Roasted Potato Galettes

Crispy, herby, delicious little stacks of sliced potato. This recipe is a lovely little side for dinner parties, or if you’re cooking to impress someone special!

Prep time: ~45 minutes
Serves: 4-6
Gluten-free

Ingredients:

  • 4 large potatoes, peeled if desired, scrubbed well and cut into very thin slices (a mandoline or food processor with a slicer attachment works best).
  • 3 tbsp olive oil.
  • 1 small handful fresh thyme, leaves stripped off the stems and finely chopped.
  • 2 cloves garlic, peeled and finely minced.
  • salt.
  • pepper.
  • sea salt (optional).

Cooking Instructions:

Preheat the oven to 425 F/220 C.

In a large bowl, mix the potatoes with the olive oil, making sure to coat each individual slice. Add in the herbs, garlic, and season well with salt and pepper. Toss to coat.

To make the galettes nice and precise, take a cupcake/muffin tin and grease the cups. Layer up the potato slices in the cupcake cups, pushing them up the sides slightly so they’re taller around the edges. If you don’t have a cupcake tin, use a baking sheet with some parchment paper – the galettes won’t be quite as precise, but they’ll still taste delicious!

Sprinkle on top with a tiny bit of sea salt, and pop them in the oven for 30-40 minutes, until golden and crispy on the edges, and soft in the middle.

Enjoy!

Sweet Potato, Coconut, & Lime Soup

A soup I’ve had (and made) many a time at my work! It’s super creamy, a little bit sweet, and has a nice tang from the limes. Very easy to make, too! Served with a little sprig of coriander (if you like coriander, that is), it’s lovely and fresh.

Serves: 6-8
Prep time: ~45 minutes
Gluten-free

Ingredients:

  • 1 large onion, peeled and diced.
  • 2 cloves garlic, peeled and diced.
  • 1 tbsp ginger, peeled and diced.
  • 1 tbsp coconut oil.
  • salt.
  • pepper.
  • 2 large sweet potatoes, peeled and chopped.
  • 2 carrots, peeled and chopped.
  • 2 cans coconut milk.
  • 4 cups vegetable stock.
  • zest and juice of 2 limes (add more if you want it super limey!).
  • 1 small bunch coriander (also called cilantro), finely chopped,plus more for garnish (optional).

Cooking Instructions:

In a large pot over medium heat, add the coconut oil, and once it’s hot, the onion, garlic, and ginger. Place the lid on and fry, stirring occasionally, for about 5 minutes, until everything becomes soft and fragrant.

Next, add in the sweet potatoes and the carrots, and cook them for a few minutes with the lid on, just until they start to soften a little bit. Season well with salt and pepper, then add in the coconut milk and the vegetable stock. Bring the whole thing up to a boil, then reduce the heat slightly and allow to simmer for at least 15 minutes.

Once the vegetables are soft enough that you can break them up with a fork, puree the soup until smooth. Add in the lime juice, zest, and coriander, and season with salt and pepper to taste. Garnish with a leaf or two just before serving, and enjoy!

 

 

Pea and Tarragon Soup

A lovely, refreshing soup that’s just as good served cold as it is hot. Don’t be scared off by the coconut milk – it doesn’t add much coconut flavour, just a lovely creaminess!

Prep time: ~45 minutes
Serves 6-8.
Gluten-free

Ingredients:

  • 1 large onion, diced.
  • 3 cloves garlic, crushed/minced.
  • 2 tbsp olive oil.
  • 3 stalks celery, diced.
  • 500 g frozen peas (let defrost before adding to the soup).
  • Zest and juice of 1 lemon (save a bit of the zest for garnish).
  • 2 cans coconut milk.
  • 4 cups vegetable stock/water.
  • 1 large bunch tarragon, finely chopped (save a few leaves for garnish).
  • Salt and pepper, to taste.

Cooking Instructions:

Heat a large pot over medium heat with the olive oil in the bottom. Once the oil is nice and hot, add in the onion and garlic.

Fry them off until soft and fragrant, then add the celery. Cook until the celery has softened and the onions and garlic have begun to caramelize slightly.

Next, add in all of the peas, the lemon juice and zest, the coconut milk, and vegetable stock.

Bring the whole thing up to a boil, then toss in the tarragon. Reduce the heat and allow to simmer for 10-15 minutes. Season well with salt and pepper.

Puree the soup, strain if desired, and serve with a little extra lemon zest and tarragon as a garnish.

Super Simple Vegan Banana-Oat Cookies.

A super quick and simple cookie recipe I like to make when I have friends coming around. I usually use gluten-free oats, since my sister has Celiac and we live together, but you can use regular oats as well.

