quick andamp easy

A warm embrace on a cold winter day, this Apple Pie Oatmeal will remind you of delicious apple pie, but will leave you feeling energized and ready to tackle the day ahead. The leftovers (if there are any!) taste amazing chilled, too.

Apple Pie Oatmeal

rolled oats (use certified gluten-free, if necessary)

large apple,

chia seeds

cinnamon

ginger

fine sea salt

(250 to 310 mL) unsweetened almond milk, as needed

(22 mL) pure maple syrup

(125 mL) unsweetened applesauce

(2.5 mL) pure vanilla extract

(5 mL) fresh lemon juice (optional)

walnuts

apples

sugar

Cinnamon and ground ginger

Granola

Whipped Cream

In a medium sized pot over medium heat, whisk together the oats, apple, chia seeds, cinnamon, ginger, salt, milk, maple syrup, and applesauce until combined.

Cook over medium heat for about 9 to 15 minutes, stirring often. When the mixture thickens and the oats soften, it is ready.

Stir in the pure vanilla extract and lemon juice (if using).

Pour into a dish and serve with your desired toppings.

These quinoa wraps are ready and on the table in less than 30 minutes and will only set you back 10 minutes of prep! This is a great go-to summer dish when you don’t want to turn the oven on, but still want a well-rounded, fun meal. Enticing flavours like sweet pineapple, smoky paprika, savoury coconut aminos, and spicy cayenne pepper come together to create a delectable base for these healthy wraps. The crunch from the lettuce wrap is a nice contrast to the soft and chewy quinoa and beans, but feel free to use flour wraps and simply stuff some lettuce inside instead. Don’t forget about the toppings too—they really complete the dish and enhance the flavours and textures! I love my wraps topped with avocado (duh), runny tahini or cashew cream, cilantro, salsa, and sometimes pickled jalapeños for a kick.

One Pot Quinoa and Black Bean Wraps

(200 g) uncooked quinoa, rinsed and drained

(430 mL) low-sodium vegetable broth

(14-ounce 400 mL) can black beans, drained and rinsed

red bell pepper, seeded and diced (1 cup 125 g)*

pineapple chunks**

(45 mL) coconut aminos/soy-free seasoning sauce***

(10 mL) smoked paprika

cayenne pepper,

lime

salt

Lettuce or flour wraps

chopped cilantro

Runny tahini, Cashew Sour Cream, or Cheese Sauce

avocado

Salsa

jalapeños

green onion

Gather your quinoa ingredients on the counter so you have them ready. To a large pot, add the quinoa and broth. Set the heat to medium and bring to a simmer while you add the rest of the ingredients: drained black beans, red pepper, pineapple, coconut aminos, paprika, cayenne, lime juice, salt and pepper. Stir to combine.

Bring to a low boil over medium-high heat. Reduce heat to medium, cover, and cook for 16 to 21 minutes, reducing heat if necessary, until the quinoa is fluffy and the water is mostly absorbed. I recommend checking it after 16 minutes and then every few minutes thereafter. Stir the cooked quinoa mixture and season to taste.

If using lettuce for your wraps, place one large leaf on a plate. Add another leaf on top so that its base is pointing the opposite way of the leaf below. Top each lettuce wrap (or flour wrap, if using) with a spoonful of hot quinoa. Add your desired toppings (I like to use every topping listed), a small pinch of salt, and a lime wedge on the side. If the lettuce wraps are too difficult to eat with your hands, you can dig in with a fork and knife.

The quinoa is best served fresh as it tends to dry out in the fridge, but you can store it in an airtight container in the fridge for 1 to 2 days. To reheat the quinoa, add it to a pot along with a splash or two of broth, cover, and warm on the stovetop over medium heat. You’ll likely need to add more seasonings as the flavour diminishes over time.  

