Soooo…when you don’t wear your glasses when you are cooking and you pick up the wrong can out of the cupboard, open it, what do you do?
While making some chili the other day, I wanted to add in some lentils and quickly grabbed a can that I assumed was lentils and once opened, found them to be more chickpeas. Since I had already put them into my chili, I was just going to put them into a plastic container and put them into the fridge, but then I thought…hey…why not just roast ’em!
Super easy recipe and a nice addition to the chili or just as a snack on their own.
1 can of chickpeas, rinsed and drained
1 tbsp of olive oil (enough to coat the chickpeas)
1 tbsp of curry powder
1 tsp of cumin
1 or 2 shakes of salt
Preheat oven to 375F
Line your baking pan with parchment
Rinse and drain the chickpeas
Put them into a large bowl and add the oil. Shake to coat the chickpeas.
Put in the curry powder and cumin and salt, shake again to coat.
Put the chickpeas on the pan with the parchment and spread them out.
Bake for a total of 40-50 minutes but I made sure to stir them every 10 minutes. Bake until crunchy. If they aren’t baked enough they will be mushy so don’t be afraid that they are in a while.
Store in an air tight container and use on their own or as a garnish.
This breakfast cookie is gluten free, dairy and nut free! Not overly sweet but if you need a little boost in your cookie, adding some mini chocolate chips or cacao nibs will definitely be a welcome add on.
1 cup Tahini (sesame butter), sunflower seed or pumpkin butter
1 large banana, mashed
1/2 cup unsweetened applesauce
1/4 cup maple syrup
1 tbsp pure vanilla
2 cups whole oats, pulse in a high speed blender 5 x until oats are broken up
1/4 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
1 tbsp chia
1 tbsp hemp seeds
1 tbsp whole flax seeds
1/2 cup dried cranberries
1/2 cup goji berries or raisins
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 cup ground flax seeds (add these to the wet ingredients above and let sit for 5 minutes)
Preheat oven to 325 F
1. Place all the wet ingredients in a medium bowl and mix until well blended. Add ground flax and let sit for 5 minutes.
2. In a large bowl add all the dry ingredients and blend well.
3. Pour the wet ingredients into the dry ingredients and gently blend together until all of the dry ingredients are absorbed.
4. Take about 1/4 cup of batter (I use an ice cream scoop) and place on a parchment lined baking sheet. Flatten the batter with a fork to about 1/2 inch and be sure that all the cookies are uniformly sized for even baking.
5. Bake for 20 minutes or until edges are lightly browned. Cool on a cookie rack and store in an airtight container at room temperature for 5 days, in the fridge for 7 days or freezer for 3 months.
This recipe is so very versatile that you can change up a few things to give a whole new taste.
You can replace the tahini with almond or peanut butter and substitute the dried fruits with dates and orange zest.
The possibilities are endless. I love to substitute the cranberries/raisins with dried apricots, currants and lemon zest.
For you Pumpkin Spice Lovers… replace the banana with pumpkin puree and add pumpkin spice instead of cinnamon. YUMMY!!!
When you want a wings and beer night but you’re a vegetarian/vegan and you have to make gluten free too?! So here is a healthier version of the traditional wings. We baked, well double baked, these babies and they come out soooooo yummy!
We tried a really amazing sauce on them made with Sriracha aka the new Ketchup, and lime. This recipe would be easy enough to change up your spices. I think the next time we should try a honey garlic glazed for those who may find these a little spicy!
3/4 cup brown rice flour
1/2 tsp curry powder
2 tsp garam masala
1/2 cup unsweetened almond milk or plain soy milk
1 head of cauliflower but into ‘wing’ size pieces. This is really up to you how big you like them.
1/4 cup Sriracha sauce
2 tsp melted coconut oil
2 tablespoon agave (or honey if not vegan)
juice of half a lime…also add more for your own taste
2 tablespoon water if needed to thin out sauce
Heat the oven to 450F and line baking sheets with parchment paper.
Wash and cut cauliflower into bite size wing pieces.
In a large mixing bowl, add the flour, spices, almond milk and water. Whisk it up to mix well. The batter should be like a pancake type batter. Not chunky but not too runny that it won’t stick.
One by one, immerse the wings into the batter and cover completely. Do a little shake…and shake the cauliflower wing to remove excess. Put onto the parchment lined baking sheet. Spread them out so they won’t run together.
Once you have dipped all the wings, place into oven for 20-25 minutes.
While the wings are baking for the first go around, get the sauce ready.
