We made it! One whole season of the Eat Your Veg podcast! Whew – what a season it's been.

In this closing episode of Season 1, I'm chatting with my co-producer Breanna Lawlor about the most exciting vegan trends we've seen so far this year. In this extended episode, we're talking all things vegan fish, the best 'milk' chocolate and fried eggs, to name but a few!

As someone who's recently transitioned to a more plant-based diet, Bre has some great insights into what new vegans crave and talks with honesty about why some animal-free products just don't work.

I hope you have as much fun listening to this episode as we did recording it - and we can't wait to see you back for Season 2 this autumn!


Find the Sauerkraut tutorial I mention here.

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You know those veggies you didn't grow up with so you know nothing about them? Yup. It's time to go from stranger danger to being the garnish on your avocado toast.

Whether you're a produce aficionado or a total novice, this episode will make you think differently about those vegetables you've always overlooked when shopping. Listen in for my favourite easy ways to cook with these 3 underrated market veggies - you'll never look at them in the same way again!

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Finally delivering on the name of this podcast! This episode is - you guessed it - all about ways to eat more veggies.... Forget the usual boiled or steamed options, try these innovative ideas to make your meals even more nutrient-dense and tasty!

1. If you can blend it, you can sneak it in your smoothies - cauliflower, zucchini, even broccoli!
2. Veggies in your baking. Once you’ve tried this tasty trick, you may not think it’s as crazy as it sounds.
3. Veggie pasta noodles vs. carb-heavy flour or rice noodles

Recipes mentioned:

No Banana Berry Smoothie
Carrot Cake Muffins

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Ok, confession time. I love Daiya Cheese. I KNOW!!!!! For so many people it seems to be a love or hate thing. But I don't know what it is - maybe it's the stretchiness, the savoury taste or the junkiness: I just love it.

So in that vein, in today's episode I'm focusing on all things vegan cheese and showing you exactly HOW to find the best vegan cheese for you. Whether you're looking for something artisanal to eat with sourdough or to spread on your pizza, I'm sharing what to consider and how to find your plant-based cheese match. Oh, and I'll share my favourite brands too. :)

My faves:
Blue Heron Cheese - https://www.blueheroncheese.com/
Zengarry Cheese - https://www.zengarry.com/
Pulse Kitchen - http://www.pulsekitchen.com/

Other cheeses & brands mentioned:
Violife: https://violifefoods.com/en_ca/
Daiya: https://daiyafoods.com/
Vegan Supply: https://vegansupply.ca/

And if you want to know exactly how to make the Ultimate Vegan Cheese Board: follow my guide here.

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As you start exploring plant-based eating, you might find yourself browsing the wide array of vegan goodies in the aisle on your weekly shop. Is that a tummy rumble? Hmm. Those vegan cheeze puffs sure look tasty. 

Aaaaaand there goes the grocery budget.

But wait a second. Isn't plant-based eating supposed to be cheaper? That, my friend is the rub.

In a modern grocery store, you can find a vegan version of just about anything, and all those goodies are tempting. But never fear! A balanced plant-based diet (and grocery budget) is made possible with a little planning and a handy vegan shopping checklist. 

With a little meal-prep and will power, you'll find yourself eating better while saving money doing it.  In today's episode I'll share 6 tips for making your foray into vegan eating better for you, the planet and your wallet.

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Snacks. They're why we're all here, right? With plenty of us working from home within reach of the kitchen, it's only natural to feel peckish for midday treats. Thank your future self by planning ahead with a few of my go-to vegan snacks. These 4 treats are quick to prepare and will keep you topped up with plenty of plant-based protein. Try them for yourself so your afternoon Zooms don't become sugar-crash snoozes.

Recipe links for the drool-worthy treats mentioned in this episode:

Cacao Strawberry Energy Balls (vegan & gluten-free):
https://vancouverwithlove.com/snacks/cacao-strawberry-energy-balls-vegan-gf/

5 Minute Post Workout Smoothie (vegan & gluten-free):
https://vancouverwithlove.com/drinks/5-minute-post-workout-smoothie/

Chocolate Peanut Butter Stuffed Dates (vegan & gluten-free):
https://vancouverwithlove.com/sweetthings/chocolate-peanut-butter-stuffed-dates-vegan-gf/

6-Ingredient Granola Bars (vegan & gluten-free):
https://vancouverwithlove.com/snacks/6-ingredient-granola-bars-vegan-gluten-free/

And plenty more where that came from over at: www.vancouverwithlove.com and www.instagram.com/vancouverwithlove

From an allegedly hippie childhood to "hey, that's kind of cool" – growing and fermenting your own food at home can be a tasty win.

You don't need soil or containers for these two simple ideas, just a few ingredients, a jar, and a little time! Within a few days you'll have nourishing, delicious foods that you can proudly say  were the work of your own hand!

Listen in for a quick DIY on how to make these yourself, then head over to my more in-depth tutorials on the blog if you want more info -

How to Grow Alfalfa Sprouts - https://vancouverwithlove.com/the-basics/how-to-grow-alfalfa-sprouts-at-home/

How to Make Sauerkraut - https://vancouverwithlove.com/the-basics/how-to-make-sauerkraut-easy-vegan-gluten-free/


For more tasty plant-based meal inspiration hop on over to Instagram (I'm there most of the time):  https://www.instagram.com/vancouverwithlove/

Shifting from winter to spring is the perfect time to get in touch with the seasons and your system. Three of my favourites ways?

1. It’s hard to pass up a trip to the local farmers market to find yummy veg that’s fresh and in season.
2. Used to eating comfort foods all winter? Time to energize with lighter meals to put a spring in your step.
3. Gain a closer connection to your food by foraging for tasty treats outdoors. I share one of my favourite additions found plentifully in the wild at this time of year.

For more springtime inspiration, check out these recipes to see what I mean:

Spring Colours Salad: https://vancouverwithlove.com/mains/spring-colours-salad-vegan-gluten-free/
Nutrient-rich Nettle Soup: https://vancouverwithlove.com/mains/nutrient-rich-nettle-soup/
Vegan Buddha Bowls with Tofu: https://vancouverwithlove.com/mains/vegan-buddha-bowls-with-tofu/
Rhubarb & Apple Crumble: https://vancouverwithlove.com/sweetthings/rhubarb-apple-crumble/
 
Yum, not a bad menu if I do say so. Not bad.

What’s your favourite way to gear up your meals for Spring? I'd love to hear from you over on Instagram at:  https://www.instagram.com/p/CNVWfkPpU-B/