Recipe Difficulty: Easy

Recipe Tags: 

• Date Squares
• Vegan Baking
• Orange & Cardamom
• Dates
• Oats
• Tea time 

Date Squares Recipe Notes

Date Squares are probably one of my favourite sweet treats ever, so after some trial and error, I'm glad I finally have a veganized recipe that I am happy with and can share with you! This is a classic date square with a twist. I added cardamom to the crumb mixture and the zest and juice of an orange into the date filling. These ingredients are totally optional, if you want to keep it plain just omit the cardamom and replace the orange juice with a bit more water. I happen to LOVE cardamom, of which orange is a good friend....though you could totally keep the cardamom in the recipe and ditch the orange part too. 

I don't add sugar to my date filling. My feeling on this is that dates are already sweet, it's not that a couple of tablespoons of brown sugar wouldn't be a good addition to the filling, I just don't feel the need to add extra to an already sweet treat. But if you want to, just add a bit to the date filling while you are cooking it. It will be good.

I also use 100% whole wheat flour in my date squares. I haven't tested it with white flour, but I can't see how it wouldn't be delicious. My theory is if I can make a treat that uses 100% whole wheat flour and still taste great, why wouldn't I do that? At least it has some extra fiber, and honestly whole wheat flour has a delicious nutty flavour that works really well in these date squares. If you don't typically have whole wheat flour on hand and feel like picking some up, just keep any unused portion in the freezer. Whole wheat flour tends to turn rancid fairly quickly compared to white flour so storing it in the freezer will preserve it.  

I buy a lot of "Elan" Brand dried fruit and nuts.

Ingredients:

Crumble Base & Topping

• 1 1/2 cups large flake oats
• 1 1/4 cups whole wheat flour
• 3/4 cup brown sugar
• 3/4 cup vegan butter
• 1/2 tsp baking soda
• 1/2 tsp cardamom
• 1/4 tsp cinnamon
• 1/4 tsp kosher salt

Date Filling

• 2 1/2 cups whole pitted dates
• 1 cup water
• zest & juice 1 large orange or a squeeze of fresh lemon
• 2 tsp vanilla 
• pinch of salt

Method:

Date Filling:

1. Add all ingredients to a pot and cook over medium heat until dates are softened and liquid has evaporated. Use back of wooden spoon to stir and mash dates around while it cooks.  
2. Cool completely. 

 Base & Assembly:

1. Combine all of the base ingredients except for the butter in a bowl and mix to combine. 
2. Now add butter and combine into dry ingredients using your finger tips until it's evenly mixed together. 
3. Press 2/3 of the mixture into a 8 x 8 pan lined with parchment paper. (you want there to be overhang so you can lift the squares out once they are baked.)
4. Add cooled date filing & smooth evenly over base.
5. Crumble remaining dry mix onto dates, give a light press.
6. Bake at 350F for about 35 minutes. Topping will be slightly golden. Cool completely before cutting into squares.
   
   
   
   
   
   

Recipe Difficulty: Easy

Recipe Tags:

• African Peanut Stew
• Vegan Stew
  
• Sweet Potato Dinner Ideas
  
• Chickpeas
  
• Brown Rice
• Easy Vegan Recipes

What is African Peanut Stew?
African peanut stew, also known as maafe or maffé, is a West African dish that is popular in many countries in the region, including Senegal, Mali, and Guinea. It is made with a base of peanut butter or ground peanuts, which gives it a rich, nutty flavor and creamy texture. The stew is often made with meat, such as chicken or lamb, and vegetables, such as tomatoes, onions, and sweet potatoes. It is seasoned with a variety of spices, including cumin, coriander, and paprika, and is typically served over rice or with a side of bread.
The origins of African peanut stew are not well documented, but it is believed to have been influenced by a variety of cultural and culinary traditions. Peanut butter and peanuts have been grown and consumed in Africa for centuries, and the use of peanuts in savory dishes is common in many West African cuisines. The stew is also influenced by the culinary traditions of the many different cultures that have interacted with West Africa over the centuries, including Arabic, European, and American cultures.

My African Peanut Stew Recipe Notes
This African Sweet Potato Peanut Stew is an impressive dish made with humble ingredients. It's creamy, bright & slightly spicy. Sweet potatoes, chickpeas and tomatoes make up the bulk of the stew which is then flavoured with natural peanut butter, lime juice, cumin, coriander and chili. I like to serve this with brown rice, fresh cilantro & chopped toasted peanuts. Serve extra lime wedges on the side if you want to add a bit more brightness. I really really love this stew, I first made a version of it probably 8 years ago now. It's a tasty bowl of comfort you can make any time of the year. I hope you enjoy it as much as I do!!! Much love. 

A note on Peanut Butter!

I really do like Kraft Peanut Butter. I only ever buy natural with no salt or sugar added. I will buy other brands if I can find a better price, but always natural no salt no sugar! Natural Peanut Butter does separate, but for me that isn't a downside. I find when I taste spreadable peanut butter after loving the natural stuff for so long, there is no comparison in taste. If I want to add salt or sweet, like say, on my peanut butter toast in the morning,  I just sprinkle some sea salt and add a drizzle of maple syrup. I would rather control the salt and sugar that I add to my food myself. 

