My Favourite Recipes

Chocolatey Oatmeal Cookie Pancakes (Minimalist Baker) GF

Oh MAN are these delicious. I’ve made this recipe a bunch of times at my cottage, and they always get devoured. They’re very easy to make, and I like doing half with chocolate, and half with blueberries to mix up the flavours. Top with some vegan butter and warmed maple syrup, and you’re GOLDEN.

I know I’m going to get a lot of flack for this… but I actually find that they’re way too chocolatey with the recommended amount of chocolate.. so I just add a few chocolate chips to the top of each pancake when they’re cooking on the pan. Don’t get me wrong… the recommended way is absolutely delicious, but feels more like a very decadent treat than a regular pancake.

This recipe calls for a gluten free flour blend which can seem intimidating, but everything that you need is sold at Bulk Barn and you can store the leftover flour blend for next time. I’ve never tried it in this recipe, but I bet that Bob’s Red Mill GF Flour would work pretty well in this recipe instead (let me know if you try!).

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I love freezing any extra and then reheating them in the toaster - so tasty.


The recipe is by Minimalist Baker and can be found below, or on their website here.

My notes are italicized.

Ingredients

  • 1 batch flax egg

  • 1 very ripe medium banana (1 banana yields ~1/2 cup mashed)

  • 1 tsp baking powder

  • 1 pinch salt

  • 1/2 tsp vanilla extract

  • 1 Tbsp almond butter

  • 1 Tbsp melted coconut oil

  • 1/3 cup unsweetened almond milk

  • 1/2 cup gluten-free rolled oats (I like this kind by Bob’s Red Mill)

  • 2 Tbsp almond meal (ground from raw almonds) ( you can get this at a bulk food store)

  • 1/4 cup gluten-free flour blend (or you can try using Bob’s Red Mill GF flour)

  • 3 Tbsp non-dairy semisweet chocolate chips (more for topping)


Instructions

  1. Prepare flax egg in a large bowl by mixing flaxseed meal and water and letting set for 3-5 minutes.

  2. Add your very ripe banana and baking powder and mash.

  3. Add oil, salt, vanilla, almond butter, almond milk and stir.

  4. Stir in oats, almond meal and gluten free flour blend until just combined.

  5. Then sprinkle in chocolate chips and fold gently. Let rest for 5 minutes while preheating griddle to medium-low heat. You want it hot but not too hot or it will burn the pancakes - about 300-325 degrees. (I make them on a frying pan on medium heat)

  6. Scoop 1/4 cup measurements onto the lightly-greased griddle and gently spread to make a pancake shape. Cook for 3-4 minutes on each side until golden brown. You'll know they're ready to flip when bubbles form on top and the edges appear dry.

  7. Note: These need to cook slower than regular pancakes because they’re more dense and take a bit longer to get cooked in the middle. So if they are browning too quickly, turn the heat down.

  8. Serve as is or with a small drizzle of maple syrup and a few additional chocolate chips. Leftovers re-heat well in the microwave. (I also love freezing them and then heating them up in the toaster!)

Crispy Quinoa Cakes (Oh She Glows) GF

Crispy savoury bites made up of a ton of delicious ingredients like sweet potato, kale, sun dried tomatoes, and quinoa? Sign me up! They’re vegan, gluten free, nut free… and seriously delicious.

I love adding these to salads, bowls, sandwiches… and honestly just on their own straight from the fridge with a dollop of hummus on top. This recipe is very simple, but it does take some time to prep everything. Just put on a podcast, get chopping, and it will go by in no time. Once you have everything ready, it’s so easy to mix everything together, make the balls, and bake them in the oven. The recipe makes about 12, and you’ll have a hard time stopping yourself from snacking on them! I doubled the recipe, and I’m so glad I did. If you’re going to spend the time chopping up all of the veggies, you may as well go all in!

This recipe is my Oh She Glows and can be found below, or on their website here.

My notes are italicized.

Ingredients:

  • 1 1/2 cups cooked quinoa ( about 3/4 cup of uncooked quinoa)

  • 2 tablespoons ground flax + 6 tablespoons water

  • 1 cup destemmed and finely chopped kale

  • 1/2 cup rolled oats, ground into a flour (just do this in a food processor! I use Bob’s Red Mill GF Oats)

  • 1/2 cup finely grated sweet potato

  • 1/4 cup finely chopped oil-packed sun-dried tomatoes

  • 1/4 cup sunflower seeds

  • 1/4 cup fresh basil leaves, finely chopped

  • 2 tablespoons finely diced onion

  • 1 clove garlic, minced

  • 1 tablespoon runny tahini paste

  • 1 1/2 teaspoons dried oregano

  • 1 1/2 teaspoons red or white wine vinegar (I left this out, still tasted great!)

  • 1/2 teaspoon fine grain sea salt, or to taste

  • 3 tablespoons gluten-free all-purpose flour (I used Bob’s Red Mill) or regular all-purpose flour

  • red pepper flakes, to taste

Directions:

  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.

  2. Mix the ground flax and water in a small bowl and set aside for 5 minutes or so to thicken.

  3. Combine all ingredients together in a large bowl, including the flax mixture and the 1.5 cups cooked quinoa. Stir well until the mixture comes together. Don't forget the flour because it helps bind the patties.

  4. Shape mixture into 1/4-cup patties with wet hands. Pack tightly so they hold together better. Place on baking sheet.

  5. Bake for 15 minutes, then carefully flip cakes, and bake for another 8-10 minutes until golden and firm.

  6. Cool for 5 minutes on the sheet and then enjoy!

  7. Store leftovers in a container in the fridge for up to 5-6 days. To reheat, preheat a skillet over medium heat, add a bit of oil, and cook patties for about 3 minutes per side, or until heated through. (They also tastes great straight from the fridge!)

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Gingerbread Cookies (Minimalist Baker) GF

My sister and I made these TWICE over the holidays, because they’re so delicious and easy to make.

The perfect cookie year round, but especially over the holidays! I’ve made it for non-vegans/gluten free eaters, and they all agree that it’s delicious. If you take the time to knead the dough for a little longer they won’t crack (like the one in the bottom right).

The GF flour blend might seem a little overwhelming at first, but all the ingredients are at Bulk Barn and you just need to make it once and then you can save the leftover flour in a jar for later. It’s really easy, I promise.

The recipe is by Minimalist Baker and can be found below, or on their website here.

