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KellyChilds

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Roasted Cauliflower with Alfredo Sauce This is an attention-getter! We like to place it in the centre of the dinner table and invite our guests to serve themselves. Cauliflower develops a wonderfully nutty flavor when it’s roasted, which makes this dish something special. If you want to increase the elegance-factor, serve it at a dinner party topped with Alfredo Sauce or Cashew Cream. Active time: 15 minutes Total time: 75 minutes 2 ½ cups dry white wine or veggie stock 1/3 cup olive oil ¼ cup sea salt 3 tablespoons fresh lemon juice 1 tablespoons chili flakes 2 tablespoons maple syrup 1 head cauliflower, left whole, outer leaves trimmed 3 tablespoons nutritional yeast Olive oil to serve Sea salt to serve Heat the oven to 475°F. Lightly oil a baking sheet or roasting pan. In a large stockpot, bring the wine or veggie stock, 8 cups of water, the olive…

I’M CRAVING CHOCOLATE! YES! Now that I am in self-isolation…I’m trying to keep myself nourished and keeping my immune system tuned up. This smoothie is full of antioxidants and the healthy fats that are so necessary for our brain and cellular development. It also tastes like the deep, dark chocolate milkshake of your dreams! Check out some of the optional add-ins below. If you add raw ginger, it will boost your pathogen-fighting power. Think virus killer! Active: 5 minutes Total: 5 minutes 1 cup almond milk (see Vanilla Almond Milk or use store-bought), or oat milk or cashew milk 2 tablespoons raw cacao powder 1 tablespoon cacao butter 1 tablespoon coconut oil 1 1/2 frozen bananas, cut into 1-inch pieces 3 Medjool dates, softened 2 tablespoons cacao nibs In a heavy-duty blender on high speed, blend the almond milk, cacao powder, cacao butter, coconut oil, bananas and dates until smooth.…

Have you noticed that salted caramel is everywhere these days? In sweet and savory foods, on fine-dining menus and even in your favorite fancy coffee? Well, if you haven’t tried it yet, get ready for your next flavor addiction. This no-bake cheesecake makes it easy to indulge; you can thank us later. Active time: 30 minutes Total time: 4 hours, including freezing time 4 ½ cups raw cashews, soaked in water for 30 minutes ½ cup lemon juice 1 cup agave syrup ¾ teaspoon sea salt 1 tablespoon vanilla extract 1 ¼ cups melted coconut oil 1 Raw Nut Pie Crust (page xxx) 1 cup Caramel Drizzle (page xxx) Prepare the Raw Nut Pie Crust and freeze in a 9-inch springform pan. In a heavy-duty blender, blend cashews, lemon juice, agave, salt and vanilla until smooth, about 3 minutes. Add the coconut oil and blend again, scraping down the sides…

When we opened Kindfood Cafe back in 2010, this salad made us famous. We definitely were put in the map for BEST EVER VEGAN CAESAR SALAD! We have had customers drive for hundreds of miles for it. Seriously! It’s all about the dressing. To this day, even without Kindfood Cafe, we keep a stock pile of this dressing on hand at all times. It stores well for up to 5 days. Active time: 15 minutes Total time: 15 minutes 4 tablespoons cashews 1-2 garlic cloves, minced 1 tablespoon organic stone ground mustard 2 tablespoons wheat-free tamari 1 tablespoon tahini 3 tablespoons fresh lemon juice 6 tablespoons olive oil 1 large head of romaine, torn into bite-sized pieces GF bread croutons Brazil Nut Parmesan, optional Combine cashews, garlic, mustard, tamari, tahini, lemon juice, olive oil and ¼ cup of water in a food processor or blender. Process until well blended. Add another…

This one takes a bit of time, but it’s worth it! Please note that some advance planning is needed as the cooked vegetables are best if they rest in the fridge overnight to drain. This is a great make-ahead dish when you’re feeding a crowd – the portions are generous! Active time: 90 minutes Total time: 10 hours, including overnight resting of veggies For the cheese sauce 3 cups raw cashews 2/3 cup vegetable stock 2/3 cup fresh lemon juice 1 1/3 cups nutritional yeast 4 teaspoons sea salt 4 tablespoons Dijon mustard 6 cloves garlic 4 cups basil leaves For the lasagna 1 tablespoon olive oil 4 cloves garlic, minced 1 ½ yellow onions, finely chopped 2 zucchini, chopped 1 ½ pounds crimini mushrooms, chopped 2 red peppers, chopped 1 cup spinach leaves, chopped 1 package (454 g) GF brown rice lasagna noodles 3 cups marinara sauce 1…