In another bowl, mix in Sriracha, lime juice, agave or honey and melted coconut oil. Mix up and if too thick, use some water to thin it out.
Once the wings are baked, take them out and one by one dip them into the sauce. You can use a basting brush too but I think they get coated a little better when you dip.
Back to the oven they go! Put the wings back in once the sauce is covered them and bake for another 20 minutes.
While they are baking, we mixed up some dipping sauce. Here is the recipe for that!
One bunch of cilantro
juice of one lime
2 tsp of agave (or honey)
3 garlic cloves
We put all these ingredients into a food processor and blended until smooth. You may need a little water if not getting smooth enough.
The wings are best right out of the oven. If you have left overs though, heat them up on a pan in the oven at 350F for 10-15 minutes. They will satisfy anyone’s cravings for wings!
Ok. The name doesn’t roll off the tongue, but the salad is amazing!
With the sunny skies and warmer weather becoming more prominent we all look for something fresh and full of flavour to eat.
The Roasted Sweet Potato, Pomegranate and Quinoa Salad is so full of deliciousness that you will be going back for more.
3 large sweet potatoes, cubed
2 small red onions, cut into wedges
3 cups cooked and cooled quinoa
1 fresh pomegranate, seeded
1/2 cup fresh mint, finely chopped
1/2 cup fresh basil, finely chopped
2 tbsp fresh dill, chopped
juice of 2 lemons
1/4 cup olive oil
1/2 tsp pink sea salt
fresh ground pepper to taste
Lemon wedges for serving
Cook quinoa according to package directions. Be sure to rinse the quinoa with cold running water and strain through a fine sieve until water runs clear. Set aside quinoa, let cool completely before using.
Preheat oven to 400 F and line a tray with parchment paper. Place onion wedges on one side and the sweet potato cubes to the other side. Drizzle the onions and the sweet potato with 2 tbsp of olive oil, a pinch of sea salt and pepper to taste. Roast for 15 minutes until the onion is soft. Remove the onions to cool completely and allow the sweet potato to cook another 10 minutes or until tender. Remove the sweet potato and allow to cool completely.
In a large serving bowl add the quinoa, vegetables, pomegranate seeds, lemon, olive oil, sea salt and pepper to taste. Adjust seasonings to your taste. Gently fold ingredients until evenly blended. Serve with lemon wedges.
Roasted and cubed mixed bell peppers and or eggplant are wonderful additions to this colourful, nutrient-rich salad. You may serve this with chick pea falafel and tahini dressing for a satisfying and delicious meal. You may substitute the basil for fresh finely diced parsley.
Let us know if you give it a try! It’s officially salad season and they don’t have to be boring!
Apple~Strawberry Crisp made Gluten Free and Vegan!
One of my all time favourite desserts to bring to a get together is Apple Crisp. With Strawberry season on the horizon, I couldn’t help but include them in my recipe this time.
With vegans and gluten-free individuals, it is a super easy recipe to make both vegan and gluten free. Using the Only Oats gluten free oats and vegan margarine (we use Earth Balance), this recipe still tastes amazing and actually makes a great breakfast too.
9 small to medium sized apples
2 cups frozen sliced strawberries
2 teaspoons cinnamon
3 tablespoon lemon juice
1/3 cup brown sugar (for the fruit mixture)
2 cups of Only Oats oatmeal
1/2 cup hemp hearts
1/2 cup brown rice flour plus 1 tablespoon for fruit mixture
1/2 cup sugar for topping
1/3 cup Earth Balance Vegan margarine
Slice up apples ( I didn’t peal them but you certainly can)
Put the apples into a large mixing bowl.
Put in the lemon juice and 1/3 cup of brown sugar and 1 teaspoon of cinnamon.
Mix to coat the apples.
Add the 1 tablespoon of brown rice flour.
Add the strawberries and mix again.
Put the mixture into a 9 x 13 glass pan and heat the oven to 375 degrees.
In a smaller bowl, put the oats in, the 1/2 cup of brown rice flour, hemp hearts, 1/2 cup of sugar and 1/3 cup of margarine and 1 teaspoon of cinnamon.
Cover the fruit mixture with the topping and completely cover the fruit.
Pop in oven for 45-50 minutes on 375 degrees.
Serve hot for the most delicious dessert and maybe some ice cream on the side 🙂
And if there happen to be any leftovers, like I said, it makes a delicious breakfast….hey it has fruit…and oatmeal…right?
Well I promised you would see the result of my attempt to veganize The Hungry Elephant‘s Coconut Onion Ring recipe.
