Category Archives: 1 All Recipes

Raw Vegan Chocolate Pudding

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In a high speed blender, blend :

5 ripe avocados
1/2 cup of raw cacao powder
1 can of coconut milk, chilled
6 dates
1 frozen banana
1 tbsp maple syrup
1/2 tsp cinnamon
1 tsp vanilla

Let sit in the fridge for 1 hour.
Garnish with your favorite supperfoods like cacao nibs, hemp seeds, bee pollen (omit of you do not eat bee products), fresh berries, goji berries, fresh mint or holy basil, and if it’s your friends birthday, candles!!!

Enjoy!

Moroccan Peanut Stew {vegan}

Moroccan Peanut Stew with Chickpeas

Moroccan Peanut StewServes 10-12

Ingredients

2.5 cups chickpeas, dry and pressure cooked or 6 cups canned
2 T coconut oil
2 tsp Pink Himalayan salt
2 onions, white, diced
5 garlic cloves, pulsed in food processor or chopped finely
2 inch piece of ginger, pulsed in food processor (you can pulse it with garlic)
3 tomatoes, blended in food processor to be liquid
2 red pepper, diced
3 carrots, sliced
5 stalks celery, diced on the half moon
4 cups of cut up mixed veggies  (zucchini, broccoli, green beans)
4 cups of cubed starchy veggie (potato, sweet potato, butternut squash)
4 cups (packed) of cut up collard leaves or any dark green leaf
1/2 a hot pepper, diced (optional)
2 cups of peanuts (set aside 1 cup for a garnish bowl)
1 cup of raisins or  chopped dates
1 head of cilantro, finely chopped for garnish at the end. Fresh mint also works.

spices
2 T chili powder
1 T ground turmeric powder
2 T ground cinnamon
2 T cumin powder
2 T paprika
5 star anise, whole
3 bay leaves

broth
8 cups of fresh, or canned, coconut mylk, broth and/or water (any combination of your choice, depending on what’s available.).  See: How to make homemade coconut milk  

1 cup of natural smooth or crunchy peanut butter

Directions:

  1. For dry chickpeas: soak chickpeas overnight.  Rinse out soak water and cook in a pressure cooker with salt and turmeric, for 20 minutes. 
  2. In a big saucepan over medium heat, add coconut oil, 1 tsp salt and onions.  Sauté and stir until translucent, about 5 minutes
  3. Add ginger, onions, red pepper and celery.  Continue to cook and stir until cooked through.
  4. Add  tomatoes, along with turmeric, cumin, cinnamon, paprika, chili powder, star and anise. Combine well.
  5. Add the coconut mylk/broth/water to cover the veggies, and the bay leaves. 
  6. Add carrots, starchy veggies, other veggies.  [If adding broccoli, wait about 20-minutes before you add them.]
  7. Stir everything together well.  Cover the pot, reduce heat slightly, and cook for 30 minutes. 
  8. Add in peanut butter and use whisk to to mix it all in really well. 
  9. For the final 15-minutes of cooking, add in chickpeas, 1-cup of peanuts, raisins and leafy greens and up to 1 tsp of salt.
  10. Garnish your bowl with peanuts and cilantro.

    Best enjoyed with Millet, Couscous or Brown/Wild  Rice

Vegan Black Bean & Quinoa Burger

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This recipe makes 16 large, delicious burgers. It’s always great to make this amount so you can freeze the patties and de-frost them when you’re craving a burger night!  

This dish was originally created for Burger Night during the 2020 retreat season at the Farm of Life in Costa Rica, and was absolutely enjoyed by many!

Ingredients

1.5 cup Quinoa dry, 3 cups cooked – can be prepared in water or veggie stock

3 cups Black Beans (dry, soaked and prepared in pressure cooker) or 7 cups cooked/canned

3 cups mushrooms of choice, diced – I like cremini for this recipe

6-8 Garlic cloves, depending on your preference 

2 medium leeks, sliced and soaked in water to rinse out dirt. Can be substituted for cooking onion if you dont have any leeks on hand.

