Roasted Pumpkin Soup with Toasted Pumpkin Seeds (Vegan, Gluten-Free)

Like so many others in a four season climate, I always start this time of year in a love affair with autumn. It feels refreshing to step outside, the changing leaves inspire creativity, sweaters feel comforting and my excitement over a to-do list of squash recipes is unending. But then, somewhere along the way, a shift begins. Did that gust of wind just take out every leaf on that tree? Not a single pumpkin left in your whole store?  What do you mean, the city's coldest October day on record? Is that a Christmas song?!

I try to stay focused on thoughts of snuggling up with tea and skipping through the leaves, but it gets harder and harder as the hours of daylight fade away, and I wake and return home from work in complete darkness. I once read a book called Edge Seasons, by Beth Powning. She referenced the term metaphorically, in her life transitions, and to give a name to the space between the obvious seasonal markers. I often think about the term before and after the snow falls. We can easily spend a great deal of time in autumn and spring, not with the obvious signs of renewal and growth, but in gloomy gray and brown landscapes. Sometimes it's comforting to remind ourselves that it is what is needed for nature in this part of the world to survive.

In an effort to avoid turning into a hibernating human between the hours of 5pm-7am, I am busying myself with the comforts of this season's produce. Farmers' markets are still thriving, with plenty of root vegetables to keep my spirits up. This soup was one of my favourites.

Roasted Pumpkin Soup with Toasted Pumpkin Seeds (Vegan, Gluten-Free)

Ingredients: 
1 pumpkin
1 cup sweet potato
1 onion
2 cloves garlic
1 tbsp fresh ginger
1/2 tsp coriander
1/4 tsp nutmeg
2 apples
4 cups vegetable broth (gluten-free and tomato-free, if necessary)
1/4 cup maple syrup

For the seeds: 1 tsp each garlic powder, cumin and oil of your choice; dash of salt and pepper

Directions:
Pre-heat the oven to 375 degrees Fahrenheit. Cut the pumpkin in half, and scoop out the centre and seeds. Set the seeds aside if you plan to toast them.

Lightly oil the flesh of the pumpkin, and roast face-down in the oven for 25 minutes. While the pumpkin is roasting, peel and chop the sweet potato, onion and garlic, and sauté them on medium heat for 3-5 minutes, until onion has softened.

Stir in the ginger, coriander, nutmeg and apples. Cook for 5 more minutes, until apple has softened. Add the vegetable broth, bring to a boil and then reduce heat to let simmer for 10 minutes.

When the pumpkin has cooked, remove the flesh and add it to the soup with the maple syrup. Simmer for another 5-10 minutes. Blend with a hand blender or food processor.

If toasting pumpkin seeds, toss them with the garlic powder, cumin, oil, salt and pepper. Spread on a baking sheet and bake at 300 degrees Fahrenheit for about 45 minutes, stirring a few times.

DIY Pallet Board Coffee Table with Hairpin Legs

Woodworking does not come naturally to me.

You would think that I had learned by now that the confidence of other bloggers should not reflect my own. Statements declaring that they have never built anything in their life ever, yet whipped up a kitchen island in one afternoon, should not fool me into thinking that I too can adopt the same, suspiciously nonchalant attitude toward designing and building sturdy furniture. And yet, my determination to tear apart our third-hand Ikea pressboard coffee table and replace it with a low-cost, DIY table was too strong for the small, meek voice of reasoning in the back of my head.

Everyone else's designs seemed to complicated, so I made up my own. Then, after I had cut and laid out the wood, mine seemed just as complicated as everyone else's. I'm not even sure I can tell you how I did everything. What I can say is that I managed to split a lot of wood, snap a few screws, and un-drill and re-drill multiple pieces, multiple times.

Using scavenged pallet wood and leftover stain from other projects, the overall cost was fairly low. The most expensive aspects of the project by far were the hairpin legs, so if you're looking for a project under $100, I would suggest exploring other options for the base. At the very least, know that even if you have never built a coffee table in your life, even if you are sanding each board lovingly by hand from your balcony then spending a considerable amount of time removing the cat fur from your newly stained boards, and even if it takes you a very long time to finish it, you can do it.

