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.

Sunday, August 21, 2016

Cauliflower Hummus on Cumin Roasted Yam Rounds

Beautiful and Delicious!

1 small head cauliflower chopped into largish pieces
2-3 cloves garlic, chopped
1 1/2 cups cooked chickpeas
2 tbsp. tahini
1 tbsp. olive oil
1/4 cup chopped green onions or chives
1/4 cup loosely packed fresh parsley
1 tsp salt (or to taste)
2 tsp cumin
1/4 tsp paprika
2-3 tbsps. fresh lemon juice
water to thin hummus if needed.

Bring a pot of water to boil. Add cauliflower cook until you can easily pierce with a fork. About 12 minutes. Drain and let cool for a bit. Place in food processor and puree a bit.
Add the remaining ingredients and puree until relatively smooth. Taste and adjust if necessary. Add water to thin if needed.

1 yam about 1lb, peeled and sliced into 1/4 inch thick rounds
1 tbsp. olive oil
1 tsp cumin
Salt & Pepper to taste

Preheat oven to 425 degrees F. In a mixing bowl, toss the yams with olive oil, cumin, salt, and pepper. Spread in an even layer on a baking sheet lined with parchment paper. Roast for 10 minutes, flip them and roast 10-15 minutes more until they are crispy and golden brown on the outside.

Sunday, May 15, 2016

Potato Curry (not spicy)

So easy to make and simple ingredients. I used regular curry if you want a spicy dish use hot curry powder.

2 medium potatoes, peeled and chopped
1 large onion
2 cloves garlic
2 tsp fresh ginger
2 tbsp. coconut oil
2 tsp curry powder
1 tsp fresh grated turmeric
1 tsp ground cardamom
1 cup frozen peas
Lots of fresh spinach
2 tbsp. raisins
1 1/2 tsp salt
1 1/2 cups water

Boil the potatoes until done. Drain.
Place the onion, garlic and ginger in a food processor and process until finely chopped.
Heat the oil in a sauce pan over medium low heat, add the onion mixture and cook for a few minutes, stir in the spices and turmeric and cook for a few minutes. Add the potatoes and stir well. Add remaining ingredients except water and lower the heat, stirring often till combined. Add the water and cook on low, covered for 30 minutes, stirring occasionally.

Saturday, April 23, 2016

Incredible Baked Rice

This is one of the best dishes I ever had and it so easy to put together.

1 medium onion, chopped
1 clove garlic, minced
1 tbsp. coconut oil
1/2 cup vegan ground
3 roma tomatoes chopped
fresh turmeric
1/2 tsp curry powder
2 cups fresh spinach
1/2 tsp salt
freshly ground pepper
1 cup uncooked rice
1 cup almond milk
1/4 cup nutritional yeast

Sauté onion in oil until tender. Add garlic and vegan ground. Stir well. Add tomatoes, turmeric, curry and 1/2 cup of water. Lower the heat and simmer gently for 20 minutes, stirring occasionally.
Add the spinach, salt and pepper. Cook under low heat for another 10 minutes.
Meanwhile preheat the oven to 400 degrees.
Grease a casserole dish. Add the uncooked rice, nutritional yeast and then the sauce. Add the almond milk.  Stir with a fork and level with spoon.
Bake in preheated oven for 25 minutes.
Remove from oven and stir again adding 1 1/2 cups of water. Again level with a spoon and bake for another 25 minutes.
Remove from oven and stir again adding more water if it looks too dry.
Bake for another 25 minutes or until done and rice is soft There should be a crisp, golden crust on top.

Best Barley Soup

Love it!!!

1 medium onion, chopped
1 tbsp. coconut oil
1 clove garlic, minced
2 carrots, chopped
4 stalks of celery, chopped
Add these ingredients to large pot and sauté until tender.

1 can (14.5oz) diced tomatoes
8 cups water
1/3 cup uncooked barley (or up to 1 cup) depending on how thick you want the soup
1 tsp sugar
1 tsp vegan hoisin sauce
1 tsp salt
black pepper
dried parsley (or fresh but add fresh after soup is cooked)
2 bay leaves

Bring to a boil. Simmer covered for 1.5 hours.

Sunday, April 17, 2016

Curry Chickpea Burgers

The curry sauce on top is amazing. Tastes great on a bun and with sliced avocado.

Sauté 1/2 cup onions and one garlic clove until caramelized. In a food processor add:
1 cup chickpeas
1 cup kale
Juice of 1/2 lemon
1 tbsp. sunflower seeds
1/4 cup oatmeal
2 tsp curry powder
freshly grated turmeric
1/2 tsp salt
pepper to taste

Pulse mixture with the sauted onion until combined. Cook patties over medium heat until brown on each side. About 3 minutes per side.

Curry Sauce
In a food processor combine:
1 clove garlic
1 cup chickpeas
juice of half a lemon
1 tsp curry powder
fresh parsley
1/4 tsp salt
2 tbsp. almond milk
1 tbsp. olive oil
Process until smooth.