Maple Pecan Oatmeal Cookies

Maple and pecan make a winning combination in these oatmeal cookies!

Serves: aprox. 30 cookies

Prep Time: 20 min

Cooking Time: 10 min

Total:  30 min

Ingredients

1 cup flour
3 cups quick oats
1/2 tsp. baking soda
1/4 tsp. ground cinnamon
3/4 cup butter, softened
1 cup brown sugar, packed
1 egg
1 tsp. vanilla extract
2 tbsp. maple syrup or 1/2 tsp. maple flavour
1/3 cup milk
1 cup pecans, coarsely chopped

Directions

1. In a medium bowl combine flour, oats, baking soda and cinnamon.
2. In large bowl cream butter and sugar together. Add egg, vanilla, maple syrup and milk, mixing until well combined.
3. Add dry mixture and mix well. Fold in pecan pieces.
4. Scoop tablespoonfuls of cookie dough onto a parchment paper lined baking sheet. lightly press each ball down. Bake in a preheated oven at 350 F for 10-12 minutes, or until cookies are lightly golden.
5. Allow to cool on a wire rack and then store in an airtight container. Cookies will become soft and chewy the next day.

Lightly adapted from Brody's 250 Best Cookie Recipes (2001).

No-Bake Peanut Butter Bars

A bite of a no-bake peanut butter bar tastes like a peanut butter cup, just much healthier for you!

Serves: 3 dozen 1" squares

Prep Time: 20 min

Cooking Time: 0 min

Total:  20 min

Ingredients

1 cup raw almonds
1 cup rolled oats
1 cup walnuts
1/2 cup raw cashews
7-8 Medjool dates, pitted
1 tsp. vanilla extract
2 tbsp. natural peanut butter
1-2 tbsp. maple syrup, to taste
1-2 tbsp. water, as needed
pinch of salt
1/2 cup dark chocolate chips
1 tbsp. coconut oil
unsweetened shredded coconut, to garnish

Directions

1. In a food processor, process oats and almonds until ground into a fine powder.
2. Add remaining ingredients, except chocolate chips and coconut oil, processing to form a mixture that sticks together when pressed with your fingers.
3. Transfer to a square baking dish lined with plastic wrap or parchment paper. Press mixture evenly into dish and flatten well.
4. In a small saucepan melt chocolate chips with coconut oil. Spread evenly over base layer. Sprinkle with coconut and chill for 30 minutes until set.
5. Cut into little squares or bars and serve.

Adapted from neverhomemaker.com

Beet and Orange Salad

A beautiful pink beet salad with a creamy mustard dressing and little bites of oranges. A great combination!

Serves: 4

Prep Time: 15 min

Cooking Time: 0 min

Total:  15 min

Ingredients

1 1/2 cups beet cubes, pre-cooked or roasted 
1 raw medium beet, peeled and grated
2 oranges, segmented
1/2 cup Greek yogurt
2 tbsp. red or white wine vinegar
2 tbsp. fresh basil, finely chopped
2 tbsp. good quality mustard
2 tbsp. honey
salt and pepper, to taste

Directions

1. In a small bowl stir together yogurt, vinegar, basil, mustard, honey, salt and pepper. Taste and adjust if necessary.
2. Place oranges, cooked beets and raw beets in a bowl and toss with dressing.
3. Alternatively, toss beets with dressing, saving orange pieces to garnish on top.
4. Serve at room temperature or lightly chilled.

Recipe from blog.danone.ca

Curried Lentil Soup

Serve up a hearty bowl of curried lentil soup for dinner tonight.

Serves: 6

Prep Time: 10 min

Cooking Time: 20 min

Total:  30 min

Ingredients

2 tbsp. olive oil
1 onion, chopped
2 cloves garlic, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
2 tsp. curry powder
1 1/2 cups green lentils, rinsed
4-5 cups vegetable stock
1-2 tsp. fresh lemon juice
salt and pepper, to taste
green onions, thinly sliced, to garnish (optional)

Directions

1. In a large pot heat oil and saute onions and garlic for 1-2 minutes on medium-high heat.
2. Add carrots and celery, cooking for 3-4 minutes.
3. Add curry powder, cooking for 1 minute until fragrant. Add lentils and stock, stirring until well combined.
4. Cook for 20 minutes, until lentils are tender. Puree using an immersion blender.
5. Stir in lemon juice, adding salt and pepper as needed.
6. Serve warm , garnished with a spoonful of Greek yogurt and sprinkled with green onions.

Adapted from blog.danone.ca

Carrot Cake Salad

All the main carrot cake ingredients come together in this deliciously healthy salad.

Serves: 4

Prep Time: 15 min

Cooking Time: 0 min

Total:  15 min

Ingredients

3 cups grated carrot
1/4 cup crushed tin pineapple
1 cup grated apple
1/4 cup walnut pieces, toasted
2-3 tbsp. raisins
1/2 tsp. fresh ginger root, finely grated
2-3 tbsp. unsweetened shredded coconut (optional)
1 tsp. ground cinnamon
1 tbsp. fresh lemon juice
salt, to taste

Directions

1. Toss all ingredients in a large bowl until well combined.
2. Taste and adjust if necessary.
3. Keep chilled until serving. Delicious with a spoonful of plain Greek yogurt.

Roasted Asparagus Soup

Creamy and smooth, this roasted aspragus soup is perfect for a rainy Spring day.

