Sunday, October 16, 2016

Zucchini Rounds

Perfect when watching sports, especially Hockey. I baked them. Next time will serve with Jalapeno Popper Dip.

2 small zucchini, sliced

Mix together
1/4 flour with 2 tbsps. (or more) beer. Mix until it looks like pancake batter.

3/4 cup panko crumbs
1/4 tsp basil
1/4 tsp oregano
1/4 tsp salt
1/4 tsp thyme
1 tbsp. olive oil

Pre heat oven to 425 degrees.
Dip the zucchini slices in the flour mixture, then in the crumbs. Place on baking sheet lined with parchment paper. Bake for 10 minutes, turn and bake for 10 more minutes.

Friday, October 14, 2016

Sesame Seed Balls


2 tbsp. tahini
2 tbsp. maple syrup
1/2 cup white sesame seeds
1/2 tsp turmeric
1/2 tsp cinnamon
1/4 tsp cardamom powder
1 tbsp. coconut flour

In a bowl combine the tahini and maple syrup stir until well blended and smooth.
Toast the sesame seeds in a skillet over medium heat for 8 minutes or until golden. Stirring occasionally. Take off heat. Mix in the turmeric, while still warm/hot.
Add the seeds to the tahini mixture. Add the spices and mix well. Add flour and mix in.
Chill mixture 10 minutes then shape into balls or press in a parchment lined pan to cut into bars.

Monday, October 10, 2016

Vegan Meatballs with Dill Gravy

I want more. My new favourite recipe.

1 15oz can of cannellini beans rinsed, save one tbsp. of the liquid from the can
1 flax egg (whisk 1 tbsp. flax meal with 2 1/2 tbsp. water, place in fridge for at least 10 minutes to thicken)
1/3 cup vegetable broth
3 cloves garlic, chopped
1/4 cup chopped onion
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/4 tsp fennel seeds
1/2 tsp salt
fresh ground black pepper
1/2 cup coarsely ground oats
red pepper flakes to taste

Preheat oven to 375 degrees
Line a baking sheet with parchment paper
Heat broth in sauté pan, add onion and sauté until  soft and translucent. Add garlic and sauté another minute. Adding more vegetable broth if sticking. Remove from stove and let cool.
Add the beans, liquid from can, flax egg, onion/garlic mixture, salt and pepper and red pepper flakes to a food processor. Pulse/blend a few times until combine.
Add oats and pulse a few times more keeping some texture.
Taste and adjust seasonings.
Scoop out 2 tbsp. of the mixture and gently form a small balls. Place on baking sheet. You will get about 10-12. Place one of the meatballs (uncooked) aside for the gravy.
Bake the rest in oven for 25-30 minutes or until browned and firm, flipping half way.
Serve with Dill Gravy.

Dill Gravy
1 shallot, chopped
1 uncooked meat ball
1/3 cup vegetable broth
1/2 - 1 cup vegetable broth
2 tbsp. chopped fresh dill
1.5 tbsp. tamari
1.5 tsp apple cider vinegar
2 tbsp. nutritional yeast
1 tbsp. oat flour
1/4 tsp fresh ground black pepper

Make the paste by combining all the ingredients. It will be thick.
Heat 1/3 cup vegetable broth in skillet, add shallots and one uncooked meatball.  Cook 3-4 minutes stirring to crumble meatball. Add 1/2 cup more broth and bring to boil. Lower heat and which in the paste until completely dissolved. Cook another few minutes. Add salt and pepper and dill. Thin if you want a thinner gravy. Taste for seasonings and adjust if needed. Serve over mashed potatoes and meatballs. Sprinkle dill on top.

Sunday, October 9, 2016

Lentil Burgers

The best burger so far! Great flavour and easy to make. I topped them with my own sprouted alfalfa sprouts and tomatoes from my mom's garden.  

