Zucchini Oatmeal Cookies

In honour of St. Patrick's Day, a healthy and sweet cookie treat.

Adapted from AllRecipes

Ingredients



1/2 cup butter  
3/4 cup white sugar  
1 egg
1/2 teaspoon vanilla extract
1 1/2 cups grated zucchini
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda  
1 teaspoon ground cinnamon
1 cup quick cooking oats
1 cup granola 

Directions

Preheat oven to 350 degrees F (175 degrees C). 

In a medium bowl, cream butter and sugar until fluffy. Stir in the egg and vanilla, mix well, then stir in the shredded zucchini. Sift together the flour, baking soda and cinnamon, stir into the zucchini mixture. Finally, stir in the oats, granola and chocolate chips. 

Drop dough from a teaspoon onto an unprepared cookie sheet. Leave at least 2 inches between cookies. Bake for 10 to 12 minutes in the preheated oven. The cookies will stay soft and moist because of the zucchini.

Nicolas Fried Apples

Adapted from VegWeb



Ingredients

1 large apple
2 tablespoons brown sugar
3 tablespoons sugar
2 tablespoons white flour
oil for frying

DIRECTIONS

Place oil in a small pan on about medium heat.

While that's heating place the brown sugar, sugar, and flour in a small plastic bag and shake it to mix it up.

Slice your apple into small wedges.

Place one slice of apple at a time in the plastic bag and shake until the apple is coated.

Turn the stove to low heat and place the coated apple in the pan and evenly fry both sides for about 20 seconds per side. Easy as that!

Preparation Time: 7 minutes
Servings: 2

Homemade Frozen Yogurt

INGREDIENTS

1 cup fresh berries or peaches
4 cups plain yogurt
2 Tbsp honey

DIRECTIONS

Freeze the fruit in advance. This is an important step to make the froyo softer and less icy.

Strain the yogurt for at least four hours using a strainer with a cheesecloth or an ultra-fine sieve. You can also leave it to strain into a large bowl in the fridge overnight.

Blend the fruit, strained yogurt, and honey together. Try to do this quickly before the frozen fruit softens too much.

Put the mixture in the freezer and check after an hour. It should take 1-2 hours to freeze into a lovely froyo!

Grilled Bananas with Passionfruit

INGREDIENTS

3 firm bananas
1 1/2 Tbsp butter
2 Tbsp brown sugar
1/2 cup of vanilla yogurt
2 or 3 passionfruit

DIRECTIONS

Pre-heat the grill. Line a baking tray with foil.

Slice the bananas in half length-ways. Spread the butter over the cut side. Place the bananas, cut side up, on the baking tray and sprinkle with brown sugar. Grill for 4 minutes then gently turn bananas over and grill for another 4 minutes or until golden and soft.

Cut the passionfruits in half and scoop out the juicy seeds with a teaspoon. Don't scrape out the white lining as it can be bitter.

Divide bananas equally amongst two serving dishes. Top with vanilla yogurt and passionfruit pulp. Serve immediately.

Streusal Baked Winter Squash

INGREDIENTS

2 lbs winter squash, cubed
Pinch of sea salt
3 Tbsp brown sugar
1 cup Kashi Organic Bite Size Whole Wheat Cereal
3 Tbsp pecans, roughly chopped
1 tsp ground cinnamon
2 Tbsp Earth Balance Buttery Spread or butter, melted

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit.

Cook the squash cubes in boiling water for about 30 minutes, until tender when pierced with a knife.

Oil an 8-inch square baking pan. Mix cooked squash, salt, and 1 tablespoon of the brown sugar together in pan.

In a separate bowl, mix remaining 2 tablespoons brown sugar with cereal, pecans, and cinnamon. Add margarine or butter; mix well. Sprinkle over squash mixture.

Bake for 15 minutes or until squash mixture is heated through and top is lightly browned.

Pear Shortbread Pie

INGREDIENTS

1 cup butter
1/2 cup icing sugar
2 cups flour
1/4 tsp baking powder
5 pears - peeled, cored, and cut into 1/4 inch slices
1/4 cup demerara sugar, packed
1 Tbsp flour
1/2 tsp cinnamon
1/2 tsp ground nutmeg

DIRECTIONS

Preheat oven to 400 degrees Farenheit (200 degrees Celcius).

