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.

My in-laws own a beautiful cottage that sits on a lake at the end of a very long, empty dirt road in northern Ontario.  It’s a good hike from Toronto and almost always involves sitting in bumper-to-bumper traffic up Highway 400 through Barrie, but the drive is always worth it once we get there.

It’s the one place where we can leave behind the noisy, crowded, high-energy city that we live in, and soak in the calmness and fresh air of cottage country. I sometimes long for the days when we can go, because often just a quick weekend visit can put my busy mind at ease. There’s something about the place that allows me to leave computers, cell phones and iPads behind and crack open a good book.

Because of full-time jobs and ongoing weekend projects, however, we don’t get there often. But we always make a point of planning a weekend getaway each September because there’s no better time to see the leaves on the trees turning gorgeous shades of red and orange, sit on the dock without scorching your skin, and enjoy the warmth of the wood-burning fireplace in the evenings. Include wine and friends and a game or two of Cards Against Humanity and it ends up being a pretty epic weekend.

This annual tradition also comes with special fall-inspired meals. I tend to do all the cooking while we’re there with friends because, well, that’s just my thing, and luckily our guests have yet to complain about the lack of animal products. At my hubby’s request, I always make a big batch of spicy vegan chili for Saturday night’s meal, and serve it with crusty bread and a big, colourful salad. This hot and spicy chili recipe was inspired by the red bean and lager chili from the reFresh cookbook, a recipe I’ve made but adapted over the years.

There’s no beer in this chili but the addition of a hot banana pepper is what gives it some punch. I also love the cinnamon and cocoa powder for an amazing depth of flavour. This time, I was inspired to add a simple lentil-walnut meat (inspired by Angela’s recipe) for more substance and nutrients. If you’re looking at this and thinking, “I don’t like spicy food,” feel free to reduce the amount of hot banana pepper (try 1/4 or 1/2 of a pepper) to suite your tastes. Enjoy!

Hot & spicy vegan chili with lentil-walnut meat

Yield: 6 to 8 servings

Ingredients:

For the chili:

• 2 medium onions, peeled and diced
• 4 cloves garlic, minced
• 1 stalk celery, sliced
• 1 small hot banana pepper, seeds removed and minced
• 2 carrots, thinly sliced
• 2 tbsp chili powder
• 2 tbsp cocoa powder
• 1 tbsp ground cumin
• 1 2-inch cinnamon stick
• 2 (28oz) cans crushed tomatoes
• 1 (15oz) can red kidney beans
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 zucchini, sliced and quartered
• 2 cups water
• 1 cup chopped fresh cilantro

For the lentil-walnut meat:

• 1 (15oz) can brown lentils, rinsed and drained
• ½ cup walnut pieces
• 1½ tsp dried oregano
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp sea salt

Directions:

For the chili:

1. In a large soup pot over medium heat, saute the onion, garlic, celery, banana pepper and carrots with a splash of water until soft. Add more water if needed so the veggies don't stick to the bottom of the pot.
2. Stir in the chili powder, cocoa powder, cumin and cinnamon stick and cook for about 30 seconds.
3. Add the crushed tomatoes, kidney beans, bell peppers, zucchini and water. Bring to a boil, and then reduce heat and simmer until vegetables are tender, about 20 minutes. While it's cooking, you can make the lentil walnut meat.
4. Add the lentil walnut meat and continue to simmer until heated through.
5. Remove from heat. Stir in the cilantro and remove the cinnamon stick. Serve with vegan sour cream and extra cilantro, if desired.

For the lentil walnut meat:

1. Using a food processor, pulse all ingredients until chopped but be sure to leave some texture.

Raw ratatouille

Have you ever met someone who instantly impressed you with their remarkable knowledge and genuine charisma? That’s how I felt when I first met Gena Hamshaw. She’s the brilliant writer behind the blog Choosing Raw who constantly amazes me with her thought-provoking blog posts and now, her comprehensive new book of the same name.

