Vegetarian Cooking at Lepp Farm Market

Happy Sunday, everyone! On Tuesday March 8, I’ll be demonstrating 4 recipes at Lepp Farm Market in Abbotsford, BC. The event will run from 7-9ish, and will include a signed copy of Vegetarian Comfort Foods.

So sign up today HERE!

I’ve decided to post the recipes we’ll be making here instead of handing out recipe cards, because it’s more eco-friendly, and easier to find than a lost piece of paper.

Right?!

It’s also noteworthy to mention that while 3 of the 4 recipes are from Vegetarian Comfort Foods, the smoothie is from my latest book, Baby Nosh.

So here are the 4 recipes we’ll be going through, and I hope you love them! Xo

Recipe #1: Green Goodness Smoothie (From Baby Nosh)

(Serves 2)

Ingredients

  • 1 banana
  • 1 cup green grapes
  • 1 kale leaf
  • 1 cup frozen pineapple
  • 6 fresh mint leaves
  • 1 cup water
  • 1 tsp. hemp hearts (optional)
  • 1 tsp. chia seeds (optional)

Method

  • Combine first 6 ingredients into a blender, and blend until smooth.
  • Sprinkle with hemp hearts and chia seeds for extra awesomeness.

Recipe #2: Mediterranean Sprouted Endive Boats (from Vegetarian Comfort Foods)

(Serves 6)

Ingredients

  • 2 mushrooms
  • 1 red bell pepper
  • ½ zucchini
  • 1 carrot, julienned
  • 1 cup sprouted beans
  • ¼ cup water
  • 2 tbsp. Greek salad dressing (Rendezvous is perfect!)
  • 2 endive spears

Method

  • Clean the veggies, and throw the mushrooms, pepper, and zucchini in a food processor.
  • Process until piece are small, but not quite minced. Set aside.
  • Peel the carrot and set aside.
  • Peel layers off endive spears, and arrange on platter so the cavity is face-up, resembling boats. Set aside.
  • Place ¼ cup of water in skillet and heat to medium.
  • Once simmering, add processed veggies (not the carrots) and sprouted beans, and sauté for 2 minutes to soften, slightly.
  • Remove from heat and drain any remaining water. Add tamari to the heated mixture, toss to coat, and scoop into endive cavities.
  • Garnish with 2-3 strips of carrot, and serve.

Recipe #3: Squashed Puttanesca (From Vegetarian Comfort Foods)

(Serves 2)

Ingredients

  • 1 spaghetti squash
  • 4 tbsp. olive oil
  • 1 small white onion
  • 2 garlic cloves
  • 1 small fennel bulb
  • 3 cooked artichoke hearts
  • 1 16 oz can of crushed tomatoes
  • 1 tbsp. capers
  • ½ cup sliced black olives
  • ½ cup fresh, chopped parsley

Method

  • Pre-heat oven to 350 degrees Fahrenheit.
  • Cut squash lengthwise into two halves.
  • Grease cookie sheet with half the oil, and place squash flat-side down on sheet. Bake for 40 minutes.
  • Meanwhile, dice the onion, mince the garlic, slice fennel into “v” shapes, and quarter your artichokes.
  • Place pot on stove, and heat on medium. Once hot, add remaining oil, and throw in onion and garlic.
  • Let them brown while pushing around with spatula for about 2 minutes.
  • Turn heat down to medium and add tomatoes and fennel. Cover, and simmer for about 15 minutes.
  • Remove cover and add artichokes, capers, and olives, and simmer for another 5 minutes.
  • Remove squash from oven, and flip over. Set two plates close to stove.
  • Remove the middle stringy, seedy part of the squash using a large spoon.
  • Using a fork, scrape the cavity of the squash so that it comes out in strips, like spaghetti.
  • Once squash is plated, it should resemble spaghetti noodles. Top with sauce and then garnish with chopped parsley.
  • Enjoy!

