Like me, you probably consider chocolate chip cookies to be a bit of an indulgence, meant only for those times when you deserve them. But some days you just need a cookie without the guilt or judgment. If today is one of those days, I’m here to offer you a solution: try these cookies! For this recipe I swapped out all the traditional ingredients (flour, butter, eggs, sugar) for good stuff like lentils and cashews and I’m thrilled by the results—they’re thin and crispy around the edges yet soft and chewy on the inside and studded with just the right number of chocolate chips.

This is the story of a girl who has become a little obsessed with flourless, legume-based baking. I’ve shared a few other recipes like this before:

• Flourless plant-powered protein brownies
• Chickpea cookie dough balls
• Dark chocolate, sweet potato and black bean brownies
• Flourless mocha bean cookies
• Adzuki pudding tarts

But this time, oh boy. The results were incredible. I literally danced around my kitchen in pure joy and praised the baking gods for gifting me with such a cookie. In fact, I was in such disbelief that I retested them too many times to count, you know, just to make sure.

Seriously, lentils can do that?

And, indeed, this recipe is going to change your life much like it did mine. Because I’m here to share my secrets with you.

First, let’s talk about how awesome lentils are. Not only are they an easy and cheap source of protein, but they are also fat free, high in fibre and rich in a number of essential nutrients like iron and folate. They are also super versatile: you can add them to salads, stir them into pasta sauce or cook up a mean Indian dhal. Unfortunately, it seems lentils have needlessly taken the back burner in many vegans’ kitchens ever since the aquafaba craze started not long ago, which is why I wanted to highlight them in this recipe. The best part is that dry red lentils cook up super quick (8 to 10 minutes) and then, when processed together with some cashews, they take on a lovely smooth texture. I’ve become infatuated with this discovery!

I added only a wee bit of coconut sugar to sweeten them up, a tablespoon of coconut oil to help give them a spreadable texture and crispy edges, and a good doze of vanilla (extract and powder) for flavour. The vanilla bean powder, in particular, gives these cookies that extra oomph in the flavour department. If you don’t have any vanilla bean powder on hand, fear not! You can just make them without it.

Even though this recipe is actually quite easy, I’ve learned a few tricks along the way, so here are some helpful notes:

• The consistency of your cooked lentils is important to getting smooth and consistent results. Be sure to cook the lentils until very soft. Run your spoon across the bottom of the pan to determine whether all the water is absorbed. The consistency should be thick and soft, kind of like mushy porridge, and might start to stick to the bottom of your pan when done.
• The dough should be much thinner than regular cookie dough, more like cake batter. When you scoop the dough onto the cookie sheet, it should spread out fairly easily. Whatever shape you make them will be the shape of the final cookie, so use your finger to shape and smooth them into thin, circular shapes.
• Processing the cashews and lentils might cause your dough to warm up, and consequently melt your chocolate chips once added. To avoid this, just sprinkle on the chocolate chips after you’ve scooped the batter onto your cookie sheet. I learned this after shooting these photos, so just imagine plump chocolate chips on top.
• I highly recommend eating one or two after they’ve baked and cooled for about half an hour. They are soooo good when eaten freshly made. Plus, someone needs to do the taste-testing, right?

Enjoy!

Flourless chocolate chip cookies

Yield: 8 to 10 cookies

Ingredients:

• 2 1/2 cups water
• 1 cup dry red lentils
• 1/2 cup raw cashews
• 1 tablespoon coconut oil
• 3 tablespoons coconut sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon baking powder
• 1/8 to 1/4 teaspoon vanilla bean powder (optional but recommended)
• pinch of sea salt
• 2 to 3 tablespoons dairy-free chocolate chips

Directions:

1. Preheat the oven to 375F and line a cookie sheet with parchment paper.
2. In a saucepan, combine the water and red lentils and bring to a boil over medium-high heat. Reduce heat to medium and allow to cook for 10 minutes, stirring frequently, until the lentils are very soft and the water has absorbed. Watch carefully as the water can boil over easily. Once soft, remove from heat and drain through a fine mesh strainer. Rinse with cool water and use the back of a spoon or spatula to press out any excess water. The lentils might start turning mushy, but that's okay!
3. Using a food processor, process the cashews until they start to turn into a paste. Stop and scrape down the sides of the processor container as needed. Add the coconut oil and process again until smooth.
4. Measure out 3/4 cup of the cooked lentils (if you have some left over, save them for supper). Add them to the food processor along with the coconut sugar, vanilla extract, baking powder and vanilla powder. Process until smooth. It should be a fairly wet dough, more like cake batter than a typical cookie dough.
5. Scoop the dough onto the prepared cookie sheet, about 2 tablespoons each. The dough should spread out fairly easily. Use a clean finger to shape them into circles about 1/4 inch thick and smooth out the top. Sprinkle the chocolate chips on top. Bake for 20 minutes, until golden brown. Allow to cool completely. They tend to soften slightly once stored. Recrisp them by baking at 300F for about five minutes.

This summer sure has been a busy one. For the last five weeks, I’ve been holed up at home every weekend working on a new and very exciting photography project. Let’s just say both my fridge and my heart are full—bursting with gratitude for all the awesome things that life brings me, including lots of amazing vegan dishes that I get to photograph (and eat). I’ve been searching the food markets for the best-looking ingredients and shopping at my favourite housewares stores for new props to add to my collection. What a great excuse to do some of my favourite things, and get paid for it!

