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Gluten-Free

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In Dessert

Grandma’s Apple Crumble

Let’s admit that most people think the topping is the best part of a fruit crumble. The crunchy, sweet oat nuggets are really “the icing on the cake”, right? It may surprise you to learn that you get better results with coconut oil than with the butter our grandmas used.  Coconut oil makes for a rich, crisp topping that’s also much better for you. Active time: 20 minutes Total time: 70 minutes Filling 12 apples, peeled, cored and sliced 1 tablespoon arrowroot starch ½ cup coconut sugar 3 tablespoons chia seeds 2 teaspoons ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon sea salt 3 tablespoons fresh squeezed lemon juice Topping 2 cups GF rolled oats ¾ cup GF all-purpose flour 1 cup vegan butter ½ cup roughly chopped almonds 3/4 cup organic cane sugar 3 tablespoons shredded coconut (optional) 1 teaspoon cinnamon 1 tablespoon vanilla extract 1 ½ teaspoons…

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In Recipes

Love N’ Peas Muffins

We developed this muffin at Kindfood as a lunch special for kids. The inspiration came from a T-shirt slogan Kelly saw and loved in California. Moms would buy these for their kids’ lunches and snacks, knowing they would get something fun, nutritious and yummy. And they’re not just for kids, this is a perfect lunch muffin to take along when you’re brown-bagging it. We recommend you make the Oat Streusel topping, it’s perfect! Active time: 10 minutes Total time: 45 minutes 4 tablespoons flax meal 2/3 cup rice milk 2 cups GF all-purpose flour 1/2 cup oat flour 3/4 cup coconut sugar or Sucanat 2 teaspoons baking powder 2 teaspoons baking soda 1/2 teaspoon xanthan gum 1 teaspoon sea salt 1 teaspoon cinnamon ½ cup sunflower seed oil, canola oil or olive oil ¼ cup maple syrup 2 tablespoons molasses 2 teaspoons vanilla extract 1 ½ cups pureed butternut…

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In Main Course

Tempeh Reuben

This sandwich was created to satisfy Kelly’s husband’s love of the classic deli favourite. He missed this comfort food sandwich when he went to an entirely plant-based diet. It was Kelly’s mission to try to recreate this sandwich without any meat or dairy. Mission accomplished! Active Time: 10 minutes Total Time: 30 minutes For the marinade: 1/8 cup beet juice ¼ cup pickling or sauerkraut juice 2 tablespoons olive oil 1/8 teaspoon minced garlic ½ lemon, juiced For the Russian dressing: ½ cup Vegenaise or Mayo ¼ cup organic ketchup 2 tablespoons finely diced dill pickles 1 teaspoon finely diced red onion ¼ teaspoon garlic powder 1/8 teaspoon organic brown mustard 1 (8 ounce) package tempeh 2 tablespoons olive oil 8 slices GF bread 1 cup sauerkraut, drained ½ cup non-dairy shredded cheddar Make the marinade: Place the beet juice, pickling juice, olive oil, garlic and lemon juice…

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Meet Kale: Your New Friend With Benefits
In BLOG

Not Just Vegan – Why eat “Whole Food” Vegan

Not Just Vegan – Why eat “Whole Food” Vegan Many people jump into a trendy vegan diet  with the thought that as long as they aren’t eating animal products (meat, fish, dairy, etc), they will be just perfectly healthy. However, white pastas, sugary cookies (did you know that Oreos are vegan?), white flour cakes and breads or even processed ‘vegan faux meats’ does not make for a healthy vegan! Vegans should think of themselves more as herbivores – true whole-food, plant eaters – with a focus on Whole plant foods (as opposed to veggie chips in a bag!).  If it grows from the ground and it’s still intact – go for it.  If it somehow ends up in a box with lots of words that need special decoding, step away from it.  Just because a person has cut animal products out of their diet does not mean they are healthy.  There…

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