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Apple Cider

Seasonal Recipes

Hot Apple Cider

I don’t know about you, but when I think of the fall approaching I automatically think about Hot Apple Cider. It is such a simple thing to make for you and your family or at a dinner party with friends. This recipe is the real deal, it’s a few simple steps but the cooking process takes a while… we promise it’s worth it.

Hot Apple Cider

Ingredients

  • 4 Granny Smith apples, sliced
  • 4 red delicious apples, sliced
  • 1 orange, peeled and sliced (peel adds bitterness)
  • 1 Tbsp whole allspice
  • 1 Tbsp whole clove
  • 3 cinnamon sticks
  • 1/2 cup brown sugar (for sweetness if desired)
  • 8 cups water (1.9 L)

directions

  1. Place fruit and spices into a slow cooker
  2. Add 8 cups of water
  3. Cook on high heat for 3-4 hours.
  4. Uncover the slow cooker, and mash the softened fruit with a potato masher.
  5. Cover again and cook on low for 1-2 hours.
  6. Strain out fruit and spices from the slow cooker into a cheese cloth in a bowl.
  7. Wait about 20-30 minutes for the cheesecloth to cool. Squeeze out cider from cheesecloth into the bowl. Pour the cider back into the slow cooker. 
  8. Add the brown sugar (optional).
  9. Serve warm.
  10. Enjoy!

Notes

  • Make sure to not over mash the fruit.
  • Some people love the organe peel to be intact when making cider, but its optional. The orange peel adds a bit of bitterness.

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Vegan French Toast

balanced breakfast

Vegan French Toast

This is a spot for a paragraph-sized description of the dish. “I love to make this when I’m on t he go, blah blah”

Vegan French Toast

Ingredients

  • 1 heaping Tbsp chia seeds (whole or ground into a fine meal so their undetectable)
  • 1/2 Tbsp agave nectar or maple syrup (or sub honey if not vegan)
  • 1 cup unsweetened almond milk (or any non-dairy milk)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 4-5 sliced bread (it’s important to use a sturdy, rustic bread or it can turn out soggy/soft)

directions

  1. Mix all ingredients except the bread in a large, shallow bowl. Place in the fridge to activate for 10-20 minutes.
  2. Preheat griddle to medium heat (350 degrees) and grease with 1 Tbsp vegan butter or coconut oil.
  3. Dip each slice of bread in the batter for about 20 seconds on each side. If your bread is dry, leave it in a little longer. If you’re using sandwich bread, it should only need 25-30 seconds total to soak.
  4. Place on griddle (or pan) and cook until golden brown on the underside. Carefully flip and cook until the other side is golden brown as well- 3-4 minutes.
  5. Top with desired toppings.

Toppings

We used raspberries, blueberries, maple syrup, and mint to garnish.

Add whatever toppings your in the mood for; peanut butter and homemade chocolate sauce or honey and bananas. Whatever your heart desires.

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Simple Breakfast Hash

Balanced BREAKFAST

Simple Breakfast Hash

I don’t know about you but breakfast potatoes are my favourite part of a weekend brunch! These potatoes in particular are slow roasted to crispy perfection and blended with onions and garlic to add a ton of extra flavour that I know you will enjoy!

Simple Breakfast Hash

Ingredients

For the Potatoes:

  • 3 medium russet potatoes, peeled and diced
  • 1 large sweet potato, peeled and diced
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 1 tsp dried thyme
  • 2 tsp sea salt
  • 1 tsp pepper
  • 1/4 cup olive oil

For the Skillet Mixture:

  • 1 medium onion, diced
  • 5 cloves of garlic, finely diced or minced
  • 1 tsp olive oil
  • sprinkle of sea salt and pepper

directions

  1. Combine diced potatoes with spiced and 1/4 cup of olive oil, mix well. Bake in a glass casserole dish at 450 degrees for 40-50 minutes, checking and stirring every 20 minutes, until crispy.
  2. Use a spatula to unstick potatoes from the pan each time you stir.
  3. Sauté onion, garlic, 1 tsp of olive oil, and a sprinkle of sea salt and pepper in a skillet. Cook for 5-8 minutes, or until browned.
  4. Once potatoes are crispy, remove from oven and stir in the garlic and onion skillet mixture until well combined.
  5. Serve as a side for your favourite breakfast.

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Vegan Chipotle Ranch Dressing

Sauces & Dressings

Vegan Chipotle Ranch Dressing

This dressing will always be a fan favourite – who doesn’t love dipping anything and everything in a yummy, spicy ranch dressing. This recipe is easy to make and has a few simply ingredients that I know you’ll love!

