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.

SMASHED AVOCADO & ROASTED BEET CROSTINI

SERVES 6 TO 8 PORTIONS

2 beets (1 lb./500 g), peeled and chopped into 1/2-inch pieces

2 tbsp. olive oil, plus extra for brushing

Sea salt

2 tbsp. maple syrup

1 tbsp. balsamic vinegar

1/2 baguette, cut into 1/4-inch slices on the diagonal

1 avocado

1 lemon, halved

Freshly ground black pepper

NUTRITIONAL VALUES

Calories: 124kcal
Fat: 9.7g (1.8g S.Fat)
Carbs: 10g
Protein: 1.1g
Sugar: 6g
Sodium: 80mg

METHOD

Preheat the oven to 220°C/425°F. Line a baking sheet with foil.

Toss the beets with the oil and place them on the prepared baking sheet. Season with salt and roast for 30 minutes, turning with a spatula every now and then.

Remove the pan from the oven, drizzle with maple syrup and vinegar, and return to the oven for 5 to 8 minutes, or until caramelized.

Drizzle oil over bread slices on a second large baking sheet. Bake for 5 to 8 minutes, or until the top is lightly browned.

With a fork, mash the avocado and half of the lemon juice in a small bowl. Season with salt and pepper to taste.

On each crostini, spread a thin layer of mashed avocado. Season with pepper and drizzle with the remaining lemon juice before topping with roasted beets.

TOFU YOGURT MY WAY

SERVES 2 CUPS

One 12.3 oz. (349 g) package tofu, any firmness

1 medium (118 g/4.16 oz.) ripe, cold banana, sliced

2 tbsp. (30 g/1 oz.) almond milk

2 tbsp. (30 g/1 oz.) fresh lemon juice

1/2 tsp. (2.5 g/0.08 oz.) vanilla extract

1/4 cup Detox Granola, for serving

Fresh berries (optional)

NUTRITIONAL VALUES

Calories: 265kcal
Fat: 18.6g (6.1g S.Fat)
Carbs: 37g
Protein: 20.1g
Sugar: 17.1g
Sodium: 35mg

METHOD

In a food processor, combine the tofu, banana slices, almond milk, lemon juice, and vanilla and process for 1 minute, or until smooth and creamy. Serve in two parfait glasses or bowls, topped with granola or fresh berries. The yogurt can be refrigerated in an airtight container for up to 3 days.

PISTACHIO GUACAMOLE

SERVES 4 PORTIONS

2 avocados

1/2 cup shelled pistachios, plus extra for garnish

2 tbsp. lemon juice

2 tbsp. water

1 garlic clove, minced

3/4 tsp. sea salt

Freshly ground black pepper

1 cup cherry tomatoes, quartered 1 bunch (about 6) scallions, white and light green parts thinly sliced

Crushed red pepper for serving

Chips for serving

NUTRITIONAL VALUES

Calories: 303kcal
Fat: 26g (5.4g S.Fat)
Carbs: 18.1g
Protein: 4.8g
Sugar: 2.9g
Sodium: 442mg

METHOD

In a food processor, combine one avocado, pistachios, lemon juice, water, garlic, and salt. Season liberally with pepper and blend until smooth. Transfer to a large mixing bowl and mash in the remaining avocado until it has a chunky texture. Mix in the tomatoes and scallions.

Season with salt and pepper to taste. Top with pistachios and red pepper flakes.

GLUTEN-FREE ORANGE ALMOND COCONUT MUFFINS

SERVES 10 MUFFINS

1 cup (177 g/6.25 oz.) brown rice flour

2/3 cup (58 g/2 oz.) almond flour

1/2 cup (70 g/2.46 oz.) arrowroot

1/3 cup (56 g/2 oz.) Sucanat

2 tsp. (10 g/0.34 oz.) baking powder

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

1/3 cup (100 g/3.5 oz.) maple syrup

1/2 cup (121 g/4.3 oz.) orange juice

Finely grated zest of 1 orange

1 1/2 tsp. (6 g/0.21 oz.) vanilla extract

1/2 cup (42 g/1.5 oz.) chopped almonds

1/4 cup (21 g/0.75 oz.)

unsweetened shredded coconut

NUTRITIONAL VALUES

Calories: 146kcal
Fat: 3.6g (0.9g S.Fat)
Carbs: 25.6g
Protein: 2.7g
Sugar: 9.9g
Sodium: 127mg

METHOD

Preheat the oven to 190°C/375°F. Line 10 muffin cups in a 12-cup muffin pan with paper liners or lightly grease with coconut oil.

