Butternut squash soup
Fall weather calls for a warm bowl of comforting ginger flavoured soup which is also plant-based and full of flavour. This soup is so easy and you don’t need hours to make it. I added toasted coconut flakes for that extra crunch.
4-6 Servings
Ingredients:
1 large onion chopped
2 tbsp garlic paste
2 tbsp ginger paste
1 large butternut squash (4lb)
1 can coconut milk
3 tbsp extra virgin olive oil
1/2 tsp crushed red pepper flakes
3 tsp sea salt or to taste
1/2 cup unsweetened coconut flakes
2 limes
Directions:
Preheat oven to 300 degrees.
In a large dutch oven or saucepan, heat oil and add chopped onions, red pepper flakes and 1 tsp sea salt. Cook till onions are soft and translucent - 6 minutes.
Add peeled, cleaned and cubed squash and stir to coat. Add garlic and ginger paste. Add 3 cups of water or enough to cover the squash. Add coconut milk and remaining salt.
Bring soup to a boil then reduce heat to medium low and simmer, stirring occasionally until the vegetables are very tender, 12-14 minutes.
Meanwhile, spread coconut flakes on a baking tray and place in the oven till golden brown, about 5 minutes. ( be careful…these can burn fast)
Blend soup in a blender till creamy and smooth and pour back into dutch oven or saucepan. Stir in juice of one lime. Cut the other lime into wedges for garnish.
Ladle soup into bowls and add top with toasted coconut flakes and cilantro. Serve with reserved lime wedges.
Enjoy!
French onion soup
Whether you are into plant based eating or not, this soup is amazing plant-based. The caramelized onions makes it so satiating and your taste buds dancing with joy. If you aren’t following a plant-based diet, just add your favourite cheese on top and melt it down. So yummy!
Serves 4
Prep/cook time 60 minutes
Ingredients:
2tbsp plant based margarine
2tbsp olive oil
4 shallots finely sliced
3 large onions sliced
1 red onion finely sliced
3 tsp sea salt
Black pepper to taste
1 sprig of thyme
2tsp dried sage
1 tbsp gluten free flour or all purpose flour
240 ml dried white wine
1 litre hot vegetable stock
1 bay leaf
1 tsp rosemary leaves
4-6 slices of French baguette
1 garlic clove
grated plant based cheese
Directions:
Caramelize shallots and onions in the margarine and oil in a large saucepan. Add salt, pepper, thyme and sage and cook for 20 minutes.
When the onions are golden, add flour and stir well to coat the onions. Cook for a minute the add wine to deglaze the pan. Bring the liquid to boil before adding the hot vegetable stock, bay leaf and rosemary. Cover and let soup cook for 20 minutes.
Toast slices of baguette 🥖. Cut garlic cloves in half and rub on the slices of toasted bread.
Remove the bay leaf and rosemary sprig, then ladle the soup into your serving bowls and arrange toasted baguette topped with grated cheese. Place your bowls onto a baking sheet then place each one under the grill for 2 minutes.
Top with fresh thyme leaves and fresh black pepper.
Enjoy!!
Plant-based bean curry
It really isn’t complicated to make a bean curry. Beans are highly nutritious and full of fibre and protein and great for a vegan or plant-based diet. I have made it simpler by a simple bean curry recipe that includes my spice mix on our website Annie M’s spice mix for vegan bean curry. This way you don’t have to struggle with so many spices in your cupboards and it’s all measured for you. You can use any dried bean as long as you soak them, boil them according to cooking times on our chart or use organic canned beans. I do recommend using dried beans as they are more economical and you can cook them in big batches and keep them in the freezer.
Ingredients:
3 tbsp cooking oil (I prefer grapeseed oil, sunflower oil or avocado oil)
1 1/4 cup chopped onion or 2 small onions
1/2 tsp cumin seeds (included in Annie M’s Spice mix)
1 1/2 cup chopped potatoes in 1” cubes
Annie M’s spice mix package *
1 1/2 tsp sea salt
2 tsp garlic paste
1 tsp ginger paste
1 roma tomato chopped
1/2 cup crushed tomatoes
2 cups water
2 cups cooked beans (choice of any cooked beans)
1 cup cilantro
Directions:
Heat oil in a medium sized pot. Add onions and saute till golden brown. Add the package of cumin seeds from Annie M’s spice mix package and saute for a minute. Then add potatoes and cook for 2 minutes. Add garlic, ginger, salt and Annie M’s spice mix and stir till potatoes and spices are mixed in. Add crushed tomatoes and water and cover pot till potatoes are almost tender (about 20 minutes). Add cooked beans and cook for another 10 minutes. Stir in cilantro, saving a little for garnish and serve with roti and or basmati rice.
