Sunday, 14 August 2016

Refried Beans

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2 cups cooked pinto beans ( pre-soaked & cooked or you can use canned )
1/2 cup onion ( approx 1/2 a medium onion ) 
1 tomato ( approx 1/3-1/2 cup )
3 garlic cloves
1 tsp cumin
2 tsp chilli powder 
2 tsp salt
2 tbsp fresh squeezed lemon juice ( or store bought )
2 cups of water
*** use organic when possible***
Yields about 3 cups


Chop and sautèe onion in a pan on medium/low heat for about 5 minutes
Chop garlic and add to the onions and cook approx 2/3 minutes
Chop tomato and add them with the beans, spices and water
Simmer on medium/high heat till the liquids have reduced to about 1/2 or a smidge less
Remove from heat and let cool
Transfer to your mixer or blender ( I used my vitamix ) and blend till your desired consistency.( I puréed mine creamy smooth )

This recipe is mild in flavoured. You can add some hot spices or more of the others already used. Some garlic would be lovely too.

Serve however you like.
I topped mine with some homemade corn chips and it was so delish! Lots left over for more recipes & meals.

Raw Corn Chip Recipe:

1/2 cup corn ( frozen & defrosted )
1 yellow pepper
*** these are the main ingredients-- spices can be whatever you wish )
I used:
1 tsp each ( approx ) 
Chilli powder

Blend all together in you mixer or blender till creamy smooth
Dehydrate at 115-120 for about 12 hours
Score crackers into the shape you wish at about 1 hour in
Flip pieces 1/2 way through or when they are ok to without breaking or ripping

Hope you enjoy! 

Friday, 29 July 2016

Kale Wraps

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Last nights left over carrot dogs & chipotle veggie dogs became my inspiration for this wrap. Being we don't eat to much bread anymore, I love creating other options to replace it. Even though last nights dogs where wrapped in yummy sprouted buns, today's left overs were going to be different. This recipe does have a little flour in it but way less then a bun would.

My filling choice for my wrap was a smoky marinated carrot, avocado, salad leftovers, cilantro with cashew cheese & seed butter dressing.. So delish!

My husbands filling choice, well actually he had none because it was made before he got home hee hee but I knew he would have chosen the chipotle veggie dog ( waaay to spicy for me ) with pretty much the same ingredients as mine except he has two sauces. Spicy curry aioli and seeded butter dressing. He loved it. 

Here is what you will need to make these come together.


1 cup chopped kale leaves ( packed )
2 tbsp finely chopped red onion
1 flax egg ( 1 tbsp flax meal + 3 tbsp water )
2 tbsp corn meal
1/4 cup flour ( I used all purpose )
1/4 tsp salt
1 tbsp seasoning ( I used vegetable & legume from club house )
4 tbsp water

Yields 2 servings ( aka 2 wraps ) 
**use organic when possible


Make your flax egg and allow it to sit and thicken while you continue with the recipe.
Chop the kale & onion then add them to a bowl and pour boiling water over them and let them soften for about 10 minutes. Or you can place them into a glass container with water and microwave for about 1 - 1 1/2 minutes but still allow them to sit.
Add the corn meal, flour, salt & seasoning to their own bowl & mix well.
Drain the kale & onion & give them a little squeeze to release some extra water and add them to the dry mix bowl with the flax egg. Mix and add the 4 tbsps of water. If you wish to make this thinner add 1 tbsp of water at a time to your desired consistency.

Heat a pan on medium low heat ( 4.5 ) I used my cast iron as its always out and always my favourite to use.
Once the pan is hot add a little oil.
Divide the mix in half and scoop one wrap to be into the pan. I did one at a time so each one cooked evenly all around. If your pan is big enough do both if you wish. Spread the mix to make about a 5-6 inch circle by evening out the top with a spatula.
Cook approx 4-5 minutes per side.
Repeat for the second one. They are now ready to eat. Eat them now or refrigerate for later. 

These can be eaten a few ways not just as a wrap but as 2 small flat breads or you can make one large wrap and use it as a pizza crust. 

