Provencal Herbed Lentil Loaf

This is a HUGE recipe...I think it serves 12 or something? I cut it into 1/3 to make a medium/small sized loaf. Very good comfort food..yummmm.

Ingredients:

• Olive Oil
• 3 cups lentils, soaked and rinsed
• 1 lb yukon gold or red potatoes, cubed
• 1 stem fresh rosemary
• 4 slices whole wheat bread
• 4 garlic cloves, peeled
• 1 cup fresh parsley
• 1/4 cup almond butter
• 3 tbsp gluten flour
• 2 tbsp fresh thyme chopped
• 2 tbsp plus 1/2 cup dijon mustard
• 1 tsp freshly cracked pepper
• 1 tsp dried tarragon
• 1/2 tsp salt

Instructions:

Preheat the oven to 400 degrees F. Oil a 4X10inch loaf pan.

Place the lentils in a large pot with a lid and add the potatoes, rosemary, and 10 cups of water. Bring to a boil over high heat, then reduce the heat and cook, covered, until the lentils are falling apart, 40 to 50 minutes. Drain in a colander. Do not rinse, but gently turn the lentils to drain them well, and let them cool to room temp.

In a food processor, pulse the bread to fine crumbs, then scrape them out into a large bowl. Grind the garlic in the food processor. Put half of the lentil mixture into the processor with the garlic and add the parsley, almond butter, flour, thyme, 2 tbsp of dijon mustard, pepper, tarragon and salt. Process until smooth and well mixed.

Transfer the puree to the bowl with the crumbs and add the remaining lentil mixture. Use your hands to mix well, squeezing to mash it all together.

Transfer the lentil mixture to the prepared pan and smooth the top. Bake for 1 hour, then spread the remaining 1/2 cup mustard on top of the loaf and bake until firm and browned, about 20 minutes more. Let the loaf cool for 10 minutes before serving.

It slices best if stored overnight in the fridge!

Lentil Carrot Burgers

Delicious burger to make when you have left over carrots in the fridge :)

I used more carrots (3) than the recipe called for and they were a bit more moist and mushy but still delicious!

Ingredients:

• 3/4 cup prepared lentils
• 3/4 cup chopped toasted pecans
• 1 slice bread, toasted and processed into breadcrumbs. 1 carrot finely grated
• 1 flax egg (1 tbsp flax mixed with 3 tbsp warm water)
• 3 cloves garlic minced
• 2 tbsp water
• 1 tsp garlic powder
• 1/2 tsp pepper
• 1/4 tsp salt
• dash of paprika

Instructions:

Begin by grating your car rod and mincing your garlic. Toast your bread and place in a high powered blender/processor with the carrot, garlic, lentils and pecans. Process until slightly smooth. Add the water, flax egg, and spices and process for a few more seconds. 

Take the mixture and separate into four equal patties. Line a cookie sheet with foil and spray with cooking spray. Bake patties for 20 minutes at 400 degrees F. Flip the patties, lower the heat to 350 degrees F and bake for another 20 minutes. 

Breakfast Protein Smoothie

I've been reading a lot of recipes that use tofu and fruit to make a breakfast smoothie with a fruity protein kick. It's SOOO good!Add whatever fruit you have kicking around the house, this recipe is just my favourite mix :)


Ingredients:

• 3 large ice cubes
• ~100 g soft/silken tofu
• 5 medium sized strawberries
• 1 small banana
• 1/2 cup almond milk
• 1 tbsp ground flax seeds

Directions:

Dump ingredients into the blender....and blend!

Tomato Quinoa Gratin with Pumpkin Seeds

Very fresh tasting and yummy! I really liked the pumpkin seeds in this recipe :)


Ingredients:

• 1/2 cup veggie stock
• 1/4 cup quinoa uncooked
• 1/2 cup pumpkin seeds finely chopped
• 2 tsp extra virgin olive oil
• 4 large tomatos, sliced
• 1 cup corn
• 1/4 cup fresh basil shredded
• 1/2 tsp salt
• Freshly cracked black pepper

Directions:

Preheat the oven to 400 degrees F. In a 1-L saucepan, bring the stock to a boil. Add the quinoa, cover tightly, reduce the heat to low, and cook until the liquid is absorbed, about 15 minutes. Take it off the heat and fluff the quinoa with a fork; transfer it to a  plate to cool. When the quinoa is cool, mix in the pumpkin seeds and reserve.

In a shallow 2-L baking dish, spread a little of the oil then layer the tomatoes, and sprinkle the corn over the tomatoes. Cover with the basil, then the quinoa mixture and season with the salt and pepper. Drizzle over the remaining oil.

Bake until the pumpkin seeds are toasted and the gratin is bubbling, 25 to 30 minutes.

