Archive for Recipes

Vegan Recipes Selection for Homemade Pizzas


I used a few of my recipes to make pizzas that were pretty darn tasty last night. All of my recipes are itemized so you can try it out or borrow an idea to make your own crazy pizzas.

2015-02-16-pizzaUsing my whole wheat pizza crust recipe as the base, I made three types of pizza. Pictured from left to right: Three cheese (one of which was my cashew parmesan) with fresh tomatoes and basil, Broccoli, Leek, Roasted Garlic and Marrow Squash with my Cheesy Smokey Cheddar Tahini Dressing as the sauce, and a delicious Marinated Mushroom with ground “Bacon” and manzanilla olives and red peppers.


Click here for 100% Whole Wheat Crust Home Made Pizza Recipe

Click here for Five Minute “Cheesey” Dressing


Cashew Parmesan:
Grind one cup of raw unsoaked 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 grey salt for a deeper flavour) until powdered and shakeable! Add more salt to taste if necessary.

Vegan Orange ‘Jello’

I just had an excellent question from PlantBase friend, “David- how can I make Orange ‘Jello’ Vegan? is it possible?”

Yes it is! I use Agar Powder as a perfect substitute. Agar is a flavourless derivative of seaweed that is odorless and an excellent gelling agent.

To make a classic tasting Jello, just buy a crystallized orange drink mix, make an orange juice that has a bit of added natural sweetener or simple syrup, or use another juice or similar liquid. It needs to be something that can withstand boiling without flavour changes. Your imagination is the limit- almost any liquid can be gelled with agar.

Use 1 level tsp of Agar POWDER for every cup of liquid you have for a firm gel. First, take the powder and mix it into a 3-4 table spoons of cold water, and thoroughly stir, like you would with corn starch when adding to a sauce. Bring to a solid boil for 2-3 minutes, until you see the gelling effect begin. Add it to the juice, and stir briskly until well incorporated. Then use your usual moulding process as you would for a gelatine product (which is filled with dead pig intestines and stomach, and very processed) and enjoy!

To dilute the juice’s flavour less, you can use a bit of the reserve liquid to boil the agar, or simply make the liquid stronger in sweetness or flavour.

Pro tip: Add up to 50% coconut cream/milk, a dash of turmeric, orange blossom water, or orange extract to make a delicious creamsicle taste. Gels heavy on milk and fats may require more agar powder.

Nut Meal Sundried Tomato and Herb Feta Pate


I just made this by collecting up the pulp that I strained from my home made nut milks, drying it out in the oven, and turning that into meal. If you don’t do all that, you can buy almond meal, and other nut meals. Also called nut flour. OK? Here’s what you need to make two delicious wheels of cheese pate like I have pictured here, like i made it:

3/4 cup each of hazelnut and almond meal
(you can use just almond for a whiter, true-to-feta’s look type cheese.)
2 cloves of garlic, minced
1/8 cup fresh lemon juice
1/8 cup red wine vinegar
1 tsp of red wine or cooking sherry
3 Tbs. olive oil
.5 tsp sesame oil
1/2 tsp salt ( Black Salt tasted amazing here!
1/4 cup non-dairy milk
2 -4 tbsp of nutritional yeast, to taste.

Optional: 1 tsp each of greek oregano, basil and parsley flakes with .5 tsp of rosemary. Finely chopped sundried tomatoes at about 1/4 cup are also delicious!

What to Do:

Preheat oven to 350.

Combine all of the above in a blender or food processor until a smooth, heavy, moldable batter. If the cheese is too wet, add a bit more nutritional yeast and almond meal. The optional ingredients are stirred in after this step.

Shape into a ball, divide into two, and shape into cute little wheels about 1.5 inch thick, and place on a parchment lined baking sheet. You can also use a silicone baking mold. Bake for 20 minutes until lightly browned and lightly cracked on the outside and allow to cool before slicing and serving.

Quick and easy, and holy damn is this delicious!


Easy and Delicious Basic White Bread



This recipe is based somewhat on the classic Julia Child’s white bread recipe, a great standard. Makes two loaves. Here is what you need:

2.5C of warm water (baby bath water warm, never hot.)
1 tbsp each of active yeast, and sugar. (I use raw sugar or agave)

6 cups of unbleached flour
2 tsp of salt
1/4 cup of melted coconut oil with a pinch of nutritional yeast, turmeric, and salt


in a small bowl, combine half of the water with the sugar and yeast, and set aside as it proofs (foams). If it doesn’t foam, your yeast is wack. Next, combine the flour and salt in a larger bowl with a whisk. In this order, add the remaining water and coconut “butter,” stirring through with a wood spoon or spatula. Then add the yeast/sugar/remaining water mixture. Combine it all roughly together, and begin kneading. I use my hands to need about 5 -8 minutes- once the dough is shiny, elastic, and smooth. There is a stage when the dough will look a bit rippled or cottage cheese-esque. The next stage after that is the smooth shiny stage I am speaking of! Put back in the bowl, cover, set in a warm place, and allow to rise for up to 1.5 hours- until the dough has doubled. A good way to test is to give the dough a poke with a clean finger. If it springs back, it is isn’t finished rising.

While rising, thoroughly grease two loaf pans, or line with parchment.