Note -you can add other vegetables like kale, zucchini & spinach simply by adding them with the cooked beans and let cook till done.
*Annie M’s spice ingredients (coriander ground, cumin ground, turmeric , cayenne ground)
We include the Rice Pilaff spice mix in this package. Check recipe here.
Red lentil fritters (bhajias)
Going plant-based doesn’t have to be boring. It’s so exciting when we try new things. These red lentil fritters (bhajias) are crispy and delicious. They are very popular in Gujarat, India. Yes they are fried and amazing hot and fresh. I love making them as lettuce wraps and add my tamarind chutney and katchumber ( an Indian pico de gallo)
Serves 8
Prep time 20 mins
Cook time 40 mins
Ingredients
2 cups red split lentils
1 tbsp garlic paste
1tbsp ginger paste
2 tbsp organic sugar
1 tsp Himalayan salt
1tbsp lemon juice
1 tsp cumin powder
1 tsp cayenne
1/2 cup chopped cilantro
Oil for frying (grapeseed or sunflower)
Ingredients for katchumber
½ red onion, finely chopped
½ carrot, finely chopped
½ cucumber, finely chopped
Cilantro, finely chopped
lemon juice of ½ a lemon
pinch cayenne (to taste)
pinch Himalayan salt (to taste)
Directions
Soak lentils for 4-5 hours; rinse and add all ingredients into a food processor and grind for about 30 seconds to a minute till all lentils are ground and mixture is nicely combined.
In a wok or deep frying pan heat oil to medium high
Fry teaspoon fulls of red lentil mixture and fry till golden brown (about 7 mins) Remove and place on paper towel to drain the oil.
Decorate on a bed of lettuce and serve with katchumber and tamarind chutney like a lettuce wrap
Directions for Katchumber
Dice all ingredients and mix. Serve as a condiment to most indian dishes. Serve also as a topping with red lentil bhajias in a lettuce wrap.
Enjoy!!
Cashew -not-chicken
Just tried to make jackfruit and it is fantastic! A great substitute for chicken. You really can’t tell the difference. The jackfruit just needs to be drained well and shredded and it absorbs the flavours that it’s cooked in easily. This Asian dish is so so so good and another plant based delight.
Serves 4
Prep time 20 mins
Cook time 20 mins
Ingredients:
For the stir-fry
1/4 cup sunflower oil
400 gr canned jackfruit
1/4 cup corn starch
1/2 cup red onion, sliced
1 red bell pepper, sliced
1 orange pepper, sliced
1-5 red chillies (up to your spicy taste preference)
1/2 cup roasted no salt cashews
1 1/2 teaspoon minced garlic
1 tsp minced ginger
salt and pepper to taste
sesame seeds hulled for garnish
For the sauce
3tbsp low sodium soy sauce
1 1/2 tbsp hoisin sauce (True Nosh makes a nice one with no sugar)
1 tbsp sesame oil
11/2 tbsp coconut sugar
1 tbsp corn starch
1/4 cup vegetable broth
Directions:
Drain the jackfruit in paper towels till all the liquid is drained. Place in a bowl and coat jackfruit with corn starch, salt and pepper.
In a wok or deep frying pan, add oil and saute coated jackfruit till brown ( about 3 minutes) Remove from pan and cover to stay warm
In the same left over oil, add all sliced onions and peppers. Saute for a couple of minutes and add garlic, ginger and red whole chillies ( I usually chop my chillies in little bits- if you remove the seeds, it is less spicier) Add the roasted cashew nuts and coated jackfruit and saute everything together for a couple of minutes.
In the mean time, while vegetables are cooking, make the sauce. In a small bowl whisk all the sauce ingredients and add to jackfruit mixture and let boil till sauce is nice and thick.
Serve on jasmine rice and garnish with sesame seeds.
Enjoy!