Ingredients

  • 1 batch flax egg 

  • 1/2 cup brown sugar

  • 1/4 cup almond butter

  • 3 Tbsp molasses

  • 1/4 cup vegan butter (softened)

  • 3/4 tsp ginger

  • 1/2 tsp cinnamon

  • 1/4 tsp nutmeg 

  • 1/4 tsp salt

  • 1/2 tsp baking soda

  • 1 1/4 - 1 3/4 cups gluten-free baking / pancake mix

Instructions

  1. In a large mixing bowl, prepare flax egg by mixing flax and water and letting rest for 5 minutes.

  2. Add softened butter, molasses, almond butter, brown sugar, salt, spices, baking soda and beat on low with a mixer, or vigorously whisk.

  3. Add gluten free flour to the wet ingredients and stir with a wooden spoon. Stir until well combined. Your dough should hold its shape when pressed, but not feel dry. I found that 1.5 cups (amount as original recipe is written // adjust if altering batch size) was about the perfect amount, but this will depend on your blend.

  4. Cover and chill dough for at least one hour (preferably overnight).

  5. Once chilled, preheat oven to 350 degrees. Carefully roll out dough to a little thicker than 1/8 inch between two sheets of plastic wrap or parchment/wax paper, generously sprinkling the bottom layer and the top of the dough with white or brown rice flour before rolling. You don't want it too thin or they'll be too crisp.

  6. Remove top sheet and, working quickly, dip your cookie cutters in rice flour and cut out shapes. Next, lift the plastic wrap (with all of the dough) and place it on a baking sheet or large plate and freeze for 5 minutes to let them firm up. This will make them easier to transfer to your baking sheet for baking.

  7. Next, use a lightly floured spatula to carefully transfer the cookies to a baking sheet, working quickly. Leave 2 inches for spreading.

  8. Bake for 8-10 minutes or until they appear only slightly browned on the edges. They'll continue firming up as they sit on the pan. Let rest on the pan for 2-3 minutes, then transfer to a cooling rack.

  9. Once cooled, decorate with frosting or sprinkle with powdered sugar. I think a perfect, simple frosting option is piping on a mix of 2 cups icing sugar, 1 Tbsp melted butter, and 1-2 Tbsp almond milk. Just make sure it's on the thicker side so it doesn't run.

  10. Store covered at room temperature for several days. Freeze for longer term storage. The batch should make between 25-35 cookies, depending on the size of your cookie cutter.

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Green Bean Casserole (Hot For Food) GF

My mom’s made green bean casserole for nearly every single Thanksgiving and Christmas dinner that I can remember. For some reason when I went vegan a few years ago I just accepted that I couldn’t have it anymore.
This year, my mom made a vegan version for Christmas dinner and it was so good and easy!!
The base is cashews, and it’s done on the stovetop instead of in the oven which makes it easy to cook the rest of the holiday dishes.
There’s an option to make homemade crispy onions, but we just topped it with French’s crispy onions (they contain gluten). If you have gluten-free guests, you can either make the onions in the recipe, or just serve the French’s crispy onions on the side! I left out the crispy onion part, but you can see the full recipe here.

Very very delicious!! (The photo below is leftovers, and I promise that when it’s fresh the sauce is creamy and not slightly solidified like that!).

The recipe is by Hot for Food, and can be found below (minus the homemade crispy onions) or the full recipe on their website here.

ingredients

  • 8 C fresh green beans (or thawed frozen green beans)

  • 1 C raw whole cashews (soaked for 20 minutes in hot water)

  • 1 1/2 C water

  • 1 tbsp arrowroot flour or cornstarch

  • 1 tbsp coconut oil

  • 8 oz cremini mushrooms

  • 1 shallot, finely chopped

  • 2 garlic cloves, minced

  • 1 tsp onion powder

  • 1/2 tsp nutmeg

  • 1/2 tsp sea salt

  • 1/2 tsp ground pepper

  • 2/3 cup vegetable stock

  • 1 tbsp lemon juice

  • 1 container of French’s Crispy Onions

instructions

  1. To make the sauce for the casserole, drain the cashews from the soaking water. Rinse them under fresh water and drain. Then add to a high-powered blender with fresh water and arrowroot flour. Blend until very smooth.

  2. Heat coconut oil in a large pan over medium heat, add mushrooms and sauté for 2 minutes.

  3. Add shallot and sauté for another 3 to 5 minutes.

  4. Add minced garlic and sauté for another minute. Then add nutmeg, onion powder, sea salt, and ground pepper and sauté for 2 to 3 minutes.

  5. Then stir in vegetable stock and cashew cream in small portions, bit by bit, stirring constantly until smooth and well combined. Bring to a simmer.

  6. Once the sauce is simmering add lemon juice and then green beans. Toss the beans in the sauce and cover the pan with a lid.

  7. Let this sit for 20 minutes stirring occasionally until the beans are cooked, but still bright green and slightly crisp.

  8. Remove the pan from the heat and either serve it in the pan or transfer beans and sauce to a casserole dish. Top with crispy onions. Serve immediately!


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Quinoa Taco "Meat" (Minimalist Baker) GF

This is an insanely easy recipe that you can make with either fresh quinoa, or it would be a great way to use up leftovers. The cooked quinoa is mixed with some spices and salsa, and then baked in the oven - it gets slightly crispy and I often eat it by the spoonful right from the pan….

It keeps in the fridge for 4-5 days, and it freezes great. I pan fry it to heat it back up, and it’s perfect.

We love making this when we have lots of leftover veggies, because everything tastes better when it’s inside a taco! I normally add kale, red pepper, salsa, avocado, and sauerkraut.

My favourite tortillas are the 100% corn tortillas (gluten free) from Casa Bonita (I get them at Sobey’s, they’re cheap and delicious). Just pan fry them on a dry pan on medium heat. SO GOOD.

I highly recommend making it on a busy work night when you’re tired but still want something delicious.

The original recipe calls for oil, but I leave that out and it’s completely fine.

The recipe is by Minimalist Baker and can be found below, or on their website here.

My notes are italicized.

QUINOA

  • 1 cup tri-color, white, or red quinoa

  • 1 cup vegetable broth (you can totally just use water if you don’t have any)

  • 3/4 cup water

SEASONINGS

  • 1/2 cup of salsa (slightly chunky is best)

  • 1 Tbsp nutritional yeast

  • 2 tsp ground cumin

  • 2 tsp ground chili powder

  • 1/2 tsp garlic powder

  • 1/2 tsp each sea salt and black pepper

Instructions

  1. Heat a medium saucepan over medium heat. Once hot, add rinsed quinoa and toast for 4-5 minutes, stirring frequently.

  2. Add vegetable broth and water and bring back to a boil over medium-high heat. Then reduce heat to low, cover with a secure lid, and cook for 15-25 minutes, or until liquid is completely absorbed. Fluff with a fork, then crack lid and let rest for 10 minutes off heat.

