SUGAR PLUMS

8 - 10 dried figs
8 - 10 dried apricots
4 - 5 prunes
1/3 cup chopped almonds or hazelnuts, toasted
3 tbsp. cocoa
3 tbsp. honey or agave syrup (or less, depending on the stickiness of your recipe)
½ tsp. grated orange zest
¼ tsp. cinnamon
1 tsp. almond or vanilla extract
 Trim the tough ends of the figs and cut them in half. Put them in the bowl of a food processor with all the other ingredients. Start with 2 tbsp. of the sweetener. Pulse until the mixture is well combined. Add some cocoa or nuts if the mixture is too wet, or some more honey or agave if it’s too dry. The mixture should hold its shape when you squeeze it into a ball. Scrape the mixture out into a bowl. In a shallow bowl place some sugar, toasted coconut, more cocoa powder, chopped nuts, or a variety of these. Roll the sugarplum mixture into walnut-sized balls and roll them in them in the sugar or coating of choice until well-covered. Makes about 1 ½ dozen sugarplums, store in the refrigerator. You can place them in small paper or aluminum cups if you like.

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NOEL’S SALSA - Pico de gallo

1 -3 Jalapeno peppers (chopped fine, may remove            seeds and veins if you don’t want it too spicy)
½ a small onion, chopped
½ a bunch of cilantro, chopped coarsely
2 – 3 tomatoes, chopped
1 lime, juiced
pinch of salt

Combine all and serve with colourful tortilla Chips.

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VEGAN CHOCOLATE PUDDING

3 avocados
2 bananas
¾ cup coconut milk
1 c. agave syrup (or maple syrup)
¾ cup organic cocoa powder
1 tsp. vanilla extract

Blend all ingredients together until a smooth consistency. How easy was that? Serve as is or dress it up with fresh fruit or a sprig of mint.

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EMMA’S SPICY SQUASH

1 med/large butternut squash
2 tsp. coriander seeds
2 tsp. dried oregano
½ tsp. fennel seeds
1-2 small dried red chilies (to taste)
1 tsp. salt
1 tsp. ground black pepper
1 clove garlic
1 tbsp. olive oil

Preheat oven to 400 F. Wash and then cut squash in half, remove seeds. Cut lengthways into quarters, then quarters again, to make approximately 1” thick “boats”. Place in a large bowl. Pound the dried herbs with salt and pepper in a mortar and pestle until a fine powder. Mix with the garlic and oil to make a paste, add to squash and toss well to coat. Place in a line on a baking sheet, skin down. Cook for 30 minutes or until nice and tender. The spicy flavour will cook in, the squash will crisp lightly, and the skin will carmelize and become chewy.
Serves 6      prep time 10 min.    cook time 30 min.

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MICHELLE’S BROWNIES

1 ½ cup organic raw sugar
¼ tsp. salt
¼ cup melted butter
2 free range eggs
1 tsp. vanilla
4 tbsp. (heaping) org. Fair Trade cocoa powder
1 c. organic all-purpose flour
¾ tsp. baking powder
1 c. chopped walnuts (optional)

Mix all ingredients together and put in a greased 13 by 9 inch pan. Bake at 400 F for 15 minutes. Let cool before cutting or icing.

ICING
4 tbsp. soft butter
½ c. organic icing sugar
1 or 2 tbsp. water
1 tsp. vanilla
1/3 c. org. Fair Trade cocoa powder

Combine all ingredients until smooth, spread on cooled brownies.

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ROMANESCO/CAULIFLOWER WITH LEMON

1 small head Romanesco or cauliflower – cut in to small florets, with some of the stems diced and peeled
1/3 – ½ c. parsley, finely chopped
1/3 – ½ c. kalamata olives, pitted and chopped
1 tbsp. capers
¼ cup olive oil
juice from ½ a lemon
2 strips of the lemon peel, thinly sliced
salt and pepper to taste
feta cheese or parmesan

Steam the Romanesco until just barely tender. Mix all the other ingredients except the cheese and pour over the Romanesco. Sprinkle the cheese over the top or around the edge. This dish can be served warm or cold.

