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.

There are plenty of ways we can educate kids about Earth Day and the importance of celebrating and acknowledging the impact of food.

Our friends at the Rainforest Alliance offer some tips and information for our future leaders about the impact of foods and how they make their way to our grocery store shelves.

From the Rainforest Alliance:

An astounding number of fruits, vegetables, nuts, drinks, oils and flavorings originate in and around the rainforest. If we are not careful though, our appetites for these products could destroy the rainforest — the source from which they came from. Unsustainable farming methods continue to be a major cause of rainforest destruction and pollution worldwide. We help to conserve the rainforest and protect wildlife by supporting earth-friendly farming — Simply look for the Rainforest Alliance Certified^TM green frog seal on everyday products, like chocolate and bananas.

A fun way to get kids engaged in rainforest conservation is to visit the Rainforest Alliance’s Kids’ Corner, featuring online games, printable coloring pages and rainforest facts. One game — Track It Back — helps kids learn about where chocolate, bananas, and coffee come from, where they are grown and how they are harvested.

Once your kids have discovered the journey chocolate and bananas take to reach your supermarket shelves, try these sweet and sustainable recipes . Be sure to use chocolate and bananas stamped with the Rainforest Alliance Certified green frog seal!

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To celebrate Earth Day and keeping the tips from the Rainforest Alliance in mind, here are some recipes to get you started:

Try our vegan banana bread, with three different variations: Simple, No Frills Banana Bread; Tropical Banana Bread; and Double Chocolate Banana Bread.

Or for something a little different, this kid-friendly recipe is easy to put together, healthful enough to enjoy for breakfast, and loaded with our two favourite ingredients.

Banana Chocolate Chip Pecan Breakfast Bars

1 very ripe banana, mashed
2/3 cup unrefined cane sugar
1/3 cup melted coconut oil
3/4 cup whole grain flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 cups quick cooking oats
2/3 cup chopped pecans, toasted
2/3 cup dark chocolate chips

Preheat the oven to 350 degrees F. Lightly grease an 8×8-inch pan.

Put the banana, sugar, and coconut oil in a large bowl. Mix well. Put the flour, baking soda, cinnamon, and salt in a small bowl. Whisk until well combined. Put the flour mixture into the banana mixture. Mix until just combined. Stir in the oats, pecans, and chocolate chips until just combined.

Use a spatula to scrape the mixture into the prepared pan. Press snuggly in the pan. Bake for 22 to 26 mixtures, until the edges are golden brown. Let cool completely before cutting into squares.

Looking for more ways to get your kids engaged in Earth Day and Earth Month? Check out: “Kids! 10 Easy Ways YOU Can Help Save Rainforests.”

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

Inspired by a love for modernity and sleek sophistication, GUNAS is owned by designer Sugandh. With a goal to use her knowledge as an industrial designer to create a line of totes that consciously fused luxury aesthetics with eco-friendly philosophies, she met and exceeded this potential since her launch in 2009.

Hey collection contains beautifully crafted  mens and womens vegan-approved wallets, clutches, messengers, totes and duffels with custom hardware, seductive structure, and lightweight construction. This progressive luxury lifestyle brand is bold and edgy, making a statement for those who want to differentiate themselves in a crowd. These bags are individually handcrafted in socially responsible factories around the globe.

Check out these stats:

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.

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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.

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.

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.

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

That is, it might have not been the choice until vegan author Colleen Patrick-Goudreau had anything to do with it.

Colleen began her affair with veganism at the age of 19, after reading John Robbins’ Diet for a New America. Turning away from her typical meat/dairy/egg diet, she founded Compassionate Cooks, soon becoming a voice for the animals who are never heard.

With a master’s degree in English Literature under her belt, Colleen continued to raise awareness on animal issues. This soon resulted in gigs on the Food Network, writing for VegNews Magazine, and contributing to National Public Radio. She also penned her first book, The Joy of Vegan Baking, which won VegNews Magazine’s “Cookbook of the Year.” (And just so you know, it’s amazing).

Now she’s launched her new cookbook, The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion, a celebration of recipes and menus for absolutely every occasion you can think of. From a romantic dinner for two to a holiday buffet, Colleen has it covered in a vibrant, mouth-watering collection.

The book is packed with tips and advice from her years of experience, all nestled among the delicious recipes and full-colour photographs. Whether you’re cooking for one or entertaining a crown, it’s a full-fledged guide for those who love simple and sensational recipes.

The book is helpfully organized by themed menus, including world cuisines with suggestions on combinations. Each chapter is separated into seasons, letting you take full advantage of local ingredients and fresh flavors.

