GRILLED SPRING ONIONS WITH ROMESCO SAUCE

SERVES 4 SIDE PORTIONS

FOR THE ROMESCO SAUCE

1/3 cup (50g / 2oz) almonds

1/4 cup (25g / 1oz) shelled walnuts

2 tbsp. pine nuts

2 small tomatoes

3 sun-dried tomatoes

1/2 red chile pepper, stemmed (seeded for less heat)

2 garlic cloves

1/4 cup plus 1 tbsp. (75 ml) olive oil

1/4 cup (60 ml) red wine vinegar

2 tbsp. tomato paste

1/2 tsp. salt

1/2 cup (120 ml) water

FOR THE SPRING ONIONS

2 bunches large spring onions

2 tbsp. olive oil

1 tsp. coarse sea salt

NUTRITIONAL VALUES

Calories: 450kcal
Fat: 46.3g (6.1g S.Fat)
Carbs: 10.5g
Protein: 4.4g
Sugar: 5.2g
Sodium: 788mg

METHOD

In a food processor, pulse all the ingredients for the romesco sauce into a paste with 1/2 cup (120 ml) water.

Combine the spring onions, oil, and salt in a mixing bowl.

Grill the onions for 15 to 18 minutes over direct heat, turning them over frequently. Remove the charred outer layer to reveal the succulent and juicy interior. Serve with the romesco sauce on the side.

GRILLED CORN ON THE COB

SERVES 4 EARS

4 CORNCOBS

FOR THE BUTTER

1/4 bunch cilantro

3 tbsp. (50g / 2oz) vegan butter, at room temperature

2 tsp. grated lime zest

1 tsp. salt

4 ears fresh sweet corn

1 lime, cut into wedges

NUTRITIONAL VALUES

Calories: 221kcal
Fat: 8.6g (1.8g S.Fat)
Carbs: 33.7g
Protein: 5.4g
Sugar: 6.1g
Sodium: 630mg

METHOD

Finely chop the cilantro leaves and combine them with the vegan butter, lime zest, and salt to make the butter. Refrigerate.

Grill the sweet corn for 15 to 20 minutes over indirect heat.

Serve with lime wedges and the lime and cilantro butter.

RECIPE NOTES

You can also cut the kernels off the cob with a knife and use them in tacos, burritos, and wraps, or in a salsa.

GRILLED BOK CHOY

SERVES 4 SIDE PORTIONS

4 small heads bok choy

1/2 cup (60 ml) light soy sauce

1 tbsp. dark soy sauce

2 tbsp. toasted sesame oil

2 tsp. grated ginger

1 1/2 tsp. sesame seeds

1/2 tsp. black pepper

2 tbsp. coarsely chopped peanuts

NUTRITIONAL VALUES

Calories: 134kcal
Fat: 8.7g (1.1g S.Fat)
Carbs: 10.8g
Protein: 8.1g
Sugar: 2.2g
Sodium: 1853mg

METHOD

Combine the soy sauces, sesame oil, ginger, sesame seeds, and black pepper in a mixing bowl. Pour the mixture over the bok choy and refrigerate for at least 30 minutes.

Grill the bok choy halves for 4 minutes on their cut sides over direct heat. Then flip them over and cook for another 8 minutes over indirect heat with the lid closed.

Sprinkle the bok choy halves with the peanuts.

RECIPE NOTES

Use halved heads of romaine lettuce instead of bok choy in this recipe. You can even grill them over high heat until they become crispy.

STUFFED GREEN PEPPERS

SERVES 4 PORTIONS (8 HALF PEPPERS)

4 green peppers

FOR THE PEARL BARLEY STUFFING

1 cup (200g / 7oz) pearl barley

1 tsp. salt

1/2 bunch parsley

FOR THE GARLIC MARINARA SAUCE

1 onion

2 tbsp. olive oil

1 garlic clove

1 1/2 cups (375g / 13oz) tomato passata or purée

1 tsp. dried oregano

1/2 tsp. salt

4 large green bell peppers

2 tbsp. olive oil

4 balls vegan mozzarella

NUTRITIONAL VALUES

Calories: 498kcal
Fat: 25.2g (9.3g S.Fat)
Carbs: 53.7g
Protein: 16.6g
Sugar: 9.2g
Sodium: 1066mg

METHOD

Prepare the pearl barley with the salt according to the package directions for the stuffing. Chop the parsley finely and gently fold it into the barley.

