recipe

Cream of Kale Soup

    Care of Amy Symington Ingredients  1 tbsp oil 1 large onion, diced 1 leek (white parts only), diced 4 garlic cloves, minced 3 tbsp fresh ginger, chopped 1 small head of cauliflower, greens removed, chopped 1 small celeriac root, diced 1 tsp ground coriander 1 tsp ground cumin 6 cups water 5 cups kale, chopped – you can include stems here too if you’d like 1 lemon juiced, seeds removed 1 cup unsweetened milk alternative 1 tsp sea salt Black pepper to taste Directions  In a large stock pot over medium heat add oil. Once heated add onion, leek, garlic and ginger. Sauté until fragrant, about 3 minutes. Next add cauliflower and celeriac root and sauté for another 3 minutes. Add coriander and cumin and sauté until fragrant, about 3 minutes. Add water and stir. Allow water to come to a boil and let boil for 5 minutes. Next add kale and incorporate until it is fully wilted. Very carefully, either using a blender or hand immersion blender puree the soup completely. Now add lemon juice, milk, salt and pepper. Taste and adjust seasoning with salt and pepper if needed. Serve and garnish with cilantro (if… Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Radish, Fennel and Carrot Cakes

Care of Amy Symington Makes 18 small cakes Ingredients:  2 cups ground oats or spelt flour 1 cup carrots grated 1 cup fennel thinly sliced 1 cup radishes grated 1 cup water 1/4 cup dill chopped 1 tbsp ground flax seeds 1 tbsp paprika 2 tsp ground coriander 2 tsp lemon zest 1.5 tsp coarse sea salt 1 tsp kelp powder (optional) Pepper to taste 2 tbsp oil (for sautéing) Garnish: Lemony hummus, cucumbers, dill Directions: Preheat oven to 200°C to keep cooked cakes warm while the others are sautéing. In a big bowl, mix all the ingredients together excluding the oil. Let sit for 10 minutes to allow the batter to thicken. Meanwhile over medium heat, heat a large sauté pan. Add 2 tsp of the oil. Using a tablespoon scoop out batter and place a heaping spoonful on to the pan. Repeat 6 times. Allow to sauté until golden brown, about 7 minutes. Flip and press cakes to flatten them. They should be approximately 2.5-3 inches in diameter. Allow to sauté until golden brown, about 7 minutes. Remove from pan and store in oven to keep hot. Repeat, sautéing 6 cakes per batch until all the batter… Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Roasted Mushroom and Barley Salad

Serves 8 Spring is kind of unpredictable weather-wise, so I went with a variety of tastes, textures and flavours in this salad to satisfy throughout the season. You can change up the vegetables/herbs with whatever inspires you in the moment. Ingredients 1 cup pot barley, soaked overnight 12 ounces mushrooms, sliced (I used cremini and oyster varieties) 2 leeks (white and light green part only) 3 sprigs of thyme, leaves removed and chopped fine ½ tbsp tamari soy sauce 1 tbsp balsamic vinegar 5 tbsp grapeseed oil, divided juice of 1 lemon ⅓ cup raw hazelnuts 1 small shallot, minced fine ¾ cup chopped flat leaf parsley salt and pepper   Directions Preheat oven to 400 degrees F. Line one large and one small baking sheet with parchment paper and set aside. Drain the soaked barley over a bowl to save the water. Place drained barley in a medium saucepan. Top up the barley water with fresh water (if necessary) up to 3 cups. Place saucepan over medium heat and bring to a boil. Lower pot to a simmer, cover and cook until barley grains are fully cooked, but still a little bit chewy, about 25 minutes. Drain… Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Gingwer Maple Baked Aduki Beans

Care of Amy Symington Try this sweet and savoury rendition of an old classic. Serves 4     Ingredients: 1 tsp oil (canola or olive oil will do) 1 small onion, diced 4 cloves garlic, pureed 2 tbsp fresh ginger, minced 2 ½ cups aduki beans, cooked (approx. 2 cans) ½ cup tomato puree ¼ cup + 1 tbsp maple syrup 1 tbsp veg friendly Worcestershire sauce 1 cup water 1-½ tsp paprika ¼ tsp cayenne (optional) 2 tsp fresh lemon juice ½ tsp coarse sea salt Black pepper to taste Garnish: garlic chive micro-greens (optional) Directions: In a large sauce pan over medium heat add oil. Once the oil is heated, add onions and sauté for 1 minute. Add garlic and ginger. Sauté until fragrant, about 1 minute. Add the beans, tomato puree, ¼ cup of maple syrup, Worcestershire sauce, water, paprika, and cayenne, if using. Stir and place the lid on the pan. Turn heat to medium-low and simmer for 20 minutes, stirring occasionally. Next, add lemon juice, the remaining maple syrup, sea salt and black pepper to taste. Stir, plate and top with garnish. Serve with whole grain bread or toast. Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Hot Chocolate Pancakes

Care of Laura Wright Serves 2     Ingredients 1 cup non-dairy milk 1 tsp apple cider vinegar 1 cup light spelt flour (or whole wheat, all purpose etc) 2 tsp baking powder ¼ cup + 2 tbsp cacao/cocoa powder 1/2 tsp cinnamon pinch of salt 3 tbsp maple syrup (or agave nectar) plus extra for serving 1/4 cup liquid coconut oil (or other oil) 1.5 tsp vanilla extract Directions: Mix the non-dairy milk and apple cider vinegar in a small bowl and set aside to curdle, about 5 minutes. Mix the flour, baking powder, cocoa powder, cinnamon and salt together in a large bowl until combined. Add the curdled milk, maple syrup, coconut oil and vanilla. Mix with a wooden spoon until just combined. Heat a large, non-stick pan over medium-low heat. Drop ¼ cup measures of the batter into the pan (not too many at a time!). When bubbles start to peak through the surface and you see a bit of light browning/crisping up on the underside, flip the pancakes over carefully, about 1-2 minutes. Repeat for the other side, remove from the pan and set aside on a covered plate to… Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Dilled Potato and Leek Salad

