Vegan "Sausage" Roll

 

 

1 large white onion, chopped and set aside

2 garlic cloves, finely chopped

Zest of a lemon

2 cups vegan ground meat

6 vegan sausages

1 tsp dried rosemary or 1 tbsp fresh

1/2 tsp dried sage or 1 tsp fresh

1/4 tsp nutmeg

1/2 tsp curry powder

1 tbsp HP brown sauce

1 tbsp fresh flat leaf parsley, finely chopped

2 slices brown bread, processed into bread crumbs

1 cup firm silken tofu

salt to taste

1/4 tsp vegetable stock powder

1 package puff pastry

 

Process your onion in the food processor, and transfer into a large mixing bowl. Process the bread in the processor, and add to the onion. Repeat the same with the sausages, and add to the mix, Process the tofu until smooth then add to the mix. Add in the herbs and all the remaining ingredients, and with clean hands knead the mix. Form into to a large ball.

Roll the ball into a large sausage shape and using cling wrap, wrap the sausage, like a Christmas cracker, Then wrap the same way in foil.

Steam the sausage for 15 to 20 minutes in a large pan.

Roll out your pastry into a large rectangle. Place the sausage in the centre length ways, and roll the pastry around it.

Gently place it on a greased baking dish, pour a little oil of your choice around it, together with a few springs of rosemary, cover in foil and bake in the oven on a low 300F heat for 35 minutes.

Uncover, and bake until nice and golden.

Remove from the oven and serve with vegan brown gravy.



 

 

 

 

 

 

 

Molasses Bran Muffins

I love Molasses...Plus molasses is high in calcium, iron, magnesium, potassium, and vitamin B6

Ingredients

• 1 cup wheat bran (I used bran flakes)
• 1 cup whole wheat flour
• ½ cup unflavored protein powder (I used Vega Almondilla Smoothie Mix)
• 2 Tbsp chia seeds, or ground flax (I used 1 tbsp of each)
• 1 tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp cinnamon
• 1 cup almond milk
• 1/3 cup molasses
• 1 1/3 cup applesauce (made from my mom's home grown apples)
• 2 Tbsp oil
• 1 tsp vanilla
• ½ cup raisins
• ¼ cup chopped walnuts

In a medium bowl combine the bran, flour, protein powder, chia, baking powder, baking soda, and cinnamon. 
In another bowl, mix together the almond milk, molasses, applesauce, oil, and vanilla.
Add the bran mixture to the molasses mixture.
Stir in the raisins and walnuts.
Spoon into 12 muffin tin holes and bake at 400 degrees F for 15-20 minutes, or until a toothpick stuck in the middle comes out clean.
Let cool in muffin tin, and then transfer to a cooling rack.
ENJOY!!

Apple Crisp

Nothing smells better than Apple Crisp baking in the oven on a cold fall day.

1/4 cup earth balance margarine
3/4 cup brown sugar, divided
5 tart apples, peeled and sliced
3/4 cup of flour
3/4 cup oats
1 tsp cinnamon
1/2 tsp ground nutmeg
4 tbsp canola oil
2 tbsp almond milk

Preheat oven to 400 degrees. In a skillet, melt the margarine, then add 1/2 cup of the brown sugar.  Cook , stirring constantly, until the sugar has melted. Add the apples and turn to coat in the caramel mixture, then cook for about 10 minutes, stirring frequently, until the apples are cooked but still firm.
Meanwhile, in a bowl, combine the remaining brown sugar with the rest of the ingredients, mixing lightly with the fingertips until the mixture becomes crumbly.
Transfer the apples to a deep pie dish or casserole and top with the crumb mixture. bake for 30 minutes, or until crisp and golden.

Mushroom Herb Pate

2 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 lb portabella mushrooms, sliced
1 sprig fresh rosemary
3/4 cup sunflower seeds
zest of 1 lemon
2 tbsp nutritional yeast
pinch of ground nutmeg
1 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
sea salt and black pepper to taste

Heat the oil in a large saucepan, then add the onion and cook over medium-high heat for 5-7 minutes until soft. Add the minced garlic, mushrooms, and rosemary, and cook until the mushrooms are tender. Continue to cook until most of the liquid from the mushrooms has evaporated; cool. Remove the rosemary.
Put the mushroom mixture in a food processor along with the remaining ingredients. Process until smooth, scraping down the sides once in a while. Garnish with fresh herbs. Serve at room temperature with crackers or toast.

Rosti

 

YUMMY!!

 

 

2 lbs potatoes, peeled

1 large yellow onion, very finely chopped

2 tsp sea salt

1/2 tsp black pepper

4.5 tbsp olive oil

3 tbsp fresh chopped chives

2 tbsp fresh chopped parsley

 

Bring a saucepan of water to a boil, add the potatoes and parboil for 4 minutes. Immediately remove the potatoes and place in cold water to cool. Once cool enough to handle, roughly shred them into a bowl. Add the onion, salt, pepper, 3 tbsp oil, chives, and parsley.

Heat the remaining oil in a nonstick skillet over a high heat. When very hot, add the potato mixture, pressing down firmly with the palm of your hand. Reduce the heat slightly, then cook until golden brown, about 7 minutes. Flip and cook the second side.

Great with guacamole!

 

Warm Potato Salad

For the Mayonnaise
1/2 cup soy milk
4 tbsp lemon juice
1/2 tsp Dijon mustard
pinch paprika
about 3/4 cup oil (equal olive and canola)
sea salt

For the Salad
1.5 lbs small red potatoes, diced
1 tbsp chopped fresh dill
1 tbsp snipped fresh chives
1/2 cup finely chopped onion
sea salt
black pepper

To make the mayo place the soy milk, lemon juice, Dijon mustard and paprika in a bowl. Whisk to combine or use a blender. Slowly add the oil in a thin stream whisking constantly until the mayo is thick, then continue with the mixing for 1 minute longer. Chill.

