Mini apple pies (raw)

Post by Megan Stulberg

This were so good. Like, TOO good. Is there such thing? Well if there is, these are exactly that! I made these little food dudes a while back. I prefer making bite-size versions of desserts because I honestly tend to just make a huge mess whenever I attempt to slice into a large cake or whatever, but you could totally modify this easily by using a pie pan instead!

Ingredients…

• 3 medium apples, peeled + chopped into small chunks
• 2 cups pitted dates, soaked overnight
• 1 cup raw almonds (walnuts work)
• 1 cup water
• Pinch cinnamon
• Pinch nutmeg
• Pinch sea salt

Directions…

1. Line a muffin tray with plastic wrap or long, thin strips of wax paper (the latter is easier).
2. Use a high-speed blender or food processor to combine almonds with 1 cup pitted dates. Press mixture firmly into each muffin cup to form base/crust. Pat down with fork if needed. Set aside in freezer for at least 30 minutes.
3. While crusts are setting, prep the apple pie filling! Combine remaining dates with water, cinnamon, nutmeg and sea salt in blender into a sauce that’s gooey and semi-liquid in consistency (think caramel). Peel the apples and cut into small, bite-size chunks. Mix everything together in bowl (or if your blender has a removable blade, combine in there and save yourself from doing extra dishes) until the apple chunks are thoroughly coated in the sauce.
4. Remove muffin tray from freezer. Pop crusts out of each cup and place on large cutting board or plate. Spoon filling into each cup so that it’s full well over the top of the crust, but the sauce isn’t overflowing over the side.
5. Place back to freezer at least 1 hour to set. When ready to eat, partially thaw and serve immediately. Enjoy cold! You could even top with a dollop of coconut whipped cream.

Makes approximately 9 individual treats.

Lentil “Meat”balls and Heavenly Homemade Tomato Sauce

Post by Alexandra Courts 

There’s something special about fresh tomato sauce that doesn’t come out of a jar or a can. It’s aromatic, rich in flavour and incredibly versatile. This time around I’ve paired this homemade sauce with some nutrient-dense lentil “meat”balls. Whether it be served overtop a bed of pasta or sandwiched in bread, these two are a match made in heaven!

Keep reading to find out how you can recreate this lovely and comforting meal at home.

TOMATO SAUCE:

Ingredients…

• 2 cans of diced tomatoes (14oz each)
• 1 sweet onion (diced)
• 4 cloves of garlic (minced)
• 1/2 cup tomato paste
• 1/4 cup soy sauce
• 2 tbsp dried basil
• 1 tbsp coconut sugar
• 1 tbsp coconut oil
• 1 tsp ground black pepper

Directions…

1. Sauté the onion and garlic in coconut oil on medium heat in a saucepan until tender.
2. Stir in the diced tomatoes, tomato paste, soy sauce, pepper, coconut sugar and basil.
3. Simmer sauce on low heat slightly covered for about 20-25 minutes.
4. Allow the sauce to sit while you prepare the lentil “meat”balls.

LENTIL “MEAT”BALLS:

Ingredients…

• 2 cups chopped kale
• 2 cups chopped mushrooms
• 1 1/2 cups brown rice (cooked)
• 1 1/2 cups lentils (cooked until very tender)
• 1 cup rolled oats
• 3/4 cup raw walnuts
• 1/4 cup soy sauce
• 1/4 cup tomato paste
• 1/4 cup nutritional yeast
• 1/4 cup coconut oil
• 1 sweet onion (diced)
• 5 cloves of garlic (minced)
• 2 tbsp basil (fresh/dried)
• 1 tsp ground black pepper

Directions…

1. Preheat the oven to 350 degrees farenheit. Coat an aluminium foil-lined baking pan with coconut oil.
2. Sautée the onion and garlic in coconut oil on medium heat in a deep skillet pan until tender.
3. Pulse mushrooms and kale in a food processor/blender. Ensure that the pieces aren’t too fine.
4. Add the kale and mushroom blend to the pan. Sautée the combination for a couple of minutes before adding the soy sauce, brown rice and lentils. Mix the combination together throughly and then add in the tomato paste, nutritional yeast, basil and pepper.
5. Continue to cook the mixture on low-medium heat. Pulse the raw walnuts and rolled oats in a food processor/blender. Ensure that the pieces are only coarsely combined. Mix into the “meat”ball mix. Allow this to cool before rolling.
6. Roll the “meat”balls in your hands so that they are about 1.5 inches in diameter. Place them onto baking sheet.
7. Bake for about 25-30 minutes or until they are golden brown.
8. Enjoy!