In a large bowl, cream butter and icing sugar until light and fluffy. Stir together flour and baking powder and then blend into butter mixture. Pat into a 9-inch pie plate.

In a large bowl, combine pears, brown sugar, 1 tablespoon flour, cinnamon, and nutmeg. Spread evenly into the crust.

Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden and filling is bubbling.

Tomato Tarte Tatin

INGREDIENTS

Crust:
About 1 cup unbleached flour, lightly spooned into measuring cup and leveled with a knife
1 Tbsp sugar
1/2 tsp sea salt
6 Tbsp unsalted butter, chilled and cut into small pieces
2 Tbsp ice water

Filling:
8 to 10 roma tomatoes
2 to 3 Tbsp unsalted butter
Scant ½ cup sugar
1 tsp vanilla

DIRECTIONS

To make the crust, combine the flour, sugar, and salt in a food processor and pulse until combined. Add the chilled butter and pulse until the mixture resembles coarse meal. Add ice water, and pulse again until the mixture forms clumps. Gently press the dough into a 6-inch circle on heavy-duty plastic wrap; cover and freeze for 30 minutes.

Preheat oven to 400 degrees Fahrenheit.

Boil a few inches of water in a pot. Fill a bowl with cold water and about a half dozen ice cubes. Slice an “x” into the stem top of the tomatoes (go only about ¼ inch deep). Put the tomatoes into the boiling water for about 15 seconds. Use a spoon to remove the tomatoes and put them into the water. One at a time, take them out, peel them, half them lengthwise, and scoop out the seeds. Discard the seeds and skins.

On medium heat, melt the butter in the pan. Sprinkle the sugar over the butter. Lay the tomatoes on the sugar, cut-side up. Cook until the butter browns (caramelizes) and the tomatoes are soft but not shapeless.

Remove the pan from the heat. Dot the tomatoes with vanilla.

Working quickly, roll the dough into an 11-inch circle on a heavily floured surface. Place dough over tomatoes; fold edges under. Cut 4 (1-inch) slits into top of pastry using a sharp knife. Bake for 40 minutes or until crust is lightly browned. Remove from oven; let stand 5 minutes. Place a plate upside down on top of pan. Carefully invert tart onto plate. Serve warm.

Cantaloupe Crisp

INGREDIENTS

3 cups cubed cantaloupe
1/3 cup lemon juice
1/3 cup sugar
1 Tbsp flour
2 Tbsp butter, melted
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/2 tsp vanilla
1/2 package vanilla cake mix
1/4 cup butter, melted

DIRECTIONS

Preheat the oven to 350 degrees Fahrenheit.

In a medium bowl, mix together the cantaloupe, lemon juice, sugar, flour, 2 tablespoons of melted butter, cinnamon, nutmeg, and vanilla.

Transfer the fruit to a 9-inch square baking dish. Spread the dry cake mix evenly over the top and then drizzle the 1/4 cup of melted butter over the cake mix.

Bake until the top is golden brown, about 45 minutes.

Gluten-free Maple Spice Cookies

INGREDIENTS

2 1/3 cups gluten-free flour mix
3/4 tsp xanthan gum
2 tsp baking soda
1/2 tsp sea salt
2 tsp cinnamon
1/4 tsp powdered ginger
12 Tbsp unsalted butter, softened
3/4 cup demerara sugar
1 egg
1 1/2 tsp vanilla extract
1/4 cup dark maple syrup
1 Tbsp unsulphured molasses
Additional demerara sugar and cinnamon, for rolling the cookies in

DIRECTIONS

In a medium bowl, whisk together gluten-free flour mix, xanthan gum, baking soda, sea salt, cinnamon, and ginger until well-blended. The mixture should feel light.

In a large bowl, cream together the butter and sugar at medium speed until light and fluffy (about 3 minutes), scraping down the sides of the bowl as needed. Add the egg, vanilla extract, maple syrup, and molasses. Mix until combined, about 30 seconds.

With the mixer on low speed, slowly add the dry ingredients to the wet. Mix until just combined, about 30 seconds, stopping to scrape the bowl once.

In a saucer or small bowl, combine the extra demerara sugar and cinnamon in a ratio of about one tablespoon of sugar to one teaspoon of cinnmon.

Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture before placing directly on an ungreased baking sheet (they won't puff up right on parchment paper). Space the cookies about 2-inches apart. Place cookie sheet in refrigerator for 20 minutes prior to baking.

In the meantime, preheat the oven to 375 degrees Fahrenheit.

Bake for 11 to 13 minutes. The cookies will not look completely done, but they will firm up as they cool. Cool on cookie sheet for 2 to 3 minutes, then transfer to a wire rack. If you need to reuse a cookie sheet for remaining dough, allow it to chill in the refrigerator first.

Gluten-free Chocolate Pecan Drop Cookies

INGREDIENTS

Slightly heaping 3/4 cup Earth Balance whipped buttery spread (softened)
1 1/2 cups sugar
2 eggs
2 Tbsp vanilla extract
2 1/4 cups gluten-free baking flour
1/2 tsp xanthan gum
2/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp sea salt
2 cups crushed pecans (or walnuts)

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit.

In a large bowl, cream together Earth Balance spread, sugar, eggs, and vanilla until fluffy. Add in gluten-free flour, xanthan gum, cocoa powder, baking soda, and salt, and mix until well combined. Stir in the nuts.

Form dough into 1-inch balls and place on an ungreased baking sheet. Bake for 9 minutes and then let cool on a wire rack.

Flourless Double-Chocolate Peanut Butter Cookies

INGREDIENTS

3/4 cup sugar
1/4 cup brown sugar, packed
1/2 cup cocoa powder
1 cup peanut butter
1 egg
1 tsp vanilla extract
1/2 cup chocolate chips

DIRECTIONS

Preheat the oven to 350 degrees Fahrenheit.

Combine all ingredients except the chocolate chips in a medium-sized bowl and knead by hand to blend thoroughly. Knead in the chocolate chips.

For puffier cookies, place the dough in the freezer for 10 to 15 minutes before proceeding.

Form the dough into 1-inch balls and place on an ungreased cookie sheet.

Bake for 10 to 12 minutes. They will look barely done or slightly undercooked. They can burn very quickly, so watch them closely towards the end of the cooking time. Cool on a wire rack.

Yields about 24 cookies.

Date-Stuffed Apples

INGREDIENTS

4 large apples
1/3 cup pitted dates, chopped
2 Tbsp granola
2 Tbsp walnuts, chopped
2 Tbsp demerara sugar
4 tsp butter, melted
2 tsp lemon juice
1 tsp orange peel, grated
1/8 tsp cinnamon
4 Tbsp orange juice
1/4 cup water
Maple syrup, optional

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit.

Core the apples and set in a baking dish.

Combine remaining ingredients except for orange juice, water, and maple syrup. Divide the mixture evenly amongst the four apples, filling the cavities.

Combine the orange juice with the water and pour around the apples. Cover with foil and bake for 30 minutes. Remove foil and continue baking about 15 minutes longer, or until apples are tender when pierced with a fork. Serve warm or cold, drizzled with maple syrup if desired.

Steamed Asian Pears

INGREDIENTS

2 Asian pears
4 tsp honey
2 dried pitted dates, softened in cold water
Lemon juice (optional)

DIRECTIONS

Wash the pears and pat dry with paper towels. Cut the top off the pears and set aside. Remove the core, creating a hole large enough for the dates.

Spoon half of the honey into each pear. Add one date. Place the top back on the pear. Brush the lemon juice over the skin of the pear if using; this prevents the pear from discolouring.

Steam the pears, covered, for 30 minutes, or until the pears are tender. Serve warm.

Stuffed Roasted Pears

INGREDIENTS

Filling:
1/2 cup cream cheese, softened
2 Tbsp honey
1 egg yolk
1/4 tsp grated orange rind

Pears:
4 large pears
1/3 cup honey, divided
2 Tbsp butter
2 Tbsp orange juice

DIRECTIONS

Filling: In a bowl, blend the cream cheese, the two tablespoons of honey, the egg yolk, and the orange rind until smooth. Set aside.

Preheat the oven to 375 degrees Fahrenheit.