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MY FRIEND’S MOM’S GINGERBREAD

1/3 cup sugar
½ c. molasses
¼ c. oil
1 egg (vegan option - mix 1/3 c. flax seeds with 1 c. water in a blender. Blend until creamy and use 3 tbsp. per egg in a recipe)
1 ¼ c. flour
1 tsp. cinnamon
1 ½ tsp. ginger
1 tsp. baking soda
½ tsp. salt
½ c. boiling water
1/3 c. chopped candied ginger (optional)

Mix together sugar, molasses, oil and eggs, beat well. Sift the dry ingredients together. Combine the dry and wet ingredients. Add the boiling water, mix well. Pour into a greased 8” square pan (you can line the bottom with parchment paper if you like). Bake at 350 F for 35-40 minutes, test with a  toothpick to make sure it’s done.
yummy with home-made applesauce.

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JAN’S GRANOLA

3 c. small/ large oat flakes
½ c. flax/chia/hemp seeds
½ c. sesame seeds
½ c. sunflower seeds
½ c. pumpkin seeds
½ c. almonds
½ c. coconut flakes/shredded
½ tsp. cinnamon
Adjust any nuts and seeds to your preference.
Mix all together in a large bowl.

¼ c. molasses
½ c. honey (liquid, melt if crystallized)
¼ c. tahini
¼ c. water

Mix all together and pour over dry ingredients, combine well. Bake at 350 F for 10 minutes, stir well and bake 10 minutes longer. While it’s baking, chop a variety of dried fruit eg. Apricots, apples, raisins, dates, cranberries, to taste. Turn off oven and leave granola to crisp up, add the dried fruit and store in a container with a tight lid once cool.

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SHRIMP WITH TOMATOES AND FETA

3 tbsp. olive oil
¼ tsp. fresh ground black pepper
Pinch salt
1 c. thinly sliced onions
1 tbsp. lemon zest, cut into ribbons
12 oz. plum tomatoes, peeled and quartered (with juices)
1 tsp. dried oregano
2 tbsp. lemon juice
1 tsp. drained capers
1 lb. medium raw shrimp, peeled and deveined
5 oz. feta cheese, crumbled
Few sprigs of fresh parsley, chopped

In a large frying pan or wok, heat olive oil with pepper and salt over high heat for 1 minute. Add onions and stir-fry for 2 min. until softened, add lemon zest, and stir-fry for 30 seconds. Immediately add tomatoes and oregano, stir fry for 2 minutes or until the tomatoes begin to break up and a sauce starts to form. Add lemon juice, capers and the shrimp, stir-fry for one minute, turning the shrimp so that they are light pink on both sides and all the ingredients are well mixed together. Transfer contents to an oven-proof dish, spreading into a flat layer. Sprinkle with feta evenly, and broil 6-7 minutes until feta is brown and dish is bubbling. Serve on rice with a green salad. Serves 3-4.

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FIGS IN RED WINE AND ROSEMARY SYRUP

1 lb. dried organic Black Mission figs
1 bottle fruity red wine
1/3 cup honey
2 strips of orange peel
1 2” cinnamon stick
1 sprig rosemary

Snip off and discard the tough stems from the figs and place them in a sauce pan. Add the wine and honey and bring to a boil. Reduce the heat to low, cover and simmer for an hour or until figs are tender. Remove figs to a bowl with a slotted spoon. Add the orange peel, cinnamon stick and rosemary to the wine mixture and boil uncovered until syrupy. Strain syrup over the figs. Serve at room temperature or chilled with ice cream or crème fraiche.

