Danielle's Vegetarian Nut Roast
1 cup of red lentils
1 cup of hazelnuts (use any nuts, I used almonds and cashews)
1 cup of walnuts
1 large carrot
2 celery sticks
1 large onion
1/2 cup mushrooms (You can use any veg you want really!)
4 tbsp butter
2 tsp mild curry powder
2 tbsp tomato ketchup
2 tbsp Worcestershire sauce/soya sauce
1 egg, beaten
2 tsp salt
1/2 cup water or stock
Soak the lentils for 1 hour in cold water then drain well.
Preheat oven to 375 degrees.
Grind the nuts in the food processor/blender until quite fine but not too smooth, set nuts aside.
Chop the carrot, celery, onion and mushrooms into small chucks, then pass them through a food processor/blender until they are quite finely chopped.
Fry the veg in the butter until soft then add the curry powder and cook for a minute. Let cool.
Meanwhile, mix the soaked lentils with the nuts, veg, ketchup, worcestershire sauce/soya sauce, egg, salt and water/stock.
Grease or line a loaf tin with baking paper and pour in mixture. Cook for 1-1 1/4 hrs until just firm.
Allow the mixture to stand for about 15 mins before you turn it out and peel off the paper.
It will be fairly soft when cut as it is a moist loaf.
Iris's Almond Meal Dessert
nut meal leftover from making nut milk
shaved coconut, seeds, flowers
Cut up the dates and mash everything together
by hand or with food processor. Let it firm in the
freezer overnight. You can toast some nuts or
coconut shavings on top, or garnish it with beautiful purple flowers like she did!
Shima's Lemon Poppyseed Muffins
1/2 cup sweet creamy butter, softened
2/3 cup honey
2 large eggs, separated
1 1/3 cups flour
1 tsp baking powder
1/2 tsp baking soda
2 tbsp poppy seeds
zest of 2 lemons
1/4 tsp salt
1/2 cup buttermilk or 1/2 cup plain yogurt
2 tbsp lemon juice
1 tsp vanilla
Preheat oven to 350°F. Grease muffin tin with butter.
In a large bowl, cream butter and honey until fluffy. Add the egg yolks, one at a time. Beat well after each.
In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest.
With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla. Beat just until smooth.
In another bowl, beat the egg whites until soft peaks form. Gently fold them into the batter until blended.
Spoon the batter into the prepared pan, 3/4-full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to cool completely.
Joey's Squash Medley
summer squash: 1/2 trombolccino & 1 scallopini
winter squash: 1/2 autumn cup
salt, pepper, herbs
This dish is dead easy. Chop up squash into rough chunks (cut winter squash smaller since it'll take longer to cook) and season with oil, salt, pepper and herbs. Wrap into foil packets and bake at 350 degrees for about 20 minutes, or until veggies are tender. Take squash out of packets and mix in a large bowl with all the various condiments and dips you have in your fridge, and eat!
There was also one other sauce I used called 'Salt Spring Dip' that sadly I can only find in the Kootenays... it's some delicious mixture of tomato paste, nutritional yeast, sunflower oil, garlic and other ingredients. The idea is to use what you've got and what flavors you like together!
© Iris Yim
© Johnny Liu
Nancy's Roasted Cauliflower
1 14 oz can chickpeas, rinsed & drained
1 cauliflower, cut into florets
2 tbsp olive oil, salt & pepper
3 tbsp white wine vinegar
2 tbsp Dijon mustard
5 tbsp olive oil, salt & pepper
Heat the oven to 400 degrees. Place cauliflower and chickpeas on a large baking tray. Sprinkle with oil, salt, pepper. Bake for 40-45 minutes or until cauliflower is golden. Make the dressing and mix well with the cauliflower & chickpeas in a bowl and add fresh parsley.
