Green Dragon Bowl

With a new year comes a new look to freshen up my blog.  Life has been busy since I went back to work last summer.  Work has been insane (busiest January ever!).  But this week D and I are going to try for another reset, drinking as much green juice and eating as much kale as we possibly can.  Here is we had for dinner tonight.  It looks complicated but it was really not, and its nice to mix it up and lightly steam the kale as we usually eat it raw in salads.  And I used soba noodles since I picked up a whole bunch of them on sale last week and haven't had them in a while.  I forgot how delicious they are!  D and I loved this meal, and I hope you enjoy.

Green Dragon Bowl
Serves 4
Marinated Tempeh Matchsticks
1 block Tempeh, cut into 1/4 inch thick matchsticks, 2 inches long
1/4 c soy sauce or tamari
1/4 c balsamic vinegar
1 tbsp sesame oil
1 tbsp grapeseed oil
1 garlic clove, minced
pinch allspice

In a shallow baking dish, whisk together soy sauce, vinegar, sesame oil, grapeseed oil, garlic and allspice.  Spread out tempeh pieces in single layer.  Let marinate for 30 min to 1 hour, flipping over half way through.

Spread on a single layer on a parchment-lined baking sheet. Broil for 3-4 minutes, flip over and broil for another 3-4 minutes. Set aside to cool.

Green Dragon Sauce
2 garlic cloves, chopped
1/2 c parsley, chopped
1/2 c tahin
juice from 1 lemon1/2 tsp sea salt
2 tbsp nutritional yeast
1/2 tsp sracha sauce
1/2 - 3/4 c cold water

Combine all ingredients except for water in a food processor.  Puree until smooth, adding water until mixture is smooth but not too thin. 

To Assemble
1 bunch kale, torn into bite size pieces, rinsed and drained
4 tsp sesame seeds, lightly toasted (toast in a dry frying pan, watching carefully)
2 cups soba noodles, cooked per package directions
4 tsp tamari

Steam kale with 1 inch of water in a covered frying pan for 3-5 minutes.  Drain and divide between 4 bowls.  Arrange soba noodles beside steamed kale, dividing evenly between 4 bowls. Drizzle 1 tsp of tamari over kale. Top soba noodles with a heaping tablespoon of green dragon sauce.  Arrange 6-8 slices of tempeh beside the noodles. Sprinkle entire contents with 1 tsp of sesame seeds.

Serve along with remaining green dragon sauce.

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Healthy Peanut Butter Crispie Bars

Happy new year! A new year brings new recipe ideas, as I am back on my healthy eating quest.  
We had a few Christmas parties at our house, and one of them was a potluck.  One of our guests brought butterscotch peanut butter rainbow marshmallow bars, and they were delicious.  I hadn't had them since grade school, but have been thinking about them ever since.

Here is a healthier version.  I let my kids "sample" it and now my little one year old is running around saying "sa-pal!" "sa-pal!" Too cute.

Simple and delicious, and they make fantastic healthy treats for all.

Peanut Butter Crispie Bars
Makes 8 bars

1/4 c coconut oil
1 tbsp cacao butter (sub with 1 tbsp extra coconut oil + 1/2 tsp vanilla)
1/4 c maple syrup
1/2 c natural peanut butter
1/2 c shredded unsweetened coconut
1/2 c almond meal (finely ground raw almonds)
1/2 tsp mesquite powder (can be omitted)
pinch of salt
1 and 1/2 c brown puffed rice
1 c puffed quinoa (sub with puffed rice)

Line a bread pan with parchment and coat with non-stick spray.

In microwave or small saucepan melt coconit oil and cacao butter.  If using microwave, it will take about 1-2 minutes on high.  Stir until cacao butter has melted completely.  Stir in maple syrup and peanut butter and mix well until smooth.  Add coconut, almond meal, mequite powder and salt and stir well.  Add puffed rice and quinoa and mix well.

Using parchment, greased hands/spoon or saran wrap, press mixture firmly into bread pan.  Refrigerate at least 30 min before serving.  Store in fridge.

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Recipe: White Chocolate + Pretzel Peanut Butter (vegan, gf)

Inspired by something I saw in the grocery store the other day, I came home with a sweet treat craving today and decided to make something quick and healthy.  This white chocolate + pretzel peanut butter can be made gluten free (as I did) by using Glutino's oh so tasty gluten free pretzels.  Otherwise use whatever pretzels you like.  Its great on crackers, apple slices or even by the spoonful.  And if you do buy Glutino pretzels, make sure you have a support person on hand who can make you put down the bag before scarfing it all up.  They are just too good to stop.

White Chocolate + Pretzel Peanut Butter
Makes approx 3/4 c

1/2 c unsalted shelled peanuts
1/4 c gluten-free pretzels (can use regular pretzels too)
2 tsp agave syrup
1 tbsp melted cocoa butter
pinch of salt

Pulse pretzels in food processor until fine crumbs form.  Transfer to another bowl.  Process peanuts in high powered food processor until completely smooth, approx 5 minutes.   Add agave, cocoa butter and salt.  Puree until smooth.  Add pretzel crumbs and process until well combined and smooth.  Transfer to air tight container to store.
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Zucchini Lasagne Roll Ups (vegan, raw, gf)

There are several steps involved in this recipe, but its well worth it.  Perfect for a hot summer afternoon where turning on the oven is the last thing you want to do.

