Easy peanut butter balls(vegan & gluten free)

Ingredients 1/2 cup natural peanut butter 1/4 cup maple syrup 1/2 tsp vanilla extract 1/4 tsp sea salt 150g 70% dark chocolate chunks Method In large bowl, mix together peanut butter, maple syrup, vanilla and sea salt. Spoon out one tablespoon at a time and roll into balls. Place onto a baking sheet and refrigerate…

Rhubarb gem cookies (vegan & gluten free)

Prep 15 minutes, bake 10-12 minutesYields 22-24 cookies                Because of the rhubarb, these cookies are very moist and must be eaten up quickly. Ingredients 1/2 cup vegan butter 1/2 cup brown sugar, packed 1/4 cup maple syrup 1 flax egg 1/2 tsp vanilla 1 cup almond flour 1 1/2 cups spelt flour (sub any gluten…

Sesame ginger bowl (vegan & gluten free)

This recipe makes enough for two bowls Ingredients 1/2 thumb fresh ginger, grated 1 tbsp sesame oil 1 tbsp soy sauce 1/2 tsp garlic powder 1 tsp sugar 1 1/2 tsp white wine vinegar 2 cakes rice ramen noodles 1 cup spinach, chopped 2 inch piece cucumber, finely sliced 1 cup edamame beans Method Bring…

Salted caramel chocolate tarts (vegan & gluten-free)

This recipe makes 4 medium sized tarts Ingredients BASE 14 Medjool dates, pitted 1 cup Almond flour pinch of Sea salt CARAMEL 10 Medjool dates, soaked in hot water 1 tsp Vanilla 1/4 tsp + pinch Sea salt 1/4 cup Water (reserved from soaking dates) CHOCOLATE 130g 70% Dark chocolate, melted Few pinches of flaked…

Summer potato salad

Ingredients 680g mixed baby potatoes 1 shallot finely sliced 3 tbsp white wine vinegar 2 tsp seedy mustard 1/2 tsp dijon mustard 2 1/2 tbsp fresh parsley Method Steam potatoes for 20 minutes or until fork tender over low-medium heat. While potatoes cook, slice the shallots finely. In small bowl mix together white wine vinegar,…

Healthy & easy vegan ramen (gluten free)

Ingredients 1/2 tbsp Gochujang 1 tsp White miso paste 1 cup Vegetable broth 1/2 cup Water 1/2 head Broccoli florets 1/2 cup Spinach 1 cake dry Ramen noodles (I used Lotus Foods Millet & Brown rice ramen noodles) Method Chop broccoli into bite sized pieces. In small saucepan, whisk miso paste and gochujang into water…

Caramelized banana (vegan)

Here’s a super simple 5 minute dessert topping you can add to vegan ice cream. It will make any dessert a little bit extra! Ingredients 1 banana, sliced 1 tbsp vegan butter 2 tbsp coconut sugar Method Melt vegan butter in frying pan over low-medium heat. Add in coconut sugar and sliced banana. Stir frequently…

Pasta & Asparagus with sun-dried tomato pesto cremini sauce (vegan)

Ingredients 1 cup Mushroom broth (I used Pacific brand) 454g Cremini mushrooms, sliced 255g dried pasta (fresh would also work) 1 clove garlic, minced 1 shallot, diced 1 bunch of basil, destemmed 1/2 cup sun-dried tomato pesto (see recipe here) 1 tsp Olive oil salt and pepper 2 cups fresh Arugula (optional) Method To prep,…

Sun-dried tomato pesto (vegan)

This sun-dried tomato pesto adds tremendous flavour to pasta dishes or salad. I also really enjoy adding it as a spread on sandwiches for an extra kick! You will need a food processor to make it and can store it in the the refrigerator for a week or freezer for up to 1 month. Ingredients…

Carrot Cupcakes with Cream Cheeze Frosting (vegan)

Ingredients Cupcakes 1 cup Flour 1/4 cup Coconut sugar 1 tsp Cinnamon 1 1/2 tsp Baking soda 1/4 tsp Salt 1/2 cup Oats 1 1/2 cups Carrot, grated (3 medium carrots) 3/4 cup Apple sauce 2 Flax eggs 1/2 cup Soy milk 1/4 cup Oil 1/4 cup Maple syrup 1/2 cup Walnuts, chopped Icing 1…