Red Wine Chocolate Cake

This red wine chocolate cake is rich and fluffy, with hints of wine. It makes a great adult birthday cake.

Serves: one 9" round cake

Prep Time: 10 min

Cooking Time: 25-30 min

Total:  35-40 min

Ingredients

1/4 cup butter or margarine, at room temperature
3/4 cup sugar
2 eggs
3/4 cup red wine
1 tsp. vanilla extract
1 cup plus 1 tbsp. flour
1/2 cup unsweetened cocoa powder
1/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. ground cinnamon

Directions

1. In large bowl cream butter and sugar until smooth.
2. Add eggs, wine and vanilla, mixing with an electric mixer.
3. Combine dry ingredients in a separate bowl.
4. Add dry to wet mixture, mixing just until 3/4 combined. Fold batter using a spatula until fully combined.
5. Transfer to a parchment paper lined 9" baking pan and bake in a preheated oven at 325 F for 25-30 minutes, or until a tester inserted into the centre of the cake comes out clean.
6. Allow to cool in the pan for 10 minutes before removing.
7. Cool completely before icing.

Lightly adapted from smittenkitchen.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.

Roasted Grapes and Brussels Sprouts

Grapes transform roasted Brussels spouts into an exciting sweet and savoury side dish.

Serves: 4-6

Prep Time: 10 min

Cooking Time: 30 min

Total:  40 min

Ingredients

1 1/2 lbs. Brussels sprouts, washed and halved
1 lb. red seedless grapes
2 cloves garlic, minced
1-2 tbsp. olive oil
1/2 tbsp. dried thyme leaves
salt and pepper

Directions

1. On a large, high rim baking sheet toss all ingredients together. Arrange Brussels sprouts cut side down on the baking sheet and roast in a preheated oven at 375 F for 20-25 minutes, until tender.
2. Serve immediately.

Recipe from realsimple.com

Quinoa, Kale and Pepper Salad

This salad is packed full of delicious ingredients, great flavours and textures. Yum!

Serves: 6

Prep Time: 20 min

Cooking Time: 20 min

Total:  40 min

Ingredients

1 cup quinoa
2 cups vegetable broth
1 red or yellow bell pepper, chopped
2 cups kale, washed and finely shredded
1/2 cup fresh parsley, finely chopped
1 green onion, sliced
1 clove garlic, crushed
1/2 cup currants or raisins
1/2 cup almonds or mixed nuts, toasted
salt and pepper

Directions

1. Place quinoa in a small pot and rinse with water, draining well. Add broth and cover, cooking until all the liquid has been absorbed and quinoa is tender.
2. Place chopped kale in a large bowl and cover with freshly cooked quinoa. The heat will help the kale soften.
3. Add remaining ingredients and toss to combine.
4. Taste and adjust seasoning if necessary. Serve immediately.

Curried Butternut and Coconut Soup

A smooth, creamy and spicy soup to warm you up on a chilly night.

Serves: 6

Prep Time: 10 min

Cooking Time: 30 min

Total:  40 min

Ingredients

1 medium butternut, peeled and chopped
1 small sweet potato, peeled and chopped
1 onion, peeled and chopped
2 cloves garlic, diced
1-inch piece fresh ginger root, grated
1 tbsp. oil
1-2 tsp. red Thai curry paste
1/4 tsp. ground cinnamon
1 can coconut milk
4 cups vegetable stock
1-2 tbsp. maple syrup or agave
1 tbsp. fresh lime juice
salt and pepper
unsweetened toasted coconut flakes, to garnish
pistachio pieces, to garnish (optional)

Directions

1. In a pot heat oil and saute onions until translucent. Add garlic, ginger, butternut and sweet potatoes, and cook for another minute.
2. Add curry paste and vegetable stock. Allow to boil until butternut and sweet potato pieces are tender.
3. Blend until smooth using a handheld immersion blender.
4. Add coconut milk and stir. Add maple syrup, lime juice, salt and pepper to taste.
5. Serve warm, garnished with toasted coconut flakes or pistachio pieces.