Zucchini Lasagne Roll Ups (vegan, raw, gf)
Serves 2
To make walnut bolognese
1 c walnuts
pinch of salt

Pulse walnut and salt in food processor until they reach the consistency of fine crumbs.  Set aside.

To make walnut hemp pesto
 3/4 c raw walnuts
1/2 c packed basil leaves
1/4 c hemp hearts
1 tbsp olive oil
1 tbsp lemon juice
1 garlic clove
pinch salt

Puree all ingredients in food processor until it reaches consistency of a smooth paste.  Set aside.

To make tomato sauce
2 tomatos, chopped
1 garlic clove
2 tbsp sundried tomatoes
1 tbsp fresh onion
1/2 tsp fresh rosemary, chopped
salt and pepper to taste

Puree all ingredients in a food processor until smooth, set aside.

To make rawmesan

1 clove garlic
1/2 c raw pumpkin seeds, soaked 1+ h, drained
1/2 tsp salt

Pulse all ingredients in food processor until creamy with chunks, set aside.

To assemble
2 medium sized zucchinis sliced thin lengthwise (I used a mandoline)
1 c grated carrots

On a cutting board, lay out 4 zucchini slices, overlapping each by just under 1/4 inch.  Top with pesto, walnut bolognese, rawmesan and shredded carrots.  Roll up.  Transfer to dish carefully and top with more rawmesan and tomato sauce.
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Lemon Blueberry BlissCake: vegan, raw, gluten-free and guilt-free

This cake is great for hot weather as you don't have to turn on the oven.  It does take some planning ahead as you must first soak the nuts and dates, but apart from that its fairly simple.  You'll need a springform pan.  Any six to nine inch springform will work, but bear in mind that a smaller pan will yield a thicker cake.  I used a 9 inch as I wanted mine thinner. 

It is also important to let the cake set or it won't hold together very well.  It should set for at least 2 hours, or overnight for best results.

Lemon Blueberry BlissCake
Serves 8-12

To make crust:
1/2 c dates, soaked 2-4 hours, drained, liquid reserved
1/2 c pecans (not soaked)
1/2 c walnuts (not soaked)
1/4 c brazil nuts (not soaked)
1/2 tsp mesquite powder (optional)
pinch of salt1-3 tbsp soaking water from dates

Line the bottom of your springform pan with parchment paper (do so by placing parchment over bottom pan disc then securing bottom in springform).  In food processor pulse dates, nuts, mesquite powder and salt until the crust dough is well combined and forms sticky crumbs.  Add soaking water, 1 tbsp at a time, if dough is too sticky and won't process.

Once dough forms sticky crumbs, press into parchment-lined springform. 

To make lemon filling
2 c cashews, soaked 2-4 hours
1/2 c unsweetened shredded coconut
2 tbsp coconut sugar
1 tbsp agave syrup
juice of 2 lemons
1 tsp lemon rind
2 tbsp coconut oil
1/2 tsp lucuma powder
pinch salt

Process all ingredients in Vitamix, stirring with Vitamix wand as necessary to achieve creamy, smooth texture.  Spread over crust.

To make blueberry topping:
2 c fresh blueberries
6 dates, soaked 2-4 h and rinsed

Process blueberries and dates until completely smooth.  Pour over lemon filling.  Refrigerate for at least 2 hours (overnight is best) to let blisscake set. 

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Red Lentil Dahl with Garlic and Spinach Stuffed Naan

Although this dish is more involved, the result is a fabulously tasty, hearty and healthy meal.  And your friends and family will be so impressed that you made it all from scratch. Enjoy!

Red Lentil Dahl with Garlic and Spinach Stuffed Naan
Serves 4


For the Naan (Adapted from Vegan Richa):
2 1/2 tsp quick yeast
1/2 c warm water + 1 c warm water
2 tsp sugar 
3 c all purpose flour
1 c whole wheat flour
1 1/2 tsp salt
1 tsp baking powder
4 tbsp grapeseed oil
1/2 tsp apple cider vinegar
1 tsp olive oil
3 handfuls baby spinach, rinsed and drained
6 cloves garlic, sliced
1 tbsp black sesame seeds
1 tbsp raw white sesame seeds
1/2 tsp garlic powder
1/2 tsp onion powder

Mix yeast and 1/2 c warm water in the bowl of a stand mixer.  Add sugar and stir until the sugar dissolves. 

In a separate bowl, combine flours, salt and baking powder.  In another bowl, combine 1 c warm water, grapeseed oil and apple cider vinegar. 

Add dry and wet ingredients to the mixer and stir on lowest setting with dough hook attachment until well combined.  Turn up one notch to level 2 (low speed) and knead with dough hook for 5 minutes. 

