Outdoor entertaining season is here and I’m ready to rock it out at our next backyard party with this amazing vegan skillet s’mores dip, complete with homemade graham crackers!

I can’t take credit for the idea (thanks Food Network) but I did put my own spin on it by making it vegan. Think crunchy graham cracker crumbs topped with warm, melted chocolate and gooey toasted marshmallow. You use the graham crackers as a layer in the dip as well as a vehicle for scooping!

The marshmallow is made from the beloved chickpea water (aka aquafaba), the liquid drained from canned or cooked chickpeas which, when whisked with a little guar gum and sugar, creates a thick, fluffy and slightly sticky texture reminiscent of real marshmallows. When this dip is baked for a few minutes the marshmallow topping becomes a little crispy on top just like toasted marshmallows over an open fire. It’s magical.

Since vegan graham crackers are so hard to find, I went ahead and created a super easy oat-based version. The great part is that the dough is soft enough that it doesn’t require rolling out with a rolling pin—you just spread it out onto a cookie sheet, score it and bake! How awesome is that? Feel free to make a double batch so you can have them on hand when another s’mores dip craving hits (trust me, it’ll happen).

Once you have those components made, the assembly is very quick. Take a cast iron skillet (I used a 12-inch skillet), spread out a layer of crushed graham crackers, then a layer of chocolate chips, then a layer of marshmallow creme (you can pipe it like I did or just spread it with a spoon). Then put the whole thing in the oven for a few minutes, broil for a minute to brown the top, and then serve with the rest of the graham crackers for dipping!

This is genius and the absolute perfect party dip. Seriously. Make it now.

Vegan skillet s'mores dip with easy oat graham crackers

Yield: enough for a crowd

Ingredients:

For the oat graham crackers:

• 1 1/2 cups oat flour (use certified gluten-free if needed)
• 1/2 cup oat bran (use certified gluten-free if needed)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/3 cup coconut sugar
• 1/4 cup melted coconut oil
• 1/4 cup pure maple syrup
• 3 tablespoons water
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon blackstrap molasses

For the marshmallow creme:

• 3/4 cup chickpea water (the liquid drained from one 19-ounce can of chickpeas)
• 11/2 teaspoons guar gum
• 2/3 cup cane sugar
• 1/2 teaspoon fresh lemon juice
• 1/2 teaspoon pure vanilla extract

For the dip:

• 2 cups vegan dark chocolate chips

Directions:

To make the oat graham crackers:

1. In a large bowl, whisk together the oat flour, oat bran, cinnamon and baking soda.
2. In another bowl, whisk together the coconut sugar, coconut oil, maple syrup, water, vanilla and molasses. Add this mixture to the bowl with the dry ingredients and stir until a soft dough forms.
3. Pour the dough onto a cookie sheet lined with silpat baking mat or parchment paper. Use an offset spatula to spread into a thin, even 10x14 inch rectangle (it should spread out fairly easily).  Refrigerate for about 15 minutes. Preheat the oven to 350F.
4. Remove the cookie sheet from the fridge and score into 2x2 inch squares (I use a pizza cutter) by making vertical and then horizontal cuts all the way across the dough. Using a fork, poke holes in each scored cracker.
5. Bake for 20 to 25 minutes until dry to the touch and golden around the edges. Remove from the oven and score the dough again through the same score lines so it’s easier to separate them once cool. Allow to cool completely before breaking apart.

To make the marshmallow creme:

1. In the bowl of a stand mixer with the balloon whisk attachment, combine the chickpea brine and guar gum. Mix on high speed for 10 minutes (no less!), until the mixture is fluffy and pure white. It should increase in volume and climb up the whisk.
2. Add the cane sugar one tablespoon at a time, until each is fully incorporated. Add the lemon juice and vanilla extract and continue to process for 5 minutes more.

To assemble:

1. Preheat the oven to 350F.
2. Take 5 or 6 graham crackers and break them up into the bottom of a 12-inch cast iron skillet. Use the back of a spoon to press down on the crackers and crush them into crumbs. Spread them evenly over the bottom of the skillet. Sprinkle the chocolate chips evenly over top of the graham crackers crumbs. Then use a piping bag to pipe the marshmallow creme on top (or just spread it with a spoon).
3. Bake on the top rack of the oven for 5 to 10 minutes, until the top is a little crispy like toasted marshmallows and the chocolate chips are melted. Change oven temperature to broil (500F) and broil for 1 to 2 minutes, watching closely, until the top is browned. Serve immediately with remaining graham crackers for dipping.