Mediterranean-Style Kale, Carrot, and Edamame Saute

Ingredients:

• 1 lb kale, leaves stripped from the stems
• 1 tbsp extra-virgin olive oil
• 1 cup shelled edamame, thawed
• 1 large carrot, quartered lengthwise and sliced
• 2 tbsp chopped fresh rosemary
• 2 garlic cloves, sliced
• 1 tbs balsamic vinegar
• 1/4 tsp salt
• Freshly cracked black pepper
• Brown rice (cooked- to serve the sauté over)

Directions:

Chop the kale leaves and cut the stems into small slices. Place a large frying pan over high heat and, when hot, add the oil. Swirl the pan to coat, then add the edamame, kale stems, and carrots. Saute for about 3 minutes to soften them.

Add the rosemary and stir for another minute. Add the kale leaves and garlic and keep stirring, turning the kale until it is softened and deep green. Add the vinegar and salt and stir; the vinegar will cook off almost instantly.

Take the pan off the heat, season with pepper and salt to taste. Serve hot.

Saag "Paneer"

When I made this recipe it turned out a little too thick for my liking.  I may have added more spinach than the recipe called for..but I think next time I'd add more milk to make it more smooth and sauce like!


Ingredients:

• 1 cup brown basmati rice
• 12 oz firm tofu, drained and pressed
• 1 tbsp canola oil plus 2 tsp
• 2 tsp freshly squeezed lemon juice
• 1 1/2 tsp salt
• 1/4 tsp ground turmeric
• 1/4 tsp paprika
• 1 1/2 lb fresh spinach
• 1 tsp brown mustard seeds
• 1 jalapeño chopped
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne
• 2 tbsp all purpose flour
• 2 cups plain non dairy milk
• 1 cup tomato sauce
• 1/2 cup cilantro chopped

Directions:

In a 1-L pot bring 1 3/4 cups of water to a boil. Add the rice and return it to a boil, then cover tightly and reduce the heat to low. Simmer, covered, until the water is absorbed, 40 to 45 minutes. Let the rice stand, covered, for at least 5 minutes off the heat to finish steaming.

Preheat the oven to 400 degrees F. Cut the tofu into 1/2 inch cubes. In a medium bowl, mix together the 1 tbsp oil, lemon juice, 1/2 tsp salt, turmeric, and paprika. Put the tofu in the bowl, toss gently, and let it marinate at room temperature for 30 minutes.

Spread the tofu on a baking sheet/tray and bake 20 minutes. Turn the cubes with a metal spatula and bake until firm and toasted, 10 minutes more. Remove the pan and let the tofu cool.

Wash the spinach and put the damp leaves in a large pot over high heat and cover. After 2 minutes, uncover and stir. When the spinach is wilted and shrunken but still bright green, drain it in a colander. Rinse it with cold water and wring it out very thoroughly.

In a small pot, heat the remaining 2 tsp oil over high heat. Add the mustard seeds and stir for 1 minute until they start to pop. Add the jalapeño, cumin, ground coriander, and cayenne and sauté until fragrant. Take off the heat and whisk in the flour. Put the pan over medium heat and cook, stirring constantly, until the mixture is thick and lightly toasted, about 5 minutes. Whisk in the non dairy milk gradually and bring it to a simmer to thicken.

In a food processor, mince the spinach. Add the non diary milk mixture and puree to make a smooth sauce. Add the tomato sauce, fresh cilantro, and the remaining 1 tsp salt and puree. Transfer the sauce to a large frying pay and stir in the baked tofu. Heat gently over low heat and serve over the rice.

Bengali Curry of Cauliflower and Beans

Ingredients:

• 1 tbsp minced peeled fresh ginger
• 2 garlic cloves, peeled
• 1 medium onion, chopped
• 1 cup coconut milk
• 1 tsp chili powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/8 tsp ground cloves
• 1/8 tsp cayenne
• 2 cups cauliflower florets
• 14 oz canned beans drained and rinsed
• 1 cup canned diced tomatoes
• 1/2 tsp salt

Instructions:

In a food processor or blender, finely mince the ginger and garlic, then add the onion and puree.  Pour in the milk and process. Add the chill powder, cinnamon, turmeric, cloves, and cayenne and process to mix. Transfer the sauce to a large frying pan over medium-high heat. Stir the mixture until it starts to bubble, then add the cauliflower and stir to coat it with sauce. Cover the pan and cook until the cauliflower is tender, 8 to 10 minutes.

Add the beans, tomatoes, and salt and cook, stirring with the lid off, until the sauce is thick and the beans are heated through.

