Our Story

Welcome to our messy, crazy, love-filled, world. We’re the Miller’s; Sarah, Matt, Harrison, James, and Ruby. Thanks for coming along on our journey with us. We live in rural Ontario, Canada after leaving big city life behind. Sarah, that’s me, is a full-time momma and former content marketer. Matt’s a dad extraordinaire and carpenter. Harrison, James, and Ruby are our three little monkeys. With them around there is never a dull moment!

A Dash of Love is our way of documenting this crazy, beautiful, time in our lives, as parents of little ones. It’s also a way for us to share recipes, ideas, and inspiration with all you lovely people.

From Our Family to Yours

Looking to shake up your routine with some new recipes? Have a look at what we’re cooking up at our place. We hope our family favourites will inspire you to eat healthy, nutritious meals as a family. 

Our Favourite Recipe

The recipe I come back to week after week, that comforts me, comes from my mom. Her banana bread recipe is famous in our house. The kids know and love it and the boys come running when they know it’s ready. Have a look at my healthy vegan reboot of my mom’s classic recipe here.

Vegan Meatloaftestytjghjfghf

This vegan meatloaf is also especially easy to make! So, if you’re feeling overwhelmed with holiday cooking but still want a special main, this is your recipe. Seriously. Everything into the food processor, then into the oven. Done!

Servings: 6

Keywords: Vegan, Loaf, Thanksgiving

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hours 5 mins

Ingredients

Instructions

Ingredients

Loaf

  • 2 Cps Carrot (sliced)
  • ⅔ Cp Whole raw almonds
  • ½ cp Sliced green onion
  • 2 Tbsp Nutritional yeast
  • 1 ½ Tsp Dijon mustard
  • 1 ¼ Tsp Sea salt
  • 1 Tsp Ground dried sage
  • 1 medium-large Clove garlic
  • 2 Tbsp Lemon Juice
  • 2 Cps Cooked brown rice
  • 1 ⅛ Cp rolled oats

BBQ Topping

  • 2 ½ Tbsp Barbecue Sauce
  • 1 Tbsp Rolled Oats

Tools

Instructions

  1. Preheat oven to 375°F. Lightly wipe our loaf pan with a smidgen of oil. Line the bottom of the pan with a strip of parchment paper (place it in so it hangs over the short ends of the pan; this helps for easier removal of the veggie loaf from the pan).
  2. In a food processor, add the carrots, almonds, green onions, nutritional yeast, Dijon mustard, sea salt, rosemary, sage, garlic, and lemon juice. Process until the mixture smooths out and starts to become sticky, scraping down the bowl as needed. Add the rice and puree. At this point the mixture should be sticky enough to hold slightly when pressed. Add the oats and process through. 
  3. Transfer the mixture to the prepared pan and evenly distribute. If using the BBQ topping, spread the sauce over the top of the loaf, and then sprinkle on the oats. If using the dry topping, combine the almond meal, oats, and salt in a small bowl, and then sprinkle over the loaf. Cover the dish with foil and bake for 33–35 minutes. Remove foil and bake for another 5–7 minutes. Remove from the oven and let stand for about 5 minutes, then slice and serve.

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 6

Amount Per Serving
Calories 200
% Daily Value*
Total Fat 2g 3%
Saturated Fat 2g 10%
Trans Fat g
Sodium 150mg 6%
Total Carbohydrate 10g 3%
Dietary Fiber 5g 20%
Sugars 3g
Protein 6g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Notes

Vegan Meatloaftestytjghjfghf

This vegan meatloaf is also especially easy to make! So, if you’re feeling overwhelmed with holiday cooking but still want a special main, this is your recipe. Seriously. Everything into the food processor, then into the oven. Done!

Servings: 6

Keywords: Vegan, Loaf, Thanksgiving

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hours 5 mins

Ingredients

Instructions

Ingredients

Loaf

  • 2 Cps Carrot (sliced)
  • ⅔ Cp Whole raw almonds
  • ½ cp Sliced green onion
  • 2 Tbsp Nutritional yeast
  • 1 ½ Tsp Dijon mustard
  • 1 ¼ Tsp Sea salt
  • 1 Tsp Ground dried sage
  • 1 medium-large Clove garlic
  • 2 Tbsp Lemon Juice
  • 2 Cps Cooked brown rice
  • 1 ⅛ Cp rolled oats

BBQ Topping

  • 2 ½ Tbsp Barbecue Sauce
  • 1 Tbsp Rolled Oats

Tools

Instructions

  1. Preheat oven to 375°F. Lightly wipe our loaf pan with a smidgen of oil. Line the bottom of the pan with a strip of parchment paper (place it in so it hangs over the short ends of the pan; this helps for easier removal of the veggie loaf from the pan).
  2. In a food processor, add the carrots, almonds, green onions, nutritional yeast, Dijon mustard, sea salt, rosemary, sage, garlic, and lemon juice. Process until the mixture smooths out and starts to become sticky, scraping down the bowl as needed. Add the rice and puree. At this point the mixture should be sticky enough to hold slightly when pressed. Add the oats and process through. 
  3. Transfer the mixture to the prepared pan and evenly distribute. If using the BBQ topping, spread the sauce over the top of the loaf, and then sprinkle on the oats. If using the dry topping, combine the almond meal, oats, and salt in a small bowl, and then sprinkle over the loaf. Cover the dish with foil and bake for 33–35 minutes. Remove foil and bake for another 5–7 minutes. Remove from the oven and let stand for about 5 minutes, then slice and serve.

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 6

Amount Per Serving
Calories 200
% Daily Value*
Total Fat 2g 3%
Saturated Fat 2g 10%
Trans Fat g
Sodium 150mg 6%
Total Carbohydrate 10g 3%
Dietary Fiber 5g 20%
Sugars 3g
Protein 6g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Notes