Author: Anne Marie

Slow Cooker Dal

Serves: 6 to 8

Source: Canadian Living, January 2016

Ingredients:

  • 2 onions
  • 2 cups (500 mL) dried green lentils, rinsed
  • 2 tomatoes, seeded and chopped
  • 1 jalapeño pepper, sliced
  • 4 cloves garlic, minced
  • 4 tsp (18 mL) minced fresh ginger
  • 1 tbsp (15 mL) each cumin seeds and ground coriander
  • 1/4 cup (60 mL) butter
  • 1 tbsp (15 mL) lemon juice
  • 1-1/2 tsp (7 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 1/2 cup (125 mL) plain Balkan-style yogurt
  • 1/4 cup (60 mL) chopped fresh cilantro

Instructions:

  1. Slice 1 of the onions; set aside. Finely chop remaining onion.
  2. In slow cooker, combine chopped onion, lentils, half of the tomatoes, the jalapeño pepper, garlic, ginger, half each of the cumin seeds and coriander and 6 cups water. Cover and cook on low until lentils are tender, 8 to 10 hours.
  3. Using immersion blender, purée mixture to desired consistency and thickness, leaving some lentils whole. (Make-ahead: Refrigerate in airtight container for up to 24 hours or freeze for up to 3 weeks; reheat before continuing with recipe.)
  4. Meanwhile, in skillet, melt butter over medium heat; cook sliced onion, stirring, until dark golden, about 7 minutes. Add remaining cumin seeds and coriander; cook, stirring, until fragrant, about 1 minute. Stir in lemon juice, salt and pepper.
  5. Stir onion mixture into slow cooker. Serve dal with yogurt, cilantro and remaining tomatoes.

Tip from The Test Kitchen: If you don’t have an immersion blender, add one-third of the lentil mixture to a blender, purée until smooth and then stir the purée back into the slow cooker.

Overnight Blueberry Irish Oatmeal for 2

Serves: 2

Source: Healthy Starts Here

Ingredients:

  • 1/4 cup steel cut oats
  • 1/4 cup oat bran
  • 1/4 dried blueberries (other dried fruit can be substituted)
  • cinnamon

Instructions:

  1. A couple hours before bedtime, microwave 1 1/4 cups of water in a medium bowl. After the water boils, stir in 1/4 cup of steel cut oats. Cover and let sit for 30 minutes. After 30 minutes, put the bowl in the fridge.
  2. The next morning, pour the water and steel cut oat mixture into a saucepan (additional water can be added if mixture seems too thick) and bring to a boil over medium heat. Stir in oat bran and dried fruit and continue to cook for 3 to 5 minutes.
  3. Sprinkle with cinnamon and serve with honey or maple syrup.

Baked Oatmeal with Berries & Lentils

Serves: 8

Source: lentils.ca

 

Ingredients:

  • 1 1/2 cups (375 mL) old-fashioned rolled oats
  • 1/4 cup (60 mL) red lentils
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) cinnamon
  • 1/4 tsp (1 mL) fine sea salt
  • 1 cup (250 mL) fresh or frozen blueberries, raspberries or both
  • 1/3 cup (75 mL) shredded coconut (optional)
  • 2 cups (500 mL) whole milk, 1%, or almond milk
  • 1/3 cup (75 mL) pure maple syrup
  • 1 large egg
  • 2 Tbsp (30 mL) butter, melted and cooled slightly
  • 2 tsp (10 mL) vanilla extract

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In an 8-inch (20 cm) square (or similar-sized) baking dish, mix together the oats, lentils, baking powder, cinnamon, and salt. Scatter with berries and coconut.
  3. In another bowl, whisk together the milk, maple syrup, egg, butter, and vanilla. Pour the mixture over the oats, and give it a gentle stir to distribute everything evenly.
  4. Bake for 40 minutes, or until the top is golden and the oats have set. Serve warm, topped with milk or a splash of cream. Leftovers reheat beautifully.

Anne Ditchburn’s Cheesecake

Serves: 8 – 10

Source: Anne Ditchburn

Ingredients:

  • 2 cups graham cracker crumbs
  • 1/4 pound melted butter
  • 2 packages of cream cheese (8 ounces each)
  • 2/3 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla
    Topping
  • 1 cup sour cream
  • 2 tablespoons of sugar
  • 1 teaspoon of vanilla

    1 can of cherry pie filling

Instructions:

  1. Mix butter and cracker crumbs and press into a 9 inch spring form pan.
  2. Beat cream cheese until smooth, and then blend in sugar and eggs. Add vanilla and pour into crust and bake at 375 for 20 minutes.
  3. Remove from oven and let stand for 15 minutes.
  4. Blend sour cream, sugar and vanilla. Increase oven temperature to 425. Spread sour cream topping over cheesecake and bake for 10 minutes.
  5. Remove from oven and cool and chill overnight. Spread cherry pie over chilled cheesecake.