This vegan banana bread is delicious, wholesome, naturally sweetened, and takes 10 minutes to throw together. What could be better when you have some overripe bananas to use up? Nothing, my friends, absolutely nothing! Whip this into the oven before guests arrive to fill the house with a delectable banana bread aroma. For a fun twist, try adding cinnamon and nutmeg into the dough before baking, or even stir in some chocolate chips or chopped dark chocolate for a more decadent loaf. I love it topped with both sliced banana (which enhances the sweetness and banana flavour) and crunchy walnuts.

One Bowl Vegan Banana Bread

(320 g) mashed very ripe banana (about 4 medium or 3 large)

(15 g) ground flaxseed

(80 mL) plant-based milk (I like almond milk)

(80 mL) coconut oil, melted*

(30 mL) pure maple syrup**

(10 mL) pure vanilla extract

(60 g) coconut sugar***

(50 g) rolled oats

baking soda

baking powder

(210 g) light/white spelt flour

Sliced banana, chopped walnuts, and/or chocolate chips, for topping (optional)

Preheat the oven to 350°F (180°C). Lightly spray a 9x5-inch loaf pan with oil and set aside.

In a large bowl, mash the banana until almost smooth, and make sure you have 1 1/3 cups.

Stir the wet ingredients (ground flax, milk, melted oil, maple syrup, and vanilla) into the banana until combined.

Stir the dry ingredients (sugar, oats, baking soda, baking powder, salt, and flour) into the wet mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl.

Spoon the dough into the loaf pan and spread out evenly. Add your desired toppings and gently press them into the dough to adhere.

Bake the loaf, uncovered, for 45 to 55 minutes (I bake for 47 to 48 minutes, but your time may vary), until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.

Place the loaf pan on a cooling rack for 30 minutes. Then, slide a knife around the loaf to loosen it and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled (or to hasten the cooling process, transfer to the fridge for 45 minutes).

Slice the loaf once cooled. I love to spread it with vegan butter or coconut oil. The loaf will keep in the fridge tightly wrapped for 3 to 4 days, or it can be frozen for 4 to 6 weeks.

Why hello there, beautiful pumpkin season! These lovely pumpkin cookies are lightly crispy around the edges, tender and chewy in the middle, and the perfect light-tasting base for my Fluffy Pumpkin Pie Spice Buttercream. My recipe tester, Nicole, says they are like “airy, pumpkin spiced clouds with a delightful outer shell to sink your teeth into!” If you aren’t in the mood for frosting, and prefer a lightly sweet, wholesome-tasting cookie, they also taste great without the buttercream. You can use store bought pumpkin pie spice for convenience, or this recipe for Homemade Pumpkin Pie Spice Mix. In the Tips section, I’ve provided sifted whole-grain spelt and all-purpose white flour swap options for the white/light spelt flour. Be sure to check them out before you begin as the flour substitutions aren’t direct 1:1 swaps.

Perfect Little Pumpkin Cookies with Spiced Buttercream

(45 mL) grapeseed oil

(45 mL) pure maple syrup

(60 mL) unsweetened pumpkin purée

(30 mL) brown rice syrup

flaxseed

vanilla extract

(27 g) arrowroot starch

(60 g) natural cane sugar

pumpkin pie spice

(75 g) soy-free vegan butter

(190 g) powdered icing sugar,

Cinnamon or pumpkin pie spice, for garnish (optional)

Preheat the oven to 350°F (180°C) and line one extra-large baking sheet (or two medium-sized sheets) with parchment paper.

To a small bowl, add the wet ingredients: grapeseed oil, maple syrup, pumpkin purée, brown rice syrup, ground flax, and vanilla. Whisk until combined.

To a large bowl, add the dry ingredients: almond flour, spelt flour, arrowroot starch, cane sugar, pumpkin pie spice, salt, and baking soda. Whisk until combined.

Pour the wet mixture over the dry mixture (being sure to scoop all of the wet ingredients stuck to the sides of the bowl), and stir until it comes together into a dense, very thick dough.

The dough will be very sticky, but this is normal! Scoop a slightly heaping 1 tablespoon of dough into your hand, and roll it into a ball. Continue with the remaining dough, placing each ball onto the baking sheet about 2 to 3 inches apart. If needed, you can lightly wet your fingers during this process. Do not flatten the balls before baking as they will spread out on their own.

