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Peanut Butter Cookies

Sweets

Peanut Butter Cookies

These peanut butter cookies are mt absolute favourite cookie. They have the chewy middles we all love with the crumbly edges, and that rich nutty flavour. P.S. Like all our other recipes they are plant-based!

Peanut Butter Cookies

Ingredients

  • 1 Tbsp ground flaxseed
  • 3 Tbs water
  • 1 1/2 cups all-purpose flour (you can use Bob Red Mill’s gluten-free all-purpose flour as a substitue)
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup coconut oil, soft but not melted
  • 1/2 cup cane sugar
  • 1/2 cup brown sugar
  • 3/4 cup creamy peanut butter ** 
  • 1 tsp vanilla extract

directions

  1. Preheat the oven to 350F and line a baking sheet with parchment paper.
  2. In a small bowl, combine the flaxseed and water and set aside to thicken for 5 minutes.
  3. In a medium bowl, combine the flour, baking soda, baking powder, and salt.
  4. In a large bowl, combine coconut oil, cane sugar, brown sugar, peanut butter, and vanilla. Stir in the flaxseed mixture and mix well.
  5. Add the dry ingredients to the wet ingredients and stir until just combined. Chill dough for 30 minutes.
  6. Scoop dough using a 2-inch cookie scoop and roll into balls with your hands. flatten slightly and place on the baking sheet. Use a fork to make cross-hatch marks. Bake for 12 to 13 minutes. Remove from the oven and let sit on the baking sheet for 10 minutes before transferring to a cooling rack.

Notes

Look for creamy peanut butter with a smooth consistency (sorta like the Kraft one we used to eat as kids). Even if your nut butter is runny, this recipe makes a stiff cookie dough and you don’t want that. If your peanut butter is too dry and stiff, the dough may crack, and it will be difficult to form cohesive cookies.

 

Tip: If you store your peanut butter in the fridge, allow it to sit at room temperature for an hour before making this recipe.

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Plant-Based Creamy Hot Mocha

Caffeinated Drinks

Plant-Based Creamy Hot Mocha

Chocolate and coffee, what else is there to love? This Creamy Hot Mocha is rich and creamy (plant-based creamy) and is perfect on a fall evening cuddled up in a blanket on your porch. Whisk up the chocolate, add your favourite coffee and enjoy!

Plant-Based Creamy Hot Mocha

Ingredients

  • 1 cup unsweetened almond milk or other plant-based milk
  • 3 Tbsp dairy-free chocolate chips
  • 1/4 tsp vanilla
  • 1 Tbsp cocoa powder
  • 2 tsp raw sugar, maple syrup or coconut sugar (or sweeten to taste with stevia)
  • brewed coffee

directions

  1. To make the hot cocoa, add the almond milk, chocolate chips, vanilla, cocoa powder and sugar to a small sauce pan and whisk until combined and creamy.
  2. Once it’s all melted together, froth it by using a milk frother or placing it in a blender on high for 30 seconds.
  3. To make the mocha, fill 2 mugs about 1/2 to 2/3 of the way with coffee then top with the frothy hot cocoa.

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Espresso Martini

cocktails

Espresso Martini

This is a staple in my nights out or dinner parties in. A great, creamy pick-me-up that will leave your tastebuds satisfied.

Espresso Martini

Ingredients

  • 1 shot Vodka
  • 1 shot Espresso coffee (freshly made & hot)
  • 1/2 shot Coffee Liqueur
  • 1 shot Bailey’s Cream Liqueur

directions

Shake all ingredients in a cocktail shaker and strain.

Serve in a Martini glass

Garnish with a few coffee beans on the surface.

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Blueberry Coconut Smoothie Bowl

Smoothies

Blueberry Coconut Smoothie Bowl

This extra thick, low-sugar blueberry coconut smoothie features two secret healthy ingredients: cauliflower and zucchini! This smoothies tastes like blueberry ice cream but its packed with loads of nutrition and health benefits.

