Roasted Red Pepper Hummus

Hummus is something I always have in my fridge. It is so versatile and is a great way to add more protein to any snack or meal. I like to put it on my veggie burgers as a condiment or eat it as a snack with carrots and crackers. You really can’t go wrong with this recipe.

Roasted Red Pepper Hummus.jpg

Make 2 cups 

Ingredients:
1 red pepper
1 can no salt added chickpeas
1/2 tsp of salt
1 tbsp of tahini
1/2 a juiced lemon
1 clove of garlic
1/4 cup of extra virgin olive oil
Pinch of chilli flakes

Pre-heat the oven on broil. Place the pepper on a baking sheet on the top rack in the oven. Be sure the pepper is not touching the coils. Roast 1 minute per side until the skin of the pepper is charred. Leave the oven door cracked and continue roasting for an additional 10 minutes until the pepper is soft.

Remove from oven and cut open to release the steam. Once cool to the touch remove the seeds, stem and charred skin from the pepper. Set aside.

In a food processor combine red pepper, chickpeas, salt, tahini, lemon juice, garlic, olive oil and chilli flakes. Blend for 2-3 minutes until smooth.

Serve immediately or refrigerate in an air tight container for up to a week.


Overnight Oats

This recipe takes minutes to make and can be made with so many different toppings. My favourite combo is banana walnut with a little pumpkin spice.  I like to make a few jars at the start of the week so I can grab one when I’m heading out the door.

Oats

Makes 1 Jar 

Ingredients:
1/3 cup of large flake oats
2/3 cup of almond milk
1 tsp of vanilla extract
1 tsp of honey
1 tbsp of white chia seeds
1 tbsp of hemp hearts
1 tsp of pumpkin spice or cinnamon (optional)

Toppings:
1 tbsp of walnuts
1 tbsp of raw pumpkin seeds
1 banana, sliced apple or handful of berries

In a reusable container combine oats, almond milk, vanilla extract, honey, chia seeds, hemp hearts and spice (optional). Mixed with a spoon until combined. Place container in the fridge overnight.

Remove from fridge, add toppings and enjoy.

Notes: This recipe can be made in a larger batch and kept in the fridge for up to 4 days. 


Vegan Banana Coconut Pancakes

Lately oat flour has been my go to substitute for all purpose flour, I find it makes recipes more filling. I love making a big batch of these and freezing them for a quick breakfast in the morning. Just pop them in the toaster. They’re also super yummy topped with a little crunchy peanut butter for some extra protein.

Banana Coconut Pancakes.jpg

Makes 4 – 5 Small Pancakes 

Ingredients:
1 cup of oat flour
1 pinch of salt
1/2 tsp of baking soda
1/2 cup of vanilla unsweetened almond milk
1 banana
1/4 cup of unsweetened flaked coconut
1/4 tsp of vanilla extract
1 tsp of vegan butter

Toppings:
1 tbsp of pure maple syrup
1 tbsp of chopped walnuts
1 tbsp of unsweetened flaked coconut
1 tsp of hemp hearts

In a food processor, add 1 1/2 cups of large flake oats. Blend into a powder and set aside. Rinse out the food processor and blend 1 banana for 30 seconds until smooth.

In a medium bowl combine oat flour, salt, baking powder, almond milk, banana and vanilla. Whisk together until combined. Stir in coconut.

In a frying pan over medium heat add vegan butter. Once melted scoop 1/4 cup of pancake mixture into the pan. Cook on each side for 2 – 3 minutes.

Top with maple syrup, walnuts, coconut and hemp hearts. Serve immediately or freeze for up to 1 month.

Notes: These pancakes are also gluten-free depending on the type of oats used. 


Mango Summer Rolls

These summer rolls are so light and refreshing. They definitely satisfy my craving for sweet and spicy and are so quick to make. Enjoy them on the go in your next packed lunch or picnic.

