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  • Roasted Celeriac & Caramelized Onion Soup

    Roasted Celeriac & Caramelized Onion Soup

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    Roasted Celeriac & Caramelized Onion Soup

    This soup does require a bit of time but it’s completely worth it especially in the fall when celeriacs are in abundance. That’s how this recipe came to be!

    Ingredients

    • 1 celeriac celery root
    • 2 tablespoons olive oil
    • 2 large onions sliced
    • 3 cloves garlic minced
    • 4 cups 700ml vegetable stock
    • 1/2 tsp salt
    • 1 tsp freshly ground pepper

    Instructions

    • Heat the oven to 400°F.
    • Carefully peel the celeriac and chop into cubes. Place on a baking sheet and drizzle with 1 tablespoon of olive oil. Spread out in a single layer and roast for 40 minutes or until the cubes turn golden.
    • Meanwhile, heat the remaining 1 tablespoon of oil in a large pot on medium-low and add the onions. Cook on medium-low for about 10 minutes or until the onions are soft and translucent. Turn up the heat and continue cooking until the onions are golden, stirring often. Once caramelized, add the garlic and cook for 1 minute.
    • Add the stock, bring the soup to a boil and then reduce the heat and simmer for 5 minutes.
    • When the roasted celeriac is finished, add it to the pot, bring it back to a boil and simmer for a further 5 minutes.
    • Transfer the soup to a blender and process until smooth. (Alternatively, you can just process half for a chunky soup.) Season with salt and pepper. Top with pumpkin seeds or a swirl of yogurt.
  • Sauerkraut

    Sauerkraut

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    Sauerkraut

    Ingredients

    • 1 head green cabbage
    • sea salt

    Instructions

    • Depending on the size of your cabbage, have a couple of mason jars clean and ready to go. Usually, I can get about 1.5 pounds of cabbage into one regular sized jar.
    • Wash the outside of the cabbage. Take off and set aside the main outer leaves. These can be used as part of the weight system; to keep the sauerkraut under the brine.
    • Slice the cabbage. It doesn’t need to be small. If you prefer crunchier sauerkraut, keep it bigger.
    • Place the cabbage in a large bowl and sprinkle with salt. The formula for determining the needed amount of salt is for every 1 pound of cabbage, you’ll need 1.5 teaspoons of salt. So for a medium cabbage head of 3 pounds, you’ll need 4.5 teaspoons of salt.
    • You can start massaging the cabbage with your hands or pounding it right away if you are pressed for time. I typically leave mine for 45 minutes to 1 hour and let the salt do it’s thing for a while. Letting it sit means less massaging or pounding later.
    • Massage or pound until the cabbage becomes watery and limp. This usually takes 5-10 minutes.
    • Tightly pack the cabbage into your mason jar pressing the cabbage down every once in a while so that the brine makes it way to the top.
    • If you saved the outer leaves, top the cabbage with that and then add a weight. You can use a clean stoneware weight, stones or marbles. I purchased a mason fermentation set that includes a weight and a valve which I use all the time. I’d highly recommend you do the same if you plan on making sauerkraut often.
    • Seal the mason jar with a regular canning lid or a fermentation valve. If you don’t have a valve, you will have to “burp” your sauerkraut once a day. (Burping just means opening up the lid and allowing some of the gases to escape. If you don’t do this, your sauerkraut will likely explode!) With the valve, you don’t have to do any of this as the valve will take care of it.
    • When the sauerkraut is fermenting you should see bubbles coming up through the cabbage and eventually foam on top. These are good signs which mean that fermentation is happening.
    • There are no hard rules about how long to ferment your sauerkraut. I usually do somewhere between 5-10 days but I’ve been known to let it go longer.
    • If mold develops on the top, you can skim it off and eat the unaffected portion below.
    • Store the sauerkraut in the fridge. It will

