or cucumber), fruit, nuts etc.

I’m a big believer in the gospel of hummus. Everyone should have it in the fridge! It’s delicious, ridiculously nutritious, a good source of iron, calcium, and protein, and widely liked even by the world’s least adventurous eaters. It’s perfect on sandwiches, salads, and bowls, and as a dip with crackers or vegetables.

HOP: You use your legal training to do your best to change the farm animal laws (amazing!)… but what are your top tips for people who want to make a difference in the animals lives, but don’t know where to start?

AP: There is so much to be done! Everyone has different skills, lifestyles, and personalities, so I think the first step is to self-reflect and take inventory about how you can best contribute to the movement in a way that will be both impactful for animals and sustainable for you.

Here are a few ways people can get involved to help animals:

  • donate to effective initiatives and organizations.
  • volunteer with established initiatives and organizations, especially if you have skills in bookkeeping, fundraising, graphic design, video production, or anything else that non-profits are chronically in need of.
  • organize or attend impactful protests, demonstrations, and marches.
  • share information and resources that you find impactful or useful on social media.
  • write letters to the editor in response to media pieces about animals, plant-based eating, the environment, health… any hook you can find!
  • write or meet with politicians at all levels of government (municipal, provincial, federal) to ask what they’re doing about animal issues and make suggestions for policies they can back. If there’s a particular piece of legislation being considered, write to let them know you support it.
  • contact restaurants and grocery stores in your neighbourhood to encourage them to add plant-based options. Make suggestions for your favourite products and dishes.
  • sign petitions, if they’re to specific decision-makers with specific, winnable requests.
  • use chalk to write messages on the sidewalks around your neighbourhood, or put up posters on community message boards.
  • host potlucks, meet ups, book clubs or other events to help build community and spread the word.

HOP: What facts might surprise people about grass-fed, free-range and cage free laws?

AP: These terms very often don’t mean what people think they do. Even in best-case scenarios, animals are still genetically manipulated to manifest profitable traits that often compromise their welfare. For example, dairy cows produce up to 10 times more milk these days than they used to, which leads to painful engorgement, physical depletion, and rampant mastitis (a painful infection). Chickens raised for meat are bred to grow very large, very quickly, which can cause cardiovascular problems (their little hearts can’t keep up), and lameness because their bones are too soft and immature to support their relatively massive weight. In all sectors, genetic manipulation has produced a laundry list of grotesque outcomes that directly compromise animals’ quality of life.

As a mother, probably the thing that breaks my heart the most is how on all farms—even the certified humane ones—animals are separated from their families. In the dairy industry, calves are taken from their mothers a few hours after birth, so that the milk can be diverted to humans. The babies are a waste product of the dairy industry. In nature, hens are doting mothers, peeping to their babies through the shell to establish a bond. After hatching, they’d be nearly inseparable, the babies tucked under their mothers’ wings for comfort and safety. But in our agriculture system, chicks are hatched in industrial hatcheries, never knowing their mothers. Chicken meat and egg farms are like giant orphanages with no mature presence to teach or comfort. If you go into a chicken farm and sit down, the babies will come over and fall asleep in your warm lap.

And of course, even in a best case scenario, animals are sent to be killed at a fraction of their natural lifespan. Virtually all animals are babies when we kill them for food: chickens are five to six weeks old, pigs are five to six months, turkeys are three to six months, and beef cattle are 12 to 18 months old. Slaughterhouses are frightening places; the animals can smell blood and they fight for their lives. I would be terrified if I were in their place. All of this for products that are not only unnecessary, they are damaging our health and environment, too.

HOP: Your favourite and simplest dinner recipe!?

AP: I have a LOT of fave dinner recipes, which you probably know if you follow me on Instagram 🙂 Right now, I’m crushing on a hearty lentil-walnut bolognese. Lentils are superfoods that we need to eat more of, and walnuts are a great source of plant-based omega 3 fatty acids.