Mac & cheese (Plant-based)
So comforting and no added preservatives, food colour and most of all completely dairy-free and plant-based. The star ingredients are nutritional yeast and cashews
Serves 8 people
Prep time 20 minutes
Cook time 20 minutes
Ingredients
16 ounces whole grain elbow macaroni (or gluten-free)
1 head broccoli florets cut up into small bite sizes (steamed)
1 1/2 cup raw cashews soaked in water (about 2 hours)
3tbsp lemon juice
3/4 cup water
1 1/2 tsp himalayan salt
1 1/4 cup nutritional yeast
1/4 tsp chilli flakes
1 tsp garlic powder
1/2 tsp turmeric
1/2 tsp mustard powder
2 tsp apple cider vinegar (optional)
paprika for garnish
Directions
Prepare pasta according to directions on package
While pasta is boiling, combine soaked cashews, lemon juice, water, salt, nutritional yeast, garlic powder, turmeric, chilli flakes, mustard powder, and blend till silky smooth. Add more water if mixture is too thick. Taste and if you need more tang, add apple cider vinegar.
Once pasta is cooked, drain and place in a large bowl. Add steamed broccoli and stir in the sauce. Garnish with paprika and serve right away!
Enjoy!
Asian tomato salad
Tomatoes and summer always go hand in hand and this Asian inspired salad with herbs, tomatoes and a funky dressing that does the trick and hits all your taste buds have them jumping with joy. This salad goes with my Asian summer rolls. So refreshing and so delicious!!
Serves 6 ppl
Cook time 10 mins
Ingredients:
1/4 cup coconut sugar
1/4 cup vegan fish sauce
1/4 cup fresh lime juice
1/2 Napa cabbage thinly sliced
2 mini cucumbers sliced in halves
1 green bell pepper sliced thin
1 small shallot thinly sliced
1 LB mixed heirloom tomatoes, halved
2 cups mixed herbs coarsely chopped (dill, cilantro, thai basil)
1/2 cup dry roasted peanuts, salted
1/2 cup fried onions
Directions:
Place sugar, fish sauce, lime juice and 1 tbsp water in a jar and shake jar till sugar is dissolved.
Combine Napa cabbage, cucumber, bell pepper, shallot, tomatoes and herbs in a large bowl and season with black pepper. Drizzle 1/2 the dressing and toss salad and taste. If you need more dressing, drizzle more in. Garnish with peanuts and fried onions and enjoy!
Bowen Island salad
Inspired by the salad I had at Snug Cafe at Bowen Island, I had to replicate this masterpiece. One needs to make this spectacular salad to enjoy the summer and bring a winning combination of beets, oranges, dill, and other ingredients to make this a healthy, plant-based treasure.
Serves 6
Prep time -20 mins
Cook time-30
Ingredients for the salad:
1 bunch curly kale
3 cups spinach or spring mix
2 beets
2 tsp vinegar
2 oranges seeded and cut in squares
1/4 cup quinoa cooked
2 shallots sliced finely
2 green onions
1/4 cup pumpkin seeds
2-3 tbsp chopped fresh dill
3oz of your favourite cheese (Feta, stilton, or your favourite plant- based cheese)
Ingredients for the dressing:
3 tbsp fresh orange juice
2 tbsp extra-virgin olive oil
1/2 tbsp apple cider vinegar
1 tbsp minced dill
1 tsp grated orange zest
1/2 tsp prepared mustard
salt/pepper to taste
Directions for the salad:
Scrub beets clean and trim off the green bits. Place in a steamer basket for 30 mins or until tender all the way. Once the beets are cool enough to handle, rub the skins off an cut into small bite size pieces. Toss with vinegar
Mix all ingredients for the dressing.
Toast pumpkin seeds in a pan or toaster oven for about 5 mins till toasted
Remove stems from kale and massage in 1/4 of the dressing
Add spring mix, beets, oranges, cooked quinoa, shallots, green onions, chopped fresh dill.
Toss all ingredients with dressing and top with toasted pumpkin seeds and and your favourite cheese
Enjoy!!!
Mediterranean summer quinoa salad
So filling and so nutritious and a great crowd pleaser! I also added millet and was amazed with the texture. You can add all your favourite vegetables to cooked quinoa and millet and add a nice Mediterranean dressing. The dressing I used was a creamy garlic tahini dressing. Make this salad during the summer and place on top of crispy lettuce leaves and enjoy the delicious flavours of the Mediterranean.
