Category Archives: Uncategorized

Tropical Pineapple Boozy Baked Oatmeal

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{“head_note”:”If Pineapple Upside Down Cake was morphed into breakfast, this would be it. Shredded coconut, rolled oats, pineapple, banana, and some coconut rum for good measure, makes this one of the tastiest oatmeal recipes to ever cross my lips.”,”instructions”:”

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  1. Preheat oven to 350\u00b0F and lightly grease a 2 or 2.5 quart baking dish. I used a 2.5 quart baking dish (10 cup) and it was a tad bit large, so I think 2 quart would work just fine.<\/li>\r\n \t
  2. Stir all dry ingredients together in a large mixing bowl.<\/li>\r\n \t
  3. Add the wet ingredients (milk, maple syrup, optional coconut rum or extract, and vanilla) into the dry ingredients and stir well to combine. Fold in the chopped banana and chopped pineapple.<\/li>\r\n \t
  4. Pour oatmeal mixture into the baking dish and spread out evenly. Place the 6 pineapple rings on top of the oatmeal and sprinkle with cinnamon and coconut sugar (or other granulated sugar).<\/li>\r\n \t
  5. Bake at 350\u00b0F, uncovered, for 55-65 minutes or until the oatmeal is golden and firm in some spots, but still soft in others. Allow the oatmeal to cool in the dish for 10-15 minutes before digging in. Serve with whipped coconut cream<\/a> to take this dish over the top!<\/li>\r\n<\/ol>“,”foot_note”:””}

Black Bean and Potato Nacho Plate

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{“head_note”:”Homemade crispy potato wedges smothered in a spicy black bean mixture with avocado, green onion, tomato, cilantro and corn chips on top.”,”instructions”:”

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  1. Preheat oven to 425\u00b0F. Wash and dry potatoes but do not peel. Place onto a large baking sheet lined with parchment paper and toss potatoes with oil. Sprinkle generously with sea salt, pepper, and a few pinches of chili powder.<\/li>\r\n \t
  2. Bake fries for 13-15 minutes at 425\u00b0F. Flip potatoes and roast for another 15-20 minutes or until lightly golden brown.<\/li>\r\n \t
  3. Meanwhile, heat a large skillet or wok over medium heat. Saut\u00e9 the onion, garlic, and pepper in the oil for about 7-10 minutes or until the onion is translucent.<\/li>\r\n \t
  4. Stir in the drained and rinsed black beans, cumin, chili powder, and salt to taste. Continue to saut\u00e9 for another 5 minutes. Set aside until ready to use, reheating just before serving.<\/li>\r\n \t
  5. Prepare your desired toppings.<\/li>\r\n \t
  6. Reheat bean mixture as fries come out of the oven. When fries are ready, place onto a large serving plate or you can serve it directly on the warm pan. Spoon on warm bean mixture (I had a cup or so leftover), followed by toppings like avocado, cilantro, tomatoes or salsa, fresh lime juice, cashew sour cream, green onions, and\/or corn chips. Serve immediately. Store any leftover beans in the fridge for 1-3 days (they are great on wraps!).<\/li>\r\n<\/ol>“,”foot_note”:””}

Golden Beet Salad with Shallots, Parsley, and Orange Miso

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{“head_note”:”This salad is a nice compromise for early spring; it\u2019s not too summery or light, but warm and hearty while still being refreshing. I combined roasted golden beets and caramelized shallots with warm quinoa, fresh parsley, and juicy orange segments all topped with an orange miso dressing. The steps for this recipe are a bit fiddly and there is a long roasting time, but if you find yourself with a lazy weekend morning, it really is a nice salad to pull together for lunch”,”instructions”:”

