Risotto with Mushrooms

This creamy risotto is rich and full of deep flavour.

Serves: 3-4

Red wine risotto with mushrooms

Prep Time: 5 min

Cooking Time: 25 min

Total:  30 min

Ingredients

1 tbsp. olive oil
1 tbsp. butter or margarine
2 cloves garlic, pressed
1 cups short grain, Arborio rice
1 cup red or white wine
3-4 cups vegetable stock
8 oz. mushrooms, cut in quarters
crumbled goat cheese, to garnish
chopped fresh basil, to garnish

Directions

1. Melt butter in a skillet and saute mushrooms for 8-10 minutes, until browned and juicy. Set aside.
2. In a pot heat oil and saute garlic for 30 seconds. Add rice and stir to coat. Toast rice for 3-4 minutes, being careful not to burn.
3. Add wine, stirring frequently until fully absorbed by the rice.
4. Add 1 cup stock, again stirring until absorbed. Continue to add the stock, one cup at time until the rice is fully cooked and tender.
5. Return mushrooms to the risotto and season with salt and pepper to taste.
6. Serve garnished with crumbles of goat cheese and chopped fresh basil.

Adapted from howsweeteats.com

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

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

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

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.

Garlic Scapes and Mushroom Pasta

Garlic scapes add a delicious flavour and crunch to this easy to make pasta dish.

Serves: 4

Prep Time: 10 min

Cooking Time: 20 min

Total:  30 min

Ingredients

4 servings of spaghetti, linguini or fettucini pasta
1 tbsp. olive oil
4 garlic scapes, trimmed and chopped
2 cups crimini mushrooms, washed and chopped
salt and pepper
fresh shaved Parmesan cheese, optional

Directions

1. In a large pot boil water and cook pasta according to directions on package.
2. In a frying pan, heat oil and saute garlic scapes for 2 minutes, until bright green.
3. Add mushrooms and saute for another 2-3 minutes.
4. Season with salt and pepper to taste.
5. Portion hot pasta on to a plate and top with garlic scapes and mushrooms. Garnished with Parmesan cheese and serve immediately.

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).

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

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

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