Pumpkin & Pea Soup

The one great thing about the cold-snap we’re having here in wee Paris is that it makes me want to slow down, cozy up with a good book and eat. Which means more time put aside to spend in the kitchen lickin’ fingers and keeping warm next to the stove. Freezing temperatures are looking up these days my friends, and it starts with this here soup. Made in a pinch, smooth as silk and full of flavor, color, beta carotene & immune boosting properties (which we can all use a bit of in the winter), it’ll have you reaching for your woolies and favorite blanket in no time. Serves 4.

1 medium pumpkin – gutted, peeled and cubed (large chunks)
2 cups peas (frozen peas are great)
2 sweet potatoes (peeled & cut into chunks), 1 shallot, 2-3 garlic cloves, basil leaf & thyme
4 tbsps. olive oil, water, salt & pepper

Peel the garlic and shallot, slice ‘em up and simmer for 5 minutes on low heat with 4 tbsps. of olive oil. Bring the heat up to medium and add 2 liters of water to your pot. Add to it the pumpkin and sweet potatoes cut into chunks, salt, pepper (to your liking) & herbs. Cover your pot and let cook for 20 minutes or until the pumpkin and sweet potatoes are soft. Let stand to cool before pouring the batch into your blender (DON’T FORGET: remove your herb bouquet before blending!) and blend first on a low-medium setting, then blending it on high speed for 30 seconds to reach a silky smooth consistency. If you opted for frozen peas, put them into piping hot water to defrost before adding them to the blended soup. Serve with toast, crackers or my personal favorite, toasted sprouted black olive bread.

Raw Brownie Madness

Ya know, sometimes when I dream up recipes in my head they don’t always pan out when I get down to making them. Then sometimes, a kind of magic happens when I try to save what didn’t work and out comes something drool-worthy. This was how the raw brownie came about. Best of all, nothing is ever wasted. But above all else, you’re not limited to eating these brownies just for dessert, you can most definitely have them for breakfast. Break them up in your cereal for extra energy, or grab them on the go when you’ve hit the snooze button five time too often.

1 cup buckwheat, soaked for 1 hour and rinsed
1 cup almond “flour” (this is the pulp left-over from making almond milk, it keeps in the fridge for 2 days)
1/2 cup walnuts, 1 cup sesame seeds mixed with 2 tbsp. agave
2 – 3 tblsp. cacao powder & 2 tsps. vanilla, 1 – 2 tbsp. honey or agave (depending on your sweet tooth)

In a food processor, process the buckwheat, almond “flour” and walnuts until ground but not powdered. Add the remaining ingredients until you get to a paste consistency. Spread it on a teflex or piece of baking sheet and dehydrate at 115F (46.5C) for 12 – 16 hours. If you don’t own a dehydrator, press it into a baking sheet-lined 6″ square pan and chill in the fridge for 2 – 3 hours. Cut into desired pieces and eat up buttercup.

Lemon Banana Pie with Peanut Crust

I was sitting on my couch one evening when a craving for lemon meringue pie came over me. So I thought to myself, is it possible to make a raw recipe that’s just as delicious? It sure is. If you’ve got a couple bananas hanging about the kitchen and some lemon, go make yourself this refreshing and may I add, healthy dessert.

Filling:

3 bananas
Juice of 1 1/2  - 2 lemons & peel of 1/4 lemon
2 tsps. vanilla

Crust:

1 1/2 cups peanuts, shelled
1 cup raisins, soaked for 10 min. then drained
1 tbsp. honey or agave

First, process the peanuts in a food processor until they are well crushed, but still slightly chunky. Add the agave or honey and raisins and process until you get a sort of doughy texture. Press this into a 6″ pie pan and place into the freezer. I like to line the pan with a baking sheet before pressing in the crust, makes for easy serving in the end. Next, place all the filling ingredients into the food processor and blend until it’s super smooth, so there’s almost a fluffy texture to it. Pour this into the pie pan with the crust and put it back into the freezer for about 1 hour. Slice and serve chilled.

Raw Spicy Miso Salad with Halibut (or tofu)

This is a super delicious salad that’s refreshing and will fill you with plenty of energy. It calls for fresh halibut (cooked in citrus, not by heat), but you can easily substitute this for tofu and prepare it in the same way. Miso is a great digestive aid and the lightly prepared fish (or tofu) is just what you need to make this a complete meal. You can serve this doozie as a starter or as a main dish. Serves 2 as a main dish and 3 – 4 as an appetizer.

1 fillet of halibut or 1 brick of tofu, juice of 1 lemon and 1 tbsp. grated ginger

Miso Dressing:
2 tbsps. miso paste, 1 tsp. chili powder, pepper, 2 tsps. dijon, 3 tbsps. sesame oil, 1/4 cup water (more if the dressing needs additional diluting)

Salad:
1/4 cup capers, 1/4 head purple cabbage sliced super thin on a mandolin, 2 generous handfuls of soy bean spouts
3 – 4 tbsps. sesame seeds, handful or more of chopped parsley (set a bit aside of both for garnishing the fish or tofu)

First, slice the halibut or tofu lengthwise into slim strips about 1/4 inch thick. Put the slices into a bowl and pour the lemon juice over them, add the grated ginger, mix with your hands gently making sure everything is well covered. Set aside. For the dressing: In a cup, dilute the miso paste in the water by vigorously stirring it with a spoon or fork. Then add the remaining dressing ingredients and continue to stir until it’s all well and mixed together. You can add a little bit more water if the dressing is too thick, but be careful not to make it too runny (if it does get too runny, just add more miso paste). Next, in a large bowl mix the shredded cabbage with the soy bean sprouts making sure to break the sprouts a little bit as you go. This decreases the volume of the salad, making it easier to serve and eat. Add, the parsley, sesame seeds and capers, mix lightly. To serve, plate the salad and dress it with the miso dressing, place the strips of marinated halibut or tofu on top, garnish it by a sprinkling of sesame seeds and parsley. Beauty!

Raw Chocolate Dressed Strawberries

Ummm, fresh strawberries and melt-in-your-mouth chocolate. Where do I sign?! So simple and quick to make. And let’s not forget a double-dose of antioxidants your skin will thank you for. A match made in heaven and now in your very own kitchen!

8-10 fresh strawberries, cut in half lengthwise
2 heaping tbsps. pure coconut oil, melted
1 1/2 – 2 tbsps. raw cacao powder
1/2 tsp. vanilla bean, 1 tbsp. agave, pinch shredded unsweetened coconut (for garnish)

To melt the coconut oil, place the 2 tbsps. in a drinking glass. Pour hot tap water in a mug, about half-full and then put the drinking glass with the oil in it. Be careful not too let the water spill into the drinking glass. If it looks as though it will, just pour out a bit of the water from the mug. Let stand until the oil is fully melted (this takes about 5-7 minutes). Add the remaining ingredients directly into the glass, except the shredded coconut and stir  vigorously with a teaspoon until it’s super smooth. Arrange your sliced strawberries and pour the chocolate across the surface. Don’t worry if the chocolate spills on to the side, you can add a second layer once it hardens (no objections there!). If you wish, garnish with shredded coconut.

Tip* If you want to upgrade this dessert to something a little more fancy, see the Raw Lemon Coconut Squares recipe.

Raw Lemon Coconut Squares

If you are as obsessed with all things lemon, well, allow me to feed that healthy obsession, literally. Lemon not only infuses our senses with a fresh crisp scent, but it actually lifts our moods! Now how great is that? It’s our own personal sunshine on those gloomy days. Of course it’s packed with vitamin C; adding strength to our immune system, but it also cordially helps escort toxins and fats out of our body, especially from the liver, humbly. So what are you waiting for?! Get your lemon on!

Juice of 1 lemon (more if you are beyond obsessed with lemons) & peel of 1/4 lemon
1/2 cup golden flax, milled
1 cup almonds, soaked for 2 hours & 1/2 cup hazelnuts, not soaked
1 tsp. vanilla bean, 2 tbsp. agave, 1/4 cup shredded unsweetened coconut (optional)

Grind up all of the above in a food processor until it reaches the consistency of dough. You may need to gradually add a little bit of water if the texture is too dry, but be careful not to over-wet it. Spread it out on a teflex dehydrator sheet about 1/4 inch thick. Dehydrate for 8-1o hours at 115 F or 46.5 C. Cut into desired portions.

TIP* Transform this into a delicious dessert by topping the lemon square with a slice of fresh strawberry, then top it with my sugar-free chocolate recipe (see above recipe). Let it set until the chocolate hardens and devour!

Spicy Green Cabbage Soup

OoooOOoooOooOohhh, just what you need after the holidays. A nice bowl of spicy soup to warm ya up and put a little zip into your New Year. Cabbage is full of powerful goodness and let’s not forget that soup is nice and easy to make…this helps if you’ve been a little naughty.

Serves 8 (remember! soup is great to put in the freezer for later.)

