Category Archives: Uncategorized

Neon Pink Smoothie Juice

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{“head_note”:”I call this smoothie juice because it\u2019s a cross between a smoothie and a veggie juice. The texture comes out thick and foamy, but you have the added benefits of the fibre in there to move the digestive track right along. These juices aren\u2019t overly sweet or filling, so I enjoy them as an addition to a normal breakfast or simply as a refreshing drink on its own.”,”instructions”:”

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  1. In a high-speed blender, add the cucumber and blend on low speed to break it up. Now add the beet and apple. Blend, starting on a lower speed, and gradually increase the speed. I used my Vitamix plunger stick a lot to push it down and stir it as it was coming together. If needed, add a bit of water.<\/li>\r\n \t
  2. Blend on highest speed for 1-2 minutes. Add in citrus juice to taste and about 4 ice cubes. Blend again until smooth.<\/li>\r\n \t
  3. Serve immediately.<\/li>\r\n<\/ol>“,”foot_note”:””}

Fruit-On-The-Bottom Protein Peanut Butter

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{“head_note”:””,”instructions”:”

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  1. In a food processor, add peanut butter, almond milk, protein powder, cinnamon, and vanilla. Process until smooth, stopping to scrape down the bowl as needed.<\/li>\r\n \t
  2. Add sweetener to taste and process again until blended. Add a pinch of salt if desired.<\/li>\r\n \t
  3. Scoop into a jar and swirl in your favourite jam. Will keep in the fridge in a sealed container for at least 1.5-2 weeks. This spread will thicken up considerably once chilled.<\/li>\r\n<\/ol>“,”foot_note”:””}

Peanut Butter, Jam, and Banana Soft Serve Popsicles

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{“head_note”:”These are soft, ice cream like popsicles with swirls of PB and jam throughout. For a fun twist, try stirring in some shaved chocolate. When freezing, shaved chocolate is nice because you don\u2019t have to bite into big frozen chocolate chips.”,”instructions”:”

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  1. In a food processor, add 4 roughly chopped frozen bananas along with a few tablespoons of almond milk. Whirl in the processor until smooth, stopping to scrape down the sides of the bowl as needed.<\/li>\r\n \t
  2. Now add in two tablespoons of peanut butter and process again until combined & smooth.<\/li>\r\n \t
  3. Remove bowl from base and stir in the jam and another tablespoon of peanut butter, leaving thick ribbons of jam and PB throughout the soft serve. Do not overmix.<\/li>\r\n \t
  4. Spoon the soft serve into popsicle molds (it made enough for 6 small popsicles for me, however this will vary based on the size of your molds). Push the mixture all the way to the bottom with the end of a spoon. Freeze for at least 6-8 hours, or overnight. Run hot water over the mold to help the popsicle slide out. I found they were a bit difficult to get out of the mold, but I\u2019m not sure if that was due to my strange shaped popsicle mold or simply the consistency of the popsicle.<\/li>\r\n<\/ol>“,”foot_note”:””}

Ratatouille-Inspired Summer Veggie Dish

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{“head_note”:””,”instructions”:”

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  1. In a large cast-iron pot or skillet, heat the oil, garlic, and onion over medium heat for about 5 mins, stirring frequently and reducing heat if necessary.<\/li>\r\n \t
  2. Add the chopped zucchini, eggplant, and red pepper, as they are ready to go in. Season with salt and pepper and cook over medium heat for about 10 minutes. I like giving the veggies a sprinkle of Herbamare to bring out the flavours.<\/li>\r\n \t
  3. Stir in about 3\/4-1 cup of your favourite marinara sauce (I used The Linen Collection Marinara from Costco!) along with fresh herbs. Cook until vegetables are tender, but still a bit firm and not overcooked \u2013 about 5-7 more minutes.<\/li>\r\n \t
  4. Serve with a crunchy baguette, rice, potatoes, couscous, quinoa, or simply as a side.<\/li>\r\n<\/ol>“,”foot_note”:””}

Summer Veggie Rolls with Spicy Peanut Lime Sauce

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{“head_note”:””,”instructions”:”