Finely chop the onion for the marinara sauce. In a hot saucepan, sweat the onion over medium heat until it becomes translucent. Garlic, minced

Deglaze the pan with the passata, then add the garlic, oregano, and salt and cook for 10 minutes over low heat.

Clean and cut the peppers in half lengthwise. Coat both halves in oil. Fill them with the marinara sauce and pearl barley. Tear up the mozzarella balls and place them on top of the peppers.

Cook the stuffed peppers for 35 to 45 minutes over indirect heat with the lid closed.

RECIPE NOTES

Stuff red or yellow bell peppers with the pearl barley and garlic marinara sauce as well. Zucchini halves that have been hollowed out and stuffed are also delicious.

GRILLED ARTICHOKES

SERVES 4 ARTICHOKES

4 large artichokes

Juice of 1 lemon

1/4 cup (60 ml) olive oil

3/4 tsp. salt

FOR THE AIOLI

1 garlic clove

1/4 cup (55g / 2oz) vegan mayonnaise

1 1/2 tbsp. lemon juice

1 tsp. grated lemon zest

1/2 tsp. fresh thyme

1/4 tsp. salt

FOR THE PANGRATTATO

3 oz. (90 g) stale ciabatta bread

1 tbsp. olive oil

1 garlic clove

2 tbsp. chopped fresh parsley

1/2 tsp. salt

NUTRITIONAL VALUES

Calories: 655kcal
Fat: 29g (3.5g S.Fat)
Carbs: 96.3g
Protein: 16.5g
Sugar: 7.2g
Sodium: 1707mg

METHOD

Cut the artichokes in half and remove the leaf tips. Remove the chokes and steam the artichoke halves for 20 minutes in a steamer.

Combine the lemon juice, oil, and salt in a mixing bowl. Marinate for at least 20 minutes with the still-hot artichokes.

To make the aioli, mince the garlic and combine it with the remaining ingredients. Blend until smooth.

Cut the ciabatta into slices for the pangrattato. Coat the slices in oil and toast for 1 to 2 minutes over direct heat. In a mortar, combine the remaining ingredients and finely crush.

Sear the artichokes on their cut sides for 3 to 4 minutes over direct heat. Turn them 45 degrees and cook for another 3 to 4 minutes to develop char marks.

Serve the artichokes topped with pangrattato and aioli.

RECIPE NOTES

Fill the spaces between the artichoke leaves with the marinade for an authentic Italian experience. Insert the stems halfway into the embers of the coals, which should be slightly cooled. Remove the charred outer leaves after about 112 hours and serve.

ROASTED CARROTS WITH FRUITY LEMON OIL

SERVES 4 SIDE PORTIONS

21 oz. (600 g) small carrots with stems, peeled

3 tbsp. coconut oil

2 tbsp. lemon juice

2 tsp. grated lemon zest

1 1/2 tsp. Baharat spice mixture

1 tsp. salt

1/2 cup (30 g) chopped fresh parsley

NUTRITIONAL VALUES

Calories: 158kcal
Fat: 13g (8.9g S.Fat)
Carbs: 5.8g
Protein: 5.7g
Sugar: 1g
Sodium: 689mg

METHOD

Blanch the carrots in boiling water for 5 minutes, then drain and refresh under cold running water.

Melt the coconut oil and combine it with the lemon juice, lemon zest, Baharat, and salt in a mixing bowl. Marinate the carrots in the refrigerator for 1 hour.

Cook the carrots for 2 minutes on each side over direct heat. Then place them over indirect heat, cover, and cook for 4 minutes. Serve garnished with parsley.

RECIPE NOTES

Baharat is a spice blend from the Middle East. Black pepper, paprika, coriander, cloves, cumin, cardamom, nutmeg, and cinnamon are common ingredients. Alternatively, use your preferred curry spices.