Roasted Potato and Rosemary Pizza

Ingredients:

• Home made whole wheat pizza dough (will post my recipe another time!)
• 1 lb yellow potatoes, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp chopped fresh rosemary
• 3 garlic cloves, thinly sliced
• 1/4 tsp red pepper flakes
• 3/4 tsp salt
• 1/2 cup raw cashews
• 1/4 cup plain almond milk
• Freshly cracked black pepper
• Cornmeal
• 16 small cherry tomatoes, halved

Instructions:

Preheat the oven to 450 degrees. In a large bowl, toss together the potatoes, oil, rosemary, garlic, pepper flakes, and 1/2 tsp of the salt. Spread the potatoes on a baking sheet and roast until they are tender when pierced with a paring knife, 15 to 20 minutes. Let cool. While the potatoes roast, put the cashews in a blender or food processor and grind them to a fine paste. Add the milk gradually, just to make a smooth sauce. Add the remaining 1/4 tsp salt and season with pepper.

Divide the pizza dough into four portions and roll each one out to make thing 8 inch pizzas. Spread cornmeal on a baking sheet and place a dough round on the sheet. Spread it with 1/4 of the cashew mixture, potatoes and tomatoes. Put into the oven and bake until the crust is crisp and browned around the edges, 12 to 14 minutes.

Kerala Coconut Rice with Tofu, Carrots, Cashews

Ingredients:

• 1 tbsp canola oil
• 1 tbsp brown mustard seeds
• 1 large jalapeño, minced
• 2 medium carrots, chopped
• 1 cup long grain brown rice
• 1 1/3 cups light coconut milk (I used regular)
• 12 oz extra firm tofu, drained, pressed, cubed
• 3/4 cup veggie stock
• 3/4 tsp salt
• 1 cup cilantro, chopped
• 1/2 cup cashews, unsalted, toasted
• 1/4 cup shredded coconut

Directions:

Preheat the oven to 375 degrees. In a Dutch oven or other heavy ovenproof pot with lid, heat the oil. Add the mustard seeds and jalapeño, cook until the mustard seeds start to pop. Add the carrots and rice and stir, coating the grains with oil.

Add the milk tofu, stock and salt. Bring to a boil. Cover then put pot in the oven to bake for 55 minutes. Test the rice; if it is not tender, cover again and bake for 5 to 10 minutes more. Let the dish stand, covered, for 5 minutes after taking it out of the oven to finish steaming the rice.

Stir in the cilantro while the rice is still hot. Top with the cashews and coconut and serve.

Sweet Potato and Edamame Shepard's Pie

Ingredients:

• 1 tbsp canola oil or Earth Balance margarine, plus extra for pan
• 1 1/2 lb sweet potatoes
• 1 1/2 cups non dairy milk
• 1 tbsp dark miso
• 2 cups chopped onions
• 2 cups fresh cremini mushrooms
• 2 large carrots, chopped
• 2 ribs celery, chopped
• 1/2 cup white wine
• 2 tbsp chickpea flour
• 1/4 tsp salt
• 2 cups chopped mustard greens or kale
• 1 cup shelled edamame, thawed

Directions:

Preheat the oven to 400 degrees. Lightly oil a 2-L baking dish.

Bake the sweet potatoes until they are very tender. Let them cool until you can handle them. Strip off the skins, drop the flesh into a food processor, puree until smooth, scraping down the sides to get it all. Add 1/2 cup of the milk and the miso and puree to mix well. Reserve.

In a large pot, heat the oil over medium-high heat. Saute the onions, mushroom, carrots, and celery, stirring frequently, until the carrots are crisp-tender and the mushrooms are softened. Add the wine and bring to a boil, stirring until the pan is dry. Sprinkle the flour over the contents of the pan and stir to coat the vegetables evenly. Drizzle in the remaining 1 cup milk, add the salt, and stir constantly to mix well. Cook until the sauce is thickened, about 5 minutes. Stir in the greens and edamame and transfer the contents to the prepared pan. Dollop the sweet potato mixture over the filling and spread it to make an even topping.

Bake uncovered, until it is bubbling around the edges and browned on top, 30 to 40 minutes. Serve hot, or let cool and refrigerate.

Ugly looking shepards pie. Tasted good though!

Bread Machine Arrival!

My Mom sent us her old bread machine so we have been making our own fresh bread every week. SO amazing and preservative freeeeeee!

Black Bean Quinoa Burgers

Ingredients:

• 1/2 cup quinoa
• 14 oz canned black beans, drained and rinsed
• 2 scallions
• 1/4 cup cilantro chopped
• 2 tbsp gluten flour
• 1 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp salt
• 3 tbsp white sesame seeds
• oil
• salsa for garnish

Directions:

Preheat the oven to 425 degrees. In a small saucepan with a lid combine the quinoa with 1 cup of water. Bring to a boil then reduce the heat and simmer for 15 minutes. Drain if there is any excess water and put the quinoa in a large bowl.