Recipe inspired by the Food Network.

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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By now, you’ve probably guessed that I love to bake. I crave the creativity, the preciseness, the excuse to drown out everything that’s bothering me, slow down and focus on the simple task of following a recipe, mixing together a set of ingredients, and watching what happens when it goes in the oven. This, to me, is calming, meditative, a form of relieving stress.

And let’s just say I’ve been baking a lot lately.

Over the years, my baking has changed in many ways. From using eggs, butter and white sugar when I made cookies as a kid, to using vegan options like Earth Balance margarine and egg replacement powder when I was just out of university and on a budget, to now, when my dessert recipes use more whole food ingredients like avocado, nuts, dates and beans, and a variety of wholesome flours like almond, chickpea and oat.

I know there are a million and one brownie recipes out there but I think I’ve trumped myself in the nutrition category with these decadent little bites. Kidney beans, almond butter and walnuts pack in the protein power and spinach adds an element of green goodness. Plus, I recently received some new Vega One samples that I wanted to make use of without resorting to a traditional smoothie recipe. And guess what? It worked beautifully.

Thanks to Vega, these flourless brownies are even better because their new Vega One all-in-one nutritional powder has been enhanced with 33% more protein and double the greens—hence the “plant-powered” in the recipe title. Just take a look at the nutrition specs. Pretty great, huh? (Psst…scroll down to the end of this post for a Vega One giveaway!)

I’ve made these brownies a few different ways over the last few weeks, playing around with different ratios and ingredients in order to get them just right. Then I retested using different nut and seed butters (peanut, almond, and sunflower seed) and protein powders (Vega One, Vega Protein Smoothie and Vega Performance Protein… Can you tell I like Vega?). All worked out lovely, although this almond/Vega One combo is probably my favourite.

So, you should have success using whatever protein powder you have on hand, just make sure you use chocolate flavoured powder. Also note that Vega is quite sweet on its own so if yours isn’t, your brownies will be less sweet also. Rest assured these aren’t your typical athlete’s “treat”—as in, they sound great but taste like chalk. Seriously, guys, they are your dream brownie: thick, fudgey, richly flavourful and studded with chocolate chips and walnuts throughout. They’ll rock your world.

Flourless plant-powered protein brownies

Yield: 16 to 20 brownies

Ingredients:

• 2 cups packed baby spinach leaves
• 1/2 cup unsweetened almond milk
• 1/4 cup pure maple syrup
• 1 1/2 cups kidney beans, rinsed and drained
• 1/4 cup natural smooth almond butter (or other nut butter)
• 2 tsp pure vanilla extract
• 2/3 cup cocoa powder
• 1/2 cup Vega One Chocolate powder (or other chocolate-flavoured protein powder)
• 1/4 cup coconut sugar
• 1 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1/3 cup chopped walnuts
• 1/4 cup mini vegan chocolate chips (or cacao nibs)

Directions:

1. Preheat oven to 350F. Line an 8x8-inch square pan with parchment paper so there's an overhang.
2. In a food processor, combine spinach leaves, almond milk and maple syrup. Process until the spinach leaves are broken down. Add the kidney beans, almond butter and vanilla extract and process for a minute or two, until well combined and fairly smooth.
3. In a small bowl, whisk together the cocoa powder, protein powder, coconut sugar, baking powder and salt. Add to the food processor and process until a thick batter comes together. Pulse in walnuts and chocolate chips (alternatively, you can sprinkle them on top after pressing the batter into the pan).
4. Spread the batter into the prepared pan and use an offset spatula or the back of a spoon to smooth out the top. Bake for 30 to 35 minutes, or until the top is dry to the touch. Do not over-bake, as they will continue to set up as they cool. Allow to cool completely before slicing into squares. Store in an air-tight container in the fridge.

Product giveaway:

My friends at Vega are offering a giveaway for one lucky ADC reader! If you win, you’ll receive one box of Vega One Chocolate single packs and a Vega shaker cup. If you’ve never used a shaker cup before, you’re missing out on an incredible invention. It’s a travel mug with a round wire whisk that whips around while you shake to help incorporate the powder into your drink. Say goodbye to lumpy protein shakes for good!

