Vegan Coconut Bacon

Coconut bacon can transform humble mashed potatoes into heavenly hash, can add gourmet elements to the most simple soups, salads and sandwiches, and can be a “life saver” when you need a little snack to keep you going. There is a satisfaction that comes with making something that taste just like “bacon;" it can make you feel like a scientist in your very own kitchen.

Ingredients:

2 cups unsweetened coconut flakes

1 ½ tbsp coconut oil, (melted)

2 tbsp Bragg's soy sauce or tamari

1 ½ tbsp liquid smoke

1 tbsp smoked paprika (or regular paprika)

1–2 tsp beet root powder (optional, for colour)

2 tsp onion powder

3 tbsp maple syrup

pinches of sea salt

Directions:

Whisk all the ingredients into a large mixing bowl (except for the coconut flakes). Add the coconut and toss until everything is evenly coated.

In a cast iron pan, fry the marinaded coconut until it has reached your desired crispiness. If it is not crispy enough, you can additionally bake it for 2–3 minutes, at 325 degrees F.

Instead of frying, you can also bake it on a baking sheet for 20 minutes, at 325 degrees F, stirring every 5 minutes. Make sure to keep your eyes on the prize, tossing regularly to prevent burning!

Store in an airtight container – sprinkle on everything.

This recipe was originally made for Silkeny Organic Virgin Coconut Oil by Jill Stella Richards.

Vegan Ramen

Get your biggest pot out and get ready to fulfill those ramen cravings (we all get them) with this tasty vegan ramen noodle bowl. Ummm...yes please!

Serves 3–4 people

Ingredients:

approximately 1 tbsp fresh ginger, minced

2 garlic cloves, minced

½ a head of broccoli, cut into chunks

2 “bok choys,” washed and cut

1 ½ tsp curry powder

1 tsp Chinese five spice or thai seasoning

2–3 tbsp nutritional yeast

1 small onion or “the white part” of a leek, thinly sliced

1 large tomato, chopped 

1 ½ tbsp coconut oil

6 dried shiitake mushrooms – soaked & sliced (save the water)!

approximately 1 ½ cups water saved from soaking the dried shiitake

3 tbsp white miso paste, mixed with 4 cups water

1–2 tbsp tahini (or add another tbsp of miso)

8 cups additional water

one 12 ounce package of kelp noodles (or rice noodles of your choice)

Optional toppings:

chopped cilantro

chili flakes

toasted sesame

drizzled sesame oil

drizzled tahini

Sriracha hot sauce

Preparations:

Soak 6 dried shiitake mushrooms in 2 cups of water. After they have reconstituted, squeeze the water from them and place them on your cutting board. Set aside the water used to soak them for later.

Boil 4 cups of water in a kettle. Pour it into a bowl and stir in the miso paste until evenly dissolved. Set aside.

Directions:

Heat up a pan and add the coconut oil. Slice the shiitake mushrooms (removing the stems) and add them to the pan. Stir in the ginger, leek (or onion) and broccoli. Stir in the curry powder and thai seasoning. Add the shiitake broth, stir and remove from heat.

Add your veggie mix to a large pot and fill it with 8 cups of water. Add the miso water. Mix in the nutritional yeast, garlic, tomato, tahini and add the bok choy pieces. Allow everything to cook at medium heat for up to 15 minutes. Add the kelp noodles and stir for a few minutes, before removing the soup from the heat source. If using rice noodles, continue to stir for up to 5 minutes until cooked evenly. After everything looks ready, serve the ramen into large bowls and add your favourite toppings. I like to top with chili flakes, toasted sesame seeds, a drizzle of tahini and cilantro. Enjoy!

Gourmet Granola

Nothing beats the taste of fresh homemade granola. It is the perfect snack food to reach for during a day in the office or while on the go. It can be eaten for breakfast or used as a delicious and healthy topping on your smoothie or ice cream.

This recipe creation was inspired by my time working at the vegan and gluten-free Bunner's Bake Shop, in Toronto. It was there where I learned the foundational skills for making classic delicious sweet treats.

