Curried Roasted Chickpeas

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


  1. Preheat oven to 375F
  2. Line your baking pan with parchment
  3. Rinse and drain the chickpeas
  4. Put them into a large bowl and add the oil.  Shake to coat the chickpeas.
  5. Put in the curry powder and cumin and salt, shake again to coat.
  6. Put the chickpeas on the pan with the parchment and spread them out.
  7. 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.
  8. Store in an air tight container and use on their own or as a garnish.

IMG_2818roasted chickpeas


Stew Season ~ Veggie Stew Recipe

October is half way over already!

Although the weather hasn’t been too cool yet, it is on the horizon and we know what we are in for!

I was in the mood for some stew and thought I would give a veggie stew a try.  You may think that it wouldn’t be as hearty as a meat based stew but it was amazing.  Delicious and filling!

What is great about the veggie version is that you can add pretty much whatever veggies you have in the house.  This recipe is also vegan as there is no dairy or egg included.  AND also Gluten Free!

Enjoy with a nice piece of bread for a warm-you-up fall dinner.


  • 1 large sweet potato, peeled and cubed into about 2 cm cubes
  • 1 large potato, peeled and cubed into about 2 cm cubes
  • 1 green pepper, chopped into bite size pieces
  • 1 yellow onion, rough chopped into chunky bits
  • 2 heirloom carrots, peeled and sliced.
  • 2 sprigs of rosemary
  • 2 teaspoons of salt
  • 6 cups of veggie broth
  • 2 teaspoons of rice flour
  • 2 tablespoons olive oil


  1. In a large pot put the olive oil and put on medium heat.
  2. Rough chop the onion to give a fairly large piece. Put in the hot oil.
  3. Let the onions cook until soft.
  4. Add the rest of the veggies once prepared. Stir and combine them all together.
  5. Add in 5 cups of the broth and stir.
  6. Add in the rosemary and salt.  Stir.
  7. In a separate small bowl, add the rice flour and the other cup of broth.  Mix until you get a smooth mixture and the flour is combined completely.
  8. Pour flour mixture into the pot and stir thoroughly.
  9. Heat to a rolling boil, then turn down and cover and cook for about 20 minutes or until the potatoes are cooked through.
  10. Ladle into a bowl and enjoy!


Lime Tarts~Vegan & GF

Time for dessert!!

I wanted to make a fresh tasting, new dessert that I hadn’t tried to make before.  I also wanted to be able to make individual servings so that I was able to give some out for others to try.

Scanning my favourite websites for inspiration, this jumped out at me right away.  From The Minimalist Baker….Key Lime Tarts!

I altered it slightly, just based on my own taste, but the recipe is very easy to follow and the perfect dessert for any day of the week!  They freeze and keep well so left overs don’t go to waste.




  • 1 package of gluten free Graham Crackers.  We used Kinnikinnick brand they were perfect.
  • 5 Tbsp of vegan butter, melted.  We used Earth Balance.
  • 1 & 1/4 cup raw cashews, soaked for 4-6 hours (or overnight) then drained
  • 3/4 cup coconut milk.  We used light one time and full fat the other and I found no difference in the taste  or consistency.
  • 1/4 cup coconut oil, melted
  • 3-4 large limes or 6-7 key limes. This works out to about 1/2 cup of juice but you can add more for more tartness.
  • 1/2 cup agave nectar (honey can be used if not looking for a vegan option)
  • 1 Tbsp of lime zest and another tablespoon to garnish.


  1. Preheat oven to 375 F and line a muffin tin with paper or silicon liners.  We used silicon and they worked wonderfully.
  2. The graham crackers go into a food processor and ground up to a meal.  Then add the melted butter.
  3. Distribute evenly among muffin tins and press down with a glass or spoon to flatten. Bake for 10 minutes or until golden brown. Remove and set aside to cool.
  4. In a blender, put in the coconut milk, agave and cashews and blend to smooth.  I added the lime juice after that to be able to get a taste for how tart I wanted it to be.
  5. Pour the filling into the muffin cups, put some zest on them and then into the freezer.  I waited to cover them about 1/2 hour as I found the wrap stuck to them if I didn’t.
  6. Freeze for 2-4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving. Will keep covered in the freezer for up to 2 weeks, though best when fresh.
  7. We topped them with Coconut whip cream.  I tried a store bought brand for ease and it worked very well!

