Vegan and Gluten Free Cranberry, Orange and Walnut Cookies

My addiction to sweets is on par with nicotine and narcotics so I look for the most natural and lowest glycemic index I can find, and coconut sugar is like nicorette for me. Okay, bad analogy but you understand.

After eating one of these cookies I still want to eat 10 more but the craving to isn't as psychotic as when I have a more refined version.

I also made them gluten free and vegan 'cause I love the challenge of making them edible for everyone and also edible so that you actually enjoy them and they taste like a regular cookie and not a sawdust puck. If you don't care about sugar, dairy or gluten all these ingredients can be substituted with the real thing.

Albeit they are a bit soft and tricky when you take them out of the oven and can easily fall apart. I am working on perfecting that. I made some others and added more nuts and seeds like pumkin seeds and sesame, and they seemed to work at binding them a bit better. It is hard to screw up this recipe, so experiment with other ingredients like coconut or other nuts.


3/4 cup Earth Balance vegan butter sticks (you can get these at Whole Foods or most natural grocery stores)

Or if you cannot find the product use 3/4 cup vegetable shortening

3/4 to 1 cup coconut sugar (depending on your sweet tooth).
If you cannot find coconut sugar, use raw cane or brown.


***Note the labels "eat all you can sugar for everybody". Um, no. It is still sugar.

1 egg equivalent of EnerG Egg Replacer or 1 large egg


1/3 cup almond milk or soy milk or coconut milk
1 1/2 teaspoons vanilla extract
3 1/2 cups rolled oats
1 cup Gluten Free Flour (like Bob's Red Mill)
***You can use any type if wheat doesn't bother you. The recipe will turn out relatively the same.
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup cup dried cranberries or raisins or cherries
1 cup coarsely chopped walnuts (or pecans)
Zest of two oranges

Preheat oven to 350°F. Coat baking sheets lightly with no-stick cooking spray or vegan butter stick.
Beat butter sticks, sugar, egg or egg replacer, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended.
Combine oats, flour, baking soda, salt and cinnamon. Mix into wet mixture at low speed just until blended. Stir in dried fruit, nuts and orange zest. Drop onto a baking sheet, approximately 1 tablespoon and a half per cookie
Bake 10-15 minutes or until lightly browned. Keep an eye on them after the first 10. Cool on baking sheet for a few minutes and then transfer to a cooling rack.

Heirloom Tomatoes

A ripe tomato is a beautiful thing…and it is a tasty thing too!
This is the time people.
To harvest this bounty and eat these delicious fruits up.
Go to your local Farmers Market, Commercial Drive, Whole Foods…they are all carrying them!
Fresh heirloom tomato salads are my favourite way to devour them.
Next up? A fresh salsa. This one gives you the option to add fresh corn. I only recommend this if you have the super sweet cobs. Serve up with tortilla chips (obvious) fish tacos, grilled fish, fajitas…as a bruschetta. Add some avocado on a bed of greens, toss with a little lime and olive oil and half a cup of the salsa---let your creativity take over.

This tomato stole my heart, then my belly. Is it not stunning?

Heirloom Tomato and Corn Salsa

1 1/2 pounds firm, ripe tomatoes , cut into 3/8-inch diced, about 3 cups
2 tablespoons minced jalapeño or 1/2 a chipotle large jalapeño chile minced (about 2 tablespoons) **see note
1/2 cup minced red onion
1/2 teaspoon minced garlic
1/4 cup chopped fresh cilantro leaves
1/2-1 teaspoon salt
pinch ground black pepper
2 - 6 teaspoons lime juice from 1 to 2 limes
1 cob of corn, cooked and sliced off the cob
1/2 teaspoon sugar (optional)

Yield: 4 cups

In a large colander or strainer place the chopped tomatoes and let drain for half an hour. Dice remaining ingredients. Place in a medium bowl with drained tomatoes and toss. Add corn if using.

**You can either use the jalapeño or chipotle. Both work and since I have an obsession with chipotle I like both. However, the jalapeño does let the tomato flavour shine a bit more.