With all that’s been going on, I’ve been severely slacking in the exercise department. I just don’t feel the same without my daily sweat session and post-workout protein shake (thanks to Christy for getting me hooked on strength training). As fate would have it, I was recently sent a sample of a new vegan nutritional shake to try out. I’m always on the lookout for new protein powders, since they are a convenient way to get in those nutrients after the gym or while on the go.

Yuve is a plant-based, non-GMO powder that consists of rice and pea protein, an energy blend (maca, spinach, chia seeds), a greens blend (chlorella, spirulina, kale, alfalfa sprouts, broccoli), and a vitamin and mineral blend (psyllium seed husk, goji berries, acai berries, red grapes, prunes, raspberries), and is made without artificial colours, sweeteners, dairy or soy. I also like that it’s free of sweeteners like stevia.

While I tend toward powders with short and simple ingredient lists—because, well, some of those ingredient lists can be downright confusing—Yuve sure packs in a variety of goodness for a nutritional punch. It also has a unique taste, which probably comes from the combination of chia seeds, cocoa beans and a lovely hint of raspberry. You can even smell the raspberries, which holds true to its natural properties. What’s more, despite the fact that this blend is rich in rice protein, which tends toward the gritty side of powder texture, it’s actually quite refined.

While I most often consume protein powders in a cold glass of almond or cashew milk, the flavour combo of Yuve got me thinking about new ways to enjoy it. Its delicious cocoa and raspberry nuances would work well in fruit- or chocolate-flavoured smoothies, chocolate baked goods or even energy balls. On a whim one morning, I threw together this simple smoothie bowl for breakfast and have made it a few more times since. The simplicity of the ingredients (banana, spinach, raspberries, cocoa powder and almond milk) makes it an easy go-to snack or breakfast. Plus, it’s like eating chocolate pudding for breakfast. Throw in a scoop of Yuve and you’re covered.

Nourishing chocolate raspberry smoothie bowl

Yield: 2 servings

Ingredients:

• 2 frozen ripe bananas, cut into chunks
• 2 cups fresh spinach
• 1 cup unsweetened almond milk
• 1/2 cup fresh raspberries
• 1 scoop Yuve nutritional powder
• 2 tbsp cocoa powder

For toppings:

• granola of choice (I used Nature's Path Pumpkin Flax Granola)
• fresh berries

Directions:

1. Combine all ingredients in a high-speed blender and blend until smooth. Top with granola and fresh berries and serve!

Thanks to the fine folks at Yuve headquarters, I have an entire tub of Yuve to send to one lucky US or Canadian reader! Enter using the widget below. I’ll select a random winner on Monday, July 13, 2015.
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I’m back after spending five days in hot and humid Austin, Texas with some of the best people in the world. I was there to attend Vida Vegan Con, an incredible conference that brings together vegan bloggers, cookbook authors, entrepreneurs and other such influencers to network, eat awesome food and share secrets of success.

Travelling to a new place and being in a large social setting where I don’t know people well is a really scary thing for me. I’m naturally a very shy girl and can easily become overwhelmed with anxiety, especially around those who are popular and outgoing. I feel somewhat intimated and, well, awkward.

I somehow managed to work through the fear to attend what was the trip of a lifetime, for the third time—this was the third and final VVC and it was one I will never forget. Of course, once I got there it wasn’t nearly as hard as I imagined it would be. Since I had met many of my online friends in person during previous conferences, it was like one big, happy reunion. And it was bittersweet.

As my dear friend JL Fields captured in a periscope video she created during Saturday’s lunch gathering, conferences like these are all about building community. Sure, the conference sessions are wonderful and insightful and it is clear how much time and effort the organizers spent taking care of every last detail, but what was most apparent was how much love and compassion radiated from each person I spoke with. I realize now more than ever how essential this community is to my life, because I wouldn’t be able to grow my efforts in changing the world for animals without their encouragement, steady engagement and ongoing support.

And the food, my goodness. What a feast it was! Just imagine an entire buffet of deliciousness that is all vegan (no labels to read and no need to inquire about ingredients!). There were some pretty fantastic vegan cafes in the area, and I particularly loved our visit to Counter Culture.

Now that I’m back at home, I’m getting reacquainted with foods outside of a soft taco shell. I’ve been enjoying lighter fare, like this delicious bowl of zucchini noodles with homemade pesto and protein-rich poppers. This is the perfect meal for warm spring and summer nights. From the juicy roasted tomatoes, the freshness of the basil pesto and the zestiness of the quinoa poppers, every bite screams “hello summer!” It’s light and refreshing and bursting with flavour. 

If you don’t own a spiralizer, you can just as easily thinly slice your zucchini into ribbons using a mandoline, and it will be just as gloriously delicious.

I should note that the quinoa poppers make more than you will need, so feel free to store leftovers in the fridge or freezer and add them to salads or pasta sauce or serve as a snack alongside your favourite dip. You can also make the poppers and pesto ahead of time (the night before, for example) so all you’d need to do is spiralize the zucchini and you’re good to go. Enjoy!