Welcome Spring: Rainbow Roasted Sweet Potato Salad with Maple Garlic Tahini Dressing

 Every now and then, you and you alone need to give yourself a confidence boost. It may be after your partner tells you that your new sunglasses remind him of the fly villain from Teenage Mutant Ninja Turtles. Or, it could be that it's spring, and you're recovering from a long, downward fashion standards spiral that went from wearing elastic-waisted pants, to leggings, then sweatpants, and finally, pajama pants, in public. For the record, I have no regrets.

Sometimes I get that confidence boost when a recipe turns out just the way I'd hoped it would, the first time around. This recipe was inspired by the appearance of greenery around the city, and a craving for bright, cheery things after a long, record-breaking cold winter. We may have felt like wearing mittens and a tuque while we hopped around the barbecue, waiting for the accompanying entrees, but we still barbecued- and this was a welcome splash of colour to the beginning of a long, beautiful reunion with the dog days.

Rainbow Roasted Sweet Potato Salad with Maple Garlic Tahini Dressing   

Ingredients

For the salad:
5 1/2 cups sweet potato, peeled and chopped
2 1/2 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
1 avocado
1 tbsp freshly chopped basil
1/2 red and yellow pepper
3 green onion stocks
1/4 cup thinly chopped red cabbage

For the dressing:
1 large clove of garlic; crushed and finely diced or grated
3 tbsp tahini 3
1 1/2 tsp maple syrup
1 tsp lemon juice
4 tbsp water

Directions 

• Pre-heat oven to 400 degrees Fahrenheit
• Peel, chop and toss the sweet potatoes with the olive oil, salt and pepper 
• Spread sweet potatoes on a large baking sheet, avoiding overlap where possible, and roast for approximately 20 minutes, stirring them halfway through (I roasted them for two extra minutes at the end to let them crisp up a bit)
• Whisk ingredients for the dressing until well blended and thickened
• Once the sweet potato has slightly cooled, gently toss all salad ingredients together
• Drizzle over the salad and serve warm or cold - serves 4-6 as a side.

Toasted Pecan and Brazil Nut Dark Chocolate Energy Bites: No Bake, Vegan and Gluten-Free

This recipe comes from an ongoing experiment I have in my kitchen with making little bite-sized treats. In the past, they have turned out to be too dry, overly sweet or tasted a bit too much like dates and seeds for my liking. I often just keep modifying as I go, but this latest combo brought me to a full stop. This recipe is by far my favourite - they're full of healthy ingredients, but still manage to taste decadent with a dark chocolate flavour and hint of sea salt. I've already shared and eaten two batches of these over the past week, and it's fairly safe to say there will be more in my freezer before the end of the day today. When you can whip up a guilt-free batch in under 10 minutes, it's hard to justify not having some on hand... or eating them two (or three, or four) at a time.

Toasted Pecan and Brazil Nut Dark Chocolate Energy Bites (V GF)

Ingredients 

2 cups raw pecans
1 cup raw brazil nuts
1/3 cup pitted dates
1/3 cup cocoa powder
1/4 tsp coarse ground sea salt (use a bit less if fine ground, to taste)
2 tbsp coconut flour
4 tbsp soy milk (or other dairy-free alternative)
2 tbsp maple syrup
1/4 tsp vanilla
Unsweetened coconut flakes for dusting

Directions 

In an oven (set to 350 degrees F) or toaster oven, toast the pecans and brazil nuts for approximately 5 minutes or until pecans are slightly darkened, checking them often so they don't burn. Place the nuts in a food processor and pulse until broken down. Add all other ingredients and pulse until smooth. Form small balls using your hands, and then immediately roll them in the coconut flakes. The mixture will feel a bit oily at first from the nuts, but will dry once you've formed the balls and they've chilled. I prefer to keep them in the freezer (they don't freeze solid or get too cold) but you should at least keep them refrigerated to serve cold and avoid them getting too soft and sticking together. Yields about 24 bite-sized tidbits. Enjoy!

Vegan & Gluten-free Gingerbread Cookies

I am starting to feel the effects of winter: I haven't worn pants that don't have an elastic waist since October. I have guiltily watched more than one (or two, or three) made-for-TV holiday movies and felt comforted by the soft jingling of bells between painfully cheesy misunderstandings and roof decorating accidents. I came dangerously close to popping a coffee bean in my mouth, mistaking it for a rogue chocolate left out on the counter. And, I've spent many hours in the kitchen covered in flour and sugar.

