Toronto Part 6! Last Days...& an Edamame & Bean Salad :)

Day 8:

Though we had decided that this day, my last day in TO, we were going to visit Toronto Island, the weatherman warned of showers & thunderstorms. The weatherman was very wrong. But, no bitter feelings. We’d had a busy week, & agreed that a day in was best for us both. Besides, what better excuse for me to come back again for a visit? I haven’t yet seen everything TO has to offer :)
So what did we do? We got snapped on more ‘Lolotinis’ & wine!

Then, I did something I’ve never ever ever done…I showed her how to make ‘Char Stars.’ Honestly, there is no one else on this planet who has seen the recipe or watched me make them. But after everything my Auntie did for me, I felt treating her to my best secret recipe was a small gift back. (Because we did it so quick, though, & because there are many ingredients/measurements, she says doesn’t remember them.) After her first taste of each flavour, she knew why these were secret recipes ;) She was incredibly grateful for her new treats, & I am soooo happy that I shared them with her!
Lunch was a variation of our previous recipes; recycling is fun! You may have noticed a theme developing…many of our dishes have had similar ingredients, & yet each tasted amazingly different. Pick one & dig in!

Fiesta Noodle



Ingredients:
1 package spinach tofu noodles, rinsed & drained
½ cup corn kernels
½ cup edamame
¼ cup pea sprouts, chopped
¼ cup olives, pitted
½ avocado, diced
1 cup tomatoes, diced
3 tbs fresh basil, chopped
2 tbs fresh cilantro, chopped
2 tsp oregano, dried
3 cloves garlic, minced
2 tbs balsamic dressing
Sea salt & pepper, to taste

Directions:
1) In a large bowl, toss all ingredients together.
2) Eat! :D

For dinner, we spiralized zucchini & carrots, & topped it with pasta leftovers from the Magic Oven, as well as some corn, edamame, & Frank’s Red Hot! Simple, healthy, delicious :)

Oh, & dessert? Duh! We shared treats made by Sweets From The Earth: Carrot Cake w/ Cream Cheese Icing, & a Chocolate Pecan Caramel (obvs they were vegan). OHEMGEE. No words, no words. The carrot cake? Soft & fluffy. The cream cheese icing? Creamy, sweet, decadent. Chocolate Pecan Caramel? Kicks Turtle’s chocolates' ass. Sweets From The Earth, we love you <3


Going Home…

It was a sad day in TO, because we knew it was my last morning there. We had pre-made our lunches together the night before (recipe below), & shared fruit together that morning.
Looking back, though, we had an amazing trip. Between long walks, shopping, food & drinks, laughter & tears, meeting Melissa & visiting Niagara Falls, we bonded more than we’d ever had a chance to. Because it was just us, & this time we could share more as adults. I know we’ll continue to inspire each other :) Lolo is now, 100%, a whole foods vegan. I’m so proud of her, & I know she’s proud of me <3
And though we indulged in drinks, food, & desserts for 8 days together, we both lost weight. Neither of us expected that to happen...How many people can go on vacation & lose weight? Love it. Proof that you can lose weight on a healthy vegan diet, without doing any strenuous activity.

Big hugs & tearful goodbyes, it was hard to wave back as I went through security. I would have rather just stayed! Haha. It was very comforting, though, to eat my lunch on the plane, which was so lovingly prepared by us both. Given a choice, though, I’m sure we would have loved to share another meal together. Georgie loves you, Lolo <3 xoxo

Bean & Edamame Salad
Ingredients:
2 carrots, spiralized
2 zucchinis, spiralized
1 can of chickpeas, rinsed & drained
1 can of black beans, rinsed & drained
1 cup tomatoes, chopped
1 cup edamame
Juice from one lime
2-3 cloves garlic, minced
Sea salt & pepper, to taste
Frank’s Red Hot Sauce, to taste

Directions:
1) Divide carrots & zucchini equally onto two plates.
2) In a large bowl, toss remaining ingredients together.
3) Scoop desired amount of bean mixture onto zucchini & carrots.
4) OM NOM NOM.

Georgie & Lolo, xo