Serves 4 people
Ready in 40 mins
Ingredients
1/2 cup millet
1 cup water
1/2 cup quinoa (red, black, or white or Tri-color)
3/4 cup water
1 cucumber diced
6 cherry tomatoes seeded and diced
1 yellow or orange bell pepper diced
2 cups chickpeas (soaked and boiled) or canned
1 tsp cumin ground
1/2 tsp paprika
1/2 cup toasted pinenuts
1/2 cup green or kalamata olives quartered
100g feta cheese diced ( I used plant -based feta)
For the garlic tahini dressing
4 tbsp tahini
3 tbsp water
Juice of 1 lemon
1/2 tsp apple cider vinegar
2 tbsp good quality olive oil
1/2 tbsp nutritional yeast
1/2 tsp sea salt or to taste
1/2 tsp black pepper
1 garlic clove minced
Directions
Bring millet and 1 cup water to boil, reduce heat and simmer for five minutes and turn off heat, cover and let sit for 10 minutes,
Bring quinoa and 3/4 cup water to boil, reduce heat and simmer, covered, for 15-20 minutes till done and fluff with a fork.
Combine all ingredients in a bowl
Dressing
In a bowl, place tahini and then whisk all ingredients in one at a time. Dressing can be stored up to one week.
Homemade granola
Good granola requires just a few quality ingredients like oats, a sweetener of your choice, some oil, and maybe nuts, seeds and dried fruit. Once you master that basic formula, it’s even easier to mix up a granola made just the way you like it.
Some ingredients to choose from:
Oats
Whole-grain old-fashioned oats, slow cooking keep their shape during baking. Be sure to use certified gluten-free oats if you need gluten-free granola.
Nuts/Seeds
I used almonds, pecans and sesame seeds to make this batch. Other options include walnuts, which are rich in Omega-3s, whole or slivered almonds, cashews, peanuts, pistachios, macadamia nuts, pumpkin seeds and sunflower seeds.
Oil
I used coconut oil, but you can use olive oil, or any unrefined oil.
Natural sweetener
I love using real maple syrup in my granola. Honey works great, too. You can use demerara or brown sugar.
Salt and spice
Make sure not to skip the salt! I prefer using sea salt. It brings the flavour up a notch.
I added cinnamon to this batch for some subtle warming spice. Ground ginger (use half as much) and pumpkin spice blends are other options. Savoury granola: You can make a savoury granola by combining turmeric, smoked paprika, chilli powder, cayenne, and ginger in mixed with maple syrup and oil and poured over the oats before baking.
Dried Fruit
Dried fruit gives it that chewy and fruity texture and flavour. I used chopped dried apricots and pitted dates for this batch. I also love dried cranberries, tart dried cherries, raisins, banana chips, dried bananas, dried mangoes, dried pineapple and dried papaya. Make sure to add dried fruit after the baking process as fruit tends to burn.
Other add ons
Chocolate chips, coconut flakes, orange zest or pomegranate seeds can be added on and enjoyed.
Ideas on how to serve and store
Serve with plant based milk and fresh fruit like strawberries or blue berries
Serve with your choice of yogurt and berries in a bowl or mason jar in layers
Serve as a Buddha bowl with chia seeds, berries, yogurt and coconut drizzled with pumpkin seeds.
Store in an airtight container for up to 2 weeks or freeze up to 3 months.
Basic recipe
Yields 6 cups
Prep time 15 minutes
Bake time
Ingredients
3 cups old fashioned oats or gluten-free oats
1 1/2 cups chopped nuts (almonds, pecans and walnuts)⠀
1 1/2 cups coconut, fancy shredded⠀
1/2 cup maple syrup⠀
1/4 cup coconut oil, warmed
1 tbsp pure vanilla extract⠀
1/4 cup natural sesame seeds⠀
2 tbsp Demerara sugar
1 tsp fine sea salt⠀
1 1/2 tsp organic ceylon cinnamon
1 cup chopped apricots or pitted dates or both.⠀
Directions
Preheat the oven to 300 degrees. Toss all ingredients together in a bowl (except the dried fruit) and spread on a baking sheet lined with parchment paper.⠀
Bake granola stirring every 10 minutes until golden brown (40-45mins)⠀
Let cool and add in the chopped dried fruit.⠀
Different variations you can try
Honey hazelnut ( instead of maple syrup, use 1/2 cup of honey and add toasted hazelnuts )
Pistachio goji ( add raw pistachios and coconut after granola is toasty and toast pistachio for 5-7 mins) then add goji berries
Pineapple coconut ( add dried pineapple as your dried fruit after granola is toasted and then sprinkle with coconut)
Apple pie spice (just add 1 tsp apple pie spice as your spice and add 1/4 cup apple sauce) then add dried apple chips as your dried fruit
Cranberry orange ( just add 1 tbsp dried orange peel into oat mixture ) then add cranberries after your granola has been toasted.