2 red peppers, diced 

Juice of 3 limes or lemons 

3 Tbsp ground flax + 6 Tbsp warm water, let sit for 5 minutes  

 1 – 1 1/4  cup oat flour (ground from gluten free rolled oats) 

Cayenne pepper as desired

3 tbsp chili powder 

3 tbsp ground cumin 

3 tbsp paprika 

2 tsp Salt

2-3 tbsp virgin coconut oil to sautée leeks, mushrooms, etc as well as to grease the pan.

Taste mixture and add more spices, lime or salt as needed 

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Method

  1. Cook quinoa and black beans according to package, let cool enough to handle. 
  2. Prepare flax egg and let side for 5 minutes.
  3. Sautee chopped and cleaned leeks in oil for about 3-5 minutes on LOW to MEDIUM heat. Add minced garlic, mushrooms and red peppers and sautee for another 5 minutes. Set aside. 
  4. In a large bowl, add cooked  black beans, mash with a fork or potato masher (I like to  leave some beans whole)
  5. Then add in flax, oat flour, sautéed vegetables, cooked quinoa, salt, and seasonings. Mix all ingredients together. Texture should be wet and slightly sticky, but not too sticky to be able to make the patties. Add more oat flour if needed.

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  6. Fill a 1 cup measuring cup to 3/4 full with the burger filling, and make a patty with your hands. Make the patty thicker to start and once you cook it in the plan you can flatten it out with a spatula.  
  7. Allow the burgers to sit in the fridge for 1 hour before cooking.
  8. Cook all or Freeze some and cook at a later date. 
  9. On the flat electric pan or in a pan heat oil on LOW to MEDIUM heat – sear black bean patties for 4 minutes on each side or until burgers are cooked through and brown on each side.

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Sunflower Seed Red Pepper Hummus {Raw}

Raw Sunflower Seed Red Pepper Hummus

The perfect dip to switch up the classic chickpea hummus, plus it raw! Enjoy with veggie sticks, raw crackers, in wrap or add it to greek night!

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Fully Raw Vegan Greek Night Served at Farm of Life featuring tabouli, greek salad, heart of palm “feta” cheese, olives, kraut and of course…the hummus!

Add all ingredients in blender or food processor
2 cups sunflower seeds, soaked for 1 hour
2 garlic cloves
2 red peppers
1 Tbsp lemon juice / or Apple Cider Vinegar
handful parsley
1 tsp salt
1 tsp cumin
2 Tbsp Tahini
2 Tbsp Olive Oil
1/4 cup water

Ayurvedic Apricot Ginger Oatmeal 

Ayurvedic Apricot Ginger Oatmeal 

Makes 3- 4 servings | Vegan

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Ingredients

1.5  cup gluten free rolled oats
1 cup filtered water
2.5 cups fresh or canned coconut milk
1/3 cup unsulphured dried apricots, quartered
1 tsp cinnamon
1 tbsp fresh ginger root, grated
1/4 tsp ground ginger
1/2  cup pecans, roughly chopped, preferably dry toasted in a pan for 2 minutes
pinch sea salt
2 Tbsp honey or maple syrup

optional toppings : shredded coconut, flax seeds, chia seeds, hemp seeds, fresh fruit slices, coconut yogurt.

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Directions:

In a saucepan, over medium heat, combine water, coconut milk, cinnamon, ginger, and salt. Bring to a boil and add in oats. Reduce heat and simmer for 8-10 minutes, stirring often. In the last 2 minutes, add in apricot pieces. Remove from heat, add in pecans and honey/maple syrup.

Serve warm and garnish with your favourite toppings.

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In Northern Ontario, the months of July and August is the season to celebrate blueberries!

If you are in a part of the world where you can pick your own wild blueberries, I feel your joy and gratitude! If not, feel free to use berries from the farmer’s market or local health food store. You can even substitute the blueberries for your favorites berries! Enjoy!

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Makes 24 muffins. I am offering this size of recipe because these can easily be frozen if not enjoyed within the week of preparation! Keeps for 3 days on the counter in an air tight container or 1 week in the fridge.

Ingredients

4 cups Organic Light Spelt Flour.  I am using local and organic from LoonSong farm on Manitoulin Island.

1 1/3 cup Uncooked Hulled Millet
What is Millet?