Another all-time fave pasta dish is pasta with cream sauce. The recipe is here on my site. I’m also a big fan of bowls, which basically follow an endlessly versatile formula: grain, legume, veggies, sauce, nuts/seeds. I have a post on my site all about how to build a bowl, and plenty of bowl ideas on my instagram account.

Easy Animal Free Lentil Walnut Bolognese
 
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Anna Pippus of Easy Animal Free shares her favourite easy dinner recipe at the moment! This is hearty, quick, and delicious for the whole family! Serve it up with some of this Smokey Vegan Parm
Author:
Recipe type: dinner, pasta, comforting
Serves: 4
Ingredients
  • 1 sweet onion
  • 1 green pepper, chopped
  • 5-8 mushrooms, sliced
  • 3 cloves garlic, minced
  • Splash of red wine or balsamic vinegar
  • ½ cup walnuts, finely chopped
  • 3 cups tomato sauce or your favourite marinara
  • ¾ cup brown lentils, pre-cooked
  • Oregano, to taste
  • Sea salt, to taste
  • Pasta noodles of your choice, cooked
Instructions
  1. Over medium high heat, sauté an onion until soft (with a splash of water to keep it from sticking).
  2. Add a chopped green pepper, 8 oz or so sliced mushrooms, and a few cloves of minced garlic. Use a splash or two of red wine or balsamic vinegar to deglaze the pan.
  3. Add about ½ a cup finely chopped walnuts (a food processor works well but not necessary) and toast for a minute or two.
  4. Then add about 3 cups tomato sauce or marinara, and some cooked brown lentils (I boil half a cup from dry but canned is fine too)
  5. Season with oregano and salt, and simmer for a few minutes to combine the flavours.
  6. Serve with a pound of your favourite pasta.
Notes
* Prep time doesn't included pre-cooking the brown lentils

Tag me and Anna if you make this! (@hookedonplants @easyanimalfree on instagram)

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The Ultimate Whistler Vegan Dining Guide

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Looking for vegan goodness in Whistler?

This vegan dining guide features my favourite dishes throughout Whistler.

I’ll keep adding to this, so check back for updates!

The order of things: breakfast-y spots at the top to lunch and dinner spots as you scroll!

The green ones are must-tries…

The Green Moustache 

(breakfast & lunch) ~ Village and Function Junction

Whistler’s only 100% vegan cafe with juice, smoothies, salads, bowls, amazing desserts, and soups of the day. Nicolette Richer, the creator of Green Mo, is one inspiring woman! She specializes in disease prevention with her patients through the Gerson Therapy, and it shows through her healing foods in the ever growing Green Mo. The original space is in Marketplace, and now there’s one in Function Junction too, so you can grab some healthy treats for the road trip back to Van.

What to order:

Everything!

  • Collard green wrap
  • Buddha bowl
  • Healing Kitchari
  • Any of their raw desserts

The Naked Sprout

(breakfast & lunch) ~ Village

The majority of the food from Naked Sprout is vegan, and the vibes are high. Just being in the presence of the creator, Shandy Rae, makes you feel more energized! This is a great spot to grab some health in the form of a juice, smoothie, salad or bowl, and be on your way.

What to order:

  • Any juice or smoothie, or a Solfeggio dessert (by Olympian, Kristi Richards)
  • The Vegan Ramen Bowl (they sub in avo for the egg) with spirilized carrots, mushrooms, miso broth and GF rice + millet noodles (YUM)
  • Miso Quinoa Bowl

Hunter Gather

(Lunch & Dinner) ~ Village

Created by Whistler Cooks, this casual dining restaurant is airy, easy for big groups and delicious, with a focus on local food, craft beer and VQA wines…plus they have a whole part of the menu dedicated to veggie lovers 🙂

What to order:

  • Thoughtful Falafal Wrap (with hummus instead of the garlic sauce)
  • Pemberton Bowl: local beets, dried fruit, crisped organic vegetables, fresh herbs, chickpeas, sprouted legumes and miso chili vinaigrette
  • Lentil Burger: with coriander mango chutney, house pickles, on a Portuguese bun or greens

  • Harmony Bowl: tamarind miso broth, lotsa veggies, shiitake mushrooms, house seasoning, rice noodles

Fifi’s Bistro 

(breakfast, lunch, dinner)

Cuteness overload. The space (that opened for biz in August) is beautifully decorated by the owners Kara and Max. They’re open for dinner on Friday’s and Saturdays, and are well-known for their yummy food, big portions and breakfast platters.