Add the beans, scallions, cilantro, flour, cumin, chill powder, and salt and mash everything together with your hands or a potato masher. The mixture should hold together but still be a little chunky. Divide the mixture into four portions. Spread the sesame seeds on a plate. Form the bean mixture into patties and coat them with the seeds.

Coat a baking sheet with oil and place the patties on it. Bake for 15 minutes, then flip the patties carefully and bake until they are browned and crusty, about 10 minutes more.

Chipotle Millet Squash Soup

Ingredients:

• 1 tbsp extra virgin olive oil
• 1 cup chopped onions
• 2 cups cubed butternut squash (~1/2 of a small squash)
• 1/2 cup millet
• 3 cups veggie stock
• 1 cup non dairy milk
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1 small chipotle chile in adobo sauce, minced
• 1/4 cup cilantro chopped

Directions:

Set a 2-L saucepan over medium heat, and when hot, add the oil, add the onions and sauté until softened, then lower the heat and cook slowly until the onions are golden, about 10 minutes.

Add the squash and millet and raise the heat, stirring until the millet is hot and the squash is lightly browned. Add the stock, bring to a boil, and lower the heat to the lowest setting. Cover and cook until the millet is completely broken apart and porridgy, about 40 minutes.

Working in batches, transfer the soup to a blender or food processor. Put the lid on and hold it down with a folded kitchen towel so that no splatters will burn you. Puree the mixture thoroughly, then gradually add the milk with the machine running. Add the salt and cumin and pulse to mix.


Scrape the soup back into the saucepan to reheat or hold it until serving time. Stir the chipotle into the soup. Heat gently for about 5 minutes to infuse the soup with smoky flavour. Serve each bowl garnished with cilantro.

Felafel with Cucumber-Dill Sauce

Ingredients:

• 2 cups dried chickpeas
• 1 cup chopped onions
• 1 cup fresh parsley
• 1/2 cup whole wheat flour
• 6 garlic cloves, minced
• 2 tsp salt
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp freshly cracked black pepper
• 1 tsp baking soda
• olive oil
• 1 cup chopped cucumber
• 3 oz silken tofu
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp fresh dill
• 1/2 tsp salt

Directions:

Soak the chickpeas in cold water to cover overnight. Drain, then transfer them to a food processor. Grind the chickpeas to a coarse mince. Add the onions, parsley, flour, garlic, salt, ground coriander, cumin, pepper, and baking soda and process to make a thick paste.

Divide the felafel mixture into six portions and form them into patties (if making burgers- make the patties smaller if you want smaller felafel pieces to put in a wrap). Refrigerate them, covered, until time to cook.

Preheat the oven to 425 degrees. Brush a baking sheet with oil, place the patties on the pan, and brush the patties with oil. Bake for 15 minutes, then flip the patties and bake until browned, about 10 minutes more.

Puree the cucumber and tofu together in a blender or food processor. When they are smooth, add the lemon juice and dill, and puree. Add the salt and process to mix. Transfer the sauce to a small bowl.

Cashew Tempeh Burgers

Ingredients:

• 8 oz tempeh cubed
• 2 cups veggie stock
• 1/2 cup fresh arugula 
• 1 garlic clove
• 1/2 cup raw cashews
• 2 tbsp gluten flour
• 1 tbsp cornstarch
• 1 tbsp nutritional yeast
• 1 cup chopped onions
• 2 tbsp tomato paste
• 2 tbsp tamari or soy sauce
• oil
• sliced tomato and arugula for garnish

Directions:

Preheat the oven to 400 degrees. Put the tempeh and stock in a large pot, and bring them to a simmer. Cook on low heat, covered, until the tempeh is well moistened, about 15 minutes. Drain the tempeh in a colander. Spread it on a towel to dry, then let it cool.

In a food processor, mince the arugula and garlic. Add the cashews and process to a paste. In a small cup, mix together the flour, cornstarch, and yeast.

Add the tempeh and onions to the processor, then sprinkle the flour mixture over the tempeh in the processor bowl. Add the tomato paste and tamari/soy sauce and pulse to coarsely grind the mixture. Pause, take off the lid, and squeeze some of the mixture to see if it holds together. It should still have a chunky texture but form a ball easily.

Oil a baking sheet and scoop 1/2 cup portions of the tempeh mixture onto the sheet. Rinse your hands and use your damp palms to flatten the patties to 3/4 inch thick. Brush the tops with oil, then bake them for 15 minutes. Flip the patties with a spatula and bake until firm and toasted, about 10 minutes more. Transfer the pan to a rack to cool slightly.

