Chickpea Caprese Salad

1 can chickpeas, drained and rinsed
1 pint grape tomatoes, halved
1 200g tub pearl bocconcini balls
1/4 cup minced red onion
1/4 cup chopped fresh basil leaves
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp lemon juice
1/2 tsp salt
fresh black pepper to taste

Combine all ingredients in a bowl, and enjoy!

Black Bean Salad

1 can black beans, drained and rinsed
1 cup tomato, chopped
1/3 cup finely chopped red onion
¼ cup corn
1 avocado, diced
2 tbsp. finely chopped cilantro
1 clove garlic, minced
1 tbsp. olive oil
Juice of half a lime
Salt to taste

Combine all ingredients in a bowl. Mix well and enjoy!

Pad Thai

Sauce
1/4 cup light soy sauce
1 tbsp maple syrup
2 tbsp rice vinegar
2 tbsp chili-garlic sauce

Noodle mixture
1 tbsp sesame oil
1 package firm tofu
2 cup sliced mushrooms (I used 2 portabella caps)
1 cup carrots, thinly sliced
30 snow peas, ends trimmed
4 garlic cloves, minced
1 tbsp grated ginger
1 can light coconut milk
2 cups bean sprouts
½ cup fresh coriander
2 green onions, sliced
1/3 cup raw cashews
8 ounces brown rice noodles
1 lime cut into wedges

Combine all ingredients for sauce in a bowl. Set aside.

Prepare noodles according to package.

Heat sesame oil in a large pan or wok. Add tofu and cook until slightly browned. Add garlic and ginger, sauté for another minute or so. Add mushrooms, carrots, green onion and snow peas. Continue to cook for a couple minutes.

Add sauce, cook for 1 minute more. Add in coconut milk, cook 2 more minutes. Stir in bean sprouts, coriander, cashews and noodles. Mix well, and top with lime wedges.

Broccoli Soup

3 cups broccoli, cut into bite sized pieces
1 onion chopped into small pieces
1 small russet potato, peeled and diced very small
1 litre vegetable stock
1/2 cup red lentils
2 cups skim milk
Salt and Pepper
Shredded cheddar cheese to top soup

Bring stock to a boil. Add broccoli, onion, potato and lentils. Cook until all vegetables are tender. Once cooked, add milk, and salt and pepper to taste. Top with cheddar cheese when serving.

Miso Soup

Taken and modified out of Food to Live By

2 litres vegetable stock
1 tablespoon sesame oil
2 garlic cloves, minced
1 tablespoon grated and peeled ginger
2 carrots, thinly sliced
2 celery stalks, thinly sliced
3 tbsp miso paste
3 tbsp hoisin sauce
1/2 cup sliced green onions
1 cup edamame beans
2 dime sized servings of dried soba noodles
Light soy sauce to taste (about 4 tbsp)

Add all ingredients to a pot. Bring to a boil, and simmer until vegetables and noodles are cooked.

Roasted Almonds

4 cups raw almonds
4 tbsp. light soy sauce
2 tsp. garlic powder

Preheat oven to 425 degrees.

Place almonds on a baking sheet in a single layer.

Cook for 10-12 minutes, or until you can smell the almonds.

Remove from oven, and place in a medium bowl. Add soy sauce and garlic powder. Mix well. Let almonds dry and cool before eating, mixing occasionally so that they don't all clump together.

Vegetable Lasagna

9 whole wheat lasagna noodles
1 roasted red pepper, jarred is fine
1 roasted green pepper, jarred is fine - if you can find it
1 zucchini, diced
1 large onion, diced
2 portabella mushrooms, diced
2 cloves garlic
1 tsp oregano
1 tsp basil
1 tsp crushed chilies
6 large tomatoes, diced
2 cans tomato paste
Salt to taste
2 cups spinach
2 cups fresh mozzarella cheese, grated
1 500g tun ricotta cheese (optional, but I highly recommend it)

Cook lasagna noodles according to package.

In a pan, sauté zuccini, onions, mushrooms and garlic until tender. Add tomatoes, tomato paste, chilies, roasted peppers and herbs. Continue to cook for a couple of minutes. If sauce is too thick, add a small amount of water. Add salt and pepper to taste.

Layer in a greased oven-safe casserole dish with sauce first, then noodles, followed by spinach and cheese.

Pre-heat oven to 425 degrees. Cover lasagna with foil and cook for 35 to 40 minutes. Then broil for a few minutes until cheese is golden brown. Remove from oven, and let sit for about 5 minutes. Cut and serve.

You can also do a layer of ricotta for something different.

Fried Rice

This one is actually my husband's recipe

2 cups cooked brown rice (better if pre-cooked and chilled)
2 tbsp. olive oil
4 green onions, finely sliced
¾ cup frozen peas
½ cup frozen corn
2 whole eggs
Soy sauce to taste (approx. 4 tbsp)

Heat oil in wok on high heat

Add eggs and scramble.

Add rice. Toss to combine with eggs.

Add remaining ingredients, including soy sauce. Toss and cook for an additional 3-5 minutes. Serve and enjoy!

