Vegetarian Detective

2 tomatoes, cored and quartered 1 cup water 1 tablespoon onion 1-1/2 cloves garlic 1/2 small, medium-heat chilli, seeded 1/2 teaspoon paprika 1/2 cup cashew milk 1 seedless orange, peeled and quartered salt Pour all the ingredients, including salt to taste, into a high-speed blender, one with a soup function. Wrap the upper part of a battery-operated electronic meat thermometer probe in plastic wrap so it doesn't get covered in Tomato Orange Soup. Hang it in the blender by its conduit and secure it with the blender lid so that there is NO WAY the probe can descend into the blades. I even hold on to the conduit while I'm blending because I don't want the probe pulled in further. Blend until your Tomato Orange Soup reaches 118ºF. Taste and, if necessary, add more salt then blend a bit more. Pour into bowls and enjoy! Serves 2. ♥  Becki PS In terms of delightful duos, there's no better combo than homemade soup and a veggie burger!

W hen I turn one of my salads, such as my Greek Salad , into a pasta salad, I concern myself with shapes. In this case, seeded, chopped tomato turns into grape tomatoes, halved. And feta, crumbled, becomes Vegan Greek Style Sheese (from Bute Island Foods Ltd. ), cubed.  1 cup penne rigate, cooked and rinsed under cold water 1 cup seeded, chopped cucumber 1 cup grape tomatoes, halved 1/2 cup Greek olives, pitted 1/8 cup minced onion 1/2 yellow pepper, chopped 2 tablespoons olive oil 1/2 cup Vegan Greek Style Sheese, cubed vegetable seasoning Toss together all the ingredients, including vegetable seasoning to taste. Serves 2. ♥ Becki PS If you can't purchase Vegan Greek Style Sheese, cubes of firm tofu, marinated overnight in a brine of 1/8 cup salt/ 2 cups water then rinsed, substitute very well. I say they're lighter than the faux cheese. Bonus: they use up leftover tofu!

T hese relish-loaded hot dogs are made with very authentic tasting Lightlife Smart Dogs veggie wieners. 8 cucumbers, seeds scraped out, cut into 1/4" dice 1 medium onion, chopped slightly smaller than the cucumbers 2 red peppers, chopped slightly smaller than the cucumbers 1/2   jalapeño , minced 1 tablespoon salt 2 cups vinegar 2 cups sugar 1 tablespoon minced garlic 1 tablespoon mustard seeds 1 tablespoon celery seeds 1/2 teaspoon turmeric 2 pinches chilli pepper flakes In a very large bowl, add the cucumber, onion, red pepper an d  jalapeño . Stir in the salt. Transfer to a large colander and set over the bowl to drain overnight in the fridge (at least 8 hours). Dump the collected liquid, stir the vegetables, then drain for another 2 hours. Dump the collected liquid. Wash 1 or 2-cup canning jars and lids in hot, soapy water and dry. Place the jars, upright, in a cold oven and heat to 225ºF. Leave for 30 min. Boil the lids and a knife for 5 min. i

I f I do decide to go fancy, I make mini-versions of my everyday recipes to serve as appetizers, like this Caprazy Salad App. It's oh so fun and easy to make my Caprazy Salad cocktail party worthy. D on't be stingy with the basil. For each individual app, take a large basil leaf and fold it up or combine smaller leaves into a wee packet! ♥ Becki

P icture Cameron Diaz with one slightly crossed eye. Cute, huh? That's my younger sister, Anne. Stepsister if you want to get technical. Anne and I are good buddies...now. We weren't always so friendly, but that's another blog. Did I mention we own and run Beautiful Things together? Here's a sound byte of us at the store:       "City Slicker," Anne calls me.      This seems to me right out of the blue, so I say, "We both live in Black Currant Bay, can't call me City Slicker."      "Former City Slicker."      "Former Shaun Cassidy Fan Club Member." She joined Karl and me for supper last night when I made my famous Spaghetti with Neat Sauce, 'cause it's my sis's favourite vegetarian meal. Anne's Favourite Spaghetti with Neat Sauce 2 carrots, roughly chopped 2 stalks celery, roughly chopped 2 small onions, quartered 2/3 cup red wine 1 340g pack Lightlife Plant-based Ground 2/3 cup 2% milk 28-oz