Serve the hot patties on buns with sliced tomato and additional arugula.

Moroccan Carrot Salad with Dates and Almonds

Ingredients:

• 2 large carrots
• 1/2 cup dates, pitted and sliced
• 3 tbsp freshly squeezed lemon juice
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1 pinch ground cayenne
• 2 tbsp extra-virgin olive oil
• 1/4 cup slivered almonds, toasted

Directions:

Coarsely grate the carrots and put them in a bowl with the dates.

In a small bowl, whisk together the lemon juice, cumin, cinnamon, salt and cayenne. Gradually whisk in the oil.

Pour the dressing over the carrots and dates and toss to mix. Serve immediately, topped with the almonds, or cover and refrigerate for up to 4 days.

Sweet Moroccan Glazed Tofu with Couscous

Ingredients:

• 12 oz extra firm tofu, drained and pressed
• 1 tsp coarsely cracked black pepper
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp ground allspice
• 1 cup veggie stock
• 1 medium carrot, chopped
• 1/2 cup frozen peas, thawed
• 1 tsp extra-virgin olive oil
• 3/4 cup couscous
• 2 tbsp canola oil
• 1/4 cup agave syrup (I used honey instead...seemed to turn out ok)

Directions:

Slice the tofu into 1/2 inch strips and place them on a large plate. In a small bowl, mix together the pepper, paprika, 1/2 tsp of the salt, the cumin, and allspice. Cover the tofu slices with the spice mixture and pat to adhere it. Set aside.

In a small saucepan, bring the stock, carrot, peas, olive oil, and the remaining 1/2 tsp of salt to a boil, covered. Add the couscous, stir, and put a lid on the pan. Immediately remove it from the heat to steam for 5 minutes.

In a small frying pan, heat the canola oil and agave syrup until they start to bubble. Carefully lay the tofu in the bubbling pan, spiced side down. Cook over medium-high heat for 3 minutes, then flip the tofu and cook until it has a sweet glaze, about 3 minutes more. As they syrup thickens in the pan, spoon it over the tofu.

Fluff the couscous and top with the tofu just before serving.

New Potato Rendang with Green Beans

Ingredients:

• 1 large fresno chile, seeded
• 1/4 cup minced shallot
• 1 tbsp minced peeled fresh ginger
• 2 garlic cloves, peeled
• 1 lemon, zested
• 1 lime, zested
• 1 tsp ground turmeric
• 1/8 tsp ground cloves
• 1 cup coconut milk
• 1 lb new potatoes
• 4 oz green beans trimmed
• 1 medium carrot, julienned
• 1 tbsp tamari or soy sauce
• 1/2 tsp salt

Directions:

In a food processor combine the chile, shallot, ginger, garlic, lemon and lime zests, turmeric, and cloves. Process to puree them to a smooth paste. If needed, add a little of the milk to help it puree.

Transfer the paste to a  large frying pan, and stir in the milk. Add the potatoes and bring them to a simmer, stirring. Cover and check often, stirring and adding water as needed to keep the potatoes from sticking. When the potatoes are almost tender, about 10 minutes depending on size, add the green beans, carrot, tamari/soy sauce, and salt and keep stirring. Cook until the vegetables are tender and the sauce is completely thick and coats the vegetables, about 5 minutes. Squeeze half of the zested lime over the vegetables, taste, and add more as desired!

Thai Fried Rice

Ingredients:

• 1 cup coconut milk
• 1 cup long grain brown rice
• 1/4 cup freshly squeezed lime juice
• 3 tbsp soy sauce
• 4 tsp brown sugar
• 4 tsp cornstarch
• 1 tbsp dark miso
• 2 tbsp canola oil
• 4 large shallots, sliced
• 1/2 tsp red pepper flakes
• 12 oz firm tofu, drained and pressed
• 2 cups green beans
• 1 tbsp minced peeled fresh ginger
• 3 garlic cloves, minced
• 3 large scallions cut into 1-inch pieces
• 1/2 cup chopped cilantro
• 1/2 cup fresh basil
• 1/2 cup roasted peanuts, chopped

Directions:

In a small saucepan with a tight fitting lid, bring the coconut milk and 1 cup water to a boil. Add the rice, return it to a boil, then reduce the heat to a low simmer. Cover tightly, and cook until all the liquids are absorbed, 40 to 50 minutes. Take the pan off the heat and let it stand, covered for 5 minutes to finish steaming the rice.

In a cup mix together the lime juice, soy sauce, brown sugar, cornstarch, and miso and reserve.

