Recipes

Growing up, meatloaf was a winter staple. It was a deliciously warm comfort food. Now that I'm the adult, I see that meatloaf was also an easy way to get a good hit of protein & veggies into us without the complaints.  This lentil loaf is not much different. It's warm, delicious and loaded with protein and veggies. Its even better than the meat version! It makes an easy dinner for fussy ones or a great pre-made lunch for the week. Partner it with salad & avo and you've got yourself one delicious meal!   Vegan Lentil Loaf Author: Jess @ www.choosingchia.com Ingredients: 3 cups cooked green lentils (about 1 cup dried, or can use canned) 2 tbsp ground flax seeds+6 tbsp water 2 tbsp olive oil 1 large onion, chopped 4 garlic cloves, chopped 1 large carrot, chopped 1 celery stalk, chopped 1 red capsicum, chopped 2 portabello mushrooms, chopped 1/2 tsp salt 1 tsp pepper 2 tsp paprika 1 tsp dried oregano 1 tsp dried parsley 1/4 cup red wine 2 tbsp tomato paste 2 tbsp tomato sauce 1 tbsp tamari 1/2 tbsp worshershire sauce 1/2 cup quinoa, (already cooked) 1/2 cup oats Glaze 1/4 cup tomato sauce 2 tbsp balsamic vinegar 1 tbsp maple syrup Instructions Mix the ground flax seeds with the water and let sit for 5 minues to gel. Heat the olive oil in a pan on medium-high heat. Add the onions, garlic, carrot, celery, red capsicum and mushrooms and let brown in the pan for 10-15 minutes, stiring constantly so the veggies don’t burn. Sesason with salt, pepper, paprika and dried herbs. Reduce the heat to medium then deglaze the pan with red wine. Add the tomato sauce, tomato paste, tamari, and worshershire sauce and mix everything together.  Add the veggie mixture to a food processor with the lentils, quinoa oats, and flax eggs. Pulse just a bit until combined, but not too much so there is still texture. Line an 8×4 inch loaf pan with parchment paper and spray with cooking spray. Pour the lentil mixture into the pan spreading evenly. To make the glaze mix the ketchup, balsamic vinegar and maple syrup together, then spread evenly onto the loaf.  Bake at 175 degrees for 35-45 minutes. Let cool for 30 minutes before removing from the pan.

Ah, the good old Chocolate Chip Cookie. Its childhood, comfort and simplicity wrapped up into one. Great for kids and great for adults.  These Tahini Chocolate Chip Cookies tick some serious boxes. They're quick and easy to make, full of protein, fibre and healthy fats to keep you full, and so sweet & delicious that you'll forget they're even good for you! Whip these babies up for the kids lunchboxes (nut-free- hooray!), keep around for that sweet craving or just love them whenever you want. Warning: You'll keep wanting more!   Tahini Chocolate Chip Cookies Ingredients: 1 cup tahini 1/2 cup pure maple syrup 1 Tablespoon ground flaxseed mixed with 3 Tablespoons water (or 1 egg) ½ teaspoon cinnamon ½ teaspoon sea salt ½ teaspoon bi carb soda ½ teaspoon vanilla extract 3 Tablespoons coconut flour 1/4 cup unsweetened shredded coconut flakes (optional) 1/4 cup chopped dark chocolate or dark chocolate chips flaked sea salt, for topping (optional) Directions: Preheat oven to 176 degrees and line a baking sheet with parchment paper or spray with non-stick spray. Combine ground flaxseed with water in a small bowl and set aside for 5-10 minutes or until thick and gelatinous. If you’re adding coconut flakes in the recipe preheat a sauté pan to medium heat. Add the coconut flakes and stir constantly until they turn a golden color (this will take about 1-3 minutes). Remove them from the pan and allow to cool. This step is optional, but highly recommended. Once the flaxseed mixture has setup, use a medium size mixing bowl to combine tahini, maple syrup, flaxseed mixture, cinnamon, sea salt, baking soda and vanilla. Stir together until everything is incorporated. Fold in coconut flour, toasted shredded coconut (if using) and dark chocolate chips. Scoop out the cookie batter using a small/medium cooking scoop or Tablespoon and place on baking sheet giving about 1½ inches between each cookie. Sprinkle a few sea salt flakes on cookies, if using. Bake for 17-20 minutes or until golden brown around the edges. Remove from oven to cool on the pan at least 15 minutes before touching or removing. Enjoy right away or store in an air-tight container for up to 5 days.

One of my favourite parts of Christmas is the baking. We turn on the Christmas carols or a Christmas movie in the background and the lights on the tree while we warm the oven and bring out the cookie cutters! While Christmas is a time of year for eating and indulging, we try and keep our recipes as clean and as yummy as possible. This cookie recipe has become a new favourite in our household. The crunch of the pistachio, the tartness of the cranberry and the sweetness of the batter is a winning combination for all of us. The recipe is gluten free, egg free, refined sugar free, soy free and vegan.    Cranberry Pistachio Cookies Author: www.veggieinspired.com Yields 24 cookies   Ingredients: 2 1/2 cups almond flour 1/2 cup coconut sugar 1 tsp bicarb soda 1/2 tsp salt 1/2 cup almond butter 1/2 cup pure maple syrup 1/2 cup unsweetened original almond milk 2 tsp pure vanilla extract 1/2 cup dried cranberries 1/4 cup chopped shelled pistachios   Instructions: Preheat oven to 175 degrees. Line a baking sheet with parchment paper and set aside. In a medium mixing bowl, whisk together the almond flour, coconut sugar, bicarb soda, and salt. In a large mixing bowl, whisk together the almond butter, maple syrup, almond milk, and vanilla. Stir the dry ingredients into the wet ingredients, making sure to scrape the bottom of the bowl to fully combine all the ingredients. Stir in the cranberries and pistachios and mix well. Scoop out 1-2 tbsp of dough and place onto the parchment lined cookie sheet. Leave at least a couple inches in between each scoop of dough because these cookies will spread. Bake for 9-11 minutes until golden brown and starting to firm up. Transfer to a cooling rack to continue to cool completely. Cookies will continue to firm up as they cool. Enjoy!