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  1. Press the tofu while you prepare the filling and sauce. For pressing instructions, see here.<\/li>\r\n \t
  2. For the filling: Julienne the vegetables (slice into long thin strips). Set aside, along with peanuts.<\/li>\r\n \t
  3. For the sauce: In a mini processor, process the sauce ingredients until smooth. Adjust to taste. You may prefer more sweetener, tamari, oil, or lime juice. Or mince everything by hand and whisk.<\/li>\r\n \t
  4. Slice pressed tofu into long thin strips. You likely won\u2019t need the entire block.<\/li>\r\n \t
  5. Set up a roll making station and gather all of your ingredients in one area. Place a tea towel on the counter and fill a very large bowl with hot tap water. Dip one rice paper wrapper into the water and carefully submerge it once it gets soft. Hold it under water for about 10 seconds, or until soft, and remove from water carefully. Place it onto the tea towel and unfold any corners that may have rolled up.<\/li>\r\n \t
  6. Add the filling ingredients in the centre of the wrapper (see pictures in post). Be careful not to overfill or the wrappers will tear. Sprinkle with peanuts and a sprinkle of salt.<\/li>\r\n \t
  7. Roll the two sides of the rice wrapper inward and then flip the bottom over top the filling and roll forward. Place roll on a plate and cover with damp paper towels. Repeat for the rest.<\/li>\r\n \t
  8. Serve the rolls immediately with the peanut dipping sauce. If you have any leftover vegetables enjoy them dipped in the sauce on the side. Sauce should keep for at least a week in a sealed container in the fridge. Rolls will keep for 1-2 days in the fridge.<\/li>\r\n<\/ol>“,”foot_note”:””}

Falafel with a Twist

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{“head_note”:””,”instructions”:”

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  1. If cooking chickpeas from scratch soak overnight (or for 8 hours) and then follow these directions for cooking. Alternatively, use 2 & 1\/4 cup canned chickpeas. Note: A reader suggests mashing the canned chickpeas (if using) with a potato masher instead of processing them. This will prevent them from forming a paste.<\/li>\r\n \t
  2. In a food processor, with the processor running, drop in 3 garlic cloves to mince. Now add most of the chickpeas (reserving about 1\/4 cup to stir in later), and process a few seconds to chop. Now add the onion, lemon juice, and herbs. Process until just combined, being careful not to over-process. You want to leave texture. Preheat a large skillet over medium-high heat.<\/li>\r\n \t
  3. Scoop the mixture into a large bowl. Stir in the ground flax, breadcrumbs, cumin, reserved chickpeas, and salt and pepper to taste. Shape into patties, about 1\/4 cup each and really pack the dough in tightly so it holds together.<\/li>\r\n \t
  4. Grease pre-heated skillet with cooking oil and then cook the patties on medium-high heat for about 5 minutes on each side, or until golden. For the salad: Add chopped tomato, red onion, a drizzle of hot sauce, cucumbers, falafel, and my Lightened Up Lemon Tahini Dressing.<\/li>\r\n<\/ol>“,”foot_note”:””}

Peanut Butter Bomb Smoothie for Two

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{“head_note”:””,”instructions”:”

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  1. In the blender, grind the rolled oats into a flour or just use oat flour. In a food processor, process together the ingredients for the crunch balls (except for the rice crisp cereal). Adjust to taste. If batter is dry, add a touch more liquid. Stir in the cereal and form into tiny balls. I made about 19. Store leftovers in freezer.<\/li>\r\n \t
  2. In a blender, add the smoothie ingredients, except for the crunch balls, and blend until smooth. Add ice if desired. Pour into two glasses and top with crumbled crunch balls. Serve immediately with a spoon!<\/li>\r\n<\/ol>“,”foot_note”:”Peanut butter crunch balls yield is 19-20 mini bites”}

Speedy Summer Hemp Power Salad

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{“head_note”:””,”instructions”:”

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  1. Chop vegetables and place into a large bowl.<\/li>\r\n \t
  2. In a mini processor, process the dressing ingredients together until mostly smooth. You can also mash\/chop\/mix the dressing ingredients by hand.<\/li>\r\n \t
  3. Pour dressing onto vegetables and stir well. Now, stir the hemp seed into the salad. Season to taste and serve. Sprinkle with hemp seed on top because it\u2019s pretty! This salad is best served immediately. With time, water will release from the vegetables and pool at the bottom.<\/li>\r\n<\/ol>“,”foot_note”:””}

Grilled Tofu with Pineapple Salsa and Coconut Rice

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{“head_note”:””,”instructions”:”

