Chocolate Mousse

This rich and creamy chocolate mousse is a delicious and healthy dessert. Avocado is the perfect secret ingredient!

Serves: 2-3

Prep Time: 5 min

Cooking Time: 0 min

Total:  5 min

Ingredients

1 large ripe avocado
3-4 tbsp. unsweetened cocoa powder
1-2 tbsp. maple syrup or agave, to taste
pinch of salt

Additional Flavours
ground cinnamon
ground cayenne pepper
instant coffee powder
fresh orange zest
vanilla extract

Directions

1. Scoop avocado flesh from skin and transfer to a food processor or blender. Add cocoa powder, maple syrup, salt and any other flavour additions, processing until creamy and smooth.
2. Taste and adjust if necessary. It should taste rich and chocolaty rather than like avocado.
3. Serve chilled, garnished with your favourite toppings. 

Recipe from kblog.lunchboxbunch.com

Lentil Lunch Bowl

Get creative with this lentil lunch bowl and use whatever favourite fresh ingredients you have!

Serves: 1

Prep Time: 8 min

Cooking Time: 0 min

Total:  8 min

Ingredients

1 1/2 cups brown lentils, precooked and brought to room temperature
1/2 small ripe avocado, sliced
4-5 baby carrots or grated carrot
3-4 cherry tomatoes, halved
handful roasted almonds, optional
1 tsp. lemon juice
drizzle of olive oil
salt and pepper

Additioanl Ideas
crumbled feta or goat's cheese
red or yellow bell pepper slices
cucumber slices
arugula
baby spinach
chopped fresh basil
sundried tomatoes
roasted red pepper
caramelized onions
olives

Directions

1. In a bowl place lentils and vegetables. 
2. Drizzle with lemon juice and olive oil and season with salt and pepper.
3. Serve immediately.

What other ingredients do YOU love in your lunch bowl?

Fresh Mango Salad

Liven up any plate with with this beautiful and fresh mango salad!

Serves: 4-5

Thanks to Nic and Laura for this recipe!

Prep Time: 10 min

Cooking Time: 0 min

Total:  10 min

Ingredients

3 large ripe mangoes, peeled and sliced into thin strips
1 medium red onion, finely diced
1 bunch fresh mint leaves, chopped
1/4 cup olive oil
1 1/2 tbsp. apple cider vinegar
1 tbsp. maple syrup
2-3 tbsp. lemon juice
1 tbsp. orange juice
salt and pepper
1/2 cup pecan pieces, toasted

Directions

1. In a small bowl whisk olive oil, vinegar, lemon juice, orange juice, salt, pepper and maple syrup. Taste and adjust if necessary.
2. Place mangoes, onion and mint in a bowl and toss with dressing. Serve garnished with pecans pieces.

Savory Carrot and Herb Muffins

These savory carrot and herb muffins make amazing sandwiches or go well with a big bowl of soup. Play around with all the additional ingredients ideas too!

Serves: 6 mega muffins or 12 regular muffins

Prep Time: 10 min

Cooking Time: 25 min

Total:  35 min

Ingredients

1 1/2 cups flour or all purpose gluten-free flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground nutmeg
2 eggs, whisked
3/4 cup milk or plain rice milk
1 tbsp. olive oil
1 1/2 cups grated carrot
1 green onion or bunch of chives, chopped
1/4 cup grated vegan mozzarella cheese, to garnish

Additional Ideas

roasted red pepper slices
sun dried tomatoes slices
dried chili flakes
grated zucchini or beet
sliced green onions or chives
caramelized onions
sauteed mushrooms
walnut pieces or pine nuts
fresh or dried herbs: rosemary, basil, cilantro, sage
spices: curry powder, ginger
crumbled feta or goat cheese, cheddar etc.

Directions

1. In a large mixing bowl combine flour, baking soda, baking powder, nutmeg and salt.
2. In a separate bowl, whisk eggs, milk and olive oil.
3. Add wet mixture to dry and stir to combine.
4. Add carrots, green onions and any other additions that you like. Stir to combine.
5. Spoon into a greased or paper lined muffin tin and garnish with cheese. Bake in a preheated oven at 350 F for 25 minutes, or until an inserted toothpick comes out clean.
6. Allow to cool for 5 minutes and serve. Store in an airtight container for 2 days, and reheat before serving.

Everything Cookies

These cookies have a bit of everything in them and are easy to make.