Vegetable Chowder

¼ cup butter
¼ cup whole grain flour
2 cups of milk
1 potato, peeled and diced
1 onion, diced
2 carrots, diced
2 celery stalks, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 cup broccoli florets, cut very small
½ cup frozen green beans
½ cup peas
½ cup corn
2 cups vegetable or chicken stock
1 tsp. dried thyme
Salt and pepper to taste

Combine butter and flour in a pot to make a paste. Add milk.

Add vegetables, stock, and herbs. Add more stock if needed.

Simmer until vegetables are tender.

Caesar Salad

Dressing
1 egg yoke
¼ cup of olive oil
2 garlic cloves, minced
2 tbsp. red wine vinegar
½ tsp. anchovy paste
1 tsp. Dijon mustard
salt and pepper to taste

Salad
1 head Romaine lettuce
1 cup whole grain croutons
½ cup Parmesan cheese


Whisk all ingredients together for dressing.

Cut up Romaine lettuce into bite sized pieces, top with croutons and Parmesan cheese. Add dressing and enjoy!

Carrot and Beet Salad

2 cups cooked beets, peeled (canned works fine), julienne
2 cups carrots, julienne
¼ cup red wine vinegar

Combine all ingredients in a bowl. Serve.

Asparagus and Tomato Salad

1 pound asparagus
1 pint cherry tomatoes
½ cup feta cheese
½ cup toasted pine nuts.
2 tbsp balsamic vinegar
2 tbsp olive oil

Trim asparagus ends. Chop into one inch sections. Boil in salted water for approximately 6 minutes.

Combine oil and vinegar together in a bowl.

Place cooked asparagus, tomatoes, pine nuts and feta cheese in bowl. Pour dressing on top. Chill for a couple of hours before serving.

Arugala Salad

Dressing
3 tbsp lemon juice
3 tbsp olive oil
1 tbsp maple syrup
salt and pepper to taste

Salad
4 cups arugula
¼ cup Parmesan Cheese slivers
1 sliced pear
¼ cup of crushed walnuts

Combine all ingredients for dressing. Mix until smooth.

Combine all ingredients for salad. Top with dressing.

Maple Muffins

1/3 cup melted butter
1/3 cup organic sugar cane
1/2 tsp salt
1 1/4 cup whole spelt flour
2 tsp baking powder
3/4 cup oats
1/2 cup skim milk
1/2 cup maple syrup

Preheat oven to 350.

Cream together butter and sugar. Add salt.

Combine flour and baking powder in another bowl. Add to butter and sugar. Stir in oats, milk and maple syrup.

Bake for 18 minutes.

Peanut Butter Cookies

2/3 cup all natural peanut butter
1/3 cup butter
3/4 cup organic sugar cane
2 egg whites
1 tsp vanilla
1 1/2 cups spelt flour
1 tsp baking soda
1/4 tsp salt

In a bowl, cream together peanut butter, butter, sugar and egg whites until smooth. Add vanilla.

In another bowl, combine flour, baking soda and salt. Stir into peanut butter mixture.

Shape into 1 inch balls and place on greased sheet. Flatten with a fork.

Bake at 350 for 10 minutes.

Oatmeal Chocolate Chip Cookies

1/3 cup butter
3/4 cup organic sugar cane
2 egg whites
1 tsp vanilla
1 cup whole spelt flour
3/4 tsp. salt
1 tsp cinnamon
3/4 cup oats
3/4 cup dark chocolate chips

Preheat oven to 350. Beat butter and sugar. Add egg and vanilla. In a medium bowl, stir together flour, baking soda salt and cannamon. Stir flour mixture into sugar mixture. Add oats and chocolate chips. Roll into balls and place on greased cookie sheet. Bake about 10 minutes.

Lentil Burgers

Modified from Guy's Big Bite

These can be frozen for a quick meal. Just put individual, uncooked patties in saran wrap. Place in freezer, and cook from frozen. Just add a few minutes to cook time when cooking from frozen. Mashed chick peas can be used instead of lentils if desired.

2 tbsp olive oil
¼ cup diced red onion
8 diced and pitted kalamata black olives
¼ cup diced red bell peppers
1 teaspoon diced jalapeno
1½ tablespoons diced garlic
¼ cup diced artichoke
1½ cup red lentils, cooked.
½ cup rolled oats
½ teaspoon Hungarian paprika
½ teaspoon chili powder
1 tablespoon minced fresh parsley leaves
½ teaspoon red chili flakes
½ teaspoon ground cumin
½ teaspoon celery salt
2 tablespoons seasoned bread crumbs
2 eggs


In a medium saute pan over medium heat, add 1 tbsp olive oil and all raw vegetables. Saute until onions are translucent. Remove from heat.

Add veggies to cooked lentils in a separate bowl and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes.

In saute pan add 1 tbsp olive oil, and cook patties on medium heat for about 8 minutes on each side.

Chili

1 tbsp. olive oil
1 onion, diced
2 celery stalks, diced
2 cloves garlic, diced
1 bell pepper, diced
1 can mixed beans, rinsed and drained
1 can black beans, rinsed and drained
1/2 cup green lentils
1 can baked beans
1 28oz can diced tomatoes
1 can tomato paste
1 cup frozen corn
⅓ cup chili powder
3-4 tbsp cumin
Hot sauce to taste
1 bottle beer
¼ cup red wine vinegar
¼ cup dark chocolate
Salt and pepper to taste

Saute onion, celery and garlic in oil, in a large pot until tender. Add bell pepper. Cook for another couple of minutes.