Emerald's Apple Compote Dessert
3 apples, cubed
4 cups water
2 cups oats
Make a compote with the apples and cinnamon by boiling in a bit of water until soft. Mash a bit with fork (if you wanted a more saucy consistency, you can use applesauce). Boil the oats and combine with compote, peanut butter and chia seeds to taste. Drizzle blueberry syrup on top!
Bahar's Chocolate Chip Coconut Cookies
1 cup whole wheat flour
1 cup old fashioned oats
1 tsp baking soda
1/4 tsp salt
3/4 cup butter (or coconut oil), melted
3/4 cup brown sugar
1 tbsp almond milk
1 tbsp vanilla extract
1 cup bittersweet chocolate chips
1 cup sweetened shredded coconut
Preheat oven to 350 degrees. Mix dry ingredients and set aside. For the wet ingredients, beat the melted butter & brown sugar until well mixed. Add the egg, milk and vanilla and beat until creamy. Don't overmix! Add dry ingredients to wet and mix well. Throw in chocolate chips and shredded coconut. Roll dough into balls and place on baking tray lined with parchment paper. Bake 10 minutes for a good, chewy cookie.
Sondi's Nori Crackers
1 medium onion, diced finely
1 1/4 cups raw sunflower seeds
2 tbsp ground flax
1/2 tsp salt
1 tsp coconut aminos (soy-free seasoning sauce)
1/4 cup water
~1/2 tsp cayenne pepper, to taste
3 sheets nori seaweed (the kind used for sushi)
Preheat oven to 200 degrees. Line two baking trays with parchment paper.
Blend ingredients except for nori sheets in a food processor until you have a chunky paste, stopping when it's almost smooth but still has a few small bits of sunflower left for texture.
Place nori sheets onto baking trays and spread the paste evenly over each sheet with a silicone spatula (so 1/3 of the paste on each sheet).
Bake for an hour until the tops start to dry out. Cut each sheet in half diagonally, then again the other direction so there are 4 triangles. Separate the triangles and return to oven for another 2-3 hours, checking every 30 minutes until they are crisp, dry and barely browned. If some pieces bake faster than others, remove them first and continue baking the rest. Cool before eating. Lasts up to 10 days in a sealed bag at room temperature. Enjoy these crackers, as they're grain-soy-gluten-dairy-sugar-nut-egg free!
Megan's No Knead Bread
3 cups all-purpose flour
1/4 tsp instant yeast
1 1/4 tsp salt
1 1/2 cup water
large metal bowl, cast iron/pyrex/stoneware pot & lid
This is a quick and simple process, and best of all there's no
knead to knead! We adjusted a few details from the original video recipe based on Megan's experimentation.
In a bowl add flour, yeast and salt and mix until just combined. Add water and use your hand to mix the ingredients in a few circular motions until you've gathered the dough together. Cover the bowl and let it sit for 18 hours. Apparently you can make this bread with a shorter wait time, but the longer you let it sit, the more flavor your bread will yield.
Preheat your pot & lid to 450 degrees. Dust a flat surface with flour and dump the dough on top. Lightly pat the dough flat and then fold all 4 sides towards the opposite end to form a ball or parcel. Dust another flat surface or towel with wheat bran and place dough seam/folded side down. Sprinkle more wheat bran or flour on the smooth side. Pick up the dough and plop it into the pot smooth side down and cover. Bake for 30 minutes covered, and then another 15-20 minutes uncovered to get that nice caramel color. Let the bread rest until cool to set the crust, and then devour!
Robin's Coconut Curry
1/3 cup cooking oil
2 1/2 cups pureed or diced tomatoes (5 medium or 1 large can is fine)
1 1/2 tsp salt
1 tsp turmeric
1 tbsp ground black mustard seeds
1 tsp crushed cayenne pepper (optional)
1 cup water
1 lb potatoes, unpeeled and cut in 1/2 inch cubes
1/2 lb green beans, trimmed and cut in 1-inch pieces
1 1/2 cups coconut milk
1/2 lb fresh spinach with stems (1 bunch), washed and chopped
Place oil and tomatoes in a medium pot on medium high heat and cook for 1 minute.