Vegan Chipotle Ranch Dressing

Ingredients

  • 1 cup raw cashews (soaked in hot water 30 minutes, or overnight in cool water)
  • 2/3 cup unsweetened almond milk
  • 2 tsp lemon juice
  • 1 clove garlic, peeled
  • 1/2 tsp sea salt (plus more to taste)
  • 1 chipotle pepper in adobo sauce*
  • 1/4 tsp onion powder
  • 1 tsp apple cider vinegar
  • 1/2-1 tsp maple syrup (optional//or other sweetener of choice)
  • 1/4 tsp ground chipotle chile
  • 2 Tbsp fresh minced dill

directions

  1. Soak cashews in very hot water for 30 minutes. While cashews are soaking, measure out almond milk and add lemon juice and set aside to curdle (this makes your vegan “buttermilk”)
  2. Drain and rinse cashews, then transfer to a small blender (a blender is preferred over a food processor for achieving a smooth texture) and add almond “buttermilk,” garlic, salt, pepper, onion powder, vinegar, maple syrup (optional), ground chipotle chile, and dill. Blend on high for 1-2 minutes or until very creamy and smooth, stropping to scrape down the sides as needed.
  3. Taste and adjust flavour as needed, adding more salt to taste, ground chipotle or adobo sauce for heat, maple syrup for sweetness, lemon juice or vinegar for acidity, garlic for garlic flavour, or herbs for a more herbal flavour. 
  4. Use immediately at room temperature or refrigerate for 3-4 hours to chill. It will thicken in the refridgerator, so you can add more almond milk or water later on too thin if needed.
  5. Enjoy with vegetables, wraps, salads, pizza or wing dipping sauce. Store leftovers covered in the refrigerator up to 5-7 days.

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Garlic Mashed Cauliflower

Side Dishes

Garlic Mashed Cauliflower

Move over mashed potatoes – there’s a new side dish in town! This whipped cauliflower is creamy, comforting, salty, garlicky, and so easy to make. This is the perfect healthy plant-based side that will have everyone fooled.

Garlic Mashed Cauliflower

Ingredients

  • 2 heads of cauliflower
  • 4 Tbsp vegan butter (or olive oil)
  • 3-4 cloves garlic
  • 1/2 tsp sea salt
  • 1 pinch black pepper
  • 1/4 – 1/2 cup unsweetened almond milk (to help with pureeing)
  • Fresh parsley or chives (for garnish)

directions

  1. Cut cauliflower into even florets and steam in a large pot with a steamer basket (covered) until very tender – about 15-20 minutes depending on size of pot and cauliflower florets. Remove from heat and set aside uncovered too cool slightly.
  2. In the meantime, sauté the garlic in the vegan butter in a small skillet over medium-low heat for 2-3 minutes or until just slightly browned (be careful not to burn). Or, you can keep your garlic raw for a punchier, stringer garlic flavour. Turn off heat and set aside.
  3. Transfer half of the cauliflower to a food processor (or use an immersion blender to pur√©e cauliflower in a pot or saucepan) and process until pur√©ed. (The amount of cauliflower you’re able to pur√©e at once will vary based on the size of your food processor). Then add half of the garlic butter as well as half of the salt and pepper and process until well combined.
  4. Taste and adjust flavour as needed, adding more salt and pepper to taste, garlic for intense garlic flavour, vegan butter for buttery flavour, or almond milk to help the cauliflower purée. NOTE: you could even blend in a little nutritional yeast to add cheesy flavour, or vegan cream cheese for more creaminess (optional).
  5. Transfer to a mixing bowl or serving platter and cover to keep warm. Then repeat this blending and seasoning process until all the cauliflower is whipped and seasoned.
  6. Garnish with herbs and vegan parmesan cheese (optional), and another sprinkle of salt and pepper and serve hot. Store leftovers covered in the refrigerator up to 3-4 days, or 1 month in the freezer. Reheat in the microwave or on the stovetop in a saucepan until hot.

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Thai Noodle Salad With Peanut Sauce

Lean Lunches

Thai Noodle Salad With Peanut Sauce

A simple delicious recipe that is loaded up with healthy veggies. It’s vegan, gluten-free and super light, making it perfect for a mid week lunch or large gathering.