This recipe makes 16 small cookies, and within this recipe, you can add your favourite spices, dried fruits, etc. The only important thing is to use 1/2 cup of oats for every 1 banana you mash up.

Gluten-free
Prep time: ~15 minutes
Serves: 8

Ingredients:

  • 3 very ripe bananas.
  • 1.5 cups oats (use gluten-free oats if making the gluten-free version).
  • 2 large handfuls vegan chocolate chips.
  • 1 large handful chopped dates.
  • 1/2 tsp cinnamon.
  • 1/2 tsp vanilla extract.
  • pinch of salt.

Cooking Instructions:

Preheat your oven to 325 F. Get a large mixing bowl, and peel your bananas. Mash them using a fork or a potato masher until they’re nice and smooth, with no lumps.

Add in the vanilla, cinnamon, and salt, and stir until combined. Next, add in the oats, mixing until the banana mixture coats the oats nicely. Toss in the chocolate chips and the dates, and stir until combined.

Line a large baking sheet with parchment paper. place small spoonfuls of your cookie dough onto the sheet, and squish them down slightly to form little disks. You can place them fairly close together, they don’t puff up of spread out much at all.

Bake for about 8-10 minutes, until the cookies are no longer wet to the touch and have started to crisp up nicely. Allow to cool before serving.

Kale and Cauliflower Salad

Another salad that incorporates roasted vegetables. A little more effort than usual, but I find that mixing the salad while the roasted vegetables are still warm helps the kale tenderize a little bit more and taste better. This particular salad uses cauliflower, red peppers, and carrots – only the cauliflower is roasted, though!

Gluten-free
Serves 6
Prep time: ~30 minutes.

Ingredients:

  • 8 large handfuls of chopped kale.
  • 1 red bell pepper, finely diced.
  • 1 head of cauliflower, cut into small florets.
  • 2 large carrots, peeled if desired, finely grated.
  • 1/4 cup of balsamic vinegar.
  • 1/2 cup olive oil.
  • 1 tbsp Dijon mustard.
  • 1 tsp agave syrup.
  • 1 clove garlic, peeled and finely grated.
  • salt and pepper, to taste.

Cooking Instructions:

Preheat your oven to 400 F. Line a baking sheet with some parchment paper. Tumble all of your cauliflower florets onto the baking sheet, and season well with olive oil, salt, and pepper. Roast in the oven for 15-20 minutes, or until soft and cooked all the way through.

While the cauliflower cooks, it’s time to make the dressing. Mix together the olive oil, vinegar, mustard, garlic, agave syrup, salt and pepper. You can blend everything together using an immersion blender, food processor, or standing blender, but you can also just mix it all by hand if you don’t mind the dressing being a little less smooth and uniform.

Once the cauliflower is done, remove it from the oven and allow it to cool slightly. This is a good time to dice up your red pepper and grate your carrots.

When the cauliflower is mostly cooled, but still a little bit warm, place all of your kale into a large bowl and mix in the cauliflower. This will allow the kale to wilt down slightly and become tender and easier to eat. Add in the bell pepper and carrots, and mix those through as well.

Dress well and serve immediately, or serve with dressing on the side to allow everyone to add as much or as little as they like!

Sage and Squash Soup

Butternut squash and sage: a classic combination. And one of my very favourites. If I learn how to make vegan pasta, you can bet I’ll be coming up with the best sage-and-butternut ravioli ever!

Gluten-free
Serves 4-6
Prep time: ~60 minutes.

Ingredients:

  • 1 butternut squash.
  • 3 tbsp olive oil.
  • 3 shallots, peeled and finely diced.
  • 4 cloves garlic, peeled and crushed/minced.
  • pinch of ground nutmeg.
  • 1 small handful fresh sage, leaves removed from the stalks and chopped.
  • 4 cups vegetable stock.
  • salt and pepper, to taste.

Cooking Instructions:

Preheat your oven to 425 F. Slice the butternut squash lengthwise, and scoop out the seeds and pulp. Rinse as much pulp off of the seeds as you can, then set them aside. We’ll roast those off later when the soup is almost ready!

Line a large baking tray or dish with foil, and place your squash on it. Rub the squash generously with olive oil, salt and pepper, then roast in the oven for 30-45 minutes, until the squash is tender and cooked all the way through.

Take it out of the oven, then turn the oven down to 275 F.

When the squash is ready, start heating a large pot on medium heat with 1 tbsp of olive oil in the bottom. When the oil is hot, add in the shallot and the garlic. Cook, stirring often, until the onion begins to caramelize slightly.

