Tag: vegan

Springtime Strawberry Quinoa Salad

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This salad is open to interpretation; feel free to swap the greens, berries,veggies,and seeds to your preference. Serve at room temperature or cold, as a light lunch or alongside your favourite dinner dishes.

spring quinoa salad

Springtime Quinoa Salad

1 cup water
1/2 cup quinoa, rinsed
1/2 cup diced fresh strawberries
1/2 cup diced cucumber
3 tablespoons hemp seeds (double check for gluten-free status)
1 green onion, finely chopped (just the green part)
Argula, for serving

Dressing:
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 tablespoon maple syrup
1 garlic clove, finely grated
Zest of 1/2 lemon
Salt, freshly ground pepper to taste

Put the water in a small saucepan. Bring it to a boil, then add the quinoa. Reduce heat, cover and let simmer for about 13 to 16 minutes until the water is absorbed. Remove from heat, and remove the lid. Fluff with a fork and let cool.

Put the quinoa in a bowl with the strawberries, cucumber, hemp seeds, and green onion. Toss to mix.

To make the dressing, put the olive oil, vinegar, maple syrup, minced garlic, lemon zest, and a  sprinkle of salt and pepper in a small bowl. Whisk to combine. Pour the dressing over the quinoa mixture. Stir to mix, adjusting salt and pepper to taste. Serve over arugula.

Green Garbanzo and Avocado Salad

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Like a chunky guacamole studded with green garbanzos, this mixture is delicious served on greens, used as a dip, loaded in pita bread, or eaten with a spoon. Green garbanzos are young chickpeas, and taste like a cross between chickpeas and edamame. If you can’t find them, swap in edamame instead.

avocado green garbanzo

Green Garbanzo and Avocado Salad

1 cup (240mL) cooked green garbanzo beans, cooled
3/4 cup (180mL) sliced cherry tomatoes
1/2 cup (120mL) loosely packed cilantro
1/2 small red onion
Juice 1 lime
1 clove garlic, minced
1 tablespoon (15mL) extra-virgin olive oil
2 small avocado, cut into chunks
Fine sea or Himalayan salt
Freshly ground black pepper

Put the green garbanzo beans, cherry tomatoes, cilantro, red onion, lime juice, garlic, and olive oil in a medium bowl. Mix to combine. Slowly stir in the avocado, keeping the pieces chunky. Season with salt and pepper to taste. Serve cold or at room temperature.

Black Walnut Butter Chocolate Chip Cookies

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Black walnuts have a bold, unique flavor—to me, it’s slightly sweet, and a cross between anise, chamomile, and maple.They’ve a slightly acquired taste, which stands out in the cookie, so if you’re able to, you might want to sample some of the black walnuts first. If your tastebuds aren’t too adventurous, opt for Persian Walnuts instead. Both can be purchased at Grimo Nut Nursery in Niagara-on-the-Lake.  These cookies are adapted from my Tahini Chocolate Chunk Cookies from my second book The Allergy-Free Cook Bakes Cakes and Cookies.

gluten-free vegan black walnut butter chocolate chip cookies

Black Walnut Butter Chocolate Chip Cookies

For the Black Walnut Butter:
5 ounces (141 grams) black walnuts
1 tablespoon (15mL) walnut oil
Pinch fine sea salt

For the cookies:
1/2 cup plus 2 tablespoons (150mL) sorghum flour
1/4 cup (60mL) quinoa flour
1/4 cup (60mL) tapioca flour
1/2 teaspoon (3mL) xanthan gum.
1/2 teaspoon (3mL) baking soda
1/2 teaspoon (3mL) fine sea salt
3/4 cup (180mL) agave nectar
1 batch Black Walnut Butter
1 teaspoon (5mL) vanilla extract
1/2 cup (120mL) semi-sweet chocolate chips

To make the Black Walnut Butter, put all ingredients in a food processor. Process until smooth, scraping down the sides of the container periodically. This can be done in advance.

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.

To make the cookies, put the flour, baking soda, and salt in a small bowl. Whisk to combine. Put the agave nectar, Black Walnut Butter, and vanilla extract in the bowl of a stand mixer or a large bowl. Using the stand mixer or a hand mixer, beat until well combined. Add the flour mixture. Beat to combine. Stir in the chocolate chips by hand.

Drop the mixture onto the prepared baking sheet, about 2 tablespoons of the mixture per cookie. Leave about 3-inches of space between each portion.

Bake for 11 to 15 minutes, until edges start to brown. They will seem underbaked, but will firm as they cool.

Let cool on the baking sheet for about 5 minutes. Transfer to a cooling rack to cool completely.