Thai Noodle Salad With Peanut Sauce

Ingredients

  • 6 ounces dry noodles (brown rice noodles, pad Thai style rice noodles, soba noodles)
  • 4 cups mix of cabbage, carrots and radish, shredded or grated
  • 1 red bell pepper, finely sliced
  • 3 scallions, sliced
  • 1/2 bunch cilantro, chopped
  • 1 Tbsp (or less, or more) jalape√Īo, finely chopped)
  • 1/4-1/2 cup roasted, crushed peanuts (garnish)

Thai Peanut Sauce

  • 3 thin slices ginger – cut across the grain, about the size of a quarter
  • 1 fat clove garlic
  • 1/4 cup peanut butter (sub almond butter)
  • 1/4 cup fresh orange juice (roughly half an orange)
  • 3 Tbsp fresh lime juice (1 lime)
  • 2 Tbsp soy sauce or GF Braggs Liquid Amino Acids
  • 3 Tbsp honey or agave
  • 3 Tbsp toasted sesame oil
  • 1/2-1 tsp cayenne pepper (or a squirt of sriracha sauce)
  • 1/2 tsp salt

directions

  1. Cook Noodles: Cook pasta according to directions on package. (See notes for rice noodles) Drain and chill under cold running water.
  2. Blend the Peanut Sauce: while noodles are cooking, blend the peanut sauce ingredients together using a blender until smooth.
  3. Toss: Place shreeded veggies, bell pepper, scallions, cilantro and jalape√Īo into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and toss well to combine.
  4. Taste: Adjust the salt (to your liking), add chili flakes if you want and serve, garnishing with roasted peanuts and cilantro and a lime wedge.

Notes

If cooking pad Thai style rice noodles, add the noodles to a pot boiling water. Turn heat off, stir and let steep 2-3 minutes until tender, drain and run under cool water. 

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Plant-Based Sweet Potato Corn Chowder

Dreamy Dinner

Plant-Based Sweet Potato Corn Chowder

This is a healthy, harty, cozy, fall-inspired sweet potato corn chowder than can be done in 30 minutes. It’s full of flavour, nutritious and easy to make with just a few ingredients. Recipe is by Running On Real Food.

Plant-Based Sweet Potato Corn Chowder

Ingredients

  • 1 white onion, diced (3 cups)
  • 4 cloves garlic, minced
  • 4 ribs celery, chopped (2 cups)
  • 1 medium sweet potato, peeled and cubed (2 heaping cups)
  • 1 red bell pepper, diced
  • 4 cups frozen corn
  • 4 cups vegetable broth
  • 2 tsp chili powder
  • 1 tsp paprika
  • sea salt and fresh-cracked black pepper, to taste

directions

  1. Add the onion, garlic and celery to a soup pot with a splash of water or vegetable broth. Cook for 5 minutes until starting to soften.
  2. Add the sweet potato and broth, bring to a light summer and cook for 5-10 minutes.
  3. Add the rest of the ingredients and simmer until the sweet potato is easily pierced with a fork.
  4. Remove about 2/3 of the soup and blend until smooth and creamy then pour back into the pot.
  5. Season with salt and pepper and serve right away. 

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Vegan Tzatziki

sauces & dressings

Vegan Tzatziki

This tzatziki dip recipe is equally easy as delicious. Made with few ingredients, this is the perfect dip for pita, falafel, veggies and more.

Vegan Tzatziki

Ingredients

  • 1 cup packed grated cucumber (no need to peel)
  • 1.25 cup soft tofu
  • 1 Tbsp olive oil
  • 1 tsp red or white wine vinegar (sub white vinegar if needed)
  • 1/2 tsp salt, or more to taste
  • 1/4 tsp black pepper, optional
  • 2 average-sized cloves garlic
  • 2 Tbsp finely chopped fresh dill

directions

  1. Place the grated cucumber in a fine sieve or colander and add a little pinch of salt, toss to combine. Set aside in the sink or over a bowl.
  2. Add everything else, except for the fresh dill to a blender or use an immersion blender in a suitable container and blend into a smooth, creamy consistency.
  3. Transfer to a serving bowl or storage container and stir in the chopped dill.
  4. Go back to the cucumber and start squeezing and working the water out using your hands. Send a little time here, the more water you can squeeze out the better. You can also transfer it to a dish towel, wrap the towel around it to form a ball and twist and squeeze to get more water out. Keep working on it until you have roughly a ball you can squeeze in one hand, or about 1/3-1/2 cup.
  5. Add the drained cucumber to the tofu mixture and stir to thoroughly combine.
  6. You can serve right away or place in the fridge for an hour or two before serving for more flavour.
  7. Store the sip in a sealed container in the fridge for up to 5 days.

Notes

  • The cucumber can be drained using your hands or by placing it in a dish towel or paper towels and squeezing. The dish towel method is ¬†the most effective-place the grated cucumber in the muddle of a towel, wrap it up tightly squeeze tightly until it’s no longer dripping liquid.
  • The olive oil thickens the tzatziki and makes it creamier but if you need the recipe to be oil-free, it’s okay to leave it out.
  • It will thicken in the fridge and there may be some excess water on top after storing depending on how well you drained the cucumber, just drain it off before serving.