Lemon quinoa poppers with basil spinach pesto & zucchini noodles

Yield: Serves 2

Ingredients:

For the quinoa poppers:

• 1 cup water
• 1/2 cup white quinoa, rinsed and drained
• 1 (19oz.) can cannellini beans (about 1 3/4 cups), drained and rinsed
• 1/2 cup rolled oats
• 1 tablespoon Dijon mustard
• 2 teaspoons tamari
• 2 teaspoons fresh thyme leaves
• 2 teaspoons fresh lemon zest
• 1/4 teaspoon lemon pepper or ground black pepper

For the basil spinach pesto:

• 1 cup chopped fresh spinach, lightly packed
• 1 cup chopped fresh basil, lightly packed
• 1/4 cup walnuts
• 1 small clove garlic
• 2 tablespoons nutritional yeast
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon sea salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons olive oil

For the noodles:

• 2 zucchinis, spiralized into noodles
• 1 cup grape tomatoes

Directions:

To make the quinoa poppers:

1. Preheat the oven to 350F and line a baking sheet with parchment paper.
2. In a small saucepan, bring the water to a boil over medium-high heat. Add the quinoa, reduce the heat to medium and cook, stirring occasionally, until the water has completely absorbed and the quinoa is tender, about 10 minutes.
3. Transfer the quinoa to a food processor along with the remaining ingredients. Process until it turns into a thick, smooth paste.
4. Scoop out 1 tablespoon of the mixture and form into a ball. Place on the prepared baking sheet. Repeat with remaining mixture. You should get about 20 balls in total. Bake for 30 to 40 minutes, depending on how crispy you like them. I like them crispy on the outside and soft on the inside, so I bake them for at least 40 minutes. You can bake them for less time if you'd like. At about the 20-minute mark, add the grape tomatoes to the pan, and bake until shriveled and nicely roasted, about 15 to 20 minutes. While they bake, you can go ahead and make the pesto.

To make the basil spinach pesto:

1. Using a food processor, process the spinach, basil, walnuts, garlic, lemon juice, salt and pepper until coarsely chopped, stopping to scrape down the sides of the processor bowl if needed.
2. While the machine is running, stream in the olive oil and process until distributed. Transfer to a bowl, cover and refrigerate until ready to serve.

To serve:

1. Mix the zucchini noodles with the pesto, stirring until all the noodles are coated (you can use clean hands if it's easier). Divide into two bowls and top with a few quinoa poppers and roasted tomatoes. Serve immediately. You'll likely have leftover quinoa poppers. Store them in an airtight container or Ziploc bag in the fridge or freezer.

Lemon quinoa poppers adapted from Fine Cooking.

Basil spinach pesto adapted from my basil spinach pesto hummus.

Today’s post comes with a short public service announcement: Plant-Powered Families is here! It feels like eons ago when I photographed the recipes for this book. I have to say this is one of my favourite—and also the largest—photo projects I’ve taken on, and I’m so excited to share the lowdown on this book with you now and celebrate it’s release! Dreena Burton is a veteran in the vegan cookbook world and she is seriously one of the most kind-hearted, supportive, and talented women I know.

If there’s one book out there that is going to get your family excited about eating healthfully, it’s this one. As a mom to three girls, Dreena shares advice and solutions from her own experience, from pleasing picky eaters and stocking a vegan pantry to packing school lunches and dealing with challenging social situations. Plant-Powered Families also includes cooking guides and nutritionist-approved sample meal plans that will no doubt ensure a smooth and successful transition for your own plant-powered family.

And the recipes, over 100 of them, are kid-tested, whole-food vegan deliciousness, many of which have allergy-friendly options to make them nut-free or gluten-free. I made, photographed and ate every dish in this book—not all at once, mind you! This was a project that was over a year in the making. Although it would be hard to narrow down all of my favourites, here is just a handful of the ones I loved from each recipe section:

Cinnamon French toast (p. 36) from the Healthy Mornings section

This is seriously the best vegan French toast I’ve ever made. The chia in this recipe helps to create an egg-like coating that makes the toast crispy-edged and delicious. And a good dose of cinnamon always makes everything better! Lucky for you, Dreena shared this French toast recipe on her blog last week.

Tofu feta (p. 70) from the Lunch Fixes section

These tangy and tasty cubes make great toppings for salads, especially a Greek-inspired bowl of greens with cucumber, tomatoes, olives and red onion. I was never a fan of cheese even in my pre-vegan days and have no idea if these are reminiscent of the real thing, but does it really matter? They are delightful.

Seasoned polenta croutons (p. 114) from the Salad Dressings, Sauces and Toppers section

I could not stop eating these right off the baking sheet. They’re crispy and salty and buttery tasting and all the things I love about croutons, and they’re ridiculously easy to make! If you have a hard time getting your kids to eat salads or other greens, try topping them with these nibbly bites.

 Artichoke sunflower burgers (p. 143, pictured with tzatziki sauce from p. 101) from the Dinnertime section

Who knew you could add artichokes to a veggie burger? Well, you can! I love the combination of nutrition-packed ingredients in this recipe, including brown rice, sunflower seeds, miso and nutritional yeast. Yum!

Crazy brownies (p. 182, frosted with chocolate ganache on p. 211) from the Sweet Treats section

I’d consider these the world’s best bean brownie. Dense and sweet and full of chocolate—how could you resist?

This doesn’t even come close to giving you a preview of what’s in this book, but you can count on a variety of breakfasts, lunches, dinners, desserts and snacks that have all been tested and approved by Dreena’s family and a whole group of very special recipe testers. Dreena’s insight into vegan parenting—and her incredible recipes, including the ultimate vanilla bean chocolate chip cookies—are worth the price of the book. If you want great tips and recipes for teaching your kids about real, whole, delicious, plant foods, grab your copy today!

Oh, and be sure to check out the new Plant-Powered Families Facebook community Dreena created for parents to share tips and insights on raising vegan kids, and the adorable merch (onesies, tote bags and more!) for sale on her website.

