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Made With Love Cookbook

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What is so wonderful about making salads is the more you make them, the more you get comfortable with experimenting and discovering new favorite flavors, and the more confidence you’ll gain every day. Trust us, salads are addictive. Treat this recipe like a guideline; substitute whatever nuts, seeds or sprouts are your faves. Active time:15-20 minutes Total time: 15-20 minutes 8 cups any greens, such as romaine, arugula, spinach, torn into bite-sized pieces 1 cup cilantro, chopped 1 cup basil, chopped 1 cup mint, chopped 2 cups any sprouts, such as radish, sunflower, pea, broccoli, lentil or popcorn 4 tablespoons fresh lime or lemon juice ¼ cup avocado oil Pinch sea salt ½ cup walnut pieces ½ cup dried blueberries ½ cup hemp seeds ½ cup sunflower seeds ¼ cup pumpkin seeds 1 cup avocado, chopped into ½-inch chunks 2 tablespoons Brazil Nut Parmesan (page xxx), optional In a large…

We call these ‘clean’ burgers. They are light and fresh and you won’t feel guilty when you go for a second one. You can get a head start by prepping the quinoa and sweet potatoes the day before you want to serve them. The advance prep actually improves the texture of the burgers, allowing them to firm up nicely before cooking. Active time: 25 minutes  Total time: 70 minutes 2 sweet potatoes, peeled and cubed, or 3/4 cup pureed sweet potatoes 1 cup quinoa ½ cup oat flour 1 tablespoon ground flax 1 teaspoon cumin 1 teaspoon smoked paprika ½ teaspoon dried basil ½ cup chopped cilantro 1 clove garlic, minced 1 teaspoon grated ginger 2 green onions, finely chopped Sea salt and black pepper to taste 1 tablespoon olive oil Preheat the oven to 375°F. If you are using cubed raw sweet potatoes, line a baking sheet with parchment…

French toast is a Kindfood classic but it’s a challenging dish for cooks who are trying to make plant-based, gluten-free meals. Breakfast in general is difficult if you’re avoiding animal products. Erinn developed this recipe at home to satisfy Michael’s insatiable cravings for French toast; he missed it after he moved to a plant-based diet. Active time: 15 minutes Total time: 15 minutes 3/4 cup raw almond butter 1 1/4 cups non-dairy milk 1/4 cup plus 1 tablespoon GF all-purpose flour 1 tablespoon cinnamon 1/3 cup maple syrup, plus more to serve 1/4 teaspoon nutmeg 1 tablespoon vanilla extract Pinch sea salt 8 slices GF vegan bread 4 tablespoons vegan butter In a medium mixing bowl, combine the almond butter, non-dairy milk, flour, cinnamon, maple syrup, nutmeg, vanilla, and salt. Preheat a skillet over medium heat. Add 1 tablespoon of vegan butter and heat until it sizzles. Dip the bread…

Who doesn’t love blueberry muffins? Well, these tasty little guys are one of our favorites at home and in the Bake Shoppe. It’s important to use wild blueberries for these. In fact, you should choose wild blueberries whenever possible because they have more than double the antioxidants of commercially farmed blueberries and more flavor. Go wild! Active time: 30 minutes Total time: 55-60 minutes 2 tablespoons flax meal 1 cup almond milk or coconut milk 1 cup GF rolled oats 1¼ cups GF all-purpose flour ¼ cup sorghum flour ¼ cup arrowroot starch 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon ½ teaspoon xanthan gum ¼ teaspoon sea salt ¼ cup palm shortening ¾ cup coconut sugar or Sucanat 2 teaspoons vanilla extract 2 tablespoons maple syrup ¾ cup fresh or frozen wild blueberries Crumble Topping 4 tablespoons oats 2 tablespoons vegan butter 3 tablespoons coconut sugar…

This hearty soup is thick and rich and deliciously filling. It’s loaded with protein from the beans and garlic aids with immune boosting power. I had a soup like this in Italy in the fall of 2014, and was instantly mesmerized and in need of creating the euphoric flavours I experienced there. Once back home, I made a few different batches until this final one was created. Since then, this soup has turned into a favourite in my home and I share with others all the time. If you don’t have three cans of cannellini beans in your cupboard, it is simple to sub in another bean. I’ve used navy beans and butter beans – they work well but not optimally. I also suggest that adding cashew cream is optional. For me, this soup is creamy enough so please add at your discretion. I use shallots over onions in this recipe to add the more full, rich…

Easy Avocado Toast for Alfresco Dining This is one of our favorite recipes to keep us going on those 14 hour days. Avocados are loaded with healthy fats that keep our brains sharp and our bodies lean. Think of Avocado on toast as you would bruschetta for a healthy, fresh alfresco dining experience. There is something magical that happens when sea salt kisses avocado. You’ll be hooked. Total time: 10 minutes Active time: 5 minutes 2 avocados, sliced 4 slices GF bread, cut in half 2 tablespoons coconut oil 1 tablespoon olive oil 1 teaspoon fresh garlic, minced finely Pinch sea salt Pinch chili flakes Balsamic reduction Turn broiler to high or place bread on hot Barbecue. Grill on both sides. Remove from heat source. Add minced garlic to coconut oil and olive oil and then spread onto 8 halves of toast. Arrange sliced avocado on the…

Holiday (Nut Quinoa Millet) Loaf The healthiest protein and grains, gluten-free and plant-based (vegan) too…The most delicious, holiday meal ever. When I think of creating memories around a dinner table and I need a beautiful, healthy ‘family meal’ – this is my ‘go-to’ recipe. This fabulous main entrée does it all. It has two optimally nutritious seeds/grains in it (Quinoa and Millet), I like it for it’s comfort food quality in cooler weather and it is great as a ‘leftover’ lunch or dinner the next day (I love this loaf used for sandwiches the next day). Nuts, Quinoa, Millet and Lentils make this loaf super spectacular and super-charged full of nutrition. You’re getting your healthy complete protein, essential complex carbohydrates and TONS of fibre and high quality fats all in one package – Your tummy will thank me. This turned out so incredibly delicious, I can’t wait for an occasion to make it again.…

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