Ingredients:

• 1 tablespoon avocado or olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 tablespoons Herb Seasoning Paste or Spring Pesto (recipes below)
• 2 cups fresh asparagus pieces
• 1 cup thinly sliced cauliflower
• ½ cup shredded carrots
• ¼ cup raisins or chopped dates
• 1 tablespoon sea salt and freshly ground pepper
• 1 cup, lightly packed baby spinach, lightly steamed

Method:

1. In a wok or skillet, heat oil over medium-high heat. Add onion and cook, stirring frequently for 5 minutes or until soft and lightly colored. Add garlic and paste and cook, stirring constantly for 1 minute. Add asparagus and cauliflower and mix well to coat with onions and spices. Cook, stirring constantly for 3 to 5 minutes or until vegetables are crisp-tender.

2. Remove from heat and stir in carrots and dates. Season to taste with salt and pepper. Serve warm over spinach.

Makes 4 to 6 servings

Ingredients:

• ½ cup pomegranate juice
• 1 tablespoon avocado oil
• ½ cup fresh or frozen blueberries
• ½ cup fresh or frozen blackberries
• ¼ cup frozen acai berries or raspberries
• 4 beet top leaves or spinach
• 1 tablespoon chia seeds
• ¼ teaspoon ground cinnamon

Method:

1. In a blender, combine juice, oil, blueberries, blackberries, acai berries, green leaves and chia seeds. Blend on high until smooth. Pour into 2 glasses and garnish each with cinnamon.

Makes 2 servings

Ingredients:

10-inch (3 L) spring form pan or round tart pan, lightly oiled

Potato Base:

• 3 cups thinly sliced, potatoes
• 1 cup thinly sliced, peeled sweet potato
• 3 tablespoons honey mustard
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• Freshly ground pepper

Topping:

• 1/4 cup sliced leek, white and tender green parts
• 4 cloves garlic, slivered
• 3 cups thinly sliced onions (about 3 onions)
• 3 tablespoons Herb Seasoning Paste or Spring Pesto (recipes below)
• 1/4 cup freshly grated Parmesan cheese

Method:

Preheat oven to 375°F (190°C)

1. Potato Base: In a large bowl, toss potatoes with mustard and oil. Spread in bottom of prepared pan. Press potatoes with the back of a spoon to compress. Sprinkle salt and pepper over top.

2. Topping: In the bowl used for the potatoes, toss leek, garlic, and onions with Herb Paste. Spread evenly over potato base. Bake in preheated oven for 40 minutes or until potatoes are tender and onions are golden. Sprinkle Parmesan over top and bake for another 3 minutes or until cheese is lightly browned. Transfer to a cooling rack and let stand for 10 minutes before serving.

Makes 4 to 6 servings

Ingredients:

• 1 cinnamon stick (2-inches), crushed
• 1 tablespoon whole yellow or brown mustard seeds
• 1 tablespoon whole coriander seeds
• 2 dried cayenne peppers, cut into pieces
• ¼ cup chopped fresh green herbs (thyme, oregano, dandelion, parsley or burdock leaves)
• 2 cloves garlic
• 1 piece (1-inch) fresh ginger, peeled
• 1 teaspoon ground nutmeg
• 1 tablespoon avocado or olive oil
• 1 tablespoon brown rice syrup

Method:

1. In a spice grinder or mortar (using pestle) chop or pound cinnamon, mustard, coriander and peppers until consistently ground (fine or coarse as desired). Add garlic and ginger and blend or pound to a thick paste. Add nutmeg, oil and rice syrup and mix until well blended and smooth. Transfer to a small jar. Label and store in the refrigerator for up to 2 weeks.

Makes 1/2 cup

Ingredients:

• 1 tablespoon avocado or olive oil
• 1 small red onion, chopped
• 1 tablespoon Herb Seasoning Paste (recipe above) or Spring Pesto (recipe below)
• 2 cups chopped kale (still wet from washing)
• 4 wild salmon fillets (4 oz/125 g each), skin on one side
• 1 can (19 oz/540 mL) red lentils rinsed and drained

Method:

1. In a skillet or wok, heat oil over medium-high heat. Add onion and seasoning paste and cook, stirring frequently for 5 minutes or until onions are soft and lightly coloured. Add kale and toss to coat with onions. Place salmon over top, skin side up. Cover, reduce heat to low and cook for 10 to 15 minutes or until salmon is opaque and flakes easily with a fork. Remove skin from salmon and remove fillets to a platter. Toss lentils with kale mixture and heat through.