Key Lime TartKey Lime Tart

Breakfast Cookies

Cookies for Breakfast!!!

Val said it was ok 🙂


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.



Wet Ingredients

  • 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


Dry Ingredients

  • 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!!!


Refreshing Summer Slaw!

Well Summer showed up! 

Came in with a bang here!  The temps are high and so cooking is not so fun when it is hot.

We love a good slaw here and find them so refreshing, especially in the heat of the summer.  They go along so well with just about anything or eat them on their own!

Here is a super delicious carrot slaw that we hope you enjoy as much as we did!

Raw Carrot Slaw with a Lemon-Dijon Herb Vinaigrette


  • 2 cups multi-coloured carrots, julienned (I used purple, orange, red & yellow carrots)
  • 1/2 red onion, finely sliced
  • 1 sweet red pepper, julienned
  • handful of fresh chives, finely chopped
  • handful of parsley, finely chopped
  • 1 tbsp fresh tarragon leaves, finely diced
  • 1 clove garlic, minced
  • juice of 1 whole lemon
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp Dijon mustard
  • 1 tsp raw honey
  • 2 tbsp raw pumpkin seeds to garnish



  1. Pour lemon juice into a small glass bowl and slowly whisk in the olive oil. Add garlic, Dijon, and honey and mix until evenly combined. Set aside.
  2. In a medium glass or ceramic bowl combine the carrots, onions, peppers, chives, parsley and tarragon, toss lightly.
  3. Add the olive/lemon vinaigrette to the vegetable slaw, toss until well coated. Add pumpkin seeds to garnish.
  4. You may substitute 1 cup of the julienned carrots for 1 cup of shredded Napa cabbage and replace the pumpkin seeds with sesame seeds for an alternate taste experience.



Hope you enjoy this slaw.  If you’re looking for another fresh summer salad with a little extra added to it, try the Roasted Sweet Potato, Pomegranate and Quinoa Salad!  This one is so good as well but a little added protein to it!

Sriracha & Lime Cauliflower Wings!

Vegan & Gluten Free!!!

oh and they are


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
  • 6-8 Tbsp
  • 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


  1. Heat the oven to 450F and line baking sheets with parchment paper.
  2. Wash and cut cauliflower into bite size wing pieces.
  3. 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.
  4. 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.
  5. Once you have dipped all the wings, place into oven for 20-25 minutes.
  6. While the wings are baking for the first go around, get the sauce ready.
  7. 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.
  8. 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.
  9. Back to the oven they go!  Put the wings back in once the sauce is covered them and bake for another 20 minutes.
  10. 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)
  • 1 avocado
  • 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!

And the green dipping sauce is deeeeelish.



Roasted Sweet Potato, Pomegranate & Quinoa Salad



RSP-P&Q Salad!

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



  1. 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.
  2. 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.
  3. 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

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


  1. Slice up apples ( I didn’t peal them but you certainly can)
  2. Put the apples into a large mixing bowl.
  3. Put in the lemon juice and 1/3 cup of brown sugar and 1 teaspoon of cinnamon.
  4. Mix to coat the apples.
  5. Add the 1 tablespoon of brown rice flour.
  6. Add the strawberries and mix again.
  7. Put the mixture into a 9 x 13 glass pan and heat the oven to 375 degrees.
  8. 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.
  9. Cover the fruit mixture with the topping and completely cover the fruit.
  10. 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?


Coconut Onion Rings – Veganized

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


  1. Cut your onion into rings and separate.
  2. Mix your almond milk and olive oil and whisk to combine.
  3. Mix your coconut and rice flour and whisk together.
  4. 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.
  5. Heat up some oil in a fry pan.
  6. 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.
  7. Then put them onto a cookie sheet where you slide them into the oven on Broil.
  8. I broiled them and they really browned up nicely with a crispy coating on them.

We had fun eating them too!

Thanks again to The Hungry Elephant for the inspiration!

Blueberry Donuts – Vegan & GF


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.


