Tag Archives: snack

Vegan egg salad on baguette

This One Ingredient Will Change Your Vegan Recipes Forever (Plus a Vegan Egg Salad Recipe!)

Kala namak AKA black salt is the secret ingredient to many vegan recipes. It is a kiln-fired rock salt with a similar texture to a pink Himalayan salt, but with a strong hard-boiled egg flavour. Often used in South Asian cooking, it is the perfect way to add egg flavour to any eggless dish. It is amazing in this Can You Vegan It? egg salad sandwich recipe — serve it between two slices of your favourite bread or on a toasted sourdough baguette (my preference!).

Black salt

Vegan Egg Salad

Prep Time: 10 minutes
Servings: 4 sandwiches

Vegan egg salad on baguette

Ingredients:

16 ounces medium or firm tofu, pressed
¼ cup celery, finely chopped
¼ cup chives or green onion, thinly sliced
¼ cup vegan mayonnaise, store-bought or homemade
1 Tbsp Dijon mustard
1 Tbsp freshly squeezed lemon juice
¼ tsp turmeric
½ teaspoon kala namak
Freshly cracked black pepper, to taste
Sourdough baguette, for serving

Vegan egg salad ingredients

Directions:

1. Press the tofu before using to drain out any excess liquids and ensure it soaks up the ingredients.

Tofu chopped up on cutting board

2. In a mixing bowl, toss together the tofu, celery and green onion. Set aside.

Vegan egg salad mixed in bowl

3. In a small mixing bowl, whisk together the mayonnaise, mustard, lemon juice, turmeric, kala namak and pepper.

Related: Healthy Vegan Snack Ideas Featuring 10 Ingredients or Less

4. Pour mixture over tofu and toss to coat. Scoop mixture over bread, garnish with chives and enjoy!

Vegan egg salad mixed in bowl

Like Marcella’s vegan egg salad recipe? Try her vegan eggnog recipe or her six different recipes from one humble can of tomatoes.

cardamom teff muffins on green plate

These Cardamom Teff Apple Muffins Will Be Your New Go-To Breakfast Recipe

These cardamom-spiced teff muffins make for a delicious fall breakfast or midday snack. Baking with teff flour, a nutrient-rich, gluten-free Ethiopian grain can be tricky as gluten-free grains can be drying. However, the addition of fresh apples and applesauce make for a delicious and moist muffin. Teff should be combined with other flours when baking — and for this recipe, I’ve added oat and all-purpose flour. The oat teff crumble on top adds a tasty crunch and touch of sweetness. The addition of cardamom, cinnamon and pecans pair perfectly with teff’s nutty flavour. Serve this up with sliced apples and a spicy Ethiopian chai tea for a delicious start to your day.

Cardamom teff apple muffins on plate

Cardamom Teff Apple Muffins

Prep Time: 15 minutes
Bake Time: 20 to 25 minutes
Total Time: 35 to 40 minutes
Servings: 12 muffins

Ingredients:

Muffins
1 cup flour
½ cup teff flour (teff grains are incredibly small and can easily be mistaken for teff flour when shopping — be sure to buy teff flour and not the whole grains for this recipe)
½ cup oat flour
½ tsp salt
1 Tbsp baking powder
1 tsp cardamom
½ tsp cinnamon
2 large eggs
½ cup brown sugar
1 cup milk
¼ cup vegetable oil
1 Tbsp vanilla extract
2 Tbsp applesauce
1 Granny Smith apple diced

Crumble
¼ cup butter softened
¼ cup pecans
¼ cup oats
⅓ cup brown sugar
¼ cup flour
2 Tbsp teff flour
Dash of cinnamon
Dash of cardamom

Ingredients for Cardamom teff apple muffins

Directions:

1. Preheat oven to 375°F. In a large bowl, whisk together flour, teff flour, oat flour, salt, baking powder, cardamom and cinnamon.