Heat a large wok over high heat until very hot. Add the oil, swirling to coat the pan. Add the shallots and pepper flakes and fry over high heat until the shallots are golden, 2 minutes. Crumble the tofu in and fry it, scraping often, until golden and crisp. Add the beans and stir for 2 minutes. Add the ginger and garlic and cook for 1 minute. Pour in the liquid mixture and add the cooked rice, then start stirring and turning the mixture. Cook over high heat until the mixture is dry and well mixed. Add the scallions, cilantro and basil and toss quickly, then scrape the mixture our into a serving bowl and top with the peanuts.

Creamy Cashew Cheeze Sauce

I used this sauce over a bowl of steamed broccoli and pasta to make "mac and cheese". So yummy!
Ingredients:

• 1/2 cup raw cashews
• 1/4 cup nutritional yeast
• 1 tsp onion powder
• 1 tsp salt to taste
• 1/2 tsp garlic powder
• 1/8 tsp white pepper
• 3/4 cup non dairy milk
• 1 1/2 tbsp cornstarch
• 1/4 cup oil
• 1/8 cup miso
• 1 tbsp lemon juice
• 1 tsp truffle oil (optional..but amazing!)

Directions:

Place cashews in a large sized bowl of the food processor and finely grind- just don't let the cashews turn into a paste. Add nutritional yeast, onion powder, salt, garlic powder and white pepper. Pulse three more times to blend in spices.

In a heavy saucepan, combine milk, cornstarch and oil. Bring to a simmer over high heat. Decrease to low-medium, cover and simmer, stirring occasionally for 10 minutes, or until cornstarch dissolves. 

With the food processor running, gradually add milk/oil mixture to cashew/nutritional yeast mixture. Blend for 2 minutes or until smooth and creamy. Next blend in miso, truffle oil and lemon juice and the sauce is ready to serve!

Kung Pao Tofu

Ingredients:

• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 lb (2 blocks) firm tofu, chopped
• 1 red bell pepper, chopped
• 2/3 cup sliced mushrooms
• 3 cloves garlic
• 2 small red or green chill peppers, diced
• 1 tsp red pepper flakes
• 2 tbsp oil
• 1 tsp ground ginger
• 1/2 cup veggie broth
• 1/2 tsp sugar
• 1 1/2 tsp cornstarch
• 2 green onions, chopped
• 1/2 cup peanuts

Directions:

In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil. Pour into a shallow dish. Add the tofu and let it marinate for 1 hour. Drain and save the marinade sauce when finished

In a large saucepan over medium high heat, sauté the bell peppers, mushrooms, garlic, chilies, and red pepper flakes in the oil for 3 minutes. Add the tofu and cook for another 2 minutes until the vegetables have become soft and brightly coloured.

Lower the heat to medium and add the reserved marinade, ginger powder, veggie broth, sugar, and cornstarch. You have to make certain to whisk this so the cornstarch doesn't become lumpy and strange looking. Stir consistently and let the sauce thicken up.

Lastly, add the green onions and peanuts, heating for a final 1 minute. POW!

Recipe: Vegetable Pot Pie

I will definitely be making this recipe again. So good!

Ingredients:

• 1 tbsp extra virgin olive oil
• 1 cup dry lentils (pre cooked)
• 1 chopped onion
• 3 carrots chopped
• 1 chopped sweet potato
• 1 chopped yam
• 3 stalks celery chopped
• 1 cup frozen peas thawed (or edamame)
• 1/2 cup fresh parsley, chopped
• 4 tbsp white wine
• 2 tsp fresh chopped sage
• 2 tbsp flour
• 2 cups unsweetened non-dairy milk
• 2 tbsp soy sauce or tamari
• 1.5 cups flour (for the crust)
• 1/4 cup extra virgin olive oil (for the crust)
• 1/2 to 1 cup ice cold water (for the crust)
• 1 tsp salt (for the crust)

Instructions:

Preheat oven to 400 degrees. 

Heat the olive oil in a large pot over medium heat. Add the onions and cook, stirring until softened, about 5 minutes. Add the carrot, sweet potatoes, yams, celery, peas and cook until they star to soften, stirring occasionally.

Add the parsley, wine, and sage and bring to a boil. Cover tightly and steam until the vegetables are tender, about 5 minutes. Add in the cooked lentils.

Uncover and sprinkle on the 2 tbsp of flour, working it in with a wooden spoon. Stir for 2 minutes. Gradually stir in the milk and tamari/soy sauce and cook, stirring until thickened. Take off the heat and cover to keep warm.

