- 2/3 cup uncooked quinoa (cooked with 1 + 1/3 cup of water)
- 1 cup of pecans or 1 cup pumpkin seeds
- 1/4 cup hemp hearts (or other seeds/nuts)
- 2 cups rolled oats
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 2 tablespoons parsely
- 2 cloves minced garlic
- 2 flax eggs (1 1/2 tablespoons flax set with 6 tablespoons water for 2 minutes)
- 1 tablespoon tamari or soy sauce
- 1/2 finely diced onion
- 1 teaspoon dijon mustard
- Pepper to taste
- 1-2 tablespoons water if needed
Tuesday, August 14, 2018
Looking for a tasty vegan "Burger" recipe? This one is our favourite. It is easy, allergy friendly and delicious. We have made them several times and they hold together so well. We hope you enjoy them as much as we do.
Wednesday, July 11, 2018
Looking for a hearty salad or side side dish? This salad is very filling and versatile. It can be served warm or cold.
- 3/4 cup French green lentils
- 3/4 cup pearl barley rinsed
- 1 bay leaf
- 2 diced green onions or chives
- 1/2 cup chopped dates
- 1/2 cup roasted pumpkin seeds*
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- 1 lemon, zest and juice
- 2 tablespoons apple cider vinegar
- 1 teaspoon maple syrup or honey
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
* I like "candying" the pumpkin seeds by heating them up a frying pan with 2 teaspoons of maple syrup for 2 minutes.
- Fill a medium pot with 6 cups of water and add lentils, barley and a bay leaf. Bring to a boil and cook uncovered for 20 minutes or until both are tender. Drain and rinse with cold water to cool. Remove bay leaf.
- In a medium bowl stir in remaining ingredients and stir to combine. Add cooked lentils and barley and stir again to fully mix. Serve warm or cold
Wednesday, June 27, 2018
Perhaps this is more of a winter meal but today is a rainy day and I felt like something hearty and warm. This is a simple easy recipe and can feed many. I soaked my pinto beans from dry beans but you can use canned ones as well. Depending on how much of a "sauce" you want with your beans you can always adjust the amount of water. I made this in a crock pot but it can also be done on the stove or in the oven.
- 6 cups cooked pinto beans (3 cans of pinto beans)
- 2 cups pureed tomato
- 1 cup water (adjust depending on desired amout of sauce)
- 2 diced carrots cooked until soft
- 1 diced onion
- 1/2 tablespoon olive oil
- 2 cloves garlic
- 1 cup water
- 2 bay leaves
- 1 teaspoons smoked paprika
- 1 teaspoon coriander
- 1/4 teaspoon chipotle or to taste
- 1 teaspoon thyme
- 1 tablespoon maple syrup (optional)
- sea salt and pepper to taste
- In a frying pan heat and add diced onion. Cook onion until very soft about 5-10 minutes. Add garlic and cook another 2 minutes.
- Add diced carrot into a pan with water and cook until soft.
- Puree the carrots with the water.
- Add all ingredients into a crock pot and cook on low for 4-6 hours.
- Remove bay leafs. Serve over brown rice if desired.
Wednesday, May 23, 2018
Summer season is finally approaching and with warmer weather comes a desire for more salads. This quinoa salad makes a great meal on its own or can be used as a side dish. It is very hearty with the addition of the cashews and pumpkin seeds. We love the combination of the pineapple and cilantro where sweet and fresh meet.
- 1 1/2 cup quinoa (soak for 1-2 minutes, then rinse to remove the bitter saponin coating)
- 3 cups water
- 1/4 cup shredded red pepper
- 1 cup chopped pineapple (fresh or from frozen)
- 1/4 cup cilantro
- 1/3 cup raw cashews
- 1/4 cup raw pumpkin seeds
- 1/4 cup shreded unsweetened coconut
- 1 lemon juiced (1/4 cup)
- 2 tablespoons olive oil
- 1 teaspoon ginger
- sea salt to taste
- Add quinoa and water to a pot and bring to a boil. Reduce heat and let it cook for 10-15 minutes until tender.
- Heat a frying pan and add cashews, pumpkin seeds and coconut. At a low medium heat, stir frequently and let roast 3-5 minutes or until golden brown.
- To create the dressing, in a small dish add lemon juice, olive oil, ginger and sea salt and wisk.
- In a medium size bowl combine red pepper, pineapple, cilantro and chives/green onions.
- Add dressing to the bowl and stir to combine.
- Add cooked quinoa to medium bowl and stir to fully coat.
- Serve warm or cold. It tastes great either way.
Friday, May 11, 2018
My husband's favourite flavour is lemon so whenever I can I try to make something with this flavour. Chia pudding is also a family favourite. I hope you like this pudding as much as we do.
- 1 1/2 cups coconut milk or milk of choice
- 1/4 + 1 tablespoon cup chia seeds
- 1 lemon zested
- 1 lemon juiced
- 1-2 drops lemon oil (optional)
- 3 tablespoons maple syrup or sweetener of choice
- 1/4 teaspoon or more turmeric for colour (optional)
- pinch of sea salt
- shredded coconut for topping (optional)
- Make the chia pudding by adding all ingredients into a bowl except shredded coconut. Let sit for set in the fridge for about 1 hour or overnight. If possible stir once in between so the chia seeds don't stick together.
- Dish into bowls and sprinkle with coconut if desired.