Cookbook giveaway

Thanks to my friends at BenBella, I’ve got an additional copy of Plant-Powered Families for one ADC reader! The giveaway is open to residents of Canada and the US. If you’re feeling lucky, enter using the Rafflecopter widget below and I’ll choose a random winner on Friday, May 22, 2015. Good luck!

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I don’t know what got into me last week but I suddenly needed a break from the kitchen. That rarely happens, but between recipe testing for a mini project (soon to be announced!) and a couple of food photography gigs, I’d had enough of food and needed a breather.

Sometimes a little downtime is necessary. I’ve felt uneasy about things lately, specifically this little space of mine within the world wide web. I often wonder: Are people reading? Do they enjoy my recipes? Do they even care? We’re living in a world where online content is changing and updating at warp speed—every day there are depressing news headlines making the rounds, a shocking Twitter comment or YouTube video goes viral, “new” recipes posted on a gazillion blogs—and I feel like I’m being eaten alive by social media. I just can’t keep up.

But you know what? This isn’t about being the most popular blogger, making money, or having hundreds of recipes in my archives. This isn’t about being at the top of the search engine when someone types in “vegan” (I’m not mobile-friendly anyway; thanks Google!) or being the first to post about the latest food trend or vegan discovery. When I first started this blog, my mission was (and still is) to document my favourite recipes and to show the world that veganism isn’t about restriction or deprivation. This is about putting attention and care into the recipes I create and then sharing them with you.

I’ve gotten a whole lot more out of this blog than I had ever imagined. It has connected me to an entire community of caring, compassionate and very talented individuals; it has made me fall in love with photography all over again and landed me so many awesome side projects; it has deepened my friendship with Lisa, with whom I’ve partnered on a number of fun projects, including two ebooks and a cookbook (<– pinch me); and it has given me, this very shy girl, a voice.

All this is to say that although I don’t post nearly as much as I would like to, I truly appreciate you. It’s difficult working so hard to fill a space where I feel like no one is listening. But I know you are. And for that, I am grateful. The more people sharing and reading and trying healthy, plant-based recipes means change is happening. As the popular Michael Jackson song goes, together we are healing the world and making it a better place.

What this has got to do with carrot muffins, I have no idea. But here you go, a recipe I’ve been playing with for a few months now, tinkering here and there until I felt it was just right. I’m a big fan of carrots and chai tea, so I figured putting them together in muffin form would be pretty tasty. And, indeed, they are.

Grating carrots by hand is no fun, so if you have a food processor with a grating blade this is the time to use it. These lightly sweetened, chai spiced muffins make use of my favourite flour blend (oat, buckwheat and almond) and the applesauce and moist chunks of carrots make it so there is no need for oil. They make wonderful breakfasts and snacks on the go.

P.S. You have until Wednesday, April 29 to enter my giveaway for an awesome JK Gourmet product pack, including a box of my favourite almond flour!

Gluten-free, oil-free masala chai carrot muffins

Yield: 8 to 10 muffins

Ingredients:

• 2/3 cup unsweetened almond milk
• 1 chai tea bag
• 1/3 cup unsweetened applesauce
• 1/4 cup pure maple syrup
• 1 tsp fresh lemon juice
• 1 cup gluten-free oat flour
• 1/2 cup light buckwheat flour
• 1/2 cup almond flour
• 1/4 cup coconut sugar, plus more for sprinkling
• 1 tsp baking soda
• 3/4 tsp baking powder
• 1 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1/2 tsp sea salt
• 1½ cups grated carrots
• 1/3 cup pitted and chopped Medjool dates

 

Directions:

1. Preheat oven to 400F. Line a muffin pan with 8 to 10 muffin liners.
2. In a small saucepan, heat the almond milk over medium heat until almost boiling. Add the tea bag, cover with a lid and remove from heat. Allow to seep for a 5 to 10 minutes.
3. Remove the tea bag and gently squeeze out any liquid. Discard tea bag. Whisk in the maple syrup, applesauce, and lemon juice.
4. In a large bowl, whisk together the oat flour, buckwheat flour, almond flour, coconut sugar, baking soda, baking powder, cinnamon, ginger and salt.
5. Pour the liquid ingredients into the bowl with the dry ingredients and stir just to combine. Fold in the grated carrots and chopped dates.
6. Scoop the batter evenly into the prepared muffin pan. Sprinkle a little coconut sugar on top of each muffin. Bake at 400F for 15 to 18 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for a few minutes before transferring muffins to a cooling rack to cool completely.

If you’re a regular here at ADC, you probably already know that I love baking. In fact, this blog started out as a way to share my dessert recipes after I returned from an epic week with Fran Costigan at the Natural Gourmet Institute in 2010, full of knowledge and inspiration.

Baking has been my jam ever since my stepmom taught me how when I was all of seven years old. Heck, my love for baking experiments even started back then—have you ever tried baking chocolate chip cookies in a muffin tin? I thought it was a brilliant idea at the time, but I was devastated when they came out of the oven looking like rock-hard hockey pucks (I ate them anyway). My first baking lesson: Don’t ever mess with the tried-and-true recipe on the back of the Hershey’s chocolate chips package.

When JK Gourmet, a local company that sells grain-free and gluten-free baking ingredients, mixes and snacks, contacted me about reviewing some of their products, the decision was a no-brainer. I had spotted their almond flour in health food stores before, and so I was excited about testing it out in my kitchen. They sent me a box of their almond flour, cookie mix and pancake/waffle mix. (Scroll down for a giveaway!)

