Maple Cinnamon Delicata Squash Salad

Maple Cinnamon Delicata Squash Salad
Prep Time
Prep: 10 minutes, Cook: 30 minutes
Number of Servings
1-2
Ingredients
  • 1 delicata squash
  • Organic maple syrup
  • Organic cinnamon
  • [q:1/2] avocado
  • 10 large brussels sprouts
  • 2 to 3 cups fresh spinach
  • 1 cup cherry tomatoes
  • [q:1/4] lemon
  • [q:1/4] to [q:1/2] cup Jackfruit Bacon
Directions
  1. Preheat the oven to 350° F. Wash and dry all of your produce and set aside.
  2. Line a large baking sheet with parchment paper.
  3. Half and deseed the delicata squash, then slice into [q:1/2] inch pieces. Place on to the baking sheet and lightly drizzle with maple syrup and sprinkle with cinnamon. For the bare side facing down, instead of flipping and repeating the aforementioned process, I rubbed it into the excess that was on the sheet to put it to use.
  4. Bake for 20 to 30 minutes, or until caramelized.
  5. Meanwhile, place the brussels sprouts in a vegetable steamer, and steam for 10 to 15 minutes, or until very soft. Remove and slice in half. Add seasoning as desired.
  6. Place the spinach into a bowl and drizzle with lemon juice. Top with halved tomatoes, sliced avocado, brussels sprouts, jackfruit bacon, and squash.

Vegan Jackfruit 'Bacon'

Vegan Jackfruit 'Bacon'
Prep Time
40 minutes, plus 25 minutes cook time
Number of Servings
Serves 6
Ingredients
  • 2 cans young green jackfruit (unsweetened)
  • 4 Tbsp liquid smoke
  • 2 Tbsp coconut aminos
  • 2 Tbsp extra virgin olive oil or unrefined coconut oil
  • 2 Tbsp pure organic maple syrup
  • 2 tsp balsamic vinegar
  • 2 tsp unsulphured molasses
  • [q:1/2]-1 tsp ground black pepper (depending on spice preference)
  • [q:1/4]-[q:1/2] tsp himalayan pink salt
Directions
  1. Preheat the oven to 425F. Line 3 large baking sheets with parchment paper.
  2. Open, drain and rinse the jackfruit. Dry between 2 clean towels.
  3. Slice thin, as evenly as possible. A mandoline slice is perfect to use. The jackfruit may become stringy or break apart, but that is okay. Set aside.
  4. In a medium bowl, mix together all of the marinade ingredients. whisk together until uniform, then toss in the jackfruit. Mix until all of the jackfruit is coated. Cover the bowl and place into the refrigerator for 30 minutes.
  5. Remove from the refrigerator, and evenly distribute on the baking sheets. Use all 3, but you may use less depending on the thickness of your jackfruit. Save the remaining marinade for dressing or more bacon.
  6. Place in the oven for 20-25 minutes, flipping halfway through. In the final half, check up on it from time to time as it may burn easily.
  7. Remove from the oven and cool for 10 minutes. Store in a sealed container in the refrigerator for up to a week.
Nutrition Info
Made with coconut oil and [q:1/2] teaspoon salt: 174 Calories, 0 g Protein, 0 mg Cholesterol, 34 g Carbohydrates, 7 g Total sugars (6 g Added sugars), 1 g Fiber, 5 g Total fat (4 g sat), 299 mg Sodium, [nut:1] Vitamin B2 (riboflavin)

Yogurt Parfait with Maple Drizzle

Yogurt Parfait with Maple Drizzle
Ingredients
  • 2 Tbsp chopped walnuts
  • 2 tsp butter
  • 1 large piece of fresh fruit (anything in season!) cubed
  • 1 tsp brown sugar
  • [q:1/2] tsp cinnamon
  • [q:1/2] tsp vanilla
  • 2 Tbsp pure maple syrup
  • 2 Tbsp granola
  • [q:1 1/2] cups yogurt (vanilla or plain works best)
Directions
  1. In a small skillet on medium heat, add walnuts and toast until golden (about 2 minutes)
  2. Melt butter in same skillet and add fresh fruit. Apples, pears, peaches, pineapple work great here! Gently cook the fruit until it is soft. Remove from pan and let cool.
  3. Warm maple syrup and vanilla over low heat. Cook until the syrup thickens. (just a minute or two)
  4. Serve fruit mixture on top of yogurt, sprinkle toasted walnuts and drizzle the maple syrup mixture over the top.
Nutrition Info
With apple and plain yogurt: 681 Calories, 18 g Protein, 83 g Carbohydrates, 67 g Total sugars (27 g Added sugars), 7 g Fiber, 33 g Total fat (14 g sat), 182 mg Sodium, [nutrition:5] Vitamin B2 (riboflavin), Vitamin B12, Calcium, Phosphorus, [nutrition:3] Zinc, [nutrition:2] Vitamin B1 (thiamine), Vitamin B6, Magnesium, Potassium, [nutrition:1] Vitamin A, Vitamin C, Vitamin E, Folate