Scoop all of your squash into the pot, along with the nutmeg and sage. Mix well to combine, then add in the vegetable stock. Bring to a gentle simmer, and allow to bubble for about 15 minutes.

While the soup bubbles, make some roasted squash seeds: take the seeds you rinsed off earlier and pat them dry. Line a baking tray with some parchment paper. Toss the seeds with a bit of olive oil, salt, pepper, and any spices you desire.

Pop them in the oven for 10-15 minutes, until they’re nice and toasty and begin to pop a little bit.

Once the soup’s been simmering for 15 minutes, season well with salt and pepper, and puree with an immersion blender. Serve with some of the roasted seeds and a sage leaf on top as a garnish!

 

Mango and Red Cabbage Coleslaw

Coleslaw, at least the traditional creamy kind with mayonnaise, isn’t my favourite. But throw in some fresh fruit and dress it up with a vinaigrette instead, and I’m in heaven! This particular variety uses mango, green apple, red cabbage, and carrots.

Use as much or as little of the dressing as you like.

Raw
Gluten-free
Serves 6-8
Prep time: ~20 minutes.

Ingredients:

  • 1 large ripe mango.
  • 1 head red cabbage
  • 2 large carrots, peeled if desired.
  • 1 red onion.
  • 2 green apples.
  • 1 large handful fresh mint.
  • 1 large handful fresh coriander.
  • 1 lime, juiced.
  • 1/3 cup lemon juice.
  • 2/3 cup olive oil.
  • 1 tbsp whole grain mustard.
  • 2 tbsp maple syrup.
  • 1 clove garlic.
  • 1 piece fresh ginger, about 2 cm square, peeled.

 

Cooking Instructions:

To make the dressing, place the ginger, garlic, salt, pepper, lemon juice, mustard, and maple syrup into a food processor/blender/use an immersion blender, and blend until combined.

Slowly stream in the olive oil until nicely emulsified. If you don’t feel like doing that, just do it by hand in a bowl.

Set the dressing aside. Slice the mango and the apple into thin strips. Use either a grater or a mandoline to shred the cabbage, red onion, and carrots. Chop the coriander and mint very finely.

Mix all of the vegetables in a large bowl, and add in the lime juice. Pour in the dressing and toss it all together.

Let sit in the fridge for a little while to let all the flavours mingle together, then serve!

Stuffed Acorn Squash

I love squash. And I love stuffing vegetables with things  (stuffed bell peppers and tomatoes are some of my favourites), so this is a great combination for me and all other squash lovers!

Squash have a very long shelf life, and tend to be fairly inexpensive. So if you, like me, are having trouble finding affordable produce because you live in Canada (where nothing grows between October and March), keeping a couple squash around can make planning dinner easier!

I chose acorn squash for this recipe mostly because they’re small and easy to handle, and because a couple of acorn squash can easily feed 4 people. Or 2 very hungry people.

Gluten-free
Serves 4
Prep time: ~60 minutes

Ingredients:

  • 2 small acorn squash, sliced in half and de-seeded.
  • 1 tbsp olive oil.
  • 1 tbsp vegetable oil of your choice (olive oil, butternut squash seed oil, you decide!).
  • 1 large onion, diced.
  • 3 cloves garlic, minced/crushed.
  • 1 cup brown rice, rinsed.
  • 2 cups vegetable stock.
  • 500 g mushrooms, finely sliced.
  • 1 handful walnuts, crushed.
  • 1 handful pecans, crushed.
  • 1 small handful dried fruit (raisins, currants, etc – optional).
  • 1 small handful fresh thyme, chopped (or 1 tsp dried).
  • 1/2 tsp nutmeg.
  • 1/2 tsp cayenne (or to taste).
  • salt and pepper, to taste.

Cooking Instructions:

Preheat your oven to 375 F/185 C. Line a large baking tray with aluminium foil. See if your squash halves will rest hollow-side-up without falling over. If so, great! If not, slice a little bit off the back side to make sure it won’t topple over later.

Rub the inside of your squash generously with olive oil, salt, and pepper, then place the halves hollow-side-down on your baking sheet. Bake for approx 30-45 minutes, until the squash is nice and tender. This will depend on how big your squash is.

Meanwhile, making the stuffing – start out by heating a large pot on medium heat with a tablespoon or so of oil in the bottom. when the oil is hot, add in your onions, garlic, and mushrooms. Cook until the onions are soft and translucent and the mushrooms are nicely cooked, this should take 5-10 minutes.