JK Gourmet was created by a woman named Jodi who was diagnosed with ulcerative colitis, a life-destroying intestinal disease, back in 2000. She was looking for a drug-free way to treat her condition and soon realized that changing her diet was key to controlling it. Her health journey is what inspired her to create a company with a mandate devoted to making all-natural, preservative-free products.

While not all of her products are vegan (she uses honey in her granola, chocolate and other baked goods), I’m so glad I was introduced to her almond flour. Since it’s made up of blanched almonds that are very finely ground, the flour is fluffy and light and far superior to other brands I’ve tried before—plus, it saves me from cleaning out my food processor when grinding my own nuts (hehe).

Both the cookie mix and pancake mix are made with just a few simple ingredients: almond flour, coconut sugar, baking soda and salt. The instructions for the pancake mix call for whipped eggs and water, but I gave it a go anyway using flax eggs. Unfortunately they turned out quite dense and stuck to the pan like nobody’s business. I’m thinking egg replacement powder or even that magical aquafaba would have provided better results.

I’m madly in love with the almond flour though, and was particularly happy that it came in a resealable plastic bag so it would stay fresh longer. These almond thumbprint cookies with blueberry chia jam are a result of this mild obsession, and if you try this particular brand you’ll realize what a difference it makes to use super-fine flour in cookies and cupcakes—you’ll get a lovely texture without any of the grit, and they’ll be delicious and authentic like they’re supposed to be. I even ran out and bought more to use in my vegan bake-off entry in March.

The JK Gourmet brand of almond flour is a little more pricey than others, but I think it’s worth the difference. Of course, the drought last year in California also resulted in significant price increases for almonds and almond-based products [insert sad face here], but sometimes that crunchy, versatile nut just can’t be beat.

Gluten-free almond thumbprint cookies with blueberry chia jam

Yield: Makes 20 to 22 cookies

Ingredients:

For the blueberry chia jam:

• 1 1/4 cups fresh or frozen blueberries
• 2 tbsp coconut sugar
• 1 tbsp chia seeds

For the cookies:

• 1/2 cup natural smooth almond butter
• 6 tbsp pure maple syrup
• 1/2 tsp pure vanilla extract
• 1/4 tsp pure almond extract
• 2 cups almond flour
• 2 tbsp flax meal
• pinch of sea salt

Directions:

For the blueberry chia jam:

1. In a small saucepan over medium heat, stir together the blueberries and coconut sugar. Cook, stirring occasionally, until the raspberries soften and the sugar is melted, about 5 minutes.
2. Add the chia seeds and stir well. Reduce heat and simmer for about 10 minutes, until thickened. Remove from heat and allow to cool.

For the cookies:

1. Preheat oven to 325F and line a cookie sheet with parchment paper.
2. In a large bowl, whisk together the almond butter, maple syrup, vanilla extract and almond extract until smooth.
3. Add the almond flour, flax meal and salt and mix with a spoon until a dough forms. Depending on the consistency of your almond butter, you may need to add a touch of water until it comes together.
4. Using a one-tablespoon measuring spoon, scoop out dough and form into balls with your hand. Place on prepared cookie sheet and use your thumb or finger to make an indent in the centre of each ball. Fill each well with jam (I used about 1/2 teaspoon each).
5. Bake at 325F for 18 to 20 minutes or until cookies are dry to the touch and the bottoms are golden brown. Allow to cool completely.

Product giveaway:

I’m thrilled that JK Gourmet is allowing me to give away the same product pack I received (a $50 value!). If you’re a baker like me or just want to give these grain-free, gluten-free and vegan mixes a try, enter using the widget below. The giveaway will run until 12 a.m. EST on Wednesday, April 29, 2015 and is open to Canadian residents only (sorry, my international friends!).

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This post has been a long time coming. It’s hard to believe it’s April already and I have yet to share my review of this ingenious and very beautiful cookbook with you.

Kristy Turner’s debut cookbook was released shortly before Christmas and I’ve been enjoying it ever since. Let’s chat about what this book has to offer, shall we?

I should start off by saying Kristy’s book has, quite possibly, the best title ever: But I Could Never Go Vegan! 125 Recipes That Prove You CAN Live Without Cheese, It’s NOT All Rabbit Food, and Your Friends WILL Still Come Over for Dinner.

Do you think that’s even possible? There was a time in my life when I didn’t. I ate bacon and eggs for breakfast, smothered cream cheese on my bagels, and devoured fat-free yogurt by the tub. I really gave no thought to where my food came from. But I’ve been vegan for 15 years now and I must say, quite honestly, that it was the best decision I’ve ever made.

Luckily, with books like Kristy’s, replacing the animal-based foods you love and are used to is easier than ever. Here, she re-creates the dishes people have on their “can’t live without” lists and proves how simple, delicious and wide-ranging plant-based cooking can be. Just like her popular blog, Keepin’ It Kind, Kristy’s book is a treasure trove of flavourful recipes interspersed with entertaining personal stories, cheeky humour and a very warm-hearted tone. Her creativity shines through here, not just in the recipes but also in the organization of the book. Rather than recipes organized by course or season, these are broken down into chapters of excuses for not going vegan, including Where’s the Beef?, Tofu Doesn’t Taste Like Anything, It’s All Rabbit Food, But I Hate [Insert Vegetable Here], and Wait, Is Chocolate Vegan?