Dorothy’s Oriental Salad

Serves: 8 – 10

Source: Dorothy Erwin

Ingredients:

  • 1 Nappa Cabbage cut in thin slices
  • 5 to 6 green onions, chopped
  • 1 package of Ramen noodles crumbled (without flavour pack)
  • 1/2 cup sesame seeds
  • 1/2 cup slivered almonds
  • 1/2 cup sunflower seeds
  • 1/2 cup oil
  • 1/4 cup vinegar
  • 3 tablespoons of soy sauce
  • 1/2 cup sugar

Instructions:

  1. Saute seeds and noodles in a small amount of oil for about 10 minutes to toast.
  2. Combine oil, vinegar, soy sauce and sugar for dressing. Microwave to warm dressing.
  3. Apply dressing to cabbage  mixture before serving

Chocolate-Avocado Pudding

Serves: Makes 4 servings

Source: janetandgreta.com

Ingredients:

  • 2 large RIPE avocados (about 2 cups)
  • 6 tbsp unsweetened raw cocoa powder
  • 5 tbsp pure maple syrup
  • ¼ cup to ⅓ cup water, milk, almond milk, coconut milk or soy milk
  • 1 tsp vanilla
  • Pinch fine sea salt

Instructions:

  1. Place all ingredients into the bowl of a food processor (we use our mini food processor) and whirl until PERFECTLY smooth. You may need to add a bit more liquid if pudding is too thick.
  2. Taste and add more maple syrup if desired. Pudding is ready to eat immediately but tastes best COLD. (Chilling really makes a difference.)
  3. May be stored for up to 24 hours in refrigerator.

Ultimate Chocolate Chip Cookie (Canadian Living)

Serves: 60 Cookies

Source: Canadian Living, September 2015

Ingredients:

  • 1 cup (250 mL) butter, softened
  • 1-1/4 cups (300 mL) packed brown sugar
  • 3/4 cup (175 mL) granulated sugar
  • 2 eggs
  • 2 tsp (10 mL) vanilla
  • 3 cups (750 mL) all-purpose flour
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) baking powder
  • 1/4 tsp (1 mL) baking soda
  • 3 cups (750 mL) good-quality semisweet chocolate chips or chunks

Instructions:

  1. In large bowl, beat together butter, brown sugar and granulated sugar. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, salt, baking powder and baking soda; stir into butter mixture. Stir in chocolate chips. (Make-ahead: Shape into disc, wrap in plastic wrap and refrigerate for up to 3 days or freeze in freezer bag for up to 1 month. Bring to room temperature before continuing with recipe.)
  2. Roll by 2 tbsp into balls. Arrange, 3 inches (8 cm) apart, on parchment paper–lined rimless baking sheets; flatten slightly.
  3. Bake, 1 sheet at a time, in 350°F (180°C) oven until tops are no longer shiny, 13 to 15 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 3 days.)

Barley & Lentil Salad with Kale, Apples, Almonds, & Feta

Serves: 7 cups

Source: Lentils.ca

Ingredients

Salad

  • 2 1/2 – 3 cups (625 -750 mL) water
  • ½ cup (125 mL) green lentils
  • ½ cup (125 mL) pearl or pot barley
  • 1 garlic clove, finely grated or crushed
  • 2 – 3 cups (500-750 mL) finely chopped kale or spinach, tough stems discarded
  • 1 tart apple, cored and diced
  • ½ cup (125 mL) crumbled feta
  • ¼ cup (60 mL) finely chopped purple onion

Vinaigrette

  • 1/3 cup (75 mL) canola oil
  • 2 Tbsp (30 mL) lemon juice
  • 2 Tbsp (30 mL) white wine or rice vinegar
  • 2 tsp (10 mL) grainy mustard
  • 1 tsp (5 mL) honey or granulated sugar
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) freshly ground black pepper
  • 1/3 cup (75 mL) chopped toasted almonds

Instructions

1. In a large saucepan, combine water, lentils, barley and garlic. Boil for 20 minutes or until tender. Drain well, discarding the garlic, and set aside to cool completely.
2. In a bowl, combine lentils and barley with kale, apple, feta and purple onion.
3. To prepare vinaigrette: In a small bowl, whisk together canola oil, lemon juice, vinegar, mustard, honey, salt and pepper. Pour over the salad and toss to combine. Top with almonds just before serving.