What to order:

  • Vegan Breakfast Platter for 2 (or Vegan Breaky for 1): a smorgasbord of falafel, hummus, sautéed spinach, warm olives and tomatoes, beans, berry chia pudding, sourdough, avo, spring salad and potatoes.
  • Smoothies: tropical mango pineapple, banana coconut, or peanut butter oat date smoothies
  • Avocado Bruschetta with pea shoots and chili salt

Ingrid’s Cafe 

(breakfast & lunch) ~ Village

The grab & go spot in the heart of the village.

What to order:

  • Garden Burger (ask to veganize it with no cheese)
  • Fantastic Falafal Burger with cous cous (sub the tzatziki for hummus)

Raven’s Nest (Breakfast, Lunch, Apres) ~ Whistler Mountain

The place for vegetarian grub on the hill! A veggie meal with a wicked view.

What to order:

  • Most things!
  • Vegan Pulled Pork Sandwich
  • Vegan Sub
  • Vegan Chocolate Cake
  • Superfood Salad

PureBread Bakery  

(coffee & snacks) ~ Village and Function Junction

Known for the amazing aroma, to-die-for treats and one of a kind breads! Paula and Mark started Purebread in Function Junction, and once people caught on to their delicious breads, they expanded to the Village and now Vancouver. Walking into Purebread with their simple and beautiful decor just makes you feel so… good!

 What to order:

  • Bread!! Seriously Seedy, Rustic Sourdough, Buckwheat Sour Cherry Pecan, Dinkel
  • The Pure Bar (omg)
  • Vegan Scones of the day
  • Banana Loaf
  • Vegan Chocolate Chip cookies

Ed’s Bred

(Breakfast/Lunch, Treats, Lattés) ~Creekside

A new 100% vegan cafe with delicious fresh bread, cookies and sometimes flatbread too.

What to order:

  • Everything!
  • Their cookies
  • Their dirty chai (so spicy and flavourful)
  • Any of their breads

Velvet Underground 

(Breakfast, Lunch, Café, Consignment store) ~Function Junction

A 100% vegan cafe that serves as a consignment store, and sells Black Sheep Vegan Cheese too!

 What to order:

  • Arabian Nights sandwich with crispy cauliflower, roasted squash, cilantro hummus, cashew yogurt on 200 Degrees focaccia

Functional Pie Pizzeria

(Lunch, Dinner) ~ Function Junction

A pizza place that will veganize any pizza with melty mozzerella (Daiya) to the edge of the crust, and the Beyond Meat sausage!

What to order:

  • The Vegan Mos Def (I always add extra peppers and olives)

HandleBar Aprés (Lunch, Aprés, Dinner) ~ Upper Village

A local favourite! Nestled in the upper village, this hot aprés spot was created by locals and features craft beer, delicious aprés and really good vibes.

 What to order:

  • Deep-Fried Pickles
  • Fried Brussel Sprouts without parm
  • Vegan Sausage!

Stonesedge Kitchen 

(brunch & dinner) ~ Village

Brunch hour or cocktail hour… this place has good vibes and yummy grub too.