The ultimate in food activism, this is the kind of book I would want to hand out every time I heard “Where do you get your protein?” or “But I could never give up cheese!” because it’s better to be shown rather than told that you can live a filling and very satisfying life (and even enjoy pizza and ice cream!) without consuming animal products.

You won’t miss the beef after biting into Kristy’s Thai seitan satay with spicy peanut dipping sauce. And you won’t be able to say tofu doesn’t taste like anything when there’s creamy mushroom fettuccine alfredo to enjoy, or that it’s all rabbit food after making the impossible cheeseburger pie or the beer-battered faux fish and chips. Think you can’t bake without butter and eggs? Try the salted caramel peanut butter bars or the molasses-hazelnut chocolate mousse tart with coconut whipped cream on for size.

Vegan or not, there is something for everyone in this fun cookbook. Plus, photos by her talented husband, Chris Miller, accompany almost every recipe and also include useful step-by-step photos when necessary.

Since receiving a review copy of this book, I’d had a chance to try out a number of recipes, including the bean and rice freezer burritos, the mushroom grilled cheese sandwich with sunflower cheddar, the Mexican hot chocolate fudge, as well as this colourful roasted broccoli and apple salad with lemon-tahini dressing (find the recipe below!). While many of Kristy’s recipes are multiple steps or require more than one recipe, you are awarded with filling and flavourful meals, all while learning some new tricks, flavour combinations and time-saving methods along the way.

All the recipes I tried were delicious, and while I did have a bit of trouble with the sunflower cheddar the first time I made it, Kristy soon realized there was a typo in the recipe (it happens!). I made it again and it worked like a charm.

Grab a copy of the book (or enter to win a copy below!) and, if you have a hard time deciding what to try first (I sure did), her cheese recipes are magical, as is her incredible fudge. Or, try this salad from the Just Thinking About Salad Makes Me Yawn chapter of the book.

Thank you, Kristy, for sharing your creativity and compassion with the world through this book.

Roasted broccoli & apple salad with lemon-tahini dressing

Yield: 4-6 servings

Ingredients:

For the roasted broccoli:

• 2 medium bundles broccoli
• 2 tablespoons tamari (or soy sauce or liquid aminos)
• 1 tablespoon maple syrup
• 2 tablespoons nutritional yeast

For the dressing:

• 3½ tablespoons lemon juice
• 2 tablespoons tahini
• 2 tablespoons apple cider vinegar
• 1½ tablespoons maple syrup
• 2 teaspoons Dijon mustard
• A couple dashes of garlic powder

For the salad:

• Up to 1 batch Tempeh Bacon crumbles, optional (see this recipe from Kristy's blog)
• 2 to 3 cups baby spinach
• 1½ to 2 apples, cored and diced (choose a tart but sweet variety, like Pink Lady or Honeycrisp)
• 3 celery ribs, sliced
• ½ medium red onion, very thinly sliced
• 2/3 cup dried cherries
• ½ cup roughly chopped almonds (preferably roasted, but raw will also work)

Directions:

1. Preheat the oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats.
2. Chop the broccoli into small florets and slice the stems thinly. Place in a bowl and toss with the tamari and maple syrup. Add the nutritional yeast and toss again. Spread the broccoli on the prepared baking sheets. Bake for 20 minutes, tossing once halfway through to ensure even cooking. Remove from the oven and let cool for about 5 minutes.
3. Meanwhile, in a small bowl or cup, use a fork to whisk together the dressing ingredients. Set aside. If you are using the Tempeh Bacon, cook the crumbles now.
4. Place the cooled broccoli in a large bowl and add the spinach, apples, celery, onion, dried cherries, and almonds. Toss until fully combined.
5. Divide the salad among serving bowls. Drizzle with the dressing and sprinkle the Tempeh Bacon on top, if using.
6. Variations: To jazz up the salad a bit, try marcona almonds (a sweeter, plumber type of Spanish almond). If you’re in a rush or want to lighten up the salad, skip roasting the broccoli. Instead, steam for about 5 minutes and rinse in ice-cold water. Dry it off and it’s ready to use!

Recipe from But I Could Never Go Vegan! © Kristy Turner, 2014. Reprinted by permission of the publisher, The Experiment.

Cookbook giveaway:

Thanks to my friends at The Experiment, I have the opportunity to gift a copy of the book to one ADC reader! This giveaway is open to residents of the US and Canada. Enter using the Rafflecopter widget below and I’ll choose a random winner on Friday, April 10, 2015. Good luck!

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Single-Serve Pancakes with Gingerbread Pecan Butter from Living Candida-Free

Many of you may already be familiar with Ricki Heller and her popular website, a fantastic resource for vegan, sugar-free and gluten-free recipes and information about living with candida. Her new book, Living Candida-Free, offers practical and realistic strategies for anyone wishing to follow an anti-candida diet, as well as more than 100 recipes that anyone—on a special diet or not—can enjoy. Since many people aren’t familiar with candida, I asked Ricki in this guest post to explain what candida is and how she conquers it on a plant-based diet. 

I was hired to do the food photography for this book, so I was able to try out a number of the recipes. Luckily, Ricki is allowing me to share one of my favourite recipes from the book below, the single-serve pancakes. I love them because they’re made with wholesome ingredients like chia, quinoa, buckwheat and hemp. They’re also super simple to make and have become one of my go-to weekend breakfast recipes. For more delicious, sugar-free recipes and information about living candida-free, grab a copy of the book or sign up for Ricki’s Candida Kick-Start Course.

