Anti-Inflammatory Coconut Blueberry Smoothie

This smoothie is great for anyone, but especially beneficial for those with inflammatory related health issues.  It has become a weekly favourite of mine as it's simple to make and refreshingly delicious. The only "step" in the recipe is gently warming the coconut oil to it's liquid state before blending into smoothie. If used at room temperature, the oil will react to the cold fruits and make hard chunks in the smoothie (nobody wants that!). Use the lowest heat setting and warm the oil slowly, as high heat destroys the healing properties of the oil. Even on the lowest temperature of my range, the oil has liquified in approx 30-45 seconds.

ANTI-INFLAMMATORY COCONUT BLUEBERRY SMOOTHIE

1 cup sliced or cubed fresh pineapple
1 cup fresh blueberries
1/2 cup spinach
1/2 cup filtered water
1/2 of a ripe avocado
1/4 cup coconut oil, warmed to liquid state

On lowest heat setting of cooktop, gently warm coconut oil in a saucepan just until it turns to liquid. Add liquid coconut oil and all remaining ingredients to VitaMix or blender and blend until smooth. Simple!

Tip: Immediately after blending and pouring into glass, add hot water and a small amount of soap to blender canister. Turn the blender back on high for about 10 seconds and rinse the canister with hot water. This will prevent the coconut oil from hardening onto the sides of your blender, making it difficult to clean.

Perfect Kale Chips

There are probably a few hundred different ways of making kale chips, and most of them are fairly similar. Some recipes call for short blasts of very high heat, others say slow and low is best. I'm of the latter group. I used to make my kale chips in the oven but almost always ended up burning a few (or all of them), so now I prefer the dehydrator. I'm not going to claim I invented this recipe, as I got tips from a few Twitter friends as well as online searched for the magical combination of toppings. I love them so much I even eat them for breakfast some days ;)

Perfect Kale Chips

1 bunch of curly kale, thoroughly washed and patted dry
1 tsp apple cider vinegar
1 tbsp olive oil
1 tbsp dried dill
2 tbsp nutritional yeast
1/2 tsp dried garlic (finely crushed)
pinch of salt

Start by tearing the kale leaves from the spine. Place in a large bowl. Next mix olive oil and vinegar together and drizzle over kale leaves. In a small bowl, combine all of the dry ingredients and evenly sprinkle over kale.
Massage the seasonings onto the kale leaves so they are all evenly coated. Lay the leaves flat on the mesh screen of your dehydrator and dehydrate at 105F for 8 hours (or overnight). Kale chips can be stored in an airtight container for up to 1 month.

*If you don't have a dehydrator, lay prepared kale on metal baking sheet and bake at 250F for approx 30 min. Make sure the leaves do not turn brown (burn) or they will be bitter. Depending on you oven they may need a few minutes more or less. Check them 5 min early and test their crunchiness and go from there.

Marinated Mushroom Stuffed Endive

These tasty bites double as a perfect appetizer to serve dinner guests and as a quick work lunch the next day. I made these at a recent party I hosted and they were a total hit! Perfect for a Cinco De Mayo Party tonight. This is a great recipe to keep nearby if you're following a raw vegan diet and want something satisfying and quick, but still tasty.

Raw Vegan Marinated Mushroom Stuffed Endive
1 1/2 cups (any) white mushrooms, cleaned and roughly chopped
1/2 cup walnuts, roughly chopped
1 tbsp nama shoyu (can substitute coconut aminos or soy sauce if you don't have nama shoyu)
1 tbsp lemon juice
1 tbsp sesame oil (or olive oil)
1 garlic clove, minced
1 tbsp fresh thyme, finely chopped
2 tbsp fresh oregano, finely chopped
Himalayan salt and fresh cracked black pepper, to taste

12-14 endive leaves. (Can substitute romaine hearts if unable to find endive, however the dish will lack that extra zing of the endive)

Combine all ingredients for the mushroom pate and allow to marinate for 15 min. Scoop into the endive leaves and serve immediately. If making the mushroom mixture in advance, store the endive separately, and do not cut the endive leaves away from the stock until ready to serve, as they can turn brown.

Chocolate Banana Ice Cream

Whenever Spring rolls around I start craving ice cream. Usually I buy the coconut or soy ones, however I wanted to make a raw vegan ice cream that was safe for the kids to eat, without all of the added preservatives, thickeners and colors. So here it is! A yummy, easy homemade vegan ice cream recipe that's actually good for you!