Chocolate almonds (just add 1 1/2 teaspoons of cocoa powder and add more sugar if needed) toast slivered almonds or whole almonds with the granola.
Chai spice ( You can use honey or maple syrup here and add almond extract instead of vanilla (Just add 3 tsp chai spice mix as your spice and almonds or pecans or your favourite nuts)
Pumpkin pie spice granola (just add 1 tsp pumpkin pie spice to the granola mixture)
Black bean and mushroom burger
Plant-based burgers can have many ingredients that you can’t pronounce and you have to know what you are putting in your body. This amazing plant-based burger only has wholesome ingredients and is so absolutely delicious and healthy! I have tried so many restaurant, homemade and store bought vegetable burgers and I think I nailed this one down. These are thick and full of flavour and not mushy. You can enjoy these on a bun or a salad!
Makes 8 patties
Prep time- 30 mins
Cook time 20 minutes
Ingredients
2 (540ml) cans black beans, drained, rinsed and patted dry on a paper towel
3 tbsp olive oil
300g of your favourite mushrooms, sliced
1/2 red bell pepper chopped
1 /2 large yellow onion chopped
1 tbsp garlic paste
1 tsp cumin ground
14 tsp cayenne
1/4 tsp smoked paprika
1 tsp parsley flakes
1 tsp coriander powder
1 tsp garlic powder
1 tsp Himalayan salt
1 tbsp crushed tomatoes
1 tbsp vegan Worcestershire sauce
2 tbsp organic ketchup
5 tbsp almond powder
1/2 cup chopped cilantro
1/2 cup chopped green onions
Sriracha sauce to taste
Directions
Preheat oven to 325 degrees and place black beans on baking tray lined with parchment paper. Bake for 15 minutes to dry them up and remove and set aside.
Saute mushrooms for 15 minutes in 2 tbsp olive oil till liquid is dissolved. Remove and set aside
In the same pan, add rest of the oil and saute the onions and peppers and add garlic paste, cumin, cayenne, smoked paprika, parsley, coriander powder, and crushed tomatoes
In a food processor or blender, pulse and grind black beans, cooked mushrooms and vegetable mixture has a hearty consistency leaving some larger chunks of beans.
Remove mixture into a bowl and add garlic powder, Himalayan salt, Worcestershire sauce, ketchup, almond powder, chopped cilantro, chopped green onions and Sriracha sauce.
Mix with hands and make 8 patties. I used a metal measuring cup (about 1/3 cup) to shape them into perfectly round patties.
Line a baking tray with parchment paper and place the patties and bake at 375 degrees for 10 minutes on each side. For grilling method, place patties on aluminum foil and grill for 8 minutes on each side on medium high heat.
Serve with toppings on a bun or on a salad. Store leftovers in the refrigerator for up to 5 days or freeze between parchment paper in a zip lock bag or container.
Vegan mayo mixed with mustard is amazing on a toasted bun with mango salsa on the pattie.
Mango salsa
This summer salsa with all the right combination of spices, mango and crunchy vegetables will give you a zing and wanting to party by the pool all day long with your friends!! Enjoy this salsa with tortilla chips or on a burger or in a taco!!
Serves 4-6
Prep/ cook time 15 minutes
Ingredients:
1 avocado, cut in cubes
1 chopped white onion
1 ripe mango, cut in cubes
1 chopped green onion
1/2 cup cilantro chopped
4 cherry tomatoes, cut in quarters
1/2 red bell pepper chopped
juice of 1 lime
1 tsp sriracha or any hot sauce to taste
1/4 tsp himalayan salt to taste
1/4 tsp cumin ground
Directions:
Combine all the ingredients in a bowl and serve with tortilla chips. Mango salsa can also be served on burgers, or on tacos or sandwiches.