  1. Preheat your oven to 350 F.
  2. In a bowl, mix all of the dry ingredients together using a whisk.
  3. 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.
  4. Mix the wet into the dry and mix thoroughly.  Then add in the blueberries, just fold them in enough to mix them.
  5. 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.
  6. Bake 10-15 minutes.  The donut should just be golden and spring back at you when you push on them.
  7. Take out and let cool.


Just look at this beautiful donut!!!


Fast and Easy Quinoa Salad

Now for something Fast & Easy!


Salad people.  I’m about Salad!

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 mango
  • 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


  1. 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.
  2. Chop up the mango in small pieces and the cucumber and the greens
  3. Drain and rinse well your black beans
  4. Mix it ALLLL UP!
  5. 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!!



Gluten Free & Vegan Ginger Cookie

Gluten Free?  check!

Vegan?  check!

Ginger & Molasses Cookie?  check!

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 free oat 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



  1. Preheat oven to 375F
  2. In a stand mixer or a large bowl, using a hand mixer, put in the coconut oil and brown sugar.  Mix until creamed together.
  3. Add in the molasses, vinegar, almond milk and grape seed oil.  Mix well.
  4. In a separate bowl, mix together the flours, baking soda, ginger, cloves and cinnamon.
  5. Gradually add in the flour to the wet mixture.
  6. 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.
  7. Let them cool for a couple of minutes and grab a cup of tea and Enjoy!!


Lemon Rosemary Scones – Vegan and Gluten Free

Time for some lemony goodness!

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


  1. Preheat oven to 400 degrees F  and line a baking sheet with parchment paper .
  2. Prepare flax egg in a small mixing bowl, or use apple sauce and mix with almond milk, then add the lemon juice and zest.
  3. In a separate mixing bowl, brown rice flour, baking powder, organic cane sugar, salt, and rosemary. Whisk to combine.
  4. Add room temperature coconut oil and use a pastry cutter (or fork) to cut it into the mixture until only small bits remain.
  5. 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.
  6. 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.
  7. Bake for 22-27 min, or until fluffy and light golden brown on the edges. Let cool slightly before enjoying.
  8. 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!!!

Baby it’s Chilli Outside!

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



  1. In a large pot, warm olive oil over medium heat.
  2. Add onion, red pepper, grated carrot and saute until onion becomes translucent.
  3. Stir in garlic, chili powder, cumin seeds, cayenne and pepper.
  4. Cover and cook over low heat for 5 minutes, stirring occasionally. Remove the lid and add mushrooms & zucchini; simmer for another 5 minutes.
  5. Add remaining ingredients and blend well. Simmer for 40 minutes
  6. Remove from heat and serve immediately.
  7. 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!


Maple, Apple & Cinnamon Baked Oatmeal

Maple, Apple & Cinnamon Baked Oatmeal!

Ok..what the heck is going on with the weather?  One day it is nice, almost spring like and the next the temperatures drop 20 degrees and we’re freezing our buns off again!

The chilly weather is when we need to have something warm and lovely for breakfast. What could be more warm and lovely than Maple, Apple & Cinnamon Baked Oatmeal?

The great thing about baked oatmeal, unlike making it by the bowl, is that you can make a big batch and store it, warm it and have some more for dessert!


  • 2 1/2 cups large flake oats
  • 2 1/2 cups plain Almond Milk
  • 2 apples, peeled and shredded using the large side of a box shredder
  • 1/2 cup dates, pitted and chopped
  • 1/3 cup raisins or currants
  • 1/4 cup slivered almonds
  • 2 tbsp maple syrup
  • 2 tbsp Almond butter
  • 1 tsp cinnamon
  • 2 tsp pure vanilla essence
  • pinch pink sea salt
  • coconut oil for greasing baking dish

Preheated 350 F oven


  1. In a medium sized mixing bowl soak the oats in the Almond Milk for 10-15 minutes.
  1. Add all of the remaining ingredients, and mix until thoroughly blended.
  1. Lightly coat a large baking dish with coconut oil and scoop the oatmeal mixture into the baking dish.
  1. Bake on the middle rack of the oven for 40-45 minutes or until golden brown.
  1. Serve warm with extra Almond milk, coconut milk, cashew cream & a drizzle of maple syrup if you need more sweetness.
  1. Leftovers can be stored in a sealed container in the fridge for 5 days or frozen in individual serving dishes.