Vegan & Vegetarian Recipes

Sweet corn with avocado basil butter

August 28, 2014

Care of Amy Symington

cornIngredients:

  • 6-7 cobs of sweet corn, husked, washed and roasted or grilled
  • 1 cup basil
  • 1 avocado
  • 1 lime zested & juiced
  • 1 tbsp apple cider vinegar
  • pinch of sea salt & cayenne

Directions:

1. Prepare the sweet corn. Depending on the size of the cobs, roast or grill for 10-15 minutes at 375°F or on medium heat, until the kernels are tender.

2. Place all the remaining ingredients into a food processor and mix until smooth. Spread on ...

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Watermelon Mint Sorbet

August 01, 2014

sorbetCare of Ashley Sauve

An extremely simple dessert (or breakfast)!

Serves 4

Ingredients

  • 4 cups watermelon cubes, frozen
  • Handful of fresh mint
  • Zest from one small lemon

Directions

1. In blender or food processor, blend frozen watermelon with fresh mint and lemon zest.

2. Garnish with fresh mint leaves and enjoy!

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Lemon Raspberry Pie with Dark Chocolate Filling

June 26, 2014

Care of Amy Symington

Pie Pastry

Raspberry LemonIngredients

  • 2 cups spelt flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup coconut oil
  • 1/3 cup water
  • 2 tsp apple cider vinegar

Directions:

Mix the dry ingredients in a bowl. Cut in the coconut oil. In another bowl mix the water and vinegar. Add wet to dry ingredients and knead into a dough. Let it rest for 10 minutes covered with a damp towel.

Next, roll out 2/3 of the dough and place ...

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These are a few of my favourite things

June 14, 2014

By Barbi Lazarus, Donor and Volunteer Resources Coordinator

If you know me at all, you know that I like to eat. Food is never far from my mind and I’m usually daydreaming about my next meal. By 10 am, I’m starting to countdown to lunch.

I don’t consider this something to be ashamed of. We’re taught to eat three meals a day but many dietitians and nutritionists now say that having 1-2 snacks throughout the day is healthy and that you should ...

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Grilled Maple Balsamic Radicchio

May 29, 2014

Care of Ashley Sauve

RadicchioA wonderful side dish for your summer BBQ!

Serves 4

Ingredients

  • 1 head radicchio, quartered
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon dark maple syrup
  • Pinch salt & pepper
  • 2 tablespoons pumpkin seeds/walnuts/pecans to garnish

Directions:

1. Heat a grill to medium-high.  Slice the radicchio into quarters and place in a bowl.

2. In a small bowl whisk together olive oil, balsamic vinegar, maple syrup, salt  and pepper.

3. Pour the olive oil mixture over ...

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Roasted Fiddleheads in a Fresh Cilantro Chutney

May 01, 2014

 

Care of Amy Symington

Make 6-8 servings

fiddlesheadsIngredients

  • 3 tbsp extra virgin olive oil
  • 2 lb fiddleheads
  • 1/2 bunch cilantro, washed and stems trimmed
  • 2 limes, zested and juiced
  • 1 jalapeno, seeds removed and minced
  • Sea salt and fresh black pepper to taste

 Directions

  1. Preheat the oven to 375 F. Thoroughly wash fiddleheads, remove any brown ends and pat dry.
  2. In a large bowl, add the fiddleheads and drizzle 2 tbsp of oil over them. Toss the fiddleheads until they are ...
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Minty Fresh Pea and Leek Soup

March 31, 2014

 

Care of Ashley Sauve

–CONGRATS TO ASHLEY FOR WINNING BEST GLUTEN-FREE SWEET AT THE 6TH VEGAN BAKE-OFF!–

Serves 4

Mint Pea SoupIngredients

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • ½ large leek, diced
  • 2 bay leaves
  • ½ teaspoon dried thyme
  • ½ teaspoon salt (or to taste)
  • 4 cups water or vegetable broth
  • 4 cups frozen green peas, or fresh shelled peas
  • ½ cup parsley, chopped
  • ½ cup mint leaves, chopped
  • Black pepper to taste
  • Extra virgin olive oil for garnish

Directions

1. Heat olive oil in large ...

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Spicy Root Vegetables Au Gratin

February 27, 2014

Care of Amy Symington

Makes 10-12 servings

Ingredients    

  • 4 tablespoons grapeseed oil, divided
  • 1½ cups breadcrumbs (or gluten free breadcrumbs if preferred)
  • 1/3 cup nutritional yeast
  • 2 tbsp dried thyme
  • 2 tsp sea salt
  • freshly ground black pepper to taste
  • 5 cups soy milk, unsweetened
  • 1½ cups toasted cashews, coarsely ground
  • 1 tsp cayenne pepper
  • 6-7 medium carrots, sliced 1/16” thick
  • 6-7 medium parnsips, sliced 1/16” thick
  • 3 medium watermelon radishes, sliced 1/16” thick (or turnips would work here too)
  • 2 small beets, sliced 1/16” thick
  • 4 garlic cloves, thinly sliced

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Valentine’s Beet Pancakes

January 30, 2014

Beet PancakesCare of Ashley Sauve

Serves 2

Ingredients

  • 1 tablespoon ground chia or flax seed
  • 1 cup rice flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 ¼ cups non-dairy milk of choice
  • ¼ cup roasted beet puree
  • ½ teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 2 teaspoons coconut oil

Directions:

For beet puree:

  1. Preheat oven to 350 C, roast washed beets with skin on until tender (45 minutes or longer depending on the size of the beets).
  2. Remove from ...
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Vanilla Chai Chia Seed Pudding

January 02, 2014

chia puddingCare of Amy Symington

  • 3 cups almond milk
  • ½ cup chia seeds
  • 4 dried figs
  • 1 tbsp maple syrup
  • ¼ tsp cinnamon
  • ¼ tsp vanilla extract
  • 2 dried allspice berries or a pinch of ground allspice
  • 2 dried cloves or a pinch of ground cloves
  • Pinch black pepper
  • Pinch nutmeg

Directions:

In a blender add all ingredients and blend until completely smooth.  Pour into a storable container, (mason jars work great) and chill for 1 hour minimum.  ...

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