1 whole green cabbage, chopped (the ruffled leaves kind, deep green leaves on the outside and light on the inside)
1 medium onion & 2 apples (cored, not peeled), both chopped
5 small potatoes, peeled and chopped
2 tbsp. olive oil, 2 tbsp. honey, 1 tsp. each nutmeg and caraway, pep/salt to taste, 1 tsp. each harissa and hungarian paprika, 2 tbsp. lemon juice, 1 clove garlic (minced)
1/2 cup milk of your choice and whole wheat crackers (garnish)

In a large soup pot let simmer on low heat the chopped onion, apples, garlic and olive oil until the onion is lightly browned. Then add the spices & honey, blend with a spoon. Next, add the chopped cabbage and 3 cups water, let simmer with the cover on until the cabbage has decreased to half it’s size. Add enough water to just cover the cabbage and let simmer for 5 minutes, add the milk and with a handheld mixer or blender, blend until smooth. Ta-da! Deliciousness.

Creamy Wild Mushroom Soup

Oh boy! It’s been a while! Well, here we are, the holidays have arrived and as has the cold. All perfectly logical reasons to warm up with some soup! Mushrooms are high in antioxidants and fiber, just what we all need to keep a nasty cold at bay.

Serves 3-4

16 – 20 white or brown button mushrooms, chopped
1/2 cup dried wild mushrooms, soaked in water for 10 min.
1 medium sized onion, chopped
2 tbsp. olive oil, 1 tablespoon butter, salt and pepper to taste, 1 tsp. cumin, 2 tsps. curry, 1 veggie stock cube, splash of soy sauce, 2 cups milk (I used milk from oats) and 1 cup water
1/2 cup chopped parsley and whole wheat crackers, garnish

In a large pot sautee the onions on medium heat with: the olive oil, butter, cumin, curry, salt/pepper, soy sauce and veggie stock cube for 10 minutes. Add the chopped and wild mushrooms, you can add the wild mushrooms directly with the water they have been soaking in for more flavor. Cover and let simmer on low to medium heat for 10 minutes. Add the milk and water and simmer for 15 minutes. Let soup cool and with a stab mixer or a blender, blend until smooth. Serve with chopped parsley and crackers. Delish!

Raw Olive and Herb Stuffed Mushrooms

Three hip-hip-hoorays for everything mushroom! They’re full of antioxidants and fibre, great raw or slightly baked, stuffed or dipped, and served as a starter or just a mid afternoon healthy snack. Best of all they’re delicious and quick to prepare!

16 – 20 white or brown button mushrooms
1 small zucchini
1 handful each fresh chives, basil, parsley, sage and rosemary
2 cloves garlic, 1 tsp. each salt and pepper, juice of 1 lemon, 3 tbsp. olive oil, 10 pitted green olives and 10 pitted black olives
1 tbsp. tahini or 2 tbsp. raw milled sesame seeds (ground in a coffee grinder works best)

Wash the mushrooms, remove the stems and set aside the mushroom caps. Throw all the ingredients in a food processor, you may choose to throw in the mushroom stems too. Blend until everything is well chopped. Use a teaspoon to spoon the herb and olive mixture into the mushrooms caps and you’re done. I like to bake the stuffed mushrooms at the lowest heat setting in the oven for about 15 minutes, you can use your food dehydrator to warm them at 115F for about 1 hour. The warmth brings out the flavors and softens the mushroom. Yum!

Baked Chinese Cabbage Rolls

This is my take on a very yummy Polish recipe (Gołąbki: pronounced ‘go-ump-ki’) that we would eat quite often when I was a kid. It’s a cabbage roll stuffed with a variety of herbs, grains, tomato puree and usually meat. In this case I used a white fish, but you can certainly and easily make this a vegan dish without a hitch. I had to wing it, but that’s what I love to do! And the result got some very enthusiastic “thumbs up”.

Serves 6.

12 chinese cabbage leaves, soaked in nearly hot water for 10 minutes
3 cups brown rice, cooked
300 g fresh sole fish fillets, or your choice of another white fish
2 cloves garlic, 2 tsp. each salt and pepper, 2 tsp. paprika, juice of 1 lemon, 2 tbsp. olive oil
handful each fresh basil leaves, parsley, chives, sage and rosemary
3 large chard leaves, roughly chopped with stems or removed, 3 cups (3/4 bottle) pure tomato puree

Set aside the cabbage leaves in nearly hot water and forget about them. Cook the brown rice, place the fish in a bowl, cover it with the cooked rice while it’s hot and mash it up until it’s well mixed. Set aside to cool. In a food processor add the remaining ingredients and blend until well chopped. Taste for salt and pepper, you will be adding the fish and rice to it to blend in the food processor so it may need more salt. If it is too salty before adding the rice and fish, that’s ok. Don’t taste the mixture after the rice and fish have been processed with the other ingredients, as the fish is not fully cooked. Mix until well blended together.

Pour half of the tomato puree into a large casserole dish, don’t worry about covering the surface entirely. Take your cabbage leaf (cut about 2 inches off the stem) and spoon a good sized-portion of the stuffing (this will vary depending on the leaf) on the leafy top-end of the cabbage. Then, rather than rolling you will more fold and listen for the breaks in the leaf as you fold from the top end to the stem. You can fold as tight as you can, just enough for the stuffing not to come drooling out the sides. If it does just push it back in with your fingers. Place each piece in your casserole dish as you go, making sure to get them in there nice and snug side-by-side. Re-peat until you’ve used your cabbage leaves, drizzle the tops of your rolls with the remaining tomato puree and bake at 375F for about 30 minutes. Serve with a lemon wedge.

Harvest Muffins!

These muffins are the sunny start to your rainy Monday morning. They are if you live in Vancouver anyway. Vegan, gluten & sugar-free and oh so simple to make. You’ll wonder how you ever started your morning without them. This little number is packed with protein from the quinoa & walnuts, essential fatty acids from olive oil & flax, antioxidants from cacao nibs & currents and the daily starch & complex carbs you need from the whole grain wheat & gluten-free flour. Gooooooo Mondays!

1 cup brown rice flour
1/2 cup buckwheat flour
1 cup quinoa (rinsed, cooked and cooled)
2 tsp. baking powder
1 tsp baking soda
4 tbsp. milled flax seeds & water (or 2 eggs)
1 tsp. sea salt
1/2 cup sunflower or olive oil
1/3 cup agave
1 tsp. vanilla
1/3 cup cacao nibs
1 cup currents & walnuts (combined)
1 cup shredded carrot

Mix all of the above together, place in a muffin pan. Pre-heat oven to 400F and bake for 20-25 minutes until firm to the touch and golden brown. Makes 9-10 regular sized muffins (not the gigantic, ridiculous, super-sized ones).

Lemon Poppy Seed & Blueberry Muffins

You know that wonderful feeling that comes with the first day of spring and the following days after it? Well, these muffins don’t fall short of that refreshing and comforting scent. And this one you can taste. Bonus!

1 1/2 cups brown rice flour
1/2 cup buckwheat flour
2 tsp. baking powder
1 tsp baking soda
4 tbsp. milled flax seeds & water (or 2 eggs)
3/4 cup frozen blueberries
1/2 cup sunflower or olive oil
1/3 cup agave
1 tsp. vanilla
Juice & rind from 1 lemon
1/4 cup shredded unsweetened coconut
1/4 cup poppy seeds

Mix all of the above together, place in a muffin pan. Pre-heat oven to 400F and bake for 20-25 minutes until firm to the touch and golden brown. Makes 9-10 regular sized muffins (not the gigantic, ridiculous, super-sized ones).

Pecan & Current Cookies

Oh yes ma’am. You’ll try anything to cool these off quicker when they’re ready to come out out of that oven. Guilty little pleasures that aren’t so guilty.

1 cup brown rice flour
1/4 cup buckwheat flour
2 tbsp. milled flax seeds & water (or 1 egg)
pinch sea salt
3 tbsp. sunflower or olive oil
1/3 cup agave
1 tsp. each vanilla & cinnamon
2 tbsp. each cacao nibs & currents
3 tbsp. chopped pecans
1/4 cup hemp milk

Mix the above together and place in the fridge for  15 minutes. Shape into flat round cookies (about one scoop with a tablespoon) and place on a non-greased baking sheet. Pre-heat oven to 350F and bake for 20 minutes or until lightly golden. Makes about 10 regular sized cookies. Yum, yum, yum in my tum.

Little Blobs of Joy Cookies

Not only are these little morsels of joy easy to make, but the deal gets even sweeter with two kinds of cookies from one batch! Peanut butter & vanilla cookies + Raisin & orange cookies = all smiles around.

