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.

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!

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.

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

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

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

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.