Equipment:

• Baking powder: 1 tsp
• All purpose flour: 1 cup
• Baking soda: 1 tsp
• Brown sugar: 2/3 cup
• Salt: 1/2 tsp
• Wheat bran: 1 1/2 cups
• Vanilla: 1/2 tsp
• Milk: 1 cup
• Apple sauce: 6 tbsp
• Blueberries: 3/4 cup

Ingredients:

• Baking powder: 1 tsp
• All purpose flour: 1 cup
• Baking soda: 1 tsp
• Brown sugar: 2/3 cup
• Salt: 1/2 tsp
• Wheat bran: 1 1/2 cups
• Vanilla: 1/2 tsp
• Milk: 1 cup
• Apple sauce: 6 tbsp
• Blueberries: 3/4 cup

Directions:

• Mix together the wheatbran and milk in a bowl and allow to stand for 10 minutes
• Mix together the applesauce, brown sugar, and vanilla in another bowl, then add into the wheatbran and milk
• Sift together the flour, baking powder, baking soda, and salt
• Mix the wet ingredients into the dry ones, then fold in the blueberries
• Allow to bake at 350 degrees F for about 16-20 minutes

We love adding in some chopped up walnuts!

Equipment:

• Iron skillet
• Small mixing bowl

Ingredients:

• Water: 1 cup
• Warm water: 2 tbsp
• White vinegar: 1 tbsp
• Vegetable oil: 4 tbsp, divided
• Non dairy milk: 1 cup
• Self rising or all purpose flour: 1/2 cup
• Salt: 1/2 tsp
• Yellow cornmeal: 1 cup
• Baking powder: 2 tsp (only if using all purpose flour)
• Egg replacer: 1 1/2 tsp

Directions:

• Pour approximately 2 tbsp of the oil into the bottom of the skillet and allow it to preheat in the oven to 425 degrees F. Meanwhile, combine all the dry ingredients
• Mix together the egg replacer and the warm water. In another bowl, mix together the milk and vinegar
• Stir in the milk and egg mixtures, along with the other 2 tbsp of oil, into the dry ingredients. Stir well and add up to 1 cup of water if it needs thinning
• Pour the mixture into the hot skillet and allow to bake for about 20-25 minutes
• Once done baking, flip the cornbread over to prevent it from becoming soggy

Vegan Cornbread goes perfectly with a hot bean soup!

Equipment:

• Hand blender
• Mixing bowl

Ingredients:

• Canola oil: 2/3 cup + 4 tbsp if needed
• Soy milk: 1/3 cup
• Dijon or yellow mustard: 1 tbsp
• Apple cider vinegar: 3/4 tsp
• Salt: 1/2 tsp (optional)

Directions:

• Pour the soy milk (cold) and the vinegar into the mixing bowl and allow to sit and curdle for a minute
• Blend the soy mixture well using the hand blender, then add in the mustard. Continue to blend, then add in the salt
• Next add in 3 tsp of the oil, one tsp at a time while continuing to blend, then the remainder of the oil
• Make sure to continuously move the hand blender around. If the finished mayo is too liquidy, add in the extra 4 tbsp of of oil one tbsp at a time

This delightful condiment will keep for one week if refrigerated!

Equipment:

• Large skillet

Ingredients:

• Onion, diced: 1/4 cup
• Potatoes, mashed: 3 cups
• Salt and pepper: 1/2 tsp
• All purpose flour: 1/2 cup
• Canola oil: for frying

Directions:

• Mix together the onion, potatoes, salt, and pepper
• Allow about 1/2″ of canola oil to heat in the skillet over med-high heat
• Form patties with the potato mixture and fry them in the skillet for about 2 minutes per side
• Allow the patties to drain on a piece of paper towel before serving

These little guys are delicious with horseradish!

Equipment:

• Frying pan
• Casserole dish

Ingredients:

• Salt: 1 1/2 tsp
• Rosemary: 1 1/2 tsp
• Vegan ground beef: 1 package, 12 oz
• Onion, chopped: 1 medium
• Frozen corn: 1 cup
• Carrots, grated: 2 large
• Potatoes, boiled and mashed: 7
• Worcestershire sauce: 1 tbsp + t 1/2 tsp
• Olive oil: for cooking

Directions:

• Allow the oven to preheat to 350 degrees Farenheit
• Fry the beef, onion, and grated carrots over medium heat together with the olive oil for about 5 minutes
• Stir in the rosemary, salt, and Worcestershire sauce
• Place the mixture into the casserole dish, then cover with corn and potatoes. Allow to bake for approx 30 minutes

We love adding a little garlic into the mashed potatoes to add a new flavour to the dish!