    Notes

    You can flavour your sauerkraut by mixing in fresh dill, garlic, caraway seeds, sliced hot peppers, etc. Add the desired flavouring to the bowl of pounded cabbage right before you pack it. My absolute favourite is fresh dill.
    Make sure you only use sea salt. Iodized salt tends to inhibit the beneficial bacteria.
  • Savoury Roasted Cauliflower

    Savoury Roasted Cauliflower

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    Savoury Roasted Cauliflower

    I think this might be my favourite new recipe of the season. I’ve been making it weekly since cauliflowers have been on sale nonstop. It’s so versatile! Sometimes, I enjoy it as a side dish, other times as a soup topper—it’s especially delicious with my butternut squash soup. I also love making the Mexican version for tacos, paired with black beans and vegan chipotle aioli. Yum!

    Ingredients

    • 1 medium cauliflower cut into small florets
    • 2 tbsp nut butter
    • 2 tbsp applesauce
    • 2 tbsp water
    • 1 tsp ground cumin
    • 1 tsp garam marsala
    • ½ tsp coriander
    • ½ tsp cinnamon
    • 1 tsp turmeric
    • ½ tsp ground red chilis optional

    Instructions

    • Preheat the oven to 425°F (or 400°F for convection). Line a baking sheet with either a silicone mat or parchment paper.
    • In a large bowl, prepare the spice mixture by combining the nut butter, applesauce, and water. Mix well. Add the spices and stir until evenly combined.
    • Add the cauliflower florets to the spice mixture, tossing until all pieces are coated.
    • Spread the cauliflower in a single layer on the prepared baking sheet.
    • Roast for about 40 minutes, stirring halfway through, until the cauliflower is caramelized and tender.
  • Super Easy Mexican Beans

    Super Easy Mexican Beans

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    Super Easy Mexican Beans

    If you’re looking for a simple, delicious, and nutritious recipe to add to your repertoire, this dish is a must-try! These black beans are perfect as a side dish, a filling for tacos or burritos, or a base for a hearty bowl. Packed with flavour and requiring minimal effort and ingredients, they’re as versatile as they are satisfying. Black beans are a fantastic source of plant-based protein, fibre, iron, and magnesium, making them a powerhouse addition to any diet. Plus, using dried beans is an economical choice that delivers superior taste and texture compared to canned options.
    Servings 4

    Ingredients

    • 1 cup dried black beans
    • 1 onion finely diced
    • 4 garlic cloves gently smashed
    • 2 dried avocado leaves or substitute bay leaves
    • juice from ½ lime
    • pepper and salt to taste

    Instructions

    • Soak the beans overnight. Rinse and drain.
    • In a large pot, combine the black beans, onion, garlic, and avocado leaves (or bay leaves). Cover with 3–4 inches of water.
    • Bring the mixture to a boil over high heat. Reduce the heat to low, stir the beans, and simmer, stirring occasionally, for about 1 ½ hours, until the beans are tender. Add more water as needed if the beans begin to look dry.
    • Remove the avocado or bay leaves. Increase the heat to medium and continue cooking until most of the water has evaporated, leaving the beans surrounded by a rich gravy.
    • Add the lime juice and season with pepper and salt if desired.

    Notes

    Avocado leaves, known as hojas de aguacate, can be purchased at a Mexican market. They add an authentic Mexican flavor to the dish but are not essential if you can’t find them.
    This recipe can also be made in an Instant Pot. For soaked beans, pressure cook for 4–6 minutes. For unsoaked beans, pressure cook for 20–25 minutes. After pressure cooking is complete, quick release the steam and then use the saute function to make the gravy.
  • Tamari Soybeans

    Tamari Soybeans

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    Tamari Soybeans

    This recipe is very loosely based on the Korean side dish, Kongjang. They have a great umami flavour and are an excellent addition to stir fries and salads. Dried soybeans can be hard to find but Bulk Barn usually carries them. Soybeans are a great source of high-quality protein and healthy fats as well as important vitamins and minerals. They can be helpful in reducing the severity and frequency of menopausal hot flashes.

