A while back, I posted this recipe for apple crumble. It was a bit of an experiment that gave me some interesting results. It’s a good breakfast crumble, but it’s not something I would make for dessert on a regular basis.

When I make apple crumble for others, I make a different recipe. After making this recipe for some dinners and being asked for the recipe a few times, I decided to share the recipe here. The crumble portion is a little less crunchy than in most recipes. This one has a blend of different textures.

As with most things I cook or bake, I have a tendency to simply add ingredients until the mix looks right, rather than measuring them. This time, I made the effort to measure them so that I could share the recipe. I recommend making this for guests when you’re unsure about what to make for dessert. It’s easy and allergy friendly (aside from nuts), and accommodates all kinds of different dietary choices.

Apple Crumble (vegan, paleo, refined sugar free)

Ingredients
2 apples, peeled and chopped
1/4 cup + 2 tbsp almond meal
2 1/2 tbsp coconut oil
2 tbsp coconut palm sugar
1 tsp cinnamon, split into 1/2 teaspoons

Directions
Preheat oven to 350F.

Place the chopped apples in an even layer in a baking pan. Sprinkle half the cinnamon over the apples and toss around until the apples are evenly coated.

Mix the rest of the ingredients in a separate bowl. Try to spread the mix evenly over the apples and bake for 20-25 minutes. Makes 2 servings, so multiply as needed.

I love a good dahl. It’s nutritious, filling, flavourful, and comes together quite easily. Plus, a homemade version costs peanuts to make. Since becoming an acupuncturist, I’ve learned to make use of red lentils when my energy is low. In Ottawa, red lentils are readily available at pretty much any grocery store. They’re particularly useful for preparing dry mixes that just require the addition of liquids for cooking.

If you like your dahl a bit more on the smooth side, you can add some full fat coconut milk to give it a creamier texture. However, the texture will still be a bit lumpy unless you use an immersion blender or something along those lines.

Spinach Dahl (vegan)

Ingredients

Oil for frying
1 onion, finely chopped
1 tsp ground cumin
2 tsp ground ginger
1 tsp ground turmeric
1 tsp garlic salt
1 1/2 cups split red lentils
4 1/2 cups water (reduce this amount but 1/2-1 cup if you cover the pot during cooking)
1 package of spinach (approximately 142 g or 5 oz)

Directions
Heat up the oil over medium heat in a large pot. Add the onion and the spices and toss around for a few minutes, until the onion is translucent. Add in the red lentils and the water. Simmer for about 20 minutes.

In the meantime, cut the spinach into strips (make a nice big pile on your cutting board and go at it with a large knife). It doesn’t need to look perfect, since it will get lost in the finished product.

When the lentils have dissolved enough to make a nice puree 20 minutes or so later, turn off the heat and mix in the spinach right away. The heat will help wilt the spinach so that it doesn’t taste raw. Serve over rice. Makes 4 servings.

I’ve always disliked anything sweet potato. I felt that they were a cross between carrots and potatoes, and that they couldn’t make up their mind about what they wanted to be. The only sweet potatoes I enjoyed were my stepsister’s husband’s curry mashed sweet potatoes.

Then, recently, I started making my own sweet potato fries. For a few weeks, I was making them almost everyday. They’re a pain in the butt to cut, but hey, they’re tasty. The trick is to make them a bit spicy. Not so much that your mouth burns, but just enough to add a bit of a kick. For that reason, my measurements for the spices for the fries will be vague. Add the seasoning as you like it.

As a side note, this morning, I was having a conversation about remembering things I’m grateful for. I am grateful for many things, though I did want to mention one thing. I am grateful for you folks. Everyone who reads, shares, and/or comments on my posts. You all keep me going!

Spicy Sweet Potato Fries With Curry Dipping Sauce (vegan, paleo)

Ingredients

For the fries:
1 sweet potato
Salt and cayenne pepper to taste
Black pepper to taste – go generous

For the dipping sauce:
2 tbsp full fat coconut milk, refrigerated
1/4 tsp turmeric
1/8 tsp each: cumin, minced fresh ginger, ground cardamom, garlic salt

Directions
Preheat oven to 400F.

Cut the potatoes into fries and season them. Bake for 25-30 minutes, or adjust time if you cut your fries a different size from the picture. Take them out halfway through to flip/toss them.

In the meantime, prepare the curry sauce. Take the can of coconut milk out of the fridge. Slowly turn it over and open it from the bottom. The thick stuff will be sitting right at the top that way. Scoop up the needed amount and mix in the rest of the ingredients.