This is another classic recipe that’s improved by the addition of vegan ingredients instead of dairy and eggs. Coconut oil provides a subtle natural sweetness and a wonderfully rich feel when you take a bite. Can’t beat the versatility either: use whatever flour you have on hand: oat, sorghum or quinoa flours will all work well with GF all-purpose flour. Active time: 18 minutes Total time: 38-40 minutes 2 tablespoons flax meal 1 cup GF all-purpose flour ½ cup oat flour ½ cup sorghum flour 1 teaspoon baking soda ½ teaspoon xanthan gum 1/4 teaspoon sea salt 2/3 cup melted coconut oil 2 tablespoons vegan butter 1 ¼ cups Sucanat ¼ cup organic cane sugar 2 teaspoons vanilla extract 1 cup chocolate chips Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Combine the flax meal with 4 tablespoons of water and set aside to thicken. In…

There is a difference when we give up our need to be UNDERSTOOD and instead, choose to UNDERSTAND. Sit with this for a moment. Can you feel the shift? To have the need to be understood means we need the validation from someone else to give us the okay….that we are okay and ‘understood’. If we don’t get the validation, we can feel empty, conflicted, shamed, hurt, resentful. Imagine for a moment that you give up the need to be understood for just this one time and instead, shift your mind to seeking to UNDERSTAND another human or situation. Give them the gift of YOU listening and feeling and your compassion and to try your very best to understand THEM. Whoa! That feels so good. I mean, what are you trying to accomplish by pushing to be understood anyway? What are you missing from your heart that you need to…

We call these ‘clean’ burgers. They are light and fresh and you won’t feel guilty when you go for a second one. You can get a head start by prepping the quinoa and sweet potatoes the day before you want to serve them. The advance prep actually improves the texture of the burgers, allowing them to firm up nicely before cooking. Active time: 25 minutes  Total time: 70 minutes 2 sweet potatoes, peeled and cubed, or 3/4 cup pureed sweet potatoes 1 cup quinoa ½ cup oat flour 1 tablespoon ground flax 1 teaspoon cumin 1 teaspoon smoked paprika ½ teaspoon dried basil ½ cup chopped cilantro 1 clove garlic, minced 1 teaspoon grated ginger 2 green onions, finely chopped Sea salt and black pepper to taste 1 tablespoon olive oil Preheat the oven to 375°F. If you are using cubed raw sweet potatoes, line a baking sheet with parchment…

French toast is a Kindfood classic but it’s a challenging dish for cooks who are trying to make plant-based, gluten-free meals. Breakfast in general is difficult if you’re avoiding animal products. Erinn developed this recipe at home to satisfy Michael’s insatiable cravings for French toast; he missed it after he moved to a plant-based diet. Active time: 15 minutes Total time: 15 minutes 3/4 cup raw almond butter 1 1/4 cups non-dairy milk 1/4 cup plus 1 tablespoon GF all-purpose flour 1 tablespoon cinnamon 1/3 cup maple syrup, plus more to serve 1/4 teaspoon nutmeg 1 tablespoon vanilla extract Pinch sea salt 8 slices GF vegan bread 4 tablespoons vegan butter In a medium mixing bowl, combine the almond butter, non-dairy milk, flour, cinnamon, maple syrup, nutmeg, vanilla, and salt. Preheat a skillet over medium heat. Add 1 tablespoon of vegan butter and heat until it sizzles. Dip the bread…

This is one of our favorite go-to smoothies. It’s loaded with vitamins and minerals. Substituting coconut water for regular water gives this — and you — a huge electrolyte blast. Great for beating that afternoon slump or replenishing after a workout! Active time: 5 minutes Total time: 5 minutes 2 cups coconut water 1/2 cup spinach ½ cup kale 2 frozen bananas, chopped into 1-inch pieces 2 Medjool dates, pitted 1-inch piece fresh ginger, peeled 1 teaspoon cinnamon 2 teaspoons flax seeds 2 teaspoons chia seeds 2 teaspoons hemp seeds In a heavy-duty blender, combine coconut water, spinach, kale, banana chunks, dates, ginger, cinnamon, flax, chia and hemp. Blend on high speed for about 1 minute or until smooth and creamy. Makes 2 servings Note: Chopping up ripe bananas and freezing them is the best way to achieve a delicious rich and creamy smoothie. (That’s our secret at Lettuce Love…

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