3/4 cup brown rice flour
1/4 cup buckwheat flour
1/4 cup agave or maple syrup
2 tbsp. sunflower or olive oil
2 tbsp. milled flax & water (or 1 egg)
1/2 tsp. sea salt
3 tbsp. cacao nibs or 1/4 cup cacao shavings

Mix above ingredients until you get a nice dough and separate into equal parts in separate bowls. To one, add the 1 tsp. vanilla extract and 2-3 tbsp. pb and knead well. To the other add the 1 tsp. orange extract and 3-4 tbsp. raisins or chopped dates and knead well. Place in fridge for about 20 minutes. Pre-heat your oven to 350F. With a teaspoon scoop the cookie dough on to a non-greased pan (flatten with a fork if you prefer a traditional cookie, as shown in the picture) and bake for 10 minutes or less. The cookies will still feel relatively soft to the touch when you take them out and should only be very lightly bronzed.

Green Sea Smoothie

My friend Tree inspired  me to use kale in my smoothies, and then I just added my favorites to pack this bad boy with everything I need to start my day off right. 

3 medium to large stalks of black kale
1/2 banana
1/2 pear
2 fresh figs or 1/2 cup blueberries
2 tbsp. hemp seeds
1 cup original unsweetened hemp or almond milk
1 tsp. cinnamon 
1/2 tsp. nutmeg
2 sprigs of fresh mint 

*add 2 tsps. cocoa powder to boost antioxidants and for richer flavor*

Creamy Dreamy Pumpkin Pie

I think I speak for many like myself out there when I say: I LOVE PUMPKINS! 

And I loooove that pumpkin pie. So that’s why when Hallowe’en is over, I hit up stores for free, yes you heard right, FREE PUMPKINS! Roasting those seasoned seeds, having a little fun carving yet again, and then freezing that delicious orange bounty of love to be used whenever my heart desires it. Exhibit A: This here pumpkin pie with an ultra thin crust.

Filling:
2 cups pure pumpkin puree (either canned (1 can) or freshly roasted yourself (approx. 4 cups prior to roasting).
2 tsps. vanilla extract
1 tsp nutmeg & 2 tsps. cinnamon
3 tbsp. milled flax seeds (or 2 eggs)
1/3 cup agave or maple syrup
1/3 cup coconut milk

Crust:

*For a traditional crust, see the quiche recipe (make sure to roll the pie crust out to about 1 cm thick or less).*

If you’re using fresh pumpkin, roast it at 350F for 40 minutes, set aside and let cool. Make the crust, place into the pie pan and trim any excess dough, set aside. In a food processor chop the filling ingredients until smooth and pour into the pie crust. Bake at 300F for approx. 30 minutes until the centre of the pie is relatively medium firm to the touch. Cool by an open window for about 15 minutes. Serve slightly chilled. Delights 6-8 pumpkin pie lovers with a healthy-sized slice each.

Quinoa Fruit Crumble

I admit, we had some fruit turning itself into wine on our counter. But instead of hanging my head in shame, I used the over-ripened nectarines, pear and plums in a fruit crumble like no other. Our morning just got that much better, knowing I had a delicious breakfast waiting in the fridge to be popped in to the oven and into my belly. So quick, so healthy and best of all yummy and easy.

1/4 cup brown rice flour
1 cup cooked quinoa 
1/2 cup amaranth flour
1 tsp. vanilla extract
4 tbsp. milled flax seeds
2 nectarines, 1 pear, 2 plums chopped coarse in a food processor
3 tbsps. olive oil
1/4 cup agave
2 tsp. cinnamon

Chop the fruit and set aside in a bowl. Mix the remainder of the ingredients and press half of the mixture into a bread pan, making sure to press up the sides to about 1″. Pour in the fruit and add the rest of the quinoa mixture on top, press down to form a sort of crust. Drizzle with some cocoa powder or shavings, cover and put in the fridge overnight and bake at 350F for about 15 minutes in the morning. Serves 2-3 people, drizzle with maple syrup or agave if a sweeter taste is desired.

Huggybear Pumpkin Pear Muffins

Just like getting a squishy hug from someone you love. These muffins really are the softest of them all. There’s almost no need for an introduction. SO, go bake some.

2 cups brown rice flour
1/4 cup shredded unsweetened coconut
1 1/2 cup roasted pumpkin or 1 can pure puree & 1 pear, cubed 
2 tsp. baking powder & 1/2 tsp. baking soda
4 tbsp. milled flax seeds & water (or 2 eggs)
1 tsp. sea salt
1/2 cup sunflower or olive oil
1/3 cup agave
1 tsp. vanilla

Mix all the dry ingredients together, set aside and mix the wet ingredients and chopped pear in a separate bowl, large enough to add the dry goods to. The consistency should be slightly moist. If you’re roasting pumpkin, do so at 300F until it is soft (helpful hint: add a wee bit of water to the pan, approx. 1 inch). Wait until cooled and puree in a food processor or blender. Pre-heat oven to 400F, pour into muffin pan and bake for 20-25 minutes until firm to the touch and golden brown. Makes 10-12 regular sized muffins. Try it with some nut butter or avocado, simply delicious!

Blueberry+Spinach = Great Start Smoothie

This really is a great start to any day. It goes down easy and paired with a healthy grain like quinoa, millet or steel cut oats with a bit of almond milk takes the cake. You might even feel inclined to give your warm grains a drizzle of maple syrup and a handful of crushed pecans.

1 – 1 1/2 cups unsweetened almond milk
1 banana, 1 cup frozen blueberries, 1 handful of spinach leaves & 1/2 small avocado
1 tbsp. agave
1 tsp. cinnamon

Blend all of the above until smooth.

Peanut Butter & Chocolate Goodness

Peanut butter cups are so passe. The raw version is actually good for you! Unlike the unhealthy, guilt riddled store bought ones, these babies fuel you with protein from raw peanuts, anti-oxidants from raw cacao, blood-sugar regulating and immune boosting cinnamon and low glycemic blue agave nectar. Quick and easy to make and even easier to make a lot of, to store in your freezer.

1/2 cup raw peanut butter
1/2 cup raw peanuts (chopped medium fine in a food processor)
1 tbsp agave

First, set aside about 2 tbsps. of the chopped peanuts. In a small bowl mix the above ingredients until you have a nice consistency for shaping the mass into small balls or mini rectangles. Place them on a plate side by side with a bit of room between each piece (this will allow for the chocolate to drip down and cover each piece fully).

For the chocolate:

1 tbsp. virgin coconut oil
3 tbsp. raw cocoa powder
1 tbsp. agave
1 tsp. cinnamon

Heat a small glass bowl in a larger bowl of hot water. Let it sit for about 60 seconds, remove it and immediately place your coconut oil into it and let it melt. Another option is to heat the coconut oil in your dehydrator, neither will take long as the oil melts quite quickly without the use of high heat. Once melted, add the remaining ingredients stirring them well until smooth. Let this sit for about 5 minutes so it thickens and using a spoon, pour it over each piece of peanut butter. Sprinkle the 2 tbsps. of chopped peanuts set aside over the chocolates and place them in the freezer. After about 20 minutes, remove the chocolates and transfer them to an air tight container using a fork to peel them off the plate. Store them in the freezer and enjoy whenever your sweet tooth beckons.

Forest Floor Quiche

Ya’ know, I’ve just recently figured out that I’m what one may call a “seasonal eater”. Meaning that when winter approaches I turn into a bear and want for nothing but delicious, warming &  healthy comfort food. Like this Quiche here, which hit the spot for this little bear.

Crust:

3/4 cup brown rice flour
1 1/4 cup chickpea flour
1/2 tsp. baking soda & 1 tsp. baking powder
1/3 cup potato starch (not corn starch, that’s the bad stuff)
1 tsp. guar gum (a gum from the seeds of the guar plant)
pinch sea salt
3 tbsps. sunflower oil & 1/4 cup almond milk
1 egg (or egg substitute – see muffin recipe)

Mix the dry ingredients in a large bowl, mix the wet ingredients in a smaller bowl, then add the wet to the dry & knead together with your hands. If the pastry seems too dry just add some more almond milk until you have a nice consistency. Cover and place in the fridge for 15 minutes. Roll it out to about 1 cm thick on a cutting board (make sure to sprinkle some rice flour on the surface as well as the rolling pin and dough), place in a pie pan and trim the edges if there’s excess dough.

Filling:

1 package soft tofu good and mashed & 3 tbsps. flax meal or 4 eggs, slightly beaten 
1/4 cup original unsweetened almond milk
1 bunch spinach
1/4 cauliflower head chopped medium-fine
10 button mushrooms or 1 portobello, chopped
1 tsp. sea salt & fresh ground pepper
1 tbsp. no sugar dijon (yup, some have added suga’)
1 minced garlic clove and 2 tsps. curry or masala
Parmesan: 1/2 cup walnut halves and 1 tsp nutritional yeast chopped fine in food processor.

Sautee the spinach, mushrooms, cauliflower, masala/curry and garlic in a bit of olive oil and a splash of water on medium-high heat until the mushrooms release their juice (makes sure to pour out any excess juice into a bowl, drink it like a broth, it’s delicious). Mix the remaining ingredients together (except the walnuts) then add the sauteed veg and mix some more, pour into the crust  and bake at 350F for 35 minutes or until the center is firm. Sprinkle the “parm” at your liberty and serve with a squeeze of fresh lemon juice.

