We’ve compiled a pile of our favourite vegan breakfast remedies, hearty, full-of-love, and brimming with fresh, seasonal ingredients.

If these aren’t enough, here are some of other ideas that we’ve compiled over the years:

Easy Spring Soup Side Dishes

Maple Apple Oat Bake

Vegan Pancake Recipes

Even More Vegan Pancakes

Quick Breakfast Ideas

Tofu and Kale Scramble

1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
1 red onion, chopped
1 teaspoon ground turmeric
2 teaspoons freshly grated ginger
1 red bell pepper, thinly sliced
4 cups finely chopped kale
16 ounces firm tofu, pressed, drained and crumbled
1/2 cup finely chopped tender sundried tomatoes
Sea salt and freshly ground pepper to taste

Heat the olive oil in a large skillet over medium heat. Add the garlic, onion, turmeric, and ginger. Cook until the garlic and onion and are tender, about 4 minutes. Stir in the bell pepper. Continue to cook until softened, about 3 more minutes. Add the kale. Cook until tender, about 2 minutes, adding a splash of water if necessary.

Add the tofu and sundried tomatoes. Turn to low heat and cook for 5 additional minutes, adding water if needed until heated through the tofu has absorbed color and is fragrant of the spices. Generously season with salt and pepper.

Baked Hash Brown Patties

3 cups very thin onion slices
2 teaspoons chili powder
5 cups coarsely grated Yukon Gold potatoes (about 2 pounds)
1 teaspoons sea salt
1/4 cup nondairy margarine, melted

Preheat oven to 425 degrees F. Lightly grease a large rimmed nonstick baking sheet. Put the onions in large bowl. Add the chili powder and mix well. Toss the  potatoes with about 1/2 teaspoon of the salt in medium bowl. Let stand 5 minutes. Using your hands, squeeze out all of the excess liquid from the potatoes. Add the potatoes, the remaining salt, and the margarine to the onions. Mix well.

Don’t cut the lawn shorter than two inches.

Keeping it between two and three inches delivers a stronger, deeper root system, which in turn, requires less watering. It also helps keep it alive in the hottest months.

Do use hand-operated tools when you can.

Trim and mow by hand, cutting down your contribution to greenhouse gas emissions. Combined, they deliver about 5% of total emissions, and making this swap is an easy solution.

Do design your garden efficiently.

Planning is the key, taking into account the existing environment such as trees, plants, sun, wind and water. The landscape design should ensure water drainage back to the ground’s water table, and  permeable dry-laid materials such pea gravel and flagstone should be inter-planted with other ground covers in your hardscaping. Patios and walkways should be sloped so  water drains into the garden bed.

Don’t underestimate soil – it’s your  best fertilizer

Manmade, chemical fertilizers aren’t either the most cost efficient or eco-friendly. The best source of nutrients for plants is quality soil. And always add a topcoat of mulch, which helps plants retain water longer, and fend off weeds.

Do water less frequently, and do water longer

Plant root systems weaken with frequent watering, and this also wastes water and time. The key is to water less often, but deeper, allowing root systems to become hardier and survive drought.

Do remember to love nature

Organic gardening is actually easier than using chemicals. Simple as that.

Add your tips below!

Image courtesy of transformcompost.com

How to Buy

When you’re buying asparagus, choose firm stalks that are bright green in color with tight tips and moist, not dried out, ends.

How to Store

Though it is best eaten fresh, store it in the refrigerator standing in an upright position in a container of water. Cover with a plastic bag.

How to Prep

After purchasing your asparagus, use a vegetable peeler to peel and trim fat spears. To do this, lay a spear on a flat surface. Hold the tip of the stalk and starting from about an inch below the tip, peel the thin skin from the speak. Trim off the end with a knife.

How to Steam

If you want a simple, steamed dish, and love your asparagus, consider investing in a tall, narrow asparagus pot with a basket. To steam in here, add about 2 inches of water to the pot and bring to a low boil. Use kitchen twine to tie together the peeled and trimmed asparagus into a loose bundle. Put it in the basket, then place the basket in the pot. Cover and steam until tender, about 5 minutes. Remove the basket and cover until serving. If you don’t have an asparagus pot, lay the stalks in a colander or steamer and put it over a pot of boiling water. Cover and steam until tender, about 5 minutes.

How to Boil

To boil the spears instead, fill a deep skillet with water. Add a generous portion of salt. Bring to a boil over medium-high heat. Add the peeled and trimmed asparagus to the skillet. Boil under tender, about 5 minutes. Remove the spears from the water with a slotted spatula or tongs, and drain on a clean kitchen towel. Keep warm until serving.

Chilled Asparagus and Kale Soup

This soup is easy to prepare with minimal ingredients, so be sure to choose in-season asparagus for the best flavor. 

Serves 4 to 6

Since 2009, Rhythm Superfoods has been creating these delicious, nutritious chips, with providing taste and health benefits to customers who nosh on their product. Founder Keith Wahrer teams up with Scott Jensen, Clayton Christopher and David Smith, and Robert Larkin, all of who have a health-centric background in good quality products.

Their website states that they’re on a quest to change the world one snack at a time, and given how delicious they are, we’re not surprised. Their snacks are made from good quality organic fruits, vegetables, nuts, seeds, and spices all minimally processed for maximum nutrition and deliciousness.

They also have many green practices that we’re totally on board with. In addition to never using chemicals, preservatives, chlorine, processed, genetically modified, et cetera, food, they support the reintegration of community farming and foraging and the development of sustainable lifestyles, trying to be as local and organic as possible.

Sure, it might sound weird. Kale chips? You’re outta your mind, you must be thinking. Well, we’re not, and the team at Rhythm Superfoods will surely prove any nay-sayers wrong.

A whole bunch of fresh kale is stuffed into a single bag, each mixed with blends of vegetables, cashews, lemon and other juices, and various herbs and spices. They are then air crisped at a low temperature which maintains the raw living enzymes and maximizes nutritional potency, making them perfect for a raw vegan diet, as well.

We’ve talked before about how nutritious kale is. After all, this antioxidant powerhouse is an excellent source of vitamins A, C, K, and B6, as well as calcium, manganese, iron, potassium, and fiber. It’s rich in powerful antioxidants, phyto nutrients and carotenoids, and well, tastes great, too.

We had the opportunity to taste test two of their flavors, and frankly, we couldn’t get enough.

First up was Mango Habanero Kale Chips. Also known as the perfect balance of sweet and spicy. The combination of the sweet mango flavor with the fiery habanero is delicious. The mango hits you first, with a sweet flavor that brings on the addiction… only for a few moments later you’re hit with the spice that you’ll want to taste again and again.

Ingredients: organic kale, organic mango, organic carrot, organic cashew, organic onion, organic apple cider vinegar, organic ginger, organic lime juice concentrate, organic spices, sea salt, organic mango concentrate.

A whole bag contains two servings (okay, in our case, a little sharing but mostly one serving), and hits just 230 calories. Yes, for the whole bag. It also contains 12 grams of healthy fats, 10 grams of protein, and 6 grams of fiber. In addition to this is the 580% of your daily vitamin A intake, 320% of vitamin C, 20% of calcium, and 20% of iron. (So if you really want to share, divide all these numbers by two).

I might be a little biased but I adored the Kool Ranch Kale Chips. Maybe because Cool Ranch Doritos, pre-veganism, were my favorite. These chips are dipped in home-style, raw vegan ranch dressing made from fresh vegetables juices, cashews, nutritional yeast, herbs and spices. Yeah. They pretty much nailed it.

Ingredients: organic kale, organic cashew, organic zucchini, organic onion, organic yeast powder, organic parsley, organic garlic, organic apple cider vinegar, organic lemon juice concentrate, organic spices, sea salt.

