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

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

Sour Cream Pancakes

These light and fluffy pancakes are easy to make and perfect for a special breakfast or brunch.

Serves: 2, making 8-10 5-inch pancakes

Prep Time: 5 min

Cooking Time: 15 min

Total:  20 min

Ingredients

7 tbsp. flour
1/2 tsp. baking soda
1 tbsp. brown sugar
pinch of salt
1 cup sour cream
2 eggs
1/2 tsp. vanilla
1 tsp. lemon zest

Directions

1. In a mixing bowl, stir flour, baking soda, sugar and salt together. Add sour cream and lemon zest, stirring until combined.
2. In a small bowl whisk eggs and vanilla and add to flour mixture. Whisk until combined.
3. Heat a nonstick frying pan and brush with a bit of melted butter. Spoon a 1/4 cup of batter into the pan. Cook for 2-3 minutes until bubbles appear of the surface. Carefully flip the pancake and cook the other side for 2-3 minutes.
4. Repeat until all batter is used.
5. Serve immediately or keep warm in the oven.
6. Garnish with fresh banana slices, toasted pecans or walnuts, fresh berries, and pure maple syrup.

Lightly adapted from smittenkitchen.com

Healthy Cocoa Balls

These cocoa balls have an ingredient no one will ever suspect! Creamy, chocolaty and healthy, couldn't ask for more!

Serves: about 35 balls

Prep Time: 15 min

Cooking Time: 0 min

Total:  15 min

Ingredients

28 oz . can chickpeas, rinsed and drained
375 g dried black mission figs, with stems removed and softened if necessary.
1/4 cup unsweetened dark cocoa powder
1/4 cup water, or more as needed
2-3 drops almond extract, optional
1-2 tsp. Cointreau orange liqueur

Coating Ideas
hemp hearts
unsweetned shredded coconut
ground pistachios or peanuts
cocoa powder

Directions

1. In a food processor, combine chickpeas, figs, flavouring and water, processing until smooth and dough-like.
2. Roll into tablespoon size balls and coat with a topping of your choice.
3. Refrigerate until serving.

Adapted from thehealthyfoodie.net

No-Bake Health(ier) Truffles

No-bake vegan truffles are rich and chocolaty. Satisfy your chocolate cravings with these!

Serves: about 35 balls

Prep Time: 20 min

Cooking Time: 0 min

Total:  20 min

Ingredients

6-7 Medjool dates, pitted
1/2 cup cashew butter
2 tbsp. coconut oil, melted
2 tbsp. coconut milk
2 tbsp. unsweetened dark cocoa powder
1/2 tsp. ground cinnamon

Directions

1. Process dates, coconut milk and coconut oil until  smooth.
2. Add cashew butter, cocoa powder and cinnamon, pulsing until fully combined.
3. Drop half-tablespoonfuls on a parchment paper lined baking sheet and put into the freezer for 5-10 minutes.
4. Remove from freezer and roll into balls. Coat balls with cocoa powder and return to the freezer or fridge until serving.

Lightly adapted from healthfulpursuit.com

Buttermilk Drop Scones

Buttermilk scones can be made sweet or savory depending on the add-ins. Experiment!

Serves: 12 scones

Prep Time: 8 min

Cooking Time: 15 min

Total:  20 min

Ingredients

2 cups flour
1 tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tbsp. sugar, for sweet scones only
1 1/4 cup buttermilk
1 egg
1/4 cup vegetable oil

Additions

raisins
dried cranberries
dried lavender
lemon zest
fresh rosemary leaves
fresh thyme leaves
grated cheese

Directions

1. In a bowl stir together flour, baking powder, baking soda, salt and sugar, if making sweet scones. Add any additions such as dried fruit or herbs at this point.
2. Whisk buttermilk, egg and oil in a separate bowl.
3. Slowly add buttermilk to dry mixture and stir until just blended. The dough should be sticky.
4. Drop batter on to a parchment paper lined baking sheet using an ice cream scoop or heaped tablespoons.
5. Bake in a preheated oven at 400 F for 15 minutes, until scones have turned a golden brown.
6. Serve warm scones with butter, jam and whipped cream, or grated cheese for the savory scones.

Recipe from foodnetwork.ca

Masala Spiced Spinach and Ricotta

Masala spiced spinach and ricotta is an adaptation of the Western Indian dish Saag Paneer.

