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A place for us to share our favourite recipes.



 
Main Dishes
 
Shepherd's Pie
Category: Vegan Contributed by: Diva
Ingredients:
  • ½ pound lentils, cooked and drained
  • 1 onion, diced
  • ½ tsp crumbled fresh sage
  • ½ tsp minced garlic
  • pinch of dried oregano
  • 1 tsp salt
  • dash cayenne pepper
  • 3 large potatoes, cooked
  • ½ to 1 cup of hot soy milk
  • Grape seed oil
  • ½ tsp of cumin or to taste
  • ¼ tsp turmeric or to taste or just use 1 tsp curry powder (adjust to taste)
 Instructions:

Pre-heat the oven to 400 degrees.

In a large mixing bowl, mash the cooked lentils thoroughly and add the onion and seasonings. Put the lentil mixture in a lightly oiled casserole dish.

In a separate bowl, mash the potatoes and add the hot soy milk, grape seed oil and salt. Beat by hand or with an electric mixer until fluffy.

Spread the mashed potatoes on top of the mashed lentils and bake for 20 minutes or until the potatoes are dry on top.

Place the pie under the broiler to brown on top.

Mock Meat Loaf
Category: Raw Contributed by: Diva
Ingredients:
  • 1 beet, grated
  • 1-2 sweet potatoes, grated
  • 1-2 white potatoes, grated
  • 1 turnip, grated
  • 1 onion, cut-up
  • 3 celery stalks, with leaves
  • 1 pound raw peanuts
 Instructions:

Put each item in a food processor indivdually. When each item is processed, place in a large bowl. Mix together and refrigerate overnight. Next day, shape into a loaf.

Special K Loaf
Category: Vegetarian Contributed by: Tina D
Ingredients:
  • 1 lg onion
  • ¼ cup vegetable oil
  • 5 eggs
  • 3 cups cottage cheese (750 mL) 
  • ½ cup nuts, chopped fine
  • 3 tbsp chicken-style seasoning
  • 5 cups Special K cereal
 Instructions:

Preheat oven to 325°F. Spray a baking dish or loaf pan with non-stick cooking spray. Chop and sauté the onion in the oil until translucent. Meanwhile, in a large bowl slightly beat the eggs and add remaining ingredients. Mix well. Add onions and mix again.

Turn the mixture into the prepared casserole dish. Cover and back at 325°F for 1 to 1.5 hours, checking for doneness at the one hour mark.
Notes:

  • If you want to save money, use generic brand Rice Krispies instead of Special K -- it tastes the same.
  • Some variations of this recipe add sautéed celery.
  • Some variations also use 1-2 packages of onion soup mix or 2-3 packets George Washington broth in place of the chicken-style seasoning.

Sweet & Sour Vege-balls
Category: Vegetarian Contributed by: Tina D
Ingredients:
  • 1 can vegeburger or 1 package Yves ground round
  • 1 tbsp minced dried onion
  • 4 tbsp oil
  • 1½ cups cracker or bread crumbs
  • ½ cup grated mozzarella
  • 4 eggs, beaten
  • ¼ tsp garlic powder
  • 2 tbsp soya sauce
  • ½ tsp liquid smoke
  • SAUCE ingredients -- see instructions
 Instructions:

Beat eggs in bowl and add rest of ingredients. Form into balls and place on sprayed cookie sheet as close as possible, & bake for 30 minutes at 350°F.
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Sauce >> Mix and heat ¼ cup margarine, 1½ cups ketchup, 1 cup brown sugar, 2 tsp chili powder, 1 tsp minced onion, ¼ tsp liquid smoke, 1½ cups water.
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Place baked meatballs in 9 x 12 baking dish and cover with the sauce.
Bake additional 45 minutes at 350°F.
Notes:

This is the best veggie meatball recipe I've had. The sauce does seem like a lot, but it burns off as it goes. Beware that it can make a mess of your oven though... You might want to portion out the sauce and add it as it bakes. (If you cover the casserole dish, I think it would not burn off.)

Salads

Thai Coleslaw
Category: Raw Contributed by: Diva
Ingredients:
  • ½ cup raw cashews
  • ½ cup lemon juice
  • 2 tablespoons chopped ginger
  • ½ tablespoon red chili
  • 1 ½ tablespoon tamari
  • 1 cup raw almond or peanut butter
  • ½ head white cabbage, shredded
  • ¼ cup red cabbage, shredded
  • ¼ cup carrots, shredded
  • 1 ripe mango, cut in small dices
  • 1 handful cilantro leaves
  • 1 handful torn basil leaves
  • Himalaya sea salt
  • 2 tabelspoons honey or agave nectar (or 1 tbsp and few drops stevia

Instructions:

Cut the mango small cubes. Shred the cabbage and carrots.

In a Vita-Mix or high-speed blender, puree the honey, lemon juice, ginger, red chili.  Add the raw almond butter and blend at low speed to combine. To get a thick, cake batter-like consistency. Add water to thin if necessary.

In a bowl mix the cabbage and the raw almond butter mixture really well.