Transfer dough to well oiled bowl and cover with saran wrap and dish towel.  Place in draft-free location (I use bread proofing setting on my oven) for 2 hours or until doubled in size.

While dough is rising, heat 1 tsp olive oil in frying pan and fry garlic over medium heat until browned. Transfer to a bowl and then fry the spinach. 

When the spinach has all wilted, place in a collander and rinse with cold water to cool.  Then squeeze out the water from the spinach first with your hands then with a dish towel.  Chop the cooked spinach finely.

Preheat oven with pizza stone to 450 degrees.  Let oven stand for approx 30 min so pizza stone is hot.  Turn oven up to maximum broil.

Divide dough into 8 balls.  On a floured surface, flatten one ball until it is about the size of your hand.  Sprinkle 1/8 of garlic and 1/8 of spinach onto flattened dough and fold in half lengthwise. 

Flour liberally and roll with a rolling pin until dough ball is approx 1/4 inch thick.  Place on floured surface while you roll out the other balls.  Repeat with remaining 7 dough balls. 

Mix black and white sesame seeds, garlic powder and onion powder and sprinkle on top of the uncooked naans.  Press lightly so seeds stick. 

Working two at a time (and being careful not to burn yourself!), put naans on pizza stone in oven.  Broil for 2-3 minutes until dough puffs up and tops are golden.  Transfer to cooling rack and repeat with remaining naans.






For the Dahl
1 tbsp olive oil
1 small onion, chopped fine
2 cloves garlic, minced
1 tbsp fresh ginger, minced
1 c red lentils, rinsed and drained
3 c vegetable broth
1 c water
1 tsp salt
2 tsp cumin
1 tsp ground coriander
1 tsp turmeric
1/4 tsp garam masala
1/8 tsp cayenne
1/8 tsp cinnamon
1 tbsp tomato paste
In a medium saucepan, fry onion over medium heat for 2-3 minutes.  Add garlic and ginger and fry another minute.  Add lentils, broth, water, salt and spices.  Bring to a low boil then turn down to a simmer.  Simmer covered for 20 minutes.  Add tomato paste and simmer, uncovered, for another 2-3 minutes.

Serve with stuffed naan. Pin It Now!

Recipe: Purple Kale Slaw with Miso Ginger Vinaigrette

This simple summer salad is colourful and tastes yummy.  It doesn't have a lot of dressing, so feel free to double the dressing recipe if you like your salad more dressed.

Purple Kale Slaw with Miso Ginger Vinaigrette
Serves 4
1/2 bunch purple kale, stalks removed, rinsed, dried and shredded
1/2 cup green cabbage, shredded
2 carrots, peeled and grated
1/2 red bell pepper, cut into small matchsticks
1/4 c raw sesame seeds

Dressing:
3 tbsp flax oil
3 tbsp lime juice
1 tbsp apple cider vinegar
1 tbsp fresh ginger, grated
1 tsp miso paste
1 tsp ground coriander
1 tsp agave syrup

Toss kale, cabbage, carrot, and red bell pepper until well mixed.  Top with sesame seeds.  In a jar, shake together all dressing ingredients.  Pour over slaw and toss to coat.  Serve immediately. Pin It Now!

Sracha Black Lentil Lettuce Wraps

Our family spent the weekend with friends at my family's cabin, and since my parents have been away for the past month and a half, the grass was long.  Really long.  We're talking lose-your-little-white-dog-and-maybe-your-three-year-old long.

And so along came round 2 of my seasonal allergies.  I thought the spring ones were  Stuffy, runny nose.  Sneezes.  Plugged ears.  When Claritin doesn't work its time to try some really spicy food.  These lentil salad wraps have a nice kick to them and promise to clear your sinuses.


Sracha Black Lentil Lettuce Wraps
Serves 4

1 cup black lentils, cooked and cooled to room temperature
1 small onion, minced
2 garlic cloves, minced
1 orange bell pepper, diced small
1/2 english cucumber, diced small
2 tsp olive oil
1/2 tsp cumin
1/2 tsp curry powder
1/2 tsp salt (to taste)
1/4 tsp chilli powder
1/4 tsp paprika
1/8 tsp turmeric
1-2 tbsp sracha sauce (to taste- test while you add, its VERY spicy!)
1 tbsp frank's hot sauce
1 tbsp apple cider vinegar
1 head lettuce, leaves carefully removed intact, rinsed and patted dry (if you do them ahead, store in a bowl loosely covered with a dish towel or paper towl

Combine all ingredients except for lettuce and mix well.  Refrigerate for 2 or more hours to chill and for flavours to develop.  Serve as follows: take one lettuce leaf and scoop lentil mix onto it.  Wrap and enjoy. Pin It Now!

Cashew Lemon Ricotta Stuffed Zucchini Blossoms

This morning the sun was shining so we took a short trip down to the Ambleside farmer's market.  Its a gorgeous setting, right by Ambleside beach, looking out over Vancouver from the North Shore.  As we meandered through the market, I saw some local organic Zucchini Blossoms and thought I would give them a try.  A definite hit, I will be picking some up again next time I see them. 

