Hearty Potato Vegetable Soup

Hearty Potato Vegetable Soup

This soup is more like a stew than a soup. It is very filling. For a less thick soup, the amount of oats can be reduced.

Ingredients

1 cup onions, chopped

2 large carrots, chopped

2 stalks celery, chopped

1 tsp garlic, minced

1/2 tsp cumin

1/4 tsp black pepper

1/2 tsp turmeric

4 tsp chili powder

4 tsp paprika

1 tsp smoked paprika

1 Tblsp cocoa powder

4 tsp vegetable stock powder or to taste

6 cups water

1-19 oz can tomatoes, diced

1-19 oz can black beans, with the liquid

1 cup uncooked quick oats

6 cups potatoes, peeled and diced into bite sized pieces

2 cups frozen corn

8 cups chopped fresh spinach(optional) 

Directions

Saute onion, carrots and celery in as little water as necessary until cooked.

Add garlic and cook 30 seconds, stirring to prevent burning.

Add cumin, black pepper, turmeric, chili powder, paprika, smoked paprika, cocoa powder, and vegetable stock powder to the pot along with about 1/3 cup water stirring well to ensure the spices are well mixed.

Add in the remaining water, tomatoes, black beans with the liquid, potatoes, quick oatmeal and corn. Stir well.

Bring soup to a boil and reduce heat to a simmer. Simmer for about 45 minutes, scrapping the bottom of the pot often so the oatmeal does not stick.

If using add in spinach and cook for a few minutes until cooked.

Enjoy!

 

Fusion Cabbage Rolls

Fusion Cabbage Rolls

This recipe came about when I had to use up some leftovers in the fridge. I had been making my regular mushroom cabbage rolls and I had some leftover cabbage leaves. I also had some leftover fried rice, so I decided to combine the two and see how they turned out. They were fantastic. The number of cabbage rolls you get will depend on how much fried rice you have and of course how many cabbage leaves you have.

Ingredients

I head cabbage, frozen and defrosted

6-8 cups, leftover fried rice, approximately,

1 1/4 cups Korean BBQ sauce approximately, Recipe can be found here: http://barbsplantbasedkitchen.blogspot.ca/2016/09/korean-bbq-sauce.html. 

1-2 cups mushroom broth or vegetable broth

Directions

Directions for preparing and stuffing the cabbage leaves can be found here:
http://barbsplantbasedkitchen.blogspot.ca/search?q=cabbage+rolls

Place the stuffed cabbage rolls into a pan and pour the broth over top. I made 21 cabbage rolls and used the full 2 cups of broth. If you have fewer, then you may not need the full 2 cups. 
(Basically you want the broth to have mostly evaporated during the initial cooking time. If you find the broth has not evaporated at the end of the initial cook  time, just remove the foil and cook for about 20 extra minutes and the broth should mostly be gone.)

Cover with foil and bake at 350 F for approximately 2 hours.

Remove the cabbage rolls from the oven and pour the Korean BBQ sauce over top of the cabbage rolls, making sure you cover as much of the top surface of the cabbage rolls as possible.
Do not replace the foil. Return the pan to the oven and bake 45-60 minutes, or until the tops of the cabbage rolls are nicely caramelized.

Enjoy!

Cabbage Rolls after 3 hours of Baking

Jazzed up Tomato Juice for Baking Cabbage Rolls

Jazzed up Tomato Juice for Baking Cabbage Rolls

When I bake cabbage rolls, I generally just pour tomato juice straight from the can over them. But my son prefers the extra flavour this recipe offers. It is simple to make, and I am posting this for him.

Ingredients

1 large can tomato juice ( 1.36 L)
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp turmeric
1/8 tsp black pepper
1/4 tsp stevia

Directions

Place everything into a pot and heat. Stir as required.

Pour over cabbage rolls.

Enjoy!

Chickpea 'Tuna' Salad

Chickpea 'Tuna' Salad

This tastes surprisingly like tuna salad made without tuna or fat laden mayonnaise of course. While I think it tastes best with dill pickles I have also included an option for sweet pickle relish in case you are not a fan of dill pickles. I usually  process the beans in my food processor and remove them, then chop each vegetable separately in the food processor.