2. In a separate bowl, whisk together eggs, brown sugar, milk, oil, vanilla and applesauce.

Related:  Our Best Healthy Muffin Recipes for Busy On-The-Go Mornings

3. Dice the apple into small pieces and set aside.

4. Combine the wet ingredients with the dry ingredients without over mixing. Then fold in the apple pieces.

Cardamom teff apple muffins batter

5. In a separate bowl, combine the ingredients for the crumble topping with your hands until you achieve several small clumps.

Cardamom teff apple muffins crumble topping

6. Fill a muffin tin with muffin liners or grease the muffin tin. Fill with batter and top each with crumble topping. Bake for 20-25 minutes.

Cardamom teff apple muffins in tray

Love Eden’s muffins? Try your hand at her hearty teff breakfast bowl or comforting sweet potato blondies.

Celebrate Halloween at Home This Year With This Gourmet Miso Caramel Corn

Just when you thought 2020 couldn’t get any scarier, along comes Halloween. And while we don’t know exactly what to expect from this year’s holiday, we do know you’ll need this recipe for miso caramel corn to get you through it. It’s the ultimate salty-sweet combo and it’s an easy treat to pack up and give away or — let’s be real — to enjoy curled up on the couch with your fave scary movie.

Bowl of miso caramel corn

Miso Caramel Popcorn

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8 cups

Ingredients:

8 cups popped popcorn (from ½ cup kernels)
⅔ cup packed dark brown sugar
⅓ cup unsalted butter
3 Tbsp golden corn syrup
¼ tsp baking soda
2 Tbsp white miso
2 Tbsp black and white sesame seeds

Ingredients for miso caramel corn on table

Directions:

1. Preheat oven to 250ºF. Line a baking sheet with parchment or a silicone mat. Place popped popcorn in a large bowl. Set aside.

2. Combine sugar, butter and corn syrup in a medium pot. Set over medium-high heat to melt butter. Once butter has melted, stir mixture until combined.

Ingredients for miso caramel corn in pot

3. Bring mixture to a boil, swirling occasionally. Continue to cook until temperature reaches 250ºF on a candy or instant-read thermometer, about 3 minutes. Remove from heat, then whisk in baking soda (be careful as it will bubble up) until it is several shades lighter in colour and mixture is uniform. Whisk in miso and sesame seeds until fully incorporated.

Miso caramel corn sauce in pot

4. Immediately drizzle mixture over popcorn and working quickly, stir to coat. Scrape popcorn onto prepared baking sheet and arrange in an even layer.

Related: 12 Dead-Easy Halloween Cocktails You Need to Try This Year

5. Bake until shiny and crisp, about 20 to 25 minutes. The best way to determine crispness is by carefully plucking a kernel from the baking sheet, letting it cool for a second or two and then trying it. It will still be a bit sticky at this point, but it should have a nice crunch. Let cool completely, about 15 minutes.

Closeup of miso caramel corn

Want more Halloween treats? Try these make-ahead gory white chocolate truffles or these witches’ cauldron cupcakes.

These Easy Sourdough Discard Crackers Come Together With Just 5 Ingredients

Cheese, meet your new BFF: sourdough discard crackers. With just a few ingredients, you can turn your sourdough discard into crispy, buttery, delicious crackers to enjoy with literally everything. Make these crackers, throw together a cheeseboard, you can thank me later.

Sourdough Discard Crackers

Prep Time: 5 minutes
Bake Time: 32 minutes
Total Time: 37 minutes
Servings: 1 cup crackers

Ingredients:

½ cup sourdough discard
2 Tbsp butter, melted
¼ tsp salt
¼ tsp freshly ground black pepper
2 tsp sesame seeds

Directions:

1. Preheat oven to 325°F. Line a cookie sheet with parchment paper.

2. In a medium bowl, mix together the sourdough discard, melted butter, salt and pepper.

3. Spread the discard onto the parchment paper in one thin layer. Sprinkle with sesame seeds.

4. Bake in the oven for 10 minutes, pull out the pan and cut into pieces with a knife or pizza cutter. Continue to bake in the oven for another 20 to 24 minutes until golden on the edges.

5. Cool completely on a wire rack.

Like Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.