Ingredients:

4 cups whole oats

2 tbsp cinnamon

1/2 tsp sea salt

1 cup pumpkin seeds

1/2 cup coconut flakes

2/3 cup honey and/or agave

1/2 tsp vanilla extract

1 tbsp peanut butter

1/3 cup & 1 tsp Silkeny coconut oil

Toppings:

3/4 cup dried cranberries

1/2 cup chopped almonds

1/2 cup chopped apricots

Directions:

Preheat your oven to 300º F and spread approximately 1 tsp of coconut oil evenly onto two baking sheets.

In a large bowl, mix the oats, cinnamon and salt. Add the coconut flakes and pumpkin seeds. In a smaller bowl or measuring cup, mix the honey (or agave), vanilla and peanut butter. Add this sweet mixture with the dry ingredients and toss everything together until everything is evenly coated.

Split the mixture between the two baking sheets and make sure that everything is spread evenly onto each pan.

Bake for 25–30 minutes, making sure to diligently check and gently stir it every 10–12 minutes.

After it has been baked let the granola cool and harden for about 30 minutes before mixing in your toppings. We recommend adding cranberries, chopped almonds and apricots. Store in an airtight container at room temperature for up to 2 weeks.  

Raw Chocolate Truffles

These stunning raw vegan truffles are easy and quick to make, and are incredibly satisfying...You will likely feel like a real “Willy Wonka” in your kitchen, as this recipe never fails to impress the lucky ones, that get to sink their teeth into one of these magical truffles. With healthy and simple ingredients and a wide range of toppings to choose from, these feel-good treats are fun to make, and even more fun to taste!

Recipe makes 8–10 chocolate truffles

Ingredients:

2/3 cup smooth almond butter and/or cashew butter

3 tbsp agave syrup

1/2 tsp vanilla extract (omit if using our Vanilla Infused Agave for this recipe)

1/3 cup Silkeny coconut oil, melted

1/3 cup cacao powder

1/8 tsp sea salt

1/4 cup water

Directions:

In a small bowl, whisk the agave nectar with the water until it is evenly dispersed. Set aside.

Using a blender, blend all of the ingredients listed (except for the coconut oil), until smooth. Next, pour in the coconut oil and blend until well incorporated.

Spoon out the mixture into a bowl and place it in the refrigerator for at least 1 hour, or until you are ready to assemble the truffles. The refrigeration will allow it to become more firm and malleable.

Have your toppings all ready and placed into small bowls for easy access, before you start rolling.

Use a spoon to scoop out and roll as you go, using your hands to form uniform bite-sized balls. After forming every truffle, roll them into coconut flakes, cacao powder, or any other desired superfood, and lay flat onto a tray, or in an airtight container. Store in the refrigerator, until ready to serve.

Now for the hardest part... trying not to eat them all in the same day.

Note:

For a slightly firmer and different truffle variation, substitute melted cacao butter for the coconut oil in this recipe. With cacao butter, the truffles can also remain unrefrigerated for longer periods of time.

Topping suggestions:

unsweetened coconut flakes

cacao powder

ground pumpkin seeds

cacao nibs

coconut sugar

Chocolate Covered Strawberries

Is there a special occasion coming up in the books? Want to treat yourself or a loved one? Look no further for the most simple and delicious recipe for chocolate covered strawberries, ever! With only 5 ingredients, these delightful, raw vegan chocolate strawberries are so healthy and delicious that you may want to cancel your plans for later... because enjoying these with that special someone will be top priority!

Ingredients:

1 pint of fresh, washed strawberries

3 tbsp Silkeny coconut oil, melted

3 tbsp raw cacao powder

2 tbsp maple syrup or agave

a pinch of sea salt

Directions:

In a medium sized bowl, whisk the coconut oil, cacao powder, maple syrup and sea salt, until the chocolate sauce becomes well combined and smooth. Slowly dip each strawberry into the chocolate sauce, and lay flat to dry. Store in the fridge until ready to eat. Have fun!