Blueberry Coconut Smoothie Bowl

Ingredients

  • 3 Tbsp unsweetened shredded coconut
  • 3/4 cup unsweetened almond milk
  • 1 serving Flourish Health Plant-Based vanilla protein powder
  • 1 cup frozen zucchini chunks
  • 1/2 cup frozen cauliflower
  • 1/2 cup frozen blueberries
  • 1 tsp cinnamon
  • pinch of sea salt

directions

  1. Add the coconut and liquid into a high-speed blender and blend on high fro about a minute.
  2. Add the rest of the ingredients and pulse until thick and creamy. To prevent it from thinning out, don’t over-mix or let run too long as the heat from the blender will melt it.
  3. Scoop the mixture into a bowl. add your favourite toppings and enjoy with a spoon!

Notes

To make this a drinkable smoothie, increase the liquid to 1 cup, slowly add more as needed to reach desired consistency. 

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Popcorn “Chicken”

Kid friendly

Popcorn "Chicken"

These vegan version of popcorn chicken is the perfect amount of crisp and crunch. With a few tofu marinating tips you’ll have some flavourful “chicken” that has a great texture. Such a simple yet nutritious meal to add into your kids lunches or your dinner rotation each week.

Popcorn "Chicken"

Ingredients

  • 1 lb block tofu pressed and drained of liquid

Marinade

  • 1/4 cup liquid aminos + 1 Tbsp of soy sauce or tamari
  • 1/2 cup filtered water
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 Tbsp nutritional yeast

Batter

  • 3/4 cup of any nut milk (I prefer unsweetened almond milk)
  • 1 1/2 tsp apple cider vinegar or regular vinegar 
  • 1 cup gluten free flour or regular flour (I use Bob’s Red Mill’s Gluten Free All Purpose Baking Flour)

Crumb Mixture

  • 1 1/4 cup gluten free breadcrumbs
  • 3 tsp smoked paprika
  • 3 tsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 1 tsp sea salt
  • 1/4 cup of olive oil if pan frying, instructions for baking in oven are under

directions

  1. Take your pressed tofu and slice it in half length wise (so you end up with two large slices the same length and width as original). Tea the tofu into 1 inch cubes. I like to use a ruler to help me measure the first tear, then use that as a guide.
  2. In a bowl or glass Tupperware, add all the marinade ingredients and stir to combine. Taste it, you can add more liquid aminos if you want yours saltier, or more water. Add in tofu and stir to combine so all the tofu is coated. Marinade for at least 15 minutes, but up to overnight. While marinating, prepare your bowls with the flour, the buttermilk, and the crumbs.

Batter & Crumb Mixture

  1. In a bowl, add the nut milk of choice and the apple cider vinegar. Stir to combine and let sit for about 2 minutes. This is your buttermilk mixture.
  2. Add the flour to its own bowl and line up side by side.
  3. In a bowl add the crumb mixture ingredients. You can use gluten free panko breadcrumbs or make your own by food processing 1 1/4 cups of brown rice krispies. Line up in a bowl beside the buttermilk. Line a baking sheet beside that – this is where you’ll place your tofu pieces before pan-frying them, or layer them to bake them.

Putting it All Together

  1. Take one tofu piece from the marinade. Dip it into the flour, shaking off all the excess flour, then into the buttermilk. Shake of the excess buttermilk, then dip it back into the flour, then into the buttermilk again, shaking off all the excess again. Then dip it into the crumb mixture, roll around, and place on the baking sheet.
  2. Once you get the hang of it, you can add several pieces at a time. This battering process is very forgiving.
  3. When you’re done all the pieces, it’s time to cook them.

Cooking the Tofu

  1. Heat 1/4 cup of oil in a pan over medium high heat. When oil is hot, add one piece of tofu. Cook for 1 1/2 minutes on each side (check for browning) or until golden brown., then flip and cook for another 1 1/2 minutes on the other side. Remove to a paper towel to absorb the excess oil.
  2. Continue to cook the rest, but you can now add several pieces of tofu now that you’ve tested that the oil is hot and you have your cooking time figured out. Don’t overcrowd the pan since it’ll reduce the temperature the oil, making them not as crispy. It’s best to leave enough space between each piece of tofu.
  3. Continue until you’ve cooked all of the tofu. Allow to cool slightly, then serve immediately by itself, or with a dipping sauce. You can also add these to tacos, sandwiches and many other uses!
  4. to BAKE: Preheat the oven to 400F/200C. Line the battered and breaded tofu pieces on the baking sheet and spray with some cooking oil on both sides. Bake for 25 minutes, flipping once way at the halfway mark. Serve and enjoy!

