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 and Bake Time: 45-60 minutes
Makes: 12 tarts

Tart Shells:
If you can find and want to use pre-made tart shells, go for it!
Otherwise, find the ingredients below to make your own;

1 cup flour – I use all purpose, but use what you have or substitute a gluten free blend if needed
½ cup cold plant-based butter or shortening
¼ cup of ice water

Filling:
2 cups chopped apples, peeled and cored – I used honeycrisp
½ cup sugar
Pinch of salt
1-2 tbsp corn starch
1 tsp vanilla
½ tbsp ground cinnamon
1-2 tbsp freshly grated ginger or ½ tsp powdered ginger
1 ½ tbsp plant-based butter

Topping:
½ cup plant-based butter
1 cup all purpose flour or substitute a gluten free blend if needed
2/3 cup brown or coconut sugar
1/3 cup chopped walnuts
Pinch of cinnamon and ginger
Pinch of salt

Method:
Preheat oven to 450°F. If you are creating your own tart shells, follow the instructions below;

In a large mixing bowl, combine flour and plant-based butter. Using a pastry cutter, or 2 knives, or forks, slice through the butter incorporating or “cuts” it into the flour. When the mixture is well blended and no large lumps remain, slowly add the water, a tablespoon or 2 at a time, and continue mixing until a dough forms and the mixture is no longer crumbly. Form the dough into a ball and wrap in a clean tea towel and refrigerate while you make your filling (see below). When you are ready, roll the dough out using a rolling pin on a floured surface. Cut the dough into rounds use a cutter, drinking glass, or other round template. Form the dough into a tart shell using aluminum tart cases or a shallow tart or muffin tin.

Topping:
In a small bowl combine the topping ingredients by blending together with a fork until the butter is incorporated and no large lumps remain.

Filling:
In a high-sided pan over medium heat, combine all of the filling ingredients, except for the apples. Whisk to combine and bring the mixture to a boil. Stir the mixture often to ensure there are no lumps. Add the apples and lower the heat so that the mixture continues to simmer. Allow the apples to cook in the syrup for 7-10 minutes until soft and remove from the heat.

Allow the filling to cool for a few minutes before spooning into the prepared tart shells. Top the mixture with the walnut crumble mixture.

Bake the tarts for 20-25 minutes and allow to cool for around 10 minutes before serving.
Serve alone or with a side of coconut whipped topping or plant-based ice cream.

Prep & Cooking: 20 minutes
Makes: 12-15 pieces
 
Main Ingredients:
½ cup raw pecans
¼ cup raw almonds
6-7 Medjool dates, pitted and quartered – I use medjool because they tend to stay fresh and are easily blended
3 tbsp semi-sweet chocolate chips
¼ cup cocoa powder
1 tsp vanilla
 
Optional Toppings:
2 tbsp cocoa powder for dusting
Pecan pieces
Chocolate pieces or chips
 
Method:
In a food processor or blender, chop pecans until fine. Add dates, vanilla, cocoa powder and chocolate. 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 truffle with pecans, chocolate pieces, dust with cocoa powder, or leave plain.
 
These truffles make a rich addition to any holiday treat assortment and 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

 
 

Prep Time: 30-40 minutes
Serves: 4-6
Pairs well with: Cashew "Parmesan"

Main Ingredients:
1 can (19 oz/540 ml) cooked green lentils, drained and rinsed – around 2 cups if you are cooking your own
1 onion, chopped
1 carrot, finely chopped (optional)
1/2 cup mushrooms, chopped
1 -2 cloves of garlic, peeled and minced or 1 – 1 ½ teaspoons dried
1 red bell pepper, seeded and chopped
1 tbsp olive oil
1 can (28 oz/796 ml) diced tomatoes, drained
1 tbsp apple balsamic vinegar (optional)
2 tbsp chopped fresh basil or 1 tsp dried
1 tbsp fresh oregano or 1/2 teaspoon dried
salt and pepper to taste

Method:
In a large high sided pan or saucepan, sauté the onion, carrots, and garlic in olive oil over medium heat for 3-5 minutes; being careful not the burn the garlic. Add peppers, mushrooms, carrots, and vinegar and continue to cook until the vegetables are soft.

Add lentils and tomatoes and simmer on low for 20-30 minutes until the lentils are soft, any liquid is gone, and the mixture is thickened. Remove from the heat and stir in herbs, salt, and pepper.

Spoon sauce over cooked pasta and enjoy!
Garnish with additional basil and Cashew "Parmesan”

The sauce can be stored in a lidded container in the refrigerator for a week or frozen for several months. For best results, store the pasta and the sauce separately.

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 & 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.