Mint chocolate frozen dessert

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A simple, soothing, and visually impressive dessert (or breakfast).

Ingredients
3 medium frozen bananas (about 2 cups)
1/4 cup baby spinach greens
1/4t mint extract
2T agave nectar, 3T maple syrup, or stevia to taste
20g mint chocolate (I use a fairly traded bar)

Optional: 1t maca powder; trade the bar chocolate for chocolate chips if you prefer.

Instructions
Chop the chocolate. Blend the bananas, spinach, mint extract, and sweetener until smooth. Add 3/4 of the chocolate to the bananas and stir to combine. Spoon out, garnish with the remaining chocolate, and serve.

Blueberry, vanilla frozen dessert on a chocolate fudge brownie crust

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A simple but satisfying dish. The miso in this adds a rich, lightly fermented and salty flavor, but you can leave it out if it’s not readily available.

Ingredients

For the brownie
2T soft, dried dates, pitted and chopped
3T walnuts (reserve 1t chopped walnuts for garnish)
1t red miso
2t lemon juice
1.5T cocoa (I use a fairly trade, Dutch processed brand)
A pinch sea salt

For the bananas
2 small frozen bananas (about 1 cup)
1t lemon juice
1t white pickling vinegar
2t sweet white miso
1/4t vanilla extract
Agave nectar, maple syrup, dates, or stevia to taste

For garnish
1/4 cup blueberries (I use frozen, but fresh would be fine)
1t chopped walnuts (as noted above)

Optional: Add 1t maca powder to the bananas for a
decadent breakfast. Add 2T coconut oil to the bananas and double the brownie recipe for a dessert.

Directions

Make the brownie, then the bananas. In a small food processor, grind the brownie ingredients to a crust consistency (it will start to ball up). Flatten out into a 3″ circle. Let dry covered with a clean tea towel for 1 hour, turning once.

For the bananas, puree the ingredients until smooth. Sweeten to taste. Plate the brownie. Scoop the bananas onto the brownie. Sculpt a flat surface on top, add the blueberries, sprinkle with walnuts, and serve.

Dark chocolate shake with cashew butter and baby kale

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The baby kale makes for a sweeter, softer texture that matches the smoothness of the shake overall.

Ingredients

3 small frozen bananas (about 2 cups)
1 cup unsweetened plant milk
1 cup cold water
3T cocoa powder (I use a fairly traded, Dutch -processed brand)
1T cashew butter
1 cup loose baby kale
1/2t vanilla extract
Sweeten to taste with dates, agave nectar, maple syrup, or stevia.

Optional: 1t powdered maca. Trade the kale for a little arugula and some chili for a spicy chocolate version.

Directions

Blend everything together until smooth and creamy. Sweeten to taste and enjoy!

Red pepper and pineapple salsa

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A simple, mild but full-flavored salsa. Shown here with slow-cooked tofu, fresh baby greens and brown rice.

Ingredients

1 cup red pepper
1 1/4 cup fresh pineapple
1/2 cup tomato
1/4 cup onion (I use finely chopped scallion)
1t minced garlic
1t lime juice
Sea salt to taste

Optional: Grill the red pepper and pineapple, add fresh cilantro, mint, minced green or poblano pepper, add more tomato or tomatillo, cayenne, habanero or jalapeño pepper — whatever you like to round out the flavours.

Directions

Seed, core, and mince the red pepper. Mince the pineapple. Seed, cored and finely chop the tomato. Finely chop the onion. Add the options you like. Add the sea salt and let sit a few minutes for the flavours to mingle. I like mine a little chunky, but you can either dice for something chunkier or pulse blend for something smoother.

Sesame seed aoili

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Shown here with a pinch of smoked paprika and herbes de Provence, this is a simple, flavourful alternative for those moments when you just want a little spread for your sandwich or to add a little extra flavour and body to salad dressings. No need to blend up a block of tofu or try to get soy mik and a cup of oil to emulsify.

Ingredients
2T sesame seed butter (as opposed to tahini — I use a fairly traded brand)
2T unsweetened soy milk
1T white pickling vinegar (or to taste)
1t lemon juice
1/2t fresh garlic, minced
1/4t coarse sea salt
1-3t cold water
Coarse sea salt to taste

Optional: Add red Thai chili, more garlic, black pepper, fresh tarragon, basil, dill, dried herbs,ginger, black salt, turmeric, nutritional yeast, curry powder, toasted sesame oil, za’atar spice mix, or any number of other flavours. Replace the sesame butter with cashew butter for something a little sweeter.