Enjoy!!
Okra curry
Okra, a very unconventional vegetable is high in nutrients and high in fibre. Okra contains high levels of nutritious fibre called “slime”. Research indicates that when okra is infused in water, it is good for managing blood glucose, preventing constipation, and lowering blood cholesterol.
Okra curry has got to be one of my favourite plant-based curries. I never quite liked it when I was younger, but appreciate the healthy benefits and the gourmet taste now that I am older.
Serves 4-6 (with roti and rice)
Prep time 15 mins
Cook time 15 mins
Ingredients
3 tbsp avocado oil or grapeseed oil or any other oil of your choice
3 finely sliced medium yellow onions
1 finely sliced medium yellow onion
3 chopped Roma tomatoes
3 (300g) bags of frozen okra or 6 cups fresh cut in round circles
1 tsp ginger paste
1 tsp garlic paste
2 tbsp coriander ground
1 tbsp cumin ground
1/4 tsp cayenne (to taste)
1/4 tsp turmeric
11/2 tsp Himalayan pink salt or to taste
2tbsp lemon juice
1 cup chopped cilantro
Directions
Heat oil in a medium sized pot on medium heat
Add 3 sliced onions and saute for 2-3 minutes making sure they don’t turn golden
Add tomatoes and saute for a minute and then add garlic and ginger and saute for a minute
Add all spices, salt and lemon juice and saute for 3 minutes
Add okra (f frozen, cook for about 5-7 minutes) -(If fresh, more like 15 minutes and cook till “slime” disappears)
Add the finely sliced onion on top with cilantro and remove from heat. Cover for a minute and serve with roti, rice and a pickle of your choice.
I sometimes add one cup of yogurt to the curry as a variation and it turns out amazing and I eat it with rice or (Khitchadi- rice and split mung bean mixture)
Lebanese Fattoush salad
Fattoush is the perfect go-to lunch! Fattoush is a very popular Mediterranean salad and it literally translates to “crumbs” in Arabic because day old pita bread is toasted and added to seasonal vegetables. I love using pomegranate seeds and pomegranate molasses in the dressing! Sumac gives it that citrusy flavour and the combination of mint, parsley and crispy vegetables make this a divine combination. Here’s my take on Fattoush.
Serves 4-6
Prep time: 15 minutes
Cook time: 5 minutes
Ingredients
1/2 of a romaine lettuce head (or any other greens)
1/2 cup fresh parsley chopped
1 tbsp mint leaves finely chopped
1/2 roma tomato diced
1/2 red onion diced
1/2 cucumber sliced
Day old pitas (2) brushed with olive oil and toasted
2 tbsp pomegranate seeds
1 tsp sumac
Dressing:
3 tbsp pomegranate molasses
1 tbsp olive oil
1/2 tsp Himalayan pink salt
1/2 tsp sumac
1/4 cup lemon juice
Arrange all vegetables and herbs on the bed of lettuce; top with cut up toasted pita bread, and pomegranate seeds
Whisk all the dressing ingredients together and pour over salad and sprinkle sumac and enjoy!
Plant-mosas
I grew up eating traditional fried samosas in Kampala, Uganda and made them here and taught them in my cooking classes as well. They aren’t a very healthy snack as they are deep fried. So I came up with a healthier version and an easier version. These cute snacks are a healthy baked version of a plant based samosa and so I am calling them PLANT-MOSAS. These are made with the same samosa wrapper but cut into squares to fit into a muffin tin with a little oil brushed on both sides and baked.
You can pretty much put any sweet or savoury filling in them, provided you eat them right away as the pastry tends to get soggy.
I have a traditional vegetable samosa recipe here, and links to an Indian chick pea chat recipe, a Mexican bean and salsa recipe and a sweet avocado and chocolate mousse recipe.