Speaking of sugar... I have perfected my very first gluten-free vegan gingerbread recipe! It was kind of like a Goldilocks moment. The first version was an experiment with oat flour, which proved very difficult to roll and cookie-cut, had a chunky texture and melted into one giant blob on the pan. The second version was adapted from a Chatelaine magazine using gluten-free flour and looked good, but was much less tasty. The third version was a combination of the two, with the flavour of the first version and texture of the second. Surprisingly, it was totally successful! They're so soft and delicious. I have been eating them for breakfast. Please look beyond the lack of decorating finesse... I am aware that your children have more skills here than I do.

Gluten-Free Vegan Gingerbread Cookies    

Ingredients    

2 cups gluten-free flour mix (I used Bob's Red Mill All-Purpose mix)

1 cup oat flour (ground GF oats)
2 tsp ground ginger
1/4 tsp nutmeg
1/3 cup brown sugar
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp vanilla
1/4 cup coconut oil, melted
1/2 cup molasses
1 flax egg (1 tbsp ground flax + 3 tbsp warm water)

Icing recipe: 1 cup powdered sugar (see below for corn-free alternative) + 3 tbsp dairy-free milk of your choice

Directions 

• Mix the dry ingredients well in a large bowl 
• Make your flax egg: stir the flax and water and let it sit at room temperature or in the fridge until the texture is gooey 
• Melt the coconut oil in the microwave or room temperature and combine with flax egg, molasses and vanilla 
• Stir the wet ingredients into the dry, and knead with your hands until you have formed a well-mixed ball and refrigerate for at least 30 minutes 
• Preheat oven to 350 degrees Fahrenheit 
• Once your dough has refrigerated, I highly recommend rolling out your dough between two pieces of parchment paper to about 1/4" thickness
  
• Cookie cut! 
• Use a spatula to lift them off of the parchment paper as they're a bit sticky, and give them 2-3" of space on the pan 
• Bake for 10 minutes 

• Make your icing while they cool. I made corn-free powdered sugar by mixing a cup of white confectionary sugar with a tbsp of potato starch in a coffee grinder. Note: sprinkles are not usually corn-free, so be sure to read the ingredients for anyone with a corn allergy. You could also use natural alternatives like coconut, dark chocolate, pistachios etc. Mix the sugar and dairy-free milk together until smooth. 

• Put the icing in a Ziploc bag (or fancy icing machine if you've got it) and cut a tiny hole to make your beautiful designs. (side bar: this icing hardens quickly, so it's good to do a patch, and then immediately add the sprinkles to make sure they stick.) Once cooled, the cookies can be stacked on top of one another without damaging the icing
• Voila!

Tomato-Free Tomato Sauce (aka, "Nomato")

I am in full-blown student zombieland. Thesaurus.com remains a permanent fixture of my open tabs, and last week, a classmate told me my earrings reminded her of the symbol for Google Drive. Today, I upgraded from my robe to sweatpants to feel more refreshed... only to march into my living room with the robe tucked into my sweater and trailing behind me. I am determined not to be swallowed by a haze of reading and writing- at least not any more than I already am- so with the cool air outside, I'm keeping things interesting in the kitchen.

My boyfriend has made me "Nomato" sauce before. I don't know where to credit the term. I only know that the first few times I have tried to do it myself, it turned out with very few memories of tomato, but a lot of purple hues. I decided to take it slow and steady for a couple of batches, and I am both proud and excited to announce that I think I've got it. The colour, the texture, the flavour... it all came together- which is a pleasant contrast to the other life tasks I am partaking in - most notably getting dressed for public appearances.

So, alongside my frazzled, unwashed hair and various layers of lounge-loiter fashion will be chilli. And there will be pizza. And pasta. And probably just a bowl of it with a spoon.

Tomato-Free "Nomato" Sauce 

Ingredients:

1 onion, peeled and chopped
4 cloves garlic, peeled and crushed
3 medium carrots, peeled and chopped
1 tbsp olive oil
4 small canned beets
1 tbsp fresh basil, chopped
2 tbsp fresh parsley, chopped
2 tsp oregano
1 tsp sage
Veggie broth to cover; approximately 2 cups (GF, TF, CF if necessary)
2 tbsp lemon juice
1 1/2 tbsp balsamic vinegar
Salt and Pepper, to taste

Directions:

In a medium-large pot, sauté the onion, garlic, carrots and olive oil on medium heat until tender, about 5 minutes.

