This versatile recipe can be used with rice, millet or virtually any grain. An incredible dinner ready in no time at all! Toasted Quinoa with Fennel and Kale (makes about 4 cups) What you’ll need: 1 cup (250 mL) rinsed and dried quinoa (see tips) 2 cups (500 mL) water ¼ cup (60 mL) olive…
Vegan
Gluten Free Sweet Potato Gnocchi
Making gnocchi is simple and they can be enjoyed immediately or frozen to be used at your convenience. Enjoy! Makes 8-10 servings What you’ll need Pastry Bag or large Sandwich Bag 2 lb (32 oz) sweet potatoes 1-1/2 cups (375 mL) potato starch 2 eggs 1 tsp (5 mL) salt 1 tsp (5 mL) freshly…
Peanut Butter Truffles
These frozen chocolate and peanut butter truffles are so insanely delicious that you may want to find a new hiding place in the freezer just for you! You won’t want to share! Frozen Peanut Butter Chocolate Truffles (Makes about 24 truffles) What you’ll need: 5 tbsp (75 mL) Coconut oil (divided) 1 cup (250 mL)…
Peppermint Chocolate Truffles
My goal in creating new recipes is to create that sense of familiarity for me and my guests. I’m always looking for ways to make ‘cleaner’ versions of food I loved growing up. Before I removed refined sugar from my diet I would often have frozen chocolate peppermint patties sitting in my freezer and it…
Quinoa Vegetable Chilli
Whether made on an open fire or at home over the stove, this chilli is a sensational meal all year around. Quinoa Vegetable Chilli: Makes about 16 cups (4 L) WHAT YOU’LL NEED: 2 tbsp (15 mL) canola oil 3 cups (750 mL) celery root, peeled and diced 2 cups (500 mL) finely chopped onion…
Winter Vegetable Chowder
When the weather is cold and I mean arctic temperature cold I love a big bowl of warm chowder. This is one of my favourites. I hope you enjoy. Winter Vegetable Chowder (makes about 10.5 cups (2.5 L)) What you’ll need: 2 tbsp (30 mL) Avocado Oil 2 cups (500 mL) Green Cabbage, medium dice…
Quick Porcini Mushroom Stock
This quick mushroom stock is perfect in a pinch when making soups or chowders. Quick Porcini Mushroom Stock (makes about 4 cups) What you’ll need: 1 tsp (5 mL) Avocado Oil ½ cup (125 mL) Dried Porcini Mushrooms (see tips) 1 Arbol Chilli 8 cups (2 L) Water 1 tbsp (15 mL) Sea Salt Instructions:…
Slow Cooked Chickpeas and Kale
This dish is inspired by my travels through Israel. Everyday I would walk through markets stopping often to inhale the most amazing smells and seeing some incredible food cooking. One dish that resonated was slow cooked chickpeas. This is my version. Enjoy! Slow Cooked Chickpeas and Kale (makes about 5 cups (1.25 L) What you’ll…
Vegan Peppermint Chocolate Bars
Making chocolate bars could not be easier! I hope you and your family enjoy this recipe as much as mine! Vegan Peppermint Chocolate Bars (makes 8 bars) What you’ll need: Food processor Parchment paper lined baking pan (approximately 11’ x 7’) 1-1/2 cups (375 mL) raw cacao nibs ¾ cup (175 mL) maple syrup ½…
Quick and Easy Butternut Squash Soup
I love steaming hot soup on a cold winter’s day. Don’t you? When I make soup I always make sure there are leftovers. Once the soup is cooled, I separate into individual portions and freeze. Whenever I feel like soup, I have some ready to go! Quick and Easy Butternut Squash Soup (makes about 6…