Serves 8
Ingredients:

• 1/4 cup extra virgin olive oil or veg oil
• 1 onion, diced
• 8 cloves garlic, chopped
• 3 " ginger, minced
• 2 tbsp whole cumin seed
• 2 tbsp whole coriander seed
• 1/2 tsp cinnamon
• 2 L veg stock (8 cups)
• 1 tbsp brown sugar (optional...this is something I tend to add to tomato based one pot meals but just taste and do what you like.)
• 2 tsp sambal oelek (or to taste & if you prefer a different type of chili for adding heat, go ahead and use it)
• 1 28 fl oz can whole tomatoes
• 1 x 19 oz can chickpeas, drained and rinsed
• juice 2 x limes
• 2 1/2 lbs sweet potatoes, peeled and cut into bite sized cubes. 
• 3/4 cup smooth peanut butter or a bit more. (I ONLY ever use natural peanut butter with no added salt or sugar. The oil separates from the peanuts in natural butters, if you store them upside down it helps so that you don't have to stir so much when you go to use some peanut butter.)
• Baby spinach, brown rice, cilantro & chopped peanuts for serving.

Method:

1. In a large soup pot heat 1/4 cup veg oil. Sweat onion for a few minutes then add in minced ginger and garlic and cook until everything is softened. Season with S & P
2. While you are softening the onion, toast cumin & coriander seeds in a small pan until fragrant. Cool a bit then blitz in spice grinder. Add cumin, coriander and cinnamon to the pot with onion, ginger and garlic. Stir around for a few minutes. 
3. Now add the can of tomatoes, I like to use whole tomatoes, and I just crush them one a time with my hands as I'm adding them to the pot. 
4. Add veg stock and cubed sweet potatoes, bring everything to a boil & reduce to a simmer. Season with more S & P.
5. Now stir in peanut butter, lime juice, sambal oelek, & continue to simmer until potatoes are soft.
6. Add can of chickpeas & allow stew to hang out on a gentle simmer for awhile. I dislike rushing soups and stew because time develops flavour. Season with salt and pepper to taste.
7. I like adding spinach to the stew, but don't stir it into the entire pot all at once. I typically cool my stew and reheat whatever portion I'm eating then add a handful of spinach at the end to that portion until just wilted. Basically don't add spinach to any portion of soup that won't be consumed right away, it tends to overcook and isn't appealing. 
8. If desired serve stew over some rice and garnish with fresh cilantro, chopped peanuts and a wedge of fresh lime, if desired. 

I'm going to say this recipe serves 3-4 people. I usually make double the amount of ricotta because I like to have leftovers and smear it on toast for breakfast or lunch. Throw some sauteed mushrooms or roasted red peppers on there? Hell ya.
If you are feeding a family though, it probably wouldn't hurt to just double everything. (ricotta, sauce, number of zucchini needed.) Especially if, like me, leftovers are your jam. You could bake them in two small round or square pans like pictured, or just use a large rectangle/ lasagna pan. 

Recipe Difficulty: Medium, Easier Option!

Recipe Tags:

• Rainbow Salad
• Rainbow Veg Salad
  
• Beets
  
• Veggie Meatballs 
• Yogurt Horseradish Dressing

About My Rainbow Veg Salad
This salad has a rainbow of colourful healthy vegetables. Instead of straight up boiled or roasted beets,  I made my beet, walnut and brown rice veggie burger mixture, and rolled them into little meatballs. I couldn't resist! Perhaps these little beat balls are the best way to utilize the mixture anyway. The texture isn't meaty, they are more soft, delicate, and the taste is of sweet beet with a bit of smoky earthiness from the paprika & cumin. Somehow I just really love them. I like veggie mixtures that taste like vegetables, I'm not a vegan that necessarily wants things to taste like meat. (I enjoy some veggie bacon and the occasional ground round, but it's not my go to at all.)

Immediately when I made these I thought about the chopped veg salads that are ubiquitous in Switzerland. A rainbow of colourful vegetables, (typically straight up cooked beets are part of the equation.) and a sweet creamy dressing. So this is my spin on that salad. I added horseradish to the dressing because I love horseradish and it is good friends with beets. If you aren't a fan you can absolutely omit it. I didn't have any fresh herbs to add to my dressing but I'm confident subbing the horseradish with fresh chopped dill and parsley would be a welcome addition to the flavour profile of this salad. (Or add along with horseradish in the dressing...whatever you prefer.) Whatever dressing you decide on I do think some sweetness somehow balances everything. 

What you use in your salad is up to you. Anything goes. Just keep it bright and fresh and have a good variety. I really wanted to add fresh sprouts, I just didn't have any at the time. I really do like the addition of toasted walnuts. 