Add the beets, herbs and veggie broth, and bring to a gentle boil. Turn the heat down and let simmer until the carrots are quite soft, about 15 - 20 minutes or so (depending on the size of your pot and thickness of carrot slices).

Remove from heat, and puree using your blender or food processor of choice. Add lemon juice, balsamic vinegar and salt and pepper, stirring well. Yields approximately 4 cups of sauce.

Note: I haven't yet tried freezing this recipe, since I've managed to use it daily, but I imagine it would keep quite well in freezer friendly bags.

Marinated Sesame Tofu Bites with Spicy Peanut Dipping Sauce

When the seasons change here in Ottawa, outerwear can be a gamble in the mornings when you're heading out for the day. One can wake up to sweater weather, close their windows and put on slippers, only to find themselves in public and severely overdressed by 11am. Today, I landed on campus in leggings, fall boots (lightly lined) and a long-sleeved jersey shirt. While I walked to class, I admired everyone's appropriate combinations of tank tops, jean shorts and flip flops, as the weather had jumped 13 degrees since I had gotten dressed. I overheard people walking by me, defending their similarly unfortunate decisions: "I don't understand why everyone isn't wearing shorts." "Um, these pants are actually super light." I took a few steps and tried rolling up my leggings, but that added too much of a combat boot vibe to my outfit, so I broke a sweat and kept my head down.

This confusing time of year also means that the retirement of backyard barbecuing is nigh. I have had zero success this season with barbecue-friendly veggie burgers, so for what could have been one of the last barbecue potlucks of the summer, I needed something quick, easy and inexpensive. These tasty bites were well received by all, including those who followed it with a freshly grilled burger.

Simple Vegan Roasted Sweet Potato Leek Soup

It's been a whirlwind summer. 

In my transition from work back to grad school, I've had the pleasure of reexamining my diet choices once more. It was impeccable timing, really - just as I finished work for the summer and gave myself a week of rest before my final year of grad school. So, instead of being creative or putting my feet up in a fit of blissful relaxation, I've found myself in the fetal position and relying on Gravol in a pinch to get me through the night. 

So while I'm figuring out why my body has turned on me once more (some would say my briefly revisited love affair with coffee could be partially to blame, but I'll ignore it), I'm turning to simple, comforting recipes like this one. Roasting the veggies really brings out a rich, sweet flavour that doesn't need a lot of complimentary spices or additional ingredients. 

Nourishing Herbed Shan "Tofu" Salad with Greens & Garlic Basil Dressing (Soy-Free)

I've been told countless times that I eat too much soy. While I've read conflicting arguments, it remains a kind of staple in my diet. I've found almond and soy milk to be the only dairy replacements that don't separate and cause residue in my tea or cereal, edamame is one of my favourite snacks, and tofu is so easy to chop, fry or scramble. Plus, it's so much cheaper than its lesser-evil fermented soy-based cousin, tempeh. I do stand behind the "fewer processed foods" side of the argument, though- and I try to use other replacements as often as I can. Usually, it's when I'm not feeling lazy or hangry (hungry + angry; it's a real condition). The latest one I've tried comes from Burma, and it's so simple to make.

Raw Cookies: Vegan, Gluten-free and Chocolate Chip

I've been really neglecting the moment lately. As in, my mind is never in the present. This is evident in the amount of times I've had to reassure Netflix that yes, I'm still here and yes, I would like to continue watching episode after episode of Scandal while I clean/cook/do laundry/make my third to-do list of the day (why would you make it automatically start the next episode only to later shame us?). Further confirmation can be found in the dinner I had to toss after I absent-mindedly grabbed the nearest olive oil bottle - which last year I turned into a soap dispenser - and generously drizzled all over the hot frying pan. I'm living in a haze of an unpaid work placement, school, training for a spring marathon and sad attempts at maintaining friendships and being creative to foster my artsy-foodie spirit.