Tofu Chocolate Mousse with Fresh Raspberries

Yes, I know. Sounds gross. Sounds wrong. But aren't you kinda curious? Well, you will be pleasantly surprised! Infact I dare you to fool people...if you don't tell them they will never know. It is easy and full of protein and so much better for you than the traditional kind with a vat of whipped cream. Plus the guilt-free factor on the waistline is such a bonus.

2 packages silken tofu (medium firm will work too)
3 8 ounce squares of bakers chocolate or equivalent
4 tablespoons of cocoa powder
4 tablespoons of sugar
2 tablespoon of maple syrup or agave nectar
1 teaspoon vanilla extract
pinch of salt
1 cup fresh raspberries

Servings: 6

Place chocolate in a medium saucepan and heat up on very low heat just until melted.
Place packages of tofu in a blender.
Add melted chocolate, cocoa powder, sugar, syrup, vanilla, pinch of salt and puree, until smooth.
Place into your favorite bowl or 6 separate parfait cups. Refrigerate for a minimum of 4 hours. Top with fresh raspberries. Serve.

Spelt Strawberry Scones

Wheat free, low sugar, low fat and so good. Make them with fresh strawberries and serve with butter or strawberry preserves for a double strawberry explosion!

2 cups spelt flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup canola oil
1/3 cup maple syrup
1 tablespoon pure vanilla extract
1/3 cup hot water
1 cup quartered and sliced local, fresh strawberries
2 tablespoons of brown sugar
1/4 cup sliced almonds

Servings: 12 scones

Preheat the oven to 375°. Grease a baking sheet. In a bowl, whisk the spelt with the baking powder and salt. Stir in the oil, maple syrup and vanilla. Stir in the hot water.
Scoop 12 mounds of batter 2 tablespoons each onto the prepared baking sheet. Place 3-4 strawberries on top and top with another 2-3 tablespoons so strawberries are covered with batter. Sprinkle a pinch of brown sugar and 6 or 8 sliced almonds on top. Bake the scones for 20 minutes, or until golden. Let the baking sheet cool completely on top of a rack.

Recipe: Japanese Eggplant & Tofu

So eggplant is up there with Brussel sprouts, cilantro and olives with foods people love or hate. Personally I think the eggplant gets a bad rap because people don't cook or flavour it properly. It needs a fair bit of oil and cooking time. This is not something you want to eat rare…it's texture is reminiscent of a chewy tire. Because I like a challenge I decided to combine it with tofu as that is another food that people turn their nose up at.
I dare you not to like this dish.

2 Japanese eggplants, cut into 1/2 inch cubes (I prefer these to the regular ones but if you cannot find them use the regular)
4-6 tablespoons sesame oil
1/4 teaspoon chili oil
3 tablespoons soy sauce or tamari
1/2 cup chopped cilantro, 4 tablespoons reserved for garnish
3 cloves of garlic, minced
3 green onions (green and white parts), 1 reserved for garnish
2 tablespoons of grated ginger
1 cup of diced tofu
1/2 cup toasted peanuts
1 avocado, diced into 1/2 inch cubes

Serves 4 as an accompaniment

In a large saucepan over low-medium heat, heat 2 tablespoons of sesame oil. Add minced garlic and green onions and saute a minute or two. Do not burn or toast. Add chili oil. Add eggplant and another tablespoon of sesame oil, and 2 tablespoons of soy sauce. Cook for approx. 10-15 minutes, adding sesame oil when needed.



Once the eggplant begins to soften add ginger, more sesame oil, remaining soy sauce and tofu. Continue to cook another 10-15 minutes until eggplant is totally soft, almost near mushy-ness. Okay bad word but you get what I mean). Remove from heat and add remaining green onion and cilantro. Serve on a bed of your favorite rice, pad thai noodles or inside a lettuce cup. Top each portion with a couple of tablespoons of peanuts and avocado.

Recipe: Asian Asparagus

This is week 3 of my asparagus consumption and I still am not sick of it. They are so cheap and so good right now. And I have yet to run out of ideas on how to eat them...
My latest concoction is this easy, easy recipe. And it is a FLAVOUR BURST!

My friend Sam showed her appreciation for it below...