Quinoa Fruit Pudding

Quinoa Fruit Pudding
Prep Time
Prep: 20 minutes, Cook: 25 minutes
Number of Servings
4
Ingredients
Directions
  1. Place the quinoa, water, sea salt and cinnamon in a medium saucepan.
  2. Cover and bring to a boil. Reduce the flame and simmer for 15 minutes.
  3. Add the EDENSOY and maple syrup. Simmer uncovered for 10 minutes.
  4. Add the apples and cook for 2 to 3 minutes.
  5. Turn off the flame and mix in the dried fruit and vanilla.
  6. Cover and let sit for 15 minutes to thicken.
Nutrition Info
Per serving: 360 calories, 5g fat (13% calories from fat), 11g protein, 67g carbohydrate, 13g fiber, 0mg cholesterol, 121mg sodium

Peach Strawberry Pie

Peach Strawberry Pie
Prep Time
Prep: 20 minutes, Cook: 35 minutes
Number of Servings
8
Ingredients

Crust:

Filling:

Directions
  1. Combine dry ingredients for the crust in a medium mixing bowl.
  2. Combine wet ingredients for the crust in a measuring cup.
  3. Place wet ingredients in a blender and pulse several seconds to blend.
  4. Mix wet ingredients with dry and form into a ball of dough.
  5. Divide in half and set aside while the filling is prepared.
  6. To prepare the filling, place all ingredients except the kuzu root starch in a medium saucepan and bring to a boil.
  7. Reduce the heat to medium low and simmer about 10 minutes until the peaches are tender.
  8. Allow to cool several minutes while baking the bottom pie crust.
  9. Preheat the oven to 350°.
  10. Roll out half the dough on a floured surface, place in a 9" pie plate, poke several small holes in the crust with a fork.
  11. Bake for 10 minutes.
  12. Remove, lightly moisten the edges of the bottom crust with water and add pie filling.
  13. Roll out remaining dough and place the top crust on the pie.
  14. Crimp edges with a fork or pinch with fingers to seal top and bottom crust.
  15. Using a fork, poke several shallow holes in the top crust to allow steam to escape during baking.
  16. Bake for for another 20 to 25 minutes until the top crust is golden.
  17. Remove and cool before slicing.
Nutrition Info
Per serving: 267 calories, 10g fat (32% calories from fat), 4g protein, 45g carbohydrate, 6g fiber, 0mg cholesterol, 176mg sodium

Spinach Salad with Mango and Candied Peanuts

Spinach Salad with Mango and Candied Peanuts
Prep Time
20 minutes
Number of Servings
4
Ingredients

Candied Peanuts

  • [q:1/3] cup granulated maple sugar
  • 6 Tbsp organic extra-virgin olive oil, divided
  • 3 Tbsp balsamic vinegar, divided
  • 1 cup organic shelled unsalted peanuts

Spinach Salad

  • 6 to 8 oz organic baby spinach, rinsed very well
  • 1 large, ripe organic mango, peeled, pitted, and thinly sliced
  • Sea salt
  • Cracked black pepper 
Directions
  1. Lightly oil sheet of aluminum foil.
  2. To make peanuts, combine maple sugar, 1 tablespoon oil, and 1 tablespoon vinegar in skillet over medium heat. Cook, stirring until syrup develops, about 3 minutes.
  3. Add peanuts and cook, stirring constantly, until nuts are coated with syrup and toasted, about 7 minutes. Spread nuts on foil and using a fork, separate them so they don’t stick together. Set aside to allow coating to harden.
  4. To make salad, combine baby spinach, mango slices, and cooled peanuts in mixing bowl. Toss gently with remaining oil, vinegar, and salt and pepper to taste. Serve.
Nutrition Info
503 Calories, 12 g Protein, 34 g Carbohydrates, 25 g Total sugars (10 g Added sugars), 6 g Fiber, 39 g Total fat (5 g sat), 347 mg Sodium, [nutrition:5] Vitamin C, E, K, Folate, [nutrition:3] Vitamin A, B3 (niacin), [nutrition:2] Vitamin B1 (thiamine), Vitamin B6, Iron, Magnesium, Phosphorus, Zinc, [nutrition:1] Vitamin B2 (riboflavin), Calcium, Potassium

Strawberry Shortcake with Tofu Whipped Cream

Strawberry Shortcake with Tofu Whipped Cream
Prep Time
Prep: 30 minutes, Cook: 20 minutes
Number of Servings
Serves 6
Ingredients
Directions

  1. Make the Biscuits

    1. Preheat the oven to 350°.
    2. Combine all dry ingredients in a medium mixing bowl.
    3. Combine all wet ingredients in a measuring cup, except the safflower oil, whisk and let rest for 5 minutes until curdled.
    4. Place the liquid ingredients in a blender and pulse several seconds.
    5. Combine the wet and dry ingredients and form into a ball of dough.
    6. Lightly flour flat surface and roll out the ball of dough until about [q:1/2] inch thick.
    7. Using a cookie cutter or a glass cut the dough into round biscuits about 3 inches wide.
    8. Lightly oil a cookie sheet with safflower oil, place the biscuits on and bake for about 15 to 20 minutes, until slightly golden. Do not over bake.

