Vegan Chocolate Banana Muffins

These moist, vegan chocolate muffins make a great afternoon snack!

Serves: 12 muffins

Prep Time: 10 min

Cooking Time: 20-25 min

Total:  30-35 min

Ingredients
1 cups of flour (whole wheat or white)

1/3 cup cocoa powder

1/2 teaspoons baking soda

1 tsp. baking powder

1/4 teaspoon salt

1/4 cups sugar

4 ripe bananas, mashed
1/3 cup soy, rice or almond milk

1 teaspoons vanilla extract

1/2 cup vegan dark chocolate chips

Directions

1. Preheat oven to 350 F and line a muffin tin with paper cups.
2. In a large bowl, mix together flour, sugar, cocoa, baking soda, baking powder and and salt.
3. In a smaller bowl, combine bananas, vanilla and soy milk. Whisk until smooth.
4. Pour wet ingredients into dry and mix well.  Add chocolate chips and stir until combined.
5. Spoon batter into each muffin well and bake for 20 minutes or until a skewer inserted into the centre of the muffin comes out clean.

White Chocolate Macadamia Nut Cookies

Serve up fresh white chocolate macadamia nut cookies for tea or snack.

Serves: 2 dozen

Prep Time: 10 min

Cooking Time: 10-12 min

Total:  25 min

Ingredients

1/4 cup white sugar
1/4 cup brown sugar, packed
1/2 cup butter, softened
1 egg
1/2 tsp. vanilla extract
1 1/4 cups flour
1/2 tsp. baking soda
1/2 cup coarsly chopped macadamia nuts
3/4 cup white chocolate chips or chunks

Directions

1. In a bowl cream sugars and butter until smooth.
2. Beat in egg and vanilla.
3. Combine flour with baking soda and add slowly to creamed mixture.
4. Add macadamia nuts and chocolate chips.
5. Form into tablespoon sized balls and arrange on a parchment paper lined baking sheet.
6. Bake in a preheated oven for 10-12 minutes, until golden brown.
7. Allow to cool and store in an airtight container.

Lightly adapted from allrecipes.com

Sweet Pea and Feta Soup

This bright and beautiful green sweet pea and feta soup can be serve chilled as an appetizer.

Serves: 6-8

Prep Time: 10 min

Cooking Time: 20 min

Total:  30 min

Ingredients

1/2 cup spring onions, chopped
1 medium potato, peeled and chopped
1 clove garlic, chopped
2 cups water or vegetable stock
1 1/2 cups fresh shelled sweet peas
3-4 leaves fresh basil
1 tbsp. lemon juice
salt and pepper

Directions

1. In a large pot add spring onions, potato, garlic and water. Boil for about 15 minutes, until potatoes are tender.
2. Add peas and cook for 4-5 minutes, just until peas have cooked and still remain bright green.
3. Add fresh basil, lemon juice and puree using a handheld immersion blender. Add salt and pepper to taste.
4. Serve chilled or at room temperature, garnished with crumbled feta.

Recipe from bbcgoodfood.com

Coconut Banana Curry

A sweet and spicy coconut banana curry served over freshly cooked rice. Delicious!

Serves: 4

Prep Time: 15 min

Cooking Time: 25 min

Total: 40 min

Ingredients

1 tbsp. oil
1 onion, diced
1 clove garlic, diced
1 large sweet potato, peeled and cubed
2 carrot, peeled and chopped
2 cups cauliflower florets
1 tin (13 oz) chickpeas, drained and rinsed
1/2 cup frozen peas
1 tbsp. curry powder
1 tsp. ground cumin
1/2 ground tumeric
1/2 tsp. red chili flakes
1/2 tsp. salt
1 tin (15 oz) coconut milk
1/2-1 cup water, as needed
1 tbsp. lime juice, or more
2 firm bananas, peeled and sliced
sliced green onions, to garnish

Directions

1. In a large pot heat oil. Saute onions and garlic.
2. Add sweet potatoes and carrots, cooking until lightly browned. Stir frequently to avoid burning.
3. Add curry powder, cumin, chili flakes and tumeric. Stir well, cooking for 1 minute and allowing spices to heat and become fragrant.
4. Add coconut milk and cauliflower fllorets, stirring to combine and cover. If necessary, add water.  Simmer for 15 minutes, until cauliflower becomes tender.
5. Add chickpeas, bananas and frozen peas. Stir and allow to heat thoroughly for another 6-8 minutes.
6. Taste and adjust seasoning if necessary. 
7. Serve garnished with green onions and a side of rice.