Ingredients

1 -19 oz can chickpeas, drained

1 -19 0z can navy beans, drained

1/2 cup carrots, chopped finely

1/8 cup red onion, chopped finely

1/8 cup celery, chopped finely

1/4 cup roasted red pepper, chopped finely

1/8 cup green pepper, chopped finely

1/16 tsp black pepper

1/2 tsp celery seed

3/4 tsp Old Bay Seasoning 

1/2 cup vegan mayonaise My recipe can be found here: http://barbsplantbasedkitchen.blogspot.ca/p/potato-salad-this-potato-salad-tastes.html

1/2 cup green sweet relish, finely chopped

        OR

1/2 cup dill pickles, finely chopped

Directions

Place drained beans in the food processor and mix until it is somewhat smooth but some chunks remain. Transfer to a big mixing bowl.

Add in all chopped vegetables.  Mix.

Add in the remaining ingredients including either the pickles or sweet relish. Mix well.

Chill until ready to serve. I like to spread the tuna salad over big flat breads and add in chopped lettuce and tomato. 

Enjoy!

TIP

This also tastes delicious served on top of a big green salad.

 

Kimchi Fried Rice

Kimchi Fried Rice

This fried rice is bursting with flavour. I find my kimchi at a local Asian market. Be sure to check that there is no added oil.

Kimchi Fried Rice With Bulgur 'Meatloaf' and Vegetables

Ingredients

1 cup onion, sliced
1 tsp garlic, minced
1 tsp chili garlic paste, or to taste
1 tsp Korean red curry paste
1/4 tsp black pepper
1/2 tsp turmeric
1/2 tsp vegetable stock powder

300 grams oil free kimchi, chopped if pieces are large
1 cup frozen corn, defrosted
1 Tblsp soy sauce
3/4 cup parsley, loose pack
6 cups cooked rice, cooled overnight

Directions

Saute onion in as little water as possible until soft.

Add in garlic and stir fry for about 30 seconds, stirring constantly.

Add in chili garlic sauce, curry paste, black pepper, turmeric and vegetable stock. Mix well.

Add in kimchi, corn, soy sauce and parsley. Mix well.

Add in cooked and cooled rice, breaking up any lumps. Mix well.

Adjust seasonings to taste.

Enjoy!

Kimchi Fried Rice With Bulgur 'Meatloaf" and Vegetables

TIP 

I have found two brands that do not contain oil. They are Chongga and Pulmuone, but check the label as the company may make more than one type of Kimchi 

Rice and Mushroom Stuffing

Rice and Mushroom Stuffing

The stuffing is my favourite part of the holiday meal. If you are a fan of mushrooms, you are going to love this stuffing. I used mushroom seasoning which can be found at your local Asian Grocery Store, but you could substitute a small amount of salt or vegetable stock powder. Here is a link to the mushroom seasoning that I use: https://www.amazon.com/PoLoKu-Trading-Mushroom-Seasoning-17-11oz/dp/B006NJJBWU/ref=pd_lpo_325_tr_img_3?ie=UTF8&psc=1&refRID=PXN8H1MVZ0AHCMJB672V

Ingredients

1 cup onion, diced
2 stalks celery, diced

8 cups mushrooms, diced

3 Tblsp mushroom seasoning
8 cups stale bread, cubed
1/4 tsp black pepper
1 tsp poultry seasong
2 cups cooked rice, I used a brown basmati and wild rice blend
2 cups canned tomatoes, diced
1/2 cup raisins
1/2 tsp garlic powder
2 flax eggs ( 2 Tblsp flax mixed with 6 Tblsp water and allowed to sit for 15 minutes)

Directions

Saute the onion and celery in as little water as possible.

Add in the mushrooms.  Saute until the mushrooms are cooked. The liquid should have evaporated.

Add the bread cubes to a large mixing bowl. Add in the black pepper, tomatoes, mushroom seasoning, poultry seasoning, flax egg, garlic powder and the cooked vegetables. Mix well.

Mix in the raisins.

Transfer to a casserole dish. Cover and bake for approximately 1 hour.

Enjoy!

Bread Soup

Bread Soup

This unusual soup has an amazing amount of flavour. Mushroom seasoning can be found in Asian supermarkets. Here is a link to the brand that I use:https://www.amazon.com/PoLoKu-Trading-Mushroom-Seasoning-17-11oz/dp/B006NJJBWU. It is about half the price at the Asian markets than online.  I used leftover Italian bread in this soup, but a hearty whole grain would be even better I think.