The nutrition vitals are akin to the other flavors on this front. This bag hits 200 calories, 10 grams of fat, 12 grams of protein, 5 grams of fiber, 224% of your Vitamin A, 160% of your vitamin C, 12% calcium, and 20% iron. So, so delicious.

All of their products are raw vegan, gluten-free, GMO-free, nutritious, and delicious. We highly recommend.

You can visit them on their website, rhythmsuperfoods.com, and check out their Rhythm Superfoods Facebook Page. You can also hunt them down at a store near you.

—

Want more kale and green goodness?

How about some Green Smoothie Popsicles, a Warm Kale and Quinoa Salad, tips and recipes for a Green Smoothie, and info on why leafy greens are so good for you.

The Sustainable Spices Initiative (SSI) has a goal to transform the mainstream spice industry into a more sustainable market, which in turn will secure future sourcing, as well boost economic growth in producing countries.

Founded by four leading players in the Dutch spices market – Euroma, Intertaste, Verstegen and Unispices, along with McCormick, Unilever and Nedspice, the group aims to, by the end of 2012, have a globally accepted mainstream sustainability standard for spices finalized. And by 2015, their goal is to have 20% of all black and white pepper imported  in the European Union from Indonesia and Vietnam produced against this sustainable spice standard.

And today, our friends at the Rainforest Alliance have teamed up with them.

Rainforest Alliance Spices up Sustainability with New Standard

The Rainforest Alliance today announced that it has teamed up with the Sustainable Spices Initiative (SSI) to develop new standards for sustainable spice production, in accordance with Sustainable Agriculture Network (SAN) standards. SSI is the first major program to address sustainability in the production of spices and this announcement marks the 11^th World Spice Congress in Pune, India.

Founded by the Sustainable Trade Initiative (IDH) and four leading players in the Dutch spice market, this major spice program will aim to implement SAN standards to the production of 34 different types of culinary spices. These standards will address key issues in the production of spices, including loss of biodiversity, heavy use of agrochemicals and poor conditions for workers — problems which plague the production of spices globally.

“We’re delighted that the leading spice companies have recognized the value of the SAN standards for building sustainability in the industry,” said Chris Wille, chief of sustainable agriculture at the Rainforest Alliance. “Through our network of local partners in the main producing countries, we will adapt and develop the standards to ensure the economic, social and environmental management aspects of how spices are produced are sustainable.”

The first phase of the project, which will run from 2012-2015, will focus on seven spices: pepper, chili, ginger, turmeric, vanilla, clove and cassia. The four production countries for the first phase will include: Vietnam, India, Indonesia and Madagascar. It is expected that the Rainforest Alliance will complete the standard for pepper by the end of 2012.

Current practices in the production of spices are having an adverse effect on the environment. Through the adoption of the SAN standards, an array of areas will be addressed including: soil and water conservation; the protection of wildlife and forests; responsible waste management; and the prohibition of dangerous pesticides and genetically modified organisms.

Additionally, the SAN standards encompass a range of worker protection issues identified by the International Labour Organization, including the right to organize; the right to a safe, clean working environment; the right to be paid at least the national minimum wage; the right to dignified housing (including potable water); access to medical care for workers and their families; and access to free education for children. Farmers who work with the Rainforest Alliance also learn to increase productivity and control costs, often producing higher quality crops that can earn a better market price.

“We have found that farmers engaged in the Rainforest Alliance program learn how to grow smart, increasing their bottom line today and conserving the fertile soils and natural resources on which their children will depend,” said Eric Servat, manager of the cocoa program at the Rainforest Alliance. “This ambitious project will help farmers in the four production countries achieve this, and will also make the Rainforest Alliance a major player in the certification of spices.”

###

The Rainforest Alliance works with people whose livelihoods depend on the land, helping them transform the way they grow food, harvest wood and host travelers. From large multinational corporations to small, community-based cooperatives, businesses and consumers worldwide are involved in the Rainforest Alliance’s efforts to bring responsibly produced goods and services to a global marketplace where the demand for sustainability is growing steadily. For more information, visit www.rainforest-alliance.org.

.

The Sustainable Spices Initiative was founded in 2010 by The Sustainable Trade Initiative (IDH) and four leading players in the Dutch spice market – Euroma, Intertaste, Verstegen and Unispices. In January 2011 Unilever and Nedspice joined the consortium, followed later that year by McCormick. Societal organisations that have committed to SSI are the Royal Tropical Institute (KIT), Both Ends and Cordaid. The SSI is open to additional players in the spices industry and to stakeholders in the four selected producing countries.

www.sustainablespicesinitiative.com.

Pancakes are definitely a delicious food, and the association with pancakes and Shrove Tuesday primarily stems from the fact that the foods they are made from are restricted during the fasting that is associated with lent.

Here are some of our favorite sweet pancakes–vegan style–with lots of different combinations, perfect for any time of day. Serve with maple syrup, toasted nuts, and lots of fresh fruit.

To make vegan “buttermilk”, put 1 tablespoon of apple cider vinegar in a measuring cup. Fill with remaining nondairy milk for the amount you need in total. Let sit for 5 minutes until curdled.

Before cooking, let batter sit for 10 minutes. If it gets too thick, add a bit of additional nondairy milk.

For more vegan pancake recipes, read here.

Sweet Potato Pancakes

2 cups whole grain flour
4 teaspoons baking powder
2 tablespoons unrefined cane sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 cups nondairy milk
1 tablespoon nondairy margarine, melted
1/2 cup unsweetened applesauce
1 sweet potato, cooked, peeled, and pureed

Mix together the flour, baking powder, sugar, cinnamon, and nutmeg. Separately, mix together the milk, margarine, applesauce, and sweet potato. Stir the wet ingredients into the dry ingredients. Mix well, until smooth. Use additional nondairy margarine to coat a nonstick skillet. Bring to medium high heat. Add scoopfuls of the batter, and cook until bubbles start to form on the surface. Gently flip the pancake and cook until golden brown.

Blackberry Cornmeal Pancakes

1 cup coarse cornmeal
1 cup whole grain flour
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 1/2 teaspoons baking soda
3 tablespoons unrefined cane sugar
Pinch salt
1 2/3 cup vegan “buttermilk”
1 teaspoon vanilla extract
2 tablespoons nondairy margarine, melted
6 tablespoons unsweetened applesauce
3/4 cup fresh blackberries

Mix together the cornmeal, flour, cornstarch, cinnamon, baking soda, sugar, and salt. Separately, mix together the buttermilk, vanilla, margarine, and applesauce. Stir the wet ingredients into the dry ingredients. Mix well, until smooth. Stir in the blackberries. Use additional nondairy margarine to coat a nonstick skillet. Bring to medium high heat. Add scoopfuls of the batter, and cook until bubbles start to form on the surface. Gently flip the pancake and cook until golden brown.

Peanut Butter and Jam Pancakes

2 cups whole grain flour
1 1/2 tablespoons baking powder
3/4 teaspoon salt
3 tablespoons unrefined cane sugar
1/2 cup applesauce
2 1/4 cups vegan “buttermilk”
1 cup melted creamy, natural peanut butter
1/4 cup melted coconut oil

Mix together the flour, baking powder, salt, and sugar. Separately, mix together the applesauce, buttermilk, peanut butter, and oil. Stir the wet ingredients into the dry ingredients. Mix well, until smooth. Stir in the blackberries. Use nondairy margarine to coat a nonstick skillet. Bring to medium high heat. Add scoopfuls of the batter, and cook until bubbles start to form on the surface. Gently flip the pancake and cook until golden brown.