Raspberry Chia Pudding

I cannot not think of a better way to start the morning than with a big bowl of chia seed pudding and fresh fruit. These expanded gelatinous seeds, mixed with homemade coconut milk, raspberries and vanilla, have an almost yogurt like familiarity and flavour. Not only do chia seeds keep you feeling full through out the day, they are also fun to drink and the health benefits are immeasurable. Loaded with fibre, protein, minerals and antioxidants, this pudding (and variations of) will become a breakfast food staple.

Ingredients:

1 cup unsweetened coconut chunks or flakes

1/2 cup chia seeds

1/2 tsp vanilla powder or extract

1 cup raspberries

1 1/2 tbsp coconut nectar

1 1/2 tsp beet root powder

a pinch of pink Himalayan salt

3 cups water

Coconut Milk Preparations:

Soak the coconut flakes in the 3 cups of water for about an hour. Blend the soaked coconut and water in a blender, and strain the coconut milk through a nut milk bag. Save the leftover coconut fibre for another recipe or smoothie.

Chia Seed Pudding Directions:

Blend the coconut milk with the vanilla powder, coconut nectar, raspberries, beet root powder and salt. Pour the pink milk into a bowl and stir in the chia seeds. Let it sit in the fridge for at least 20 minutes before serving, to chill and allow the seeds to thicken. Stir and serve with additional fresh raspberries and cut fruit.  

Buffalo Masala Cauliflower Wings

Cauliflower is an underrated vegetable. Without intention or preparation, we get it – this veggie can be a bit crunchy and awkward. But when dressed and placed in the spotlight, cauliflower can be a savoury superhero of the cruciferous kind! The evidence? Feast your eyes on these dreamy buffalo masala spiced cauliflower wings... coated in super foods (with superpowers) and complete with its carrot and celery “sidekicks.” Did we also mention there is a creamy onion spinach dill dip? (Head explodes).

Makes 4 servings

Ingredients for the cauliflower wings:

1 head of cauliflower (approximately 4 cups), cut into florets

2 cups water

1 cup non dairy milk

1/2 cup gluten-free all purpose flour (we used Bob's Red Mill all purpose gluten-free baking flour)

3 tsp psyllium husk

2 tsp onion powder

1 clove of garlic, minced

1 1/2 tsp garam masala

1/2 tsp smoked paprika (or regular paprika)

1/2 cup Frank's Red Hot Sauce

1 tbsp coconut oil

Ingredients for the Onion Dill Dip:

1 cup cashews, soaked in water for at least an hour

the juice from half a lemon

1/2 cup water

1 tsp onion powder

1 clove of garlic

cracked black pepper to taste

2 tbsp (packed) of fresh dill, minced

2 tbsp (packed) of fresh parsley, minced

Directions:

Wash and cut the cauliflower into bite-sized florets. In a mixing bowl, whisk all the ingredients above together, except for the hot sauce and coconut oil. Keep in mind that the batter should be thick enough that it coats the florets, and not too thin and runny. Note that the psyllium husk will thicken the batter, but you may need to add a teaspoon or two of water to the mix, if it becomes too gluey to work with.

Roll and dip each floret into the batter so that they are evenly coated. Next, lay them on a baking sheet lined with parchment paper or a silicone mat. Bake for 30 minutes, at 450 degrees F, and turn them over part way through.

If your coconut oil is solid, warm it to a liquid by placing it in a small glass bowl, and holding the bowl afloat in a larger bowl of boiled water – don't forget to wear oven mitts! Mix the hot sauce with the coconut oil. In a mixing bowl, toss the baked florets in the sauce you just made, and place them back on the lined baking sheet. Bake for another 30 minutes, turning them over partway through.

