Herbes de Provence Warm Olives

When we lived in Victoria one of our favourite places to eat was Be Love Restaurant. One of our favourite items on the menu was their warm olives, whose flavour changes with each seasonal menu. I have been missing the island of late and was inspired to make these olives, as a way to bring that west coast experience to the east coast. I have included a link for a simple Herbes de Provence recipe if you are unable to source it at your local grocery store. There are varieties with and without lavender, however, I find a bit of lavender really makes the blend. The leftover oil and seasoning can be mixed with some balsamic vinegar and used again as a bread dip. Enjoy! Herbes de Provence Warm Olives Ingredients 1/4 cup Olive oil 2 cloves garlic, crushed Zest from 1 Lemon 1/2 tsp Tarragon 1/2 tsp Herbes de…

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Cinnamon Apple Ginger Granola

I adore granola for breakfast, especially paired with homemade nut or seed milk. If you make a big batch over the weekend it leads to a quick and easy breakfast option throughout the week. I would recommend doubling (or even tripling the recipe) if you want to have leftovers, especially if you are feeding multiple people. If nuts are not an option for you, feel free to swap the walnuts for pumpkin or sunflower seeds. Enjoy! Cinnamon Apple Ginger Granola Ingredients 2½ cups rolled oats 3/4 cup walnuts, roughly chopped ¼ cup maple syrup ¼ cup coconut sugar 3 tbsp avocado oil 1 tsp vanilla extract 1 Tbsp fresh grated ginger ½ tsp cinnamon ¼ tsp sea salt ¼ cup dried cranberries ¼ cup dried apples Directions Preheat the oven to 350°F. In a large bowl, stir together the rolled oats and walnuts. In a second bowl, whisk together maple…

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Spinach and Artichoke Dip

I absolutely love artichokes, fresh steamed with aromatic herbs and dipped in a sauce is my favourite, followed by artichoke hearts from a jar or can. The taste and texture are unique and add a special element to any dish. Spinach and Artichoke dip is a long-time favourite dip of mine, however, I find lots of the recipes available are heavily reliant on mayonnaise, vegan or otherwise. While I love vegenaise as much as the next person, I wanted to see if it would be possible to make something equally delicious minus the mayo. I decided to sub white beans instead, in this case, I used cannellini beans but navy beans would work equally well. I typically soak and pressure cook dried beans, but canned works too. This dip comes together relatively quickly and can be prepared ahead of time, up until the point of baking in the recipe instructions…

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Sweet & Smoky Pumpkin Seeds

I enjoy watching cooking shows with my kids, while the vast majority doesn't cater to our plant-based diet, I do find the creativity of the chefs profiled very inspiring and I often walk away with ideas I can adjust using vegetables instead of meat, fish or dairy. These pumpkin seeds were inspired by the flavours of candied bacon, a combination of sweet and salty that I thought would compliment my Chai Spiced Squash Soup. The original recipe I referenced for how to roast pumpkin seeds advised soaking and then drying your seeds, however, I was in the midst of making soup at the same time and didn't want to add the extra step in. I found that baking the seeds for half an hour provided enough time to get rid of any excess moisture and the end result was crispy and delicious pumpkin seeds. Depending on your oven you may…

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Hazelnut & Orange Pilaf

I created this recipe on a leftover night. Every week I try to factor in at least one leftover night, where we take whatever odds and ends are left in the fridge and put together a meal. In this case, I had some Get Grounded Fall Root Vegetable Soup in a container in the fridge, along with a head of kale that I intended to use in the stovetop method of this Cheesy Roasted Broccoli dish. I had a single orange left in our fruit basket, along with some fresh parsley and a jar of hazelnuts in the fridge. I consulted the Vegetarian Flavor Bible to see what other flavors might compliment what I had on hand, and added some garlic and ginger to the mix. Turmeric wasn't on the list, but I love to add it in wherever I can, as it is an anti-inflammatory powerhouse. I also love…

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Sautéed Chanterelles with Garlic

I am so thrilled when chanterelle season rolls around every year. Their meaty texture and hearty flavour are incredibly satisfying. There are so many things you can do with them, but my all-time favourite is a simple saute with some garlic and smoked sea salt. The garlic and smoked sea salt pulls out the mushroom flavour beautifully, but is subtle enough that you can still enjoy the flavour of the chanterelles themselves. I love serving these sautéed mushrooms as an appetizer when we have friends over for dinner, it comes together quickly and is absolutely delicious. Sautéed Chanterelles with Garlic Ingredients 2 Tbsp olive oil 4 cloves garlic 4 cups chanterelles, thinly sliced Pinch smoked sea salt Fresh cracked pepper Finely sliced chives Directions Warm olive oil in a sauté pan over medium heat. Add garlic, mushrooms, and a pinch of smoked sea salt and sauté until the mixture is…

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Braised Navy Beans with Garlic and Sage

I fell in love with a version of this dish when we travelled to Italy for a friend's wedding many years ago. I was so impressed that the dish contained such a simple combination of ingredients, and yet the flavour was incredible. I have been experimenting with variations on this theme for quite a while now, and have finally arrived on an ingredient list and cooking method that I am really happy with. The directions below are for an Instant Pot, but you could prepare this recipe on a stove top also, cooking the beans for about an hour and a half, and then adjusting your temperature to medium-low for the second part of the recipe. Or use canned beans and skip directly to the second half of the recipe. I will confess - I adore garlic, and this recipe contains a lot of it! That being said, I don't…

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Slow Roasted Tomatoes

I received an email from Elmridge Farm last week indicating that they had an overabundance of tomatoes all ready at the same time, thanks to Hurricane Dorian. I placed an order for 25 lbs of field tomatoes, unsure of exactly what that would look like prior to walking down to the Halifax Seaport Market. It turns out that 25 lbs of tomatoes are A LOT of tomatoes! We managed to sort out how to get them all home (reusable bag + space left in our grocery cart) and then I was left with the question of what to do with all of this tomato abundance. We put a selection of tomatoes aside to use this week in addition to slow-roasting 10 pounds of them. One batch of the recipe below fits comfortably in a quart size mason jar for easy storage in the fridge or freezer. These tomatoes are delicious…

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Braised Red Cabbage

When it comes to holiday meals, I have always enjoyed side dishes far more than the main protein on offer. This is a very good thing, now that we are following a primarily plant-based diet! I absolutely love the blend of sweet and savoury in this dish. Garlic helps ground the sweetness of the apples and cinnamon adds a bit of extra sweetness without a whole lot of extra sugar. I have found that adding a bit of maple syrup at the end of the cooking time on the onions and the garlic helps caramelize them nicely. I have used smoked salt in this recipe, but plain sea salt would be delicious also. This dish also has the added benefit of being inexpensive to prepare. Everything I have used (save perhaps the smoked salt) can be easily sourced at your local market, and cabbage definitely ranks as one of the…

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Vegan Parmesan

This Vegan Parmesan recipe was inspired by Sarah Kramer's recipe in Vegan a Go-Go. It adds a lovely umami flavour to finish off many different dishes, including Kale and Navy Bean Soup, Pumpkin Pasta with Sautéed Garlic Mushrooms and Pasta with Slow Simmered Marinara Sauce. I have added hemp seeds to the recipe, for a delicious boost of omega 3 goodness. Vegan Parmesan Ingredients ⅛ cup sesame seeds ⅛ cup hemp seeds ⅛ cup nutritional yeast ¼ tsp sea salt Directions Combine all ingredients in a spice grinder and process until mixture achieves a coarse, grainy consistency. This mixture can be stored in a sealed container in the fridge for several weeks.

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