Prep & Cooking: 45 mins
Serves: 6-8

​Main Ingredients:

• 5-6 medium carrots, diced (approximately 4 cups)
• 1 large onion, diced (approximately 1 cup)
• 1 apple, peeled and diced – use what you have, the more flavourful the better, I chose a Gala apple
• 1 large potato, peeled and diced
• 1-2 tbsp olive oil
• 2 cloves garlic, chopped finely (approximately 2-3 tsp, add more if you’d like!) or 1-1/2 tsp powdered garlic
• 1-2 tablespoons white wine vinegar
• 4 cups of vegetable broth

 
Herbs & Spices:

• 1-2 tsp ground coriander
• Pinch or two of smoked paprika
• ½ cup fresh cilantro (aka coriander), chopped – reserve some leaves for garnish
• Salt & Pepper to taste

Method:
In a large pot over medium heat, sauté chopped onion and garlic in oil until translucent; about 5 minutes. Add carrots and continue to sauté for an additional few minutes to give the carrots a head start. Add vinegar to de-glaze the pot. Follow with chopped potatoes and apple, and cover with 4 cups of vegetable stock. Bring contents to a boil over medium-high heat and reduce to medium. Continue simmering for 15-20 minutes until the carrots are soft enough to slice easily with a fork or knife.

Remove the soup from the heat and blend. You can do this using a hand-held immersion blender or using a traditional blender. Blend until smooth and no lumps remain, unless you like lumps, in which case blend less. When the soup is blended, return to the pot and add chopped fresh cilantro (coriander), ground coriander, paprika, and salt & pepper. Warm through over medium heat.
Garnish with a swirl of non-dairy cream and a few sprinkles of chopped cilantro (coriander) leaves.

This soup keeps in a sealed container for up to a week in the refrigerator or for a couple of months in the freezer.

​Prep & Baking Time: 45
Makes: 10-12 cups

Main Ingredients:
10-12 cups popped popcorn, lightly salted
1 cup brown sugar or coconut sugar
½ cup plant-based butter
¼ cup agave nectar or corn syrup
½ tsp baking soda
1 tbsp vanilla
½ tsp ground cinnamon
¼ tsp ground ginger
Pinch of ground nutmeg and ground clove
*use as much or as little of these spices as you like, develop your own combination that suites your taste!
* alternatively use 1 – 1 ½ tsp of pre-mixed pumpkin pie spice

Method:
Preheat oven to 250°F.
Line two baking sheets with parchment paper.

In a 4 cup or larger microwave safe glass container, preferably with a handle, combine sugar, syrup, and butter. Microwave the mixture for 30 seconds, remove and stir to blend the melted butter with the sugar-spice mixture.
Return the mixture to the microwave and heat the mixture for an additional 2 minutes; be sure to watch the mixture to avoid any boil over.
Remove, and again, stir to make sure all the sugar is heating evenly and that there are no lumps.
Return the mixture to the microwave for one last heating of 1 minute and 30 seconds.
Be sure to have your baking soda and vanilla ready to add as soon as the bubbling mixture is removed from the microwave.

*The sugar mixture will be very hot, this is not something to do while distracted and should not be attempted by children.

Add the vanilla and the baking soda and stir vigorously to combine. The mixture will lighten in colour and become frothy. Be sure that all of the baking soda is mixed through and pour the hot golden mix over the waiting popcorn.

Using a large spoon or rubber spatula, fold the spiced sugar syrup into the popcorn. You want to be gentle so that you don’t crush the popcorn, but be sure to work quickly while the mixture is still warm.

Spread the coated popcorn out onto the two lined baking sheets as evenly as possible. Bake for 30 minutes total removing the sheets to stir the popcorn every 10 minutes.

Allow the caramel corn to cool for 15-20 minutes before serving or storing in air tight containers for up to one month. This popcorn is so tasty and likely won’t last long, but if you are able to tuck some away be sure that the container has a tight seal. Even then you may need to give it a shake after storage to help break up any stuck pieces.

