Roasted Veggie Salad

Print

Roasted Veggie Salad

Course Main Course, Salad
Servings 2 people

Ingredients

Ingredients:

  • Baby greens
  • 1 Tablespoon light tasting oil (I use avocado)
  • 1 medium sweet potato sliced in coins
  • 1 medium beet
  • 1 large Portobello mushroom sliced thickly
  • ½ medium red onion sliced
  • 1 Cup chickpeas
  • 1.1 Teaspoons chilli powder
  • 2 tablespoons hot sauce
  • 2 Tablespoon coconut aminos
  • 1 Tablespoon maple syrup
  • Salt and pepper

Dressing:

  • 1 tablespoon Dijon
  • 1 Teaspoon maple Syrup
  • 1 tablespoon red whine vinegar
  • salt and pepper
  • 5 tablespoons of oil (or 3 tablespoons of water)

Instructions

Method:

  1. beet on foil, drizzle with a dap of oil, sprinkle with salt and pepper and wrap up in foil. Place in over for about 40 minutes. (this step can be done in advance giving the beet time to fully cool down).
  2. Set the oven to 425°F. Line a baking pan with parchment paper. Place sliced mushrooms, sweet potatoes, and red onion on baking pan in a single layer. Drizzle with the oil and season with salt and pepper. Season sweet potato with chilli powder. Roast for about 20 minutes or until things everything is cooked and starting to caramelized around the edges.
  3. Place chickpeas in a small frying pan, add the hot sauce, coconut aminos, and maple syrup and simmer till the sauce thickens a bit.
  4. Drizzle greens with dressing and toss to distribute throughout. Assemble everything else on top of greens.

Banana Caramel Cheesecake

This cheesecake is decadent and will wow people.

Print

Banana Caramel Cheesecake

Course dairy free, Dessert, gluten free, plant based, soy free, vegan
Servings 12 people

Ingredients

Cheesecake

  • 2.5 cups cashews , unsalted and unroasted
  • 1/3 cup lemon juice
  • 2/3 cup water
  • 1 tablespoon vanilla extract
  • 2/3 cups coconut oil
  • 3/4 cup agave or maple syrup
  • 1 teaspoon salt
  • ¼ cup coconut sugar or agave
  • ¼ cup peanut butter

Banana’s in caramel

  • 3 bananas
  • 1/3 cup coconut sugar
  • 1/3 cup maple
  • pinch of salt

Crust

  • 1 cup Almond meal
  • 3 Tablespoons Maple
  • pinch salt
  • 2 Tablespoons coconut oil
  • 1 tsp vanilla

Instructions

  1. Soak cashews overnight.
  2. Blend cheesecake ingredients minus the last two (peanut butter and coconut sugar). Take out ¾ of the cheesecake mixture and add the last two ingredients and blend.
  3. Mix the crust ingredients.
  4. Line a pan with parchment paper and press the crust into it. Layer the two cheesecake layers (I do peanut butter on bottom, vanilla on top). Place in fridge or freezer (faster) to set.
  5. Slice bananas. Place all caramel ingredients except bananas in pan and cook on medium until it’s almost a reduced syrupy texture (your preference). Add bananas and till they are warmed through (preference). Let cool for about 10 minutes, pour over cheesecake and place back in fridge or freezer.

Chocolate chip cookies

Print

Chocolate chip cookies

Ingredients

INGREDIENTS

Wet:

  • 1 tbsp flaxseed meal
  • 1.5 Tbsp water
  • 3 tbsp maple syrup
  • cup coconut sugar
  • 1 to 1.5 tsp vanilla extract
  • cup oil (organic avocado or safflower or canola oil)

Dry:

  • ¾ cup + 1 tbsp Chickpea or Oat flour can be substituted successfully)
  • ½ tsp baking soda
  • 2 Tbsp almond flour (ground almonds)
  • a good pinch of salt
  • to ½ cup vegan chocolate chips

Instructions

  1. INSTRUCTIONS

    Mix the flax seed meal and water and the rest of the wet ingredients and mix until the mixture is well combined. It will take a minute for the oil to incorporate.

    Add flour and the rest of the dry ingredients and mix until the mixture is a stiff batter. Fold in the chocolate chips.Add as much chocolate as you like in chip or chunks or chopped.

    Refrigerate for an hour to chill.

    Line the sheet with parchment. Preheat the oven to 350 degrees F.

    Scoop the mixture on the baking sheet into a 1.5 inch ball. Place on baking sheet at least 2 inches away from each other.

    Bake for 12 to 13 minutes or until the cookies have spread and are starting to turn golden on the edges. Cool for 10 minutes, then remove from the pan. Cool for another few minutes before serving. The cookies are softer when warm and get chewier as they cool.

Recipe Notes

You can sub apple sauce in place of oil or do a combo to reduce oil content and the results will just be more cake like in texture but still really yummy and I find the apple sauce adds a cream cheese kind of flavour to them. Worth a try! 

Leftover lentil pancakes

     

Tonight was one of those nights where I wander around the kitchen aimlessly. I didn’t have all the ingredients for anything I wanted and I was not in the mood for pasta, or beans and rice. Things got weird, I pulled out some leftover lentil curry and started making it into Pancakes which led me to pull out some other odds and ends from my kitchen as toppings. This is the final product and its wild and YUM. Seriously, this recipe is so flexible you can basically use it as a guide and add your own flavours and/or toppings.

This dish started with batter in a pan

And ended with a bunch of fresh yummy toppings to compliment the flavour.

Print

Leftover Lentil Curry Pancakes

Leftover lentil curry pancakes, topped with fresh avocado, mango, tomato, onions, and tamarind chutney.

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2

Ingredients

Lentil Pancakes

  • 1 cup Left over dal/ lentil curry
  • 1/2 cup Chickpea flour
  • 1/4 tsp Baking powder
  • 1/2 tsp Salt
  • 1 Tbsp Oil for frying

Date Tamarind Chutney

  • 1/3 cup Dates (Soaked)
  • 2 Tbsp Tamarind paste
  • 2 Tbsp Lime juice
  • 1/4 tsp Cumin
  • 1/5 tsp Chat masala
  • 1.4 cup Dried coconut flakes (unsweetened)
  • 1 Tbsp Coconut palm sugar
  • 1/2 tsp Salt
  • 2/3 Cup water

Instructions

Lentil Pancakes

  1. Mix ingredients together until thick and doughy. If using a leftover curry that is not thick, pulse it a few times in the blender to get a starchy consistency.

  2. Heat frying pan on medium high heat and add oil until it sizzles when some of the batter hits the pan.

  3. Take a lime size amount of lentil batter and spread it in the pan to desired size (I made mine about four inches across) and let cook about 3 minutes per side or until a crispy coating has formed and it is easily flipped. 

Tamarind Chutney

  1. Put all ingredients in the blender and blend until desired consistency is formed. 

Recipe Notes

Serve with fresh toppings such as cucumber, tomato, red onion, mango, avocado, fresh coriander, and anything else you have on hand!