Ingredients

1 cup onions, diced
1 tsp garlic, minced
1/2 tsp Korean red pepper powder, or to taste
4 cups water
3 Tblsp mushroom seasoning ( vegetable stock powder could be substituted, but use much less)
1/8 tsp black pepper
1/4 tsp turmeric
1 - 19 oz can diced tomatoes- I use Presidents Choice  brand
2 cups stale bread cubed

Directions

Saute onion until soft adding a little water to the pan as required to prevent sticking.

Add in garlic and red pepper powder. Cook for about 30 seconds, stirring constantly.

Add in remaining ingredients and simmer gently for 15 minutes.

Enjoy!

Udon Noodles with Greens

Udon Noodles with Greens

This is a simple recipe that doesn't take a lot of effort. I used Chinese Baby Broccoli as my greens, but any of your favourite greens would work.

 

Ingredients

For Sauce 

1/4 cup soy sauce

1 Tblsp rice vinegar

1/4 cup water

1/2 tsp minced ginger

1/2 tsp minced garlic

2 Tblsp maple syrup

1 T  Cornstarch

Remaining Ingredients

800 grams udon noodles 

2 heaping cups, onions, sliced

1/2 tsp ginger. minced

1 tsp garlic, minced 

8 cups Chinese Baby Broccoli, chopped or greens of choice

Directions

Combine Sauce ingredients in a small bowl and set aside.

Cook noodles according to package directions.

Saute onions in a pan adding as little water as possible. 

Once cooked add in ginger and garlic. Stirring for about 30 seconds.

Add in chopped greens and place lid on pan. Steam until greens are cooked to your liking. If your greens are dry, add just a tablespoon or two of water to the pan so they will steam. Mine still had water clinging to them after I washed them, so I did not add any extra water.

Add sauce to pan and boil for about a minute.

Add noodles to the pan.  Combine well.

Enjoy!

 

Banana Muffins

Banana Muffins

These muffins are so moist that you would never know they are healthy for you. Whenever possible use parchment muffin liners or silicone muffin pans as these muffins will stick to the liners otherwise.

Ingredients

1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon

4 large bananas, mashed
1 tsp stevia or 1/4 cup sugar ( I used stevia)
1 flax egg ( 1 Tblsp flax mixed with 3 Tblsp water and allowed to sit for 15 minutes)
1/3 cup applesauce
1 tsp vanilla

1/2 cup raisins, optional

Directions

Preheat oven to 350 F.

Mix flour, baking soda, baking powder, salt and cinnamon together in a large mixing bowl.

Mix banana, stevia, flax egg, applesauce and vanilla in another bowl.

Combine the two bowls until just mixed.

Stir in raisins, if using.

Place 9 large muffins liners into a muffin pan.

Spoon batter into liners.

Bake for about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Enjoy!

Cinnamon Tea

Cinnamon Tea

This  tea is rich and soothing. It does take a while to make, so plan ahead and have a pitcher in the fridge ready when you need to sit back and relax. I experimented a lot with this recipe. The problem is that not all cinnamon sticks are the same size. So I recommend you chose about the same number of skinny sticks as the bigger ones when brewing the tea.

Ingredients

7 1/2 cups water
10 Ceylon cinnamon sticks, 3 inches long, try to use an equal mix of thin and bigger sticks,


Directions

Place cinnamon sticks and water into a pot and bring to a boil

Reduce heat , cover and simmer for 25 minutes.

Allow to cool.

Transfer liquid and cinnamon sticks to a pitcher and store in the fridge.

Reheat in the microwave to desired temperature. 

Often times I make this tea in the morning and we drink it after supper or it sits in the fridge overnight. The flavour is particular nice when it has had the chance to steep overnight.

Enjoy!

Tip

Try and use Ceylon Cinnamon whenever possible.

Roasted Pumpkin Soup

Roasted Pumpkin Soup

This is a easy soup to make. It tastes quite rich with the addition of non dairy milk and nutritional yeast.

Ingredients

1/2 cup onion, diced
1/4 cup celery, diced
1/4 cup carrot, diced

2 tsp vegetable stock powder
1/4 tsp turmeric
dash black pepper
1/2 tsp ground coriander

4 cups water
1 1/2 cup canned pumpkin ( not pumpkin pie filling)
1/2 cup non dairy milk, unsweetened

1/2 cup nutritional yeast

Directions

Saute onion, carrots and celery until soft adding in a few tablespoons of water at a time to prevent sticking.