One thing that has been a fairly serious and focused part of my life, though, is a recently accepted addiction to chocolate and sweets. A lovely friend of mine recently shared an amazing raw cookie recipe with me that she got from her friend's mom. While we are unable to trace the exact origins, this is an adaptation of an incredible treat that I have no other choice but to make on a weekly basis for the rest of my life.

Healthy Honey Nut Banana Granola Clusters with Coconut & Chia Seeds

Sometimes breakfast really bums me out.

I want eggs. I want cheese. I want toast that doesn't have the aftertaste of tree bark. I want puffy cereal that I don't have to eat with chocolatey soy milk for flavour in a hurry.

So I decided to quit complaining and do something about it. I've tried to make granola before but always had a hard time getting it to cluster. Here is a simple, natural, delicious and relatively cheap version of crunchy oat cereal. This was my first time using bananas, which was an excellent decision.

Honey Nut Banana Granola Clusters with Coconut & Chia Seeds

Ingredients

1 1/2 banana
1/3 cup honey (or vegan sweetener such as cane sugar or agave nectar)
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp ginger
2 tbsp coconut oil
2 cups quick oats (GF)
1/4 cup chopped raw peanuts
1/4 cup chopped raw walnuts
1/2 cup coconut flakes
2 tbsp chia seeds


Directions

Pre-heat oven to 250 degrees Fahrenheit.

With a blender or food processor, blend the banana, honey, vanilla, cinnamon, ginger and coconut oil until smooth (I microwaved it first for 30 seconds to soften the coconut oil). In a bowl, mix together the rest of the ingredients until well-saturated.

Line one or two cookie sheets with parchment paper and crumble the mixture onto the pans (I used two sheets so there would be enough space to spread the granola out). Bake for 35-40 minutes, stirring every 10 minutes or so, until crunchy and lightly browned.

In terms of servings, it's difficult to say since I eat it by the handful... but I'd estimate it yields about two small grocery-store sized boxes, like Jordans or Nature's Path.

A Personalized Throw Pillow and Vegan Tomato-Free Cajun Jambalaya

I mentioned in one of my very first posts (among my very first not-so-flattering attempts at food photography) that there is a wonderful infographic created by Amy Sly for 'The Worst Dinner Guest Ever'. My friend sent me a link to it just before attending his Thanksgiving potluck a couple of years ago, and I now regularly check out her website. Recently, I saw that she sold prints and decided to order myself a throw pillow. This way, when I'm feeling sad about all of the concentric circles on the days when eggs and floured tofu end up in my pad thai order, I will have something to hug.

I wrote her to ask if I could spread love about her on the world wide web- something you probably don't need to ask permission for- and it turns out she is just as lovely as her artwork. You can check out her other awesome stuff here: http://www.amysly.com (I highly recommend the 'Am I Wearing Pants?' infographic - it's so important in this confusing time of jeggings, swants, and Miley Cyrus to educate women on healthy pants behaviour). And, here is my new pillow- snuggled in with the rest of my amazingly coordinated living room decor:












In other news, I am officially done my first semester of grad school, and can pay attention to what I'm doing in the kitchen again. This morning, instead of researching social justice, I looked for ideas for warm one-pot meals. Apparently, Cajun jambalaya is made sans-tomatoes. While this recipe lacks the signature "Cajun spice" blend, I made up my own with what I had. If you can eat cornbread, it would be an excellent side. I used a crockpot, but a regular one would do just fine as well.

Butternut Squash Noodles with Vegan Brazil Nut Pesto and Toasted Pumpkin Seeds

I have been a bit overtired lately. I found myself at the top of the stairs a few days ago, pointing the  remote for my car keys at a locked apartment door. True story. And definitely not the only zombie-like behaviour I have adopted since starting grad school.

So many delicious autumn ingredients have come and gone through my kitchen, but my mindfulness isn't there to tell you about any of them. Which will now change. Because I made noodles out of a squash.

If you have a really great and sharp peeler - good for you! I do not. And it did take some love, but trust me, it was worthwhile.

