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Directions

1. Preheat oven to 350.
2. Mix all dry ingredients in a bowl.
3. Break up bananas into smaller pieces and add to mixing bowl with vanilla and almond milk. Mix well.
4. Add dry ingredients to mixing bowl and mix well. Pour into muffin cups or baking trays sprayed with non-stick spray.
5. Bake muffins for 20-25 minutes.

A healthy flavoursome take on an Italian classic. Nutritional yeast has a nutty cheesy flavour making it a good alternative for a vegan diet, especially as it is a complete protein. Other benefits are all the B vitamins which are important for everyone’s health but more so for those on a vegan/vegetarian diet. This yeast is rich in Selenium which helps to repair cell damage therefore helping to reduce the risk of cancer. It has anti-viral and anti-bacterial properties, it improves digestion and as it is rich in folate pregnant women should include this in their diet. Just a few reasons to get familiar with this cosmopolitan dish.


The recipe can be found here –


http://www.mynutricounter.com/spaghetti-carbonara/

—Nikki Brown

Directions

1. Bring a pot of water to a boil. Drop in spaghetti and cook for 12-15 minutes.
2. Whisk together the egg yolks, nutritional yeast, and water in a bowl.
3. While the pasta is boiling, sautee pancetta in a pan until slightly crisp.
4. Add onions and continue to sautee until translucent.
5. Turn heat down to low and whisk in the egg yolk mixture. Whisk continuously until thick.
6. Toss the cooked spaghetti in the sauce.

Directions

1. Preheat oven to 180° C/350° F. Line a (25- by 20- centimeter/10- by 8-inch) baking pan with parchment paper. [Editor’s note: 8- by 8-inch also works.] Then grease the edges of the pan with vegetable oil.
2. In a large food processor, add the sugar and silken tofu. Blend until it’s lump free. Then add the vanilla and maple syrup and blend.
3. In a separate bowl mix the flour, cocoa, baking powder, and salt. Combine the two mixtures by combining the dry ingredients into the food processor.
4. Place half the mixture in the cooking pan. Sprinkle the chocolate chunks to cover the surface. Then pour the rest of the mixture on top.
5. Bake for about 20 to 30 minutes, until the sides of the brownie start to pull away from the pan and a toothpick inserted in the middle comes out with little crumbs on it.
6. Allow to cool completely before cutting. To store, place the pieces in an airtight container.

Directions

1. Pour ½ cup blueberries in a pot and stew for about 1 minute on medium-high heat, mixing around often.
2. Add in the buckwheat and water. Continue mixing, allowing the berries to mash lightly in the buckwheat mixture. Let sit for about 2-4 minutes, or until creamy. Add honey and stir.
3. Once everything is cooked thoroughly, remove from the pot and place in a bowl. Stir in the rest of the blueberries and drizzle with chia seeds. Serve cool or warm.

Directions

1. HEAT THE OVEN TO 450*
2. PLACE THE QUINOA, ORANGE JUICE AND STOCK INTO A SAUCEPAN. COOK UNTIL ALL THE LIQUID IS ABSORBED. ADD THE SALT TO TASTE.
3. N A SMALL SKILLET, SAUTE THE MUSHROOMS UNTIL LIGHTLY BROWNED. REMOVE FROM HEAT AND ADD THE SPINACH. STIR TO COMBINE AND SET ASIDE.
4. PLACE THE 1/2 SQUASH IN A GLASS PIE PAN WITH ABOUT A 1/4 INCH OF WATER. COVER WITH PLASTIC WRAP AND MICROWAVE FOR 8-10 MINUTES UNTIL JUST SOFT BUT NOT MUSHY. REMOVE FROM THE WATER AND DICE THE SQUASH INTO 1/4 “ CUBES AND SET ASIDE TO COOL SLIGHTLY.
5. ADD THE CURRANTS, CUMIN AND CORIANDER TO THE QUINOA, STIR TO COMBINE. ADD THE MUSHROOMS & SPINACH, FETA AND THE SQUASH. TOSS LIGHTLY.
6. FILL THE PEELED & SEEDED POBLANOS WITH THE QUINOA MIXTURE AND PLACE ON A COOKIE SHEET. BAKE FOR 10-15 MINUTES UNTIL THE MIXTURE IS HOT AND THE CHEESE IS SOFT.
7. YOU CAN SERVE THESE ON A POOL OF ROASTED TOMATO SAUCE, WITH A MANGO SALSA OR TANGY TOMATO VINAIGRETTE.

Directions

1. In a small frying pan heat butter or oil over medium heat. Slice banana in half lengthwise and cut into quarters. With flat side facing down place the banana quarters into the pan. They should make a sizzling noise. Reduce heat to medium low and allow the bananas to brown. Flip onto other side.
2. Toss the rolled oats around the bananas and sauté. Sprinkle everything with a pinch of salt.
3. Drizzle maple syrup over the bananas and oats and sauté until bananas are browned and caramelized on the bottom as well.
4. Place bananas onto plate and top with rolled oats. Garnish with a generous dollop of plain yogurt, fresh berries, and roasted walnuts.