  3. Preheat oven to 375 degrees F (190 C).

  4. Add cooked quinoa to a large mixing bowl and add remaining ingredients (salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, pepper). Toss to combine. Then spread on a silpat or parchment-lined baking sheet.

  5. Bake for 20-35 minutes, stirring/tossing once at the halfway point to ensure even baking. The quinoa is done when it's fragrant and golden brown. Be careful not to burn!

  6. This quinoa taco meat goes extremely well in crispy taco shells and soft taco shells, and I also think it would be perfect on nachos, taco salads, tostadas, and in enchiladas. Dream big!

  7. Store leftovers in the refrigerator up to 4-5 days. Reheat in the microwave, in a 350 degree F oven, or in a skillet on the stovetop. (I do it on the stovetop and it’s perfect)

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Quick & Easy Cashew Alfredo GF

When I was growing up a creamy alfredo sauce was by FAR my favourite way to eat pasta. While a traditional alfredo is made with cream, butter, and cheese, this one is wayyyyy healthier as it’s made with only cashews, nutritional yeast, garlic, and salt. It sounds too good to be true, but trust me, it’s delicious.

I recommend soaking your nuts overnight, if you remember. Just put the cashews in a container and cover with cold water. Put the lid on and leave in the fridge until dinner the next night. If you forget, you can pour boiling hot water over them and then let them soak while your pasta boils (you might just have to blend it a bit longer, but it will still be fine).

When you first pour the sauce over the cooked pasta you’ll THINK that it’s too runny, but mix it around on the heat for 30-60 seconds and it turns into the most glorious, creamy, decadent sauce that you could ever imagine. If there’s any leftover sauce, I store it in the fridge (right in my blender), and then just give it a quick blend the next night. I’ve heard that some sauces like this thicken up in the fridge overnight… but apparently this one is magic because it stays the same!

I buy the raw cashews (along with the dry brown rice pasta, which is gluten free) from Bulk Barn, and it’s quickly become an easy staple meal for us. This sauce tastes great on it’s own, or with added steamed broccoli and chilli flakes. You can also add a bit of tomato sauce to it to make it a rosé!
The recipe is has been adapted from a recipe from Anna Pippus.

Ingredients:

  • 5 cups of dry pasta (I normally do about 3 cups of pasta one night, and then use up the rest of the sauce with the remaining 2 cups of pasta the next night)

  • 1.5 cups raw cashews (I stock up when Bulk Barn has a sale)

  • 1/4 cup nutritional yeast

  • 4 cloves garlic

  • 2 and 1/4 cups of water

  • salt and pepper to taste

Process:

The night before: add your cashews to a container and fill with cold water. Cover and store in the fridge until dinner the next night.

  1. Cook pasta according to package directions.

  2. Drain and rinse your cashews, and add them to your blender with the water, nutritional yeast, garlic, and salt. Blend until very smooth—this might take 2 to 5 minutes depending on your blender.

  3. Drain your pasta and put it back in the pot on the hot element. Pour your sauce on (a bit more than you think you need), and stir to combine. After about 30-60 seconds the sauce will thicken up and be so creamy and decadent.

  4. Taste and add more salt and pepper as needed. I love topping mine with chilli flakes as well.

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Stuffed Acorn Squash (Hot For Food) GF

This is a long-time favourite in our house, and it’s the perfect thing to make when you want to impress someone, but don’t want to spend all day in the kitchen! In the time that it takes to bake the squash (40 minutes), you make the rice and sauté the rest of the ingredients so it’s all ready at the same time. I used to make this dish with a few sides, but it’s so filling that no one could finish! This is a great meal to make for non-vegans, because they’ll be so full and satisfied that they won’t miss meat at all! I’ve made it for Thanksgivings, Christmases, Cottage Dinners, Family Dinners.. you name it!

This meal feels so decadent and fancy, but it’s so simple!!

You can totally make the cranberry sauce that’s in the original recipe… but I just buy a canned cranberry sauce and had the juice of half an orange ;). My version is what’s shown below.

The other great thing is that all the ingredients can be found at any grocery store!

The recipe is by Hot For Food, and can be found below, or (with the recipe for the homemade cranberry sauce) on their website here.

ingredients

SQUASH

  • 2 acorn squash

  • 1/3 C melted vegan butter

  • 2 tbsp maple syrup

  • sea salt & ground pepper, to taste

STUFFING

  • 1 C brown rice and wild rice mixture

  • 1 1/2 C water

  • 1/4 tsp sea salt

  • 1/2 C finely chopped onion

  • 1 tsp ground cinnamon

  • 1 tsp ground nutmeg

  • 1 1/2 C frozen corn, thawed and drained (I use a can of corn, drained)

  • 1 C finely chopped red pepper

  • 3 C finely chopped kale, stems removed

  • 3 garlic cloves, minced

  • 1/3 C tahini (the runny kind from the ethnic food section, not the raw kind from the health food section!)

CRANBERRY SAUCE (My version)

  • 1 C canned whole cranberry sauce 

  • The juice from half an orange

instructions

  1. Preheat oven to 400°F. Cut the acorn squashes in half. Scoop out the seeds and flesh and save the seeds to make a toasted garnish (instructions to follow).

  2. Melt vegan butter and mix with maple syrup. Brush the mixture onto each half of the fleshy part of the squash. Season with salt and pepper to taste.

  3. You'll use about half the melted butter mixture to coat the squash and you'll want to have some left for the seeds and to cook the stuffing. Bake the squash, flesh side up in a dish or on a foiled baking sheet for 40 minutes until soft and golden brown. You'll want to baste the squash with a brush half way through baking with the butter pooled in the middle.

  4. Toss the seeds in 2 tsp of the melted butter and maple syrup mixture and add a little salt and pepper to taste. Put them on a parchment lined baking sheet and bake them in the oven alongside the squash for approximately 15 to 20 minutes. until brown and toasted.

  5. While the squash is baking, bring the rice, water, and sea salt to a boil. Once boiling, cover the pot and let it simmer for about 35 minutes, until all the water is absorbed. Cooking time for rice will vary depending on what brand or mixture you're using, so follow instructions as per the package you have. Once rice is cooked and tender remove from the heat and leave covered while you make the rest of the stuffing. You can also make rice ahead of time or use leftover rice.

  6. Heat a large pan over medium, and add the remaining vegan butter and maple syrup mixture and finely chopped onion. Sauté the onion for 1 to 2 minutes. Stir in cinnamon and nutmeg and cook for another 2 minutes. 

  7. Stir in corn and red pepper and turn the heat to medium-high to start getting some nice caramelization on the corn and peppers. Stir fry this mixture for another 4 to 6 minutes. Then lower the heat and stir in finely chopped kale and minced garlic and cook for another 1 to 2 minutes. When the kale is just wilted, but still bright green, add in the rice. Combine everything and then stir in tahini. Taste the stuffing and add sea salt and pepper to your taste. Once everything is mixed thoroughly remove the rice stuffing from the heat.

