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Cabbage Roll Stew

With Vitamin D rich mushroom and iron rich lentils, this hearty stew packs a nutritional punch that will stick to your ribs. Make a large pot for dinner and have left overs to get you through the week.

14 g dried porcini mushrooms hydrated with 3 cups boiling water – save stock and mushrooms

2 Tbsp (30 mL) grapeseed oil, avocado oil or oil of your choice

3/4 lb (340 g) mixed mushrooms, trimmed and cut in halves or quarters

1 small yellow onion, finely diced

2 cloves minced garlic

2 Tbsp tomato paste

28 oz can (796 mL) diced tomatoes (I like salt free)

4 cups (1 L) vegetable broth

1/2 cup (125 mL) green or brown lentils

1/4 cup (60 mL) wild rice

1 medium green cabbage, cut into bite-sized pieces, about 6 cups

1 bay leaf

1 tsp dried thyme

2 Tbsp (30 mL) red wine vinegar

1 tsp (5 mL) sea salt

3/4 cup (180 mL) fresh parsley leaves, chopped (optional)

In large 4 L stock pot or Dutch oven, warm oil over high heat. Add mixed mushrooms (except chopped porcini mushrooms) and allow to sear, stirring only very occasionally, until well browned, about 6 minutes. Turn heat down to medium and stir in onion. Cook, stirring often, for 3 minutes before adding reserved chopped porcini mushrooms, minced garlic, and tomato paste. Continue to cook, stirring often, for 2 minutes. All vegetables should be well covered in tomato paste and some should be sticking to the bottom of the pot.

Deglaze bottom of pot with 1 cup (250 mL) reserved mushroom broth. Stir in diced tomatoes along with their juices, vegetable broth, remaining mushroom broth, lentils, and wild rice. Bring to a simmer before stirring in cabbage, bay leaf, and thyme. Cover pot with lid and cook on low, stirring occasionally, until lentils and rice are tender, about 40 to 45 minutes. Stir in vinegar and salt and let soup continue to cook for another 2 minutes. Remove from heat and stir in about 1/2 cup (125 mL) parsley, if using.

When ready to serve, ladle soup into bowls and garnish with some more parsley, if desired. Eat while warm.Cabbage-Roll-Stewp_web-690x518

Recipe from Alive Magazine, pick up your magazine in store or visit www.alive.com for more recipes and articles.

Caesar Salad – Vegan Style

Who doesn’t love a fresh, creamy caesar salad? This is comfort food for all and a vegan version is easier and creamier than you may have imagined.

INGREDIENTS

  • ¼ cup olive oil
  • ¼ cup soft silken tofu (non-GMO)
  • ½ teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons drained capers
  • Kosher salt, freshly ground pepper
  • Lettuce Gem lettuce or romaine hearts,
  • Add in what you love! croutons, tomatoes or grated toasted almonds

 

Purée oil, tofu, lemon zest and juice, mustard, capers, and nutritional yeast in a blender until smooth. Season with salt and pepper.

 

Just before serving, toss dressing with lettuce and add ins.

Spring Sesame Noodle

There still may be snow on the ground but I’m dreaming of spring. Dreaming of fresh green food and warmer days. This is a fresh vegan dish that can easily be adapted to gluten free, raw, and carb free. This recipe is from “Ripe from Around Here” by Jae Steele. A great vegan cookbook with seasonal recipes and local food ideas.

To make Spring Sesame Noodles

1 lb  trimmed & chopped  asparagus (could also use snow peas, green beans, fiddleheads or any other green crisp veggie)

8 oz (225 g) soba or udon noodles or brown rice fettuccine or spiralized zucchini or…

1 cup tahini

1/4 cup  packed cilantro (leaves and stems) or flat-leaf parsley leaves

1/4 cup lemon juice

1/4 cup white (shiro) miso paste

4 cloves garlic, chopped

1 tsp  ground cumin

1/4 tsp  cayenne pepper, or to taste

1 cup water

1/4 cup sesame seeds (white and/or black), toasted

Bring salted water to a boil, add asparagus. Cook 2 minutes. Using slotted spoon or small mesh sieve, transfer asparagus to colander. Rinse with cold water.

Using same water in pot, return to boil. Add noodles. Cook as per package instructions. Drain; rinse under cold running water to stop cooking.

In large mixing bowl, combine asparagus and noodles.

In blender or food processor, combine tahini, cilantro or parsley, lemon juice, miso, garlic, cumin, cayenne and water. Process until smooth. (Makes about 2-1/2 cups) Pour  sauce as you’d like over asparagus mixture. Refrigerate remaining sauce for another use for up to 1 week.

Sprinkle noodles with sesame seeds. Enjoy hot or cold

Makes 4 servings.

Raw Carrot Cake Balls

Quick, easy and delicious. These No-Bake Carrot Cake Balls pack a nutritional punch but satisfy the sweet tooth. Enjoy as a snack or as dessert. Make them nut free and freeze for a quick lunch box treat your kids will love.

1/2 cup unsweetened shredded coconut

1/4 cup unsweet coconut for rolling

6 -7 dates (Medjool are the tastiest!)