Cook the potatoes in a pan of boiling salted water for 12 - 15 minutes until just tender. drain the potatoes and tip into a large bowl. Set aside until just warm. Drizzle the mayo over the potatoes and gently mix. Let stand for at least 15 minutes to allow the potatoes to absorb the flavors. Stir the dill, chives, and red onion into the potatoes, then season to taste with salt and pepper. Serve immediately.

Mediterranean Pistachio Crusted Tofu

Making dinner with Kirby....yummeeee WOW WOW WOW so very good

Seasoned Tofu
14 oz extra firm tofu
2 tbsp tamari
1 tbsp olive oil
1 tbsp water

Tahini Marinade
2 tbsp sesame tahini
1 tsp tamari
1 tsp freshly squeezed lemon juice
2 tbsp water (depending on consistency of tahini)

Crust
3/4 cup roasted unsalted pistachio nuts
1 tbsp minced fresh basil
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp crushed red pepper flakes
1/8 tsp sea salt
1/8 tsp freshly ground pepper

Mediterranean Veggies
3/4 cup artichoke hearts, chopped
1 1/2 cups chopped tomatoes
1/2 cup chopped spinach
3 tbsp finely chopped kalamata olives
2 tbsp diced green onion
1 tbsp capers
2 tbsp fresh basil
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp lemon zest

Dressing
2 tbsp olive oil
1 tbsp freshly squeezed lemon juice
2 tsp balsamic vinegar
1 clove garlic, minced
sea salt to taste
freshly ground black pepper

Rice Noodles cooked according to package directions

Preheat the oven to 375 degrees. Place the soy sauce, olive oil, and water in a baking dish and stir well. Slice the tofu into 4 cutlets and place in the baking dish. Let stand for at least 5 minutes or up to 30 minutes, flipping periodically.
While the seasoned tofu is soaking in its dish, prepare the tahini marinade by placing the ingredients in the small bowl and whisking well. You are looking for a smooth spreadable consistency.
Place the baking dish in the oven and roast for 10 minutes. While the tofu is cooking, prepare the crust. Pulse chop the nuts until they are coarse crumbs. Transfer to a bowl with the remaining crust ingredients and mix well.
Combine the dressing ingredients in a small bowl and stir well. Add to the topping and gently mix well.
Remove the tofu from the oven and coat the top of the cutlets with tahini marinade, using a spoon. Liberally top the cutlets with the crust mixture and bake for an additional 10 minutes.
Stir fry the veggies. Cook noodles, Top noodles with veggies, then dressing, and then tofu.

Vegan Brownies

Kirby you need to post the recipe to these amazing brownies!!! Yummeeee. Made with avocado.

 

The Recipe (thank K)
1 cup natural creamy peanut butter
12 oz chocolate chips
1 1/2 cups white sugar
1 avocado, peeled and pitted
1/2 cup soy milk
1/2 cup canola oil
1 cup whole wheat flour
1 tsp baking powder
1 tsp salt

Preheat oven to 325 degrees. Grease a 9 X 13 inch baking pan.
Melt peanut butter, chocolate chips, and sugar together in a saucepan over low heat, stirring constantly, until chocolate is melted, about 5 minutes. Increase heat to medium and continue stirring until mixture begins to bubble, about 5 more minutes. Remove from heat.
Blend avocado, soy milk, and canola oil in a food processor until smooth. Stir avocado mixture into chocolate mixture until thoroughl combined.
Whisk flour, baking powder, and salt together in a large bowl until well mixed. Add avocado-chocolate mixture to the flour mixture; stir until just combined. Pour batter evenly into the prepared baking pan.
Bake in the preheated oven until the edges begin to become crisp, about 20 minutes. Cool brownies completely before cutting and serving.

Salad

Big salad...mmmmm...obviously Kirby knows how much I love avocado.

 

 

Kirby's spaghetti & "meat" balls

Had an incredible dinner  made for me by my boyfriend. Spaghetti and "meat" balls. He used spaghetti squash. Wow so good. I want more!

 

Vegan Chocolate Cake with Avocado

3 cups all-purpose flour...

6 Tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups granulated sugar
1/4 cup vegetable oil (I used avocado oil)
1/2 cup soft avocado, well mashed, about 1 medium avocado
2 cups water
2 Tablespoons white vinegar
2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Grease and flour two 8 or 9-inch rounds. Set aside.

Sift together all of the dry ingredients except the sugar. Set that aside too.

Mix all the wet ingredients together in a bowl, including the super mashed avocado.

Add sugar into the wet mix and stir.

Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth.

Pour batter into a greased cake tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean.

Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting with avocado buttercream.

Avocado Buttercream Frosting

8 ounces of avocado meat, about 2 small to medium, very ripe avocados
2 teaspoons lemon juice
1 pound powdered sugar, sifted
1/2 teaspoon vanilla extract

Peel and pit the soft avocados. It’s important to use the ripest avocados you can get your hands on. If the avocados have brown spots in the meat, avoid those spots when you scoop the meat into the bowl.

Place the avocado meat into the bowl of a stand mixer fit with the whisk attachment. Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2-3 minutes.

Add the powdered sugar a little at a time and beat. Add vanilla extract until combined. If not using right away, store in the refrigerator. Don’t worry. It won’t turn brown!

Almond Ginger Nori Snacks

1 1/2 cups almonds (dry)
2 medium carrots, chopped into 1 inch pieces
1/2 medium zucchini, chopped into 1 inch pieces
1 tbsp tamari
1 scant tbsp minced ginger
Water
3-4 sheets nori
1. Grind dry nuts in a food processor fitted with the S blade till the mixture is ground into a fine meal.
2. Add the ginger, tamari, carrots and zucchini. Pulse until the veggies have broken down into small pieces (about the size of rice).
3. Now, let the motor run, and add water in a thin stream just until the mixture is spreadable, but not watery. It should be comparable to hummus or any other nut pate.
4. Cut a sheet of nori in half. Spread each half with about 1/4 cup almond mixture. Using a knife or spatula, spread the pate in a thin, even layer over the nori.
 