Snack Plates Are the Easy Dinner Option You Need This Week

We’ve been at home for months now. We’ve brushed up on our cooking skills, baked enough to open a bakery (are you also a banana bread connoisseur?) — but, some days, the thought of cooking one more meal that ends in a mountain of dishes is too much to handle. And as the weather gets warmer, we’d rather be spending our time outside and not chained to a hot oven. So, here’s the solution: make snack plates for dinner a thing every week.

Snack plates are essentially the way toddlers eat (not a bad thing!) and make perfect sense for adults as a simple, vibrant and ultimately exciting meal option that promises a myriad of flavours, textures, colours and nutrients. Start by selecting items that already live in your fridge or pantry. Remember: the plate is still supposed to resemble a meal, so even though it’s snack-style, ensure there’s colourful fibrous veggies and fruit, protein and healthy fats.

Related: How to Prep Slow Cooker Freezer Meals to Get Through the Week

What to Put on Your Snack Plate

Veggies:
● Choose veggies that have texture (good crunch), colour and can be grabbed easily.
● Some great examples are carrots, cucumbers, celery, radishes, fennel, bell peppers and snap peas.
● You can also BBQ, roast or saute veggies like onion, zucchini, eggplant, broccoli , cauliflower and Brussel sprouts.

Fruit:
● It’s officially the season for fresh fruit, so add it generously.
● Use fresh mixed berries, sliced apples and pears, pineapple, peaches, nectarines — the list goes on!
● Cut everything small enough so it’s easy and quick to grab.

Dips:
● If there are dips in the fridge, use them; if they’re half finished or need a little bit of love, drizzle some oil on top, add toasted seeds or nuts, mix in fresh herbs and even sprinkle some spices on top.
● For example, a half eaten hummus container in the fridge can easily be revived by adding some chickpeas, sesame seeds, parsley, tahini, lemon and za’atar on top.
● Or make dips like pesto, roasted red pepper and beet hummus.

Protein:
● You can keep it vegetarian or use animal proteins (the snack plate is yours to design).
● Ideas include crispy chickpeas, grilled skewers, hard-boiled eggs, sausages, sliders, cooked chicken or fish, lox, tofu or tempeh.

Grains:
● When choosing a grain, try to find one that’s rich in fibre.
● You may want something that acts as a vessel for dip, stuffed with other ingredients or just added for carby-deliciousness.
● Think: crackers, sliced bread, pita, tortillas, chips, cornbread or savoury muffins.

Related: Our Fave Food Trends to Come out of Quarantine, From Pancake Cereal to Bread Art

Extras and Bonuses:
● These are little delicious bonuses that add punchy flavour or satisfying crunch.
● Things like olives, pickles, toasted cashews, tamari almonds, walnuts, pumpkin seeds, dates or raisins.
● You can also add sweetness with dessert-inspired bites like chocolate chips, truffle balls and brownies.

Plate Themes:
● You can theme your plate based on cuisines you love or based on leftovers that need to be revived.
● For example, if you already have leftover falafel or chicken shawarma, you can make a Middle Eastern plate and add hummus, pitas, pickled veggies and crudite with drizzles of tahini and fresh parsley on top.
● Or if you have leftover ginger soy salmon, you can create an Asian-style theme and add nori chips, steamed dumplings, kimchi, sesame crackers, edamame and lettuce leaf wraps.

Related: Middle Eastern Sumac Chicken With Date Syrup, Lemon and Pecans

How to Assemble It:
● Depending on how many mouths are being fed, choose the size of your plate accordingly. It can be a big platter, a few platters or just a normal size dinner plate.
● This doesn’t need to be Instagram- or Pinterest-worthy, but bonus points if it is!
● Start by adding one item at a time, placing each item either in a few different spots on the platter or in one dedicated spot.
● Your snack plate can be as elaborate or as simple as your heart desires. Then, enjoy yourself an easy, clean-up friendly dinner!

Want some more easy dinner ideas? Try this baked salmon with spicy mango avocado salsa and mint and lemon pearl couscous salad.