3/4 cups walnuts (Substitute sesame or pumpkin seeds to make it nut free)

1/2 cup grated carrots

1/4 cup hemp seeds

1/4 honey (maple syrup can work too)

1 tsp vanilla

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

Reserve the 1/4 coconut in a shallow pan for rolling finished balls. Place the remainder of the ingredients in a food processor and process until fully combined. The mixture should be firm enough to form 1 inch balls. Roll balls in reserved coconut and reiterate for a few hours. Store in airtight containers in the fridge up to 7 days. Can also be frozen for up to 60 days.

3 Great Vegan Recipes containing Nutritional Yeast

Adding Nutritional Yeast to your diet is easier than you might think. It can simply be sprinkled to the foods you already enjoy, but if you’re looking for some new ways – try these great vegan recipes. Packed with protein, B vitamins and more. Adding Nutritional Yeast increases the protein and B vitamins in your food. It’s a great addition for kids with a taste they like – cheese!

Vegan Pasta Alfredo

INGREDIENTS
  • 1 clove of garlic
  • 1 teaspoon extra virgin olive oil
  • 1 cup cauliflower
  • 3/4 cup almond milk
  • Salt and freshly ground pepper, to taste
  • 1 tablespoon nutritional yeast
  • 1/2 tablespoon lemon juice
  • 4.2 ounces uncooked spaghetti (120 grams) (regular or gluten free)
INSTRUCTIONS
  • Cook the minced garlic with olive oil until golden brown, about 3-4 minutes.
  • Add the almond milk and bring it to boil. Add the salt, pepper, chopped cauliflower and cook until it’s soft about 7 minutes.
  • Transfer to a blender (or use an immersion blender) and add the nutritional yeast and lemon juice. Blend until smooth.
  • Cook the pasta al dente according to package directions.
  • Drain the pasta and pour it into the pan with the sauce. Stir and serve.

Mashed Cauliflower with Roasted Garlic & Chives

INGREDIENTS
  • 1 large cauliflower, chopped into florets
  • 2 big cloves of roasted garlic (or 1 clove raw garlic)
  • 2 tbsp nutritional yeast
  • 2 tbsp vegan margarine
  • 1 tbsp fresh chives, chopped
  • salt & pepper
INSTRUCTIONS
  • Chop the head of cauliflower into small florets.
  • Place cauliflower in a large pot and fill with just enough water to cover the florets.
  • Bring the water to boil and then reduce the heat to medium-low. Steam until tender, about 6 minutes.
  • Drain the cauliflower well.
  • Place the cauliflower in a large bowl, and puree with a potato masher or immersion (stick) blender.
  • Mix in remaining ingredients, seasoning with salt and pepper, to taste.

Crispy Hash Browns

INGREDIENTS
  • 4 yellow potatoes (the small type)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon extra light olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2-3/4 teaspoon Himalayan/sea salt
  • 1/4 teaspoon dried basil
  • Generous sprinkles of Italian herbs
  • Spray Oil
INSTRUCTIONS
  • Fill enough water in a small saucepan to cover the potatoes and bring it to a boil – which may take up to 10 minutes.
  • Once the water is bubbling, turn the heat to medium (4) and simmer for about 50 minutes or so until the potatoes are very soft.
  • Drain all the water and rinse the potatoes in cold water to cool it down a bit, then put them in a bowl and remove any excess water. Mash the potato with a fork, masher or something else. You can leave little bits and pieces unmashed for better texture. Also, leave the peel in there.
  • Once the potato has been mashed pretty well, add the nutritional yeast, olive oil, garlic powder, onion powder, salt and Italian herbs. Give it a good mix until everything is even.
  • Preheat oven to 425°F (218°C).
  • Grease an oven tray with non-stick cooking spray.
  • Use your hands to form the dough into oval, hash brown sizes. The thickness should be about the same thickness as your pinky. Place them on the oven tray without overlapping.
  • Add a generous spray of cooking oil on top of the hash brown pieces and bake in the oven for about 20 minutes, flip them over (very important, or you’ll end up with one burnt side), then bake for another 16 minutes until the top has browned.

Nutritional Yeast – A Vegan Pantry Staple

Nutritional Yeast is a deactivated yeast.  It cannot be used to leaven bread or brew beer. Instead it can be used to add a nutritionally packed creamy flavour to your food. It is also referred to by many as “nooch”.

Nutritional Yeast is a strain of yeast known as Saccharomyces Cerevisiae. Like all yeasts it is a member of the fungi family. It is typically grown on a sub straight of molasses or cane sugar. The yeast is harvested from the growing medium, washed and dried with heat, which “kills” or deactivates the yeast (stops the growing process).

Nutritional yeast has the benefit of being a complete protein, containing all nine essential amino acids that the body can not produce. This makes it a huge hit with vegans who are always on the hunt for good plant based protein sources.  In addition to protein, nutritional yeast also contains a full complex of B vitamins, including thiamine, folate, B6 and niacin all which help with energy production. It also has the benefit of being low in sodium and fat and its gluten free.

