Raw Salted Caramel Pecan Pie

Post by Megan Stulberg

(Posted in advance on our Instagram here)

I started a full-time office job soon after graduating university a few months ago. As much as I love what I do, I often end up living off of snacks throughout the day as a result! I’ve actually become quite addicted to the KIND maple glazed pecan and sea salt bars, which are sold at the convenience store in my building. I guess I liked the flavour combination so much that I accidentally turned it into one of my no-bake desserts.

11823785_10155863882400133_270259939_n11844284_10155863882505133_1093770834_n

Ingredients…

    • 1 cup raw pecans, soaked overnight
    • 1 cup raw walnuts, soaked overnight
    • 1 cup pitted dates
    • 1/4 cup coconut oil
    • 1/4 pure maple syrup
    • 1 tsp raw pink mountain salt, to taste

Directions…

1. Combine all ingredients in a high-speed blender or food processor until smooth.

2. Press mixture firmly into cake or springboard pan lined with plastic wrap.

3. Top with additional pecan halves for presentation. Sprinkle a bit more salt on top if desired.

4. Leave pie overnight in freezer to set.

5. Remove from freezer, pop pie out of pan and slice. Pie will stay soft when frozen, so serve chilled.

6. DIG IN! Makes approximately 6 servings.
11846496_10155863882415133_2018193883_n

Advertisements

Raw chocolate hazelnut spread 

Post by Megan Stulberg

I did it! I finally got around to making a vegan version of Nutella. I ate the whole jar within no more than three days: on sliced banana, on toast, in smoothies and by the spoonful.

  

Ingredients…

  • 2 cups raw hazelnuts
  • 1 cup medjool dates, pitted
  • 1/2 cup almond milk (homemade if possible)
  • 1/4 cup cacao powder
  • 1/4 cup cacao nibs (optional, for crunchy texture)
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • 1 tsp pure vanilla extract
  • Dash of pink Himalayan crystal salt

Directions…

  1. Combine hazelnuts and dates in a high-speed food processor or blender.
  2. Add remaining ingredients and continue blending until a thick, spreadable consistency has been reached.
  3. Transfer mixture to mason jar or other storage container. Let sit in fridge at least one hour before serving.

Spread can be stored in refrigerator for up to 7 days.  

Recipe: Tofu Vegetable Curry

By contributor Megan Stulberg

Suddenly it’s winter already in Toronto, but we might as well make the most of it and embrace being able to enjoy hot dishes once again!

This curry recipe provides comfort food at its finest:

curry2 curry1

Ingredients:

  • 2 tomatoes, diced
  • 1 standard package tofu, extra firm or pressed
  • 1 large sweet potato, baked and cut into cubes
  • 1 standard can light coconut milk
  • 2 cups white rice, cooked
  • 2 cups kale, fresh
  • 1/2 cup green peas, fresh or frozen
  • 1/4 cup gluten-free soy sauce
  • 2 tbsp curry powder
  • 2 tbsp nutritional yeast
  • 1 tbsp ginger powder
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 1 tbsp extra virgin olive oil
  • Dash of sea salt
  • Dash of black pepper

Directions:

1. Wash, dry, peel and chop all vegetables accordingly.

2. Drain tofu and cut into small cubes. In saucepan, heat dash of olive oil until it sizzles. Flipping regularly, cook tofu with soy sauce and nutritional yeast until golden in colour and firm in texture. Set aside.

3. In large skillet on medium heat combine coconut milk, curry powder, oregano, basil, ginger and soy sauce. Bring to a boil.

4. Mix in green peas, kale and sweet potato. Stir regularly and continue cooking for 4-6 minutes until vegetables have tendered. Add tofu chunks to skillet and combine thoroughly. Add salt, pepper and any additional desired spices/ingredients.

5. Remove from heat. Serve on top of rice.

Makes 2 portions.