Butternut Squash Noodles with Vegan Brazil Nut Pesto and Toasted Pumpkin Seeds 

Ingredients

1/2 butternut squash, sliced lengthwise
1 cup basil
1/4 cup lemon juice
1/4 cup brazil nuts
1 tbsp nutritional yeast
3 cloves garlic
2 tbsp olive oil, plus 1 tbsp for cooking the squash
1/2 cup raw pumpkin seeds

Directions 

Combine the basil, lemon juice, brazil nuts, nutritional yeast, garlic and olive oil in a food processor until smooth. Set aside.

Remove the seeds and peel the skin off of the squash. Using a peeler, continue to peel your way down the squash to make little ribbons. These will not be perfect, but if you are without a fancy gadget that would do a better job, it does the trick (I sliced it into four length-wise pieces to work with flat surfaces). On medium heat, toss the squash with olive oil for approximately 5 minutes, until softened.

Toast the pumpkin seeds in your oven or toaster oven on low to medium heat for five minutes (these aren't spiced or oiled so they cook very fast- just keep an eye on them), and toss all ingredients together. Serves 2-3.  

Dehydrated Raw Cauliflower “Popcorn”

I've seen a couple of recipes online for roasted cauliflower "popcorn." One actually showcased a small child holding a classic red and white striped popcorn vessel in his little hands with steamed cauliflower florets tossed in. Seems like a terrible trick to me.

It's like when you're browsing a magazine boasting healthy incentives like asparagus guacamole. I call bullshit, because that is asparagus purée. I know this because in a haze of curiosity, I tried it.

I will use quotations to their fullest today. This recipe isn't intended to replace movie theatre snacks, or give any false hope to the unfortunate souls who can't eat popcorn. Also, since I used seeds in the batter, any chance of classic popcorn flavour went out the window. But, it is a delicious alternative.

They may not puff up and melt in your mouth- but these little nuggets came out tasty, crunchy and incredibly addictive.

Dehydrated Raw Cauliflower "Popcorn" 

Ingredients 

1/2 cup sunflower seeds
1/4 cup nutritional yeast
1/4 tsp coarse ground sea salt (or pinch of regular salt)
1/2 cup veggie broth (TF, CF if necessary)
1 head of cauliflower

Directions      

Blend the sunflower seeds, nutritional yeast, salt and veggie broth together until you have a thick paste. Break cauliflower florets up into small bite-size pieces. Toss in the batter until evenly coated, and spread on dehydrating trays or cookie sheets if using your oven (I made these with a  dehydrator, but you can browse online for tips on using your oven for similar results). 

Dehydrate at 115 degrees Fahrenheit for 11-12 hours, until crispy.  

Chile-Spiced Vegan Chocolate Coconut Butter Bark with Toasted Brazil Nuts & Sea Salt

I've given myself a few days off of work, and recently moved into a new apartment. This makes me over-productive. I have a to-do list on my chalkboard that grows and never shrinks. At times, I find myself with an unreasonable amount of things on the go, and feel close to collapsing by dinner.

Today, I took it down a notch. After trying to wash hair dye out of my hair (if it lasts 28 washes, I personally feel that you should be able to technically shampoo your hair 28 times in one shower and get your original colour back) and cutting it myself (there should be an app for your phone that speed dials your girlfriends when you type in "DIY haircut" in Google), I made myself some chocolate.

This is my first go at any kind of chocolate bark. For those of you with whom I will be sharing this with over the weekend: after getting over a self-inflicted ball of fire in my mouth, I have removed the larger chunks of red chiles from the top. You're welcome.

Chile-Spiced Chocolate Coconut Butter Bark with Toasted Brazil Nuts & Sea Salt  
   
Ingredients  

7 oz unsweetened chocolate (naturally vegan)
1 cup semi-sweet chocolate chips (not all brands are vegan - check the labels)
1/4 cup coconut butter, plus 1 tbsp for drizzling (note: not the same as coconut oil)
1/2 tbsp finely minced red chiles
1/2 tsp sea salt
1/4 cup brazil nuts, chopped
1/2 tsp cinnamon

Directions 

If you're making your own coconut butter, because your lovely friend didn't bring you a jar like mine did, it's actually just unsweetened coconut flakes ground into a thick liquid. This recipe only calls for 1/4 cup plus 1tbsp, so you don't need much. You need a pretty good blender to get the smooth consistency, and using large flakes is much easier. Alternatively, you can also find jars of it ready-made in health food stores.