This book is far more than just a cookbook. Using her familiar writing style that is both casual and professional, Gena first introduces us to her own story—growing up in a Greek American home, her experiences with an eating disorder and IBS, and through her discovery of the benefits of a vegan lifestyle and nutrient-dense raw foods. Her story is both captivating and candid, and you learn how she grew to become the experienced health advocate she is today.

This book covers it all—the why, what and how of adding more vegan and raw foods into your diet. She includes a thorough section on health and compassion, guiding us through the fundamentals of vegan nutrition (she’s a clinical nutritionist, so she knows her stuff), explaining what makes raw foods unique and demystifying the common myths and misconceptions surrounding plant-based diets.

Gena also goes over the essentials of grocery shopping, meal planning (she includes 21 days of adaptable, plant-based meal plans), tips on developing healthy, sustainable habits, and stocking your pantry and fridge.

Almond pulp granola

If that isn’t enough, Gena follows up with an ample supply of recipes (125 to be exact), including essentials like nut milks, smoothies, juices, snacks, dressings and dips, plus a variety of breakfasts, lunches and dinners. I love that the recipes are showcased by levels of raw, which take you from a foundation of cooked vegan recipes to more raw food dishes to help you transition to a plant-centric diet.

The recipes are by far the most approachable of any raw food book I’ve seen because, like me, Gena believes being a raw foodie doesn’t have to be bound by rules and expectations. I enjoy incorporating both cooked and raw foods into my own diet but find raw food techniques inspire me to use fresh vegetables in fun and creative ways. While some recipes in this book call for a dehydrator, Gena also gives cooking instructions too, so the choice is up to you. Many of the recipes, particularly in level 3, require no cooking at all, which is quite practical for this time of year when you don’t want to turn on the oven.

Mocha maca chia pudding

There were lots of recipes that caught my eye while first looking through this book but so far I’ve stuck mostly to level 3 recipes, which include more raw food techniques. I began by trying the almond pulp porridge, mocha maca chia pudding and raw ratatouille.

All three recipes were straightforward and easy to make. I particularly loved the porridge, which is a new way for me to use up all the almond pulp currently stashed in my freezer. The pudding, as well, was a fantastic morning wake-up call and the combination of malty maca, rich cacao powder, and intense espresso really gave me the boost I needed to keep going all day long.

The ratatouile, though, was by far my favourite. The variety of colourful, raw veggies and fresh herbs made for an excellent accompaniment to my bowl of greens. While there was both a dehydrator and oven option to this recipe, I found the few hours of marinating made it soft enough to not need any heating at all.

Because I loved this recipe so much, I was able to get permission to share the recipe with you!

Thank you, Gena, for sharing your knowledge and talent with the world, and for inviting me to be a part of your book celebrations!

Raw or cooked ratatouille

Yield: 4 servings

Ingredients:

• 2 zucchini, halved lengthwise and cut into 1/4-inch slices
• 1 large carrot, peeled and sliced thinly into coins
• 1 bell pepper, seeded and diced
• 1 large heirloom tomato, seeded and diced
• 1/4 cup minced fresh parsley
• 2 teaspoons minced fresh thyme or 1 teaspoon dried
• 2 teaspoons mined fresh oregano or 1 teaspoon dried
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons olive oil
• 1/2 cup, sliced into thin strips, sun-dried tomatoes
• 1 clove garlic, minced
• 1/2 teaspoon sea salt
• freshly ground black pepper
• 1 cup pine nuts, cooked or sprouted lentils, or chickpeas

Directions:

1. Combine all the ingredients except for th epine nuts in a large mixing bowl. Adjust the seasonings to taste (you can add more herbs if you like, or more lemon for a more tart taste).
2. Let all the ingredients marinate for a few hours, so that the flavors marry. If you're serving it cool, simply stir in the pine nuts or legumes and plate. If you're heating it, use one of the options below, and stir in the pine nuts or legumes right before serving.
3. OVEN OPTION: Preheat the oven to 400F. Place the vegetables in a small casserole dish and cook for 15 minutes. Give the vegetables a stir, and cook for another 10 minutes, or until they're soft throughout. DEHYDRATOR OPTION: Set your dehydrator to 140F. Spread the vegetables onto two Teflex-lined dehydrator sheets, and dehydrate for an hour before serving them warm. If you keep the dish raw, it will last overnight in the fridge. If you cook or dehydrate it, it will last for up to 3 days.

