Classic Chocolate Cake

This super moist chocolate cake is so easy to make and is great for cupcakes too.

Serves:  10-12

Prep Time: 15 min

Cooking Time: 30-35 min

Total: 50 min

Ingredients

1 3/4 cups flour
1 1/2 cups sugar
3/4 cups unsweetened cocoa powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup milk
1 tbsp. white vinegar
2 eggs
1 tsp. vanilla extract
1/2 cup butter, melted
1 cup coffee, at room temperature

Chocolate Glaze

3 tbsp. unsweetened cocoa powder
4 tbsp. sugar
5 tbsp. water
1/4 cup butter
2 egg yolks

Directions

1. Stir together milk and vinegar and set aside for 5 minutes to form buttermilk.
2. In a large bowl combine flour, sugar, baking soda and salt.
3. Add eggs, vanilla, butter, stirring well to combine. Add buttermilk and coffee mixing until a smooth, runny batter is formed.
4. Pour into a greased 9" baking pan and bake in a preheated oven at 350 F for 30-35 minutes.
5. Test by inserting a skewer into the centre of the cake. It should come out clean.
6. Allow cake to cool in the pan for at least 15 minutes. Then using a butter knife release sides of cake from pan and carefully invert onto a wire rack.
7. Cool fully before icing.
8. To make the chocolate glaze add sugar, cocoa and water to a small saucepan. Over low heat and stirring frequently, bring to a low boil. Add butter, stirring until it melts. Then add egg yolks and cook until glaze thickens, about 1 minute. Spread over cooled cake.
9. Decorate with shaved chocolate curls.

Lightly adapted from foodess.com

Pumpkin Chocolate Cake

A dense and lightly spiced pumpkin chocolate cake is a delicious accompaniment to a mug of chai tea.

Serves: a 9-inch round cake

Prep Time: 10 min

Cooking Time: 45 min

Total:  55 min

Ingredients

1 cup flour
1/3 cup unsweetened cocoa powder
3/4 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/4 tsp. ground clove
1/2 tsp. ground ginger
pinch of salt
1/2 cup oil
2 eggs
1 tsp. vanilla extract
15 oz. can natural pumpkin puree
1/2 cup dark chocolate chips

Directions

1. In a large bowl, combine flour, cocoa, sugar, baking powder, baking soda, spices and salt. Set aside.
2. In another large bowl, whisk eggs, oil and vanilla. Add pumpkin puree.
3. Add dry to wet mixture, mixing until fully combined. Add chocolate chips, stirring well.
4. Transfer batter to a greased 9-inch baking pan and bake in a preheated oven at 350 F for 45 minutes, or until an inserted cake tester comes out clean.
5. Allow to cool for 5-10 minutes before removing from the pan and to cool fully. Decorate with cream cheese icing if desired.

Lightly adapted from wholefoodsmarket.com

Tom Kha Gai Soup

Tom Kha Gai is richly flavoured coconut, chicken and vegetable Thai soup. Vermicelli noodles can be added to the soup, or serve with a side of Jasmine rice.

Serves: 4

Prep Time: 20 min

Cooking Time: 30 min

Total:  50 min

Ingredients

2 chicken breast, cut into bite sized pieces
2 1/2 cups strong chicken broth
2 15 oz. cans coconut milk
2 inch piece galagal root or ginger root, sliced into rounds
1 lemongrass, cut in 1 inch pieces and pounded to release flavour
1 lime, juice and zest, or 4-6 Kaffir lime leaves, lightly bruised
5-6 basil leaves, thinly slices
about 2 1/2 tbsp. fish sauce, to taste
1/2 tsp. sugar
100g small white mushrooms, cut if necessary
1 small red bell pepper, thinly sliced
1 cup fresh baby corn, chopped into pieces
1 Japanese eggplant, cut lengthwise in pieces
2 green onions, chopped
1 tsp. red chili flakes or 1 1/2 tbsp. garlic sriracha, to taste
1 handful fresh coriander leaves, to garnish
choice of rice vermicelli noodles or Jasmine rice, to serve

