NUTRISPEAK by Vesanto Melina In creating recipes, it is my great pleasure to collaborate with expert chef Joseph Forest; the process allows me to improve my sensory awareness of food, something dietitian training didn’t include. During our exchanges, Joseph has become fascinated with the field of nutrition, which I bring to the table, and […]
Warm Winter Fare: Ginger, carrot and yam soup Read More »
Roasted Root Vegetables Makes about 8 cups This colourful, warming combination makes a very welcome addition to festive meals. Other favourites that can be substituted are sweet potatoes, parsnips, turnips or squash, for a total of 8-9 cups of chopped vegetables. Those with deep yellow and orange hues are rich in vitamin A (beta-carotene). 2
Holiday Recipe: Roasted Root Vegetables Read More »
Recipe: Nutty Date Cookies Summary: Makes 24 cookies Ingredients 2 cups pitted dates, packed 1/2 cup water 1 tbsp. lemon juice 1/2 cup sunflower or safflower oil 1/4 cup soymilk 1 tsp. vanilla 1 tbsp. ground flaxseed 1 cup whole wheat flour 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 cup
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In some families or groups of friends, getting together to cook is one of the best parts of a celebration. Enjoy this stuffed, baked squash and gravy with the people you love. Recipes are from the new Cooking Vegan by Vesanto Melina and chef Joseph Forest, The Book Publishing Co, 2012 (in Canada Cooking Vegetarian
Quinoa Stuffing for Baked Squash Read More »
Recipe: \”Give Guilt the Shake\” Shake Summary: Love chocolate? Here’s a treat that’s bursting with nutrition. If you use almonds and almond butter, it also provides a source of calcium. For a zinc-rich treat, make it with cashews and cashew butter. For omega-3 fatty acids, try walnuts plus nut butter. For economy, try peanuts and
Chocolate Mint Nut Bars Read More »
Recipe: Kale Salad with Orange Ginger Dressing Summary: Makes 4-6 servings Ingredients Dressing: 1 cup orange juice 2 Tbsp minced fresh ginger 2 tsp sesame oil (optional) 2 Tbsp sesame tahini 2 Tbsp miso 2 Tbsp cider vinegar 2 Tbsp Bragg’s or tamari 4 dates, pitted, soaked cayenne or black pepper, to taste Salad: 1
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Recipe: Warm Red Cider Summary: Makes 3 3/4 cups Ingredients 2 cups apple juice 2 cups cranberry cocktail 2 sticks cinnamon 5 whole cloves Instructions In saucepan, combine juices, cinnamon and cloves. Bring just to a boil, reduce heat and simmer for 5 minutes. Serve warm. Cooking time: 5 minute(s) Diet type: Vegan Number of
Recipe: Fudgesicles Summary: Makes 6 popsicles (depending on size of mold) Ingredients 2/3 cup fortified chocolate soymilk 8 oz (1 cup) firm silken tofu 2 tbsp cocoa or carob powder 1/4 cup pure maple syrup Instructions Place all ingredients in a blender and puree for 1 to 2 minutes until smooth. Pour into popsicle molds.
Recipe: Sesame Tahini Dressing Summary: This tasty, zesty dressing is a favorite on salads, baked potato, or steamed broccoli. Ingredients 1/2 cup tahini 1/4 cup lemon juice 1 tsp Dijon mustard 1 clove garlic, chopped 2 Tbsp tamari 1/2 tsp pepper (or to taste) 1 /2 cup water Instructions Combine ingredients in a blender and
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Recipe: Kale and Red Pepper Holly Ring Summary: Makes about 4 servings Ingredients 6 cups thinly sliced kale greens 1/4 cup diced sweet red pepper 2 tbsp flaxseed oil or olive oil 1 tbsp balsamic vinegar 1 tbsp tamari or soy sauce Instructions Fold kale leaves in half lengthwise and remove the rib. Then slice
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