Spiced Pumpkin Soup

Oh what to do with a freezer full of pumpkin? Why make soup of course! (amongst other things). Especially when the weather outside is frightful and you just want something delightful. Dip into this.

2 tbsps. olive oil
6 cups fresh, peeled pumpkin or 2 cans of pure pumpkin puree
1/2  cup coconut milk & 1/3 cup unsweetened almond milk
1 tsp. salt & ground pepper 
1 tbsp. curry or masala
1 tsp. cumin & cayenne
1 garlic clove

If you’re using fresh pumpkin: boil then simmer it until soft, in just enough water to cover the pumpkin pieces. Let the pumpkin cool on a plate and set aside 2 cups of the water it was simmered in. Once it has cooled pour the water and pumpkin into a blender and add the remaining ingredients. Blend until smooth. Add water, almond or coconut milk to achieve a desired consistency.

Holly Mochi!

Mochi (pronounced mo-chee) is a delicious and nutritious traditional Japanese dish eaten on New Years. It has a tasty crunchy texture on the outside and is soft inside. I divided the batch in two and made cinnamon raisin mochi and curry seaweed. It can be eaten like toast on the sweet side with jam or savoury with grilled tofu and steamed veg. The choice is yours and they’re all pretty dang tasty. 

2 cups (uncooked) short grain brown rice
1 cup water (set aside)
1/2 tsp. salt
1 tsp. curry
2 tbsps. dried wakame seaweed 
3-4 tbsps. raisins
1 tsp. cinnamon 

In a rice cooker steam the rice, divide in to two parts and set aside in bowls. In a food processor grind one of the bowls of rice, cinnamon, raisins, pinch of salt and 1/2 cup of water until the mixture is as smooth as possible, place back in a bowl and into the fridge for 30 minutes. Same goes for the second bowl of rice, but with wakame, curry and 1/2 tsp. salt. Remove the bowls of mochi from the fridge, spoon out a desired amount on to a non-stick cookie sheet and shape into squares (as small or large as you desire). Bake at 350F for 30 minutes or until golden. You may have to flip the mochi squares 10 minutes before pulling them out of the oven to crispen the underside. Cool before eating, store in the fridge and pop the mochi in the oven to warm.

For more info on the traditional way of making mochi: http://www.pbase.com/fredarmitage/mochi2005

Who Loves Sweet Scones?!

I love sweet scones! Not only because I don’t feel guilty about eating them, but because they’re so super easy to make. “No guilty feelings attached and easy to make?” Huh… Sounds pretty dang sweet to me and the possibilities are endless. Try making them with frozen blueberries and vanilla, strawberries and cinnamon, or dare I say, shredded cocoa! Num, num.

1 1/4 cup brown rice flour & 1 1/4 cup quinoa flour
3/4 – 1 cup unsweetened original almond milk
1/2 tsp. salt, 2 tsps. baking powder, 1 tsp. baking soda
4 tbsps. cup agave & 2 tsps. orange extract
1/4 cup raisins
2 tbsps. sunflower oil
2 tbsps. milled flax and water (or 2 eggs)

Mix your dry ingredients in a bowl and set aside. Then mix your wet ingredients in a bowl large enough to comfortably add the dry ingredients. Mix together well with a spoon or your hands. The consistency should be slightly wet. Spoon out the desired size of your scones onto a non-stick cookie sheet, bake at 350F for 20 minutes or until slightly firm to the touch and golden brown. Drizzle tops with maple syrup or agave.

Arnaud’s Dang Good Bread

Dare I say that I didn’t make this bread? I do. My love made it and I was slightly jealous that it only took him two tries to perfect this little number. So I took my sweet, sweet revenge by eating half of that loaf, if not more. He didn’t mind though. Nuts. 

3/4 cup brown rice flour
1/4 cup buckwheat flour
1 cup chickpea flour
3 tsps. baking powder
3/4 cup potato starch (not corn starch, that’s the bad stuff)
1 1/2 tsps. guar gum (a gum from the seeds of the guar plant)
1 tsp. sea salt
1 tbsp. olive oil and 1 1/4 cup water (more if needed)
1/3 cup sesame seeds (or your choice of other seed/nut)

Mix all of the dry ingredients together, then add the olive oil and water. Pour into a bread pan, cover it with a tea towel and let it sit for 2 hours in a warm spot. Pre-heat oven to 450F, bake for 10 minutes and then lower the temperature to 325F for about 40 minutes or until firm to the touch and medium golden brown. Store wrapped in a tea towel, this keeps the crust nice and crunchy, or in a bag if you prefer and toast your slices.

Jam-jams!

There’s not a soul that doesn’t get nostalgic around jam-jams. One memory that comes to my mind is: flashlight in one hand, homemade jam-jam in the other and an Archie comic book on my lap. Why the flashlight? Well, because when you’re nine years old, midnight seems like a great time to be sneaky. 

1 cup chickpea flour & 1/4 cup brown rice flour
1/4 cup coconut milk
3 tbsps. agave
2 tbsp. sunflower oil
2 tbsp. milled flax & water (or 1 egg)
1/3 cup shredded coconut
1 tsp. vanilla extract, 1 tsp. baking powder, 1/2 tsp. baking soda

Mix the dry ingredients together, then add the remaining. You will have a dough that is quite moist. Pre-heat your oven to 350F. With a teaspoon scoop the cookie dough onto a non-greased pan in dollops (beware: they get bigger so leave room in between each one), bake for 10 minutes or less. The cookies will still feel relatively soft to the touch but should bounce back and will only be very lightly bronzed. Fill with unsweetened strawberry jam from the store, or make your own by blending your choice of fruit and agave to taste in a food processor and dehydrating it for about 2 hours on a low setting. If you leave it to dehydrate for too long you’ll end up with fruit leather, which is also pretty awesome.

Hot Cocoa Holiday

This really doesn’t need much of an introduction. It is hot chocolate after all. Oh, but wait, did I mention that it’s good for you? No word of a lie, so get cozy and drink up.

1 1/2 cups unsweetened almond milk
3 tbsps. cocoa shavings or 2 tbsps. cocoa powder
1 tbsp. agave (more if you like it a tad sweeter)
1 tsp. cinnamon
egg white of one egg (sorry vegan buddies!)

In a sauce pan bring the almond milk, agave, cocoa and cinnamon to a light simmer, stirring constantly. Set aside. In a bowl, whisk the egg white until you get a nice firm and fluffy consistency (you can add a drip of agave before whisking if you prefer a sweeter topping, I like mine without). You should be able to turn the bowl over without the “whip cream” going anywhere. Do this slowly by just tipping it if you’re not sure. Pour your hot cocoa in your favourite mug and spoon the whisked egg white on top. This is a much gentler hot chocolate drink, one your body will actually benefit from. It’s packed with protein and antioxidants. Hip-hip-hooray!

Ruby Tuesday Smoothie

Beets for breakfast? In a smoothie? Seriously? Well, yes. The colour alone will entice you out of bed and into the kitchen. PS: There’s carrot in there too. But it’s not a party exclusive to veggies. Don’t fret, just drink up and see how good you’ll feel in the morning!

1 small beet
2 medium carrots
1 orange 
1 tsp. cinnamon & 1 (1 inch) piece fresh ginger
1 banana

Juice the beet, carrots, orange and ginger (don’t forget to wash them first). Pour the juice into a blender and add the banana and cinnamon. Blend until smooth (add a couple of ice cubes for freshness) and enjoy. Tip: Keep the pulp to make veggie burgers!

Warm My Heart Apple Pie

Warm apple pie, truly like my mama used to make. 

Crust:

3/4 cup brown rice flour
1 1/4 cup chickpea flour
1/2 tsp. baking soda & 1 tsp. baking powder
1/3 cup potato starch (not corn starch, that’s the bad stuff)
1 tsp. guar gum (a gum from the seeds of the guar plant)
pinch sea salt
3 tbsps. sunflower oil, 3 tbsps. agave, 1 tsp. vanilla extract & 1/4 cup almond milk
1 egg (or egg substitute – see muffin recipe)

Mix the dry ingredients in a large bowl, mix the wet ingredients in a smaller bowl, then add the wet to the dry & knead together with your hands. If the pastry seems too dry just add some more almond milk until you have a nice consistency. Cover and place in the fridge for 15 minutes.

In the mean time make the filling. Thinly slice the cored apples and mix them in a large bowl with the remaining filling ingredients, set aside. Take the dough out of the fridge, sprinkle some rice flour on a cutting board or counter and a rolling pin. Tear off about 1/3 of the dough for the crust and roll it out to about 1 cm thick. Place it into a lightly oiled pie pan and press it down gently (if there is excess crust folding over the edges, don’t worry, it will be folded over the criss-crossing crust top). Then, take a handful of dough, roll it out again and cut 6 – 1″ wide strips. Fill the crust with the apples, lay the strips on top and fold the excess dough over top to create a nice crust. Bake at 350F for about 12-15 minutes or until golden brown.