Serves: 4

Prep Time: 10 min

Cooking Time: 20 min

Total:  30 min

Ingredients

1 lb. fresh asparagus spears, washed and ends trimmed
2 cups vegetable broth
2 tbsp. raw cashews
2 cloves garlic, peeled
1 small onion, sliced
1 tbsp. olive oil
salt and pepper
1 tbsp. fresh lemon juice

Directions

1. Preheat oven to 450 F and arrange asparagus spears on a parchment paper lined baking sheet.
2. Brush lightly with oil and sprinkle with salt and pepper. Bake for 10 minutes.
3. Remove tray from oven and add garlic and onion slices. Rotate asparagus with a spatula and return to oven for an additional 10 minutes, or until asparagus is bright green and tender.
4. Add cashews and 1/2 cup broth to a blender, blending until smooth.
5. Cut asparagus into pieces, reserving a couple of the tops for a garnish. Place asparagus, garlic and onions in blender with cashew mix, along with remaining broth. Blend until smooth.
6. Add lemon juice and blend. Taste and adjust if necessary.
7. Serve heated, garnished with an asparagus head or two.

Recipe from blog.fatfreevegan.com

Creamy Vegan Alfredo Sauce

Use this creamy vegan Alfredo sauce on pasta, pizza or steamed vegetables. It's delicious!

Serves: 1 1/2 cups

Prep Time: 5 min

Cooking Time: 0 min

Total:  5 min

Ingredients

1 1/2 cups raw cashews, presoaked for 24 hours
1 cup vegetable broth
1 small piece garlic
salt and pepper
1-2 tsp. nutritional yeast (optional)

Directions

1. Place cashews in a bowl or jar and cover with water. Cover and allow to stand for 24 hours, to become soft.
2. Drain cashews and rinse in fresh water. Add to the bowl of a food processor or blender.
3. Add garlic and 1/2 cup vegetable broth, pulsing to combine. Add more broth until desired consistency is reached.
4. Add salt and pepper to taste, and nutritional yeast, if desired.
5. Heat and use over pasta or steamed vegetables, or on pizza.

Crepe Filling Ideas

Looking for some exciting new ingredients to fill your crepes? Try these combinations!

Sweet Combinations

Chutney, pear, pecans and vegan Mozerella

• cinnamon sugar and lemon juice
• lemon ricotta
• Nutella and banana slices
• berry jam and peanut butter
• apple butter
• fresh mixed berries (strawberries, raspberries, blueberries, blackberries, cherries)
• cinnamon stewed apples
• tin fruit (mandarin oranges, peaches, pineapple)
• apple sauce and cinnamon
• charoset
• compote
• peanut or almond butter
• dessert hummus
• maple syrup, agave or honey
• healthy chocolate spread
• dulce de leche
• chocolate sauce
• fruit salad
• whipped cream or creme fraiche
• ice cream, soy ice cream, coconut ice cream, almond ice cream or frozen yogurt
• toasted peanuts, pecans, walnuts, almond slivers
• chocolate or lemon mousse

Savoury Combinations

• chutney, pear, pecans and Brie cheese
• orange marmalade and cheddar cheese
• pesto, sundried tomatoes and feta cheese
• garlic sauteed mushrooms, baby spinach and avocado
• tomato slices, fresh basil and goat cheese
• grilled eggplant, sauteed spinach and toasted pine nuts
• caramelized onions, baby spinach and toasted cashews
• baby spinach, black olives, red onion slices and feta cheese
• grated carrot, baked tofu bites and wilted spinach
• balsamic caramelized beets and feta
• grilled asparagus and toasted pine nuts
• beet and apple chutney with brie or white cheddar and baby arugula

What are your favourite crepe fillings?

Buckwheat Crepes

Buckwheat adds a slightly nutty taste to these crepes. Enjoy filled with a variety of sweet or savoury options.

Serves: 8 crepes, about 8"

Prep Time: 15 min

Cooking Time: 15 min

Total:  30 min

Ingredients

3/4 cup buckwheat flour
1/4 cup all-purpose GF flour
pinch of salt
3 eggs
1 1/4 cups milk, soy, almond or rice milk
3 tbsp. butter or vegan margarine, melted

Directions

1. In a large bowl whisk buckwheat flour, flour and salt.
2. In a separate bowl whisk eggs, milk and butter.
3. Add wet mixture to dry mixture, whisking until combined.
4. Allow to stand for 10 minutes.
5. Heat a large non-stick skillet over medium-high heat. Ladle a 1/4 cup of crepe batter into the skillet and swirl skillet to move batter evenly around.
6. Cook for 1-2 minutes, until little bubbles begin to form. using a spatula, carefully flip crepe and cook the other side for 1-2 minutes. Transfer crepe to a plate or cooling rack and repeat process with remaining batter.
7. Transform these crepes into sweet or savoury crepes.

Recipe from glutenfreecooking.about.com

Vegan Lemon Mousse

While this recipe may look like guacamole, it is sweet, rich, creamy and tastes nothing like guacamole!

Serves: 2

Prep Time: 5 min

Cooking Time: 0 min

Total:  5 min

Ingredients

1 large ripe avocado
1/2 lemon flesh
2-3 tbsp. maple syrup or agave, to taste

Directions

1. Scoop avocado flesh from skin and transfer to a food processor or blender. Add lemon flesh, and maple syrup, processing until creamy and smooth.
2. Taste and adjust if necessary. It should taste rich and lemony rather than like avocado.
3. Serve chilled.

Lightly adapted from healthfulpursuit.com