Once the vegetables are cooked add in the stock powder, turmeric, black pepper and ground coriander.

Add in the water, pumpkin, and non dairy milk. Cook for about 10 minutes and remove from the heat.

Once the soup has cooled, purree and return soup to the pot.

Add in nutritional yeast and reheat the soup.

Enjoy!

Red Lentil Soup

Red Lentil Soup

This is another easy soup to prepare. My son really likes this one. I soaked the lentils for a few hours in water and baking soda to help reduce the gas they sometimes produce. This step is purely optional, but a thicker soup will be produced if you do not.

Ingredients

1 cup red lentils (soaked in water and a tablespoon of baking soda for a few hours and rinsed well)

1 onion
2 cloves garlic
3 oz tomato paste ( about a half of a small can)

1/2 Tsp cumin
1 tsp smoked paprika
1/4 tsp black pepper
1/4 tsp turmeric
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp red pepper flakes
1/4 cup nutritional yeast

6-8 cups potatoes, cubed
4 cups chopped fresh spinach, optional

6 cups vegetable broth or water and vegetable stock powder to taste

Directions

Saute onion using as little water as possible to prevent sticking. Cook until soft.

Add garlic and cook for about 30 seconds.

Add tomato paste and cook for about 3 minutes, stirring constantly.

Add in broth, lentils, potatoes, and spices.

Cook for about 40 minutes until lentils are dissolved.

Add in chopped spinach and cook for about 5 minutes.

Enjoy!

 

Mushroom Soup

Mushroom Soup

I am posting this recipe for my husband and son. They love this soup. I find it too rich as it is made with soy milk, but they love the creaminess the soy milk gives this soup. Because the mushrooms cook down, this soup only makes a small pot.

Ingredients

1/2 cup onions, diced
16 cups mushrooms, sliced thinly ( I use a food processor with a slicing blade)

2 cups water
1/2 cup cooked brown rice

2 cups unsweetened soy milk, or other non dairy milk of choice

2 Tblsp cornstarch mixed with a a little cold water

4 tsp vegetable stock powder, or to taste

Directions

Saute onion in as little water as possible until soft.

Add mushroom and saute until cooked and the liquid has evaporated.

Meanwhile add water and brown rice to a high speed blender and mix until smooth.

Once mushrooms are cooked, add brown rice mixture, soy milk and vegetable stock powder to the mushrooms. Bring to a boil.

Add in cornstarch mixture and gently simmer for about a minute stirring constantly.

Adjust seasonings to taste.

Enjoy!

Mushroom Stuffing

Mushroom Stuffing

I love stuffing and this recipe can be made with either fresh or dried mushrooms. The recipe in the picture was made with dried mushrooms. When made with fresh mushrooms, the stuffing takes on a wonderfully rich and dark colour. I served the stuffing in the picture with homemade black bean balls topped with my Korean BBQ sauce. The recipe for Korean BBQ sauce can be found here: http://barbsplantbasedkitchen.blogspot.ca/2016/09/korean-bbq-sauce.htmlThis makes enough for a small 2 quart casserole.

 

Ingredients

3/4 oz dried mushroom, about 9 medium mushrooms

boiling water for soaking mushrooms

1 cup onions, chopped

1/2 cup celery, chopped fine

2 Tblsp flax mixed with 6 Tblsp mushroom soaking liquid

1 tsp garlic, minced

8 cups stale bread, cubed

1/4 tsp black pepper

4 tsp mushroom seasoning, or to taste This is the brand I use:http://www.vegetalk.com.sg/index.php?ws=showproducts&products_id=5190&lang&cat&subcat

1/3 - 2/3 cup water, approximately for mixing

 

Directions

Soak mushrooms in enough boiling water to cover. Let sit for about 30 minutes or until soft. Reserve liquid to mix with flax and to use when onions are cooking if liquid is required. Water can also be used in place of the soaking liquid.

Dice mushrooms into small pieces or quickly pulse in a food processor, discarding the tough stem.

Saute onion, celery and garlic until soft.

Add mushrooms to onions and continue cooking. If the mixture starts to stick add a little of the soaking liquid. Cook until mushrooms are cooked through. Let mixture cool.

Add mushroom mixture to the bread, along with the black pepper, mushroom seasoning and flax. Thoroughly combine this mixture. 

Add in enough water so that the mixture does not dry out while cooking. 

