Tag Archives: vegan

Swap Recipe: Jenn’s Zucchini Summer Salad with Lemon, Mint and Walnuts

Raw food veganism, you got me this time. As many of you know, July in Toronto was frequently the equivalent of living in a steam oven. Attempting to be an optimistic opportunist, I thought about how it would have been cool to bake bread and see that yeast kick into action, making dough rise in […]

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Swap Recipe: Emily’s Vegan Banana-Walnut Muffins

Ingredients: 6 medium size bananas (the riper, the better!) 4 tbsp flax meal 1 cup warm almond milk (unsweetened, preferably) 1/2 cup brown sugar 1/2 cup unsweetened apple sauce 2/3 cup maple syrup 2 tbsp vanilla extract 2 cups all-purpose flour 2 cups whole-wheat flour 2 tbsp baking powder pinch o’ salt 3/4 cup chopped […]

Swap Recipe: Willie’s Apple Chutney

To re-create this flavourful, spicy-but-not-too-spicy chutney, simmer all of these things in a pot for about an hour: 2 apples 1 onion 1 jalapeno 1 cup of brown sugar 1 cup apple cider vinegar turmeric cinnamon allspice cloves cayenne garlic ginger And voila!  You’re done. ////\\\\////\\\\////\\\\////\\\\////\\\\////\\\\////\\\\////\\\\ This item was part of our food swap on […]

Swap Recipe: Natalie’s Roasted Butternut Squash Hummus

This recipe was adapted from Oh She Glows’ website. Ingredients: 1 butternut squash 1 can of chickpeas (reserve the liquid aside) A couple tablespoons of olive oil A tablespoon or two of tahini 2 cloves of garlic A couple teaspoons of cumin, curry and cinnamon. A squeeze o’ lemon juice Directions: First off, roast up […]

Swap Recipe: Jenn’s Honey-Roasted Chickpeas, Kale + Carrot Salad

This honey-roasted chickpeas, kale and carrot salad (with a honey sesame dressing) is a simple crunchy salad with a sweet and savoury blend. This combination is but one way of using these flavours – I think the honey-roasted chickpeas could be spiced a bit more and would make a great on-the-go snack, and the dressed […]

Swap Recipe: Jenn’s Smokey Lentil Chard Soup

This flavour jumble number is adapted from smittenkitchen’s lentil soup with sausage, chard, and garlic, which itself is adapted from Adam Roberts’ Secrets of the Best Chefs, where it was provided by Gina DePalma. The adaptations were both central (i.e. note the absence of sausage) and in the details. For example, with the way we […]

Swap Recipe: Natalie’s Butternut Squash and Kale Saag

This recipe is adapted from Dinner is Vegan‘s website. Ingredients: 1 butternut squash 3 tablespoons vegetable oil or peanut oil 1 large onion, diced finely 4 cloves garlic, minced 1.5 teaspoons garam masala (if you don’t have this, mix together cumin, coriander, cardamom, pepper, cloves, and nutmeg–this will come close!) 1/4 teaspoon ground cinnamon 1/2 […]

Swap Recipe: Riya’s Massoor Dal

Ingredients: 1 cup red lentils 1 heaping tsp cumin seeds 1 heaping tsp turmeric ½ onion 2 cloves of garlic 2 cm-ish piece of fresh ginger 1 ½ tbsp olive oil 1 heaping tsp garam marsala Directions: Place your lentils into a big bowl and pour water on top of them until they’re submerged. Stir […]

Swap Recipe: Natalie’s Beet, Yam & Carrot Soup

Ingredients: 1 very big yam 2 very big carrots 3 beets 1 onion 2 tbsp olive oil 6-ish cups of vegetable stock 2 bay leaves 1 heaping tsp of ground ginger 1 tsp of cinnamon ½ tsp cloves Just under ½ tsp nutmeg Directions: Peel and chop up the yam, carrots and beets, and then […]

Swap Recipe: Jenn’s Sweet Potato Gnocchi

Ingredients: 1 lb sweet potato (approximately 2 large potatoes) 1 ½ cups gluten-free all-purpose flour 1 tsp nutmeg ½ tsp cinnamon 1 tsp salt Freshly ground pepper Directions: Preheat the oven to 400° F.  Scrub and pierce the potatoes.  Place ‘em on a baking sheet, them them in the oven, and bake for 45-60 minutes, […]