Archive for Recipes

“GOLDFISH” Style Crackers Vegan Recipe

There is a recipe I saw going around so I decided to test it! I made a couple of modifications to avoid the use of margarine/possibly palm oil and adjusted seasoning. Here you go: MAKE IT!

Goldfish Crackers – modified recipe to avoid the use of margarine/palm oi

2 cup all-purpose flour
1/4 c nutritional yeast
scant 1/2tsp onion powder
scant 1/2 tsp turmeric
2 teaspoon sea salt

Slightly heaping half cup coconut oil
1/3c cold water

Preheat oven to 375 Degrees. Pulse all dry ingredients together until well blended. Then add oil, pulse until evenly crumbly. Dribble in the water and pulse/blend until the dough comes together evenly. Roll between two pieces of parchment to 1/8 to 1/4 inch. using a cookie cutter (you can get a mini fish one from a few sites if you take a peak at google) or a knife, cut into desired shape. Bake for 13 to 16 minutes until very lightly browned at the edges. Allow to cool completely before eating. VIOLA!

Enjoy, friends!

PlantBase Food and Natural Products's photo.

Tangy Mango and Palm Heart Ceviche Recipe

 Here is a quick and easy recipe that tastes delicious and hits all the right ceviche notes for those that enjoy a beautifully coloured and textured and versatile side. Can be used as a salsa, a wrap base, tossed into greens, or just PLOWED THROUGH on its own.serves 6-8 1/2 cup portions

1 Mango, cubed
1 Grapefruit, juiced
4 Palm Hearts
1/2 tsp of green kelp powder
1 tsp tamari

3/4 cup grape tomatoes, halved
1 cucumber, diced small (like fresh cut salsa)
3/4 red spanish onion, diced small
3 tbsp of minced chive or green onion
1 tbsp of minced cilantro
1 tbsp of thinly shredded fresh basil
I extra large sweet hungarian or anaheim pepper, diced small
1 large medium diced avacado
juice of one lime
2 tbsp extra virgin olive or flaxseed oil
salt and pepper to taste
pinches of: cumin, chilli, and lime zest

This is easy. First, put your cubed mango in a bowl, and pour the grapefruit juice over it. if you have time to let it sit covered and refrigerated overnight or a few hours, do it! In a separate bowl, gently mix together the palm hearts, kelp powder and tamari together until coated.

Guess what? Take all the other stuff you chopped, and mix it together in a big glass bowl. This is like disco with all the colour, so don’t be hiding it. Then mix the mango and palm hearts in. Squeeze on the lime, add the oil, season it and finish with a light dusting of cumin, chilli and lime zest. Serve with tortilla chips and eat it as you would a salsa for a tangy appetizer, or use it as a fresh wrap base with greens, white cheese, beans, and fiery hot and sweet sauce. But definitely don’t serve it out of a tobacco spitoon can. That’s a terrible idea.

Carrot/Zucchini/Raisin Spice Muffin Recipe

Fire these Carrot/Zucchini/Raisin Spice Muffins off for mom today!


These muffins are decently quick to make and FREAKING DELICIOUS.

LIST 1.)
1 cup whole wheat flour
3/4 cup pastry flour
1/4 cup natural sugar
1 tbsp ground chia or flax seed
1 tsp baking powder
1 tsp baking soda
1.5 tsp cinnamon
3/4 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp ground allspice
1/2 tsp salt

LIST 2.)
1/3 cup of pure maple
1/3 cup olive oil or apple puree if less oil is desired.
3/4 cup non dairy milk (coconut cream makes a good 50/50 split here as well!)
1.5 tsp pure vanilla extract
1 cup grated carrots
1 cup grated zucchini
1/2 cup raisins, soaked in enough warm water to cover them for 20 minutes. Drain raisins before adding.
1/3 cup chopped and toasted pecans ( or walnuts, filberts)

Start by soaking raisins and preheating the oven to 400F. Mix all dry ingredients from list 1, using a wire whisk to combine well. In a separate bowl, mix together the second list of ingredients, with the nuts and raisins added last. Add the wet to the dry, and mix until just combined. Fill greased or liner-set muffin pans 3/4 full, and bake 15-20 minutes (mine took 17) until an inserted toothpick or fork emerges clean. Makes 12-15 muffins. These can be easily (maple) glazed, or have cream cheez frosting added to them to make them carrot cake muffins! A crunchy topping works well also, but just on their own they are delicious!!!