Filling:

2 large apples
1/4 cup raisins or currents
1/4 cup agave
2 tsps. cinnamon & 1/2 tsp. nutmeg
1/2 tsp. vanilla extract

Blueberry Coconut Tart

Oh yuuuuummy! This gluten-free pastry is unbelievably light & compliments the filling with every bite, tastes heavenly and is good for your body. So if you do give in and eat it for breakfast, this one (unlike a traditional tart) won’t leave you out to dry with zapped energy from a temporary sugar rush. No Sir-ee Bob!

Crust:

3/4 cup brown rice flour
1 1/4 cup chickpea flour
1/2 tsp. baking soda & 1 tsp. baking powder
1/3 cup potato starch (not corn starch, that’s the bad stuff)
1 tsp. guar gum (a gum from the seeds of the guar plant)
pinch sea salt
3 tbsps. sunflower oil, 3 tbsps. agave, 1 tsp. vanilla extract & 1/4 cup almond milk
1 egg (or egg substitute – see muffin recipe)

Mix the dry ingredients in a large bowl, mix the wet ingredients in a smaller bowl, then add the wet to the dry & knead together with your hands. If the pastry seems too dry just add some more almond milk until you have a nice consistency. Cover and place in the fridge for 15 minutes.

In the mean time make the filling. Mix 2 cups frozen blueberries, 1/2 cup unsweetened shredded coconut, 1/4 cup agave & vanilla, set aside. Take the dough out of the fridge, sprinkle some rice flour on a cutting board or counter and a rolling pin. Tear off about 1/3 of the dough for the crust and roll it out to about 1 cm thick. Use a medium-sized soup bowl as your “cookie cutter” and place each piece into a lightly oiled muffin pan, pressing it down gently (if there is excess crust folding over the edges, don’t worry, it will be folded over). Then, take a handful of dough, roll it out again and repeat to cut-out circles but with a smaller stencil, like a drinking glass. These will be the tops for your tarts. Fill the crust with the blueberries, lay the tops (cutting two small slits in them and giving the middle a pinch together so you can see the filling) and fold the excess dough over top to create a nice crust. Bake at 350F for about 12-15 minutes or until golden brown.

Filling:

2 cups frozen blueberries
1/2 cup unsweetened shredded coconut
1/4 cup agave
1/2 tsp. vanilla extract

Zucchini Walnut Rollie Pollies

Bite-sized morsels of yum. That’s the best description I can put together. These zucchini mini wraps are packed with flavour, nutritional benefits and they make the perfect appetizer dish for you and your guests…or maybe just all for you.

1 large zucchini (best to find a straight one, it makes slicing much easier)
1/2 cup olive oil, juice of 1 lemon, sea salt

Slice the zucchini lengthwise on a mandolin nice and thin (usually the second thinest setting works best). Then, marinate the slices in the above dressing while making the filling.

1 garlic clove, 1 tsp. cayenne, juice of one lemon, pinch or two of sea salt
2 tbsps. each diced fresh dill and parsley
1/2 cup cashews, 1/4 cup almond milk, 1/3 cup walnut halves, 1 tbsp. nutritional yeast 

In a food processor chop the walnut halves and nutritional yeast until you get the consistency of parmesan. Set aside. Then, process the garlic, cayenne, lemon juice, salt, dill, parsley, cashews and almond milk. You should get a moist thick consistency, good for spreading on the zucchini. Then, take a slice of the zucchini and spread it with the cashew dip and lightly sprinkle it with the walnut parm and roll it towards it’s opposite end. Repeat. Garnish with ground pepper and serve.

Polskie Pierogi

If you’ve never tried baked pierogies, well, there’s no time like the present. Growing up in our house, this was one of the staples for the holiday dinner and it still is. I wasn’t sure how these would compare to the original recipe my mama used to make, but let me tell you, they taste just like the real thing. Just wheat and gluten-free, but no one would be the wiser.

Crust:

3/4 cup brown rice flour
1 1/4 cup chickpea flour
1/2 tsp. baking soda & 1 tsp. baking powder
1/3 cup potato starch (not corn starch, that’s the bad stuff)
1 tsp. guar gum (a gum from the seeds of the guar plant)
pinch sea salt
3 tbsps. sunflower oil & 1/4 cup almond milk
1 egg (or egg substitute – see muffin recipe)

Mix the dry ingredients in a large bowl, mix the wet ingredients in a smaller bowl, then add the wet to the dry & knead together with your hands. If the pastry seems too dry just add some more almond milk until you have a nice consistency. Cover and place in the fridge for 15 minutes.

In the mean time make the filling. Cook the lentils and chop the ingredients and sautee until soft with a splash of sunflower oil and water. Let it simmer on low heat for about 10 minutes and then sautee on high heat for about 5 minutes, turning it often. Set aside and when the lentils are done cooking, add them to the sauteed veggies and mix well, salt and pepper to taste if needed.

Take the dough out of the fridge, sprinkle some rice flour on a cutting board or counter and a rolling pin. Tear off about 1/4 of the dough at a time (sprinkle the top with flour) and roll it out to about 1 cm thick. Really as thin as you can get. Use a larger rimmed glass as your “pierogie cutter” and fill it with the stuffing in the middle and pinch the edges. A little less than a tablespoon should do it, but play around with the amount, it all depends on the size of your pierogi. You can also use a pierogi mold. I found mine at the thrift store for under a buck and it came in a pack of three, ranging from small to large. Place each piece on a cookie sheet, best if you use pastry paper, this way they won’t stick. Bake at 350F for about 12-15 minutes or until golden brown and very lightly oil the tops in olive oil using a  pastry brush. They bake fast, so check them often, give them a poke to see if they’re ready because they will be dry if they are left in too long. 

Filling:

1 cup orange lentils (uncooked) & 1 small yellow onion
1 portobello mushroom & 1 whole bunch spinach
1 tsp. each masala & curry
sea salt and pepper to taste

Lentil & Portobello Burger

If you’re like me and are already day dreaming of summer time and picnics, well, give this lentil portobello burger a go. It will realize those day dreams and give you what your body needs during these winter months; protein, essential fatty acids and omegas, fuel, antioxidants, vitamins galore and fibre. Summer who?

1/2 cup chickpea flour
2 cups green lentils (cooked)
1 large portobello mushroom & half of 1 yellow onion
3 large carrots grated
2 beets grated
pinch sea salt, pepper, 1 tsp. masala, 1 tsp. curry, 2 tbsps. fresh grated ginger
3 tbsps. olive oil & 1/3 cup wheat-free soya sauce
1 egg (or egg substitute – see muffin recipe)

*tip: if you make your own juice, save the pulp from the veggies and use it to make the lentil burgers.*

Chop the onion and mushroom, lightly sautee with a splash of olive oil & water on medium heat. Remove when slightly softened and set aside in a large bowl, juices too. Add the remaining ingredients and mix very well until you have a nice thick consistency. Transfer this to a casserole dish or bread pan, pre-heat the oven to 350F and bake for 25-30 minutes. Remove from the oven and let it cool before shaping your desired sized patties. Lightly pan-fry them with a splash of sesame oil on medium to high heat and serve with your favorite fixins’. I like to mix a half avocado with 1 tblsp. sugar-free dijon until smooth and use it as my dressing for the bun. Makes about 6-8 fair-sized patties.

Blueberry Pear Sorbet

Just look at that purple! Prince would be all over this one. And it tastes as good as it looks folks.

1 cup frozen blueberries (slightly thawed), 1/2 pear, 1 1/2 cup water, 1/3 cup agave

Blend the ingredients in a blender or food processor until smooth. Place in an ice cream maker (if you don’t have one, use a popsicle mold, in which case your work is done). The sorbet should freeze for one or more hours before taking it out and turning slowly for about 30 minutes (this is a good time to plop yourself in front of a movie while mixing).

Vegetable and Chickpea Soup with Brown Rice Fritters

You know the days spent tobogganing and how after about six hours it finally hit you that you’re completely starving and cold? This is the meal that I rushed home for. 

Soup:

2 cups veggie broth*
2 carrots, chopped
1 small zucchini, chopped
10 button mushrooms, chopped
1 1/2 cups chickpeas, cooked
sea salt & pepper to taste, 1 tblsp. masala or curry, 1 minced garlic clove
splash of olive oil
*Tip: Make your own veggie broth! Bring 4 cups of water to a boil, lower the heat to medium and add sage, rosemary, basil leaves, 5 peppercorns, 3 carrots, 3 celery stalks, 1 small bunch leeks, 1 small head broccoli and a pinch of salt. Simmer for 30-40 minutes in a covered pot, strain the broth (nibble on the veggies if you like, they’re full of fiber).*

Simmer the chopped carrot and zucchini in the veggie broth for 5 minutes. Sautee the chopped mushrooms, salt, pepper, masala and garlic in a splash of water and sunflower oil. Put the above in the blender and add the cooked chickpeas and splash of olive oil. Blend until smooth and add spices to taste. 