Make your crust. Mix together the flour and salt in a bowl. Add in the oil and mix with a fork, breaking up the oil flour chunks. Mix until it is the consistency of coarse sand. Add in 1/2 cup water slowly until it is moist enough to shape into a ball but dry enough not to stick to your hands. Add more water if you need, 1 tbsp at a time until the right consistency is achieved. Roll the dough out on a floured surface and use a small bowl to cut into 5-6 circles to top each pie.

Ladel the filling into your pot pie bowls. Drape the dough over each bowl, pressing down the sides to seal. Make two slits in the middle of the dough with a sharp paring knife.

Bake for 25-30 minutes until the tops are browned and the filling is bubbly!

Recipe: Mushroom Risotto

This recipe was delicious! Make sure you add the truffle oil though. It is expensive but definitely worth the purchase :)

Ingredients:

• 6 cups vegetable broth
• 3 tablespoons olive oil, divided
• 1 onion diced, divided
• 2 garlic cloves, minced, divided
• 1 lb fresh portobello and crimini mushrooms
• 2 bay leaves
• 2 tbsp fresh thyme
• 2 tbsp fresh italian parsley
• salt and pepper
• 1 tbsp truffle oil
• 1 oz dried porcini mushrooms
• 2 cups Arborio rice
• 1/2 cup dry white wine

Instructions:

Heat 1 tbsp of oil in a large skillet over medium heat. Add 1/2 the onion and 1 clove of garlic. Cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms and herbs. Sauté 3-5 minutes until lightly browned, season with salt and pepper.

Drizzle in the truffle oil then add the dried porcini mushrooms which were reconstituted in 1 cup of warm vegetable broth. Season again with salt and pepper. Sauté 1 minute then remove from heat and set aside.

Coat a saucepan with the remaining 2 tbsp of oil. Sauté the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until well coated and opaque, about 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in the wine and cook until it is nearly all evaporated.

With a ladle add 1 cup of warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time.

Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture.

Top with a drizzle of truffle oil and chopped parsley before serving.

Recipe: Home Made Granola Bars

This recipe is very flexible and allows you to basically throw in whatever you have around the house for nuts, seeds and dried fruit. Here is the ingredient list for the latest batch I made. Post your ideas about what you put in, I'd love to mix it up next time!

Ingredients:

• 2 cups of rolled oats
• 1/2 cup chopped almonds
• 1/2 cup chopped pecans
• 1/4 cup sunflower seeds
• 1/2 cup dried fruit
• 2 tbsp flax seeds
• 1 tsp cinnamon
• 1/2 cup applesauce
• 3 large ripe bananas

Instructions:

Preheat the oven to 350 degrees. Toast the oats, nuts and seeds on a baking sheet unit lightly toasted (about 10 min).

Meanwhile in a medium sized bowl mash the bananas and combine with the applesauce. Mix in cinnamon. Once the nuts and seeds are toasted add to the fruit mixture and mix well.

Line a baking dish with parchment paper. Pour mixture into the baking dish and press down evenly. Bake for about 30 minutes, transfer to a wire rack to cool and then cut into bars.

Recipe: Banana Apple Loaf

I found this recipe a little too heavy on the apple so I think I'd up the banana and down the apple next time. It still tasted really good, I'm just crazy about bananas...

Ingredients:

• 2 ripe bananas
• 1 apple peeled and diced
• 1/4 cup sugar
• 1 3/4 cup whole wheat flour
• 1/2 cup applesauce (make it yourself its super easy!)
• 1 tsp baking soda
• 1 tsp salt

Instructions:

Preheat the oven to 350°F.

In a medium sized bowl mash the bananas with a fork. Add the rest of the ingredients and mix well.

Pour into a lightly sprayed loaf pan and bake for about an hour. Cool in pan for 15 minutes then transfer to a rack to cool.

**Applesauce instructions: Peel, core and chop 8-10 apples into medium sized chunks. Steam for ~10 minutes. Put into blender with  a little bit of water, adding more depending on how thick you want it. Add cinnamon or whatever flavours/ fruits you feel like

Heavenly

Recipe: Lentil Masala Burgers

These burgers were really really yummy and held together nicely. To cut down on prep time I suggest cooking the lentils and potatoes ahead of time. Otherwise its a heck of a lot of work for a burger.

Ingredients:

• 1 cup lentils cooked
• 1/2 cup mashed potatoes
• 1/2 cup chopped onion
• 1/2 cup rolled oats
• 1/4 cup cashews
• 1/4 cup cilantro
• 1 tbsp minced fresh ginger
• 1 garlic clove, peeled
• 2 tbsp flour
• 2 tsp freshly squeezed lemon juice
• 1 tsp ground cumin
• 1 tsp brown mustard seeds
• 1/2 tsp ground turmeric
• 1/3 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp salt
• Olive Oil

Instructions:

Preheat the oven to 400 degrees F

In a food processor, grind the lentils and potatoes, scraping down the sides and regrinding to make a coarse paste. Add the onion, oats, cashews, cilantro, ginger, and garlic and grind to a fine mince. Add the flour, lemon juice, cumin, mustard seeds, turmeric, cinnamon, allspice and salt. Pulse to mix.