5. Beginning at the long end of the sheet, roll the nori carefully up to make a roll. Seal edges with a bit of water.
 
6. Keep working with all of the nori, until you’ve got about 6 or 8 rolls. Cut each into 4-5 pieces and place in a dehydrator at 115 degrees for 6-8 hours, or overnight. Store in fridge.

This recipe is from the website: CHOOSING RAW

NAPOLEONS

OK another recipe that made me cry with joy. The pumpkin seed puree is absolutely amazing.

2 large heirloom tomatoes
1 bunch of curly kale
1 1/2 tbsp avocado, olive, flax, hemp, or sacha inchi oil
2 tbsp + 2 tbsp lemon juice, divided
1 tsp agave nectar
1/2 + 1/4 tsp sea salt, divided
1 tbsp + 1 tsp dijon mustard, divided
1 1/2 cups pumpkin seeds, soaked four hours or more, rinsed, and drained
1 tsp apple cider vinegar
Black pepper to taste
1 clove garlic, minced
1/3 cup fresh basil, tightly packed
1. Place seeds, 2 tbsp lemon, ACV, 1/2 tsp salt, pepper garlic, and 1 tbsp mustard in a food processor. Process on high, scraping down the sides of the bowl when necessary. When the texture is getting more even, add a thin stream of water (3-4 tbsp) until the mixture is taking on a totally smooth, spreadable texture.
2. When the texture is right, pulse in the basil till it’s well combined. Set pumpkinseed spread aside.
3. Wash, de-stem, and chop the kale into small pieces. Whisk together the oil, 2 tbsp lemon juice, 1 tsp mustard, agave, and 1/4 tsp salt together. Pour over the kale, and massage well, until the kale is wilted and well dressed.
4. To assemble napoleons, slice the tomato into 1/2 inch slices. Layer one slice on a plate, top with a tablespoon or so of the pumpkinseed spread, cover with a layer of kale, and repeat. End with a single layer of tomato on top, and stack until it’s too high to stay upright if you stack any more!

Spicy Buffalo Cauliflower "wings"

WOW WOW WOW these are amazing.

1 cup almond milk
1 cup flour (any kind)
2 tsp garlic powder
1 head of cauliflower, washed, cut into chunks
1 cup buffalo sauce
1 tbsp olive oil

Preheat oven to 450 degrees
Combine milk, flour and garlic powder in a bowl. Stir until well combined.
Coat the cauliflower with the flour mixture. Place in a shallow baking dish. Bake for 20 minutes.
Pour the buffalo sauce over the baked cauliflower and bake for 8 more minutes.
Serve with vegan blue cheese dressing or ranch dressing.

Chinese Food

My friend Celia made me an authentic Chinese meal. So good. It is all veggies with some that came from her last trip to China. Thank you Celia!!!

Chocolate Avocado Cupcakes

WOW WOW WOW...mixing my 2 most favourite things in this world....avocado and chocolate. The cupcakes are divine!!  Unbelievable. The recipe says they will only last 3 days...hmmmm they probably won't last 3 hours. AMAZING.

1 1/2 cups whole wheat pastry flour
1/4 cup raw cacao
3/4 tsp baking powder
1 1/2 tsp baking soda
1 cup coconut crystals
1/4 tsp salt
1/2 avocado
1 cup warm water
2 tbsp agave syrup
1 tbsp apple cide vinegar
1 tsp pure vanilla extract
1 tbsp ground flax seed mixed with 3 tbsp warm water

Icing
2 large avocados
6 tbsp raw cacao
1/3 cup agave syrup
1 tsp pure vanilla extract
dash of salt
dash of cinnamon

1. Preheat the oven to 350 degrees. Line muffin tin with 8 cupcake liners.
2. Mix together the flour, cacao, baking soda, baking powder, sugar, and sea salt.
3. Place your avocado, water, agave, oil, and vanilla in a blender, and blend till smooth. Add this mixture, along with the flax, to the dry batter. Beat with an electric hand mixer for about 3 minutes. Pour batter into muffin cups. Bake for 15 minutes.
4. While cupcakes cool, mix all icing ingredients in a food processor. Ice the cupcakes and serve!

Vegan Meal for my Omnivore Friend

QUINOA WITH VEGGIES AND TAHINI SAUCE
Stir fry your favourite veggies, I used onion, broccoli, carrot, zucchini and peppers. Add cooked quinoa and stir in tahini sauce.

Tahini Sauce

1/4 cup tahini sauce

2 tbsp tamari

3 tbsp water

1 tbsp agave nectar

1 tbsp rice vinegar

1 tsp chile sauce

1 tsp dijon

salt and pepper to taste

Mix all together, tasting to adjust if needed

 

Served beside  Leek & Spaghetti Squash Polenta with White Sauce (recipe on this blog)

Potato Artichoke Salad

Yum-eeeeeeeeeeeeeeeeeeeee

18 red potato 3 lbs asparagus (fresh, trimmed) 28 ozs artichoke hearts (drained and quartered) 3 tbsps dijon mustard 1/4 cup fresh lemon juice 3/4 cup olive oil salt black pepper 1/4 tsp cayenne pepper (taste) 5 tbsps chives (minced fresh) Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow to cool completely before cutting into bite-size cubes. Transfer to a large bowl

Bring a large pot of salted water to a boil over high heat. Add the asparagus spears, and cook until tender, about 3 minutes depending on size. Drain and immediately plunge into cold water to stop cooking. Cut the asparagus spears into 1 inch pieces. Place in the bowl with the potatoes. Stir in the artichokes, breaking them apart slightly as you put them in the bowl.