What to order:

  • Granola bowl: maple toasted oats, sunflower seeds, dried fruits, pumpkin seeds, toasted almonds with blueberry chia seeds, coconut yoghurt, strawberry, banana, waffle cone
  • Vege Toast without the egg
  • Grilled carrots with cashew cream
  • Vegan Burger: black bean quinoa and mushroom patty with lettuce, tomato, pickle, Gibbons après lager bbq sauce on multigrain bun
  • Spanky’s Bowl: quinoa, sweet potato, spinach, grilled red pepper, carrot, curry cauliflower, crispy chick peas and curry cashew sauce

Harajuku Izakaya 

(lunch & dinner) ~ Village

“Izakayas” are informal Japanese gastropubs popular throughout Japan known for quick, tapas-style food. Chef Yutaka Shishido has brought it to Whistler and knows how to whip up some vegan goodness!  Harajuku’s interior is inspired by a Japanese village in the early 1900s for romance and booths for birthdays.

What to order:

  • Appies: Spinach Gommae, Fried Brussels, Agadashi Tofu
  • The Green Bowl: fried rice + veggies
  • Rock n’ Roll Roll (so good!): tempura yam, avocado, cucumber, carrot, beets, Shiitake, soba noodle
  • Avocado Osho Sushi (minus the mayo): like vegan nigiri!
  • Creamy Vegan Ramen Bowl (one of the best Ramen bowls around!) : creamy veggie broth, shiitake, corn, rape blossom, bean sprouts, onion chips, garlic oil, kale noodles

Splitz Grill

(lunch & dinner) ~ Village

This long-time Whistler burger joint has a great vegan burger! Choose your patty, and customize with toppings (gluten free bun, or lettuce wrap options are available, too).

What to order:

  • Beyond Meat Patty with vegan mayo (love the chipotle mayo)! Maybe add a hash brown, caramelized onions, and mushrooms? 
  • Lentil Burger with Babaganoush, maybe with a grilled pineapple and some breaded pickles ?!) 
  • Vegan Hot Dog

Aura & The Cure & The Fix at Nita Lake Lodge 

(breakfast & lunch & dinner) ~ Creekside

A beautiful spot right on the lake that has MEATLESS MONDAYS (Yesssss). The head chef, James, is vegan and so creative (found that out from the incredible food he created for my bridal shower!).

Go try their 3-course vegan meal on Mondays at Aura. Otherwise, hang at the Cure and eat some of their vegan options, all while listening to my friend and favourite DJ, Rob Cutler aka DJ-Surgeon playing chill tunes on Friday eves, alternating with local pro photographer Eric Berger aka DJ Smokey!

What to order:

  • The Fix: the spot for juice and smoothies in creekside!
  • The Cure: Aprés spot that starts anything off with popcorn (my fave). Veggie burger!
  • Aura: Meatless Monday 3 course vegan goodness

Dusty’s Bar & Grill: Bar & Grill (lunch, aprés, dinner) ~ Creekside

One of Whistler’s original aprés spots with history on the walls and good old school vibes!

What to order:

  • Vegan Wings !
  • The Creekside Power Salad (minus the feta)
  • The Ultimate Veggie Platter (extra hummus, no ranch)

Pizzeria Antico 

(lunch & dinner) ~ Village

Their pizza dough!!! So good. They have such a hot pizza oven that a pizza takes just 90 seconds. Cool atmosphere in here too, and their back section is great for birthday group resos.

What to order:

  • Insalata di Funghi without ‘burrata’ cheese: butter lettuce, radicchio, microgreens, raw mushrooms, oven-dried tomato, with a truffle lemon dressing (love this dressing)
  • Ortolana Pizza (replace the cheese with avocado and I like adding artichokes!): Tomato base, roasted veggies and basil

La Cantina 

(lunch & dinner) ~ Nesters Market and Village

The sister restaurant to Pepe’s Mexican Corner, in a quicker, more casual style. These taco/burrito spots (in the Village and by Nesters) have added more delicious vegan-ness to the menu since this summer.

What to order:

  • Luchador Salad (switch out the honey-based dressing)
  • Jackfruit Picadillo (with potatoes, carrots, celery) Tacos or Burrito or Bowl minus the feta or sour cream (my fave)
  • Portobello Tamarind Tacos or Burrito
  • Tofu (with nutritional yeast, tomatoes, celery) Tacos or Burrito minus sour cream/feta
  • Mestizo Rice + Black Beans with avocado sauce Tacos or Burrito or Bowl minus sour cream/feta

Peaked Pies 

Village

An Australian couple opened this one up a few years ago, and they just came out with vegan pies!