ZUCCHINI PARCELS

SERVES 4 PARCELS

3/4 cup (125 g) spelt berries

1 cup (250 ml) vegetable broth

1/2 yellow onion

2 garlic cloves

1 tbsp. olive oil, plus 2 tbsp. for grilling

1 tbsp. white wine

1 tbsp. soy sauce

1 tbsp. agave nectar

1 tsp. fresh thyme

1 tsp. ground fennel seed

1 large zucchini

NUTRITIONAL VALUES

Calories: 111kcal
Fat: 4.4g (0.9g S.Fat)
Carbs: 15.5g
Protein: 3.9g
Sugar: 6.4g
Sodium: 426mg

METHOD

In a food processor, pulse the spelt berries until most of them are broken but not too floury. Bring the spelt and vegetable broth to a boil, then reduce to a low heat for 12 minutes. Cover with a lid and set aside for 10 minutes.

Chop the onion and garlic finely. In a hot frying pan, sweat the onion and garlic for 2 minutes over medium heat. Cook for 3 minutes after adding the spelt.

Deglaze the pan with the wine, soy sauce, and agave nectar, season with thyme and fennel, and cook for 5 minutes over low heat.

Cut the zucchini into thin slices with a vegetable peeler. Make a cross by laying two slices vertically and two slices horizontally on top of each other. Fold the slices over to form parcels after adding the filling. Lightly press.

Brush the parcels with oil and cook for 3 to 4 minutes on each side over direct heat.

RECIPE NOTES

For Mexican-style zucchini parcels, season the spelt with a generous amount of red pepper flakes and oregano.

ROSEMARY SWEET POTATOES WITH SWEET & SPICY MUSTARD

SERVES 4 TO 6 PORTIONS

FOR THE POTATOS

1 1/2 to 2 lbs. (680g to 907g / 24oz to 32oz) sweet potatoes, unpeeled and cut into bite-size pieces

1/4 cup olive oil, plus more as needed

1 tbsp. chopped fresh rosemary

1 tsp. sea salt

Freshly ground black pepper

MUSTARD DIPPING SAUCE

1/3 cup yellow, spicy brown, or whole grain mustard

1/3 cup brown sugar

NUTRITIONAL VALUES

Calories: 297kcal
Fat: 10.9g (1.5g S.Fat)
Carbs: 48.9g
Protein: 2.1g
Sugar: 10.1g
Sodium: 462mg

METHOD

Toss sweet potatoes with enough oil to coat in a large mixing bowl. Toss in the rosemary and salt. Season with pepper to taste.

Place the sweet potatoes on a rimmed baking sheet. Roast for 30 to 40 minutes, or until fork-tender, stirring frequently with a spatula or large spoon to even out the browning. Remove from the oven and season to taste.

In a small mixing bowl, thoroughly combine mustard and brown sugar until combined and sugar is dissolved. Serve with roasted sweet potatoes.

POMEGRANATE ROASTED BRUSSELS SPROUTS

SERVES 6 TO 8 PORTIONS

1 1/2 lbs. (680g/24oz) Brussels sprouts

1/4 cup olive oil

3/4 tsp. sea salt

1/4 tsp. freshly ground black pepper

1/2 cup pure pomegranate juice

1 tbsp. maple syrup

1/4 cup sliced almonds, toasted

NUTRITIONAL VALUES

Calories: 142kcal
Fat: 9.2g (1.3g S.Fat)
Carbs: 14.2g
Protein: 4g
Sugar: 6.2g
Sodium: 224mg

METHOD

Preheat the oven to 190°C/375°F.

Remove any yellow or brown outer leaves, cut off the stems, and cut in halves or quarters to prepare Brussels sprouts. Toss Brussels sprouts with oil, salt, and pepper on a large, rimmed baking sheet until evenly coated.

Roast the Brussels sprouts for 30 to 40 minutes, depending on their size. Check every 10 minutes, turning with a spatula frequently to ensure even roasting, until Brussels sprouts are fork-tender.

Meanwhile, heat and stir pomegranate juice and maple syrup in a small saucepan over medium heat until it comes to a simmer. Allow to reduce to a syrup-like consistency, uncovered, for 10 to 15 minutes.

Toss the roasted Brussels sprouts with the pomegranate syrup and almonds.