Lightly adapted from sweetsugarbean.com

Spinach and Ricotta Stuffed Shells

A beautifully presented and deliciously filling vegetarian main meal.

Serves: 6, freezes well

Prep Time: 25 min

Cooking Time: 15 min

Total:  40 min

Large rice pasta shells, stuffed with dairy-free
ricotta topped with roasted red pepper sauce.

Ingredients

1 box large wheat or rice pasta shells, cooked
1 tbsp. olive oil
1 onion, chopped
1-2 cloves garlic, chopped
1 tsp. dried thyme
1 tsp. dried oregano
1 package frozen spinach, defrosted and drained
1 cup mushrooms, chopped
1 cup ricotta cheese
1/3 tsp. fresh grated nutmeg
2 tbsp. basil pesto
salt and pepper
1 1/2 cups tomato or roasted red pepper sauce
grated mozzarella or Parmesan cheese, to garnish (optional)

Directions

1. Prepare pasta shells as directed on package. Rinse, drain and set aside.
2. In a saucepan heat oil. Saute onions and garlic with herbs until lightly browned.
3. Add mushrooms and spinach and cook for 2-3 minutes.
4. Remove from heat and mix in pesto, ricotta cheese, nutmeg, salt and pepper.
5. Taste and adjust seasoning if necessary.
6. Spoon filling into each cooked pasta shell with and arrange facing up in a casserole dish. Top with tomato sauce or roasted red pepper sauce and garnish with grated cheese, if desired.
7. Bake in a preheated oven at 350 F for 10-15 minutes, until heated thoroughly.
8. Serve immediately with a side of mixed green salad.

Parsnip and Root Vegetable Soup

Enjoy this velvety parsnip and root vegetables soup with a side of bread or toast.

Serves: 6

Prep Time: 10 min

Cooking Time: 30 min

Total:  40 min

Ingredients

1 onion, chopped
3 large carrots, peeled and chopped
3 parsnips, peeled and chopped
1 potato, peeled and chopped
1 cup pumpkin puree, optional
4-5 cups water
1 cube vegetable bouillon
1 tbsp. fresh thyme leaves
2 tbsp. fresh basil leaves
3 tbsp. fresh lemon juice
salt and pepper, to taste

Directions

1. In a large pot combine water, onion, carrots, potato, parsnips and stock cube. Bring to a boil, then reduce heat slightly, cooking for 30 minutes until vegetables are tender.
2. Using an immersion blender, blend until smooth. Add pumpkin puree, if using, and additional water to thin soup.
3. Stir in lemon juice, thyme, basil, salt and pepper. Taste and adjust if necessary.
4. Serve warm, with a side of fresh bread or toast.

Adapted from dairygoodness.ca

Red Pepper and Onion Bulghar Pilaf

A deliciously spiced bulghar pilaf with bursts of peppercorns, coriander seeds and currants.

Serves: 6

Prep Time: 5 min

Cooking Time: 35 min

Total:  40 min

Ingredients

3-4 tbsp. olive oil
4 small white onions, thinly sliced into rounds
2 red peppers, cut into strips
2 1/2 tbsp. tomato paste
1/4 tsp. sugar
2 tsp. pink peppercorns
2 tsp. coriander seeds
1/2 cup currants
1 1/2 cups medium bulghar wheat
1 1/2 cups water
handful of chopped chives or green onions
salt and pepper

Directions

1. Heat oil in a large pot and saute onions and red peppers on medium heat until they are cooked and softened.
2. Add tomato paste, sugar, spices and currants and stir, cooking for about 2 minutes.
3. Add bulghar and water, stirring to mix and bringing to a boil.
4. Once boiling, cover with a tight-fitting lid and remove from heat. Allow to stand for 20 minutes.
5. Fluff bulghar with a fork and stir in chives. Add a bit of olive oil if pilaf seems dry.
6. Taste and adjust seasoning if necessary, and serve warm.

Lightly adapted from Ottolenghi's Plenty (2010).