Enter the giveaway using the Rafflecopter widget below and I’ll choose a random winner on Wednesday, February 4, 2015. The giveaway is open to residents of Canada and the US. Good luck!

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Happy almost Christmas! Can you believe it’s almost here?

This is likely a very busy week for many of you, since you’re either a) running around like a crazy person trying to find last-minute gifts, b) have a whole lot of prepping, cooking, baking and gift wrapping to do, or c) are already in holiday mode and spending quality time with family and friends. Or perhaps you’re having a nice quiet week on your own, which is cool too!

In any case, I’ll keep this post short and sweet, much like the recipe—which I couldn’t wait to share with you because, well, I’m in love with this wholesome, make-ahead meal and I think it would make a fantastic seasonal Christmas morning breakfast. If you’ve got a house full of guests or a handful of little ones running around with excitement after Santa’s visit, and you know you won’t have much time to prep a decent morning meal, this cranberry apple spice overnight oatmeal is your solution.

It’s super simple: stir together the oatmeal ingredients the night before and pop it in the fridge. In the morning, you’ll be all ready to go! I loved eating this oatmeal cold, but if you prefer something warm, just put it in a saucepan and gently heat until warmed through. Really, it’s delicious either way.

You can also serve this with toppings like chopped nuts, shredded coconut, pumpkin seeds, hemp seeds, more cranberries, etc. to make it even more fun!

Well, I guess this is it for 2014. I’ve got lots more recipes and reviews lined up for the new year, so be sure to check back soon.

Happy holidays!

Cranberry apple spice overnight oatmeal

Yield: 3 to 4 small servings

Ingredients:

• 2 cups rolled oats
• 2 tbsp chia seeds
• 3/4 tsp ground cinnamon
• 1/4 tsp allspice
• pinch of sea salt
• 2 cups nondairy milk
• 1/2 cup cranberry applesauce (see note)
• 1/4 cup pure maple syrup
• 2 tsp blackstrap molasses (don't skip this!)
• 1 cup fresh or frozen cranberries

Directions:

1. In a large mixing bowl, stir together all ingredients, except the cranberries, until combined. Stir in the cranberries. Cover and refrigerate overnight, or if you want to eat sooner, allow to sit for at least one hour.
2. Serve cold, or transfer to a large saucepan and heat over medium-low, stirring frequently, until warmed through. Add more nondairy milk to thin out, if desired. Serve with chopped nuts, shredded coconut, pumpkin seeds, hemp seeds, more cranberries, etc. to make it even more fun!

Note: I created this recipe using my own slow cooker cranberry applesauce but it can be substituted with store-bought unsweetened applesauce if that's all you've got.

I’ve been on a chickpea thing lately. You know, that thing where you want them all the time? I put them on my salads, make all kinds of hummus (duh), add them to veggie curries, make cookies, eat them straight up (am I the only one?). I thought about ways to make a fun, portable snack, and then it hit me: cookie dough balls!

Like any good food blogger, the first thing I did was Google it. And, yes, it’s been done before. I’m not sure why it’s taken me so long to discover this. But I went to work anyway and came up with something a little different. These cookie dough balls don’t have the taste or texture of chickpeas, and that is due to a little extra step: I roasted ’em first.

Roasting chickpeas not only dries them out but also adds a wonderful nutty flavour. When mixed with a little nut butter, maple syrup and of course chocolate chips, the resulting mixture looks just like cookie dough. And it tastes just as delicious but without the unhealthy ingredients. Score!

These bite-sized gems have made perfect pre-workout snacks, since they contain extra protein and carbs from the chickpeas and nut butter. I’ve been making a batch every other week or so and stash them in my freezer. I’ll take one or two to work in a little mason jar for snack time. They’re also great for afternoons or evenings when that sweets craving hits.  

Enjoy!

P.S. There’s a Blendtec giveaway happening—you have until December 10th to enter!