What to order:

  • Vegetable Medley Pie
  • Berry Dessert Pie

The Raven Room

Whistler’s newest cocktail bar created by locals, for everyone, with lots of delicious vegan options from Chef Erin Stone

What to order:

  • Aquafaba Sour ~ ask to sub out the egg white for aquafaba!
  • Jackfruit Bao Buns
  • Mushroom Pate
  • Shaved Vegetable Salad
  • Meatless Balls with vegetable noodles
  • Blueberry and Lavender ‘Cheese’ Cake

The Mexican Corner 

(lunch & dinner) ~ Village

Pepe created the awesome mexican vibe by bringing decor from his hometown in Mexico, up to his new Whistler hometown. Step into Mexico and enjoy their veg options!

What to order:

  • Vegan Chorizo Tacos
  • Ensalata Di Frijoles
  • Flautas (crispy potato tacos), minus the feta and sour cream
  • Tortilla Soup, minus the feta and sour cream

Creekbread

(dinner) ~ Creekside

They’re into local, organic ingredients, and know their pizza. Thin crust, flavourful, and the oven smack dab in the middle of the restaurant. Cool vibes.

What to order:

  • No Boundaries Salad with all the veggies and no cheese (so good with potatoes and seaweed!)
  • The Vegan Pizza (I go for extra caramelized onions and roasted red peppers)

Misty Mountain Pizza (lunch & dinner) ~ Village

This place has been around for a coon’s age! Annnnd it has vegan cheese (applause!!).

What to order:

  • Any veggie pizza with vegan cheese instead! I love the West Coast Veggie

Tandoori Grill 

(lunch & dinner) ~ Village

This Indian restaurant has a full-on vegan/vegetarian section on the menu! There’s 6 completely vegan items, and a whole lot more that you can easily make vegan. Plus, the Roti is vegan too. Just be warned… level 5 on the spice-o-meter is super sizzzzzlin’.

What to order:

  • Papadom (lentil wafer) instead of naan (which isn’t vegan)
  • Channa Masala ~ chickpeas cooked with tomatoes, fresh ginger, onions & exotic spices
  • Aloo Gobhi ~ cauliflower and potatoes cooked with onions, tomatoes & exotic spices
  • Palak Aloo ~ chopped spinach cooked with potatoes, onions, tomatoes & exotic spices
  • Eggplant Bharta ~ eggplants roasted over charcoal, mashed with onions, tomatoes & paprika

Alta Bistro 

(dinner) ~Village

Run by Whistler local, Eric Griffith, this good-vibe, casual, yet fine dining restaurant puts emphasis local, seasonal and organic ingredients. There are a few amazing vegan dishes on his dinner menu!

What to order:

  • Slow cooked celeriac & apple soup with garam masala popcorn
  • Crispy Brioche & Mushroom Walnut Paté
  • Vegan Portobello Burger with a delicious house-made coconut bun
  • Peaches & Cashew Cream Cheezecake with bbq’d amaretto peach, toasted almonds, oat granola and basil

Earl’s

(Brunch, Lunch, Dinner) ~ Village

This chain just added a full vegan menu, with 7 entrées !!

What to order:

  • Cauliflower wings with vegan ranch
  • Vegan Hunan Kung Pao
  • Beyond Burger

Table Nineteen Lakeside Eatery 

(Lunch, Dinner) ~ Nicklaus North

A beautiful patio with a view of green lake in the summer, with a cozy vibe in the winter.

What to order:

  • The Beyond Burger!!! Pick any burger toppings on the menu, and replace the meat patty with the Beyond patty. The only restaurant in Whistler that serves Beyond Meat!

