Wednesday, 22 October 2014


It doesn't get much simpler than this when you wanna prepare a wholesome, easy, delicious recipe for yourself. We've got oven-baked sweet potatoes, potatoes, eggplant and garlic paired with a spinach salad, all topped off with tomatoes, sunflower seeds and bell peppers. This meal is also pretty cheap to make because it's mostly sweet potatoes and potatoes (I can get these for $1.00/lb at the grocery store and farmer's market). In case you didn't already know this magical fact, I will let you in on it now: when garlic is baked it basically turns into garlic butter. Praise the heavens and all that is good. The cloves hidden under their skin transform into creamy, flavourful pockets of garlic spread that you can cover your meal in. It's fabulous to the maximum.

I will ACTUALLY be posting more and more savoury recipes for you all to enjoy, because meals like this are what my dinner looks like every night now. For awhile there, I didn't wanna share my dinners because they didn't have much colour. I was eating a lot of rice, potatoes and cauliflower. Healthy? Yes. Vibrant-looking? Not so much. But Instagram has inspired me! I kept seeing all these gorgeous lunch and dinner pics and realized: where's the colour in my meals!? So I have added it back in with salads, sweet potatoes, yams, tomatoes, peppers, broccoli, pumpkin seeds, and more. Once I found grocery stores that sold sweet potatoes for a dollar per pound, I rejoiced. I absolutely adore sweet potatoes (especially since Jack's grandma showed me the light of baking them whole in the oven) and they are one of the most nutritious foods on the planet! Some tribes and civilizations historically have lived mainly off sweet potatoes or yams! Firstly because they have trouble hunting/gathering enough other food but they also ARE ABLE to live off mostly sweet potatoes or yams because they have so much of what you need! Calories, carbs, nutrients, vitamins, hurrah! It's like nature decided to throw one nearly perfect meal into a singular root vegetable for our convenience! Evolution doesn't work like that at all but still, you get where I'm comin' from. Besides, that orange colour is such a winner. Buying organic sweet potatoes and yams is certainly better than buying conventional ones, but around here that usually means at least double the price. Since they are a staple of my diet, and also one of the least contaminated conventionally grown foods, I am okay purchasing non-organic ones, but I do like to treat myself sometimes. I always buy my potatoes organic because we can get amazing ones here for good prices from the farmers market, so I can't pass that up. Support local!


1 sweet potato or yam
1 cup baby potatoes
3 small eggplants (mine were super tiny)
1 head of garlic
1 teaspoon coconut oil

3 cups spinach leaves
Juice of a lime
1 teaspoon maple syrup
2 chopped heirloom tomatoes
1 chopped red bell pepper
1 tablespoon sunflower seeds
Black pepper and sea salt (optional) 

To prepare the veggies: preheat the oven to 350 degrees. Wash your root veggies and dry them. Poke some holes in the sweet potato/yam. Slice the eggplants and rub them in a little coconut oil. Bake everything on a parchment paper lined pans and bake for 30 minutes, then see how it's all doing. My little potatoes, eggplant, head of garlic and sweet potato were all soft by this point so I took everything out, but if you have a large sweet potato/yam it will take longer to cook. (And yes, I did simply throw a head of garlic into the oven and it ended up perfect. You just have to peel off the skin to get at the goodness once it's done baking.)

To make the salad: mix the greens with lime juice, maple syrup, black pepper and salt (if using). Throw on the tomatoes and pepper, and sprinkle with sunflower seeds. Pair this with all your baked treasures and enjoy! 

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Sunday, 19 October 2014


Hello, hello! And happy Sunday! I have spent the entire morning working at my new standing desk (which I got on Craigslist for $30, whaddup), trying to figure out how to make my blog more beautiful and efficient for you. My conclusion is that it's gonna have to wait. I am so busy these days with school, promoting my second book (pre-order your copy now!) and trying to maintain a life that I don't have the time to build a whole new website... yet. However, I want you to know it is something I am planning on doing. I wanna update my recipe index, take better pictures, give you more recipes, focus on putting out great YouTube videos (like recipes demos and FAQ's), and in general just keep improving This Rawsome Vegan Life. I hope that's cool wit you. Don't worry - I'm not gonna turn it into some bland, generic webpage. TRVL is my heart and soul and I always mean to show that in this cyber corner of the 'net. But you don't wanna hear about me and GALANT here wishfully searching for unicorn HTML code... you wanna hear about granola.