Chickpea cookie dough balls

Yield: 12 to 14 balls

Ingredients:

• 1½ cups cooked chickpeas (or one 13.5 oz can)
• 3 tbsp pure maple syrup
• 2 tbsp natural smooth peanut butter
• 1 tsp pure vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp sea salt
• 2 to 3 tbsp mini chocolate chips or cacao nibs

Directions:

1. Preheat oven to 400F. Line a cookie sheet with parchment paper.
2. Spread out chickpeas on the prepared cookie sheet and roast for 15 minutes or until dry to the touch and a little toasty. Remove from the oven and allow to cool slightly.
3. Using a food processor, process the roasted chickpeas, maple syrup, peanut butter, vanilla extract, cinnamon and salt. Process until smooth, stopping to scrape down the sides if necessary. It should come together and look like regular cookie dough.
4. Transfer mixture to a bowl and stir in the chocolate chips. Roll the dough into tablespoon-size balls and store in an air-tight container in the fridge or freezer.

Inspired by Vanessa's recipe.

It took me  almost two years to figure out how to make my own flavoured popcorn.

That’s a long time to go without popcorn.

I’m not just talking about the air-popped, coconut-oil and nooch-sprinkled stuff that has become most people’s movie night treat. It’s the stuff that, much like Cracker Jack, is coated in a crunchy, or sometimes even gooey, sweet glaze that makes you lick your fingers and want more.

You see, my obsession with candy-coated popcorn began almost two years ago when Lisa and I discovered this totally rad chai masala popcorn at Food Fight! in Portland, Oregon. It was made by a local company called Masala Pop, and to say it was love at first bite would be an understatement. We were infatuated. We bought as many bags as we could fit into our carry-ons, and I’ve been dreaming about it ever since I inhaled the crumbs from the bottom of my last bag (I could only buy two).

Since then, we’ve been on a mission to create our own version. Lisa hit it big time when she came up with a chai-spiced popcorn that rivaled our original love—psst, you can find that recipe in our Edible Gifts ebook. We’ve been playing with other flavours too, and today I wanted to share my latest favourite.

With cooler fall weather comes pumpkin everything, as you well know, so I thought it would be fun to add this flavour to the mix. Combine warming spices like cinnamon, ginger, nutmeg and cloves with a little pumpkin puree and sweetener, and you’ve got yourself the perfect popcorn coating. Tuck yourself under a warm blanket in front of the boobtube (do people still say that?) with a big bowl of this crunchy, sweetly spiced corn. Or, better yet, package it up in little cellophane bags for awesome Halloween party favours. Your guests will be begging for the recipe. Enjoy!

And, don’t forget to enter my GIVEAWAY for a copy of YumUniverse before October 23rd!

Pumpkin spice popcorn

Yield: Makes 6 cups

Ingredients:

• 1/2 cup popcorn kernels
• 1/4 cup pumpkin puree
• 1/4 cup pure maple syrup
• 1/4 cup coconut sugar
• 3 tbsp coconut oil
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp allspice
• 1/4 tsp sea salt
• 1/8 tsp ground cloves

Directions:

1. Preheat oven to 300F and line a large cookie sheet with parchment paper.
2. Pop the popcorn kernels using an air-popper. If you don't own one, you can use your stove: Add 2 teaspoons of coconut oil to a large pot over medium-high heat. Add the popcorn kernels. Cover and allow to pop for 3 to 5 minutes, while moving the pot in circular motions around the burner, until the sound of popping slows down considerably. Pour the popcorn into a very large bowl.
3. In a small saucepan over medium heat, combine the pumpkin puree, maple syrup, coconut sugar, coconut oil, cinnamon, ginger, nutmeg, allspice, sea salt and cloves. As soon as it comes to a boil, reduce heat and simmer for 5 minutes, stirring frequently, until smooth and thick. Remove from heat and allow to cool for a minute or two.
4. Drizzle half the mixture over the popcorn and gently toss to coat using a large spoon or clean hands, until the popcorn is evenly coated. Drizzle on the remaining mixture and toss again until evenly coated.
5. Spread the popcorn onto the prepared cookie sheet. Bake for 15 minutes, mixing gently halfway through. Allow to cool completely before serving. It will firm up as it cools.

Do you like stuff that is awesome? Do you especially like the people who create stuff that is awesome? Good, because I do, too. And today I’m sharing a new awesome thing in the form of a book by the ever-talented Heather Crosby of YumUniverse.com. I recently got a sneak peak of her brand new book, YumUniverse: Infinite Possibilities for a Gluten-Free, Plant-Powerful, Whole Food Lifestyle, to be released on October 28th, and I have to tell you: I was blown away.