Recipe from Choosing Raw, republished with permission from Da Capo Press.

There are an epic number of pumpkin pies being shared this week, so why another? As the name implies, this is no ordinary pumpkin pie. It’s actually made with nuts and carrot juice!

I first had the opportunity to try this raw vegan pie when Jess, a.k.a. Natural Chef Niagara, came to my in-law’s house to cook and serve us a three-course vegan meal, which I had won as a raffle prize at the Niagara Veg Fest back in June. With busy schedules and newborn babies, we weren’t able to schedule a dinner until earlier this month but the wait was absolutely worth it.

Jess and her warming personality and incredible cooking talents made this night extra special. It was so nice to sit back, sip a glass of wine and watch her whip up our meal. Jess is a certified natural chef who studied at the Natural Kitchen Cooking School, and before moving to the Niagara region she lived and worked as a private chef in New York City. She had many interesting stories to tell about her work there and her aspirations for creating a similar base of clients in Canada.

A few weeks before, Jess and I discussed ideas for a menu and, based on my preferences and the availability of local, seasonal ingredients, and taking into account my husband’s cashew allergy, Jess came up with an incredible array of options for our evening.

As a starter, we were served a creamy butternut squash soup with apple barley salad. I absolutely loved the presentation of this dish—the barley salad in the middle of the soup gave each spoonful a little texture and a refreshing and tangy twist from the apples.

The main consisted of stuffed tempeh with yams, asparagus, mushroom ragout and kale chips. This dish incorporated some of my all-time favourite fall flavours, including mashed yams that were creamy and sweet, lightly sauteed and crispy kale, and the deep flavour notes and meaty texture of the mushroom ragout.

And finally, the “I can’t believe it’s not pumpkin” pie topped off this full meal. It consisted of a pecan crust and a creamy filling made of macadamia nuts, carrot juice and pumpkin pie spices. The texture of the filling is like a cross between a cheesecake and an ice cream cake but with pumpkin pie flavour. I loved this pie so much I asked for the recipe so I could make it again, and of course share the recipe with you!

After dessert, Jess cleaned the kitchen and dishes entirely and left any leftovers neatly in the fridge. For the entire evening, I truly felt like a queen.

For more information on Jess and her personal chef and catering services, check out her website.

"I can't believe it's not pumpkin" pie

Yield: 1 pie

Ingredients:

For the crust:

• 2 1/4 cups raw pecans
• 4 dates
• 2 tbsp maple syrup
• 1 tbsp coconut oil
• pinch of sea salt

For the filling:

• 1/2 cup raw cashews or macadamia nuts
• 1/2 cup maple syrup
• 2 tbsp agave nectar
• 1/2 cup coconut oil
• 1/2 cup + 2 tbsp carrot juice
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt
• 1 1/2 tsp ground cinnamon
• 1 1/2 tsp ground nutmeg
• 1/2 tbsp chopped thyme [I used 1/4 tsp dried thyme]

Directions:

For the crust:

1. In a food processor, pulse pecans and dates to small crumbs then mix the other ingredients in by hand. Press into a 9" tart pan or pie dish. Chill the crust in the freezer for about an hour before filling.

For the filling:

1. Blend all the ingredients in a high speed blender. Fill chilled pie shell. Chill in the freezer overnight for best results. Remove to set for 15 minutes before serving.

Recipe from Natural Chef Niagara.

This new slaw recipe with its tangy cashew curry mayo dressing is one of my to-go recipes for summer. It’s super easy to make, lightly creamy, colourful and flavourful all in one, and ready to serve a crowd as a summer BBQ side dish. I enjoyed it as is but it would also be phenomenal piled on top of a veggie burger or accompanied by grilled corn and sweet potatoes.

