2 cups Rolled oats
1 cup Spelt or other flour of choice
1 tsp Cinnamon
¼ tsp Sea salt (or Himalayan salt)
1 tsp Baking soda
¼ cup Hemp hearts
2 Large free range eggs
¼ cup Maple syrup
1 cup Mashed bananas (two medium bananas)
2 tsp Vanilla
1 cup Buttermilk
¼ cup Coconut oil melted
1 cup Blueberries
1. Preheat oven to 350F and prepare muffin pan (with liners or spray)
2. Combine dry ingredients, including hemp hearts, in medium bowl
3. Combine wet ingredients in large mixing bowl
4. Add dry ingredients into bowl with wet ingredients. Stir with spatula until combined. Do not overmix
5. Gently fold in blueberries
6. Scoop into muffin tins
7. Bake for 30 minutes
8. Cool for 10 minutes before removing from pan
Variation: Replace mashed bananas and blueberries, with applesauce and raisins (but only 1/2 cup raisins)
Credits – globalvegetarian.ca
1 Small Package Spaghetti
1 Medium size onion or shallot
5 Gloves of garlic
½ Red pepper
½ cup Cherry tomatoes
1 cup Chopped parsley
4 tbsp Virgin olive oil
1 tsp Hot chili flakes
2 tbsp Grated Parmesan cheese (if you want to keep the meal vegan, skip this item)
Salt and pepper
1. Place spaghetti into boiling water and cook until a la dente. When cooked, drain and cool down with cold water. Put aside.
2. Chop garlic and red onion, red peppers and parsley
3. Half cherry tomatoes
4. Heat 2 tbs of olive oil in a large skillet on medium heat. Add garlic and onion, stir often to avoid burning and wait until translucent Apr. 5 minutes.
5. Add red pepper, cook for 2 minutes. Add cherry tomatoes and chilli flakes and cook for 2 minutes. Stir occasionally.
6. Add the rest of the olive oil, and spaghetti. Add all parsley, and stir well on medium heat.
7. Serve on hot pasta plates and enjoy
Credits – globalvegetarian.ca
1 cup nut mixture (cashews, almonds, hazelnuts, or nuts of choice)
1/2 cup oats
1.5 cups dates
1 tbsp coconut oil
2 tsp agave syrup or coconut sugar (optional, for extra sweetness)
2 tsp cacao powder
1. Powder the nuts, oats and cacao in a food processor.
2. Mix the rest of the ingredients and blend to a sticky mixture.
3. If it is still dry, add 1 tablespoon of coconut oil.
4. Press the mix into balls with your hands.
5. Roll in shredded coconut.
6. Refrigerate and serve.
7. The balls can last for upto two weeks if refrigerated.
1 cup quinoa
2 red bell peppers
1 cup water
1/2 Granny Smith apple, cored and chopped
1 tablespoon fresh lime juice
1 clove garlic, minced
1 teaspoon olive oil
1 1/2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh mint
3 green onions, thinly sliced
1 cup chopped tomatoes
sea salt and pepper to taste
1. Bring the quinoa and water to a boil in a saucepan over high heat.
2. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
4. Halve the red peppers lengthwise. leave the stem intact so the pepper bowls hold their shape.
5. Toss the chopped apple with the lime juice, olive oil, garlic, parsley, mint, tomatoes, and green onions. Fold in the quinoa, and season to taste with salt and pepper.
6. Fill the cut peppers with this mixture, and fill the baking dish with about 1/4 inch of water.
7. Bake in preheated oven until the peppers are tender, and the quinoa is hot(about 20 minutes).
Gram flour (besan) sieved2 cups
Yogurt beaten1 cup
Salt to taste
Turmeric powder 1/2 teaspoon
Green chilli-ginger paste 1 teaspoon
Oil 2 tablespoons
Lemon juice 1 tablespoon
Soda bicarbonate 1 teaspoon
Mustard seeds 1 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Coconut scraped 1/2 cup
1. Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again.
2. Leave it aside to ferment for three to four hours. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Mix Heat the steamer. Grease a thali.
3. In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer.
4. Cover with the lid and steam for ten minutes. When a little cool, cut into squares and keep in a serving bowl/plate.
5. Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.
6. Serve, garnished with chopped coriander leaves and scraped coconut.