This is a super simple, delicious recipe that is fast and easy. A hit at gatherings both for the taste and for the beautiful velvet purple color!

Ingredients:

1 medium beet, steamed or boiled, chopped into pieces
1 can chickpeas
Juice from 1/2 a lemon 
Spices: salt, pepper, pinch of cumin
Optional: fresh herbs such as dill or cilantro

Method:

Mix the steamed beet, chickpeas and lemon juice together in a blender. If the mixture doesn't blend try adding a bit of water or (optional) olive oil. Then add the spices and top with fresh herbs. Delicious served with crackers, raw vegetables, or even mixed with pasta or on top of rice! Enjoy! 

This is a very easy recipe for a great nutritious dip!

Ingredients:
1 steamed yam (cut yam into small pieces and steam until soft)
1 can garbanzo beans  (chickpeas)
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon cumin
Fresh cilantro to taste

Method:
 
Combine the steamed yam with all other ingredients except cilantro in a blender and mix until smooth. If necessary, add a spoon or two of water to get desired consistency. Finally, add the fresh cilantro. Serve with fresh vegetables, chips, or even as a bagel spread in the morning!

This is an easy, fast and delicious spread that is somewhat of a cross between hummus and guacamole. It serves well as a dip for chips or veggies, but also works as sandwich or pita filler.

Ingredients:

1 ripe avocado
1 can chickpeas
Juice from 1/3 to 1/2 a lemon
Herbs of choice - cilantro and basil work great!
Pinch of ground cumin
Salt to taste 
Few tablespoons of water

Simply combine all the ingredients in a blender, mixing together. Add a bit of water if necessary as you blend. If you'd like, feel free to add a spoonful of nutritional yeast to the mix as well. Enjoy! 

Roasted pumpkin and chickpeas paired together are a match made in vegan, plant-based heaven!  Chickpeas are chock full of protein, and pumpkin is an excellent source of fiber, vitamin A and vitamin C.  The lemon juice and fresh herbs only enhance the taste and benefits of this dish. It's almost effortless to make, and goes over very well as an party appetizer! See other serving ideas below too. 

Ingredients: 


1 cup roasted pumpkin (cut pumpkin into small pieces and toss with 1 tablespoon olive oil, bake uncovered for 20 minutes at 180 Celsius or 350 Fahrenheit) 
1 can garbanzo beans  (chickpeas)
Juice from 1/2 a lemon
1 tablespoon olive oil (optional!) 
1 tablespoon sesame seeds
2 tablespoons water
1/2 teaspoon salt
1 teaspoon cumin
Fresh cilantro to taste

Once you've roasted the pumpkin, combine it with all other ingredients (except cilantro) in a blender and mix until smooth. If necessary, add a bit more water to get desired consistency. Finally, add the fresh cilantro and stir in by hand.  A few serving ideas include:

1. Place the hummus in a bowl and surround it with raw vegetables, including carrots, cucumbers, celery and peppers
2. Use the hummus as a spread for pita bread or rice crackers!
3. Turn the hummus into a meal! Pair it with broccoli and rice for a satisfying and healthy lunch or dinner.  

The amount of hummus above serves dinner for 4 or is enough to serve as an appetizer for a party of 10.

This recipe was born from experimentation. I've been combining roasted pumpkin with different ingredients lately and am usually very pleasantly surprised with the results. This spread is no exception. You can substitute almonds for walnuts if you'd like, and leave out the nutritional yeast too if that isn't to your taste. The chopped celery gives the spread a nice and unexpected crunch. I hope you enjoy it - and that your friends/family do too! 



Total prep time: 25 minutes

Ingredients:
1 cup chopped pumpkin (toss lightly with olive oil and sea salt, 
roast in oven for 15 minutes at 180 C or 350 F)
1/4 cup each of sunflower seeds and walnuts, soaked at least 4 hours
1 teaspoon nutritional yeast
1 tablespoon lemon juice
1-2 tablespoons water
1/2 teaspoon sea salt
1/2 teaspoon cumin
1/2 stalk celery, chopped finely
Fresh cilantro

Method:
Combine the roasted pumpkin, sunflower seeds, walnuts, nutritional yeast, lemon juice, water, salt and cumin in a blender or Magic Bullet. If not creamy enough, add a bit more water.  Stir in the celery and fresh chopped cilantro.  Goes very well with chopped vegetables - celery, cucumbers, carrots, or as a spread for rice crackers or bread. Enjoy! 

This is a simple recipe that just has four parts - 

Rice cakes
Cashew 'cheese' spread
Tomatoes
Fresh herbs

After you've made your cashew 'cheese' just spread it on the rice cake and top with tomato slices and your favorite herbs. A perfect mid afternoon snack or party appetizer! 

These are quite literally the easiest - and fastest - sandwiches to make! Once you've made your vegan cashew 'cheese' spread, just spread it on top of several slices of black bread, top with fresh tomato slices, cilantro and dill! That's it! 

You can find our cashew cheese spread here!  

Samosas are a great dinner party appetizer, and leftover samosas make a perfect mid-day snack or lunch item.  Once you've made them once they're easy and fun to experiment with, adding your favorite vegetables and spices to the filling. This recipe is a vegan version of classic Indian samosas; instead of deep-frying them, save on your oil and health and bake them in the oven!  Serve with your favorite tomato sauce or chutney, or eat as is! 

Dough Ingredients:
2.5 cups flour
1 cup warm water
1/4 teaspoon salt
2 tablespoons vegetable oil

Filling:

2 small potatoes, cubed
1 cup squash, cubed
1 cup cauliflower, cubed
1 small can or 1/2 pack frozen peas, 1 small can corn
1/4 teaspoon cumin seeds
1/4 teaspoon powdered cumin
1/4 teaspoon turmeric
1/4 teaspoon minced ginger
2 tablespoons vegetable oil
Salt to taste

Directions:

The dough can be prepared in advance and is best done using your hands.  In a large bowl, mix the 2 tablespoons of vegetable oil into the flour until you can no longer see or feel the oil.  Mix the salt into the warm water, and pour the water gradually into the dough, kneading with your hands.  Once the dough is kneaded well, set aside in a plastic bag or plastic wrap for 20 minutes, then knead again. 

While the dough is 'resting' for 20 minutes, you can work on the filling! In a saucepan warm the oil, and once hot fry the cumin seeds, cumin, turmeric and ginger for 30 seconds. Add the potatoes, squash and cauliflower, and simmer on a low heat for 15 minutes.  Once cool, add the peas and corn, salt to taste.  Optionally add a spoonful or two of fresh cilantro.

Assembling the samosas: Roll the samosa dough into 4-5 inch circles, and cut the circle in half with a knife.  Using a bit of water, take your semi-circle and make a fold in the shape of a triangle. Seal along the fold. Put this cone carefully between your thumb and index finger and place a ball of the filling inside. Wet your finger and run it along the edges of the dough with water and seal to enclose the stuffing, pinching the edges and folding over.

Once the samosas are assembled, cook at 350 Fahrenheit for 10 minutes on one side, then flip over and cook for 10 minutes on the other side.  Enjoy with our special yogic tomato sauce!