Garibaldi Lift Co 

(Lunch, Aprés Ski, Dinner) ~ Village

The spot for a good dance at night, good aprés in the afternoon, and a nice sit-down lunch to avoid crowds during a ski day.

What to order:

  • Vegan Tempeh Burger without mayo
  • Vegan Caeser Salad (add tempeh!)
  • Vegan Poke Bowl !!! With the sought after Ahimi poké from Ocean Hugger Foods (made from tomato!)

Mongolie Grill 

(lunch & dinner) ~ Village

A fun place to go with a group. It’s super interactive while you go up to make your own mega-stirfry bowl, and watch the chefs whip it up right in front of you. If you’re not into eating off the same surface that meat was just cooked on, this may not be the place for you. But, it’s a fun way to get in a ton of veg!

What to order:

  • Load up your bowl with every veggie, douse on some of their vegan sauce options, and enjoy with the rice or rice paper wraps they bring to your table!

RimRock Cafe

(dinner) ~ Creekside

A rustic, fine dining experience. One of Whistler’s original restaurants, nestled in the woods of Whistler Mountain. This place isn’t known for their vegan food (they’re more about the seafood and meat dishes), but they have some great vegan options – especially if you know what to ask for! The ambiance in here is so lovely, and perfect for a special occasion.

What to order:

  • Mushroom Salad with sesame vinaigrette and crispy onions (SO good)
  • Grilled Vegetable Mushroom Risotto
  • Vegan Chickpea Curry with Cauliflower Steak (ask for this – not be on the main menu!)

Olives Community Market 

(grocery, breakfast, lunch) ~ Function Junction

A cute, organic grocery store packed with vegan goodies, grab & go lunches, a salad bar, and smoothies.

What to order:

  • See what’s in the fridge for lunch, and what the soup of the day is! Most likely it’s vegan, nutritious and delicious.
  • Their desserts, smoothies, lattés, and a big salad from the salad bar

If you want to eat in, Whistler Dine In delivers most of these delicious meals!

Maple Dijon Pecan Hasselback Butternut Squash | Simple Vegan Holiday

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Simple.

Beautiful.

Delicious.

Tha’s what I’m talkin’ about!

This Holiday, why not skip the Turk and whip yourself up a hasselback butternut squash?

Hasselback it up to prett-ify it to the maximum, and you have yourself a wow-effect kinda dish.

Why Hasselback? According to the Google-tron, it’s because once upon a time at the Hasselbacken hotel in Stockholm, Sweden, they sliced up potatoes like this, served them to the guests and dubbed them the funky name. Ya learn something new every day.

If you’re a last minute kind of person, and you need to whip something special up for the holiday table, I’ve got you.

In just a few steps, your house will be smelling better than Jamie Oliver’s fancy kitchen.

This is a dish that looks fancier than the minimal effort you put into it. Shhh… You can tell everyone you were in the kitchen for hours and hours, I won’t tell.

This Maple Dijon butter topped off with caramelized pecans really does take your typical butternut to the next level. Grab a beauty organic squash from Spud (you can use my code if you’re around the Vancouver area CRVAN-MURJUB, for 20$ off 🙂

Happy Holidays!!

Maple Thyme Hasselback Butternut Squash | Simple Vegan Holiday Dish
 
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A delicious way to devour the butternut squash. If you're looking for a beautiful dish for the holiday table, you've come to the right place! A simple dish with a big wow factor.
Author:
Recipe type: Holiday
Serves: 4
Ingredients
  • 1 large butternut squash, halved length-wise, seeds scooped out, then peeled to the bright orange colour
  • 1 tsp coconut oil (or avocado oil)
  • 1 tsp sea salt
  • 1 garlic clove, sliced

