Savoury and sweet rolled into one sensational snack! Prep & Cooking: 20 minutes Makes: approximately 4 cups Main Ingredients: 4 cups raw cashews – if you are using roasted nuts cut the roasting time in half (if needed check the label or ask the seller to find out if the nuts are roasted) 3 tbsp maple syrup 2 tbsp olive oil – if you are using roasted nuts cut the oil in half 2 tbsp lemon juice Seasonings/Spices: 1 ½ tsp salt 1 tsp chili powder 1 tsp cayenne pepper 1 tsp smoked paprika ¼ - ½ tsp chili flakes Method: Preheat oven to 350°F and line two baking sheets with parchment paper or tin foil. Place the cashews in a large bowl. In a small bowl, combine oil, maple syrup, lemon juice, salt, and spices. Whisk together and pour over the cashews. Stir gently to coat the cashews, taking care not to break them. Spread the nuts evenly in one layer on the prepared baking sheets. Bake for 15 -20 minutes, stirring halfway. The nuts will burn easily so watch them closely. As mentioned above, if the nuts are not raw, and have already been roasted, bake for 10 minutes, stirring hallway and watching closely. Allow the nuts to cool completely before storing for up to a week in an airtight container. These nuts make a tasty addition to any holiday table. A great snack with a holiday drink or a spicy surprise for a hostess or host.
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Like rays of golden sunshine in a bowl - perfect on a cool Fall day Prep & Cooking: 1 hour to roast vegetables, 20 minutes to finish the soup Serves: 6-8 Main Ingredients: 1 acorn squash – this is the dark green variety that is shaped, you guessed it…like an acorn (seen photo below) 1 large sweet potato, peeled and diced into 1 inch pieces 1 large orange carrot, diced into 1 inch pieces 1 medium onion, small dice 2 cloves of garlic, crushed or 1-1 ½ tsp powdered garlic powder 4 tbsp olive oil 3 cups vegetable stock Salt and pepper to taste 1 tbsp ground turmeric ½ tsp yellow curry powder (optional) ¼ tsp cumin Additional cumin, curry or turmeric and pepitas (pumpkin seeds) for garnish (optional) Method: Preheat oven to 375°F. Cut the acorn squash in half 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 sides with 1 tbsp of olive oil and add salt and pepper to season. Place squash, cut side up on a prepared baking sheet or in a shallow baking dish. Cut carrot and sweet potatoes into 1 inch pieces and drizzle with 1 tbsp of olive oil. Toss cut vegetables to coat and season with salt and pepper. Transfer the carrots and sweet potatoes to a prepared baking sheet or shallow baking dish and spread in a single layer. If you have a large enough tray or dish you may be able to fit all of the vegetables in together. Roast carrots, sweet potatoes and squash for 45-60 minutes, stirring the carrots and potatoes and turning the squash dish or pan (not the actual squash) at the halfway mark. When the squash is cool enough to handle, scoop out the cooked flesh and set aside. In a large pot over medium heat, sauté chopped onion and garlic in 1 tbsp of oil until translucent; about 5 minutes. Add squash, carrots, and potatoes to the pot and cover with 3 cups of vegetable stock. Bring contents to a boil over medium-high heat and reduce to medium. Continue simmering for 10-15 minutes until all vegetable 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 turmeric, cumin, salt & pepper, and curry (optional). Warm through over medium heat. Garnish by sprinkling with additional cumin, curry or turmeric and toasted pepitas (shelled pumpkin seeds) This soup keeps in a sealed container for up to a week in the refrigerator or for several months in the freezer. On its own or as a topping, this quick granola makes a delicious breakfast or snack Prep & Cooking: 20 mins Makes: 4-5 cups Main Ingredients: 2 ½ cups rolled oats (not quick oats) - use gluten free oats if needed ¼ cup + 1 tbsp melted coconut or vegetable oil 1 cup nuts – walnut or pecan pieces work best ¾ cup seeds – We suggest sunflower or shelled pumpkin (pepitas) seeds ¾ cup dried fruits – raisins, cranberries or cherries for example ½ cup maple syrup or agave nectar 1 tbsp vanilla 1 tsp ground cinnamon ¼ tsp ground ginger Pinch of salt ¼ cup shredded unsweetened coconut (optional) ¼ cup chocolate chips (optional) Method: In a large mixing bowl, combine maple syrup, coconut oil, vanilla, salt, cinnamon, and ginger. Mix the ingredients thoroughly with a whisk or fork. Add the oats, nuts, and seeds and stir to combine. In a large pan, preferably with high sides, warm the mixture over medium