While the cauliflower is baking for the second time, prepare your dip. Add the soaked cashews, water, pinches of salt, garlic clove and onion powder to a blend, and mix into a smooth and creamy liquid. Fold in the dill and parsley and a pinch of spinach powder. Spoon out the dip into a serving bowl and top with cracked black pepper and sprinkled spinach powder (if desired). Store in the fridge until ready to serve. Serve with celery sticks and a smile :)

Vegan "Egg" Rolls

Gluten-free vegan egg rolls...does life get any better? These savoury snacks can be made in less than 30 minutes, as they are not deep fried, but lightly cooked. Enjoy the aromatic flavours of chinese 5 spice, mingling with sweetly marinaded cabbage and plump shiitake mushrooms. These asian inspired rolls are the perfect appetizer or addition to any meal.

Makes 4 egg rolls

Ingredients:

1 tbsp coconut oil

3 – 4 garlic cloves, minced

approximately 100 grams (or more) shiitake mushrooms, sliced (with stems removed)

3 medium sized carrots, shredded

2 cups napa or savoy cabbage, shredded

1/4 cup sun-dried tomatoes, chopped finely

1/2 tsp Chinese 5 spice

black pepper to taste

3 or 4 pinches of pink Himalayan salt

1/2 tbsp coconut marinade (or nama shoyo)

1 1/2 cups fresh bean sprouts

1 package of Pure Wraps (or use extra cabbage leaves if you want to keep it simple)

Directions:

Heat the coconut oil in a wok or large sized pan. Add the sliced mushrooms and garlic and stir fry for approximately 5 minutes. Next add the shredded carrots, Chinese 5 spice, cabbage, sun-dried tomatoes, coconut marinade, salt and black pepper. Stir fry for approximately 10 minutes or until everything is lightly and evenly cooked. Remove from the heat source and spoon out the mixture into the centres of the 4 gluten-free wraps. (Note: if there is any extra filling left over, you can serve it in a cabbage leaf, or enjoy it on its own). Next, add a handful of fresh bean sprouts to each wrap. Fold the bottom end of the wrap up to meet the filling, as well as the top end down to do the same. Fold the two sides in so that the filling is unseen and secure, and carefully place each egg roll onto a plate. You may choose to garnish with extra sprouts or even your favourite hot sauce. Enjoy!

Raw Vegan Sushi Rolls

Raw vegan sushi – creative, fun, easy, healthy, sustainable and delicious.

Makes 5–6 sushi rolls

Ingredients:

1 (16 oz.) package of kelp noodles, soaked

6 dried shiitake mushrooms, reconstituted and sliced

5–6 nori sheets

1/3 of an english cucumber, julienned

1/2 beet, shredded

1 avocado, cut into thin slices

1/3 cup nama shoyu

a handful of blackberries (optional)

2 tbsp vegan horseradish sauce (optional)

Preparations:

Soak the kelp noodles in water for approximately one hour. Strain and set aside.

At the same time, soak the shiitake mushrooms in water to reconstitute them. Strain and squeeze out the excess water. Remove the stems and slice the mushrooms thinly. Set aside.

Have the sliced cucumber, avocado, mushrooms and beets all ready to go on a large plate or platter. Prepare and clean your work space, and have a bowl of water ready beside you.

Directions:

Stretch out a fist full of kelp noodles and horizontally lay them flat in the centre of a nori sheet (they should take up less than 1/3 of the surface area). Mix and match and lay strips of your desired toppings (cucumber, avocado, beet, and shiitake) flat on the kelp noodles. Add water with your fingers (from the bowl beside you) to both ends of the nori wrap, so that it becomes pliable. Tuck the nori wrap end (closest to you) over the kelp noodles and begin rolling a tight sushi roll. Keep making sushi rolls until all your noodles and prepared veggies are finished. With a sharp knife, cut the rolls into pieces approximately 3 cm thick. Plate and garnish with the blackberry “caviar,” dabs of horseradish and a small bowl of nama shoyu. Enjoy!

Harvest Mac and Cheese

It seems as though everyone believes they are the champions of making Mac and Cheese. This recipe is the champion because it has champignons! Creamy butternut squash sauce over rice noodles, infused with savoury shiitake broth, meaty mushrooms and fried leeks...you can't beat this one!

