Pistachio, ginger, and coffee frozen dessert

A rich breakfast or a light dessert. You can substitute a couple tablespoons of brewed coffee for the espresso, but the flavor won’t be as rich.

Ingredients

3 medium frozen bananas (about 2 – 2 1/2 cups)
1t fresh ginger, grated
1T and 1t chopped pistachios, separated, the 1t reserved for garnish
1/4t vanilla extract
A half shot of espresso (short)
Sweeten with stevia, maple syrup or agave nectar to taste

Optional: 1t maca powder

Directions

Puree everything except the 1t pistachios reserved. Add the maca if you’ll be using it. Sweeten to taste. Spoon out to an appropriate glass. Garnish with 1t chopped pistachios and serve.

Sweet potato, chick pea, and sea vegetable hash with kale, sauerkraut and balsamic vinegar, tomato catsup

A fairly straightforward hash — in spite of the ingredients list — baked with sesame and curry spices, topped with kale stir-fried in tamari and mustard, garnished with some sauerkraut, black sesame seeds, and a simple tomato, balsamic vinegar catsup. This recipe easily doubles.

Ingredients

For the dressing
1 scallion, minced
1/2T fresh garlic, minced
1T sesame seed butter
1T tamari
1T pickle or sauerkraut vinegar (pickle vinegar pefered for the spices)
1T cold water
1/2t coconut sugar
1T nutritional yeast
1/2T curry powder
1/4t red Thai chili
Sea salt and black pepper to taste

For the hash
1 cup sweet potato, peeled, 1/3″ dice
1 cup yellow potatoes, scrubbed, 1/3″ dice
1/2 cup cooked chick peas (1)
1T warm water
1/2T nori flakes
1/2t purple dulse flakes
1T nutritional yeast
Sea salt and black pepper to taste

For the kale
1 cup green kale, stemmed and chopped
1/2t prepared mustard (I use a brown mustard)
1/2T tamari
1T nutritional yeast
Sea salt and black pepper to taste

For the garnish
1T passata (or tomato puree)
1t balsamic vinegar
Sea salt and black pepper to taste
1/2t black sesame seeds
2T sauerkraut (I use unpastuerized)

Optional: add 1/2t agave nectar, 1/4t garlic and/or onion powder to the catsup for a more traditional catsup taste.

Directions

Make the dressing for the hash first, then the potatoes and chick peas, the kale and the garnish.

Preheat the oven to 375F. Whisk together the ingredients for the dressing and season to taste. Let the dressing stand while the oven warms up. Prepare the sweet and yellow potatoes. Using a fork, mash the chick peas with the warm water, dulse, nori, and nutritional yeast. Season to taste. Toss the potatoes in the dressing until well-coated. Toss the chick peas with the potatoes and mix thoroughly.

Add the hash to a 5″ – 6″ tart ceramic plate (or similar glass or ceramic baking dish). Pack the hash tightly with a spoon. Bake for 20-30 minutes until the potatoes are fork tender and lightly browned. They should have formed a light crust. When the hash is done, remove from the oven and let it stand 5 minutes to cool and setup.

While the hash cools, make the kale and catsup. Whisk the tamari and mustard. Add the mixture to a frying pan on high heat. Add the kale and stir fry until the kale is lightly wilted (about 2-3 minutes). Remove from heat, toss with the nutritional yeast, and season to taste. Whisk the passata and balsamic vinegar together for the catsup and season to taste.

Run the flat of a knife around the interior edge of the hash to loosen it from the tart plate. Carefully turn out the hash onto a plate (it may be a bit crumbly). Season to taste. Add the kale. Garnish with sauerkraut, black sesame seeds, and catsup, and enjoy!

  1. If you make the chick peas from scratch for this dish, about 1/4 scant cup will yield slightly more than 1/2 cup cooked, which will be fine. I slow cook mine in larger batches with kombu so that I have them on hand.

Mocha, chocolate fudge frozen dessert with walnuts

Simple and delicious.