Add all other ingredients. Simmer for about 30 minutes.

Serve with chopped green onion and grated cheddar cheese.

If you want to make this in the slow cooker, add all ingredients to the slowcooker, and cook on high for 4 hours or low for 8 hours.

Vegetable Stew with Pumpkin Dumplings

Modified from Eat, Shrink and be Merry

Filling
1 tsp olive oil
1 cup diced onions
1 cup diced celery
1 cup diced carrots
2 cloves minced garlic
1 cup frozen peas
1 tsp dried thyme
¼ tsp poultry seasoning
1¾ cups vegetable broth
1/2 cup red lentils
1 cup cream-style corn
1 cup 2% evaporated milk
3 Tbsp whole wheat flour

Biscuit Topping
1½ cup whole wheat flour
2 teaspoons baking powder
1 tsp baking soda
¼ tsp salt
¾ cup buttermilk
¾ cup mashed/puréed cooked pumpkin (canned is fine)
3 Tbsp butter, melted

Filling
Preheat oven to 400°F. Grease large oven safe dish.

To make filling, heat olive oil over medium-high heat in large non-stick pot. Add onions and garlic. Cook until onions begin to soften. Add celery and carrots, cook until tender. Stir in peas and thyme, and poultry seasoning. Cook 1 more minute. Add broth, lentils and corn and let mixture simmer, uncovered, for 2 minutes.

In a small bowl, whisk together evaporated milk and flour until smooth. Add to pot. Cook and stir until mixture thickens. Remove from heat. Place in oven safe dish.

Biscuit Topping
To make biscuit topping, combine flour, baking powder, baking soda and salt in a large bowl. In a medium bowl, whisk together buttermilk, pumpkin, and melted butter. Add wet ingredients to dry ingredients and stir gently until a ball is formed. Form into biscuits and place on top of stew in an oven safe dish.

Bake for 15 to 20 minutes, until filling bubbles and biscuits are puffed up a golden brown. Let stand for 5 minutes before serving.

Mexican Lasagna

4 whole wheat soft taco shells
1 onion
1 pkg. veggie ground
1 can black beans, rinsed and drained
1 can tomato paste
2 tbsp. chili powder
1 tsp cumin
Salt and Pepper to taste
1 bell pepper, chopped finely
1 small jalapeno (optional)
1 can refried beans
2 tomatoes, diced
1 cup shredded cheddar cheese

Saute onion in a large pan with a small amount of olive oil for about 3 minutes.

Add the rest of the ingredients, from veggie ground to jalapeno, along with 1 cup of water (add more water if the mixture is sticking to the bottom of the pan). Continue to cook until all the vegetables are tender.

Layer ingredients in a greased baking dish, just as you would with regular lasagna. 1) veggie ground mixture 2) shells 3) tomatoes 4) Cheese. Continue until all ingredients are used.

Cook in a 425 degree oven for about 30 minutes.

Marinara Sauce

2 tsp. olive oil
1 onion
2 stalks celery
2 carrots
3 cloves garlic
2 28oz cans crushed tomatoes
1 tsp oregano
¼ tsp. salt (or more if desired)

Dice up onions, celery and carrots into small pieces. Saute in olive oil until soft. Add garlic, saute one more minute.

Add tomatoes, oregano and salt. Simmer for 30 minutes. Add hot chili flakes if desired.

Freezes very well.

Cold Chickpea Curry

1 can chickpeas, drained
¼ cup red onion, diced
½ cup celery, diced
½ cup carrots, diced
1 tbsp. curry paste
¼ cup mango chutney
2 tbsp mayonnaise
¼ cup sliced almonds, toasted
¼ cup raisins

Combine all ingredients in a bowl. Mix well.

Serve on its own or in a pita shell.

Vegetable Curry

½ head of cauliflower, chopped into small pieces
3 carrots, finely diced
2 celery stalks, finely diced
1 cup frozen peas
½ cup frozen corn
1 medium onion
2 tbsp oil
1½ tsp turmeric powder
¼ tsp red chili powder (cayenne pepper, or less if you don’t like it spicy)
1 tsp cumin
½ tsp coriander powder
2 tsp garam masala
3-4 cups vegetable stock
1 cup of red lentils
1 tsp salt (or to taste)

Heat oil in large pot on medium heat. Add the onion and cook for a few minutes until onion is soft.

Lower the heat and add turmeric, chili powder, cumin, coriander and garam masala. Let cook for about 30 seconds.

Add the cauliflower and stir well to mix in the spices. Add the rest of the vegetables, lentils and vegetable stock. Let simmer until the vegetables are cooked. Stir occasionally. If vegetables begin to stick to the bottom of the
pot, add more stock.

Serve with whole grain naan bread or brown basmati rice.


If you want to make this in the slow cooker, add all ingredients but the peas and corn to the slowcooker, and cook on high for 4 hours or low for 8 hours. Add the peas and corn about 30 minutes before serving. They will thaw and cook in that time.

