Category: Quick and Easy
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Christmas Mincemeat (Vegan and GF)
Growing up in England, one of my strongest associations with feasting at Christmas includes mince pies! These days I make my own mincemeat and tend to experiment with different variations every year. Although the recipes generally include a mix of fruit, dried fruit and spices, one of the beauties of modern mincemeat is that it is extremely flexible and forgiving. Some years, I have been ambitious enough to make candied peel from scratch. Not this year, however! Still, regardless of how it evolves, mincemeat with its distinct taste and aroma will always be a holiday favourite of mine. This is the first mincemeat recipe I have tried that uses a Dutch oven rather than the stove-top method. The slow cooking of the mincemeat in the oven over 90 minutes fills the kitchen with the familiar and delicious aroma of dried fruit and spices.
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Quick and Easy Lunches (Vegan and Gluten Free)
Today lunch is generally a light meal eaten around midday and usually includes foods such as soups, salads and sandwiches. I have always tended to eat the same thing for this meal which is a salad with some form of bread on the side. Even though eating similar meals day after day tends to make it easier when grocery shopping for a small household, it can become limiting when trying to provide the body with a variety of nutrients. For this reason, it helps to have some quick and easy ideas on hand. A nutritious lunch can help us stay full, alert and energized throughout the afternoon and so there is less temptation to snack. However, as a healthy lunch can sometimes be challenging to plan for, these savoury toasts are quick and easy to prepare and can include a variety of tasty and nutritious toppings to provide a satisfying healthy meal with a variety of nutrients.
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Raw Sweet Potato Salad with Curry Almond Sauce
When it comes to eating vegetables, I am not a big fan of crunching them uncooked and generally prefer roasted, stir fried or even boiled. Despite this, I did enjoy this raw sweet potato salad with a curry almond sauce! I had prepared a similar dish many months ago in which the sweet potato spirals were stir fried for about 5 minutes before adding them to the salad which softened them slightly. However, this recipe is authentically raw! As it involves no cooking, it is great for a summer meal when you don’t want to turn the stove on or, alternatively, it can be served as a light side dish to add a fresh flavour and crunch to a warm, winter meal.
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Apple and Blackberry Crumble (Vegan and Gluten Free)
One of my favourite desserts from childhood is the classic crumble with either an apple and blackberry or rhubarb base. As my cooking now involves quite a different array of ingredients than it did at one time, it is always a bonus when one of the classics can be adapted to a vegan and gluten free version. I have tried a number of variations and this Apple and Blackberry Crumble recipe seems to most closely resemble the original texture.
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Double Blueberry, Lemon and Almond Granola
There is nothing quite like the sweet taste of a fresh, ripe blueberry. These small, plump berries with their deep, rich color are amazingly versatile and their fresh, fruity flavour can serve to enhance many foods as well as being a delicious addition to a variety of dishes including pancakes, pies, tarts, muffins, sauces and cakes. This double blueberry, lemon and almond granola is vegan and gluten free and full of wholesome ingredients and by making your own, you can control the amount of sugars, fats and overall ingredients to suit your preferences.
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Sweet Potatoes and Yams – What is the difference?
Sweet potatoes are a popular ingredient in whole foods plant-based cooking. The names of sweet potato and yam have been used interchangeably but it turns out they are two of the most confused root vegetables. What’s in a name .. it turns out quite a lot!
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One Bowl Chocolate Pumpkin Muffins (Vegan and Gluten Free)
There are a number of countries that celebrate Thanksgiving and although the dates, culinary offerings, and nature of the celebrations vary from country to country, the purpose of the festivities is to express gratitude, often for the fall harvest, and generally includes a feast to be shared with the community. Around Thanksgiving, pumpkins are a popular ingredient in many dishes. For a pumpkin dish this year, I decided to made a quick and easy recipe for chocolate pumpkin muffins. The muffins are vegan, gluten free and, as the name suggests, can literally be made in one bowl!
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A Toast to Toast
My early memories of toast is a breakfast food usually topped with the basic spreads of butter and jam. At that time toast was considered a “thrifty” choice and was often an economical way to use up stale bread. Over the years, this “comfort food” has evolved and become a significant food trend to the extent that some toast creations are now often referred to as “artisan”.
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Cranberry and Almond Vegan Breakfast Bars
Mid-September marks the start of the cranberry season in British Columbia. Cranberries have long been part of the history of British Columbia and have always been used in a variety of ways. One recipe I recently came across is Cranberry and Almond Vegan Breakfast Bars which make a great healthy and nutritious snack, picnic or “on-the-go” breakfast food.
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Plant-Based Ice Cream (“Nice Cream”) with Caramel Sauce
Ice cream is probably one of the most popular desserts enjoyed globally. Although various forms of the frozen treat have been around for centuries, today’s commercial ice cream can be full of saturated fats, refined sugars and preservatives. Fortunately, there are tasty, low fat, plant-based alternatives that mimic the creaminess of traditional ice cream but are without all fats and sugars.
The Dragon's picnic 