3 tsp Baking Powder

1.5 tsp Baking Soda

1 tsp Pink Himalayan Salt

1 tsp Cinnamon

Zest of 1 organic lemon or orange (optional)

2 cups Non-Dairy Milk, such as almond, hemp, oat or coconut, homemade if possible

1 cup Unsweetened Apple Sauce, preferably homemade. Alternately you can grate 4 apples and add them to the dry ingredients.

1 cup Canadian Maple Syrup

2/3 cup Extra Virgin Coconut Oil, Melted

2 tsp Pure Vanilla Extract

3 cups fresh wild blueberries or fresh/frozen berries of choice

Method

Preheat oven to 375 degrees. Prepare two 12 cup muffin tray with liners or a light coating of coconut oil and set aside.

Whisk together the flour, millet, baking powder and soda, salt, zest and cinnamon in a large bowl. In a second bowl (or use the vitamix), mix/blend milk, applesauce, maple syrup, coconut oil and vanilla.

Add wet ingredients to dry. Combine just until all the flour has been absorbed.

Gently fold in the berries.

Pour evenly into the prepared muffin cups.

Bake for 20-25 minutes, until the tops are domed and a toothpick inserted in the center comes out clean.

Homestyle Blueberry Waffles {vegan | made with spelt flour}


Top with seasonal fruit like pomegranate ❤

Recipe

Ingredients

2.5 cups organic light spelt flour
3 tsp baking powder
1/2 tsp Himalayan salt
heaping 1/4 cup of organic coconut sugar
2 tsp cinnamon (it’s our favourite)
2.5 cups nut mylk/ non dairy milk of choice
1 tbsp apple cider vinegar
1/4 cup organic coconut oil, melted
1 tbsp vanilla extract
3 cups frozen blueberries

Method

Preheat waffle maker.
In a bowl, combine apple cider vinegar with nut mylk and let sit.
Mix all dry ingredients in another bowl.
Add vanilla and coconut oil into the milk mixture.
Add wet ingredients to dry.
Combine.
Fold in blueberries.
Once the waffle maker is ready, scoop in the batter using a 1/3 cup measuring cup and cook for about 6-8 minutes.
Top with fresh fruit slices, canadian maple syrup, hemp seeds or feel free to get extra fancy with a coconut or cashew whipped cream. Serve for brunch with a side salad to balance the sweet and savoury!
Serves 4-6

Roasted Asparagus & Radish with balsamic glazed leeks and walnuts

Inspired by mother earth and her cycles for an early summer cooking class

at Shanti Retreat.

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Serves 4

Roasted Ingredients

1 bunch asparagus

1 bag or 2 bunches of radishes

Extra Virgin Olive Oil

Salt + pepper

Sauteed Ingredients

1 tbsp spoon virgin coconut oil

1 leek

¾ cup walnuts

½ cup dried cranberries

¼ cup balsamic vinegar

For the dressing

1 large handful of arugula

Juice and zest of 2 lemons

1 tbsp dijon

1 tbsp honey

Generous handful of fresh mint, chopped

Pinch of cayenne

More salt, pepper and oil as needed

Optional garnish with garden chives
Instructions

Preheat oven to 400.

Place parchment paper on 2 baking sheets

Cut off asparagus ends and cut veggie into 3 inch pieces

Toss in a bowl with olive oil, salt and pepper. Place on baking sheet.

Trim radish tops, and if they are large cut into 4, or leave whole if smaller.

Toss radishes in a bowl with olive oil, salt and pepper and place on baking sheet

Bake veggies until soft.

In a pan, melt coconut oil and add leeks and salt. Sautee for 5 minutes, or until soft and brown. Add balsamic vinegar, walnuts and cranberries and sautee for another 5 minutes.

Set aside.

Once veggies are roasted, toss in a large bowl with leeks, walnuts and cranberries.

Add arugula, and all dressing ingredients.

Stir or mix with hands until well combined.

Add additional oil, salt and pepper as needed.

Optional, to garnish with chives.  

 

Jumbo Vegan Pecan Pumpkin Muffins

IMG_0502To be honest, I actually found a variation of this recipe on the Taste of Home website. At a first glance, I thought this is not the recipe for me with its bleached white flour, white sugar, canola oil, buttermilk, etc…reminding me of some of my grandmother’s recipes (which is beautiful and nostalgic, but not how I want to nourish my body temple.)