As a self-proclaimed sugar addict, I was perturbed (to say the least) when I was first diagnosed with candida and had to embark on an anti-candida diet.

Candida is a form of yeast that normally lives in the intestinal tract in harmony with all the other organisms that reside there. In a healthy body, candida causes no problems and can even be beneficial to help keep toxins under control.

But when things go awry (a condition often referred to as “dysbiosis”) in the internal microcosm, candida can quickly grow out of control and wreak havoc. Symptoms like overweaning fatigue, sugar cravings, foggy thinking, allergies, joint aches and all kinds of yeast infections can begin to develop and interfere with normal functioning.

Carob Pudding from Living Candida-Free

The usual treatment for candida overgrowth is a diet devoid of all sugars (even fruit), starches, yeast, alcohol and all moldy foods, along with antifungal supplements (and perhaps prescription antifungals, too).

So you can understand why I was concerned about having to follow the diet.

In addition, most candida diets shun a vegan approach to eating. Because meat, poultry, fish and eggs are all free of sugars or starches, they are usually recommended as the best forms of protein while battling the yeast. Some diets even go so far as to suggest that it’s impossible to remain plant-based while clearing the candida.

Eggplant “Parmesan” from Living Candida-Free

Well, I’m happy to say I proved those folks otherwise—even with a very severe case of the syndrome. It took some experimentation, working with a fantastic naturopath and time, but I managed to clear my candida while living a normal life and even created some delicious recipes along the way (recipes I am proud to serve to my husband, friends and family—and they don’t even realize they’re “special” foods!).

Fellow sugar addicts, take heart: if you’re dealing with candida, it IS possible to remain plant-based and conquer the yeast. With dedication, persistence, and some kick-ass recipes, you’ll be on your way and feeling better in no time.

ACD-Friendly Grain-Free Granola from Living Candida-Free

And even if you’re not dealing with candida overgrowth, the anti-candida diet is still a great way to transition to a diet free of refined sugar and incorporate more natural, lower glycemic sweeteners in your recipes; it’s a great resource for diabetics, too.

Single-serve pancakes

Yield: Serves 1

Ingredients:

• 6 tablespoons (75 ml) milk of choice (unsweetened almond, hemp, flax, etc.)
• 1 teaspoon (5 ml) raw apple cider vinegar
• 5 to 10 drops plain or vanilla pure liquid stevia, or to taste
• 1 tablespoon (15 ml) smooth natural almond butter or sunflower seed butter
• 1 tablespoon (15 ml) whole chia seeds
• 1 tablespoon (15 ml) uncooked quinoa, millet, or amaranth
• 1 tablespoon (15 ml) uncooked whole buckwheat
• 1 tablespoon (15 ml) raw shelled hemp seeds (hemp hearts)
• 1 tablespoon (15 ml) coconut flour
• ¼ teaspoon (1 ml) baking powder
• Pinch of fine sea salt
• Coconut oil, for pan (optional)

Directions:

1. In a medium-size bowl, whisk together the milk, vinegar, stevia, and almond butter until smooth. Set aside.
2. In a coffee grinder or blender, grind the chia, quinoa, buckwheat, hemp seeds, coconut flour, baking powder, and salt to a powder. Pour the mixture over the wet ingredients in the bowl and stir to blend. It will seem a bit too thick for pancake batter and more like a soft cookie dough. This is as it should be.
3. Heat a nonstick skillet over medium heat (brush with coconut oil if it has a tendency to stick). Divide the batter in half and place in the skillet (I use an ice-cream scoop), then use a spatula to flatten to about ¼ inch (6 mm) thick. Cook until the top begins to dry out (about 4 minutes); flip and cook for another 3 to 4 minutes. Serve immediately. May be prepared in advance and frozen. Will keep, frozen, for up to 3 months.

From Living Candida-Free by Ricki Heller. Reprinted with permission from Da Capo Lifelong, © 2015

Confession: I am crushing on Allyson Kramer and her new book, Sweet Eats for All. If you’re a home baker like me, I bet you’ll fall head over heels, too. Here, Allyson shares creative twists on classic confections that will satisfy anyone following any sort of special diet. She’s got everyone covered: all 250 recipes are free of gluten and animal products; you’ll also find recipes free of soy, nuts, and corn, as well as an entire chapter devoted to treats free of refined sugar.

Pretty impressive, right?

As a popular blogger and author of Great Gluten-Free Vegan Eats and Great Gluten-Free Vegan Eats From Around the World, Allyson knows her stuff and really does aim to please. Her first two cookbooks have become essential guidebooks for anyone adhering to a vegan and gluten-free lifestyle. This new book is an excellent companion and, well, really a dream come true for vegans, kids, bakers and dessert lovers, and is a must-have if you bake for people of different dietary persuasions.

I’ve made a number of recipes from the book, including gingerbread squares, peanut butter chocolate chia pudding, cinnamon raisin bread and this strawberries and champagne sorbet, and I still find myself thumbing through it on a regular basis. There is just so much awesomeness in this book. Need a recipe for Thanksgiving, Christmas or Easter? An easy summer treat or the perfect kid-friendly birthday cake? She’s got you covered.

If you’re new to vegan and/or gluten-free baking, no problem. Allyson shares all her expert knowledge and secrets of success in the first chapter—Stocking a Sweet Pantry covers all the essential ingredients and tools of the trade, as well as recipes for homemade basics like simple syrup, cashew cream, mascarpone and whipped coconut cream.

