Sour Cream Pancakes

These light and fluffy pancakes are easy to make and perfect for a special breakfast or brunch.

Serves: 2, making 8-10 5-inch pancakes

Prep Time: 5 min

Cooking Time: 15 min

Total:  20 min

Ingredients

7 tbsp. flour
1/2 tsp. baking soda
1 tbsp. brown sugar
pinch of salt
1 cup sour cream
2 eggs
1/2 tsp. vanilla
1 tsp. lemon zest

Directions

1. In a mixing bowl, stir flour, baking soda, sugar and salt together. Add sour cream and lemon zest, stirring until combined.
2. In a small bowl whisk eggs and vanilla and add to flour mixture. Whisk until combined.
3. Heat a nonstick frying pan and brush with a bit of melted butter. Spoon a 1/4 cup of batter into the pan. Cook for 2-3 minutes until bubbles appear of the surface. Carefully flip the pancake and cook the other side for 2-3 minutes.
4. Repeat until all batter is used.
5. Serve immediately or keep warm in the oven.
6. Garnish with fresh banana slices, toasted pecans or walnuts, fresh berries, and pure maple syrup.

Lightly adapted from smittenkitchen.com

Jerusalem Artichoke Soup with Spiced Pumpkin Seeds

A creamy and heartwarming Jerusalem artichoke soup topped with a spiced pumpkin seed garnish.

Serves: 8

Prep Time: 35 min

Cooking Time: 25 min

Total:  60 min

Ingredients

1/4 cup lemon juice
4 cups water
2 1/2 lb. Jerusalem artichokes, thinly sliced
2 tbsp. butter or margarine
1 onion, chopped
2 cloves garlic, chopped
2 yellow potatoes, peeled and diced
6 cups vegetable stock

Pumpkin Seed Garnish
1 tbsp. butter
1 cup raw pepitas (shelled pumpkin seeds)
1/2 tsp. sugar
1/4 tsp. cayenne pepper
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
sea salt
pepper

Directions

1. Place sliced artichokes, water and 2 tsp. lemon juice in a large bowl. Soak while you prepare the other ingredients, then drain.
2. Melt butter in a large pot and saute onions and garlic.
3. Add potato, artichokes and vegetable stock, bringing it to a boil. Reduce heat and simmer for 15 minutes.
4. Puree using an immersion blender and stir in remaining lemon juice before serving.
5. To make spiced seeds, melt butter in a small saucepan. Add sugar, pepitas and spices, stirring over low heat until the seeds begin to pop.
6. Garnish bowl with spiced pumpkin seeds.

Recipe from LCBO Food & Drink 2012

Healthy Cocoa Balls

These cocoa balls have an ingredient no one will ever suspect! Creamy, chocolaty and healthy, couldn't ask for more!

Serves: about 35 balls

Prep Time: 15 min

Cooking Time: 0 min

Total:  15 min

Ingredients

28 oz . can chickpeas, rinsed and drained
375 g dried black mission figs, with stems removed and softened if necessary.
1/4 cup unsweetened dark cocoa powder
1/4 cup water, or more as needed
2-3 drops almond extract, optional
1-2 tsp. Cointreau orange liqueur

Coating Ideas
hemp hearts
unsweetned shredded coconut
ground pistachios or peanuts
cocoa powder

Directions

1. In a food processor, combine chickpeas, figs, flavouring and water, processing until smooth and dough-like.
2. Roll into tablespoon size balls and coat with a topping of your choice.
3. Refrigerate until serving.

Adapted from thehealthyfoodie.net

No-Bake Health(ier) Truffles

No-bake vegan truffles are rich and chocolaty. Satisfy your chocolate cravings with these!

Serves: about 35 balls

Prep Time: 20 min

Cooking Time: 0 min

Total:  20 min

Ingredients

6-7 Medjool dates, pitted
1/2 cup cashew butter
2 tbsp. coconut oil, melted
2 tbsp. coconut milk
2 tbsp. unsweetened dark cocoa powder
1/2 tsp. ground cinnamon

Directions

1. Process dates, coconut milk and coconut oil until  smooth.
2. Add cashew butter, cocoa powder and cinnamon, pulsing until fully combined.
3. Drop half-tablespoonfuls on a parchment paper lined baking sheet and put into the freezer for 5-10 minutes.
4. Remove from freezer and roll into balls. Coat balls with cocoa powder and return to the freezer or fridge until serving.

Lightly adapted from healthfulpursuit.com

Vegan Chocolate Cupcakes

Super moist and light vegan chocolate cupcakes are easy to whip up and fun to decorate.

Serves: 12 cupcakes

Prep Time: 10 min

Cooking Time: 15-20 min

Thank you Hilary for sharing this recipe!