Combine the mustard and lemon juice in a bowl; whisk the oil gradually into the mustard and lemon juice until smooth. Season with salt, pepper, and cayenne pepper to taste. Drizzle over the vegetables; toss to coat. Sprinkle with chives to serve.

Spinach AMAZING Dip

Very very good! Hot or cold.

12 ozs spinach (thawed and drained) 24 ozs artichoke hearts (chopped fine) 1 onions (chopped fine) 3/4 cup nutritional yeast 6 garlic cloves 12 ozs white beans (white kidney or navy) 5 tbsps apple cider vinegar

3 tbsps veganaise 1 1/2 cups vegetable broth 1 tbsp salt 1 tbsp ground pepper 1 tsp dried basil 1 dash cayenne

Preheat oven to 350 degrees.
Sautee finely chopped onion and garlic for 3 minutes until starting to brown. Add in spinach, and artichokes and sautee for about 6 minutes or until well combined and tender.
In a food processor or blender add white beans, veganaise, vegetable broth, nutritional yeast, ACV, and spices until creamy.

Combine all ingredients in a baking dish and bake for 20 minutes until hot

Dinner at Moms

My mom made me dinner. Thanks mom <3

Broccoli Slaw

And these herb and spinach stuffed potato balls

Banana Muffins

Another wow recipe. Really great while still warm.

1 1/2 cups spelt flour
1 tsp baking soda
1 tbsp baking powder
3/4 tsp salt
a few dashes of cinnamon + a dash of cayenne

3 ripe banana, mashed (use 1/2 banana chopped and added to mix)
1 Tbsp coconut oil
2 Tbsp almond butter
1/2 cup almond milk
1/2 cup water
1/3 cup agave syrup
1 Tbsp fresh squeezed orange juice
3 Tbsp chia seeds
1 Tbsp apple cider vinegar
1/4 cup chopped pecans
1 tsp orange zest

Directions:
1. Preheat oven to 350 degrees.
2. Grease you muffin pan and set aside.
3. Combine the dry ingredients.
4. Combine the peanut butter, soy milk, water, agave, juice, zest, oil, banana, chia seeds in a large mixing bowl. Stir until the banana and peanut butter blend into the liquid.
4. Add in the dry ingredients. Fold in the nuts, chopped banana and apple cider vinegar.
5. Fill muffin tin
6. Bake at 350 degrees for 16-22 minutes – or until toothpick inserted in center comes out clean.

Organic Connections Cafe

Thai Wraps from a great vegan cafe in White Rock.

Cucumbers, carrot, red pepper, avocado, alfalfa sprouts, seasoned seeds with a spicy almond Thai sauce wrapped in a seasonal green.

Mac and cheez with pumpkin

I guess I should of taken a picture, BUT I made dinner for my daughter and I and served it with steamed kale. We had a great dinner, great conversation and great wine. This dish is really good. Next time I will mix with kale instead of serving on the side.

1 lb. gluten-free pasta
Kosher salt
1 cup raw cashews
1 cup hot water
¼ cup nutritional yeast
Juice of one lemon
2 Tbs. Dijon mustard
1 tsp. gluten-free, vegan Worcestershire sauce
½ tsp. paprika
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. dried mustard
½ tsp. Kosher salt
¼ tsp. ground black pepper
A pinch of nutmeg
2 Tbs. vegan butter
7 oz. pumpkin puree (1/2 can)
2 cups unsweetened almond milk
Cooking spray or a bit of oil
1/3 cup gluten-free bread crumbs
1 Tbs. extra-virgin olive oil
2 Tbs. fresh parsley, finely chopped
Directions
In a large pot of boiling salted water, cook the pasta according to the package directions. Drain and return to the pot. Set aside.
In a food processor, combine the cashews and hot water. Pulse a few times to get it started and then process until completely smooth. Add the nutritional yeast, lemon juice, mustard, Worcestershire sauce, and spices. Process until everything is completely combined and smooth. Transfer the cashew mix to a medium saucepan and heat over medium heat. Melt in the vegan butter, and then add the pumpkin puree and milk. Stir until everything is combined and the sauce is smooth and silky. Remove from the heat.
Preheat the oven to 400 degrees. Pour the sauce onto the cooked pasta and toss to combine. At this point you can just garnish with parsley and eat the mac and cheese this way. If you are baking it, transfer the mac and cheese to a baking dish or ramekins that have been sprayed with cooking oil. In a small bowl, combine the bread crumbs, oil and parsley. Top the mac and cheese with the bread crumb mixture. Bake for about 15 minutes or until the bread crumbs have browned. If the crumbs are taking too long to brown, turn the oven to broil for 5 minutes. You don’t want to bake it too long or it will get too dry. Serve while hot.

RIce with yams and coconut

YUMMMMMMMMMMMMMMMMMMMMMY

1 sweet potato, large (baked, peeled, cubed)
1 cup brown Basmati rice (uncooked)
1 cups vegetable broth
1 cups water
1/2 tsp salt
1 Tbsp extra virgin olive oil (or more coconut milk)
1 tsp garlic
1 tsp minced ginger
1/8 tsp cayenne
1/4 tsp pepper
1 bay leaf
1/2 large sweet onion, chopped
3 Tbsp maple syrup
3 Tbsp cup coconut milk (full fat)
1/4 cup raisins
 1/4 cup cashews
1/4 cup shredded coconut (unsweetened)
chopped cilantro
Directions:
1. In a large soup pot, add the onion and oil. Saute over high heat for a few minutes.
2. Next, add in the rice, water, veggie broth, salt, spices and bay leaf. Bring mixture to a boil. Cover with lid and reduce heat to low. Simmer for an additional 15 minutes.
3. When rice is cooked, fluff. Fold in the raisins, coconut, coconut milk, maple syrup. Fluff. Adjust salt and seasoning as needed. Remove bay leaf.
4. Serve warm with chopped cilantro on top.

