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

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

Fig Tapenade

Dried figs bring a sweetness and small crunch to this delicious savoury tapenade.

Serves: 1 1/4 cups

Prep Time: 5 min

Cooking Time: 5 min

Total:  10 min

Ingredients

1 1/4 cups dried figs, finely chopped
1/2 cup water
1/2 tbsp. olive oil
1-2 tbsp. balsamic vinegar
1 tsp. fresh rosemary, chopped
1 tsp. fresh thyme leaves
1/4 tsp. cayenne pepper
1/3 cup pitted kalamata olives, finely chopped
1 small clove garlic, pressed
salt and pepper, to taste

Directions

1. Combine figs and water, cooking on low heat until liquid has evaporated and figs have softened.
2. Remove from heat and stir in olive oil, vinegar, herbs and spices.
3. Add olives and garlic, mixing well. Season with salt and pepper to taste.
4. Cover and refrigerate for 2-3 hours.
5. Serve in a dish along with a cheese platter, or make little bites by spreading plain cream cheese on a slice of baguette and topping with fig tapenade.

Adapted from Great Lakes International.

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

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

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.

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

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

Labneh

Labneh is a Middle Eastern thick yogurt spread that is perfect for dipping fresh pita or vegetable sticks.

Serves: 4

Prep Time: 5 min, plus 24-36 hours

Cooking Time: 0 min

Total:  1-2 days

Ingredients

2 cups plain goat's milk yogurt
2 cups plain cow's milk yogurt
1/2 tsp. coarse sea salt

Directions

1. In a bowl, stir together yogurts and salt.
2. Line another deep bowl with a cheesecloth or use a yogurt strainer. Transfer yogurt mixture into the cheesecloth and bring edges together, forming a tight bundle. Tie with a string or elastic band. Hang bundle over bowl and place in the fridge. Allow yogurt to drain for 24-36 hours, emptying the liquid in the bowl as needed.
3. The yogurt will become think and quite dry, although the centre will still be creamy.
4. Spread on a plate, drizzle with olive oil, sprinkle with oregano or zatar and serve with fresh pita or vegetable sticks.

Recipe 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).

Crusted Squash Wedges

Crusted pumpkin wedges are a perfect appetizer or accompaniment to a main meal.

Serves: 5

Prep Time: 8-10 min

Cooking Time: 20-30 min

Total:  30-40 min

Ingredients

1 medium pumpkin, butternut or other squash, seeds removed, skin on and sliced into 2 inch thick wedges
3 tbsp. breadcrumbs
1/3 cup grated Parmesan cheese
2 1/2 tsp. fresh thyme, chopped
6 tbsp. fresh parsley, chopped
zest of 1 large lemon
2 cloves garlic, crushed
3-4 tbsp. olive oil
120 g sour cream (optional)
1 tbsp. fresh dill, chopped (optional)
salt and pepper

Directions

1. Place pumpkin wedges on a large parchment paper lined baking sheet.
2. Make the crust mixture by combining Parmesan, bread crumbs, parsley, thyme, lemon zest, garlic and pepper.
3. Brush pumpkin with oil and sprinkle with crust mixture until covered. Gently pat down if necessary.
4. Bake in at preheated oven at 375 F for 20-30 minutes, until pumpkin is tender when pricked with a knife. If topping starts to darken too much, simply cover loosely with foil.
5. If making a sour cream dill sauce, simply combine with salt and pepper.
6. Serve warm wedges with sour cream mixture on the side.

Lightly adapted from Ottolenghi's Plenty (2010).

Spinach Tofu Dip

A healthy and delicious spinach tofu dip that can be served with vegetable sticks or pita wedges.

Serves: 2 cups

Prep Time: 10 min

Cooking Time: 0 min

Total:  10 min, plus 1 hour chilling time

Ingredients

1 package medium-firm tofu, drained
1 package frozen chopped spinach, defrosted and liquid drained
2-3 tbsp. shredded carrot (optional)
3 tbsp. mayonnaise or vegannaise
1-2 tsp. powedered vegetable stock
fresh ground pepper

Directions

1. In a food processor, process tofu until smooth and creamy.
2. Transfer to a bowl and stir in the remaining ingredients and taste, adjusting flavour if necessary.
3. Chill for at least 1 hour and serve with vegetable sticks such as carrots, cucumber or celery, pita wedges, or inside of a bread bowl.

Lightly adapted from sunrise-soya.com