See, the thing about this book is that it’s so much more than just a cookbook. Just like Heather’s website, this book is beautiful and well organized, and contains tons of gorgeous photos. Plus, the amount of info that is jam-packed in its pages is truly incredible. And guess what? Heather did it all, from the writing and recipe development to the design and photography. I told you she’s talented! I am honoured to be part of her #YUHealthyHalloween blog tour today, sharing a recipe from the book and generous giveaway with you.

Whether you’re transitioning to a plant-based diet or you just want some ideas for how to prepare scrumptious veggie dishes and add them into your existing routine, this book is one you might want to consider. More than half of the book includes essential, everyday know-how for people seeking to adopt and maintain this kind of lifestyle (what Heather calls the YU approach), including sections on nutrition basics, organizing your kitchen, healthy cookware, food shopping and storage, and how to handle social situations and prep for this lifestyle emotionally.

Once you’ve learned the why and how of this lifestyle, it’s time to eat! The last half of the book includes a creative collection of more than 150 amazing recipes developed by Heather—all with no meat, dairy, gluten or soy. The great thing about Heather’s recipes is that they are inventive but also totally approachable. Think quinoa “cinnamon toast” cereal with toasted pecans, chickpea flatbread pizzas, beet and eggplant crisps, and creamy brocolli and red pepper macaroni. I noticed she uses honey in some of her recipes but I would swap that out for agave or my new favourite Bee Free Honee.

I particularly love the super-cool sidebars with plan-ahead ideas and recipes for on-the-go breakfasts and salads (think layering lots of good stuff in mason jars) and the “training wheels” green smoothie, but I’ve also managed to make a few other recipes  from the book, including:

The chickpea protein burgers, which are full of good stuff like chickpeas, quinoa, sweet potato, oats and red pepper, and flavoured with Heather’s own Montreal veggie seasoning (recipe also in the book) and a generous dash of liquid smoke.

The toasted pecan florentines, which are truly the easiest cookie recipe I’ve ever made, because they require very few ingredients and take even less time to make, but they taste like fancy French cookies that took all day to prepare.

And these dark chocolate, sweet potato and black bean brownies, OMG. This October-friendly, Halloween-worthy recipe sneaks in nutrient-rich ingredients like black beans and sweet potatoes and is combined with dark chocolate to create bona fide fudge-like decadence. I loved them so much I got permission to share the recipe with you!

Dark chocolate, sweet potato and black bean brownies

Yield: 12+ servings

Ingredients:

Dry:

• 1½ cups almond flour
• 1⁄3 cup Sucanat
• ½ cup cacao powder
• 1 teaspoon baking powder
• ½ teaspoon sea salt 

Wet:

• 2⁄3 cup sweet potato, diced and steamed
• 2¼ cups black beans, cooked (1 cup dry)
• 2 teaspoons vanilla extract
• One 3 – oz. gluten-free, vegan chocolate bar
• 1⁄3 cup maple syrup
• 2 tablespoons coconut oil*
• ¾ cup water

Directions:

1. Preheat oven to 325°F and grease a 9" x 13" or 9" x 9" baking dish or line it with parchment paper.
2. Sift or whisk together all dry ingredients in a large glass bowl. Set aside.
3. Place all wet ingredients into the food processor and pulse until super-smooth.
4. Fold together wet and dry ingredients and transfer to the parchment-lined baking dish.
5. Bake for 60 – 70 minutes. Remove from oven and allow to cool in baking pan before serving.

Recipe from YumUniverse, republished with permission from BenBella Books.

Cookbook giveaway

Since it’s almost Halloween, I’ve got one more treat for you. Heather’s publisher, BenBella Books, has kindly offered to give away a copy of YumUniverse to one lucky ADC reader! Use the Rafflecopter widget below to enter. A random winner will be selected on October 23, 2014. The giveaway is open to Canadian and US residents only. Good luck!

a Rafflecopter giveaway

There was a time in my life when I didn’t like salads. I thought of them as nothing but stingy, unfulfilling and just plain boring. But you’d never know it by the look of my meals today (ahem, a lot of salad).