Leek Chow Mein

Garlicy Good

170g Chow Mein Noodles, cooked according to pkg
1 clove garlic
3 cups fresh leeks, chopped
2-3 Tbsp Earth Balance
2 tsp nutritional yeast
salt/pepper to taste

1. Chop and wash  your leeks.
2. Place saute pan on stove over high heat. Add in one tablespoon of the vegan butter. Allow buttery spread to melt.
3. Add in the leeks. Saute for a few minutes, until leeks become tender.
4. Add in the noodles
5. Add in the remaining buttery spread and garlic.
6. Saute until the flavors absorb.
7. Salt and pepper to taste. Add nutritional yeast.
Serve

Best Ever white kidney bean balls

These are great as is or with salsa. I sprinkled some cayenne pepper on top. I could eat them all there are very good. AND very easy to make.

1 15 oz. can of organic cannellini beans
1 ear of corn - scraped off of steamed fresh corn
2 tsp coriander
 1 tsp cumin
1 tsp maple
1 Tbsp nutritional yeast flakes
2 Tbsp lemon or lime juice
1/2 cup rice crumbs (instead of bread crumbs)
1/2 tsp salt dashes of pepper

1 tsp coconut oil

Mash the beans then add the rest of the ingredients. Melt the coconut oil in a skillet on medium high heat. Form into balls and fry until golden brown. Sprinkle with a little cayenne pepper or serve with salsa.

Cinco De Mayo

It's Mexican night at our house. I wanted something different and found these great recipes. Happy happy happy

FIRST - warm a tortilla and top with:

Mexican Quinoa
3 cups cooked fluffy quinoa
1/2 cup chopped kale
1/4 cup chopped parsley
1/4 cup chopped cilantro
1 lime, squeezed + a bit of grated zest
1/4 tsp fine black pepper
1-2 Tbsp nutritional yeast
2 Tbsp ground flax seed
2 Tbsp hemp seeds
salt to taste

Directions: Toss cooked quinoa with all the ingredients. Garnish with lime wedges.

THEN ADD SOME:
Mango Guacamole

1 1/2 avocados, diced
1 champagne mango, diced
2 limes, squeezed
1 1/2 Tbsp goji berries
salt to taste
red pepper flakes

Directions: Toss and plate.
Add salsa if you want, roll up tortilla and enjoy!!!

Kale with spicy nut sauce

I love this!!! My favourite things, kale, sesame and spice!!!  TOO GOOD!

Kale with Spicy Nut Sauce:
2 Tbsp almond butter
1/2 cup water
1 Tbsp tahini
1 tsp sesame oil
1 tsp fresh ginger, peeled/chopped
2 cloves garlic, minced
2-3 tsp tamari
2 Tbsp rice vinegar
2 tsp agave syrup
5 dashes cayenne
fine black pepper to taste
Kale, washed and chopped

Directions:

1. Place a large soup pot over med-high heat on your stove top. Add all the sauce ingredients (except kale) and stir briskly until they melt and blend together. Reduce heat to medium and simmer/stir for about two minutes. Turn heat to low.

2. Add kale to the pot until filled to the brim. Fold the kale into the hot sauce. Fold well. The hot sauce will wilt the kale.

3. Turn off heat and add the remaining amount of kale. Fold the kale well for about a minute - until all the kale has wilted and mixed with the sauce.

4. Serve warm or place in fridge - covered - to chill and serve cold. Will keep well for up to a few days.
I served on rice.

SPINACH DIP WOW WOW WOW

wow wow wow wow wow

another incredible recipe

AND good for you!!!

Vegan Spinach Dip

16 oz. organic frozen spinach, thawed
3 cloves of garlic
1/4 cup lemon juice
1-2 Tbsp apple cider vinegar
1 cup raw cashews
1/2 cup raw parsley
2 Tbsp Nutritional Yeast Flakes
1-2 Tbsp Vegenaise
1 tsp sea salt
1 tsp black pepper
Daiya Cheese
1 can of white kidney beans (rinsed and drained)
Topping: Sprinkle of Daiya cheese

Combine all the ingredients except the cheese and beans and process until smooth. Add the beans. Process until smooth and add some cheese. Pour in a oven proof dish add some cheese on top and bake for 15 minutes at 350. AMAZING!

Pumpkin Fritters

WOW I love finding these amazing recipes on line. This is so good. The sauce is WOW.  I am in my happy place.

1 can chickpeas, drained
1/2 cup canned pumpkin
1/4 cup hemp seeds
1 tsp garlic
2 tsp apple cider vinegar
a few dashes of pepper, cayenne and salt to taste
1 - 2 tsp spelt flour
1 cup bread crumbs for coating
Coconut oil for frying

1. Add the chickpeas and pumpkin to a large mixing bowl. With a large fork or potato masher, mash the beans until at least 75% of them have been mashed together with the pumpkin.
2. Add in the spices, apple cider, hemp seeds and optional flour. Fold together until a moist mixture forms.
3. Preheat a few tablespoons of safflower oil in a large skillet.
4. When the oil is hot, for the mixture into golf ball sized balls and roll in your crumbs until well covered - pat down into flatter cakes and place int he hot oil - carefully.
5. Continue until the pan is full - leave about an inch space between each cake for easier flipping. Cook on each side only about 1-2 minutes - or until toasty brown. Try not to burn, although a bit of crisping is nice.
6. Transfer cooked fritters to a paper towel to cool.

Sage Cream Sauce
I blend up 4 fresh sage leaves with 1 cup silken tofu, 2 Tbsp lemon juice, 1 heaping spoonful of vegan mayo and a pinch of fresh parsley and 1/8 tsp cayanne pepper.