  2. Make Strawberry Sauce

    1. While the biscuits are baking, slice 4 cups of strawberries and place in a small mixing bowl.
    2. Place the remaining 5 cups strawberries in the blender with the maple syrup and pulse several seconds.
    3. Pour the strawberry liquid over the sliced strawberries and refrigerate while you make the tofu whipped cream.

  3. Make Tofu Whipped Cream

    1. Place the tofu, oil, maple syrup, honey, vanilla, lemon juice and salt in a blender and purée until smooth.
    2. Place the water and agar flakes in a small saucepan and bring to a boil.
    3. Reduce the heat to medium low and simmer about 5 minutes or so until the flakes dissolve.
    4. Pour the agar liquid into the blender with the tofu mixture. Blend for 2 to 3 minutes.
    5. Pour into a dish and place in the freezer for about 5 minutes to gel.
    6. Remove, place in the blender again and pulse until smooth and creamy, but stiff like whipped cream.
    7. When the biscuits are done, slice in half or leave whole, ladle strawberry sauce over and add a dollop of tofu whipped cream before serving.
Nutrition Info
423 calories, 20g fat (41% calories from fat), 13g protein, 52g carbohydrate, 7g fiber, 0mg cholesterol, 122mg sodium

Pineapple Ginger Muffins

Pineapple Ginger Muffins
Prep Time
10 minutes, plus 20 minutes cook time
Number of Servings
12
Ingredients
Directions
  1. Preheat oven to 375°.
  2. Mix all wet ingredients together.
  3. Mix dry ingredients together.
  4. Combine wet and dry ingredients.
  5. Fold in pineapple and grated ginger.
  6. Oil muffin tins and fill.
  7. Bake for 18 to 20 minutes.
Nutrition Info
93 calories, 4g fat (35% calories from fat), 1g protein, 15g carbohydrate, 0g fiber, 0mg cholesterol, 142mg sodium

Cranberry-Orange Chutney

Cranberry-Orange Chutney
Prep Time
45 minutes prep + chill time
Number of Servings
Serves 12 (about 3 cups)
Ingredients
  • 3 cup whole cranberries
  • 1 cup honey or maple syrup
  • 1 medium-sized orange (preferably organic)
  • 1 tsp ground ginger
  • [q:1/4] tsp ground cardamom
  • [q:1/4] tsp ground cinnamon
  • [q:1/8] tsp ground cloves
Directions
  1. Pick over cranberries and remove any loose or attached stems or leaves. Rinse cranberries under running water in a colander.
  2. Combine cranberries, honey or maple syrup, and [q:1/8] cup of water in a medium pan set over medium heat. Bring mixture to a low boil. Reduce heat to low and simmer, covered, for 10 minutes.
  3. Uncover pan and simmer for 10 minutes more, stirring occasionally.
  4. Cut unpeeled orange into chunks. Add chunks to a food processor or blender and chop into a fine pulp.
  5. Add orange pulp, spices, and another [q:1/8] cup of water to cranberry mixture. Simmer for 20 minutes, uncovered, stirring often. Chill before serving.
Nutrition Info
90 Calories, 23 g Carbohydrates, 1 g Fiber, 3 mg Sodium, [nutrition:4] Manganese, [nutrition:1] Vitamin C

Blueberry Peach Pie

Blueberry Peach Pie
Prep Time
Prep: 20 minutes, Cook: 45 minutes
Number of Servings
8
Ingredients

Crust

Filling

Directions
  1. To prepare the crust, mix the flour, sea salt and oil until the consistency of corn meal.
  2. Stir in the EDENSOY and form a ball.
  3. Roll out the dough, place in a 9" pie plate and crimp the edges with your fingers. Trim crust.
  4. Preheat the oven to 350°.
  5. Bake the unfilled crust for 10 minutes. Remove.
  6. While the pie shell is baking, prepare the filling by placing the peaches, apple juice and sea salt in a medium pot and bring to a boil.
  7. Reduce the flame to medium-low and simmer 5 minutes or until the peaches are tender.
  8. Add the blueberries. Slowly add the dissolved kuzu, stirring constantly, until the filling becomes thick.
  9. Simmer 5 minutes. Allow to cool slightly.
  10. Pour the filling into the pie crust and bake another 15 to 20 minutes or until the crust is golden brown. Remove and cool before slicing.
Nutrition Info
Per serving: 156 calories, 8g fat (41% calories from fat), 2g protein, 23g carbohydrate, 3g fiber, 0mg cholesterol, 86mg sodium
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