Too often, salad is an afterthought, served as a first course or an accompaniment to other dishes, but there’s no reason for it to play second fiddle to the main meal. Ever since going vegan, I’ve learned through experimenting and diversifying my palate that a salad doesn’t have to be a depressing plate of pale lettuce topped with itty bitty tomatoes, a few slices of tasteless cucumbers and bottled dressing. A well-made vegan salad, in particular, really doesn’t have to suck.

A salad can be made up of pretty much anything you want: lots of greens, of course, but also other vegetables, grains, fruit and protein. Even in the cooler months or darkest days of winter, you can celebrate seasonal produce and feature at least some local ingredients—say fresh, tender asparagus, cubed beets and sprouts in spring and root vegetables, eggplant and Brussel sprouts in fall.

A salad I’d prepare for dinner, for instance, can feature avocado, cooked grains, all kinds of greens and other vegetables, as well as chickpeas or lentils and a creamy dressing made with cashews, lemon juice and garlic. I’d improvise based on what’s available or what I’m craving, as I usually do. And so can you!

There’s really no single way to make a salad and also no wrong way. When it comes to salad, anything goes! Let your imagination run wild with the goal of preparing a healthful meal: maybe baked tofu or quinoa left over from dinner yesterday, swiss chard you sautéed or green beans you steamed to have with the quinoa or tofu, and maybe lentils leftover from the day before.

This peach barley salad I threw together recently celebrates fresh, juicy peaches that play off a batch of tender, chewy pearl barley, a very under-appreciated grain in my opinion. You might think peaches in salad don’t make sense, but it works. Together with chickpeas, cucumber, grape tomatoes, fresh parsley and a tangy tahini dressing, it makes for a filling, supper-worthy salad when served over a bed of curly kale and lettuce.

Four tips for taking that side-dish salad to the next level:

• Celebrate what’s in season: Salads will only be as good as the ingredients you use, so aim for a variety of fresh seasonal veggies like young carrots, early beets, fresh basil and real, local tomatoes.
• Keep the salad dressing simple: A little oil and balsamic vinegar can dress up any plate, or blitz together a mix of tahini, lemon and parsley for a creamy, heartier dressing. Experiment with flavours and incorporate the five basic tastes (think sweet, sour, salt, bitter and umami) and make a new batch every week to keep things interesting.
• Play with colour: Don’t forget strawberries and raspberries, bright fresh peas, steamed broccoli or sauteed green beans. In the cooler months, throw on some roasted, cubed squash or carrots.
• Add complex carbs and protein: For a heartier meal, add steamed sweet potato wedges, cooked whole grains or beans, as well as a serving of protein like edamame, tempeh or tofu. Sprinkle on some hemp hearts, chia seeds or toasted nuts and seeds for an extra boost.

Need real examples? Check out my Salads! board on Pinterest.

Now it’s time for lunch!

Peach barley salad

Yield: 4 to 6 servings

Ingredients:

For the dressing:

• 1 garlic clove
• 2 tbsp lemon juice
• 1 tbsp rice vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 tsp tahini
• 2 tbsp water

For the salad:

• 1 cup uncooked hulled or pearl barley
• 3 cups water or vegetable stock
• 1 large peach, diced
• 1/2 cucumber, diced
• 1 cup halved grape tomatoes
• 1/2 cup chopped parsley
• 1 can chickpeas, rinsed
• shredded curly kale & lettuce, for serving

Directions:

For the dressing:

1. Combine all ingredients in a blender and blend until combined.

For the salad:

1. Combine the barley and water in a medium saucepan. Bring to a boil over high heat.
2. Once it has reached a boil, reduce heat to a low simmer. Cover the pot, leaving the lid slightly ajar, and continue to cook until barley is soft. For pearl barley, cook for 25 minutes. For hulled barley, cook for 40 minutes. Keep an eye on the pot as barley tends to give off a lot of foam and can cause the pot to boil over. The barley is done when the water has been absorbed and the barley is soft and chewy. Remove from heat and fluff with a fork.
3. In a large bowl, combine the peach, cucumber, grape tomatoes, parsley, chickpeas and cooked barley.
4. Drizzle salad with dressing (depending on your tastes, you might not want to use it all) and mix to combine. Serve over shredded curly kale and lettuce.