Ingredients

For the bananas
2 medium frozen bananas (about 1 1/2 cups)
1 shot fresh espresso, short (I use a fairly traded brand)
Sweetened to taste
1t walnuts for garnish

For the fudge
1/2T cashew butter
2t cocoa powder (I use a fairly traded, Dutch-processed brand)
1T cold water
1t coconut sugar (or other sweetener to taste)

Optional: 1t powdered maca root. Dates, stevia, maple syrup, agave nectar, coconut sugar, etc., will all work as sweeteners for the bananas. I use coconut sugar for the fudge, but other sweeteners will work as well.

Method

Make and then flash chill the espresso in the freezer while you make the rest of the fudge. Mix the ingredients for the fudge until smooth and thick. Puree the bananas and espresso. Sweeten to taste. Add the fudge and stir lightly to ripple. Spoon out, garnish with walnuts and serve.

Amaranth with sun-dried tomatoes, kale and chick peas

 

A rich breakfast dish or a light lunch with lots of colour and flavour.

Ingredients

For the amaranth
1/4 cup amaranth
3/4 cup water
2T sun-dried tomatoes, finely chopped (dehydrated, not
the jarred kind)
1/2T fresh garlic, minced
1/4t turmeric (or more to taste — I use 1/2t)
1T nutritional yeast
1T cashew butter

For the chick peas
1/2 cup cooked chick peas
1/2T curry powder
1/4t red Thai chili (or similar and/or to taste)
1/2T tamari
2t cooking oil
Sea salt and red or black pepper to taste

For the kale
1t cooking oil
1/4t coarse sea salt
1 cup green kale, stemmed and chopped
1 scallion, minced (2″-3″ green reserved for garnish)
1T nutritional yeast
Sea salt to taste

Directions

First, start the amaranth, then roast the chick peas and kale. In a small sauce pan with a lid, bring the water to a boil. Add the amaranth, cover, reduce heat to low and simmer for approximately 20 minutes, or until the amaranth has formed a sticky consistency. Stir frequently

Add the remainder of the ingredients except the cashew butter and nutritional yeast and stir to combine. Cook another 3 minutes and remove from heat. Add the cashew butter and yeast. Stir to combine. Let cool a few minutes.

At about the 10 minute mark, start the chick peas and the kale. Preheat the oven to 450F. Whisk the curry, tamari, and red chili, and toss the chick peas to fully coat. Toss the chopped kale in the oil, sea salt and scallions.

Add both the chick peas and the kale (separately) to a roasting pan or baking sheet and roast for about 8-10 minutes — until the chick peas are lightly dry but not chalky and the kale is a vibrant green. Be careful not to overcook; remove either if it becomes ready. When done, toss the kale with the nutritional yeast. Season the chick peas, kale and amaranth to taste.

To plate make a small circle of amaranth, add the kale, the chick peas, garnish with the scallions, and serve.

Apple pie frozen dessert with salted, red miso date caramel

A luxurious breakfast or a light dessert with rich but comforting flavours

Ingredients

For the apple pie syrup
1 cup apple cider
1t fresh ginger, grated and minced
1/4t dried, ground cinnamon (or to taste)

Optional: a pinch dried ground cloves

For the bananas
2 medium frozen bananas (about 1 1/2 cups)
1/4t vanilla extract
1t walnuts, finely chopped

Optional: 1t maca powder

For the caramel
1/4 cup soft, dried dates, pitted and chipped
1/2T white pickling vinegar
1/2T red miso
3T warm water
A pinch coarse sea salt

Directions

Start the apple pie syrup, then make the caramel, then the bananas. Whisk the spices with the apple cider. In a small saucepan over medium low heat, reduce the cider mixture to about to 2-3T syrup.

The reduction will take about 20 minutes but depends on the exact amount of heat and the size of the pan. You can stir infrequently while it reduces to about 1/4 cup. At that point, it should start to caramelize. Reduce the heat to low. Stir continuously while it bubbles and remove from heat when you have a thick syrup. Set the syrup aside to cool and make the caramel.

