Chocolate Orange Torte

This decadent chocolate orange torte is gluten-free and absolutely delicious.

Serves: 10-16 slices

Prep Time: 15-20 min

Cooking Time: 30-40 min

Total:  1 hour, 1 1/2 hour cooling

Ingredients

2 cups (about 450 g) quality dark chocolate (70% or 80% cacao)
3/4 cups butter or vegan margarine
1/3 cup cocoa powder
3/4 cup sugar
5 eggs
1/2 cup fresh orange juice
1 tbsp. orange zest
2 cups almond meal
1/4 tsp. salt

Directions

1. Preheat oven to 350 F. 
2. Butter the sides of a 9 inch springform pan and line the bottom with parchment paper. 
3. Break the chocolate into small chunks.
4. In a saucepan, stir chocolate and butter over low heat until melted. Whisk in cocoa powder and allow to cool for 10 minutes.
5. In a large bowl beat eggs, sugar orange juice, orange zest and salt with an electric mixer set on high for about 3-4 minutes. Beat in almond meal until well combined and then fold in chocolate mixture. Pour batter into prepared pan.
6. Bake torte until dry and cracked on top, about 30-40 minutes.  Test with toothpick inserted into the centre of the cake.  It should come out with some moist crumbs attached.
7. Cool pan on a wire rack for 1 hour, and the centre of torte may fall.
8. Using a knife, cut around the sides of the springform so that it can be removed easily. Place a plate on top of the torte and invert it. Remove pan bottom and peel off parchment paper from the torte.  Let cool.
9. If desired, decorate the torte with a light sprinkling of powdered icing sugar or cocoa powder.  By using a doily or strips of paper arranged on top of the tort, make fancy designs when sprinkling powdered icing sugar or cocoa powder.  Carefully remove paper to keep pattern intact.
10. Serve with vanilla ice cream or substitute.

Adapted from foodandpaper.blogspot.com

Red Beet and Apple Chutney

Serve this beautifully bright red chutney as part of an appetizer platter. Pair with baby arugula or cheese.

Serves: 4-5 cups 

Prep Time: 15 min

Cooking Time: 45 min

Total:  60 min

Ingredients

8 large beets, trimmed
1 lemon, zest and juice
4 apples, peeled, cored and choppped
1 cup sugar
1 tbsp. mustard seeds
1 large onion, finely diced
1 cup apple cidar vinegar
1 cup raisins
1/4 cup candied ginger, finely diced
1/2 tsp. salt and pepper

Directions

1. Place beets in a large pot and cover with water. Boil until beets are tender, about 25 minutes.  Rinse and peel, then dice in small cubes. Set aside.
2. In another pot add remaining ingredients. Stir to combine and bring to a boil over medium heat.
3. Add beets and reduce to a simmer, stirring occasionally.  As the vinegar begins to reduce and the sugar crystallizes, the mixture will become thicker.
4. Once thick, remove from heat and either can using proper canning procedures, or allow to cool before refrigerating.
5. Serve chutney on a bread and cheese appetizer platter. Spread over fresh baguette slices and top with baby arugula, or make mini crostini using slice of brie cheese or white cheddar cheese.

Lightly adapted from canadianliving.com

Peach and Blueberry Cobbler

Dig in to the flavours of peach, blueberry, ginger and almond in this amazing cobbler.

Serves: 8

Prep Time: 15 min

Cooking Time: 40 min

Total:  55 min

Ingredients

7-8 ripe peaches, washed, pitted and chopped
1 1/2 cups fresh blueberries
1 tsp. cornstarch
3-4 tbsp. brown sugar
1 tbsp. fresh lemon juice
1 tbsp. fresh grated ginger
2 cups flour
2 tsp. baking powder
1/4 cup sugar
1/2 cup chilled butter, cut into chunks
1 cup cream or milk
1/2 tsp. almond essence

Directions

1. In a large bowl gently toss peaches, blueberries, brown sugar, cornstarch and lemon juice. Transfer to a large casserole baking dish.
2. In a separate bowl combine flour, baking powder and sugar. Cut in butter until the pieces are small, about the size of a pea.
3. Add milk and almond essence to the flour mixture and stir together until a soft and sticky dough forms. Scoop heaped spoonfuls of dough on top of the fruit mixture to form "cobbles".
4. Bake in a preheated oven at 375 F for 40 minutes, or until the cobbler is golden brown.
5. Allow to cool for 10-15 minutes before serving with a scoop of vanilla ice cream, frozen yogurt or a dollop of whipped cream.