1.5 cups cooked brown lentils
1 cup cooked quinoa
1 medium onion, chopped
3 cloves garlic, minced
1 chopped jalapeno
1/2 cup celery, finely chopped
1/2 cup grated carrot
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp cayenne
2 tbsp. ground flax
2 tbsp. ketchup
2 tsp soy sauce
2 tbsp. nutritional yeast
salt to taste
1/2 - 3/4 cup ground oats

Cook lentils and quinoa. Heat oil in sauté pan over medium heat, add onions, garlic and jalapeno. Cook for 5 minutes or until soft.  Add celery, carrot, thyme and oregano and cook 5 minutes more or until veg is tender.
Combine cooked veg, lentils, quinoa, flax to bowl. Mash with a potato masher until well mashed.
Add ketchup, soy sauce and nutritional yeast. Mix well. Add oats. Mix. Taste and adjust salt. Mix should easily form patties. Add water if too dry, add more oats if too wet.
Fry in pan in oil for about 4-6 minutes or until golden brown.

2 tsp soy sauce
1 tbsp. maple syrup
3 tbsp. ketchup
1 tsp sriracha

Mix all ingredients. Brush glaze on patties just before done or just before serving.

Wednesday, September 28, 2016

Chia Lemon Pudding

Lemony and tart and amazing!

- the zest of 2 large lemons
- juice of 2 large lemons
- 1 (15 oz) can of coconut milk
- 1/4 cup of water
- 3 tbsp. raw cane sugar
- pinch of salt
- 1/4 tsp turmeric
Blend until combined.
- 3 tbsp. chia seeds
Stir in. Pour into a glass container. Chill over night stirring once after an hour or so to distribute the seeds.

Saturday, September 24, 2016


Love this recipe. All my favourites: fresh Kale and Tomatoes from my mom's garden, yams, and tahini. So easy to put together especially with my food processor. THANK you to my daughters who bought me this food processor almost a year ago. It is awesome.
I got this recipe from a site I found online called Rainbow Nourishment...check them out!

Yam Crust
1 large Yam, peeled, chopped and boiled until cooked
1/2 cup flour, I use a gluten free blend
1/2 water
2 tbsp. chia seeds
1/2 tsp baking powder

Tomato Pizza Sauce
2 large tomatoes chopped
1/2 can tomato paste
1 clove garlic
Cook all these ingredients, then with immersible  blender, blend until smooth

Ricotta and Kale Quiche Filling
150 g firm tofu
2 handfuls kale
1/4 cup almond milk
1/4 nutritional yeast
salt and pepper to taste
parsley, fresh
Blend all ingredients until smooth, add more milk if needed

Vegetables: I used eggplant and red pepper, roast in 400f oven until done

Cheese Sauce
2 tbsp. tahini
2 tbsp. water
2 tbsp. nutritional yeast

1. Preheat oven to 400F. Line a pie plate with parchment paper.
2. In a food processer, blend all ingredients for crust until smooth.
3. Spread crust on bottom and sides of pie plate. Bake for 20 minutes.
4. Tomato/pizza crust - boil ingredients and simmer until sauce like consistency. I used my immersible blender to make smooth.
5. Ricotta - blend all ingredients in food processor until smooth and it forms a paste like consistency. Add more milk if needed.
6. Prepare/roast veggies
7. To assemble pizza, on baked crust spread tomato sauce, then ricotta, then vegetables.
8. Bake for 45 minutes or until the crust starts to come away from the sides of the pan
9. Meanwhile make the cheese sauce by mixing all ingredients until smooth.
10. Remove pizza when done, drizzle with cheese sauce

Thursday, September 22, 2016

Jalapeno Popper Dip

AMAZING. This dip is incredible. It's vegan, raw and gluten free. Made from organic raw cashews. Healthy and just the right spice.
3/4 cup of raw cashews, soak for at least 2 hours
1/2 tbsp. olive oil
1/4 -1/2 cup water
Blend all ingredients. Remove 1/3 of mixture and set aside.

Blend together the
2/3 portion of cashew cream
1/2 tsp raw sugar
1/2 tsp salt
1 tsp apple cider vinegar
about a 1/2 clove garlic
1 tbsp. onion
7 slices pickled jalapenos
When blended pour in serving bowl

In the same blender add:
1/3 portion of the cashew cream
1/8 tsp salt
1/2 clove garlic
1 tbsp. chopped onion
1/2 tbsp. nutritional yeast
black pepper
1/8 tsp red pepper flakes
1/8 tsp Dijon mustard
Blend until smooth. Add on top of last layer.

Chop about 4 slices of pickled jalapeno add to dip. Swirl in. Don't mix completely.