5-Ingredient Quinoa-Corn Crackers

What are they like? 

- An oh-so-satisfying crunch

- Excellent dipped in nut butter, cream cheese, or your favorite spread
 

Make the square shape instead like in the photos below--much faster!

Recipe

These crackers are wholesome and delicious. They can be enjoyed plain, or served with dips, or spreads, like almond butter or vegan creams cheese.

Serves 4, Prep 10 min, baking 16-20 min 

1 cup quinoa, cooked and fluffed
1/2 cup cornflour
3 tbsp olive oil
1 egg white
1/8 tsp salt, plus extra coarse salt for sprinkling

Extra tasty* (optional)
1/4 tsp turmeric
dash of cumin
1/2 tsp honey OR agave nectar for vegan

Directions:

1. Preheat oven to 400F/200C.

2. Put all ingredients, including the extra tasty ones if using (see note), in the food processor and blend until a dough forms. If there are still a few chunks of whole quinoa that is fine.

3. Place the dough on oiled parchment paper and then place another piece of oiled parchment paper facedown onto the dough and roll out to about 1/8 inch thickness.

4. Remove top sheet of parchment paper and use a knife to slice the dough. (At this point, you may sprinkle extra coarse salt on the top of the crackers if you wish.) Slide the parchment paper onto a cookie sheet and bake until the crackers are golden, about 20 minutes. Be sure to check the crackers as they bake so they do not overcook or brown.

5. Allow the crackers to cool and enjoy! They are excellent with dips, or spreads, like almond butter or vegan creams cheese. Store the leftovers in an airtight container.
   

Notes: 
Crackers can easily be undercooked or overcooked so watch them carefully once they start to brown. You want them to be cooked enough to be crisp but not burned. You may need to remove the outer crackers midway through baking if they become too browned.

Hearty Lentil & Potato Stew (1-pot, vegan option)

What is it like?

-Wholesome and satisfying

-Deliciously spiced

-Excellent make-ahead meal

Recipe

6-10 servings, prep 10 min, cook time 30 min

1 onion, chopped
2-4 tbsp olive oil
2 carrots
2 cups Toor dal or lentils (see note for substitution)
6 cups chicken stock or vegetable stock, and more if needed
2 tsp paprika
1/4 tsp cumin
1/4 cup chopped parsley
3 sprigs fresh thyme or 1 tsp dried thyme
6 russet potatoes or other potatoes

After cooking
1 tsp salt
gluten free soy sauce, to taste

Directions:

1. Chop the onion. Place a large skillet over medium heat, add the olive oil, and onion and sauté. Stir occasionally until onions start to brown, about seven minutes.

2. Chop the carrot and parsley. Wash the lentils and check for stones. Strain them and add them to the onions, along with rest of the ingredients, except for the potatoes. Cover with a lid, or aluminum oil, and bring to a simmer.

3. Wash, peel, and chop the potatoes into two inch long pieces (or large bite sized pieces but they will take less time to cook). Place the potatoes on top of the lentils.

4. Cook the lentils and potatoes until they are tender, about 20 minutes. If the liquid is soaked up but the lentils are not cooked, just add more stock and bring it to a simmer until lentils are tender. Once they are cooked, stir in the salt, soy sauce, and additional parsley if you like.

Tips: Serve with pilaf or gluten free flatbread. These lentils are also excellent with a generous side of yogurt — or So Delicious vegan coconut yogurt alternative. This dish is a great make-ahead meal.

Note: Toor dal are split pigeon peas, but you can use other kinds of dal or lentils instead, just keep in mind the cook time. Red lentils cook quickly so the potatoes need to be added right away in bite sized pieces.

Classic Vanilla Cake (simple method with no creaming)

What is it like?

-light & moist

-excellent with buttercream frosting, whipped cream, or fruit

Recipe

Makes one 9-inch round cake or one 8 x 8 inch cake. This recipe can be used to make cupcakes or whoopee pies.

dry
1 1/2 cups (218g) flour mix
1 tsp baking soda
1 tbsp psyllium powder
1/4 tsp fine sea salt

wet
scant 3/4 cup (157g) sunflower oil
1 cup (250g) sugar
2 eggs (107g)
1/2 cup (125g) unsweetened apple sauce
1/2 cup minus 1 tbsp (102g) water
2 tsp vanilla extract

Buttercream
1 cup (225g) butter, at room temperature (or use 3/4 cup Earth Balance for dairy free*)
2 3/4 (343g) cups powdered sugar, or to taste
1/2 tsp vanilla extract
dash of salt

Directions:

1. Preheat the oven to 350°F. Grease an 8x8 baking dish and line the bottom with parchment paper. If you’re doing so, make sure that your 8x8 baking dish is at least 1 1/2 inches tall. Or, for a layered cake, grease the sides of two 9-inch round cake pans with oil or butter. Cut two round parchment circles, and place them in the bottom of the pans for easy release.

2. In a large bowl whisk together the dry ingredients.

3. In a medium bowl whisk together the wet ingredients.

4. Add the flour mixture to the wet mixture and whisk just until most of the lumps are gone. Pour the batter into your baking dish and bake for about 25 minutes or just until the middle springs back when pressed. Allow to cool completely before frosting.