In a deep saucepan, bring water to a simmer, leaving enough room to set a metal or heat-friendly bowl inside. Combine all chocolate and 1/4 cup coconut butter and melt, stirring occasionally.

In a toaster oven or oven on low heat, toast the brazil nuts (in my toaster oven this took literally 2 minutes, so be careful not to burn).

Once chocolate is completely melted, stir in most of the red chiles and salt, leaving some aside for the topping.

Line a cookie sheet with parchment paper. Pour chocolate mixture onto the sheet and spread with a spatula until relatively even.

Sprinkle brazil nuts, a dash of cinnamon, and remainder of sea salt and chile. Using a spoon, drop small quantities of the coconut butter onto the chocolate. Using the sharp end of a knife or skewer, drag it through the coconut butter in various directions to spread it into a pattern.

Let stand in freezer or fridge until hardened, about 1 hour. Break apart and store in a cool place.

Healthy Dessert for Breakfast: Vegan Sweet Cherry Chocolate Smoothie

My boyfriend says that pancakes and waffles are an excuse to have dessert as your entire meal. Well, this is my idea of a healthier sweet fix in the morning. This recipe is inspired by one I saw in a magazine that featured vanilla almond milk, which - if it wasn't on my avoidance list - would totally be my first choice for a smoothie base. At any rate, I tweaked it to fit my choice of ingredients and quantity for my own version of a little single-serving milkshake. I mean smoothie.

Vegan Sweet Cherry Chocolate Smoothie

Ingredients

1 cup soymilk, unsweetened
1 cup pitted sweet cherries (I used dark)
1/2 tbsp agave nectar (or sweetener of choice)
1/2 tsp pure vanilla extract
1 tsp 100% cocoa powder
1/2 tsp cinnamon
Pinch of powdered ginger
1-2 ice cubes, optional

Directions

Blend!

Summer Wild Rice Salad with Fresh Peas, Chickpeas, Mint & Lemon Avocado Dressing

There has been some very un-veganlike behaviour from me since I returned to the maritimes for a rest. I found myself on the shores of the Bay of Fundy at high tide, slicing whole raw squid and baiting my father's fishing rod, while he stared at me in disbelief. I'm not saying I didn't cover my ears and eyes every time something that was caught was to be eaten, but I had some questionable moments of bravery.

My friends like to think I'm moving toward pescetarianism. While it would be great to add another form of protein to my diet, I'm not quite there yet. So when I left the shore, I found a different kind of excitement in browsing the amazing produce at the Wolfville Farmer's Market. The fresh peas are out, and I grabbed them by the handful. The result: a refreshing summer salad, perfect as a side dish to anything barbecued.

Wild Rice Salad with Fresh Peas, Chickpeas, Mint & Lemon Avocado Dressing   

Ingredients

2 cups cooked wild rice
1 cup fresh peas, shelled
1 cup cooked chickpeas
2 tsp diced fresh mint
2 tbsp diced fresh basil
1/4 cup finely chopped red onion
1/8 cup lemon juice
2 tbsp olive oil
1/2 avocado
1 clove garlic, crushed and minced
Salt & pepper, to taste

Directions

Cook rice according to directions depending on which mixture you buy. For a wild rice blend like the one I used, it's 1 cup of dry rice to 2 cups water. Bring rice and water to a boil with a pinch of salt, and let simmer for 30-40 minutes. Remove from heat and let sit for 15 minutes or so before cooling.

Once the rice has cooled, mix together with peas, chickpeas, mint, basil and red onion.

In a separate dish, mash the avocado with lemon juice, olive oil and garlic, until you have a smooth consistency. Let sit for about 20 minutes before dressing for best flavour. Dress the salad and add salt and pepper to taste. Serves 5-6.

Vitamin-Rich Vegan Green Breakfast Smoothie, with Chard, Pistachios and Ginger: A Green Smoothie for the Fruit Smoothie Enthusiast

I have never been big on green smoothies. Given my diet, it's probably not necessary to "sneak" extra vegetables into my food, and 99 times out of 100, I prefer to chew my leafy greens. I did give it a try a couple of years ago, though, and I have to say- if getting an avocado down in liquid form is something you're capable of, good on you- but I have steered clear of them since.