After the market we had a play on the beach.  Little dude found some burnt charred driftwood and had tons of fun scribbling on the logs while his sister picked up all kinds of interesting rocks and sticks and tried to eat them!  Fun was had by all.

 
Cashew Lemon Ricotta Stuffed Zucchini Blossoms
Makes 8 (serves 2 as main, 4 as side/appitizer)

3/4 c raw cashews
2 tbsp water
zest from 1/2 lemon
Juice from 1 lemon
1 clove garlic
2 tbsp nutritional yeast
1 tsp miso paste
1/4 tsp salt

8 zucchini blossoms, stamens removed (from inside blossom), rinsed and patted dry

1 c flour
1 bottle beer
1 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder

Preheat oven to 450 degrees.

In the bowl of a food processor, combine cashews, water, lemon juice and zest, garlic clove, nutritional yeast, miso paste and salt.  Pulse until well combined and cashews resemble a fine crumb.

Working carefully, stuff each zucchini blossom with a heaping teaspoon of cashew ricotta.  Twist petals to close once stuffed.

In a medium-sized bowl, combine flour, beer, salt, pepper and garlic powder.  Mix until well combined.  Dredge each zucchini blossom in batter, being careful not to spill its contents, and place on a greased baking sheet.

Bake for 15 minutes. Pin It Now!

Quinoa and Chickpea Salad with Smoked Paprika Dressing

This summary salad is perfect for a picnic.  It combines salty, crunchy and fresh.  And with a little kick from the smoked paprika, you can't go wrong.  It keeps well in the fridge for a few days too.  If you can find heirloom cherry tomatoes they are best, as they are sweeter and juicier than the regular variety.

Quinoa and Chickpea Salad with Smoked Paprika Dressing
Serves 4
1 cup cooked, cooled quinoa
1 can chickpeas, drained and rinsed
1/2 english cucumber, peel on but seeds removed, diced
2 cups cherry tomatoes, halved
1/2 c packed fresh mint, minced
1/4 c olive oil
1 1/2 tbsp red wine vinegar
1 tbsp balsamic vinegar
2 tsp smoked paprika
salt to taste (I added 1/2 tsp as I cook my quinoa in water- if you use broth or salted water you will require less)
black pepper to taste

Combine quinoa, chickpeas, cucumber, tomatoes, and mint in a large bowl. Mix well to combine.  Drizzle olive oil and vinegars on top and stir well.  Sprinkle paprika, salt and pepper to taste and mix well until combined. Pin It Now!

Brownie Batter Bites (no bake, vegan, gluten-free)

The past couple weeks have been super busy for our family with our move, and our house (and diets!) have been in complete disarray.  But now we are almost all unpacked and feeling more "at home" at the new place.  And I am also feeling inspired with lots of new recipe ideas :)

We are also on a semi-juice cleanse this week.  I say "semi" because we are still eating raw vegan dinners and Vega smoothies for breakfast.  But other than that its green juice morning, noon and night. 

However, after mowing our new lawn in the hot sun, hubby felt like a sweet treat.  So I whipped him up these nearly-raw Brownie Batter Bites.  They are no-bake and vegan, and can be made gluten-free if you use gluten-free rolled oats.

Stay tuned for new recipes and a fabulous giveaway coming soon!

Brownie Batter Bites
Makes 12

3/4 c almond meal (finely ground almonds)
1/2 c raw brazil nuts (or cashews or macadamia nuts)
1/2 c rolled oats
1/4 c raw cocoa
1/4-1/3 c maple syrup
2 tbsp coconut oil (hardened - if liquid put in fridge to harden)
1 tsp vanilla extract
pinch of salt
3 tbsp chocolate chips

Put almond meal and brazil nuts in food processor and process for 5-7 minutes, until mixture is beyond the meal stage and is turning into nut butter.  Add oatmeal and process another 2 minutes until fine.  Add cocoa, maple syrup, coconut oil, vanilla and salt.  Puree until well combined. 

Add chocolate chips and pulse to combine.  Form into 12 tablespoon-sized balls and place in freezer to harden, about 15 minutes.  Store in freezer.

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Thai Zucchini Noodles with Spicy Peanut Sauce

My sister gave me the idea for today's blog post, and my goodness, what a good idea it was!  So far she's 2 for 2 (she also gave me the idea for my chocolate raspberry custard tart).  I'll have to hit her up more often.
xo 

Thai Zucchini Noodles with Spicy Peanut Sauce
Serves 4
 
2 medium zucchinis, julienne (I use a julienne peeler)
1 small red pepper, sliced thinly
1 large carrot, peeled and julienne (I use a julienne peeler)
2 green onions, sliced thin
1 handful beansprouts, rinsed
2 tbsp cilantro, minced
1 tbsp basil, minced

Spicy Peanut Sauce
2 cloves garlic
2 tbsp peanut butter
1/4 c canned coconut milk
juice of 1 lime
1 tbsp soy sauce
1 tbsp grapeseed oil
1 tsp rice vinegar
1/2 tsp sracha sauce
1/4 c chopped peanuts Pin It Now!