Pumpkin Muffins

I love PUMPKIN....here's another great recipe

• 2 1/2 cups whole grain spelt flour
• 1 t baking powder
• 1 t baking soda
• 2 t cinnamon
• 1/2 t nutmeg
• 1/2 t ground cloves
• 1/2 t salt
• 1/2 cup Earth Balance
• 1/4 cup agave nectar
• 1/2 cup organic cane sugar
• 1 cup canned or fresh pumpkin
• 1 flax egg (1 T ground flax + 3 T warm water, mixed)
• 1 t vanilla

Instructions

1. Preheat oven to 350F.
2. Prepare a muffin tin
3. Whisk flax egg in a small bowl and set aside.
4. In a medium sized bowl, combine the dry ingredients (spelt, baking powder, baking soda, sea salt, cinnamon, nutmeg, cloves). Set aside.
5. In a different bowl mix the butter, sugar and agave until smooth. Melt butter a bit in the microwave for 15 seconds
6. Now add pumpkin, flax egg, and vanilla. Beat well.
7. Carefully mix in dry ingredients being sure not to over mix. .
8. Drop the batter into muffin tin.
9. Bake for 17 minutes or until done.

Ginger Cookies

Ginger cookies are my FAVOURITE!!!  This recipe is so easy and so good. Mmmmmm I'm in my happy place.

1/2 cup + 2 tbsp Earth Balance buttery stick

1/2 cup organic white sugar

1/4 cup blackstrap molasses

1/4 cup pure maple syrup

1 tsp pure vanilla extract

Flax egg (1 tsp ground flax + 4 tbsp almond milk)

1/2 tsp Himalayan sea salt

1 tsp ground cinnamon

2 tsp freshly grated ginger

1/2 tsp ground cloves

1 tsp baking soda

2.5 cups spelt flour

Directions: Preheat oven to 350F. Line 2 baking sheets with parchment paper. Mix flax egg in small bowl and set aside. In a large bowl, beat together the Earth Balance and sugar until combined. Now add the molasses, maple syrup, flax egg, and vanilla and beat for another 60 seconds or so. In a medium sized bowl sift together the dry ingredients (flour, baking soda, ginger, cinnamon, sea salt, optional cloves). Slowly add the dry ingredients to the wet while beating with a mixer to combine. Beat until smooth and mixed well, about 20-30 seconds. With slightly wet hands, shape the dough into 1-1.5 inch balls and place 2 inches apart on the cookie sheet. Carefully flatten ball slightly with bottom of a drinking glass dipped in sugar. Bake for no longer than 10 minutes at 350F. Cookies will slightly firm up after removing from oven. Makes 26 small cookies.

Pumpkin Pasta

I'm sorry for repeating myself but WOW this is amazing.  I had left over pumpkin and searched the web. I found this recipe. Wow so very good. The walnuts add a crunch and great flavour. Mmmmm.

1 garlic clove, minced
1/2 onion, diced
1 tsp coconut oil
1/2 cup vegetable broth
1/2 cup almond milk
1 1/4 cups canned pumpkin
1 tsp sage
salt & pepper to taste
1/3 cup of chopped walnuts

Saute garlic and onion in oil for about 5 minutes. Reduce the heat to low. Add broth, milk, pumpkin and sage. Stir to combine and simmer for 10 minutes. Add salt, pepper and walnuts. Serve over pasta.


MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM

Enchilada

So very good....I'm in heaven  :)

2 cups baby spinach

1.25 cups pasta sauce

1 bell pepper

1 zucchini, chopped

1 medium onion, chopped

1 tsp mild chili powder

1/4 tsp sea salt, to taste

1 tsp nutritional yeast

1 tsp lemon juice

1.25 cups cooked black beans, rinsed and drained

2 whole grain tortillas

Vegan cheeze sauce for the topping: (4 tbsp hummus, 1 tsp or a bit more milk, 1/2 tsp nutritional yeast)

Directions: Preheat oven to 350F. Throw chopped onion into a large pot and heat until caramelized, stirring frequently for about 5 minutes on medium heat. Add in the chopped pepper, zucchini, beans, and spinach and cook another few minutes until the spinach wilts. Add in the pasta sauce, nutritional yeast, sea salt, chili powder, and lemon juice and stir very well. Cook for about 3-4 minutes on medium heat. Take a baking dish and pour about 1/2 of pasta or enchilada sauce onto bottom of dish. Now take 2 tortillas and fill with mixture. Wrap tortillas and place into dish, fold side down. Cover the tortillas with the remaining enchilada veggie/bean mixture and place into the oven uncovered at 350F for about 18-20 minutes. While it is cooking prepare the vegan cheeze sauce and then drizzle it over the enchiladas before serving. Makes 2 servings.

Carrot Cookies

• 1/2 cup whole wheat pastry flour (I’m sure other flours would work!)
• 1/4 cup regular oats
• 1/4 cup unsweetened coconut
• 1/2 tsp baking powder
• 1/4 tsp kosher salt
• 1/4-1/3 cup chopped walnuts
• 1/2 cup shredded carrots, packed
• 1/4 cup raisins, soaked in water overnight
• 1/4 cup pure maple syrup, room temperature
• 1/4 cup coconut oil, warmed for about 25 seconds in microwave
• 1/2 tsp fresh ginger, grated
• Pinch of ground cinnamon
• 1/2 tsp pure vanilla extract

Directions: Preheat oven to 350F and line 1 baking sheet with parchment or a non-stick mat. Mix together the first 8 ingredients. In a small bowl mix the maple syrup, softened coconut oil, vanilla, and freshly grated ginger. Add this to the  mixture and stir until combined.
Drop about 1 heaping tablespoon of dough onto lined baking sheet, leaving about 2 inches between each cookie. Shape into a ball with hands. Bake for about 12 minutes and cool for 10 minutes on a baking rack. I put the dough in a mini muffin pan.
Yield: 15 bite-sized cookies.
Nutritional info: (per cookie): 54kcals, 2 grams fat, 8 grams carbs, 1 gram fibre, 1 gram protein, 5 grams sugar.