Cut the pears in half lengthwise. Trim a thin slice off the skin-side so the pear halves are level. For each half, remove the core and enough of the centre to make 1 and 1/2 inch wide by 3/4 inch deep groove, being careful not to piece through the bottom or sides of the pear. Place the pears cut side up in a well-greased 13 x 9 inch glass baking dish.

In a small pot, heat 1/4 cup of the honey, the butter, and the orange juice until melted. Stir well and then brush all over the pears.

Turn pears cut side down. Bake, basting every 10 minutes, for 30 minutes. Turn pears over and baste again, then bake for another 10 minutes.

If there is any liquid pooled in the pears, pour it into the baking dish. Fill the groove in each pear with a generous tablespoon of the filling.

In a bowl, stir together the remaining honey and 1/3 cup of boiling water. Stir into the syrup that's forming in the baking dish. Bake the pears, basting once, until the filling is puffed and the pears are golden and tender, about 30 minutes. When serving, spoon syrup from the baking dish over the pears.

Blackberry Pie

Blackberry season is my favourite. There's just nothing like walking out of your front door with a pail and plunging knee deep into brambles loaded down heavy, juicy berries that leave their good purple stains everywhere. It's been a slow summer for just about everything this year, but the blackberries are here in full force. In honour of their abundance, I've committed to baking up ten fresh blackberry pies before their season is over. I've already got three down, so I don't think it's going to be a problem. Pie for breakfast, pie for dessert, pie for a late night snack, pie to share and give to friends, pie to celebrate this last stretch of such a glorious season. Anyone else want in on a tasty ten pie challenge?

INGREDIENTS

For the crust:
2 1/2 cups unbleached white flour
1 Tbsp sugar
1 tsp salt
1 cup butter, very cold (if you're looking for a shortcut, freeze your butter and then grate it in instead of cutting. It works!)
1 cup ice cold water

For the filling:
5 to 6 cups fresh blackberries, washed
1/2 - 3/4 cup sugar, depending on how sweet your berries are
2 Tbsp sornstarch
1 tsp lemon juice


DIRECTIONS

Fold the filling ingredients together in a bowl and set aside while you prepare the crust. The cornstarch keeps your pie from being halfway to berry soup, but can easily be left out if, like me, you like a little berry soup.

In a wide bowl, mix together the flour, salt, and sugar for the crust. Either cut in the butter with a pastry cutter or two knives or, if it's frozen, grate it in. Either way, you want to end up a mealy mixture that has some butter lumps the size of small peas and others the size of oats. Do your best to keep the butter cold, cold, cold by not handling it too much. Add in your water, starting by drizzling about half a cup over the mixture and gathering it together with a rubber spatula or a fork. Add more water a tablespoon at a time until the dough just barely comes together. You're going to need to get in there with your hands to know.

Turn the dough out onto a floured surface and nudge gently into two balls. If the dough is simply too crumbly to stay together, add a little more water. If it starts getting sticky, you've added more than you need (to know for next time). Chill those babies in the fridge for an hour or two if you're patient and think ahead; start rolling if you're not.

Make sure your surface and your rolling pin are still well floured and then roll one of the balls of dough out into a disc that more or less fits your pie pan. Scoop it up by rolling it loosely over the rolling pin and then unrolling onto the pan. You can always mend holes with a little bit of cold water as glue. Roll out the top crust in the same way.

Add your filling and place the top crust over it, sealing the two crusts together with a little cold water and by folding the bottom crust up over the edge of the top one and crimping (a fancy word for pinching) it closed. Make some decorative slashes in the top crust to let the steam out. Stick it in the oven at about 375 degrees until it's brown and crispy and bubbling irresistibly. Then try to resist and let it cool.

Eat and enjoy!

Silken Tofu in Apricot-Honey Sauce

INGREDIENTS

8 fresh apricots
2 Tbsp unsalted butter
1 1/2 Tbsp sugar
1/4 tsp vanilla
1 Tbsp honey
1 package silken tofu - drained, patted dry, and cut into 1/4 inch slices

DIRECTIONS

Set aside 4 of the apricots. Peel, pit, and puree the other 4.

Melt the butter in a saucepan over medium-low heat. Stir in the sugar. Cook and stir until the sugar has melted and is lightly browned. Remove from heat and continue stirring until caramelized. Put over low heat and mix in the pureed apricots, vanilla, and honey. Cook and stir for about 5 minutes, until thickened.