The following ingredients went into my rainbow salad:
Greens
Corn Niblets
Red onion
Grated Carrot
Cucumber
Tomatoes
Beet balls
Toasted Walnuts

Easier Option: If you don't want to make the beet balls, go ahead and take inspiration from the rest of the salad and just roast up some beets instead! It will be similar to the ones I've had many times in Switzerland. 

Beet, Brown Rice & Walnut Balls
Yield: 30 beetballs

​Ingredients:

• 1 onion, chopped
• 6 cloves garlic, chopped
• 2 cups grated carrot
• 2 cups grated beet
• 1 cup cooked brown rice
• 1 cup mashed potatoes
• 1 cup fresh bread crumbs (I used 50% whole wheat crumbs)
• 1/2 cup toasted walnuts
• 2 tbsp nutritional yeast
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 cup chopped parsley
• 2 tsp salt
• 1 tsp pepper

Method:

1. ​In a large sauté pan add a swirl of veg oil. Add onions and cook until almost softened.
   
2. Add garlic, grated beets & carrots and continue cooking while stirring around until mixture has softened. 
3. Add smoked paprika and cumin and stir around for a few minutes. Remove from heat and cool veg mixture completely. 
4. In a food processor blitz together cooled veg mixture, 1 cup of brown rice & 1/2 cup toasted walnuts. You don't want the mixture to be completely pureed. Keep it a bit chunky for texture. 
5. Add blitzed veg, walnut & rice mixture to a large bowl.
6. Add 2 tbsp nutritional yeast, 1 cup mashed potatoes, 1/4 cup chopped parsley and season with 2 tsp flaked kosher salt (probably less if using table salt) and 1 tsp pepper. 
7. Mix in bread crumbs last. Taste. adjust salt and pepper. 
8. Roll into about 30 balls. Refrigerate until ready to cook.
9. To cook beetballs, preheat oven to 425F. Line a pan with parchment paper, drizzle a bit of veg oil onto pan. Add balls and pop in the oven for 20 minutes, turning them every 4-5 minutes to brown evenly. 
10. Use beetballs in a salad or wrap. 

Creamy Horseradish Dressing
​Yield: 2 cups dressing

Ingredients:

• 1 cup almond yogurt (I use Silk brand)
• 1/4 cup vegan mayo
• 2 tbsp white vinegar
• 1/4 cup horseradish
• 2 tbsp sugar (I use wholesome organic)
• 1 tsp flaked kosher salt (probably less if using table salt)
• 1/2 tsp pepper 
• (optional, handful fresh dill, parsley chopped)

Method:

1. Stir all ingredients together in a bowl. Taste and adjust seasonings. 

Recipe Difficulty: Easy

Recipe Tags:

• Overnight Oats
• Vegan Bircher Museli
• Healthy Breakfast Ideas
  
• Swiss Overnight Oats

What is Bircher Muesli?
Bircher Muesli is a traditional Swiss breakfast invented in the 1900 by  Swiss physician Maximilian Bircher-Brenner. It is made by soaking rolled oats in a liquid (such as milk or yogurt) overnight, along with grated apple, nuts, and other ingredients like seeds, dried fruits, and sweeteners. The mixture is then topped with fresh fruit and served cold. Bircher muesli is often considered a healthy and nutritious breakfast option, as it is high in fiber and protein, and low in added sugars.

My Bircher Muesli Recipe Notes
I really love this breakfast. I feel like I am making a good choice that supports my health, but it also happens to be completely delicious. It requires just a bit of forethought the night before, then the rest comes together quickly. Just toss whole rolled oats into water to soak over night, then strain any remaining liquid the next morning. When you're up and ready to eat, stir the oats together with grated pear or apple, almond yogurt (I use Silk brand, but use your fav), maple syrup, toasted nuts & seeds and fresh berries. It's a nice change from cooked oatmeal! 

I add maple syrup to this recipe to taste. I typically don't add too much as I actually enjoy things when they aren't overly sweet. Just do what makes you happy. Also, feel free to mix up the add ins to your overnight oats. Use grated pear instead of apple, add in your favourite dried fruit and different combinations of nuts and seeds. The possibilities are endless! 

This recipe serves 1 hungry person or 2 people who are lighter eaters in the morning. You can easily make a double batch of Bircher Muesli and eat it over a few days!

Ingredients:

• 1/2 cup oats
• 1 cup water
• 1 pear or apple, grated
• 1/4 cup almond yogurt (or desired amount, I use Silk brand) Or a drizzle of cashew cream is delicious instead. 
• 1-2 tbsp maple syrup (to taste) (or leave it out and just add chopped dates/dried fruit)
• 3 tbsp toasted nuts & seeds 
• A handful of fresh berries. Use whatever looks good.

Method:

1. Soak the oats in water overnight. I just let them hang out on the counter. 
2. In the morning, if there is any extra liquid you can just strain it off. 
3. Add oats to a bowl and stir in the grated pear, almond yogurt, maple, toasted nuts & seeds & fresh berries. 
4. Spoon into 1 or 2 bowls, garnish with extra fruit and a sprinkle of cinnamon if desired. 
5. Dig in & enjoy, your body will thank you.