Care of Amy Symington Makes 5 servings You do make friends with salad, if you top it with this recipe’s delish dressing! Dressing: 2 tbsp extra virgin olive oil 2 tbsp fresh lemon juice 1 tbsp apple cider vinegar 1 tbsp maple syrup pinch of salt 1 clove garlic, pureed Directions: In a small bowl add ingredients.  Whisk.  Set aside until needed. Salad: 3 cups fingerling potatoes, largely diced 2 sweet potatoes, largely diced 1 leek, greens removed and chopped 1 tbsp extra virgin olive oil 2 tbsp fresh dill, chopped Black pepper to taste Directions: Preheat oven to 400F. In a large bowl add potatoes, sweet potatoes, leeks and oil.  Mix thoroughly. Put potato mixture into a roasting dish or pan. Place in oven and bake for 30 minutes until potatoes are fork tender. Remove from oven, place in a large heat safe bowl, sprinkle with dill and black pepper to taste, add dressing as needed and toss. Serve hot or refrigerate and serve cold. Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Roasted Celery Root with Apple Cider Reduction

Care of Laura Wright Serves: 2 Notes: If you want to make this a side dish, look for a slightly larger celery root, dice it into cubes, roast it and toss it in the reduction before serving. It should take about 15 minutes to cook at the smaller size. Celery Root: 1 small to medium celery root, peeled and sliced into 1/2 inch rounds 1 sprig of thyme, leaves removed and lightly chopped 1 tbsp grape seed oil salt and pepper Reduction: 2 cups apple cider 1 sprig of thyme 2 tbsp apple cider vinegar 1 tbsp natural sugar 2-3 black peppercorns Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. Start the reduction: Place all reduction ingredients in a small saucepan over medium heat. Bring to a boil and keep at a lively simmer until reduced by two thirds. I ended up with a bit more than a 1/4 cup. Stir occasionally. Strain the mixture, pour it back into the saucepan and place it on a low burner to keep warm. Roast the celery root: toss the slices of celery root with the oil, chopped thyme, salt and pepper. Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Spicy Gingered Chocolate

Care of Amy Symington Ingredients 3 tbsp coconut oil 2 tbsp fresh ginger, finely chopped 1/2 tsp cinnamon Pinch cayenne Pinch nutmeg ½ cup cocoa powder ¼ cup maple syrup 2 tbsp cranberries 2 tbsp toasted pumpkin seeds Directions: Line a small cookie sheet with parchment paper and set aside. Next, in a small sauce pot over medium heat add coconut oil.  Once melted add ginger, cinnamon, cayenne and nutmeg and incorporate with a whisk.  Once spices are fragrant, about 2 minutes, whisk in cocoa powder.  Whisk for about 1 minute while allowing cocoa powder to cook. Next whisk in maple syrup until fully incorporated. Take off heat and evenly pour chocolate on to lined cookie sheet. Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Dirty Chai Pancakes with Cranberry Vanilla Compote

Care of Laura Wright (thefirstmess.com) Serves: 4 Notes: For the uninitiated, a dirty chai is a delicious, spicy and creamy chai latte with a shot of espresso added for a little oomph. I knew this could be a winning breakfast flavour combo sensation with a little something tart to cut through all that richness. Cranberries to the rescue! Compote Ingredients 1 cup fresh or frozen cranberries 1/3 cup water ¼ cup maple syrup 2 tsp vanilla extract Pancake Ingredients 1 1/3 cup non-dairy milk (I used coconut) 2 tsp apple cider vinegar ¾ cup whole spelt flour ½ cup light spelt flour 2 tsp baking powder 1 tsp baking soda pinch of fine sea salt 1 tbsp finely ground coffee or 2 tsp ground espresso ¾ tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground cardamom ¼ tsp ground nutmeg pinch of ground cloves 2 tbsp maple syrup 1 tbsp melted coconut oil + extra for cooking pancakes 1 tsp vanilla extract Make the compote: Place the cranberries, water and maple syrup in a small saucepan over medium heat. Bring the mixture to a boil, stirring frequently. Add water as needed to keep the sauce… Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Plum Streusel Muffins

Care of Amy Symington Makes 18 small muffins Ingredients Dry 3 cups wholewheat or spelt flour 1/4 cup of ground flax seed 2 tsp baking powder 2 tsp cinnamon 1.5 tsp baking soda 0.5 tsp salt Wet 2/3 cup oil 1/2 cup maple syrup 3/4 cup water 1 cup bananas, mashed (approximately 3 bananas) 2 tsp vanilla extract Garnish 3 cups red plums, sliced 1 cup dates, pitted and chopped Streusel Topping 1/2 cup whole wheat or spelt flour 1/4 cup maple syrup, date syrup or agave 1/4 cup oil 1 tsp cinnamon 1 tsp vanilla extract Directions In a large mixing bowl, combine all dry ingredients. In a small mixing bowl combine all wet ingredients. Add the wet to the dry and thoroughly mix. Add garnish ingredients and fully incorporate. In a small bowl mix streusel topping. Set aside. Evenly distribute muffin mix into muffin trays that have been lined with muffin wrappers. Top with Streusel topping and any leftover plum. Place in a 180F oven for 25 minutes. Test to see if ready by inserting a toothpick into the muffins. Eat or store in an air tight container!… Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes