Coconut Apple Crumble

It’s that time of year again when local apples are I’m abundance.   As a family we’ve already been apple (and pear, and plum!) picking three times this season, and my son just brought home another bag of beautiful apples from his school’s field trip to Quinn Farm.  Needless to say, I have more apples (and pears, and plums!) than I know what to do with.

So yeah, it’s that time of year again… Apple crumble time!!  Our Coconut Apple Crumble recipe is vegan as always, and with a coconuty twist.  Enjoy!

Chantal xo

P.s. I’ll be following up this recipe with other sweet & savoury ideas on how to incorporate apples (and pear, and plum!) into your plant-based meals. Stay tuned.

Continue reading “Coconut Apple Crumble”

Lemon Chia Seed Vegan Loaf

When I was pregnant I craved citrus – all the time! Lemon pie, lemon sorbet, lemon water and of course lemon loaf. I began playing around with different recipes that I liked in order to create a healthier version. Four years, two babies and many loaves later, this recipe came to be.

This loaf is inspired by traditional lemon poppy seed muffins that combine zesty citrus flavour with the mild crunch of poppy seeds – except of course we’ve paired lemon with chia seeds (a great source of fiber, calcium and iron). Indeed a winning combo!

Think of this recipe as a healthier, lightened up version of a typical loaf bread. Whereas most use about a cup of sugar our Lemon Chia Seed Vegan Loaf has only 1/2 cup maple syrup. Best part is you only need one bowl. It is moist yet fluffy, citrusy yet sweet, and absolutely delicious. Continue reading “Lemon Chia Seed Vegan Loaf”

Sweet Potato & Leek Dahl

Fall is most definitely in the air, the days are shorter, the air in cooler, and our appetites are shifting towards more warming dishes, such as comforting soups and stews.   Our Sweet Potato & Leek Dahl is a low-fat hearty lentil-based soup that brings together the warming properties of ginger, cardamon, and cumin and the subtle sweetness of sweet potatoes.   And as with all our recipes, this soup is 100% plant-based,  so good for you, good for the animals and good for the planet.  Enjoy!

Continue reading “Sweet Potato & Leek Dahl”

Easy Vegan Queso Dip

I am still exploring the many ways you can use cashews in cooking and baking. Inspired by a recipe for making stretchy vegan mozzarella cheese, this recipe has all the properties of your typical queso dip – creamy, cheesy, warm, and flavourful – except that it is both dairy and gluten-free.

Our Easy Vegan Queso Dip can be served with nachos or used as a spread in quesadillas. Either way, it is a dish the whole family can enjoy. Quick and easy to prepare means little clean-up and more enjoyment for you! Continue reading “Easy Vegan Queso Dip”

Creamy Apple Cabbage Carrot Slaw

As we head into Labour Day weekend it’s hard to not feel a little blue that summer is just about over…  But let’s not dwell on that shall we… instead let’s make the most of this long weekend and prepare some of our favourite vegan summer eats before we move on to the foods fall will bring us.

I made this Creamy Apple Cabbage Carrot Slaw several times over the course of the summer, and it was hit with slaw-enthusiasts.   Excellent as a side dish, or bugger topper, I even tossed it in with some left over beet salad, and the combination was delish!

Make a batch of this summer slaw this weekend and soak up the final days of summer!

Chantal xo

Continue reading “Creamy Apple Cabbage Carrot Slaw”

August Peach, Arugula & Quinoa Salad

I didn’t always love the taste of arugula. Five years ago I would have described it as pungent – one could even go so far as to say repulsive, but arugula fresh from the garden tastes more peppery than bitter and is delicious when paired with the right thing. Both arugula and peaches are in season right now and are absolutely a perfect compliment to one another. Peppery meet sweet tang! (You’ll note the produce in this entry is not picture perfect but it is in fact fresh from a local farmer’s market which makes all those imperfections just the way nature intended and absolutely tasty).

Which brings us to this August Peach, Arugula & Quinoa Salad. It is full of flavour and packed with plant-based ingredients like avocado and quinoa that will satisfy that hunger. This dish makes a perfect summer side or light lunch. The bright colours and tangy taste of this salad will make you feel that summer is indeed still in the air.  Continue reading “August Peach, Arugula & Quinoa Salad”