Blueberry Lemon Muffins

These fluffy muffins are bursting with fresh blueberries and lemon. A perfect snack!

Serves: 12 large muffins

Prep Time: 15 min

Thanks Dina for this recipe!

Cooking Time: 20-25 min

Total:  35-40 min

Ingredients

3 cups flour
1 tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sugar
2/3 cup unsalted butter, softened
2 eggs
1 tsp. vanilla
1 1/2 cups plain yogurt
1 lemon, rind and 3-4 tbsp. juice
1 1/2 cups fresh blueberries

Directions

1. In a medium bowl, combine flour, baking powder, baking soda, salt and lemon rind.
2. In the bowl of an electric mixer, beat butter and sugar until combined. Add one egg at a time, then vanilla and lemon juice.
3. Alternate adding yogurt and flour mixture until combined. Do not over mix.
4. Carefully fold in blueberries.
5. Dividing the batter equally, fill 12 large paper lined muffin cups.
6. Bake in a preheated oven at 350 F for 20-25 minutes, or until golden brown and a cake tester comes out clean.
7. Transfer to a wire rack and let cool completely.

Adapted from ericasweettooth.com

Kashmiri Gobi

Spiced to perfection, Kashmiri Gobi is a wonderful curry!

Serves: 4-5

Prep Time: 10 min

Cooking Time: 20 min

Total:  30 min

Ingredients

1 large onion
4 cloves garlic
2 inch piece ginger root, peeled
1 1/2 cups diced tomatoes
4-6 tbsp. oil
1 large cauliflower, separated into florets
1 1/2 cups green peas
1 tsp. ground tumeric
1 tsp. cayenne pepper
1 tsp., ground cinnamon
1/2 tsp. ground clove
1 tsp. ground cardamom
4 bay leaves
1 tsp. sugar
1 tsp. salt
1/4 cup unsalted cashews, toasted
1/4 cup raisins

Directions

1. In a food processor add onion, garlic and ginger. Pulse to combine.
2. In a large pot, heat oil over medium and add cauliflower. Saute, stirring occasionally and covered with a lid, until the florets begin to brown and soften. Remove cauliflower from pot and set aside.
3. Add onion mixture and spices to the pot and saute until it becomes fragrant.
4. Add tomatoes and return cauliflower to the pot, gently turning until well coated and heated throughout.
5. Garnish with cashews and raisins. Serve with a side of rice or naan, and with chutney or raita.

Adapted from Caldicott's World Food Cafe: Global Vegetarian Cooking (1999).

Brie, Chutney and Arugula Sandwich

This combination of flavours will make your taste buds smile!

Serves: 1

Prep Time: 5 min

Cooking Time: 0 min

Total:  5 min

Ingredients

2 slices of bread, whole wheat, ciabatta or rye etc.
2-3 slices brie cheese
1 tbsp. peach or mango chutney
a handful of arugula

Directions

1. Toast bread slices.
2. Spread chutney across one slice and then make a layer of brie cheese on top.
3. Garnish with some arugula leaves and serve as an open or closed sandwich. Make mini sandwiches to serve as an appetizer.

Apple, Pear and Raspberry Crumble

A gorgeous crumble served with vanilla ice cream or frozen yogurt is an irresistible dessert!

Serves: 8-10, freezes well

Prep Time: 15 min

Cooking Time:  35 min

Total:  50 min

Ingredients

1/3 cup butter or vegan margarine, melted

1 cup large flake rolled oats
1/2 cup flour, whole wheat or white

1/4 cup ground flax or bran

1/4 cup shredded coconut, unsweetened
1/4  cup brown sugar, unpacked
3-4 tbsp. berry jam
2-3 tsp. ground cinnamon
1/2 lemon, juiced
5 apples, cored, peeled and chopped into chunks

3 pears, cored, peeled and chopped into chunks

1 cup fresh or frozen raspberries

Directions

1. To make the crumble, combine butter, oats, flour, flax, 1 tsp. cinnamon, coconut and sugar in a large bowl. Work until 
2. Place chopped apples, pears and raspberries in another large bowl.  Add lemon, jam and 2 tsp. cinnamon and toss to combine.
3. In a large, deep baking dish (8x11-inch), put a bit of crumble to cover the bottom.  Scoop the fruit mixture into the dish, making an even layer.  Sprinkle the remaining crumble over the fruit.
4. Bake in a preheated oven at 350F for 35 minutes, or until the crumble has browned.
5. Serve warm, with vanilla ice cream or frozen yogurt.