Fritters:

1 cup short grain brown rice
1/2 cup chopped parsley 
1/4 cup green onion, chopped
2 eggs (or egg substitute – see muffin recipe)
pinch of salt 
1/4 cup milled walnuts, fine
1 tbsp. nutritional yeast

Mix the above ingredients together in a larger bowl and place in the fridge for 20 minutes. Remove and shape into teaspoon sized balls, flatten to a desired thickness and lightly pan fry (on medium-high heat in a splash of sunflower oil) each side for 2 minutes or until it becomes medium golden brown. Serve with the soup.

Cranberry Zucchini Muffins

I really love muffins. I think I’ll cap off 2009 on that note. Best of both worlds; a little sweet and a wee tart.

1 cup brown rice flour
3/4 cup chickpea flour
1 cup each grated zucchini and pear
2 tsp. baking powder
1 tsp baking soda
4 tbsp. milled flax seeds & water (or 2 eggs)
1 tsp. sea salt
1/4 cup sunflower or olive oil
1/3 cup agave
1 tsp. vanilla
1/2 cup cranberries
1/2 cup coconut milk

Mix all of the above together, place in a muffin pan. Pre-heat oven to 400F and bake for 20-25 minutes until firm to the touch and golden brown. Makes 9-10 muffins.

Garden Veggie Borscht

Ruby red divinity. Can I say that about soup?…oh sure, why not. Give it a go and see what words spring to mind. “Mmmm” might just be one of them.

1 small red onion
4 cloves garlic, minced
2 large carrots, chopped
2 beets, thinly sliced
2 tbsps. olive oil
1 tsp. sea salt, pepper and fresh chopped green onion (garnish)
1/2 bunch spinach, chopped
3 diced tomatoes
1 cup purple cabbage, chopped
2 cups vegetable stock or water (enough to cover the veggies in the pot)
3 potatoes, diced

Sautee the onion and garlic with a splash of olive oil until golden. Add the remaining ingredients (except potatoes and green onion) and simmer on medium heat until the vegetables are semi-soft, about 20 minutes. In the mean time boil the diced potatoes and set aside to cool. Serve the soup with a squeeze of lemon juice, add the potatoes and  garnish with green onion. Mmmmmm…

Winter Crepes

I was raised on crepes. My mom made them, my grammies and even my dad has got the hang of it. Truly, you will not even notice the difference between these wheat and gluten-free crepes and the “real” thing. In fact, I think they taste even better! Perhaps it’s the guilt-free factor, no? Shhh…tell everyone!

1 cup chickpea flour
1 cup almond milk
1/4 tsp. salt
1 tblsp. sunflower oil
1 tbsp. rice flour
2 tsp. almond extract, 1 tbsp. agave (optional), 2 eggs (see muffin recipe for egg substitute)

Mix dry ingredients separate from the wet, then mix both together with a mixer or in a blender. It should have the consistency of a runny smoothie. Cook on  a skillet and enjoy with either sweet or savory fillings.

Kiwi Avocado Sorbet

Want to take an inexpensive trip to the tropics? Lick this. And depending on your chosen tropical destination, you can substitute a 1/2 cup of water with a 1/2 cup coconut milk. 

2 kiwi fruit, 1 avocado, 1- 1 1/2 cups water, 1/3 cup agave, juice of 1 lemon, 1 tsp. vanilla extract

Blend the ingredients in a blender or food processor until smooth. It should have the consistency of a thick smoothie. Place in an ice cream maker (if you don’t have one, use a popsicle mold, in which case your work is done). Pour the the sorbet mixture into your ice cream maker and turn slowly for about 20 minutes (this is a good time to plop yourself in front of a movie while mixing).

Walnut Glaze Almond Cookies

If you are in search for something light to serve for dessert, then look no further. These cookies have a delicate texture and your taste buds will swoon over the airy almond on your tongue. 

Cookies:

1/2 cup agave
1/4 cup vegan margarine, melted
2 eggs (or egg substitute, see muffin recipe)
1/4 cup unsweetened almond milk
2 tsps. almond extract
2 cups chickpea flour and 3/4 cup brown rice flour (both sifted)
2 1/2 tsps. baking powder, 1 tblsp. xanthan gum, pinch salt

Mix the dry ingredients in a bowl and set aside. Wisk your wet ingredients in a larger bowl and add the dry to it. Mix well, you should have a slightly dense dough. Bake at 350F for about 12 minutes or until semi-firm to the touch or a little golden.

Glaze:

1 1/2 cups walnuts
1/3 cup agave
1 tsp. cinnamon, 1 tsp. vanilla extract
1 tblsp. vegan margarine

In a food processor, chop the walnuts to a fine consistency like sugar. Add the remaining ingredients and chop well until smooth. Glaze the tops of your cookies once they have cooled.

Raw Chocolate Blueberry Mousse Cake

Hard to believe that this dessert is guilt-free. It’s decadence is smooth and rich and just a wee slice will do the trick. But don’t be shy to help yourself to seconds.

Crust:

1/3 cup agave
1 1/2 cups pecans
3 tbsps. coconut butter
squeeze of lemon
2 tsps. vanilla extract

Mix the ingredients in a food processor until you have a thick paste consistency. I recommend chopping the pecans in the food processor first until they are finely ground and then add the remaining ingredients. Press into a 10″ cake pan and set aside in the freezer.

Mousse:

3 ripe avocados
1/3 cup agave (more to taste if you like)
3 – 4 tbsps. cacao powder
1 tblsp. coconut butter

Mix all of the above ingredients until thick and smooth in a food processor. Take out the cake pan with the crust and pour the mousse into it, spreading it out evenly with a spatula. Place back into the freezer.

Blueberries:

2 cups blueberries, frozen or fresh (if frozen, thawed)

Place the blueberries over a bowl in a sieve (if frozen as they tend to be more juicy) and mash them with a spoon to extract the juice. Do this until you get a moist paste, but not dripping with juice. Jar the blueberry juice to drink later or, mix with some mineral water and a squeeze of lemon and serve like a cocktail. Spread the paste in a thin layer over the mousse cake, place in the freezer for 10 minutes, cut and enjoy!

Broccoli Cashew Salad

If broccoli came in a shell, this would be it coming out. 

2 broccoli heads, 3/4 cup cashews 
1/2 tsp. cayenne
juice of 1 lemon
3/4 cup unsweetened almond milk
1 garlic clove, crushed
3 tbsps. olive oil
wheat-free soy sauce, pinch salt and pepper to taste, sesame seeds

Soak the cashews in the almond milk for 15 minutes. Wash and chop the broccoli and set aside. In a food processor chop the nuts and milk until smooth. Add the remaining ingredients, aside from the soy sauce, salt, pepper and sesame seeds, and process until smooth. Mix the dressing with the broccoli, add soy sauce, salt and pepper to taste, mix, and sprinkle with sesame seeds.

Raw Crepes with Avocado Lime Filling

Crepealicious, refreshaliscious, rawliscious and of course, delicious. 

Crepes:

1 banana, 1 1/2 cups chopped apple
3 tbls. agave,  2 tsps. ground cinnamon
1/4 cup walnuts or pecans
1 cup milled flax seeds
2-3 cups almond milk or water

Filling:

3 tbls. agave, 1 – 2 ripe avocados, juice of 1 lime, 3 tblsp. coconut milk

In a food processor, chop the walnuts or pecans. Add the chopped apple, banana, agave and ground cinnamon and process until smooth. Add the flax and 1 1/2 cups of almond milk or water. Mix well and add liquid as needed to process smoothly. You should have a gummy batter. Spread this out on your teflex dehydrator sheets. You can make whatever size of crepe that you like, but spread it as evenly as possible to about 1 cm in thickness. Dehydrate for 6-7 hours at 125 degrees, peel off and flip over to dehydrate for 15 minutes if necessary. For the filling, blend all of the ingredients together until smooth. Taste and add more agave or more lime juice to your palate. Spread the filling on the crepes, fold in half and then in half once more. Drizzle with agave, maple syrup or additional fruit.

Carrot Apple & Celery Soup

Living in Vancouver has it’s pros and cons, like any city of course (I’m referring to the rain in this case). So when I feel I need a bit of zing added to my gumboot step, I make myself a little bowl of sunshine soup. 

3 tblsp. agave
2 tsp.cinnamon
pinch of salt and pepper to taste
juice of 1 lime, 2 tblsp. tomato paste
3 celery stalks, 10 medium carrots, both chopped
1 small onion, 1 garlic clove, both chopped
3 apples (2 peeled, cored and chopped & 1 cored, thinly sliced, skin on)

In a large pot cover the chopped carrot, celery, onion and garlic with water and bring to a boil, let simmer for 10 minutes on low heat. In a sauce pan sautee the 2 chopped apples with the agave and tomato paste, add a splash of water, stir and let simmer until the apples are slightly soft. Add this to the pot with the carrot and celery, stir in the cinnamon, lime juice, salt and pepper and transfer to a large mixing bowl for cooling before blending in a blender or food processor. Core and thinly slice the last apple and let the pieces brown in a frying pan with a splash of water on high heat. The pureed soup may be slightly thick, so stir in some water to your liking, garnish with the sliced apples, pepper and a drizzle of lime juice.

