Apple + Rhubarb Crisp (Vegan)

Two weeks ago, I stood in my sister’s backyard with a baseball bat. We took turns throwing the bat into the large apple tree that shadows the yard, trying to knock apples down. I’ve since made an apple pie and three apple crisps with our bounty. To accommodate my vegan roommate, I create a vegan version of one of my favourite summer desserts. It’s simple to throw together, and you can pick any fruit you’d like to add! Berries are a great addition to this summer treat.


Ingredients

5-6 cups apple, peeled and cut into chunks/ slices
2 large stalks rhubarb, sliced into 1/2 inch chunks
1/2 cup coconut oil, melted
1 cup rolled oats
1/2 cup whole wheat flour
1/2 cup brown sugar
dash of cinnamon

 

Directions

Preheat oven to 350 degrees.
Mix together prepared apple and rhubarb slices in a large bowl. In a round casserole dish (or pie pan), pour in fruit.
In a separate bowl, stir oil, oats, flour, and sugar together. Spread this topping over the fruit and lightly press down. Sprinkle cinnamon on top.
Bake in preheated oven for 45-60 minutes, until the fruit starts to juice over the top of the topping.

Coffee + Cardamom Shortbread Cookies

These are my go-to cookies: super simple to make, yet they have a complex and unexpected flavour that is addicting. Seriously, you have been warned. -JIll

Ingredients

1 cup cold butter, cut into small pieces

2/3 cup sugar

1/2 teaspoon salt

2 1/4 cups whole wheat flour

3 tablespoons freshly ground coffee

2 tablespoons ground cardamom

 

Directions

Preheat oven to 350 degrees.

Using a stand mixer or hand mixer, cream sugar, butter, and salt in a bowl. 

Mix in flour, cardamom, and coffee until the dough comes together.. 

Using an ice-cream scoop or your hands, scoop dough into balls onto a parchment-lined baking sheet. Lightly press down on each cookie (they don't flatten much during baking).

Bake in the preheated oven for 10 minutes, until lightly browned. Let cool slightly on pan before transferring to a cooling rack. 

 

Coffee + Chai Muffins

 

Most recipes that use coffee suggest using instant espresso powder. As people who don’t like to drink instant coffee, we don’t like to put it in our baked goods! Why would we compromise on the taste of our treats by using a lower quality product? Use your favourite beans in this recipe and we promise you it will taste better than if you used instant coffee! For this batch, we used a Columbian roast from the local Vancouver roaster Matchstick.


Ingredients

2/3 cup butter, room temperature
1 cup white sugar
1/2 cup packed brown sugar
2 large eggs
1 tablespoon vanilla
2 teaspoons ground ginger
2 teaspoons freshly ground cardamom
1 teaspoon cinnamon
1 teaspoon black pepper
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 tablespoon freshly ground coffee beans
1 tablespoon baking powder
1 teaspoon salt
3 1/2 cups flour
1 cup brewed coffee

2 1/2 cups powdered sugar
1/4 cups brewed coffee
1 tablespoon butter, melted powder
1 teaspoon freshly ground coffee beans


Directions

Preheat oven to 425 degrees. Grease 2 muffins tins (makes about 12- 16 large muffins).

In a bowl, beat together butter and sugars. Add eggs and vanilla and cream until smooth. Add spices and coffee grounds and beat to combine. Using a wooden spoon, stir in baking powder, salt, flour and first 1 cup of coffee. Mix only until combined.

Spoon batter into prepared muffin tins. Bake for 5 minutes at 425 degrees, and then reduce oven heat to 375 degrees. Continue to cook for another 12-15 minutes, until edges are brown and tops spring back when touched. Remove from oven and let cool before icing.

To make the icing, use a fork to mix together powdered sugar, coffee, coffee grinds and melted butter. Once the muffins are cooled, drizzle icing on top.

 

Lentil, Chickpea + Quinoa Bowl with Roasted Vegetables

This week we asked you for three ingredients to cook with. Instagram follower @brelande suggested lentils, quinoa and tahini… three great ingredients that work well together! Thanks Breanne! Here’s what we created and will definitely be making again soon.

Ingredients

1 tablespoon coconut oil, melted
4-5 beets, peeled and thinly sliced
4-5 large carrots, chopped
salt

1 tablespoon coconut oil
2 shallots, finely chopped
4 garlic cloves, finely chopped
1 tablespoon cumin
1 teaspoon cayenne (or more, if desired)
salt
1 can cooked lentils, rinsed
1 can cooked chickpeas, rinsed

1 cup quinoa
2 cups water

1/2 cup tahini
juice of 1 orange
zest of 1 orange
2 tablespoons honey
1 tablespoon rice vinegar
salt
water

1 avocado, sliced
1 package baby spinach mix or other greens (we used baby kale, swiss chard, and spinach)


Directions

Preheat oven to 450 degrees. Mix beets and carrots in the first tablespoon of coconut oil with a pinch of salt and spread on a lined baking sheet. Once oven is preheated, bake beets and carrots for 20-25 minutes, flipping halfway through.