Mango Summer Rolls.jpg

Makes 8 – 10 Small Rolls 

Ingredients:
1 large mango
1/3 of a large cucumber
1/4 cup of red onion
1/2 a red pepper
1/4 cup of chopped cilantro
1/2 of a jalapeño thinly sliced
8 – 10 small sheets of rice paper

Thinly slice each of the fresh ingredients and set aside.

Fill a shallow bowl or pot (slightly larger the diameter of the rice paper) with warm water, approximately an inch high. Place 1 sheet of rice paper into the water and submerge for 20 – 30 seconds until soft and pliable.

Place the rice paper on a piece of parchment paper and pat off any excess water with a paper towel. Arrange all of your fresh ingredients vertically in the middle of the rice paper. I recommend approximately 6 slices of mango, 3 slices of cucumber, 4 slices of red onion, 2 slices of red pepper, 1 slice of jalapeño and a sprinkle of cilantro, per roll.

To roll, fold the top and bottom edge over top of your fresh ingredients. Fold the right edge towards the left, overtop of the two folded ends and fresh ingredients. Where the right edge stops hold all the ingredients and continue to roll leftwards until the edge is sealed.

Refrigerate for up to 2 days or serve immediately.

Note: Soak the rice paper as needed to avoid them drying out and/or sticking together. 


Bruschetta Bites

This is one of my go to appetizers in the summer. Not only are these quick to make but can be made ahead of time so you’re not spending all your time in the kitchen. Enjoy with a glass of sangria at your next backyard BBQ.

Bruschetta.jpg

Makes 15 – 20 pieces

Ingredients:
1 small baguette
2 tbsp of finely chopped red onion
1 1/2 cups of diced cherry tomatoes
2 tbsp of chopped basil
1 tbsp of olive oil + 1 tbsp
1 tsp of balsamic reduction
1 clove of finely chopped garlic
A pinch of pepper

In a small bowl combine red onion, cherry tomatoes, basil, 1 tbsp of olive oil, balsamic reduction, garlic and pepper. Mix and set aside. Can be prepared up to one day in advance.

Cut your baguette into bite size pieces (approx. half an inch thick). Pour the remaining olive oil on a plate. Dip one side of each piece of bread in the oil. Over medium heat, place each piece of bread oil side down and toast for 2-3 minutes or until crisp.

Before serving, scoop 1 tbsp of the tomato mixture onto each slice of bread and enjoy.

Note: It is important to use a balsamic reduction, not vinegar in this recipe as the reduction gives it a sweeter taste. 

 


Spicy BBQ “Chicken” Pizza

This is my new favourite recipe so it seemed fitting that it be the first thing I share! This is the first time I’ve used jackfruit and I’m obsessed. You can find it at your local Asian supermarket in the canned fruit isle. For this recipe it’s important that you use jackfruit in brine or water not syrup. Try it out and let me know what you think!

BBQ Chicken Pizza.jpg

Makes 1 Large Flatbread (6 – 8 pieces) 

Ingredients: 
1 tbsp of olive oil
1/2 cup of thinly chopped red onion
1 can of jackfruit in brine
1/3 cup of BBQ sauce + 1 tbsp
1/2 cup of shredded old white cheddar
1/2 a jalapeño finely diced
2 tbsp of cilantro
1 thin crust flatbread

Pre heat the BBQ to high heat (approx. 400 degrees).

In a frying pan over medium heat combine olive oil and red onion.

Drain the jackfruit and lightly rinse. Place the jackfruit in a bowl and shred with your fingers. You may notice some seeds – those are edible, just break them up. Place the shredded jackfruit in a paper towel and squeeze out any excess water.

Once the red onions are soft, mix in the jackfruit and cook for 3-4 minutes. Mix in your BBQ sauce and cook for an additional 2-3 minutes or until the mixture is hot.

Coat your flatbread with the remaining BBQ sauce and top with your jackfruit mixture, followed by cheese and jalapeños.

Place on BBQ over direct heat for 5 minutes or until the bottom is crispy. Move to indirect heat for an additional 5-7 minutes to let the cheese melt.

Top with cilantro and serve.

Notes: This recipe can also be prepared in the oven. For time and temperature, follow the directions on the package of the flatbread.