Apple Pie Oatmeal Breakfast Wrap

If you take breakfast seriously, you’ll want to try this filling, lightly spiced and naturally sweet wrap with its medley of textures. Perfect for eating on the go, or for working your way through at the breakfast table; the choice is yours. The recipe does require that you soak the oats overnight, or for at least 20 minutes, so plan ahead! Serves 1.


For the overnight oats
1/4 cup rolled dry oats
1/4 cup all-plant (e.g. soy) milk
1 tbsp flaxseeds
1/2 tsp cinnamon
Pinch ground nutmeg
Pinch ground ginger
Pinch ground cloves

For everything else
1/4 cup dried fruit of choice, chopped, if necessary, and soaked briefly in boiling water while you prepare everything else
1/2 banana, mashed
1/4 apple, chopped
1 tbsp nuts of choice, chopped
1 tbsp nut butter of choice
1 wholewheat tortilla

1. The night before (or at least 20 minutes before), combine the oats, plant milk, flaxseeds, and spices. Leave to soak.
2. Warm the tortilla according to package directions to make it pliable.
3. Drain the dried fruit.
4. Fill the tortilla with the dried and fresh fruit, oats, nuts, and nut butter. Roll and enjoy.

Sweet Spinach, Pea, and Basil Smoothie Bowl

A deliciously healthy smoothie bowl made with ingredients that you can find in your local supermarket. Don’t worry; this doesn’t taste like vegetable soup: the flavours of the fruits are dominant.


For juicing

1/4 cucumber
1 slice pineapple
1 apple
1 kiwi fruit

For blending

2 frozen bananas
Large handful spinach
Large handful frozen peas
Handful oats
15-20 basil leaves

For decorating (suggestion)

Fresh, dried, or frozen fruit
Nuts and seeds
Coconut flakes
Suitable for vegan muesli or granola

1. Juice the pineapple, cucumber, apple, and kiwi.
2. Add to the blender with the bananas, spinach, oats, peas and basil. If the mixture is too thin, add more oats or frozen peas. If too thick to blend, add a little more liquid (all-plant milk would be suitable).
3. Pour into a bowl (or two, depending on desired serving size), and serve decorated according to taste.

Blueberry Bean Salad

One of the joys of salad is the possibility to get creative with them. This fruity, beany salad is certainly novel, and the recipe results in a large portion for one, or a medium-sized portion for two.

6 leaves romaine/cos lettuce, shredded
1 sweet apple, diced
1/4 cup blueberries
1 stalk celery, diced
1 cold baked potato (skin on), chopped
1/4 cup cooked black beans
1 scallion/green onion, chopped
2 tbsp vegan salad dressing (miso-ginger or tofu ranch)

1. Add all ingredients to a large bowl.
2. Toss.
3. Enjoy

Portobello mushrooms sauteed with apples, red chili and thyme over a sauce of roasted red pepper, white wine and sumac (served in the photo with roasted Brussels sprouts and white potatoes).

For the red pepper sauce
2 red peppers
1/4t of coarse sea salt
3T of olive oil (separated)
1T of garlic, minced
1T of sumac
2T of white wine*
1t of lemon juice
1t of agave nectar
1T of nutritional yeast
Sea salt to taste

The wine should either be unfined/unfiltered or filtered without the use of animal products.

Preheat your oven to 450F.
Rub the peppers with oil, and then roast until their peel starts to char (or use the traditional method with a gas stove).
Remove the peppers, let stand to cool, and then peel, core and chop in 1/4″ dice.
Bring 1T of oil to heat on medium-high.
Add the salt and the garlic and saute for 1 minute.
Add the red peppers and sumac and saute until the pan starts to brown (about 5-7 minutes).
Deglaze with the wine and lemon.
Add the nutritional yeast and agave.
Puree the mixture.
Carefully emulsify the mixture with the remaining 2T of olive oil (add the oil very slowly so that the sauce becomes nice and light).

For the mushrooms and apples
4-6 portobellos, stemmed and sliced in half inch cuts (about 3 loose cups — these will reduce a lot)
1 medium-sized apple, cored and cut into sixteenths
2T of olive oil
1/2t of coarse sea salt
2 scallions, minced (reserve about 2T for garnish)
1T of fresh thyme (reserved 2-3 stalks for garnish)
1T of minced garlic
1t of red chlli paste
1t of prepared mustard
2T of nutritional yeast
1T of lemon juice
1t of tamari
Sea salt and black pepper to taste

Bring the oil to heat on medium-high.
Add the salt, the scallions, the garlic and the thyme and saute for 2 minutes.
Add the chili and mustard and saute for 1 minute.
Add the mushrooms and toss to combine.
Saute the mushrooms for 5-7 minutes (until there’s about 1/4 cup of liquid in the ban).
Add the apples, stir to combine and cook for another 5 minutes or so or until the pan is starting to brown.
Add the nutritional yeast.
Remove from heat and deglaze with the lemon and tamari.
Season to taste.

Plate about 2T of sauce in a shallow, 6″ circle. Add the mushrooms and apples. Garnish with fresh scallion and a sprig or two of thyme.