Fruit Muffins

2 cups spelt flour
⅓ cup organic sugar cane
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
¼ cup fresh orange juice
2 Tbsp vegetable oil
½ tsp vanilla extract
1 cup vanilla yogurt
1 large egg, lightly beaten, or ¼ cup egg substitute
1 cup fresh or frozen raspberries, or any other berries
1 ripe banana mashed
zest of 1 orange

Preheat the oven to 400°F. Lightly coat 12 muffin cups with cooking spray or line with paper muffin liners.

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.

In another bowl, whisk together the orange juice, oil, banana, zest, yogurt and egg. Add to the dry ingredients and stir just until the dry ingredients are moistened. Do not over mix! Gently fold in the raspberries or other fruit.

Divide the batter among the muffin cups. Bake until golden, about 16 to 18 minutes.

Remove from the pan and let cool on a wire rack. Makes 12 Muffins.

Ginger Cookies

Inspired by Eat, Shrink and Be Merry

¾ cup spelt or whole wheat flour
1 tsp baking soda
3 tsp ground cinnamon, divided
2 tbsp organic sugar cane
¼ tsp each ground ginger, nutmeg and salt
⅓ cup almond butter
3 tbsp softened butter
¾ cup sugar
1 egg
3 tbsp molasses
1 tsp vanilla

Pre-heat oven to 350 degrees. Place a greased cookie sheet in the oven for a few minutes.

In a medium bowl, combine flour, baking soda, 1 tsp cinnamon, ginger, nutmeg and salt.

Combine 2 tbsp sugar and 2 tsp cinnamon in a separate bowl.

In another medium bowl, combine almond butter, butter, and sugar. Add egg, molasses, and vanilla.

Combine flour and wet mixture together. Using your hands, shape dough into balls. Roll balls in cinnamon and sugar mixture. Place on hot cookie sheet. Flatten with a fork.

6. Bake for about 7 - 8 minutes. Makes about 16 cookies.

Fruit Crisp

1 cup oats
1/4 cup organic sugar cane
1/4 cup spelt flour
1/4 cup butter, melted
1 tsp cinnamon
2 tbsp maple syrup
1/4 cup orange juice
4 cups fruit ( I like to use apples, or strawberries. Frozen fruit can also be used.)

Pre-heat oven to 350 degrees

Mix all dry ingredients together.

Add butter and maple syrup to dry ingredients.

Place fruit at the bottom of an oven safe, greased pan. Add orange juice to fruit. Place crumble on top.

Bake for about 30 minutes, or until crust is golden brown.

Blueberry Bran Muffins

2 eggs
1 cup milk
½ cup butter, softened
¼ cup molasses
½ cup sugar
1½ cups wheat bran
1½ cups spelt flour
2 tsp baking powder
½ tsp salt
½ tsp baking soda
1 cup blueberries (frozen are fine)

In a large bow, beat together eggs, milk, butter, molasses and sugar until well blended. Stir in bran.

In a small bowl, mix together flour, baking powder, salt and baking soda. Add to egg mixture, stirring just until combined. Stir in blueberries.

Spoon into paper-lined muffin tins. Bake at 400 degrees for 20 to 22 minutes.

Banana Bread

You can also make this recipe into 12 muffins. Cook for approx. 25 minutes, or until a toothpick comes out clean.

2 cups spelt flour
1 tsp each baking powder and baking soda
½ tsp salt
¾ cups organic sugar cane
½ cup egg whites, or two whole eggs
¼ cup butter, softened
3 ripe bananas, mashed
½ cup vanilla yogurt or sour cream
1 tsp vanilla
½ cup dark chocolate chips

Preheat oven to 350

In a medium bowl, combing flour, baking powder, baking soda and salt. Set aside

In a large bowl, beat together sugar, eggs, and butter. Add bananas and yogurt and vanilla. Beat until smooth.

Gradually add flour mixture to banana mixture, beating after each addition. Fold in chocolate chips.

Spoon batter into loaf pan. Place in oven for 55 minutes, or until toothpick comes out smooth.

For an added treat, add ⅓ cup of cocoa powder.

Baklava

½ cup melted butter
1 cup pistachios, finely chopped
½ cup almonds, finely chopped
½ cup pecans, finely chopped
¼ cup organic sugar cane
1 tsp ground cinnamon
½ tsp ground cloves
6 sheets Greek phyllo pastry - thawed
1 cup honey
2 tsp lemon juice
½ cup of water


Pre-heat oven to 350 degrees

For filling:
Combine nuts, sugar, cinnamon and cloves in a small bowl.

Unwrap the phyllo pastry on a flat surface and cover with a damp tea towel. Lightly oil a 12-inch square baking dish. Take 6 phyllo sheets, and place them on top of one another, brushing each with melted butter as they are added to the pile. Add all the filling and then spread the remaining 6 phyllo sheets on top, brushing each one again with the melted butter. Cut into 1½ sections before cooking.

Bake for 25 minutes.

While that is in the oven, combine honey, lemon juice and water in a pot and bring to a simmer.

After 25 minutes in the oven, add the honey mixture on top.

Put back in the oven for another 10 minutes.

Let cool before eating.

Dilled Salmon

Sometimes I eat fish as well.