2 pounds asparagus
Juice from one lime
1 tablespoon olive oil
2 tablespoons sesame oil
1 1/2 tablespoons soy sauce
3-4 drops of Sriracha chili sauce (this stuff is HOT!)
1/4 cup chopped fresh cilantro
Black sesame seeds (optional)

Servings: 6 as a side dish

Preheat oven to 400 degrees

In a medium bowl whisk together sesame oil, soy sauce, chili and cilantro. .
Snap off ends of asparagus where they naturally break. Toss with olive oil and lime juice. Place in oven for approximately 10 minutes or until tender with a slight resistance/crunch.
Remove from oven and cut into 2 inch slices and toss with marinade. Serve immediately with or without black sesame seeds on top.

Recipe: Watermelon & Cucumber Salad

This salad is the best thing ever on a hot summer day. Actually it is pretty damn tasty any day. Super-refreshing. Major FLAVOUR BURST.

1 ¼ lbs field cucumbers
3 cups watermelon cubes 3/4 of an inch think
½ c loosely packed fresh cilantro leaves
¼ c loosely packed shredded fresh basil leaves

Dressing
1/2 cup freshly squeezed lime or lemon juice
1 ½ tbsp soft brown sugar
1 large garlic clove, crushed and minced
1 tablespoon of diced jalapeno pepper (2 if you like it a bit spicier)

Servings: 4-6

Peel cucumbers, discarding the seed core. Cut the cucumber into 1/4 inch slices and then chop in half again. Mix cucumbers and watermelon in a large bowl. Add cilantro and basil.

To make the dressing, in a small bowl, whisk together the lime or lemon juice, sugar, garlic, and jalapeno.

Pour over watermelon and cucumber mix. Toss.

Recipe: Chipotle & Lime Sweet Potatoes

Sweet potatoes and chipotle. You cannot go wrong with this combination. Or at least that is what my tastebuds think. This is easy and can be served warm or cold as a potato salad. I have gotten positive reactions when I have served it and I hope you will too.

4 large sweet potatoes
1 bunch of cilantro roughly chopped
4 limes
1/3 cup of olive oil
1/4 cup vegetable oil
1 chipotle pepper in adobe sauce
1 garlic clove, minced
2 teaspoons salt
1/4-1/2 cup chopped green onions (optional)

Serves 8

Preheat oven to 350.
In a large salad bowl add half of the chopped cilantro, oils, chipotle, garlic and zest from two limes and the juice from all four (should be approx 1/2 cup) and salt. Peel sweet potatoes and chop into large 1 inch think slices.

Toss in bowl and make sure to coat well.
Pour onto a large baking sheet and place in oven for 45-60 minutes or until sweet potatoes are cooked. Remove and add remaining cilantro and green onions.
HINT: If you have the time and want the extra FLAVOUR BURST place sweet potatoes individually on a bbq and sear each side for around 2 minutes until grilled.

Recipe: Carrot Salads. Sweet & Savory.

Since I am often cooking for just myself I need to find inventive ways to use the same ingredient in more than the same dish. I don’t do the same leftovers for 3 days. This is an example of my love of carrots. The sweet carrot salad is great for any time of day but I especially enjoy it for breakfast. It’s super healthy, satisfying and a change from the baked goods/smoothie mornings. I love the crunch!

Sweet: Carrot, Orange and Pineapple Salad

1 pound of carrots grated (approx. 3 cups)
¼ cup raisins
1 1/2 cups fresh diced pineapple (you can use canned but fresh is best)

Dressing:
Juice and zest from one large orange
3 tablespoons plain or vanilla yogurt (or soy yogurt)
1 teaspoon vanilla
¼ teaspoon cinnamon
1-2 tablespoons of honey, sugar or stevia (to taste)

4 Servings

Juice and zest orange in a small bowl and beat in yogurt. Add vanilla, cinnamon and sweetener of your choice.
In a medium size bowl take grated carrots and pineapple and pour dressing over top along with raisins. Toss.