Let's talk about granola. This recipe is the bomb! 

Friday, 17 October 2014


WOAH. Let's slow things down for a second to acknowledge that these cupcakes are vegan, gluten-free, and made with whole foods. THANK YOU, EARTH.

They're also made with leftovers. Yup. I bought a bag of carrots from the farmers market last week and juiced them, then I was left with all this beautiful carrot pulp. I didn't wanna just compost it so I thought "Hey! I could make carrot cupcakes!" Then I did that. I know, my stories are always so exciting. The cupcake recipe is pretty basic - mostly carrots, nuts, raisins and spices - but that don't stop some epic flavours from being created. Then I topped 'em off with vegan gold AKA whipped coconut cream. Technically coconut cream is not raw, but I give you a raw cashew cream option since I'm inclusive like that. I swirled the cream with raw chocolate sauce because... raw. chocolate. sauce.

Wednesday, 15 October 2014


This restaurant review is coming a bit late because I've been so busy with other things, and it always seems like I have another recipe to share. Nonetheless, visiting Be Love in Victoria (on Vancouver Island) was one of the most delicious dining experiences I've ever had, so I must tell you about it. The restaurant uses all vegan, organic and locally sourced ingredients, so you know you are tasting the highest quality food around. All of downtown Victoria is beautiful and peaceful, thus Be Love's location - 1019 Blanshard Street, Victoria, BC - is no different. The actual building it's in is really cool too, it has huge windows and sky-high ceilings so you feel like you're in church! The church of heavenly vegan food, that is. I went with my sexy-ass vegan girlfriend, Eva, and my wonderful partner, Jack (who is basically 100% vegan now). We shared everything. First we ordered some fancy dranks... made with SUPERFOODS! Eva got some vibrant concoction with gin and spirulina, and Jack got a glowing glass of whiskey/tequila (?) and fresh ginger and herbs! Even I tried some, and that says a lot. Then came the foooooood. Oh my LAWD. Never have I experienced such perfectly balanced flavour explosions at a restaurant. Jack got the raw burger, I got a green bowl, and Eva got something with tomatoes and pesto. Be Love uses organic, locally grown ingredients and you can tell. You hardly need to add any other flavourings besides the food itself, but the tiny bit the Be Love chefs DO add is perfectly harmonious with the plate as a whole and frankly takes your taste buds to lands they have never been to. Ah, my mouth is watering just thinking about eating there again. Must go back.

Saturday, 11 October 2014

CHOOSING RAW {cookbook review + smoothie recipe)

When the glowing raw vegan pioneer Gena Hamshaw asked me to review her new cookbook - titled Choosing Raw (her amazing blog has the same name) - I couldn't say no. Gena's recipes and website were a huge inspiration to me when I first started becoming interested in raw food and in blogging. She provides a plethora of easy, healthy, whole foods vegan recipes with a big focus on the importance of raw ingredients. It's no wonder she's so popular! What's not to love? When you look at her blog you can immediately tell she is dedicated to sharing the steps to a healthy and long life with anyone who wants to learn, and she makes it almost effortless for you. Her blog is a source for all things wholesome and plant-based: desserts, snacks, meals, drinks, raw, cooked, gluten-free, and more! You find it all at Gena's beautifully designed page: 

Friday, 10 October 2014


Note: this giveaway is only available for US and Canadian residents - sorry everyone else! I really am! *crying sad face* 

Good news, babes! You have the chance to win $50.00 to spend over at Just The Goods, one of my favourite, all-natural, vegan beauty and body care companies. See my review of Just The goods products here. The gorgeous Milena is the woman behind the herbal elixirs and she is letting me host a giveaway for her company! Simply enter the contest by doing any of the options in the giveaway box below and you will be entered to win one of three $50.00 gift certificates. Come back everyday and enter again to up your chances. This giveaway will run from today (Oct 10) until Oct 15. Good luck!

a Rafflecopter giveaway

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Monday, 6 October 2014

THE GLOW BOWL: baked sweet potato with pesto pasta, tomatoes + pumpkin seeds

I called this The Glow Bowl because all the ingredients are superb for your skin so it's gonna make you glow from the inside out (sweet potatoes, greens, pumpkin seeds, and whole grain pasta - click the foods for their skin benefits!) But that awesome aspect aside, this recipe is so damn DELICIOUS I don't even care about the nutrition it gives me. I was shovelling this in my mouth in between gasps of pleasure and exclamations such as: "I CANNOT BELIEVE HOW YUMMY YOU ARE!" Seriously, I must have looked 100% nuts, but again, I don't care. This meal tasted perfect and that's all my mind - and mouth - could focus on while I devoured it. I have a little story to tell you now.

