Mashed Turnips and Potatoes with Turnip Greens

Enjoy this mashed turnip and potato dish as a side for your main meal!

Serves: 4

Prep Time: 10 min

Cooking Time: 25 min

Total:  35 min

Ingredients

3 white turnips, with greens attached
3 potatoes
2 cloves garlic
2 tbsp. olive oil
1/4 cup milk or plain soy milk
salt and pepper

Directions

1. Remove turnip greens from turnip and rinse well. Chop into small pieces and set aside.
2. Peel turnips and potatoes, cut into quarters and place in a pot with water. Boil until tender and drain.  Transfer back to the pot and mash with a potato masher or fork.
3. In a frying pan heat oil and saute garlic. Add turnip greens and cook until wilted.
4. Combine wilted greens with mashed potatoes and turnips, adding milk slowly to form a smooth mash.
5. Season with salt and pepper to taste and serve.

Adapted from nytimes.com

Gluten-Free Pizza Crust

This doughy and soft pizza crust is gluten-free and delicious!

Serves: 1 large pizza crust

Prep Time: 15 min

Cooking Time: 20 min

Total:  35 min

Ingredients

2 tsp. active dry yeast
1 tsp. sugar
3/4 cup warm water
1 egg or flax egg*
1 tbsp. olive oil
1 1/2 cup all-purpose GF flour
2 tsp. xantahan gum
1/2 tsp. salt

Directions

1. In a small bowl combine yeast, sugar and water. Allow to proof for 5 minutes.
2. Combine flour, xanthan gum and salt in a large bowl.
3. Add eggs and oil to yeast mixture and whisk until combined.
4. Add wet mixture to dry and stir rapidly with a spatula until well combined.
5. Scoop mixture onto a parchment paper lined baking sheet, and using wet hands spread dough evenly and smoothly over surface.
6. Top with your favourite sauce and toppings.
7. Bake in a preheated oven at 425 F for 15-20 minutes.

Recipe from bobsredmill.com

*Make a flax egg by combining 1 tbsp. ground flax with 3 tbsp. water. Allow to stand for 5 minutes before using.

Savory Carrot and Herb Muffins

These savory carrot and herb muffins make amazing sandwiches or go well with a big bowl of soup. Play around with all the additional ingredients ideas too!

Serves: 6 mega muffins or 12 regular muffins

Prep Time: 10 min

Cooking Time: 25 min

Total:  35 min

Ingredients

1 1/2 cups flour or all purpose gluten-free flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground nutmeg
2 eggs, whisked
3/4 cup milk or plain rice milk
1 tbsp. olive oil
1 1/2 cups grated carrot
1 green onion or bunch of chives, chopped
1/4 cup grated vegan mozzarella cheese, to garnish

Additional Ideas

roasted red pepper slices
sun dried tomatoes slices
dried chili flakes
grated zucchini or beet
sliced green onions or chives
caramelized onions
sauteed mushrooms
walnut pieces or pine nuts
fresh or dried herbs: rosemary, basil, cilantro, sage
spices: curry powder, ginger
crumbled feta or goat cheese, cheddar etc.

Directions

1. In a large mixing bowl combine flour, baking soda, baking powder, nutmeg and salt.
2. In a separate bowl, whisk eggs, milk and olive oil.
3. Add wet mixture to dry and stir to combine.
4. Add carrots, green onions and any other additions that you like. Stir to combine.
5. Spoon into a greased or paper lined muffin tin and garnish with cheese. Bake in a preheated oven at 350 F for 25 minutes, or until an inserted toothpick comes out clean.
6. Allow to cool for 5 minutes and serve. Store in an airtight container for 2 days, and reheat before serving.

Chocolate Chip Oatmeal Cookies

Snack on a chocolate chip oatmeal cookie!

Serves: about 35 cookies, freezes well.

Prep Time: 15 min

Cooking Time: 20 min

Total:  35 min

Ingredients

1/2 cup margarine, cut into chunks
1/2 cup oil
1 cup brown sugar, lightly packed
1 tsp. vanilla extract
1/4 cup boiling water
1 3/4 cups flour
1/2 tsp. salt
1 tsp. baking soda
2 cups quick oats
1/2 cup flaked coconut
2/3 cup chocolate chips

Directions

1. Using the steel knife in a food processor, process margarine, oil, sugar and vanilla for 2 minutes, scraping down the sides of the bowl occasionally.
2. Add boiling water and blend for a few seconds.
3. Add flour, salt, baking soda and oats.  Pulse just until mixed.
4. Stir in coconut and chocolate chips with a spatula or wooden spoon.
5. Form into 1-inch balls and place on a parchment paper lined baking sheet.  Flatten each ball with a fork.
6. Bake in a preheated oven at 325 F for 18-20 minutes, until golden brown.
7. Let cool on a wire rack.  Serve or store in an air-tight container.

Recipe from Norene Gilletz Pleasures of Your Processor (1980)

Cumin Roasted Cauliflower with Mint and Yogurt

All the flavours come together in this delicious cumin roasted cauliflower dish.

