Glazed Acorn Squash

A sweet and savoury glazed acorn squash makes a delicious side dish for meat or fish.

Serves: 2-3

Prep Time: 5 min

Cooking Time: 20 min

Total:  25 min

Ingredients

1 large acorn squash
1 tbsp. orange marmalade
1 tsp. butter or vegan margarine, melted
salt and pepper

Directions

1. Halve squash and scoop out seeds.
2. Place face down on a parchment paper lined baking sheet. Bake in a preheated oven at 400 F for 20 minutes, or until tender.
3. Brush squash with melted butter and marmalade. Sprinkle with salt and pepper and serve immediately.

Vegetarian Omelette

Whip up an omelette for a special breakfast and get creative with the fillings!

Serves: 1

Prep Time: 5 min

Cooking Time: 5-7 min

Total:  10 min

Ingredients

Thanks Elan for making this delicious omelette!

2-3 eggs, whisked
2 tbsp. milk or substitute
1 tsp. butter or margarine
salt and pepper

Vegetables
caramelized onions
cherry tomatoes, sliced
sauted sliced mushrooms
bell pepper, chopped
sundried tomatoes, sliced
baby spinach, fresh or lightly wilted
roasted red peppers
roasted garlic

Herbs and Spices
fresh basil, chopped
fresh chives
dried oragano
dried chili flakes

Cheeses
cheddar cheese, grated
feta cheese, crumbled
brie cheese, sliced
cottage cheese
Swiss cheese
Parmesan cheese, grated
fresh mozzarella

Directions

1. Prepare fillings that you will be using.
2. In a small bowl whisk eggs, milk, salt and pepper.
3. Heat a skillet or frying pan over medium heat and melt butter. Add whisked egg mixture and allow to cook for 3-4 minutes. 
4. Place filling ingredients on half the omelette and using a spatula flip the other half of the cooked egg to cover the fillings. Cover with a lid and cook on low for 2-3 more minutes, allowing the fillings to heat and cheese to melt, if using.
5. Serve immediately with a side of toast.

Tell me what you like to put in your omelette!

Orange and Almond Syrup Cake

Citrus syrup brings added moisture and flavour to this delicious almond cake.

Serves: 8-10 slices

Prep Time: 15 min

Cooking Time: 50-60 min

Total:  75 min

Ingredients

3/4 cup butter
1 3/4 cups sugar, divided
4 clementines or tangerines, juice and zest
1 lemon, juice and zest
5 eggs, beaten
2 1/2 cups finely ground almonds
3/4 cup flour
pinch of salt
long strips of orange zest, to garnish (optional)

Directions

1. Place butter, 1 1/2 cups sugar and both zests in the bowl of a stand mixer fitted with the beater attachment. Beat on low until combined, being careful to not over mix. Add half the ground almonds and continue mixing until combined.
2. Add eggs one by one while the machine is mixing. Scrape sides of bowl as necessary.
3. Add remaining ground almond, flour and salt, beating until completely smooth.
4. Transfer batter to a greased spring form pan and level using a spatula.
5. Bake in a preheated oven at 350 F for 50-60 minutes, removing when an inserted skewer comes out a bit moist.
6. While cake is baking prepare the syrup by boiling 1/4 cup sugar with the citrus juices in a small saucepan. When syrup boils remove from heat.
7. Brush or pour boiling syrup over hot cake allowing it to soak in. Use a toothpick to prick extra holes if necessary.
8. Serve warm or at room temperature garnished with strips of orange zest. Can be served plain or with a scoop of vanilla ice cream. Store covered for 3-4 days.

Lightly adapted from Ottolenghi's Jerusalem (2012).

Chocolate Peanut Butter Pillows

A surprise in every bite, these cookies are chocolate-y on the outside with peanut butter on the inside!

Serves: 2 dozen cookies

Prep Time: 20 min

Cooking Time: 10 min

Total:  30 min

Thank you Hilary for making this recipe!