Directions

1. Boil chicken in lightly salted water until cooked. Drain and rinse in cold water and  set aside.
2. Combine chicken broth and coconut milk in a large pot and bring to a boil. Add galangal root, lemongrass, lime leaves or lime zest and basil. Season with lime juice, fish sauce, sugar, chili flakes and salt. Make sure to add the fish sauce a little bit at a time, while continually tasting. Fish sauce is a key ingredient, but there are many preferences as to how much to use.
3. Add mushrooms, baby corn, red pepper, green onion and eggplant, bringing soup to a boil. Reduce heat and simmer for another 10 minutes. Taste, adjusting seasoning if necessary.
4. Add cooked chicken and vermicelli noodles, if using. Allow noodles to cook, about 2-4 minutes.
5. Serve garnished with fresh coriander leaves.

Adapted from AIR Magazine, Fall 2012 and tasty-yummies.com

Spiced Rice and Quinoa with Chickpeas and Currants

A colourful and flavourful spiced rice and quinoa dish that can be paired with vegetables, fish or meat.

Serves: 8

Prep Time: 15 min

Cooking Time: 35 min

Total:  50 min

Ingredients

1/2 cup red quinoa
1 1/2 cups basmati rice
4 cups water
1 tbsp. olive oil
2 tsp. cumin seeds
1 1/2 tsp. curry powder
1 tin chickpeas, drained and rinsed
1/2 cup sunflower oil
1 onion, thinly sliced into rings
1 1/2 tsp. all purpose flour or gluten-free flour
2/3 cup dried currants
2-3 tbsp. fresh flat-leaf parsley, chopped
1 tbsp. fresh cilanto, chopped
salt and pepper

Directions

1. Place rice and quinoa in a large pot and rinse until water runs clear. Drain well. Add water to pot, cover and bring to a boil, cooking for about 25 minutes, until water has evaporated and rice and quinoa is fully cooked. Fluff with a fork.
2. Heat olive oil in a saucepan over high heat. Add cumin seeds and curry powder, allowing it to heat for a few seconds and become fragrant. Add chickpeas, stirring well. Heat for 2-3 minutes then transfer to a side mixing bowl.
3. Clean the saucepan. Toss onion slices with flour, lightly coating them. Heat sunflower oil in saucepan until hot and add a batch of sliced onions. Fry them for 2-3 minutes, until crispy and golden brown. Transfer to a paper towel lined plate to drain. Repeat until all onions are fried.
4. Combine cooked rice and quinoa with spice chickpeas, currants, herbs and fried onions. Toss well and taste, adjusting seasoning if necessary.
5. Serve warm or at room temperature.

Lightly adapted from Ottolenghi's Jerusalem (2012).

Saffron Cauliflower

A delicious, flavourful and perfectly balanced cauliflower dish with bursts of raisins and olives.

Serves: 6-8

Prep Time: 10 min

Cooking Time: 40-45 min

Total:  50 min

Ingredients

1 1/2 tsp. saffron strands
1/3 cup boiling water
1 medium cauliflower, cut into medium florets
1/2 cup sultana raisins
1 medium red onion, sliced into rounds
1/4 cup high quality green olives, pitted and cut in half
4 tbsp. olive oil
2 bay leaves
4 tbsp. fresh parsley, roughly chopped
salt and pepper
tahini, to drizzle (optional)

Directions

1. Place saffron in a small bowl and pour boiling water over. Allow to infuse for a minute and pour contents into a large bowl.
2. Add remaining ingredients, except for the parsley and toss to evenly combine.
3. Transfer to an ovenproof baking dish and cover with foil. Bake in a preheated oven at 400 F for 40-45 minutes. Midway through, remove dish from oven and stir contents well. Return to bake until cauliflower is cooked, firm but not soft.
4. Allow to cool slightly, then adding parsley. Taste and adjust seasoning if necessary. Drizzle portions with tahini if desired.
5. Serve warm or at room temperature as a mezze or a side dish for lentils or fish. 