I am the worst cook ever.

Saturday, 4 October 2014


What: Vegan meet-up/potluck for good times and good food!
When: Saturday Nov. 1, 2014 at 5:00pm to 10:00pm
Where: East Van, email me [emilyvoneuw at gmail dot com] for address

Yes! It's true! The last one went so well that I basically HAVE to make it a tradition. Come one, come all! As long as you bring an open mind, positive attitude and - preferably - a delicious, wholesome vegan dish - you will be welcomed with enthusiasm! Invite your friends and family, and anyone you know who is interested in healthier and/or more compassionate living. Hey, even if they AREN'T interested, they will probably still have a great evening! We will be meeting in the same gorgeous spot as last time so if you went to my last potluck, you already know where to go for this one! If you didn't go to the last one, please email me to get the address.

The last potluck was sooo fun and exciting for me, and I'm pretty confident everyone else had a good time too. I met so many amazing people that I hope to make long term friends out of, and I basically ate myself into veggie Nirvana. (Can we all take a moment to remember that creamy LASAGNA!?) There ended up being around 30 people and a table FULL of amazing dishes (dinner and dessert!) And the party didn't stop until midnight (although from now on the potlucks need to end a wee bit earlier because some people must work). There were people from all over the world and it was fun to hear the different accents and personal stories. I wanna make the potluck even bigger this time, so all the vegans in Vancouver can have a place to go every month to connect with like-minded peeps and enjoy outta-this-world tasty healthy food together! That's right: I wanna make this a monthly or bi-monthly thing!

This potluck is a joint effort between me, Zoe the wonderful vegan rock star who is letting us use her beautiful home, the gorgeous raw dessert chef Heather Pace from Sweetly Raw, and Steph the exquisite high carb vegan Instagram celebrity (@happyandhealthy96)! Come to mingle, come to eat, come to dance, come to participate in some uber stimulating conversation! I'll be playing some funky tunes on the good ole iPod to keep the vibes ridin' high. I wish I had taken more photos from last time (seriously, the three I show here are the ONLY ones captured) but I was having such a great time I didn't wanna stop to document it. I hope to see you there if you can make it!

What: Vegan meet-up/potluck for good times and good food!
When: Saturday Nov. 1, 2014 at 5:00pm to 10:00pm
Where: East Van, email me [emilyvoneuw at gmail dot com] for address

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Friday, 3 October 2014


Yo. This recipe is part of a Breakfast In Bed Fest series hosted by Canned Time! I am keeping it simple with a delicious fruit smoothie paired with raw chocolate sauce and chia seed pudding. This is not as big as my normal breakfast smoothies usually are but the chia seeds make you feel really full, so I was more than satisfied after drinking it up. Chia seeds are super sexy and super good for you; they help keep your hair and skin glowing, and your digestion system happily humming. The smoothie tastes more like a vegan milkshake than anything else, especially when you drizzle it with wholesome dark chocolate! This recipe is a winner. Try it out for breakfast or anything time of day, and show some love over at Canned Time right now!

Tuesday, 30 September 2014


This recipe for chocolate coconut peppermint cups is special because my mom - who doesn't like sweets - actually ate a whole one all by herself. Usually she just has a bite of my dessert recipes to be polite but when I offered her a chomp of mine last night and she tried it... I never got it back. Although I was looking forward to eating it myself (did not happen), I was more importantly just excited that she liked them enough to eat a whole one. It's probably because they taste so damn fresh; I recommend you eat these after lunch or dinner to leave your mouth feeling minty clean. The only ingredients are coconut, carob, maple syrup and mint. The best things in life are simple, or at least the best recipes are. I've made a recipe similar to this one before but my photo skills were not as developed then, plus I just wanted to make these again and figured I may as well give ya a new recipe. I can't imagine anyone complaining about this.

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