Chocolate Chip Pancakes

1 1/4 cups whole grain flour
3 tablespoons unrefined cane sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup nondairy milk
1/2 cup applesauce
3 tablespoons nondairy margarine
1/2 cup miniature semi-sweet chocolate chips

Mix together the flour, baking powder, salt, and sugar. Separately, mix together the applesauce, milk, and nondairy margarine. Stir the wet ingredients into the dry ingredients. Mix well, until smooth.  Stir in the chocolate chips. Use nondairy margarine to coat a nonstick skillet. Bring to medium high heat. Add scoopfuls of the batter, and cook until bubbles start to form on the surface. Gently flip the pancake and cook until golden brown.

Apple Walnut Pancakes

1 1/2 cups whole-wheat four
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups vegan “buttermilk”
1/2 cup applesauce
1 tablespoon agave nectar or maple syrup
1 medium apple, diced
1/2 cup toasted walnuts, chopped

Mix together the flour, baking powder, baking soda, and salt. Separately, mix together the applesauce, “buttermilk”, and agave nectar or maple syrup. Stir the wet ingredients into the dry ingredients. Mix well, until smooth. Stir in the apple and walnuts.  Use nondairy margarine to coat a nonstick skillet. Bring to medium high heat. Add scoopfuls of the batter, and cook until bubbles start to form on the surface. Gently flip the pancake and cook until golden brown.

Blueberry Vanilla Pancakes

2 cups whole grain flour1/4 cup unrefined cane sugar
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup applesauce
2 cups vegan “buttermilk”
1/4 cup nondairy margarine, melted
1 cup blueberries, fresh or frozen

Mix together the flour, sugar, baking powder, baking soda, and salt. Separately, mix together the applesauce, “buttermilk”, and margarine. Stir the wet ingredients into the dry ingredients. Mix well, until smooth. Stir in blueberries.  Use nondairy margarine to coat a nonstick skillet. Bring to medium high heat. Add scoopfuls of the batter, and cook until bubbles start to form on the surface. Gently flip the pancake and cook until golden brown.

Image: universitychristianchurch.org

Whether they’re vegan, vegetarian, or a meat-lover, here are six of our favorite Valentine’s Day dessert recipes that everyone will love. Even better? They’re easy, too – making for lots of time to spend with your significant other.

Cherry Champagne Sorbet

2/3 cup water
2/3 cup sugar
2 cups good quality champagne
2 tablespoons agave nectar
1 1/2 cups pureed pitted cherries, fresh or frozen

Put the champagne in the freezer for 20 minutes.

Meanwhile, put the sugar and the water in a large saucepan. Set to a simmer and cook until the sugar has dissolved and the mixture has thickened. Remove from heat and let cool completely.

Add the champagne to the saucepan. Stir in the agave nectar and cherries. Mix well. Pour the mixture into a plastic, freezer-safe container. Freeze for 4 to 6 hours.

Remove the mixture from the freezer. Scrape the mixture into a blender or food processor. Process until smooth. Refreeze until the mixture is firm before serving.

Graham Truffle Tart

1/4 cup nondairy margarine, cut into 1/2 inch pieces
5 1/2 ounces chocolate graham crackers
2 tablespoons ground almonds
3/4 cup full-fat coconut milk
1/4 cup agave nectar
12 ounces vegan chocolate chips

Preheat the oven to 350 degrees F. Lightly grease the bottom and sides of a 9-inch springform pan. Put the graham crackers and almonds in the bowl of a food processor. Process until there are fine crumbs. Add the nondairy margarine. Pulse until well mixed. Use your fingers to press the mixture into the bottom of the ban. Bake for 12 minutes. Cool to room temperature.

Meanwhile, put the coconut milk and agave nectar in a small saucepan. Bring to low heat, stirring, until the agave nectar has dissolved. Turn to medium heat and cook until it is steaming. Put the chocolate chips in a medium bowl. Remove the coconut milk mixture from the stovetop and pour it over the chocolate chips. Stir until the mixture is smooth. Scrape the chocolate mixture over the prepared crust with a rubber spatula. Refrigerate at least 8 hours or overnight.

To serve, loosen the tart from the sides of the pan, then unmold the tart and transfer to a serving plate. Cut into wedges and serve.

Chocolate Hazelnut Fondue

6 ounces vegan chocolate chips
3/4 cup full-fat coconut milk
1/4 cup agave nectar
1 teaspoon vanilla extract
1/4 cup hazelnut butter

Put the chocolate chips in a medium sized bowl. Put the coconut milk and agave nectar in a saucepan. Bring to a boil on medium heat, stirring often. As soon as it is boiling, remove it from the heat and pour it over the chocolate. Let stand until melted, then whisk until the mixture is smooth. Stir in vanilla extract and hazelnut butter.

Put the mixture in a fondue pot. Serve with raspberry pound cake (recipe below), fresh fruit, or hazelnut biscotti (recipe below).

Vegan Raspberry Pound Cake

2 cups spelt or whole grain flour
1 1/4 cups unrefined sugar
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1 cup pureed silken tofu
1/2 cup nondairy milk
1/4 cup melted coconut oil
2 teaspoons vanilla extract
1 1/2 cups fresh raspberries, tossed with 2 teaspoons flour

Preheat the oven to 350 degrees F. Lightly grease an 8 1/2 x 4 1/2-inch loaf pan.

Put the flour, sugar, baking powder, and salt in a medium bowl. Whisk until smooth. Stir together the tofu, nondairy milk, coconut oil, and vanilla until well mixed. Add the tofu mixture to the flour mixture. Stir until just combined. Stir in the raspberries. Scrape the mixture into the prepared pan. Bake for 4o to 45 minutes, until a toothpick inserted in the centre of the cake comes out clean. Cool ten minutes, then invert onto a cooling rack to cool completely before cutting into cubes.

Vegan Hazelnut Biscotti

3 cups spelt or whole grain flour
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1 1/4 cups unrefined cane sugar
3/4 cup unsweetened applesauce
2 tablespoons melted coconut oil
1 teaspoon vanilla extract
1 1/2 cups hazelnuts, toasted

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.

Put the flour, baking powder and salt in a large bowl. Whisk well. Put the sugar, applesauce, oil, and vanilla extract in a medium bowl. Whisk until well combined.

Add the sugar mixture to the flour mixture. Mix well. Add in the nuts, mixing again. The mixture will be very stiff, and you may want to use your hands.

Transfer the dough to the prepared baking sheet. Shape the dough into two 3-inch wide logs about 3/4 inch thick.  Bake for 25 minutes. Remove the pans from the oven and let the logs cool 15 minutes. Reduce the oven temperature to 300 degrees F.

Use a sharp knife to cut the logs into 1/2 inch wide slices. Remove the parchment paper from the pan. Place the slices cut-side-down onto the baking sheet.

Bake 10 minutes, until the bottom is golden brown, turning and baking for another 5 minutes. Cool on racks completely.

Rose Martini

1/2 cup water
2 tablespoons sugar
3 1/2 cups good-quality vodka
4 teaspoons freshly squeezed lemon juice
1/2 teaspoon rose water
Ice cubes
Edible rose petals

Put the water and sugar in a small saucepan. Bring to a boil. Lower heat and let simmer, stirring often, until the sugar dissolves. Remove from heat and let cool completely. Stir in the vodka, lemon juice, and rose water.

Fill a cocktail shaker with ice cubes. Add about a quarter of the vodka mixture. Shake well.

Strain the mixture into two martini glasses. Garnish with rose petals.

Image source

These stir-fries are loaded with vibrant veggies, use flavorful sauces made from scratch, and full of yummy protein (all recipes with vegan alternatives!). Steam up some brown rice, boil up some quinoa, or dunk some rice noodles for serving.