Serves: 16-20 cookies

Prep Time: 5 min

Cooking Time: 15 min

Total:  20 min

Ingredients

1 cup flour
1/2 cup packed brown sugar
1/2 cup white sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 cup quick oats
1 cup Rice Krispies
1/2 cup mini dark chocolate chips
1/2 cup M&Ms
1/3 tsp. ground cinnamon
pinch of salt
1 egg, whisked
1/2 cup butter, softened
1 tsp. vanilla extract

Directions

1. In a large bowl, combine flour, baking powder, baking soda, oats, chocolate chips, M&Ms and salt.
2. In another bowl cream butter and sugars until smooth. Add egg and vanilla, mixing well.
3. Add dry mixture to creamed mixture, stirring well. Add Rice Krispies at the end, allowing them to remain as whole as possible.
4. Form teaspoon sized balls of dough and place on a parchment paper lined baking sheet.
5. Press balls down with a fork.
6. Bake in a preheated oven at 350 F for 15 minutes, checking that the underside of the cookies are a golden brown.
7. Allow to cool on a wire rack.

Adapted from sallysbakingaddiction.com

Vegan Cream of Mushroom Soup

This creamy mushroom will soup to warm your tummy on a chilly night.

Serves: 4

Prep Time: 10 min

Cooking Time: 20 min

Total:  35 min

Ingredients

2 1/2 cups cauliflower florets
1 1/2 cups plain soy milk or rice milk
1 tsp. olive oil
1 small onion, chopped
2-3 cloves garlic, chopped
2 1/2 cups diced mushrooms, assorted
1 tsp. dried oregano
1/2 tsp. dried thyme
1-2 tbsp. nutritional yeast, to taste
salt and pepper

Directions

1. In a large pot, add cauliflower and rice milk. Cover and allow to come to a boil, stirring occasionally. Remove from heat when cauliflower is tender.
2. Meanwhile, heat oil in a skillet and saute onions and garlic until lightly browned. Add mushrooms and herbs, sauteing for another 4-5 minutes until cooked.
3. Transfer 2/3 of mushrooms into the pot with the cauliflower. Using an immersion blender, puree contents until smooth, or transfer to a food processor. Return to pot.
4. Add remaining mushroom mixture to the puree. Add nutritional yeast, salt and pepper, tasting until desired flavour is reached. If necessary, add some water to thin out the soup.
5. Heat soup on low until thoroughly warmed. Serve immediately.

Lightly adapted from healthfulpursuit.com

Maple Pecan Buttons

These maple pecan buttons simply melt in your mouth! They also make perfect little gifts.

Thank you Sarit for this recipe!

Serves: 35-40 pecan buttons

Prep Time: 40 min

Cooking Time: 20 min

Total:  60 min

Ingredients

200 g butter or vegan butter, softened
1/4 cup brown sugar, packed
2 tbsp. maple syrup
1 tsp. vanilla
2 cups flour
pinch of salt
200 g pecans, coarsely ground
about 2 cups powdered icing sugar, to coat

Directions

1. In a large mixing bowl, cream butter, sugar, maple syrup and vanilla.
2. Add flour and salt, mixing until a dough begins to form.
3. Add pecans and stir to combine. Form dough into a disk and wrap in plastic. Refrigerate for 30 minutes.
4. Shape teaspoonfuls of dough into little 1 1/2 inch balls. Place on a parchment paper lined baking sheet and bake in a preheated oven at 340 F for 20 minutes, or until the bottom of the button is light golden.
5. Allow to cool on a wire rack and then coat in powdered sugar.
6. Store in an airtight container.

Pumpkin Chocolate Cake

A dense and lightly spiced pumpkin chocolate cake is a delicious accompaniment to a mug of chai tea.

Serves: a 9-inch round cake

Prep Time: 10 min

Cooking Time: 45 min

Total:  55 min

Ingredients

1 cup flour
1/3 cup unsweetened cocoa powder
3/4 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/4 tsp. ground clove
1/2 tsp. ground ginger
pinch of salt
1/2 cup oil
2 eggs
1 tsp. vanilla extract
15 oz. can natural pumpkin puree
1/2 cup dark chocolate chips

Directions

1. In a large bowl, combine flour, cocoa, sugar, baking powder, baking soda, spices and salt. Set aside.
2. In another large bowl, whisk eggs, oil and vanilla. Add pumpkin puree.
3. Add dry to wet mixture, mixing until fully combined. Add chocolate chips, stirring well.
4. Transfer batter to a greased 9-inch baking pan and bake in a preheated oven at 350 F for 45 minutes, or until an inserted cake tester comes out clean.
5. Allow to cool for 5-10 minutes before removing from the pan and to cool fully. Decorate with cream cheese icing if desired.

Lightly adapted from wholefoodsmarket.com

Pizza-Inspired Grain Casserole

This vegetarian pizza-inspired grain casserole is packed with warming flavours and can be served as a main meal with a side of salad.

Serves: 4

Prep Time: 15 min

Cooking Time: 30 min

Total:  45 min

Ingredients

Casserole before topping with cheese and baking.