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SPICY PUMPKIN SOUP

1 small sugar pumpkin (or butternut squash)
2 med. leeks
2 tbsp. butter or coconut oil
4 garlic cloves, crushed
2 jalapenos, seeded and chopped (or less)
2 tbsp. finely chopped ginger
1 each red and yellow pepper, chopped
¼ tsp. each allspice and cinnamon
1 tbsp. curry powder
2 ½ c. Pacific broth (chicken or veg)
1 can Native Forest coconut milk
¾ can Ontario Naturals crushed tomatoes

Peel and cut the pumpkin into small- med chunks. Trim the green parts of leeks and cut in half lengthways, rinse under cold water. Slice thinly. Heat butter in a large wide pot. Add leeks, garlic, jalapenos and ginger. Stir often until leeks begin to soften, about 5 minutes. Add curry, allspice, cinnamon and stir until fragrant, 1 min. Pour in the broth, tomatoes and coconut milk. Bring to a boil over high heat. Add the pumpkin and peppers. Cover, reduce heat and simmer until squash is tender, 10 minutes at least. Now you can add chicken, tofu or chick peas to make it a main meal or just simmer as is for another 10 min.
Great served over rice or with fresh crusty bread.

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FALAFELS FROM SCRATCH

1 lb. dried chickpeas, soaked in cold water overnight, and drained
1 large white onion, cut into wedges
1 small bunch fresh parsley
1 tsp. salt
1 tsp. black pepper
1 tbsp. garlic powder
Water
Vegetable oil for frying
Sliced tomato
½  c. shredded cheddar cheese

Rinse soaked chickpeas with fresh cold water. Chop the stems of the parsley, saving the leaves for garnish. Put the onion quarters and parsley stems in a food processor and process until they are mush. Remove and set mixture aside. Add chickpeas (without cleaning the processor) and pulse for 2 minutes until they are crushed to semi-fine consistency. Put chickpeas, onion and parsley mixture, and seasonings into a large mixing bowl and combine well. Cover and put mixture in fridge for 2 hours or overnight. If needed, add a tbsp. of water at a time to create a dough-like consistency. Fill a deep fryer to capacity with the oil. Heat to 300F. Mould the falafel mix into ½ “ diameter balls. Fry until brown. Remove from oil and drain on paper towels. Serve 3 - 4 balls in a pita with tomato, cheese and parsley, top with tahini sauce if desired.

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EASY EGGNOG

The cooked eggs in this recipe make it safe to enjoy without fear of salmonella. You can make it a day ahead and mix together again just before serving.

3 free range eggs
2 tbsp. sugar
½ cup brandy
½ cup rum
2 c. Mapletons vanilla ice cream, softened
2 c. organic milk
Ground nutmeg

Place a bowl over a pot of water, making sure the water does not touch the base of the bowl. Bring to simmer. Add eggs and sugar and beat over the heat until light and fluffy. Whisk in brandy and rum, continuing to whisk until the mixture has tripled in volume. Remove from heat, cool, then beat in ice cream and milk. Pour into serving pitcher and chill until needed. Serve dusted with nutmeg.
Makes about 8 6-oz. servings.

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MATCHA CHAI LATTE SMOOTHIE

1 scoop Natural Factors Matcha Green tea Whey Protein
1 cup vanilla almond milk
½ cup vanilla yogurt
a few ice cubes (optional)
dash each of cinnamon and nutmeg, or 1 tbsp Kicking Horse Indian Chai

Mix all ingredients in a blender (ice cubes first if using) and blend until smooth. Sprinkle a little extra cinnamon or nutmeg on the top for a nice touch.

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Carolyn's Tofu Turkey
Serves 6
* heat 1/2 cup vegetable broth
add 1/2 an onion
and 2 cloves garlic (opt. - instead of onions & garlic add 2 leeks)
*when slightly transparent, add 1 block cubed tofu
~ cook for an additional 5 minutes
*add 2 carrots (grated)
1 stalk of celery (chopped)
6 sliced mushrooms
1 sliced zucchini
1 sliced red pepper
~ cook until slightly soft
*add 1 - 1 1/2 cups mashed potatoes
Mix together
* In a separate dish, combine:
3/4 of a loaf of bread (cubed)
1/2 tsp sage, thyme, black pepper, savoury (or 2 tsp poultry seasoning)
~ add 1 cup vegetable broth
*Combine vegetable and bread mix; place in a bowl of desired shape to mold
Turn upside down onto baking sheet; cover with pie crust; brush with butter, if desired
~Cook in 375 degree oven until golden brown

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Pie Crust option:

1 1/2 cup unbleached flour
1/2 tsp sea salt
1/4 block butter
Mix in a food processor; add 1-3 tbsp of water

ENJOY!!!!

