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Warm Miso-Garlic Quinoa and Kale Salad

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{“head_note”:”I love the contrast of a warm and cool salad, and how comforting it is to eat. In this recipe, I\u2019ve paired freshly cooked quinoa\u2014seasoned to perfection with chickpea miso, fresh garlic, and sesame oil\u2014with a delectable marinated kale salad. The leftovers are just as good, too; I love to cook them in a skillet with a splash of lemon juice and tamari for a saut\u00e9ed version of this salad.”,”instructions”:”

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  1. Add the quinoa into a small pot along with 1 1\/2 to 1 3\/4 cups (375 to 435 mL) water. Bring to a boil, reduce heat to medium, and cover with a tight-fitting lid. Cook for 13 to 16 minutes, until the quinoa is fluffy and the water is absorbed.<\/span><\/li>\r\n \t
  2. Meanwhile, remove the stems from the kale and compost or discard. Finely chop the kale into 1-inch pieces. Rinse and dry the kale with a salad spinner, and then place it into a large bowl.<\/span><\/li>\r\n \t
  3. With your hands, \u201cmassage\u201d the sesame oil into the kale until it\u2019s thoroughly coated. Now, massage the lemon juice, tamari, tahini, and vinegar into the kale until evenly distributed. <\/span><\/li>\r\n \t
  4. To the cooked quinoa, stir in the garlic, miso, oil, and salt (if using), all to taste.<\/span><\/li>\r\n \t
  5. Toss the warm quinoa with the marinated kale. Top with sesame seeds and optional roasted potato. Serve warm.<\/span><\/li>\r\n<\/ol>“,”foot_note”:”* Chickpea miso is made with chickpeas instead of soybeans. I like South River and Tradition Miso brands. If you don\u2019t have chickpea miso, you can use any white or yellow miso you enjoy the flavour of.\r\n\r\n** I have not tested this marinade with toasted sesame oil (which has a much more robust flavour than untoasted sesame oil), but feel free to experiment if you like!\r\n\r\n*** Because different brands of tamari often differ in flavour, I recommend starting with a couple teaspoons and adding to taste from there. I use South River Sweet-Tasting Brown Rice Tamari.\r\n\r\nMake it soy-free: Use chickpea miso and coconut aminos (instead of tamari). Be sure to check the labels on your products to ensure they are soy-free.\r\n\r\nBoost the protein: If you\u2019re looking to boost the protein beyond what the quinoa and kale provide, I recommend adding tamari roasted chickpeas. Simply drain one (14-ounce\/398 mL) can of chickpeas and toss the chickpeas with a few tablespoons of tamari and a half tablespoon (7.5 mL) of sesame oil. Let it sit in the marinade for 10 minutes, and then roast the chickpeas on a baking sheet lined with parchment paper at 400\u00b0F (200\u00b0C) for 30 minutes, tossing once halfway through.”}

The Balance Wrap

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{“head_note”:”I call this the \u201cbalance\u201d wrap because it\u2019s so balanced in terms of fibre, protein, and healthy fats! If you can get your hands on some, I highly recommend trying out grain-free raw flax wraps, which are dehydrated at a low heat and made with a ground flax base. They often contain veggies and seasonings like carrot, parsley, garlic, lemon, red pepper, and onion, and they\u2019re packed with fibre, protein, and omega-3 fatty acids. You can find them in the cooler or freezer section of some grocery stores. Rest assured, though, this wrap will work with any wrap of your choice\u2014spelt or sprouted grain are two other tasty options. I top the wrap with chunks of roasted sweet or yellow potato, hummus, sliced avocado, garlic powder, sriracha, and salt and pepper. You can also add some greens, like romaine lettuce or microgreens, for a crunch.”,”instructions”:”

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  1. Place a wrap onto a large plate. <\/span><\/li>\r\n \t
  2. Spread on hummus, and <\/span>place the avocados fanned out on top along with the romaine lettuce (if using)<\/span>.<\/span><\/li>\r\n \t
  3. Add a handful of roasted potato, and then garnish everything with Sriracha, garlic powder, salt, pepper, and lime juice (if using), to taste. Wrap it up and serve immediately.<\/li>\r\n<\/ol>“,”foot_note”:”* To roast the potato: Line a baking sheet with parchment paper and preheat the oven to 400\u00b0F (200\u00b0C). Toss the potato chunks with a bit of olive or avocado oil, and then sprinkle with salt and pepper. Roast for 30 to 45 minutes until lightly browned, flipping once through roasting.”}

