Norwegian Crispbread Crackers

Full of wholesome seeds, these crackers are great for dipping into spreads, served with soup or as a salad topper. 

Serves: 10-12 crackers

Prep Time: 15 min

Cooking Time:  40-50 min

Total:  approx. 1 hour

Ingredients

1 /3 cup sesame seeds

1/2 cup whole flax seeds

1/2 cup shelled raw pumpkin seeds

1/2 cup shelled raw sunflower seeds

2 tbsp chia seeds

1/3 cup cornstarch or ground flax

1/2 tsp salt

1 tbsp olive oil

3/4 cup boiling water

extra salt for sprinkling

Directions

1. Preheat oven to 275 F.
2.  Line a baking sheet with parchment paper and set aside. 
3. Stir the seeds, cornstarch/ground flax, any flavour additions and salt together in a large bowl. Add the oil and boiling water to the mixture and stir to combine. Let the mixture sit for 10 minutes.
4. Spread the batter into a thin, even layer across top of parchment paper. Sprinkle top with additional salt.
5. Transfer to the oven and bake for about 40-50 minutes or until seeds are golden brown and crisp. Rotate the pan to encourage even browning. 
6. Allow to cool. Break into pieces or cut into squares using a serrated knife.

Lightly adapted from True North Kitchen

Grated Root Vegetable Salad

This fresh, raw root vegetable salad is beautifully coloured and delicious as a light side dish or breakfast salad.

Serves: 5-6

Prep Time: 15 min

Cooking Time: 0 min

Total:  15 min

Ingredients

2 cups grated carrot
2 cups grated celery root/celeriac
2 cups grated red beet
1 tsp. fresh ginger, grated
1-2 tbsp. fresh lemon juice, to taste
1 tbsp honey or agave, to taste
pinch of salt
1/4 cup toasted sunflower seeds, to garnish

Directions

1. Add all ingredients to a large bowl.
2. Toss to combine, tasting and adjusting lemon or honey if needed.
3. Serve cold, garnished with sunflower seeds.
4. Also can be served drizzled with a yogurt dressing. Combine plain yogurt with chopped fresh mint and either 1 clove pressed garlic (if savory) or honey/agave (if sweet), stir and thin with a bit of water if necessary.

Risotto with Mushrooms

This creamy risotto is rich and full of deep flavour.

Serves: 3-4

Red wine risotto with mushrooms

Prep Time: 5 min

Cooking Time: 25 min

Total:  30 min

Ingredients

1 tbsp. olive oil
1 tbsp. butter or margarine
2 cloves garlic, pressed
1 cups short grain, Arborio rice
1 cup red or white wine
3-4 cups vegetable stock
8 oz. mushrooms, cut in quarters
crumbled goat cheese, to garnish
chopped fresh basil, to garnish

Directions

1. Melt butter in a skillet and saute mushrooms for 8-10 minutes, until browned and juicy. Set aside.
2. In a pot heat oil and saute garlic for 30 seconds. Add rice and stir to coat. Toast rice for 3-4 minutes, being careful not to burn.
3. Add wine, stirring frequently until fully absorbed by the rice.
4. Add 1 cup stock, again stirring until absorbed. Continue to add the stock, one cup at time until the rice is fully cooked and tender.
5. Return mushrooms to the risotto and season with salt and pepper to taste.
6. Serve garnished with crumbles of goat cheese and chopped fresh basil.

Adapted from howsweeteats.com

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

Raw Beet Salad with Green Apple and Goat Cheese

Serve this stunningly beautiful salad at your next gathering.

Serves: 4

Prep Time: 15 min

Cooking Time: 0 min

Total:  15 min

Ingredients

3 medium red beets, peeled and grated or cut into matchsticks
1 orange, juiced
1/2 lemon, juiced
1/2 tsp. honey or agave
salt and pepper
1 green apple, sliced or chopped into small pieces
crumbled goat cheese, to garnish
chopped fresh mint, to garnish (optional)

Directions

1. In a small whisk together orange and lemon juice, honey, salt and pepper.
2. Toss beets in dressing and allow to stand for 10 minutes.
3. Arrange apple slices on a serving plate and scoop beets over top. Garnish with crumbled goat cheese, chopped mint and serve.
4. Alternately, toss all ingredients in a bowl and serve.

Adapted from marthastewart.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

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.

Peach and Tomato Salad

A fresh summer salad that combines the sweetness of the peaches with the tangy-ness of tomatoes.

Serves: 4-5

Prep Time: 10 min

Cooking Time: 0 min

Total:  10 min

Ingredients

3 ripe peaches, sliced with pit removed
2 medium tomatoes, sliced or 1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/2 tbsp olive oil
sprinkle of red pepper flakes
1/2 tbsp. lime or lemon juice
salt and pepper, to taste

Directions

1. Combine all ingredients in a bowl and gently toss to combine.
2. Taste and adjust if necessary.
3. Serve lightly chilled on its own, or atop a bed of fresh baby spinach.

