Author Archives: Angela Liddon

Our Perfect Veggie Burger

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{“head_note”:”Crunchy, chewy, with a crispy outer shell, these delicious veggie burgers have all the right elements we love in a veggie burger. Light on the beans, these burgers aren\u2019t mushy in the middle, but have a nice mixture of veggies, bread crumbs, chopped oats, sunflower seeds, and spices to round them out.”,”instructions”:”

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  1. Preheat the oven to 350\u00b0F (180\u00b0C) and line a large baking sheet with parchment paper.<\/li>\r\n \t
  2. Whisk the ground flax and water in a small bowl and set aside for about 5 minutes so it can thicken.<\/li>\r\n \t
  3. Into a large mixing bowl, add the drained black beans. With a potato masher, mash the beans until 2\/3 of the mixture is a bean \”paste\” while leaving about 1\/3 of the beans mostly intact.<\/li>\r\n \t
  4. In a medium skillet, add the oil and increase the heat to medium. Stir in the onion, garlic, and a pinch of salt. Saut\u00e9 for 3 to 5 minutes, until the onion softens. Transfer the onion mixture into the bowl with the mashed beans.<\/li>\r\n \t
  5. Stir in the flax egg, grated carrots, parsley (or cilantro), sunflower seeds, tamari, chili powder, oregano, and cumin until thoroughly combined.<\/li>\r\n \t
  6. Now, stir in the coarsely chopped oats, bread crumbs, and oat flour until the mixture comes together. It should be easy to shape the dough into patties. Stir in the salt and pepper, to taste.<\/li>\r\n \t
  7. Shape the dough into 8 patties (roughly 1\/3 cup of dough per patty). Pack the dough together tightly as this will help it stick together. Place onto the baking sheet.<\/li>\r\n \t
  8. Bake patties for 15 minutes, gently flip, and bake for another 15 to 20 minutes until patties are firm and golden.<\/li>\r\n \t
  9. Cool the patties on a cooling rack for 5 to 10 minutes before serving. This helps them firm up a bit.<\/li>\r\n \t
  10. Serve in a bun or lettuce wrap with your desired toppings. Leftover burgers will keep in an airtight container in the fridge for 2 to 3 days, or you can freeze cooled patties for up to 1 month. Simply wrap each patty in tinfoil and then place all of the wrapped burgers into a zip freezer bag.<\/li>\r\n<\/ol>“,”foot_note”:”
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    • * To coarsely chop the oats, add 1\/2 cup rolled oats into a food processor. Process the oats until a coarse meal forms (the chopped pieces will be a mixture of powder and chopped oats just smaller than rice). Be sure not to process too long or the oats will turn into flour.<\/li>\r\n \t
    • Make it gluten-free:\u00a0Use certified gluten-free oats, gluten-free\u00a0Tamari, and gluten-free breadcrumbs.<\/li>\r\n<\/ul>“}

Vegan Lasagna with Basil Cashew Cheeze

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{“head_note”:”I like my lasagna with lots of sauce and lots of vegetables, but you can tailor your version to your own preference. The best part about lasagna is that it can be adapted so many ways.”,”instructions”:”

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  1. Drain and rinse soaked cashews. With the food processor turned on, drop in your garlic cloves and process until chopped. Add in the rest of the ingredients and process until smooth, scraping down the bowl as needed.<\/li>\r\n \t
  2. Preheat oven to 400\u00b0F. In a large skillet, sautee onion and garlic over low-medium heat for 5 minutes. Now add in the rest of the veggies and sautee for another 10-15 minutes. *Season well with Herbamare or kosher salt and black pepper.* This is key or you will have bland tasting vegetables in your lasagna.<\/li>\r\n \t
  3. Meanwhile, bring a large pot of water to boil. Boil lasagna noodles for 8 minutes, drain, and rinse immediately with cold water.<\/li>\r\n \t
  4. Add 1 cup of pasta sauce on the bottom of your casserole dish. Add a layer of noodles, half the basil cheeze sauce, half the vegetables, more pasta sauce, another layer of noodles, veggie burger crumbles (optional), the rest of the cheeze sauce, the rest of the vegetables, more pasta sauce, and finally a sprinkle of cheese.<\/li>\r\n \t
  5. Cover with tinfoil and prick with fork a few times. Bake at 400\u00b0F for 40-45 minutes and then remove tinfoil and broil for 5 minutes on medium. Watch closely so you don\u2019t burn the edges. Remove and serve. Will keep in the fridge for at least 3-4 days.<\/li>\r\n<\/ol>“,”foot_note”:”
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    • * I cooked an entire box of noodles (16 oz) and had 6 noodles leftover. This will depend on how large your casserole dish is. My dish is a bit small, although I\u2019m not sure of the actual size.<\/li>\r\n<\/ul>“}