Easy 2-Ingredient Vegan Peanut Butter Cups

This concept is nothing new, but I have yet to find an easier peanut butter cup recipe. So here ya go! (And personally, I think these cups taste way better than the brand name store-bought variety.) Note: We used Earth Balance Creamy Coconut & Peanut spread (crunchy) which is sweetened with agave nectar. Using a natural peanut butter on its own works as well — and you can add in your own sweetener if you like.

vegan-peanut-butter-cups

Easy Vegan Peanut Butter Cups Recipe

Makes: 12

Ingredients:

1 bag of vegan chocolate chips (approximately 1 1/2 cups)
1/4 cup peanut butter

vegan-peanut-butter-cups-1

Directions:

1. Line a muffin tin with paper liners or use a silicon muffin tray
2. In a double boiler melt the chocolate chips until silky smooth. Put 1 teaspoon of melted chocolate into the bottom of the muffin liners and then spread it out evenly with your finger or a spoon. Refrigerate this for 10 mins.
3. Then take 1 teaspoon of peanut butter and put that on top of the hardened chocolate. Don’t spread this out with your finger as it will settle itself and stay mostly in the centre. Refrigerate this for 10 mins.

2-ingredient-peanut-butter cups

4. If your chocolate has become sludgier while you were waiting just put it back on the double boiler quickly to re-melt it. Then take 1 to 2 teaspoons more of melted chocolate and put that on top of the peanut butter. The peanut butter won’t be super hard but it will hold up for the rest of this process. If you’re rushed you don’t really have to put the peanut butter part in the fridge again.
5. You can push the melted chocolate into the sides a bit with your teaspoon to ensure it runs down to cover the peanut butter. This won’t necessarily happen, especially if you don’t refrigerate the peanut butter part, but I don’t mind them looking a little rustic and oozy anyway!
6. Smooth the top of the cups if you desire, but they might just settle nicely on their own. Then refrigerate this for at least 20 minutes before serving. Store in the fridge in an airtight container or at room temperature if you want softer cups.

Looking for more vegan treats? Try our Vegan Desserts Even Non-Vegans Will Love.

Why Sweet Potato Toast is All the Rage (+ 2 New Recipes!)

Sweet potato toast is all of the rage right now. Why, you may ask? Well, it’s paleo-friendly, inherently gluten-free, Instagram-worthy and just darn right delicious. Some people don’t feel great after eating bread first thing in the morning, and sometimes complain of crashing, bloating or feeling foggy. Sweet potato toast is a creative and nourishing alternative that provides your body with immune boosting antioxidants and helps regulates blood sugar. This makes it a perfect breakfast (or snack) for starting your day off on the right foot.

sweet-potato-toast-3

Show us your sweet potato toast creations @foodnetworkCA and tag #MyFNCRecipe.

Ingredients:

Fried Egg & Avocado Sweet Potato Toast:
2 sweet potato slices
1/2 avocado
Pinch of sea salt and pepper
1 tsp extra virgin olive oil
1/4 cup sunflower sprouts or pea shoots
2 eggs
1 Tbsp butter

sweet-potato-toast-1

Almond Butter, Apple & Banana Sweet Potato Toast:
2 sweet potato slices
2 Tbsp crunchy almond butter
1/4 granny smith apple, thinly sliced
1/3 banana, sliced
1 tsp honey
1/2 tsp ground cinnamon
1 tsp hemp seeds

sweet-potato-toast-4

Directions:

Fried Egg & Avocado Sweet Potato Toast:
1. Cut a sweet potato lengthwise into slices that are 1/4-inch thick.
2. Place 2 of these sweet potato slices in the toaster and toast for 10 minutes, flipping them after 5 minutes.
3. Meanwhile, cook 2 over-easy eggs. Heat 1 Tbsp of butter over medium-high and swirl around to coat the pan. Crack each egg into a small dish, like a ramekin, and pour into the pan. Flip the eggs after about 15-20 seconds and then cook for another 15-20 seconds. Remove the eggs and place on a separate plate.
4. Once the sweet potato slices are toasted, fan the avocado slices over them and place the over easy eggs on top.
5. Sprinkle sea salt and pepper over. Finish with a drizzle of extra virgin olive oil and pea shoot sprouts.

sweet-potato-toast-5

Almond Butter, Apple & Banana Sweet Potato Toast:
1. Cut a sweet potato lengthwise into slices that are 1/4-inch thick.
2. Place 2 of these sweet potato slices in the toaster and toast for 10 minutes, flipping them after 5 minutes.
3. Smear crunchy almond butter over the toast.
4. Fan a granny smith apple over one slice and bananas over the other.
5. Drizzle honey on top and sprinkle with cinnamon and hemp seeds.