Serves 2 as a main dish or 4 sides

Ingredients:

3 cups elbow rice noodles

2 1/2 cups butternut squash, roasted

1 cup cashews

6 dried shiitake mushrooms (and 2 cups broth)

1 small leek, minced

1 crown of broccoli, chopped

1 tbsp dijon mustard

1 tsp turmeric

1 tsp onion powder

pinches of pink salt

1 tbsp coconut oil

1/3 cup nutritional yeast

juice of 1 lemon

Preparation:

1. Using a sharp knife, carefully cut approximately 4 inches off the long part of your freshly washed butternut squash. Cut this piece lengthwise into two. Place the two halves into your oven or toaster oven and roast for approximately 30 minutes, at 350 degrees. Remove and let cool.

2. In a small bowl, add 6 dried shiitake mushrooms to 2 cups water, and let sit for at least 1 hour. Remove the mushrooms, slice them and set aside. (Save the broth for this recipe!)

3. In a separate small bowl, add 1 cup cashews to 2 cups water, and let soak for 1 hour. Discard the water.

Directions:

In a large pot, bring approximately 8 cups of water to boil. Add a pinch of salt to the water.

Add the rice noodles and stir occasionally for approximately 8 minutes, or until the noodles are perfectly el dente. Strain the noodles and set aside, uncovered.

In the meantime, add 1 tbsp of coconut oil to a heated pan. Add the leeks and let them cook for 3 minutes. Stir in the turmeric, onion powder and dijon mustard. Add the sliced shiitake, then the broccoli, and stir fry for approximately 8 - 10 minutes. Add tiny splashes of the shiitake broth to prevent the pan from getting too dry.

While the veggies are cooking, peel the skin off the cooled butternut squash. Chop the cooked squash coarsely and place the chunks into a blender or food processor. Add the cashews, nutritional yeast, pinches of salt, and the shiitake broth, and mix into a smooth sauce.

Combine the cooked noodles, the stir fried veggies and the squash sauce in the same large pot you used to cook the noodles. Squeeze lemon juice over the noodles. Stir and simmer until everything is warmed and evenly coated in the sauce.

Plate and enjoy this nutritious and delicious Mac and Cheese!

Vegan "Egg Nog" Ice Cream

Tis' the season for sweet spiced treats, eggnog, and all things nutty. This ice cream celebrates your nostalgia for eggnog, combined with hints of pumpkin pie and nut brittle. It is made with a base of homemade hemp milk and frozen bananas, swirled with fresh persimmon, and sprinkled with warmed spiced walnuts. The most wonderful part of all is that it is nourishing, energizing, real food, made with simple organic ingredients. Curl up by the fire and treat yourself right with this tasty holiday eggnog delight!

Serves 4

Ingredients:

6 frozen bananas, peeled

3/4 cup hemp seeds

8 medjool dates (soaked for 30 minutes in 1 cup water)

1 tsp ginger powder

1 tsp cinnamon

1/2 tsp vanilla powder (or pure vanilla extract)

1/4 tsp freshly grated nutmeg

1/4 tsp all spice

2 ripe persimmons (optional)

handfuls of warmed spiced walnuts (see recipe below)

Directions:

In a high speed blender or food processor, add the persimmons and blend until smooth. Spoon out the persimmon mixture into a bowl and set aside.

Place the hemp seeds in the unwashed blender and add/strain the cup of water that was used to soak the dates. Blend into a smooth milk. Blend in the softened dates, the ginger powder, cinnamon, vanilla, nutmeg and all spice. Add the frozen bananas and blend, adding a little extra water if needed to help keep things moving in the blender. Spoon out the ice cream into your favourite bowls and swirl in the blended persimmon mixture into each bowl. Top with warmed spiced walnuts.  

Warmed Spiced Walnuts

This quick and easy to make walnut recipe can be a delightful topping for any dessert or salad. The rosemary marries the sweet and savoury flavours, and the garam masala adds a warming nuanced spiced aroma. This recipe calls for making a larger batch, so that you can have a little extra on hand for your next recipe or snacking desires.

