Walnut ginger cookies are great for tea time. The cookies are sweet and crunchy with a subtle zip of crystallized ginger. They’re so easy to make you can whip them up in 1/2 hour, make a pot of herbal tea ,and be ready for entertaining.
My favourite spice is ginger and I like how the subtle heat of the spice comes through in baked goods. This recipe used dried ginger and crystallized ginger to flavour the dough. If you have fresh ginger you can grate it and substitute 1 tbsp for the dried spice.
I used walnuts in this recipe but if you don’t like them you could use chopped almonds. I’ve tried chopped cashews but find them too sweet combined with both types of sugar. If you have a sweet tooth though, you could add them, add some dried coconut and reduce the brown sugar by 1/4 cup.
If you want to serve these on a Christmas platter and need to jazz up the cookie appearance I’d use coloured sprinkles mixed into the batter. Icing on this cookie is too sweet for my taste.
Many of our favourite recipes include milk. From macaroni cheese to shakes cow milk has been the go to option for most cooks. For vegans and vegetarians a plant based milk is a necessity and today there are many plant milks. They are all super satisfying and can be used in most recipes.
The info graphic below shows some of the most common plant milks and gives suggestions where they can best be used.
I love cheese so my journey to eating vegan has not been easy. When I discovered nutritional yeast I was thrilled. It tastes like cheese and can be added to many recipes. Easy Vegan Cheese dip uses nutritional yeast mixed with spices, potatoes and carrots to make a soft cheese dip.
Traditional cheese dip contains colouring a preservatives. The colouring in easy vegan cheese dip comes from the turmeric. Turmeric is a healthy spice from India that contains cur cumin. Cur cumin has been shown to be an anti-inflammatory which contains antioxidants. It’s natural and good for you. There are no preservatives added to this cheese dip.
The recipe produces a looser dip but if you like a thicker dip heat the mixture on the stove for a few minutes until the mixture begins to thicken. The cornstarch in the mix will do this. You can also remove a little of the almond milk to make it thicker without sacrificing taste. Don’t remove too much though or you won’t be able to blend the ingredients smooth.
Easy vegan cheese dip is great with snacks or with appetizers. Serve with corn chips for a easy movie night snack. Pour over fluffy baked potatoes to liven up supper. You can also make vegan tacos and pour the sauce over top in the place of crumbled dairy cheese. Any way you use the dip you’re sure to love it.
The weather is turning chilly in Canada and it’s the time of year I like to make comfort food. Cobbler is a favourite dessert my mother made when I was a child. The cobblers she made were usually full of tart plums or fresh blueberry and on occasion we’d have sweet peach. Blueberry mango cobbler is a version of her best recipe. Local blueberries mingle with tropical mango for a unique and tasty combination. You can serve the cobbler on its own or add coconut ice cream if you like fruit mixed with a creamy filling.
Cobblers like crisps are quick and easy to prepare, taste delicious, and are adaptable. If you don’t like mango try adding peaches or shake up the flavours and use cherries, strawberries or blackberries. Use what you have in the freezer or what is in season.
Since the local blueberries are finished bearing for the year this recipe uses a mixture of wild and regular blueberries that I picked and froze. You can purchase frozen blueberries and mango from the grocery store if you don’t have any in the freezer. Frozen fruit is usually cheaper than fresh during the winter and the nutrients and taste are amazing.
If you use fresh fruit the recipe will be just as tasty but you will have to watch the baking time. It will take significantly less time to cook. Try looking at the recipe after 20 minutes to see if it is cooked. If not put the cobbler back in the oven for 5 or 10 minutes and watch it to make sure it doesn’t burn.
The topping and the fruit filling are tart in this recipe. If you like a sweeter filling
Pumpkin pie has always been a staple in my home on the holidays. It’s rich creamy texture blended with fragrant pie spices is warm and comforting and brings back many happy memories of childhood. That’s why when I decided to try a vegan lifestyle I was a little hesitant to try a vegan pumpkin pie. I tried recipes made with tofu and I wasn’t happy with the taste. I tried other recipes made with coconut cream. They’re better but many recipes don’t have enough spices.
Harvest pumpkin pie is a vegan recipe using coconut cream with the tasty spices I remember. If you don’t like pie spice try cutting the spices in half and tasting before baking the pie. You can also use either pumpkin pie spice or cinnamon, nutmeg, cloves and ginger separately.
I love fresh, crunchy salad but I have to admit that if a salad takes too long to prepare it isn’t a week night staple for me. That’s why I like kitchen sink salad. Kitchen sink salad is easy to make and easy to adjust to the season. Just use any vegetables you have hanging around in your refrigerator. Add four cups of salad greens to three cups of mixed chopped vegetables. You can also cook up some sweet potatoes to add to the mixture. Yum!
The mustard lemon dressing is olive oil based. It’s made with the goodness of Canadian maple syrup, mustard, garlic and lemon juice. I prefer a tart dressing so this recipe is not too sweet. So if you like your salad sweet add a little more maple syrup.
Store leftover dressing in the refrigerator and use it as a marinade for Tempe or Tofu. Sop up the marinade with Homestyle Bread. Delicious!
It’s Thanksgiving again in Canada and at this time of year pumpkin spice baked goods and drinks are found just about everywhere.
Pumpkin spice drinks can be costly but there is a simple solution. Cost effective pumpkin spice syrup is easy to make and when added to your drinks can give you the fall taste you love at a fraction of the cost.
It contains only 5 ingredients and can be stored for up to a week in the refrigerator. You can use fresh or canned pumpkin. Just make sure if you use the fresh version that the vegetable has been processed and is very smooth
Cost effective pumpkin spice syrup can also be used in baked goods. Try making a pumpkin muffin and infusing the centre with the filling after baking. You might have to thicken the recipe a bit more to do this.
You can use the syrup in many drinks. Try adding a tablespoon to your coffee or making a quick latte. I like heating almond or cashew milk and adding a tablespoon to the hot mixture.
If you like a stronger spice flavour simply add more of the syrup to your beverage.