Beef or Tempeh with Asparagus and Mushrooms

Serves 4

1 1/2 pounds flank steak, cut in 1/2-inch strips OR 1 1/2 pounds tempeh, cut in 1/2-inch strips
2 tablespoons wheat-free tamari
2 tablespoons rice vinegar
1 1/2 tablespoons grated fresh ginger
2 1/2 tablespoons cornstarch
1 tablespoon canola oil
2 cloves garlic, minced
3/4 pound asparagus, trimmed and cut into 2-inch pieces
1/2 pound mushrooms, thinly sliced
1/2 cup hoisin sauce
4 green onions, sliced

Put the steak or tempeh in a bowl and toss with tamari, vinegar and ginger. Cover and refrigerate 1 hour or overnight.

Remove the steak or tempeh from the marinade. Dump the rest of the marinade. Toss the  steak or tempeh with cornstarch until evenly coated.

Heat the oil in a wok or large skillet over high heat. Once hot, add the steak or tempeh and cook until browned on all sides. Remove and set aside. Add the garlic, asparagus, and mushrooms to the work. Cook for 1 minute, stirring constantly. Add the hoisin and about 1/2 cup of water. Mix well. Cook for a minute, then return the steak or tempeh to the wok, cover, and cook until asparagus is tender and mushrooms are cooked through, about 3 to 5 minutes. Top with green onions and serve.

Orange Chicken or Tofu

Serves 4

6 to 8 sweet citrus, such as satsumas, clementines, or tangerines
2 tablespoons rice vinegar
2 tablespoons wheat-free tamari
1 tablespoon cornstarch
1 teaspoon fresh grated ginger
2 teaspoons sesame oil, divided
3/4 pound chicken breast, cut into slices OR 3/4 pound extra-firm tofu, pressed and cut into cubes
2 teaspoons canola oil
3 cups small broccoli florets
1 1/2 cups snow or sugar snap peas
1 large red bell pepper, thinly sliced
4 green onions, thinly sliced

Peel 2 oranges in long strips, not taking the pith with it. Then remove the pith from the orange. Thinly slice the peel and set aside.

Carefully cut out the orange segments out of 4 of them and put them in a bowl. Set aside.

Squeeze the juice from about 3 or 4 additional oranges, to measure 1/2 cup juice in total.

Put the juice, rice vinegar,tamari, cornstarch, ginger and 1 teaspoon sesame oil in a small bowl. Mix well. Put 1/4 cup of the mixture in another bowl. Add the chicken or tofu, and mix well.

Heat the oil and remaining 1 teaspoon sesame oil in a large wok or heavy skillet over medium-high heat. Add the sliced peel and cook until just beginning to brown, about 2 minutes. Add chicken or tofu mixture and cook, stirring, 2 to 3 minutes. Remove the chicken or tofu and juices to a bowl, cover and keep warm. Add 1/4 cup water to the wok and bring to a simmer. Stir in the broccoli, snow peas or sugar snap peas, red bell pepper and green onions.

Reduce the heat to medium and cover. Let cook 5 minutes, or until vegetables are crisp-tender. Transfer the vegetables to the bowl with the chicken or tofu. Whisk the remaining juice mixture and add it to the wok. Bring to a boil and cook for 1 minute, stirring. Add chicken or tofu and vegetables back to wok along with orange segments. Stir to coat and heat through.

Spicy Shrimp or Tofu with Peas and Cashews

Serves 4 to 6

2 tablespoons wheat-free tamari
1 tablespoon rice vinegar
1/3 cup plus 1 tablespoon vegetable broth, divided
2 teaspoons sesame oil
1 tablespoon finely chopped ginger
1/2 teaspoon red chili flakes (more to taste)
1 pound extra-large shrimp, peeled and deveined OR 1 pound extra-firm tofu, pressed and cut into 1/2-inch cubes
1/8 teaspoon fine sea salt
1/8 teaspoon sugar or agave nectar
2 tablespoons peanut oil, divided
1/2 pound snow peas, strings removed
1/4 pound sugar snap peas, stems snapped off, strings removed
1/4 cup green peas
2 cloves garlic, minced
3/4 cup cashew nuts, coarsely chopped

Put the tamari, rice vinegar, 1 tablespoon of the broth, the sesame oil, 2 teaspoons of the ginger in a small bowl. Mix well and set aside.

Toss the shrimp or tofu with the salt and sugar. Heat a large work or heavy skillet over high heat. Once it is hot, add a tablespoon of the peanut oil. Add the shrimp or tofu and cook until the shrimp is no longer translucent or the tofu is browned on all sides. Transfer the  shrimp or tofu to a plate. Cover to keep warm.

Add the remaining 1 tablespoon peanut oil to wok. Add the snow peas, sugar snap peas, and green peas and cook, stirring often, for 2 minutes. Use a spatula to scrape the peas over to the sides of the wok, making a well in the centre. Add the garlic, remaining ginger, and chili flakes. Cook, stirring constantly, until the mixture is fragrant and it is starting to brown a little bit, about 30 seconds. Add the peas back to the center of the wok and toss to combine well. Pour in the remaining 1/3 cup of vegetable broth. Reduce heat and simmer until peas are tender, about 2 more minutes in total. Scrape the mixture into a bowl.

Add the shrimp or tofu back into the work. Pour in the tamari mixture from the first step. Toss to combine. Cover and cook for two minutes. Add the pea mixture back to the wok and toss to mix well. Transfer the mixture to a serving bowl or onto plates.

It can definitely be a challenge for some to reduce their household food waste. After all, we don’t tend to be terribly mindful of what we are tossing. It’s something we just do, especially during food-focused times of year, like the winter holidays.

There have been many studies published about food waste in the world. Last May, the Food and Agriculture Organization of the United Nations published a document, Global Food Losses and Food Waste, outlining the details about how the world connects with food waste.

Basically, consumers in North America and Europe toss about 209 to 253 pounds of food per person every year. Considering that according to the USDA the average American eats 4.7 pounds of food per day, the amount of food waste would feed each person for about two months at a time. Overall, one third of the food production for human consumption is lost, as well. Even developing countries tend to waste about the same.

However, the biggest difference is where the food waste occurs. While in industrialized countries, a lot of the waste is had at the retail and consumer levels, developing countries tend to lose it at the postharvest and processing level. So in other words, while we toss good food, theirs is spoiling. Our standards for appearance (really, Appearance Quality Standards causes human-grade to be exchanged for animal feed because it doesn’t “look” good (IE an oddly shaped potato).

Since in the United States food waste is at about 40 percent, it’s important to try to be more mindful of what we can do to change that. A 2002 study of American households indicated that families tossed out about fourteen percent of their food. While this number may seem low, that equates to about six hundred dollars per year–a significant chunk for most folks.

Food waste also impacts the national energy policy. A study from 2010 outlines that energy that is in the food waste exceeds what is available from most popular “efficiency” programs, such as the annual ethanol production output from drilling in the outer continental shelf. An estimated 300 million barrels of oil per year (equivalent to about four percent of the total oil) was used to for the production and transportation of food that was, you guessed it, wasted in some form.

Yes, food waste is a growing concern, and chances are, we all partake somehow. Here’s some ideas on how to change some of your routine in 2012.

