Author Archives: Angela Liddon

Ultra Creamy Mocha Hot Cocoa

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{“head_note”:”A can of light coconut milk and freshly brewed coffee\/espresso transform normal hot cocoa into a creamy, decadent cup.”,”instructions”:”

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  1. Whisk together the coffee and coconut milk in a medium-sized pot. Bring mixture to a simmer and reduce heat to low.<\/li>\r\n \t
  2. Sift in the cocoa powder, whisking quickly to incorporate until no clumps remain. Whisk in maple syrup to taste and a dash of sea salt.<\/li>\r\n \t
  3. Remove from heat and stir in the vanilla. Serve immediately with vegan marshmallows and\/or sugar-rimmed glasses or mugs. Store any leftovers in a glass jar in the fridge.<\/li>\r\n<\/ol>“,”foot_note”:”This hot cocoa doesn\u2019t have a super strong coffee flavour, so if you are looking for more coffee flavour, feel free to add more as desired. I used espresso beans and made it in my French Press just like traditional pressed coffee.”}

Edamame Hummus

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{“head_note”:”Based off my favourite food group, hummus, this edamame spread is a familiar twist on an old classic using traditional hummus ingredients like garlic, lemon, tahini, and olive oil.”,”instructions”:”

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  1. If starting with thawed edamame, rinse and drain before using. If starting with frozen edamame, simmer in a pot of water until edamame is heated through. Rinse and drain before using. You can also remove the skins of the edamame for a slightly smoother spread, but I didn\u2019t bother. Set aside a handful of edamame beans for garnish just before serving.<\/li>\r\n \t
  2. With motor running on food processor, drop in 2 garlic cloves to mince.<\/li>\r\n \t
  3. Next, add edamame to processor and process until somewhat smooth, stopping to scrape down the side of the bowl as necessary.<\/li>\r\n \t
  4. Add in the lemon juice, tahini, and water and process again until smooth. Don\u2019t be afraid to let the processor run for a few minutes and get it really smooth!<\/li>\r\n \t
  5. Add salt to taste along with optional cayenne pepper and ground coriander. Process again until combined.<\/li>\r\n \t
  6. Scoop into a serving bowl. Garnish with smoked paprika, freshly ground black pepper, a generous drizzle of olive oil, and reserved edamame. Serve with crostini, toasted pita chips, crudit\u00e9s, and\/or crackers.<\/li>\r\n<\/ol>“,”foot_note”:””}

Granola Nut Clusters

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{“head_note”:””,”instructions”:”

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  1. Preheat oven to 275\u00b0F and line a baking sheet with parchment paper.<\/li>\r\n \t
  2. Place walnuts and pecans into a large mixing bowl. Pour on brown rice syrup and stir very well until combined for about 60 seconds. Your goal is to have every nook and cranny covered in syrup. No pressure!<\/li>\r\n \t
  3. In a small bowl, whisk together the oats, coconut, sugar, cinnamon, and salt. Pour it onto the nuts and mix very well until combined. Some of the oat mixture won\u2019t adhere to the nuts, but that\u2019s ok because it adds character.<\/li>\r\n \t
  4. Spoon the entire mixture onto the baking sheet including any oats that didn\u2019t stick. Spread into a single layer so they have room to get toasty. Garnish with fresh nutmeg. Bake for 10 minutes, rotate the pan, and bake for another 10-13 minutes (I baked for 23 mins total) and allow to cool on the pan for at least 10 minutes.<\/li>\r\n \t
  5. Once cool, break apart clumps and store in glass jars or Tupperware containers. I expect these would stay good for at least a month.<\/li>\r\n<\/ol>“,”foot_note”:”
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    • Brown rice syrup works amazing in this recipe because it is so crazy sticky. For this reason, it can be difficult to replace it in a recipe that requires its binding properties. I haven\u2019t tried anything else, but if you eat honey that might work or even coconut nectar since both are very sticky.<\/li>\r\n \t
    • You can substitute Sucanat with brown sugar or with Turbinado sugar. I don\u2019t recommend subbing with coconut sugar. I tried this and found that it dried the mixture out due to its powdery nature.<\/li>\r\n<\/ul>“}

Crispy Peanut Butter Chocolate Chip Cookies (Gluten-Free)

