Sunday, July 30, 2017

Avocado Sandwich Spread

1 avocado
1 can chickpeas, drained
2 tbsp lemon juice
Salt and pepper to taste
Add ingredients in a food processor and process until smooth.
Use on wraps or bread with tomato, spinach and aflafla sprouts.

Caesar Dressing

1/3 cup cashews, soaked
2 tbsp nutritional yeast
1 tsp chia seeds
1/2 tsp kelp powder
1/2 tsp capers
1 garlic clove minced
1/2 cup almond milk
2 tbsp lemon juice
2 tsp maple syrup
Blend until smooth.

Curry Chick'n Salad

8 oz soy curls  (I used 4oz)
1 tbsp olive oil
1/2 cup plant based mayo
1 tsp lemon juice
2 tsp curry powder
Salt and pepper to taste
1/2 lb red grapes
2 stalks celery stalks, diced
Soak curls for 10 minutes. Drain and squeeze out excess water.  Heat oil and fry curls until lightly browned.
Mix rest mayo, lemon, curry, s & p.
Combine all ingredients.  Let rest at least 10 minutes.
So good!

Sunday, May 21, 2017

Blueberry smoothie

1 cup almond milk
1/2 cup fresh or frozen blueberries
1 frozen banana
1 tbsp hemp seeds
1 tbsp ground flax
Spinach 2cups or more
Blend until smooth.

Monday, April 17, 2017

Cookie Dough

These are way too good. Serve with apple slices.
In a food processor blend together 1 cup of chickpeas with skins removed (I know it's a lot of work but very important to remove skin) 1/3 cup raw almond butter, 1 1/2 tsp vanilla, 2 tsp maple syrup.
Blend until it forms a ball. Add 1/3 cup vegan chocolate chips, mix and serve with apple slices.

Saturday, February 4, 2017

Hot Dawg

Found this recipe on line. It's made with carrots. I had doubts. I can't believe how great it tastes.
8 carrots (peeled and shaped like a hog dog)
2 cups water

2 tbsp. liquid smoke
1/4 cup tamari
1 tsp garlic powder
1 tsp salt
1/4 cup veggy broth
1/4 cup apple cider vinegar
1 tbsp. maple syrup

Heat water to a boil. Add carrots, cover and simmer for about 8-10 minutes or until fork tender. Do not over cook.
Combine the marinade ingredients.
When carrots are cooked, drain and run under cold water to stop cooking process.
Add carrots and marinade in air tight container for 6-24 hours.
Place carrots and a few tbsp. marinade in a hot non stick pan, cook allowing to carmelize, until they are a nice brown colour.

Monday, January 16, 2017


2 cups shredded coconut
1/2 cup tahini
1/2 cup maple syrup
1/2 cup melted coconut oil
1 tsp vanilla
1/2 tsp salt

Combine tahini, syrup, oil, vanilla and salt until well combined. Add the coconut and mix well. Drop cookies on a cookie sheet cover and freeze at least 30 minutes. Store in freezer.


4 large tomatoes, chopped
1 red bell pepper, chopped
1/2 cup hemp seeds
2 tbsp. lime juice
1 tbsp. light miso
2 tbsp. tamari
2 tbsp. olive oil
1 tbsp. maple syrup
salt and pepper to taste

Place all items in a blender. Process until smooth. Beautiful and delicious.

Lentil and Kale Soup

The lentils make this soup creamy. Perfect soup for this time of year.

1 cup red lentils, well rinsed
1 bay leaf
1 medium onion, finely chopped
1 large carrot, diced
1 celery stalk, diced
1 small yam, cubed
1 tsp marjoram
1 tsp ground cumin
1 tsp ground coriander seeds
2 cups finely chopped kale
2 garlic cloves, minced
2 tsp salt
1/8 tsp cayenne pepper
1 cup cilantro chopped for garnish

In a large pot on high, bring to a boil 6 cups water, lentils, bay leaf, onion, carrot, celery, yam, marjoram, cumin, coriander. Turn heat to medium and cook partly covered for 20 minutes, stirring occasionally.
Add kale, garlic and salt and simmer for about 15 minutes.
Remove bay leaf.
Stir in cayenne and serve garnished with fresh cilantro.

Rice Salad

4 cups cooked basmati rice
1 cup cooked black beans
1 cup chopped celery
1/4 red onion, minced
1 large carrot, grated
1/2 cup finely chopped parsley
2 tsp dried thyme
1 tsp dried basil
1 tbsp. ground coriander
2 tsp ground cumin
1 tbsp. ground turmeric
2 tsp salt
1/4 cup olive oil
1/3 cup apple cider vinegar
1/4 tsp cayenne pepper

In a large bowl, toss all ingredients to combine well.

This is my new favourite. I used my food processor to chop up the veggies.

Sunday, January 1, 2017

Sun Dried Tomato Pasta - almost raw

This recipe is almost raw. To make it raw, don't cook the zucchini. My new favourite. The pasta sauce is thick and can be used as a pate with crackers or crudities.  Yum Yum

1/3 cup sun dried tomatoes in oil
1/4 cup raw cashews
1/3 cup grated organic carrots
1 tbsp. fresh basil - use fresh it makes a big difference
1 zucchini

Process or use an immersible blender and blend the cashews and tomatoes. I added a bit of water. Add carrot and basil. Process until smooth, resembling a nut pate.
Spiralize zucchini. I boiled some water, added the zucchini and cooked for a minute or two.
Place noodles in a bowl and gently stir in the pasta sauce.