heat. If your pan isn’t large enough you can separate the mixture into as many batches as needed and cook them one batch at a time. Continue cooking the mixture on medium for 2-3 minutes, stirring regularly to avoid burning. Reduce the heat to low and continue cooking and stirring the mixture until it becomes toasted and brown, depending on your pan and stove-top this could take anywhere from 5-10 minutes. You should smell toasting and spiced smells, nothing burning. When the mixture is done, remove from heat and while still warm, stir in the dried fruit and optional coconut. This granola is best cooled if spread out. You can use cookie sheets or a large platter. If you are opting to add chocolate chips, wait until the mixture is completely cooled. As the granola cools it may clump together; break the pieces up with a wooden spoon or gently shake it in a lidded container. This granola keeps for several weeks in an airtight container; even longer if refrigerated. Tips & Variations:
A make-ahead appetizer to cut cook and prep time on dinner day! Prep & Cooking: Soaking cashews for 4-24 hours and 10-20 minutes to combine ingredients and process Serves: 6-8 as an appetizer Pairs well with: Fall Menu Plan Main Ingredients: 1 cup raw cashews – you can use whole or pieces, whole cashews are easier to work with if soaked longer 2 cloves or 2-3 tsp crushed garlic 2 tbsp fresh sage 2 tbsp fresh thyme 3-4 tbsp fresh dill 1 tsp salt 1 tsp ground pepper Juice of half a lemon 2 tsp nutritional yeast (optional) Method: In a lidded container, soak 1 cup of raw cashews in water for a minimum of 4 hours, to a maximum of 24 hours. The longer you soak the cashews, the easier the nuts are to process and blend. If you will be using an older or low-power blender or food processor soak the nuts as long as possible. Drain the water and transfer the nuts to a blender or food processor. Add garlic, herbs, lemon juice, nutritional yeast, salt & pepper. Blend all ingredients until smooth. This will take awhile, up to 10-20 minutes depending on the power of your machine. You will need to stop the blender or processor several times to scrap the sides. Once you have reached a smooth consistency, transfer the nut cheese mixture to a lidded container and keep in the refrigerator until ready to eat. Serve with crackers, toast or flatbread and enjoy! Tips & Variations:
A creamy, rich and comforting addition to your Fall meal! Prep & Cooking: 20 minutes Serves: 6-8 Pairs well with: Fall Menu Plan Main Ingredients: 4 medium Yukon Gold potatoes 3-6 parsnips – size varies, in the end you should have roughly the same amount of parsnips and potato pieces 2-3 cloves crushed fresh garlic or 2-3 tsp of garlic powder Salt and pepper to taste 1 tbsp fresh or 1 tsp dried parsley 1 tbsp fresh dill or 1 tsp dried dill 1-2 tbsp plant-based butter (optional) Method: Clean and pat dry the potatoes and parsnips. It is not necessary to peel either vegetable, unless you really want to. Chop potatoes into approximately 1” dice and place in a large pot. Chop the parsnips into smaller pieces, around half the size of the potatoes. Parsnips will take a little bit longer to cook, cut them smaller than the potatoes and they will be done at the same time. Add the chopped parsnips to pot with the potatoes and fill with water to cover the veggies. Over medium-high heat, bring the water to a boil and lower temperature to medium. Cover the pot and allow to simmer for 8-10 minutes. Check the potatoes and parsnips by piercing the largest pieces with a sharp knife. When a knife easily cuts the vegetables, remove from heat and drain the water. Mash the potatoes and parsnips together in the pot and add garlic, salt and pepper, parsley, dill, and plant-based butter. Stir to combine and enjoy! Tips & Variations:
A rich and savoury compliment to your holiday menu Prep & Cooking: 10 minutes Serves: 6-8 Pairs well with: Fall Menu Plan Main Ingredients: 3 tbsp plant-based butter or olive oil 2 cloves garlic, minced 1/8 cup finely chopped onion 1 cup cremini mushrooms, chopped 2 tbsp corn starch or flour 2 cups vegetable broth or use stock cubes, just follow the instructions to create 2 cups of stock 1 tbsp tamari or soy sauce (optional) Seasonings: 1 tsp fresh thyme or ½ tsp dried thyme 1 tsp fresh sage or ½ tsp dried sage 1 tsp fresh rosemary or ½ tsp dried rosemary – chop the rosemary leaves into small pieces to avoid a “chewy” gravy salt & pepper to taste Method: In a medium saucepan over medium heat, melt plant-based butter. Reduce heat to low and add garlic and