Ingredients:

4 cups walnuts

1 tbsp coconut oil

1/2 tbsp dried rosemary

1/2 tbsp garam masala

1/2 tsp cumin

1/2 tsp ginger powder

pinches of pink himalayan salt

3 tbsp coconut nectar or agave nectar

Directions:

Place the walnuts in a large dry pan, over medium low heat. Toss occasionally for about 10 minutes, until the walnuts are evenly toasted. Remove the walnuts from the heat source and set aside. Add the coconut oil to the heated pan. Stir in the rosemary, garam masala, cumin and ginger powder into the oil. Add the walnuts and toss them in the spices. Add the coconut nectar and salt, and stir until it is evenly distributed. Remove the spiced walnuts from the heat and allow the mixture to harden.

Cashew Cream (Vegan Sour Cream)

Looking for a classic raw vegan sour cream recipe? Look no further with this tangy cashew cream sauce. Made with three basic ingredients, this versatile vegan cream can accent any sandwich or wrap and become a base for various dips and dressings.

Ingredients:

1/2 cup cashews, (soaked in water for up to an hour)

the juice of 1/2 of a lemon (or lime)

1 tsp apple cider vinegar

approximately 5–6 tbsp of water

Directions:

Drain and rinse the soaked cashews. In a blender, toss the cashews with the lemon juice, water and apple cider vinegar. For a thinner consistency, slowly add more water to alter the level of desired creaminess.

Note:

When stored in the fridge this cream sauce will thicken up. Re-blend with a tsp or two of water if serving the day after. 

Raw Vegan Tacos

These raw vegan tacos are not only nutrient dense and healthy for the heart and brain, but are also easy to assemble and deliciously addictive. Have fun in the kitchen with these mexican inspired spiced taco boats – gluten-free and great for the whole family.

This recipe serves 2 – 4

Ingredients:

(the “meat”)

1 cup walnuts

1 small shallot, minced

1/2 tsp garlic powder

1 tsp cumin powder

1/2 tsp smoked paprika powder

2 tsp olive oil

1 tbsp nama shoyu

(the “taco shell)

2 romaine lettuce heads (using the inner crunchy layers)

(the garnish possibilities)

diced tomatoes

fresh corn

avocado

green onions

cilantro

lime juice

minced jalapeno pepper

raw vegan sour cream

Directions:

1. In a blender or food processor, pulse all the ingredients for the “meat,” to create a chunky consistency with the walnuts.

2. Fill up the washed romaine leaves with the taco “meat” and creatively garnish with the suggested toppings.

3. Enjoy!

Cauliflower "Popcorn" Salad

This snack is crunchy, savoury and satisfying. With its creamy and zesty zucchini-tahini dressing, and a little heat from a jalapeno, this cheesy cauliflower popcorn makes the perfect snack for a night in with a movie! Featuring turmeric, garlic, and apple cider vinegar – who says popcorn can't be healthy?

Ingredients:

1 head of cauliflower

1 cup chopped zucchini

1/2 cup sundried tomatoes

1 small clove of garlic or 1/2 tsp garlic powder

3 tbsp tahini

1 tsp turmeric

1/3 cup nutritional yeast

1 tsp coconut aminos or Bragg's soy sauce

1/2 tbsp apple cider vinegar

a pinch of pink Himalayan salt

1/2 cup water

1–2 tbsp chia seeds (optional)

1/2 jalapeno, seeded (optional)

chives, chopped (optional for garnish)

Directions:

Soak 1/4 cup sundried tomatoes and chia seeds (optional) in 1/2 cup water, for 15-30 minutes.

Cut the cauliflower into small popcorn-size pieces.

Place the zucchini, tahini, coconut aminos, apple cider vinegar, turmeric, garlic, salt, nutritional yeast, jalapeno, and the chia seed/sun-dried tomato mixture into a blender.

Blend until the ingredients have a smooth consistency.

Using a large bowl, mix the dressing with the cauliflower until fully coated.

Finely chop the rest of the sundried tomatoes and mix them with the cauliflower.

Plate and garnish with chives.

