Kale Salad


  • 2 medium bunches destemmed kale, finely chopped (8 to 9 cups/300 to 340 g chopped)
  • 2 large garlic cloves
  • ¼  cup fresh lemon juice
  • 1-2 tablespoons extra-virgin olive oil, to taste
  • ½ teaspoon fine sea salt
  • ¼ to ½ cup (35 to 70 g) dried sweetened cranberries, for garnish

For the Pecan Parmesan

  • 1 cup (120 g) pecan halves, toasted
  • 2 tablespoons nutritional yeast
  • 2 pinches fine sea salt


  1. Preheat the oven to 300°F (150°C). 
  2. Spread the pecans onto a baking sheet and toast in the oven for 8 to 10 minutes until fragrant and lightly golden.
  3. Remove the stems from the kale and discard. 
  4. Finely chop the kale leaves (the smaller, the better).
  5. Wash the kale and spin dry. Place dried kale into a large bowl.

For the dressing:  

  1. Combine lemon, oil, salt, and minced garlic and stir until combined. Adjust to taste, if desired. 
  2. Pour the dressing onto the kale and mix it into the kale with your hands or toss with spoons. Keep mixing for about 1 minute to ensure everything is coated perfectly.

For the Pecan Parmesan

  1. Add the pecans into food processor and process until the pecans are the size of peas or a bit larger. 
  2. Now add in the nutritional yeast, and salt and process again until it has a coarse crumb texture. Be sure not to overprocess—we still want a nice crunchy texture here, not powder.


  1. Sprinkle the Pecan Parmesan all over the salad. 
  2. Toss on a handful or two of dried cranberries. 
  3. Wrap and place in the fridge for 30 to 60 minutes to soften, or you can simply enjoy it right away.

Note: In the past, I’ve tried letting this salad sit overnight in the fridge and I greatly prefer the flavour of the salad served the day of, so I don’t recommend making this salad the day before and letting it sit in the fridge overnight.

Lentil Frittata


For the lentil eggy mix:

  • ½  cup (90 g) red lentils masoor dal, split red lentils, or use Moong Dal
  • 1 cup (250 ml) water
  • ¼  cup (28 g) almond meal
  • 2 tsp cornstarch or arrowroot starch
  • 1 tsp baking powder
  • ⅔  tsp (0.67 tsp) salt
  • ¼  tsp (0.25 tsp) turmeric for color
  •  ⅛  tsp or more Indian kala namak (Indian sulphur salt) – for the eggy taste (optional)
  • ⅓  tsp (0.33 tsp) each of garlic powder, chipotle pepper powder 
  • 2 tbsp or more nutritional yeast

For the veggies:

  • ½  cup (80 g) chopped onion
  • 3 large cloves of garlic
  • 2 cups (1774 g) chopped veggies:  cauliflower, peppers,  mushrooms, asparagus, broccoli, etc
  • ½  cup (15 g) packed baby spinach 
  • ⅓  tsp (0.33 tsp) salt or to taste
  • ⅓  tsp (0.33 tsp) chipotle pepper powder 
  • ¼ -½  tsp (0.25 tsp) each oregano and thyme


  1. Soak the lentils in hot water for at least 20 minutes. Soak them before you get the ingredients together as the rest of the steps will take about that much time. 
  2. Prepare your pan by lining with parchment or greasing well. 
  3. Preheat the oven to 365 degrees F / 180ºc

Make the veggie mixture:

  1. Chop up the veggies and keep aside. 
  2. Heat oil in a skillet over medium heat. 
  3. Add onions, garlic and cook until onions are translucent. 3-4 mins.
  4. Add the cauliflower or other veggies if using and mix in. 
  5. Cover and cook for 2 minutes. 
  6. Add in the spices, greens and mix in. 
  7. Cover and cook for 2 to 4 minutes or until the greens are wilted. 
  8. Take off heat and Let it sit covered for another minute.

Make the eggy mix:

  1. Drain the lentils and blend with 1 cup water. Blend for at least a minute. Add the almond flour and the rest of the ingredients and blend until smooth. 
  2. Transfer the veggies to a 13 X 9 pan. 
  3. Drizzle the lentil mixture on the veggies and spread with a spatula. Tap once or twice so the mixture settles on the veggies.
  4. Bake for 40 to 50 minutes until a toothpick from the center comes out almost clean and not wet.
  5. Cool in the pan for 10 minutes, Then cool on the cooling rack for another 5-10 before slicing. 
  6. Serve with avocado and sriracha or other sauce, chutney or dressing.

Garlic, Chickpea and Spinach Soup


  • 4 garlic cloves, crushed
  • 1 onion, roughly chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 5 cups vegetable stock
  • 12 ounces potatoes, peeled and finely chopped
  • 15 ounce can chickpeas, drained
  • 1 tablespoon cornstarch
  • ⅔ cup vegan sour cream
  • 2 tablespoons light tahini (sesame seed paste)
  • 7 ounces spinach, shredded 
  • cayenne pepper and salt


  1. Heat the oil in a large saucepan and cook the garlic and onion for 5 minutes or until they are softened and golden brown.
  2. Stir the cumin and coriander and cook for another minute.
  3. Pour in the stock and add the chopped potatoes to the pan. Bring to a boil and simmer for 10 minutes. Add the chickpeas and simmer for 5 minutes more, or until the potatoes and chickpeas are just tender.
  4. Blend together the cornstarch, cream, tahini and plenty of seasoning. Stir into the soup with the spinach. 
  5. Bring to a boil, stirring, and simmer for another 2 minutes. 
  6. Season with cayenne pepper and salt.

Pumpkin Cheesecake


  • 1 cup pumpkin
  • 1 cup florida cane crystals
  • 1 cup coconut milk
  • 1 8 oz. containers vegan cream cheese
  • 1 tsp pumpkin pie spice
  • 1 tbsp lemon juice
  • 4 tbsp arrowroot powder or cornstarch
  • 1 ½ tsp vanilla


  1. Pour in a blender, pour all ingredients and blend until creamy smooth. 
  2. Pour mixture into pan with crust and bake for 40-50 minutes at 350 degrees.
  3.  Turn the oven off and let it sit for 2 hours. 
  4. Take out of favor, cover and place in the refrigerator overnight.

Basic Whole Wheat Focaccia Dough


  • 1 cup water
  • 1/4 cup canola oil
  • 1 tsp salt
  • 2 Tbsp honey
  • 1 Tbsp active dry yeast
  • 1 3/4 cup whole wheat flour
  • 1 cup unbleached flour


  1. Place water, canola oil, salt, honey, 1 cup whole wheat flour, and yeast in a large bowl. Mix ingredients together and whip for five minutes.
  2. Slowly add remaining flour until it becomes a soft dough. Knead for 5-10 minutes. 
  3. Spray the bottom and sides of the bowl with vegetable oil spray and cover the dough with a clean towel. 
  4. Let the dough rise until it is doubled in size. 
  5. Preheat the oven to 400 F.  
  6. Roll the dough out onto a surface. Use your fingers to texture the dough (poking holes but not all the way through)  
  7. Top with sautéed onions, rosemary, garlic powder, dill. 
  8. Let dough rise for 30-40 minutes. 
  9. Bake the focaccia until the dough is puffed, blistered, and browned (about 8-10 minutes).
  10. Remove the focaccia in from the oven and lightly brush it with olive oil (optional) 

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