Lightly adapted from marthastewart.com

Vegan Vegetable Lasagna

Lasagna is such a versatile dinner dish that's easy to make, and can have any ingredients stuffed between layers of noodles.

Serves: 6

Prep Time: 20 min

Cooking Time: 45-50 min

Total:  55 min

Ingredients

8-9 dry lasagna noodles (white, whole wheat, rice, spelt, buckwheat)
2 packages frozen spinach, defrosted
1/2 tsp. ground nutmeg
1 tbsp. olive oil
1 large onion, chopped
1-2 cloves garlic, chopped
3 cups white or crimini mushrooms, chopped
2 tsp. dried oregano
2 cups tomato sauce (plain, zesty, herb) or roasted red pepper sauce
1 large sweet potato, peeled and sliced (optional)
1 small-medium eggplant, washed and thinly sliced
1 package Daiya vegan mozzarella cheese
salt and pepper, to taste

Directions

1. Mix nutmeg with defrosted spinach and set aside.
2. Boil sweet potato in a pot full of water until tender. Drain water and set aside.
3. In a frying pan, heat oil and saute onions and garlic until lightly browned. Add mushrooms and stir fry for an additional 3-4 minutes. Add oregano, salt and pepper, stir and set aside.
4. In a large rectangular casserole dish, transfer approximately 1/3 cup of tomato sauce. Add 1/2 cup water and stir to combine. 
5. Use 4 dry lasagna noodles to make a layer on top of the sauce. Break noodles if necessary. By layering noodles on top of the sauce, they will not stick to the bottom of the dish and cook evenly.
6. Using all of the spinach, make an even layer on top of the noodles, followed by a layer of 1/2 the amount of onions and mushrooms. Sprinkle with cheese.
7. Make another layer of dry lasagna noodles, followed by approximately 2/3 cup tomato sauce. Add another 1/4 cup of water over the noodles, to ensure it is wet enough.
8. Make a layer of eggplant slices. Sprinkle with salt and pepper.
9. Add remaining onions and mushrooms on top, followed by remaining tomato sauce. If using sweet potato, make another layer. Sprinkle with remaining cheese.
10. Cover with tinfoil and bake in a preheated oven at 350 F for 45-50 minutes.
11. Test if noodles are soft. Allow to stand for 5 minutes, then serve with a side of mixed green salad.

Vegan Mini Lemon Cheesecakes

Light and lemony vegan mini cheesecakes inspired by Spring are a great addition for brunch or tea.

Serves: 12

Prep Time: 20 min

Cooking Time: 35-40 min

Total:  60 min

Ingredients

1 cup rolled oats
6 large Medjool dates, pitted
1/2 cup raw walnut pieces
pinch salt
1 cup raw cashews, presoaked for 4-6 hours
1 cup vegan sour cream
1/2 cup unflavoured silken tofu
1 tsp. corn starch
1-2 tbsp. water
2 tsp. lemon juice
1 tsp. lemon zest
1 tsp. vanilla extract
2-3 tbsp. maple syrup or agave

Directions

1. To make the base, combine oats, walnuts, dates and salt in a food processor, pulsing until well combined. The mixture should stick together when pressed between your fingers. Add a drop of water if necessary.
2. Line a muffin tin with foil cups and press about 2 tbsp. of mixture into the bottom of each well.
3. Rinse cashews and place in a food processor. Process into a creamy, smooth mixture.
4. In a small bowl dissolve cornstarch in water, making sure that no lumps remain. 
5. Add tofu, sour cream, lemon juice, lemon zest, vanilla, maple syrup and cornstarch mixture to the cashew cream and process until smooth and creamy. Taste and adjust sweetness if necessary.
6. Divide batter evenly, scooping each portion on top of each prepared base.
7. Bake in a preheated oven at 350 F for 35-40 minutes, or until set. Allow to cool and then refrigerate.
8. Serve chilled.

Maple Pecan Buttons

These maple pecan buttons simply melt in your mouth! They also make perfect little gifts.

Thank you Sarit for this recipe!

Serves: 35-40 pecan buttons

Prep Time: 40 min

Cooking Time: 20 min

Total:  60 min

Ingredients

200 g butter or vegan butter, softened
1/4 cup brown sugar, packed
2 tbsp. maple syrup
1 tsp. vanilla
2 cups flour
pinch of salt
200 g pecans, coarsely ground
about 2 cups powdered icing sugar, to coat

Directions

1. In a large mixing bowl, cream butter, sugar, maple syrup and vanilla.
2. Add flour and salt, mixing until a dough begins to form.
3. Add pecans and stir to combine. Form dough into a disk and wrap in plastic. Refrigerate for 30 minutes.
4. Shape teaspoonfuls of dough into little 1 1/2 inch balls. Place on a parchment paper lined baking sheet and bake in a preheated oven at 340 F for 20 minutes, or until the bottom of the button is light golden.
5. Allow to cool on a wire rack and then coat in powdered sugar.
6. Store in an airtight container.