Once your first rise is done, punch the dough down, and divide evenly into two pieces. roll flat to about 1.5 inch thick rectangles about the size of a sheet of paper. In the same way you’d fold a piece of paper into three to fit a standard envelope, do that to the dough, pinching/smoothing the ends together to form a loaf, and brush with a bit more “butter” once placed in the loaf pan. Cover and re-rise for another hour, or until the loaf expands about an inch or two above the pan.

Once the bread is close to re-risen, preheat your oven to 350F. When it’s time, place the loaves gently in the center of the oven, and bake for 25-35 minutes. The bread is done when an even, golden crust is formed, and tapping the bread makes a hollow, clear sound. For me in my oven, it takes 30 minutes.

Have this become your go-to white bread recipe. It works VERY well. I use it often to make garlic butter/cheese swirl bread, or herbed bread for stuffing or to compliment meals. Lots of ways to modify and treat the bread to make it your very own classic!

Recipe and Tips for Delicious Milks


Home made almond milk is easy, and QUITE healthy. Any other seed, nut, grain you might want to try is likely to work as well. I like almond milk and oat milk, I just made this almond milk today.

Start by soaking 1 cup of almonds in lots of cold water the night before you want to make milk. I just throw a double recipe’s worth into the fridge with generous amounts of water to soak in, and then it will be a couple minutes to whip it up the next day.

I used a Vitamix blender and processed my nuts (*hee-haw*) together with up to three and a half more cups of water along with two soaked dates until quite smooth. For a thicker, richer milk for cooking, use less water. For an everyday use similar to commercial milks, add more water. Then, I used a nut milk bag to strain out the pulp which I will dry out to make almond meal, muffins, dehydrator crackers, etc! You can even leave the pulp in, but it can be a hint mealy.

1 cup soaked raw nuts, seeds, or other “milkish” grains
up to 3.5 cups of cold water
2 or three soaked dried dates.
(dates optional, just makes it slightly more silky, and adds a hint of sweetness)

Makes right around one litre, depending on your preferred taste.

Tips: if using a food processor, grind the almonds and dates to as fine a pulp as you gradually add water so it stays as granular and as blended as possible. Try variable speeds and pulsing at first to keep the pieces even in size, and continue to work those nuts (*YOWZA*) into paste.

adding a tiny drop of coconut oil to the almonds being processed can help make them grind a bit better if using an appliance that is not as powerful or less reliable. Add a tiny amount of oil if you choose to before the water is added.

dates: soaking a dried date is easy. just fit a couple into a little dish and add just enough warm water to just cover them. They soften very quickly. *Soaking them longer makes it easier for less powerful appliances to process.

straining: a jelly bag, a nut milk bag, fine cheesecloth, nylon mesh, any of these would work well to strain out your nut milk (*AA-oo-ga!*)

To make two litres of milk, I needed 2 cups of raw almonds, about half a pound. In East Vancouver, I can find almonds at about 5.50 dollars a pound, but often cheaper in bulk or on sale. Together with dates, the cost is no more than 2.90 for two litres, or 1.45 per litre. While it is not uncommon to find commercial milks at 2 dollars a litre, more often they are 2.49 per litre. I saved up to a dollar a litre, and I had leftover almond meal, which to buy the same amount of in say- the Bob’s Red Mill brand- would cost about 5 more dollars! Hooray!

And that has been a bunch of ways it is awesome to make your own milk. And also this one here made of seeds or nuts I told you about.

Quick Raw Fruit and Nut Energy Orbs Recipe


You’ll need:

1 cup raw walnuts
1 cup raw hazelnuts
1 cup of unsweetened dried coconut
1 tsp of sea salt
1/4 cup coconut flour
*or use a powdered protein isolate like hempseed

1 cup pitted dates
1/2 cup raisins
1/2 cup dried cranberries
(*you can use really any combination of dried fruit and raw nuts, this is just a nice tasting combo)
1/2 tsp of orange zest
2-3 tablespoons of raw coconut oil
1 tsp vanilla extract

Makes about 12 1.5 inch diameter balls

This recipe is made using a food processor. A power blender my also work, but the results are best in a food processer. First, grind the coconut, nuts, flour/protein isolate into an even small meal. Then, begin adding all the other fruit/oil/extracts until the mixture is evenly milled, and beginning to stick together. I like to pulse it together, and then add a few long bursts at the end to make sure it is even. As long as it presses together and can be balled right out of the food processor, you are good to go! NEXT STEP!

Turn the mixture out into a bowl or onto a parchment lined counter. Form the mixture into even sized balls. *a-oo-ga!* It is easiest to handle with wet cool hands, but it still should form very easily.

*PRO TIP* – you can also use this mixture moulded into a greased/coconut floured glass pie dish as a raw pie or tort base. Even just chia, coconut milk and banana cream or chocolate avocado filling would make a quick and easy vegan dessert, and so easy to do raw on this one. Be sure to refrigerate after moulding it before filling. At least 30 mins in a freezer.

transfer the snacks onto a parchment lined baking sheet and toss them in the freezer for a bit to firm them up. I like to let them set in the freezer for an hour before eating, but you can do whatever.

This makes a great snack for hiking, workout, office on-the-go type nibbles, and lots more. Flavour combinations are endless. I recently did some of these using all the same ratios but with macadamia, coconut and dried pineapple- so find your own variation and let me know how it is!