Note: Pickling vinegar is normally double strength white vinegar. You can use regular white vinegar, but you may need additional seed butter (and skip the water) to balance it out in terms of flavour and consistency. Other plant milks — even water should work, but depending on what you use, colour, consistency, keep time may all vary.

Directions
Mix the sesame seed butter with the lemon juice, vinegar, garlic, and soy milk until the sesame thickens and becomes fluffy. This will take a minute or so of mixing. The sesame will change colour and become smooth and creamy. You can also blend the mixture with the garlic as well (garlic is an emulsifying agent). I usually don’t bother with a quantity this small. Add the coarse sea salt and 1t cold water, and mix.

At this point, the flavor will be quite sharp. Add any additional flavours you like, stir to combine, and then let stand at least 5 minutes. Add cold water 1 teaspoon at a time till you get the consistency and flavour that suits your. If you make it too thin or you find the taste too sharp, add additional sesame seed butter and continue to adjust — although the flavour will mellow with more stand time and it will further thicken if refrigerated.

Sweet potatoes with green beans and red pepper

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A simple, but filling side dish that relies on the flavour and texture contrasts of its primary ingredients to produce a rich and visually vibrant dish. Shown here with balsamic battered tofu breaded, oven roasted and served with a light sesame and turmeric sauce.

Ingredients

3 cups sweet potatoes, 3/4″ dice
2 1/2 cups green beans
1 large red pepper (about 1 1/2 cups), 1/4″ slices
2T cooking oil
1/4t coarse sea salt
2T nutritional yeast
Coarse sea salt and black pepper to taste

Optional: Garlic, ginger, scallion, jalapeno pepper, chili powder, or curry spices will all add flavor to this dish. Add walnuts, sauteed mushrooms, black eyed peas, or lentils for a filing lunch. Toss with spinach or other baby greens for a richly flavoured salad.

Directions

Preheat the oven to 450F. Peel and dice the sweet potato. Trim the ends of the green beans. Core, seed and slice the red pepper length-wise.

Toss the vegetables in the oil and sea salt, then roast in a shallow roasting pan or baking sheet with sides until the sweet potatoes are fork tender and very lightly browned. Expect 30-45 minutes. Oven vary; use the texture and colour of the sweet potato as a guide.

When done, remove from heat. Let stand 5 minutes to cool. Toss with the nutritional yeast, season to taste, and serve

Spicy chick pea and greens soup in a light tomato broth

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A simple, rich and nourishing soup with no added oil and no added sugar.

Ingredients

1T smoked paprika
1/4t dried, crushed red chili (or to taste)
1/2t dried, ground cumin
1/2t dried oregano, rubbed
1/4t dried rosemary, rubbed
1/4t dried marjoram, rubbed
1/4t coarse sea salt
2 scallions, minced (3″-4″ green reserved for garnish)
2T warm water
1T fresh garlic, minced
2 cups vegetable stock
1 cup passata (or tomato puree)
1 ‘sprig’ dried kombu (about 1″)
1 cup cooked chick peas
1 cup shredded green cabbage (I use coleslaw mix)
1/2 cup mixed baby greens
Sea salt and black pepper to taste

Optional: Garnish with 1T nutritional yeast for some additional nutrition and flavor. Saute with 1T cooking oil in place of 2T water if you prefer. A little dulse, nori or sesame seeds would also go well with this soup.

Directions

In a medium pan with a lid, toast the paprika, cumin, and chili on medium heat for 2-3 minutes. Add the scallions and sea salt. Stir to combine. Add the green herbs and water. Water saute for 2 minutes. Add the garlic and saute for another minute.

Add the stock, kombu, chickpeas and cabbage. Simmer for 5 minutes. Add the passata. Cover, reduce heat to low, and simmer for another 20 – 30 minutes or until the cabbage is wilted but not mushy. Don’t overcook — use the texture of the cabbage as a guide.

When ready, remove from heat. Remove the kombu. Add the greens and stir to combine. Let cool 5 minutes and for the greens to wilt. Ladle out, garnish with scallions greens sliced on an angle and nutritional yeast if you’ll be using it, and serve.

Spicy potatoes, mushrooms and cabbage roasted in curry spices, red miso and cashew milk tossed with mixed baby greens

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This makes for a lovely and aromatic small plate for 4, a meal for 2.