Lightly adapted from Ottolenghi's Plenty (2010).

Cauliflower Pizza Crust

A delicious gluten free and low carb alternative to a traditional wheat pizza crust. 

Serves: 1 pizza crust

Prep Time: 10 min

Cooking Time: 35-40 min

Total:  50 min

Ingredients

1 head of cauliflower, washed and cut into small florets
1 egg, whisked
1 tsp. dried oregano
1 tsp. dried basil
1 cup grated cheddar cheese
salt and pepper

Directions

1. Fit a food processor with the grater attachment and process cauliflower through the grater to make "cauliflower rice".
2. In a skillet, steamer basket or microwave, saute or steam cauliflower until cooked, about 5-8 minutes. Once cooked, squeeze as much liquid out of the cauliflower as possible, by patting it dry with paper towel or transferring cauliflower into a clean dish cloth or cheese cloth and squeezing the liquid out. This allows the crust to adhere together and become more crispy.
3. Place egg, herbs, cheese, salt, pepper and cauliflower into a bowl and mix well. Line a baking sheet with parchment paper and transfer mixture to the sheet. Using your hands, press to 1/4" thickness.
4. Bake in a preheated oven at 400 F for 30-40 minutes, until golden and crispy around the edges.
5. Top crust with your favourite toppings and return to oven to bake for another 10 minutes.
6. Enjoy with a side of green salad.

Adapted from detoxinista.com and eatingbirdfood.com.

Three Layer Veggie Mash

Dress up a vegetable mash by layering three different kinds for a pretty and more complex tasting dish! 

Serves: 8

Prep Time: 20 min

Cooking Time: 30 min

Total:  50 min

Ingredients

3 medium white potatoes
1 medium sweet potato
1-2 tbsp. butter or margarine
2-3 tbsp. milk
2-3 carrots, peeled and cut into chunks
2 cups butternut chunks, peeled
1 onion, finely chopped
1-2 cloves garlic, pressed
1 tbsp. olive oil
4 cups chopped fresh spinach and kale or 1 package frozen
salt and pepper, to taste
1/3 tsp. ground nutmeg, or more
1/2 cup crumbled feta cheese, to garnish

Directions

1. Potatoes: In a large pot cover potatoes with water. Bring to a boil and cook for 20 minutes, until potato flesh is tender when pricked with a knife. Drain, remove potatoes and peel off the skins. Mash potatoes, adding butter, milk and some salt and pepper to taste. Set aside.
2. Carrot and butternut: Using a steamer basket, steam carrots and butternut until tender. Mash or puree using a food processor. Add nutmeg, salt and pepper to taste.
3. Spinach and kale: Heat oil in a frying pan and saute onions and garlic until translucent. Add spinach and kale and cover with a lid. Steam until a bright green colour and semi-soft.  Add salt and pepper to taste.
4. In a deep dish, assemble the potatoes, carrots and butternut, and finally spinach and kale as layers on top of one another.  Garnish with crumbled feta cheese.
5. Serve immediately if still warm, or reheat in the oven for 10 minutes.

Apple, Pear and Raspberry Crumble

A gorgeous crumble served with vanilla ice cream or frozen yogurt is an irresistible dessert!

Serves: 8-10, freezes well

Prep Time: 15 min

Cooking Time:  35 min

Total:  50 min

Ingredients

1/3 cup butter or vegan margarine, melted

1 cup large flake rolled oats
1/2 cup flour, whole wheat or white

1/4 cup ground flax or bran

1/4 cup shredded coconut, unsweetened
1/4  cup brown sugar, unpacked
3-4 tbsp. berry jam
2-3 tsp. ground cinnamon
1/2 lemon, juiced
5 apples, cored, peeled and chopped into chunks

3 pears, cored, peeled and chopped into chunks

1 cup fresh or frozen raspberries

Directions

1. To make the crumble, combine butter, oats, flour, flax, 1 tsp. cinnamon, coconut and sugar in a large bowl. Work until 
2. Place chopped apples, pears and raspberries in another large bowl.  Add lemon, jam and 2 tsp. cinnamon and toss to combine.
3. In a large, deep baking dish (8x11-inch), put a bit of crumble to cover the bottom.  Scoop the fruit mixture into the dish, making an even layer.  Sprinkle the remaining crumble over the fruit.
4. Bake in a preheated oven at 350F for 35 minutes, or until the crumble has browned.
5. Serve warm, with vanilla ice cream or frozen yogurt.