Total:  30 min

Ingredients

1 1/4 cup flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup warm water
1 tsp. vanilla extract
1/3 cup vegetable oil
1 tsp. apple cider vinegar

Chocolate Glaze
1/2 cup sugar
2 tbsp. unswetened cocoa powder
4 tbsp. coconut oil
2 tsp. soy, almond or rice milk
2 tsp. vanilla extract

Directions

1. In a mixing bowl combine flour, sugar, baking soda and salt.
2. In another bowl whisk water, vanilla, oil and vinegar until combined.
3. Add wet mixture to dry mixture and stir well.
4. Transfer batter to a prepared muffin tin lined with paper cups and bake in a preheated oven at 350 F for 15-20 minutes. Insert a toothpick to test when cupcakes are done. Allow to cool fully before glazing.
5. To make the glaze, bring sugar, cocoa powder, coconut oil and milk to boil in a small saucepan. Stir frequently to avoid burning, and reduce to a simmer. Cook for another 5 minutes.
6. Add vanilla and spoon over cupcakes immediately, as glaze dries quickly.
7. Decorate with sprinkles or chocolate chips.

Recipe from instructables.com

No-Bake Vegan Twix Bars

Homemade Twix bars are very impressive little bites of health(ier) candy.

Serves: 12 bars

Prep Time: 90 min

Cooking Time: 0 min

Total:  90 min

"Shortbread"

1 cup raw macadamia nuts
2 tbsp. agave syrup
1/2 tbsp. maple syrup
1/4 tsp. vanilla extract
pinch of salt

"Caramel"
6 large medjool dates, pitted
3 tbsp. almond butter
pinch of salt
1/2 tsp. water, or more as needed

Chocolate
1 cup dark, dairy-free chocolate chips

Directions

1. Prepare a baking sheet lined with parchment paper and set aside.
2. Place macadamia nuts into the work bowl of a food processor. Pulse until ground. Do not over process, as nuts will become too creamy.
3. Add agave, maple syrup, vanilla and salt, pulsing to combine.
4. Scoop 1 1/2 tbsp. of mixture and roll into a ball. Form into a log, about 3-4 inches in length. Place on baking sheet and flatten. Use a knife to make straight edges if necessary.
5. Repeat until all mixture is used and about 12 bases are formed. Place in freezer.
6. Put dates and almond butter into the food processor and process until smooth. Add water, as needed, pulsing to combine. The mixture should be smooth, but not soft and sticky.
7. Remove tray from the freezer and add a layer of "caramel" on top of "shortbread" , forming log in the same way as the base. Return to the freezer for at least 30 minutes.
8. When ready, melt chocolate chips in a small saucepan or metal bowl over a saucepan of boiling water. Once chocolate is melted, remove from heat.
9. Coat bars one by one in chocolate, using two forks or your fingers to thoroughly spread chocolate. Scrape off excess chocolate as needed. Place bars back on the baking sheet and return to freeze overnight.
10. Keep frozen or refrigerated until serving.

Recipe from healthfulpursuit.com

Roasted Brussels Sprouts

Roasted Brussles sprouts are tender with a bit of crunch. You will definitely come back for a second serving!

Serves: 6

Prep Time: 5 min

Cooking Time: 30 min

Total:  35 min

Ingredients

20 Brussels spouts, washed and halved
2 tbsp. olive oil
salt and pepper

Directions

1. Toss Brussels sprouts with oil, salt and pepper.
2. Place on a parchment paper lined baking sheet and bake in a preheated oven at 350 F for 25-30 minutes, stirring once or twice.
3. Serve warm.

Sweet Potatoes, Chickpeas and Cranberry Relish

A wonderfully coloured side dish packed with delicious flavours.

Serves: 5-6

Prep Time: 15 min

Cooking Time: 45 min

Total:  60 min

Ingredients

3 medium sweet potatoes, peeled and chopped into small chunks
1 tsp. dried red chili flakes
2 tbsp. olive oil, divided
1 small onion, finely chopped
1-2 tsp. fresh grated ginger root
1 cup fresh or frozen cranberries
1/2 apple, peeled and finely chopped
1/2 tbsp. balsamic vinegar
2 tbsp. orange juice
1-2 tsp. maple syrup
2 cups chickpeas, drained and rinsed
1/3 cup shelled pumpkin seeds, toasted
handful of fresh parsley, finely chopped
salt and pepper

Directions

1. Toss sweet potatoes in 1 tbsp. oil, red chili flakes and salt. Transfer to a parchment paper lined baking sheet and bake in a preheated oven to 350 F for 35-45 minutes, or until tender. Stir half way through baking.
2. In a small saucepan, heat oil and saute onions and ginger for a minute or so. Add cranberries, apple, orange juice, balsamic vinegar and maple syrup, stirring to combine.
3. Allow to cook on low heat stirring occasionally for about 10 minutes, or until cranberries have softened and can be mashed easily. Taste and adjust flavour if necessary.
4. When potatoes are ready, transfer to a large serving bowl and toss with chickpeas, pumpkin seeds, parsley and cranberry sauce until evenly coated. 
5. Season with salt and pepper to taste and serve warm, as a side dish.

