Creamy overnight quinoa with banana and chocolate
A great gluten free breakfast packed with protein and so simple to make. If you can’t handle oats, quinoa is a perfect substitute. You can use raw oats but you can’t use raw quinoa. You would have to cook quinoa before using it in your overnight quinoa for breakfast. Quinoa has a pleasant nutty flavour, which works with so many different combinations, both sweet and savoury.
Ingredients:
1 cup cooked quinoa - directions
2 medium bananas, mashed
1 tablespoon chia seeds
2 tbsp Greek yogurt
1/2 cup milk (or plant milk)
1/2 teaspoon vanilla extract
1 -2 tablespoons maple syrup
pinch of fine sea salt
chocolate shavings for topping
Directions:
Combine all the ingredients, stir till all ingredients are mixed properly. Store in a mason jar or an air tight container making sure it is thoroughly clean. Refrigerate overnight.
In the morning give it a stir, add a drop of milk if you think it is too thick. Serve in two glasses or bowls.Top with banana slices and some chocolate shavings.
Overnight quinoa can be kept for 2 days in the fridge.
Overnight oats so many different ways
To make overnight oats, just use our base recipe below and add your favourite ingredients. Just get creative and enjoy your favourite fruit, nut butter, nuts and seeds, granola, chocolate chips, spices like saffron, cardamom, cinnamon, nutmeg, and more in your overnight oats.
Use a clean mason jar and always use slow cooking rolled oats. Below is the base recipe for an individual and quick add on recipes. You can pick and choose from each section to make your favourite combination. Pictured is our favourite saffron, pistachio overnight oats.
Overnight oats last up to 5 days in the refrigerator and are great for meal prep.
Ingredients: (serves 1)
1/4 tsp sea salt
1/2 cup milk (plant milk or any milk)
1/4 cup Greek yogurt
1 teaspoon chia seeds
2 teaspoons maple syrup or honey
1/2 teaspoon vanilla extract (optional)
Directions:
In a clean mason jar mix the above ingredients and choose any of the following toppings below, stir well, cover and refrigerate overnight. You may want to add more milk depending on the consistency as the oats soak up all the milk.
Saffron, pistachio overnight oats (add 1/4 tsp cardamom powder & 5 strands saffron) stir well with base recipe and refrigerate overnight. Top with crushed pistachios
Chocolate banana overnight oats (add 1/2 banana mashed, 1/2 tbsp cocoa powder,) stir well with base recipe and refrigerate overnight. Top with almond butter and chocolate shavings
Apple cinnamon overnight oats (add I/2 apple shredded, 1/2 tsp cinnamon ground,) stir well with base recipe and refrigerate overnight. Top with chopped walnuts.
Peanut butter and jelly overnight oats (add 2 tbsp peanut butter and 2 tbsp fruit jam) stir well with base recipe and refrigerate overnight.(Top with roasted crushed peanuts)
Spicy pear and walnut overnight oats (Bake 1/2 a pear drizzled with a teaspoon of maple syrup and 1/4 tsp cinnamon for 5-7 minutes at 375 degrees or just toss raw into base recipe and refrigerate overnight. Top with chopped walnuts.
Add fresh fruit like blueberries, raspberries, strawberries, bananas, peaches, pears, pomegranate and apples. Add dried fruit like raisins, cranberries, goji berries, chopped dates, mango or papaya. Add Nuts and seeds like sliced almonds, chopped pecans or walnuts, hemp seeds, sunflower seeds, Add Spices like cinnamon, nutmeg, turmeric, cardamom, or nutmeg. Add nut butters like almond butter, and peanut butter, for that extra protein boost
Almond amaretti cookies
These have got to be my old time favourite cookies! They are so moist and chewy and full of almond flavour!! These Italian cookies are are naturally gluten free, made with almond flour, sugar, egg whites and a splash of almond extract. You can also make these sugar free by adding stevia or your favourite sugar free swetener. Enjoy these anytime of the year with a cup of expresso or a tea.
Ingredients
5 egg whites
1/4 tsp salt
5 cups almond flour
1 1/2 cup sugar
1/2 tsp vanilla extract
2tbsp almond extract
1/2 cup icing sugar
Directions
Beat egg whites with a pinch of salt in a mixer till stiff peaks form
Add vanilla extract and almond extract and mix again and set mixture aside.
In a bowl, add 5 cups of almond flour and sugar and mix.
Fold in the almond flour mixture into the egg whites a little at a time with a spatula til you have a thick paste texture.
Scoop out the mounds of cookie dough and roll into round balls. Drop the balls into icing sugar and evenly coat them.
Place cookies onto a cookie sheet lined with parchment paper and lightly press each cookie with your hand. Bake at 325 degrees for 25 minutes.
You can make a little hole in the centre and add an almond, or cherry or jam or a coffee bean.
Enjoy!