Peach and Tomato Salad

A fresh summer salad that combines the sweetness of the peaches with the tangy-ness of tomatoes.

Serves: 4-5

Prep Time: 10 min

Cooking Time: 0 min

Total:  10 min

Ingredients

3 ripe peaches, sliced with pit removed
2 medium tomatoes, sliced or 1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/2 tbsp olive oil
sprinkle of red pepper flakes
1/2 tbsp. lime or lemon juice
salt and pepper, to taste

Directions

1. Combine all ingredients in a bowl and gently toss to combine.
2. Taste and adjust if necessary.
3. Serve lightly chilled on its own, or atop a bed of fresh baby spinach.

Recipe from nytimes.com

Vegan Carrot Cornbread Muffins

It's easy to whip up a batch of delicious vegan carrot cornbread muffins!

Serves: 12 muffins or 6 mega muffins

Prep Time: 10 min

Cooking Time: 20 min

Total:  30 min

Ingredients

1 cup fine ground cornmeal
1 cup flour
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground nutmeg
1 cup grated carrot
1 cup unsweetened applesauce
1 cup plain almond milk or soy milk
1 tbsp. oil

Directions

1. Combine cornmeal, flour, baking soda, salt and nutmeg in a mixing bowl.
2. In a separate bowl whisk applesauce, carrots, almond milk and oil together.
3. Add wet mixture to dry and stir until combined.
4. Transfer to a paper lined or greased muffin tin and bake for 15-20 minutes in a preheated oven at 325 F. Test with a skewer for doneness.
5. Cool and serve. Makes a great accompaniment to a warm bowl of vegetarian chili or make them into sandwiches.

Adapted from allrecipes.com

Peach and Avocado Salsa

Beautifully combined flavours in this peach and avocado salsa. A great addition to grilled fish or chicken.

Serves: 1 1/4 cups

Prep Time: 5 min

Cooking Time: 0 min

Total:  5 min

Ingredients

1 ripe peach, chopped
1 ripe avocado, cubed
1/2 jalapeno pepper, finely chopped
2 tbsp. red onion, finely diced
2-3 tbsp. lemon juice
salt and pepper

Directions

1. In a bowl carefully combine all ingredients.
2. Taste and adjust seasoning if necessary.
3. Serve lightly chilled over grilled fish or chicken.

Blueberry Coconut Muffins

These muffins are bursting with fresh blueberries and a hint of coconut.

Serves: 12 muffins

Prep Time: 10 min

Cooking Time: 20 min

Total:  30 min

Ingredients

1/2 cup sugar
1/2 cup butter, melted
2 eggs
1/2 cup heavy cream, plain Greek yogurt or sour cream
1 tsp. vanilla extract
1 1/2 cups flour
1 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 cup unsweetened flaked coconut
1 1/2 cups fresh blueberries

Directions

1. Beat sugar and butter using an electric mixer until light and fluffy.
2. Beat in eggs one at a time, then vanilla and cream.
3. In a separate bowl, combine flour with baking powder, baking soda, salt and cinnamon.
4. Beat flour into wet mixture until combined.
5. Stir in coconut and gently fold in blueberries.
6. Spoon into the wells of a paper lined muffin tin and bake in a preheated oven at 350 F for 20 minutes, until the edges are browned.
7. Allow to cool and serve.

Lightly adapted from Bob's Red Mill

Caramelized Balsamic Bell Peppers

The balsamic vinegar caramelizes the onions and bell peppers to make a perfect sandwich addition or side dish.