onion; sautéing for a few minutes until the onion is soft. Be sure to watch the heat and reduce if the garlic is starting to brown. Add chopped mushrooms and continue to sauté over low heat, allowing the mushrooms some time to cook. Stir occasionally to avoid burning or sticking. While the mushrooms are cooking, combine the corn starch with 2-3 tablespoons of broth and whisk together. If you skip this step and add the corn starch directly to the gravy at the end, the corn starch will stay lumpy and your gravy won’t be smooth. Set the corn starch and broth mixture aside and add remaining stock to the saucepan. Use a wooden spoon to scrap the bottom of the pan and remove any bits that may have stuck to the bottom; the broth will help loosen them. Add the corn starch and broth mixture slowly, and whisk to incorporate. After the all ingredients are combined, turn the heat up to medium and bring the gravy to a boil; allow the mixture to gently boil for 1-2 minutes and reduce heat to low. The gravy will start to thicken. Continue to stir to avoid burning and whisk again if needed. After gravy has thickened, add salt and pepper and give it a taste. If you would like to add the tamari or soy sauce for an additional richness, add that now. This gravy keeps well in a lidded container, in the refrigerator for up to a week. Tips & Variations:
A herbed, hearty and simple addition to any Thanksgiving plate! Prep & Cooking: 20-30 minutes (depending on the size of your food processor) Makes: 8-10 patties or around 30 balls Pairs well with: Fall Menu Plan Main Ingredients: 1 can (540ml/19 fl oz.) lentils or 2 cups cooked lentils 1 can (540ml/19 fl oz.) white beans or 2 cups cooked beans 1 medium onion, chopped 2 ribs of celery, chopped 1 ½ cups rolled oats, divided into 1 cup and ½ cup amounts ½ cup walnuts 2 tbsp tomato paste 1 tbsp olive oil ¼ cup chopped red pepper (optional) Seasonings/Spices: 1 tsp salt 1 tsp ground pepper 1 tsp parsley 1 tsp sage 1 tsp rosemary *you can also use 3-4 tsp poultry seasoning, this blend easily available and contains a number of classic thanksgiving flavours and no poultry) ½ - 1 tsp dry mustard, or 1 tsp Dijon mustard (optional) 3-10 drops liquid smoke (optional) Method: In a food processor or blender, combine walnuts and 1 cup of oats. Use a pulse function if your machine has it to break down the nuts and oats until a crumbly mixture similar to bread crumbs forms. Remove this mixture from the processor, and set aside. Combine all remaining ingredients in your blender or processor, except the remaining ½ cup of oats and blend until smooth. Depending on the size and power of your blender or processor you may need to do this in batches; don’t worry about evenly distributing the ingredients while you do this as it will all be mixed together at the end. A few lumps or pieces of celery, onion, or bean may remain and that’s ok. Remove the bean and lentil mixture from your blender or processor and in a large mixing bowl add the nut and oat mixture along with the remaining ½ cup of unprocessed rolled oats. Stir to combine. Line a cutting board, plate, or baking sheet with parchment or waxed paper. Form lentil and bean mixture into patties in whatever shape you like; try to keep them around 1/2” thick. Alternatively, you can roll the mixture into balls, keeping them around 1- 1 ½”. Stove Top: Over medium heat in a large large skillet, warm 1 tbsp of oil and place patties or balls in pan and cook 3-5 minutes per side. Patties and balls should be crispy outside and warmed through. Oven: Preheat oven to 400°F and line a baking sheet or shallow baking dish with parchment paper. Bake for 20-30 minutes, turning once midway through. Serve these patties with your favourite Holiday side dishes. If you have any left, use these in a traditional "Thanksgiving leftovers" sandwich! A sunny yellow side or snack Prep & Cooking: 30 minutes Makes: 12 muffins or 1 – 9x9 pan Pairs well with: Fall Menu Plan Main Ingredients: 1 cup whole wheat flour – use a gluten free blend if needed 1 cup cornmeal ½ cup plant milk ¼ cup vegetable oil ½ tsp salt ¼ cup frozen or fresh corn kernels 2 tsp baking soda 2 tsp baking powder 4-5 tbsp maple syrup 1 jalapeño or chili pepper, chopped finely (optional) Method: Preheat oven to 400°F and prepare muffin tin or 9x9 pan. In a large mixing bowl, combine all ingredients except corn kernels and optional pepper. Stir to combine and when no lumps remain fold in corn and chopped peppers. Spoon the batter into prepared muffin tins, filling them about halfway. Bake for 15-20 