Combine the brown rice flour, almond flour, arrowroot, Sucanat, baking powder, and salt in a large mixing bowl. Make a well in the center of the mixture, then add the maple syrup, orange juice, orange zest, and vanilla extract. Stir the dry ingredients into the wet ones gradually, just until combined. Combine the almonds and coconut in a mixing bowl.

Fill the prepared muffin cups two-thirds full with batter and smooth the tops of each muffin. Bake the muffins for 12 to 16 minutes, or until a toothpick inserted into the center comes out clean. Cool the muffins for at least 15 minutes in the pan on a wire rack before serving.

RECIPE NOTES

Because brown rice flour contains natural oils that can quickly oxidize and turn rancid, keep it in the refrigerator or freezer in a sealed plastic bag.

WHITE BEAN CROSTINI WITH POMEGRANATE & MINT

SERVES 6 TO 8 PORTIONS

1 can (15oz./425g) white beans, rinsed and drained

1/4 cup olive oil, plus extra for brushing

1 tbsp. water

1 tbsp. lemon juice

1 garlic clove

3/4 tbsp. sea salt

1/2 tbsp. freshly ground black pepper

1 thin baguette, cut into 1/4-inch slices on the diagonal

1/4 cup pomegranate seeds

Fresh mint for garnish, cut into chiffonade

NUTRITIONAL VALUES

Calories: 106kcal
Fat: 7.4g (1.1g S.Fat)
Carbs: 9.3g
Protein: 1.4g
Sugar: 2g
Sodium: 661mg

METHOD

To make the white bean puree, in a food processor, combine the beans, oil, water, lemon juice, garlic, salt, and pepper and puree until smooth.

Season with salt to taste. Place aside.

Preheat the oven to 220°C/425°F for the crostini.

Drizzle oil over bread slices on a large baking sheet. Bake for 5 to 8 minutes, or until the top is lightly browned.

On each crostini, spread a thin layer of white bean puree. Pomegranate seeds and mint are sprinkled on top.

ITALIAN QUESADILLAS

SERVES 4 PORTIONS

WHITE BEAN SPREAD

(15oz./425g) 1 can white beans, rinsed and drained

1/4 cup olive oil, plus extra for brushing

1 tbsp. water

1 tbsp. lemon juice

1 garlic clove

3/4 tsp. sea salt

1/2 tsp. freshly ground black pepper

8 flour tortillas

1/2 cup chopped sun-dried tomatoes, drained

1/4 cup chopped fresh Italian parsley

2 avocados, very thinly sliced

NUTRITIONAL VALUES

Calories: 780kcal
Fat: 34.6g (6.4g S.Fat)
Carbs: 95.8g
Protein: 29.9g
Sugar: 3.9g
Sodium: 400mg

METHOD

For the white bean spread: In a food processor, combine beans, oil, water, lemon juice, garlic, salt, and pepper and process until smooth. Season with salt to taste. Place aside.

To assemble the quesadillas: 5 tablespoons white bean spread on a tortilla, leaving a 1/2-inch border on top of the spread, arrange 2 tablespoons sun-dried tomatoes, 1 tablespoon parsley, and avocado. Season with salt and pepper and top with another tortilla. Brush the quesadilla with oil on both sides.

Cook the quesadilla for about 2 minutes on each side in a large non-stick skillet over medium-high heat, until lightly browned. To serve, remove from pan and slice like a pizza. Repeat the assembly and cooking method with the remaining ingredients to make 4 quesadillas.

HUMMUS POMODORO WITH WARM PIZZA CRUST

SERVES 4 TO 6 PORTIONS

FOR THE HUMMUS

(15oz./425g) 1 can white beans, rinsed and drained

1/4 cup olive oil, plus extra for drizzling

1 tbsp. lemon juice

1 garlic clove

1/2 tsp. sea salt

1/2 tsp. freshly ground black pepper

1 medium tomato, chopped

1/4 cup fresh chopped basil

Balsamic vinegar for drizzling

FOR THE PIZZA CRUST

1 lb. (500 g) pizza dough

All-purpose flour for rolling

Olive oil for brushing

Sea salt

NUTRITIONAL VALUES

Calories: 520kcal
Fat: 38.1g (8.4g S.Fat)
Carbs: 40g
Protein: 5.6g
Sugar: 0.9g
Sodium: 627mg

METHOD

For the hummus: In a food processor, combine beans, oil, lemon juice, garlic, salt, and pepper and process until smooth, stopping to scrape down the sides with a spatula. Season with salt and pepper to taste, then transfer to a bowl. Drizzle with oil and vinegar and top with chopped tomato and basil. Serve with warm pizza crust, seasoned with salt and pepper.

For the pizza crust: Preheat the oven to broil.