• Grow your own vegetables, herbs, and fruit at home, and use these items first.
• Plan your meals for the week, see what you already have in the fridge, freezer, and pantry, then base a shopping list on how to round it out.
• Learn to store fruits and vegetables properly.
• Visit the local market and/or use a CSA farmer for some go-to weekly items.
• Visit the market every few days, purchase fresh food, and shop at the grocery store only for staples.
• Look for good quality, well-grown fruits and veggies… and who cares how they look?
• Buy bulk in terms of items that aren’t as perishable, such as grains, nuts, seeds, and legumes. Buy what you need for the upcoming meals, and you can also store nuts, seeds, and grains in the freezer for longevity.
• Eat and enjoy leftovers, or freeze them.
• Save vegetable and herb scraps for soup stock.
• Be mindful of what you are eating.

Image source

Its characteristic earthy sweet taste is undeniably delicious, but do you know how it is actually made? The sweet liquid is started by tapping the tree, essentially piercing it with a tap to allow the sap to flow. This sap is clear and nearly tasteless, as well as very low in sugar. However, it’s the next step that turns it into what we know and love: the sap is then boiled, which evaporates all of the water, and eventually produces the flavor and color that we are familiar with.

Though maple syrup is a sugar, it is also an excellent source of some nutrients that our bodies need. Manganese shines bright, and it also provides a good source of zinc, as well.

Manganese is a trace mineral that plays a role in energy production and antioxidant defenses. And the best part: just an ounce of maple syrup supplies the body with 22 percent of our daily needs. What’s more, those lacking manganese tend to have lower levels of HDL cholesterol, which is the good kind that we want to keep higher.

The zinc in maple syrup is an antioxidant, as well as can help decrease the possible progression of atherosclerosis. Zinc helps the prevent possible endothelial damage, which is caused by the oxidation of LDL cholesterol and certain fats. When these are damaged, bodies are more prone to injury.

Both manganese and zinc help the immune system, and require them for optimal function. Research has shown that zinc deficiency lowers the body’s immune defenses, and compromises the white blood cells. Similarly, manganese is an important antioxidant, which helps lessen inflammation and supports healing, while acting as an immunostimulant.

Men may also benefit from additional maple syrup in the diet. Because zinc has a higher concentration in the prostate, low levels of zinc are connected to a higher prostate cancer risk. It also plays a role  in the production of sex hormones, therefore helping maintain reproductive health.

When purchasing maple syrup, keep in mind that it can vary in color, taste, and consistency; not all maple syrup is created equal.All of them are labeled based on a grading system. There are three versions of Grade A maple syrup. These include Light Amber, Medium Amber, and Dark Amber. The lighter the syrup, the more subtle the maple flavor. Grade B maple syrup has a more pronounced flavor, which many people prefer.

Need an excuse to use it? Here’s one of the simplest, most delicious recipes – sure to please everyone and anyone.

Maple Apple Crisp

3 Granny Smith apples – peeled, cored, and sliced
2 Royal Gala apples – peeled, cored, and sliced
2/3 cup pure, Grade B maple syrup
1/2 cup all-purpose, whole grain, or sorghum flour
1/2 cup rolled oats or buckwheat flakes
1/2 cup unrefined cane sugar, such as Sucanat
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon fine sea salt
1/3 cup butter or nondairy margarine, softened

Potatoes are loaded with nutrients that are great for you. They have as much fibre as you can find in 6 prunes, as much vitamin C that’s in two apples, equivalent protein to 1/2 cup of milk, more vitamin B1 than a cup of whole grain pasta, and twice as much potassium as a banana.

But other than just baking the spud, there are many more creative ways to use them. Here are some of our favorites:

Spicy Curried Potatoes and Chickpeas

1 tablespoon coconut oil
4 onions, thinly sliced
1 1/2 pounds yukon gold potatoes, cut into 3/4-inch cubes
2 teaspoons sea salt, plus additional
3 tablespoons butter or nondairy margarine
1 1/2 teaspoons good, spicy curry powder
1/4 teaspoon cayenne pepper (to taste)
1 (15 ounce) can chickpeas, drained and rinsed well
1/2 cup plain yogurt
1/4 cup chopped cilantro, plus more for garnish
2 tablespoons lime juice

Heat the oil in a saucepan over medium-high heat. Add the onions and cook until brown and tender, about 6 to 10 minutes. Set aside.

Put the potatoes, 2 teaspoons of the salt and enough cold water to cover the potatoes in a medium saucepan. Bring to a boil. Reduce to a simmer and cook until the potatoes are nearly tender, about 5 minutes. Scoop out 1 cup of the cooking water and set aside. Drain the potatoes well.

Add the butter or nondairy margarine to the large skillet. Bring to medium-high heat. Add the potatoes, and cook, stirring occasionally, until golden brown, about 8 to 10 minutes. Add the curry powder and cayenne pepper. Stir until potatoes are coated and fragrant.

Add the chickpeas, the onions, and 1/2 cup of the reserved water. Let cook, slightly mashing the potatoes, until heated through, about 5 minutes, adding additional water if needed. Season with additional salt.

Stir together the yogurt, cilantro and lime juice. Divide the potatoes into bowls with basmati rice. Top with the yogurt mixture, and sprinkle with additional cilantro.

Crispy Garlic Potato Wedges

4 pounds yukon gold potatoes, cut into wedges
1/2 cup extra-virgin olive oil
Fresh herbs, such as sage, thyme, and/or rosemary, finely chopped
2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper.
10 cloves garlic, smashed

Preheat the oven to 375 degrees F. Put the baking sheet on the bottom rack and let heat up as well. Toss the wedges with the oil, herbs, salt, and pepper. Bake for 30 minutes. Add the garlic, and continue to bake until golden, about another 30 minutes. Increase the temperature to 400 degrees F. Cook until crispy, about 15 additional minutes. Season with additional salt and pepper to taste.

Classic Potato Leek Soup

6 yukon gold potatoes, cut into large pieces
8 leeks, whites only, thinly sliced and thoroughly washed
3 stalks celery, chopped
1 medium onion, peeled and quartered
1 bay leaf
2 quarts vegetable or chicken stock
1/2 cup flour of choice
1/2 cup melted butter or nondairy margarine
1 cup heavy cream or coconut milk1 1/2 teaspoons finely chopped fresh thyme leaves
Sea salt to taste
Freshly ground black pepper to taste

Put the potatoes, half of the leeks, the celery, onion, bay leaf, and stock in a large pot. Bring to a boil. Let cook until the potatoes are soft.

Put the butter and flour in a small bowl. Mix well. Add the remaining leeks, flour/butter mixture, thyme, salt, and pepper to the pot. Stir well. Remove the bay leaf.

Use an immersion blender to puree the mixture until smooth. If you don’t have an immersion blender, puree the mixture in batches in a blender or food processor. Let cook an additional 20 minutes until thickened and flavors have melded.

Herb Roasted Root Vegetables

The Best Basic Hummus

2 cups canned chickpeas or garbanzo beans, drained and rinsed
1/3 cup tahini (roasted sesame seed paste)
1/4 cup freshly squeezed lemon juice
1 teaspoon fine sea salt, plus more taste
3/4 teaspoon ground cumin
Cayenne pepper, if desired
2 cloves garlic
1 tablespoon extra-virgin olive oil
Minced fresh parsley, for garnish

Two Olive Tapanade

1/2 cup black olives, pitted
1/2 cup green olives with pimento
1 tablespoon capers
2 gloves garlic
2 tablespoons extra-virgin olive oil
1 teaspoon freshly squeezed lemon juice
Freshly ground pepper to taste

Put all of the ingredients in a food processor. Pulse until almost smooth — but you still want it to be a little chunky. Serve immediately or refrigerate until serving.

Mango and Peach Salsa

2 fresh mangoes, peeled and chopped
2 fresh peaches, peeled and chopped
1 sweet onion, diced
2 roma tomatoes, diced
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
Juice of one lime
Sea salt and freshly ground pepper to taste

Put all ingredients in a medium bowl. Toss to combine. You can also avoid dicing and chopping, and put all ingredients in the bowl of a food processor. Pulse until in small chunks. Serve immediately or refrigerate to let flavors meld.

