Roasted Butternut and Feta Salad

A beautiful salad made with roasted butternut and garnished with feta cheese.

Serves: 6-8

Prep Time: 10 min

Cooking Time: 30-35 min

Thanks Vivi for this recipe!

Total:  40 min

Ingredients

1 butternut, seeds removed and diced
1-2 tbsp. olive oil
1/2 tsp. ground cinnamon
1 tsp. cayenne pepper
1/2 tsp. paprika
salt and pepper
crumbled feta cheese, to garnish
toasted sesame seeds, to garnish

Serve with
lettuce leaves
cucumber slices
cherry tomatoes
red onion, thinly sliced

Directions

1. Cut butternut into small pieces, either leaving the skin on or peeling before cutting.
2. Toss with oil and spices.
3. Spread on a parchment paper lined baking sheet and bake in a preheated oven at 350 F for 30-35 minutes, or until butternut has roasted and is tender.
4. Remove from oven and let cool.
5. Prepare a bed of lettuce on a large serving dish and transfer cooled butternut to the centre.
6. Crumble feta cheese over the butternut and garnish with toasted sesame seeds.
7. Place cucumbers, cherry tomatoes and thinly sliced red onion around the edges of the platter and serve immediately.

Classic Coleslaw

Classic coleslaw combines cabbage and carrots with a creamy dressing. Add some raisins for fun!

Serves: 4 as a side salad

Prep Time: 15 min

Cooking Time: 0 min

Total:  15 min

Ingredients

2 cups shredded green cabbage
1 cup grated carrot
3-4 tbsp. mayonnaise
2-3 tsp. Dijon mustard
1-2 tsp. white vinegar
salt and pepper
handful of raisins
handful of toasted sunflower seeds

Directions

1. In a large bowl toss all ingredients.
2. Taste and adjust seasoning if necessary.
3. Refrigerate until serving.

Healthy Open Face Sandwiches

This recipe makes one of the tastiest open face sandwiches I've ever had.

Serves: 2 sandwiches

Prep Time: 7 min

Cooking Time: 3 min

Total:  10 min

Ingredients

2 slices whole grain bread, toasted
4 heaped tbsp. cottage cheese
2-3 sundried tomatoes, sliced
3-4 small white mushrooms, diced and
1 tsp. olive oil
2 tbsp. sunflower seeds, toasted
2 tbsp. pumpkin seeds, toasted
handful of mixed sprouts, alfalfa, lentil, chickpea
salt and pepper

Directions

1. In a small frying pan, heat oil and sautee mushrooms until tender.  Season with salt and pepper.
2. On a piece of toasted bread make a layer of cottage cheese, followed by sauteed mushrooms.
3. Dot sundried tomatoes on top of the mushrooms, followed by a sprinkle of seeds and sprouts.
4. Repeat on the other piece of toast.
5. Serve by itself or with a side green salad.

Tummy Warming Tea

An incredible combination of ingredients makes a truly tummy warming tea.

Serves: 1

Prep Time: 2-3 min

Cooking Time: 0 min

Total:  3 min

Ingredients

1 slice fresh ginger root
2-3 fresh mint leaves
1 slice of lemon
1-2 small pieces cinnamon bark
honey or agave
boiling water

Directions

1. Place ginger, mint, lemon and cinnamon bark into a large mug.
2. Add boiling water and honey to taste.
3. Stir and serve immediately.

Beyond the Hard Edge II

Beyond the Hard Edge II. Acrylic on canvas board, 4"x6" (2011).

Stirfry Ideas

Here are some ingredient ideas to liven up your stirfry:

Vegetables
red or white onions

Baby Bok Choy

green onions
bell peppers
broccoli
kale
spinach
baby corn
various mushrooms
zucchini
carrots
snow peas
snap peas
green beans
water chestnuts
bok choy
napa cabbage
cabbage
celery
bean sprouts

Meats and Substitutes
beef
chicken
pork
extra firm tofu
tempeh


Oils
sesame oil
peanut oil
chili infused oil
vegetable oil

Spices, Sauces and Garnishes
dried chili flakes
ginger
garlic
teriyaki
sriryacha
garlic chili sauce
sweet and sour sauce
soy sauce
peanut sauce
sesame, sunflower, pumpkin seeds, lightly toasted
peanut or cashew pieces, lightly toasted

Serve over

Basmati rice
jasmine rice
brown rice
wild rice

rice noodles
soba noodles
egg noodles
ramen noodles
chow mein noodles

Chewy Gingersnaps

Enjoy a chewy gingersnap with a cup of tea or coffee.

Serves: about 3 dozen cookies

Prep Time: 10 min, plus 45 min cooling time

Thanks Emilie for this recipe!

Cooking Time: 10 min

Total:  65 min

Ingredients

3/4 cup oil
1 cup sugar
1/2 cup molasses
1 egg or equivalent egg replacement
2 cups flour
2 tsp. baking soda
1/2 tsp. ground cloves
1 tsp. ginger powder or 1 tbsp. fresh grated ginger
1 tsp. ground cinnamon
1 1/2 tsp. salt
turbinado sugar, to roll cookies in (optional)

Directions

1. In a large bowl, cream oil, sugar, molasses and egg.
2. Stir flour, baking soda and spices in a separate bowl.
3. Add wet and dry ingredients, stirring only until combined.  Cover and chill for 30-45 minutes.
4. Roll dough into 1-inch balls and dip in turbinado sugar.  Place on a parchment paper lined baking sheet.
5. Bake in a preheated oven at 375F for 10 minutes.
6. Let cool for 2-3 minutes before removing from the pan.
7. Store in an airtight container.

Recipe from Vegan on a Shoestring (2002).

Beyond the Hard Edge

Beyond the Hard Edge. Acrylic on canvas board, 4"x6" (2011).

PB&B Snacks

Looking for a quick and healthy snack? Try a PB&B snack!

Serves: 2

Prep Time: 5 min

Cooking Time: 0 min

Total:  5 min

Ingredients

2 cinnamon raisin bagels, cut in half
natural peanut butter, smooth or chunky
1 banana or apple, sliced
toasted unsweetened shredded coconut
drizzle of honey

Directions

1. Toast bagels and then spread each half with peanut butter.
2. Garnish with banana or apple slices, honey and toasted coconut flakes.
3. Serve immediately.

Banana Date Loaf

A delicious banana loaf sweetened with dates instead of sugar! Yum!

Serves: 1 loaf (9x5x3 loaf pan), freezes well.

Prep Time: 15-20 min

Cooking Time: 50-60 min

Total:  65- 80 min

Ingredients

1 cup dried dates, pitted
1/2 cup hot water
4 tbsp. butter or margarine, room temperature
2 eggs, at room temperature
1 tbsp. vanilla
2 cups flour, white or whole wheat
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
3 ripe bananas, mashed
2/3 cup chopped pecan or walnut pieces
1-2 bananas, cut lengthwise in half  (optional)

Directions

1. In a small bowl, cover dates with hot water and allow to soften for 10 minutes.
2. Pour dates into a larger bowl.  Using an electric mixer on medium-low speed, beat dates so that a smooth puree forms.
3. Add butter or margarine and beat well.  Add eggs one at a time, beating well after each addition.  Add vanilla and mix.
4. In a separate bowl, combine flour, baking soda, baking powder and salt.  Add to date mixture and mix until combined.
5. Fold in mashed bananas and pecans or walnuts.
6. Pour into a prepared, greased or parchment paper lined pan and press banana halves into the top of the cake.  Bake in a preheated oven at 350F for 50-60 minutes , or until toothpick in centre comes out clean.  Cool and serve.

Recipe from pamelasalzman.com