2 boneless, skinless salmon fillets
2 tbsp light sour cream
1 tsp maple syrup
1 tsp Dijon mustard
1 tsp lemon juice
1 tsp fresh, minced dill
1 tsp grated lemon zest

Place oven on broiler setting

Place salmon on greased cooking sheet. Cook for about 4 minutes on each side, or until the fish flakes easily.

Whisk together in a separate bowl all other ingredients.

Remove salmon from oven. Drizzle sauce over top. Serve immediately.

Whole-Grain Stuffing

Half whole-grain baguette, cubed
3 celery stalks
1 onion
2 cloves garlic
1 tbsp. olive oil
1 tbsp. poultry seasoning
Salt and pepper to taste
1-2 cups vegetable stock

Preheat oven to 350 degrees. Place diced bread onto pan and cook for approximately 10 minutes in oven, or until crispy.

Saute onion, garlic and celery in olive oil until tender. Add poultry seasoning and salt and pepper.

In a casserole dish, add bread, vegetable mixture and stock. Mix well.

Cook covered for 20-30 minutes. If you like it crispier, remove the lid for the last few minutes.

Lasagna Roll-ups

1 pkg. frozen spinach
1 container ricotta cheese
1 cup dry cottage cheese
8 whole wheat lasagna noodles
1 large jar pasta Sauce, or 2 cups of homemade sauce
Fresh Parmesan

Cook Lasagna noodles according to directions on the package.

Thaw spinach. Squeeze all excess water out with a clean kitchen towel or paper towels.

3. Add spinach, cottage cheese and ricotta to a bowl. Combine well. Add salt if desired.

4. Once lasagna noodles are cooked, lay them out flat on a cutting board. Spread some of the ricotta and spinach mixture on each noodle, and roll up like a Swiss jelly roll. Pour sauce on top.

5. Place in oven at 425 degrees for half an hour. Top with freshly grated Parmesan cheese, and put on broil for a couple minutes more.

Cold Sesame Noodle Salad

1 package tofu
1 tbsp olive oil
4 tablespoons tamari or dark soy sauce
2 teaspoon sesame oil
1 teaspoon minced ginger
2 cloves minced garlic
2 tsp Asian chili sauce or to taste
2 tbsp fresh lime juice
1 package soba noodles
1/2 red bell pepper, sliced
1/2 yellow bell pepper sliced
1 cup sugar snap peas
3 green onions
½ cup raw cashews
¼ cup sesame seeds


In a pan, sautee tofu in olive oil until golden brown. Cook soba noodles at the same time. Add cooked noodles and tofu to a large bowl.

In a small bowl, mix soy sauce, sesame oil, ginger, garlic, chili sauce and lime juice to make sauce. Add sauce and all other ingredients to tofu and noodles, and combine until coated evenly coated. Serve cold.

Sweet Potato Fries with Miso Dip

2 medium sweet potatoes, peeled, cut into ½-inch-wide slices, and then cut in half again. Yams should be in the shape of half moons.
2 tablespoons olive oil
Salt and pepper to taste

Dip
1/2 cup plain yogurt
2 tbsp miso paste

Preheat oven to 375°F. Spray large baking sheet with vegetable oil spray. Toss sweet potatoes with oil, salt and pepper. Spread sweet potatoes in single layer on prepared baking sheet and bake until tender and golden brown, turning occasionally about 25 minutes.

While sweet potatoes are cooking, combine yogurt and miso paste in a small bowl. Serve fries with dip on the side.

Roasted Vegetables

1 Sweet potato, peeled and cubed
1 red bell pepper, cubed
1 green bell pepper, cubed
½ red onion, chunked
6 whole garlic cloves
1 pint cherry tomatoes
3 tbsp olive oil
1 tsp oregano
1 tsp basil
1 tsp rosemary
1/2 tsp salt

Place all vegetables onto baking tray. Combine olive oil and herbs in a small bowl, and pour onto vegetables. Cook at 425 for 30 minutes or until vegetables are tender.

Pizza Dough

This is a thinner/crispier pizza crust - almost like a flat bread. The dough can also be frozen in individual servings for up to 3 months.

1½ cups white, unbleached flour
3½ cups spelt flour
1.5 pkgs. yeast
1½ cups water
2 tbsp milk
1 egg
1 tsp sugar
1 tbsp olive oil, will need a little bit more while the dough rises.
1 tsp oregano
1 tsp garlic powder
1 tsp basil
¼ tsp. red chilies
2 tsp salt

Prepare yeast according to directions on the package. Let sit for 10 minutes.

Put all other items in a large bowl. Add yeast. Knead for about 10 minutes. If the dough is too sticky, add some more spelt flour. Shape the dough into a ball.

Coat the entire ball of dough with a small amount of additional olive oil (about 1 tbsp.). Cover the bowl with a clean dish cloth, and leave for about 1 hour. Knead dough again for about a minute, then leave it again to rise for about another hour.

Divide dough into 8 personal pizza sizes. Spread each portion flat on a baking pan and cook at 400 for about 10 minutes, or until slightly crispy. Take out of the oven, and dress as you would like. Put back into the oven for about 5 minutes, or until all items on top are cooked.


Makes about 8 personal pizza's.