Baba Ghanouj

1 large eggplant
1/4 cup tahini (roasted sesame paste)
3 cloves garlic, minced
1/4 cup freshly squeezed lemon juice
1/4 teaspoon ground cumin
Sea salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh parsley
1/4 cup brine-cured kalamata (black) olives

Turn on the charcoal grill and prepare it over a medium-hot fire. At the same time, preheat the oven to 375 degrees F.

Use a fork to prick the eggplant in several places. Put the eggplant on a grill rack, about four to five inches from the fire.  Grill the eggplant, turning frequently, until the skin blackens and blisters. The flesh will just begin to feel soft. This will take around 10 to 15 minutes.

Remove the eggplant from the fire. Transfer the eggplant to a baking sheet. Bake in the preheated oven until the eggplant is very soft, about 15 to 20 minutes.

Remove the baking sheet from the oven. Let the eggplant cool slightly until you can easily handle it. Peel off the skin and discard. Scrape the eggplant flesh in a medium bowl. Use a form to mash the flesh into a paste. Add the tahini, garlic, lemon juice, and the cumin. Mix well.

Season the mixture with salt. Add additional lemon juice to taste. Drizzle with olive oil, sprinkle with parsley, and top with the olives. Serve immediately. This is enjoyed both cold, warm, and at room temperature.

But there is something really great about having a home full of fresh (and alive) plants. Even better are the ones that with beautiful flowers.

Here are our top favorites:

African Violets

African violets are gorgeous, compact, and free flowering plants that have a wide variety of flower forms and colors. It needs specific watering, high humidity and bright, indirect light to thrive.

Poinsettias

Pretty popular, and especially around the holidays, poinsettias are one of the most common plants available. Though we are most familiar with the standard red hue, other growers have introduced pink, white, and versions of the two.

Orchids

There are over 30,000 known types of orchids and thousands of hybrids, making them  the largest group of plants in the world. They come in a large variety of colors and shapes. The most common type is the moth orchid, which is known for its purplish-pink hue.

Begonia

Though begonias are often thought of as outdoor plants, they also are perfect for the indoors. Since they don’t need a lot of maintenace, they are great for those who aren’t the best with keeping care of plants. Plus, you can always easily move it outside.

Desert Cacti

You wouldn’t believe it, but desert cacti can be one of the most beautiful flowers in the world. There are many types available, and for a beautiful bloom they just need lots of sunlight.

Amaryllis

The amaryllis’ large, deeply colored flowers adorn tall stalks, and are most commonly sold as potted flowering plants or naked bulbs. Though they come in many colors, they are most commonly available in red, dark pink, light pink, and orange. At the end of its growth cycle, the bulbs can be removed from the soil and stored in a cool, dry place for six to eight weeks. They then can be replanted and brought to bloom again.

Christmas Cactus

These subtropical forest cacti have vibrant, drooping red or pink flowers on unique, paddle-like foliage, and are easy to take care of.

Hibiscus

One of the most popular tropical flowers, these are availabe in two types: single forms and double forms. Both of these are available in a wide vareity of colours. Some of them are huge (up to 12 inches in diameter), with bright, multicolored flowers. It is difficult to keep in bloom, and requires a lot of warmth, light, humidity. It can also become fussy, as they are prone to bugs.

This recipe is great for that. It can be prepared in two different ways, each delivering delicious flavor to your friends and family, without sacrificing anything at all! Here’s how to prepare it both ways.

Your guests will love it.

Ricotta-Topped Eggplant Bites

This easy, non-vegan appetizer is simple to put together and guaranteed to impress.

Adapted from here (and image credit).

1 medium eggplant
Sea salt
Whole grain flour, for dredging
2 large eggs
3/4 cup whole grain breadcrumbs
1/4 cup grated parmesan cheese
2 tablespoons extra- virgin olive oil, divided, plus more as needed
2 large plum tomatoes, diced
2 teaspoons red wine vinegar
1 cup good quality, organic ricotta cheese
Fresh basil, shredded, for topping

Use a sharp knife to thinly slice the eggplant into rounds. Season the rounds with sea salt. Pour some of the whole grain flour into a shallow dish. Crack the two eggs into another shallow dish, and lightly beat. In a third shallow dish, put the breadcrumbs and parmesan cheese. Mix well. Using a single hand, dredge the eggplant in the flour. Dip it into the eggs. Press it into the breadcrumb mixture.

Heat 1 tablespoon of the olive oil in a large skillet set to medium heat. Working in an assembly line of dredging, breading, and frying, cook the eggplant until it is golden in color, about 2 minutes per side, adding oil when necessary.

Put the finished eggplant rounds on paper towels to drain. Season with additional salt.

Once the eggplant is finished, put the tomatoes in a medium bowl. Add an additional tablespoon of olive oil. Mix well, and add the vinegar.

To assemble, put the eggplant on a serving tray. Spoon some of the ricotta cheese onto each eggplant round. Top with the tomato mixture. Sprinkle with basil.

Vegan Eggplant Bites

A twist on the recipe above, this version will satisfy your favorite vegans without avoiding any of the delicious flavor!

1 medium eggplant
Sea salt
Whole grain flour, for dredging
6 tablespoons nondairy milk
2 tablespoons ground flaxseeds
3/4 cup whole grain breadcrumbs
3 tablespoons nutritional yeast flakes
2 tablespoons extra- virgin olive oil, divided, plus more as needed
2 large plum tomatoes, diced
2 teaspoons red wine vinegar
1 cup almond/tofu cheese (below)
Fresh basil, shredded, for topping

Use a sharp knife to thinly slice the eggplant into rounds. Season the rounds with sea salt. Pour some of the whole grain flour into a shallow dish. Heat the nondairy milk briefly on the stovetop or in the microwave, about 30 seconds, until just warm. Add the ground flaxseed and let stand until thickened, about 5 minutes. Pour the mixture in a shallow dish. In a third shallow dish, put the breadcrumbs and nutritional yeast. Mix well. Using a single hand, dredge the eggplant in the flour. Dip it into the flax mixture. Press it into the breadcrumb mixture.

Heat 1 tablespoon of the olive oil in a large skillet set to medium heat. Working in an assembly line of dredging, breading, and frying, cook the eggplant until it is golden in color, about 2 minutes per side, adding oil when necessary.

Put the finished eggplant rounds on paper towels to drain. Season with additional salt.

Once the eggplant is finished, put the tomatoes in a medium bowl. Add an additional tablespoon of olive oil. Mix well, and add the vinegar.

To assemble, put the eggplant on a serving tray. Spoon some of the almond/tofu cheese onto each eggplant round. Top with the tomato mixture. Sprinkle with basil.

To make the almond/tofu cheese, put a block of well-drained, firm or extra-firm tofu in the food processor. Add about 1/3 cup almonds, a bit of lemon juice and salt. Pulse until the mixture is the texture of ricotta cheese. I like using this version better than straight up tofu – the almonds are a nice complement – though you can do it with just tofu if you’d like!

Making it meatless around the holidays might not be on your (or your guests) dream menu, but having a mostly vegan meal is really easy to do.

In my family, we choose on meaty main (generally a turkey), and the rest of the dishes are filled with animal-free ingredients… Lasagna, roasted vegetables, wild mushroom gravy, usually a lentil dish, Caesar salad, mushroom-pecan stuffing (made out of the bird), cranberry-apple sauce, and a few eclectic dishes on the side. All of the appetizers and desserts are complete animal-free, too. And there is only one full-fledged vegan in the family.