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{“head_note”:”Cookies made gluten-free with the use of almonds and gluten-free oats. \u00a0They are crispy, chewy and a tad crumbly. \u00a0Perfect for dunking into a glass of almond milk!\r\n\r\n \r\n\r\nAdapted from my Gluten-Free Chocolate Chip Cookies<\/a>“,”instructions”:”

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  1. Preheat oven to 350\u00b0F and line a baking sheet with parchment paper. In a small bowl, mix together the flax egg and set aside for 5 minutes so it can thicken up.<\/li>\r\n \t
  2. With an electric mixer or in a stand mixer, beat the buttery spread and peanut butter until combined. Add both sugars and beat for 1 minute more. Beat in the flax egg and vanilla extract until combined.<\/li>\r\n \t
  3. Beat in the remaining dry ingredients (baking soda, baking powder, salt, oat flour, and almond flour) one by one. If your dough is dry (this could be the case if too much flour is used), you can add a touch of almond milk to thin it out. Fold in chocolate chips.<\/li>\r\n \t
  4. Shape 1-inch balls of dough (smaller than golf balls) and place on the baking sheet. If chocolate chips aren\u2019t sticking to the dough, just press them in with your fingers. There is no need to flatten the balls as the cookies spread out a lot. Place balls 2-3 inches apart.<\/li>\r\n \t
  5. Bake for about 11-13 minutes (I baked for 12 mins) until lightly golden. The underside will also be a rich golden brown shade. The cookies will be very soft coming out of the oven, but they will harden as they cool. Allow to cool for 5-10 mins. on the baking sheet and then transfer to a cooling rack for another 10 minutes. Sprinkle cookies with flaked sea salt to bring out the peanut butter flavour even more.<\/li>\r\n<\/ol>“,”foot_note”:””}

Black Bean, Sweet Potato, and Red Quinoa Soup

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{“head_note”:”This hearty soup is filled with sweet potato chunks, fluffy red quinoa, black beans, and is seasoned with cumin, coriander, and chili powder. While it\u2019s a good soup on it\u2019s own, it really shines with toppings like avocado, cherry tomatoes or salsa, cilantro, crushed corn chips, and green onion, giving it a Tex-Mex flare.”,”instructions”:”

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  1. In a medium-sized pot, add quinoa along with 1.5 cups water. Bring to a boil, reduce heat to medium, and cover with tight fitting lid. Simmer covered for about 17 minutes or until the water is absorbed and quinoa is fluffy. Remove from heat, fluff with fork, and keep it covered until ready to use.<\/li>\r\n \t
  2. Meanwhile, heat oil in a large wok or pot. Add garlic and onion and saut\u00e9 for a few minutes over medium heat. Season with salt and pepper. Now add in the jalapeno and sweet potato and saut\u00e9 for 5-7 minutes more.<\/li>\r\n \t
  3. Stir in the cumin, chili powder, coriander, and broth. Bring to a boil and then reduce heat to medium and simmer for about 18-20 minutes uncovered, or until the potatoes are tender.<\/li>\r\n \t
  4. Just before serving, stir in the cooked quinoa, drained and rinsed black beans, cayenne, and optional spinach. Season with salt and pepper to taste, adding more spice if desired.<\/li>\r\n \t
  5. Garnish soup with cherry tomatoes, cilantro, green onion, corn chips, avocado, and\/or cashew cream<\/a>.<\/li>\r\n \t
  6. Feast on tasty, vibrant comfort food!<\/li>\r\n<\/ol>“,”foot_note”:”Note: Feel free to use butternut squash in place of sweet potato.”}

Back on Track Green Monster (Banana Free)

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{“head_note”:”This Green Monster is great for getting your healthy eating back on track after a series of indulgences. It sets your day on the right tone and instantly makes you feel ah-mazing. For the banana haters out there, you\u2019ll be pleased to know that this one is banana-free. As with any smoothie, feel free to play around with the ingredients to suit your own taste buds. You might like more or less lemon, ginger, apple, etc.”,”instructions”:”

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  1. Place all ingredients except maple syrup and ice into a high-speed blender and blend on high until very smooth. Blend in ice and maple syrup to taste.<\/li>\r\n \t
  2. Guzzle.<\/li>\r\n \t
  3. Feel amazing.<\/li>\r\n<\/ol>“,”foot_note”:””}