Hope you enjoy 

Saturday, 9 July 2016

Black Bean & Quinoa Patties

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1 540ml tin of black beans ( or approx 1 cups of dried, soaked & cooked )
1 cup roasted green chick peas ( or store bought dried chick peas )
1 cup cooked quinoa
1 roasted red pepper ( jarred or homemade )
1 flax egg ( see below )
2 garlic cloves
1 tsp salt
1 tsp onion powder
2 tsp Cajun spice 
**use organic when possible 
Yield approx 8-10 portions


Make flax egg. 1 tbsp flax meal + 3 tbsp warm water. Mix together and let it sit to allow the mix to gel up while you combine all the other ingredients.
Mince garlic or slice. I do this so the garlic is more evenly distributed through out the mix. Otherwise I find it just chops into large chunks.
Add all ingredients to your mixer/processor except for 1/2 of the black beans.
Pulse untill it's mixed to your consistency. Add the rest of the black beans and pulse only a few times.
Let the mix sit for about an hour or even overnight. I let mine set for an hour then shaped them into patties and then froze them.
When you are ready to cook them, heat a pan on medium low. Once it's heated add a little oil and cook about 4-5 minutes per side.
Serve them how ever you wish.

I served mine on a little oil & mustard vinegarette, topped with homemade vegan cheese and homemade marinated veggies. Both the cheese & veggie recipes were abdapted by and my version is also on the blog. 
Gotta say this was so good. 
Hope you enjoy!

Seed Crackers

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Making crackers is so much fun. I love the crunchy seeds in this recipe. Here is what you will need.


2 tbsp ground flax ( flax meal )
1 cup of mixed seeds -- pumpkin, chia, hemp, sun flower & sesame
3/4 cup of water
3 tsp braggs liquid soy
3 tsp maple syrup
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt


Add all ingredients into a bowl, mix well and let sit for approx 15-20 minutes. Stir a few times while it sits to thicken up.
Add to your 115F dehydrator and allow approx 12 hours for the crackers to be done.

*** tip** score your crackers either from the start or after a few hours of dehydrating.
This will prevent the crackers from crumbling if cut when they are fully dehydrated.. 

Yup I forgot that process. But most turned out. :).. 
I really enjoyed these, hope you do too!

Served with my spinach artichoke dip which is also on the blog.

Spinach Artichoke Dip

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This is a recipe I make all the time. My husband and I just love it. We spread it on almost everything, pizza, sandwiches, crackers and we use it as a sauce and a dressing too. Here is the recipe I'd like to share.


2 cups of spinach 
8 ( 1/4 ) pieces of marinated artichoke hearts 
2-3 medium size garlic cloves
1/2 tsp dry mustard
1 tbsp fresh squeezed lemon juice
1 tsp dry dill
1/4-1/3 cup milk alternative ( store bought or homemade )
Salt & pepper to taste 


Add all the ingredients to your mixer/processor ( start with 1/4 cup of milk first, then add more if you wish ) and blend to your desired consistency, chunky or smooth.
When I use this for our pizza base I make the recipe minus the milk. I find it tends to make the crust a bit wet. 
Hope you enjoy!

Mixed Pickled Veggies

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Part of my 4 days of home alone I made this recipe also inspired by Anja had a guess chef named Ismail Tosun on her You Tube video making this. You can use any veggie combination you wish. The veggies originally used are listed below. This is what I had on hand and decided to use.


1/2 cup sugar peas
1/2 cup carrots
1/2 cup fennel
1/2 cup red cabbage
1/4 cup white onion
1/4 cup parsley
1/4 cup celery leaves
2 garlic cloves
( original recipe calls for radish, carrots, fennel, chilli, parsley & garlic )
**use organic when possible


Slice, chop and/or julianne your veggies. 
Layer each veggie into a jar with a lid or a container. Set aside.

Marinade ingredients

2/3 cups of distilled white vinegar 
1/4 cup coconut sugar ( or one of your choice ) 
4 bay leaves
1/4 tsp of herb or spice of your choice ( original recipe calls for coriander seeds, I used herbamare )
1 tbsp 100% organic maple syrup 


Take all marinade ingredients and add them to a pot and heat just until the sugar is dissolved.
Pour into your container over the veggies. Seal the lid and give it a shake to toss the liquids around.
Set in the fridge for a day, tossing throughout the day. This will help all the veggies marinate equally.
Should last for about a week or more.

Serve on a sandwich, burger, wrap or serve as a side dish. The option is yours.