Variations:

Although this dish is delicious raw, for a sweeter, toasted version you can place your dressed cauliflower on a non-stick baking sheet, and bake at 350 degrees F for 30 minutes or until golden brown. The more deeply caramelized the cauliflower gets, the sweeter it will taste.

Another excellent variation involves using a dehydrator to create a buttery chewy texture. Yum!  

No Tuna Pate

This no tuna pate is simple, delicious, nutritious and easy to make. It can be used as a filling in nori wraps, in sandwiches, as a dip for fresh veggies, or even mixed in with potato salad. The sunflower seeds used in this recipe are the perfect neutral base for soaking up the flavours of savoury sun dried tomatoes and the zesty tang of lemon and green onion. With a fluffy texture and fresh taste, this no tuna pate packs in the flavour and the fun.

Serving Size:

This recipe makes approximately 9–12 cucumber appetizers and includes extra filling.

Ingredients:

2 cups sunflower seeds

1/4 cup sun dried tomatoes

the juice of 1 lemon

1–2 tsp dulse

1 1/2 cups water

pinches of pink salt

1/4 tsp black pepper

1/2 tbsp coconut aminos or Bragg's Soy Sauce (optional)

2 green onion stalks, minced

1 english cucumber, cut into 1 1/2 inch slices

a handful of red pepper slivers (optional for garnish)

1 sprig of fresh dill, chopped finely (optional for garnish)

Preparation:

In a medium sized bowl, place the sunflower seeds in 1 1/2 cups water. Add the lemon juice, dulse, coconut aminos, and the sun dried tomatoes and soak for up to 2 hours.

Directions:

In a food processor, add the soaked sunflower seeds (with the liquid and contents inside) and blend to a desired smooth or chunky consistency. Place the mixture into a bowl and stir in the green onions, salt and freshly cracked pepper. After cutting the washed english cucumber into 1 1/2 inch round slices, spoon out approximately 1/2 inch of the inside of the cucumber slices with the end of a round measuring spoon. Eat or discard the spooned out cucumber insides. Add a heaping spoonful of the pate into each of the cucumber slices and plate. Garnish with dill, fresh red pepper slivers and a little extra cracked black pepper. For additional flavour and nutrient absorption, serve on a nori wrap.  

Sesame Guacamole Kelp Noodles

Imagine soft salty kelp noodles, marinated in a zesty guacamole dressing, with a touch chili-ginger-heat and toasted sesame...These kelp noodles pack the flavour of a sushi dinner - (nutty and savoury), but without the seaweed taste. Brew up a cup of your favourite Japanese green tea to pair with these noodles; they make the perfect afternoon snack!

Ingredients:

1 package of kelp noodles

2 heaping tbsp sun dried tomatoes

2 small (or 1 large) avocado

1/2 tsp ginger powder

1 small chili pepper, minced

the juice of 1/2 a lemon

2 tsp sesame seeds (brown or black)

1/2 tsp coconut aminos

Preparation:

Soak the kelp noodles in a large bowl of cool water, for at least 1 hour. Throw the sun dried tomatoes in the same bowl, to soak. Make sure that there is enough water and room in the bowl for the noodles to expand and be fully submerged. Strain the water after 1 hour of soaking.

Remove the sun dried tomatoes, chop finely, and set aside.

Tip:

You may want to save the water used for soaking the noodles, as the sun dried tomatoes create a salty, tangy broth, that can be used for soups, or for cooking rice.

Directions:

In a medium sized bowl, mash 2 avocados. Mix in the ginger powder, sun dried tomatoes, chili pepper, lemon juice and coconut aminos.

Place the sesame seeds in a dry pan, (heated at medium temperature.) Toss them for 2 – 3 minutes or until they start to crackle. Remove them from the heat source.

Combine the avocado dressing with the kelp noodles and mix until all the noodles are fully coated. Toss in the sesame seeds and enjoy!

Improvisations:

Kelp noodles have a fairly neutral taste, so they are perfect for packing in flavours. You may choose to add pinches of garlic, apple cider vinegar, nutritional yeast, black pepper, or our salad booster!