N otice in this recipe I forgo my usual practice of using half whole-wheat pasta/half regular pasta. A health sacrifice so as not to muddy my parsley green palette. enough spaghetti for four 2 cloves garlic 2 cups loosely packed fresh parsley 1/4 cup pine nuts (or walnuts—half price and a precious, vegan source of omega-3) salt 1/4 cup olive oil 1/2 cup Pine Nut Parmesan chilli pepper flakes Cook the spaghetti. In the meantime, pulse the garlic, parsley, pine nuts and salt to taste in a high-speed blender until roughly minced. When the spaghetti is al dente, drain and toss with the minced "pesto". Add the olive oil and Pine Nut Parmesan and continue to toss. Check seasoning. Plate and sprinkle with chilli pepper flakes. Serves 4. ♥ Becki PS To switch up the parsley flavour, try making this Pesto Sauce with equal amounts of broccoli florets, spinach or kale. Or if you don't have any fresh green stuff on hand, sun-dried tomatoes in oil. (Use the

2 bunches asparagus 2 tablespoons olive oil 1 clove   garlic, minced 2 tablespoons   flour 1 /4 teaspoon salt pepper 1 cup cashew milk 1 teaspoon   mustard 1 tablespoon   lemon juice 1/2 cup  Pine Nut  Parmesan Steam the asparagus until tender-crisp.   In the meantime, sauté the garlic in the olive oil.   Add the flour, salt, and pepper to taste, and whisk until smooth.   Gradually add the cashew milk and whisk until thickened.   Stir in the mustard and lemon juice.   Spread the lemon mustard sauce on two plates. Lay the asparagus spears on top and sprinkle with the Pine Nut Parmesan.   Serves 2.   ♥ Becki

A mong the deeply discounted books are my mysteries A PURSE TO DIE FOR and A KILLER NECKLACE. Click here  to fill your beach and picnic bags. Summer beckons!   ♥ Becki

I f you're in the Richmond Hill area, drop in and see us! We look forward to meeting you! ♥ Becki

I 'm there! You? ♥ Becki

1 tablespoon onion 2 cloves garlic 1/2 teaspoon fresh ginger root 1 teaspoon cumin 1 teaspoon paprika pinch cayenne 1 lb carrots, chopped 1-1/2 cups cashew milk 1/4 teaspoon raw agave syrup 1 pitted date, soaked in 1 cup warm water (118ºF or below) salt pepper Pour all the ingredients, including salt and pepper to taste, into a high-speed blender, one with a soup function. Wrap the upper part of a battery-operated electronic meat thermometer probe in plastic wrap so it doesn't get covered in Carrot Ginger Soup. Hang it in the blender by its conduit and secure it with the blender lid so that there is NO WAY the probe can descend into the blades. I even hold on to the conduit while I'm blending because I don't want the probe pulled in further. Blend until your Carrot Ginger Soup reaches 118ºF. Taste and, if necessary, add more salt then blend a bit more. Pour into bowls and enjoy! Serves 3. ♥ Becki

D o you know how thrilled I am to be appearing at a Chapters/Indigo store? Of course I will be showing up in the pages of mystery books for sale there: A KILLER NECKLACE and A PURSE TO DIE FOR. Author Cynthia will be the one greeting people and signing copies. I do all the work and she gets all the glory! I should start an organization representing characters' rights! Nevertheless, save the date and I'll see you there!   ♥ Becki

F rothy and light! 1-1/3 cups cashew milk 2/3 tablespoon cacao 1-1/3 tablespoons raw agave syrup 2/3 teaspoon vanilla Pour all the ingredients into a high-speed blender, one with a soup function. Wrap the upper part of a battery-operated electronic meat thermometer probe in plastic wrap so it doesn't get covered in Hot Chocolate. Hang it in the blender by its conduit and secure it with the blender lid so that there is NO WAY the probe can descend into the blades. I even hold on to the conduit while I'm blending because I don't want the probe pulled in further. Blend until your Hot Chocolate reaches 118ºF. Pour into a mug and enjoy! Serves 1. ♥ Becki

T he art of the possible! Vegan Pancakes Olive oil Pancake mix (obviously one without egg and milk products) Cashew Milk Egg style liquid (I use Simply Eggless) Maple syrup Follow directions on the pancake mix but replace butter with olive oil, milk with Cashew Milk and every egg with your egg style liquid equivalent (mine is 1/4 cup). These Vegan Pancakes are seriously light and delicious! Pour on the maple syrup! ♥ Becki