PARMESAN ROASTED ASPARAGUS

SERVES 4 PORTIONS

1 bunch asparagus, ends trimmed

2 tbsp. olive oil

Sea salt

Freshly ground black pepper

Half a lemon

Parmesan Topping

NUTRITIONAL VALUES

Calories: 92kcal
Fat: 8.6g (2g S.Fat)
Carbs: 2.4g
Protein: 3.2g
Sugar: 1.5g
Sodium: 183mg

METHOD

Preheat the oven to 200°C/400°F.

Toss asparagus with enough oil to coat on a large, rimmed baking sheet and season with salt and pepper.

Roast for 12–18 minutes, or until fork-tender and the tips are slightly crispy. Remove from the oven and season with salt and pepper to taste.

Squeeze the lemon juice over the asparagus and top with 1 to 2 tablespoons of the Parmesan topping.

EGGPLANT ALLA FUNGHETTO

SERVES 6 PORTIONS

3 tbsp. olive oil

3 garlic cloves, peeled and smashed

1 large eggplant, unpeeled and cut into 1/2-inch pieces

1 large tomato, chopped

3/4 tsp. sea salt

Freshly ground black pepper

2 tbsp. chopped fresh Italian parsley

NUTRITIONAL VALUES

Calories: 87kcal
Fat: 7.2g (1g S.Fat)
Carbs: 6.3g
Protein: 1.2g
Sugar: 3.1g
Sodium: 238mg

METHOD

Heat the oil in a large skillet over medium-high heat and add the garlic cloves. Allow to cook for 2 minutes, or until fragrant. Cook until the eggplant and tomato are browned, about 15 minutes. If the eggplant sticks to the pan, add 1 tablespoon of water at a time. Season with salt and pepper.

Cook until the eggplant is soft. Season with salt and pepper to taste and discard the garlic cloves. Serve garnished with parsley.

GARLIC FIRE-ROASTED CORN

SERVES 4 PORTIONS

1/4 cup olive oil

2 garlic cloves, minced or crushed

4 ears of corn, silk removed

1 tbsp. finely chopped parsley

1 lemon, halved

Sea salt

NUTRITIONAL VALUES

Calories: 247kcal
Fat: 14.5g (2.1g S.Fat)
Carbs: 30.9g
Protein: 5.3g
Sugar: 5.4g
Sodium: 141mg

METHOD

Whisk oil and garlic in a small saucepan over medium heat until fragrant. Place aside.

Place ears of corn, using tongs, directly on an open flame of a stovetop gas burner or grill and roast, turning frequently to ensure all sides are cooked and lightly charred. Remove from heat when each corn is completely cooked.

Brush the corn with the oil mixture, then sprinkle with the parsley and drizzle with the lemon juice. Season with salt and pepper and serve warm.

ROASTED POTATOES WITH GREMOLATA

SERVES 4 PORTIONS

ROASTED POTATOES

1 1/4 lbs. (567g/20z.) new potatoes, cut into bite-size pieces

3 tbsp. olive oil

3/4 tsp. sea salt

GREMOLATA

1/4 cup chopped fresh Italian parsley

2 garlic cloves, finely minced or crushed

1 lemon, zest only

1 tbsp. olive oil

1/4 tsp. sea salt

1/4 tsp. freshly ground black pepper

NUTRITIONAL VALUES

Calories: 230kcal
Fat: 14.2g (2.1g S.Fat)
Carbs: 25.4g
Protein: 3g
Sugar: 2.1g
Sodium: 1416mg

METHOD

For the roasted potatoes: Preheat the oven to 200°C/400°F.

Drizzle the potatoes with oil and season with salt on a large, rimmed baking sheet. To coat, toss with a spatula. 35 to 45 minutes, or until fork-tender and crisp, turning once or twice with a spatula to ensure even browning

In a small bowl, combine all the ingredients for the gremolata. Mash everything together with a mortar and pestle or the back of a spoon until everything is well combined.

Toss the roasted potatoes with the gremolata in a large mixing bowl. Serve with additional salt to taste.