In a medium pot, add quinoa and water. Bring to a boil, reduce heat, and let simmer for 20 minutes. Remove from heat and allow to sit, covered, for 5 minutes.

Meanwhile, heat coconut oil in a saucepan over medium-high heat. Add shallots and garlic and cook for 3-5 minutes, until shallots are translucent. Add cumin, cayenne, salt, lentils and chickpeas. Stir and reduce heat.

In a small bowl, whisk together tahini, orange zest, orange juice, honey, and vinegar. Add water, 1 teaspoon at a time, until you have reached your desired consistency for the dressing.

Serve quinoa, lentil-chickpea mixture, roasted vegetables, and avocado over a bed of greens. Add dressing and enjoy!

 

 

Chocolate + Banana Frozen Yogurt Bark

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Who wants to cook when it’s this warm out?! Three cheers for spring weather! Here’s a quick and healthy treat that doesn’t require turning on the stove or oven.


Ingredients

2 cups vanilla yogurt (or 2 cups plain yogurt + 2 tablespoons honey)
2 tablespoons cocoa powder
1 banana, sliced thinly
2 tablespoons chia seeds (optional)


Directions

Mix cocoa powder into yogurt and spread onto a cookie sheet covered in parchment paper. Place banana slices on top and sprinkle on chia seeds. Put in the freezer- it should be ready to eat in about 2 hours. Just like that!

Fennel Seed + Orange Cookies

I bought fennel seeds for a different recipe. When I opened the package and smelled the seeds, I just knew I had to make cookies. There is something so soothing and nostalgic about that licorice smell. These are quick to whip up and definitely a crowd pleaser. - Jill

Ingredients

2 cups white sugar
2 tablespoons fennel seeds
1 cup butter, softened
2 eggs
2 tablespoons orange juice
2 teaspoons vanilla
1 teaspoon baking powder
1/2 teaspoon salt
2 cups all purpose flour
2 cups whole wheat flour, or all purpose flour
zest of one orange, optional, for topping

Directions

Preheat oven to 350 degrees.

In a large mixing bowl, cream together sugar, fennel seeds, and butter with electric beaters until smooth. Add the eggs, orange juice and vanilla and mix until blended.

In a separate bowl, stir together baking powder, salt, and flours. Add to sugar butter mixture and stir until combined.

With floured hands, roll dough into small balls andplace on a greased cookie sheet. Flatten each ball with your hand or the back of a spoon. They do not flatten much during cooking, so make sure they are not too thick before they go in the oven (should be about .075cm thick). If desired, place a few pieces of orange zest on top of each cookie and press down into dough.

Bake for 8-10 minutes in preheated oven, until the cookies are light brown.

 

Spicy Zucchini + Chickpea Salad (including a kid-friendly modification)

We found a spiralizer at the thrift store and couldn't wait to try it out. Even if you don't have one, you can still make this recipe. It's a great + tasty way to eat lots of vegetable, with a little shot of protein with the chickpeas.

serves 4, as a starter salad (or 2 as a meal)

Ingredients

1 can chickpeas, rinsed and patted dry
1 teaspoon cumin
1 teaspoon cayenne pepper
1 tablespoon olive oil
1 teaspoon salt

2 medium zucchinis
5 carrots, peeled

1 avocado
1/2 cup cilantro
1 cup parsley
3 cloves garlic
1/2 cup avocado oil (or olive oil)
1/2 cup water
juice of 2 limes
1 jalepeno pepper, ribs and seeds removed
3/4 cup pistachios
salt, to taste

 

Directions

 

Preheat the oven to 400 degrees. In a bowl, toss the chickpeas with the oil, cumin, cayenne and salt. Spread in a single layer on a baking sheet and bake for 25- 35 minutes, shaking the pan every now and then to rotate them. They will be done once they are crispy and lightly browned.

Meanwhile, thinly slice, grate, or spiralize the zucchinis and carrots. Put into a bowl and set aside.

In a food processor, add the avocado, cilantro, parsley, garlic cloves, oil, water, lime juice, and jalepeno. Pulse until mixed. Add the pistachios and pulse until mostly smooth. If it is too thick, dilute with more water. Add salt to taste.

