Carrot and Cashew Nut Coleslaw

Thursday, October 12, 2017

1 large carrot, grated
1 small onion finely chopped
2 celery stalks, chopped
¼ small, hard white cabbage, shredded
1 tbsp chopped fresh parsley
4 tbsp sesame oil
½ tsp poppy seeds
½ cup cashew nuts
2 tbsp white wine or cider vinegar
Salt and pepper


In a large salad bowl, mix together the carrot, onion, celery and cabbage. Stir in the chopped parsley.
Heat the sesame oil in a saucepan that has a lid. Add the poppy seeds and cover the pan. Cook over a medium high heat until the seeds start to make a popping sound. Remove from the heat and let cool.
Scatter the cashew nuts onto a cookie sheet. Place them under a medium-hot broiler and toast until lightly browned being careful not to burn them. Let cool.
Add the vinegar to the oil and poppy seeds, then pour over the carrot mixture. Add the cooled cashew nuts. Toss together to coat the salad ingredients with the dressing.
Garnish the salad with sprigs of parsley and serve.

Vegan Apple Cake

Tuesday, October 10, 2017

2 cups flour
2 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
½ sp cloves
½ cup maple syrup
1 diced apple (or 1 c other fruit)
1/3 c apple juice or water
½ cup oil


Mix all ingredients together. Pour into greased 8x8 pan and bake at 350 for 40-45 min.

Cashew Chicken

Wednesday, October 04, 2017

2 tbsp sesame oil
4 ounces cashew nuts
2 fresh hot chili peppers, seeded and chopped (leave out for less spice)
1 1/8 pounds boneless, skinless, chicken breasts, cut into cubes
Salt and pepper to taste
5 tbsp tamari or coconut aminos
1 tbsp fish sauce
3 tbsp honey
1 bunch green onions, chopped
1 red pepper, sliced


Heat the sesame oil in a wok, add the cashews. Once brown, transfer cashews to a bowl. Set aside.
Add chili peppers to wok, and stir fry for 20 seconds. Stir in chicken, and season with pepper and salt. Cook chicken until no longer pink. Stir in tamari, fish sauce and honey. Simmer for 5 minutes or until chicken is cooked through.
Stir in cashews and green onions and stir fry for 2 minutes.

Vegan Caesar Salad Dressing (ALL)

Thursday, September 28, 2017

1/2 cup raw cashews
1/4 cup nutritional yeast
1 tsp sea salt or Herbamare
1 TSBP sesame seeds
6 tbsp fresh lemon juice or rice vinegar, or to taste
2 tbsp sunflower or olive oil
1 garlic scape (or 1 clove garlic)
Freshly ground black pepper, to taste
1/2 cup water


In a blender or food processor, add the lemon juice, water, and oil and blend/process until mixed well.
Now add the rest of the ingredients and blend/process well. Scrape sides down as necessary.
Blend/process until smooth. Adjust seasonings if necessary.
Dressing will thicken up in the fridge and you can add more water to thin it out of necessary. Makes about 2/3 of a cup.

Wacky Chocolate Cake (all)

Tuesday, September 26, 2017

1 ½ cups rice flour
2 heaping tbsp carob powder
¼ tsp sea salt
1 tsp baking soda
1 cup maple sugar
½ cup safflower oil
1 tsp vanilla
1 cup warm water or nut milk


Preheat the oven to 350
Sift together the flour, carob powder, salt, baking soda and sugar, heaping the dry ingredients into an un-greased 9 inch square pan
In a small bowl, mix together the oil, vanilla and water
Make a well in the centre of the flour mixture, and then gently pour in the liquid and mix, baking for 40 minutes

Wild Rice Salad (all but fruit)

Thursday, September 21, 2017

Lots of work but worth it! Great for potlucks.
1 cup wild rice
Scant litre (4 cups) chicken or vegetable stock
½ cup pecans
½ cup cashews or almonds
½ cup chopped, pitted dates or dried figs
¼ cup golden raisins
2 tbsp. finely diced celery
2 tbsp finely diced red onion
¼ cup diced green onion

2 tbsp red wine vinegar
1 tbsp lemon juice
1 clove garlic, finely minced
1 tsp Dijon mustard
1 tsp maple syrup
1 tsp sea salt
¼ tsp freshly ground pepper
¼ cup vegetable oil
¼ cup extra virgin olive oil

Bring stock to a boil; add rice and cook, covered, for 45-50 minutes or until grains split. (Rice can be drained and refrigerated for 2 days.)
Whisk together all dressing ingredients except oils. Add oils last; whisk vigorously until the mixture emulsifies. (Store dressing 3-4 days in fridge.)
Toast nuts in a dry frying pan over medium heat, taking care not to scorch them.
Cool, then roughly chop. A few hours before serving, toss everything together in a large bowl with just enough dressing to lightly coat.
Taste and season. Serves 8-10.