Miso Veggie Detox Soup

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{“head_note”:”This spicy and flavourful veggie-packed broth is bursting with good-for-you ingredients. I like to eat two bowls of this a day when I\u2019m trying to get more veggies in my diet after a period of indulgence. The best part about this soup is that you can change up the vegetables depending on what you have in your fridge (broccoli or cauliflower would be nice \u201cswap-ins\u201d). It\u2019s super versatile! Just try to keep the added veggies to about 9 chopped cups or so.”,”instructions”:”

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  1. To a large pot, add the oil, onion, and garlic. Stir to combine and saut\u00e9 over medium heat for 3 to 5 minutes, until the onion is translucent.<\/span><\/li>\r\n \t
  2. Now add the chopped celery, sweet potato, potato, zucchini, and pepper, one by one. Stir to combine, and saut\u00e9 for a few minutes.<\/span><\/li>\r\n \t
  3. Stir in the seasonings (turmeric, fresh ginger, cumin, paprika, and cayenne). Cook for a minute longer.<\/span><\/li>\r\n \t
  4. Stir in the tomato paste, and add the broth, half the salt, and pepper. Increase heat to high and bring the soup to a boil. Reduce heat to medium and simmer uncovered for 20 to 30 minutes, until the potatoes are fork-tender. <\/span><\/li>\r\n \t
  5. Remove from heat and stir in the chard until wilted. <\/span><\/li>\r\n \t
  6. Add a ladleful of soup into a bowl and whisk in the miso until it\u2019s fully incorporated. Pour the mixture back into the pot of soup and stir well. Taste and add the rest of the salt, if desired. If you\u2019d like a pop of added brightness, you can add a small squeeze of lemon or white wine vinegar to taste.<\/span><\/li>\r\n \t
  7. This soup will keep in a jar or airtight container in the fridge for up to 5 days, or you can freeze it for 1 to 2 months. <\/span><\/li>\r\n<\/ol>“,”foot_note”:”* If you don\u2019t have any chickpea miso, feel free to swap it for another light-tasting miso and add it to taste.\u00a0Make sure your miso is soy-free if necessary.\r\n\r\nIf you\u2019d like to add a protein-boost, feel free to add beans or lentils of your choice.”}

Restoring Citrus Tonic

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{“head_note”:”This tonic is such an energizing and detoxifying tea to treat yourself to in the winter months. I love drinking it first thing in the morning or as an afternoon pick-me-up. Ginger lends a kick of heat, while the citrus\u00a0adds a light sweetness, and the turmeric gives it a beautiful sunny hue. You can store leftovers in the fridge for up to 24 hours and then reheat on the stovetop (or simply drink it chilled in the summer months).”,”instructions”:”

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  1. Add all of the ingredients into a medium saucepan. <\/span>Place over medium-high heat and bring to a low boil<\/span>. Reduce the heat to medium-low, cover, and simmer for about 4 to 5 minutes.<\/span><\/li>\r\n \t
  2. Strain the mixture using a sieve. Add liquid sweetener, if desired, and serve immediately.<\/span><\/li>\r\n<\/ol>“,”foot_note”:”* Grapefruit lends a tart kick, while orange juice is sweeter and more subtle. If using orange juice, I recommend adding a small squeeze of lemon along with it to give it a slight kick.\r\n\r\n** I prefer the flavour of fresh turmeric, but you can use 1\/2 teaspoon ground turmeric in a pinch.”}

Monster Bars

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{“head_note”:”When the hunger monster strikes, monster bars are at your rescue! These are great bars to stash in the freezer so they\u2019re ready whenever you need a quick boost of energy. The base is naturally sweetened with Medjool dates and it\u2019s packed with protein, fibre, and healthy fats to keep your energy cruising along at mach speed. The dark chocolate topping is totally optional if you\u2019re avoiding added sugar, but it\u2019s lovely for a treat! Also, feel free to shape these into balls as opposed to bars. I\u2019ve made these nut-free, but you can use any nuts or other mix-ins you have on hand.”,”instructions”:”