You maybe would argue that “some families wouldn’t be so accommodating”, which is true. However, the truth of the matter is that having everyone over “for a Christmas holiday vegan feast” isn’t what they are thinking. Most of them are, truthfully, aren’t very picky, but I’m also not preparing “faux” turkey, “meatloaf”, and other things ridden with nondairy cheese.  Instead, I’m keeping our classic favourites, with a few adjustments thrown in.

Sure, they know it is vegan, and after all of these years, they still ask “can you even eat that?” when I load, for example, some Caesar salad on the plate. Or sometimes, I will hear my grandmother quip that she does enjoy her beefy cabbage rolls better than my rice, lentil and mushroom ones, but hey, she still loves them.

So what is on your menu this Christmas and holiday season?

Here are two of my favourite side dishes… Those who “hate” Brussels Sprouts will change their mind when they try either of these dishes. One is just a simple twist from the other.

Roasted Brussels Sprouts

2 pounds Brussels sprouts, trimmed
3 to 4 tablespoons extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 to 3 cloves minced garlic, optional

Preheat oven to 400 degrees F. Place all ingredients in a large, resealable plastic bag. Seal and shake to coat. Transfer on a baking sheet and place in the oven, on the centre rack.

Roast for 30 to 40 minutes, stirring every 8 to 10 minutes to ensure they do not burn.

They should be dark brown, almost black, when finished. Adjust seasoning to taste.

Serve immediately.

Cider Glazed Brussels Sprouts

Follow the same steps as above, but add 2 large red onions, cut into chunks, with the sprouts. While they are roasting, make the glaze:

Place 4 cups apple cider in a saucepan. Simmer on medium until reduced to about 1 cup. After the sprouts are finished roasting, put them in a serving dish and drizzle with cider. Serve warm.

Images courtesy of wikimedia.org and foodnetwork.com

Gone are the days when salad means a tangle of greens with a boring dressing and a few extra veggies cut in. Here, basic salad greens are set aside for crisp autumn-inspired veggies, doused with inventive dressings and a few other fruits and vegetables.

Here are our favorites that you can throw together this afternoon right before your Thanksgiving dinner.

Kale Salad with Peanut Dressing

serves 6 to 8

2 pounds, about 12 cups bunches curly or lacinato kale (2 bunches should do it)
2 red bell peppers, cut into thin strips
1 large carrot, peeled and cut in strips with a peeler
3/4 cup roasted, salted peanuts, divided
1/3 cup grapeseed oil
3 tablespoons cider vinegar
1 tablespoon agave nectar
1/2 teaspoon fine sea salt
Pinch red pepper flakes

Slice out the center rib of each kale leaf. Roll the leaves and cut them into very fine ribbons, like a chiffonade. Wash, rinse, and dry thoroughly.

Put the kale in a large bowl. Add the bell peppers and the carrots. Toss to miss. Mix in 1/2 cup of the peanuts.

In a small food processor, put the remaining peanuts, the oil, vinegar, agave nectar, salt, and red pepper flakes. Process until mixed; the peanuts should still be a little chunky.

Just before serving, add the dressing to the salad. Let sit about 10 minutes.

Radicchio, Pecan, and Fennel Salad

serves 6

2 small bulbs fennel, finely sliced*
1 small head radicchio, finely sliced*
2 hearts romaine lettuce, chopped in bite-sized pieces
Fine sea salt
Freshly ground black pepper
4 ounces pecorino cheese
1 cup toasted pecans, roughly chopped

For the dressing:
Juice from 1 lemon
2 tablespoons rice vinegar
1 tablespoon soy sauce or wheat-free tamari
1/4 cup extra-virgin oil

*To finely slice the fennel and the radicchio, we recommend using a mandoline.

Put the fennel, radicchio and romaine in a large bowl. Mix well. Sprinkle with salt, pepper, and the cheese, as well as the pecans. Mix to combine.

Put the juice of the lemon, rice vinegar, soy sauce in a small bowl. Mix well. Stream in the olive oil, whisking constantly, until well combined. Add it to the salad. Toss, and adjust seasonings to taste.

Root Vegetable Slaw With Orange-Cumin Dressing

serves 4 to 6

After you load up your plate and feel that you can’t eat another bite, here are three of our favorite post-dinner treats. Feel free to add more of your favorites below!

Crumb-Topped Apple Pie

8 to 10 servings

Dough for a double crust 9 inch pie (below)

Filling
3/4 cup unrefined cane sugar
1 tablespoon whole grain flour
1 1/2 teaspoons ground cinnamon
Pinch salt
3 1/2 cups peeled, chopped cooking apples (we like a mix of Gala and Mutsu)
2 cups homemade applesauce
1 tablespoon lemon juice
2 tablespoons nondairy margarine, such as Earth Balance

Topping
3 tablespoons whole grain flour
1 tablespoon unrefined cane sugar
Pinch salt
1 tablespoon nondairy margarine

We’ve written before about how much we love these green concoctions: in fact, there isn’t really a much better source of concentrated nutrients!

Green smoothies are great for two reasons: they hide the taste of the nutritious leafy greens, an ingredient that most people not only don’t really love, but wouldn’t associate with a sweet, refreshing drink… and they taste great, too!

Other ingredients, such as sweet fruit, tangy yogurt, creamy nut butters, and delicious maple syrup can easily hide the taste. And sure, it might look a little funny… but it tastes delicious. If you can get past the  gruesome colour of the drink, you’ll realize how delicious it is and how great you feel after it… despite it’s uncanny resemblance of slime.

Yes, slime – perfect timing for Hallowe’en! And though you might not need to be tricked into eating something so fun, your kids might lap up the possibility of eating slime for breakfast.

Leafy greens are an excellent source of many vitamins and nutrients, notably vitamins A, K, as well as iron. [read more] These our bodies need and thrive on, and if we aren’t keen to get them in our meals, we have to get them a different way.

So how do you make your smoothie so deliciously slimy? Here are some of our top tips:

• Start with just a handful, and work your way up, adding more greens as you get used to the new flavor.
• Add other ingredients, preferably over-powering ones, which will mask the taste. Try lemon juice, extracts, and nut butters, or a bit of cocoa powder.
• Use the whole fruit instead of fruit juice. You don’t even need to peel most of them – other than, of course, citrus fruit. The whole fruit will help fill you up with a load of fibre, and thicken up the smoothie, too.
• Frozen fruits, especially bananas, make smoothies thick and creamy. We recommend freezing them in portions, first.
• Add creaminess without taste, using protein-rich tofu or a few spoonfuls of cashew butter.
• Keep it simple with a few flavors: try two fruits that go well together, with a handful of greens and a source of protein.
• If you want, add high-quality protein powder, like hemp protein.
• Add a punch of Omega-3 fatty acids through the use of hemp seeds, chia seeds, or flax seeds.
• Use only natural sugars to sweeten it up, and only if needed after adding the fruit. Try dates, maple syrup, agave nectar, or dried fruits.
• Don’t try to make it gross. Putting 5 handfuls of kale in a blender won’t sell you on the idea. And when trying out different greens, collards and spinach are the most neutral in taste.

Okay, so now it’s time to get into the kitchen. And you’re wondering… what the heck to make? Here is a favourite seasonal recipe for the perfect Slime Smoothie.

Pumpkin Slime Smoothie

• 1/2 cup mashed canned or cookied pumpkin
• 3 cups greens
• 1 frozen banana, cut in chunks
• 1 cup frozen peaches, stoned
• 1 cup nondairy vanilla milk, such as Almond Breeze
• 2 tablespoons cashew butter
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves (optional)

Put all ingredients into a good blender. Whizz until smooth, adding additional nondairy milk if too thicken.