  8. At this point your squash are baked through so you can turn the oven off and stuff the rice mixture into the centre of each squash and leave them in the oven to stay warm while you make the red wine cranberry sauce.

  9. Heat up the canned cranberry sauce, and add the fresh orange juice.

  10. Pour 1 to 2 tbsp of cranberry sauce over each stuffed squash and garnish with the toasted seeds.

Vegan & Gluten Free Carrot Cake (Minimalist Baker)

I made this for my grandparents and they loved it! You would never know that it’s vegan and gluten free - I was pleasantly surprised! It’s simple to make, and all of the gluten free flour ingredients can be found at a bulk food store (like Bulk Barn!).

The recipe is by Minimalist Baker, and can be found below, or on their website here.

CAKE

  • 3 batches flax egg (3 Tbsp flaxseed meal + 7 ½ Tbsp water)

  • 1/3 cup melted coconut oil

  • 1/4 cup maple syrup

  • 1 scant cup unsweetened applesauce

  • 1/2 cup organic brown sugar

  • 1/4 cup coconut sugar

  • 3/4 tsp sea salt

  • 1 1/2 tsp baking soda

  • 1 1/2 tsp baking powder

  • 1 tsp ground cinnamon

  • 3/4 - 1 cup of (plain and unsweetened) almond milk

  • 1 1 /2 cups loosely packed grated carrot

  • 1 1/2 cups almond flour

  • 1 1/2 cups gluten-free flour blend

  • 3/4 cup chopped raw walnuts (if preferred, omit, or sub 1/2 cup (70 g) raisins)

FROSTING optional

Instructions

  1. Preheat oven to 350 degrees F. Butter and flour two 8-inch, 1 9x13-inch, or 3 6-inch round pans with coconut oil or vegan cooking spray and dust with gluten-free flour (adjust number/size of pans if altering batch size). Shake out excess. Set aside.

  2. Prepare flax eggs in a large mixing bowl. To flax eggs, add oil and maple syrup and whisk to combine. Next, add applesauce, sugars, salt, baking soda, baking powder, and cinnamon and whisk to combine.

  3. Add lesser amount of almond milk (3/4 cup or 180 ml as original recipe is written // adjust if altering batch size) and stir. Add grated carrot and stir. Then add almond flour and gluten-free flour blend and stir. The batter should be thick but pourable. If too thick, add remaining almond milk 1/4 cup). If adding walnuts, add at this time and stir.

  4. Divide evenly among cake pan(s). Bake for 40-50 minutes or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top, it shouldn’t feel too spongy, so don’t be afraid of over-baking! The gluten-free blend just takes a little longer to bake. Also, note that the size of pan you use will vary baking time.

  5. Remove from oven and let rest in the pans for 15 minutes. Then carefully run a knife along the edges and gently invert onto cooling racks to let cool completely.

  6. NOTE: This cake needs to cool completely. It benefits from plenty of airflow, and the flavors develop as the cooling process goes on. If short on time, you can speed the cooling by placing the cakes in the refrigerator or freezer until very cool to the touch.

  7. Once cooled, you can serve as is or frost! For frosting, you have several options! See options above.

  8. Store leftovers at room temperature, covered, for 2-3 days, in the refrigerator for 3-4 days, or covered well in the freezer for several weeks. However, it's best when eaten fresh.

  9. Do note that, if using vegan cream cheese or yogurt in the frosting, the cake should be stored in the refrigerator. From the refrigerator, let set out for 10-15 minutes before serving so it warms a bit and becomes more tender. Let thaw completely from the freezer.

(Very) Freezer Friendly Breakfast Burritos (Emilie Eats)

These have officially taken over as the reigning burritos in our household. If our freezer ever runs low on these, my husband goes into crisis mode haha.

Unlike other burritos, something about these make them reheat in the microwave BEAUTIFULLY!. I promise you that they don’t get soggy. They’re magic.

They’re very very easy to make, and a triple batch makes about 27 burritos. My husband goes through these like no one’s business, and will often grab two a day to take to work.

Lately we’ve been portioning them out into individual portions, and freezing in a container. When you’re ready to eat it, you can serve it over toast, on rice, or wrap it in a fresh burrito.

The recipe was adapted from Emilie Eats.

INGREDIENTS

  • 1 14-ounce package extra-firm tofu, drained

  • 1 onion, diced

  • 3 cloves garlic, minced

  • 1 cup potato, diced (any variety)

  • 1 cup mushrooms, diced

  • 1 15-ounce can black beans, drained and rinsed

  • 1 cup salsa

  • 1/4 cup nutritional yeast

  • 2 teaspoons chili powder

  • 1 1/2 teaspoons ground cumin

  • 1 teaspoon salt

  • 3/4 teaspoon ground turmeric

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon ground cayenne pepper

  • 2 cups kale or spinach, finely chopped

  • 8 whole-wheat tortillas (Optional. You can also just freeze the filling in individual portions)

INSTRUCTIONS

  1. Drain the tofu and then squeeze out the extra liquid with a cloth or paper towel.

  2. In a large skillet or wok, add the onion. Cook for 5-7 minutes until they become translucent. Add garlic; cook for 2 minutes, stirring.

  3. Add potato and mushrooms; stir. Cook for 10-15 minutes, until potato is fork tender. Crumble the tofu into small pieces and add to the pot; cook for 5 minutes.

  4. Add black beans, salsa, nutritional yeast, chili powder, cumin, salt, turmeric, pepper, and cayenne pepper. Stir to fully incorporate all ingredients; cook for 5 minutes. Add kale or spinach and stir; cook until wilted.

  5. Scoop some of the filling and place in the center of a tortilla. Fold in the edges, then roll up. Wrap in foil. Repeat for all tortillas.

  6. Store in the fridge or freezer (they reheat great in the microwave).

30 Minute Creamy Vegetable Risotto (Minimalist Baker) GF

Even though this recipe is only 30 minutes… it terrified me haha. I’d never made risotto before, and I’ve heard that it’s easy to mess it up. Don’t worry though, this recipe is super easy and the instructions are really straightforward. My husband and I loved this! We’ll definitely be making it again.

The recipe is by Minimalist Baker, and you can find it below, or on their website here.