Nutritional Yeast is used as a condiment similar to parmesan cheese by many vegans and non vegans alike. It creates a uniquely cheesy texture and taste. You can add nutritional yeast raw to smoothies or salads, or sprinkle it over popcorn, stir into soup or toss into pasta.

When shopping for Nutritional Yeast at The Granary, look in the fridge! The fridge keeps it staying fresh and flaky for an extended shelf life.

 

Meatball Curry

Take your meatballs to the next level with this Meatball Curry. Try our local grass fed ground beef from Thurston Livestock farms, mixed with traditional Indian spices and fried in ghee (clarified butter). Besides having a higher smoking point and a long shelf life, ghee has a number of health benefits. It can lower cholesterol, is lactose-free and helps support good digestion, plus it tastes great!

2 lbs. ground beef

2 onions

4 cloves garlic

2 tsp turmeric

2 tsp chili powder

2 tsp ground coriander

2 tsp ground cumin

1 tsp ground ginger

2 tsp salt

1 egg

oil for frying

1/2 ghee (or 2 tbsp vegetable oil)

3/5 cup water

mint or cilantro to garnish

Mix the ground beef with half the onion, garlic, spices bind together with the egg. Divide into 12 equal sized portions and shape into balls. Heat the frying oil in a heavy bottom pan until hot. Deep fry the meatballs in batches in the oil for 5 min. Remove and drain excess oil.

Heat ghee in saucepan and remaining onion and garlic. Cook until soft (4-5 min) Add remaining spices and cook for 3 min, stirring constantly. Add the meatballs and coat in the spices.  Add the water and bring to a boil. Lower heat and simmer for 30 min. Serve hot with rice.

 

Detoxifying Cauliflower-Parsnip Soup

Ingredients

  • 4-5 shallots, or 2-4 leeks if you prefer a milder flavor
  • 1 rib (about ¼ cup) chopped celery
  • 1 head garlic (about 7 cloves)
  • 6 cups veggie broth (or 1 quart water plus 3 veggie cubes)
  • 1 tsp. curry + ¼ tsp. turmeric
  • 1 ½ pounds parsnips, diced
  • 1 head cauliflower (about 1 ½ cups florets)
  • 1 cup baby spinach
  • ¼ cup cilantro
  • 4 tbsp. Udo’s Oil
  • Optional; 1 t salt, ½ t pepper, 2 T chives, 1 T lemon juice

Instructions

  1. Heat a bit of broth in the bottom of a saucepan and add the alliums (shallots, leeks, garlic) and celery, stirring until translucent.
  2. Add broth, diced parsnips, and any cauliflower stems, and bring to boil.
  3. Cook 2 minutes, then add cauliflower florets, and reduce to medium heat.
  4. Cook 2-3 minutes more, and finally stir in the spinach and cilantro.
  5. Turn off heat and taste. Season with salt, pepper, and/or lemon juice to taste.
  6. Ladle into bowls and top each with 1 tbsp. Udo’s Oil and a sprinkle of snipped chives.

Holistic Nutritionist, Dana Green Remedios, RHN, RNCP has a passion for helping others break through their blocks to greater health, wealth, and happiness, working with transformational mind-body tools. The Vancouver-based educator and coach answers your questions in English, French, and Spanish as a Specialist working in the Product Information Department at Flora, and is a regular contributor to the FloraHealthy blog.

High Protein Banana Bread Muffins

Lets face it, we don’t always want to make a smoothie and wash the blender! Try this easy muffin recipe for a simple, high protein snack that’s perfect when your on the run.

  • 1 large ripe banana
  • 3/4 cup egg whites (or 2 eggs)
  • 1/2 cup plain greek yogurt
  • 3/4 cup oats
  • 2 scoops Whey Protein Powder (Chocolate, Vanilla or Unflavoured all work great!)
  • 1/4 cup baking stevia OR 1/2 cup sweetener of choice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon

Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray, or line tin with papers.

Place all of the ingredients in a blender (or food processor) and blend until mixture is smooth.

Divide mixture evenly between 12 muffin tins.

Bake for 15-18 minutes, or until toothpick comes out clean.

For information on protein read How To Pick a Protein Power

Berrylicious Popsicles with Beets

Why add Salus Red Beet Crystals? Beets are nutritious, great tasting, sweet and delicious.  Plus their natural hue is a great way to add a bright pop of colour to your summer healthy eating.  Salus® Red Beet Crystals contain 100% natural, highly concentrated, active constituents pressed from fresh organic beets, without the addition of alcohol, sugar or other preservatives. Salus® Red Beet Crystals contain minerals such as calcium, copper, magnesium and iron as well as vitamins A, B1, B2, B6 and C.  949They are instantly soluble and blend well with fruit smoothies, shakes, juices, soup, and other dishes.  Can also be used to colour frosting, cookies and other treats while adding a little nutrition!

Flora’s Berrylicious Popsicles

Ingredients

  • 1 3/4 c. organic yogurt 
  • 1 1/4 c. berries
  • 6 tbsp. Salus Red Beet Crystals
  • 2-3 tbsp. Udo’s Oil

Instructions

  1. Place all ingredients in a blender and blend until smooth. Divide the mixture evenly among your popsicle molds. Freeze, then enjoy!