Raw Vegan Chocolate Banana Ice Cream
2 ripe avocados, peeled and pitted
2 ripe bananas, peeled
1/3 cup raw cacao powder (if not following a raw diet, using regular cocoa powder works just fine)
2 tbsp pure vanilla extract
pinch of sea salt
1/3 cup + 1 tbsp dark raw agave nectar (equal amount of maple syrup can be substituted if you don't have agave on hand)

Place all ingredients in food processor or blender and blend until completely smooth. (It will look like chocolate pudding). Pour into freezable air tight container and freeze for at least 24 hours - preferably 36 hours. Or you can skip freezing and eat it as a chocolate pudding! To serve I always like to add toppings such as shredded coconut or crushed walnuts.

Vanilla or Plain Almond Milk

Once you start making your own almond milk, you'll never go back to store bought! All it takes is remembering to soak the almonds the night before, and then 5-10 min of time, depending if you are making plain or vanilla. For general drinking, cereal and lattes, we prefer vanilla, and for cooking I use plain. Almond milk will stay fresh, stored in the fridge for 3 days. 

RAW VEGAN VANILLA OR PLAIN ALMOND MILK
1 1/2 cups raw, un-pasteurized almonds (usually available in bulk at organic markets/grocery stores)
4 cups water, plus 2 cups filtered water (divided)
3-4 medjool dates, pits removed
1 vanila bean, scraped or 2 tbsp pure vanilla extract
You will need the following tools for this recipe:
high speed blender
nut milk bag


Place almonds in a large bowl and cover with 4 cups water. Allow to soak 10-12 hours, uncovered at room temperature.
Once almonds have soaked, rinse thoroughly. You will notice the murkiness of the soaking water, which needs to be completely washed off of the almonds. Place the soaked almonds and 2 cups of fresh filtered water into the canister of your high speed blender. Increase the speed until it is at the max and blend for approx 1 min. Pour the contents into a nut milk bag, over a pitcher or bowl and squeeze the milk from the pulp. The milk is now ready to refrigerate if you are making the plain version.
If you are making vanilla almond milk, rinse your blender canister completely, then pour the milk back in and add the dates and vanilla. Blend on high until dates are have completely blended in; refrigerate and enjoy!

Butternut Squash and Pear Soup

Butternut Squash and Pear Soup

1 inch of ginger root, peeled and minced

1 tsp ground cinnamon

1 butternut squash, peeled, seeded and diced

1 garnet yam, peeled and diced

6 cups vegetable stock

1 tbsp olive oil

1 onion, peeled and chopped

1/2 cup white wine

2 pears, cored and diced

1 cup coconut milk

1 tsp sea salt

1 tsp fresh ground black pepper

Put the ginger, cinnamon, squash and sweet potato in a soup. Cover with vegetable stock. Bring to a boil; then reduce to a simmer.

While the vegetables are simmering, heat the olive oil in a frying pan. Add he onions and cook until caramelized, about 5 min.

Add white wine and chopped pears to the pan. Cook for 5 min until wine is reduced; then add to the soup pot.

When the squash and yam are cooked, about 30 min, add the coconut milk, salt and pepper. Remove from heat.

Puree in a food processor or with a hand blender.

Serves 6

Four Lentil & Chickpea Wrap

This wrap is a go-to in our household. Packed full of flavor and nutrients, it's perfect for me to have for lunches at home, for taking to work. This is a great wrap for vegans and omnivores alike, because when yellow and red lentils are combined, they create a complete protein as well as supplying essential amino acids; then I also added green and black lentils for dietary fiber and iron.

FOUR LENTIL & CHICKPEA WRAP

2/3 cup yellow lentils

2/3 cup red lentils

2/3 cup green lentils

2/3 cup black lentils

6 cups water

1 cup cooked chickpeas

sprouts

spinach

gluten-free tortillas (or wrap of choice)

ARTICHOKE SPREAD

1 yellow onion, chopped

1-2 cloves minced garlic (depending on how much garlic you like)

1/2 cup of artichoke hearts, drained and roughly chopped

2 tbsp fresh oregano, chopped

1 tsp rosemary, chopped

1/2 tsp ground cumin

1/3 cup olive oil

salt and pepper to taste

LENTIL MARINADE

2 cloves garlic, minced

salt and pepper to taste

2 tsp dijon mustard

4 tbsp balsamic vinegar

3 tbsp olive oil

Start by bringing the 6 cups of water to a boil. Reduce to a simmer and add yellow lentils (they take longer to cook than the other three lentils). Cook yellow lentils for 3 minutes and then add remaining three types of lentils. Cook for an additional 8-10 min (until lentils are tender). 