I tried making zucchini fritters when I had a bag of ten zucchinis from Costco in the fridge. I used a recipe that I found online, but found it quite disappointing. So, I decided that I wanted a better recipe. I improvised a recipe using some of my favourite ingredients instead. These turned out quite tasty the second time around – I put too much garlic salt in my first batch. These would go well with a tahini sauce.

Zucchini is one of those vegetables that’s underrated. While it’s not as nutrient dense as, say, broccoli or kale, it does still contain essential nutrients. It’s a great way to boost your daily intake of vegetables in subtle ways. For instance, it can be added to smoothies and juices without adding flavour, can be spiralized or julienned to use as noodles, or can be integrated into chocolate cakes to make them moist and dense.

A little known fact about zucchini is that it’s mucilaginous. Big word! What it means is that it has a “slippery quality”. This makes it easier to digest for those who have digestive issues. Additionally, those who suffer from ulcers may find mucilaginous vegetables soothing.

Zucchini Fritters (vegan)

Ingredients
1 zucchini
1/2 cup chickpea flour
1 tsp onion powder
1 tsp parsley flakes
1/2 tsp garlic salt
1/8 tsp baking soda
1/4 tsp lemon juice
1-2 tbsp water (optional – see directions)
Oil for frying

Directions
Shred the zucchini using a julienne peeler or a mandoline. Then, add the other ingredients and let sit for a few minutes. The salt will “sweat” the zucchini to provide the needed liquid. If it’s not enough, add one or two teaspoons of water to blend the ingredients.

Heat a bit of oil on a frying pan over medium heat. Drop patties by tablespoonful and flatten them a bit. Cook the patties for a few minutes, and then flip them. Cook for a few more minutes, then remove from the heat.

Sometimes, I like to be able to take little shortcuts in the kitchen. If you’re a really busy person (who isn’t?), any tips and tricks to speed up cooking can be helpful. For instance, if you’re cooking grains, make a large quantity for the week. Then, use the grains in a few different recipes. For instance, if you cook quinoa, you may want to make a quinoa salad, fried quinoa, and a quinoa stew.

Here’s another help hint. When I don’t have time to chop veggies to fry, I pick up a bag of coleslaw or some variation on it. I find that cabbage is one of the veggies that develops the nicest flavours when fried.

To give you an idea of how much I enjoy this meal, let me put it into perspective for you. Out of all the recipes I’ve posted on here since I started my blog, I can count on one hand the recipes I make on a regular basis. I mostly like to experiment with new meals, but I keep a few tasty and easy meals that I can make when time is not my friend.

Cabbage Fried Quinoa (vegan)

Ingredients
1 1/2 cup dry quinoa, cooked and refrigerated (makes about 4 cups, give or take)*
Bag of slaw mix
1/4 cup balsamic vinegar
1/4 cup olive oil
1/2 tsp chili powder (or more)
Salt and pepper to taste (go generous on the pepper)
Oil for frying

*To cook quinoa, bring 1 1/2 cups dry quinoa to a boil in 3 cups water and cook for about 20 minutes, until the water is absorbed. Refrigerate until completely cooled down.

Directions
Heat up a bit of oil in a large frying skillet over medium heat. Add the quinoa and toss around to get it heated up nicely.Since it’ll have been refrigerated, it won’t stick to itself. When the quinoa is nicely heated up (about 4-5 minutes), add in the slaw mix. Cook until it’s done to your liking, tossing every couple of minutes. Add in the rest of the ingredients and keep tossing a bit until nicely coated.

Sometimes, my inspiration for recipes comes from things I ate when I was younger and really enjoyed. I never let me food sensitivities limit me in what I can eat. Instead, I figure out all kinds of alternatives. That’s what I did with these chocolate puffed rice squares.

I lived in Lethbridge, Alberta between the ages of 8 and 15. There, I went to a tiny French school. At lunch time, two students would run the canteen, but it was more like a plastic bin of snacks. Every once in a while, my mom would give me 50 cents to get myself something I liked. There were these squares I really liked.

I didn’t actually know what they were until recently, when I took to the internet. I was disappointed to find out that they contained wheat puffs and corn syrup.

There was a bag of puffed rice sitting around in the pantry for a while. Over the week end, the bag was staring at me. I tried one single puffed rice. The taste brought me back to those puffed wheat squares, and so I set out to make an allergy friendly version.

I was surprised to find that my allergy friendly recipe turned out very much like the wheat and corn syrup squares. This works well as a last minute potluck item because the work is done in 5-10 minutes, and then simply needs to cool down.