    Ingredients

    • 1 cup soybeans soaked in water overnight, rinsed & drained
    • 1/2 cup tamari
    • 4 tablespoons applesauce
    • 4 garlic cloves minced

    Instructions

    • Place the drained soybeans in a medium saucepan and cover with 2-3 inches of fresh water. Bring to a boil.
    • Lower the heat and simmer, uncovered, for 30 minutes. Remove from heat and drain.
    • Return the soybeans to the pot and stir in the tamari, applesauce, and minced garlic.
    • Place the pot over medium heat and bring to a boil.
    • Lower the heat, cover, and cook for 30 minutes, stirring occasionally.
    • Uncover and continue simmering until the sauce thickens, about 5-10 minutes. The beans will remain slightly firm when cooking is complete.
  • Thai Curried Lentils

    Thai Curried Lentils

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    Thai Curried Lentils

    Ingredients

    • 2 cup dried red lentils
    • 1 can coconut milk
    • 2 tbsp red or green Thai curry paste
    • 2 cups water

    Instructions

    • In a large saucepan over high heat, combine all ingredients.
    • Stir and bring to a boil. Reduce heat to low, cover and cook for 20 minutes or until lentils are fully softened, adding extra water if needed.

    Notes

    Change up the flavour by switching up the red curry paste for green or yellow.
    Add more curry paste or hot sauce if you want more heat.
  • Apple Mulberry Breakfast Cookies

    Apple Mulberry Breakfast Cookies

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    Apple Mulberry Breakfast Cookies

    My neighbour has been bringing me over tons of apples and I’ve been finding creative ways to use them. I really like the way this cookie turned out. It’s a very soft cookie and I love it spread with a little almond butter. The dried mulberries add a burst of sweeteness.

    Ingredients

    • 1/2 cup almond flour
    • 1/2 cup applesauce or maple syrup
    • 1 tbsp ground flaxseed mixed with 3 tbsp water
    • 1/4 cup plant milk
    • 1 tsp vanilla
    • Dry Ingredients
    • 1 cup oat flour
    • 1/2 cup oats
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 2 tsp cinnamon
    • 1/2 tsp ground nutmeg
    • 1 cup grated apple
    • 1/2 cup shredded coconut
    • 1/2 cup dried mulberries or dried cranberries, raisins, etc.

    Instructions

    • Preheat oven to 375 degrees and line a baking sheet with parchment paper or a silicone baking mat.
    • Stir ground flaxseed and water together in a small bowl and let sit.
    • Mix almond flour and applesauce together in a large bowl.
    • Add the flax egg, milk, and vanilla. Then add all the dry ingredients and the grated apple. Mix well. Stir in the coconut and mulberries. Let the batter sit for a few minutes to enable the flour to absorb some of the liquid.
    • Drop cookies using two spoons onto baking sheet. Flatten slightly with wet fingers.
    • Bake for 20 minutes or until golden brown and firm to the touch. Let cool completely on the pan before eating.

    Notes

    These freeze well.
    Benefits: Dried mulberries are packed with antioxidants and phytochemicals. They’re a good source of iron and vitamin C and have been associated with decreasing risks of cancer, lowering cholesterol and blood sugar.
  • Apple Cinnamon Muffins

    Apple Cinnamon Muffins

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    Apple Cinnamon Muffins

    Makes 24 small muffins or 12 large

    Ingredients

    • 1 1/4 cup almond flour
    • 3/4 cup tapioca flour or arrowroot
    • 2 tsp cinnamon
    • 1/2 tsp baking soda
    • 2 flax eggs
    • 1 mashed pear or banana
    • 1 tbsp lemon juice
    • 1 tsp vanilla
    • 1 cup grated apple

    Instructions

    • Preheat the oven to 350 degrees and line muffin tins with parchment holders or use a silicone pan.
    • Make the flax eggs. Combine 2 tbsps of ground flaxseed with 6 tbsps water. Mix together and then set aside for 10 minutes.
    • In a mixing bowl, combine the flours with the cinnamon and baking soda. Whisk to remove any lumps.
    • Once the flax eggs are ready, combine them with the mashed fruit, lemon juice and vanilla.
    • Pour the wet ingredients into the dry ingredients, stirring well. Then add the grated apple. Stir until combined.
    • Fill the muffin tin with batter.
    • Bake for about 28 minutes for small muffins, about 35 minutes for large ones or until a tester comes out clean.

