A few years ago I embarked on a culinary adventure. Having grown up on a British-meets-French Canadian diet of meat based proteins and spuds – I decided to go vegan. Two decades ago, this would have been considered rather extreme. Vegans of the 20th century were rare curiosities, seen as self-denying activists who survived on little more than lettuce leaves (aka rabbit food). Many a vegan (myself included) have been reminded that “you don’t make friends with salad”.
But oh, how times have changed! Today, far from being pitied, vegans have an abundance of dedicated restaurants which satisfy herbivores and carnivores alike. Vegan food festivals and Best Selling cookbooks are flooding the gastronomic market, proving – one bite at a time – that plants can please even the most skeptical of tastebuds.
One of the pioneers of the modern vegan movement we enjoy today is self-trained chef and food photographer, Angela Liddon of Oh She Glows. Hers were some of the first recipes I tried and loved. It was ethics that set me on this dietary path, but without a doubt it’s my tastebuds that have kept me on it!
These sweet little jars are filled with Overnight Oats, the trending breakfast that literally takes 2 minutes to make! I’ve served them here in mini mason jars, making them the perfect size for potlucks, picnics, and road trips! The following recipe is based on the Overnight Oats from the Oh She Glows Cookbook, with a few new suggestions for toppings!
Vegan Overnight Oats
Vegan, gluten-free, no bake/raw, oil-free, refined sugar-free, soy-free
Serves 3 (or 8 mini mason jars)
- 1 large banana, mashed
- 1/4 cup chia seeds
- 1/2 teaspoon cinnamon
- 1 cup gluten-free rolled oats
- 1 ½ cup almond milk
- Strawberries and blueberries
- Coconut flakes
- Pure maple syrup
- Candied pecans
- In a medium sized bowl, mash the banana using a fork. Stir in the chia seeds, cinnamon, and oats until combined.
- Stir in almond milk and then divide among the mini mason jars. Add desired toppings and screw on the jar lids.
- Place in the refrigerator overnight, or a minimum of 2 hours.
- In the morning, the chia seeds will have soaked up the almond milk and you’ll have a delightfully cool breakfast pudding! You can add a dash of milk to thin it out if preferred.
Although I don’t eat vegan 100% of the time, I can honestly say that it’s my preference. Eating vegan has been the catalyst for taking responsibility for my health and goes a long way to contributing to my happiness! Here is a short, yet impactful list of resources that have made my transition as easy as (vegan) pie!
- The Kind Diet Cookbook by Alicia Silverstone
This is the book that started it all. The first vegan meal I made was Alicia’s Miso Soup. I literally brought the cookbook to the health food store and asked them to help me find all the ingredients!
- Oh She Glows Cookbook by Angela Liddon
Delicious recipes. Inspiring messaging. Beautiful photography. Angela has included a great section on smoothies. Try her Classic Green Monster on page 57.
- Love & Lemons Blog by Jeanine Donofrio
Stunning photography and the occasional travel post! I’ve bookmarked Kyoto Travel Links for my trip to Japan next year.
- Fresh Restaurant
Fresh is my go-to for eating out in Toronto. There are 4 locations, and every one of them is packed with satisfied customers. Check out their newest cookbook, Super Fresh.
- Almond Butterfly
A tiny cafe just south of Toronto’s Annex, Almond Butterfly is a neighbourhood favourite. They are a gluten free cafe with lots of tasty vegan options.
- Sweets of the Earth
Try the Whoopie Pie, it speaks for itself.
Recipes are new to the Rather Luvly Blog, and I had a great time prepping, styling, and photographing this post. I’ve also realized that any post about food means I get to eat my props.