While lentils are cooking, start on the artichoke spread by cooking the onion in the olive oil until onion is tender and turning clear in color. Once the onion is cooked, blend with remaining ingredients for the artichoke spread, in a food processor. 

In a separate bowl, whisk together the ingredients for the lentil marinade and set aside. 

Drain the cooked lentils and toss in the lentil marinade. Then build your wrap by layering tortillas (or wrap of choice) with the artichoke spread, the lentils, chickpeas, sprouts and spinach. ENJOY!!

Roasted Red Pepper Relish

This relish is one of the things my fridge is never without. It's a perfect condiment for sandwiches, veggie burgers and wraps, as well as can be heated up and added to pastas or cheese sauces. Plus it's a cinch to make!

Roasted Red Pepper Relish

2 organic red peppers, cut in half and remove seeds
1 tsp toasted sesame oil (can use olive oil if you don't have sesame)
1 white or yellow onion, cubed
1 tbsp vegan margarine
1 tbsp fresh lemon juice
salt and pepper

Preheat oven to 350F. Brush sesame oil onto the skins of the red peppers and place in a baking dish (I used a glass one). Bake peppers for two hours.

Once peppers are roasted, remove from oven and allow to cool. Saute the onion in the margarine until the onion begins to turn translucent. Place the peppers, onion and remaining ingredients in a food processor and puree until you have reaches the desired consistency. Enjoy!

Raw Organic Almond Butter

I never realized how easy it is to make your own nut butters... no more paying $7 for a tiny jar of organic almond butter for me! With a few simple ingredients that you likely already have on hand, and approx 10 minutes, you too can whip up a batch of fresh, raw organic almond butter to spread on your toast, throw into your smoothie or blend into a stir fry sauce!

Raw Organic Almond Butter
1 cup raw organic unpasteurized almonds
1 tsp raw organic sesame oil (or canola oil)
pinch of Himalayan salt
1 tsp filtered water

Place almonds, sesame oil and salt in a food processor. Turn the blender on and run for 1 minute. Turn the blender back off, wait till the blades have completely stopped, then scrape down the sides of the blender canister with a spatula. Next turn the blender back on and let it run for 3 minutes. The almonds should be getting sticky and balling up at this point. Turn the blender back off and scrape down the sides as well as loosen any of the mixture that is stuck to the bottom. Now add the 1 tsp of water, and turn the blender back on for an additional 3 minutes. Check the consistency, and add another 1/2 tsp of water if you like a more smooth almond butter. Viola!

Black Lentil and Walnut Tacos

With two full time jobs, a side jewellery business, school, daycare and cheerleading  - our house is a busy one! I have a stack of easy 30-minute-or-less fall back recipes to keep my family nourished and on schedule. This is a favourite of our girls' and they sing the It's Raining Tacos song by Parry Gripp a hundred times every time I make them (listen to it here). An added bonus is using any left-over filling the next day in wraps for school lunches as it's equally delicious when served chilled.

BLACK LENTIL AND WALNUT TACOS (serves 4)
2 beef flavoured vegetable bullion cubes (McCormicks makes a vegetarian one)
1 cup dry black lentils
2 tsp minced garlic
2 tsp chili powder
2/3 cup walnut pieces
4tbsp hemp hearts

1 1/2 cup kale, washed and cut into ribbons
juice of 1 lime
6-8 tbsp chopped cilantro

1 ripe avocado
juice of 1 lime
4-6 tsp chopped cilantro
2 tsp minced garlic

8-10 small flour tortillas
4-5 tsp oil for frying

1/2 cup crumbled soft goats cheese OR vegan sour cream

1 habanero pepper finely diced (optional)

Bring 6 cups of water to a boil, then add veg bullion, lentils, garlic, chill powder, walnuts and hemp hearts. Reduce heat and gentle simmer until lentils are cooked (15-20 min). Add more water as needed.