Cream of mushroom soup
When your mushrooms are almost at the end of their life, don’t discard them. Make cream of mushroom soup. This delicious soup will warm you up during the cold fall evenings. The recipe is plant-based but can be made with dairy cream if you want or with chicken broth. I must say the plant-based version is spectacular!
Servings; 4
Total time 20 minutes
Ingredients:
4 tablespoons extra virgin olive oil
2 lbs Crimini mushrooms
handful of Shitake or any other mushrooms on hand
1 onion, finely chopped
3 tsp garlic paste
3/4 tsp thyme
4 cups vegetable broth
1/2 cup cream (plant-based or non)
1/4 cup cream for garnish
1/4 cup chopped parsley (optional)
Directions:
Heat olive oil in a medium sized saucepan and add finely chopped onions and saute till golden brown.
Add all the mushrooms and saute till liquid has evaporated. Add garlic paste, salt pepper, thyme and broth. Bring to boil then add cream
Blend all ingredients and place again in the pot to reheat
Ladle soup in bowls and garnish with a drizzle of cream and chopped parsley
Serve with toasted french bread
Butternut squash soup
Fall weather calls for a warm bowl of comforting ginger flavoured soup which is also plant-based and full of flavour. This soup is so easy and you don’t need hours to make it. I added toasted coconut flakes for that extra crunch.
4-6 Servings
Ingredients:
1 large onion chopped
2 tbsp garlic paste
2 tbsp ginger paste
1 large butternut squash (4lb)
1 can coconut milk
3 tbsp extra virgin olive oil
1/2 tsp crushed red pepper flakes
3 tsp sea salt or to taste
1/2 cup unsweetened coconut flakes
2 limes
Directions:
Preheat oven to 300 degrees.
In a large dutch oven or saucepan, heat oil and add chopped onions, red pepper flakes and 1 tsp sea salt. Cook till onions are soft and translucent - 6 minutes.
Add peeled, cleaned and cubed squash and stir to coat. Add garlic and ginger paste. Add 3 cups of water or enough to cover the squash. Add coconut milk and remaining salt.
Bring soup to a boil then reduce heat to medium low and simmer, stirring occasionally until the vegetables are very tender, 12-14 minutes.
Meanwhile, spread coconut flakes on a baking tray and place in the oven till golden brown, about 5 minutes. ( be careful…these can burn fast)
Blend soup in a blender till creamy and smooth and pour back into dutch oven or saucepan. Stir in juice of one lime. Cut the other lime into wedges for garnish.
Ladle soup into bowls and add top with toasted coconut flakes and cilantro. Serve with reserved lime wedges.
Enjoy!
Plant-based bean curry
It really isn’t complicated to make a bean curry. Beans are highly nutritious and full of fibre and protein and great for a vegan or plant-based diet. I have made it simpler by a simple bean curry recipe that includes my spice mix on our website Annie M’s spice mix for vegan bean curry. This way you don’t have to struggle with so many spices in your cupboards and it’s all measured for you. You can use any dried bean as long as you soak them, boil them according to cooking times on our chart or use organic canned beans. I do recommend using dried beans as they are more economical and you can cook them in big batches and keep them in the freezer.
Ingredients:
3 tbsp cooking oil (I prefer grapeseed oil, sunflower oil or avocado oil)
1 1/4 cup chopped onion or 2 small onions
1/2 tsp cumin seeds (included in Annie M’s Spice mix)
1 1/2 cup chopped potatoes in 1” cubes
Annie M’s spice mix package *
1 1/2 tsp sea salt
2 tsp garlic paste
1 tsp ginger paste
1 roma tomato chopped
1/2 cup crushed tomatoes
2 cups water
2 cups cooked beans (choice of any cooked beans)
1 cup cilantro
Directions:
Heat oil in a medium sized pot. Add onions and saute till golden brown. Add the package of cumin seeds from Annie M’s spice mix package and saute for a minute. Then add potatoes and cook for 2 minutes. Add garlic, ginger, salt and Annie M’s spice mix and stir till potatoes and spices are mixed in. Add crushed tomatoes and water and cover pot till potatoes are almost tender (about 20 minutes). Add cooked beans and cook for another 10 minutes. Stir in cilantro, saving a little for garnish and serve with roti and or basmati rice.
Note -you can add other vegetables like kale, zucchini & spinach simply by adding them with the cooked beans and let cook till done.
*Annie M’s spice ingredients (coriander ground, cumin ground, turmeric , cayenne ground)
We include the Rice Pilaff spice mix in this package. Check recipe here.
Rhubarb almond cake (gluten-free)
Rhubarb is technically a vegetable but considered a fruit. It tastes rather sour when eaten raw and can be described as “tart” similar to green, unripe apples. Rhubarb is great in pies, cakes and mostly paired with strawberries to balance its sour bitter taste. Rhubarb is usually in season April through June and are tender and delicate. Rhubarb found in the summer are more robust and flavourful. Opt for the dark red stalks as they are sweeter and more intense in flavour.