Chapter one begins with Romantic Dinners for Two, offering soups to mains to desserts – and everything in between. Entice your senses with Braised Figs with Arugula, and finish it off with Love Potions, drinks designed to delight. As you move your way through each chapter, you’ll notice the eclectic mix of cuisine, highlighting world cultures and exotic dishes.

Chapters two and three deliver dishes for casual and formal entertaining, while chapter four outlines the perfect menus for any celebration. Holidays are highlighted next, with classics like Potato Latkes and Matzoh Ball Soup to creative crowd pleasures, like Butternut Squash Timbales and Savory Tofu Spread.

But the clincher is her chapter on the real parties – the buffets, appetizers and finger foods for a crowd. From Sweet Potato Pie to Grilled Corn on the cob, Colleen delights us with pizzas, desserts, chilis and all your party favourites.

In addition to all of the delicious recipes, the book is scattered with tips, ideas, techniques and facts. In the Zucchini Cakes, for example, she tells us in a Compassionate Cooks Tip how to grate the zucchini with ease. She also tells us in a Food Lore sidebar the history behind Old Bay Seasoning, which is used in the recipe. Other clever anecdotes include Foods for Romance (Aphrodisiacs), Bladders in my Booze?, and Survival Tips for Friends and Family of Vegans.

Having already loved Colleen’s The Joy of Vegan Baking, we’re thrilled with her second installment, The Vegan Table. Truly dedicated to making entertaining done with a flourish, her sophisticated and delicious recipes will appeal to all vegans and non-vegans alike.

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

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.

Pancakes are easy to prepare, and often, you can mix together the batter the night before and set it in the fridge.

Here are our favorite pancake breakfasts, perfect for these upcoming back-to-school mornings to start the kids off with a smile and a dose of nutrition.

To Make These Vegan: substitute butter for nondairy buttery spread, like Earth Balance. For buttermilk, mix 2 teaspoons cider vinegar with the amount of nondairy milk you need in total. Let sit 5 minutes to curdle. For eggs, mix 1 tablespoon flaxmeal with 3 tablespoons warm water for each egg. Let stand to thicken.

Double Banana Pancakes with Caramel

These banana pancakes are topped with caramelized bananas, making them a twist on a classic favorite with that extra dose of delicious.

• 3 large bananas, peeled, divided
• 1/2 cup butter or nondairy margarine melted, divided
• 3/4 cup unrefined cane sugar, divided
• 1/4 cup water
• 1 teaspoon vanilla extract
• 2 cups whole grain flour
• 2 teaspoons baking powder
• 2 cups buttermilk or soured nondairy milk
• 2 large eggs or flax replacer

Slice 2  of the bananas into 1/4-inch-thick rounds. Combine 1/4 cup melted butter or nondairy buttery spread, 1/2 cup unrefined cane sugar, and 1/4 cup water in heavy large skillet. Bring to a boil over medium-high heat until the mixture thickens slightly, about 2 minutes. Remove from heat. Stir in vanilla extract and sliced bananas.

Put the flour and baking powder in a bowl. Whisk together. Add the remaining 1/4 cup sugar. Whisk until well combined.Put the  remaining banana in a medium bowl. Mash well. Add the buttermilk or nondairy soured milk and eggs or flax replacer. Stir the banana mixture into dry ingredients (some lumps will remain). Mix in remaining 1/4 cup melted butter or nondairy buttery spread.

Preheat oven to 200°F.  Place a baking sheet in the oven. Heat an oiled griddle over medium heat. Pour batter by 1/3 cupfuls onto the griddle. Cook pancakes until golden, about 2 minutes per side. Transfer pancakes to the baking sheet. Transfer to the oven to keep warm.

Serve pancakes with caramel-banana syrup.

Firing up the grill will not only spark any appetite, but also your creativity. We’re accustomed to grilling our favourite meats and kabobs, but it’s time to think outside that basic barbecuing box: salads, meat-free mains and side dishes can all be seared to perfection.

Try this version of your favourite stuffed pepper, with that delicious char that only a barbecue can deliver.

Stuffed Grilled Peppers

Using colourful peppers results in a taste reminiscent of homemade roasted red peppers. The stuffing is delicious on its own, perfect as a side dish or mixed with greens for an impromptu salad.

Vegan, gluten-free. Serves 4.