Prep & Baking Time: 35 mins
Makes: 8 biscuits
Pairs well with: Leek & Potato Soup

Main Ingredients:
1 cup whole wheat flour
1 cup all purpose flour – or gluten free blend of your choice
1 tbsp sugar or agave nectar
½ cup chilled plant-based butter
2/3 cup plant-based milk
2 tsp baking powder
1/4 cup chopped green onion
¼ tbsp dried rosemary
½ tbsp dried chives
½ tbsp dried sage
1-2 tbsp minced fresh garlic
1 tsp salt
Pinch of pepper
1 tbsp nutritional yeast (optional)
1 tsp red pepper flakes (optional)

Optional Topping:
2 tbsp melted plant-based butter OR unrefined coconut oil
Additional mixed dried herbs

Method:
Preheat oven to 400°F and cut a piece of wax or parchment paper large enough to contain a 10”x10” square of dough. In addition, line two baking sheets with parchment paper.

In a large mixing bowl, whisk together flour, baking powder, and salt. Add butter to the dry mixture and slice through with a pastry cutter to incorporate. If you do not have a pastry cutter, use two butter knives to slice through and mix the butter into the dry ingredients, this may take awhile.

When ready to roll, the mixture should be the consistency of wet sand. After the butter is worked in (no more lumps) the mixture should just barely hold together when pinched.

Add milk and stir to combine. The mixture should come together and be tacky to the touch. If it seems too dry and crumbly, add additional milk, 1 tablespoon at a time. Add pepper, herbs, and garlic. Gently fold the dough to incorporate it. Form the dough into a ball shape, scraping any extra dough from the sides of the bowl with a scraper. Dust your parchment with flour and transfer the dough ball onto the paper.

Pat the dough out into a flat square shape, approximately 10”x10”. Using a large sharp knife, cut into 8 triangles or use a biscuit cutter or clean glass to cut same-size rounds.

Transfer each biscuit to a parchment lined baking sheet. Brush with melted vegan butter and sprinkle with additional herbs. Bake at 400°F for 15-20 minutes until edges are golden and crisp. Remove from baking sheets and allow scones to cool for at least 10 minutes before enjoying. These scones can be stored in an airtight container for up to a week. Be sure to cool completely before storing.

Prep & Cooking: 1 hour
Serves: 6-8

Main Ingredients:
4 large potatoes cut into 1’ pieces - we used a new golden variety, the soup will be blended so if the skins aren’t too thick no need to peel the potatoes
2-3 leeks, rinsed and cut into 1/2 inch pieces
1 small onion, chopped
2 ribs of celery, chopped (optional)
2-3 cloves of garlic, crushed or 1-1 ½ tsp powdered garlic powder
2 tbsp olive oil
3 cups vegetable stock
¾ cup unsweetened plant milk – coconut, almond, cashew, or soy would keep the consistency thick and creamy
Salt and pepper to taste
1 tsp dried thyme
1 tsp dried sage
1 tsp ground coriander

Method:
In a large pot over medium heat, sauté chopped onion and garlic in oil until translucent; about 5 minutes. Add leeks and celery and continue to sauté for an additional few minutes. Add potatoes, and cover with 3 cups of vegetable stock. Bring contents to a boil over medium-high heat and reduce to medium. Continue simmering for 15-20 minutes until the potatoes are soft enough to slice easily with a fork or knife.

Remove the soup from the heat and blend. You can do this using a hand-held immersion blender or using a traditional blender. Blend until smooth and no lumps remain. When the soup is blended, return to the pot and add herbs, salt & pepper, and milk. Warm through over medium heat.
Garnish by sprinkling with a few pieces of pan-fried potato and leek.

This soup keeps in a sealed container for up to a week in the refrigerator or for a couple of months in the freezer.

​Prep & Cooking: 1 hour
Serves: 4-6
 
Main Ingredients:
3-4 large carrots, tops removed
2-3 large leeks, slice and thoroughly rinsed – sand and dirt can often hide in the layers of leeks, be sure to double check that they are nice and clean
2 tsp olive oil
2 tbsp balsamic vinegar
3 cloves of garlic, crushed
A few sprigs of fresh thyme (optional)
Salt and pepper to taste
 
Method:
Preheat oven to 400°F.
 