Makes 4 servings

Ingredients:

• ¼ cup walnuts or almonds
• 2 tablespoons sesame or flax seeds
• 4 cloves garlic
• 1 cup chopped fresh dandelion leaves
• 1 cup fresh parsley
• 2 tablespoons fresh rosemary or thyme
• ¼ cup grated Parmesan cheese
• 1 cup olive oil
• sea salt

Method:

1. In a blender or food processor, chop walnuts, flax seeds and garlic. Add dandelion, parsley and rosemary and start motor. Add olive oil slowly through opening in feed tube and process until pesto is desired consistency. Season to taste.

Makes 2 cups

Ingredients:

Chile Seasoning:

• 3 dried ancho chiles (or 1 teaspoon chili powder)
• 1 tablespoon chopped fresh oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 2 teaspoons sea salt

Stew:

• ½ head cauliflower, trimmed and cut into ¼-inch pieces
• 4 tablespoons avocado oil, divided
• 1 red onion, chopped
• 4 cloves garlic, chopped
• 1 sweet potato, trimmed and cut into large dice
• ½ rutabaga, trimmed and cut into small dice
• 2 carrots, coarsely chopped
• 1 can (28 oz /796 mL) diced tomatoes and juice
• 1 stick (2-inch) cinnamon
• 2 cups vegan stock or water
• 1 oz (30 g) unsweetened dark chocolate, grated
• 1 can (14 oz/398 mL) pinto beans, drained
• 2 cups coarsely chopped kale, spinach or Swiss chard

Method:

1. Make Chile Seasoning: slice chilies in half lengthwise and remove stems and seeds. Toast chilies: heat a small dry skillet over medium heat. Add chilies, pressing down with tongs for 1 minute, turning over and toasting for 30 seconds on other side. Let cool and slice into 4 pieces. Pulse in a spice grinder until finely ground. Transfer to a small bowl and stir in oregano, cumin, cinnamon and salt.

2. Preheat oven to 375 F and line a rimmed baking sheet with parchment paper. Arrange cauliflower in a single layer on the sheet and drizzle with 2 tablespoons of oil. Bake in preheated oven for about 30 minutes or until lightly browned and crisp-tender. Remove from oven and set aside.

3. Meanwhile, heat remaining oil in a large soup pot over medium heat. Add onion and cook, stirring frequently for 5 minutes. Add garlic and Chile Seasoning and cook, stirring frequently for a minute or two.

4. Stir in sweet potato, rutabaga, carrots, tomatoes and their juice, and cinnamon stick. Bring to a boil and cook, stirring occasionally for about 6 minutes or until the mixture is thickened slightly.

5. Add stock, increase heat to high and bring to a boil. Lower heat and simmer, covered for about 30 minutes or until vegetables are crisp-tender.

6. Add chocolate and stir until it is melted into the mixture. Stir in cauliflower, beans and kale and simmer until heated through, about 3 minutes.

Ladle into 6 serving bowls.

Ingredients:

• 3 tablespoons avocado or olive oil, divided
• 3 green onions, thinly sliced
• 1 zucchini, peeled and diced
• ½ cup sliced shiitake mushroom caps
• ¼ cup chopped almonds
• 3 tablespoons sesame seeds
• 1 tablespoon maple syrup
• 1 tablespoon tamari or soy sauce
• 1 tablespoon Spring Seasoning Paste (recipe above)
• 1 cup cooked Japanese sticky rice
• 2 sheets dried nori

Method:

1. In a skillet or wok, heat 2 tbsp of the oil over high heat. Swirl to coat the base and sides. Add onions, zucchini and mushrooms and cook, stirring constantly for 4 minutes. Stir in almonds, sesame seeds, brown rice syrup, tamari and seasoning paste. Transfer to a bowl and let cool. Toss rice with mushroom mixture.

2. Lay one sheet of nori out on a sushi mat or clean tea towel. Spoon rice mixture along the long side of the sheet and roll up. Moisten the long end to close the roll. Set aside and fill and roll the remaining nori sheet.

Makes 2 rolls, about 12 slices

Ingredients:

11-by 7-inch (2L) baking pan

• 1 cup coarsely chopped walnuts
• ½ cup sesame seeds
• 2 cups granola cereal
• 1 cup large flake rolled oats
• 1 cup dried cherries or cranberries
• ¼ cup whole flaxseeds
• 2 tablespoons whole chia seeds
• 1 tablespoon freshly ground sea salt
• ½ cup brown rice syrup or honey
• 2 tablespoons coconut oil
• 2 teaspoons pure vanilla extract

Method:

1. In a large bowl, combine walnuts, sesame seeds, granola, oats, cherries, flaxseeds, chia seeds, and sea salt.

3. In a saucepan, heat brown rice syrup over medium-high heat until lightly simmering. Remove from the heat and stir in the coconut oil and vanilla. Stir until the coconut oil is dissolved. Pour over grain mixture. Press into the prepared baking pan and set aside for 15 minutes. Cut the mixture into 2 x 2-inch squares. Store at room temperature for up to 2 weeks or in the refrigerator for up to a month.