They turned out pretty darn good!
Now, I wil probably guess they weren’t as crispy as hers. I got the coating to be crispy but the overall ring was a little wiggly.
Here’s how we did it if you want to give it a go!
A large spanish onion – cut into rings
1 cup of unsweetened, plain Almond Milk
1 cup of unsweetened shredded coconut
1/2 cup of brown rice flour
2 tbsp of olive oil
Cut your onion into rings and separate.
Mix your almond milk and olive oil and whisk to combine.
Mix your coconut and rice flour and whisk together.
Take the rings, one at a time and submerge into the almond milk mixture, then into the coconut mixture. Now, I did a few just one pass through this sequence, but I found the ones that turned out the best had another go around, so do this twice and I think you’ll find they coat a little better.
Heat up some oil in a fry pan.
Once you have coated a few, and the oil is hot, put the rings in single layer in your pan just long enough to brown a bit on each side.
Then put them onto a cookie sheet where you slide them into the oven on Broil.
I broiled them and they really browned up nicely with a crispy coating on them.
Well I tried out a couple of new recipes this weekend. One did NOT go as planned and was a major flop. It was going to be an upside down Blueberry Banana cake. Just didn’t work. The Blueberries ended up burnt and the cake wasn’t cooked properly. So I said…screw this cake and went out on my bike.
The sun was shining here this weekend and there were some lovely warmer temperature and I had to get out!
Now, if you follow us on Instagram, you would have seen on Saturday morning that I posted some waffles and blueberries we were having for breakfast. I tried out this new brand of frozen fruit called Nude Fruit. Which, you can guess from the name, there is nothing added to these fruits. They are individually frozen so you don’t get a lump of frozen fruit.
Sunday came and I was not going to let the failure of the cake defeat me.
These delicious blueberries were going to be used for something!
They say to stick to what you know. I know donuts.
So how about some Blueberry Vegan and Gluten free donuts?
I made both gluten free and non-gluten free so the recipe will have both options 🙂
1 cup of all purpose flour **to make gluten free, I find that brown rice flour and 1 teaspoon of xantham gum works quite well.
1/4 cup coconut sugar
1/4 cup of maple syrup
1 1/2 teaspoon baking powder
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 cup almond or soy milk
1/2 teaspoon apple cider vinegar
1/2 teaspoon vanilla
2 tablespoons unsweetened apple sauce (or 1 flax egg) ***I used a flax egg this time
1/4 cup vegan margarine or coconut oil.
1/4 cup of magical blueberries.
Preheat your oven to 350 F.
In a bowl, mix all of the dry ingredients together using a whisk.
In a sauce pan or a glass bowl, mix the wet ingredients together and heat until the margarine or coconut oil is melted. I have found that a glass bowl in the microwave will work as well as a sauce pan on the stove, but just watch that you heat just until the margarine is melted and not any more than that.
Mix the wet into the dry and mix thoroughly. Then add in the blueberries, just fold them in enough to mix them.
Into a greased donut pan, put the batter in, preferably pipe it in but will work with a spoon, you will just have to make sure the batter is evenly distributed in the pan.
Bake 10-15 minutes. The donut should just be golden and spring back at you when you push on them.
We are always looking for something fast for dinner through the week. You get home from work and have somewhere to be in an hour…what do you make? Also, what can you make that you can take for lunch tomorrow too?
Quinoa-Black Bean-Mango Salad
1 cup quinoa
1 can black beans
3 tablespoons lime juice
2 tablespoons olive oil
salt to taste
1 cup chopped greens of your choice (today I used Arugula)
1/2 English cucumber
Cook the quinoa as usual. I put 2 cups of water on to boil. Then put in 1 cup of quinoa and turn down the heat to low and cover. Cook for about 13-15 minutes. Take off the heat and fluff up with a fork.
Chop up the mango in small pieces and the cucumber and the greens
Drain and rinse well your black beans
Mix it ALLLL UP!
Then I put in the lime juice and oil and salt to taste.
Now you can eat it all right away but I kind of like it better cold so it is the perfect lunch for tomorrow as well!!
Tried out a new recipe for some Ginger and Molasses cookies today and thought I’d share it.
Usually I use brown rice flour but today, I did a mix of brown rice flour and some gluten freeoat flour I made from gluten free oats. Just pulse some oats in a chopper or a food processor; you’ll end up with some nice oat flour that is a little more substantial than the rice flour that tends to be quite fine.