Place into a casserole large enough to hold the mixture. Cover and bake in a preheated 350 F oven for about an hour or until hot in the center.

Enjoy!

Tip

Fresh mushrooms can be substituted for the dried mushrooms. I generally do not measure, but would add in about 2 cups of sliced fresh mushrooms.

The recipe for the Korean BBQ sauce can be found here: http://barbsplantbasedkitchen.blogspot.ca/2016/09/korean-bbq-sauce.html

 

 

Korean BBQ Sauce

Korean BBQ Sauce

I have used this sauce as a dipping sauce for Asian dumplings, roasted potatoes with it,  and served it on top of tacos. It is wonderfully versatile. It is hot as it is made from Korean red curry paste which I find  at my local Asian Market. I do add a very tiny bit of stevia as I find it smooths out the flavour, but it is purely optional. It doesn't make a lot so you may want to consider doubling or even tripling the recipe.

Ingredients

1 Tblsp Korean red curry paste
1 tsp soy sauce
2 Tblsp maple syrup
1/2 tsp rice vinegar
tiny dash stevia, optional ( this is less than what what you would grab between your thumb and finger)

Directions

Place all ingredients in a small jar and shake well.

Store in fridge.

Enjoy!

Enchiladas

Enchiladas 

These enchiladas were a real hit with my family.  They requested that I make them about once a week they enjoyed them so much. I put them in a single layer between two 9x13 inch pans.

Ingredients

1 3/4 bulgur
2 cups boiling water
1 tsp soy sauce, optional
1/2 tsp onion powder
1/2 tsp garlic powder

1 cup heaping onion, sliced
1/3 cup jalapeno, diced fine
1/2 cup green pepper, diced fine
1/2 cup red pepper, diced fine
1 tsp garlic, minced

4 Tblsp flour, whole wheat
3 cups water

1 Tblsp soy sauce
2 tsp vegetable stock powder
1 cup nutritional yeast
1/2 tsp onion powder
1/2 tsp garlic powder
dash black pepper
1/4 tsp turmeric

14- 16 corn tortillas

Vegan cheese sauce, double batch,  recipe found here:  http://barbsplantbasedkitchen.blogspot.ca/2016/04/vegan-oat-cheese-in-grilled-cheese.html

lettuce for garnish, optional
salsa for garnish, optional
vegan sour cream for garnish, optional

Directions

Place bulgur, boiling water, and first amounts of soy sauce,  onion and garlic powders in a bowl. Stir and let sit for about 25 minutes.

Meanwhile, saute the onion until about half cooked, adding as little water as possible.

Add in all the peppers and garlic, continuing to add as little water as possible so the vegetables do not burn. Cook until tender.

Whisk together the flour and water. Make sure the mixture is smooth. If not smooth, use an emersion blender to blend.

Once the vegetables are cooked, Add in the flour and water mixture, along with the  nutritional yeast, pepper, turmeric, and  the second amounts of soy sauce, onion and garlic powders.  Cook until thickened and bubbly.

Add in the bulgur. Mix well. Taste and adjust seasonings.

Heat about half of the corn tortillas on a plate in the microwave until soft and pliable.

Using about 1/2 cup of the bulgur mixture, spread it along the bottom of each 9x13 inch pan.

Take about a serving spoon amount of the bulgur mixture and place down the center of the tortilla. Top with the vegan cheese sauce.

Carefully close the tortillas and lay it facedown in the pan. Repeat until all the bulgur mixture is used, and heating the second half of tortillas as required. You will need a second pan. I only had single layers of enchiladas in each pan.

Cover the tortillas with the remaining cheese sauce.

Cover with aluminum foil and place in a preheated 350 oven for about 20-30 minutes until hot.

Serve topped with lettuce, salsa and tofu sour cream if desired.

Enjoy!

Potato Pizza

Potato Pizza

I first saw the idea for this 'pizza' on a social media web site. I thought it was a great idea to make a pizza crust out of potatoes, so I decided to try experimenting. This is what I came up with. I think the base can be flavoured any way you decide, and topped any way as well.  How much you use of each ingredients depends how how big you want your pizza to be so really how many potatoes you spiralize and how big your grill is.

