Archive for May 2014

Delicious Kale and Hazelnut Pesto Recipe

*Bonus recipe for cashew/almond parmesan sprinkles!

1 Large Bunch of Kale, stemmed.
3/4 cup of whole hazelnuts (can also use walnuts or almonds)
1/2 to 3/4 cup of “parmesano cheese”Note: 30 second recipe at bottom!

1/2 cup of veganaise or coconut cream
1/2 cup of almond milk
1/2 bunch of fresh Basil (or more, to taste)
2 tbsp of minced onion
1 clove of garlic
1/2 cup of olive oil
1-2 tbsp lemon juice
1tbsp balsamic vinegar
1 tsp of sesame oil
1tsp of dried Oregano
salt, pepper, and nutritional yeast to taste

*Cashew Parmesan: grind one cup of cashews, one tablespoon of nutritional yeast in a food processor with a SMALL pinch of onion powder, garlic powder, and cumin together with at least a 1/2 teaspoon of sea salt (or smoked salt for a deeper flavour) until powdered and shakeable! Directions: Blanch the Kale in boiling water for about a minute, until it softens somewhat and brightens in colour. While prepping the water to boil, Grind the hazelnuts and parmesan with a blender or food processor as small as possible. Next, add the kale and all other whole ingredients and process into a paste, and begin adding oil, mayo/cream, and milk. Process until smooth and saucy, and use more milk if necessary. Finish by seasoning to taste, and use on hot cooked pasta as any other sauce! Goes great with roasted vegetables, or use less milk for a tasty dip consistency! It is very flexible and versatile. The whole thing takes less than 15 minutes! This pasta features added roast vegetables, adding dimension and depth to the already bold flavour!


PERFECT Vegan Chocolate Chip Cookies



1/2 cup of coconut oil “butter” (you can just add a pinch of nutritional yeast and a dribble of olive oil to coconut oil, or just use plain coconut oil as well.)
1/3 cup of coconut sugar
2/3 cup of cane sugar or unrefined indian/asian sugar
1/8 cup of almond milk
1/8 cup of coconut or soy creamer
1 tablespoon of vanilla extract

1 teaspoon each of baking powder, and baking soda.
2 cups of flour
3/4 tsp salt
1 cup of vegan chocolate chips/chopped dark chocolate chunks(available at Costco, Superstore, lots of places. Costco and Superstore ones are “accidentally” vegan. They won’t say it obviously, just check the ingredients  )


Preheat your oven to 350F/177C.

Cream together the coconut oil butter, sugars, and vanilla extract until well combined. Next, add the milks until smooth. Set aside. In a separate bowl, mix the dry ingredients excluding the chocolate chips together. Fold wet ingredients into dry adding the chocolate chips as well, until batter is just able to stick together and be formed somewhat. It is ok if the dough is slightly crumbly, but you can add a tiny bit more milk if it needs it. On a parchment lined cookie sheet, drop 1.5 to 2 tbsp balls of the cookie dough and press them down a bit to form a disc. Bake for 8 to 12 minutes ( I like 9 minutes) and allow to cool before eating. Makes 18-24 cookies.