Need another idea? Check out our green popsicles, too.

Image source

In it, we outlined the details on a variety of the most common apples, and what to use them for. We also let you know how to make a raw vegan apple crisp. But we haven’t shared with you the most important fall recipe.

Good ol’ apple pie.

It’s one of those things that pretty much everyone loves. But do you know how to make it? The great news–it’s not too hard at all (yes, even pastry from scratch!)!

Here is our favourite, best, most delicious, classic apple pie recipe to get you started, guaranteed to solve a hankering for our favourite fall dessert, and impress everyone who tries it.

Classic Apple Pie

If you love the original, just like grandma used to make or fresh from the bakery, this is it.

Pie Crust:

2 1/2 cups flour (a mixture of whole grain, such as spelt, is a great option)
1 teaspoon fine sea salt
2 tablespoons unrefined cane sugar
1 cup butter or nondairy margarine, such as Earth Balance, chilled and cut into 1 inch pieces
1/4 to 1/2 cup ice water

Apple Filling:

2 1/2 pounds  apples (about 6 large), peeled, cored, and sliced 1/4 inch thick
1/2 cup unrefined cane sugar
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon fine sea salt
2 tablespoons butter or nondairy margarine, such as Earth Balance
1 1/2 tablespoons arrowroot flour

Garnish:

Whipped cream, coconut whipped cream, or vanilla coconut milk ice cream

To make the pie crust, put the flour, salt, and sugar in a food processor. Process until combined. Add the butter and process until the mixture resembles coarse meal.

Add the 1/4 cup  water in a slow, steady stream, through the feed tube of the food processor just until the dough just holds together when pinched. Add more water if necessary. Do not over process the dough.

Turn the dough onto a work surface that is dusted lightly with flour. Gather into a ball. Divide the dough in half, flattening each half into a disk shape. Cover each with plastic wrap.  Refrigerate the dough for about one hour.

After the dough has chilled, remove one half of the dough from the refrigerator. Transfer the dough to the lightly floured surface. Use a lightly floured rolling pin to roll the dough into a 12 inch circle. Gently fold the dough in half and transfer to a 9 inch pie dish. Brush off any excess flour and trim the edges of the pastry to fit the pie dish. Cover with plastic wrap and place in the refrigerator.

Remove the other half of the dough from the refrigerator and place it on your work surface. Roll it into a 12 inch (30 cm) circle. Transfer to a parchment lined baking sheet, cover with plastic wrap, and place in the refrigerator.

To make the apple filling, put the apples, sugar, lemon juice, ground cinnamon, nutmeg, and salt in a large bowl. Toss well. Let sit at room temperature for at least 30 minutes.

After the apples have sat, put the apples and their juices in a strainer over a large bowl in order to reserve the juice. Let the apples drain for about 15-30 minutes. You want to have about 1/2 cup of juice.

Put the juice and the 2 tablespoons of  butter or nondairy margarine in a small saucepan and boil over medium high heat on the stove until reduced to 1/3 cup.

Remove the top dough from the refrigerator. Let it sit at room temperature for about 10 minutes until a little softer. Transfer the drained apples slices to a large bowl and mix them with the cornstarch. Pour the reduced syrup over the apples and toss to combine.

Pour the apples and their syrup into the bottom pie crust. Moisten the edges of the pie shell with a little water and then place the top crust over the apples. Tuck any excess pastry under the bottom crust. Use a fork or fingers to crimp the edges.

Using a sharp knife, make about 5 two-inch slits from the center of the pie out towards the edge of the pie to allow the steam to escape. Cover the pie with plastic wrap and place in the refrigerator for 20 minutes while preheating the oven.

Preheat the oven to 425 degrees F. Place the oven rack at the lowest level and place a baking sheet lined with aluminum foil on the rack before preheating the oven.

Set the pie on the pan and bake for about 45 to 55 minutes or until the juices start to bubble through the slits and the apples feel tender (not mushy) when a toothpick or sharp knife is inserted through one of the slits. Cover the edges of the pie with a foil ring to prevent over browning after about 30 minutes.

Remove the pie from the oven and place on a wire rack to cool for about 3 to 4 hours before cutting. Serve warm or at room temperature.

Here at ecoki we love the fall and all of the great, homey flavors that goes along with it. Think of the cinnamon, the ginger, and the rich aroma of apple cider and maple syrup.

Doesn’t get much better, does it?

Here are the details on a variety of the most common apples, and what to use them for. Add your favourites below!

Cortland

Cortlands are juicy with a slightly tart flavor. They have a bright red skin and pure white flesh. They are excellent for baking, especially in in pies, cobblers, and crisps. Because their flesh doesn’t discolor quick when sliced, Cortlands are great for fruit salads and fruit and cheese plates.

Empire

Empires are a combination of a McIntosh and a Red Delicious apple. They have a firm texture and a slightly tart flavor. They are an excellent eating apple, and a good one to have around for applesauce, pie, cakes, and salads.

Mutsu (Crispin)

Mutsu apples are usually very large, with a yellowish green skin. They are juicy and very crisp, with a very sweet flavor. They’re excellent for fresh eating, as well as using in salads, applesauce, and baked goods.

Royal Gala

Royal Gala apples have a mild flavor, and are crisp and sweet. Their characteristic yellowish orange skin has a distinct red striping. They are perfect for salads and eating out of hand, and cook nicely in applesauce.

Golden Delicious

Golden Delicious apples are a perfect all around apple. They have a sweet, rich, and mellow flavor, and hold their shape best when baked.

Granny Smith

Popular, crisp, and tart, Granny Smith apples are a good all-purpose apple. Their flavor is enhanced when paired with sweeter, spicier apples in pies and crisps, and delivers that perfect balance between richness and tang.

Honeycrisp

Honeycrisps are sweet, delicious eating apples. They are crisp (just like their name), and juicy, with a sweet honey-like flavor and a bit of tartness. They work well in baking and are perfect for applesauce.

Ida Red

Ida Reds are tangy with a pink flesh. They give a nice pinkness to applesauce and keep their shape well during baking. They also freeze well and are nice and crisp in salads.

Jonathan

If you’re looking for a tart apple with a rich, spicy flavor, Jonathan apples are a good pick. They are also great to balance out sweet apples in baking, as they hold their shape well. They’re a versatile apple that makes good in salad and applesauce, too.

Macoun

A delicious eating apple, Macouns are sweet, aromatic, and perfect for nearly everything. They have bright red skin and a snow white flesh. Their juicy taste makes them perfect for daily eating, but also for salads and applesauce.

Jonagold

Jonagolds are a combination of Jonathan and Golden Delicious apples. Their tangy sweet flavor is housed inside a characteristic yellowish-green exterior with a blush stripe. They are excellent both for eating fresh and for cooking.

McIntosh

These classic bright red apples with green undertones are juicy and crisp. McIntoshes tend to break down when they are cooked. They are delicious and readily available, making them a good choice for being eaten out of hand or made into applesauce. For baking, they are best paired with Golden Delicious or other apples.

Red Delicious

Popular Red Delicious apples were bred to be an eating apple. They do not make a good baking apple, but are perfect for eating out of hand. They have a mild flavor, are sweet and juicy, and are known by their deep red skin and a classic heart shape.

Winesap

Winesap apples are firm and sweet, with a bit of a spicy kick. They have a very
The Winesap is very firm and aromatic, with a spicy bite. A sweet-flavored apple, Winesaps are good in sauces and for baking.

Want to get to the kitchen? While it’s still warm out, check out our post with a raw vegan apple crisp. For more fall fruit ideas, read all about why you should love pears and cranberries, too.