Gluten Free Vegan Chipotle Cheezy Biscuits

Leave a comment

I’m a huge sucker for a good biscuit, so when I started to experience some gluten intolerance symptoms I was absolutely devastated. I was the girl who could eat an entire load of bread to herself…. in one sitting. I loved my GLUTEN!! I fought it for about two years as I was in complete denial, thankfully I’m not celiac but I am bothered by it enough that I usually try my best to avoid glutenous foods. So I needed to find a few hacks!

Suddenly I found myself trying to create the perfect gluten free biscuit that satisfied my savoury taste and was vegan as well! So after much playing around I am so happy to share with you my Chipotle Cheezy Biscuits!

Enjoy!!

Natasha xoxo

Gluten Free Vegan Chipotle Cheezy Biscuits

Vegan         Gluten Free        Sugar Free         Prep Time: 10 min.       Bake Time: 15 min.

Ingredients

Dry:

  • 1 1/4 Cup Brown Rice Flour
  • 1 Cup Chickpea Flour
  • 2 Tsp Gluten Free Baking Powder
  • 1/4 Tsp Baking Soda
  • 1 Tsp Himalayan Pink Salt or Sea Salt
  • 1/2 Tsp Xanthan Gum
  • 1/4 Cup Nutritional Yeast
  • 1/4 Tsp Chipotle Powder
  • 1 Tsp Paprika
  • 7 Tbsp Vegan Margarine (I used Earth Balance)

Wet:

  • 3/4 Cup Dairy Free Milk
  • 2 1/2 Tsp Apple Cider Vinegar

Method

  • Combine all Dry ingredients in a large bowl
  • Cut in Margarine until  the mixture looks grainy
  • Combine Wet ingredients
  • Pour Wet ingredients into dry ingredients and combine just until every thing is nicely moistened
  • Scoop nine biscuits onto a parchment lined baking sheet
  • Bake at 425°f for 15 minutes
  • Remove from oven and cool for 10 minutes
  • Enjoy!

Oh look, I made a video too!

Holly xoxo

 

 

Hearty Coconut Walnut Granola Cereal

Leave a comment

I’m pretty sure I’ve mentioned in the past that I’m just not a breakfast person, but on those morning when I need to start my day right I always turn to my delicious Hearty Coconut Walnut Granola Cereal.

As little as a half a cup of this nutrient rich cereal is more than enough to fill me and is often almost too much for the kids, meaning that this cereal goes a little further than most.  With a warm cinnamon and maple flavour mixed with the walnuts this breakfast can feel more like a dessert!

Completely kids approved by all six of my children, this quick and easy breakfast is a busy parents best friend. The cost of a nice granola can be extremely high, often leaving it an option that is off the table for many families. What most people don’t realize is that homemade granola cereal is actually quite simple and will save a ton of cash! Not to mention it’s free from any preserving chemicals.

I’d love to hear in the comments what you thought of this recipe, what would you like to see more of?

Natasha xoxo

Hearty Coconut Walnut Granola Cereal

Vegan         Oil Free       Gluten Free (if using gluten free oats)        Refined Sugar Free

Prep Time 7 Minutes               Cook Time 45 Minutes at 350F

Ingredients

  • 6 Cups Rolled Oats (use gluten free oats if you want a gluten free version)
  • 1 Cup Shredded Coconut
  • 2 Cups Chopped Walnut
  • 1 Cup Maple Syrup
  • 1 Cup Water
  • 1 Tbsp Cinnamon
  • 1 Tsp Ginger
  • Dash of Sea Salt

Method

  • In a large bowl, mix all dry ingredients together until spices are evenly disbursed.
  • In a large liquid measuring cup mix the Maple Syrup and Water.
  • Gently pour the liquid mixture over the dry mixture and stir until all everything is moist and evenly coated.
  • Line a roasting pan with parchment paper (Woohoo! I found a use for my old roasting pan since going vegan!)
  • Pour cereal into roasting pan and evenly spread across the base of the pan.
  • Bake at 350 for 25 minutes, then remove from oven to stir cereal.
  • Bake for another 10 minutes and again remove and stir, this process helps ensure all cereal is evenly baked and golden brown.
  • Bake for a final 10 minutes.

Raspberry Maca Cheeze Cake over a Cacao Pecan Crust

1 Comment

In the spirit of Mothers Day I decided to mix two of my favourite things! Raspberries and chocolate! I always try to out do myself every year with my Mothers Day cake, and I know my beautiful Mother appreciates it!