Mac & Cheez & Kale & Butternut Squash

Yummeeeeeeeeeeeeeeeee

Very creamy and delicious!!!

Ingredients:

• 3.5 cups butternut squash, peeled and chopped
• 3/4 cup raw cashews
• 1 cup almond milk
• 3 garlic cloves
• 1 tbsp fresh lemon juice
• 2 tsp salt
• 6 tbsp nutritional yeast
• 1/2 tsp dijon mustard
• 1/2 tsp oregano
• 1/4-1/2 tsp Tumeric powder
• freshly ground black pepper, to taste
• 4.5 cups dry pasta, I used brown rice spirals

Directions:
1. Preheat oven to 350F and line a baking sheet. In a bowl, season chopped squash with some oil (~1 tsp) and kosher salt (couple pinches) and stir. Add to baking sheet and roast in oven for 40 minutes, flipping once half way through baking.

2. Assemble your cheeze sauce ingredients (cashews, non-dairy milk, garlic, lemon, salt, nutritional yeast, pepper, mustard, seasonings)  Process  until smooth. Leave the sauce in the processor as you will be adding the squash.

3. Cook your pasta according to package directions. When squash is finished roasting, add it to the food processor and blend it with the cheese sauce until smooth. Adjust to taste. The sauce will thicken up with time. If at any point the sauce becomes too thick, you can add a bit of milk to thin it out.

4. Drain and rinse pasta with cold water. Now add the pasta back into the same pot and add your desired amount of cheeze sauce on top. Stir well. I add steamed kale you can substitute any veggy or use no veggies.

Onion Rings

Baked, gluten free and vegan.... WOW WOW WOW

1 large sweet onion

2/3 cup flour of choice

2/3 cup + 1 tbsp vegetable broth

1 tbsp arrowroot

1/4 cup cornmeal

1/2 cup breadcrumbs

2 tbsp nutritional yeast

3/4 tsp kosher salt

1 tbsp black sesame seeds (optional)

1 tsp garlic powder

2 tsp dried herbs (I used 1tsp each basil & oregano)

1. Preheat oven to 425F and line a large baking sheet with parchment paper or spray with cooking oil. Slice onion into rings,
2. In a shallow dish, whisk together the batter ingredients (flour, broth, cornstarch).
3. In another shallow dish, whisk together the coating ingredients (cornmeal, breadcrumbs, nutritional yeast, salt, sesame seeds, garlic powder, and herbs).
4. With a fork, dip an onion ring into the batter, coating all sides. Now transfer it to the coating mixture and toss it around a bit. Place onion rings on prepared baking sheets and repeat for the rest. 5. Bake for about 18 minutes at 425F, flipping once after 10 minutes.  Serve with your favourite dip or ketchup. These are best served immediately.

Crackers

MMMMmmmmmmmmmmmmmmmmmmmmm. Can't wait to try them with humus.

Ingredients:

• 1/2 cup chia seeds
• 1/2 cup sunflower seeds
• 1/2 cup pepita seeds (or pumpkin seeds)
• 1/2 cup sesame seeds
• 1 cup water
• 1 large garlic clove, finely grated
• 1 tsp grated sweet onion
• 1/4 tsp kosher salt, or to taste
• 1/2 tsp kelp powder

1. Preheat the oven to 325F and line a large baking sheet with parchment paper.
2. In a large bowl, mix the seeds together. In a small bowl, mix the water, grated garlic, and grated onion. Whisk well. Pour the water mixture onto the seeds and stir until thick and combined. Season with salt, and kelp powder. Add spices or fresh herbs if you wish.
3. Spread the mixture onto the prepared baking sheet with the back of a spoon until it’s less than 1/4 inch thick.
4. Bake at 325F for 30 minutes. Remove from oven, slice into crackers, carefully flip onto other side with a spatula. Bake for another 30 minutes, watching closely after about 25 minutes. The bottoms will be lightly golden in colour. Allow to cool completely on the pan.

Nutritional Info: (per cracker, makes 22 large crackers): 77 kcals, 6 grams fat, 4 grams carbs, 0 grams sugar, 3 grams fibre, 3 gram protein.

"Meatless" Loaf

Wow this is the best thing I have had for a long time!!!  So very good!

1 cup  red dry lentils

3 cups vegetable broth

3 TBS ground flax seed

1/2 cup warm water

1 tsp coconut oil

1 clove garlic, minced

1 cup sweet onion, diced

1 celery stalk or green onion, chopped finely (optional)

1 medium carrot, grated

1/3 of an apple, peeled, grated (makes 1/3 cup grated apple)

1/4 cup raisins

3/4 cup toasted walnuts, roughly chopped

1 tsp sea salt

Freshly ground black pepper, to taste

1 tsp dried thyme

1/4 cup oat flour

3/4 cup breadcrumbs (I ground up gluten free toasted bread)
Directions:
Cook red lentils: In a medium sized pot, add 3 cups of water and cook lentils until done. Cool
Preheat oven to 350 F and line a loaf pan with parchment so that parchment paper hangs over the edges by 2 inches.
Walnuts: Toast 3/4 cup of walnuts at 350F for about 6 mines and then set aside to cool.
Flax egg: Mix 3 tbsp of ground flax with 1/2 cup warm water and stir well. Set aside for at least 5-10 minutes so it can gel up.
Prepare vegetable mixture: In a large skillet over medium heat, sauté onion and minced garlic for about 5 minutes on low-medium heat, being careful not to burn. After the onions are tender, add carrot and sauté for 2-3 minutes over low heat. Add grated apple, raisins, and chopped walnuts and sauté another minute or two. Add thyme, salt, and pepper to taste. Remove from heat and set aside.
 Mix everything together: Once the lentils are cooled and scoop into a large bowl. Add the breadcrumbs, flax egg, veggie mixture, oat flour. Stir well with a spoon. Taste and adjust seasonings if necessary.
Dump the mixture into your loaf pan and spread out with a spoon.
Preparing Glaze: In small bowl combine all glaze ingredients. Spread evenly over loaf and bake, uncovered 45 minutes at 350F.
GLAZE: Ketchup, maple syrup and balsamic syrup (about 2 tbsp ketchup and 1 tbsp maple syrup and a big squeeze of balsamic.
Cool for about 10-15 minutes and serve. Serves about 8 thick slices

Bean Sprout Pancake

This is different but I love it!!! The ginger and cayenne give it a nice kick.

