Tag: vegan

Nut and Date Balls

Nut and Date Balls

Nut and Date Balls Sometimes you just need a quick little sweet treat, and this is it. Yield: 12 to 18 balls 2 cups (500 mL) raw walnuts or pecans 1 cup (250 mL) pitted medjool dates ⅓ cup (80 mL) organic cocoa 1 tablespoon 

Almond Tostadas with Spinach Guacamole

Almond Tostadas with Spinach Guacamole

Almond Tostadas (GF, V) This is a favourite from our second cookbook that is a popular during our detox retreats. It’s a bit time consuming to prep but worth the effort. Served with Spinach Guacamole (recipe below). Yield: 6 servings   2 cups (500 mL) almonds, soaked 

Endurance Crackers

Endurance Crackers

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 These delicious vegan, gluten-free, grain-free, nut-free, oil-free, refined sugar-free, soy-free crackers are from Oh She Glows cookbook author Angela Liddon with some minor adaptations.

1/2 cup whole chia seeds
1/2 cup raw sunflower seeds
1/2 cup  raw pumpkin seeds
1/2 cup sesame seeds
1 cup water
1 large garlic clove, finely grated (optional)

1 tbsp. dried basil, thyme, oregano or Italian seasonings (optional)
1/4 teaspoon Himalayan or sea salt, plus more for sprinkling

Preheat the oven to 300ºF. Line a large baking sheet with parchment paper.

In a large bowl, combine the chia seeds, sunflower seeds, pumpkin seeds, and sesame seeds. (You can roughly chop pumpkin and sunflower seeds before combining if you want). Add the water, garlic, and salt. Stir with a spatula until combined. Allow the mixture to sit for a couple of minutes until the chia seeds absorb the water.

With the spatula (and a hand, if necessary), spread the mixture onto the prepared baking sheet in two small rectangles, about 12×7 inches each and 1/8 to 1/4 inch thick. Sprinkle additional salt on top.
Bake for 35 minutes. Remove from the oven and carefully flip each rectangle with a spatula. Bake for 25 to 35 minutes more, until lightly golden around the edges. Watch closely near the end to make sure they don’t burn. Let cool for 10 to 15 minutes on the pan and then break the rectangles into crackers and let cool completely on the pan. Store in an airtight container or jar on the counter for up to 2 weeks. You can also freeze the crackers in freezer bags for up to 1 month.

Tips:

* If the crackers soften while storing (this can happen in humid environments), toast them in the oven on a baking sheet at 300ºF for 5 to 7 minutes. After cooling, this should return them to their former crispness!

Creamy Cashew Lemon Dressing

Creamy Cashew Lemon Dressing

Creamy Cashew Lemon Dressing 1/2 cup raw cashews, soaked for 4 hours and drained 1/2 cup water 3-4 tablespoons fresh lemon juice 2 tablespoons nutritional yeast (optional) 2 tablespoons extra virgin olive or avocado oil 1/4 cup fresh dill 1/2 small garlic clove 1/4 + 1/8 

Thai-Inspired Red Lentil Soup (GF, V)

Thai-Inspired Red Lentil Soup (GF, V)

Thai-Inspired Red Lentil Soup (GF, V) This recipe from the second Thirteen Moons cookbook is so simple, flavourful, and filling. Yield: 8 servings 2 tablespoons (30 mL) coconut oil 1 small white onion, finely diced 2 tablespoons (30 mL) cumin seeds 1 tablespoon (15 mL)