ARTICHOKE HASH BROWNS

SERVES 4 PORTIONS

3 tbsp. olive oil

1 (14 oz.) can artichoke hearts, drained and sliced

2 garlic cloves, crushed

1/8 tsp. crushed red pepper

1 lb. (500g/16oz.) frozen hash browns

Sea salt

Freshly ground black pepper

NUTRITIONAL VALUES

Calories: 440kcal
Fat: 24.9g (3.7g S.Fat)
Carbs: 50.8g
Protein: 6.8g
Sugar: 2.7g
Sodium: 598mg

METHOD

1 tablespoon oil, heated in a large non-stick skillet over medium heat For a few minutes, sauté the artichoke hearts, garlic, and red pepper until fragrant. Season with salt and pepper and add frozen (shredded, unthawed) hash browns. Pour in the remaining 2 tablespoons of oil. Allow hash browns to cook on medium-high heat until golden brown and crispy, turning occasionally with a spatula. Season with salt and pepper to taste and add more oil as needed.

ROASTED CAULIFLOWER WITH ONION, GARLIC, & THYME

SERVES 4 PORTIONS

1 small head cauliflower, cut into florets

1 onion, sliced

4 garlic cloves, unpeeled

6 sprigs fresh thyme

4 tbsp. olive oil

Sea salt

Freshly ground black pepper

NUTRITIONAL VALUES

Calories: 141kcal
Fat: 14.2g (2g S.Fat)
Carbs: 4.7g
Protein: 0.7g
Sugar: 1.3g
Sodium: 120mg

METHOD

Preheat the oven to 200°C/400°F.

Drizzle oil over cauliflower, onion, garlic, and thyme in a single layer on a large, rimmed baking sheet. Season with salt and pepper to taste.

35 to 45 minutes, or until fork-tender, stirring frequently with a spatula or large spoon to even out the browning. Taste every now and then to see if more salt or pepper is required. Remove from the oven, remove the garlic cloves, and season with salt and pepper to taste.

PERFECT PANCAKES

SERVES 8 5-INCH PANCAKES

1 cup (128 g/4.5 oz.) unbleached all-purpose flour

2 tsp. (10 g/0.35 oz.) baking powder

1/2 tsp. (1.5 g/0.05 oz.) kosher salt

2 tbsp. (25 g/0.88 oz.) evaporated cane juice sugar

1 1/2 tsp. (6 g/0.21 oz.) egg replacer mixed with 2 tbsp. (30 g/1 oz.) warm water

1 cup (242 g/8.5 oz.) soy milk

2 tbsp. (28 g/1 oz.) sunflower oil

NUTRITIONAL VALUES

Calories: 116kcal
Fat: 4.4g
Carbs: 15.9g
Protein: 3.3g
Sugar: 2.5g
Sodium:169 mg

METHOD

Set aside the flour, baking powder, salt, and sugar in a large mixing bowl.

Whisk together the egg replacer mixture, soy milk, and oil in a medium mixing bowl, then gently fold it into the dry ingredients until just combined (the batter should be somewhat lumpy).

Preheat a griddle or large skillet over medium heat and coat with non-stick cooking spray. Pour about 13 cup batter onto the hot griddle for each pancake and cook until the top of each pancake is speckled with bubbles, then flip and cook for 30 to 60 seconds, or until lightly browned on the other side. Serve immediately or keep warm in a preheated oven at 150°C/300°F.

PUMPKIN SCONES

SERVES 6 LARGE SCONES

FOR THE SCONES

2 cups (250 g/8.8 oz.) whole wheat flour

1/4 cup (50 g/1.75 oz.) evaporated cane juice sugar

1 tbsp. (15 g/0.5 oz.) baking powder

1/2 tsp.(1 g/0.035 oz.) ground cinnamon

1/2 tsp. (1 g/0.035 oz.) ground nutmeg

1/4 tsp. (0.5 g/0.017 oz.) ground ginger

1/4 tsp. (0.75 g/0.025 oz.) kosher salt

4 tbsp. (56 g/2 oz.) vegan butter, cut into 1⁄2 1/2-inch pieces

1/2 cup (120 g/4.2 oz.) canned pumpkin puree (not pumpkin pie filling)

1/3 cup (77 g/2.7 oz.) soy creamer

FOR THE GLAZE

1 cup (114 g/4 oz.) vegan confectioners’ sugar, sifted

2 tbsp. (37 g/1.3 oz.) maple syrup

1 to 2 tbsp. (14 to 28 g/0.5 to 1 oz.) soy creamer

FOR THE DRIZZLE

1 cup (114 g/4 oz.) vegan confectioners’ sugar

2 tbsp. (28 g/1 oz.) soy creamer

1/4 tsp. (0.5 g/0.02 oz.) ground cinnamon

Pinch of ground ginger

Pinch of freshly grated nutmeg

NUTRITIONAL VALUES

Calories: 560kcal
Fat: 24.3g (11.8g S.Fat)
Carbs: 76.7g
Protein: 10.9g
Sugar: 40.1g
Sodium: 201mg

METHOD

Preheat the oven to 220°C/425°F. Line a baking sheet with parchment paper or a silicone baking mat.
TO MAKE THE SCONES
In a large mixing bowl, combine the flour, sugar, baking powder, spices, and salt. Scatter the butter over the mixture and cut it into the dry ingredients with a pastry blender or two knives until the largest pieces are the size of peas and the rest resembles coarse meal.

In a separate large mixing bowl, combine the pumpkin puree and soy creamer. Gently fold this mixture into the flour mixture until the dough comes together (you may have to knead it very gently a few times).

Scrape the dough onto a lightly floured work surface and dust with additional flour. Form it into a 9-inch disc (use a rolling pin to lightly roll the dough if necessary, but the scones will be more tender if you pat it out with your hands). Cut the disc in half, then into three wedges for a total of six wedges. Place the wedges on the baking sheet, about 2 inches apart. Bake for 15 to 18 minutes, or until the edges are golden. Place the scones on a baking rack lined with parchment paper to cool while you make the glaze.

TO MAKE THE GLAZE
In a medium mixing bowl, whisk vegan confectioners' sugar, maple syrup, and soy creamer until smooth. 1 tablespoon of the glaze should be spread over each warm scone.

TO MAKE THE DRIZZLE
In a separate medium bowl, whisk together vegan confectioners' sugar, soy creamer, cinnamon, ginger, and nutmeg until smooth. When the scones are cool enough to handle, drizzle the mixture over them with a fork. Store the scones at room temperature for up to 3 days or in the refrigerator for up to a week in an airtight container. Warm them up in an oven preheated to 165°C/325°F for 5 minutes before serving for the best results.

CARAMEL CASHEW GRANOLA

SERVES 14 CUPS

10 Medjool dates, pitted

1/2 cup non-dairy milk (soy-free if necessary)

2 tbsp. maple syrup

2 tbsp. melted coconut oil

2 tsp. vanilla extract

1/2 tsp. salt

2 1/2 cups rolled oats (certified gluten-free if necessary)

2 1/2 cups puffed rice (or puffed millet)

1 cup buckwheat groats (kasha)

1 1/2 cups chopped cashews (raw or toasted)

1/2 cup hemp seeds

2 tbsp. flax meal

2 tsp. ground cinnamon

3 tbsp. coconut sugar (or brown sugar)

NUTRITIONAL VALUES

Calories: 542kcal
Fat: 28g (5.7g S.Fat)
Carbs: 66.9g
Protein: 12.6g
Sugar: 28.4g
Sodium: 116mg

METHOD

Position two racks in the oven near the center. Preheat the oven to 275°F (140°C, or gas mark 1). Line two baking sheets with parchment paper or silicone baking mats.

In a food processor or high-speed blender, combine the dates, milk, maple syrup, coconut oil, vanilla, and salt and process until smooth, pausing to scrape the sides as needed. Place aside.

Combine the oats, puffed rice, buckwheat groats, cashews, hemp seeds, flax meal, and cinnamon in a large mixing bowl. Stir in the date mixture until well combined. Sprinkle the sugar over the granola and mix it in gently.

Bake the granola for 20 minutes, spread out on two baking sheets. Bake for another 20 minutes, or until crisp and golden, switching the sheets and placing the bottom sheet on the upper rack and the top sheet on the lower rack. Allow to cool completely before crumbling and transferring to airtight containers or gift jars. The granola will keep for about 2 weeks at room temperature.

VARIATIONS

Increase the sugar to 1/3 cup for a sweeter granola.