I’ve always been more for the rich decadent flavours while my Mum loves the light and fruity so since we are both mothers and should be celebrated I decided we would both get a little of what we love!

As with all of my cashew based cakes this recipe is quick and easy and requires no cooking! So if you’re reading this men, you too can dazzle you Mother, Wife, special someone, or well, anyone really!

Enjoy Natasha xoxo

Raspberry Maca Cheeze Cake over a Cacao Pecan Crust

The Cacao Pecan Crust

Ingredients

  • 1 Cup Raw Pecans
  • 1/8 Cup Cacao Powder
  • 6 Medjool Dates
  • 1/4 Cup Water

Method

  • Toss all ingredients into a food processor
  • Process until dough ball forms
  • Press into the base of an 8″ spring form cake pan

Raspberry Maca Cheeze Cake Filling

Ingredients

  • 1 1/2 Cups Raw Cashew Pieces
  • 1 1/4 Cups Dairy Free Milk
  • 1/4 Cup Coconut Oil
  • 1/3 Cup Maple Syrup
  • 2 Tsp Maca Powder
  • 1/4 Tsp Sea Salt
  • 1 1/2 Tbsp Apple Cider Vinegar
  • 1 1/2 Cup Fresh or Frozen (thawed) Raspberries

Method

  • Add all ingredients into a high-speed blender
  • Blend until smooth an creamy
  • Pour over Pecan Cacao Crust and tap to remove any bubbles
  • Place in freezer or fridge for at least an hour to set
  • Garnish with fruit and flowers

 

 

 

Basic Tofu Scramble

Leave a comment

There are so many complicated tofu scramble recipes on the internet these days but very few base recipes. With that in mind, one of the best things about cooking is the opportunity to be creative! With my base tofu scramble recipe the sky is the limit, you can take it South and make a beautiful zesty Mexican scramble, or East if you add a little curry powder for a rich Indian flair.

No matter your taste, there are so many options available when making a tofu scramble. So I encourage you to take the base and make it special, I’d love to hear about the creations you come up with!

My scramble today is just the base recipe topped with heirloom tomatoes, asparagus, sea salt flakes, pepper, almond feta, and sprouts!

A quick note about black salt, for me this is an essential ingredient in a tofu scramble as it gives a true egg flavour, I encourage you to try it!

Enjoy 🙂

Natasha xoxo

Basic Tofu Scramble

Vegan              Gluten Free    Oil Free      Serves 4-6     Prep and cook time 20 minutes

Ingredients

  • 1 Block of Firm Organic Tofu
  • 1/4 Cup Water (or 1 Tbsp of oil)
  • 1 Medium Shallot
  • 1 Large Garlic Clove
  • 1/2 Tsp Turmeric
  • 3/4 Tsp Black Salt

 

Method

  • In a frying pan cook Onions and Garlic in Water until Onions are soft and translucent, you can use oil over water for more flavour if you like.
  • Add Turmeric and Black Salt, mix and evenly Coat onion and Garlic mixture
  • Crumble tofu into small pieces and coat with spices and veg
  • Add more water if drying out or starting to stick to pan
  • Add any additional spices or veggies of choice
  • Cook on medium/ low until tofu has absorbed most of the liquid
  • Serve and garnish with veggies, spices, vegan cheese
  • Enjoy!

 

Dark Chocolate Oatmeal

Leave a comment

On those mornings when I am not in the mood to battle picky children, my go to breakfast is always Chocolate Oatmeal! Yes it’s a sneaky Mom hack, but it works! The kids are always bouncing in their seats as I prepare this dish truly thinking they are getting a treat rather than a decent breakfast.

Now don’t get me wrong, this isn’t an every day breakfast in our house as it does have a reasonable amount of maple syrup, but I do feel good about the nutrient rich Cacao Powder and the benefits of Oats so all in all it isn’t too bad 😉

Not only just a favourite with the kids, adults love it too! Try garnishing with dates and sea salt flakes for a salted caramel version!

Natasha xoxo

Dark Chocolate Oatmeal

Gluten Free Vegan                  Serves 6               Cook Time 7-10 Minutes

Ingredients

  • 2 Cups Rolled Oats (I used Gluten Free)
  • 4 Cups Water
  • 1/4 Cup Maple Syrup
  • 1/3 Cup Cacao Powder
  • 1/8 Tsp Sea Salt

Method

  • Combine Oats and Water in a large pot, bring to a boil and reduce heat to medium / low
  • Add Cacao powder, maple syrup, and sea salt, stir well until cacao powder dissolves
  • Cook for 7 – 10 minutes, until water is absorbed by oats and desired consistency is reached
  • Garnish with fruit, seeds, nuts, cocoa nibs, coconut, dates, or sea salt.