Chick Pea Patties

2 tbsp olive oil
1 large onion, minced
3 cloves garlic, minced
1 tbsp ground cumin
1 cup carrot, grated
1 can drained chickpeas
2 tbsp tahini
¼ cup fresh parsley, minced
⅓ cup spelt or whole wheat flour
½ tsp baking soda
1 tsp salt
juice from ½ lemon

Heat 1 tbsp of oil and sauté the onions over medium heat until soft. Add garlic, cumin, and carrot and sauté for a couple more minutes.

Transfer to large bowl and add the chickpeas. Mash together.

Combine flour, baking soda, and salt in the small bowl, and stir into chickpea mixture.

Shape mixture into four patties.

Fry in 1 tbsp oil over medium-low heat until golden brown. Flip, fry on other side until golden brown. Squeeze lemon juice on top when serving.

Taco Salad

1 tbsp. olive oil
1 pkg. veggie ground
1 bell pepper diced
1 clove garlic
¼ cup frozen corn
1 can black beans, drained and rinsed
1 can tomato paste
3 tbsp chili powder
1 tsp. cumin
Salt and Pepper to taste
2 cups romaine lettuce, chopped finely
2 tomatoes, diced
½ red onion, diced
1 cup cheddar cheese, grated
Large handful of taco chips crushed (I like to use organic, yellow corn)
Catalina dressing

Cook veggie ground, garlic and bell pepper in a pan with olive oil until vegetables are tender.

Add corn, black beans, tomato paste, chili powder, cumin, salt and pepper to pan. Add water if sauce is too thick (about ½ to 1 cup)

Place lettuce, onions and tomatoes on a plate. Top with veggie ground/meat mixture, tacos and cheese. Add Catalina dressing to taste.

Split Pea Soup

2 carrots, peeled and sliced
1 onion, sliced
2 celery stalks
3 cloves garlic
1 cup split peas
1 cup red lentils
1 litre vegetable stock
Salt and pepper to taste

Combine all ingredients in a pot. Cook on medium heat until peas and lentils are cooked, about 1 hour.

Blend with hand mixer.

French Onion Soup

3 tbsp butter
5 cups thinly sliced onions
2 cloves garlic, minced
½ tsp each salt and granulated sugar
3 tbsp flour
6 cups beef flavoured stock
½ cup white wine
Salt and Pepper to taste
1 cup cheddar cheese

In a large pot over medium heat, melt butter. Add onions, garlic, salt and sugar. Cook for about thirty minutes, or until onions are golden brown.

Stir in flour. Add beef stock and wine. Reduce heat and simmer for about 30 minutes.

Add salt and pepper to taste.

Top with cheese once in individual bowls.

French bread can be added to the bottom of the bowl if desired.

You can also top with whole grain croutons.

Cauliflower and Sweet Potato Curried Soup

1 tbsp butter or olive oil
1 medium sliced leek
1 medium sliced onion
3 cloves garlic
1 small cauliflower (cut very small)
1 medium peeled and cubed sweet potato
2 tsp curry paste (we like to use hot)
1 1/2 tsp ground cumin
1 litre vegetable broth
1/2 cup red lentils
Salt and Pepper to taste
1½ cups cooked wild rice
1 1/2 cup milk
½ cup shredded Swiss cheese

Heat butter or olive oil in pan. Add leek and onion. Cook until soft.

Stir in cauliflower, sweet potato, curry paste and cumin. Cook for about 1 more minute. Add broth, lentils, salt and pepper. Bring mixture to a boil, reduce heat to medium/low and simmer until sweet potato and cauliflower are cooked.

Transfer half the soup to a blender and puree. Return to pot. Add wild rice and milk.

Top with Swiss cheese when serving.

Asparagus Soup

1 tbsp olive oil
1 small onion, thinly, sliced
1 leek, sliced, and, washed
1 clove garlic
4 cup asparagus, stalks, coarsely, chopped
2½ cup vegetable stock
½ cup milk
2 tbsp butter

Heat oil in a large saucepan over medium heat.

Add onions, leek, garlic and asparagus stalks; sauté until soft.

Add stock and bring to a boil. Simmer for 5 to 10 minutes.

Add milk and butter. Bring back to a boil for 2 minutes and remove from heat.

Season with salt and freshly ground white pepper.

Puree mixture in a blender or food processor.

You may have to add more stock to reach preferred consistency.

Top with fresh parmesan cheese.

Roasted Red Pepper Hummus

1 (15 ounce) can garbanzo beans, drained
1 (4 ounce) jar roasted red peppers
3 tablespoons lemon juice
1½ tablespoons tahini
2 cloves garlic, minced
½ teaspoon ground cumin
½ teaspoon cayenne pepper
¼ teaspoon salt

Puree all ingredients, and serve with pita or veggies.

Spanakopita

12 phyllo sheets
2 lbs fresh spinach, washed, trimmed, and roughly chopped (you could also use frozen)
8 green onions, including green stems, finely chopped
4 tbsp finely chopped fresh dill
¾ cup feta cheese, crumbled
2 eggs whites beaten
3-4 tbsp butter, melted

To prepare the filling:
Blanch the spinach in boiling water, drain thoroughly, remove to a bowl and allow to cool. Remove excess water by placing spinach in a clean dish towel or paper towel, and squeeze. Place back in bowl and add all the other ingredients and combine well.