Makes 2 servings.

Raw Salted Caramel Pecan Pie

Post by Megan Stulberg

(Posted in advance on our Instagram here)

I started a full-time office job soon after graduating university a few months ago. As much as I love what I do, I often end up living off of snacks throughout the day as a result! I’ve actually become quite addicted to the KIND maple glazed pecan and sea salt bars, which are sold at the convenience store in my building. I guess I liked the flavour combination so much that I accidentally turned it into one of my no-bake desserts.

Ingredients…

• 1 cup raw pecans, soaked overnight
• 1 cup raw walnuts, soaked overnight
• 1 cup pitted dates
• 1/4 cup coconut oil
• 1/4 pure maple syrup
• 1 tsp raw pink mountain salt, to taste

Directions…

1. Combine all ingredients in a high-speed blender or food processor until smooth.

2. Press mixture firmly into cake or springboard pan lined with plastic wrap.

3. Top with additional pecan halves for presentation. Sprinkle a bit more salt on top if desired.

4. Leave pie overnight in freezer to set.

5. Remove from freezer, pop pie out of pan and slice. Pie will stay soft when frozen, so serve chilled.

6. DIG IN! Makes approximately 6 servings.

Pecan Pie with an Apple Coconut Topping (vegan, GF, raw, refined sugar-free)

By contributor Megan Stulberg

(Posted in advance on our Instagram here)

We’re a bit behind on our recipe posts, sorry everybody! I made this baby a few months ago and looking through these photos again has made me miss it terribly.

Ingredients…

• 3 medium royal gala apples, peeled and coarsely chopped
• 1 cup medjool dates, pitted
• 1 cup raw pecans
• 1/4 cup unsweetened shredded coconut
• 1/4 cup coconut oil
• 3 tbsp black chia seeds
• 1 tsp organic vanilla extract

Directions…

1. In a high-speed blender or food processor, pulse the pecans and dates until thoroughly incorporated.

2. Press the mixture into an 8-inch round cake pan lined with plastic wrap. The pie should be about 1 inch thick. Set aside in freezer.

3. Combine apples, coconut, oil, and vanilla extract in food processor until slightly chunky in consistency. Add water by the teaspoon if required and continue blending.

4. Remove pan from freezer and pour the topping onto the centre of pie and spread evenly. Sprinkle chia seeds evenly across the cake, and garnish with additional pecans if desired.

5. Set pie in freezer for at least two hours to set.

6. Thaw pie for half hour at room temperature before slicing and serving. Serve cold.

Makes 1 pie (approximately 6 slices)

Raw Pasta Bolognese (with walnut meat, pine nut parmesan, basil pesto)

By Megan Stulberg

(Posted in advance on our Instagram here)

I grew up eating wheat pasta 2-3 nights each week, on average. My mum would regularly whip up spaghetti with ground beef, tomato sauce and mozzerella cheese…and a loaf of buttery garlic bread, of course. I haven’t had it in years but remember it vividly. When I think of comfort food, that is what instantly comes to mind.

Here’s a similar (but clean!) pasta alternative that’s cruelty-free to both animals and your stomach:

GROUND WALNUT “MEAT” WITH SAUCE:

Ingredients…

• 1 cup raw sunflower seeds, shelled
• 1/2 cup raw walnuts
• 1/2 cup raw almonds
• 1/2 cup fresh tomato, chopped
• 1/2 cup sun-dried tomatoes, soaked overnight
• 1/4 cup red bell pepper, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1 tbsp cold-pressed extra virgin olive oil
• 1 tbsp garlic powder
• 1 tbsp dried thyme
• 1 tsp onion powder
• 1 tsp pink crystal Himalayan salt
• Dash of water, if needed

Directions…

1. Combine walnuts, seeds, almonds, fresh tomato and sun-dried tomatoes in a food processor or high-speed blender until loosely incorporated.
2. Add remaining ingredients and incorporate by hand. Be careful not to over-blend.