Chocolate Puffed Rice Squares (vegan)

Ingredients
5 cups puffed rice
1/4 cup Earth balance buttery spread
1/2 cup brown rice syrup (thick syrup is key!)
1/2 cup + 2 tbsp brown sugar or alternative
3 tbsp cocoa powder
1 tsp vanilla

Directions
Grease a square pan (about 9×9) and set aside.

Combine all the ingredients except the puffed rice in a medium saucepan over medium heat. Mix well and bring to a boil. Do not remove it before it boils. Once it reaches a boil, turn off the heat and mix in the rice puffs until evenly coated. Transfer to the greased pan. If you need it to set quickly, you can put the pan in the fridge (though you need to be careful about rapid temperature changes if you’re using pyrex). This makes 9 servings, but the recipe can easily be doubled.

If you need to know anything about my cooking, it’s that I like to curry everything. I especially love to curry things that you wouldn’t expect to see curried. It’s my chance to be creative and make something “new”. Since I’ve never had curried pumpkin seeds, I thought this would be an awesome thing to experiment with.

I’ve been so busy lately that Halloween snuck up on me. Every year, I get really excited about Halloween, I plan my costume way ahead of time, and I make sure to have a pumpkin carving date with my friend Sylvie. On Sunday last week, I realised that it was the week before Halloween and that I hadn’t planned anything Halloween-y. So, my friend came over on the Tuesday for pumpkin carving. She turned hers into an alien.

The store didn’t have any smaller pumpkins, and I wasn’t going to dig a knife through pumpkin flesh two inches thick, so I decided to etch my design. Little problem… I don’t have the tools for it. In the end, I used a flat screwdriver. I had to figure out a way to get creative, right? This is how it turned out:

I was really tired by the end of decorating my pumpkin. This doesn’t look very difficult to do, but without the right tools, it’s exhausting. Anyway, I got two pumpkins’ worth of seeds, so I roasted them and coated them with curry spice.

Curry Roasted Pumpkin Seeds (vegan, paleo)

Ingredients
2 larger pumpkins’ worth of seeds*
1 tsp ground ginger
1/2 tsp each: garlic salt, cumin powder, turmeric
1/4 tsp each: onion powder, ground coriander

*If you use one pumpkin, the flavour will be stronger but just as good – or you can cut the recipe by half.

Directions
Preheat oven to 325F.

Rinse the seeds really well. There should be no pumpkin strands left on the seeds. Drain them and dry them off a bit. They don’t need to be completely dry. The oven will take care of that for you. Blend the spices in a little bowl and then add to the pumpkin seeds. I did this directly on the baking sheet and mixed it all with my hands.

Then, lay the seeds out on a baking sheet in a single layer. Bake for about 20 minutes, give or take a couple of minutes. Watch them near the end to make sure they don’t burn. Remove them when they’re done to your liking.

A few months back, my naturopath recommended that I eat more protein with breakfast. When that happened, I researched which flours contained the highest amount of protein and made chocolate muffins based on that. It turns out that oat flour does contain a decent amount of protein, but that it doesn’t have the best texture and properties for baking. I had to make a few batches of these before getting them to be actual muffins.

With that said, I leave it up to you to decide whether you want to make these chocolate muffins or not. If healthiness is the biggest factor for you, I recommend these for you. If you’re looking for the best chocolate muffin in the world, keep looking. These aren’t horrible, but the texture is just not quite right.

Part of the challenge with these muffins is that I refused to add xanthan gum, so figuring out the right amount of chia meal for oat flour and almond meal proved to be a little tricky.

Because I find vegan chocolate chips expensive and sometimes a bit disappointing, I buy a 70% dark chocolate bar and break it into chunks. I welcome you to do the same.

Breakfast double chocolate muffins (vegan)

Ingredients
3/4 cup almond meal
3/4 cup oat flour
1/2 cup cocoa
1/4 tsp baking soda
2 tsp corn free baking powder
1/4 tsp salt
3 tbsp chia meal
1/2 cup maple syrup
1/2 cup flax milk
1/4 cup oil
1 tsp vanilla extract
1 tbsp apple cider vinegar
Chocolate chips or chunks to taste

Directions
Preheat oven to 375F.

In a large bowl, combine all the dry ingredients and mix well. In a smaller bowl (or a large measuring cup), combine all the wet ingredients. Pour the wet ingredients over the dry ingredients. Mix well and let it sit for a couple of minutes to allow the chia meal to absorb some of the liquid. I let it do that while I turn my chocolate bar into chocolate chunks.

Bake for 20 minutes or until a toothpick inserted in the muffins comes out clean. Makes 12 regular muffins.