Although the veggies in this salad are eye-catching because of their bright colours and textures, the cashew curry mayo is the highlight of this dish. It could even be made on its own without the salad and used as a sandwich spread or drizzled on steamed greens! Making it is easy: it’s just a matter of throwing a few simple ingredients into a blender. The only hard part is remembering to soak your cashews.

This tangy dressing requires a good dose of lemon juice and curry powder. Don’t go light on these, because the flavour won’t be so strong once it’s soaked into the shredded veggies.

Next, finely chop your veggies (you can use the shredding blade on your food processor to make it easier) and toss everything in a large bowl.

And then serve!

Cashew curry mayo with cabbage slaw

Yield: 4 to 6 servings

Ingredients:

For the cashew curry mayo:

• 1 cup cashews, soaked overnight
• 1/4 cup water
• 2 tbsp fresh lemon juice
• 1 tbsp apple cider vinegar
• 3/4 tsp curry powder
• 1/4 tsp mustard powder
• 1/4 tsp sea salt
• pinch of two of cayenne and black pepper

For the cabbage slaw:

• 2 cups finely shredded Savoy cabbage
• 2 cups finely shredded red cabbage
• 1 cup shredded carrots
• 1/2 cup chopped flat-leaf parsley
• 1/4 cup finely diced red onion
• salt and pepper

Directions:

1. To make the mayo, first drain and rinse the cashews. Next, blend all mayo ingredients in a high-speed blender until smooth.
2. To make the slaw, combine all slaw ingredients in a large salad bowl. Drizzle with 4 or more tablespoons of the mayo and gently toss to coat. Add more dressing if desired, as well as salt and pepper to taste. Serve immediately and store leftovers in the fridge. The remaining mayo can be used to freshen up leftovers, dress up steamed veggies or as a sandwich spread!

Now, don’t be fooled by appearances. This stew may have a somewhat long list of ingredients but it is a whole lotta delicious. Sometimes combining a handful of seasonal elements together in a simple way allows each ingredient to shine without a lot of fuss—that is what I love about one-pot meals. This recipe is easy, uncomplicated and just the kind of food I eat every day.

The textures and flavours of this dish are quite varied and yet work together really well. The eggplant, with its slightly bitter taste and meaty texture, balances the surrounding flavours of the other, more pronounced ingredients like the sweet butternut squash and the vibrant tomatoes. Then you get a decisive smack from the fresh ginger that breaks through the familiar only to end in a sweet suggestion of Moroccan spices.

I should note that I roasted my eggplant and butternut squash beforehand, which brings out the flavours of these hearty vegetables. However, I don’t think it’s completely necessary if you’re pressed for time. You may just need to adjust the cooking time and simmer the stew until the vegetables and lentils are cooked through. I also used canned tomatoes here since “fresh” tomatoes at this time of year are transported in and, in my opinion, taste awful. But feel free to use whatever works for you.

Moroccan vegetable and lentil stew

Yield: 4 to 6 servings

Ingredients:

• 1 eggplant, cubed
• 1 butternut squash, cubed
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 1/2-inch piece ginger, grated
• 2 large carrots, sliced
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground tumeric
• 1/2 tsp ground cinnamon
• 4 cups vegetable stock
• 1 28-oz can chopped tomatoes, drained
• 1 cup dried lentils
• salt and pepper to taste

Directions:

1. Preheat the oven to 375F and oil the bottom of two sheet pans.
2. Spread the eggplant onto one pan and the squash onto another. Bake until soft, about 30 minutes.
3. In a large pot, add a splash of water and cook the onion, garlic, ginger and carrots over medium heat until soft. Add water as needed so the ingredients don't stick to the bottom of the pot.
4. Add the spices and cook for another minute or two, stirring frequently.
5. Add the vegetable stock, tomatoes, lentils as well as the roasted eggplant and squash and bring to a boil, then reduce heat and simmer for 30 to 45 minutes, or until lentils are soft. Add salt and pepper to taste.