1 cup brown rice or quinoa, rinsed and drained
2 cups water
1 tbsp. olive oil
1 onion, diced
2-3 cloves garlic, pressed
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried thyme
6-8 white mushrooms, sliced
1 red bell pepper, chopped into small pieces
1 zucchini, cut into small pieces
1 Japanese eggplant, diced (optional)
2 cups plain tomato sauce or roasted red pepper sauce
1 cup grated Mozzerella cheese or vegan substitute
salt and pepper

Directions

1. Combine rice and water in a pot. Cover and bring to a boil, cooking until grain is tender and water has fully evaporated.
2. Meanwhile, heat olive oil in a large skillet. Saute onions and garlic until lightly browned. Add eggplant, zucchini and herbs, stirring occasionally.
3. Add mushrooms and red pepper and cook until tender.
4. When rice is cooked, transfer to skillet with the vegetables. Add tomato sauce and stir well. Taste and adjust seasoning if necessary.
5. Transfer mixture to a large casserole dish and spread evenly. Top with grated cheese and bake in a preheated oven for 15 minutes, until cheese has melted.
6. Serve immediately, with a side of salad.

Tom Kha Gai Soup

Tom Kha Gai is richly flavoured coconut, chicken and vegetable Thai soup. Vermicelli noodles can be added to the soup, or serve with a side of Jasmine rice.

Serves: 4

Prep Time: 20 min

Cooking Time: 30 min

Total:  50 min

Ingredients

2 chicken breast, cut into bite sized pieces
2 1/2 cups strong chicken broth
2 15 oz. cans coconut milk
2 inch piece galagal root or ginger root, sliced into rounds
1 lemongrass, cut in 1 inch pieces and pounded to release flavour
1 lime, juice and zest, or 4-6 Kaffir lime leaves, lightly bruised
5-6 basil leaves, thinly slices
about 2 1/2 tbsp. fish sauce, to taste
1/2 tsp. sugar
100g small white mushrooms, cut if necessary
1 small red bell pepper, thinly sliced
1 cup fresh baby corn, chopped into pieces
1 Japanese eggplant, cut lengthwise in pieces
2 green onions, chopped
1 tsp. red chili flakes or 1 1/2 tbsp. garlic sriracha, to taste
1 handful fresh coriander leaves, to garnish
choice of rice vermicelli noodles or Jasmine rice, to serve

Directions

1. Boil chicken in lightly salted water until cooked. Drain and rinse in cold water and  set aside.
2. Combine chicken broth and coconut milk in a large pot and bring to a boil. Add galangal root, lemongrass, lime leaves or lime zest and basil. Season with lime juice, fish sauce, sugar, chili flakes and salt. Make sure to add the fish sauce a little bit at a time, while continually tasting. Fish sauce is a key ingredient, but there are many preferences as to how much to use.
3. Add mushrooms, baby corn, red pepper, green onion and eggplant, bringing soup to a boil. Reduce heat and simmer for another 10 minutes. Taste, adjusting seasoning if necessary.
4. Add cooked chicken and vermicelli noodles, if using. Allow noodles to cook, about 2-4 minutes.
5. Serve garnished with fresh coriander leaves.

Adapted from AIR Magazine, Fall 2012 and tasty-yummies.com

Spiced Pumpkin Pie

This velvety vegan and gluten-free pumpkin pie is definitely a crowd-pleasing dessert!

Serves: 10 slices
Prep Time: 30 min
Cooking Time: 60 min

Thank you Hilary and Sierra for making
this incredible recipe!

Total:  90 min

Crust

1 1/4 cups rice flour or all purpose gluten-free blend
1/2 cup vegan butter, vegetable shortening or coconut oil
2-4 tbsp. ice cold water
1 tsp. salt
2 tbsp. sugar

Filling

2 cups all natural pumpkin puree, or 1 cup pumpkin, 1 cup mashed acorn squash
3 1/2 tbsp. corn starch
1 cup soy or almond milk
3/4 cup sugar
1 tsp. cinnamon
1/2 tsp. ground ginger
1 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/4 cup walnut or pecan pieces, to garnish (optional)

Directions

1. Prepare the crust by slicing butter or shortening into 1/2 inch pieces. Place in the freezer for 15 minutes to chill thoroughly.
2. Combine flour, salt and sugar in the bowl of a food processor. Add butter and pulse 5-6 times, until mixture resembles and coarse meal.
3. With the food processor running, add 1 tablespoonful of ice water at a time, until the mixture begins to clump together and the crumbly dough holds together when pinched.
4. Form dough mixture into a tightly packed disk. Cover with plastic wrap and refrigerate for 15-30 minutes.  Remove from fridge and either roll out on a wax papered surface, using additional flour to stop dough from sticking, or press by hand into a deep 9" pie dish. Set aside.
5. To prepare the filling, combine all ingredients in a large mixing bowl. Mix thoroughly using an electric mixer. Pour batter into unbaked pie shell and decorate with walnut or pecan pieces, if desired. Bake in a preheated oven at 350 F for 60 minutes.
6. Remove pie from oven and allow to cool. The filling will set as the pie cools.
7. Serve chilled or at room temperature.

Adapted from simplygluten-free.com and veganspoonful.com