Pan-Fried Garlic Croutons

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{“head_note”:”These are the easiest garlic croutons you’ll ever make! Ready in just 10 minutes, they are the perfect last minute complement to homemade soups and salads.”,”instructions”:”

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  1. Preheat a large skillet over medium-high heat.<\/li>\r\n \t
  2. Spread the oil or butter over both sides of the bread.<\/li>\r\n \t
  3. Now, sprinkle on a generous amount of garlic powder and a light dusting of salt onto one side of the bread. Press down on it lightly with your fingers, if desired, to help it adhere.<\/li>\r\n \t
  4. Slice the bread into croutons\u2014about 1\/2- to 1-inch pieces<\/span>.<\/li>\r\n \t
  5. Place the croutons onto a single layer onto the preheated skillet. Toast for 2 to 3 minutes until lightly golden (watch closely so you don’t burn them), and then flip each piece. Toast the other side for 2 to 3 minutes until golden.<\/li>\r\n \t
  6. Remove from the skillet and serve immediately on top of soup or salad.<\/li>\r\n<\/ol>“,”foot_note”:””}

Mushroom Walnut Pesto Tart

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{“head_note”:”Calling all mushroom fans!\r\n\r\nMy award-winning pesto tart took home first-prize in a Mushroom Canada competition a few years ago. It takes a bit of time to prepare, but the wait is worth it once you sink your teeth into your first crispy, savory bite. If you don\u2019t want to make a phyllo tart you can simply spread the pesto onto crostini or try tossing the pesto with pasta and sauteed mushrooms for an elegant dinner.”,”instructions”:”

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  1. Preheat oven to 350\u00b0F. Line a large baking sheet with parchment paper. Thaw Phyllo dough according to package directions.<\/li>\r\n \t
  2. In a large skillet, saut\u00e9 the sliced red onion in 2 tbsp olive oil over medium-low heat. Stir often for about 30 minutes. In another skillet, saut\u00e9 the sliced mushrooms in 1-2 tsp olive oil for about 20 minutes or until the water cooks out.<\/li>\r\n \t
  3. With the food processor running, drop 2 peeled garlic cloves in and process until chopped. Add in 1 cup (saving the rest for the tart) saut\u00e9ed mushrooms, olive oil, and water and process until smooth, scraping down the sides as necessary. Now add in the rest of the ingredients (using only 1\/3 cup walnuts) and process until smooth. Stir in remaining 1\/3 cup walnuts. Adjust seasonings to taste.<\/li>\r\n \t
  4. Place 1 sheet of Phyllo dough onto prepared baking sheet. Brush or spray on oil. Repeat for 7 layers. Carefully fold each side inward to form a crust. With a fork, poke lots of holes all over the phyllo to allow air to escape. You can also weigh it down with pie weights. Bake at 350\u00b0F for about 18-20 mins until golden.<\/li>\r\n \t
  5. After cooling the phyllo for 5 mins, carefully spread on all of the pesto, top with the remaining mushrooms and onion. Garnish with fresh parsley leaves. Cut into squares and serve immediately.<\/li>\r\n<\/ol>“,”foot_note”:””}

Lemon-Pepper Hummus

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{“head_note”:”This silky smooth hummus is enhanced with a generous amount of lemon and freshly ground black pepper.”,”instructions”:”

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  1. Open the can of chickpeas and set aside 2 tablespoons of the brine (liquid). Drain and rinse the chickpeas.<\/li>\r\n\t
  2. Add the garlic clove into the food processor and process until minced.<\/li>\r\n\t
  3. Add the rest of the ingredients, to taste, and process until super smooth. Stop to scrape down the bowl as needed.<\/li>\r\n\t
  4. Spoon into a bowl and add your desired garnishes.<\/li>\r\n<\/ol>“,”foot_note”:””}

