1.) Cri de Coeur Rebel boots, 2.) Chinese Laundry boots, 3.) Beyond Skin glitter shoes, 4.) Parasol one-of-a-kind knit cuffs

To check out these deals and more, shop online or visit Vshoen in Victoria, BC!

Vshoen
620 Broughton Street
Victoria, BC
Tel: 250-590-7463 (shoe)
Email: info@vshoen.com

Roasted red peppers, sprouts, lettuce, tomato, cucumber & hummus on an Italian herb baguette – lovely!

Yummy vegan cupcakes

Bonchaz
facebook.com/bonchaz
426 West Hastings Street (between Richards & Homer)
Vancouver, BC

Barrette is an independent boutique salon located in downtown Vancouver. I just had a chance to get a hair cut by Lance at the salon. He was lovely and charming… and the cut was fabulous!

They carry the plant-powered Kevin Murphy professional hair care line. All Kevin Murphy hair products are sulphate and paraben free and not tested on animals.

This place is a keeper!

Barrette Salon
1088 Hornby Street (at Helmcken)
Vancouver, BC, Canada
Tel: 604.681.1797
Email: info@barrettesalon.com

GRUB on Main Street in Vancouver features a vegetarian and vegan dinner option daily, as well as a vegan dessert. I recommend this restaurant for date nights, out-of-town guests and dinner with friends. With its creatively divine dishes, GRUB offers the best vegan meal in Vancouver.

:: Yam & cauliflower terrine ~ sweet corn, white bean and kale succotash ~ red beet, pear and spinach in maple vinaigrette… E X C E L L E N T !

5 out of 5.

Moroccan Chickpea & Veggie Stew
{Adapted from Simply Life}
Servings 3

Ingredients
2 teaspoons olive oil
1 cup onions, chopped
4 celery stalks, chopped
3 carrots, chopped
2 cloves garlic, minced
1 1/2 tablespoons ground cumin
2 teaspoons paprika
1/2 teaspoon cinnamon
1 tablespoon maple syrup
3 tablespoons tomato paste
1 1/2 cups vegetable broth
1 can chickpeas, drained and rinsed
salt and pepper, to taste
fresh parsley, garnish
a few lemon wedges
1 cup couscous

Heat olive oil in a large saucepan over medium-high heat. Add onions, celery, carrots and garlic. Cook and stir for about 5 minutes.

Add in spices. Then add vegetable broth, tomato paste and chickpeas. Bring to a boil. Cover, reduce heat to low and simmer gently for 20 minutes.

Meanwhile, cook couscous in separate pan according to package directions.

Serve stew over couscous. Salt and pepper to taste. Garnish with fresh parsley and squeeze of lemon juice.

Image courtesy of Nightwolf Graphics

MONDAY

{Photo courtesy of V.K. Rees Photography}
Flavourful beer beans and rice stuffed in collard wraps (or tortillas) ~ Click here for the recipe.

TUESDAY

{Photo courtesy of Little House of Veggies}
A lovely chili for lentil lovers and the lentil curious. Click here for the recipe.

WEDNESDAY

{Photo courtesy of The Vegan Project}
Warm up with a deliciously nourishing bowl of White Bean and Kale Stew. Click here for the recipe.

THURSDAY

{Photo courtesy of Kirsten’s Kitchen}
Comfort food love >> Shepherd’s Pie with Miso Gravy. Click here for the recipe.

FRIDAY

Pizza night! Super fast + yummy = Tomato and Artichoke Pita Pizza

The Holstee Manifesto Lifecycle Video from Holstee on Vimeo.

*Frisee, arugula, shaved fennel & red onion, baby heirloom tomatoes, and edible flowers…very simply dressed with lemon zest & juice, a little extra virgin olive oil, teeny drizzle of truffle oil, sea salt & pepper*

Photo courtesy of Julie Kalivretenos, Radiant Eating, Radiant Health