Ingredients

1/2 cup oil
1/2 cup sugar
1/4 cup maple syrup
3 tbsp. almond or soy milk
1/2 tsp. vanilla extract
1 1/2 cups flour or all purpose GF flour
1/3 cup plus 2 tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt

Peanut Butter Filling
3/4 cup natural peanut butter, crunchy or smooth
1/4 cup powdered icing sugar
2-3 tbsp. almond milk or soy cream
1/4 tsp. vanilla extract

Directions

1. In a large mixing bowl combine oil, sugar, maple syrup, milk and vanilla. Mix until smooth. Add flour cocoa powder, baking soda and salt and mix to form a moist dough.
2. To make the filling, beat peanut butter, powdered icing sugar, milk and vanilla in another bowl. Form a moist but firm dough.
3. Roll peanut butter dough into 24 small balls. Scoop a generous tablespoon of chocolate dough and flatten into a disc. Place the peanut butter ball in the centre and fold the sides of the chocolate dough up and around the peanut butter ball. Roll until smooth. Repeat.
4. Place dough balls on a parchment paper lined baking sheet about 2 inches apart and bake in a preheated oven at 350 F for 10 minutes. Allow to cool for 5 minutes before moving to a wire rack.
5. Serve warm or at room temperature. Store in an airtight container.

Lightly adapted from theppk.com

Broiled Grapefruit Breakfast Bowl

Start your morning with something different. Try broiling other fruits such as peaches or strawberries!

Serves: 2

Prep Time: 5 min

Cooking Time: 5 min

Total:  10 min

Ingredients

1 large grapefruit
1 cup 0% plain Greek yogurt
3 tbsp. uncooked quinoa
1 tbsp. sesame seeds
pinch of salt
drizzle of honey, maple syrup or agave

Directions

1. Slice grapefruit in half and remove pieces of fruit from each membrane section. Keep pieces as whole as possible. Place in a glass dish and drizzle with honey and pinch of salt. Broil in the oven for 5 minutes.
2. While grapefruit is broiling, toast quinoa and sesame seeds in a small skillet for 2 minutes on low heat. Stir frequently, and the quinoa will begin to pop when it is ready.
3. Divide yogurt in two bowls and spoon broiled grapefruit over top. Sprinkle with toasted quinoa and sesame seeds and serve immediately.

Lightly adapted from dkscooks.wordpress.com

Green, Green Soup

A very green inspired soup that's all you need for lunch today!

Serves: 6

Prep Time: 15 min

Cooking Time: 20 min

Total:  35 min

Ingredients

2 tbsp. olive oil
2 onions, minced
4 cloves garlic, minced
1 tbsp. dried thyme
1 tbsp. dried oregano
1 tsp. fresh grated nutmeg
2 medium zucchinis, thinly cut into pieces
1 1/2 lbs. spinach, minced, or 2 packages frozen chopped spinach, defrosted
1 large potato, peeled and cut into small 1" cubes
4-5 cups water
1/4 cup basil pesto
1 package spinach noodles or potato gnocchi (optional)
salt and pepper, to taste
fresh grated Parmesan cheese, to garnish (optional)

Directions

1. In a large pot heat oil and saute onions, thyme and oregano over medium heat until onions are translucent.
2. Add garlic, zucchini and spinach, continuing to saute for another 5-8 minutes until spinach has wilted.
3. Add water and potatoes to pot and bring to a boil. Cover and lower heat, simmering until potato pieces are tender. Season with salt, pepper, nutmeg and pesto.
4. Meanwhile, cook noodles or gnocchi in a separate pot, as directed on package. Drain and divide among serving bowls.
5. Puree about half of the soup using a handheld immersion blender, leaving the other half with chunks. Stir to combine. Taste and adjust seasoning if necessary.
6. Add soup to each bowl with noodles. Garnish with Parmesan cheese and serve immediately.

Lightly adapted from Mollie Katzen's Soups (2007).

No-Bake Vegan Walnut Brownies

Craving a brownie? These healthy no-bake vegan walnut brownies will definitely hit the spot!

Serves: about 18 small squares

Prep Time: 10 min

Cooking Time: 0 min

Total:  10 min

Ingredients

1 1/2 cups raw walnut pieces, divided
1 cup unsalted roasted almonds
2 - 2 1/2 cups soft medjool dates, pitted
1/2 cup unsweetened cocoa powder
1-2 tsp. fine ground coffee
pinch of salt

Directions

1. In a food processor process dates 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, coffee and salt.
3. Add small amounts of dates 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 1/2 cup of 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 15-30 minutes and cut into small squares using a sharp knife. Dust with cocoa powder if desired and keep refrigerated until eating.

Lightly adapted from minimalistbaker.com