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Anne's Vegan Rhubarb Muffins

2 cups unbleached flour
3/4 cup raw sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp sea salt
3/4 cup chopped pecans
egg replacer equal to one egg
1/4 cup cold pressed vegetable oil
2 tsp orange zest
3/4 cup orange juice
1 1/4 cups chopped fresh rhubarb
In a large bowl, combine flour, sugar, baking powder, baking soda, and nuts. In a medium bowl, combine 'egg', oil, orange juice and zest. Add to flour mixture all at once and stir until batter is moist. Stir in rhubarb (I add about 1/4 cup of chia seeds at this time); Lightly grease 12 muffin cups and fill them 3/4 full; Bake at 350 degrees for 25-30 minutes. ENJOY!!

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Burritos Recipes (makes 10)

Thaw 1 pkg of white or whole wheat tortillas
1-2 cans of Pinto beans or refried beans OR 2 cups of cooked beans
1 onion, sauteed
1/2 block of tofu, cubed and sauteed
1 clove minced garlic
1/3 jar of salsa
1 tbsp of tamara
Mix all ingredients in a bowl, and divide evenly on the tortillas. Roll tortillas and place in a lasagne dish. Spread the remaining salsa over the burritos, grating cheese over them, if desired. Bake at 350 degrees for 20 minutes. THESE ARE YUMMY!!!!

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Clara's Kale Chips

1 bunch of kale - stems removed and torn into pieces; wash and dry in spinner (spin 3 times till kale is extra dry)
Drizzle with 1 tbsp and massage it into the kale; layer on a baking sheet and bake at 325 degrees for 12 minutes. Remove from oven and allow to cool completely before salting (DO NOT salt before baking as it will draw moisture out of the kale and they won't get crispy). ENJOY A HEALTHY SNACK!!!

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Curry Salmon Patties with Sauteed Mushrooms and Spiced Sweet Potatoes (Serves 4)

Potatoes
2 sweet potatoes, peeled and cubed
2 tbsp butter
2 tbsp pure maple syrup
1 tsp cumin
1 tsp ground ginger
Sea salt and pepper to taste
On stovetop, steam sweet potatoes with fork or potato masher along with butter, maple syrup, cumin, ginger, sea salt, and pepper.

Mushrooms
1 tbsp butter
4 cups white button mushrooms, sliced
1/3 cup dry red wine
Melt butter in skillet over medium heat; add sliced mushrooms and saute for 5 minutes, stirring regularly. Stir in red wine and cook for another 10 minutes or until most of the wine has evaporated. Season with sea salt, if desired.

Salmon Patties
2 - 5.6 oz (160g) cans sockeye salmon
1/2 cup rolled oats
1 large egg
1/2 red bell pepper, finely diced
1 shallot, finely diced
2 tsp curry powder
Juice of 1/2 lemon
Ground black pepper, to taste
1 tbsp extra-virgin olive oil
In a large bowl, flake canned salmon with a fork. Mix in oats, egg, red pepper, shallot, curry powder, lemon juice, and black pepper. Form into 4 equal-sized patties. Heat olive oil over medium heat in skillet and cook salmon patties for 3 minutes or until lightly browned. Flip carefully to avoid breaking patties apart, and cook for an additional 3 minutes. Serve patties with mashed sweet potatoes and top with mushrooms.