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  1. Preheat oven to 375\u00b0F and line a dutch oven or heavy-bottomed pot with a piece of parchment paper.<\/li>\r\n \t
  2. Trim beet greens, leaving 2-3 inches of the stem on the beet (this prevents the beet from drying out while roasting). Note: If you buy loose beets without stems this is fine too. Use what you can find. Reserve beet greens for saut\u00e9ing, if desired. Wash beets, but do not peel them.<\/li>\r\n \t
  3. Place beets inside the pot. Drizzle on olive oil and sprinkle with salt and pepper. Roll around the beets to coat.<\/li>\r\n \t
  4. Soak shallots in a bowl of water for a few minutes. This helps to loosen the skin. Slice both ends off the shallots and then peel all the skin off each. Place a piece of tin foil on the counter (about 1 square foot) and place the shallots on top. Drizzle with olive oil and sprinkle with sea salt and pepper. Rub the shallots to combine. Gather the tin foil at each side and crinkle it upward to seal the top. Place shallots in the pot along with the beets.<\/li>\r\n \t
  5. Place lid on pot and roast beets and shallots for about 1 hour at 375\u00b0F.<\/li>\r\n \t
  6. Meanwhile, cook the quinoa. Rinse the quinoa in a fine-mesh strainer and place it into a pot along with 1.5 cups of vegetable broth. Bring to a low boil, reduce heat to low-medium, and cover with tight fitting lid. Simmer for 17-20 minutes covered, or until all the water is absorbed. Remove from heat and let stand for 5 minutes. Fluff with fork.<\/li>\r\n \t
  7. Prepare the dressing by processing together all the dressing ingredients. I like to use a mini processor for my dressings because the clean-up is minimal. You could also whisk everything together by hand too.<\/li>\r\n \t
  8. After 1 hour, remove pot from the oven to check on things. Remove the shallots and set aside on the counter (keep the tin foil on so they stay warm). Carefully, prick the largest beet with a fork. If it slides easily through, it\u2019s ready. If your fork feels resistance, it needs more time in the oven. I had to cook my beets for about 1 hour and 25 minutes, so don\u2019t be alarmed if it takes you more time.<\/li>\r\n \t
  9. Remove beets from oven, remove lid, and allow beets to cool until they can be handled. Trim both ends of the beet and discard. Run water over beets and peel the skin off with your fingers (the skin should slide off fairly easily) and then slice beets into bite-sized pieces for the salad.<\/li>\r\n \t
  10. To assemble the salad: Toss together the cooked quinoa, chopped parsley, Herbamare or sea salt, and a couple tablespoons of the dressing. Gently fold in the shallots, segmented oranges, and beets. Drizzle on the rest of the dressing, sprinkle on pistachios (optional), and serve immediately.<\/li>\r\n<\/ol>“,”foot_note”:”Note: For how to segment an orange, see this You Tube demo<\/a>.”}

Sunshine Spread – Split Pea Hummus

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{“head_note”:”This yellow split pea spread is a bit similar to hummus, but much thicker. \u00a0Enjoy it as a spread on wraps, crackers, and toast!”,”instructions”:”

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  1. Drain and rinse the split peas and add to a medium pot along with 2.5 cups water. Bring to a low boil and reduce heat to medium-low. Simmer uncovered for about 30-40 minutes (it took me 35 mins) until the peas are tender and the water is all absorbed.<\/li>\r\n \t
  2. Drop a garlic clove into the processor and mince. Add the rest of the ingredients (to taste), along with the cooked split peas, and process until smooth. Scrape down the side of the bowl as needed. I like to let the processor run for a good 2 minutes to get it as smooth as possible.<\/li>\r\n \t
  3. Chill in the fridge for a few hours to allow the flavours to develop. This dip will firm up in the fridge so you can just enjoy as is or pop it back into the processor with a bit more oil to smooth it out.<\/li>\r\n<\/ol>“,”foot_note”:””}

No Bake Chocolate Macaroons

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{“head_note”:”Fast & easy macaroons! \u00a0All the taste without turning on the oven.”,”instructions”:”

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  1. In a medium mixing bowl, mash the banana until most of the clumps are gone. Stir in the melted coconut oil, maple syrup, and vanilla.<\/li>\r\n \t
  2. Sift in the cocoa powder and stir until combined. Now stir in the coconut, optional chia seeds, and fine grain sea salt to taste.<\/li>\r\n \t
  3. Line a baking sheet with parchment paper or a non-stick mat. Using a spoon or retractable ice cream scooper, scoop rounds onto the sheet. Place sheet in the freezer for around 20 minutes, or until macaroons are firm. Store in the freezer until ready to enjoy. They will soften at room temperature.<\/li>\r\n<\/ol>“,”foot_note”:”Note: 1\/4 cup pure maple syrup results in a lightly sweet macaroon. Feel free to adjust the sweetener to your own taste buds, especially because some cocoa powders may be stronger than others.”}

Chia Fresca

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{“head_note”:””,”instructions”:”

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  1. Add chia and water into a jar or glass and stir very well to combine. Let sit for 10 minutes to allow the chia seeds to swell up. I like to use a jar with a lid so I can shake it up really well and break up the clumps of chia.<\/li>\r\n \t
  2. Add lime or lemon juice and sweetener to taste. Stir (or shake) well to combine and enjoy!<\/li>\r\n<\/ol>“,”foot_note”:”Chia seeds will sink and collect at the bottom of the glass quickly. Give it a good stir as needed.”}