Serves: 4-6

Prep Time: 5 min

Cooking Time: 15 min

Total:  20 min

Ingredients

2 boxes frozen chopped spinach
1/2 tbsp. ghee, butter or oil
1 cup smooth ricotta cheese
2-inch piece fresh ginger root, peeled and grated
3-4 cloves garlic, crushed
1 green Thai or serrano chilies, minced
2 tsp. garam masala
1/4 tsp. freshly grated nutmeg
1/3 cup cream
salt

Directions

1. Unwrap spinach and place in a microwaveable dish. Defrost in microwave and set aside.
2. In a pot, melt ghee over medium heat. Add ginger, garlic and chilies and saute for 1 minute stirring constantly.
3. Add spinach, including any of its liquids and simmer for 2-3 minutes.
4. Add ricotta cheese, garam masala and nutmeg and allow to simmer for 5 minutes.
5. Add cream and salt, and gently simmer for 5 minutes.
6. Serve immediately with naan or rice.

Adapted from World Food Cafe: Global Vegetarian Cooking (1999).

Coconut Lime Macaroons

Lime is a perfect pair for coconut macaroons. Make these for an easy on-the-go snack.

Serves: 12

Prep Time: 5 min

Cooking Time: 15 min

Total:  20 min

Ingredients

2 1/2 cups sweetened shredded coconut
1/4 cup ground almonds
1/4 tsp. salt
4 egg whites

1 tsp. lime zest

1 tbsp. lime juice

Directions

1. In a small pot, combine coconut, ground almonds, salt and egg whites.  Mix thoroughly.
2. Over medium-low heat, stir mixture constantly for about 5-8 min. When mixture begins to stick to the bottom of the pot, remove from heat and stir in lime zest and juice. The mixture should be stick, not dry and pasty.
3. Allow to cool for 15 minutes.
4. Preheat oven to 350 F and line a baking sheet with parchment paper.
5. Scoop spoonfuls of macaroon mixture onto the baking sheet. Roll into balls, or other shapes with wet hands.
6. Bake for 15 minutes, or until golden brown.  Cool completely. 

Fried Tofu

Serve up fried tofu on skewers with a dipping sauce or add to a vegetable stir fry or rice bowl.

Serves: 4

Prep Time: 5 min

Cooking Time: 15 min

Total:  20 min

Ingredients

1 block extra-firm tofu, pressed to drain excess liquid
2 tbsp. vegetable oil
peanut sauce or other dipping sauce
toasted sesame seeds, to garnish

Directions

1. Slice pressed tofu into squares, about 1/2 inch thick.
2. Heat oil in a large frying pan over high, and arrange tofu pieces so that they lie flat. 
3. Fry for about 7-8 minutes until crispy, then flip to cook the other side, for another 7-8 minutes.
4. Sprinkle with sesame seeds and serve on a skewer with a dipping sauce or add to a vegetable stir fry or rice bowl.

Pita Pizza

These single serving pizzas are incredibly easy to prepare. Choose from a whole range of toppings and get creative!

Basil pesto, onion, green pepper, mushroom and asparagus hearts

Serves:  1

Prep Time: 5 min.

Cooking Time: 10-15 min.

Total: 20 min.

Ingredients

1 pocket-less pita or naan bread, fresh or frozen
2-3 tbsp. of your favourite sauce
a few of your favourite toppings

Directions

1. Preheat oven to 350 F and place pita or naan on a baking sheet.
2. Spread your choice of sauce and garnish with your favourite toppings.
3. Bake for 10 minutes, until toppings have cooked and the underside of the pita has lightly browned.
4. Serve immediately with a side of green salad.

Classic Scones

Classic scones, served warm with butter, jam, whipped cream and a cup of tea.

Serves: 16 2-inch scones

Prep Time: 8 min

Cooking Time: 10-12 min

Total:  20 min

Ingredients

2 cups flour
4 tsp. baking powder
1/2 tsp. salt
4 tbsp. butter, vegan margarine or shortening
3/4 cup milk, soy or almond milk

Directions

1. In a bowl, sift flour, baking powder and salt together.
2. Add shortening and rub into the dry mixture with finger-tips or a fork.
3. Slowly add milk to dry mixture, stirring lightly with a knife.  The dough must be soft, but not wet or sticky.
4. Turn dough onto a lightly floured board and pat gently with hands.  Dust lightly with flour and roll dough until 3/4 inch to 1 inch thick.
5. Cut out scones using a round cutter or a small glass.
6. Place scones on a parchment paper lined baking pan and brush with milk or whisked egg.  Bake in a preheated oven at 500F for about 12 minutes.
7. Serve warm with butter, jam and whipped cream.