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Vegan Chocolate Gingerbread
1/3 cup unsweetened cocoa powder
1/ 1/3 cups unbleached white flour
1/2 tsp baking soda
1/2 tsp sea salt
1 tsp ground cinnamon
2 1/2 tsp ground ginger
1 cup demerara sugar
1 cup strong brewed coffee, cooled to room temperature
1 cup cold pressed vegetable oil
1/4 cup coarsely chopped crystallized ginger (optional)
2 tbsp cider vinegar
Preheat the oven to 375 degrees; oil an 8-inch square baking pan and dust it with cocoa or flour. Sift the cocoa, flour, baking soda, salt, cinnamon, ginger, and demerara sugar into a large bowl. In a 2 cup measure, combine the coffee and oil. With a spoon or a whisk, beat the liquid into the dry ingredients. Stir in the crystallized ginger, if using, and then quickly stir in the vinegar. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.

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Chocolate Cherry Truffles
1/2 cup cacao nibs ground into a powder (or use 3/4 cup cacao powder)
1/2 c. pitted, packed dates
1 tsp. Cherry extract 2 tsp. Eden cherry concentrate
1/4c. Dried cherries, coarsely chopped

Grind the cacao nibs in a coffee grinder until powdered (or a Vitamix if you have one). Puree all ingredients in a food processor until the batter well mixed. Then, refrigerate the batter until chilled, about 1 hour.
Form the batter into round balls. (You can also use candy molds for a variety of shapes, or form into a block and make thin slices.) These truffles are best refrigerated and will last for up to 6 months.

Variations:

• Add 2 tsp. fresh ginger and replace cherries with dates.
• Mix in a few Cacao Nibs for a crunchy texture.
• For a more milk-chocolaty flavour, puree in 1 cup soaked and dehydrated walnuts, or ½ cup almond butter.

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Chocolate Haystacks
1/2 c. cacao butter
1/2 c. cacao powder
1 c. trail mix (Gentle Rain mix, organic cranberry crunch, organic goji sportive mix)
3 tbsp raw agave nectar 3 tbsp palm sugar (coconut sugar)

In a saucepan, melt the cacao butter over very low heat, quickly stirring in the agave syrup and cacao powder until smooth. Toss in the trail mix until coated, then drop spoon-size haystacks onto a plate and place into the freezer to harden. Haystacks are ready to eat in about one hour. Great for road-trip snacking!

*To keep cacao butter raw, melt it by filling a glass bowl with boiling water, then placing a bigger bowl on top of that with shaved cacao butter flakes in it. The butter will slowly melt from the heat of the hot water but retain its raw state.

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Chocolate Hearts
1 cup cacao powder
6 tbsp shaved cacao butter
1/2 cup Coconut oil (not melted)
1/4 cup raw agave nectar 1/2 tsp. liquid stevia
2 vanilla beans (center) or heaping tsp vanilla powder
2 dashes sea salt
2 dashes cayenne

Use a grater to shave the cacao butter. Place all ingredients except for the cacao powder in a food processor and blend until smooth. If desired (for smoother mixing) melt the cacao butter and coconut oils before blending. Then add the cacao powder and blend once again. Put into heart shaped molds (ice cube trays work well) and cool in the refrigerator until set. Enjoy!

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Chocolate Dipping Sauce
1/3 cup cacao powder
4 heaping tbsp coconut oil
1 tsp vanilla extract
3-4 tbsp maple syrup or agave nectar

Process all ingredients in a food processor, until smooth. Adjust thickness by adding more cacao powder or coconut butter, and add syrup to desired sweetness. Serve with fruits like strawberries, pineapple slices, or bananas.

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Acai Berry Truffles
1/3 cup acai powder
1 1/2 tbsp coconut oil
2 tbsp cacao powder
2 tbsp cacao nibs
2 tbsp palm sugar (coconut sugar)
8 large medjool dates
1 tbsp almond butter
dash sea salt

Combine all ingredients in a food processor, except for the cacao nibs, and process until a dense acai dough has formed. Add in the nibs and pulse a couple times to combine. Roll into 1” balls, and refrigerate for one hour or longer before serving. Makes 16 1” truffles. NOTE: Always serve chilled, or truffles will be too soft. *Optional: Roll truffles in a plate of acai powder to dust exterior before refrigerating.