“Feta” Crumble Recipe

Tofu Feta Crumble

I don’t love tofu for everyday use, but this is a good substitute for crumbled or cubed feta in greek salad, and tastes delicious! This marinade is enough to make one standard block of extra firm tofu (454g, 1lb) into feta-like goodness.

1/2 cup red wine vinegar
1/4 cup extra virgin olive oil
1/4 cup water
2 tsp salt
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp fresh cracked black pepper
1 tsp dark sesame oil
teeny pinch of white pepper

First, crumble or cube your tofu and set aside. Combine all marinade ingredients in a food processor or blender, and blend until a smooth liquid consistency. Pour this over the tofu and allow to marinade overnight, stirring occasionally. Drain of excess liquid and add to your favorite Mediterranean dish. It tastes sooooooooo GOOD!

Kombucha/Cashew/Pumpkin Seed Cultured Cheese

This cheese has a nice sharpness, along the lines of a mild blue cheese or camembert. This recipe makes a delicious spreadable cheese, but you can also press it and form it into a wheel or brick if you like. I made it for a catering order this past weekend and it went over well! Here is the basic, easy recipe:

1 cup of soaked raw cashews (unsoaked for a firmer cheese)
1 cup of raw pumpkin seeds
1/2 cup of live (raw) kombucha (you can buy it, personally I make mine)
1/2 cup nutritional yeast
2 T fresh lemon juice
1 t sea salt
1 tsp ground black salt
4 T fresh herbs (optional- I like a bit of rosemary, some dill, and basil )

Add all dry ingredients into a power blender, ( I use a Vitamix) and process until a fine meal forms. Add liquid ingredients and process into a smooth, uniform paste. Use a spatula to scrape the cheese base into a ceramic or glass bowl. Cover with a linen, towel, or plastic wrap with a couple of small slits for venting, and allow to culture at room temperature for up to three days. Taste the cheese for desired culture, and keep refrigerated once the delicious taste you are after is attained. You can also substitute rejuvalac for kombucha for a milder taste.

This cheese is delicious served on raw dehydrator crackers of any sort, but goes very nicely with flax seed crackers.


Pear and White Tree Fungus Dessert Recipe

Went past Chinatown yesterday and got inspired!

Stewed Pear, White Tree Fungus, and lavender flowers with goji berries, green Chinese raisins, cardamon, dried papaya, and red date, sweetened with agave nectar and rock sugar.


Based on a classic and very delicious tasting Chinese herbal remedy for cough and for soothing the throat, I made a dessert beverage loaded with delicious edible things! Here’s what I did:

First, I soaked dried 4 White Fungus pods in warm water for about and hour, and trimmed away the hard plug at the rear of each. I separated the fungus into small pieces. Don’t be scared, this stuff is tasteless and really all about it’s neat texture that absorbs all the fruity/floral flavours.

Next, I peeled and cubed three very ripe Bartlett pears, and brought about 10-12 cups of water to a boil as I did. Once boiling, I added the pears and the fungus, along with 1/8 cup of dried lavender flowers, and allowed to boil lightly for about 20 minutes, until the pears were starting to cook through on the edges. Then, I added a 1/4 cup of goji berries, a 1/2 cup of green chinese raisins, 1/2 cup of diced dried papaya, 1/2 tsp of green cardamon powder (or 2 whole cardamon pods), and up to a tsp of salt. I allowed this to boil quite lightly for an additional 10 minutes, until pears were cooked through and dried fruit is saturated. It is okay to cook for longer if you need to. Once the pears were cooked through, I added 4 red dates and allowed them to soak, and while it was all still hot, I sweetened the dish to taste. for me it was a bout a quarter cup of agave nectar and about 6 teaspoon sized pieces of rock sugar.

Allow to cool at room temperature before chilling and then enjoy like like a dessert beverage/soup. Many also enjoy this dish hot.

It most resembles a kompot- a traditional slavic drink made from boiled dry fruit. The addition of the light crispy tree fungus along with the delectable stewed pear makes it more like a dessert suspended in a delicious exotic fruity tea. YUM!