Stir in the nuts, dried fruit, thyme, nutmeg, and cayenne. Next, add in the rice and vegetable stock. Simmer until the liquid is all absorbed and the rice is cooked, about 20 minutes.

When the squash is done, remove it from the oven and flip it hollow-side-up. If the cavity is smaller than you’d like, scoop out some of the squash and mix it in with your filling. Spoon your filling into the squash, being careful not to poke holes in the skin. If you do poke a hole, seal it up with a bit of tinfoil.

Cover the squash with tinfoil as best as you can, to keep it from burning, and pop it back into the oven for about 10 minutes. Serve piping hot!

 

Mulligatawny

An English soup, based off of an old Indian recipe. The name comes from the Tamil words “Milaku”, meaning pepper, and “Tannir”, meaning water.

This soup often has rice in it, but I personally prefer to use red lentils – they add a nice colour to the soup, and they’re chock full of nutrients!

You can puree this soup if desired, but I personally prefer to leave it as is.

Prep time: ~60 minutes
Gluten-free
Serves 4-6

Ingredients:

  • 1/4 cup mild vegetable oil.
  • 1 onion, sliced into thin strips.
  • 1 carrot, thinly sliced.
  • 1 zucchini, diced.
  • 4 cloves garlic, peeled and crushed/minced.
  • 1 thumb-sized piece ginger, peeled and finely diced (or grated).
  • 2 small apples, peeled if desired, cubed.
  • 1 can tomatoes.
  • 2 tsp curry powder.
  • 2 tsp ground cumin.
  • 1 tsp ground coriander.
  • 1 tsp smoked paprika.
  • 1 tsp turmeric
  • 1/2 tsp cinnamon.
  • 1/2 tsp nutmeg.
  • 1 tsp crushed red peppers (or to taste).
  • 1/2 cup red lentils (uncooked).
  • 4 cups vegetable stock (you may want more).
  • 1 can coconut milk.
  • Salt and pepper, to taste.
  • 1 small handful fresh coriander, to garnish.

Cooking Instructions:

 Place a large pot on medium heat, and add in the oil. When the oil is hot, add the onions, garlic, zucchini, and carrots. Cook, stirring often, until the onions become soft and translucent. Next, add the ginger and the apples. Stir well, and cook for a few more minutes.
Dump in the tomatoes, along with all of your spices. Stir well, making sure the spices have been mixed throughout evenly. Now add in the lentils and your vegetable stock.
Turn the heat down to medium-low and simmer gently for about 30 minutes. When the lentils are cooked and the vegetables are soft, stir in the coconut milk. Season with salt and pepper, then serve piping hot, with a sprig of fresh coriander on top.

Parsnip, Pea, and Potato Soup

I love parsnips. Roasted, mashed, in soup, in gnocchi (yes, you can do that), you name it! Even the word “parsnip” is super cute.

However, using just parsnips in a soup would be a little too much, so here we have a very alliterative alternative: the pinnacle of perfection, parsnip, pea and potato potage. Okay, I’ll stop.

Serves 4-6
Gluten-free
Prep time: ~60 minutes

Ingredients:

  • 1 large leek, sliced into thin half moons.
  • 3 cloves garlic, crushed/minced.
  • 1-2 tbsp olive oil.
  • 4 medium-sized parsnips, peeled and roughly chunked up.
  • 4 medium-sized potatoes, peeled if desired, and roughly chunked up.
  • 1 1/2 cups frozen peas (could also use split peas, if you rehydrate them).
  • 4 cups vegetable stock.
  • 1 small handful fresh thyme/1 tsp dried thyme.
  • salt and pepper, to taste.

 

Cooking Instructions:

Preheat your oven to 375 F (190 C). Place your parsnips on a baking sheet and toss them with olive oil, salt, and pepper. Pop them in the oven to roast for about 3o minutes.

While the parsnips are cooking, heat a large pot on medium heat with some olive oil in the bottom. When the oil is hot, add in your leeks and cook them, stirring often, until they begin to soften.

Next, toss in the garlic, and reduce the heat slightly. Keep stirring them until they begin to caramelize nicely.

Next, add in your potatoes and stir well. Place a lid on the pot, and continue to cook them, stirring occasionally, until the parsnips are done.

Once the parsnips are done in the oven, add them to the pot, along with the vegetable stock and the thyme. Bring the whole thing to a boil, then reduce the heat slightly, until the soup is just simmering.

Simmer until the potatoes begin to tenderize, then add in the peas. Stir well. Let the soup come back up to a simmer, and then simmer for another 15-20 minutes. Season with salt and pepper. Puree the soup if desired. I think it’s nicer as a puree, but do whatever you prefer!