Ingredients
For the vegetable filling
3 tbsp grapeseed oil
½ tsp black mustard seeds
½ tsp cumin whole
¼ tsp asafoetida (hing)
4 curry leaves
1 cup potatoes ½” diced
3 cups mixed vegetables of your choice
1 tsp garlic paste
1 tsp ginger paste
½ tsp turmeric
½ tsp cumin ground
½ tsp cayenne
1 tbsp lemon juice
1 tsp sugar
1 tsp salt ( to taste)
½ onion finely chopped
1 tsp garam masala
1 bunch cilantro finely chopped
25 samosa wrappers cut in squares
oil to brush the wrappers
Directions
For samosa wrappers:
Preheat oven to 400 degrees F. Dip cut up samosa wrappers into water and brush them with oil. Place each square into a muffin tin and bake for 8-10 mins till golden. Add your favourite filling and enjoy!
For the vegetable samosa filling:
Heat oil and stir in mustard seeds, cumin, asafoetida, curry leaves. add potatoes and stir about two to three minutes. add in garlic, ginger, turmeric, ground cumin, cayenne,salt, lemon juice and sugar. keep stirring for two minutes and then add vegetables. cook covered until vegetables are tender. add onions and garam masala and cook until mixture is dry. cool mixture and add cilantro.
Enjoy more sweet and savoury filling recipes below or create your own!
Mexican black beans and salsa (savoury) recipe
Chaat (Chickpeas and potatoes with tamarind and crunchy chips)
If you can’t travel to India for their delicious vegetarian Indian street food, make your own refreshing and tangy savoury snack. Chana (chickpea) chat is a flavourful chickpea salad with potatoes, red onions, tomatoes, green onions, cilantro, yogurt and a drizzle of tamarind chutney. You can add more crunch with samosa chips, cassava chips, peanuts, indian chewdo or sev. I love samosa chips as they keep their crunch and don’t get soggy.
Ingredients:
Serves 3-4
2 large russet potatoes boiled with skin on and diced in 1/2 inch cubes
1 cup chickpeas (I used canned)
1/2 cup red onion finely chopped
1/2 cup tomatoes finely chopped
3/4 cup cilantro finely chopped
1/2 cup green onion chopped
1/4 cup tamarind chutney
1/4 cup green chutney ( optional)
1/4 cup plant-based yogurt
2 -3 cups samosa chips
1 1/2 tbsp chat masala
Juice of half a lemon
1/4 cup pomegranate seeds.
Directions:
In a large bowl, mix chickpeas, boiled potatoes, chat masala and lemon juice. Stir in the red onions, green onions, half the cilantro and tomatoes.
Serve in bowls layering samosa chips at the bottom then add chickpea/ potato mixture. Drizzle yogurt and tamarind chutney then finish with pomegranate seeds, rest of cilantro and if you want more crunch, add more samosa chips. Enjoy with masala chai !!
Avocado chocolate mousse
Looking for that simple plant-based dessert that only has a few ingredients and takes 2 minutes to make? So quick and easy and perfect for your family craving a healthy delicious snack or dessert. All you need is a blender or a food processor and simple ingredients that you probably have in your pantry.
Serves 4-6
Prep time 3 mins
Cook time 3 mins
Ingredients
2 ripe avocados, peeled and pitted
1/4 cup cocoa
3-4 tbsp plant-based milk
1/2 tsp vanilla extract
1/8tsp sea salt
1/4 cup maple syrup
Directions
Mix cocoa and milk in a cup and set aside to bloom for about 2 minutes
Add all ingredients in the blender including the cocoa mixture and blend till smooth
Serve with
strawberries, melon, blueberries, pears, peaches ,bananas
sprinkle crushed pistachios, crushed almonds, shredded coconut
Cauliflower wings
This amazing appetizer can be enjoyed while watching your favourite sports or entertaining your friends or just enjoying an evening with family! Its gluten-free and so healthy. It’s baked and so crispy, spicy, tangy and delicious! These cauliflower wings are plant-based and can be enjoyed with a plant-based ranch dip. Make sure to serve this delicious appetizer right away before they get soggy!
Serves 6-8
Prep time 15 mins
Cook time 35 mins
Ingredients
1 head cauliflower cut up into florets
1 cup water
1 cup (your choice all purpose flour, gluten free or almond flour)
1 tbsp garlic powder
1 tbsp onion powder
1/4 tsp sea salt
1/2 tsp parsley flakes
1 1/2 cup Panko bread crumbs
1 cup Frank’s buffalo hot sauce
1 tbsp vegan butter
1 tbsp maple syrup
Directions:
Preheat stove to 425 degrees.