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  1. Lightly grease a <\/span>9- x 5-inch<\/span> loaf pan (or a small 7-inch round cake pan) with oil and then line it with parchment paper for easy removal. You can also use an 8-inch square pan, however the bars won\u2019t be nearly as thick.<\/span><\/li>\r\n \t
  2. Add the pitted dates into a food processor and process until the dates are finely chopped and sticky.<\/span><\/li>\r\n \t
  3. Add the oats and process for a few seconds until finely chopped. Now, add the coconut, hemp hearts, pepitas, coconut oil, sunflower seed butter, cinnamon, vanilla, and salt. Process until the mixture is fully combined, about 10 to 20 seconds.<\/span><\/li>\r\n \t
  4. Add water 1 tablespoon at a time, processing after each addition, until the mixture comes together. <\/span>It should stick together easily when pressed between your fingers and it shouldn\u2019t be dry.<\/span><\/li>\r\n \t
  5. Scoop all of the mixture into the prepared pan and spread out evenly. With your fingers, press down firmly and evenly until the mixture is compact and smooth on top. <\/span><\/li>\r\n \t
  6. Place the pan in the freezer for about 10 minutes so the bars can firm up a bit. <\/span><\/li>\r\n \t
  7. If using, melt the chocolate and coconut oil together in a double boiler over low heat. Quickly spread all of the melted chocolate on top of the bars until smooth. Immediately sprinkle on the seed and fruit topping. Return to the freezer until the chocolate is solid, about 15 to 20 minutes. <\/span><\/li>\r\n \t
  8. Warm a sharp knife under hot water and then slice the bars. Leftovers can be stored in the fridge for up to 1 week or in the freezer for up to 2 months.<\/span><\/li>\r\n<\/ol>“,”foot_note”:”* Be sure to use very fresh and soft dates in this recipe or the mixture won\u2019t stick together as well. If your dates are on the dry\/firm side, soak them in boiled water for around 20 minutes and then drain well before use.\r\n\r\n** For the topping, I used a mixture of chopped pepita seeds, dried cranberries, hemp hearts, flaked sea salt, and dried shredded coconut. It adds a lovely sweet and salty crunch!”}

Coconut Holiday Nog

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{“head_note”:”I always feel like something is missing when I try store-bought vegan holiday nogs, so I knew I had to create my own eggless nog for the holidays. It features full-fat coconut milk, a twist that provides richness and a luxurious creamy texture that\u2019ll stick to your spoon! Seriously, this nog is thick<\/i>, as it should be. Fresh nutmeg lends an authentic flavour and is a must here; I use it generously, but feel free to add it to taste. Be sure you don\u2019t swap the fresh nutmeg for the pre-ground stuff, as pre-ground nutmeg is much stronger and will throw the flavours off. This nog tastes best served super cold, so I recommend making it several hours before you need to serve it\u2014or better yet, make it the night before.”,”instructions”:”

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  1. Add all ingredients (except alcohol, if using) into a high-speed blender. Blend until smooth.<\/span><\/li>\r\n \t
  2. Transfer the nog to a 1-litre mason jar and secure lid. Chill in the fridge for several hours, or overnight if possible.<\/span><\/li>\r\n \t
  3. Once cold, shake the jar well to recombine. Pour into glasses, garnish with fresh nutmeg, and add alcohol to taste, if using.<\/li>\r\n \t
  4. Store leftovers in the fridge for up to a few days.<\/li>\r\n<\/ol>“,”foot_note”:”
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    • This\u00a0nog will thicken more as it chills. If the nog is too thick for your liking, you can thin it with a bit more almond milk. Adjust other flavours if necessary.<\/li>\r\n \t
    • Love coffee? This nog tastes great in a holiday nog latte!<\/li>\r\n<\/ul>“}

Cozy Butternut, Sweet Potato, and Red Lentil Stew

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{“head_note”:”Butternut squash, red lentils, and sweet potato are wrapped in a lightly sweet and creamy coconut and tomato broth accented with spicy notes of turmeric, cumin, chili powder, cayenne, and garlic. Apple cider vinegar provides a tangy brightness to bring everything together. This stew tastes better the next day once the flavours have had a chance to mingle; if you can make it the day before serving, I\u2019d highly recommend it!”,”instructions”:”