This recipe can be made with our all purpose gluten free flour and our regular all purpose flour. This cake is simple to make and amazing with a scoop of vanilla ice cream.
Ingredients
1 cup butter (vegan butter) plus more for the pan
3/4 cup plus 4 tbs organic sugar plus more for the pan
1 lb rhubarb stalks, trimmed
1 1/4 cup all purpose gluten free flour or regular all purpose flour
3/4 cup blanched almonds
1 teaspoon baking powder
1 teaspoon fine sea salt
3/4 of a vanilla bean split lengthwise
2 large eggs
1/4 cup plain Greek yogurt or sour cream (or plant-based yogurt)
1 tsp Xanthan gum (only if using gluten free flour)
Directions:
Preheat oven to 350°. Butter 8” springfoam pan and sprinkle with sugar, tapping out excess. Slice rhubarb in half lengthwise (quarter if very large). Set 8 of the prettiest pieces aside for the top of the cake; chop remaining rhubarb into ½" pieces.
Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground.
Place 1 cup butter and ¾ cup sugar in an electrical mixer and beat until light and fluffy, about 3 minutes. Scrape in seeds from vanilla bean and beat for another 2 minutes. Add eggs, one at a time, beating till light and fluffy.
Reduce speed to low and gradually add dry ingredients, followed by yogurt. If using the all purpose gluten free flour, add the Xanthan gum as well. Beat till batter is nice and thick. Fold in chopped rhubarb and scrape batter into prepared pan. Smooth batter and arrange reserved rhubarb over top; sprinkle with remaining 3 Tbsp. sugar.
Place sprinfoam pan on a large rimmed baking sheet (the mixture might leak) and bake, rotating once, until cake is golden brown and rhubarb on top is soft and beginning to brown, 80–90 minutes. Transfer to a wire rack and let cake cool before removing from pan.
Red lentil fritters (bhajias)
Going plant-based doesn’t have to be boring. It’s so exciting when we try new things. These red lentil fritters (bhajias) are crispy and delicious. They are very popular in Gujarat, India. Yes they are fried and amazing hot and fresh. I love making them as lettuce wraps and add my tamarind chutney and katchumber ( an Indian pico de gallo)
Serves 8
Prep time 20 mins
Cook time 40 mins
Ingredients
2 cups red split lentils
1 tbsp garlic paste
1tbsp ginger paste
2 tbsp organic sugar
1 tsp Himalayan salt
1tbsp lemon juice
1 tsp cumin powder
1 tsp cayenne
1/2 cup chopped cilantro
Oil for frying (grapeseed or sunflower)
Ingredients for katchumber
½ red onion, finely chopped
½ carrot, finely chopped
½ cucumber, finely chopped
Cilantro, finely chopped
lemon juice of ½ a lemon
pinch cayenne (to taste)
pinch Himalayan salt (to taste)
Directions
Soak lentils for 4-5 hours; rinse and add all ingredients into a food processor and grind for about 30 seconds to a minute till all lentils are ground and mixture is nicely combined.
In a wok or deep frying pan heat oil to medium high
Fry teaspoon fulls of red lentil mixture and fry till golden brown (about 7 mins) Remove and place on paper towel to drain the oil.
Decorate on a bed of lettuce and serve with katchumber and tamarind chutney like a lettuce wrap
Directions for Katchumber
Dice all ingredients and mix. Serve as a condiment to most indian dishes. Serve also as a topping with red lentil bhajias in a lettuce wrap.
Enjoy!!
Cashew -not-chicken
Just tried to make jackfruit and it is fantastic! A great substitute for chicken. You really can’t tell the difference. The jackfruit just needs to be drained well and shredded and it absorbs the flavours that it’s cooked in easily. This Asian dish is so so so good and another plant based delight.
Serves 4
Prep time 20 mins
Cook time 20 mins
Ingredients:
For the stir-fry
1/4 cup sunflower oil
400 gr canned jackfruit
1/4 cup corn starch
1/2 cup red onion, sliced
1 red bell pepper, sliced
1 orange pepper, sliced
1-5 red chillies (up to your spicy taste preference)
1/2 cup roasted no salt cashews
1 1/2 teaspoon minced garlic
1 tsp minced ginger
salt and pepper to taste
sesame seeds hulled for garnish
For the sauce
3tbsp low sodium soy sauce
1 1/2 tbsp hoisin sauce (True Nosh makes a nice one with no sugar)
1 tbsp sesame oil
11/2 tbsp coconut sugar
1 tbsp corn starch
1/4 cup vegetable broth
Directions:
Drain the jackfruit in paper towels till all the liquid is drained. Place in a bowl and coat jackfruit with corn starch, salt and pepper.