1/2 cup coconut oil
1/2 cup of brown sugar
1/2 cup molasses
1 tbsp grape seed oil
2 tbsp almond milk, unsweetened, no flavour
1 tbsp vinegar
2 cups of brown rice flour
1/2 oat flour
1 tsp baking soda
1/2 tsp ginger
1/2 tsp cloves
1 tsp cinnamon
Preheat oven to 375F
In a stand mixer or a large bowl, using a hand mixer, put in the coconut oil and brown sugar. Mix until creamed together.
Add in the molasses, vinegar, almond milk and grape seed oil. Mix well.
In a separate bowl, mix together the flours, baking soda, ginger, cloves and cinnamon.
Gradually add in the flour to the wet mixture.
Measure out a teaspoon of dough and roll into a ball. Set on cookie sheet and flatten with fork. Sprinkle some granulated sugar on them and pop them into the oven for 5 minutes.
Let them cool for a couple of minutes and grab a cup of tea and Enjoy!!
Attempt number two at gluten free scones! This time we are going lemon and rosemary combo.
Adapted from The Minimalist Baker scone recipe, we ended up with a delicious scone that is amazing for breakfast or for a dessert. The recipe is vegan. My husband, who is the Celiac tester, enjoyed his with some lemon curd that we had purchased, but it was not vegan.
The Minimalist Baker has a wonderful Lemon Curd recipe that is vegan as well.
1 flax egg or 2 tablespoons of apple sauce, which is what I used this time
3/4 cup unsweetened plain almond milk
2 cups of brown rice flour
1 Tbsp baking powder
1/4 cup organic cane sugar, plus more for topping
1/2 tsp sea salt
1 Tbsp fresh rosemary , roughly chopped
6 Tbsp room temperature coconut oil or vegan butter
2 Tablespoons of lemon juice
1 teaspoon lemon zest
Preheat oven to 400 degrees F and line a baking sheet with parchment paper .
Prepare flax egg in a small mixing bowl, or use apple sauce and mix with almond milk, then add the lemon juice and zest.
In a separate mixing bowl, brown rice flour, baking powder, organic cane sugar, salt, and rosemary. Whisk to combine.
Add room temperature coconut oil and use a pastry cutter (or fork) to cut it into the mixture until only small bits remain.
Whisk the flax or apple sauce -almond milk mixture once more and add to the dry ingredients a little at a time while stirring with a wooden spoon.
Gently transfer to a floured surface and use your hands to form it into a disc about 1 inch in height. Use a large knife to cut the circle into 6 even wedges. Then use a floured spatula to transfer the scones to the prepared baking sheet. Sprinkle the tops with a bit more cane sugar.
Bake for 22-27 min, or until fluffy and light golden brown on the edges. Let cool slightly before enjoying.
Best when fresh. Once completely cooled, store leftovers at room temperature in a well-sealed container for up to 3 days. Freezer for longer term storage, if they last that long. Our are gone!!!
Heading into the middle of March and we are freezing our buns off here!
March gives us almost every season in one month! This March is no different. We’ve had beautiful warm weather, thunder storms, snow, and now the temperatures have taken a plunge and we are back to bundling up!
Warm up with some Chilli! Val’s Veggie Chilli
1 tbsp cumin seeds
2 tbsp olive oil
1 medium yellow onion, peeled & chopped
1 large red bell pepper, chopped
1 large carrot, diced
1 cup cremini mushrooms, quartered
1 medium zucchini, diced
4 cloves garlic, minced
¼ cup chili powder
¼ tsp cayenne pepper
fresh ground black pepper, to taste
1 small can chick peas, rinsed and drained
1 small can great northern beans, rinsed and drained “
1 small can red kidney beans, rinsed and drained
1 small can black beans, rinsed and drained
2 ½ cups water
2 tsp dried oregano
2 tsp dried basil
2 tbsp dark cocoa powder-try ‘Camino’ brand in health food section for high quality cacao
large can of diced tomatoes
juice of one fresh lime
Avocado for garnish
In a large pot, warm olive oil over medium heat.
Add onion, red pepper, grated carrot and saute until onion becomes translucent.
Stir in garlic, chili powder, cumin seeds, cayenne and pepper.
Cover and cook over low heat for 5 minutes, stirring occasionally. Remove the lid and add mushrooms & zucchini; simmer for another 5 minutes.
Add remaining ingredients and blend well. Simmer for 40 minutes
Remove from heat and serve immediately.
Serve over brown rice and top with diced avocado.
Val’s Veggie Chilli will warm you up on these last cold days of the winter and stick with you, giving you some super energizing goodness!