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Vegan Spicy Mayo

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Sauces & Dressings

Vegan Spicy Mayo

This vegan cashew spicy mayo is easy to make and amazing with sushi, fries, burgers, wraps, rice bowls and more. 

This recipe is by Running on Real Food


SHOP INGREDIENTS

Vegan Spicy Mayo

  • Prep Time:
  • 8 hours
  • Cook Time:
  • Total Time:
  • 8 hours
  • Yields:
  • 3/4 cup

Ingredients

  • 1/2 cup raw cashews
  • 5 Tbsp water, plus more as needed to adjust consistency
  • 1 Tbsp lime juice or rice wine vinegar
  • 1/2 tsp sea salt
  • 2 tsp pure maple syrup
  • 2 tsp soy sauce or gluten-free tamari
  • 1 Tbsp + 1 tsp sriracha sauce

directions

  1. Place the cashews in a bowl and cover with water. Soak for at least 8 hours up to overnight. When ready to make the mayo, drain and rinse well.
  2. Add the drained, soaked cashews to a blender with the rest of the ingredients. Start blending on low then slowly increase the speed and blend on high until smooth and creamy. You may need to stop a few times to scrape down the sides.
  3. Transfer the mayo to a container and serve right away or store for up to 1 week in fridge.

Notes

  • Contain no oil or mayo – made with cashews!
  • Vegan and can be gluten free
  • Versatile – use as a dip, spread or sauce

 Soaking: If you’re in a pinch and have a high-speed blender, you can skip the soaking for the smoothest result, I still reccommend soaking at least 4 hours for a high-speed blender and 8 hours for a regular blender. Quick Soak: If you’re short on time you can boil the cashews for 10 minutes rather than soaking.  

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Vegan Chilli Cheese Fries

Dreamy Dinner

Vegan Chilli Cheese Fries

Theses additive cheese fries are a dream come true for my whole family (yes even the kids). They’re made with healthy, wholesome ingredients but taste like a serious indulgence (best of both worlds). They are super easy to make and I promise will be a huge hit at the dinner table.¬†

Vegan Chilli Cheese Fries

Ingredients

For the Queso Cheese Sauce

  • 1 cup water
  • 1 cup raw cashews
  • 1/4 cup nutritional yeast
  • 2 heaping Tbsp tomato sauce
  • 1 1/2 tsp sea salt
  • 3/4 tsp turmeric
  • 2 Tbsp fresh lemon juice

For the Chili

  • 1 19 ounce can mixed beans
  • 1 1/4 cup tomato sauce
  • 1 Tbsp tomato paste
  • 1 Tbsp chili powder
  • 1/2 a jalape√Īo, seeds removed and minced
  • 3 cloves garlic, minced
  • 1 small white onion, diced
  • 1 large grated carrot (approx 1/2 heaping cup)
  • 1 tsp each sea salt and black pepper

For the Fries

  • potato of choice such as golden or russet (approx 1 medium or 1/2 large potato per person)
  • sea salt and pepper to taste
  • optional: 1 tsp chili powder and paprika

directions

  1. Preheat the oven to 425F. Slice the potatoes into approximately 1/2 inch wedge fries and toss with a sprinkle of sea salt and pepper. Add a pinch of paprika and chili powder, if desired. Line the fries on a baking try (use parchment paper), allowing some room between each fry. Bake for 25 minutes, flip and bake 15-20 minutes more until brown and crispy.
  2. Add all queso ingredients to a high-speed blender and mix until smooth and creamy.
  3. To make the chili add all the ingredients to a medium-sized pot and let simmer over medium heat for 15 minutes, stirring every so often until it’s well-mixed and the carrot is tender.
  4. Once the fries are ready, load them onto a plate. Top with chili and cheese sauce.

Notes

Nutritional yeast – creates the cheesy flavour of the sauce

Tomato sauce – straight up plain tomato or pasta sauce from a jar works

Cashews – create the creamy base of the sauce, look for “raw” cashews with no added oil or salt

Beans – try kidney, pinto or black beans, or a variety, a 14 oz or 19 oz can works (1.5-2 cups)

  • Queso sauce and chili make enough for 4-6 servings. Adjust amount of potatoes accordingly.
  • If you don’t have a high speed blender, soak cashews in water for 8 hurst’s up to overnight or boil for 10 minutes then drain. You can skip this if you want but the sauce will be grainy.
  • This recipe is best enjoyed fresh but the cheese and chili can both be stored separately in the fridge for up to 5 days.

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