And in that moment, I remembered how much I love taking any recipe and transforming it into a healthier version by substituting the types of flours, oils, sugars and for this muffin, even using flax “eggs” for a vegan version. I feel so grateful to have this knowledge and am looking forward to sharing this recipe with you!

Here are 2 tips for you: #1 – you can use spelt flour the same way you’d using any other kind of flour in a recipe without any need to change the measurements. #2- You can use less oil in a baking recipe by substituting half the oil for apple sauce (and it even makes the recipes more moist!)

This muffin is really tasty! …and it is jumbo! If you’re not much of a breakfast person, this may feel a bit heavy for you first thing in the morning so enjoy it mid morning with a tea, or in the afternoon.

 

Makes 16 delicious, moist, abundant muffins (with the most perfect crunchy topping!)

Ingredients

4 Flax Eggs (4 Tbsp of organic ground flax mixed with 8 Tbsp warm water)

5 cups Organic Light Spelt Flour

1 Cup Organic Raw Sugar

1 Tbsp of Pumpkin Pie Spice (or mix mostly cinnamon with ground ginger and a pinch of all spice and nutmeg.)

1.5 tsp Baking Powder

1.5 tsp Baking Soda

1/2 tsp Sea Salt

1/2 Cup Local Maple Syrup

2 cups Organic Canned Pumpkin Puree

1/4 cup Organic Almond Milk, or any non-dairy substitute that you have on hand

1/4 cup Organic Coconut Oil, melted

1/4 cup Unsweetened Apple Sauce

2 tsp Vanilla Extract

1 cup Chopped Pecans

Topping

1/2 cup Organic Coconut Sugar

2/3 cup Pecans

1/4 cup Organic Rolled Oats

2 Tbsp Organic Virgin Coconut oil, cold or room temperature

Directions

  1. In a small bowl, combine ground flax and warm water, stir and set aside.
  2. In a large bowl, combine flour, raw sugar, spices, baking powder and soda and salt.
  3. In another bowl, combine maple syrup, pumpkin, almond milk, coconut oil, apple sauce, vanilla. Mix in flax eggs.
  4. Add the wet ingredients into the dry, stirring until almost mixed and then fold in the pecans.
  5. Preheat the oven to 375 degrees.
  6. In a food processor, add all the ingredients for the topping and pulse for 5 seconds. Otherwise, finely chop the pecans and mix in a bowl with remaining ingredients.
  7. Prepare muffins tins by greasing with additional coconut oil.
  8. Scoops muffin batter into the tins (I use the silicone ones!), filling half way, and top each one evenly with the crunchy-sweet oat topping. Warning… these do get a little messy 🙂 
  9. Bake for 30 minutes.
  10. Let cool on a drying rack for 5 minutes before removing from muffin cups.

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Zucchini Chocolate Chip Cookies {vegan}

These are simply the best! They started as a way to use up the extra garden abidance of zucchini this season, but now they have turned into a regular favourite! Essentially they are like a healthy and homemade granola bar (which means you can have it any time of day!)

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yield: 2 1/2 DOZEN COOKIES

cook time: 10-12 MINUTES

INGREDIENTS:

  • 1 cup organic light spelt flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/4 cup organic virgin coconut oil, melted
  • 1/2 cup dark brown sugar or coconut sugar
  • 1/4 cup organic raw cane sugar
  • 1 flax egg ( 1 tbsp ground flaxseed + 2 tbsp water, mix and let sit for 5 minutes)
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini (and drained)
  • 2 cups rolled oats
  • 1/2 cup unsweetened coconut flakes
  • 3/4 cup semisweet vegan chocolate chips
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a small bowl, prepare flax egg.
  3. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  4. In a large mixing bowl, combine coconut oil and sugars, mix until smooth. Add flax egg and vanilla extract. Next, add the shredded zucchini. Be sure to squeeze out any extra liquid with your hands. Mix until combined.
  5. Slowly add flour mixture until just combined. Stir in oats, coconut, and chocolate chips.
  6. Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10-12 minutes or until cookies are slightly golden around the edges and set. Remove cookies from pans; cool completely on wire racks.