RISOTTO

  • 3 1/2 - 4 cups vegetable broth (warmed on the stovetop // store-bought)

  • 2 Tbsp water (or oil), divided

  • 1 small bundle asparagus (ends trimmed or 1 small bundle broccolini, stalks trimmed (we used both))

  • 1 medium red bell pepper (seeds + stem removed, thinly sliced)

  • ~1/4 tsp each sea salt and black pepper

  • 3/4 cup thinly sliced shallot

  • 1 cup arborio rice

  • 1/4 cup dry white wine (or sub more vegetable broth)

  • 1/4 cup vegan parmesan cheese (plus more for serving)

FOR SERVING optional

  • Fresh chopped parsley

Instructions

  1. In a medium saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm.

  2. In the meantime, heat a large pan over medium heat. Once hot, add half of the water (or oil) and the asparagus (and/or broccolini) and the red bell pepper. Season with a pinch each salt and pepper and sauté until just tender and slightly browned - 3-4 minutes - stirring frequently. Cover to steam and speed cooking time. Remove from pan, uncover, and set aside.

  3. Heat another large rimmed pan over medium heat. Once hot, add remaining water (or oil) and shallot. Sauté for 1-2 minutes or until softened and very slightly browned.

  4. Add arborio rice and cook for 1 minute, stirring occasionally. Then add dry white wine (or more vegetable broth) and stir gently. Cook for 1-2 minutes or until the liquid is absorbed.

  5. Using a ladle, add warmed vegetable broth 1/2 cup (120 ml) at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer. You want the mixture to be cooking but not boiling or it will get gummy and cook too fast.

  6. Continue to add vegetable broth 1 ladle at a time, stirring to incorporate, until the rice is "al dente" - cooked through but not mushy. This whole process should only take 15-20 minutes (may take longer if making a larger batch).

  7. Once the rice is cooked through and al dente, remove from heat and season with salt and pepper to taste. Also add vegan parmesan cheese and most of the cooked vegetables, reserving a few for serving. Stir to coat.

  8. Taste and adjust flavor as needed, adding a pinch of salt and pepper to taste or more vegan parmesan to enhance the cheesiness.

  9. To serve, divide between serving bowls and top with remaining vegetables, additional vegan parmesan cheese, and a sprinkle of parsley (optional).

  10. Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days.

Lentil & Eggplant (or noodle) Lasagna (Minimalist Baker) GF

WOW. This recipe is absolutely amazing, and easy enough that my husband can make it by him self ;).

It tastes equally as good with pasta noodles as it does with eggplant! If you make it with eggplant the layers are more gooey and sooo good, but if you do it with pasta it feels more filling and it’s more sturdy. Both options are great! Just make sure that you don’t slice the eggplant too thin, or they’ll burn and you won’t be able to get them off the pan.

We make this very often in our house, and will do a double batch (one eggplant version, and one pasta version) so we can freeze it in individual potions to have for lunch and dinners later on. You can reheat it in either the oven or microwave, but actually the microwave works a bit better so the sauce doesn’t dry out.

When you make this you HAVE to make the ‘parm’, it’s so good and only three ingredients! I promise that you’ll want to put it on everything you ever make.

The recipe is by Minimalist Baker and you can find it below, or on their website here:

The first photo is with eggplant noodles, and the second one is with regular noodles.

EGGPLANT

  • 2 medium eggplants (sliced into 1/4-inch slices lengthwise // or 12 lasagna noodles, boiled)

  • Sea salt (for sweating)

  • 1 Tbsp olive oil

SAUCE + LENTILS

  • 1 28-ounce jar favorite marinara sauce* (I like Trader Joe’s Basil Marinara)

  • 1/2 cup water

  • 3/4 cup rinsed and drained red lentils (can sub green, but will increase cooking time)

TOFU RICOTTA

  • 1 12-ounce block extra firm tofu (drained and pressed dry for 10 minutes)

  • 1 1/2 medium lemons, juiced (1 1/2 lemons yield ~1/4 cup or 60 ml)

  • 3 Tbsp nutritional yeast

  • 1/2 cup fresh basil (finely chopped // plus more for serving)

  • 1 Tbsp dried oregano

  • 1/2 tsp each sea salt + black pepper

  • 1-2 Tbsp olive oil

  • 1/4 cup vegan parmesan cheese (optional // plus more for serving)

Instructions

  1. Preheat oven to 425 degrees F (218 C). Also set out two baking sheets and one large (9x13-inch or similar) baking dish.

  2. Generously salt eggplant slices on both sides and arrange in a colander in the sink to remove excess water/bitterness for 15 minutes. (If using lasagna noodles, boil, drain and set aside.)

  3. Rinse salted eggplant slices well and dry thoroughly between two clean absorbent towels. Lay a baking sheet on top and place something heavy on top to absorb excess moisture.

  4. Arrange slices on 1-2 baking sheets in an even layer and drizzle with a little olive oil. Bake in a 425 degree F oven for 13-15 minutes. Remove from oven and reduce oven heat to 375 degrees F .

  5. While eggplant is baking, add marinara sauce and water to a large saucepan and bring to a low boil over medium heat. Then add rinsed lentils and lower heat to a simmer (low) and cook loosely covered (to prevent splattering), stirring occasionally, for about 15-20 minutes or until lentils are tender.

  6. In the meantime, make tofu ricotta. Add all ricotta ingredients to a food processor or blender and pulse to combine, scraping down sides as needed. You want a semi-puréed mixture with bits of basil still intact.

  7. Taste and adjust seasonings as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, or lemon juice for brightness. I usually add a bit more of all three.

  8. Spread a thin layer of lentil marinara sauce into your baking dish. Then layer on a few pieces of eggplant.

  9. Spoon half of the ricotta filling over the eggplant slices and spread into an even layer. Then top with another layer of marinara sauce. Repeat until you have used up all the ricotta. NOTE: The top layers should be: Marinara, eggplant noodles, marinara.

  10. Sprinkle the top with vegan parmesan cheese (optional) and cover with foil. Bake at 375 F (190 C) for 30 minutes, then remove foil and bake for 10-15 minutes more, or until the sauce is bubbly and warm and the top layer is very slightly browned.

  11. Let rest for 10-15 minutes. Then slice with a serrated or very sharp knife, and serve with additional vegan parmesan cheese and fresh basil (optional).

  12. Leftovers keep covered in the refrigerator for 3-4 days. Reheat in the oven or the microwave until warm. You can freeze the dish up to 1 month: Prepare up until baking and then thaw slightly before baking at 375 F (190 C) until warmed through. To freeze individual slices, make the lasagna all the way through, and then portion out individual slices. Microwave when ready to eat (the oven works better for the eggplant version)

9 Ingredient Easy Shepherd's Pie (Minimalist Baker) GF

My husband and I batch cook (and then freeze individual portions) A LOT. This is a crazy easy recipe for Shepherd’s Pie that freezes well and reheats easily in the microwave or oven!

We normally make a triple batch and then have easy meals for weeks!

The recipe is by Minimalist Baker and can below, or on their website here.