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  1. To a large pot, add the oil, onion, and garlic. Stir to combine. Increase the heat to medium and saut\u00e9 for 3 to 5 minutes, until the onion is softened.<\/span><\/li>\r\n \t
  2. Add the squash and sweet potato and stir to combine. Add a pinch of salt and continue saut\u00e9ing for a few minutes longer.<\/span><\/li>\r\n \t
  3. Add the broth, diced tomatoes (with juices), coconut milk, lentils, tomato paste, turmeric, cumin, chili powder, cayenne, salt, and pepper. (If you are spice-shy, feel free to add half the amount to start and increase from there after cooking, to taste.) Stir well to combine. <\/span><\/li>\r\n \t
  4. Increase heat and bring to a boil. Reduce the heat to medium, stir again, and simmer uncovered for about 30 minutes, stirring occasionally, until the squash and potato are fork-tender. Reduce the heat if necessary.<\/span><\/li>\r\n \t
  5. Add the apple cider vinegar to taste. Adjust the other seasonings if desired. <\/span><\/li>\r\n \t
  6. Optional step: Using a handheld immersion blender, blend the stew for only 2 to 3 seconds (any more and you\u2019ll blend too much of the veggies). This thickens the broth.<\/span><\/li>\r\n \t
  7. Stir in the chard, and cook for another couple minutes until the greens are wilted. <\/span><\/li>\r\n \t
  8. Scoop some cooked rice onto the bottom of a bowl and then ladle the stew overtop. Garnish with minced cilantro or parsley and a good dusting of garlic and chili powder, if desired.<\/span><\/li>\r\n \t
  9. Leftovers will keep in the fridge for up to 5 days, and they freeze beautifully too.<\/li>\r\n<\/ol>“,”foot_note”:”* Make sure to dice the squash and potato very small (about the size of almonds), as this will expedite cooking. Also, if you are short on time, you can skip peeling the butternut squash as the skin is edible. (I don\u2019t recommend skipping peeling the potato, though.)\r\n\r\n** You can swap\u00a0the red lentils for 1 (14-ounce\/398 mL) can chickpeas (drained and rinsed).\r\n\r\n*** You can swap the chard for 5 ounces of baby spinach or a bunch of kale (stemmed). I recommend chopping the greens into small bite-size pieces for easier eating.”}

Almond Blizzard Biscuits

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{“head_note”:”Each year I love to challenge myself to come up with a unique holiday cookie recipe. Snowball cookies were one of my favourite holiday cookies growing up; there\u2019s just something about a doughy, melt-in-your-mouth cookie covered in powdered sugar! Am I right?! So I set out to make a similar cookie, but my version is vegan and gluten-free with an irresistible almond-flavoured twist. I\u2019m so happy with how these cookies turned out\u2014buttery, decadent, and rich, with a slight crispness around the edges. *swoon*”,”instructions”:”

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  1. Preheat the oven to 325<\/span>\u00b0<\/span>F (160<\/span>\u00b0<\/span>C) and line an extra large baking sheet (or two smaller sheets) with parchment paper. <\/span><\/li>\r\n \t
  2. In a large bowl using a hand mixer, beat the butter until softened and smooth, about 5 to 10 seconds. <\/span><\/li>\r\n \t
  3. Add the rest of the ingredients one by one, beating the mixture after each addition until combined. The dough should easily stick together when pressed between your fingers.<\/span><\/li>\r\n \t
  4. Roll the dough into 1-inch balls, making around 25. Place them a couple inches apart on the baking sheet. You don\u2019t need to press down on the balls as they will spread out on their own while baking (but still remain a bit on the thick side).<\/span><\/li>\r\n \t
  5. Bake for 12 to 14 minutes until the cookies are puffy and thick. Cool on the pan for 5 to 8 minutes, then use a spatula to transfer the cookies to a cooling rack.<\/span><\/li>\r\n \t
  6. While the cookies are still warm, gently roll\/toss each cookie in the powdered sugar until completely coated. Return to the cooling rack until cool. The cookies can be stored in an airtight container in the fridge for 2 to 3 days, or in the freezer for 2 to 4 weeks.<\/li>\r\n<\/ol>“,”foot_note”:”* Use cold vegan butter straight from the fridge (do not melt it beforehand). I use soy-free Earth Balance buttery spread in this recipe. Melt brand of vegan butter works well too. When measuring, it helps to weigh the butter for the highest accuracy; if you don\u2019t, I recommend packing the butter into the measuring cup.”}

