Saturday, March 24, 2012

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.

Sunday, March 18, 2012

Mac & Cheez & Kale & Butternut Squash

Very creamy and delicious!!!


  • 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

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.

Saturday, March 10, 2012

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.

    Sunday, March 4, 2012


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

    • 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)
    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