Recipe from nytimes.com

Vegan Carrot Cornbread Muffins

It's easy to whip up a batch of delicious vegan carrot cornbread muffins!

Serves: 12 muffins or 6 mega muffins

Prep Time: 10 min

Cooking Time: 20 min

Total:  30 min

Ingredients

1 cup fine ground cornmeal
1 cup flour
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground nutmeg
1 cup grated carrot
1 cup unsweetened applesauce
1 cup plain almond milk or soy milk
1 tbsp. oil

Directions

1. Combine cornmeal, flour, baking soda, salt and nutmeg in a mixing bowl.
2. In a separate bowl whisk applesauce, carrots, almond milk and oil together.
3. Add wet mixture to dry and stir until combined.
4. Transfer to a paper lined or greased muffin tin and bake for 15-20 minutes in a preheated oven at 325 F. Test with a skewer for doneness.
5. Cool and serve. Makes a great accompaniment to a warm bowl of vegetarian chili or make them into sandwiches.

Adapted from allrecipes.com

Peach and Avocado Salsa

Beautifully combined flavours in this peach and avocado salsa. A great addition to grilled fish or chicken.

Serves: 1 1/4 cups

Prep Time: 5 min

Cooking Time: 0 min

Total:  5 min

Ingredients

1 ripe peach, chopped
1 ripe avocado, cubed
1/2 jalapeno pepper, finely chopped
2 tbsp. red onion, finely diced
2-3 tbsp. lemon juice
salt and pepper

Directions

1. In a bowl carefully combine all ingredients.
2. Taste and adjust seasoning if necessary.
3. Serve lightly chilled over grilled fish or chicken.

Caramelized Balsamic Bell Peppers

The balsamic vinegar caramelizes the onions and bell peppers to make a perfect sandwich addition or side dish.

Serves: 4

Prep Time: 5 min

Cooking Time: 10 min

Total:  15 min

Ingredients

1 tbsp. olive oil
1 onion, sliced into thin rings
2 bell peppers, sliced into strips
2 tbsp. balsamic vinegar
salt and pepper

Directions

1. In a frying pan heat oil and saute onions until lightly browned.
2. Add bell peppers and saute for 5 minutes, until tender.
3. Add balsamic and allow to reduce. Keep stirring, to avoid burning.
4. Season with salt and pepper and serve. Use in sandwiches, salads or as a side dish.

Blueberry Peach Salsa

Fresh and full of colour and flavour, this fruit salsa goes well with grilled fish or chicken, baked brie or atop baguette.

Serves: 1 1/2 cups

Prep Time: 5 min

Cooking Time: 0 min

Total:  5 min

Ingredients

1 cup fresh blueberries
1 medium ripe peach, chopped
1/2 jalapeno pepper, finely diced, to taste
1 tbsp. red onion, finely diced
1 tbsp. fresh mint leaves
1 lime, juiced
1 tsp. fresh grated ginger
1 tsp. honey
salt and pepper

Directions

1. In a small bowl mix lime juice with ginger, honey, salt and pepper.
2. Combine remaining ingredients and gently toss with dressing.
3. Taste and adjust if necessary.
4. Serve atop grilled fish or chicken, baked brie, or make pieces of baguette with cheese and salsa.

Recipe from cbc.ca

Almond Milk using a Masticating Juicer

Make your own creamy  and rich almond milk without all of the additives found in the store-bought milks.

Serves: 3-4 cups

Prep Time: 15 min, plus 8 hours soaking

Cooking Time: 0 min

Total:  15 min, plus 8 hours soaking

Ingredients

1 1/2 cups raw almonds
3-4 cups water
1/2 tsp. vanilla extract
1-2 dried Medjool dates, pitted
pinch salt

Directions

1. Put almonds in a container and cover with water. Soak for 8 hours or overnight in the fridge.
2. Drain almonds.
3. Assemble the masticating juicer and spoon almonds down the chute until they are ground. The first grind will produce rich, oily pulp.
4. Spoon pulp down the chute for a second time, adding fresh water, as needed, to help the ground almonds pass through the juicer. Make sure to use only 3-4 cups of water in total.
5. For an extra creamy almond milk, process the pulp for a third time, using more water as needed. The extracted pulp should be dry.
6. Enjoy the almond milk plain, or to add flavour, transfer to a blender adding vanilla, salt and dates and blend until combined.
7. Store almond milk in the fridge for 2-3 days and store almond pulp in the freezer for later. Before serving, simply stir almond milk, as it will separate.

Recipe from foodmonkey.wordpress.com