Hello, VegOttawa members!
When I became vegan, I discovered a whole new world of flavour, creativity, and joy in the kitchen. This space is all about sharing delicious, nourishing favorites that make plant-based eating feel exciting, approachable, and deeply satisfying. To get things started, I’m sharing a few of my go-to recipes—and I’d love to hear which ones become your favorites too.
Easy Overnight Steel-Cut Oats
(adapted from Forks Over Knives Magazine)
Busy week? This make-ahead breakfast is a lifesaver. I like to prepare a big pot of oats on Friday night so I have a hearty, wholesome breakfast ready for days. This version is adapted from one of my favourite recipe sources, Forks Over Knives Magazine, and it’s as practical as it is comforting.
Ingredients
- 2 cups steel cut oats
- 5 to 6 cups water (if you like your oats a little runnier, go for 6 cups, and feel free to experiment!)
- ½ cup berries or cherries of your choice (I like to add frozen cranberries and tart cherries, but whatever you enjoy works).
- 2 teaspoons cinnamon
- (because I focus on maximizing nutrition, I also add a pinch each of ground ginger, ground turmeric and ground black pepper)
Method
- Add everything to a large pot and bring to a roaring boil.
- Once the oats come to a boil, turn off the heat, cover the pot, and let them sit on the stove for 1 to 2 hours as they cool. Then transfer the covered pot to the fridge overnight.
The next day, simply reheat and add a little extra liquid if the oats are thicker than you like. I love topping mine with frozen blueberries, ground flax, chia, hemp hearts, and a spoonful of homemade nut butter* (recipe below). It’s an easy, energizing way to start the day.
Homemade nut butter tip: Preheat the oven to 325°F. Spread your favourite nuts and seeds on a baking pan—I like a mix of almonds, cashews, hazelnuts, pecans, walnuts, 4 or 5 Brazil nuts, pumpkin seeds, sunflower seeds, and sometimes peanuts. I don’t measure exactly, but I use about 3 cups total. Bake for about 20 minutes, being careful not to overcook them, which can affect the flavour. Let them cool slightly, then transfer them to a food processor. Pulse about 30 times, then blend until the oils begin to release and the mixture reaches your preferred consistency. For a crunchy version, remove about one-quarter of the mixture after pulsing and stir it back in later. If needed, pause to scrape down the sides. Store in jars in the fridge.
Rocking Ricotta
Inspired by Chloe’s Vegan Italian Kitchen by Chloe Coscarelli, p. 242
This is one of my favourite kitchen staples—perfect for lasagna, stuffed pasta, sandwiches, spreads, and dips. It’s creamy, versatile, and packed with flavour, making it an easy go-to for all kinds of plant-based meals.
Ingredients
- 1 large onion (roughly chopped)
- 3 garlic cloves (diced)
- 1 package extra-firm tofu, drained and broken into pieces
- 2 tbsp lemon juice (or more, to taste)
- 2 tsp salt
- 1 ½ tsp pepper (I like the soft flavour of white pepper, but regular black pepper works too)
- 3 cups basil (this is the original recipe, but I add about 3 tbsp of vegan pesto for extra punch and use less fresh basil)
- Optional: I also add a couple of tbsp of nutritional yeast, but that is not part of the original recipe.
Method
- In a large skillet over medium heat, sauté the onion until soft, about 10 minutes. I use a no-oil method by adding a tablespoon of water to the pan and using more as needed to deglaze when the onion begins to stick. The original recipe, however, calls for 1 tablespoon of olive oil.
- Add all the ingredients, including the cooked onion, to a food processor. Pulse until the mixture reaches a ricotta-like texture, being careful not to overprocess. I’ve also made this successfully with a hand blender.
- Season to taste, and enjoy on pizza, pasta, lasagna, or as a dip.
Dessert to Impress
One of the sweetest surprises of going vegan has been discovering just how satisfying healthy desserts can be. This one is always a showstopper—rich, creamy, and perfect for sharing. Once again, credit goes to the Forks Over Knives Plant-Based Recipes app for the inspiration.
Jeweled Chocolate-Avocado Pudding
Ingredients
- 2 ripe avocados
- 2 ripe bananas
- ¾ cup plant-based milk (unsweetened, unflavoured)
- ½ cup unsweetened cacao or cocoa powder
- 6 Medjool dates (pitted and chopped)
- 1 tsp pure vanilla extract
- ½ tsp of orange zest
- The original recipe calls for ½ cup pomegranate seeds and sliced orange for garnish, but any red berry you like would work.
Method
- In a blender or food processor, combine the avocados, bananas, plant-based milk, dates, vanilla, and orange zest. Blend until smooth, adding a little more milk if needed to reach your desired consistency.
- Spoon the pudding into serving dishes or jars. Cover and chill for at least 4 hours.
- To serve, top with pomegranate seeds, berries, or your favourite fruit. If desired, garnish with extra orange zest or orange segments.