PEANUT BUTTER AND JELLY SCONES

SERVES 8 SCONES

1 cup (128 g/4.5 oz.) unbleached all- purpose flour

2 tsp. (10 g/0.35 oz.) baking powder

1/4 cup (40 g/1.4 oz.) turbinado sugar, plus extra to sprinkle on top

1/4 tsp. (0.75 g/0.026 oz.) kosher salt

3 tbsp. (36 g/1.3 oz.) vegan shortening

1/4 cup plus 2 tbsp. (90 g/3.17 oz.) soy milk

3/4 tsp. (3.7 g/0.13 oz.) apple cider vinegar

2 tsp. (6.6 g/0.23 oz.) liquid coconut oil

1/4 tsp. (1.2 g/0.04 oz.) vanilla extract

3 tbsp. (45 g/1.6 oz.) smooth peanut butter

1 tbsp. plus 1 tsp. (20 g/0.7 oz.) organic raspberry jam

NUTRITIONAL VALUES

Calories: 178kcal
Fat: 9.3g (3.1g S.Fat)
Carbs: 21g
Protein: 3.5g
Sugar: 7g
Sodium: 83mg

METHOD

Preheat the oven to 165°C/325°F. Line a baking sheet with parchment paper or a silicone baking mat.

In a medium mixing bowl, combine the flour, baking powder, sugar, and salt. Mix in the shortening with your hands until the mixture is crumbly. In the center of the mixture, make a well. To the well, add the soy milk, vinegar, oil, vanilla, peanut butter, and jam, and gradually mix the liquids into the dry ingredients.

Fill a small (1/2-ounce) ice cream scoop halfway with the batter (or fill a 14-ounce measuring cup about three-quarters full), then top with 1 teaspoon of the raspberry jam. Fill the scoop with more batter, then swirl the jam with the tip of a knife through the batter in the scoop. Place the batter scoop onto the prepared pan. Repeat with the remainder of the batter, spacing the scones 3 inches apart.

Sprinkle turbinado sugar over each scone and bake for 12 to 15 minutes, or until the scones are golden and the centres are firm. Warm scones should be served with a dollop of extra raspberry jam on top.

Store the scones at room temperature for up to 3 days or in the refrigerator for up to a week in an airtight container.

DETOX GRANOLA

SERVES 7 CUPS

2 cups (222 g/7.8 oz.) rolled oats

1/2 cup (60 g/2.1 oz.) sliced almonds

1/4 cup (28 g/1 oz.) chopped walnuts

1/4 cup (28 g/1 oz.) chopped Brazil nuts

1/4 cup (22 g/0.8 oz.) unsweetened desiccated coconut

1/4 cup (42 g/1.5 oz.) ground golden flax seed meal (see Vegan Ingredient Sources)

1/4 tsp. (0.75 g/0.026 oz.) kosher salt

1/4 tsp. (0.5 g/0.01 oz.) ground cinnamon

1/8 tsp. (0.25 g/0.009 oz.) ground cloves

1/8 tsp. (0.25 g/0.009 oz.) freshly grated nutmeg

1/4 cup (75 g/2.6 oz.) maple syrup

1 1/2 tbsp. (15 g/0.5 oz.) liquid coconut oil

1/2 cup (50 g/1.76 oz.) dried apples, chopped

1/4 cup (40 g/1.4 oz.) dried cherries

1/2 cup (80 g/2.8 oz.) dried cranberries

NUTRITIONAL VALUES

Calories: 1323kcal
Fat: 41.8g (30.7g S.Fat)
Carbs: 218.8g
Protein: 12.5g
Sugar: 112.4g
Sodium: 120mg

METHOD

Preheat the oven to 165°C/325°F. Line a large, rimmed baking sheet with parchment paper or a silicone baking mat. Set aside after liberally spraying the sides of the pan with non-stick cooking spray.

Combine the oats, nuts, coconut, flax seed meal, salt, and spices in a large mixing bowl. Mix thoroughly with your hands. In a medium mixing bowl, combine the maple syrup and coconut oil until well combined. Pour the mixture over the oat mixture and toss with your hands to coat the dry mixture completely. Distribute the granola evenly on the prepared baking sheet. Bake for 15–20 minutes, or until crisp and golden brown, tossing the granola three times during the baking process to ensure even browning. Allow to cool completely.

Stir in the dried fruit and store in an airtight container at room temperature for up to a month.