Fava Bean Delight Dip

Oh for the love of cooking simply…just add fava beans!

2 lbs. fava beans (or 2 cans of favas)
1 garlic clove, chopped
pinch of salt, cinnamon, cumin and pepper to taste
juice of 1 lemon
1 tblsp. thyme
1/3 cup olive oil
drizzle of balsamic vinegar (optional)

If you are using fresh favas, shell and cook them until soft. Transfer them to a sieve and cool under cold water immediately, peel the outer skins. If you’re using canned favas, make sure to rinse them well. Process the favas in a food processor with the remaining ingredients to a desired consistency. Slightly chunky is best. Place in the oven for 25 minutes at 300F, drizzle with balsamic if you wish and serve with crackers or sliced baguette.

Stuffed Mushrooms with Artichoke Dip

Surprisingly satisfying, really to no surprise…It’s a match made in heaven between brown button mushrooms, spinach and artichokes. A love sure to last.

1 can artichokes in water, well rinsed
1 small bunch spinach
1/2 small leek, chopped
3 tblsp. tahini or sesame seeds, milled to a powder
1/4 cup cashews, soaked for 10 minutes
juice of 1 lemon, pinch salt and pepper, 1 tsp. each caraway & cumin
15 button mushrooms

Sautee the chopped leeks in a splash of olive oil until soft. Place all ingredients in a food processor and blend to a smooth consistency. Take a soup spoon and add a dollop of the dip to each mushroom cap (having removed the stem). Pop in the oven for 10 minutes at a pre-heated 300F, or until mushrooms have released some juice, sprinkle with walnut parmesan and serve. *For the walnut parm: In a food processor, blend 1/3 cup walnuts with a pinch of salt and 2 tblsp. nutritional yeast to the consistency of parmesan cheese.

Yam & Potato Spaghetti

The slow released energy in yam and potato go a long way to keep your appetite satisfied. Say goodbye to the afteroon energy slumps and bonjour to all day spunk. 

2 yams, 2 potatoes (grated thickly or with a spirooli)

The sauce:

3 roma tomatoes
1 minced garlic clove, 1 tsp. thyme, juice of 1/2 lemon
1/2 cup cashews (soaked for 10 minutes and drained)
3 tblsp. soy sauce, salt and pepper to taste
1/4 avocado, splash of olive oil, 1/4 – 1/2 cup water

Wash and peel the yams and potatoes, spirooli in to spaghetti and if you don’t have a spiralizer, just grate them. In a pan, sautee the yam and potato with a splash of olive oil & a splash water until soft and set aside. In a food processor, blend the ingredients for the sauce, adding water until a desired consistency is reached. Should be smooth and slightly thick. Mix the sauce with the “pasta” and sprinkle with walnut parmesan (see Stuffed Mushroom recipe).

Collard Greens Wraps

We all have those days where we feel sluggish. I think we call them Mondays. But I have good news! These wraps will give your body everything it needs to turn that around. You might not be summersaulting to work after the weekend, but you’ll feel pretty darn close.

Wraps:

3 medium – large collard greens leaves, spined

Filling:

2 celery stalks &  2 carrots, both juliened
1 beet, thinly sliced with a mandolin
1/2 pack alfalfa sprouts, washed and dried
raw almond butter & 1/2 avocado, sliced

Chutney:

1/2 cup raisins, soaked for 30 minutes and drained
pinch of cinnamon, nutmeg and 1 tbsp. grated fresh ginger

Dressing:

3 roma tomatoes
2 tbsp. dijon
1 garlic clove, minced 
3 tblsp. olive oil
juice of 1 lemon & 1 tsp. curry or masala 

Prep the veggies accordingly and set aside. When you spine the collards, just slice along the stem from one end to the other. This will make it easy to wrap. Keep the stems for later though, they are great for serving with your favorite dip. Lay out the collards, the underside of the leaf facing up, and spread a thin layer of almond butter on the whole surface, making sure to get the edges. For the dressing, just whisk the ingredients together and set aside. Assemble the veggies, laying out the beets first then the carrots, celery, avocado and sprouts and drizzle with the dijon dressing. You will want to lay them one on top of the other just about at the end of the leaf, leaving about 1 1/2″ of collard leaf sticking out. You will then fold that little leaf over the filling and keep rolling it to meet the opposite end, keeping it as tight as you can. For the chutney, drain the raisins but don’t squeeze the water out of them. Place the raisins, ginger and spices in a food processor until well blended. Serve with the wraps for dipping and get through that Monday with a grin.

Green Dream Spaghetti

A fresh take on the traditional dish, zucchini spaghetti delivers nothing but flavor and energy. Sorry, you may have to forego that afternoon nap after this meal and go play outside instead.

Spaghetti:

2 medium zucchini, spiralized or grated lengthwise 

Sauce:

5 sundried tomato halves, soaked for 30 min., 2 roma tomatoes
1/2 cup cashews, soaked for 10 min.
juice of 1 lemon, salt & pepper to taste, 1 minced garlic clove, 3 tbsp. soy sauce

For the Spaghetti:

1 portobello mushroom, thinly sliced 
1/2 cup dried wakame, soaked for 5 min. and drained

In a food processor blend all of the ingredients for the sauce until smooth. You may have to add water to achieve a desired consistency, but it should be relatively thick. Set aside. Sautee the sliced mushroom in a splash of olive oil until browned and drain the wakame seaweed, set both aside. Spiralize or grate the zucchini, in a large bowl gently mix in the sauce & wakame, plate and top with the mushroom slices. Serve slightly warm, sautee for a few minutes on medium to high heat after mixing in the sauce & wakame, then plate. Or, enjoy it purely raw.

Raw Walnut Truffles

Melt-in-your-mouth delicious, energizing cacao truffles. Did I also mention these won’t go straight to your hips? 

1 cup raw walnuts
2 tblsp. raw cacao powder (more if you want darker chocolate)
2 tblsp. agave (more if you prefer it sweeter)
1 tsp. cinnamon (optional)

Chop the walnuts in a food processor to a fine consistency. With a spoon, loosen any walnut that has turned buttery and may be sticking to the bottom. Add the remaining ingredients and process until smooth and completely mixed. Place batch in the fridge for 10 minutes, remove and shape in to squares or roll into balls. Keep in the fridge or freezer in a sealed container until ready to be enjoyed. Have one in the mornings, it will give you the greatest buzz without the brain fuzz that coffee can often cause.

Noodle Soup

A nice clear broth soup with some spice and lots of flavour. If you’re looking for a bit of a cleansing meal, this is the ticket, chalk full of vitamins and minerals that your body will thank you for. 

Noodles:

1 medium zucchini, spiralized or grated lengthwise 

Soup:

1/4 cup combined- parsley and cilantro, chopped
6 button mushrooms, sliced thin
juice of 1 lemon, 1 pinch chili flakes, salt & pepper to taste
1/2 head green cabbage or 1 large daikon radish, juiced (or 2 cups veggie broth if you don’t own a juicer)
1/2 medium white onion, chopped & 2 cloves minced garlic
1/4 cup (or more to taste) wheat-free soy sauce
2 carrots and 4 baby bok choy, sliced thin

Spiralize or grate the zucchini and set aside. Wash and juice the cabbage or daikon, dilute by adding 2 cups of water and set aside (if you are using broth, don’t dilute it, add 1 cup more broth). In a large sauce pan, sautee the onion, garlic and mushrooms in a splash of olive oil until lightly browned, set aside and pour in the juice or broth, stir. Add the sliced carrots, bok choy,  soy sauce, salt, pepper and chili flakes, bring to a simmer for 2 minutes and add the noodles. Set aside and serve with a squeeze of lemon, parlsey and cilantro garnish. If you’d like an all raw soup, just skip the sautee and simmering.

Robot Boogie Cookies

Everyone will want a bite of these cookies… EVERYONE.

1/3 cup chopped walnuts and 1/4 cup cacao chips
1 banana, quite ripe and 1/2 cup unsweetened shredded coconut
1 cup agave
1 cup soy flour and 3/4 cups brown rice flour
1/4 cup pure coconut milk
1 cup vegan “butter”
2 tsps. cinnamon and vanilla, 1 tsp. baking soda, pinch of salt

Cream the butter, agave, coconut milk, banana, vanilla and salt in a large bowl with a mixer. In a separate bowl mix together the flours, cinnamon, shredded coconut, baking soda, walnuts and cacao chips. Add this to the creamed ingredients and mix well, you may have to use your hands or a large wooden spoon. Place the dough into the fridge for ten minutes and pre-heat your oven to 350F. Scoop the dough with a teaspoon and flatten with your hands. Place the cookies on a lightly greased or wax papered cookie sheet. Bake for 10 minutes or until golden brown.