Ingredients:

FILLING

  • 1 medium onion (diced)

  • 2 cloves garlic (minced)

  • 1 1/2 cups uncooked brown or green lentils (rinsed and drained)

  • 4 cups vegetable stock

  • 2 tsp fresh thyme (or sub 1 tsp dried thyme per 2 tsp fresh)

  • 1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn

MASHED POTATOES

  • 3 pounds yukon gold potatoes (thoroughly washed)

  • 3-4 Tbsp vegan butter

  • Salt and pepper (to taste)

Instructions

  1. Slice any large potatoes in half, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.

  2. Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter or large fork to mash until smooth. Add add desired amount of vegan butter (2-4 Tbsp as original recipe is written // adjust if altering batch size), and season with salt and pepper to taste. Loosely cover and set aside.

  3. While potatoes are cooking, preheat oven to 425 degrees F and lightly grease a 2-quart baking dish (or comparable sized dish, such as 9x13 pan. An 8x8 won’t fit it all but close!).

  4. In a large saucepan over medium heat, sauté onions and garlic in 1 Tbsp olive oil until lightly browned and caramelized - about 5 minutes.

  5. Add a pinch each salt and pepper. Then add lentils, stock, and thyme and stir. Bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes).

  6. In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.

  7. OPTIONAL: To thicken the mixture, add 2-3 Tbsp mashed potatoes and stir.

  8. Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.

  9. Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashers are lightly browned on top.

  10. Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days. Reheats well in the microwave.

Butternut Squash & Black Bean Burritos (Oh She Glows)

My husband is a burrito FIEND. He was addicted to the frozen Amy’s burrito’s, but those get expensive when you eat 3 a day haha.

He’s made this recipe so many times, and will make a triple batch and then freeze then so he can grab them and bring them to work. If you put them in the oven/toaster oven they reheat great, but they do get slightly soggy if you reheat in the microwave (my husband doesn't mind at all, so he microwaves them). This recipe has Daiya cheese in it (which my husband likes, but I don’t), but you can totally just omit the cheese and it will still taste good. The filling is so good that when my husband makes it normally make myself a bowl to eat before he adds the cheese and starts filling the burritos :)

It you’re not going to freeze them, you can add things like lettuce, avocado, and salsa - they would be great to serve at a big casual family lunch!

The recipe is by Oh She Glows, and can be found below, or on their website here.

Ingredients:

  • 1 medium butternut squash, peeled, cubed, & roasted

  • 1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)

  • 1-2 tsp olive oil

  • 1 cup chopped sweet onion

  • 2 garlic cloves, minced

  • 1 red pepper, chopped

  • 1 tsp kosher salt, or to taste

  • 2 tsp ground cumin, or to taste

  • 1/4 tsp cayenne pepper, or to taste

  • One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed

  • 3/4 cup Daiya cheese

  • 4 tortilla wraps (large or x-large)

Directions:

  1. Preheat oven to 425°F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender.

  2. Cook brown rice

  3. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.

  4. Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.

  5. When butternut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes.

  6. Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper

Spring Stuffing (Oh She Glows)

This stuffing is the best of both worlds, as it has both bread and a ton of veggies! The asparagus, edamame, and peas in this recipe as a welcome update to a traditional stuffing recipe (but isn’t so different that your family won’t love it!). This recipe is great to serve at Easter when the weather is getting nicer, but I also serve it at Christmas! It works in every season :)

As with all stuffing, remember to cube your bread the night before so that it’s nice and stale(ish) for when you’re ready to make it the next day.

The recipe is by Oh She Glows and you can find it below, or on their website here.

My notes are italicized.

(the Spring Stuffing is the one at the top of the bowl)

Ingredients:

  • 1 loaf crusty seed & cranberry raisin bread, roughly chopped into 1-inch pieces (5-6 cups packed) (If I can’t find that, I get regular bread, and then add a handful of dried cranberries)

  • 1 tbsp extra virgin olive oil

  • 3 garlic cloves, minced

  • 1 cup peeled & finely chopped carrots

  • 1 bunch asparagus, ends broken off and finely chopped

  • 1 cup peas (if using frozen, thaw and drain first)

  • 1 cup edamame (if using frozen, thaw and drain first)

  • 2 tbsp fresh lemon juice

  • 8-9 green onions, finely chopped

  • 1/2 cup fresh minced parsley

  • 2 tbsp fresh thyme

  • 1/2 tsp dried oregano

  • Herbamare (or salt) & ground black pepper, to taste

  • 1 cup veggie broth or more if desired

Directions:

  1. Roughly chop (or tear) bread into 1 inch chunks. Place the bread onto a baking sheet and in the (turned-off) oven overnight or for about 10-12 hours. This lets the bread firm up and get a bit hard so it retains its shape in the stuffing. If using frozen peas and edamame, place in fridge overnight to thaw. Rinse and drain before use.

  2. The next day, preheat oven to 400F and grease a 2.3 L/2.5 qt. casserole dish. Heat a large skillet or wok with 1 tbsp oil over medium heat. Add in the garlic, carrots, and asparagus and sauté until just tender, about 8 minutes or so. Season well.

  3. Now, add in the (drained) peas, edamame, fresh lemon juice, and green onions and sauté until heated through, about 5 minutes. Stir in the herbs and season again with Herbamare & pepper to taste. Remove from heat.

  4. Gently, stir in the cup of broth, being careful not to overmix the bread. Transfer to prepared dish, cover, and bake for 28-30 minutes. Carefully remove lid and allow to cool for 5 mins or so before serving.

Pulled Mushroom & Artichoke Sandwiches (Hot For Food) GF

My husband and I have made this recipe at least 10 times. Easily.

It’s insanely easy, and the ingredients are totally “normal” (no “weird vegan ingredients” haha). This is a great meal to make for a casual night at home, or when your making dinner for 10 friends at the cottage (I’ve done both multiple times!). I absolutely promise you that this recipe couldn’t be any easier, and that you’ll LOVE IT! It’s quick, and requires hardly any work!

The recipe is by Hot For Food and can be found here or on Chatelaine’s website here.

My notes are italicized.

Vegan Pulled Pork Filling

  • 1 onion, thinly sliced (about 2 cups sliced)

  • 2 tbsp vegetable oil

  • 10 oz cremini mushrooms, roughly diced

  • 2 garlic cloves, minced

  • 1 cup marinated artichokes, roughly chopped (I just regular canned artichokes)

  • 1 tsp smoked paprika

  • 1 tsp ground mustard powder

  • 1 tsp sea salt

  • 1 tsp ground pepper

  • ¼ cup tomato paste

  • 2 tbsp soy sauce or gluten-free tamari

  • 1/3 cup packed brown sugar (coconut sugar also works!)

