Grated Root Vegetable Salad

This fresh, raw root vegetable salad is beautifully coloured and delicious as a light side dish or breakfast salad.

Serves: 5-6

Prep Time: 15 min

Cooking Time: 0 min

Total:  15 min

Ingredients

2 cups grated carrot
2 cups grated celery root/celeriac
2 cups grated red beet
1 tsp. fresh ginger, grated
1-2 tbsp. fresh lemon juice, to taste
1 tbsp honey or agave, to taste
pinch of salt
1/4 cup toasted sunflower seeds, to garnish

Directions

1. Add all ingredients to a large bowl.
2. Toss to combine, tasting and adjusting lemon or honey if needed.
3. Serve cold, garnished with sunflower seeds.
4. Also can be served drizzled with a yogurt dressing. Combine plain yogurt with chopped fresh mint and either 1 clove pressed garlic (if savory) or honey/agave (if sweet), stir and thin with a bit of water if necessary.

Raw Beet Salad with Green Apple and Goat Cheese

Serve this stunningly beautiful salad at your next gathering.

Serves: 4

Prep Time: 15 min

Cooking Time: 0 min

Total:  15 min

Ingredients

3 medium red beets, peeled and grated or cut into matchsticks
1 orange, juiced
1/2 lemon, juiced
1/2 tsp. honey or agave
salt and pepper
1 green apple, sliced or chopped into small pieces
crumbled goat cheese, to garnish
chopped fresh mint, to garnish (optional)

Directions

1. In a small whisk together orange and lemon juice, honey, salt and pepper.
2. Toss beets in dressing and allow to stand for 10 minutes.
3. Arrange apple slices on a serving plate and scoop beets over top. Garnish with crumbled goat cheese, chopped mint and serve.
4. Alternately, toss all ingredients in a bowl and serve.

Adapted from marthastewart.com

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.

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

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.

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.

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!

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!

Creamy Almond Butter

Homemade almond butter is a healthy, easy to make and versatile spread.

Serves: 1 cup

Prep Time: 12-15 min

Cooking Time: 0 min

Total:  15 min

Ingredients

1 cup almonds, raw or roasted/unsalted

Addition Ideas

chopped almond pieces, to make it crunchy
cinnamon or a pinch of cayenne pepper
sugar, maple syrup, honey, agave
cocoa powder, carob powder or melted chocolate
instant coffee
vanilla extract
almond milk, to thin almond butter
salt

Directions

1. Add almonds to the work bowl of a food processor. Process for 12-15 minutes, stopping occasionally to scrape down the sides of the work bowl. While processing, the almonds will change from being whole, to a fine powder, and after about 10 minutes, a paste will form. As the nut oils are released the almond butter will become creamy and smooth. Be patient.
2. Add any additions after the almond butter has become creamy. Stir in additions by hand or pulse for a 2-3 second, until just combined.

Breakfast Tofu Scramble

Breakfast tofu scramble is a light and delicious vegan substitute for scrambled eggs.

Serves: 2

Prep Time: 5 min

Cooking Time: 10 min

Total:  15 min

Ingredients

1 small onion, finely chopped
1 tbsp. olive oil
1/4 tsp. tumeric powder
2 cups medium-firm tofu, crumbled
1 small red, yellow or orange bell pepper, chopped
1/2 zucchini, chopped
5-6 mushrooms, chopped
1 tomato, chopped
salt and pepper, to taste
1 green onion, sliced, to garnish
grated cheddar or vegan cheese, to garnish (optional)

Directions

1. Heat oil in a skillet and saute onions for 1-2 minutes.
2. Add zucchini, tomato, bell pepper, mushrooms and saute for another 2-3 minutes.
3. Add tofu and tumeric, cooking for 5-7 minutes until thoroughly heated.
4. Season with salt and pepper to taste.
5. Serve immediately, garnished with green onions and cheese, and a side of toast or a warm torilla wrap.

Spinach with Raisins and Pine Nuts

A delicious and flavourful side dish with a hint of sweetness from the raisins.

Serves: 4

Prep Time: 10 min

Cooking Time: 5 min

Total:  15 min

Ingredients

1/4 cup raisins
1 tbsp. olive oil
2 cloves garlic, sliced
1 spring onion or bunch of clives, sliced
500g baby spinach leaves, washed
3 tbsp. cup pine nuts, toasted
salt and pepper

Directions

1. Place raisins in a small bowl and cover with boiling water. Let soak for 10 minutes, then drain.
2. Heat oil in a large frying pan and saute garlic a minutes. Add spinach and spring onions, and cook until lightly wilted, another minute or two.
3. Add raisins and pine nuts, season with salt and pepper and toss.
4. Serve immediately.

Recipe from Vegetarian Bible (2008).

Green Beans with Lemon, Garlic and Walnuts

Fresh steamed beans with butter, garlic and lemon juice are an easy to make, healthy side dish.

Serves:  2-4

Prep Time: 5 min

Cooking Time: 8-10 min

Total: 15 min

Ingredients

2 large handfuls fresh green beans, washed and trimmed
1/3 cup water
1 tbsp. butter or margarine
1-2 cloves garlic, pressed
1 tbsp. lemon juice
1/4 cup walnut pieces, toasted
salt and pepper

Directions

1. Put water in a large frying pan and heat over medium heat.
2. Add beans and cover with a lid, allowing them to steam for 4-5 minutes until they are bright green and tender.
3. Remove beans from pan and drain water. Set beans aside.
4. Melt butter in pan and add garlic. Saute for 1 minute.
5. Add beans, lemon juice and walnuts, and gently stir to coat.
6. Season with salt and pepper to taste, and serve immediately, as a side dish for meat or fish.