Miso Gravy

Gravy is a beautiful thing... it has the magical ability to transform dry mashed potatoes, veggie pot pies or even your Thanksgiving dinner into a warm pool of savoury bliss. The beauty about this gravy recipe though, is that you don't have to wait for that special occasion to indulge, as it is heart-healthy and nourishing. Aside from transforming mashed potatoes, try it as a marinade for meaty mushrooms or TVP, a sauce for a grilled veggie wrap, or even as a fresh veggie or chip dip – get creative with it! Enjoy this creamy, satisfying miso gravy, made with simple and healthy ingredients.

Ingredients:

1 small onion, minced

1 tbsp coconut oil

10–12 fresh sage leaves, chopped finely

4 garlic cloves, minced

3 cups water

2 tbsp miso paste

2 tbsp nutritional yeast

1 tsp cumin powder

3–4 tbsp chia seeds, ground

1 1/2 tbsp coconut aminos

1/4 tsp ground black pepper

Directions:

Place the coconut oil in a heated pot, adding the minced onion, garlic and sage shortly after.

Next add the cumin powder and black pepper, stirring occasionally for about 10 minutes or until the onions are golden in colour. Add the water to your pot and whisk in the miso paste until it has evenly dissolved in the water. After bringing the water to a boil, turn off the heat and remove the pot from the heat source. Whisk in the ground chia seeds, nutritional yeast and coconut aminos. If you like your gravy thick, then you can play around with adding more chia. If you like your gravy on the thinner side, you can add a little more of the coconut aminos. Keep in mind that the gravy will also thicken as it cools.

Place the gravy into a blender, blending until it reaches a smooth and even consistency. Depending on the type of blender you have, you may have to let the gravy cool before blending. If that is the case, then re-heat the gravy in the pot before serving. Enjoy!

Black Bean Pasta with Pesto

The gluten – free black bean noodles used in this recipe, have a nutty light bean flavour, a perfect “al dente” texture, and are rich in protein and iron. We coupled these noodles with our brazil nut pesto, and added fresh tomatoes and crispy shallots; a winning combination that will leave you feeling satiated and satisfied.

Ingredients:

1 package of Explore Asia Healthy Noodles (Black Bean)

6 shallots, sliced into thin rings

2 cups chopped cauliflower florets

2 cups of brazil nut pesto (see Brazil Nut Pesto recipe)

1 small tomato, cut into slices

2 tsp coconut oil

Directions:

Cook the black bean noodles according to the directions on the package.

In the meantime, place 1 tsp of coconut oil in a pan heated at medium heat. Add the shallots, (stirring occasionally) for about 6 minutes, or until they become brown and crispy. Remove them from the heat source and place in a small bowl.

In the same pan add 1 more tsp of coconut oil and the cauliflower. Stir fry the cauliflower for about 5 minutes, or until they become slightly caramelized.

Add the cooked (and drained) black bean noodles, and the pesto, to the pan with the cooked cauliflower. Stir until fully coated. Plate the pasta with cauliflower, top with crispy shallots, and garnish with fresh tomatoes.

Brazil Nut Pesto

Everyone loves a good pesto. Not only is it garlicky, juicy, and packed with aromatic basil, but it also happens to be the perfect sauce for sandwiches, pizza, pasta, and stir fries. This pesto packs flavour, with brazil nuts, lemon, garlic, and a little extra saltiness from sun dried tomatoes. It's so delicious, you'll want to eat this one by the spoonful!

Ingredients:

2 cups fresh basil leaves (packed)

2 small garlic cloves (or 1 large Ontario garlic clove)

6 tbsp olive oil

3/4 juice of 1 lemon

1/4 cup nutritional yeast

5-6 sun dried tomatoes

salt and pepper to taste

Directions:

Place all the ingredients into a food processor or blender. Mix the ingredients to a desired consistency, (I like to leave the sauce a bit chunky.) You may need to add a tbsp or so of water, to make sure that everything mixes well.