Watch this handy guide to all things sweet potatoes, including how to select, store and cook them.

Photos by Sarah Grossman.

3 Healthy Baked Veggie Fries

Homemade vegetable fries, baked right in the oven, are a healthier way to get your fry fix. Just like potatoes, sturdy vegetables such as rutabaga, carrot, parsnip and zucchini, can withstand the heat of the oven needed for a crispy, golden-brown exterior and tender interior. These nutrient-rich frites offer great flavours and texture, in a healthy-carb package that was made for dipping.

Here are three simple variations of oven-baked French fries, along with a few tips on how to get them crisp, plus tasty dip ideas.

Italian-Zucchini-Fries-2

Veggie Fry Baking Tips
– After slicing, pat vegetables dry with a cloth or paper towel to remove excess moisture.
– Coat veggies in cornmeal or panko bread crumbs to add another layer of crunch to the exterior.
– Use the convection setting on your oven if you have it; baking at a higher heat (400ºF to 425ºF) for slightly less time. Circulating air means a crispier exterior.
– Use a high-temperature cooking oil, such as grapeseed, avocado, camelina or olive oil (not extra-virgin) to avoid smoke in the hot oven.
– Enjoy the fries as fresh as possible – like their deep-fried counterparts, these will soften as they cool.
– Make sure your parchment paper brand can withstand heat up to 425ºF.

Dip Ideas
Classic ketchup
Curry mayonnaise
Tzatziki
Greek yogurt with chipotle and lime
Garlicky honey mustard
Marinara sauce
Homemade cheese sauce

Rutabaga-Fries-1-1

Rutabaga Herb Oven Fries

Prep Time: 5 minutes
Total Time: 40 minutes
Serves: 4

Ingredients:
1 large rutabaga, peeled and cut into 1/2-inch matchsticks
2 Tbsp olive oil or grapeseed oil
1 tsp herbs de Provence or dried thyme
1/2 tsp salt
Ground black pepper, to taste

Directions:
1. Preheat oven to 425ºF. Line a large rimmed baking sheet with parchment paper.
2. Add all ingredients to prepared baking sheet and toss to combine; spread into a single layer.
3. Roast for 30 to 35 minutes, or until tender and golden brown on the underside. Serve.

Italian-Zucchini-Fries-3

Italian Zucchini Panko Wedge Fries

Prep Time: 5 minutes
Total Time: 35 minutes
Serves: 4

Ingredients:
1/4 cup panko breadcrumbs
1 tsp Italian seasoning or dried oregano
1/4 tsp salt
2 zucchini, halved crosswise and lengthwise, cut into thick sticks
1 Tbsp olive oil or grapeseed oil

Directions:
1. Preheat oven to 425ºF. Line a large rimmed baking sheet with parchment paper.
2. Combine panko, Italian seasoning or dried oregano and salt on a plate. Coat zucchini in oil. Press zucchini into breadcrumbs and line up on prepared baking sheet.
3. Roast for 25 to 30 minutes, until zucchini is tender and golden brown on the underside. Serve.

Sesame-Carrot-Fries-1

Sesame Carrot Shoestring Fries

Prep Time: 5 minutes
Total Time: 35 minutes
Serves: 4

Ingredients:
4 carrots, peeled, halved crosswise and cut into thin matchsticks
1 Tbsp olive oil or grapeseed oil
1 tsp toasted sesame oil
1 tsp black or white sesame seeds
1/4 tsp salt

Directions:
1. Preheat oven to 425ºF. Line a large rimmed baking sheet with parchment paper.
2. In a medium bowl, toss carrots with olive oil, sesame oil, tamari and sesame seeds. Transfer to prepared baking sheet and spread into a single layer.
3. Roast for 25 to 30 minutes, or until carrots are crisp and beginning to caramelize. Serve.