In a wok or deep frying pan, add oil and saute coated jackfruit till brown ( about 3 minutes) Remove from pan and cover to stay warm
In the same left over oil, add all sliced onions and peppers. Saute for a couple of minutes and add garlic, ginger and red whole chillies ( I usually chop my chillies in little bits- if you remove the seeds, it is less spicier) Add the roasted cashew nuts and coated jackfruit and saute everything together for a couple of minutes.
In the mean time, while vegetables are cooking, make the sauce. In a small bowl whisk all the sauce ingredients and add to jackfruit mixture and let boil till sauce is nice and thick.
Serve on jasmine rice and garnish with sesame seeds.
Enjoy!
Mac & cheese (Plant-based)
So comforting and no added preservatives, food colour and most of all completely dairy-free and plant-based. The star ingredients are nutritional yeast and cashews
Serves 8 people
Prep time 20 minutes
Cook time 20 minutes
Ingredients
16 ounces whole grain elbow macaroni (or gluten-free)
1 head broccoli florets cut up into small bite sizes (steamed)
1 1/2 cup raw cashews soaked in water (about 2 hours)
3tbsp lemon juice
3/4 cup water
1 1/2 tsp himalayan salt
1 1/4 cup nutritional yeast
1/4 tsp chilli flakes
1 tsp garlic powder
1/2 tsp turmeric
1/2 tsp mustard powder
2 tsp apple cider vinegar (optional)
paprika for garnish
Directions
Prepare pasta according to directions on package
While pasta is boiling, combine soaked cashews, lemon juice, water, salt, nutritional yeast, garlic powder, turmeric, chilli flakes, mustard powder, and blend till silky smooth. Add more water if mixture is too thick. Taste and if you need more tang, add apple cider vinegar.
Once pasta is cooked, drain and place in a large bowl. Add steamed broccoli and stir in the sauce. Garnish with paprika and serve right away!
Enjoy!
Bowen Island salad
Inspired by the salad I had at Snug Cafe at Bowen Island, I had to replicate this masterpiece. One needs to make this spectacular salad to enjoy the summer and bring a winning combination of beets, oranges, dill, and other ingredients to make this a healthy, plant-based treasure.
Serves 6
Prep time -20 mins
Cook time-30
Ingredients for the salad:
1 bunch curly kale
3 cups spinach or spring mix
2 beets
2 tsp vinegar
2 oranges seeded and cut in squares
1/4 cup quinoa cooked
2 shallots sliced finely
2 green onions
1/4 cup pumpkin seeds
2-3 tbsp chopped fresh dill
3oz of your favourite cheese (Feta, stilton, or your favourite plant- based cheese)
Ingredients for the dressing:
3 tbsp fresh orange juice
2 tbsp extra-virgin olive oil
1/2 tbsp apple cider vinegar
1 tbsp minced dill
1 tsp grated orange zest
1/2 tsp prepared mustard
salt/pepper to taste
Directions for the salad:
Scrub beets clean and trim off the green bits. Place in a steamer basket for 30 mins or until tender all the way. Once the beets are cool enough to handle, rub the skins off an cut into small bite size pieces. Toss with vinegar
Mix all ingredients for the dressing.
Toast pumpkin seeds in a pan or toaster oven for about 5 mins till toasted
Remove stems from kale and massage in 1/4 of the dressing
Add spring mix, beets, oranges, cooked quinoa, shallots, green onions, chopped fresh dill.
Toss all ingredients with dressing and top with toasted pumpkin seeds and and your favourite cheese
Enjoy!!!
Mediterranean summer quinoa salad
So filling and so nutritious and a great crowd pleaser! I also added millet and was amazed with the texture. You can add all your favourite vegetables to cooked quinoa and millet and add a nice Mediterranean dressing. The dressing I used was a creamy garlic tahini dressing. Make this salad during the summer and place on top of crispy lettuce leaves and enjoy the delicious flavours of the Mediterranean.
Serves 4 people
Ready in 40 mins
Ingredients
1/2 cup millet
1 cup water
1/2 cup quinoa (red, black, or white or Tri-color)
3/4 cup water
1 cucumber diced
6 cherry tomatoes seeded and diced
1 yellow or orange bell pepper diced
2 cups chickpeas (soaked and boiled) or canned
1 tsp cumin ground
1/2 tsp paprika
1/2 cup toasted pinenuts
1/2 cup green or kalamata olives quartered
100g feta cheese diced ( I used plant -based feta)
For the garlic tahini dressing
4 tbsp tahini
3 tbsp water
Juice of 1 lemon
1/2 tsp apple cider vinegar
2 tbsp good quality olive oil
1/2 tbsp nutritional yeast
1/2 tsp sea salt or to taste
1/2 tsp black pepper
1 garlic clove minced
Directions
Bring millet and 1 cup water to boil, reduce heat and simmer for five minutes and turn off heat, cover and let sit for 10 minutes,
Bring quinoa and 3/4 cup water to boil, reduce heat and simmer, covered, for 15-20 minutes till done and fluff with a fork.
