Where I fit in is among the city’s thriving vegan community (although we have yet to have a neighbourhood named after us), a diverse crowd of individuals who live up to their values of compassion and wellness. The point of connection for all of us is the Toronto Vegetarian Association, an amazing non-profit organization that works to inspire people through community events like the annual Toronto Vegetarian Food Festival and the Totally Fabulous Vegan Bake-Off.

Yesterday, I met up with TVA’s vegan bake-off organizing team for a lovely potluck brunch to celebrate the success of this year’s event (you can read my recap of this year’s bake-off here). The smorgasbord of food included scrambled tofu, tempeh bacon, avocado, oatmeal bake, potato spinach squares, raspberry lemon muffins, mushroom asparagus tart and green macaroons. Thanks to the lovely Lisa, you can find the recipes for the tart and macaroons here.

Because granola is a favourite among us vegans, I decided to contribute the components for a spring-inspired granola parfait—a bowl of crunchy oat granola with seeds and dried fruit; a scoop of blueberry and apple jam; and topped with a thick vanilla cream made with coconut milk and cashews. It made for a delightful end to a delicious meal. And luckily, our hosts Luke and Drew were able to steal the leftovers in what they coined the Great Granola Heist of 2013.

Completely un-food-related but definitely relevant if you follow this blog, Google Reader is shutting down as of July 1st. If you use Google Reader to follow me or other blogs, be sure you have a replacement lined up (I’ve heard good things about Feedly and Bloglovin’). And remember, you can always subscribe to A Dash of Compassion by email and get new posts emailed directly to you if you prefer!

Amazing granola parfaits

Yield: 4 to 6 servings

Ingredients:

Granola:

• 1 1/2 cups rolled oats (use gluten-free if necessary)
• 1/2 cup raw sunflower seeds
• 1/2 cup raw pumpkin seeds
• 1/2 cup unsweetened shredded coconut
• 1/4 cup chopped walnuts
• 2 tbsp hulled sesame seeds
• 1/3 cup dried apricots, chopped
• 1/3 cup dates, chopped
• 1/4 cup pure maple syrup, at room temperature
• 1 tbsp melted coconut oil
• 2 tbsp warm water

Vanilla Cream:

• 1 cup raw cashews, soaked for at least 2 hours
• 1 (13.5oz) can coconut milk
• 1/4 cup water (omit if using light coconut milk)
• 1/4 cup pure maple syrup
• 1 tsp fresh lemon juice
• seeds of 1 vanilla bean
• pinch of sea salt

Blueberry Apple Jam:

• 2 1/2 cups frozen blueberries
• 2 medium apples, peeled and cubed
• 1/4 cup pure maple syrup
• 1 tsp fresh lemon juice

Directions:

For the granola:

1. Mix all dry ingredients in a large bowl.
2. In a smaller bowl, whisk together wet ingredients. Pour wet mixture into the bowl with the dry ingredients and combine thoroughly.
3. Spread out granola on dehydrator trays lined with Teflex sheets and dehydrate at 110F for about 4 hours, or until dry. Alternatively, preheat oven to 250F and spread out granola on a large cookie sheet. Bake for about 45 minutes or until lightly browned and dry.

For the vanilla cream:

1. Blend all ingredients in a high-speed blender until smooth. Transfer to a container and place in the fridge for an hour or more to thicken up.

For the jam:

1. Combine all ingredients in a large saucepan over medium heat. Bring to a boil and then reduce heat and simmer for 15 minutes. Remove from heat and puree with an immersion blender. Allow to cool and then store in the fridge until ready to use.

To assemble:

1. Spoon jam in the bottom of serving glasses or bowls, then add granola and top with vanilla cream. And then dig in!

This particular granola, with its golden hue and warming spices, has been my comfort food during this otherwise dismal and very hostile transition to winter. I spend late evenings wrapped up in a thick, cozy comforter on the couch, hands wrapped around my favourite blue and black cereal bowl that is tucked up against my chest, perhaps subconsciously filling an emotional void, a fear of what’s to come when winter hits and the frigid, dark days become the norm.

Warming vegetable soups, maple-kissed oatmeal and spiced tea are my salvation until next spring. As is this granola, sometimes eaten straight up but most often drowned in a sea of almond milk and topped with a sprinkle of cinnamon.

I’ve made many granola adaptations over the years, but this is the first time I’ve added pumpkin puree to the mix. I wish I had thought of this earlier, because it makes for a fantastic binding agent for the oats and other dry ingredients. This is a very versatile recipe, so feel free to swap out the buckwheat, seeds or fruit for whatever you have on hand.

Pumpkin spice granola

Yield: about 6 cups

Ingredients:

• 2 cups rolled oats (gluten-free if necessary)
• 1/2 cup pumpkin seeds
• 1/2 cup buckwheat groats
• 1/3 cup dried cranberries
• 1/3 cup dried chopped apricots
• 2 tbsp shelled hemp seeds
• 1 tbsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp sea salt
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 cup pumpkin puree
• 6 tbsp pure maple syrup
• 2 tbsp water
• 1 tbsp melted coconut oil
• 1 tsp pure vanilla extract

Directions:

1. In a large bowl, combine the oats, pumpkin seeds, buckwheat groats, dried cranberries, dried apricots, hemp seeds and spices.
2. In another bowl, whisk together the pumpkin puree, maple syrup, water, coconut oil and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir to coat.
4. Divide the mixture between two dehydrator trays and dehydrate for 3 to 4 hours at 115F or until dry. Oven option: Spread the mixture evenly onto a large cookie sheet and bake at 300F for 45 minutes.