Add the raw cashews and mango pieces. Top with leaves of cilantro and basil and a few pieces of mango and or carrots for color.

Cauliflower Salad with Fresh Herbs
Category: Vegan Contributed by: Lois Aguas

Ingredients: 

  • 1 large head fresh cauliflower, cleaned and trimmed, cut into small florets.

VINAIGRETTE:

  • 1–2 cloves garlic, minced fine
  • 3 tbsp capers, drained
  • 3 tbsp white wine vinegar
  • Juice of a lime (about 1 tbsp)
  • 2 tbsp olive oil
  • ¾ cup mixed fresh herbs (see TIPS)
  • Hot sauce to taste
  • Salt to taste 
 Instructions:

Bring 1 inch of water to a boil in a pot large enough to hold a collapsible steamer. Meanwhile, clean and trim the cauliflower. Arrange the cauliflower on the steamer, place in pot, cover and steam for about 8 minutes or until tender.

Meanwhile, in a large bowl, whisk together the garlic, capers, vinegar, lime juice and olive oil. Stir in the hot cauliflower and herbs. Season with hot sauce and salt to taste.

I've tried two fresh herb combinations with this salad so far: flat-leaf parsley, cilantro and mint; also parsley and fresh tarragon. Both were great.

For best flavor, let rest for 90 minutes and even overnight.
Notes:

  • Hands-on time: 25 minutes
  • Time to table: 2-24 hours
  • Makes 5 cups

Quinoa & Walnut Salad
Category: Vegetarian Contributed by: Michelle Goodman
Ingredients:
  • 2 cups cooked quinoa
  • ½ lettuce, coarsely chopped
  • 1 stalk celery, finely diced
  • ¼ cup chopped scallions
  • ½ cup broken walnut pieces
  • 2 oz. feta cheese, crumbled
  • Salt, pepper to taste
 Instructions:

Combine all the salad ingredients in a bowl.

Dressing

1-2 tsp prepared Dijon mustard
2 tbsp balsamic vinegar
4 tbsp olive or walnut oil.

Mix the dressing by dissolving the mustard in the vinegar. Then, add into the oil. Add to the salad to taste. You probably won’t need it all. Serve with a multi grain pita bread.
Notes:

  • ¾ cup quinoa to 1½ cups water gives you 2 cups cooked quinoa. Place the uncooked quinoa in a strainer and let water run through it. This removes the bitterness.

 
Desserts
 

Apple Raisin Cookies
Category: Raw Contributed by: Diva
Ingredients:
  • 2 cups sunflower seeds, soaked 4 hours and rinsed.
  • 2 fuji apples, grated
  • 2 large bananas
  • ½ cup dates
  • 1 cup raisins
  • 1 tsp cardamon
  • 1 tbsp flax oil
  • 1 cup walnuts, soaked 2 hours, chopped
 Instructions:

Process sunflower seeds and bananas through a champion juicer with no plate (grate). Mix all ingredients together in a large bowl. Spoon dough on a dehydrator tray with a teflex sheet and form into small round cookie. Place cookies close together on the sheets. Dehydrate at 105 degrees for 4 hours, turn cookies over and remove teflex sheet. Continue dehydrating until desired moisture is obtained, approximately 3-5 hours

High Energy Bars
Category: Raw Contributed by: Diva
Ingredients:
  • 1 cup barley, soaked 3 days
  • 2 cups soft wheat, sprouted 1 day
  • ¾ cups dates
  • 3 tbsp raw honey
  • 1 tsp cardamon
  • 1 tsp vanilla
  • 1 cupwalnuts, soaked, chopped
  • ½ cup almonds, soaked, chopped

Instructions:

Process barley, wheat, dates, in a champion juicer using the solid plate. Add honey, cardamon, vanilla, walnuts, almonds and mix well. Form into bars and place on a teflex sheet in the dehydrator for 6-8 hours, depending on the desired moisture and size. Be sure to remove the teflex sheet and turn bars over half way through.

Raw Brownies
Category: Raw Contributed by: Diva
Ingredients:
  • 1 cup date paste (see note)
  • 1 ¼ cup raw almond butter
  • 1 ¼ cup raw carob powder
  • 1/3 cup honey
 Instructions:

Mix and press into 9 x 9 square (pyrex) pan. Refrigerate at least one hour. 

Cut into squares.
Notes:

  • 1 lb dates = 1 cup date paste. Can use green life/green power or champion juicer with blank screen to make paste.

Soups

 
Other

Cashew Sour Cream or "Yogurt"
Category: Vegan Contributed by: Diva
Ingredients:
  • ½ cup raw cashew pieces
  • 1 cup water
  • ¼ tsp salt
  • ¼ cup plain rice or almond milk
  • 2-3 tbsp lemon juice
 Instructions:

Blend the cashews, water and salt in a blender for several minutes, or until VERY smooth. Pour the mixture into a heavy medium saucepan and stir over medium-high heat until the mixture thickens considerably. DO NOT ALLOW TO BURN. If using as yogurt let cool and add fresh fruit.
Notes:

  • Makes 1 ½ cups
  • Wheat-free and soy-free