Equipment:

• Skillet
• Bread pan
• 2 mixing bowls

Ingredients:

• Flour, unbleached: 2 cups
• Salt: 1/2 tsp
• Unsweetened coconut: 1 cup
• Baking powder: 1 tbsp
• Sugar: 3/4 cup
• Canola oil: 2 tbsp
• Non dairy milk: 1 cup
• Apple sauce, unsweetened: 2 tbsp
• Egg replacer: 1 1/2 tsp (plus 2 tbsp water)
• Vanilla: 1 tsp

Directions:

• Allow the oven to preheat to 350 degrees F while toasting the coconut in the skillet over medium heat. Stir to prevent from burning, and remove from heat once it begins to brown
• Mix together the dry ingredients, including the coconut, in one mixing bowl. Mix together the wet ingredients in the other mixing bowl, then stir the wet ingredients into the dry ones. Mix until well blended
• Pour the mixture into a lightly greased bread pan and allow to bake for approx 45 minutes, or until a toothpick comes out clean. Allow to cool before serving

Spread some vegan butter over a slice and enjoy!

Equipment:

• Cooking pot
• Cookie sheet

Ingredients:

• Salt: 1/4 tsp
• Vegan sugar: 1/4 cup
• Sweetened or unsweetened shredded coconut: 2 cups
• Flour: 2 tbsp
• Sugar: 1/3 cup (if using the unsweetened coconut)
• Vanilla: 1 tsp
• Non dairy milk: 1 cup

Directions:

• Allow the oven to preheat to 350 degrees Farenheit
• Bring the milk, salt and sweetener to a boil, then whisk in the flour. Allow to boil for another 2 minutes before reducing the temperature to med/low. Continue to cook until it becomes a mixture just a bit thinner than a pudding
• Stir in the vanilla, then the coconut and excess sugar
• Make rounded balls with a teaspoon, and place them on the cookie sheet
• Bake for approx 15-16 minutes

These delights are also great with some chocolate frosting drizzled over the top!

Equipment:

• Baking dish

Ingredients:

• Nayonaise: 4 tbsp
• Artichoke hearts: 2 cans
• Vegan cream cheese: 2 tbsp
• Vegan parmesan cheese: as desired
• Whole wheat pita bread: for serving

Directions:

• Allow the oven to preheat to 375 degrees Farenheit
• Drain the artichoke heats and cut into small pieces, then place them in the baking dish
• Add in the cream cheese and Nayonaise, stirring well and making sure all the artichokes are wells coated
• Add in the deisred amount of parmesan cheese and mix
• Allow to bake for approx 20-30 minutes (monitor and remove when just gooey)

You can also mix in some frozen, chopped spinach when stirring together all the ingredients to alter this recipe just a tad!

Equipment:

• Rice cooker or cooking pot
• Frying pan

Ingredients:

• Brown rice: 1 cup
• Green lentils: 1 cup
• Onion, thinly sliced: 1 large
• Water: 4 1/2- 5 cups
• Olive oil: for frying with

Directions:

• Cook the rice and lentils together. If you use a rice cooker, then simply set it and turn it on. If you are using a cooking pot, bring the rice and lentils to a boil and then allow to simmer for an hour
• Over medium heat, fry the onion in the frying pan with olive oil until they become a light brown colour
• Mix all the ingredients together and serve

You can try serving some pan fried veggies over the Mujadara, or adding in different spices or hot sauces to adjust the flavour

Equipment:

• 2 salad bowls

Ingredients:

• Olive oil: 1 tbsp
• Kale, chopped: 1/2 of a bunch
• Pine nuts: 2 tbsp (divided)
• Dried cranberries: 2 tbsp (divided)
• Lemon juice: 2 tbsp
• Tomato, diced: 1/2 a medium sized one
• Salt and pepper: As desired

Directions:

• Split up the kale into two salad bowls, and add in one tablespoon of cranberries and pine nuts to each
• Add in 1/2 of the tomatoes to each of the bowls
• Stir together the lemon juice, olive oil, and salt and pepper in a small bowl
• Pour the dressing over each of the salads before serving

If you like garlic, try adding some minced pieces into the dressing when stirring for a little extra kick!