Ultra Creamy Roasted Red Pepper Hummus

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{“head_note”:”This is one of the creamiest hummus recipes that has ever come out of my processor! It has a light sweetness with\u00a0a lovely roasted flavour thanks to the roasted red peppers.”,”instructions”:”

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  1. Open the can of chickpeas and spoon off 2 tablespoons of the brine (liquid). Reserve this for the recipe. Now, drain the rest of the can and rinse the chickpeas well.<\/li>\r\n \t
  2. Add the garlic clove into a food processor and process\u00a0until finely chopped.<\/li>\r\n \t
  3. Add the drained chickpeas, roasted red peppers, tahini, lemon juice, and reserved chickpea brine into the food processor. Process until the hummus is silky smooth. Scrape down as necessary.<\/li>\r\n \t
  4. Now add in salt and cayenne, to taste, and process again until combined.<\/li>\r\n \t
  5. Scoop into a bowl and drizzle with olive oil and garnish with paprika. This hummus will last\u00a0about 4-5 days in the fridge in a sealed container.<\/li>\r\n<\/ol>“,”foot_note”:””}

Any Fruit You Like Crisp

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{“head_note”:”This fruit crisp will work with just about any kind of fruit you like! My all-time favourite combo has to be classic apples and pears. In this photo, I used fresh strawberries, buttery mango, and tangy lemon to create a naturally sweet, gooey crisp with a crunchy almond-oat-coconut topping featuring thinly sliced almonds, oats, and shredded coconut. Serve this crisp as a healthy weekend breakfast or alongside a brunch. I especially love it after it\u2019s chilled in the fridge overnight\u2014the syrup thickens and the leftovers are irresistible the next morning. To turn it into dessert, add a scoop of non-dairy ice cream!”,”instructions”:”

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  1. Preheat oven to 375\u00b0F (190\u00b0C). Lightly grease an 8- to 10-cup casserole dish with a light-tasting oil.<\/span><\/li>\r\n \t
  2. For the filling: Place the chopped\/sliced fruit in a medium bowl and sprinkle the arrowroot powder on top. Toss until the fruit is coated.<\/li>\r\n \t
  3. Stir in the sugar, lemon juice, and zest (if using). Pour the fruit mixture into the prepared dish and spread out evenly.<\/li>\r\n \t
  4. For the topping: In a medium bowl, stir together the oats, almonds, almond meal\/flour, coconut, cinnamon, salt. Pour on the maple syrup and melted coconut oil and stir until combined and no patches of flour remain.<\/li>\r\n \t
  5. Sprinkle the topping all over the fruit mixture in an even layer.<\/li>\r\n \t
  6. Cover the dish with foil and poke a few holes in the foil. Bake for 20 minutes. Remove the foil and bake for another 15 to 20 minutes until the topping is golden and the filling is bubbling up around the sides.<\/li>\r\n \t
  7. Let the crisp cool slightly for about 5 minutes or so. Serve with a scoop of non-dairy vanilla ice cream, coconut whipped cream, or simply on its own. Store in the fridge, covered, for 3 to 5 days.<\/li>\r\n<\/ol>“,”foot_note”:”
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    • * Tasty fruit combos to try out in this crisp: Apple and pear (or simply just apples\u2014peel first), blackberries and peaches, or strawberries and mango. The sky is the limit!<\/li>\r\n \t
    • ** For \”watery\” fruit like strawberries and mango, I recommend using 1 1\/2 tablespoons arrowroot powder. For \”drier\” fruit like apples, I recommend using 1 tablespoon arrowroot powder.<\/li>\r\n<\/ul>“}

10-Spice Mix

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{“head_note”:”This spice blend takes less than five minutes to throw together, and it can be used in a variety of dishes, from soups and stews to baked potatoes, kale chips, tofu, beans, avocado toast, and more. Try it in my 10-Spice Vegetable Soup for a flavourful soup that’s sure to dazzle your taste buds.”,”instructions”:”

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  1. Combine all of the ingredients in a medium jar. Secure the lid and shake to combine. Shake the jar before each use.<\/li>\r\n<\/ol>“,”foot_note”:””}

