Ingredients :

• • 4 medium carrots, sliced
  • 2 large onions, halved and sliced
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up, skin removed
  • 1/2 teaspoon salt
  • 1/2 cup chopped dried apricots
  • 1/2 cup raisins
  • 1 tablespoon Better Than Bouillon Chicken paste mixed with 2 cups water
  • 1/4 cup tomato paste
  • 2 tablespoons all-purpose flour
  • 2 tablespoons lemon juice
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons ground ginger
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon pepper
  • Hot cooked couscous, quinoa or rice.

Directions:

Place carrots and onions in a greased 5-qt. slow cooker. Sprinkle chicken with salt; add to slow cooker. Top with apricots and raisins. In a small bowl, whisk broth, tomato paste, flour, lemon juice, garlic and seasonings until blended; add to slow cooker. Cook, covered, on low until chicken is tender, 6-7 hours. Serve with hot cooked couscous or quinoa.

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Ingredients

2 tbsp canola oil 

1 onion, chopped

2 carrots, peeled and chopped

1.5 tbsp grated fresh ginger
(or 1 tsp ground ginger)

3 tsp Better Than Boullion Vegetable Paste mixed with 900ml water to make broth

1 can Coconut Milk

2 cups frozen diced butternut squash

1 1/4 red lentils

1 1/2 cup water, divided

6 cups chopped kale

1/3 cup miso paste

1 tbsp lemon juice

Salt & Pepper to taste

*Bolded items available at The Granary!

Directions:

Heat the oil in a large pot and add the onion and carrots.Cook until softened (5 min) Add ginger and continue to cook until fragrant, approximately 2 more minutes. Add the broth, coconut milk, lentils and 1 cup of water and bring to a boil. Reduce heat and sinner until lentils break down and start to thicken the soup.

Stir in the the chopped kale and cook until wilted (1 min). Whisk miso and 1/2 cup water in a small bowl until smooth. Stir into the soup and remove from heat. Finish with a splash of lemon juice and salt and pepper.

Red Lentil Coconut Miso Soup goes great with crusty bread for dipping.

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The trick to most coconut flour pancakes is getting the ratio righ, without it your pancakes will take a whole lot more like omelette (which isn’t necessarily bad, but not what we are going for) This recipe has been proven to get the ratio perfect!

INGREDIENTS

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Make sure to check out some of the amazing local sugar bushes in our area to a fun and informative day out for the whole family. Some of our personal favourites are Temple’s Sugar Bush, Fultons’s Pancake House & Sugar Bush and Wheeler’s Pancake House, Sugar Bush & Museums. It’s no wonder Lanark County is considered the Maple Capital on Ontario!

Maple Cake Ingredients

2 2/3 Cups Light Spelt Flour (All Purpose would work too)

2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 1/4 Cups Maple Syrup

1 cup Apple Sauce

2/3 Cup Softened Coconut Oil or vegetable oil of your choice (sunflower, org canola etc)

3 tbsp ground flax seed + 1/2 cup water mixed together

1 tsp pure vanilla

2 tbsp Apple Cider Vinegar

1/2-1 cup chopped pecans or walnuts (optional)

PreHeat oven to 350* F. Prepare 2 8″ or 9″ round cake pans with a light coating of oil. Line the bottom of the pans with parchment for easy removal of the cakes after baking.

Whisk together all Dry ingredients in a large bowl. Add maple syrup, apple sauce, oil, flax mixture and vanilla. Stir until the flour is absorbed. Quickly stir in Apple Cider Vinegar just until its evenly distributed.

Portion the batter evenly between the two cake pans and bake for 25-35 min or until the tops are domed and a toothpick inserted in the centre comes out clean. Allow to cool 10 min before transferring to a rack. Cool Completely before icing.

Maple Buttahcreem Icing (vegan)

Beat 2/3 cup Coconut oil or other vegan margarine in a medium bow with an electric hand mixer. Add 2 3/4 cup powdered icing sugar about 1/2 cup at a time. Sweeten with 1/3 cup maple syrup and 1 tsp vanilla. Beat until smooth. Do not over beat as the coconut oil will start to settle and lose its creamy texture. Spread icing evenly over completely cooled cake.

Recipe from Jae Steeles’s book “Ripe from around Here, A Vegan Guide to Local & Sustainable Eating”

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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.

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

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INGREDIENTS

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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.

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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.

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This perfect pairing of sweet and tart comes from Jae Steele’s book “Ripe from Around Here” her seasonal recipes are fantastic. I made these recently with fresh rhubarb and frozen strawberries, but fresh strawberries or frozen rhubarb would be fantastic too!

If you are looking for locally grown strawberries, check out our friends at Mississippi Berries

2 1/2 cups spelt flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1.2 tsp sea salt
1 cup diced rhubarb (approx 1cm pieces, if they’re too large the sourness will be quite a contrast)
2/3 cup maple syrup
1/3 cup unsweetened applesauce
1/3 cup buttermilk or the vegan version buttermilk (1 tbsp apple cider vinegar + non-dairy milk)
1/2 sunflower oil
1 tsp vanilla extract
2/3 cups sliced strawberries

Preheat oven to 375 *F, Prepare a 12-cup muffin tin with liners or a light coating of oil

Whisk together the flour, baking powder, soda, cinnamon and salt in a large bowl. Add the rhubarb. In a small bowl mix together maple syrup, apple sauce, buttermilk, oil and vanilla. Pour wet mixture into the flour mixture. Mix together just until the flour is absorbed – Don’t over mix. Gently fold in the strawberries. Portion into the muffin cups. Bake for 25 min or until a toothpick inserted in the centre comes out clean.

Keep in an airtight container for 2 days or up to a week in the fridge.

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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.

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