Old-Fashioned Lime Pie

A slice of old-fashioned lime pie is a delightful spring-inspired dessert.

Thank you Joanna for this recipe.

Serves: 8-10 slices

Prep Time: 15 min

Cooking Time: 30 min

Total:  45 min, plus 3 hours chill time

Ingredients

1/2 box Nilla vanilla wafer cookies (about 40 wafers)

1/4 cup unsalted butter, melted
rind of 3 large limes
1 can (300 ml) sweetened condensed milk
1/2 cup fresh lime juice
2 large eggs

Directions

1. Place wafers in a food processor and grind until fine.  Add melted butter, 1/2 tsp. lime rind and pulse until moist crumbs form.
2. Press crumbs into a 9" glass pie plate using your fingers. If crust mixture is sticky, use a layer of plastic wrap to help avoid it sticking to your fingers. Save plastic wrap for later.
3. Bake crust for about 10 minutes at a preheated oven at 350 F. When the edges turn golden, remove and set aside.
4. In a mixing bowl whisk condensed milk, lime juice and remaining lime rind.  Add eggs and whisk well.
5. Pour filling into the prepared crust and bake until it is set, about 20 minutes.
6. Remove from oven and let cool. Cover with plastic wrap and chill in the fridge for at least 3 hours.
7. Garnish with lime slices and serve plain or with whipped cream.

Adapted from Bon Appetit (August 1997)

Brown Rabbit Salad

Make this high protein brown rabbit salad for a fulfilling breakfast or snack.

Serves: 1
Prep Time: 5 min

Cooking Time: 0 min

Total:  5 min

Ingredients

1/2 cup chunky plain cottage cheese
1 apple, cored and chopped
sprinkle of raisins
sprinkle of raw almonds
1/2 tbsp. unsweetened cocoa powder
1/4 tsp. ground cinnamon
pinch salt

Directions

1. Combine all ingredients in a bowl and mix well.
2. Sweeten if desired.

Vegan Cornbread Muffins

Thanks for the recipe Hilary!

Whip up a batch of delicious vegan cornbread muffins in minutes!

Serves: 12 muffins

Prep Time: 6-8 min

Cooking Time: 15-20 min

Total:  25 min

Ingredients

1 cup cornmeal
1 cup flour
1 tsp. baking soda
1/4 tsp. salt
1 cup unsweetened applesauce
1 cup plain almond milk or soy milk
3-4 tbsp. maple syrup or agave
2 tbsp. canola oil

Directions

1. Combine cornmeal, flour, baking soda and salt in a mixing bowl.
2. In a separate bowl whisk applesauce, almond milk, maple syrup and oil together.
3. Add wet mixture to dry and stir until combined.
4. Transfer to a paper lined or greased muffin tin and bake for 15-20 minutes in a preheated oven at 325 F. Test with a skewer for doneness.
5. Cool and serve. Makes a great accompaniment to a warm bowl of vegetarian chili.

Recipe from allrecipes.com

Baked Apples with Ginger, Oats and Pecans

Warm baked apples stuffed with ginger, oats and pecans are an easy to make breakfast or dessert!

Serves: 5

Prep Time: 15 min

Cooking Time: 20-30 min

Total:  45 min

Ingredients

5 apples, washed and cored
1/4 cup large flake rolled oats
1 tbsp. ground flax seed
1/4 cup pecan pieces
2 tbsp. finely chopped crystallized ginger
2 tbsp. maple syrup, agave or honey
1 tsp. ground cinnamon
pinch salt

Directions

1. In a bowl combine oats, flax, pecans, ginger, maple syrup, cinnamon and salt.
2. Arrange apples snugly in a deep baking dish and scoop oat mixture into each apple.
3. Bake in a preheated oven at 350 F for 20-30 minutes, or until apples are tender.
4. Serve immediately, plain or with a scoop  Greek yogurt, custard or vanilla ice cream.

No-Bake Chocolate Prune Brownies

Prunes and chocolate have a high taste affinity. These healthy no-bake brownies are a winner!

Serves: about 14-16 small squares

Prep Time: 10 min
Cooking Time: 0 min
Total:  10 min

Ingredients

1 1/4 cups raw walnut pieces, divided
1 cup unsalted roasted almonds
2 cups soft pitted prunes
1/2 cup unsweetened cocoa powder
1/4 cup 70 % cacao vegan dark chocolate chips

Directions

1. In a food processor process prunes until small bits form. Transfer to a separate bowl. 
2. Place 1 cup walnuts and almonds in the food processor and pulse until a fine ground powder forms. Add cocoa powder, chocolate chips, pulsing to combine.
3. Add small amounts of prune pieces through the feeding tube while processing. When consistency has become dough-like, stop processing. The dough should easily stick together when pressed with your hands.
4. Transfer mixture to a bowl and add remaining walnuts. Stir to combine.
5. Line a square or rectangular baking dish with parchment paper and transfer dough. Press firmly with your hands, spreading dough to 1" thickness.
6. Refrigerate for 15-20 minutes and cut into small squares using a sharp knife. Dust with cocoa powder if desired and keep refrigerated until eating.