Ingredients for the Base

8-10 cups Potatoes, spiralized

2 tsp onion powder

2 tsp garlic powder

1 Tblsp chili garlic sauce, more or less to taste, this stuff is HOT

1/2 tsp black pepper 

1 tsp turmeric

Other spices like salt, oregano or basil, optional

Topping Ingredients

Sweet Chili Sauce or Pizza Sauce or BBQ Sauce

Nutritional yeast

Red Onions, sliced fine

Peppers, sliced fine 

Other topping as desired like olives, mushrooms, spinach, broccoli,  etc. , optional

Directions

Place spiralized potatoes into a big bowl.

Add the ingredients listed for the mixing up the base and combine well.

Place the potatoes on a preheated grill. I used a George Foreman Grill for this. But any similar type non stick grill with a lid should work.  The base should be thick so that the sauce does not run to the bottom of the potatoes. Close the grill and let it cook until cooked throughout and crispy. Mine took about 24 minutes. 

Cooked spiralized potatoes

Preheat oven to 425 F.

When the potatoes are cooked, transfer to a parchment lined pan.

Top with sauce of choice, I used sweet chili sauce. Sprinkle with nutritional yeast.

Top with remaining chosen ingredients.

Place in oven for 8-10 minutes.

Remove and transfer to a cooling rack.

Enjoy!

TIP

If making the base ahead of time, be sure to transfer the cooked base off the pan and parchment onto a cooling rack. This way it will stay crispy. When you are ready to top the 'pizza', return to parchment lined pan, top and bake.  

 

Udon Noodle Soup

Udon Noodle Soup

This is a simple soup to prepare. I think the addition of some vegetables would only add to the flavour. Mushrooms, julienne carrots or bean sprouts would be good choices. Here is a link to the mushroom seasoning that I use: http://24vegan.com/shop/y-te-thuc-pham/mushroom-seasoning/

   

Ingredients

Broth
 
6 cups water
4 dried mushrooms
8 tsp mushroom seasoning
2 green onions
1/2 cooking onion
1 tsp garlic clove, whole or minced

Other Ingredients

3 Tblsp soy sauce
600 grams udon noodle
1 green onion, for garnish

 
Directions

Add water, dried mushrooms, mushroom seasoning, green onion, cooking onion and garlic to a soup pot.

Bring to a boil and  reduce heat so broth is simmering. Cook for 30 minutes.

Remove vegetables from broth, saving the mushrooms.

When mushrooms are cook enough to handle, slice them up and return them to the broth.

Meanwhile, add the soy sauce and noodles to broth. Simmer until noodles are cooked to desired tenderness about 3 minutes, or according to package directions.

Ladle into bowls and top with green onion.

Enjoy!

Asian Cold Noodle Salad

Asian Cold Noodle Salad

This is an easy salad to make with wonderful Asian flavours. You can really add any diced vegetables you desire.

Ingredients

300 gram pkg vermicelli noodles

1/2 cup carrot, grated
1/2 cup red pepper, diced fine
1/3 cup red onion, diced fine
3 small green onions, chopped fine


Sauce Ingredients

3 cloves garlic
1/3 cup rice vinegar
3 Tbslp soy sauce
1/4 cup Thai sweet chili sauce
1 tsp chili garlic sauce, or more to taste
2 Tblsp cilantro, chopped

Directions

Place noodles in boiling water and cook for about 5 minutes until desire tenderness is reached.  Drain and rinse.

With a clean pair of kitchen shears, cut noodles so they are easier to eat. This is optional.

Pour the sauce over the noodles and mix well. Add in the vegetables and mix again.

Place in fridge for at least an hour until ready to serve.

Enjoy!

Wholewheat Pancakes

Wholewheat Pancakes

We eat a lot of pancakes and this one is easy and delicious. I garnished these pancakes with fresh slices of banana and raspberries. This recipes makes about 10 large pancakes.

Ingredients

Dry Ingredients

2 cups wholewheat flour
1/4 tsp stevia or 1 Tblsp real maple syrup
2 tsp baking powder
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp almond extract

Wet Ingredients

2 flax eggs ( 2 tblsp ground flax mixed with 6 Tblsp water, let sit for a few minutes)
2 1/2 cups non dairy milk

Directions 


Place dry ingredients into a bowl and mix well.

Place wet ingredients into a bowl and mix well.

Let mixture sit for a few minutes before using.

Preheat a non stick fry pan until hot.
Once the pan is hot, use  about 1/3 - 1/2 cup of batter  for each pancake.