While lentils are cooking, slice kale into ribbons, add cilantro and dress with lime juice.

Prepare guacamole by gently mashing an avocado with fork and adding lime juice, cilantro and garlic.

Adding 1 tsp of oil at a time (per 2 tortillas), lightly fry each small tortilla until golden and puffy. As they cool, the tortillas will harden into a crunchy taco shell.

Once lentils have cooked, prepare tacos by filling shell with lentil mixture, kale and guacamole. Top with desired topping of goats cheese or vegan sour cream; if you like some heat, add diced habanero peppers or salsa.

Yummy Vegan Chili / Taco Salad

This recipe has two names because you can enjoy the hearty chili on its own, or as a tasty salad. I actually prefer having it as a taco salad and usually make a double batch of the chili and freeze half of it in  individual portion sizes for a quick lunch or dinner when I don't have time to cook. I have also served the taco salad to meat eaters and they didn't know it was vegan!

YUMMY VEGAN CHILI
1 onion, chopped
4-6 cloves garlic, minced
1/4 cup olive oil
1 pkg veggie ground round (I use Yves Mexican Veggie Ground Round, however it is not gluten free)
2 tomatoes, roughly chopped
1 1/2 tsp Himalayan salt (or sea salt)
2 cups water
2 tbsp chili powder
1/2 tsp black pepper
1-3 jalapenos, sliced (use as many as needed to obtain desired level of spice)
1 mango, peeled, pitted and diced
2 cups cooked red kidney beans (if using canned, use 1 can)
1 can chili-style stewed tomatoes (I use Alymer's Accents Chili Stewed Tomatoes, or you can use RoTel)

In a large frying pan, saute onion and garlic in the olive oil until the onion is starting to lightly brown. Stirring constantly, add in the veggie ground round and raw chopped tomatoes and saute until the raw tomatoes have cooked down and the skins are starting to peel off.. Transfer the sauteed ingredients to a large pot and add remaining ingredients. Simmer over low heat for 1-2 hours, making sure to check it, stir occasionally, and add more water as needed.
The chili is actually even better the second day, after being refrigerated and re-heated. (When re-heating, make sure to add a few spoonfuls of extra water).

VEGAN TACO SALAD
Corn Tortilla Chips, lightly crushed
Iceberg Lettuce, finely shredded (I recommend Iceberg, because other lettuces will get soggy)
Vegan Chili
Salsa of your choice (I use Peach Mango Salsa)
Cilantro (optional)

Daiya Mac & Cheese's

Daiya Mac and Cheese

The pasta is: San Zenone 100% organic CORN pasta.
Boil one 340g bag exactly according to package directions. Do not over cook.

Cheese Sauce Recipe:
1 cup Daiya CHEDDAR style cheese
1 cup Natura rice milk - original flavor. (Do not use almond, soy or hemp milk...it ruins the cheese sauce)
2 tbsp vegan margarine
2 minced garlic cloves
1-2 tbsp nutritional yeast (your preference on taste)
salt & pepper, to taste

In a separate cup or bowl, combine:
2 tbsp rice milk
mixed with 1 heaping tbsp corn starch to make a slurry and set aside.

In a saucepan, combine cheese, rice milk, margarine, garlic, nutritional yeast and salt & pepper. Heat over medium heat until the cheese is melted. Then pour in the corn starch slurry. The sauce will thicken very quickly after adding the slurry, so stir constantly for 20-45 seconds (until desired thickness). Do not leave unattended as it will burn.

Pour over pasta and devour!
Note: The pasta and cheese sauce are both best enjoyed immediately; if you make the dish ahead of time, store the pasta and cheese sauce separately.

Chocolate Banana Bread

When you combine chocolate with anything it becomes divine. I took my Mum's famous banana bread recipe (which was already delicious), added chocolate and veganized it. The result is an absolutely irresistible, moist, eat-it-till-it's-gone treat. 

Enjoy this recipe! It is delicious!!

Chocolate Banana Bread

3 tsp egg replaced, whisked with

4 tbsp water and 

1 tsp canola oil

Next add 

1/2 cup vegan margarine

2 cups unbleached white flour 

1/4 cup almond (or soy) milk

1 tbsp lemon juice

1 1/4 cup raw sugar

1 tsp vanilla

1 tsp baking soda

1 tsp salt

3 tbsp cocoa powder

3 over-ripe bananas

Blend all ingredients together thoroughly and pour into loaf pan lined with parchment paper. Bake at 350F for approx 60-65 min or until wooden pick inserted into center of the loaf comes out clean. Check loaf at the 45 min mark as some ovens and/or climates require less baking time. 