Add salt, turmeric, mustard seeds and cayenne, stir and saute for 3 to 4 minutes or until oil glistens in the bubbles of the boiling tomatoes. Stir in water and potatoes and bring to a boil.
Reduce the heat to low, cover and cook for 15 minutes or so. Remove the lid and stir in green beans.
Cover and cook an additional 5 to 8 minutes, or until potatoes are cooked through. Stir in coconut milk and increase the heat to medium. Bring to a boil then stir in spinach, cover and reduce the heat to low.
Cook for 1 minute or until spinach wilts into the curry. Serve 6. Serve with rice or any type of bread.
© Jenny van Enckevort
1 cup of chickpea flour
15 curry leaves
1 1/2 tbsp thympe or 1/4 tsp carom seeds
3/4 tsp red cayenne powder
1 tsp salt
1 tsp turmeric
1 tbsp finely chopped cilantro
1 cup cold water
~ 1 1/2 cups grapeseed oil
vegetables: spinach/kale and onions in one batch, potato slices in another. Experiment with other combos!
Slice potatoes and onions to 1 cm thick slices. Chop up spinach or any other veggie you'd like to use.
In a large bowl, whisk the chickpea flour, thyme, red cayenne powder, salt, turmeric and cilantro.
Stir in water gradually until batter is slightly thinner than pancake butter, but thick enough to coat.
Add the spinach & onions and coat with batter. Save some batter to coat the potatoes separately.
In a heavy bottom skillet, add the oil to about 1 1/2 inches deep. Heat oil until a crumb when tested dances up to the surface.
Add about 2 tbsp of the batter for each pakora. Keep the veggies in clumps so they stay together. Potato slices should be put in the pan individually, not in clumps.
Fry on medium heat for 2-3 minutes on each side until golden brown. Make sure you don't do it on high heat. Remove pakoras from the pan and drain on paper towels before serving.
Aditi's Yogurty Eggplant
3 large eggplants
2 cups chopped onion
1-2 green chillies cut length-wise
5-6 garlic cloves chopped finely
1 1/2 tbsp ground coriander
1 1/2 cups plain yogurt
oil & salt
chopped cilantro to garnish
Bake eggplants whole at 400 degrees for 45-60 minutes until they are mushy on the inside.
When they've cooled enough to handle, scoop out and use the flesh.
In a pan on medium heat, fry garlic, chillies and onions in oil. Stir occasionally until onions are soft, about 7-10 minutes. Add the eggplant, mash and mix well. Add salt and coriander and cook for another 5-10 min.
Turn off the heat, let it cool and mix in yogurt. Garnish with cilantro and enjoy!
Brooke's Oatmeal Fruit & Nut Cookies
1/2 cup butter
1/2 cup coconut oil
1/2 cup sugar
2 tbsp molasses or honey
2 tsp vanilla
2 1/2 cups oats
1 1/2 cups whole wheat flour
2 - 2 1/2 cups of dried fruit/nut/coconut you have
1 tsp baking soda
Preheat oven 325 degrees. In a large bowl, cream the wet ingredients and then beat in the egg and vanilla. In a separate bowl, combine the dry ingredients. Add the dry to the wet, making sure not to overmix. Drop rounded teaspoons of the batter onto greased or lined baking sheets and bake for 18-20 minutes. Immediately remove from pans and place on a rack to cool. Store in an airtight container (or eat them all!).
© Johnny Liu
Sachiko's Rice Cakes
short grain brown rice
black sweet rice
optional: whole barley (contains gluten)
Combine 2 cups of your chosen grains in a bowl, rinse and drain.
Fill the bowl with water again and soak overnight.
The next day, rinse and drain grains one more time. Cook grains in a rice cooker or a pot on the stove.
Once cooked, add condiments & flavorings (see below for ideas) and shape into balls, small triangles, discs, etc.