Recipe: Spelt, Pea + Mint Baked Fritters

This recipe was a complete accident.  I meant to make quinoa fritters. I went to the pantry and grabbed what I thought was the bag of quinoa to start things off, and when I got back to the kitchen I noticed I had grabbed farro (spelt) rather than quinoa.  And then I started thinking: wouldn't the crunchy texture of farro go wonderfully well with sweet flavourful peas and fresh mint?  And this delicious recipe was born.  Thank you universe :)

Spelt, Pea + Mint Fritters
Makes 18 fritters

1 cup uncooked spelt (farro), rinsed
3+ cups water
2 tsp olive oil
1 yellow onion, minced3 garlic cloves, minced
1/2 c frozen green peas
2 flax eggs (2 tbsp ground flax + 6 tbsp warm water, let stand 5 min)
1/2 c breadcrumbs
2 tbsp water
2 tbsp fresh mint, chopped fine
2 tsp miso paste
1/2 tsp salt
1/4 tsp fresh ground pepper


First cook your spelt.  Place spelt and water in a small saucepan and bring to low boil.  Let boil for 20 minutes, until spelt is soft but still has a bit of crunch to it.  Its ok if you overcook it a bit, it will hold better. 

Heat frying pan over medium heat.  Add 2 tsp olive oil and minced onion.  Sautee 3 min or so until onions turn clear.  Add garlic and peas and cook for another 2 min or so, stirring often so as not to burn.  Transfer to a mixing bowl and add flax eggs, bread crumbs, water, mint, miso paste, salt and pepper.  Mix well.  Carefully form into golf-ball sized fritters and place on non-stick sprayed baking sheet.  They won't stick together that well, but get them as packed as you can and they will stick together once you refrigerate and bake them.

Once patties are formed, place baking sheets in fridge and refrigerate for 2 hours.

Preheat oven to 375.  Bake patties for 20 minutes.  Once baked, remove from oven and let cool completely before removing, carefully, from baking sheets. 

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Vegan Strawberry Shortcakes

Although we have had some rough nights over the past couple weeks with Z's two first teeth coming in, it is impossible to wake up grumpy when the sun is shining and the sky is blue.  Strawberries are the essence of summer to me, so I thought I would veganize and put a healthy twist on classic strawberry shortcakes.   

The shortcakes are fluffy biscuits, and you can make them sweeter by increasing the agave to 1/2 c or using 3/4 c of white sugar.  I find they are just the right balance to the sugared berries and sweetened coconut whip.  

Make sure you "like" Healthy Like This on facebook if you haven't already, and share it with your friends (you can do so by clicking here!).  There will be a great giveaway for all you budding vegan cooks once we reach 100 "Likes".  Have a great day!


Vegan Strawberry Shortcakes
Serves 4
For the strawberries:
1 lb strawberries, cleaned, stems removed and sliced
2 tbsp sugar

Toss prepared strawberries in sugar and let stand in fridge while you prepare the shortcake and coco whip.

For the shortcake:
2 cups all purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 c canned coconut milk
1/4 c agave syrup
1/2 tsp vanilla 

Preheat oven to 400 degrees.  Spray 8 inch square baking pan with non-stick spray and line bottom with parchment.

Sift together flour, baking powder, baking soda and salt. ]In another bowl, combine agave and coconut milk.  Add wet to dry ingredients and stir gently until just combined.  Do not overmix!

Bake for 18-20 minutes until top is golden.  Let cool in pan on cooling rack while you prepare the coco whip.  Then cut into 6 squares and cut each square in half horizontally (like a burger bun)

For the coconut whip
1 can full-fat coconut, refrigerated overnight
1/2 tsp vanilla
1 tbsp sugar

Remove coconut can from fridge carefully (without shaking) and turn upside down, opening the bottom end with a can opener.  Pour out the liquid and you will be left with the coconut cream at the bottom.  Scape into a mixing bowl and whip with electric mixer until stiff peaks form.  Fold in vanilla and sugar.

To assemble, take bottom half of one slice of shortcake.  Top with strawberries and coconut whip. Top with other half of shortcake slice.  Serve immediately. Pin It Now!

Raspberry Custard Tart with Chocolate Shortbread Crust

Last week, my sister moved back to Vancouver from Toronto for good.  She has been living in Toronto for the past four years going to school.  It's so nice to have her back, I really have missed her.  And her little nephew and baby niece have missed her too.  She is such a loving aunt; she is so patient and caring, and always has time to play, to listen and to be silly.  We love her!

This tart is my sister's brainchild.  My mom, my sister, little Z and I were strolling along the seawall by Kitsilano Beach yesterday and my mom and sister decided to have a salad dinner party.  I told them that I would make a vegan dessert and my sister suggested chocolate raspberry tart.  