This time, I thought I'd try different sources of greens for a fresh recipe. To my surprise, I completely loved it. The sweetness from the pistachios and fruit isn't overpowered by the chard, and the ginger makes it totally refreshing. Plus, it's so full of goodness, I had to break it down for you below.

Vitamin-Rich Vegan Green Breakfast Smoothie, with Chard, Pistachios and Ginger

Ingredients 

1/2 banana
1/2 apple, chopped
1 cup swiss chard, hard stems removed
1 1/2 tbsp pistachios
1 tsp freshly grated or minced ginger
1/2 tsp agave nectar
1 cup unsweetened soy milk
1 - 2 ice cubes (optional)

Directions 

Blend all ingredients together in a food processor. Makes one serving.

Nutritional Info:
Calories 117
Potassium 377mg
Fiber 4.1g
Carbohydrates 18.4g
Protein 5.35g
Fat 2.5g
Vitamin C: 28.5%
Vitamin B-6: 10%

Vitamin A: 44%

(Nutritional facts from nutritiondata.self.com)

Gluten-Free Vegan Rhubarb Muffins

Some true facts about rhubarb:

1) Although classified as a vegetable, the United States felt it was used too often in pies for this to be, and declared it a fruit in the 1940's for regulation purposes.
2) The word "rhubarb" was used in repetition to create undecipherable background noise in early radio and theatre.
3) My first rhubarb memory is dipping raw sticks from my mother's garden in sugar.
4) Rhubarb is a good source of vitamin C, fiber, and calcium.
5) There is a website called The Rhubarb Compendium, which is of the opinion that rhubarb facts are difficult to track down and is dedicated to collecting them into one helpful and organized website, which I did not reference because it isn't actually helpful or organized.
6) My friend makes the most amazing rhubarb crumble - but until she accepts her destined role as a guest blogger, you'll have to settle for my muffin recipe below. Sorry, but I'm not to blame here- you know who you are.

Gluten-Free Vegan Rhubarb Muffins  

Ingredients

1 1/2 cups all-purpose GF flour 
1/4 cup potato starch

1 1/2 tsp xanthan gum
2 tsp baking powder
1 tsp baking soda
1/4 tsp coarse ground sea salt
1 tsp cinnamon
1/3 cup chopped pecans 
2 tbsp vegan butter
1 tsp vanilla
2 flax "eggs" (see below) 
1/3 cup honey (if you're a strict vegan, substitute agave nectar or maple syrup)
2/3 cup apple sauce

2 cups chopped rhubarb
1 tbsp cane sugar, for topping

Directions

Pre-heat oven to 350 degrees Fahrenheit.

For the flax eggs, mix 2 tbsp ground flax with 6 tbsp warm water and let stand until it forms a gooey, egg-like consistency.

Mix together all dry ingredients well. In a separate bowl, mix together the wet ingredients, making sure the vegan butter is blended well. Slowly stir the wet ingredients into the dry ingredients to form the dough (note that this dough may seem thick as there is no added oil or milk in this recipe. Don't panic- they will just be chunky on the top, like the photo above).

Lightly grease a muffin tin with oil or butter. Spoon the dough into the muffin cups, and sprinkle a bit of cane sugar on the top. Bake for 20-23 minutes, until golden brown. Yields 10-12 muffins.

Raw Kale Wraps with Edamame Pâté, Ginger Mint and Carrot Apple Slaw

Dear World Wide Web: I've been avoiding you.

At a cottage over the weekend, full of group-meal-planning, a steady flow of failed food substitutions arose. There was too much water in my coconut whipped cream: it became coconut whipped spread. I didn't have the right ingredients to cut the gluten-free injera: it became compost. As my first failed crepe batter turned into pizza crust,  I consistently flipped a flawless wheat-flour batch. When my second crepe batter attempt separated into sizzling puddles of disappointment, well - a girl can only bounce back so quickly.

Long story short, I've been feeling defeated. Nothing new here. Last week, steering away from creativity and experimentation, I burnt my last frozen veggie burger, and with my cupboards void of any fixings, wrapped it in rice paper with some mustard and lettuce. Low point.

Moving forward- and using what was in my fridge, freezer and garden for inspiration- I've peeled myself off of the kitchen floor and dusted off my food processor. The result: these little hand-held pockets of goodness. Just what I needed to feel better.