Herb and Cheese Drop Biscuits

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{“head_note”:”Vegan herb & cheese biscuits free from butter, shortening or lard.”,”instructions”:”

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  1. Preheat oven to 425\u00b0F and line a large baking sheet with parchment paper.<\/li>\r\n \t
  2. 2. Line a small plate with parchment paper and spread on the coconut oil into a layer about 1\/2-inch wide. Place in the freezer until solid, for about 5-10 minutes. Place the cup of milk in the freezer to chill as well.<\/li>\r\n \t
  3. Meanwhile, whisk the flours, baking powder, sugar, salt, and garlic powder together in a large bowl.<\/li>\r\n \t
  4. Using a pastry cutter, cut the frozen coconut oil into the dry ingredients until it\u2019s the size of small peas. Make sure not to leave any large chunks.<\/li>\r\n \t
  5. Pour chilled almond milk over the dry ingredients + coconut oil mixture and stir until just combined. If your scoops of flour were heavy-handed you may need to add a tablespoon or two more milk. Fold in the herbs and shredded cheeze.<\/li>\r\n \t
  6. Drop about 8-10 biscuits all over the baking sheet, leaving 2-3 inches between each biscuit. Bake for 10 minutes, rotate the pan, and then bake for an additional 8-10 minutes longer watching closely. Biscuits are ready when golden. Serve warm.<\/li>\r\n<\/ol>“,”foot_note”:”I do not recommend making these ahead of time. When stored in a container, they will lose their crisp exterior.”}

My Go-To Kale Salad

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{“head_note”:””,”instructions”:”

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  1. Tear leaves off kale stems and discard stems. You can save the stems for juicing or blending if you wish. Break leaves into bite-sized pieces. Wash and dry thoroughly.<\/li>\r\n \t
  2. Place kale in a large bowl and drizzle on the dressing ingredients (oil, lemon, maple syrup). With your hands, \u201cmassage\u201d the dressing into the kale until all leaves are coated. Sprinkle on Herbamare (or sea salt) and a touch of cayenne pepper if desired.<\/li>\r\n \t
  3. While the salad marinates, chop the vegetables. Mix into kale and serve, topped with hemp seeds if you desire.<\/li>\r\n<\/ol>“,”foot_note”:””}

Spiced Red Lentil, Tomato, and Kale Soup

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{“head_note”:”A flavourful, quick-to-prepare vegetable soup amped up with protein and fibre-packed red lentils. It’s so good you’ll want to drink the broth!”,”instructions”:”

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  1. In a large pot, saut\u00e9 the onion and garlic in the oil for about 4 to 5 minutes over medium heat. Add in the celery and saut\u00e9 for a few minutes more.<\/li>\r\n \t
  2. Stir in the bay leaf and the spices (cumin, chili powder, coriander, paprika, cayenne).<\/li>\r\n \t
  3. Stir in the can of tomatoes (including the juice), broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for about 20 to 25 minutes, until lentils are tender and fluffy.<\/li>\r\n \t
  4. Stir in kale or spinach and cook until just wilted. Serve and enjoy! The cooled soup can be stored in an air-tight container in the fridge for 3 to 5 days, or you can freeze it in a freezer-safe container (leave 1-inch at the top for expansion) for 1 to 2 months.<\/li>\r\n<\/ol>“,”foot_note”:”
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    • * This soup is even more satisfying when\u00a0served with a hunk of toasted bread.<\/li>\r\n<\/ul>“}

Fall Detox Salad

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{“head_note”:””,”instructions”:”

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  1. Add the grate\/shred blade to food processor. Turn machine on and drop in the brussels sprouts to shred. Now drop in the carrots to shred. Alternatively, you can finely chop brussels and shred carrots with a hand-held grater. Transfer to a large mixing bowl.<\/li>\r\n \t
  2. Stir in the diced apple, celery, sunflower seeds, and raisins into the carrot and brussels sprout mixture.<\/li>\r\n \t
  3. Add lemon juice, salt, pepper, and optional fresh thyme to taste. Add a small amount of maple syrup (about 1\/2-1.5 tsp) to take the edge off the lemon juice. Sprinkle with cinnamon if desired. Serve & enjoy!<\/li>\r\n<\/ol>“,”foot_note”:””}