Ginger Cinna Maple Steamer

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{“head_note”:”This almond milk steamer is a comforting and indulgent drink that is oh so festive! And it\u2019s the perfect \u201ccookie-baking marathon\u201d drink, if you ask me. The combination of almond, cinnamon, ginger, maple, coconut, vanilla, and blackstrap molasses is so dreamy, you\u2019ll be craving it whenever you need to unwind and warm up. It reminds me of mild-tasting gingerbread in liquid form. I love topping it with freshly grated nutmeg, too. This recipe scales beautifully, so feel free to double or triple the recipe if you\u2019d like to enjoy it with friends.”,”instructions”:”

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  1. Add the almond milk into a small saucepan. Whisk in the maple syrup, cinnamon, and ginger. Heat over medium until the milk is hot, but don\u2019t bring it to a boil as the milk can separate. <\/span><\/li>\r\n \t
  2. Whisk in the oil, vanilla, molasses (if using), and salt. Turn off the heat. Using a handheld frother, froth the milk to your desired consistency. (If you don\u2019t have a frother, simply whisk it vigorously until frothy.)<\/span><\/li>\r\n \t
  3. Pour into a mug and top with freshly grated nutmeg. Serve immediately; the steamer will separate if it sits for too long.<\/span><\/li>\r\n<\/ol>“,”foot_note”:””}

Cinnamon Roll Oatmeal Cookies

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{“head_note”:”Four words: Cinnamon Roll Oatmeal Cookies! Need I say more? You will simply fall in love with their chewy texture, light cinnamon flavour, and swirly vanilla bean frosting.”,”instructions”:”

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  1. Preheat the oven to 350\u00b0F (180\u00b0C) and line a very large (approximately 21- by 15-inch) baking sheet with parchment paper. Alternatively, you can line two smaller baking sheets.<\/span><\/li>\r\n \t
  2. In a large bowl, stir together the wet ingredients (almond butter, maple syrup, oil, and vanilla) vigorously until completely smooth.<\/span><\/li>\r\n \t
  3. Stir the dry ingredients (oats, oat flour, arrowroot, almond flour, cinnamon, baking soda, and salt) into the wet mixture, one by one, until thoroughly combined. The dough will be thick and sticky, but this is normal.<\/span><\/li>\r\n \t
  4. Using a small (1-tablespoon\/15 mL) retractable cookie scoop, scoop mounds of dough. Place them onto the prepared baking sheet, about 2 to 3 inches apart. Do not flatten the mounds of dough. (If you don\u2019t have a retractable scoop, simply roll the dough into 1-inch balls. This method will yield a cookie with a smoother surface and edge.)<\/span><\/li>\r\n \t
  5. Bake for 9 to 10 minutes (this produces a chewy cookie with a slightly crispy edge).<\/span><\/li>\r\n \t
  6. Cool the cookies directly on the baking sheet for about 5 minutes. Using a spatula, gently transfer them onto a cooling rack until completely cool.<\/span><\/li>\r\n \t
  7. To make the frosting, beat the frosting ingredients in a bowl until smooth. Transfer the frosting to a plastic baggie and snip off one corner. (To enhance the cinnamon flavour, sprinkle each cookie with a small dusting of cinnamon before frosting.) Pipe the frosting onto the cooled cookies in a swirled design. <\/span><\/li>\r\n \t
  8. Serve and enjoy immediately, or transfer to the fridge until ready to eat. The frosting will firm up a bit when chilled, and will soften at room temperature. The cookies will keep wrapped up in the fridge for a few days. They can be frozen, too. Freeze them on a plate until the frosting is firm and then transfer them into a freezer-safe zip bag for up to 4 weeks.<\/span><\/li>\r\n<\/ol>“,”foot_note”:”* It’s important to use natural smooth almond butter that has a fairly \”drippy\” consistency. Be sure to stir it very well before measuring, and avoid using the dry\/hard nut butter at the bottom of the jar as it’s too difficult to mix with the other wet ingredients.\r\n\r\n** Be sure to use quick\/instant oats in this recipe and not rolled oats. The quick oats are necessary for the right texture.”}