Notes

If you can’t fin liquid aminos you can use low sodium soy sauce, just taste it before adding the tofu to ensure it’s not too salty. You can also sub coconut aminos.

 

Here’s the best way to press tofu. Wrap the tofu in some paper towel, then with a kitchen towel around that. That way the kitchen towel is much easier to wash and doesn’t have pieces of tofu in it. Wrap it like a blanket around a baby. Put a heavy pan on top, like a cast iron skillet. Then put two books in or on top of that. Balance it so it doesn’t fall off, and leave It to be pressed for about 30 minutes. The tofu should be smaller, and the kitchen towel should be wet with the water from the tofu. Now you can proceed and use this. This makes tofu absorb flavours so much better, and gives it an amazing texture too.

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All-Dressed Kale Chips

Snacks

All-Dressed Kale Chips

Crispy and chewy kale chips baked in the oven and seasoned to perfection. Enjoy as a healthy alternative to potato chips.

All-Dressed Kale Chips

Ingredients

  • approx. 1/2 bunch kale leaves
  • 1/2 Tbsp extra virgin olive oil or melted coconut oil
  • 1.5 Tbsp nutritional yeast
  • 1 tsp garlic powder
  • 3/4 tsp chili powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp fine grain sea salt or pink Himalayan sea salt
  • 1/8 tsp cayenne pepper (optional)

directions

  1. Preheat oven to 300 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.
  2. Remove leaves from the stems of the kale and roughly tear it up into large pieces. Compost the stems (or freeze for smoothies). Wash and spin the leaves until thoroughly dry.
  3. Add kale leaves into a large bowl. Massage in the oil until all the nooks and crannies are coated in oil. Now sprinkle on the spices/seasonings and toss to combine.
  4. Spread out the kale onto the prepared baking sheet into a single layer, being sure not to overcrowd the kale.
  5. Bake for 10 minutes, rotate the pan, and bake for another 12-15 minutes more until the kale begins to firm up. The kale will look shrunken, but this is normal. I bake for 25 minutes total in the oven.
  6. Cool the kale on the sheet for 3 minutes before digging in!

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Spaghetti Squash Burrito Bowls

Dreamy Dinner

Spaghetti Squash Burrito Bowls

This spaghetti squash burrito bowl is easy to make and is packed with nutrients. These beautiful bowls are vegan and gluten free, but above all, delicious. 

Spaghetti Squash Burrito Bowls

Ingredients

Roasted spaghetti squash

  • 2 medium spaghetti squash (about 2 pounds each), halved and seeds removed
  • 2 Tbsp olive oil
  • salt and pepper

Cabbage and black bean slaw

  • 2 cups purple cabbage, thinly sliced and roughly chopped into 2-inch long pieces
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 red bell pepper, chopped
  • 1/3 cup chopped green onions, both green and white parts
  • 1/3 cup chopped fresh cilantro
  • 2 to 3 Tbsp fresh lime juice, to taste
  • 1 tsp olive oil
  • 1/4 tsp salt

Avocado salsa verde

  • 3/4 cup mild salsa verde, either homemade or store-bought
  • 1 ripe avocado, diced
  • 1/3 cup fresh cilantro (a few stems are ok)
  • 1 Tbsp fresh lime juice
  • 1 medium garlic clove, roughly chopped
  • optional garnishes: chopped fresh cilantro, seasoned toasted pipits (not shown)

directions

  1. To roast the spaghetti squash: Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy clean-up. On the baking sheet, drizzle the halved spaghetti squash with olive oil. Rub the olive oil all over each of the halves, adding more if necessary.
  2. Sprinkle the insides of the squash with freshly ground black pepper and salt. Turn them over so the insides are facing down. Roast for 40-60 minutes, until the flesh is easily pierced through with a fork.
  3. Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, bell pepper, green onion, cilantro, lime juice, olive oil and salt. Toss to combine and set aside to marinate.
  4. To make the salsa verde: In the bowl of a blender or food processor, combine the avocado, salsa verde, cilantro, lime juice and garlic.Blend until smooth, pausing to scrape down the sides as necessary.
  5. To assemble, first use a fork to separate and fluff the flesh of the spaghetti squash. Then divide the slaw into each of the spaghetti squash “bowls,” and add a big dollop of avocado salsa verde. Finish the bowls with another sprinkle of pepper, cilantro, and optional pepitas.