Vegan Butternut Alfredo Pasta

A creamy and delicious vegan alfredo sauce that's great on pasta or steamed vegetables.

Serves: 4

Prep Time: 20 min

Thanks Tiff and Steph for making
this delicious recipe!

Cooking Time: 40 min

Total:  60 min

Ingredients
1 tbsp. olive oil
1 onion, quartered and thinly sliced
3 cloves garlic, minced
1 tsp. dry rubbed sage
3/4 cup dry white wine
salt and pepper
1/2 lb. pasta, any type
1 medium butternut squash, sliced in quarters

Sauce

1/2 cup raw cashews, soaked overnight and drained
1 1/2 cups vegetable broth
1 1/2 cups roasted butternut puree
2 tbsp. mellow white miso
2 tbsp. nutritional yeast
1 tbsp. lemon juice

Directions

1. To roast the butternut, brush pieces lightly with oil. Place on a parchment paper lined baking sheet and bake in a preheated oven at 400 F for 30-40 minutes, until flesh is tender. Allow to cool and scoop out 1 1/2 cups to use in the sauce.
2. Prepare the pasta as directed on the package.
3. While pasta is cooking, prepare sauce by blending cashews and broth until very smooth inside a food processor or blender. Once no granular pieces remain, add the remaining sauce ingredients and blend. Set aside.
4. Heat oil in a frying pan and saute onions until lightly browned. Add garlic, cooking for about 1 minute until fragrant. Add sage and pepper.
5. Add wine and stir, allowing the wine to boil and reduce slightly, for 2 minutes.
6. Turn the heat to low and add butternut cream until it is thoroughly heated and begins to thicken, about 5 minutes. Taste and adjust seasoning if necessary.
7. Add sauce to pasta and toss to coat.
8. Serve topped with roasted butternut pieces and a sprinkle of toasted pumpkin seeds.

Recipe from theppk.com

Jerusalem Artichoke Soup with Spiced Pumpkin Seeds

A creamy and heartwarming Jerusalem artichoke soup topped with a spiced pumpkin seed garnish.

Serves: 8

Prep Time: 35 min

Cooking Time: 25 min

Total:  60 min

Ingredients

1/4 cup lemon juice
4 cups water
2 1/2 lb. Jerusalem artichokes, thinly sliced
2 tbsp. butter or margarine
1 onion, chopped
2 cloves garlic, chopped
2 yellow potatoes, peeled and diced
6 cups vegetable stock

Pumpkin Seed Garnish
1 tbsp. butter
1 cup raw pepitas (shelled pumpkin seeds)
1/2 tsp. sugar
1/4 tsp. cayenne pepper
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
sea salt
pepper

Directions

1. Place sliced artichokes, water and 2 tsp. lemon juice in a large bowl. Soak while you prepare the other ingredients, then drain.
2. Melt butter in a large pot and saute onions and garlic.
3. Add potato, artichokes and vegetable stock, bringing it to a boil. Reduce heat and simmer for 15 minutes.
4. Puree using an immersion blender and stir in remaining lemon juice before serving.
5. To make spiced seeds, melt butter in a small saucepan. Add sugar, pepitas and spices, stirring over low heat until the seeds begin to pop.
6. Garnish bowl with spiced pumpkin seeds.

Recipe from LCBO Food & Drink 2012

Sweet Potatoes, Chickpeas and Cranberry Relish

A wonderfully coloured side dish packed with delicious flavours.

Serves: 5-6

Prep Time: 15 min

Cooking Time: 45 min

Total:  60 min

Ingredients

3 medium sweet potatoes, peeled and chopped into small chunks
1 tsp. dried red chili flakes
2 tbsp. olive oil, divided
1 small onion, finely chopped
1-2 tsp. fresh grated ginger root
1 cup fresh or frozen cranberries
1/2 apple, peeled and finely chopped
1/2 tbsp. balsamic vinegar
2 tbsp. orange juice
1-2 tsp. maple syrup
2 cups chickpeas, drained and rinsed
1/3 cup shelled pumpkin seeds, toasted
handful of fresh parsley, finely chopped
salt and pepper

Directions

1. Toss sweet potatoes in 1 tbsp. oil, red chili flakes and salt. Transfer to a parchment paper lined baking sheet and bake in a preheated oven to 350 F for 35-45 minutes, or until tender. Stir half way through baking.
2. In a small saucepan, heat oil and saute onions and ginger for a minute or so. Add cranberries, apple, orange juice, balsamic vinegar and maple syrup, stirring to combine.
3. Allow to cook on low heat stirring occasionally for about 10 minutes, or until cranberries have softened and can be mashed easily. Taste and adjust flavour if necessary.
4. When potatoes are ready, transfer to a large serving bowl and toss with chickpeas, pumpkin seeds, parsley and cranberry sauce until evenly coated. 
5. Season with salt and pepper to taste and serve warm, as a side dish.