Combine all ingredients in a bowl
Dressing
In a bowl, place tahini and then whisk all ingredients in one at a time. Dressing can be stored up to one week.
Homemade granola
Good granola requires just a few quality ingredients like oats, a sweetener of your choice, some oil, and maybe nuts, seeds and dried fruit. Once you master that basic formula, it’s even easier to mix up a granola made just the way you like it.
Some ingredients to choose from:
Oats
Whole-grain old-fashioned oats, slow cooking keep their shape during baking. Be sure to use certified gluten-free oats if you need gluten-free granola.
Nuts/Seeds
I used almonds, pecans and sesame seeds to make this batch. Other options include walnuts, which are rich in Omega-3s, whole or slivered almonds, cashews, peanuts, pistachios, macadamia nuts, pumpkin seeds and sunflower seeds.
Oil
I used coconut oil, but you can use olive oil, or any unrefined oil.
Natural sweetener
I love using real maple syrup in my granola. Honey works great, too. You can use demerara or brown sugar.
Salt and spice
Make sure not to skip the salt! I prefer using sea salt. It brings the flavour up a notch.
I added cinnamon to this batch for some subtle warming spice. Ground ginger (use half as much) and pumpkin spice blends are other options. Savoury granola: You can make a savoury granola by combining turmeric, smoked paprika, chilli powder, cayenne, and ginger in mixed with maple syrup and oil and poured over the oats before baking.
Dried Fruit
Dried fruit gives it that chewy and fruity texture and flavour. I used chopped dried apricots and pitted dates for this batch. I also love dried cranberries, tart dried cherries, raisins, banana chips, dried bananas, dried mangoes, dried pineapple and dried papaya. Make sure to add dried fruit after the baking process as fruit tends to burn.
Other add ons
Chocolate chips, coconut flakes, orange zest or pomegranate seeds can be added on and enjoyed.
Ideas on how to serve and store
Serve with plant based milk and fresh fruit like strawberries or blue berries
Serve with your choice of yogurt and berries in a bowl or mason jar in layers
Serve as a Buddha bowl with chia seeds, berries, yogurt and coconut drizzled with pumpkin seeds.
Store in an airtight container for up to 2 weeks or freeze up to 3 months.
Basic recipe
Yields 6 cups
Prep time 15 minutes
Bake time
Ingredients
3 cups old fashioned oats or gluten-free oats
1 1/2 cups chopped nuts (almonds, pecans and walnuts)⠀
1 1/2 cups coconut, fancy shredded⠀
1/2 cup maple syrup⠀
1/4 cup coconut oil, warmed
1 tbsp pure vanilla extract⠀
1/4 cup natural sesame seeds⠀
2 tbsp Demerara sugar
1 tsp fine sea salt⠀
1 1/2 tsp organic ceylon cinnamon
1 cup chopped apricots or pitted dates or both.⠀
Directions
Preheat the oven to 300 degrees. Toss all ingredients together in a bowl (except the dried fruit) and spread on a baking sheet lined with parchment paper.⠀
Bake granola stirring every 10 minutes until golden brown (40-45mins)⠀
Let cool and add in the chopped dried fruit.⠀
Different variations you can try
Honey hazelnut ( instead of maple syrup, use 1/2 cup of honey and add toasted hazelnuts )
Pistachio goji ( add raw pistachios and coconut after granola is toasty and toast pistachio for 5-7 mins) then add goji berries
Pineapple coconut ( add dried pineapple as your dried fruit after granola is toasted and then sprinkle with coconut)
Apple pie spice (just add 1 tsp apple pie spice as your spice and add 1/4 cup apple sauce) then add dried apple chips as your dried fruit
Cranberry orange ( just add 1 tbsp dried orange peel into oat mixture ) then add cranberries after your granola has been toasted.
Chocolate almonds (just add 1 1/2 teaspoons of cocoa powder and add more sugar if needed) toast slivered almonds or whole almonds with the granola.
Chai spice ( You can use honey or maple syrup here and add almond extract instead of vanilla (Just add 3 tsp chai spice mix as your spice and almonds or pecans or your favourite nuts)
Pumpkin pie spice granola (just add 1 tsp pumpkin pie spice to the granola mixture)
Black bean and mushroom burger
Plant-based burgers can have many ingredients that you can’t pronounce and you have to know what you are putting in your body. This amazing plant-based burger only has wholesome ingredients and is so absolutely delicious and healthy! I have tried so many restaurant, homemade and store bought vegetable burgers and I think I nailed this one down. These are thick and full of flavour and not mushy. You can enjoy these on a bun or a salad!