Bake the cookies for 12 to 14 minutes until lightly golden (I like baking them until lightly golden as the edges get a bit crispy during cooling). Cool the cookies completely on the baking sheet. To speed up the cooling process, cool the cookies for 10 minutes on the pan then transfer the cookies to the fridge until completely cooled.

Meanwhile, prepare the Fluffy Pumpkin Pie Spice Frosting: To a large bowl, add the vegan butter. Using electric beaters, beat the butter until smooth (about 30 seconds). Add the powdered sugar, pumpkin pie spice, and salt. Starting on low speed, beat until smooth and fluffy, gradually increasing the speed as the ingredients combine. It will look very crumbly at first, but it will eventually come together and become fluffy. If the frosting is still too dry, you can thin it with a tiny bit of almond milk (1/2 teaspoon at a time), and continue beating until smooth. If it’s too thin, you can add a little more powdered sugar and beat again until smooth.

Spread the frosting onto the completely cooled cookies, and top with a sprinkle of cinnamon or pumpkin pie spice, if desired. Serve and enjoy! Leftover cookies can be stored in an airtight container in the fridge for 1 to 2 days. The cookies will soften when sealed in a container.

This vegan parm is a delicious flavour bomb topping! Lemony fresh thyme and peppery, woody fresh rosemary add lovely green, bright notes to this Italian Herb Parmesan. A touch of sherry vinegar makes it all pop. Trust me when I say that you're going to want to eat this straight from the processor bowl! Use it with abandon on avocado or hummus toast, baked potatoes and Cashew Sour Cream, salad, pasta, roasted veggies, soup, and my Italian Herb Parmesan-Crusted Portobellos. This recipe is from my new cookbook, Oh She Glows for Dinner: Nourishing Plant-based Meals to Keep You Glowing (2020) by Angela Liddon. Published by Penguin Random House Canada.

Italian Herb Parmesan

garlic cloves,

thyme leaves

rosemary leaves

(160 g) roasted pepitas

nutritional yeast

(15 mL) extra-virgin olive oil

(5 to 10 mL) sherry vinegar, to taste**

fine sea salt,

In a food processor, process the garlic, thyme, and rosemary until finely chopped.

Add the pepitas, nutritional yeast, oil, vinegar, and salt to the food processor with the garlic and herbs and process until coarsely chopped, only 5 to 10 seconds. The parm will be a bit "wet" in texture due to the moisture from the oil and vinegar. Taste the parm and adjust seasonings, if desired. Store in an airtight container in the fridge for up to 5 days, or freeze in a freezer bag with the air pressed out for up to 2 months. There is a slight flavour loss after freezing and thawing, so I like to refresh the parmesan by stirring in a touch of sherry vinegar, salt, and olive oil, to taste.

This dense and filling savoury chickpea pancake is packed with protein and fibre. Feel free to change up the mix-ins and toppings based on what you have in your fridge. To prevent it from sticking to the skillet, be sure to spray the skillet liberally with olive oil before pouring on the batter. Also, I suggest chopping the veggies finely so they cook faster.

Jumbo Chickpea Pancake

green onion, finely chopped (about 1/4 cup)

red pepper

chickpea flour (also known

garlic powder

fine grain sea salt

black pepper

red pepper flakes (optional)

water

For serving: salsa, avocado, hummus, cashew cream (optional)

Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat.

In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes.

Add the water and whisk well until no clumps remain. I like to whisk it for a good 15 seconds to create lots of air bubbles in the batter.

When the skillet is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non stick cooking spray.

Pour on all of the batter (if making 1 large pancake) and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper/spatula under the pancake and it's firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.

Serve on a large plate and top with your desired toppings. Leftovers can be wrapped up and placed in the fridge. Reheat on a skillet until warmed throughout.

Rich and tangy, this vegan sour cream is the perfect complement to My Favourite Vegan Chili or any Mexican entrée. Be sure to soak the cashews (either overnight or using my quick-soak method) before you begin.