Daiya Alfredo Sauce

Daiya Alfredo Sauce
4 tbsp vegan margarine
4-5 minced garlic cloves
1/2 gluten-free vegetable bullion cube mixed with 1/2 cup hot water until dissolved
1 cup Daiya Mozzarella style cheese shreds
1/2 cup Natura rice milk - original flavor. (Do not use almond, soy or hemp milk, it greatly alters the taste)
salt & pepper, to taste

In a separate cup or bowl, combine:
4 tbsp rice milk
mixed with 2 heaping tbsps corn starch to make a slurry and set aside.

In a saucepan saute garlic in margerine until slightly golden. Next add the vegetable broth and stir together until it begins to simmer. Add the cheese, rice milk and salt & pepper. Heat over medium heat until the cheese is melted. Then pour in the corn starch slurry. The sauce will thicken very quickly after adding the slurry, so stir constantly for 20-45 seconds (until desired thickness). Do not leave unattended as it will burn.
Pour over pasta/rice/potatoes/veggies and enjoy

Greek Falafel Burger

This burger is a result of three different (slightly modified) recipes from the cookbook The Best Veggie Burgers On The Planet by Joni Marie Newman. This cookbook has pretty much every possible type of veggie burger, and most of the burgers double as a main course option served with rice and veggies. This recipe is not gluten free.

GREEK FALAFEL BURGERS

2 cups cooked chickpeas

1 cup vegetable broth

1 cup diced onion

2 tbsp potato starch dissolved in 1/4 cup water to make a slurry

1/3 cup olive oil, plus more for frying

1/2 cup chopped spinach

1 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp chili pepper

2 tbsp fresh squeezed lemon juice

1 cup whole wheat flour

1 1/2 cups chickpea flour (plus more if needed)

salt and pepper

GREEK TOPPING

1 green pepper, chopped

1 onion, chopped

2 tomatoes, chopped

2 tbsp lemon juice

1/4 cup vegan Italian dressing

FLATBREAD RECIPE

1 1/2 cups whole wheat flour

1 1/2 cups all purpose unbleached flour

1 tbsp sea salt

1 1/4 cups water

NON DAIRY SOUR CREAM 

200 g of extra firm tofu, drained and pressed

1/4 cup raw cashews, ground into a fine powder

2 tbsp white rice vinegar

juice of 1 lemon

1 tbsp white miso

1 tbsp olive oil

salt and pepper

First mix the peppers, onions and tomatoes for the Greek Topping together with the lemon juice and Italian dressing in a bowl and place in the fridge to marinate while you make the remainder of the meal. 

Next prepare the Non-Dairy Sour Cream by processing all of the ingredients until smooth in a blender or food processor. Place in the fridge as well.

Now on to the exciting part! Start the falafel burgers by combining the chickpeas, vegetable broth and onion in a  large pot. Bring to a boil, lower the heat to a simmer, and simmer uncovered, for 15 min.

While chickpeas are cooking, mix together ingredients for the flatbread and knead for 5 min. Divide into 8 equal portions and press flat into "pancakes".  Set aside on a cleaned flat surface.

When the chickpeas and onions are cooked, remove from the heat and pour into a mixing bowl. Add the potato starch slurry and stir until combined thoroughly and mixture is thickened. Add the 1/3 cup olive oil, spinach, coriander, cumin, chili powder, lemon juice and both flours. Knead until a nice elastic dough is formed, adding more chickpea flour if dough is too sticky. Preheat the oven to 350F and line baking sheet with parchment paper. Form into 6 (or 8) patties and place on prepared sheet. Bake for 20 min uncovered.

Next heat a non stick pan over high heat and dry-fry one flatbread at a time. Fry each side for 2 minutes (use a timer), and when both sides are cooked, transfer to a plate and cover with a clean tea towel to keep warm. Keep an eye on the flatbreads as the pan gets hotter with time, and you may have to adjust the heat to avoid burning the flatbread. 