Apple and Cranberry Cobbler

The cranberries give this cobbler a beautiful pink colour. Serve with frozen yogurt, ice cream or cream for dessert.

Serves: 6

Prep Time: 5 min

Cooking Time: 30-35 min

Total:  40 min

Ingredients

6-7 apples, peeled and chopped
1 cup cranberries, fresh or frozen
1-2 tbsp. maple syrup
1-2 tsp. lemon zest
1 cup flour
1/4 cup sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/4 cup cold butter
3/4 cup buttermilk

Directions

1. Toss apples, cranberries, maple syrup and lemon zest together in a large baking dish.
2. In a mixing bowl combine flour, sugar, baking powder, baking soda and cinnamon. Cut in cold butter with a knife or a pastry blender, until crumbly.
3. Drizzle buttermilk over mixture and stir with a fork until just combined to form a soft and sticky dough.
4. Drop tablespoonfuls of dough into 6-8 even mounds on top of the fruit mixture.
5. Bake in a preheated oven at 400 F for 30-35 minutes, until the top has turned a golden brown.
6. Serve warm with vanilla ice cream, frozen yogurt or whipped cream.

Adapted from canadianliving.com

Cranberry Gratin

This delicious cake-like dessert is bursting with the flavours of lemon, almond and whole cranberries.

Serves: 8

Prep Time: 6-8 min

Cooking Time: 25-30 min

Total:  40 min

Ingredients

3 cups fresh or frozen cranberries, rinsed
2 eggs
1/2 cup heavy cream or soy cream
1/2 cup sugar
1 tsp. lemon zest
1 tsp. vanilla extract
1 tsp. almond extract
1 cup ground almonds
1/2 cup dry bread crumbs
pinch of salt

Directions

1. Preheat oven to 400F.
2. Using an electric mixer all ingredients into a smooth batter.
3. Place cranberries at the bottom of a round 9" baking dish and pour batter over top.
4. Bake in a preheated oven at 400 F for 25-30 minutes, or until golden brown.
5. Serve warm, served with a scoop of ice cream or whipped cream.

Lightly adapted from foodnetwork.ca

Roasted Root Vegetables

Roasted root vegetables make a colourful side dish for meat or fish, or can be eaten over top baby spinach or arugula.

Serves: 4

Prep Time: 10 min

Cooking Time: 30 min

Total:  40 min

Ingredients

1 large sweet potato, peeled and cut into small chunks
1 large red beet, peeled and cut into small chunks
1 onion, chopped
1-2 carrots, peeled and chopped
1 tbsp. olive oil
1-2 tsp. dried basil, oregano and thyme
pinch of cayenne pepper
salt and pepper
crumbed goat cheese or feta, to garnish (optional)

Directions

1. In a large bowl toss vegetables with oil, herbs, cayenne pepper, salt and pepper.
2. Transfer to a parchment paper lined baking sheet and bake in a preheated oven at 375 F for 30 minutes, until vegetables are fully cooked. Stir once or twice while cooking.
3. Serve immediately, garnished with crumbed goat cheese or feta cheese.

Beet, Walnut and Baby Spinach Salad

The incredible colours and flavour of this salad are sure to impress anyone!

Serves: 4-6

Prep Time: 10 min

Cooking Time: 30 min

Total:  40 min

Ingredients

2 medium red beets, peeled and cut into small chunks
2 tbsp. balsamic vinegar
1 tbsp. olive oil
salt and pepper
5-6 cups baby spinach
1 cup toasted walnut pieces
1/2 cup goat cheese, crumbled

Directions

1. In a large bowl toss beets with balsamic vinegar, olive oil, salt and pepper. Transfer to a parchment paper lined baking sheet and bake in a preheated oven at 400F for 20-30 minutes, until tender and caramelized.  Using a spatula, rotate beets half way through the cooking time
2. Allow beets to cool to room temperature.
3. Prepare a bed of baby spinach and garnish with beets and toasted walnuts. Sprinkle with crumbled goat cheese and serve immediately.