To assemble the roll:
Preheat the oven to 350 degrees.

Unwrap the phyllo pastry on a flat surface and cover with a damp tea towel. Spray a cookie pan or use a Silpat mat so that the Spanakopita doesn't stick to the pan. Take 8 phyllo sheets, and place them on top of one another, brushing each with melted butter as they are added to the pile. Add all the filling to one end of the phyllo pastry. Fold the sides of the phyllo pastry in, and then continue to roll the rest like a burrito. Sprinkle a little water on top to prevent the phyllo from burning. Bake for 40 to 45 minutes or until the top is golden brown. Eat either hot or cold. But, it is much easier to cut once it has cooled.

Quiche with a potato crust

Crust
1 russet potato, peeled and grated
1 medium onion, peeled and grated
3 cloves garlic, peeled and grated
2 tbsp olive oil
Salt and Pepper to taste

Filling
2 whole eggs
1½ cup egg whites
1 cup of milk
salt and pepper to taste
1½ cups of vegetables of your choice (bell peppers, broccoli, mushrooms, onions are my favourite. Basil and Sundried tomato is also a great combination)
1 cup cheddar cheese.

Take grated potatoes, onion and garlic, and wrap them in a clean dish towel. Squeeze to remove excess water (this is very important, otherwise it won’t cook). Place in a medium bowl and add salt and pepper.

Spread evenly in a greased, medium, rectangular Pyrex dish (About 9 inches long). Coat with olive oil.

Cook at 400 for about 40 minutes, or until crust is golden brown.

Remove from oven.

In a medium mixing bowl, add eggs and milk. Whisk until well blended. Stir in vegetables and cheese.

Cook at 400 for about 40 minutes (could take longer depending on dish you are using). You can tell when it is done when the eggs are stiff and don’t “jiggle” at all.

Mexican Eggs

2 tsp olive oil
8 small corn tortillas
1 red bell pepper
1 green bell pepper
1 small red onion
2 whole eggs
1 1/4 cup egg whites
1½ cups milk
Cheese to top eggs

Pre-heat oven to 425 degrees.

You need 4 small (single portion) corningware dishes. Pour one teaspoon olive oil in a small circular Corningware dish. Make sure to spread oil around evenly. Place 2 tortillas around the inside of the dish.

Chop onion and bell peppers in small bite size pieces. Place inside the tortilla shells.

Mix up eggs and milk. Pour mixture in each dish so that it is about ⅔ full. Do not fill to the top or it will overflow in the oven.

Cook for about 40 minutes, or until eggs are firm.

Top with cheese, and broil in oven until golden brown.

Let cool for a few minutes, and enjoy!

Yields: 4 servings

Power Cookies

Inspired by Planet Organic's cookies

2¼ cups oats
2 cups spelt flour
1 cup sunflower seeds
¾ cup pumpkin seeds
1 cup sliced almonds
½ cup coconut
¼ cup sesame seeds
1 cup cane sugar
1 Tbsp. cinammon
2¼ tsp. sea salt
1 cup dark chocolate chunks
¼ cup water
¼ cup molasses
¾ cup canola oil
1 cup milk

Preheat oven to 350 degrees.

Combine all dry ingredients in mixer and add wet ingredients. Mix on slow speed until just combined. Spoon equal amounts of dough onto baking tray. Flatten cookies before baking.

Bake for 24 minutes.

Pumpkin Muffins

1 1/2 cups whole spelt flour
1/2 cup oat bran
2 tsp baking powder
1 tsp nutmeg
1 tsp cinammon
1/8 tsp ground clove
1 tsp baking soda
1/2 tsp salt
1 14oz can pumpkin
1/2 cup milk
1/2 cup honey
1/4 cup butter
1 egg
1 tsp vanilla and oange zest
1/2 cup dark chocolate chps

Preheat oven to 375 degrees.

In large bowl combine flour, bran, baking powder, nutmeg,cinammon, clove, baking soda and salt.

In medium bowl whisk pumpkin, milk, honey, butter, egg and orange zest. Add wet ingredients to dry. Fold in chocolate chips.

Pour batter into 12 cup muffin tin. Bake for 20 minutes or until inserted toothpick comes out clean.

Another variation of this recipe is to add a cream cheese filling. Take 1/2 cup of light cream cheese, mix together with 1 tsp vanilla, and one tbsp sugar. When filling the muffin tin, fill only half way with muffin dough, add a dallop of cream cheese filling, and then fill with remaining muffin dough. Cook for the same amount of time.

Black Bean Soup

1 tbsp olive oil
1 red pepper, diced
1 yellow pepper, diced
1 red onion, diced
3 cloves garlic, minced
1 28oz can diced tomatoes
1 litre vegetable stock
1 can black beans
1/2 cup red lentils
4 tbsp chili powder
3 tsp cumin
Salt and pepper to taste
Hot sauce to taste

Sautee peppers, onion and garlic with olive oil in large pot until soft. Add all other ingredients, and simmer for about 15 minutes. Puree, and top with cheddar cheese.