Ingredients
2 cups white potatoes, 1/2″ dice
2 cups shredded green cabbage (I use coleslaw mix)
2 cups cremini mushrooms, 1/4″ slices
1 1/2 cups vegetable stock
3T cashew butter
1T red miso (use low sodium if you can find it)
2T curry powder
2t coconut sugar
1/2t crushed red chili (or to taste, I use 1t)
1 cup mixed baby greens
Sea salt and red or black pepper to taste

Optional: Use whole, freshly ground or popped spices in place of the curry powder. Replace the stock and cashew butter with a can of coconut milk. White button mushrooms will work in place of cremini, but they don’t have as much flavor. Add cooked lentils or chickpeas for a rounder dish.

Directions

Preheat the oven to 450F. Add the potatoes, then the cabbage, then the mushrooms to a roasting pan or baking sheet with sides.

Puree the stock with everything up to but not including the greens. Pour the cashew mix over the vegetables and toss a little to coat well.

Roast until the pan is nicely browned, and the potatoes are tender. Stir periodically to ensure the mushrooms and cabbage cook evenly. Expect about an hour. Ovens vary; use the colour and texture as a guide.

Remove from heat, toss with the greens and let stand 5 minutes to cool. Dish out and serve.

Spicy coconut milk stew with black beans, sweet potato, and mixed baby greens

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Simple, rich and brightly coloured, this makes a small bowl for 4 and a large one for 2.

Ingredients

2T water
1/4t coarse sea salt
2 scallions, minced (3″ – 4″ reserved for garnish)
1T fresh garlic, minced
1t fresh ginger, grated and minced
1t crushed red chili (or to taste)
1 cup coconut milk
1 cup vegetable stock
1 ‘sprig’ dried kombu (about 1″)
2 cups sweet potato, peeled and cut 1/2″ dice
2 cups green cabbage, shredded (I use coleslaw mix)
2 cups cooked black beans
1 cup mixed baby greens (I use spinach, kale and chard)
1/2 cup ripe tomato, cored, seed and cut 1/4″ dice
Coarse sea salt and chili or black pepper to taste

Optional: A little cilantro with the baby greens adds some bright green flavor to this dish. Dulse and nori flakes will add additional colour and nutrition.

Directions

Bring a large frying pan with a lid to heat on medium. Add the water and the scallions and water saute for 2 minutes. Add the ginger, garlic and chili and saute for another minute. Add the coconut milk and chili. Stir to combine. Simmer lightly for 2 minutes. Add the stock, kombu and sweet potato.

Reduce heat to low, cover and simmer for 10 minutes. Add the cabbage and stir to combine. Cover and simmer for 10 minutes. Add the black beans. Cover and simmer for 10 minutes, or until the sweet potato is fork tender. When the sweet potatoes are tender, remove from heat and remove the kombu.

Add the baby greens and stir gently to combine. Let stand 2 minutes to cool and for the greens to wilt. Season to taste. Ladle out and garnish with chopped tomato and scallion greens sliced on an angle.

Chilled blueberry borscht with sour cashew butter ribbon

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Simple, light and refreshing, but you have to like beets for this one. The dark, fruity flavor of the blueberries presents first, followed by the sweet, earthy taste of the beets, and then the salted, sour taste of the cashews. This makes two large bowls, four small ones, and easily doubles.

Ingredients

2 cups blueberries (the smaller the berries, the better)
1 cup red beets, peeled and chopped
1/4t coarse sea salt
1 cup cold water
2T cashew butter
2T plant milk (I use soy)
1/2T white pickling vinegar
A pinch coarse sea salt
Sea salt and black pepper to taste

Optional: Replace the soy milk with a little extra 1/2T cashew butter and use 2T cold water. White pickling vinegar is normally double strength white vinegar. So, you can also use regular white vinegar, but you may need a little more cashew butter to get the right texture. You can use cooked or raw beets with this dish, but raw are preferred. You can also use fresh or frozen blueberries. Puree the beets with the sea salt first, and then add the blueberries if you do. You’ll also need to cover and chill the soup a bit if you use fresh. Add a little freshly minced jalapeño pepper to give this soup some additional spicy, citrus flavor. Maybe a little fresh dill.

Directions

Puree the beets, blueberries and sea salt until smooth. Mix the cashew butter with the soy milk, vinegar and sea salt until smooth and fluffy. Let stand 5 minutes to thicken further.

When ready, blend the 1 cup water into the blueberries until.smooth. Add 2t cashew mixture to the blueberries and blend. Season to taste. Ladle out and garnish with the remaining cashew mixture, either in a dollop or in a nice paisley design.