4 large red, yellow or orange bell peppers
2 Tbsp. (30 ml) extra-virgin olive oil
1/2 cup (50 g) almonds, walnuts or pecans, coarsely chopped
3/4 cup (60 g) dry brown basmati rice (or other rice)
1 garlic clove, minced
1 1/2 cups (425 ml) water
3 green onions, chopped
2/3 cup (90 g) sliced cherry tomatoes
Handful of fresh basil
Handful of fresh parsley
4 x 1 m (100 cm each) kitchen string, for securing peppers (if you don’t have kitchen string, hemp string soaked in water works perfectly)

Heat the oil in a medium pan and add the nuts, until lightly toasted and fragrant. Add the rice, and continue to stir, until grains are glossy. Stir in the garlic, cooking for about 30 seconds more. Add the water and bring to a boil, then cover, reduce to a simmer and cook for about 35 to 45 minutes, until water is absorbed.

Meanwhile, prepare the peppers. Cut around the stalk of the pepper, setting aside for later. Make one slit down the length of the pepper and open gently. Remove any seeds and membrane. Repeat with other peppers.

When rice is finished cooking, remove from heat, cool slightly, and stir in green onions, cherry tomatoes, basil and parsley. Season with salt and pepper to taste.

Spoon some stuffing into each pepper, careful not to overfill. Take string and wrap around the centre about three times, tying the pepper securely. There should be string left over on each end. Top with the stalk, then tie in the other direction, securing the filling. You want to ensure the filling doesn’t fall out — no matter how you end up tying it. Repeat with other peppers.

Preheat the barbecue to medium heat. Place peppers on grill for about 20 minutes, turning frequently so they are evenly browned. If they char — no problem, just slip off the skin; the pepper will still taste fabulous. You can also grill them on foil if you prefer.

Oh, and no oven required.

No baking, no cooking, no doughs, no burning. Instead, Raw for Dessert is a myriad of immaculate no-bake treats.

Traditional baking can step aside, with what Cornbleet refers to as “the art of substitution.” But don’t let that worry you – the ingredients aren’t out of the ordinary. Instead, flour is swapped for ground nuts, dates and natural sweeteners for sugar, and coconut and avocado for cream and butter.

For those who don’t follow a completely strict raw diet, Cornbleet caters to them with substitutions and additions. For example, her decadent Chocolate Ice Cream features raw cocoa powder as an ingredient, however non-raw-foodists can substitute their regular cocoa powder.

Luckily for us (as readers and eaters), fruits are highlighted in their natural sweetness, enhancing them with just a few additions for everyday eating. Take the Classic Ambrosia, for example, bringing the fresh taste of oranges, bananas, and coconut together with just a touch of added sweetness – in addition to an offering of variations to the basic recipe.

Although justifying rich treats should never be an option, Cornbleet combinations do just that. Who can resist a decadent Knockout Brownie Sundae? We certainly can’t, and taking a look through the ingredients make it even better. Brazil nuts, for example are rich in fibre and selenium. The brownie and ganache highlights antioxidant-rich cocoa, and her use of walnuts delivers omega-3 goodness.

And we promise, this is just the beginning.

Just like in Raw Food Made Easy, Cornbleet delivers each recipe with ease. Fancy kitchen appliances, uncommon ingredients, and hours of preparation don’t make their appearance. Instead it’s a simple, focused and mouth-watering combination of everything you need to make drool-worthy desserts.

After a basic primer on ingredients, equipment, technique and knife skills (which anyone can master), the book launches into the pages of recipes. It begins with the Basics, outlining frostings, jams, crusts, and more, essential ingredients to many of the recipes to follow. Fruit Desserts comes next, highlighting nature’s bounty with crumbles, trifles and other delicious combinations. Blood Testing.

Next comes Sorbets, Ice Creams and Sundaes, with options such as basic Chocolate Ice Cream to fancier Cookies n’ Cream and Peach Melba.

This is followed by our favourite chapter, Cakes, Cookies and Bars, with a Spice Cake to showcase at the holidays, a Chocolate Lava Cake to win over anyone’s heart. It doesn’t end there; Pies and Tarts are next, making delicious use of fruits, chocolate, pumpkin and pecan.

The recipes end with Creamy Desserts then Candy, with puddings and fudge and everything in between.

What we love most is that you don’t have to be a vegan to love the book. You definitely don’t have to be a raw foodist. You just have to love desserts and treats featuring simple ingredients and directions with outstanding results.

We also love is the variety included, with local ingredients abundant, depending on the season. It’s the perfect time to try the Apple-Pear Crumble and the Winter Compote, both, we promise, are sure to please.

We love this book, and it’s perfect combination of decadence, simplicity, and (dare we admit) healthy.

To read our review on Raw Food Made Easy, click here.

To read more about author Jennifer Cornbleet, visit her at www.learnrawfood.com.