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Vegan BLT Sandwich

lean lunches

Vegan BLT Sandwich

This Vegan BLT Sandwich is so easy to prepare but tastes so amazing. Enjoy each and every bite of smokey tofu bacon, crisp lettuce, juicy tomato, creamy avocado and onions on gluten-free break with a vegan garlic mayonnaise.

Vegan BLT Sandwich

Ingredients

Tofu Bacon Marinade

  • 2-3 Tbsp Bragg’s liquid aminos, or Tamari sauce
  • 1 Tbsp maple syrup
  • 2 tsp smoked paprika
  • 1 tsp hickory liquid smoke
  • 1 tsp nutritional yeast flakes
  • 1/2 tsp cumin powder
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 14 ounce extra-firm tofu, or super-firm, drained and cut into thin slices
  • 1-2 Tbsp extra-virgin olive oil, for frying

Garlic Mayonnaise

  • 1/2 cup veganaise 
  • 2 cloves crushed garlic
  • 1 tsp lemon juice
  • pinch of salt

Other Ingredients

directions

For The Tofu Bacon

  1. Whisk marinade ingredients in a medium bowl. Place tofu strips in a casserole pan and brush the marinade on both sides. Let the tofu striped marinate for 20 minutes while you prepare the garlic mayonnaise and vegetables.
  2. Heat oil on medium heat in a large skillet, add marinated tofu and fry until crispy on both sides.

Garlic Mayonnaise

  1. Whisk together mayonnaise, garlic, lemon juice and salt in a small bowl. Cover and chill.
  2. To assemble spread vegan garlic mayonnaise on both slices of bread, top with lettuce, onion, tomato, avocado and tofu bacon.

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Banana Almond Granola

balanced BREAKFAST

Banana Almond Granola

Granola of any sort is an easy solution to all cravings plus packs the perfect crunch. Whether you are running out the door late for work, or you want a midnight snack that’s healthy but delicious – granola is the best! Banana and almonds have always been my favourite combo, but feel free to omit and add your own flavours.

Banana Almond Granola

Ingredients

  • 8 cups rolled oats (you can use gluten-free rolled oats if preferred)
  • 2 cups pitted and chopped dates
  • 2 ripe bananas, peeled and chopped
  • 1 tsp almond extract
  • 1 tsp salt
  • 1 cup slivered almonds, toasted (optional)

directions

  1. Preheat the oven to 275 Degree Fahrenheit
  2. Add the oats to a large bowl and set aside. Line two 13 X 18 inch baking sheets with parchment paper.
  3. Place the dates in a medium saucepan with 1 cup of water and bring to a boil. Cook over medium heat for 10 minutes. Add more water if needed to keep the dates from sticking to the pan.
  4. Remove from the heat and add the mixture to a blender with the bananas, almond extract, and salt. Process until smooth and creamy.
  5. Add the date mixture to the oats and mix well. Divide the granola between the two prepared baking sheets and spread out evenly.
  6. Bake for 40 to 50 minutes, stirring every 10 minutes, until the granola is crispy. Remove from the oven and let cool before adding the silvered almonds (if using). (The cereal will get even crispier as it cools.)
  7. Store the granola in an airtight container.

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Collagen Boosted Iced Coffee

caffeinated beverages

Collagen Boosted Iced Coffee

This creamy collagen boosted iced coffee is made with your favourite cold brew coffee, almond milk, maple syrup, vanilla, a pinch of sea salt, and of course, collagen! Super easy to make and a seriously delicious caffeinated pick-me-up.

Collagen Boosted Iced Coffee

Ingredients

directions

  1. Add all ingredients to a blender and blend on high until nice and frothy.
  2. Pour into a glass with ice and enjoy! (I like to top mine with cinnamon powder, but thats optional)

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