Best Carrot Cake

Serves: 10-12

Prep Time: 15 min

Cooking Time: 1 hour

Total:  1 hour, 15 min, plus cooling time

Ingredients

3 eggs, lightly whisked
3/4 cup milk
1 tbsp. lemon juice
3/4 cup vegetable oil
3/4 cup sugar
1 1/2 tsp. vanilla extract
2 tsp. ground cinnamon
1/4 tsp. ground clove
1/4 tsp. salt
2 cups flour
2 tsp. baking soda
2 cups grated carrot
1 cup shredded unsweetened coconut
1 cup walnut or pecan pieces
1 tin (16 oz.) crushed pineapple, drained
1 cup raisins

Icing
8 oz. plain cream cheese, room temperature
1/2 cup butter, room temperature
2 cups confectioner's sugar, sifted
1 tsp. vanilla extract
chopped walnuts or pecans to garnish

Directions

1. In a large bowl combine milk and lemon juice. Set aside and let stand for 5 minutes, allowing it to become buttermilk.
2. Then, add oil, eggs and vanilla essence and gently whisk.
3. In another bowl combine flour, baking soda, coconut, sugar, salt and spices.  Make a well in the centre and add wet mixture.
4. Stir carrots, nuts, pineapple and raisins into the mixture until combined and transfer to a greased 5x12-inch baking dish or two 9-inch cake tins.
5. Bake at 350 F for 45 minutes to an hour, testing with a toothpick to check when it is done.
6. Let cakes cool before icing.
7. To make the icing, cream butter and cream cheese to form a smooth mixture. Add vanilla and confectioner's sugar until desired consistency is reached.
8. Ice the cooled cake, either as a single or double layered cake, and garnish with extra nuts.

Adapted from allrecipes.com

Creamy Mushroom Soup

Craving a creamy mushroom soup? This recipe is it! Thanks Marian!

Serves: 4-6

Thanks Marian for this recipe!

Prep Time: 15 min

Cooking Time: 45 min

Total:  1 hour

Ingredients

2 tbsp. olive oil
4-5 cups brown and white mushrooms, washed and chopped
2-3 cloves garlic
1 onion, finely chopped (optional, addition will make the soup slightly sweet as the onions caramelize)
1/4 cup cream or soy cream
salt and pepper

Directions

1. In a large pot heat oil and fry garlic and onion until browned.
2. Add mushrooms and stir fry until tender.
3. Using a hand held immersion blender, puree soup.
4. Stir in cream and adjust seasoning if necessary.
5. Serve warm with a slice of bread.

Rooibos Tea Three Ways

Serves: 1

Prep Time: 3 min

Cooking Time: 0 min

Total:  3 min

Milk, Cinnamon and Honey

1 cup boiling water
1 rooibos tea bag or loose leaf tea
honey, to taste
sprinkle of cinnamon
milk or soy milk, to taste


Rooibos Ginger
1 cup boiling water
1 rooibos tea bag or loose leaf tea
1 slice fresh ginger root
sugar (optional)


Rooibos Mint
1 cup boiling water
1 rooibos tea bag or loose leaf tea
3-4 fresh mint leaves
sugar (optional)

Directions

1. Place tea bag with cinnamon, mint leaves or ginger slice in a cup, depending on which tea is being made, and cover with boiling water.
2. Allow tea to steep for 2 minutes.
3. Remove tea bag and add sugar, honey or milk if required. Stir well.
4. Enjoy.

Eggplant and Tomato Rice Dish

Serves: 8-10 

Prep Time: 20 min

Cooking Time: 40 min

Total:  1 hour

Ingredients

1 1/2 cups dry rice (white, long grain)
3-4 tbsp. olive oil (or more if necessary)
2-3 tsp. Italian dried herbs (basil, oregano, thyme)
1 onion, diced
2-3 cloves garlic, diced
1 large eggplant, cubed and salted
1 green pepper, diced
3-4 tomatoes, diced
1 cup cubed feta cheese
1 ripe avocado, cut into cubes
1/2 cup sunflower seeds, toasted
salt and pepper

Directions

1. In a small pot, cook rice as directed on package.
2. In a colander, cube and salt eggplant. Set aside for 5-10 minutes, allowing the bitter liquid to be drawn out. Using a paper towel, dab cubes to soak up liquids.
3. In a large pot or frying pan heat oil and saute onions and garlic until tender.  Add eggplant and dried herbs and saute for another 5-8 minutes, adding more oil if necessary.
4. Once eggplant cubes have become tender, add green pepper and tomatoes and allow to cook for 5 minutes.
5. Transfer cooked and fluffed rice to the vegetable mixture and add feta, avocado and sunflower seeds. Stir together until fully combined.
6. Taste and adjust seasoning if necessary.
7. Serve warm as a main or side dish.

Broccoli and Pear Soup

An amazing combination of flavours come together in this delicious broccoli and pear soup.

Serves: 8

Prep Time: 15 min

Cooking Time: 35 min

Total:  50 min

Ingredients

2 large heads of broccoli, washed and chopped into florets
1 large sweet potato, peeled and cut into chunks
4-5 pears, peeled and chopped
2 vegetable stock cubes
6 cups water
salt, to taste

Directions

1. Place pear, sweet potato, stock cubes and water into a large pot.  Bring to boil and cook until potatoes are soft.
2. Add broccoli to the pot and allow to cook until florets turn bright green, about 5 minutes.  Remove from heat.
3. Using an immersion blender, puree soup.
4. Taste and adjust seasoning if necessary.
5. Serve warm with a slice of bread.