Cashew Sour Cream

(225 g) raw cashews, soaked

(180 mL) water

lemon juice

apple cider vinegar

Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.

Place the drained cashews in a high-speed blender.

Add the water, lemon, vinegar, and salt. Blend on high until super smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.

Transfer into a small, air-tight container and chill in the fridge. It makes 2 cups. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week. You can also freeze it for up to 1 month. I like to freeze it in silicone mini muffin cups. Once solid, transfer the cups into a freezer-safe zip bag for easy grab and go portions.

Crispy and chewy kale chips baked in the oven and seasoned to perfection. Enjoy these as a healthy alternative to potato chips.

All-Dressed Kale Chips

kale leaves

extra virgin olive oil coconut oil

yeast

chili powder

onion powder

smoked paprika

cayenne pepper (optional)

Preheat oven to 300F. Line a large rimmed baking sheet with parchment paper.

Remove leaves from the stems of the kale and roughly tear it up into large pieces. Compost the stems (or freeze for smoothies). Wash and spin the leaves until thoroughly dry.

Add kale leaves into a large bowl. Massage in the oil until all the nooks and crannies are coated in oil. Now sprinkle on the spices/seasonings and toss to combine.

Spread out the kale onto the prepared baking sheet into a single layer, being sure not to overcrowd the kale.

Bake for 10 minutes, rotate the pan, and bake for another 12-15 minutes more until the kale begins to firm up. The kale will look shrunken, but this is normal. I bake for 25 mins. total in my oven.

Cool the kale on the sheet for 3 minutes before digging in! This really makes all the difference! Enjoy immediately as they lose their crispiness with time.

Repeat this process for the other half of the bunch.

I love the soft, stew-like texture of this spicy curry and how serving it over a cup of fluffy rice lends just the right amount of chewiness! This dish is one of those crave-worthy comfort foods that I reach for again and again. I created this recipe out of a need for more go-to pantry dinner options that take advantage of my speedy new Instant Pot electric pressure cooker. Not to worry if you don’t have one, though—follow my directions in the tip below to make this curry on the stovetop instead. It’s important to follow the Instant Pot directions carefully to avoid overcooking the veggies. This recipe's directions (steps 1 and 2) have been lightly edited as of January 10, 2018 to avoid some machines getting a burn notice.

Instant Pot Cauliflower Thai Curry

(14-ounce 398 mL) can light coconut milk

(14-ounce 398 mL) can diced tomatoes, with juices*

(260 g) chopped cauliflower florets (1-inch pieces)

(340 g) peeled and cubed (3/4-inch) butternut squash

(30 mL) red curry paste**

(5 mL) dried flaked onion***

(2.5 mL) garlic powder

cayenne pepper

Lots of freshly ground black pepper,

(100 g) uncooked red lentils

(75 g) packed stemmed and finely chopped kale or chard

jasmine rice

cilantro leaves

lime juice

Add all of the curry ingredients (except the red lentils and kale/chard) to the Instant Pot and stir until combined. 

Add the red lentils on top of the mixture and gently press them into the liquid (do not stir the lentils into the mixture as this can result in a burn notice in some machines).

Secure lid in the lock position and check that the Steam Release Handle is pointing to the “Sealing” position.

Press the “Pressure Cook” button (or “Manual”, on some machines) and set the cook time to 5 minutes on high pressure. After 5 seconds you’ll hear a couple beeps and the screen will say “on”. The cooking process has begun! You can now go do something fun for about 10 to 15 minutes while the curry cooks.

You’ll hear a few beeps when the timer is up. Immediately do a “Quick Pressure Release” to avoid overcooking the curry. I stand back and use a wooden spoon handle (never my hand!) to shift the Steam Release Handle to the “Venting” position to release the pressure. Once all of the pressure has been released, the float valve will sink and you won’t hear steam anymore.

Carefully open the lid and stir the curry. To achieve a thicker texture, I like to mash a bit of the curry with a potato masher, simply pulsing about 4 or 5 times around the pot. You can also blitz it for a second or two with an immersion blender.

