Watermelon Mint Sorbet

Care 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!

Lemon Raspberry Pie with Dark Chocolate Filling

Care of Amy Symington Pie Pastry Ingredients 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… Read more »

These are a few of my favourite things

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… Read more »

Grilled Maple Balsamic Radicchio

Care of Ashley Sauve A 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… Read more »

Roasted Fiddleheads in a Fresh Cilantro Chutney

  Care of Amy Symington Make 6-8 servings Ingredients 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 Preheat the oven to 375 F. Thoroughly wash fiddleheads, remove… Read more »

Minty Fresh Pea and Leek Soup

  Care of Ashley Sauve –CONGRATS TO ASHLEY FOR WINNING BEST GLUTEN-FREE SWEET AT THE 6TH VEGAN BAKE-OFF!– Serves 4 Ingredients 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… Read more »

Spicy Root Vegetables Au Gratin

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… Read more »

Valentine’s Beet Pancakes

Care 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… Read more »

Vanilla Chai Chia Seed Pudding

Care 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… Read more »

Walnut Loving Soup

Care of Laura Wright Ingredients: 2 tbsp grapeseed oil 3 leeks, white + light green parts chopped (discard green tops or use them for stock) 4 sprigs of thyme, leaves minced 1 fennel bulb, cored and chopped (reserve a few fronds for garnish) 1 medium apple, peeled, cored + chopped 1-2 tsp ground turmeric 1/2… Read more »