Lightly adapted from vanilla-and-spice.com

Mushroom Ragout

A delicious and fragrant mushroom sauce that goes perfectly over pasta or homemade croutons.

Serves: 4

Prep Time: 30 min

Cooking Time: 30 min

Total:  60 min

Ingredients

15 g dried porcini mushrooms
2 1/2 cups water, divided
600 g mixed fresh mushrooms (white, crimini, portebello, etc), cleaned and cut into chunks or slices
4-5 tbsp. olive oil
1/2 cup white wine
2 cloves garlic, crushed
1 medium onion, sliced
1 carrot, peeled and sliced
2 celery sticked, sliced
3 thyme sprigs
1/2 cup sour cream
2 tbsp. fresh tarragon, chopped
2 tbsp. fresh parsley, chopped
salt and pepper

Directions

1. Place porcini mushrooms in a bowl and cover with just over 3/4 cup water. Allow to soak for 30 minutes.
2. Heat a tablespoon of oil in a large frying pan. Add some fresh mushrooms, leaving them to cook for 1-2 minutes without stirring. Once lightly browned, stir, turning them over and cook for another minute.
3. Transfer cooked mushrooms to a large bowl and set aside. Continue until all the fresh mushrooms have been cooked. Set mushroom bowl aside.
4. Add a bit more oil to the pan if necessary and saute onions, carrots and celery on medium heat for 5 minutes, without browning. Add wine to pan and allow it bubble away for a minute.
5. Remove porcini mushrooms from the soaking liquid and squeeze out excess liquid. Add soaking liquid to pan, leaving behind any grit at the bottom of the bowl.
6. Add remaining 1 3/4 cups water, thyme and salt and simmer for 20 minutes, creating a vegetable stock that has reduced to about half the liquid.
7. Strain stock and set vegetables aside. Discard vegetables or reuse by blending them into a vegetable soup or sauce.
8. Heat homemade stock and add all the mushrooms, sour cream, tarragon, parsley, salt and pepper. Taste and adjust seasoning if necessary.
9. Serve immediately atop freshly made pasta or handful of homemade croutons.

Lightly adapted from Ottolenghi's Plenty (2010).

Roasted Eggplant with Spiced Chickpeas

A wonderful aromatic dish of eggplant and spiced chickpeas, garnished with mint and served with yogurt.

Serves: 5

Prep Time: 30 min

Cooking Time: 20 min

Total:  50 min

Ingredients

2 large eggplants, washed and sliced lengthwise, about 1/2 inch thick

3-4 tbsp. olive oil
1 onion, finely chopped
6 cloves garlic, finely chopped
1 can (28 oz.) diced tomatoes
1 tsp. allspice
1 tsp. ground cinnamon
1-2 tbsp. pomegranate molasses
salt and pepper
1 cup chickpeas, drained and rinsed
1/4 cup pine nuts, toasted
fresh mint leaves, whole or chopped, to garnish
Greek yogurt, to garnish (optional)

Directions

1. Heat oven to 450 F and line two baking sheets with parchment paper. Lightly brush eggplants with oil, on both sides, and place them flat on the pans. Roast, flipping once until both sides are lightly browned, about 15 minutes in total. Set aside.
2. In a large skillet heat olive oil over medium heat. Add onions and garlic and saute until soft and translucent, about 5 minutes. Add tomatoes, spices, salt, pepper and molasses and bring to a simmer.
3. Simmer until mixture reduces and thickens, about 15 minutes. There should be a hint of sweetness.
4. Add chickpeas and cook until thick, another 5 minutes. Stir in half the pine nuts and set aside.
5. To assemble, place an eggplant slice on a platter and spoon chickpea mixture onto the wide end of the slide. Fold narrow end of slice over to cover the filling. Garnish with mint.
6. Repeat with remaining slices and garnish with extra pine nuts.
7. Serve dish at room temperature, with a spoonful of yogurt.

Lightly adapted from nytimes.com