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

Raspberry and Vanilla Chia Pudding

Care of Laura Wright (http://thefirstmess.com) Serves: makes 5-6 cups (a ton!) Notes: I love combining this pudding with some rolled oats and fresh fruit for a sweet breakfast. It feels so luxurious and indulgent, but it’s such a healthy way to start the day. Ingredients 1 cup raw almonds, soaked at least 5 hours 4 cups water 2 cups fresh raspberries (or thawed, frozen ones) ½ cup raw agave nectar (or maple syrup) 2 tbsp extra virgin coconut oil 1.5 tbsp vanilla extract pinch of salt ½ cup chia seeds (white or black)   Directions Combine the soaked almonds, 4 cups of water, raspberries, agave nectar, coconut oil, vanilla extract and salt in a blender pitcher. Blend mixture on medium-high speed for 1 minute, until liquified. Strain mixture through a fine mesh sieve (or nut milk bag if you have one) into a medium-large bowl. At this point you will have a sweet, rich, raspberry flavoured almond milk essentially. Place the chia seeds into another large bowl. Pour the raspberry almond milk on top slowly. Whisk vigorously to combine and prevent clumping of the chia seeds. Allow the mixture to sit for a good hour so that the chia seeds… Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Raw Chard Spring Roll with Spicy Mango Dipping Sauce

Care of Laura Wright Serves: 2 Use any finely shredded/sliced veggies and herbs you like as a filling. As long as you keep it fresh, these crisp little rolled up salads are sure to satisfy. Ingredients 6-8 leaves of chard 3 cups finely julienned/sliced fruits and vegetables such as: -carrots -bell peppers -apples -sprouts -jicama -shaved asparagus -strawberries -beets -radishes -sliced avocado -whatever you want to use up in the fridge! 3-4 sprigs-worth of mild fresh herb leaves such as: -mint -basil (regular or thai) -cilantro -parsley Spicy Mango Sauce: 1 cup diced, ripe mango juice from 1 lime 1 small jalapeno, veins and seeds removed ½ tsp ground cumin 1 tsp grated fresh ginger 2 tsp grapeseed oil (or other neutral oil) 1 tsp nama shoyu or tamari soy sauce ¼ cup filtered water Directions Carefully cut the stems out of the chard leaves: With a paring knife, cut around the stem, on both sides, up to about the halfway point in the leaf. Repeat with other leaves.  Lay the cut leaf on a cutting board. It should look like the top half of the leaf has two little legs sticking out from under it. Cross one… Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Iced Coconut Lime Green Tea

Care of Amy Symington Ingredients  750 ml steeped and chilled green tea 1 tbsp agave or 1/8 tsp stevia (stir into tea while it’s hot) 1 L coconut water 4 sprigs of mint leaves 1 lime, zested and juiced 2 cups frozen strawberries Directions In a large punch bowl, combine ingredients. Serve in fun glasses with ice making sure all servings get all the goodies. Garnish with any leftover mint leaves or lime. Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Simple Vegetarian Meal Ideas

Here are some suggestions for preparing a delicious and satisfying vegetarian meal. Main meals Hearty soup. Start with water or a soup base made from vegetable bouillon cubes, vegetable juice, tomato juice or packaged soup mixes. Add potatoes, split peas, lentils, carrots, spinach or any leftover vegetables. Season with bay leaves, salt, herbs or miso. For additional flavour add fried leeks, onion or celery. Pasta. Cook up your favourite noodles, then add a sauce such as tomato, pesto, béchamel, mushroom, or herbs and olive oil. Sauces can be purchased ready-made or create you own. For a heartier meal add in some tofu cubes, chickpeas, lentils or nuts. Toss in some steamed veggies or serve on the side. Stir Fry. Fry any combination of fresh vegetables, onions, tofu, tempeh, nuts or seeds. For flavour use soy sauce, ginger, garlic, or toasted sesame oil. To create a sauce, add about one cup of water when the vegetables are half cooked, and simmer. The liquid can be thickened by adding 1 Tbsp. of cornstarch dissolved in cold water. Serve on rice, couscous, bulgur or pasta. Tip: add in any greens near the end as they don’t take very long to cook. Read More


Filed under: Eat Veg Uncategorised Vegan & Vegetarian Recipes Vegetarian Meal Ideas