Apple Chips

Make this fun, crispy and healthy snack!

Serves: 4-6

Prep Time: 5 min

Cooking Time: 85 min

Total:  90 min

Ingredients

4 apples, washed
1-2 tsp. ground cinnamon

Directions

1. If desired, core apples.
2. Using a sharp knife or mandolin, cut apples into thin round slices and arrange as a single layer on a parchment paper lined baking sheet.
3. Sprinkle with cinnamon and bake in a preheated oven at 225 F for 70 minutes. Make sure to check occasionally, as some apples may become crispy before others. Remove these apples to avoid burning.
4. Turn oven off and leave apple slices in oven for another 15-20 minutes to dry some more.
5. Serve when cooled.

Adapted from thekitchn.com

Spiced Warm Grapefruit Juice

Warm up with a mug of delicious spiced grapefruit drink.

Serves: 1

Prep Time: 1 min

Cooking Time: 3-4 min

Total:  5 min

Ingredients

1 cup fresh squeezed grapefruit juice
1/4 cup water
1 tsp. honey or agave, to taste
1/2 cinnamon stick
1 thin slice fresh ginger root
pinch ground allspice

Directions

1. Combine ingredients in a small pot and bring to boil over medium heat.
2. Pour into a large mug, straining and discarding solids.
3. Enjoy.

Curried Butternut and Coconut Soup

A smooth, creamy and spicy soup to warm you up on a chilly night.

Serves: 6

Prep Time: 10 min

Cooking Time: 30 min

Total:  40 min

Ingredients

1 medium butternut, peeled and chopped
1 small sweet potato, peeled and chopped
1 onion, peeled and chopped
2 cloves garlic, diced
1-inch piece fresh ginger root, grated
1 tbsp. oil
1-2 tsp. red Thai curry paste
1/4 tsp. ground cinnamon
1 can coconut milk
4 cups vegetable stock
1-2 tbsp. maple syrup or agave
1 tbsp. fresh lime juice
salt and pepper
unsweetened toasted coconut flakes, to garnish
pistachio pieces, to garnish (optional)

Directions

1. In a pot heat oil and saute onions until translucent. Add garlic, ginger, butternut and sweet potatoes, and cook for another minute.
2. Add curry paste and vegetable stock. Allow to boil until butternut and sweet potato pieces are tender.
3. Blend until smooth using a handheld immersion blender.
4. Add coconut milk and stir. Add maple syrup, lime juice, salt and pepper to taste.
5. Serve warm, garnished with toasted coconut flakes or pistachio pieces.

Lightly adapted from sweetsugarbean.com

Spinach and Ricotta Stuffed Shells

A beautifully presented and deliciously filling vegetarian main meal.

Serves: 6, freezes well

Prep Time: 25 min

Cooking Time: 15 min

Total:  40 min

Large rice pasta shells, stuffed with dairy-free
ricotta topped with roasted red pepper sauce.

Ingredients

1 box large wheat or rice pasta shells, cooked
1 tbsp. olive oil
1 onion, chopped
1-2 cloves garlic, chopped
1 tsp. dried thyme
1 tsp. dried oregano
1 package frozen spinach, defrosted and drained
1 cup mushrooms, chopped
1 cup ricotta cheese
1/3 tsp. fresh grated nutmeg
2 tbsp. basil pesto
salt and pepper
1 1/2 cups tomato or roasted red pepper sauce
grated mozzarella or Parmesan cheese, to garnish (optional)

Directions

1. Prepare pasta shells as directed on package. Rinse, drain and set aside.
2. In a saucepan heat oil. Saute onions and garlic with herbs until lightly browned.
3. Add mushrooms and spinach and cook for 2-3 minutes.
4. Remove from heat and mix in pesto, ricotta cheese, nutmeg, salt and pepper.
5. Taste and adjust seasoning if necessary.
6. Spoon filling into each cooked pasta shell with and arrange facing up in a casserole dish. Top with tomato sauce or roasted red pepper sauce and garnish with grated cheese, if desired.
7. Bake in a preheated oven at 350 F for 10-15 minutes, until heated thoroughly.
8. Serve immediately with a side of mixed green salad.

Classic Vanilla Custard

Serve vanilla custard along side a slice of chocolate loaf cake, sticky toffee pudding, over baked apples or in a trifle.

Serves: 4-6

Prep Time: 1 min

Cooking Time: 10 min

Total:  10 min

Ingredients

2 eggs
3 tbsp. cornstarch
3 cups milk, or almond milk
3 tbsp. sugar, to taste
1 tsp. vanilla extract

Directions

1. Dissolve cornstarch in 1/2 cup milk.
2. In a small pot, whisk eggs, milk and cornstarch mixture over low heat.
3. Stir continuously until mixture thickens to desired consistency.
4. Add sugar and vanilla. Taste and adjust if necessary.
5. Serve immediately. Custard will thicken as it cools.

Recipe from bestrecipes.com.au