To assemble, split the zucchini carrot mixture into four bowls. Top with a good bit of dressing and a handful of the chickpeas.

 

Modification

To make this less spicy and more kid friendly, you can remove the jalepeno and the cayenne pepper from the recipe. If your child can tolerate a little heat, simply dilute the regular dressing with a few tablespoons of plain yogurt. Try different spice mixtures on the chickpeas; cumin and coriander is quite a popular option.

Walnut + Fig Loaf (No Knead)

For those intimidated by making bread, this is a recipe for you: a slow-rising bread that you do not need to knead! Note that it takes 18-24 hours to rise, so plan accordingly (unlike Jill, who made it the first time and had to bring it to work the next day to bake). You can substitute any dried fruit or nuts you would like into this recipe. We have made (and quite enjoyed) a loaf with figs, walnuts, and mulberries.


Ingredients

3 cups all-purpose flour (or spelt), plus about 1/2 cup for dusting
1/4 teaspoon active dry yeast
1 teaspoon salt
1 2/3 cups cold water
3/4 cup sliced dried figs
1/2 cup chopped walnuts
2 teaspoons cinnamon


Directions

In a bowl, mix together 3 cups of flour, yeast and salt. Add water and stir until blended; the dough will be quite moist and stringy. Mix in figs, walnuts and cinnamon (it will be streaky; this is good). Cover the bowl with plastic wrap and let rest for 18-24 hours at room temperature.

Once the surface is bubbly, scrap dough onto a piece of parchment paper on the counter. Dust with some of the reserved flour and fold the dough into itself a few times, adding more flour each time. Cover with a tea towel and let rise for 2-3 hours.

Preheat the oven to 450 degrees. As the oven is preheating, put a 5- to 8- litre (6- to 8- quart) heavy covered dish in the oven to warm. Once ready, carefully remove pot from oven and place dough with the parchment paper into the dish. Bake for 25 minutes covered, and then remove lid and bake for about 15-20 minutes, until bread is crispy and browned.

Place on a wire rack to cool or enjoy warm with butter.

 

Curried Root Vegetable Pie with a Spelt Crust

A comforting dish for when spring is coming, but the farm only has root vegetables available. 

makes 8 individual pies

Ingredients

3 cups spelt flour (or your flour of choice)

1 teaspoon salt

1 cup cold butter, roughly cubed 

5-7 tablespoons ice water

2 tablespoon coconut oil

1.5 tablespoon curry powder

1 tablespoon dry mustard powder

1 teaspoon ground cardamom 

1 onion, finely diced

1 parsnip, peeled and cut into 1-cm cubes

3 carrots, peeled and cut into 1/2- cm lengths

1 small kabocha squash, peeled and cut into 1-cm cubes

2 small potatoes, peeled and cut into 1-cm cubes

1.5 cups vegetable stock

1 teaspoon honey 

salt and pepper, to taste 

1.5 cups cheese, grated

1 egg

 

Directions

In a food processor, pulse flour, salt and butter until the butter is the size of peas. One tablespoon at a time, slowly add water and pulse until the dough comes together. Remove from processor and form a disk and cover with plastic wrap. Refrigerate for at least 45 minutes (overnight is okay). 

Heat the oil in a skillet over medium-high heat. Add the curry powder, mustard powder and cardamom. Stir constantly. After about a minute, add the onions and cook until translucent. Add in parsnip, carrots, squash and potatoes and stir to coat with spices. Add vegetable stock and honey. Lower heat, cover and let simmer for 10-15 minutes, until vegetables are tender and most of the liquid is evaporated. Remove from heat. Once slightly cooled, stir in the cheese. 

Heat oven to 400 degrees. Prepare 8 4-oz ramekins or a large muffin tin with cooking spray. 

On a lightly floured surface, split dough into 8 balls. Roll out one piece until the dough is about 3 mm thick. Cut out a 5 cm circle for the top of the pie (bigger/smaller depending on the size of your dish). Set aside. Roll out remaining dough into a roughly circular shape, 3 mm thick. Press this dough into the bottom of your dish and up the sides. Repeat with each ball of dough. 

Split filling into each dish and press down gently, so the filling is flat on the top. It should be just lower than the top of the dish. (You may have extra filling, which can be eaten on it’s own.) Place the set aside circles on top of each dish and pinch edges together to seal. Press down with a fork to crimp the edges. Pierce top of crust with fork about 3 times to allow steam to escape while cooking.

Whisk together 1 egg and 1 tablespoon water. Use a pastry brush to lightly top each pie with the mixture. 

Bake in preheated oven for 25-35 minutes, or until browned.