Lightly adapted from vanilla-and-spice.com

Cocoa and Beet Oatmeal

Cocoa and beets have a high taste affinity and come together in this beautifully coloured oatmeal.

Serves: 2

Prep Time: 5 min

Cooking Time: 3 min

Total:  8 min

Ingredients

2/3 cup large flake rolled oats, gluten-free
1 1/2 cups water, milk or substitute
2-3 tbsp. pureed beet
1 apple, cut into chunks
2-3 tbsp. raisins
pinch of salt
1 tbsp. unsweetened cocoa powder
1/2 tsp. ground cinnamon
yogurt or cottage cheese, to garnish (optional)

Directions

1. In a deep microwave safe bowl, combine all ingredients, except for yogurt. Microwave for 2-3 minutes, until oats are cooked.
2. Serve immediately, garnished with yogurt if desired. If necessary sweeten with maple syrup, honey, agave or brown sugar.

Lemon Upside Down Cake

A gorgeous upside down cake where the lemon slices baking on the bottom are inverted to become a marmalade topping.


Serves: 8

Prep Time: 10 min

Cooking Time: 30-35 min

Total:  45 min

Ingredients

3-4 Meyer lemons, sliced into thin 1/8-inch slices and zest of 1 lemon
1/2 cup butter, divided
1/2 cup brown sugar, unpacked
1 1/2 cup flour
1 1/2 tsp. baking powder
1 tsp. vanilla extract
1/2 cup white sugar
2 eggs
1/2 cups milk

Directions

1. Melt 3 tbsp. butter in a small saucepan over low heat. Brush some of the melted butter to coat the inside of a round 9-inch baking pan. Set pan aside. Add brown sugar to melted butter, stirring until combined to form a caramel type sauce. Spread in a even layer over the bottom of the prepared baking dish.
2. Arrange about 25 lemon slices to cover the bottom of the dish. They should be slightly overlapping. Set aside.
3. Combine flour and baking powder in a small bowl.
4. In a mixing bowl, cream remaining butter, white sugar, lemon zest and vanilla until creamy. Beat eggs into the mixture using an electric mixer.
5. Add half the flour, mixing until combined. Add milk while mixing. Add the remaining flour.
6. Spread batter over the lemon slices in the prepared baking pan.
7. Bake in a preheated oven at 350 F for 30-35 minutes, removing when golden and a cake tester comes out clean.
8. Allow to stand for 5 minutes, then invert cake onto a plate. Cool and serve using a sharp knife to slice through the lemon rinds.

Lightly adapted from latimes.com

Spicy Cranberry Apple Relish

A gorgeous homemade spiced cranberry apple relish that is perfect for Thanksgiving.

Serves: 4 cups

Prep Time: 5 min

Cooking Time: 10 min

Total:  15 min

Ingredients

1 cup sugar
1/4 cup cider vinegar
1 tsp. salt
1 1/2 lbs. tart, firm apples, peeled and chopped into 1/2 inch chunks
1 lb. fresh cranberries
1 tbsp. fresh grated ginger root
2 tsp. finely chopped jalapeno or Serrano chile
pinch of cayenne pepper

Directions

1. In a skillet, heat sugar, vinegar and salt over medium heat. Stir until dissolved.
2. Add apples and cranberries, increasing heat slightly. Allow fruit to cook for 5-7 minutes, stirring gently until apples are tender but still hold their shape.
3. Add ginger, jalapeno and cayenne, mixing to combine. Taste and adjust if necessary.
4. Allow to cool to room temperature and serve. Keep refrigerated for up to 4 days.

Recipe from nytimes.com

Thanks to Lisa for making this delicious recipe & Maddie for taking a beautiful photograph!

Parsnip and Root Vegetable Soup

Enjoy this velvety parsnip and root vegetables soup with a side of bread or toast.

Serves: 6

Prep Time: 10 min

Cooking Time: 30 min

Total:  40 min

Ingredients

1 onion, chopped
3 large carrots, peeled and chopped
3 parsnips, peeled and chopped
1 potato, peeled and chopped
1 cup pumpkin puree, optional
4-5 cups water
1 cube vegetable bouillon
1 tbsp. fresh thyme leaves
2 tbsp. fresh basil leaves
3 tbsp. fresh lemon juice
salt and pepper, to taste

Directions

1. In a large pot combine water, onion, carrots, potato, parsnips and stock cube. Bring to a boil, then reduce heat slightly, cooking for 30 minutes until vegetables are tender.
2. Using an immersion blender, blend until smooth. Add pumpkin puree, if using, and additional water to thin soup.
3. Stir in lemon juice, thyme, basil, salt and pepper. Taste and adjust if necessary.
4. Serve warm, with a side of fresh bread or toast.

Adapted from dairygoodness.ca