Tex Mex Casserole

Serves: 6

Source: Angela Liddon, ohsheglows.com

Ingredients for Casserole

 

  • 1 1⁄2 teaspoons (7 mL) extra-virgin olive oil 1 red onion, diced
  • 3 cloves garlic, minced
  • 1 orange bell pepper, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded, if desired, and diced
  • Fine-grain sea salt and freshly ground black pepper
  • 1⁄2 cup (125 mL) fresh or frozen corn
  • 1 (14-ounce/398-mL) can diced tomatoes, with their juices
  • 1 cup (250 mL) tomato sauce or tomato puree
  • 2 to 3 cups (500 to 750 mL) chopped kale leaves or baby spinach
  • 1 (15-ounce/425-g) can black beans, drained and rinsed
  • 3 1⁄2 cups (875 mL) cooked wild rice blend or brown rice
  • 1⁄2 cup (125 mL) vegan shredded cheese, such as Daiya
  • 1 to 2 handfuls corn tortilla chips, crushed
    Ingredients
    For the Tex-Mex spice blend

    • 1 tablespoon (15 mL) chili powder
    • 1 1⁄2 teaspoons (7 mL) ground cumin
    • 1 teaspoon (5 mL) smoked sweet paprika, or 1⁄2 teaspoon (2 mL) regular paprika
    • 1⁄4 teaspoon (1 mL) cayenne pepper, plus more as needed
    • 1 1⁄4 teaspoons (6 mL) fine-grain sea salt
    • 1⁄4 teaspoon (1 mL) ground coriander (optional)Optional Toppings
    • Sliced green onions
    • Avocado
    • Salsa

 

 

Instructions:

  1. Make the Tex-Mex spice blend: In a small bowl, combine the chili powder, cumin, paprika, cayenne, salt, and coriander (if using). Set aside.
  2. Make the casserole: Preheat the oven to 375°F (190°C). Oil a large (4-to 5-quart/4- to 5-L) casserole dish.
  3. In a large wok, heat the oil over medium heat. Add the onion, garlic, bell peppers, and jalapeño and sauté for 7 to 8 minutes, until softened. Season with salt and black pepper.
  4. Stir in the Tex-Mex spice blend, corn, diced tomatoes and their juices, tomato sauce, spinach or kale, beans, rice, and 1⁄4 cup (60 mL) of the vegan shredded cheese. Sauté for a few minutes and season with more salt and black pepper, if desired.
  5. Pour the mixture into the prepared casserole dish and smooth out the top. Sprinkle the crushed chips over the casserole mixture along with the remaining 1⁄4 cup (60 mL) cheese. Cover with a lid or foil and bake for 15 minutes.
  6. Uncover the casserole dish and cook for 5 to 10 minutes more, until bubbly and lightly golden around the edges.
  7. Scoop the casserole into bowls and add your desired toppings.

Classic Glo Bar

Serves: 12 Bars

Source: Oh She Glows, Angela Liddon

Ingredients:

  • 1 1⁄2 cups gluten-free rolled oats
  • 1 1⁄4 cups rice crisp cereal
  • 1⁄4 cup hemp seeds
  • 1⁄4 cup sunflower seeds
  • 1⁄4 cup unsweetened shredded coconut
  • 2 tablespoons sesame seeds
  • 2 tablespoons chia seeds
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄4 teaspoon fine-grain sea salt
  • 1⁄2 cup, plus 1 tablespoon, brown rice syrup
  • 1⁄4 cup roasted peanut butter or almond butter
  • 1 teaspoon pure vanilla extract
  • 1⁄4 cup mini non-dairy chocolate chips (such as Enjoy Life brand) (optional)

Instructions:

  1. Line a 9-inch square cake pan with two pieces of parchment paper (one going each way).
  2. In a large bowl, combine the oats, rice crisp cereal, hemp seeds, sunflower seeds, coconut, sesame seeds, chia seeds, cinnamon, and salt and mix.
  3. In a small saucepan, stir together the brown rice syrup and peanut butter until well combined. Cook over medium to heat until the mixture softens and bubbles slightly, then remove the pan from the heat and stir in the vanilla.
  4. Pour the peanut butter mixture over the oat mixture, using a spatula to scrape every last bit out of the pan. Stir well with a large metal spoon until all of the oats and cereal are coated in the wet mixture. (The resulting mixture will be very thick and difficult to stir. If you get tired, just picture me making five hundred of these bars in a row, and you’ll feel better!) If using the chocolate chips, allow the mixture to cool slightly before folding in the chips. This will prevent them from melting.
  5. Transfer the mixture to the prepared pan, spreading it out into an even layer. Lightly wet your hands and press down on the mixture to even it out. Use a pastry roller to compact the mixture firmly and evenly. This helps the bars hold together better. Press down on the edges with your fingers to even out.
  6. Place the pan in the freezer, uncovered, and chill for 10 minutes, or until firm.
  7. Lift the oat square out of the pan, using the parchment paper as handles, and place it on a cutting board. With a pizza roller (or a serrated knife), slice the square into 6 rows and then slice them in half to make 12 bars total.
  8. rap the bars individually in plastic wrap or foil and store them in an airtight container in the refrigerator for up to 2 weeks. Alternatively, you can store them in the freezer for up to 1 month.

Tip: To make the bars nut-free, substitute sunflower seed butter for the peanut butter. Look for lightly sweetened sunflower seed butter, such as by Sunbutter, because unsweetened sunflower seed butter can have a bitter aftertaste.