 

Moroccan Spiced Lentils

Leave a comment

In a push to try and be as conscious of healthy eating as possible, I have been focusing my families dinners around the whole foods plant based lifestyle. Whole foods eating is free from anything processed and that includes oils and sugar, sounds like a challenge? Well, it wasn’t as bad as I thought and what resulted was delicious as a bonus.

I love a good cooking challenge so taking away a few common ingredients can certainly throw a wrench into dinner unless you know a few hacks!

  1. You can avoid oil completely and cook your onions and garlic in water, who knew?
  2. Did you know cinnamon is naturally sweet and can give your dish a hint of sweetness when you are craving a sugar fix?
  3. Combining tomatoes with cinnamon only brings out the sweetness of the tomato and creates a lovely ethnic flavour.

I was so pleased I wrote down this recipe when I created it because all six of my children loved it and asked for seconds! If you’re a parent you’ll appreciate a dinner that gets approval from all of the kids. Someone always has a complaint, but not this time!

I’d love to hear some of your whole food plant based hacks in the comments!

Natasha xoxo

Moroccan Spiced Lentils

Whole Foods Plant Based                Serves 6              Prep time: 10 minutes      Cook time: 30 minutes

Oil Free        Vegan      Gluten Free       Sugar Free

Ingredients

  • 1 Medium Red Onion
  • 2 Garlic Cloves Crushed
  • 1/4 Cup of Water (for cooking the onion and garlic in)
  • 1Tsp Paprika
  • 1/2 Tsp Cumin
  • 1/2 Tsp Ginger
  • 1 Tsp Cinnamon
  • 1 Tsp Sea Salt
  • 2 Tsp Salted Lemon Skins (optional, often used in Moroccan cooking)
  • 1 Can Diced Tomatoes (Large size, 796 ml)
  • 1 1/2 Cup Red Lentils
  • 1 1/2 Cup Water

Method

  • Dice onion and crush garlic.
  • Add 1/4 Cup water to pot with garlic and onion, cook on medium / high heat until onions are clear in colour.
  • Add Spices and salt and mix.
  • Add diced tomatoes, red lentils, and water. Stir.
  • Bring to a boil, then reduce heat to simmer and cook for 30 minutes until the lentils have absorbed the water.
  • Serve over jasmine rice and garnish with lemon and dill.
  • Enjoy!

 

Savoury Heirloom Tomato Rosemary Cheese Cake on an Almond Truffle Crust

Leave a comment

Spring is in the air, and I’m beyond excited for all of the fresh local produce on the way! I am fortunate to live in a community rich with orchards and organic farms, but above all, I look forward to the delicious heirloom tomatoes that make their appearance each summer.

Someone once told me that you have not truly tasted a tomato until you’ve experienced a fresh off the vine heirloom tomato, the uglier the better! There is a mysterious magic to this contorted and vibrant fruit, a flavour like no other and a fresh burst that will have you craving more!

Today I’d like to share with you my favourite way (other than just eating them off the vine) to enjoy heirloom tomatoes. This recipe is always a summer favourite of guests that stop in for a visit, and I am so proud of this creation. I sincerely hope you will love this recipe as much as I do and add it to your collection to enjoy for years to come.

Natasha xoxo

Savoury Heirloom Tomato Rosemary Cheese Cake on an Almond Truffle

Vegan, Gluten Free                            Serves 6                              Bake at 350

The Crust

Ingredients

  • 1 1/2 Cups Almond Flour
  • 1 1/2 Tbsp Almond Milk
  • 1 1/4 Tbsp Truffle Oil
  • 1/4 Tsp Sea Salt

Method

  • In a bowl combine all ingredients and mix until a moist dough forms
  • Press dough into tart pan
  • Bake at 350 for 20 minutes

The Cheese Filling

Ingredients

  • 2 Cups Raw Cashew Pieces
  • 1 Cup Water
  • 1 1/2 Tsp Sea Salt
  • 1 Tsp Onion Powder
  • 1 Tbsp Lemon Juice

Method

  • Soak Raw Cashew Pieces for 15 minutes in warm water to soften them.
  • Add all ingredients into high-speed blender and blend until smooth and creamy
  • Pour over warm Crust and return to oven to back for 20 minutes at 350 to set.
  • Remove from oven and allow to cool before adding heirloom tomato topping.