Stir in the chopped greens until thoroughly combined and secure the lid. Set the Instant Pot to the “Keep Warm” setting and allow the greens to wilt for about 5 minutes in the curry. Press “Cancel” to turn the heat off and release the steam again, if necessary, before removing the lid.

Serve over rice or grain of choice, if desired, and garnish with cilantro and lime. The lime juice gives it a lovely brightness, but avoid using too much as it can overpower. I always add a sprinkle of salt and pepper before serving too.

This easy, flavourful curry is a great one to whip up during the workweek, and leftovers only get better the next day. Light coconut milk makes this curry so luxuriously rich and decadent tasting, while still feeling quite light and energizing. It definitely won’t weigh you down, but I can promise it’ll warm and comfort you on a chilly day. While it’s lovely all on its own (enjoyed like a rich, thick stew), I love it even more spooned over top my cilantro-speckled basmati rice with toasted pepita seeds, sliced green onion, cilantro, and a squeeze of lime juice. The amount of broth called for yields a very thick consistency; if you’d like it thinner and more “soup-like” feel free to thin it out with a bit more broth (if so, you might need to also increase the spices and seasonings as the extra broth will dilute the flavours).

Golden Red Lentil Dal with Cilantro-Speckled Basmati

(30 mL) virgin coconut oil

onion (about 1 medium onion)

garlic cloves, minced

carrots (about 2-3 large)*

curry powder,

cumin

turmeric

red lentils

black pepper,

Cayenne pepper, to taste (optional)

cane sugar (optional)

baby spinach

dry basmati rice

(15 mL) virgin coconut oil

(430 mL) low-sodium vegetable broth, or as needed

loosely packed fresh cilantro, large stems removed and finely chopped***

Fine sea salt and black pepper,

lime juice,

Green onions, thinly sliced

cilantro leaves, chopped

Toasted pepita seeds (shelled pumpkin seeds)

lime juice (optional)

For the curry: Add the oil in a large pot and increase heat to medium. Add the onion, garlic, and a pinch of salt. Stir to combine. Sautée over medium heat for 4 to 5 minutes, stirring occasionally, until softened.

Stir in the ginger and carrots, and continue sautéing for another few minutes over medium heat.

Add the curry powder, cumin, and turmeric. Stir well. Cook for a minute, until fragrant.

Pick over and rinse the lentils in a fine mesh sieve. Stir in the entire can of coconut milk, red lentils, broth, and salt. Bring to a simmer and reduce heat to medium-low. Cook, covered with the lid ajar, for about 15 to 20 minutes, or until the lentils and carrots are tender. Stir occasionally to prevent the lentils from sticking to the bottom. Stir in a touch more broth if you'd like a slightly thinner consistency. After cooking, stir in all of the spinach until wilted. Stir in the black pepper, cayenne (if using), and sugar (if using). Taste and adjust salt, if desired.

Meanwhile, prepare the rice. Add the rice into a medium pot along with the oil and broth. Increase heat to medium-high and bring to a simmer. Reduce heat to medium, cover with a lid, and cook for 12 to 16 minutes, until the rice is soft and tender. Fluff with a fork and stir in the cilantro. Season to taste with salt and lime juice. Keep the lid on until ready to serve.

Add a generous scoop of rice on a plate or bowl and top with a couple ladlefuls of curry. Add your desired toppings and serve immediately. Leftovers will keep in an air-tight container in the fridge for up to 4 to 6 days. The curry can also be frozen for up to 4 weeks, possibly longer. For easy freezer storage, add the cooled curry into a freezer-safe bag, press out the air, and freeze on a flat surface. Thaw overnight in the fridge, or simply leave on the counter until mostly thawed.

This is BY FAR the best homemade whipped cream I've ever tried. It's so easy to make, and it's a dream to spread, pipe, and dollop. The best part is that it's a stabilized whipped cream, which means it won't deflate like homemade whipped cream normally does!

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