Makes 8 patties
Prep time- 30 mins
Cook time 20 minutes
Ingredients
2 (540ml) cans black beans, drained, rinsed and patted dry on a paper towel
3 tbsp olive oil
300g of your favourite mushrooms, sliced
1/2 red bell pepper chopped
1 /2 large yellow onion chopped
1 tbsp garlic paste
1 tsp cumin ground
14 tsp cayenne
1/4 tsp smoked paprika
1 tsp parsley flakes
1 tsp coriander powder
1 tsp garlic powder
1 tsp Himalayan salt
1 tbsp crushed tomatoes
1 tbsp vegan Worcestershire sauce
2 tbsp organic ketchup
5 tbsp almond powder
1/2 cup chopped cilantro
1/2 cup chopped green onions
Sriracha sauce to taste
Directions
Preheat oven to 325 degrees and place black beans on baking tray lined with parchment paper. Bake for 15 minutes to dry them up and remove and set aside.
Saute mushrooms for 15 minutes in 2 tbsp olive oil till liquid is dissolved. Remove and set aside
In the same pan, add rest of the oil and saute the onions and peppers and add garlic paste, cumin, cayenne, smoked paprika, parsley, coriander powder, and crushed tomatoes
In a food processor or blender, pulse and grind black beans, cooked mushrooms and vegetable mixture has a hearty consistency leaving some larger chunks of beans.
Remove mixture into a bowl and add garlic powder, Himalayan salt, Worcestershire sauce, ketchup, almond powder, chopped cilantro, chopped green onions and Sriracha sauce.
Mix with hands and make 8 patties. I used a metal measuring cup (about 1/3 cup) to shape them into perfectly round patties.
Line a baking tray with parchment paper and place the patties and bake at 375 degrees for 10 minutes on each side. For grilling method, place patties on aluminum foil and grill for 8 minutes on each side on medium high heat.
Serve with toppings on a bun or on a salad. Store leftovers in the refrigerator for up to 5 days or freeze between parchment paper in a zip lock bag or container.
Vegan mayo mixed with mustard is amazing on a toasted bun with mango salsa on the pattie.
Cauliflower wings
This amazing appetizer can be enjoyed while watching your favourite sports or entertaining your friends or just enjoying an evening with family! Its gluten-free and so healthy. It’s baked and so crispy, spicy, tangy and delicious! These cauliflower wings are plant-based and can be enjoyed with a plant-based ranch dip. Make sure to serve this delicious appetizer right away before they get soggy!
Serves 6-8
Prep time 15 mins
Cook time 35 mins
Ingredients
1 head cauliflower cut up into florets
1 cup water
1 cup (your choice all purpose flour, gluten free or almond flour)
1 tbsp garlic powder
1 tbsp onion powder
1/4 tsp sea salt
1/2 tsp parsley flakes
1 1/2 cup Panko bread crumbs
1 cup Frank’s buffalo hot sauce
1 tbsp vegan butter
1 tbsp maple syrup
Directions:
Preheat stove to 425 degrees.
Line a baking tray with parchment paper.
Mix water and flour in a large bowl enough to fit cauliflower with spices and salt and combine flour mixture with cauliflower florets.
Set bread crumbs on a flat tray
Roll battered cauliflower in bread crumbs and place on baking tray making sure the cauliflower florets are not touching each other
Place cauliflower in the oven and bake for 20 minutes. Flip and bake for another 15 minutes till crispy.
Meanwhile, in a small pan, heat Frank’s hot sauce, vegan butter, and maple syrup. Let boil and turn off heat.
Place crispy cauliflower in a bowl and toss in the buffalo hot sauce immediately or the cauliflower will get soggy.
Plant based Thai curry (red or green)
Thai curries are so easy to make and if you have ingredients like coconut milk, red curry paste, green curry paste, kaffir lime leaves, and Thai basil, you are all set! All you need is an array of your favourite vegetables that you have in your fridge and a plant-based protein ( I love using Shitake mushrooms)
Serves 4
Prep time 15 mins
Cook time 15 mins
Ingredients
1 3/4 cup coconut milk ( I use the Organic Aroy-D brand) You will need to divide it.
3 tbsp green curry or red curry paste (I use the Mae-Jin brand)
2 tbsp coconut sugar
3-4 kaffir lime leaves torn
1 1/2 cups bamboo shoots
1/4 cup Thai basil
1-2 Thai red chilli (chopped into small pieces)*
300g Shitake mushrooms ( stems removed and soaked in hot water for 10 minutes and water squeezed)
Firm tofu (water drained and cubed)
Himalayan salt to taste
Soy sauce to taste (for red curry)
Choice of vegetables used for green curry:
1 cup broccoli cut up
handful of baby corn
1 long eggplant cut in semi circles
1/2 red bell pepper, julienne cut
1/2 orange bell pepper, julienne cut
Choice of vegetables used for red curry:
1 red bell pepper, julienne cut
1/2 green bell pepper, julienne cut
Serve with:
Jasmine rice (white or brown), or Wild blend rice
Bean sprouts for garnish
Directions:
in a saucepan, add 3/4 cup coconut milk and bring to boil then reduce temperature to medium and cook to reduce the coconut milk till thick.