Arrange the tofu slices on dessert plates and drizzle with the sauce. Cover and refrigerate for at least 1 hour, until chilled. Pit and slice remaining 4 apricots. Serve tofu with sliced apricots on the side.

Cinnamon Chocolate Mousse

Adapted from a recipe from Superior Tofu.

INGREDIENTS

1 cup chocolate chips
1 package Superior Silken Tofu
2 - 3 Tbsp strong, cold coffee or espresso
1/2 tsp cinnamon
4 Tbsp sugar
1/4 tsp vanilla
Chocolate shavings for decoration (optional)

DIRECTIONS

Melt the chocolate chips over a pot of simmering water or in a microwave, stirring frequently.

Mix the tofu, coffee, cinnamon, sugar, and vanilla with an immersion blender until very smooth.

Ladle the melted chocolate into the tofu and whisk until thoroughly blended. Pour this mixture into ramekins or small bowls and top with chocolate shavings if using. Refrigerate for at least one hour before serving.

Instant Oatmeal Chocolate Chip Cookie Bars

Adapted from Nature's Path's recipe.

INGREDIENTS

4 pouches Nature's Path FlaxPlus Instant Hot Oatmeal, uncooked
1/4 cup packed demerara sugar
1/2 tsp baking powder
1/2 tsp sea salt
2/3 cup semi-sweet chocolate chips
1/3 cup melted coconut oil, plus more for preparing pan
2 large eggs, lightly beaten
1/4 cup milk or plain soy beverage
1 tsp vanilla

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit. Lightly oil an 8-inch square baking pan with coconut oil.

In a medium bowl, combine the instant oats, demerara sugar, baking powder, salt, and chocolate chips.

In a small bowl, combine melted coconut oil, eggs, milk or soy beverage, and vanilla. Stir liquid into oats mixture just until oats are moistened.

Transfer dough to the prepared baking pan and spread out evenly. Bake for 14 minutes. Rotate pan and bake until the middle feels firm and a toothpick inserted in center comes out clean, about 12 to 16 minutes longer.

Set pan on cooling rack. When cool, slice into bars or squares and carefully remove them with a spatula. Store at room temperature in an airtight container for up to 3 days, or freeze for up to 3 months.

Butternut Squash Dessert

INGREDIENTS

Batter:
8 Tbsp butter
3 eggs
1/2 cup demerara sugar
3/4 cup flour
1/2 tsp baking powder
Pinch of sea salt

Butternut squash:
1 tsp butter
75 g (2 1/2 oz) butternut squash, chopped
1 tsp demerara sugar

Icing:
4 Tbsp icing sugar
1 - 2 Tbsp water

DIRECTIONS

Preheat the oven to 350 Fahrenheit (180 Celsius).

To make the batter, place the butter, eggs, sugar, flour, baking powder, and salt into a food processor and blend until smooth.

For the butternut squash, melt the butter in a frying pan over a medium heat. Add the butternut squash and fry for 2 to 3 minutes, until golden-brown. Add a teaspoon of demerara sugar and cook for another 1 to 2 minutes.

Add the cooked butternut squash to the batter mixture and stir well.

Grease and flour a small, deep baking tray (8 by 12 inches). Spoon the butternut squash batter mixture into the tray and place into the oven to bake for ten minutes, or until slightly springy to touch. Remove from the oven and allow to cool, then turn out onto a serving plate.

Place the icing sugar into a bowl. Mix the icing sugar with enough water to make a runny icing and drizzle this over the dessert.

To serve, dust the pudding with icing sugar and cut into generous wedges.

Easy Baked Bananas

INGREDIENTS

4 firm bananas
1 to 2 Tbsp melted butter
Pinch sea salt
1 Tbsp lemon juice
2 tsp sugar
1/2 cup shredded coconut

DIRECTIONS

Preheat oven to 375 degrees Fahrenheit.

Peel bananas and place in a well greased baking dish. Brush generously with butter and sprinkle lightly with salt. Sprinkle sugar evenly over bananas, then drizzle with lemon juice and sprinkle with coconut. Bake for 15 to 18 minutes, or until bananas are tender. Serve with syrup or a dessert sauce, if desired.