Then she moves onto the good stuff with seven more chapters devoted to every sweet you can imagine:

• Killer cakes and toppings
• Captivating cookies and bars
• Luscious pies, pastries, tarts and cheesecakes
• Fabulous frozen treats
• Tempting puddings, custards, jellies and fruits
• Choice chocolates and dandy candies
• Nature’s candy: Refined sugar-free treats

Think you can’t pull off a vegan and gluten-free New York-style cheesecake, flaky homemade puff pastry, perfectly crunchy honeycomb candy, or a Devil’s Food cake complete with rolled fondant and fluffy chocolate frosting? Allyson is here to show you how you can.

This book has lots of less intimidating recipes too. If you’re looking for a simple recipe to share with your sweetie on Valentine’s Day, I highly recommend trying out Allyson’s recipe for strawberries and champagne sorbet, from page 199 of the book. It’s incredible, and only requires four ingredients!

Strawberries & champagne sorbet

Yield: 1 quart

Ingredients:

• 1 pear, peeled and cubed (about 1 cup)
• 2 cups strawberries, greens removed
• 1 cup Prosecco, Spumante, or other sparkling white wine
• ¾ cup sugar

Directions:

1. In a food processor, pulse together the pear and strawberries until well chopped. In a separate bowl, gradually mix the Prosecco with the sugar and stir gently to dissolve. Let rest for about 5 minutes and then stir gently again. Drizzle about ½ cup of the Prosecco mixture into the food processor and blend until quite smooth, for about 1 minute, scraping down the bowl as needed.
2. Add in the rest of the Prosecco mixture and blend until very well combined. Transfer to the bowl of an ice cream maker and process according to manufacturer’s instructions or by following directions on page 186.

From Sweet Eats for All by Allyson Kramer. Reprinted with permission from Da Capo Lifelong, © 2014

Cookbook giveaway:

Thanks to my friends at Da Capo, I have the opportunity to gift a copy of the book to one ADC reader! This giveaway is open to residents of the US and Canada. Enter using the Rafflecopter widget below and I’ll choose a random winner on Friday, February 20, 2015. Good luck!

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Since the weather in southern Ontario has kept well below zero degrees these last couple of weeks, I’ve been spending a lot more time indoors. My usual weekend running routine has gone by the wayside in favour of indoor HIIT workouts, if only to avoid the frigid temperatures beyond my front door.

Don’t get me wrong though. I usually love bundling up for a run on a cold winter day—I don’t get overheated and the feeling of a long, hot shower afterwards can’t be beat—but on days that are -15°C with a windchill? No thanks.

By the time I’m finished working out, showering and then pulling on my comfies, I’m usually starving and ready to get dinner started, and that means hunkering down with winter comfort foods like hearty chili, creamy casseroles, and warming soups and stews.

Or this quick and easy butternut squash and kale risotto with cheesy almond parmesan. Yes, please.

If you’re looking for something warm and cozy for dinner tonight, look no further. This creamy vegan risotto dish is full of flavour and can be on the table in less than an hour. Topped with almond parmesan, it’s one of the most satisfying meals I’ve made in a while.

When most people think of risotto, they often think of cheese and butter and the laborious stove-top stirring, requiring up to an hour to achieve that perfect consistency. Dairy is by no means necessary for a creamy risotto, and this simpler, more hands-off baked version is proof.

The result consists of soft, tender grains of Arborio rice that become thick and creamy when baked with the cubes of butternut squash and chopped kale. Traditional chefs and Italians around the world would likely turn their nose up at the fact that I made this dish without wine (and cheese! and butter!). If you’re keen, feel free to sub the 1/2 cup vegetable broth in Step 6 for a dry white wine.

It may be an unorthodox way to prepare such a traditional dish, but it works. You have to do some cooking before putting the dish in the oven, but then you’re free to prep the almond parmesan topping, make a salad and set the table while it bakes.

This dish is truly winter comfort food. Enjoy!

Easy butternut squash & kale risotto with cheesy almond parmesan

Yield: 4 to 6 servings

Ingredients:

For the risotto:

• 1 small butternut squash (about 2 pounds)
• 1 bunch curly kale
• 2 tbsp extra-virgin olive oil
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 2 tsp dried thyme
• ⅛ tsp ground black pepper
• 1½ cups Arborio rice
• 4½ cups vegetable broth, divided

For the almond parmesan:

• 2 tbsp raw almonds
• 2 tbsp nutritional yeast
• ⅛ tsp garlic powder
• ⅛ tsp sea salt

Directions:

To make the risotto:

1. Preheat oven to 400F.
2. Peel the butternut squash and cut into small cubes. Set aside.
3. Wash the kale and remove tough stems. Chop into small strips and set aside.
4. In a large oven-proof pot or dutch oven with a tight-fitting lid, heat the olive oil over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes.
5. Stir in the thyme and black pepper and cook until fragrant, about 30 seconds.
6. Add rice and ½ cup of broth and cook, stirring frequently, until liquid is absorbed, about 3 minutes.
7. Add remaining broth and the prepared squash. Bring to a boil. Remove from heat and stir in the prepared kale.
8. Cover, transfer to the oven, and bake until rice and squash are tender and most of the liquid is absorbed, about 20 to 25 minutes. Remove from oven, sprinkle with almond parmesan and serve!

To make the almond parmesan:

1. Place all ingredients in a spice grinder or dry blender and pulse until powdered.

Adapted from Martha Stewart.