If you want to make this in the slow cooker, add all ingredients to the slowcooker, and cook on high for 4 hours or low for 8 hours. Puree once cooked.

Moroccan Stew

This is adapted from Loonyspoons

1 tbsp olive oil
1 large chopped onion
3 stalks celery
1/2 green pepper
2 cloves garlic, minced
3 cups vegetable broth
1 large sweet potato, peeled and cubed
1 28oz can diced tomatoes
1 can chick peas
1/2 cup red lentils
2 tsp grated ginger
1 tsp each ground cumin, curry powder, ground coriander, and chili powder
1/2 tsp salt (or to taste)
1/4 tsp. pepper
1/4 cup almond butter (peanut butter also works fine)
2 tbsp fresh cilantro

Cook onion, celery, green pepper and garlic in oil until soft. Add all remaining ingredients except almond butter and cilantro, and simmer for about 20 minutes, or until sweet potatoes are soft. Stir in almond butter and cilantro, and simmer for a couple more minutes. Serve!

Raspberry Bars

I am using this recipe for a Christmas baking exchange this year.

Crust
1/2 cup unsalted butter, softened
1 cup organic sugar cane
1 large egg (or 3 egg whites)
1 teaspoon pure vanilla extract
1 1/4 cups whole spelt flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups rolled oats, divided

Filling:
1 cup raspberry jam

Preheat oven to 350 degrees. Grease a 9 x 9 pan and place in oven.

Cream butter and sugar. Add egg and vanilla and mix. In a small bowl, combine flour, salt and baking soda. Add to the butter mixture. Stir in 1 3/4 cups of the oatmeal. Place 2/3 of mixture in the bottom of pan.

Spread raspberry jam on top of crust.

Add remaining 1/4 cup oatmeal to the dough, and mix well. Crumble evenly on top of jam.

Bake for 25-30 minutes, or until topping is golden brown.

Makes about 16 squares.

Granola Bars

2 cups rolled oats
1/2 cup organic sugar cane
1/2 cup oat or wheat bran
1 teaspoon ground cinnamon
1 cup spelt flour
1/4 cup sliced almonds
3 tbsp. sesame seeds
1/2 dark chocolate chips
1/4 raisins
3/4 teaspoon sea salt
1/2 cup maple syrup
1 egg, beaten
1/4 cup canola oil
1/4 cup apple sauce
2 teaspoons vanilla extract

Preheat oven to 350 degrees.

Combine all dry ingredients in a large bowl. Mix wet ingredients in a medium bowl. Add wet ingredients to dry.

Pat mixture into greased 9 x 13 pan. Bake for 25-30 minutes. Let cool for 5 minutes. Cut bars right away. If you leave them too long, they will harden, and you won't be able to cut them.

Party Mix

2 cups cheerios
2 cups shreddies
2 cups multigrain prezels
1/4 cup organic sugar cane
2 tsp salt
1/4 tsp cayenne pepper
1/4 cup butter, melted

In a small bowl mix sugar, salt and cayenne. In large bowl combine cereal and prezels. Pour melted butter over cereal. Add sugar mixture and mix well.

Bake in oven for 10-12 minutes on 425. Let cool before serving.

Sweet Potato and Black Bean Burritos

Bean Mixture
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 can black beans, drained and rinsed
1 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons prepared mustard
1/2 teaspoon cayenne pepper, or to taste
3 tablespoons soy sauce

Sweet Potato mixture
1 medium sweet potato, diced and boiled

Topping
Sour cream and Salsa

Saute onions and garlic in oil, until soft. Add all other ingredents in bean mixture. Let simmer for about 10 minutes, or until water evaporates.

While that is simmering, boil 1 medium diced yam until soft. Drain, and mash.

Take 4 whole wheat tortillas. Spoon 1/4 of mashed sweet potato and bean mixture in each tortilla. Top with grated cheddar cheese and cilantro (optional). Roll each tortilla, and place in oven safe dish. Cook in 400 degree oven for 10-12 minutes. Top with sour cream and salsa.

Channa Masala

1 Tbsp of vegetable oil
3 cloves of garlic minced
1 tbsp ginger minced
1 diced onion
3 Tbsp of curry powder
1/2 can of coconut milk
1/4 cup of almond butter
1 can of chickpeas
1/2 cup red lentils
2 cups of diced butternut squash (sweet potato could also be used)
1 cup frozen peas
2 cups of vegetable stock
1/4 cup of chopped cilantro

Heat up oil in large pot.
Cook garlic, ginger and onions for about 2 minutes.
Add curry powder and continue cooking for 1 minute.
Add squash, peas, chickpeas, lentils, coconut milk, almond butter and stock. Stir in about half of the coriander
Bring to boil, then simmer with lid on for 20 minutes
Serve with whole wheat pita bread, garnish with remaining coriander.

Baked Potato Soup

1 large sweet potato
1 large russet potato
1 onion
1 cup red lentils
1/4 tsp. red chilies
1 litre vegetable broth
1 cup light cream cheese
Salt and Pepper to taste

Combine all ingredients but cream cheese in a slow cooker. Cook on low for 6 hours. Add cream cheese, cook for another 30 minutes

Mash. Top with sharp cheddar cheese and green onions.