Add either green curry or red curry paste and keep cooking mixture till you see the coconut fat floating at the top.
Then add soaked and drained mushrooms and or drained tofu (or your choice of protein). Cook for about 2 minutes till flavours are absorbed; then add the rest of the coconut milk. If making red curry, add soy sauce here.
Add all your favourite vegetables and lastly add kaffir lime leaves, Thai basil and Thai chillies and serve as soon as the vegetables are cooked.
Serve with your choice of rice. Garnish with bean sprouts and Enjoy!!
*Red thai chillies can be quite spicy. Add one at a time or remove seeds to make them less spicy.
Mexican fajita bowl with corn salsa
Mexican food has to be my most favourite cuisine and is inherently plant-based. I love the flavours of the lime juice, cilantro and chilli powder. It reminds me of my time in Kampala, Uganda where I was born. It’s funny how similar food is, around the world and yet so different. Enjoy this amazing refreshing dish through the summer with your friends and family at home or at a picnic gathering.
Serves 4
Prep time 15 minutes
Cook time 15 minutes
Ingredients:
Black beans mixture:
1 tablespoon vegetable oil
1 small yellow onion diced
3 cloves garlic minced
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper optional
3 cups cooked black turtle beans
1/4 tsp Himalayan salt
1/4 cup fresh cilantro leaves chopped
Corn salsa:
2 cups cooked corn kernels
1/2 cup finely chopped red onion
½ cup finely chopped fresh cilantro
1 to 2 medium jalapeños, finely chopped
juice of one lime
1 tablespoon white wine vinegar
¼ tsp Mexican chili powder
¼ tsp ground cumin
½ tsp Himalayan salt
Guacamole:
3 avocados, ripe
1/2 small onion, finely diced
2 Roma tomatoes, diced
3 tablespoons finely chopped fresh cilantro
1 jalapeno pepper, seeds removed and finely diced
1/2 tsp cumin ground
2 garlic cloves, minced
1 lime, juiced
1/2 tsp Himalayan salt
Fajita veggies:
3 multi-colored peppers, stemmed and sliced into strips
1 red onion, sliced into wedges
2 tablespoons vegetable oil
2 garlic cloves, chopped
½ teaspoon Mexican chili powder
½ teaspoon cumin ground
½ teaspoon sea salt, more to taste
Splash of balsamic vinegar
2 limes, sliced into wedges
Freshly ground black pepper
Serve with:
White rice ( I used Indian basmati rice- you can use any rice of your choice)
Tortilla chips
Directions:
For bean mixture, saute onions till golden brown and add cooked beans and spices and cilantro and cook till beans are coated with spices.
For corn salsa, mix all the ingredients till corn is covered with spices and lime juice.
For the guacamole, mash the avocados in a bowl and add all the ingredients and mash with a fork ( If you like it smoother, you can blend the avocados and then add the other ingredients)
For the veggies, heat oil and stir fry the onions, peppers, and add all the spices, garlic and vinegar and remove right away not to get them too soggy. I like them a little crunchy.
Arrange bowl with rice, beans, guacamole, fajita vegetables and garnish with lime slices
Aubergine and tofu satay
This amazing Indonesian dish with so many flavours will have you coming back for more. You really don’t miss the original marinated skewers of meat or chicken here as the eggplant and tofu seems to absorb the flavours of the peanut butter, miso and coconut milk. You can add your own vegetable garnish and be creative with all the vegetables out there or just do what I did.
Enjoy this amazing Southeast Asian dish which is also enjoyed in Malaysia, Philippines, Singapore and Thailand.
Serves 4 people
Prep time 15 minutes
Cooking time 15 minutes
Ingredients
250g tofu puffed
5 baby aubergines
1 red pepper, chopped
1/2 red onion, chopped fine
1 clove garlic, minced
1 tablespoon ginger, minced
1 tablespoon crunchy peanut butter
1 tablespoon maple syrup
1/2 tablespoon miso paste
240ml coconut milk
2 tablespoons tamari
2 tablespoons dried chilli flakes
Juice of 1 lime
2 baby bok choi
1 tablespoon sesame oil
Glaze
1 tablespoon maple syrup
1 tablespoons tamari
1 tablespoon sesame oil
1 tablespoon miso paste
Caramelized peanuts
3 tablespoons organic cane sugar
2 tablespoons water
1 cup blanched peanuts, raw
Vegetables and garnish
1 handful pea shoots
4 leaves mint
4 leaves thai basil
1 handful sugar snaps
1 teaspoon sesame seeds
1 carrot, cut into ribbons
2 spring onion, thinly sliced (to serve)
Serve with
1 cup cooked jasmine rice
Directions
Pre-heat your oven to 300 degrees F.