Protein Power Goddess Bowl

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{“head_note”:”This hearty recipe is inspired by a vegetarian restaurant called The Coup in Calgary, Alberta. A rich, tangy lemon-tahini sauce coats chewy French green lentils, spelt berries, and crunchy vegetables. I suggest serving a couple spoonfuls of this recipe on top of a salad or alongside crackers and hummus\u2014a little bit goes a long way.”,”instructions”:”

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  1. Soak the spelt berries in a bowl of water overnight, or for at least 8 to 12 hours. Drain and rinse well. <\/span><\/li>\r\n \t
  2. Add the drained spelt berries into a medium pot and cover with a couple inches of water. Bring to a low boil over high heat, then reduce heat to medium, cover, and simmer for 30 to 35 minutes until tender, but still chewy. Drain excess water. <\/span><\/li>\r\n \t
  3. Rinse and drain the lentils. Add to a medium pot and cover with a couple inches of water. Increase heat to high and bring to a boil and then immediately reduce the heat to medium and simmer, uncovered, for 15 to 20 minutes until tender, but still a bit chewy. French lentils will hold their shape beautifully and won’t break down like regular green or brown lentils. Drain well. <\/span><\/li>\r\n \t
  4. Prepare the Lemon-Tahini Dressing: Mince the garlic in a mini food processor. Add the rest of the ingredients and process until smooth. Set aside. <\/span><\/li>\r\n \t
  5. In a large skillet or pot, add the oil, onion, and garlic, along with a pinch of salt. Stir. Saut\u00e9 over medium heat for 3 to 5 minutes, until the onion softens. <\/span><\/li>\r\n \t
  6. Stir in the chopped red pepper and tomato and saut\u00e9 for another 7 to 8 minutes.<\/span><\/li>\r\n \t
  7. Add the spinach, cooked spelt berries and lentils, and stir to combine. Saut\u00e9 until just wilted. Remove the pot from the heat. <\/span><\/li>\r\n \t
  8. Stir in all of the Lemon-Tahini Dressing, and the fresh parsley. Season with salt and pepper to taste.<\/span><\/li>\r\n \t
  9. Serve with chopped green onion and lemon zest on top, if desired. This salad is lovely served on top of a leafy green salad, or you can serve it with hummus and crackers on the side too.<\/li>\r\n<\/ol>“,”foot_note”:””}

Maple-Cinnamon Superseed Almond Butter

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{“head_note”:”This is easily the most delicious almond butter I’ve ever tasted! The secret to this incredible nut butter is to coat the almonds in maple syrup, hemp hearts, chia seeds, and flaxseeds, and then roast it all until fragrant and golden. After processing for about 5 to 10 minutes, it turns into the creamiest, \”drippy\” nut butter ever. I love adding a healthy portion of cinnamon, fine sea salt, and pure vanilla bean powder (or extract) to take it over the top. You’ll be enjoying this spread straight out of the processor bowl\u2014I can promise you that! I recommend using a heavy-duty food processor when making nut butters; the smaller machines just don’t have the power to do the job and might burn out.”,”instructions”:”

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  1. Preheat oven to 300\u00b0F (150\u00b0C). Line a baking sheet with parchment paper. In a large bowl, mix together the almonds, flaxseeds, hemp hearts, chia seeds, and maple syrup until combined. <\/li>\r\n \t
  2. Spread the almond mixture onto baking sheet in an even layer. Bake for 30 minutes, stirring once halfway through. <\/li>\r\n \t
  3. Remove from oven and allow the almond mixture to cool for 10 minutes before placing into a food processor. <\/li>\r\n \t
  4. Add the almonds into the food processor along with the coconut oil. Process for about 5 to 10 minutes, stopping to scrape the bowl every 60 seconds, or as needed. (Be sure to leave the processor chute uncovered so the steam from the almonds can escape.) The mixture will be very drippy and smooth when ready. <\/li>\r\n \t
  5. Add in the cinnamon, salt, and vanilla and process until combined.<\/li>\r\n \t
  6. Remove the almond butter and store in a glass jar or a container with an airtight lid. If the almond butter is still warm, allow it to come to room temperature before securing the lid.<\/li>\r\n<\/ol>“,”foot_note”:””}