Vegan Fajitas with Lentil Walnut Meat

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{“head_note”:””,”instructions”:”

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  1. Rinse lentils and add to a medium pot along with 3 cups of water or broth. Bring to a boil, reduce heat to medium-low, and simmer uncovered for 30-45 minutes or until most of the water is absorbed and the lentils are tender.<\/li>\r\n \t
  2. Meanwhile, saut\u00e9 the onion and peppers in a skillet with the coconut oil for about 15 minutes over medium heat, or until softened.<\/li>\r\n \t
  3. Add walnuts into a mini processor and process until the size of peas or a bit smaller. Set aside. Add half of the cooked lentil mixture into a mini food processor. Process until mostly smooth. Mix back into the remaining lentils in the pot. Stir in walnuts if using. Slowly add the spices and seasonings to taste, adjusting amounts if necessary. If lentil mixture is dry add some water, a tablespoon at a time, until moistened. Turn on heat to warm lentil mixture just before serving.<\/li>\r\n \t
  4. Spoon lentil meat onto soft tortillas, followed by the skillet mixture and your desired toppings. Enjoy!<\/li>\r\n<\/ol>“,”foot_note”:””}

Not Your Average Potato Soup

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{“head_note”:””,”instructions”:”

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  1. Add oil to a large pot and saut\u00e9 the garlic and mustard seeds for a few minutes over medium-high heat, until the mustard seeds begin to pop. Be careful not to burn them. Add in the onion and saut\u00e9 for another 5 minutes, or until the onions are translucent.<\/li>\r\n \t
  2. Add the celery, potato, split peas, broth, and spices. Stir to combine. Bring to a boil and simmer on low-medium heat uncovered for 20-30 minutes, or until the split peas are cooked through and the potatoes are tender.<\/li>\r\n \t
  3. With a ladle, carefully transfer about 3 cups of the soup into a blender (leave some of the pouring hole ajar so stream can escape). Starting at a low speed, puree the soup until smooth and pour it back into the pot and stir. (Note: You can also use an immersion blender if desired.) Cook for 5 minutes and then serve immediately with fresh parsley and a pinch of smoked paprika, if desired.<\/li>\r\n<\/ol>“,”foot_note”:””}

Easy Homemade Vegan Chocolate

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{“head_note”:””,”instructions”:”

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  1. Gently melt the cacao butter in a pot over the lowest heat setting. Or you can use a double boiler.<\/li>\r\n \t
  2. Whisk all other ingredients (except flaked sea salt) into the pot.<\/li>\r\n \t
  3. Pour into 12 silicone cups and sprinkle with flaked sea salt (optional). Alternatively, you can use paper liners (they will stick a tiny bit but will still peel off) or line a baking sheet with parchment paper and drop spoonfuls all over the paper. Plastic chocolate molds may stick.<\/li>\r\n \t
  4. Freeze for 30 minutes or until firm. Pop chocolate out of the cups and enjoy immediately. Store in the fridge or freezer until ready to use.<\/li>\r\n<\/ol>“,”foot_note”:”Note: I\u2019ve changed the directions to omit the blending process. The blender seems to yield a softer, thicker mixture while simply mixing by hand resulted in a firmer chocolate that poured easily. I much preferred the chocolate when mixing by hand.”}

Quick and Easy Creamy Tomato Mushroom Pasta

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{“head_note”:”A quick and easy tomato mushroom pasta thrown together in 20 minutes.”,”instructions”:”

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  1. Bring a large pot of water to a boil. Add in your pasta and cook until Al dente, about 7-10 minutes.<\/li>\r\n \t
  2. Meanwhile, heat a large skillet or wok over medium heat. Saut\u00e9 the garlic and onion in the olive oil for about 5 minutes, or until translucent.<\/li>\r\n \t
  3. Stir in the sliced mushrooms and diced tomato and cook for another 8-10 minutes or so over medium-high heat, until some of the water cooks off.<\/li>\r\n \t
  4. Stir in the fresh basil, nutritional yeast, tomato paste, oregano, thyme, red pepper flakes. Add salt to taste. Simmer for another 5 minutes or so and adjust seasonings to taste if desired.<\/li>\r\n \t
  5. Drain pasta and add back into the pot. Stir in the pasta sauce, heat, and serve immediately with Cheezy Garlic Bread<\/a> if you\u2019d like.<\/li>\r\n<\/ol>“,”foot_note”:””}