Broccoli and Pear Soup

An amazing combination of flavours come together in this delicious broccoli and pear soup.

Serves: 8

Prep Time: 15 min

Cooking Time: 35 min

Total:  50 min

Ingredients

2 large heads of broccoli, washed and chopped into florets
1 large sweet potato, peeled and cut into chunks
4-5 pears, peeled and chopped
2 vegetable stock cubes
6 cups water
salt, to taste

Directions

1. Place pear, sweet potato, stock cubes and water into a large pot.  Bring to boil and cook until potatoes are soft.
2. Add broccoli to the pot and allow to cook until florets turn bright green, about 5 minutes.  Remove from heat.
3. Using an immersion blender, puree soup.
4. Taste and adjust seasoning if necessary.
5. Serve warm with a slice of bread.

Apricot Almond Biscotti

Perfect for tea time, these apricot and almond biscotti are sure to be a hit!

Serves: 2 1/2 dozen

Prep Time: 10 min

Cooking Time: 40 min

Total:  50 min

Ingredients

3 cups flour
2 tsp. baking powder
2 eggs, lightly beaten
3/4 cup butter, softened
3/4 cup sugar
2 tsp. vanilla extract
1 tsp. orange zest
1 tsp. almond extract
1 1/2 cups finely chopped dried apricots
1/2 cup almond slivers, toasted

Directions

1. In a bowl, combine flour, baking powder and salt.
2. In another bowl cream butter and sugar until smooth and creamy.  Add eggs, one at a time, beating until combined.  Stir in almond extract and orange zest.
3. Add almonds and apricots and mix well.
4. Gradually add dry mixture to the wet, stirring until a dough forms.
5. Divide dough in half, then shape two logs, about 8 inches long, on a parchment paper lined baking sheet.  They should be 2 inches apart, to make room for spreading.
6. Bake in a preheated oven at 325 F for 30-35 minutes, until golden.
7. Remove from oven, let cool for 5 minutes and cut into 1/2 inch slices with a sharp knife.
8. Spread cookies so that they are not touching one another and return to oven to dry for another 15 minutes.
9. Transfer to a wire rack and cool.
10. Store in an airtight container.

Recipe from The 250 Best Cookie Recipes (2001, p.88).

Pear, Cranberry and Ginger Crumble

A flavourful crumble featuring a perfect combination of pear, cranberry and ginger.

Serves: 8

Prep Time: 15 min

Cooking Time: 35-40 min

Total:  50-55 min

Ingredients
Crumble

1 cup flour
3 tbsp. brown sugar, packed
1 cup gingersnap crumbs, made from crushed gingersnap cookies
1/8 tsp. ground ginger
1/8 tsp. salt
1/3 cup unsalted butter, melted and cooled

Filling
4-5 firm ripe pears, peeled, cored and sliced
1 1/2 cups fresh cranberries, rinsed
1 tbsp. lemon juice
1 tsp. lemon zest
1 tsp. vanilla extract
1/4 cup sugar

Directions

1. In a large bowl, combine crumble ingredients.  Using a spoon or your hands, mix until fully integrated into a crumble-like mixture.
2. In another bowl, stir all of the filling ingredients together.
3. Transfer filling to a greased casserole dish.  Top with crumble and then bake in a preheated oven at 350F for 35-40 minutes, or until the crumble has browned and the fruit mixture is bubbling.
4. Serve warm with vanilla ice cream or frozen yogurt.

Lightly adapted from smittenkitchen.com