Split the aubergines down the middle lengthways and score. Place them on a baking tray flesh side up.
Mix together the glaze ingredients then brush the glaze over the aubergines
Place them in the oven for 10 minutes
Meanwhile, place a wok over a high heat. Add a touch of sesame oil. Followed by the onion, garlic, ginger and red pepper.
Once softened, add the puffed tofu.
After 3 minutes of cooking, deglaze the pan with the coconut milk, then add the miso, peanut butter, tamari and maple syrup. Mix well.
Remove the aubergines from the oven then add them to the wok, followed by the chilli flakes, lime juice and baby bok choi
Allow the satay to cook for 3 minutes.
Meanwhile pre-heat a non-stick frying pan over a medium heat.
Add the sugar and water to the pan and let it gently turn into a golden caramel.
Once golden toss in the blanched raw peanuts. Once all the peanuts are coated, remove from the pan carefully.
Remove the wok from the heat. Serve the satay with jasmine rice, vegetables, caramelized peanuts and sesame seeds.
Paneer or tofu tikka tacos
What do you do with leftover paneer tikka? You make paneer tacos! Enjoy this amazing Indian-Mexican colourful dish with your friends and family on a regular weeknight or a small get together at home.
Paneer or tofu tikka is a popular Indian street food and originates in northern India. The combination of yellow, red, orange peppers, red onions, garlic, chipotle chilli , lemon and cilantro sautéed into a spicy fajita mixture on top of a piece of spicy paneer or tofu tikka placed on a corn tortilla and a dollop of guacamole is full of an Indian-Mexican fusion delight!
In olive oil, sauté sliced peppers, red onions, garlic, Himalayan salt and chipotle chili powder.
Paneer tikka tacos
Serves: 4-6
Prep Time: 30 minutes
Cooking Time: 20 minutes
INGREDIENTS
Panneer or tofu Tikka (Recipe in previous post)
24 mini corn tortillas
3 tbsp olive oil
1/2 red pepper sliced
1/2 orange pepper sliced
1/2 yellow pepper sliced
1/2 red onion sliced
2 garlic cloves minced
1/2 cup cilantro
1 green chilli chopped (optional)
1/2 tsp chipotle chilli ground
juice of half a lemon
INSTRUCTIONS
In a skillet on medium heat add olive oil and sauté the red onions and all the peppers on medium heat. Add garlic, salt and chipotle and add cilantro and lemon juice after vegetables are cooked through.
On a separate pan, heat the tortillas on both sides or place on a grill and place them in a towel so they stay warm.
Layer each corn tortilla with paneer tikka (recipe from previous post, fajita style pepper mixture and serve with a dollop of guacamole and sour cream or your favourite Mexican or Indian hot sauce.
Enjoy!
Paneer /tofu tikka
Paneer tikka is a popular Indian appetizer where chunks of paneer (Indian cottage cheese) are marinated in yogurt and spices and then grilled in a tandoor( a traditional clay oven) and if you don’t have one, just barbecue the paneer tikka on a barbecue! And if you don’t have a barbecue, pan fry the tikka on a tawa (Indian griddle). If you are plant-based vegan, you can use firm tofu as well.
My take on this dish is that I have changed it up a bit and included Harissa, a North African Chilli paste which is a blend of hot red peppers, coriander seeds, cumin seeds, caraway seeds, olive oil, garlic, tomato paste, salt and lemon juice.
The marinade is a blend of yogurt, garlic paste, ginger paste, Harissa, Himalayan salt and cumin ground.
PANEER TIKKA WITH SPICY MINT CHUTNEY
Serves: 4-6
Prep Time: 40 minutes
Cooking Time: 10 minutes
INGREDIENTS
2 lbs Paneer cheese or firm tofu
First marinade
2 tbsp lemon juice
2 tsp garlic paste
2 tsp ginger paste
1 tsp Himalayan salt
1/4 cup olive oil
Second Marinade
4 tbs plain greek yogurt
1 tbsp tomato paste
1 tsp fine sea salt
1/2 tsp cayenne
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp dried parsley
INSTRUCTIONS
Cut paneer or tofu into thick cubes or in triangles or rectangles.
Mix the ingredients from the first marinade and marinate (paneer, tofu) for 20 minutes
Mix the ingredients from the second marinade and pour over the paneer, tofu , or chicken and marinate for 6 hours at least in the refrigerator
Grill on barbecue on medium high heat for 10 -15 minutes till you see the paneer with grill marks or golden brown.
Serve immediately with spicy mint chutney from my previous post.
Click here for Chicken tikka recipe