I really enjoyed this. I hope you do too!
Don't forget to check out Anja's website for some awesome recipes.

Thursday, 7 July 2016

Artichoke and Sun Dried Tomato Cheese

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4 days of home alone. No calls, no texting or emailing. Gotta say it's pretty amazing having the house to myself with no schedules or commitments. However I'm more busy but also feel more relaxed. Hmmmm. :) Just me and whatever I want to do.  Some of what I have been doing is watching some You Tube videos on vegan recipes & cooking to get some more ideas for recipes. I never think of going on You Tube for anything, but got hooked on watching Cookingwithplants and a few others. This recipe is inspired by Anja who is the face of Cookingwithplants. 


2 cups of water
1 cup quick oats
1/2 cup nutritional yeast
1 cup marinated artichoke hearts 
1/3 cup sun dried tomato marinated in oil
2 tbsp vegetable, legume spice ( from Club House. A Greek seasoning would be great too )
2 tbsp apple cider vinegar 
1 tsp salt
1 tsp pepper
** use organic when possible


Add all the ingredients into a blender. Start with 1 cup of water then all the other ingredients, followed by the last cup of water.
Blend till creamy smooth. Give it a taste to see if it's to your liking. This would be the time to add what ever else you would like to whether it's some more of these ingredients or another of your choice like other spices, chives, garlic etc.
Leave it in the blender for the next step.

Right now you have made a delicious sauce but to mold it to resemble a block of cheese take this next step.

1 1/3 cup water
2 1/2 tbsp agar powder
Add to a pot and mix.


Turn the heat to high and keep stirring till it boils. Turn the heat down a bit but keep stirring until it  thickens up. Mine took about 2 more minutes ( 4-5  minutes from start to finish )

Now using a spatula add this quickly to your blender with all the other ingredients. Blend for about a minute.
Using whatever shaped glass or plastic container, add your cheese mix. You can use a few different sizes & shapes or one large one as I did.  No greasing necessary.
Let this sit for at least 30 minutes.
It's now ready to eat.
Turn your dish over onto a serving board to release the cheese. Slice and serve it however you like.
Seal and refrigerate the remaining cheese.

As you can see I really just used the basics of recipe. If I had on hand the sweet potato & roasted red pepper I would have stuck with the original to try, however this is what cooking is all about. Taking a recipe and making it your own with whatever you have on hand at that moment. This one I believe can be made with sooooo many different ingredients. Try her original, mine or have fun creating your own amazing delicious recipe. 
Hope you enjoy!

Saturday, 2 July 2016


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The healthier donut. AND it's sugar free. 

There is no need to waste your juice pulp. Save them to use in other recipes. I use mine for making dehydrated crackers and breads, soups and yes even donuts. The recipes are endless but here is what I used this today.


1 cup of apple & carrot juice pulp ( 3 apples + 1 lrg carrot approx )
1/3 cup maple syrup
1/3 cup coconut oil
1 large banana
2 tbsp shredded coconut
1 1/2 cups of flour of your choice. ( I was short on flour so I used a mix of all purpose, sell rising & whole wheat equally )
1 tsp baking soda
1 tsp cinnamon 
1/2 tsp salt
3/4 cup of cashew milk
**use organic when possible**


Heat oven to 350 F
Melt the coconut oil
Mash the banana
Add all ingredients except milk and mix
Add the milk and mix well
Grease your pans
I used 2 donut pans. One regular size of six and a mini one of 12. Fill the pans to the top. Making sure not to cover the middle , otherwise the donut hole will only be on one side of the donut.
There was a little mix left over to make 2 muffins too. 2 regular size donuts pans would work just as well. I just wanted to try both sizes.
Bake for about 10 minutes. Check to see if they are ready with a tooth pick. If it comes out dry then they are done. If some dough is stuck on the tooth pic leave in for another 2-3 minutes and check them again.

Place on a cooling rack to cool and start making your icing if you choose to use one.
I just made a very simple on. I used a seed butter mix ( tahini will work just as well ) and mixed it with a little maple syrup. The topping is unsweetened shredded coconut and lemon zest. In the first picture I even used some dried edible flowers to pretty it up. 

Simple and easy stuff. This healthy version of a donut is moist, delicious and in my opinion, expectable to eat for breakfast and that's exactly what happened this morning. yummy yummy.