When I got home last night, I couldn't find any recipes that fit exactly what we had in mind, so I combined a few and threw together my own topping using frozen raspberries, as fresh raspberries aren't quite in season yet.

This tart is great: it is very light and the filling is not too sweet.  The tangy, sweet raspberry topping adds a great burst of flavour atop the velvety custard and crisp chocolate crust.  Definitely one I'll have to do again.  

Raspberry Custard Tart with Chocolate Shortbread Crust
Serves 8

Chocolate Shortbread Crust:
1 c all purpose flour
1/4 c cocoa powder
1/4 c coconut sugar
1/4 tsp salt
1/2 c earth balance vegan butter
2 tbsp agave syrup

Custard Filling:
1/3 c Bird's custard powder
1/3 c coconut sugar
3 c non-dairy milk (I use unsweetened coconut milk)
2 tbsp agave nectar
1 tsp vanilla

Raspberry Topping:
10 oz package frozen raspberries, thawed
1/3 c raspberry preserves
1/2 package of fresh raspberries to garnish


Preheat the oven to 350 and lightly spray a 9 inch springform pan or tart pan with non-stick spray.

First, make the crust.  In your food processor, combine flour, cocoa powder, coconut sugar and salt and pulse to combine.  Add earth balance and agave and process until dough starts to stick together and holds when pinched.

Empty dough into pan and press firmly and evenly along the bottom and up the sides (if using a spring form, press 1/2 up the sides, if using a tart pan press all the way up the sides).  Bake for 15-18 minutes until firm.  Let cool completely before making the custard.

Once tart shell has cooled, make the filling.  In a small saucepan over medium-high heat, whisk custard powder and sugar.  Add the milk slowly, whisking well to combine and ensure no lumps.  Stir frequently with a spoon while mixture comes to a full boil.  Let boil, stirring frequently, for 1 minute.  Add agave and vanilla and stir well to combine.  Pour evenly into tart shell.  Allow to cool for 5 minutes then put in fridge to set, approx 1 hour.

Next, make topping.  Combine thawed raspberries with raspberry preserves and mash with potato masher until desired consistency is reached (I left some lumps in mine as I wanted the texture of some whole fruit pieces).

Return to fridge and chill for at least 2 hours or overnight.  Pin It Now!

Aunt Margaret's Orange Walnut Scones

When I was a kid, I spend many weekends at our family cabin on Gambier Island - a 17,000 acre island with no car ferry and a population of only 200.  There was a little old-fashioned general store down the gravel road from us where we would buy fresh-from-the-oven bread, assorted home baked pies, creamy vanilla fudge slices, and, my personal favourite, Aunt Margaret's scones.  Crispy on the outside, fluffy on the inside, Aunt Margaret's scones just hit the spot.

Here is my version of Aunt Margaret's pillows of perfection, adapted from the Gambier Island Cookbook, veganized and made with whole wheat flour and coconut sugar to make them a tad healthier.  But you won't even know it when you taste these. 

Aunt Margaret's Orange Walnut Scones
Makes 6

1 1/2 c all purpose flour
1/2 c whole wheat flour
1/2 c coconut sugar (or regular sugar)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
zest from 1 orange
1/3 c Earth Balance vegan butter
2 flax eggs (1 tbsp flax meal mixed with 3 tbsp warm water, let stand 5 min)
1/4 c orange juice
1/4 c non-dairy milk (I used coconut milk) + 2 tbsp for brushing
3 tbsp ground walnuts

Preheat oven to 375 and line baking sheet with parchment paper.

Whisk flours, coconut sugar, baking powder, baking soda, salt and orange zest.  Using pastry cutter (or 2 knives), cut in vegan butter until mixture resembles fine crumbs.

In a separate bowl, whisk flax eggs, orange juice and 1/4 cup coconut milk.  Add to dry mixture and combine well.  Form into ball with your hands, and transfer to an unfloured cutting board.  Press ball into 2 inch thick disc, and cut into 6 triangles.

Transfer triangles to parchment-lined baking sheet and brush with non-dairy milk.  Sprinkle with walnuts.  Bake for 18-22 minutes until tops are golden.  Transfer to wire cooling rack.



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Recipe: Lentil + Kale Shepherd's Pie with Smashed Cauliflower + Roasted Garlic Topping

Zzzzz... I am so tired today.  Little Z has her first teeth coming in, and brother had night terrors.  This means that both of us parents are functioning (or not functioning?) on very little sleep today.  If you asked my pre-parental self if I could get through the day without a nap on less than four hours of continuous sleep, I would have thought you were crazy.  I needed eight or nine hours minimum "to feel like myself."  But here I am, living proof that one can exist on virtually no sleep.

Now, you must think I am crazy for planning this meal for dinner.  Yes, it does involve quite a few steps.  Yes, it does require a number of fresh ingredients (for which I had to drag along the kids to the grocery store to fetch).  But it is a healthy and hearty dish, and since it makes eight to twelve servings, it is worth the effort so we don't have to even think about dinner in the event that the sleeping situation does not rapidly improve.  Ha!  Not that bad of an idea after all.