Savory: Curried Carrot, Chickpea and Apple Salad

1 ½ pound of grated carrots (approx. 5 cups)
¼ cup raisins (optional)
2 peeled and sliced apples (gala or Granny Smith)
1 cup chickpeas
1/2 cup toasted slivered almonds

Dressing:
½ cup mayonnaise (light or regular) or Nayonaisse
¼ cup plain yogurt or soy yogurt
1 tablespoon curry powder
1 teaspoon cumin
1/4 cup chopped fresh cilantro
1 garlic clove, minced
1/2 teaspoon salt and pepper
2 tablespoons lime juice

4 Servings as a main course or 6 as a salad

In food processor mince garlic and cilantro. Add mayonnaise and yogurt. Blend. Add curry and cumin powder and lime juice until smooth. Add salt and pepper.
In a large bowl toss all salad ingredients (carrots through chickpeas). Pour dressing over until well coated.
I like to plate individually and top each one with the slivered toasted almonds or you can directly add almonds but they loose their crunch if you refrigerate for a day or more.

Recipe: Baby Artichoke 3 Way

These sumptious little morsels called out to me from Sunshine Market on Commercial. $5.99 for 2 pounds? That is like finding an edible pot of gold! We headed back to Maria's pad and bbq'd and steamed them up. I did the full artichokes back in the day but now babies are the only way I roll. The grown ups just don't compare once you've gone young. Less green toughness, more delicous sunshine centre. We devoured these in a baby artichoke orgy of 3 different sauces. I asked Maria to pick her fave but she said they all were good in their own way.
Preperation:
Rinse artichokes well in a large pot of water. Snap off the lower petals until you reach the yellow-green core. Use a knife and cut off the top half inch of the Baby Artichoke, or just below the green tips of the petals. Trim the stems and all remaining dark-green areas from the base. Immediately soak the prepared Baby Artichokes in water with either two tablespoons of vinegar or lemon juice ,until you are ready to cook with them as this prevents them from going brown.
You can cook these up 3 ways too.
Steaming: Arrange Baby Artichokes in a steamer insert or basket in a pot deep enough to keep the Baby Artichokes above water. Cover tightly and steam over rapid boiling water (making sure to maintain the water level), until Baby Artichokes are tender. Depending on size and quantity of Baby Artichokes, steaming time can range from 15 to 20 minutes. Lift out carefully and drain.
Grilling: This adds those a smoky flavor and those lovely charcoaled grill marks. However they still need to be pre-cooked. I boiled mine for approx. 8 minutes. Once boiled cut in half and brush them with olive oil before grilling. Grill for 3-5 minutes.
Boiling: Add to a pot of salted and water. Pot should be full enough so when submersed all artichokes are covered. Boil 8-10 minutes or until you can stick a knife in and artichokes are tender.

Lemon Aioli
2 garlic cloves, minced (I prefer in a food processor)
1 cup mayonaise (light or regular)
1 teaspoon lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon salt
Pepper to taste

Yield 1 cup

Combine all of the above in food processor until smooth.
Can be kept in the fridge for up to 7 days.










Pesto Vinaigrette
1 cup fresh basil
2 cups fresh flat leaf parsley
2 cloves of garlic
1/2 cup olive oil
1 tablespoon white or red wine vingear
1/2 tablespoon Dijon mustard

Yield 1 cup

In a food processor pulse garlic until finely minced. Add basil and parsley along with 1/4 cup of oil, vinegar and mustard. Blend. Add more olive oil until you reach desired consistency which should be thicker than a dressing but lighter than a traditional pesto. NOTE: I added feta, caper berries and olives to take it up a notch but just with the pesto was more than enough.
Can be kept in the fridge for up to 7 days.


Roasted Red Pepper Sauce
2 to 3 medium red peppers
1 garlic clove, minced
1/2 teaspoon vegetable oil
1/4 cup olive oil
Salt and pepper to taste

Yield 1 cup

Place peppers under an oven broiler. Once the skin has blackened rotate to other side of the peppers and continue until the entire pepper is charred. Remove from oven and place in a bowl and cover with plastic wrap. Let sit for approx. 20 minutes and once you can touch them remove the charred skin to reveal the soft flesh. Discard seeds and stem. Place in a food processor and puree.
In a small saucepan on medium heat add vegetable oil and fry garlic until soft. Add to red pepper purée. Add remaining olive oil and refrigerate.
Can keep up to 10 days in the fridge.