Since completing my Certificate in Plant-based Nutrition, I’ve been fascinated by the growing wealth of evidence of the amazing power of nutrition and how it can influence health outcomes. There is often a lot of confusion surrounding the topic of nutrition, especially these days, when accurate information and research manipulated for marketing purposes are often mistaken for one another. We need to consider nutrition–and food–in its whole or wholistic form, not as single nutrients or as “bad” food or “super” food. It’s all about balance!

Kale from my garden. I’m so proud.

So I’m here to start sharing my own fabulous whole-food, plant-based meal and snack recipes that work for me, along with my usual sweet treats. Although the majority of my meals are simple, I occasionally end up with something pretty spectacular and I wonder, Why am I not sharing this with others?!

Let’s start with a salad I’ve been enjoying a lot lately.  With the cooler temperatures coming our way, I like to warm things up with the addition of roasted or steamed sweet potatoes, squash, beets and other colourful fall produce. So that’s exactly what I added to this salad, along with my favourite leafy greens and a handful of shredded carrot, chickpeas and pumpkin seeds. This salad is topped with my current go-to salad dressing–made with roasted shallots, white wine vinegar and a few simple spices.

Since kale is a cool-weather crop, this is the time to eat it. Those who are new to kale (I’m looking at you, Mom) often wonder how to prepare it. Being introduced to such a nutritional powerhouse that ends up tasting rather bitter is kind of a turn off. I’ve learned a few simple tricks that can turn your kale experience into a delicious success.

Three tips for preparing kale:

1. Buy fresh kale and use it up as soon as you can. Look for kale that has a rich green colour with crisp leaves. If it sits around too long, it will start to wilt and taste bitter. I found it can be refrigerated for up to 2 days before use. If it wilts too soon, don’t throw it out! Add it to full-flavoured soups or stirfrys or make kale chips!

2. Remove the stems when you chop it up. The stems are the bitter part of the plant. Strip them from the leaves with a sharp knife and discard.

3. Massage the dressing into the leaves and let it sit for about 15 minutes. A kale salad tastes best when the dressing has had a chance to soak into the leaves. This also helps soften the leaves, which is especially important if you are using the curly variety. For best results, use your hands to massage the dressing into the leaves.

Roasted squash and beet salad with shallot dressing

Yield: Serves 4

Ingredients:

Salad:

• 1/2 small butternut squash, cubed
• 2 beets, quartered
• 4 cups chopped kale
• 1 cup arugula (or more kale)
• 1 carrot, shredded
• 1/4 cup cooked chickpeas
• pumpkin seeds, for garnish

Dressing:

• 4 shallots, peeled and halved
• 1/4 cup white wine vinegar
• 3 tbsp pure maple syrup
• 1/2 tsp dried tarragon
• 1/2 tsp dried thyme
• 1/4 tsp ground nutmeg
• 3/4 tsp sea salt
• 1/4 cup water (see notes)

Directions:

1. Preheat the oven to 400F.
2. Place the cubed squash on a sheet pan and lightly coat with oil spray and sprinkle with salt, pepper and rosemary. Add the shallots for the dressing on the same pan if there's room, or another small pan.
3. Place the beets in the middle of a piece of tin foil and sprinkle with salt and pepper. Fold up the tin foil by folding the two ends in the middle to cover the beets.
4. Place the squash, shallots and beets in the oven and bake for about 30 minutes until soft, turning the squash and shallots halfway through. The shallots should be starting to caramelize at this point.
5. While the vegetables are cooking, prepare the other ingredients for the salad. Add all ingredients to a large salad bowl.

To make the dressing:

1. Add all dressing ingredients to a high-speed blender or food processor and blend until smooth.

To assemble:

1. Massage the dressing into the kale salad. Divide among plates and top with roasted squash and beets. Serve.

I try to use very little oil in my meals, and this includes salad dressing. For a smoother dressing, feel free to replace the water with your choice of oil.