However, I do think, on days like today,  I should really learn to use my crockpot: a hand-me-down from my mother that just sits and collects dust.

Lentil + Kale Shepherd's Pie with Smashed Cauliflower + Roasted Garlic Topping
Makes 8 servings

Cauliflower + Roasted Garlic Topping
1 head of garlic
1 tsp olive oil
2 cauliflower heads, rough chopped into large florets
1 tbsp earth balance
1 tbsp Dijon mustard
1/2 tsp salt
black pepper to taste

Preheat oven to 375.  Cut top 1/5 of garlic head off.  Place garlic on square of aluminum foil.  Drizzle with 1 tsp olive oil and some black pepper.  Wrap with aluminum foil, cut side up, and place on oven rack.  Bake for 45 minutes.  Keep oven on, you will need it to bake the shepherd's pie.

Meanwhile, bring water to boil in large pot.  Place cauliflower in pot and boil for 12-14 minutes, until tender.  Drain cauliflower.  Place drained cauliflower in large bowl.  Add roasted garlic, earth balance, Dijon mustard, salt and pepper.  Mash with potato masher until you reach desired consistency (should be evenly mashed and relatively smooth).  Set aside while you prepare the filling.

Lentil + Kale Filling
1 1/2 cups green lentils
2 c vegetable stock
2 c water
2 tbsp olive oil
2 onions, diced
2 fresh tomatoes, diced (or 1 large can of diced tomatoes)
3 garlic cloves, minced
1/2 bunch of kale, rough chopped
1 bell pepper, diced
1/4 c sundried tomatoes, minced
1/4 c vegetable stock 2 tbsp tomato paste
1 tsp dried oregano
1 tsp hot sauce
1/2 tsp salt
black pepper to taste


Prepare lentils: bring lentils, veggie broth and 2 cups water to boil in a small saucepan.  Once boiling, reduce to medium-low heat and cover.  Simmer, covered, for 20-25 minutes or until lentils are tender.

Heat frying pan over medium-high heat.  Add olive oil and onions, and sautee stirring often until onions turn clearish (about 3-5 minutes).  Add garlic and kale and sautee for another 3 minutes or so until kale begins to soften and darken in colour.  Add tomatoes and bell pepper, and cook for another 2 minutes.  Add sundried tomatoes, 1/4 cup vegetable stock, tomato paste, oregano, hot sauce, salt and pepper and stir well.  Bring to a bubbling boil then turn off the heat.  Stir in cooked lentils.

Transfer lentil mixture to a 9 by 13 baking dish.  Top with cauliflower garlic topping.  Turn down oven to 350, and bake for 45-50 minutes or until top is golden. Pin It Now!

Recipe: Soba Noodles with Eggplant and Mango

I love Yotam Ottolenghi's cookbook "Plenty."  It is a vegetarian cookbook, but many of the recipes are also vegan or easily veganized.  After trying his Soba Noodles with Eggplant and Mango recipe, I just had to share it.  I only added a few modifications.  The original recipe can be found at page 112 of the cookbook, and comes complete with a mouthwatering picture of this fantastic dish.

Soba Noodles with Eggplant and Mango
Serves 4

Dressing
1/4 c rice vinegar
2 tsp sugar
1/4 tsp salt
1 garlic clove, minced
1/2 tsp sracha hot chilli sauce
1/2 tsp toasted sesame oil
juice from 1/2 lime

Main Dish
4 oz uncooked soba noodles
2 tbsp sunflower oil
1 large eggplant, cut into 1/2 inch dice
1 mango, cut into 1/2 inch dice
1/4 red onion sliced very thinly
1/2 cup basil leaves, minced
1/4 cup cilantro, minced
 
Warm vinegar, sugar and salt in a small saucepan over medium heat, stirring until sugar dissolves.  Turn off heat and add garlic, sracha, and sesame oil.  Once dressing has cooled, add lime juice and whisk well.

Cook soba noodles in boiling, salted water for 6 minutes or until al dente.  Transfer to collander and rinse with cold running water to cool.  Drain and then transfer to dishcloth to pat dry.

Warm up sunflower oil over high heat.  Add eggplant and fry until golden and slightly charred, about 6-8 minutes.  Transfer eggplant to collandar and season liberally with salt.  Allow to drain in collandar while you prepare the other ingredients.

In a bowl, combine noodles, mango, red onion, basil, cilantro and eggplant.  Toss with dressing.  Let stand for 1-2 hours then serve cold or room temperature. 

Add 

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Vegan Fairy Cakes with Caramel Frosting

It has been pouring rain in Vancouver over the past 24 hours.  Just pouring!  The kids and I were getting overwhelmed with cabin fever.  We read books.  We played "mad scientist" (where we do things like set up the dinosaurs around the "volcano" (a small glass jar) and mix baking soda with vinegar so that the volcano erupts).  We did every puzzle in our house (my son can now do all of them without my help while sister chases after and chews on the pieces).  And we made these colourful, kid friendly cupcakes this morning (the caramel icing would be delicious on a coffee cake or chocolate layer cake).  They are so easy and your kids can help with measuring, mixing and scooping.  And since there's no raw eggs they can even lick the spoon if they are so inclined.