5. For the buttercream: While the cake bakes, prepare the buttercream. Stir together the powdered sugar and buttercream. If your powdered sugar has lumps you may want to sift it first. If you like your frosting light, you can whip it on high for a couple of minutes. Then add zest and poppy seeds. 

6. Using a spatula, place frosting in the middle of the top of the cake and gently frost it outward with the spatula trying to avoid picking up crumbs. Keep the cake in the fridge if it’s not ready to consume.

Lime-Grapefruit Cake with Poppy Seed Frosting

What is it like?

-light & fruity

-rich buttercream frosting

Recipe

Makes one 9-inch round cake or one 8 x 8 inch cake. This recipe can be used to make cupcakes or whoopee pies.

dry
1 1/2 cups (218g) flour mix
1 tsp baking soda
1 tbsp psyllium powder
1/4 tsp fine sea salt

wet
scant 3/4 cup (157g) sunflower oil
1 cup (250g) sugar
2 eggs (107g)
1/2 cup (125g) unsweetened apple sauce
1/4 cup (51g) lime juice
1/4 cup (51g) grapefruit juice
2-3 tbsp zest (from grapefruit and limes)

Buttercream
1 cup (225g) butter, at room temperature (or Earth Balance for dairy free)
2 1/3 (300g) cups powdered sugar
dash of salt
2 tsp lime zest, or to taste (optional)
2 tbsp poppyseeds, or more to taste

Directions:

1. Preheat the oven to 350°F. Grease an 8x8 baking dish and line the bottom with parchment paper. If you’re doing so, make sure that your 8x8 baking dish is at least 1 1/2 inches tall. Or, for a layered cake, grease the sides of two 9-inch round cake pans with oil or butter. Cut two round parchment circles, and place them in the bottom of the pans for easy release.

2. In a large bowl whisk together the dry ingredients.

3. In a medium bowl whisk together the wet ingredients.

4. Add the flour mixture to the wet mixture and whisk just until most of the lumps are gone. Pour the batter into your baking dish and bake for about 25 minutes or just until the middle springs back when pressed. Allow to cool completely before frosting.

5. For the buttercream: While the cake bakes, prepare the buttercream. Stir together the powdered sugar and buttercream. If your powdered sugar has lumps you may want to sift it first. If you like your frosting light, you can whip it on high for a couple of minutes. Then add zest and poppy seeds. 

6. Using a spatula, place frosting in the middle of the top of the cake and gently frost it outward with the spatula trying to avoid picking up crumbs. Keep the cake in the fridge if it’s not ready to consume.

Cinnamon-Chocolate Spiced Cake with Chocolate Swiss Meringue Buttercream

What is it like?

-light

-gently spicy

-soft chocolaty buttercream

Recipe

Makes one 9-inch round cake or one 8 x 8 inch cake. This recipe can be used to make cupcakes or whoopee pies.

dry
1 1/2 cups (218g) flour mix
1 tsp baking soda
2 tsp psyllium husk powder or 1 1/2 tsp xanthan gum
1 tsp cinnamon
1 1/2 tbsp (8g) cocoa powder
generous 1/4 tsp fine sea salt

wet
scant 3/4 cup (157g) sunflower oil
1 cup (250g) sugar
2 eggs (107g)
1/2 cup (125g) unsweetened apple sauce
1/2 cup (90g) water
2 tsp vanilla

filling
1/2 cup raspberry jam (if making a two-layered cake)

Swiss Meringue Buttercream Recipe

3 large egg whites
2/3 cup sugar
1/2 cup (113 g) butter or Earth Balance for vegan
1/8 tsp salt
1 tsp vanilla, optional
1/2 cup chocolate chunks or chocolate chips, melted and cooled

Directions:

1. Preheat the oven to 350°F. Grease an 8x8 baking dish and line the bottom with parchment paper. If you’re doing so, make sure that your 8x8 baking dish is at least 1 1/2 inches tall. Or, for a layered cake, grease the sides of two 9-inch round cake pans with oil or butter. Cut two round parchment circles, and place them in the bottom of the pans for easy release.

2. In a large bowl whisk together the dry ingredients.

3. In a medium bowl whisk together the wet ingredients.

4. Add the flour mixture to the wet mixture and whisk just until most of the lumps are gone. Pour the batter into your baking dish and bake for about 25 minutes or just until the middle springs back when pressed. Allow to cool completely before frosting.

5. For the buttercream: While the cake bakes, prepare the buttercream. In a large metal bowl (that will fit over a pan of simmering water) add the egg whites and sugar. Place the bowl over the simmering water and whisk until the sugar is dissolved and the temperature reaches about 150°F.

6. Using a mixer fitted with a whisk attachment, whip the egg whites on high until they are glossy and stiff peaks form, about 7 minutes. At this point, the mixture should be around room temperature.

7. Beat in the butter one tablespoon at a time. If the mixture separates, keep mixing until it comes back together. Beat in the vanilla, salt, and cooled melted chocolate. If you’re buttercream ends too runny to spread, just put it in the fridge to thicken while the cake cools. Using a spatula, place frosting in the middle of the top of the cake and gently frost it outward with the spatula trying to avoid picking up crumbs. Keep the cake in the fridge if it’s not ready to consume.