Blend all of the caramel ingredients except the sea salt until smooth. Add the sea salt. Stir to combine. Set aside. Blend the bananas and vanilla until smooth. Add 1t pureed banana to the caramel and stir to combine. Add the maca (if you’ll be using it) and the syrup to the bananas. Blend smooth.

Add 2T caramel to the bananas. Stir to marble the bananas and the caramel. Spoon out to an appropriate dish. Garnish with the rest of the caramel and the walnuts, and serve.

Peanut butter and banana oats with apple pie, date caramel and blueberries

A warm, filling breakfast with apple, cinnamon, ginger and lots of other great flavours.

Ingredients

For the caramel
1 cup apple cider
1t fresh ginger, grated and minced
1/4t dried, ground cinnamon (or to taste)
1/4 cup scant dried dates, pitted and chopped
1T water

For the oats
1/2 cup quick rolled oats
1/2 cup water
1/4t coarse sea salt
2 small bananas (about 1 scant cup)
1T unsweetened, unsalted peanut butter
1/4 cup blueberries
Sea salt to taste

Optional: 1t maca powder

Directions

Start the caramel, then the oats. Whisk the spices with the apple cider. In a small saucepan over medium low heat, reduce the cider mixture to about to 2-3T syrup.
The reduction will take about 20 minutes, but it depends on the pan and the heat. When the cider has reduced to 1/4 cup and stir until it has reduced to a syrup and caramelized. Be careful to not scorch the apple cider at the end.

While the cider reduces, start the oats. In a small sauce pan with a lid bring the water to a light boil. Cover, reduce heat to low and cook until the water has been absorbed.
Puree the banana until smooth. Add the peanut butter and stir to combine. Add the mixture to the oats and stir to combine. Cover, and over low heat, simmer another 5 minutes. Remove from heat and set aside a few minutes to cool.

When the cider has caramelized, combine with the dates and the water. Blend until smooth and creamy. Add the maca to the oats if you’ll be using it and stir to combine.
Spoon out the oats into an appropriate dish. Add 2T caramel to the oats and stir to marble and top with the remainder. Add the blueberries and enjoy!

Carrot cake amaranth porridge with ginger and cinnamon

A breakfast dish lightly sweetened with roasted carrots and dates, garnished with walnuts
Ingredients

1/2 cup amaranth
1 cup water
1t fresh ginger, grated and minced
1/4t dried, ground cinnamon
A pinch dried, ground cloves
3 cups carrots, chopped

1/2t vanilla extract
1T plant only margarine
1T white pickling vinegar
1 cup unsweetened soy milk
1/2 cup dried, soft dates, pitted and chopped (4 reserved for garnish)
2t chopped walnuts
A pinch coarse sea salt

Optional: Add a pinch of saffron if you have some. Trade the margarine for cashew butter for something a little healthier (noting that it will change the colour and flavour a little). Add 1T sweet white miso for some additional salty, fermented flavour and nutrition. Replace the unsweetened soy milk, double the margarine, and sweeten with unbleached sugar for more of a dessert.

Directions

In a medium sauce pan with a lid, toast the amaranth with the ginger and dried spices for 2-3 minutes. Add the water, bring the pan to a simmer, cover, reduce heat to low and simmer for about 15-18 minutes. Stir frequently at the end, as the amaranth will become quite thick.

While the amaranth simmers, roast the carrots. Preheat the oven to 450F. Add the carrots to a roasting pan or baking sheet and roast for about 15 minutes, or until they are tender but not mushy. Remove from heat when done.

When the carrots are ready, reserve a few for garnish if you like. Puree the rest with the vanilla, white vinegar and margarine until smooth. Add the soy milk, and stir to combine. Add the mixture and the chopped dates to the amaranth and stir to combine. Simmer for another 5 minutes covered on low.

When done, remove from heat. Let stand for 5 minutes to cool. To serve, spoon out and garnish with dates and walnuts.

Vanilla flax and chia pudding with raspberries

Flax and chia are very nutrient dense — and no danger of sprouting.

