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: 40 minutes
Makes: 12 muffins

Main Ingredients:
1 1/3 cups whole wheat or all purpose flour, or gluten free blend if you prefer
1/2 cup plant based yogurt (use apple sauce or an additional mashed banana as a substitute if needed)
1/4 cup vegetable oil
1 ripe banana, mashed
1/4 cup coconut sugar or white sugar
1 cup chopped rhubarb, fresh or frozen
1 tbsp or more ground cinnamon
2 tsp vanilla
1 tsp each baking powder and baking soda
Pinch of salt
 
Topping:
2 tbsp each finely chopped rhubarb and sugar
1 tbsp ground cinnamon

Method:
Preheat oven to 350° and prepare 1 muffin tray.

In a large bowl, combine oil, sugar, banana, and yogurt. Stir to combine and use the back of your mixing spoon to break up the bananas until the mixture is smooth with few to no lumps. If your bananas are still firm, you may wish to use a fork or a whisk to mash them. Add the chopped rhubarb to the blended banana mixture.

In a separate bowl, combine flour, cinnamon, baking soda, baking powder, and salt. After the dry ingredients are mixed, add them to the wet ingredients and stir to combine.

Fill each of your prepared muffin cups around ¾ of the way full. Top with a sprinkle of finely chopped rhubarb, cinnamon, and sugar if desired. Be sure to place the muffins in the centre of the oven to avoid burning the topping.

Bake at 350°F for 20-25 minutes. Use a toothpick or knife to test the centre of the muffins; when it comes out clean they are done.

Allow to cool for around 10-15 minutes before removing from the pan.

Prep & Baking: 25 minutes
Serves: 4-6

Main Ingredients:
1 lb of fresh asparagus (approximately 20-30 stalks depending on size)
1-2 tbsp olive oil      
Juice of one lemon
2 tsp or more freshly ground pepper
Salt to taste
 
Method:
Preheat oven to 400° and prepare a baking sheet. You may wish to use foil to cover your baking sheet.

Wash and trim the asparagus. Trimming an inch or more from the bottoms of the stalks removes the tougher “woody” part of the asparagus; which is not especially nice to eat.
 
Place the prepared asparagus on a baking sheet in a single layer. The single layer allows for more even cooking. In a small bowl, combine oil, salt, pepper, and the juice of half a lemon. Drizzle the oil mixture over the asparagus. You may need to roll the asparagus with a fork to be sure each piece has been lightly oiled.  Alternatively you can dress the asparagus in a larger bowl, before arranging the stalks on the baking sheet.

Bake at 400°F for 20 minutes; turning once at the halfway point. If your asparagus is particularly thin or thick you may need to reduce or increase the cooking time by 5 minutes. The asparagus should be slightly wilted, a little browned, and fork tender when it is done.

Squeeze the remaining half lemon over the warm asparagus and add additional salt and pepper to taste.

Prep & Cooking: 20-25 minutes
Makes: 3 cups
 
Main Ingredients:
3 cups of whole raw nuts (not roasted or salted), a combination of pecans, cashews, and walnuts works best, but use what you have.
3 tbsp brown sugar or coconut sugar
2 tablespoons melted plant-based butter
½ tbsp of molasses 
½ tsp each cinnamon, nutmeg, allspice, and ginger
Pinch of ground cloves
Pinch of salt
 
Method:
Preheat your oven to 350° and prepare a baking sheet.
In a large bowl, combine sugar, salt, spices, molasses, and oil. Add the nuts and toss until evenly coated. Bake for 10-15 minutes; stirring once every 5 minutes. Watch the nuts closely as they will burn easily. Your nose knows! If you can smell toasted nuts, it’s time to take them out. Allow the nuts to cool before serving.
 
Tips & Variations:

• These nuts make a great gift! Package them in clear bags or jars and they are ready for giving.
• Use as single-serve additions to holidays dessert trays by filling mini-muffin papers.

Prep & Baking: 20 minutes
Makes: 24 medium sized cookies

Main Ingredients:
1 box of chocolate cake mix – most grocery stores have a variety of both conventional, organic, and gluten free to choose from
2 tsp peppermint extract
½ cups chocolate chips, chunks or pieces (optional)
1/3 cup vegetable oil
¼ cup water
1/3 cup or more crushed candy cane

Method:
Preheat oven to 350°F and line two baking sheets with parchment paper.