PINE NUT “PARMESAN”: 

Ingredients…

• 2 cups pine nuts
• 1/2 cup nutritional yeast
• 2 tbsp pink crystal Himalayan salt

Directions…

1. Pulse food processor to coarsely chop pine nuts. Transfer to large bowl.
2. Add nutritional yeast and salt. Use fork to combine. Set aside.

BASIL PESTO: 

Ingredients…

• 2 lemons, juiced
• 2 cups fresh basil
• 1 cup fresh spinach
• 1/4 cup nutritional yeast
• 1/4 cup raw sunflower seeds, shelled
• 2 tbsp dried dill
• 1 tbsp garlic powder
• 1 tsp pink crystal Himalayan salt

Directions…

1. Process all ingredients until smooth and creamy in consistency.

FINAL STEPS:

1. Use a spiralizer (click here for a useful guide) to turn 4 medium zucchinis into a big bowl of zucchini noodles. If you don’t have access to a spiralizer, a similar effect can be reached by slowly slicing each zucchini lengthwise into VERY thin strips.
2. In large bowl, toss zucchini noodles in with half the walnut meat and half the basil pesto. Note: there will be extra, so use sparingly and store unmixed leftovers in the fridge.
3. Plate zucchini noodles. Top with pine nut parmesan and additional basil leaves for garnish.

Makes 4 entree-sized servings.

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Recipe: Tofu Vegetable Curry

By contributor Megan Stulberg

Suddenly it’s winter already in Toronto, but we might as well make the most of it and embrace being able to enjoy hot dishes once again!

This curry recipe provides comfort food at its finest:

Ingredients:

• 2 tomatoes, diced
• 1 standard package tofu, extra firm or pressed
• 1 large sweet potato, baked and cut into cubes
• 1 standard can light coconut milk
• 2 cups white rice, cooked
• 2 cups kale, fresh
• 1/2 cup green peas, fresh or frozen
• 1/4 cup gluten-free soy sauce
• 2 tbsp curry powder
• 2 tbsp nutritional yeast
• 1 tbsp ginger powder
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1 tbsp extra virgin olive oil
• Dash of sea salt
• Dash of black pepper

Directions:

1. Wash, dry, peel and chop all vegetables accordingly.

2. Drain tofu and cut into small cubes. In saucepan, heat dash of olive oil until it sizzles. Flipping regularly, cook tofu with soy sauce and nutritional yeast until golden in colour and firm in texture. Set aside.

3. In large skillet on medium heat combine coconut milk, curry powder, oregano, basil, ginger and soy sauce. Bring to a boil.

4. Mix in green peas, kale and sweet potato. Stir regularly and continue cooking for 4-6 minutes until vegetables have tendered. Add tofu chunks to skillet and combine thoroughly. Add salt, pepper and any additional desired spices/ingredients.

5. Remove from heat. Serve on top of rice.

Makes 2 portions.

Thanksgiving Recipe: Gluttonous Stuffing Muffins

Post by Aine Davis

No turkey? No problem! But seriously, what kind of Thanksgiving meal would be complete without stuffing?

Ingredients…

• 2 loaves of gluten-free bread (check ingredients for dairy/egg)
• 2 cups gluten-free vegetable stock
• 4 celery stalks, diced
• 2 medium onions, finely chopped
• 2 cloves garlic, finely chopped
• 2 flax “eggs” (1 tbsp ground flaxseed + 3 tbsp water)
• 1 carrot, diced
• 4 tbsp dried parsley
• 4 tbsp poultry seasoning (vegan)
• Salt and pepper, to taste

Directions…

1. In advance, cut bread into 1 inch cubes and place in bowl. Let bread sit uncovered overnight to harden.
2. Preheat oven to 350 degrees.
3. In large saucepan, sautée onions and garlic in vegetable oil on medium heat until translucent.
4. Add chopped celery and carrots. Cook until tender.
5. Mix vegetable stock with bread cubes together in a large bowl until the cubes are thoroughly moist. If desired, add additional vegetable stock.
6. Add vegetables, flax “eggs” and seasonings to bread bowl. Mix together until combined.
7. Grease or line a standard muffin tin. Fill each cup with batter accordingly.
8. Bake in oven for 15-20 minutes until browned. Test with toothpick.

Makes 12 muffins.

Serve with Megan’s Chunky Mushroom Gravy!