When flatbreads are done, the burgers should be done as well. Finish the burgers by frying them in a panini press or electric grill (I used a George Foreman) for about 5-7 min or until golden crispy. 

You can either use the burgers in the flatbreads like burgers, or break them up and eat them in a wrap style. Layer the flatbread with the burgers, Greek topping and a dollop of the non dairy sour cream :) mmmm!

Yam Rolls

These rolls are slightly sweet and are a perfect companion to ANY sandwich. The texture is similar to a bagel, so for all of you bagel lovers, these are the rolls for you! Recipe is NOT gluten free, and is from the cookbook The Best Veggie Burgers On The Planet by Joni Marie Newman.

(continue or recipe)

Peanut Sauce w/ Autumn Vegetables & Coconut Rice

Remember yesterday when I said that I was off to create some cozy food? Well here it is! This dish is sort of a sauce, sort of a stew, and has some Thai influences as well as some Indian influences. However it doesn't quite fall into any of these categories... but it IS just the perfect cozy dish for chilly fall days like today, even if it is un-categorized!

(Continue for recipe)

Saskatoons + Blueberries = Heaven

A classic recipe re-invented into a delicious vegan and gluten-free summer treat... There's nothing like a double crust pie filled with fresh berries, however finding a decent gluten-free pie crust recipe wasn't the easiest task. I found one by Oprah that got rave online reviews, but I didn't have most of the ingredients on hand, and was pressed for time. So I just started throwing flours and starches together, and ended up with a recipe that tastes like I was hoping it would; not to sweet, with a bit of crunch but still delicate and light.

Clich HERE for recipe.

... for those who miss cous cous

I have discovered a cous cous that is made from brown rice! For anyone who is gluten intolerant...you know how exciting this is! I decided to use the magical stuff to make cous cous quiche. Enjoy!!

click HERE for recipe

S'mores Cupcakes

S'mores... I really don't think I've ever met anyone who doesn't love them! The same could be said for cupcakes; so when you combine the two, it is purely magical. I have baked these twice now, and both times the cupcakes didn't see the light of the next day. Due to a chocolate ganache filling in the center as well as double layers of frosting, graham crumbs and more chocolate ganache as a drizzle, (are you drooling yet??) these cupcakes are very messy and best served on a plate with a fork. The recipe seems like a lot of steps, but I easily make these tasty morsels from start to finish in well under an hour - even including baking, cooling and frosting times!
Click HERE for recipe.

Fiesta Stack

I wasn't even sure what to call this dish, so chose the word "fiesta" to reference the Mexican influences, and "stack" because it's layers of flavor in every bite. This is a dish I make when we have dinner company, and it's been a crowd pleaser every time; even for meat-eaters! I usually serve it with black lentils or Spanish style rice. This patty can also be served in a bun or in a pita as a burger, using the same toppings as condiments.
Click HERE for recipe

Easy Macaroni Salad

It's finally picnic and BBQ season, and neither is complete without a yummy macaroni salad! This recipe takes only a matter of minutes to make and no one will even know it's vegan. I love the flavor and texture of adding dill pickles; it's the ingredient that makes this salad the talk of the BBQ. 

Click HERE for recipe

Zucchini Hummus

This raw hummus is a delicious way to eat your veggies! It's a bit lighter than traditional hummus, as it is made form zucchini instead of chickpeas. I recently had a party so I tripled the recipe and all of it got eaten! This yummy dip is super easy to make and will keep in the fridge for three days.
Click HERE for recipe

Cocoa Loves Carob Cupcakes

This recipe comes just in time for Valentine's Day. My friend Kristy was craving carob muffins, so I invited her over for a baking date. We found a Babycakes recipe for chocolate cupcakes (instead of muffins), so we added in some carob and created a cupcake worthy of your Valentine. And while credit for the cupcakes goes to the lovely Erin McKenna of Babycakes, Kristy and I take full credit for creating the beyond delicious Carob Peanut Butter Frosting! We may or may not have eaten the extra frosting with spoons... *wink*
Click HERE for recipe.

Savory Strawberry Spread

This is a fantastic spread to keep in your fridge at all times (an alternative to ketchup). Subtly sweet, and a bit tangy, it's the perfect compliment to veggie burgers and yam fries. It also pairs well in a chickpea and lettuce wrap, and even tastes good heated and served on pasta!
Click HERE for recipe.