Curried Pea Mash (Vegan, GF)

This is probably the silliest thing we've posted to date, and yes another puree. This was made during one of those times when inspiration hits and you just can't help yourself! This pea-cauliflower mash is sooo soo good, I know it's extremely simple but simple is good right? For some reason peas, curry, coconut oil and cauliflower just go amazingly together. You have to try it out for yourself to really understand where we're coming from with this little recipe. Make this and I guarantee you will want to make it again the next day, or maybe even the next hour :P.

1/2 a head of cauliflower (can be frozen)
1/2 cup green peas (can be frozen)
1 tbsp coconut oil
2-3 tsp curry powder (or to taste)
Salt and Pepper, to taste


Boil water and steam cauliflower until tender, then add peas and steam until peas are cooked through. In a blender, combine cauliflower, peas and rest of ingredients. Makes 2 side dish servings.


I've made this four times, it's becoming a frequent staple :)

Green Tea Soba Noodles w/ Ginger Quinoa Crunchies (Vegan, GF)

We have always loved soba noodles and when I found these black soba noodles at the health food store I knew I had to make something crazy with them. I'm not a fan of soup which these are usually used in so I decided to make a japanese inspired green tea sauce. I know it sounds scary but it tastes so fresh and flavourful. The green pepper gives it a delightful green hue and the tea sort of mellows out the boldness of the coconut aminos. This noodle dish tastes like spring especially with the gingery quinoa crunchies on top! You could substitute the green pepper and sunbutter for an avocado as well for supreme creaminess.  


Green tea sauce:
1 green pepper
1 tbsp sunflower seed butter
1/4 cup olive oil
1 clove of garlic
2 tbsp coconut aminos (or tamari)
1 inch chunk of fresh ginger
1/4 tsp sea salt
1/2 tsp lemon juice
1 tsp ground green tea leaves


Combine all ingredients in a blender. Let "steep" in the fridge for at least a half hour. 

Gingery Quinoa Crunchies
2 tsp ground ginger
1 cup quinoa puffs
2 tbsp coconut oil (melted)
2 tsp chia gel (made from ground chia seeds) you could also use flax seed gel


Combine all ingredients in a bowl and mix together with your hands. Spread onto parchment paper and bake at 325F for 25 minutes. Let cool. 


Cook noodles according to directions on package. Strain noodles and put back in pot with sauce. Heat through and serve with crunchies on top. 

This sauce has style

Super Cookies + Living Intentions Yumminess!

I discovered this wonderful company, Living Intentions a few months back and am such a fan of their quality and ethics (as reflected in their yummy raw food products.) You can order their products online, I'm not certain whether they are in stores. We haven't seen them in any Canadian stores, perhaps just in the U.S. In any case, we loved every single product they sent us, and had no idea they'd be so generous, it was awesome! We talk about their Salad Boosters, and Raw Superfood Cereal in previous posts. Our favourites were the Thai Curry Cashews & Coconuts, and the Hemp & Greens Superfood Cereal.

No weird stuff! Love it.

They also sent us some cool raw, sprouted flour that we made millions of freezer cookies out of (minues 999,979 or so), you could also bake with it but we figured it would be best to keep the nutrients intact and freeze them. The flavour is fantastic you could just add a sweetener with some coconut oil and have some pretty tasty cookies.

Very Super Cookies...

2 cups superflour
1/3 cup melted coconut oil
2 tbso carob
1 tbsp cacao nibs
2 tbso chopped nuts
1/3 cup honey/maple syrup
pinch of sea salt
Water (enough to make a doughy consistency)

Add more water if too crumbly, add more flour if too wet.

Green Pea Alfredo Socca Pizza (Vegan, GF)

I have officially jumped on the socca bandwagon and can't believe I didn't do it sooner! It makes the perfect pizza crust! I was inspired by Ashley from edible perspective's post. I made my crust more thin and crispy by spreading it out thinly in a cake pan. I threw together a cauliflower based alfredo sauce that is amazing. I was eating it with a spoon after spreading it on the crust. I kind of over did it on the garlic though. For some reason I thought 4 cloves was an average amount to put in. After roasting in the oven, the garlic became sweeter and I was glad I put in the extra punch. 


Socca Crust
3/4 cup chickpea flour
3/4 water
2 tbsp olive oil


Pour into oiled cake pan. Bake on 375 F for 40 minutes. Set aside.


Cauliflower-Almond Garlic Alfredo Sauce:
1 cup steamed cauliflower
1/4 cup olive oil
2 tbsp water
4 cloves garlic
1/3 cup peeled soaked almonds
Salt and Pepper


Whizz in a blender until smooth. Spread on crust.

Pre-oven

 Top with green peas, green peppers and onions. Drizzle additional sauce on top and a sprinkling of oregano and shredded basil. Bake for 20 additional minutes or until topping are cooked through. 

Post-oven

Roasted garlic slice