Slice carrots lengthways creating spears approximately one inch wide. Do the same with the rinsed and cleaned leeks. Aim for sliced carrots and leeks that are all around the same size.
 
In a shallow baking dish or pie plate, combine the oil, vinegar, garlic, and salt & pepper. Toss and coat each vegetable slice in the mixture.
 
Place the dressed vegetables on a parchment lined baking tray and pour any leftover oil and vinegar mixture over top; arranging a few sprigs of thyme in between the leeks and carrots.
 
Bake for 30-40 minutes. Remove the vegetables from the oven; testing for doneness by cutting into a carrot. Top with additional thyme, freshly ground black pepper, or drizzle of balsamic reduction. Serve as a warm side dish to any Fall or Winter lunch or dinner.

Prep & Baking Time: 1 hour
Serves: 2-4

Main Ingredients:
1 acorn squash, halved and roasted – see roasting instruction below
2 tbsp olive oil
Salt and pepper to taste

Filling:
1 cup cooked rice – we have used a blend of wild and brown, use what you have on hand
1 tsp olive oil
1 cup finely chopped mushrooms
½ small onion, finely chopped
1 cup chopped fresh spinach
½ cup cooked lentils
2-3 tbsp balsamic vinegar
¼ cup pecans, chopped and toasted
¼ cup dried cranberries (optional)
1 tsp dried thyme
½ tsp dried rosemary
1 tsp ground sage
1-2 cloves minced fresh garlic
Salt and pepper to taste

Method:

Preheat oven to 375°F.

Cut the acorn squash in half lengthwise and remove the stringy flesh and seeds using a metal spoon. Score the flesh; cutting ¼ - ½ inch deep depending on the thickness of the squash. You do not want to cut all the way through. Drizzle both cut sides with 1 tbsp olive oil and season with salt and pepper. Place squash, cut side up on a prepared baking sheet or in a shallow baking dish and bake for 45-50 minutes or until a knife slices through the squash flesh easily.

While the squash is roasting prepare the rice, mushroom, and lentil filling. In a medium saucepan or high-sided frying pan, heat 1 tbsp oil over medium heat and sauté the onion and garlic for 3-5 minutes being careful not to burn either. Add the mushrooms, lentils, and seasonings and stir. Continue to cook for an additional few minutes until the mushrooms are cooked. Add the rice, spinach, herbs, and vinegar and stir to combine. Heat the rice mixture through and remove from the heat.

In a separate dry pan, toast the pecan pieces over a low heat, watching carefully to avoid burning them. Add the nuts and cranberries to the rice mixture and stir to combine.

When the squash is cooked through, remove from the oven and allow to cool a few minutes. Fill each half with a generous amount of the rice mixture and top with additional toasted nuts, herbs, and cranberries as desired.

If the filling has become too cool for your liking you can pop the filled squash back into a hot oven to warm through for about 10 or so minutes.

This dish is best served when warm and soon after preparing. If you are making ahead store the cooked squash and filling separately, heating both before combining to serve.

Prep & Cooking: 45-60 mins.
Serves: 6-8
Pairs well with: Coconut Whipped Topping

Main Ingredients:
2 medium sized apples, cored & chopped – I don’t peel my apples, but if you prefer you can
3 cups fresh plums, pitted and chopped
½ tsp ginger
½ tsp cinnamon
1 ½ tbsp flour – use what you have; gluten free blend, whole wheat or all purpose

Crumb Topping:
1/4 - 1/2 cup brown sugar or coconut sugar
½ cup plant-based butter
¾ cup flour of your choice
¾ cup rolled oats
1/3 cup walnuts, chopped
1 tbsp cinnamon
½ tbsp ginger
½ tsp nutmeg
Pinch of salt

Method:
Preheat oven to 400°F.
In a large mixing bowl, cream together sugar and butter. Add salt, spices, flour, oats, and chopped nuts, stir to combine. You may find it easier to work the ingredients together by hand or with a fork to ensure that the oats are evenly distributed. Set this mixture aside while you prepare the fruit.