Serves: 4

Prep Time: 5 min

Cooking Time: 10 min

Total:  15 min

Ingredients

1 tbsp. olive oil
1 onion, sliced into thin rings
2 bell peppers, sliced into strips
2 tbsp. balsamic vinegar
salt and pepper

Directions

1. In a frying pan heat oil and saute onions until lightly browned.
2. Add bell peppers and saute for 5 minutes, until tender.
3. Add balsamic and allow to reduce. Keep stirring, to avoid burning.
4. Season with salt and pepper and serve. Use in sandwiches, salads or as a side dish.

Blueberry Peach Salsa

Fresh and full of colour and flavour, this fruit salsa goes well with grilled fish or chicken, baked brie or atop baguette.

Serves: 1 1/2 cups

Prep Time: 5 min

Cooking Time: 0 min

Total:  5 min

Ingredients

1 cup fresh blueberries
1 medium ripe peach, chopped
1/2 jalapeno pepper, finely diced, to taste
1 tbsp. red onion, finely diced
1 tbsp. fresh mint leaves
1 lime, juiced
1 tsp. fresh grated ginger
1 tsp. honey
salt and pepper

Directions

1. In a small bowl mix lime juice with ginger, honey, salt and pepper.
2. Combine remaining ingredients and gently toss with dressing.
3. Taste and adjust if necessary.
4. Serve atop grilled fish or chicken, baked brie, or make pieces of baguette with cheese and salsa.

Recipe from cbc.ca

Almond Milk using a Masticating Juicer

Make your own creamy  and rich almond milk without all of the additives found in the store-bought milks.

Serves: 3-4 cups

Prep Time: 15 min, plus 8 hours soaking

Cooking Time: 0 min

Total:  15 min, plus 8 hours soaking

Ingredients

1 1/2 cups raw almonds
3-4 cups water
1/2 tsp. vanilla extract
1-2 dried Medjool dates, pitted
pinch salt

Directions

1. Put almonds in a container and cover with water. Soak for 8 hours or overnight in the fridge.
2. Drain almonds.
3. Assemble the masticating juicer and spoon almonds down the chute until they are ground. The first grind will produce rich, oily pulp.
4. Spoon pulp down the chute for a second time, adding fresh water, as needed, to help the ground almonds pass through the juicer. Make sure to use only 3-4 cups of water in total.
5. For an extra creamy almond milk, process the pulp for a third time, using more water as needed. The extracted pulp should be dry.
6. Enjoy the almond milk plain, or to add flavour, transfer to a blender adding vanilla, salt and dates and blend until combined.
7. Store almond milk in the fridge for 2-3 days and store almond pulp in the freezer for later. Before serving, simply stir almond milk, as it will separate.

Recipe from foodmonkey.wordpress.com

Cauliflower Mash

This delicious creamy cauliflower mash has the consistency of mashed potatoes without all the starch.

Thanks Hilary for this recipe!

Serves: 4

Prep Time: 10 min

Cooking Time: 15 min

Total:  25 min

Ingredients

1 medium head cauliflower, cut into florets
1/2-1 cup milk, plain soy milk or almond milk, as needed
fresh herbs such as rosemary, basil or thyme
3-4 cloves roasted garlic (optional)
butter or margarine or olive oil, to taste
salt and pepper

Directions

1. In a large pot steam cauliflower florets until tender, about 15 minutes.
2. Drain water and transfer florets to a food processor. Add remaining ingredients.
3. Process until well combined, smooth and fluffy. Taste and adjust seasoning if necessary.
4. Serve immediately.

Carrot Salad with Dates and Mint

This carrot salad bursts with the sweetness of dates, the coolness of mint and the crunch of toasted pepitas.

Serves: 4-5

Prep Time: 15 min

Cooking Time: 0 min

Total:  15 min plus 3-4 hours

Ingredients

5-6 carrots, peeled and grated
1/4 cup dried dates, finely chopped
handful of fresh mint, chopped
1 tbsp. lime juice
2-3 tbsp. orange juice
pinch of salt
1/4 cup pepitas, toasted

Directions

1. Combine all ingredients, except for pepitas in a large bowl and toss to combine.
2. Refrigerate for 3-4 hours, allowing the flavours to soak in.
3. Serve slightly chilled and garnished with toasted pepitas. This salad can also be served for breakfast with plain yogurt or cottage cheese.