In a large mixing bowl, combine dry cake mix with oil and water. Stir together until all ingredients are incorporated and there are no lumps.

Add in chocolate chips and peppermint extract and mix well. Roll dough into approximately 1 inch balls and dip the tops of the cookie balls into the crushed candy cane; coating the top half of the cookie in candy.

Place the dough balls on prepared cookie sheet. These cookies will spread so leave plenty of room between each dough ball. I recommend putting no more than 8 cookies on each sheet.

Bake the cookies for 10-12 minutes then transfer to a rack or plate to cool for around 10 minutes.


Tips & Variations:
• This recipe is easily made gluten-free just use a gluten free cake mix.
• Crushed candy cane is usually available at bulk food stores
• Not a fan of chocolate? No problem, use a white cake mix, omit the chocolate chips, or use white chocolate

Prep: 20 minutes
Makes: 12-15 pieces

Main Ingredients:
½ cup raw unsalted shelled pistachios
¼ cup raw cashews
7-8 Medjool dates, pitted and quartered – I use medjool because they tend to stay fresh and are easily blended
¼ cup cocoa powder
1 tsp vanilla
Pinch of salt

Optional Toppings:
Cocoa powder for dusting
Chopped pistachio pieces
Chocolate pieces or chips

Method:
In a food processor or blender, chop pistachios and cashews until fine. Add dates, cocoa, vanilla, and salt. Continue processing until all ingredients are incorporated, often the ingredients will come together and form a ball in the processor.

Unplug your food processor and remove the mixture. The mixture should hold together easily when pinched, if not, continue processing for approximately 1-2 minutes, if mixture is still too dry, try adding an additional pitted chopped date and process. Form into 1” balls. You can top each ball with chopped pistachios, chocolate pieces, dust with cocoa powder, or leave plain.

These pistachio bites add a pop of colour to a holiday dessert tray or make a perfect treat for gifting. They keep for around a week in an airtight container in the fridge. If you are travelling with these, be sure to store them in a hard-sided container to avoid squishing.

Tips & Variations:

• If giving as a gift, be sure to package and store in the fridge until ready to give
• Check out our other recipes for snack balls and bites and package together for a variety pack
  

Prep & Cooking: 30-40 minutes
Makes: 12 muffins

Main Ingredients:
1 ½ cup flour – use a flour of your choice, a gluten free blend if needed
1 ripe banana, mashed
1 cup cooked pumpkin – cook it yourself or use canned, either one is just fine
¼ cup vegetable or liquid coconut oil
¼ cup coconut sugar or brown sugar
¼ cup plant-based milk
1 tbsp molasses (optional)
2 tbsp ground cinnamon
¾ tbsp ground ginger
Pinch of ground clove
Pinch of ground nutmeg
*you can also use 2-3 tbsp pre-mixed pumpkin pie spice
Pinch of salt
1 tsp baking soda
1 tsp baking powder
2 tsp vanilla
¼ cup chopped pecans
¼ cup pumpkin seeds (pepitas)

Optional Topping:
Whole or chopped pecans
Pumpkin seeds

Method:
Pre-heat oven to 350°F and prepare a muffin tin.

Banana Tip: See “Peach Crumble Top Muffins” for tips on using frozen bananas in your baking

In a large bowl, combine oil, sugar, banana, pumpkin, and molasses. Stir to combine and use the back of your mixing spoon to break up the bananas and pumpkin until the mixture is smooth with few to no lumps.

In a separate bowl, combine flour, spices, baking soda, baking powder, and salt. After the dry ingredients are mixed, add them to the wet ingredients and stir to combine. Add chopped nuts and seeds to the batter and gently fold the batter until incorporated.

Fill each of your prepared muffin cups ¾ of the way full and top with the additional pecans and/or pumpkin seeds. Bake for 20-25 minutes. Remove muffins from the oven and test for doneness using a toothpick. When the toothpick comes out clean, the muffins are done.

Store in an airtight container for up to one week.

​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 & 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.