Recipe #4: Coconut Bliss Balls (From Vegetarian Comfort Foods)

(Makes approximately 36 balls)

Ingredients

  • 2 cups pitted dates
  • ½ cup warm water
  • ¾ cup gluten-free rolled oats
  • ¼ cup sesame seeds
  • ¼ cup sunflower seeds
  • ¼ cup salted pumpkin seeds
  • ¼ cup chopped almonds
  • ¼ cup cranberries
  • ½ cup unsweetened shredded coconut

Method

  • Mix all ingredients except for coconut together in food processor, until well combined.
  • Form into balls, roll in coconut, and place on parchment paper or in mini-muffin cups as you go.
  • Store in mini-muffin cups in an air-tight container, in the refrigerator for up to 2 weeks.

I hope to see you at Lepp Farm Market in a couple of days! For more vegetarian recipe ideas, check out Vegetarian Comfort Foods. xo

Vegetarian Comfort Foods

5 Plant-Based Cookbooks to Buy TODAY

I love plants, and I love eating them, so I buy plant-based cookbooks. A lot. Sometimes I don’t even make any recipes from them, I just like to look at the pictures and drool.

(I might have a problem.)

But the following 5 books are books that I use all the time to create great and inventive plant-based meals for myself and my family. I strongly suggest you search them up on Amazon, take a look inside if that feature is available, and then buy them.

(Because you’ll want to after glancing at the food photography. Wow.)

The Blender Girl Cookbook

The Blender Girl

Let me begin by stating that good people create amazing cookbooks. Tess Masters is a lovely woman, whose heart and soul can be found living in bliss at the bottom of a Vitamix.

Full of creative, gorgeous recipes that taste as incredible as they look, this book encourages the intake of vegan nutrients by way of uber nutritious smoothies, sorbets, sauces, soups, and more.

Buy on Amazon HERE.

Oh She Glows

oh she glows

I know—this one’s a goodie that everyone owns by now, right? But if you’re one of the few that don’t own it, you should.

Written by Angela Liddon, who’s also the food photographer, this book packs insane nutrients and incredible enthusiasm for plant-based foods into every single page. I like the U.S. cover better than the Canadian one, and was disappointed to have been delivered the latter, but beggars can’t be choosers—and I was begging for this book.

Buy on Amazon HERE.

My New Roots

my new roots

This lovely book has the most beautiful photographs. Honestly. Any plant-based cookbook that includes edible flowers in their recipes get a giant thumbs up from me. It’s so pretty, I want to display it on a shelf in my living room, but my husband won’t let me.

Seriously.

Buy on Amazon HERE.

Thug Kitchen

Thug Kitchen

I’m not going to lie: I bought this book because of the persistent profanity. Who expects to open a cookbook and read “Slowly whisk in the milk so that shit doesn’t get all lumpy. SLOWLY, MOTHERFUCKER.” (Page 23.)

It had me at “Pay. Fucking. Attention.” (Page xiv.) Or “Eat like you give a fuck.” (Cover.)

So I paid attention, and loved the book. The recipes are simple and delicious and ridiculously entertaining to follow. I think I’ve purchased about 8 copies as gifts, alone. If you or someone you know loves to peruse plant-based cookbooks, this one’s highly recommended if only for the shock factor. (Which it won’t be, because the recipes are truly delicious.)

Buy on Amazon HERE.

Vegetarian Comfort Foods

Vegetarian Comfort Foods

Yep—I’m unapologetically plugging my own work. Officially being released on August 4, this labour of love consists of over 75 plant-based recipes that are designed to be kind to your digestive tract. A follow-up to my first book, Happy Healthy Gut, Vegetarian Comfort Foods provides recipes, meal plans, and tons of insight about how to care for a touchy bowel.

If you or anyone that you know suffers from stomach disorders such as IBS (irritable bowel syndrome), Crohn’s disease, colitis, and diverticulitis, this plant-based cookbook can help.

Buy on Amazon HERE.

My next purchase?

The Sprouted Kitchen Bowl and Spoon

Bowl and Spoon

Part of the Sprouted Kitchen series by Sara Forte, this book looks like it’s right up my alley. It’s plant-based, inventive, creative and earthy home-cooking.

LOVE.

Buy on Amazon HERE.

Ummm…you’re welcome! xo