Portobello Parsnip Gnocchi with Green Beans

Yummy, yummy, yummy. If  you want a great alternative to refined pasta, try this recipe from scratch. It’s a million times better for you and it justifies the bragging rights.

For the Gnocchi:

2 cups coarsely chopped parsnips
1 1/4 tblsp. olive oil
3/4 cups yellow onion, chopped
1/2 cup chickpea flour & 1/4 cup brown rice flour
1 clove garlic, minced
1 tsp. salt, 1/2 tsp. fresh ground pepper, 1 tsp. nutmeg

Roast the parsnips on a pan with a splash of olive oil and water until slightly browned and semi-soft. Meanwhile, sautee the onion and garlic in olive oil. When finished, chop the above in a food processor until smooth and add this to remaining ingredients in a large bowl and mix well. You might have to use your hands, or try a large wooden spoon. Place the “dough” in the fridge for 15 minutes, remove, and on a lightly floured surface roll out the gnocchi in long rolls and cut about tsp. sized pieces off. You can shape them with your hands if you want or leave it as is. Boil about 1/2 litre of water and then reduce the heat to a simmer, drop about a dozen gnocchi in (the bigger the pot the more you can drop in) and remove them with a spoon once they float to the top. Keep doing this until you’re done. Heat up a skillet with a splash of olive oil and sautee the gnocchi until they are golden brown. Set aside.

For the Veggie Mix:

1 large portobello mushroom, chopped, medium coarse
1 small bunch green beans
1 clove garlic, minced
2 cups frozen edamame beans, thawed and boiled
salt and pepper to taste, 1/2 lemon
2 tbsps. olive oil
pinch of each thyme, sage and oregano, chili pepper flakes

Cut the green beans into 1″ pieces and steam in 1 cup of water until semi soft, but still slightly crunchy. Meanwhile, sautee the garlic, portobello and edamame in a splash of olive oil. Keep the heat on medium with the lid on until the mushrooms release some juice. Add the green beans, salt, pepper and spices and sautee on high heat for a few moments stirring constantly. Mix in the gnocchi, and stir for a few more moments. Plate the meal and serve with a drizzle of lemon juice. Serves 2-3.

Spinach & Pear Smoothie

Add a little green to your morning and feel good. Pears have antioxidants called hydroxycinnamic acids that are anticancer and antibacterial. Green tea is high in antioxidants and soothes the nervous system. Spinach contains high vitamin E content which may aid in protecting the brain from cognitive decline in later years, and contains vitamin K which improves bone density. Let’s call this one the smoothie for a healthy future.

1/2 cup almond milk (unsweetened)
1 cup green tea, cooled
1 banana, 1/2 pear, 1 handful of spinach
1 tsp. cinnamon
3 dates, pit removed
1 tbsp. raw peanut butter

Raw Key Lime Pie

Ooooooh this is just about the best thing in the world on a hot summers eve. No need to tell anyone that you slaved over it for hours in the kitchen (because you won’t have to), the taste is enough to impress. I know I say this a lot, but, did I mention it’s super healthy for you? You might want to tell that to your guests, it usually goes over quite well. Bon appetit!

Crust: 1 1/2 cups cashews (soaked for 15 minutes, rinsed), 1 cup unsweetened shredded coconut, 1/4 cup agave, juice of 1/2 lemon, 1 tsp. vanilla (optional)

After rinsing the soaked cashews, blend all of the ingredients in a food processor until smooth and dough like. Place in a bowl and set aside in the fridge for the time being.

Filling: 3 avocados (large and ripe), juice of 4-5 limes (use 3 limes for rind), 1/2 cup of agave (taste to check sweetness)

Slice the avocados in half, pit and scoop out into a food processor, add the remaining ingredients until a super smooth mousse-like consistency is reached. Taste. You may find you need to add more lime juice or agave, depending on your preference. A good way to tell is that you shouldn’t detect any flavor of the avocado. Set aside. Take a 7″ – 9″ pie pan and press the crust into it, covering the bottom and sides. It can be as thick or thin as you like (1/3″ is my preference). Pour in the filling, smooth over with a spatula and place in the freezer for 20 minutes before serving. Garnish with a flower or a sprinkle of shredded coconut.

Tomato and Wild Mushroom Soup

Hungry? Got no time? Only tomatoes in the fridge and spices in the cupboard?…No? Ok, well make this soup anyway because it’s really, really good and easy!

1/2 cup almond milk (unsweetened)
1/2 bottle of tomato puree & 4 cups water
1 tbsp. honey, 1 tsp. each of curry, cumin, caraway, basil and thyme, salt and pepper to taste
4 fresh tomatoes, 1 cup wild or button mushrooms (sliced & sauteed)
2-3 cloves of garlic
chopped parsley for garnish

Bring all of the ingredients (aside from milk and mushrooms) to a boil for 5 minutes in a large pot and let simmer on medium heat for 10. Add the milk and with a handheld blender puree the soup until smooth. If you only have a stationary blender, make sure the soup cools to luke warm temperatures before blending. Sautee the mushrooms in a wee bit of olive oil and garnish the soup along with the parsley. For a more robust meal, serve with brown rice or your favorite gluten-free noodles.

Quinoa Strawberry Breaky

Admittedly, I am on a huge quinoa kick. Without fail, it’s great with and in just about everything. This little number will keep you going for the better part of the day, but it certainly won’t weigh you down. I had it with fresh strawberries and unsweetened soy milk, but I encourage all combinations of fruit!

1/2 cup soy milk (unsweetened)
1 cup quinoa (rinsed and cooked)
1 tbsp. honey, 1 pinch cinnamon
1/2 cup chopped strawberries

Rinse the quinoa and cook in water (1 part quinoa to 2 parts water), bring to a boil and simmer on medium until done. Place in a bowl and stir in the honey until melted, pour in the milk, top with strawberries and cinnamon. Delish!

Quinoa and Pear Porridge

Quinoa, quinoa everywhere! This little bear is full of the most yummy porridge she’s ever tasted. Easy, fast and delicious.

1 1/2 cup almond or rice milk (unsweetened)
1 cup cooked quinoa
1 tbsp. honey, 1/2 pear, 1/2 banana
1 tsp. cinnamon

Cook the quinoa (1 part quinoa 2 parts water), bring it to a boil and then let simmer until done. Let the quinoa cool considerably and then blend all the ingredients together until smooth. If you prefer a warmer porridge, re-heat it in a sauce pan. Garnish with kiwi or your choice of fruit.

Apricot Tabouleh

Parsley, if you haven’t heard, is busting with vitamins and minerals. So what better way is there to eat it, other than in a dish that will bring all of it’s goodness out to front row and center? Tabouleh!

2 cups Quinoa (cooked in 1 part to 2 parts water)
1 small yellow onion (chopped and sauteed)
1 tbsp. agave, 1 tsp. cumin, salt and pepper to taste
3/4 – 1 cup dried apricots (soaked for 20 minutes in water)
2 cloves of garlic, juice of 1 lemon
1 full bunch parsley (washed and stems removed)

Cook the quinoa and set aside. Sautee the onion and garlic in a splash of olive oil and place in a large bowl along with the quinoa. Add the lemon juice, agave, cumin and salt and pepper, stir. In a food processor (or by hand) chop the parsley and apricots until fine. Mix in with the quinoa, stirring well and serve alone or with leaves of endive and a drizzle of dijon dressing (dijon, splash of water and olive oil).

Raw Banana Bread with Green “Cream Cheese”

Yes, an intolerance to lactose, wheat and gluten is a pain. But! There is hope and it’s called a dehydrator. I was craving banana bread and wondered if a raw recipe was possible and indeed it is AND it’s delicious. The “cream cheese” was just the happy mishap I stumbled upon and boy did that ever make me jump for joy! So give it a go so you can jump along with me.

Raw Banana Bread:

4 ripe bananas
2 cups carrot pulp (from juiced carrots, but if you don’t have a juicer, finely grate 3 medium sized carrots)
1/4 cup each chopped walnuts and raisins (set aside)
8 tblsp. milled golden or brown flax seed
1 pinch of fresh vanilla bean (optional)
1 pinch sea salt, 1 – 2 tsp. cinnamon

Place all the ingredients in a food processor and mix until smooth. Mix in the nuts and raisins. Spread the mixture out on a dehydrator sheet to about 1 cm thick or thicker if you like. Dehydrate at 115F for 12-14 hours (depending on your desired thickness). And Voila! Yummy raw banana bread.

For the green “Cream Cheese”: If you’re not a fan of seaweed, you can skip it, the cream cheese is still great!

1 ripe avocado
1 – 1 1/2 cups date paste (you can also use soaked medjool dates)
juice of 1/2 lemon
1 tblsp. wakame or dulse flakes (soaked in water for 5 minutes and then drained)

Blend all the ingredients in a food processor until it’s as smooth as it can get and serve on your banana bread. Store in the fridge.