Ingredients

1 cup unsweetened plant milk
2T chia seeds (I use black)
1T cold-milled brown flax meal
1/2t pure vanilla extract
A pinch coarse sea salt
Sweetener to taste (stevia, maple syrup, coconut sugar, agave nectar, etc)
1/2 cup frozen raspberries

Optional: 1t powdered maca root. Blueberries,
blackberries, strawberries, etc., will all work fine, as will fresh berries. Different sweeteners will affect the texture and colour.

Directions

Mix the flax, chia, plant milk, vanilla and sea salt. Let stand 30 minutes at room temperature, stirring
periodically. Sweeten to taste, cover and refrigerate for about 8 – 10 hours. When the pudding is ready, the seeds will be puffed and the texture will be thick. Stir to homogenize, garnish with berries, and serve.

Chocolate chia pudding with strawberries

A simple breakfast or a light treat rich with omega 3s.

Ingredients

1 1/4 cup unsweetened plant milk
2T black chia seeds
A pinch coarse sea salt
1t lemon juice
2T cocoa (I use a fairly traded, Dutch-process brand)
Sweetened to taste (I use stevia)
1/2 cup strawberries

Optional: Maple syrup, date syrup, agave nectar, etc., will work fine to sweeten this. To use dates to sweeten, mix the cocoa, a small amount of water and about 2-3T soft, dried dates, pitted and chopped. Puree till smooth, and add the mixture to the chia.

Method

Mix the chia seeds, plant milk, lemon and sea salt. Cover and let stand 30 minutes, stirring periodically. Refrigerate covered for 8 – 10 hours or until the seeds have thickened. Stir in the cocoa thoroughly and sweeten to taste. Cover and chill for another 20 minutes. Garnish with strawberries and serve.

Peanut butter frozen dessert breakfast pie with chocolate brownie crust

No oil, no sugar, no wheat, no flour, and no baking. A simple, relatively nutrient dense (for pie), and delicious treat. This makes up to 8 slices.

Ingredients

For the brownie crust
1/4 cup whole grain, brown teff
1 cup water
A pinch coarse sea salt
30g bittersweet chocolate (I use an organic, fairly traded bar)
Stevia to taste (or 3 tablespoons coconut sugar)
A pinch coarse sea salt

For the peanut butter, banana filling
4 frozen bananas (about 3 cups)
1T unsweetened, unsalted cashew butter
2T unsweetened, unsalted peanut butter
2T milled flax seed
1/4 cup unsweetened plant milk
1T lemon juice
A pinch coarse sea salt
Stevia to taste (or 1/4 cup maple syrup, 3T agave nectar, etc.)

Optional: Stevia can be an acquired taste and it’s not available everywhere. As an alternative, use a few tablespoons coconut sugar or maple syrup or a couple tablespoons of agave nectar for the brownie crust and 1/4 cup coconut sugar or maple syrup or a few tablespoons agave nectar for the filling. A little coconut oil in both the brownie and the filling will turn this into a richer dessert.

Method

In small pan with a lid, toast the teff for about 5 minutes. Add the water water and sea salt and bring to a light boil. Cover, reduce heat to low and simmer for 20 minutes, or until all the water is absorbed. Stir frequently toward the end to avoid sticking.

Add the sweetener and mix until dissolved (as necessary). Reduce to the lowest possible heat. Add the chocolate, and stir until melted. Stir continuously until the chocolate has melted. Be careful not to add moisture, change the heat or do anything that might cause the chocolate to seize, and don’t overcook.

When the chocolate has melted, pour/spoon into a 9″ glass pie dish, mounding up the sides about half an inch. Refrigerate 30 minutes uncovered to cool. Cover with plastic wrap and let setup for at least 2 hours.

When ready to fill and serve the pie, blend the filling ingredients until smooth and fluffy. Sweeten to taste. Fill the brownie crust. Cut and serve immediately.

Note, the flax and cashew butter provide the fluff and hold for the filling. To serve this as a well-chilled rather than frozen dessert, add an extra tablespoon of both flax and cashew butter. Prepare as above and then refrigerate immediately for 2 hours to setup. It must be well chilled to keep it’s hold, and keep in mind, the warmer the filling, the stronger the banana flavour (but if you like banana and peanut butter, you’re all set).