Once bubbles form and the underside is nicely browned flip the pancake and continue cooking until both sides are browned.

Continue until all of the batter has been used.

Enjoy!

 

 

 

Fresh Tomato Soup

Fresh Tomato Soup

Here's a great way to use up some of those fresh tomatoes from the garden. I started with my Mother's recipe for tomato soup and altered in order to use less sodium. My daughter says this is a fantastic soup giving it a 10 out of 10 for flavour. This makes a small pot of soup.

Ingredients

2 tomatoes, peeled, and core removed ( about 14-16 ounces)
1/2 cup onion, chopped
4 cups water
2 1/2 tsp vegetable stock powder
1 cup cooked brown rice
2 Tblsp quick oatmeal
Black pepper to taste
3/4 cup nutitional yeast
1 tsp onion powder
 1/8 tsp garlic powder

Directions

Saute onion in as little water as possible until cooked.

Add water and tomatoes. I wanted tiny pieces of tomatoes, so before the water heated up, I used my hand blender and pulsed the soup a few times until I got the consistency I wanted.

Add in all of the remaining ingredients.  Cook for about 20-30 minutes, stirring occasionally.

Enjoy!

Pumpkin Pancakes

 Pumpkin Pancakes

On Sundays I like to make a big brunch for my family. These pancakes are a nice addition to brunch. They are great topped with just fresh fruit or maple syrup for a real treat.

Ingredients

Dry Ingredients

1 1/4 cups whole wheat flour
1/2 tsp stevia
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp salt
1/8 tsp cloves
1 Tblsp flax

Blender Ingredients

1 2/3 cup water
1/8 cup quick oats
1/2 cup pumpkin puree

Directions

Place all dry ingredients into a bowl and stir well.

Place all blender ingredients into the bowl of blender. Process for about a minute until pureed.

Combine two bowls and whisk until smooth.

Preheat a non stick pan.

Once the pan is hot, use  about 1/3 - 1/2 cup of batter  for each pancake.

Once bubbles form and the underside is nicely browned flip the pancake and continue cooking until both sides are browned.

Continue until all of the batter has been used.

Enjoy!

Overnight Oats

Overnight Oats

I wanted a recipe for oatmeal that could be made the night before,  and was portable. This fit the bill perfectly. It gets a little sweetness from the date paste, which can be adjusted up or down depending on how you like it. 

Ingredients

1 cup water
1 ripe banana
1 tsp vanilla
1 Tblsp Flax
1/2 tsp cinnamon
1/8 tsp cloves
2 Tblsp date paste

1 cup quick oatmeal, uncooked

Directions

Place all of the ingredients, except oatmeal,  into a blender and mix until smooth.

Place the  oatmeal into the bottom of  container that is at least 2.5 cups in size.

Pour wet mixture over oats and stir to combine.

Cover with plastic wrap or place lid on container.

Let sit in the fridge overnight.

Enjoy!

Maple Chipotle BBQ Sauce

Maple Chipotle BBQ Sauce

This BBQ is awesome! It has just the right amount of heat. I have used it on cauliflower 'wings', lasagna and all by itself. If you are not a fan of stevia, you can omit it and double the amount of maple syrup.

Ingredients

1 onion, sliced, about a cup
1 tsp garlic, minced
2 cups plain tomato sauce
1/4 cup maple syrup
1/4 tsp stevia
1/4 cup apple cider vinegar
1/2 tsp chipotle pepper powder
1/2 tsp black pepper
1/2 tsp turmeric

Directions

Saute onion , until cooked, in as little water as possible.

Add minced garlic and stir for about 30 seconds.

Add all remaining ingredients and simmer for 30 minutes, stirring occasionally.

Once the mixture has cooled, transfer to a blender and puree.

Enjoy!

Hummus

 Hummus

Hummus is such a versatile food. I frequently use it as an appetizer and in sandwiches to add flavour. This is an easy version to make with the help of a food processor.

Ingredients

1 19 oz can chickpeas, drained
1 19 oz can navy beans, drained
1/8 tsp black pepper
1/2 tsp turmeric
2/3 cup roasted red peppers
2 Tblsp prepared mustard, I used President's Choice Sweet With Heat
2 Tblsp lemon juice
2 tsp garlic, minced
1 tsp vegetable stock powder

Directions

Place all ingredients into the bowl of a food processor. Blend for 1-2 minutes until smooth and creamy.

Enjoy!