  • 1 tbsp apple cider vinegar

Creamy Slaw

  • 4 cups bagged slaw mix

  • 1/3 cup vegan mayonnaise (I use either Hellman’s vegan mayo)

  • 1 tbsp Dijon mustard

  • 1 tbsp apple cider vinegar

  • ¼ tsp salt

  • ¼ tsp ground pepper

Sandwiche Assembly

  • 4 burger buns (gluten free if you want)

  • 2 dill pickles, thinly sliced

Instructions

  1. Heat a large pan over medium high heat with vegetable oil. Once hot, add the sliced onions and sauté for 5 minutes until softened and slightly browned. Add mushrooms and minced garlic and cook for another 3 to 4 minutes until most of the water from the mushrooms has evaporated.

  2. Add the roughly chopped artichokes and cook for 5 to 6 minutes, stirring occasionally. Add smoked paprika, ground mustard, sea salt, ground pepper, tomato paste, soy sauce, brown sugar, and apple cider vinegar and stir to combine well.

  3. Spread out the mixture into an even layer in the pan and cook for 15 more minutes only stirring once or twice. You’re trying to caramelize the mixture a little bit so don’t stir it too much. It will reduce and get much darker in colour.

  4. Serve immediately on lightly toasted buns. Top with slaw and pickle slices.

Tatertot Casserole (Hot For Food) GF

“This is how the vegans convert you. They lure you in with tatertots” - my uncle-in-law.

My husband says that this is one of the best dishes that he’s ever had - and he’s not wrong! I mean… how can anything involving tatertots not be good?

This recipe is very easy to make (hello, it calls for frozen veggies), and is a fun twist on a holiday dinner, or really dinner any night of the week! I find that the vegan sausage gets soggy, so I always leave it out. I’ve made it with Bob’s Red Mill 1:1 Gluten Free Flour, and it worked just as well (just make sure that you either omit the sausage or find a gluten-free one).

You can also make this earlier in the day, and then leave it in the fridge. Cover with foil, and top with the tots when you’re ready to bake it. I put it in the over while my oven is preheating and then start the timer once it’s ready.

The recipe is by Hot For Food and can be found below, or on their website here:

My notes are italicized.

ingredients

  • 2 C diced white onion (about 1 large white onion)

  • 1 C diced celery (about 2 stalks)

  • 3 garlic cloves, minced

  • 4 Field Roast brand Apple Sage sausages OPTIONAL (If you leave this out, and swap out the flour, it makes it gluten free. I’ll often leave out the sausages because I find they get soggy and I don’t think they actually add much)

  • 2 tbsp vegetable oil

  • 2 tsp fresh thyme (I’ve used 1 tsp of ground thyme and it totally works)

  • 2 tsp finely chopped fresh sage

  • 2 tsp beef flavoured bouillon or 2 cubes (I use veggie bouillon cube. Any brand works)

  • 2 tsp dijon mustard

  • 2 tbsp vegan worcestershire (you can buy this at Whole Foods. You can use soy sauce or tamari instead if you can’t find this)

  • 1/2 tsp ground pepper

  • 2 C frozen veggies (corn, peas, carrots, green beans) (I use the Green Giant brand)

  • 1/4 C flour (you can swap in Bob’s Red Mill 1:1 Gluten Free flour, no problem)

  • 1 3/4 C nondairy milk (make sure you get unsweetened, and plain. I use Silk Almond Milk)

  • 1/2 tsp sea salt (optional)

  • 1 green apple, peeled and finely diced

  • 4 1/2 C frozen tots

  • 2 tsp finely chopped fresh sage, as garnish

instructions

  1. Preheat oven to 425°F.

  2. Heat skillet or stock pot over medium heat with 2 tbsp veg oil and brown the sausage for about 6 minutes. Remove browned sausage from the pot.

  3. Add onion and celery and sauteé for 3 minutes. (Start at this step if leaving out the sausages!)

  4. Add garlic, thyme, and sage and sauté for 3 minutes.

  5. Add bouillon, mustard, worcestershire, ground pepper, and frozen veg and stir to combine well and sauté for another 3 minutes. If you don’t have vegan beef flavored bouillon you can use a vegetable one.

  6. Add your browned sausage back in (if you used them) and then gradually add the flour a bit at a time while stirring to coat everything. Once it’s all incorporated gradually add the nondairy milk and stir frequently to combine the flour well. Also scrape the hardened flour on the bottom of the pan or stock pot with the nondairy milk to incorporate all the browned flour. Use a wooden spatula with a flat end to do this so as to not scratch the pan or stock pot!

  7. Once all the browned bottom is well incorporated keep stirring while the mixture thickens over a simmer. Just as it starts to thicken and bubble remove from the heat and stir in the diced apple.

  8. Taste it and see if you want to add another 1/2 tsp salt. Some people might think it's salty already. It will also depend on what kind of bouillon you used and if you swapped worcestershire for soy sauce which is generally more salty.

  9. Transfer to an 8-inch x 11-inch casserole dish and top with the frozen tots and sprinkle with more fresh sage as garnish.

  10. Bake for 40 to 50 minutes or until the tots are golden brown and crispy.

(The first photo is by Hot For Food).

Vegan & Gluten Free Pumpkin Pie (Minimalist Baker)

This pie is grandma approved!!! I made this for Thanksgiving this year, and my husband’s grandma had her Irish cousin in town who had never had pumpkin pie before… I was so nervous for this to be her first pumpkin pie experience, but it was SO GOOD! Grandma even asked if she could take the last slice home :)

I’ve never made any kind of pumpkin pie before so I had no idea what to expect especially considering that this one is vegan AND gluten free! I can’t even begin to tell you how easy this recipe is. The dough is insanely easy to make (only three ingredients), and then you just blend up the rest of the ingredients and pour it in the pie crust!
The only thing to keep in mind, is that the pie has to cool completely before you put it in the fridge, and then it’s best if you put in the fridge overnight. This is really great actually, because you can make the pie the day before, and then focus on your holiday mains the day of! Just make sure that you give yourself enough time for the pie to cool completely before you have to go to bed.

The recipe is by Minimalist Baker and can be found here: https://minimalistbaker.com/vegan-gluten-free-pumpkin-pie/

Easiest Chocolate Chip Cookies (Betty Crocker)

Truly the easiest chocolate chip cookies. And the best part is how MANY little guys that this recipe makes! (easily over 40 cookies).

It’s really just the perfect recipe for a straightforward (not so healthy), great chocolate chip cookie.

The recipe is by Betty Crocker and can be found below, or at their website here.

My notes are italicized.