Bean Salad (ALL)

Tuesday, September 19, 2017

2 Cups of cooked beans (navy, kidney, pinto, chickpeas, etc…)
1 red or green pepper, seeded and chopped finely
½ red onion, chopped finely
4-5 Cloves of garlic, peeled and minced
1-2 Cups of assorted veggies (shredded carrot, broccoli, celery, spinach, etc…)
½ Cup drained, marinated artichoke hearts, chopped

-Combine all ingredients in a mixing bowl and cover with your favourite marinade

Suggested Marinades:
1)Lemon juice, Olive oil, basil, salt and pepper, rice parmesan
2)Balsamic Vinaigrette: Balsamic vinegar, olive oil, Dijon mustard, garlic, basil, pepper
3)Ginger: fresh or dry ginger, sesame oil, rice vinegar, maple syrup

Spanish Style Grilled Zucchini (all)

Thursday, September 14, 2017

2 Tbsp olive or safflower oil
2 medium zucchini, cut diagonally into ¼ inch slices
Sea Salt
2 garlic cloves submersed in 2 tbsp olive or safflower oil
1 tbsp fresh parsley

Place a frying pan over high heat, let it get hot.

Dribble just enough olive oil (1 tbsp) to grease it lightly.

When the oil is very hot, lay down enough zucchini slices to cover the bottom in a single layer. Cook for about 2 minutes or until the bottoms turn a rich medium brown.

Turn the slices over. Cook for another 2 minutes, or until medium brown.

Remove the slices from the pan and arrange on a large platter. Lightly sprinkle salt over the slices.

Dribble the flavored oil over the top, sprinkle with parsley and serve.

Basil Parsley Pesto (all)

Tuesday, September 12, 2017

2 cups loosely packed fresh basil leaves
1 cup loosely packed fresh parsley
1/3 cup slivered or sliced almonds or sunflower seeds
2 cloves crushed garlic
2 tbsp fresh lemon juice (about ½ lemon)(sub water for F)
½ tsp salt
¼ cup olive or avocado oil (sub canola or sunflower oil for F)

  1. Place the basil, parsley, almonds, garlic, lemon juice and salt in a food processor and blend until pasty, scraping the sides occasionally.
  2. With the food processor on, slowly drizzle in the olive oil.
  3. Blend until relatively smooth and no large chunks of almonds are left.
  4. If you don’t have a food processor and are using a blender, then just add the olive oil at the end, since many blenders aren’t equipped with an opening to drizzle into.

Root Veggie Chowder

Thursday, February 16, 2017

Adapted from Vegetarian Times

Serves 6

4 oz. collard greens or kale (1/2 small bunch)
5 Tbs. olive oil, divided
3 cups (14 oz.) medium-diced onions
1 1/2 Tbs. minced fresh ginger
3/4 tsp. salt
2 medium Yukon Gold potatoes (12 oz.), peeled and diced (1 3/4 cups) OR Squash
1 lb. carrots, peeled and cut into medium dice (2 1/2 cups)
1/2 large rutabaga (12 oz.), peeled and cut into medium dice (2 1/3 cups)
¾ cup red lentils
¾ cup quinoa

Remove stems from collard/kale leaves by holding a stem with 1 hand and ripping leaf off each stem with other hand. Stack 5 or 6 leaves at a time, roll up lengthwise, and cut into 1/4-inch-wide ribbons. Chop ribbons into 2- to 3-inch lengths. Set aside.

Heat 2 tbsp oil in Dutch oven over medium heat. Add onions, and season with salt, if desired. Cover, and cook 6 to 7 minutes. Uncover, and cook 15 minutes more, or until onions are lightly golden. Add ginger, and cook 30 seconds. Add 7 cups water and salt, and bring to a boil. Reduce heat to medium-low, partially cover, and cook 15 minutes. Remove from heat.

Heat 1 Tbs. oil in large skillet over medium-high heat. Add potatoes (or squash), and season with salt, if desired. Cook 6 to 8 minutes, or until potatoes are well-browned on at least 2 sides, stirring occasionally. Transfer to bowl.

Add 1 Tbs. oil to same skillet. Add carrots, and cook 6 to 8 minutes, or until well-browned on at least 2 sides. Transfer to bowl with potatoes.

Add remaining 1 Tbs. oil to same skillet. Add rutabaga, and cook 6 to 8 minutes, or until well-browned on at least 2 sides, stirring occasionally. Transfer to bowl with potatoes.

Add vegetables, quinoa and red lentils to onion broth, and bring to a boil. Reduce heat to medium-low, and simmer 9 minutes, or until vegetables and grains are tender. Add collard greens, and cook 5 minutes.