Line a baking tray with parchment paper.
Mix water and flour in a large bowl enough to fit cauliflower with spices and salt and combine flour mixture with cauliflower florets.
Set bread crumbs on a flat tray
Roll battered cauliflower in bread crumbs and place on baking tray making sure the cauliflower florets are not touching each other
Place cauliflower in the oven and bake for 20 minutes. Flip and bake for another 15 minutes till crispy.
Meanwhile, in a small pan, heat Frank’s hot sauce, vegan butter, and maple syrup. Let boil and turn off heat.
Place crispy cauliflower in a bowl and toss in the buffalo hot sauce immediately or the cauliflower will get soggy.
Plant based charcuterie board
Charcuterie boards are a great centre piece and so much fun! You can build your own and be creative and impress your guests with very little effort. Snack boards are a great way to incorporate veggies, fruits, bean spreads, artisan breads, gourmet crackers and plant-based cheese (with no preservatives). I like the Miyokos brand. It’s important to unwind and gather around the table and enjoy food in a relaxing atmosphere and slow down, talk and enjoy time together.
Build your own board:
You can choose the following ingredients:
Raw vegetables (red ,yellow pepper, cumbers, broccoli, cauliflower,, zucchini,, cherry tomatoes and radishes
Fresh fruit (grapes, apple slices, strawberries, blueberries, cantaloupe, pears,mandarine oranges)
Dried fruit (figs, apricots, raisins, dried cranberries, and dried mangoes all found in the dried fruit section in the website)
Olives (marinated green olives or kalamata pitted olives or sun dried olives)
Cheese ( try plant-based cheese with not too many ingredients you can’t pronounce- I like the Miyokos brand)
Dips (Hummus, red beet hummus, Baba ganoush, roasted vegetable dip
Nuts (Almonds, cashews, walnuts, pecans, macadamia nuts all found in our nut section on our website)
Crackers (pick crackers that don’t have ingredients that you can’t pronounce- there are many that have good ingredients and are wholesome and delicious)
Bread (baguettes, or home made bread)
Other (roasted chickpeas, tortilla chips, potato chips, sweet relishes, pickles, sweet compotes)
Plant based Thai curry (red or green)
Thai curries are so easy to make and if you have ingredients like coconut milk, red curry paste, green curry paste, kaffir lime leaves, and Thai basil, you are all set! All you need is an array of your favourite vegetables that you have in your fridge and a plant-based protein ( I love using Shitake mushrooms)
Serves 4
Prep time 15 mins
Cook time 15 mins
Ingredients
1 3/4 cup coconut milk ( I use the Organic Aroy-D brand) You will need to divide it.
3 tbsp green curry or red curry paste (I use the Mae-Jin brand)
2 tbsp coconut sugar
3-4 kaffir lime leaves torn
1 1/2 cups bamboo shoots
1/4 cup Thai basil
1-2 Thai red chilli (chopped into small pieces)*
300g Shitake mushrooms ( stems removed and soaked in hot water for 10 minutes and water squeezed)
Firm tofu (water drained and cubed)
Himalayan salt to taste
Soy sauce to taste (for red curry)
Choice of vegetables used for green curry:
1 cup broccoli cut up
handful of baby corn
1 long eggplant cut in semi circles
1/2 red bell pepper, julienne cut
1/2 orange bell pepper, julienne cut
Choice of vegetables used for red curry:
1 red bell pepper, julienne cut
1/2 green bell pepper, julienne cut
Serve with:
Jasmine rice (white or brown), or Wild blend rice
Bean sprouts for garnish
Directions:
in a saucepan, add 3/4 cup coconut milk and bring to boil then reduce temperature to medium and cook to reduce the coconut milk till thick.
Add either green curry or red curry paste and keep cooking mixture till you see the coconut fat floating at the top.
Then add soaked and drained mushrooms and or drained tofu (or your choice of protein). Cook for about 2 minutes till flavours are absorbed; then add the rest of the coconut milk. If making red curry, add soy sauce here.
Add all your favourite vegetables and lastly add kaffir lime leaves, Thai basil and Thai chillies and serve as soon as the vegetables are cooked.
Serve with your choice of rice. Garnish with bean sprouts and Enjoy!!
*Red thai chillies can be quite spicy. Add one at a time or remove seeds to make them less spicy.