In a large bowl, combine apples, plums, spices, and 1 ½ tbsp flour, stir until all of the fruit has been coated. This will thicken any fruit juice and will create a less liquid finished product. Transfer fruit mixture to a 9x9 baking dish, If you do not have a 9x9 baking dish use an oven safe container that will hold the fruit; creating approximately a 1 ½ - 2 inch layer of fruit. You can also use multiple smaller containers. Baking times will vary, but not enough to worry about.

Layer the crumb topping evenly over the fruit mixture and place on the middle rack of a preheated oven. Bake uncovered for 20-25 minutes. When finished, the topping should be golden and the fruit mixture will be bubbling. Allow the crumble to cool for 15 minutes or more before serving.

Tips & Variations:

• If you don’t have walnuts, pecans will work well as a substitution or you can omit the nuts all together
• After completely cooled, this crumble can be kept frozen for several months; allow to thaw and bake at 400°F for a 20-25 minutes

Prep Time: 20-30 minutes
Serves: 4 as a side, 2 as a main
​
Main Ingredients:
1 cup dry quinoa, cooked according to package directions - for a flavour boost cook the quinoa in vegetable broth
1 tablespoon avocado or olive oil
1 small onion, diced
3 cups sliced mushrooms - portobello or cremini work well
2 cups chopped fresh spinach
1 cup cooked white beans
2-3 cloves of minced garlic OR 4-5 tsp pre-minced
Salt and pepper to taste
1-2 tbsp lemon juice
2-3 tsp fresh thyme or 1-1 ½ dried
1-2 tbsp nutritional yeast (optional)

Method:
In a large skillet or high-sided frying pan, heat the oil over medium-high heat. Add onions and mushrooms and cook for 2-3 minutes, stirring occasionally to avoid burning. Add garlic, thyme, nutritional yeast, and salt and pepper. Continue cooking until the garlic is tender and mushrooms are cooked through; approximately 1-2 minutes. Stir frequently after adding the garlic in order to avoid burning and sticking.

Reduce the heat to low and add the chopped spinach to the mushroom mixture. Allow the spinach to wilt and add the lemon juice and pre-cooked quinoa to the pan. Stir to combine.

Garnish with additional lemon, fresh thyme and/or nutritional yeast. Serve as a side or a main dish.

Tips & Variations:

• As a warm dish, this recipe is best served right away rather than reheated and can also be enjoyed as a cold quinoa salad
• Frozen spinach will work in place of fresh, or you can substitute other greens such as fresh kale

Prep & Cooking: 20 minutes (add additional cooking time if you are roasting the beets yourself)
Makes: 2 cups
Pairs well with: Chili Lime Pita Chips

Main Ingredients:
1 jar or can (400ml/15 oz.) chickpeas, drained and rinsed
2-3 cloves garlic
¼ cup olive oil
2-3 tbsp lemon juice
2-3 tbsp tahini (optional)
1 ½ tsp salt
1 tsp freshly ground black pepper
1-2 tsp cumin
4-5 medium beets (approximately 1 ½ cups), peeled, roasted and sliced (not pickled)

Optional Garnish:
Thinly sliced beets, freshly ground black pepper, and/or a drizzle of olive oil

Method:
In a food processor or blender, combine chickpeas, garlic, oil, lemon juice, and tahini. Blend until smooth. Add the salt, pepper, cumin, and sliced beetroot and continue to blend until all ingredients are incorporated. Avoid adding too much liquid with the beets initially. If you want to thin the hummus or make the colour really ‘pop’ add beet juice a few tablespoons at a time.

Remove from processor and transfer to a small bowl or storage container.
Garnish with additional sliced beets, cracked black pepper, and/or a drizzle of olive oil.
Serve with cut vegetable, crackers, or toast.
This hummus will keep in the refrigerator in a sealed container for up to 1 week.