2 tbsp minced ginger
1 tbsp tamari
1/8 tsp cayenne pepper
1/4 tsp sea salt
6 tbsp oat flour
1/4 cup water
1 cup bean sprouts (coarsely chopped)
1 tsp coconut oil
1 tsp sesame oil

Mix the first 6 ingredients until smooth. Add the sprouts and mix well. 
Heat the oils in a skillet on medium high. Reduce to low and pour in the batter to make one 6 inch pancake. Cook until golden on each side.
Drizzle with some balsamic syrup. Mmmmmmm

Pad Thai

A great dish. I added some sugar peas to add some colour and I love Sugar Pea!!! This recipe makes 6 servings at about 240 calories each.

9 oz rice noodles
1/3 cup tamari
2 tbsp fresh lime juice
1 tbsp agave syrup
1 tbsp tamarind paste (or use 1 tsp molasses)
1 tbsp tomato paste
3 tbsp water
1/2 tsp crushed red pepper (next time I will use more)
coconut oil
4 oz firm tofu cut into 1/2 inch dice
1 onion, chopped
4 green onions
2 garlic cloves, minced
1/4 cup fresh cilantro
1 cup bean sprouts

Cook the noodles according to package directions, drain well and rinse under cold water. Transfer to a bowl and add a bit of oil and toss so the noodles won't stick together.
In a small bowl, combine tamari, lime, agave, tamarind, tomato paste, water, and red pepper. Stir to mix well and set aside.
In a large skillet, heat 1 tsp coconut oil over medium heat. Add the tofu and stir-fry until golden brown, about 5 minutes. Set aside.
In the same skillet (add more oil if needed) stir fry onion for 1 minute. Add the green onions and garlic, stir fry for 30 seconds, then add the tofu and cook about 5 minutes. Stirring until golden brown. Add the noodles and toss to combine and heat through.
Stir in the sauce and cook, tossing to coat, adding some water if necessary. When hot mound on serving platter and sprinkle with cilantro. Garnish with bean sprouts. Serve hot.

Arepas

This dish is so good and looks great!  Next time I will cut the polenta in strips. I love the combo of avocado and mango with a jalapeno kick.

1 block of firm tofu
1 (16 oz) tube prepared polenta
Coconut oil
2 bananas, sliced lengthwise
1 cup black beans
2 avocados - sliced
1 large mango
1/4 cup diced onion
1 jalapeno pepper, seeded and minced
salt to taste

Slice the tofu and polenta and fry til brown in coconut oil. Remove and fry the bananas until crispy on the outside and soft on the inside.
Blend the black beans (add a bit of water) until thick sauce forms.
Stir the mango, onion, pepper and salt together.
To build:
polenta, black bean sauce, tofu, banana, avocado and finish with mango salsa.

Black Bean with Quinoa

It looks better in real life.... this is another great dish and it's healthy.  Love it!! It makes 3 servings and only 200 calories per. Enjoy!!!

It a saucepan on medium heat add 1/2 tsp coconut oil add 1/2 sweet onion, chopped. Fry until the onion in carmelized. Add 1 clove of garlic and cook for one minute more. Add 1/2 tsp cumin and 1/8 tsp cayenne pepper. Cook for 30 seconds add 1/4 cup plus 2 tbsp of quinoa and 3/4 cup vegetable broth. Bring to a boil and then simmer for 20 minutes. Add 1/2 cup frozen corn kernels and 1 cup of black beans. Heat for 5 minutes. Add salt and pepper to taste. Add 1/4 cup chopped cilantro and serve immediately.

Indian Yam and Spinach

wow another great recipe...

700g of cubed yams
1 tbsp coconut oil
1 onion, chopped
1 clove garlic
1 1/2 tsp cloves
1/4 tsp cinnamon
1/2 tsp sea salt
1/8 tsp cayenne
1 cup water
1 inch of ginger, grated
2 bunches fresh spinach chopped coarsely
juice of 1/2 lime

Cook the yams in water until tender. In a pot saute the onions in the coconut oil for 5 minutes. Add the garlic and cook 2 more minutes. Add the yam and cook until heated through. Add the spices and ginger. Add the water and cook for about 5 minutes mixing often. Add the spinach in bunches and cook for about 10 more minutes. Add the lime and more salt if needed.

Yellow Dal with Tomatoes and Spinach

YUMMY!! This is so good and colourful!!!
1 1/4 cups yellow split peas, rinsed and drained
3 1/2 cups of water
1 tsp salt
3 cups fresh baby spinach
2 ripe plum tomatoes, finely chopped
1/4 cup cilantro, chopped
1 tbsp coconut oil
2 garlic cloves
1 tbsp finely chopped fresh ginger
1 serrano or other hot green chile, seeded and minced
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp turmeric
2 tsp fresh lemon juice

Soak the split peas in a bowl of hot water for 45 minutes. Drain and transfer to a large sauce pan. Add the water and bring to a boil. Add the salt, reduce heat to medium, cover and cook until split peas are tender and thickened, about 30 minutes.
Add the spinach, tomatoes, and cilantro, stirring to wilt the spinach. Keep warm over very low heat.
In a small skillet, heat the oil over medium heat. Add the garlic, ginger and chile. Heat for 1 minute.
Remove from heat and add the cumin, coriander, turmeric, and lemon juice, stirring to mix well. Add the mixture to the dal, stirring to combine. Serve immediately.