Oil a baking sheet and scoop 1/2 cup portions of the lentil mixture onto the pan, leaving plenty of space between them. Wet your palm with a little oil and flatten each scoop of lentil mixture into a patty. Brush the patties with more oil for a crisp top.

Bake until the outsides are slightly crusty but still give a little when pressed (25-30 min). Let them cool slightly before removing from the pan.

Top burgers with fresh tomato, spinach and homemade salsa and enjoy!

Recipe: Burrrrritos!

Ingredients:

• 6 whole wheat tortillas
• 1 tbsp extra virgin olive oil
• 1 cup cooked brown rice
• 3 bell peppers, diced
• 1 small onion, diced
• 3 cloves garlic, diced
• 2 cups black beans rinsed
• 1 cup yellow corn
• 2 roma tomatoes chopped
• 1/4 cup cilantro
• 2 tbsp chili powder
• 1 avacado
• 1/2 cup home made salsa (recipe to follow when Riley "perfects" it?)
• 1 jalapeño
• 1 green chili

Instructions:

Saute the onions and garlic in the olive oil until they start to get tender. Add the peppers and sauté a few minutes more.

Add the rice,black beans, corn, cilantro, tomatoes, chill powder, jalapeño and green chili. Mix well and cook for a couple more minutes.

Portion out the mixture onto your 6 tortillas. Fold up and bake in the oven at 350 degrees for about 15 minutes.

Top with avocado slices and spoon the home made salsa over top!

Recipe: Potato-Leek Soup

Ingredients:

• 1.5 lb leeks
• 2 tsp extra-virgin olive oil
• 2 cloves garlic, chopped
• 1 tsp fresh thyme
• 2 lb yellow potatoes, chopped
• 3 to 4 cups vegetable stock (or water)
• 3 scallions/spring onions, chopped
• 1/2 fresh parsley, chopped
• 1 tsp salt
• 1 dash cayenne
• 1 cup non-dairy milk (soy, almond, rice etc.)
• 1 lb broccoli (not in the original recipe but we threw it in anyway)

Instructions:

Slice the white part of the leeks into rounds, then submerge them in water to get out any grit. Drain and pat dry.

In a large soup pot, heat the oil over medium heat. Add the leeks and sauté until they are golden and sweet, reducing the heat to low if they start to stick.

Add the garlic and thyme and sauté for 2 minutes. Add the potatoes and just enough stock to cover them. Raise the heat and bring to a simmer, then cover and cook until the potatoes are tender and disintegrating, about 20 minutes.

In a blender or food processor, puree or coarsely mash the soup in batches. Return soup to pot. Add the scallions/spring onions, parsley, salt and cayenne. Gradually stir in the non-dairy milk to reach the desired thickness.

Heat gently to serve, but don't boil or it might separate or scorch.

Makes a nice light dinner with a side salad made up of spinach, romaine, cucumber, tomato and black beans. YUM!

Recipe: Curried Lentil & Quinoa Loaf

Ingredients:

• 3/4 cup dry lentils
• 1/2 cup dry quinoa
• 1 small onion, chopped
• 1 cup mushrooms, sliced
• 1 red pepper finely chopped
• 2 tbsp extra virgin olive oil
• 1/2 cup nuts, roughly chopped
• 2 tbsp chia seeds, soaked for a couple minutes with 2 tbsp water
• 3/4 cup rolled oats
• 3/4 cup sun dried tomatoes
• 1 cup fresh parsley or cilantro
• 1 tbsp curry powder

Instructions:

 Preheat oven to 350 F. In a medium pot bring lentils and 2.5 cups of water to a boil, reduce heat and simmer until tender, about 25 minutes.

In a separate pot bring quinoa and 1 cup of water to a boil, reduce heat and simmer for about 15 minutes until fully cooked.

Saute onion, mushroom and red peppers in the extra virgin olive oil for about 5 minutes until tender. In a large bowl combine the cooked lentils and quinoa, add all the remaining ingredients including the cooked vegetables, chia seeds, oats, sun dried tomatoes, fresh herbs and curry powder. Combine fully. Transfer to a loaf plan, press down until even and cook for 30-45 minutes or until golden brown.

*Recipe is from http://www.joyoushealth.ca/2011/08/29/lunch-box-favourite-lentil-quinoa-loaf-recipe-gluten-free-high-in-protein-fibre/