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Acai Fudge
1 cup acai powder
2 tbsp cacao butter
9-10 pitted medjool dates

Place all ingredients in a food processor. Process until dates are fully mixed with acai. Remove mixture from the machine onto a plate, and press into a large one inch thick rectangle. Refrigerate for a minimum of 30 minutes. Cut into small squares and enjoy. For best results, keep refrigerated. Makes 12 squares.

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Superfood Truffles
3 large pitted medjool dates
2 tbsp cacao powder
2 tbsp sprouted chia/flax powder
1 tbsp palm sugar (coconut sugar)
2 tbsp coconut oil
pinch of sea salt

Place all ingredients into a food processer, and blend until you reach a dough-like consistency. Transfer the mixture to a bowl. Roll into small balls - about a teaspoon at a time. Cover, and place the finished truffles in the refrigerator for 20-30 minutes to harden slightly. Will soften when kept at room temperature. Makes 1 dozen.
*Optional: place a tbsp of cacao powder in a small bowl, and roll the each truffle in the powder to dust
the exterior lightly.

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Hazelnut Chocolate Snowballs
2 tbsp cacao powder
1/2 cup unsweetened shredded coconut
8 dates, pitted
1 cup hazelnuts
3/4 tsp almond extract (or hazelnut extract)
pinch sea salt

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No-Bake Almond Cookies
1 cup raw or unsalted roasted almonds
1 cup (about 10) medjool dates, pitted and chopped
1⁄2 cup raw almond butter 2 tbsp cacao nibs
2 tsp vanilla extract pinch sea salt

Place the almonds in a food processor or mini chopper and pulse until it resembles a coarse meal. Add the dates, almond butter, vanilla and sea salt. Pulse for a couple minutes until it forms a dough. Stir in cacao nibs. You can use your hands to knead in the cacao nibs as the dough is thick. Shape about 1 tablespoon of the dough into a round cookie shape and place on parchment paper. Enjoy right away or place the cookies into the fridge for storage.

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Raw Chocolate Macaroons
1 1⁄2 cups unsweetened shredded coconut
3/4 cup cacao powder
1⁄2 cup maple syrup
1 heaping spoonful of coconut butter
1⁄4 tsp. vanilla extract
2 pinches of sea salt
1-2 tablespoons raw almond butter (or nut butter of your choice), topping

In a large bowl, combine all the ingredients (except for the almond butter) and stir well. Using a tablespoon, scoop rounds of macaroon batter onto tray. Top with dollops of almond butter, if desired. Leave in freezer for 30 minutes to set.

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Superfood Cookies
1 ½ cups whole raw almonds
2 tbsp hemp seeds
1 cup chopped dates
1/4 cup goji berries
2 tbsp cacao powder or nibs
1 tsp raw honey
1 tsp maca powder
½ tsp. vanilla powder
½ tsp. cinnamon
pinch sea salt

Place all the ingredients into the bowl of a food processor and pulse until you get a thick "doughy" consistency. Spread out on counter top and cut into "heart" shapes with a cookie cutter or roll and flatten into 2 inch cookies. Or feel free to roll them into little balls for quick power bites - perfect for your purse or a midday snack after a workout! Keep refrigerated.

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Raw Almond Butter Cups
1/2 cup cacao powder
1 cup g cacao butter, shaved
3 tbsp. raw agave nectar
pinch of sea salt
1 tsp spirulina almond butter (or other nut butter)

Place shaved cacao butter into a small bowl and place that bowl into a larger bowl filled with hot water to soften it. You can also choose to use a double boiler to melt the cacao butter although it will not be raw as the temperature is too high. Combine with all ingredients except the almond butter and mix well. Fill the bottom of a mini-muffin pan with chocolate mixture and place in freezer to harden. Once set, put a small amount of almond butter (or nut butter of your choice) onto the center and cover with remaining chocolate. I use the silicone mini-muffin pans because they are flexible and the chocolates will come out easily when finished. You can place the pan into the freezer or fridge until set.

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