Heirloom Tomato Topping

Ingredients

  • 2 Heriloom Tomatoes
  • 1/2 Avocado
  • Fresh Dill
  • Fresh rosemary
  • Sea Salt Flakes
  • Ground  Pepper

Method

  • Arrange tomatoes and avocado on top of cheese cake.
  • Garnish with fresh herbs, sea salt, and ground pepper.
  • Enjoy!

Raw Mexican Cream Of Corn Chowder

Leave a comment

After severely burning myself making breakfast this morning I decided that the rest of the days is going to be a raw day! I recall taking a Raw Vegan Challenge a year ago and thinking it was going to be torture; surprisingly, I discovered that raw vegan foods are bursting with flavour and can leave you feeling satisfied if done correctly!

During the month I took the Raw Vegan Challenge I realized I needed to adapt some of my favourite comfort foods to combat my cravings. This Mexican Creamy Corn Chowder was one of my most tasty combinations and was inspired by a base recipe by The Rawtarian! If you’re planning on going Raw Vegan her website is amazing!

Back to this fantastic soup! It’s absolutely delicious and will leave you craving more… thankfully it takes less than ten minutes to whip up so if you are looking for another bowl it won’t take long to make some more!

Enjoy!

Natasha xoxo

Raw Mexican Cream Of Corn Chowder

Raw, Vegan, Gluten Free                 Prep Time: 10 Mins                     Serves 2

Ingredients

  • 1 Cup Fresh Corn
  • 1/4 Cup Raw Cashew Pieces
  • 3/4 Cup Water
  • 3/4 Tsp Sea Salt
  • 1/2 Tsp Chili Powder
  • 1/4 Tsp Smokey Paprika

Method

  • Toss everything into a high-speed blender and blend until warm and smooth.
  • Garnish with spices, peppers, tomatoes, corn, onion
  • Enjoy!

SaveSave

Wild Berry Maca Smoothie Bowl

Leave a comment

One of my favourite words at breakfast is “EASY”, this is partly because I have six kids to feed but also because I’m really not much of a breakfast person and usually can’t be bothered to make a big production out of making myself something to eat in the morning. 

I love a breakfast that I can make by simply tossing everything into a high-speed blender and hitting liquify! My Wild Berry Maca Smoothie Bowl is a simple yet nutrient-packed breakfast that will kickstart your day the right way!

Have kids at home? This recipe is absolutely kid approved and will leave their tummies happy and their brains ready for a busy school day! Leave me a comment and let me know how you enjoyed this recipe!

Natasha xoxo

Wild Berry Maca Smoothie Bowl

Ingredients

  • 3 Small Over Ripe Bananas
  • 1 Cup Wild Blueberries (frozen or fresh)
  • 1 Cup Black Cherries (frozen or fresh)
  • 1 Tbsp Maca Powder
  • 1/4 Tsp Cinnamon
  • 2 Cups Almond Milk

Method

  • Toss everything into a high-speed blender and liquify until smooth and creamy!
  • Pour into large bowl and garnish with nuts, berries, edible flowers and seeds if desired.

SaveSave

Raw Vegan Cream Of Mushroom Soup

Leave a comment

I always try my best to give my digestive system a break and eat raw at least one day out of the week. The problem for me is that I like cooked foods and found myself dealing with cravings after a day of raw eating. This being the case I realized I need to get creative in try to hack some of my favorite cooked dishes.

A big bowl of creamy mushroom soup has always been a comfort to me and I was easily able to create a delicious and very filling raw variation! Trust me when I say you won’t believe it’s not cooked, plus this recipe is as simple as tossing everything into a high-speed blender and pressing liquify!

I hope you enjoy this healthy spin on comfort food as much as I did! Leave me a comment below and let me know how you enjoy my Raw Cream of Mushroom Soup!

Love to you all!
Natasha xoxo

Raw vegan Cream Of Mushroom Soup

Ingredients

  • 1 1/4 C Mushrooms (I used brown crimini, portobello, shiitake, and brown shimeji mushrooms)
  • 3/4 C Raw Cashews
  • 1 C  Water
  • 1 Tsp Diced Shallot
  • 1 Small Garlic Clove
  • 1 1/2 Tsp Raw Sauerkraut
  • 2 Large Sage Leaves Chopped
  • 1/4 Tsp Chopped Fresh Rosemary
  • 1 Tsp Capers
  • 1 Tsp Coconut Aminos ( if you want a more salty flavour)

Method

Toss it all in a high speed blender and blend until smooth and warmed.

SaveSave