Tag Archives: vegetarian

Swap Recipe: Gill and Brian’s Beet & Goat Cheese Salad

This recipe was adapted from The Food Network‘s recipe. Ingredients: Several beets, peeled and boiled 2 oz raspberry vinegar 2 tbsp orange juice 3 tbsp olive oil 1 1/2 tsp salt 1/2 tsp black pepper 1 small red onion, diced 2 large oranges Some goat cheese (to crumble on top!) Directions: Dice the beets into […]

Advertisement

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: Sonia’s Lemon Cranberry Scones

Ingredients: 1 cup sour cream ¼ cup lemon juice 1 tsp grated lemon rind 1 tsp baking soda 4 cups all purpose flour 1 cup white sugar 2 tsp baking powder ¼ tsp cream of tartar ½ tsp salt 1 cup unsalted butter 1 egg 1 cup cranberries Directions: 1. In a small bowl blend sour […]

Swap Recipe: Hannah M’s Hungarian Mushroom Soup

Head’s up, folks: this recipe is from the Moosewood Cookbook.  It takes about 1 hour to prepare, and it yields 4 to 5 servings.  Oh, also — it’s delicious. Ingredients 2 Tbsp butter 2 cups chopped onion 1 1/2 to 2 lbs. mushrooms, sliced 1 tsp salt 2 to 3 tsp dried dill (or 2 to […]

Swap Recipe: Alison’s Oatmeal Peanut Butter Chocolate Chip Cookies

This recipe was used from All Recipe’s website. Ingredients: 1/2 cup butter 1/2 cup white sugar 1/3 cup packed brown sugar 1/2 cup peanut butter 1/2 teaspoon vanilla extract 1 egg 1 cup all-purpose flour 1 tsp baking soda 1/4 teaspoon salt 1/2 cup rolled oats 1 cup semi-sweet chocolate chips Directions: Preheat oven to […]

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: Cera’s Sweet Cheese Phyllo Pie

Ingredients: 1/2 of a phyllo pastry package 1 (500 mL) container of cottage cheese 1 (250 mL) container of sour cream or yogurt 1/3 cup sugar/agave syrup 1/2 cup raisins (or more!) 2 eggs a bit of oil 1/4 T cinnamon Directions: Preheat your oven to 375. In a bowl, mix all the ingredients (except […]