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  1. Press Tofu: Remove tofu from package and rinse with water. Press the tofu for at least 20 minutes following these directions<\/a>. After pressing, slice the tofu block down the middle, lengthwise to make two halves. Now slice each piece diagonally to make 4 triangles total. Brush each side with cooking oil and then season generously. If you don\u2019t enjoy plain tofu try using a marinade prior to cooking.<\/li>\r\n \t
  2. Coconut Rice: Preheat oven to 300\u00b0F. Toast shredded coconut for about 8-12 minutes until golden. Rinse brown rice in colander and then place into a medium-sized pot. Add one 400ml can coconut milk (equal to 1 & 3\/4 cups). Stir. Bring to a boil and then reduce heat immediately to low. Cover with lid and cook for about 25-30 minutes until most of the coconut milk is absorbed and rice is tender. Remove from heat, keep lid on, and let it \u201csteam\u201d for another 10 minutes or so. Stir in brown sugar and optional coconut oil. Garnish with toasted shredded coconut.<\/li>\r\n \t
  3. Salsa: Meanwhile, add all salsa ingredients into a large bowl, adjusting to taste. My pineapple was very watery, so I dumped the pineapple into a colander and let the water drain for about 10 minutes prior to using. Feel free to do this too or just leave it as is.<\/li>\r\n \t
  4. Grill tofu: Preheat the BBQ grill for about 15-30 minutes (depending on your grill) on high. Turn heat down to medium\/low. Carefully, grease the grill with a cooking oil safe for high heat (e.g., canola, sunflower, safflower, or sesame). Grill the tofu for about 5 minutes on each side (this will vary). Be sure not to overcook the tofu or it will be dry.<\/li>\r\n \t
  5. To serve: Spoon coconut rice on a plate and sprinkle with a dash of nutmeg if desired. Add grilled tofu next and then spoon over a generous amount of pineapple salsa. Sprinkle everything with more toasted coconut and garnish with mint leaves. Feel free to serve with a bit of BBQ sauce on the side to spruce up the tofu.<\/li>\r\n<\/ol>“,”foot_note”:””}

Triple Almond Cherry Crumble Squares

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{“head_note”:”These are so wholesome I found them on my breakfast plate crumbled over blueberry vegan overnight oats<\/a> one morning. Enjoy them on their own or serve with a scoop of ice cream for dessert. I used agave in this recipe because I was out of maple syrup and it worked great. Feel free to use whichever you wish, keeping in mind that agave is a bit sweeter per tablespoon so you might need an extra tablespoon of maple syrup if you go that route. Be sure to poke holes in the dough with a fork before baking. I didn\u2019t do this and the dough puffed up on me in the middle, but it was easily fixed with a poke once out of the oven.\r\n\r\n \r\n\r\nAdapted from my Raspberry Almond Thumbprint Cookies<\/a>.”,”instructions”:”

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  1. Preheat the oven to 350\u00b0F and line an 8-inch square pan with two pieces of parchment paper, one going each direction.<\/li>\r\n \t
  2. Place almonds into a high-speed blender and grind into flour, making sure not to process too long or the oils will release. Or use store bought almond meal (use approx 1.5 cups + 2 tbsp almond meal).<\/li>\r\n \t
  3. In a large bowl, whisk the dry ingredients together (almond meal, rice flour, ground flax, baking powder, and salt). Use your fingers to break up any clumps of almond meal. In a small bowl, mix together the almond butter, agave, and almond extract. Add wet mixture to dry mixture and stir until thoroughly combined. I got in there with my hands and kneaded the dough together a few times!<\/li>\r\n \t
  4. Set aside 1\/2 cup of packed dough for crumbling on top of the jam later. Press the rest of the dough into the prepared pan. You may need to lightly wet your fingers as it\u2019s sticky! Smooth it out and poke it with a fork about 8-10 times all over.<\/li>\r\n \t
  5. Pre-bake the almond base for 8 minutes at 350\u00b0F. Remove and set aside.<\/li>\r\n \t
  6. Meanwhile, prepare the chia seed jam (or just use about 3\/4-1 cup jam of choice). Add pitted cherries and agave into a medium-sized pot. Bring to a low boil and reduce heat to medium-low. Simmer for about 10 mins, stirring frequently. Stir in chia seeds and cook until thickened, about 5 mins more. Remove from heat and stir in the almond extract. Try not to burn your tongue shoveling it in your mouth!<\/li>\r\n \t
  7. Spread jam over the almond base and smooth out. Now crumble the reserved dough on top. Bake at 350\u00b0F for another 12-13 minutes or so, watching closely. Crumble topping will be golden when ready. Cool in pan on a wire rack before attempting to remove, about 30-45 mins. If you are impatient like me, just cut yourself a square right out of the pan while you wait!<\/li>\r\n<\/ol>“,”foot_note”:””}