Stone Fruit Crumble

The three types of stone fruit inside this crumble make it irresistible. Serve warm with vanilla ice cream or frozen yogurt.

Serves: 8, freezes well

Prep Time: 15 min

Cooking Time: 40 min

Total:  55 min

Ingredients

4 ripe plums, stones removed and chopped
3 ripe peaches, stones removed and chopped
3 ripe nectarines, stones removed and chopped
1-2 tbsp. maple syrup
1 cup large flake oats
1/2 cup flour
1/3 cup butter or margarine, melted
2 tbsp. sugar
1 tsp. baking powder

Directions

1. To make the topping, combine butter, oats, flour, baking powder and sugar in a large bowl and use your hands to form a crumbly mixture.
2. Place chopped stone fruit in another large bowl.  Add maple syrup and mix well.
3. In a large rectangular, deep baking dish, put a bit of crumble to lightly cover the bottom.  Transfer the fruit mixture to the dish, spreading it evenly.  Finally, sprinkle the rest of the crumble over top of the fruit.
4. Bake in a preheated oven at 350F for 40 minutes, or until the top has browned.
5. Serve warm, with vanilla ice cream or frozen yogurt.  Keep refrigerated or frozen.

White Rabbit Salad

Serve this delicious White Rabbit salad as a healthy breakfast or appetizer.

Serves: 6

Prep Time: 10 min

Cooking Time: 0 min

Total:  10 min

Ingredients

2 cups thick creamed cottage cheese
2 apples, chopped
1/4 cup raisins
1/2 cup chopped nuts, toasted
1/4 cup sunflower seeds, toasted
2 tsp. poppy seeds
1-2 tbsp. honey or maple syrup
1/2 lemon, juice
a bunch of baby mixed greens

Directions

1. In a bowl combine all of the ingredients, except for mixed greens. Cover and refrigerate until very cold.
2. Plate a handful of mixed greens, scooping a portion of the salad on top.
3. Serve immediately.

Recipe from Mollie Katzen's Moosewood Cookbook, p 45

Roasted Butternut and Cranberry Pilaf

Enjoy this light lemon flavoured pilaf as a side dish for meat or fish.

Serves: 6

Prep Time: 15 min

Cooking Time: 30 min

Total:  45 min

Ingredients

1 butternut, peeled and cut into small cubes
1 small onion, chopped
1 tbsp. olive oil
1 cup wild rice mix or quinoa
2 cups water or vegetable broth
1/2 cup dried cranberries
1/3 cup chopped pecans, toasted
1/4 cup shelled pumpkin seeds, toasted
1/2 lemon, zest and juice
1/4 cup chopped fresh parsley
salt and pepper

Directions

1. Preheat oven to 400F and line a baking sheet with parchment paper. Toss butternut pieces and onion in oil, salt and pepper, and transfer to baking sheet. Bake for 25 minutes, stirring occasionally until butternut is tender.
2. Cook rice or quinoa in a large pot, as directed on package. When ready, fluff with a fork.
3. Add cranberries, pecans, pumpkin seeds, roasted butternut, parsley, lemon zest and juice to the pot with the rice. Toss to combine.
4. Taste and adjust seasoning if necessary. Serve warm or at room temperature.

Lightly adapted from canadiangardening.com

Secret Drawings Under the...

Secret Drawings Under the... Mixed media on paper, 2012.

Homemade Veggie Burgers

Nothing beats a homemade veggie burger, especially when it's easy to prepare, vegan and above all, delicious.

Serves: 8-9 patties, freezes well

Prep Time: 20 min

Cooking Time: 10-40 min

Total:  30-60 min

Ready to be cooked or frozen

Ingredients

1/2 cup red onion, finely chopped
1-2 cloves garlic, pressed
2 1/2 tbsp. ground flax
1/2 cup warm water
1 cup oats, processed into a coarse flour
1 cup grated carrot
1 tin black beans, drained, rinsed and coarsely mashed
1/3 cup chopped almonds, toasted
1/4 cup sunflower seeds, toasted
1/4 cup shelled pumpkin seeds, toasted
1 tbsp. soy sauce
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
salt and pepper

Directions

1. In a small bowl, stir ground flax with water. Set aside for 10 minutes, allowing it to form a gel.
2. Prepare other ingredients and combine in a large bowl.  When flax mixture is ready, add and mix very well.
3. Using your hands, shape into patties, about 1/2 cup of mixture per patty.
4. Cook burgers by frying in a skillet with oil (10 minutes), brush with oil and grill on the barbecue (15 minutes) or bake in the oven (35 minutes at 350F) until the outside is crispy. Alternatively, freeze burgers on a parchment paper lined baking sheet for later.
5. Serve with a bun and garnished with your favourite toppings.

Lightly adapted from ohsheglows.com

Green Beans with Lemon, Garlic and Walnuts

Fresh steamed beans with butter, garlic and lemon juice are an easy to make, healthy side dish.

Serves:  2-4

Prep Time: 5 min

Cooking Time: 8-10 min

Total: 15 min

Ingredients

2 large handfuls fresh green beans, washed and trimmed
1/3 cup water
1 tbsp. butter or margarine
1-2 cloves garlic, pressed
1 tbsp. lemon juice
1/4 cup walnut pieces, toasted
salt and pepper

Directions

1. Put water in a large frying pan and heat over medium heat.
2. Add beans and cover with a lid, allowing them to steam for 4-5 minutes until they are bright green and tender.
3. Remove beans from pan and drain water. Set beans aside.
4. Melt butter in pan and add garlic. Saute for 1 minute.
5. Add beans, lemon juice and walnuts, and gently stir to coat.
6. Season with salt and pepper to taste, and serve immediately, as a side dish for meat or fish.

Dreaming Into the Future

Dreaming Into the Future. Mixed media collage, 2012.

Coconut Lime Macaroons

Lime is a perfect pair for coconut macaroons. Make these for an easy on-the-go snack.

Serves: 12

Prep Time: 5 min

Cooking Time: 15 min

Total:  20 min

Ingredients

2 1/2 cups sweetened shredded coconut
1/4 cup ground almonds
1/4 tsp. salt
4 egg whites

1 tsp. lime zest

1 tbsp. lime juice

Directions

1. In a small pot, combine coconut, ground almonds, salt and egg whites.  Mix thoroughly.
2. Over medium-low heat, stir mixture constantly for about 5-8 min. When mixture begins to stick to the bottom of the pot, remove from heat and stir in lime zest and juice. The mixture should be stick, not dry and pasty.
3. Allow to cool for 15 minutes.
4. Preheat oven to 350 F and line a baking sheet with parchment paper.
5. Scoop spoonfuls of macaroon mixture onto the baking sheet. Roll into balls, or other shapes with wet hands.
6. Bake for 15 minutes, or until golden brown.  Cool completely. 

Make-Ahead Roasted Vegetable, Tofu and Rice Bowl

Assemble this healthy and filling lunch by simply reheating the various components and adding some greens!

Serves: 1

Prep Time: 5 min

Cooking Time: 3 min

Total:  10 min

Ingredients

1 portion roasted root vegetables, premade
1 portion fried tofu or baked tofu bites, premade
1 cup cooked brown rice or quinoa, premade
1 handful baby spinach
1 handful carrot matchsticks
crumbled goat cheese (optional)

Directions

1. Reheat roasted root vegetables, tofu and rice in the microwave.
2. Assemble in a bowl, including baby spinach and carrot matchsticks.
3. Garnish with goat cheese and serve immediately.

View of the Prize

View of the Prize. Mixed media and found object collage, 2012.