    Notes

    I find this recipe works best with small muffins.
    These muffins freeze well. I love making up batches of these muffins in the fall when fresh apples are plentiful.
    Feel free to add in extra ingredients (about ½ cup) to jazz things up. Some of my favourite combinations are chocolate chips and goji berries, dried cherries and cacao nibs, and dried mulberries and walnuts.
  • Almond-Chocolate Truffles

    Almond-Chocolate Truffles

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    Almond-Chocolate Truffles

    Course Dessert
    Servings 24

    Ingredients

    • 1/3 cup chopped and pitted soft dates If your dates are not soft, soak them in hot water for 20 minutes; then drain and pat dry before using.
    • 1/3 cup raw cashews soaked in hot water for 3 hours and then drained
    • 3 tablespoons almond butter
    • 1/2 cup unsweetened cocoa powder
    • 1/4 cup date sugar
    • 1 teaspoon vanilla extract
    • Ground almonds for coating or I used cocoa instead

    Instructions

    • Combine the dates and cashews in a food processor and process to a paste. Add the almond butter and process to combine. Add the cocoa powder, date sugar, vanilla and 1 teaspoon of water. Pulse until well combined.
    • Pinch some of the mixture between your fingers to see whether it holds
    • together. If it’s too dry, add a little more water, 1 teaspoon at a time, until the mixture
    • can be shaped into balls. If the mixture is too soft, refrigerate it for 20 minutes or longer to firm up. If it’s still too soft, add a little more cocoa powder, 1 teaspoon at a time.
    • Use your hands to shape and roll a small amount of the mixture into a 1-inch ball and transfer to a plate. Repeat until all the mixture has been rolled into balls.
    • Place the ground almonds (or cocoa) in a shallow bowl. Roll the truffles in the almonds
    • until they’re coated, pressing on them if needed to cover completely. Transfer the coated truffles to a plate and refrigerate until firm before serving.
  • Recipe: Double Chocolate Cookies

    Recipe: Double Chocolate Cookies

     

    I realize this one is a bit different as the base is made with kidney beans.  The recipe came about because I had a cup of beans which needed to be used up and I also felt like something sweet not savoury.  Over the past few months, I’ve been tweaking things and this is the final result.  It’s surprisingly good!

    Double Chocolate Cookies

    Makes 24 cookies

    Ingredients

    1 cup kidney beans

    1 cup dates (softened in hot water for 10 minutes if hard)

    1 large banana

    3 tbsp ground flax seeds

    3 tbsp hemp hearts

    1/3 cup cacao (or cocoa)

    1/2 quinoa flour 

    1/3 cup chocolate chips (or sub chopped nuts, goji berries, cacao nibs, etc.)

    Instructions

    Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat.

    Using a food processor, combine the kidney beans and dates together and blend until fairly uniform, scraping down the sides as needed.

    Add the banana and process until smooth.

    Next, add in the flax seeds and hemp hearts, blend well.

    Pulse in the cacao powder.

    Remove the bowl from the machine and stir in the chocolate chips.

    Drop cookies using two teaspoons onto baking sheet. Flatten in a crisscross pattern using a damp fork.

    Bake for 9-10 minutes.

    Tip: To vary the sweeten of this recipe, try different dates.  I used sayer dates but medjool dates would yield a sweeter cookie.  

    Benefits:  This cookie is a good source of fibre and contains iron and protein along with healthy fats.