Ingredients

2/3 cup refined coconut oil, melted

2/3 cup vegan granulated sugar

2/3 cup packed vegan brown sugar

1/2 cup unsweetened vanilla almond milk

2 teaspoons vanilla

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups vegan semisweet chocolate chips (I bet regular chocolate chips would work too!)

INSTRUCTIONS

1. Heat oven to 350°F. In large bowl, mix coconut oil, granulated sugar and brown sugar until well mixed. Stir in almond milk and vanilla.

2. Stir in flour, baking soda, baking powder and salt until dough forms. Stir in chocolate chips. Drop dough by slightly rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. 

3. Bake 11 to 14 minutes or until edges are light brown and tops look set. Cool 1 minute on cookie sheets. Remove to cooling rack; cool completely. Store in tightly covered container

Rosemary & Blueberry Scones (Minimalist Baker)

These scones are absolutely delicious!!! I’d never made scones before, and they seemed a little scary… but I couldn’t have been more wrong. These scones are incredibly easy to make and taste unbelievable. I’ve never tried it, but I bet that you could replace the rosemary & blueberries for any flavours you could think of! The consistency of these guys are perfect. My friends ask me to make them every time we go to the cottage :)

The recipe is by Minimalist Baker and can be found below, or on their website here.

My notes are italicized.

Ingredients

US Customary - Metric

  • 1 batch flax egg (1 Tbsp flaxseed meal + 2 ½ Tbsp water)

  • 3/4 cup unsweetened plain almond milk

  • 3/4 cup spelt flour (or sub more all-purpose) (you can buy this at Bulk Barn)

  • 1 1/4 cups unbleached all-purpose flour

  • 1 Tbsp baking powder

  • 1/4 cup organic cane sugar plus more for topping

  • 1/2 tsp sea salt

  • 1 Tbsp fresh rosemary (stems removed // roughly chopped) (my stepdad doesn’t like savoury flavours in his scones, so I’ve left this out before, and they still taste great as blueberry scones!)

  • 6 Tbsp room temperature coconut oil (scoopable, not liquid or frozen)

  • 1/3 cup frozen wild blueberries (organic when possible) (I use any kind of blueberries, but the smaller the better)

Instructions

  1. Preheat oven to 400 degrees F (204 degrees C) and line a baking sheet with parchment paper (or leave bare).

  2. Prepare flax egg in a small mixing bowl, then add almond milk.

  3. In a separate mixing bowl, combine spelt flour, all purpose 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-almond milk mixture once more and add to the dry ingredients a little at a time while stirring with a wooden spoon. Add blueberries and gently stir once more to incorporate.

  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 (or 8 for smaller scones // amount as original recipe is written // adjust if altering batch size). 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. These are delicious plain, but they would also be delicious heated with a bit of vegan butter.

Apple Spice Cake with Maple Buttercream Frosting (Hot For Food)

This recipe is by HotForFood, and it’s absolutely amazing. This is a favourite in my family, and my husbands grandma even demanded that we make it for her birthday! You would never know that this cake was vegan, and insanely easy to make (with no ‘weird vegan ingredients’ haha).

If you make it with regular flour (like in the recipe), it’s fluffy and moist and everything you dream a cake could be. I’ve also made it once with Bob’s Red Mill 1:1 Gluten Free Flour, and it still totally worked out, it’s just a little firmer and not so fluffy. Definitely still worth making.

ALSO - the frosting is SO GOOD that I put it on every cake that I make.

The first photo is the regular recipe. The second photo was using the gluten free flour.

The recipe is by Hot For Food and can be found below, or on their website here.

My notes are italicized.

ingredients

APPLE SPICE CAKE

  • 1 C soy milk (Almond milk works too. The brand I use is Silk)

  • 1 tsp apple cider vinegar

  • 2 C all-purpose flour (or Bob’s Red Mill 1:1 Gluten Free flour. Makes a denser cake, but still works)

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp sea salt

  • 1 1/2 tsp cinnamon

  • 1/2 tsp ground ginger

  • 1/2 tsp allspice

  • 3/4 C packed brown sugar

  • 1/3 C vegetable oil or coconut oil (melted) (I use coconut oil)

  • 1 tsp vanilla extract

  • 1 1/2 tsp unsulphured molasses (you can buy a tiny amount at Bulk Barn if you only need it for this recipe)

  • 1 C peeled & shredded apple

  • 3/4 C pecans, finely chopped (If you don’t want to splurge on the nuts, it still tastes great without it!)

MAPLE BUTTERCREAM FROSTING

  • 3 to 4 C powdered sugar

  • 1 C vegan butter, cubed and chilled (I use Earth Balance)

  • 1/4 C maple syrup

  • 1 tbsp soy milk (again, almond milk works fine)

instructions

  1. Preheat oven to 350°F

  2. Prepare 2 cake pans that are between 7" to 8" wide. You can also bake one at a time if you only have 1 pan. Generously oil or butter the pans and then dust with an even layer of flour to help easily remove the cake from the pans.

  3. In small mixing bowl whisk together the soy milk and apple cider vinegar and set aside to curdle for about 5 to 10 minutes.

  4. In a large mixing bowl sift together flour, baking powder, baking soda, cinnamon, all-spice, ginger, and sea salt.

  5. Once the soy milk and vinegar has thickened add brown sugar, oil, molasses and vanilla extract and combine until smooth. 

  6. Add the liquid ingredients and shredded apple to the dry ingredients. Fold the batter until it’s just combined, ensuring not to over mix it. Small lumps in the batter are fine, but you shouldn't see pockets of dry ingredients that aren't incorporated.

  7. Divide the batter evenly between the cake pans. Spread out the batter so it’s even and to the edge of the pan.

  8. Bake for 15 to 18 minutes on the centre rack. Cake is done when a toothpick comes out mostly clean from the centre of the cake.

  9. Allow the cakes to cool on wire racks for 10 to 15 minutes before removing them from the cake pans. To remove the cakes, place the wire rack on top of the cake pan and flip it upside down. Let the cakes cool completely before frosting and assembling. 

  10. To make the frosting beat together in a food process, with a hand mixer or in stand mixer the chilled vegan butter with about 1/4 cup of powdered sugar. Only once combined and smooth add a bit more sugar and then add a little bit of maple syrup. Continue mixing portions of sugar and maple syrup along with the soy milk until a smooth and fluffy frosting is achieved. Be sure you don't add any liquid too soon in the process as it can sometimes start to separate the butter. 

  11. Place one cake bottom side down on your serving plate and spread frosting evenly with a spatula across the entire top of the cake. Place the other cake, bottom side down, on top of the frosting. Use remaining frosting to cover the entire cake.

  12. Using the palm of your hands gently press small handfuls of roughly chopped pecans along the entire side of the cake until well coated.