minutes. Use a toothpick or clean knife to test the centre of a muffin from the middle of the tray. When the toothpick or knife comes out clean, the muffins are done. These muffins keep well in an airtight container for about a week or in the freezer for up to 1 month. Fall in a pan! Colourful, flavourful and aromatic! Prep & Cooking: 30-40 minutes Serves: 6-8 Pairs well with: Fall Menu Plan Main Ingredients: 2 ½ cups Brussels sprouts, trimmed and halved 1 medium butternut squash, peeled and cubed, approximately 3 cups ½ cup pecans – whole or pieces, both work just fine ¼ cup shelled pumpkin seeds (green pepitas, see photo below) 2-3 tbsp maple syrup 3-4 tbsp olive oil 2 tsp ground cinnamon ¼ cup dried cranberries or raisins Salt and pepper to taste Method: Preheat your oven to 400°F. In a shallow baking dish or on a prepared baking sheet, toss halved Brussels sprouts with 2 tbsp of olive oil and sprinkle with salt and pepper. In a separate shallow baking dish or prepared baking sheets, toss the cubed squash with 1 tbsp of olive oil, maple syrup, cinnamon and a pinch of salt. Bake both dishes on the centre rack, uncovered for 20-30 minutes; stirring halfway through. Sprouts may cook a little faster depending on their size, and may need to come out 5-10 minutes earlier than the squash. Test both by piercing the largest piece with a sharp knife, when the knife slices easily through the squash, or easily pierces the sprout they are done. Remove from the oven and, while both dishes are cooling, toast the pecans and pumpkin seeds. In a dry pan over medium heat toast the pecans and pumpkin seeds. You want to toss the pan or move the nuts and seeds frequently with a wooden spoon to keep them from burning. This should take around 5 minutes or less. Your nose knows – if you smell the nuts toasting it’s time to take them off of the heat. You may hear, or even see the pumpkin seeds puff up and pop, this is ok so long as they aren’t burning. Hearty, nourishing and a great way to use dry legumes! Prep & Cooking: 1 hour 20 mins. Serves: 6-8 Main Ingredients: 1 tbsp olive oil 1 medium onion chopped 3 medium carrots chopped 2 ribs of celery chopped 1/2 cup of green beans, chopped (optional) 3 cups of white potato chopped roughly into ½ inch pieces – I used a mix of tri-colour baby potatoes and quartered them, use what you have or can find easily 1 cup chopped mushrooms – I used cremini, but again use what you have or can find easily 1 540 ml (15.5 oz.) can of diced tomatoes with liquid 1 ½ cup dry brown lentils, rinsed and checked for pebbles 1-2 tbsp minced garlic 4 cups vegetable broth 2 cups fresh or frozen spinach, roughly chopped Seasonings/Spices: 1-2 tbsp poultry seasoning – this is a blend usually made up of parsley, sage, rosemary and thyme, it contains no poultry. If you don’t have this blend and want to use individual herbs, or fresh herbs, combine the four listed about to equal approximately 1-2 tablespoons. Method: In a large pot, warm oil over medium heat and add onions, sauté over medium heat until translucent (approx. 4-5 minutes), keep an eye on the onions and stir as needed to avoid burning and sticking to the pot. Add garlic and carrot and continue to sauté over medium heat for an additional 5 minutes. Carrots tend to take longer to cook than the other vegetables in this recipe so adding them early gives them a head start ensuring they are cooked through and ready to enjoy at the same time as the rest of the ingredients. Add potatoes, celery, tomatoes (with liquid), mushrooms and lentils, stir to combine and cover with 4 cups of broth. Be sure that all of the vegetables are covered with liquid, if not, add ½ cup at a time until the contents of the pot are all covered with broth. The lentils will absorb some of this liquid, so if it seems like a lot, don’t panic. Cook, covered on low heat for 1 hour, checking after 30 minutes and stirring to avoid anything sticking to the bottom of the pot. At the hour mark test your carrots and lentils by tasting them, they should be getting soft, but may still have a bit of firmness depending on how small you cut them. If they are soft enough for your liking it is time to add the spinach. If they are still too firm continue cooking for an additional 10-15 minutes, on medium-low and after testing for firmness again, add the spinach. After the spinach has cooked for 5-10 minutes remove the stew from the heat. Serve in large bowls and garnish with additional chopped spinach if desired. Tips & Variations:
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