Divide the dough into four equal parts. Roll each piece into a ball and roll out until about 1/8 inch thick on a lightly floured surface. Brush both sides with oil and season with salt before placing on a baking sheet. Broil for 2–5 minutes, or until lightly browned, then flip with tongs and broil for 1–2 minutes more, or until puffed and lightly browned in spots. Serve warm with hummus and cut into triangles.

CAPRESE SKEWERS

SERVES 8 PORTIONS

200 g (7 oz.) extra-firm tofu, drained, patted dry with a paper towel, and cut into 1-inch cubes

1 tbsp. olive oil

1/2 tsp. sea salt

1/4 tsp. freshly ground black pepper

1/2 cup cherry tomatoes, halved

1/4 cup fresh basil, loosely packed

Balsamic vinegar for drizzling

NUTRITIONAL VALUES

Calories: 17kcal
Fat: 1.8g (0.3g S.Fat)
Carbs: 0.5g
Protein: 0g
Sugar: 0.3g
Sodium: 118mg

METHOD

Toss tofu, oil, salt, and pepper in a large mixing bowl.

Heat the tofu mixture in a large non-stick skillet over medium-high heat. Tofu cubes should be cooked and lightly browned on all sides.

Skewer On each toothpick or skewer, place 1 cube of tofu, 1 half cherry tomato, and 1 basil leaf. Drizzle with vinegar to taste. Season with salt and pepper to taste.

BUTTERNUT BRUSCHETTA WITH CARAMELIZED ONIONS

8 to 10 SERVINGS

4 cups (1-inch cubes) peeled butternut

600 g (20 oz.) squash

4 tbsp. olive oil

Sea salt

freshly ground black pepper

2 large onions, thinly sliced

2 tbsp. maple syrup

1/4 tsp. crushed red pepper

2 tsp. balsamic vinegar, plus extra for drizzling

1 thin baguette, cut into 1/4-inch slices on the diagonal

1/4 cup fresh mint, cut into chiffonade

NUTRITIONAL VALUES

Calories: 128kcal
Fat: 6.5g (0.9g S.Fat)
Carbs: 18.4g
Protein: 2.1g
Sugar: 7.2g
Sodium: 56mg

METHOD

Preheat the oven to 200°C/400°F.

Spread the butternut squash on a rimmed baking sheet and drizzle with 2 tablespoons of the oil. Season with salt and pepper to taste. Allow to cook for 25–30 minutes, or until fork-tender. Turn with a spatula every 10 minutes while roasting, and add more oil as needed. Remove from oven and raise the temperature to 220°C/425°F.

Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Season with salt and pepper. Allow to cook for 20 to 25 minutes, or until very soft and caramelized. Cook for 1 minute more after adding the maple syrup and red pepper.

In a food processor, combine the squash, onion mixture, and vinegar and pulse about 12 times until the mixture comes together but is slightly chunky. Season with salt and pepper to taste.

Drizzle oil over bread slices on a large baking sheet. Bake for 5 to 8 minutes, or until the top is lightly browned. Drizzle vinegar over the bread and top with the butternut squash mixture. Garnish with fresh mint and serve while still warm.

BAKED ITALIAN ONION RINGS

4 SERVINGS

2 cups Italian breadcrumbs 2 tsp. sea salt

1 tsp. crushed red pepper (optional)

1 cup all-purpose flour

1 1/4 cups water

1 large onion, sliced into 1/2-inch rings

Olive oil for brushing

Arrabbiata sauce, for dipping

NUTRITIONAL VALUES

Calories: 352kcal
Fat: 3.3g (0.7g S.Fat)
Carbs: 68.5g
Protein:10.9g
Sugar: 6.5g
Sodium: 1336mg

METHOD

Preheat the oven to 230°C/450°F. Generously grease one or two large baking sheets. Combine breadcrumbs, salt, and red pepper flakes, if using, in a large mixing bowl. Mix everything together thoroughly, then divide the mixture into two small bowls and set aside. In a medium mixing bowl, whisk together the flour and water until a thick batter forms. Cut the onion rings into rings. Dip each onion ring into the batter, allowing excess to drip off. Dip the onion ring into one of the breadcrumb bowls first, coating completely, and place on a baking sheet lined with parchment paper. Rep with the remaining onion. When your first bowl of bread crumb mixture becomes too clumpy halfway through the process, discard it and move on to the second bowl of bread crumb mixture. Then, dab each onion ring with oil with a pastry brush. Rather than brushing, dip the brush in oil and pat each onion ring with it. Bake for 7 minutes, or until nicely golden, then flip each onion ring and bake for another 4 to 5 minutes, or until golden. Season with salt and pepper to taste.