Articles

Organic & Vegan Black Bean Stuffed Patty Pan Squash Recipe

Submitted by brock on Mon, 16/08/2010 - 01:09

This was a new squash for us, so it was fun to experiment. All the veggies in this deliciously simple recipe are organic and came from our local farm, Everdale Organic Farm.

Preparation Time: 10 minutes

Ingredients:

2 Patty Pan Squash

1 can organic black beans (rinsed)

1 organic red onion (chopped)

1 clove organic garlic (minced)

3 large shitake mushrooms (chopped)

1 small zucchini (grated)

Juice from ½ an organic lemon

½ Tbsp sea salt

½ Tbsp black pepper

1 tsp ginger powder

1 Tbsp Natural Maple Syrup

2 Tbsp olive oil

1 tsp red wine vinegar

Nutritional Yeast (for flavour and colour)

Directions:

1) Preheat oven to 350’F

2) Hollow out the squash (make sure to keep the “lids”)

3) Trim the base of the squash so it sits nicely

3) Mix all the ingredients in a large bowl

4) Fill the hollow portion of the squash with the veggie mixture

5) Sprinkle nutritional yeast on top

6) Put the “lids” on and put the squash on a baking sheet lined with parchment paper

7) Bake for 45 minutes

8) Serve as an impressive meal on its own, or with rice as a side dish

Dairy-free & Gluten-free Organic Raspberry Muffin Recipe

Submitted by brock on Fri, 06/08/2010 - 03:12

To me, nothing tastes sweeter then local organic fruit. Raspberries were at their peak in July and I was fortunate to find some at a local farm. I’ve never baked with them before and this was my second attempt at muffins. I got the consistency just right! They’re dairy-free, gluten-free, sweet and healthy!

Yield: 8 mini-muffins

Ingredients:

1 cup organic almond meal
½ cup organic brown rice flour
¾ tsp organic baking soda
1 pinch organic sea salt
1/3 cup raw organic hemp milk
1/3 raw organic honey
1 Tbsp organic ground flaxseed + 3 Tbsp water = 1 egg *
1 tsp organic vanilla extract
1 cup (or more!) organic raspberries

*I used this as an egg replacer. Whisk together until mixture thickens.

Directions:

1) Preheat oven to 350˚F.
2) Combine almond meal, flour, baking soda, and sea salt in food processor.
3) Add hemp milk, egg replacer, vanilla, and honey to the dry mixture.
4) Stir in raspberries.
5) Portion into non-bleached muffin cups.
6) Bake for 20-25 minutes. (It took 23 minutes in my oven).
7) Let cool for 10-15 minutes and enJOY!

Organic Vegan Blueberry Thumbprint Cookie Recipe

Submitted by brock on Fri, 30/07/2010 - 07:49

Blueberries are in season right now and I couldn’t help trying out a new cookie recipe with them! They’re 100% organic, vegan, gluten-free and made our top 5 list of delicious cookies.  The thumbprint is versatile - fill it with different seasonal fruits, jams or jellies.

Yield: 12 cookies

Preparation Time: 10 minutes

Ingredients:

1 ½ cup organic brown rice flour

1/3 cup organic almond meal*

2 pinches of organic sea salt

½ tsp organic aluminum-free baking powder

1/3 cup organic muscovado brown sugar

½ cup organic blueberries

1 tsp organic vanilla extract

¼ cup water

1 tsp organic coconut oil

*Substitute with almond flour or make your own meal by processing raw almonds in the food processor.

Directions:

1) Preheat oven to 325˚F.

2) In a food processor combine flour, almond meal, baking powder, sea salt, and sugar.

3) With the food processor running, combine vanilla and water into dry mixture.

4) In a separate bowl, gently crush blueberries with a fork (leave more whole then not). Set aside.

5) Portion level tablespoons of dough and use hands to form into balls. Place on baking sheet or slightly greased pan.

6) Gently thumbprint dough ball in the centre (a small spoon would work too).

7) Fill thumbprints with blueberries (I found 3 blueberries filled the thumbprints perfectly).

8) Bake for 15-18 minutes.

9) Let cool for 5 minutes and enJOY!

Rich Double-Chocolate Cookies

Submitted by brock on Fri, 23/07/2010 - 02:55

I love chocolate and have fun when baking with it (check out Episode #67 to see the fun mess I made). These cookies are rich and delicious! They’re organic, gluten-free, and healthy.

Yield: 1 dozen (I made ours big – could easily make closer to 2 dozen)

Ingredients:

1½ cups organic brown rice flour

½ cup 100% organic cocoa powder

¼ organic cane sugar

½ tsp organic aluminum-free baking powder

2 pinches organic sea salt

1 organic egg

¼ cup organic walnuts

1 organic dark chocolate bar (55% cocoa)

¼ cup organic skim milk

¼ cup – ½ cup water

1 tsp organic vanilla extract

Directions:

1) Preheat oven to 325˚F.

2) Combine flour, cocoa powder, baking powder, sugar, and salt in food processor.

3) Add egg, milk, water, and vanilla to mixture.

4) Chop walnuts and fold into mixture.

5) Chop (or melt) chocolate and fold into mixture.

6) Portion onto cookie sheet or slightly greased pan.

7) Bake for 18 minutes.

8) Let cool for 5 minutes and enJOY!

Healthy Doggie Peanut Butter Bits

Submitted by brock on Fri, 16/07/2010 - 01:56

These bite-size bits are doggie-approved! They’re great for training or treats.  They’re organic, wheat-free, soy-free, corn-free, gluten-free, and healthy – only the best for our fur babies! :)

Ingredients:

4 cups organic brown rice flour

1 cup smooth organic peanut butter

1 cup water

Directions:

1) In a food processor combine all ingredients.

2) Blend until you get a stiff dough.

3) Take a dough ball and roll it into a log.

4) Cut into bite-size pieces and place on cookie sheet.

5) Bake at 350˚F/180˚C for 15 minutes until crisp.

6) Let cool. Your dogs will love them :)