  • Baste:
  • 1 tbsp thyme, minced
  • 1 tbsp vegan butter (I used 'Melt')
  • 2 tsp dijon mustard
  • 1½ tbsp maple syrup
Instructions
  1. Pre-heat oven to 400°F.
  2. Place squash face down on a parchment-covered baking sheet, rub with oil and sprinkle with salt.
  3. Bake for 10-15 minutes (to soften).
  4. Take out of the oven, and transfer to a cutting board to cool for 10 minutes.
  5. When the face-down squash is cool enough to handle, slice the hasselback cuts as thinly as you can. Stop slicing ¾ of the way down the squash to keep the base in tact.
  6. Place the squash, face-down, back onto the parchment covered baking sheet.
  7. Stuff a few garlic slices throughout the sliced squash.
  8. Bake for 10 more minutes while you make the baste.
  9. Make baste: whisk all of the baste ingredients together in a bowl.
  10. Remove the squash from the oven and pour ¾ of the baste over both halves. Use a basting brush to get it all over!
  11. Bake for another 20 minutes. Then add the pecans to the rest of the baste, and pour this mixture over the squash. Use the basting brush to spread any excess liquid on the pan, overtop of the squash.
  12. Bake 10 more minutes.
  13. Serve with roasted veg!

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Curried Cauliflower Potato Stew | Oil-free, GF, Vegan

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Stew season is upon us, and this curried cauliflower potato stew is all that a stew should be.

Comforting, chunky, thick, warming, and nutritious.

If you think cauliflower and potatoes are BORING…

… well, let me tell you, this recipe takes them from ‘meh’ to ‘gourmeh’!

There are a few reasons why you and stew should get cozy. It…

  • warms the soul (proven fact)
  • has to be one of the best ways to get in a ton of veggie noots (aka nutrients)
  • it’s your creativity’s best friend being super crazy versatile
  • gives your home an aroma that feels like a big, comfy blanket
  • goes alarmingly well with warm, rustic sourdough
  • is a perfect canvas to sprinkle some of this smokey parm all over
  • gives you reason to get yourself some Eve’s Crackers (stew + crackers  = winning)

This combo of potato + cauli with the curry, blended just enough to keep some satisfying chunky texture, is a go-to around here!

Not to mention, this would round out the Thanksgiving table real nice!

I always grab a few organic cauliflowers when it’s on sale at Spud.ca (use CRVAN-MURJUB for a discount at the checkout) and potatoes are always a staple (thanks Pemberton).

Grab a loaf, simmer this up and enjoy.

Curried Cauliflower Potato Stew
 
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Prep time
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A stew just in time for the crisp fall air. This cauli-potato combo is so satisfying, and the curry gives it a delicious depth of flavour. Add some of my smokey vegan parmesano to this and we have a winner.
Author:
Recipe type: stew, dinner, comfort food
Serves: 6-8
Ingredients
  • 2 large yellow onion, diced
  • 4-5 cloves garlic, minced or pressed
  • 5-8 white mushrooms, diced
  • 4 carrots, chopped
  • 2 celery sticks, chopped
  • 1 small jar red or green curry paste, (I used this Thai one)
  • 2 tbsp tamari
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1 tsp ginger
  • 1 head cauliflower, roughly chopped
  • 8 medium potatoes (I used new potatoes), roughly chopped
  • 6-8 cups veggie broth
Instructions
  1. Oil-free sauté onions until translucent (turn on pan to medium heat, add onions, let sizzle a minute, then add ¼ cup veggie broth or water to de-glaze, sauté a few more minute, adding more water if it's sticking too much!)
  2. Add garlic, paprika, cumin, ginger, celery and carrots, and curry paste. Let sauté 5 minutes, adding veggie broth as you go (about 2 tbsp at a time to de-glaze)
  3. Add cauliflower, potatoes, and enough veggie broth to just cover the veggies.
  4. Bring to a boil, then turn down to simmer for at least 40 minutes (or longer).
  5. Blend the stew until desired consistency (I like to leave some chunks for texture!). I do this in two loads in my blender.
  6. Serve with crackers or your fave bread, sprinkled with smokey parm!

Tag me if you make this! (@hookedonplants on instagram)

I love seeing your recipes.

… and if you want more:

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