Finally the rain subsided.  My 3 year old son just loves splashing in puddles, so I dressed him in his rubber boots and his muddy buddy and we went puddling.  It was so much fun.  At one point, he and a little girl he was playing with both got stuck thigh-deep in a mud sinkhole.  I had to fish them out and then had to be rescued myself.  Ahh, to be a 3 year old again.  Such fun.

Now my little guy is sleeping, and the sun is shining bright.  I can't wait for him to wake up so we can go for a play in the park.

But first, the cupcakes.  Enjoy!

Fairy Cakes with Caramel Frosting
Makes 12

For the cupcakes
1/4 c non-dairy butter (I used soy-free Earth Balance)
1/2 c sugar
1 flax egg (mix 1 tbsp flax meal with 3 tbsp water and let stand 5 min)
1 tsp vanilla
1 1/4 tsp baking powder
1/4 tsp salt
1 c non-dairy milk (I used unsweetened coconut milk)
1 1/4 c all purpose flour
1/4 c rainbow sprinkles

For the frosting
1/4 c non-dairy butter (I used soy-free Earth Balance)
1/3 c non-dairy milk (I used unsweetened coconut milk)
3/4 c brown sugar
1/2 tsp vanilla
1 1/2 c icing sugar

First make the cupcakes.  Preheat oven to 375 and line muffin tin with liners.  Spray muffin pan with liners very lightly with non-stick spray.  Cream butter and sugar until light and fluffy.  Add vanilla and flax egg and beat until well combined.  Stir in salt and baking powder and mix well.  Add milk and flour in 4 additions, alternating, and stir until just combined but all flour is mixed in.  Stir in sprinkles.  Divide between 12 muffin cups.  Bake for 18-22 minutes or until a toothpick inserted comes out clean.  Cool.

Once cupcakes are cool, make the frosting.  Melt butter along with milk and brown sugar in a small sauce pan over medium heat.  Bring to a boil, stirring often.  Once boiling, stir constantly for 2 minutes.  Remove from heat and whisk in vanilla and icing sugar.  Transfer to a mixing bowl and refrigerate for 10 minutes.  Remove from fridge and whisk or using electric hand mixer, whip icing until it turns lighter in colour and thickens, about 5 minutes.

Top the cupcakes with frosting and additional sprinkles. Pin It Now!

Veggie Burgers 101 and Recipe for Spicy Mexican Veggie Burger (vegan, gluten-free)

I love veggie burgers, and am always trying to create new flavours and textures.  My favourites are crispy on the outside and soft on the inside.  I have recently discovered that are a few basic steps when inventing a veggie burger: you need to start with a grain (quinoa, rice, bulger, spelt, etc.) and mix in something squishy/pasty (beans, sweet potatoes, potatoes).  You need a binder (egg replacer or flax eggs), and something to absorb the liquid (chickpea flour, breadcrumbs).  Then you can add whatever spices, veggies and sauces you desire.  

Today I felt like something spicy, so I whipped up these Mexican veggie burgers.  They are perfectly crispy on the outside and soft on the inside, and hold together amazingly well.  I served them with Asian Carrot Salad from Brendan Brazier's Thrive Foods cookbook.  Enjoy!

 
 
Spicy Mexican Veggie Burger
Makes 6 burgers

1/2 cup brown rice, cooked + 1/4 cup brown rice (reserved)
1 can red kidney beans, rinsed and drained
1/2 block extra firm tofu, pressed* and crumbled
1/2 small onion, chopped
1 small red pepper, chopped
1 jalepeno, chopped
2 cloves garlic
1/4 c cilantro
1/3-1/2 c chickpea flour
1/4 c enchilada sauce
2 tbsp salsa
1 tbsp hot sauce
1 tbsp chilli powder
1 tbsp cumin
1 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne
2 flax eggs (made by combining 2 tbsp ground flax and 6 tbsp warm water, let stand 5 min)

Buns, hot sauce, sprouts, tomato, avocado, hummus, and other toppings of choice

*to press tofu: rinse and pat dry, wrap in clean kitchen towel and place between dishes.  Put something heavy on the top plate and let stand for 15 minutes.

Add 1/2 c brown rice, beans, tofu, onion, red pepper, jalepeno, garlic and cilantro in food processor.  Pulse until well combined.  Transfer to bowl and add remaining ingredients, including reserved 1/4c rice (which adds texture). 

Mix until well combined.  Form into 6 patties and place on wax paper-lined dish or baking sheet.  Note that the patties will be really soft and sticky.  They will get firmer in the fridge. 

Refrigerate patties for at least 2 hours.   When ready to cook, remove from fridge and cook on indoor electric grill on "high" for 15 minutes.

Sandwich in buns and top with desired fixings.

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