Cool in fridge. When serving you can wrap the rice cakes in thin strips of dried seaweed (nori).
Veggie miso* - miso, shiso leaf, carrot, green onion, sesame seed, gluten-free soy sauce, agave syrup, sake
Dried red shiso leaf* - red shiso leaf, salted pickled apricot, plum vinegar
Kelp & Fish Flake - kelp, bonito flake, sesame seed, dried anchovy, dried shitake mushrooms, sugar, mirin, soy sauce
*vegan & gluten-free
Ron's Red Braised Pork
2 1/4 lb fat pork belly, cut away from the ribs and stripped of lean meat (use this for spare ribs another night!)
4 tbsp sunflower or ground nut oil
4 tbsp Demerara sugar or palm sugar
500 ml water
10 spring onions, sliced
2 cm piece fresh ginger, sliced
4 tbsp soy sauce
2 tbsp Shaoxing wine or pale dry sherry (such as Fino)
1 tsp red fermented bean curd
1 star anise
1 black cardamom pod
pinch of salt
The secret to the success of this dish is to buy pork with a good layer of fat and to fry it for a long time until the fat is mostly rendered off and the pork pieces turn crisp. I find the meat crisps better when I use free-range pork from slower-grown pigs.
Bring a pan of water to the boil, add the pork and simmer for 10 minutes. Drain and pat dry, then cut into bite-sized pieces. Put 2 tbsp of oil in the pan and fry the pork on medium heat, browning on all sides until golden and crisp.
This will take about 10 minutes and the fat should render away. Remove from the pan with a slotted spoon. Save the fat for roasting potatoes. Wipe the pan clean with a cloth.
Put half the sugar into the pan with 1 further tbsp of the oil. Place over the heat and allow the oil to bubble with the sugar and caramelize, turning golden brown. Remove from the heat and add water -be careful, because it will sizzle. Bring to a boil (it should be a thin caramel-flavoured liquid), then pour into a bowl and set aside. Wipe the pan clean again.
Put the final tbsp of oil into the pan with the onions and ginger and fry gently until fragrant and soft. Add the soy sauce, salt, wine and then the pork. Cover with the sugar stock, add the star anise, fermented bean curd and black cardamom. Braise in an uncovered pan for 1 1/2 hours until the pork is tender. The sauce will reduce and you may need to add a few tablespoons of water. In the last 5 minutes, add the remaining 2 tbsp of sugar and boil on high so the sauce becomes syrupy. Remove the black cardamom and star anise. Serve with plain boiled rice.
Recipe Source: Kitchenelle by Rose Prince; Adapted from At Home With Annie by Annie Leong
Happy Buddha Bowls
Choose from any of the following:
Grains -- cooked quinoa, brown or white rice, millet, etc
Vegetables -- cooked or raw broccoli, spinach, greens, squash, beets, carrots, radish (whatever is in season)
Protein -- sauteed tofu, tempeh, cooked chickpeas, lentils, boiled eggs, chicken, beans, etc
Toppings -- roasted pumpkin seeds, sesame seeds, nuts, sprouts, hemp hearts, etc
Glory Bowl Dressing - from Whitewater Cooks
1/2 cup nutritional yeast flakes
1/3 cup water
1/3 cup tamari or soy sauce
1/3 cup apple cider vinegar
2 cloves garlic, crushed
2 tbsp tahini (sesame) paste
1 1/2 cups vegetable oil
Arrange all of your chosen grains, vegetables, protein and toppings into giant bowls.
To make the dressing, simply put all of the ingredients except for the oil in a blender or food processor.
As you blend the dressing, slowly add oil in a steady stream.
Drizzle dressing onto bowls. You will definitely have leftover dressing to use again!
Note: We love to experiment and play around with measurements in recipes, but interestingly this glory bowl dressing always tastes best when we follow the recipe exactly. But that's just us -- play around with it yourself!