Serves: 2-4

Prep Time: 5 min

Cooking Time: 20-30 min

Total:  25-35 min

Ingredients

1-2 tbsp. olive oil
1/2 large cauliflower, washed and cut into bite-size pieces
1 tbsp. whole cumin seeds
salt and pepper
plain yogurt, to garnish
chopped fresh mint leaves, to garnish

Directions

1. Preheat oven to 425 F and line a baking sheet with parchment paper.
2. Toss cauliflower florets with oil, cumin seeds, salt and pepper and spread on the prepared tray.
3. Roast for 20-30 minutes, until cauliflower is tender and lightly browned.
4. Serve immediately garnished with plain yogurt and topped with fresh mint.

Recipe from smittenkitchen.com

Spinach Balls

Looking for a delicious appetizer? Try these spinach balls!

Thanks A for this recipe!

Serves:  15-20 balls

Prep Time: 5 min

Cooking Time: 20-30 min

Total: 25-35 min

Ingredients

1 box of frozen chopped spinach, defrosted and drained

1 egg, whisked

1/4 cup quick oats or 1/2 cup lightly crushed croutons

1 tsp. ground nutmeg

3-4 tbsp. pesto sauce (or more)
1 clove garlic, pressed

1/2 cup parmesan cheese

2-3 tbsp. butter or margarine, melted
salt and pepper

Directions

1. In a large bowl, mix together all ingredients .
2. Form into small balls and place on a parchment paper lined baking sheet.
3. Bake at 350 F for 20-30 min, or until slightly crispy.
4. Serve warm or cold.

Pomegranate Quinoa Salad

One of the most inspiring and fresh quinoa and pomegranate salads I've tried!

Serves:  8 as a side dish, 5 as a main

Prep Time: 20 min

Cooking Time: 15 min

Total: 35 min

Ingredients

1 cup quinoa
2 cups water
2 1/2 tbsp. extra virgin olive oil
1 red or orange pepper, chopped
1 zucchini or 2-3 baby marrows, chopped
arils of 1 pomegranate
2 stalks green onions or a bunch of fresh chives
1 bunch parsley, finely chopped
1/2 cup slivered almonds, toasted
juice of 1 lemon
1/2 cup fresh mint, chopped
salt and pepper

Directions

1. In a pot, add 1/2 tbsp. olive oil and quinoa.  Heat on medium for about 2 minutes to lightly toast quinoa.  Add water cover with a lid. Boil until liquid has evaporated and quinoa is cooked.  Let cool for 4-5 minutes.
2. Transfer to a large bowl, add parsley, mint, zucchini, red peppers, pomegranate and green onion to quinoa. Mix together.
3. Add lemon juice and 1-2 tbsp. olive oil and season with salt and pepper to taste.
4. Serve at room temperature and garnish with slivered almond pieces.
5. Keep refrigerated for up to 3-4 days.

Strawberry Shortcake Popsicles

Cool down on a hot summer day with a strawberry shortcake Popsicle.

Serves: about 7-8 popsicles, depends on size of mold

Prep Time: 8-10 min

Assembly Time: 35 min, plus freezing 

Total:  35 min, plus freezing

Ingredients

2 cups vanilla yogurt, or plain with added vanilla

1/3 cup vanilla cookie crumbs (or crushed vanilla oreos)

1  cup fresh strawberries

1 tbsp. sugar (or more)

Directions

1. In a bowl, stir together yogurt and cookie crumbs.  Spoon a layer into the bottom of popsicle mold (you can use a store-bought one, or small paper or plastic cups with wooden sticks).
2. Freeze for 15-20 minutes.
3. Wash and puree strawberries in a blender or food processor.  Add sugar to taste.
4. Remove popsicles from freezer and spoon a layer of strawberry puree into the mold.
5. Freeze for another 15-20 minutes.
6. Remove from the freezer and spoon the final layer of vanilla crumb yogurt into the mold.  Insert sticks in the centre and freeze overnight.

Adapted from bakersroyale.com

Vegan Bell Pepper Bolognese Sauce

A hearty, roasted red pepper vegan Bolognese sauce atop a pasta of your choice.

Serves: 4

Prep Time: 15 min

Cooking Time: 20 min

Total:  35 min

Ingredients

1-2 tsp. extra virgin olive oil

1 onion, diced

2 cloves garlic, pressed

1/2 zucchini, sliced
5-6 white mushrooms, sliced

1 package Yves veggie soy ground, Italian

1 jar roasted red peppers

1 red or orange bell pepper, large pieces

5-7 leaves of fresh basil
1 tbsp. balsamic vinegar (or more)
1/2 tsp. oregano

salt and pepper

choice of pasta, enough for 4 servings

Directions

1. Prepare pasta as directed on package.
2. Make the sauce by heating oil in a frying pan. Saute onions and garlic for 3-4 minutes, then add zucchini and bell peppers.  Saute for another 3-4 minutes, stirring frequently.  Add mushrooms, then crumbled veggie ground to the pan and heat for about 2 minutes.  Remove from heat.
3. Using a blender or food processor, puree roasted red peppers, sauted peppers (remove these from the frying pan), basil, oregano and vinegar.  Add a bit of olive oil if desired, and season with salt and pepper.
4. Pour red pepper sauce into the frying pan with the vegetables and heat on low. Let simmer until warm.
5. Serve over prepared pasta, accompanied with salad and garlic bread.