For more healthy alternatives, check out these 13 baked versions of your favourite fried foods.

Witch Fingers

Whip Up These Frightening No-Bake Witch Fingers

Fire up the cauldron for a bewitching no-bake treat perfect for your Halloween party. Crispy pretzel batons are dipped into green-tinted white chocolate, then topped with a dab of raspberry jam ‘blood’ and sliced almond nails. No witch finger would be complete without warts, so we’ve added one for good measure. Ghoulish guests won’t be able to keep their hands off these frightful fingers that make an eerie snap with each bite.

Spooky Witch Fingers

Prep Time: 20 minutes
Total Time: 40 minutes
Makes: 24

Ingredients:
1 cup of white melting chocolate
1 tsp green food dye
24 3-inch pretzel batons
1 Tbsp toffee bits
2 Tbsp raspberry jam
2 Tbsp almond slices

Witch Fingers

Direction:
1. Line a baking sheet with parchment.
2. Place chocolate in a microwave safe measuring cup. Microwave on high in blasts of 20 seconds until melted, stirring in between, about 3 blasts.
3. Stir in food dye until colour is uniform.
4. Dip a pretzel baton into chocolate, leaving about 1 inch at the bottom. Hold the pretzel over the measuring cup to allow excess chocolate to drip off.
5. Place dipped pretzel on prepared baking sheet. Repeat with remaining pretzel batons.
6. To create the witch’s “warts” place 1 toffee bit on the dipped pretzel about 1 inch away from the tip.
7. Cool pretzels in refrigerator until chocolate is set, about 20 minutes.
8. Once chocolate is set, create the witches “bloody nails” by placing a dab of raspberry jam on the tip of dipped pretzel. Place 1 almond slice over jam and gently push down to spread jam to outer ridges of the almond slice. Continue with remaining pretzels.
9. Using the sharp end of a wooden skewer, etch 3 horizontal lines in the chocolate of the dipped pretzel to create finger details.
10. Store in a cool place until ready to serve.

3 Fun Ways to Spice up Roasted Pumpkin Seeds

Save the pumpkin seeds from your Jack ‘O Lantern this fall and bake up a crunchy, high-protein snack that you’ll be eager to add on top of soups, salads — even ice cream! Including garlic honey mustard,  maple bacon, and chocolate pumpkin spice, we’ve got three fantastic flavour combos for tasty snacks that will satisfy you all week long.

Roasted-Pumpkin-Seeds

Note: One sugar (pie) pumpkin yields approximately 1/2 cup of seeds.

Prep time: 5 minutes (per recipe)
Cook time: 30 minutes (per recipe)
Makes: 1/2 cup (per recipe)

Garlic Honey Mustard Roasted Pumpkin Seeds

Ingredients:
Seeds from 1 sugar pumpkin, approximately 1/2 cup, pumpkin flesh removed, rinsed, and dried well, or 1/2 cup raw, unsalted green pumpkin seeds
1 Tbsp honey
1/2 tsp dried mustard powder
1/4 tsp granulated garlic powder (not garlic salt)
1/8 tsp salt

Directions:
1. Preheat oven to 375ºF. Line a large baking sheet with parchment paper.
2. In a large bowl, combine honey, mustard powder, garlic and salt; stir in pumpkin seeds.
3. Add coated seeds to prepared baking sheet, tossing well to combine. Spread into a single layer.
4. Roast for 25–30 minutes if using sugar (pie) pumpkin seeds or 10–15 minutes if using green pumpkin seeds, until brown and beginning to pop.
5. Cool completely. Store airtight at room temperature for up to 1 week.

Roasted-Pumpkin-Seeds-Baking-Sheet

Maple-Bacon Roasted Pumpkin Seeds

Ingredients:
Seeds from 1 sugar pumpkin, approximately 1/2 cup, pumpkin flesh removed, rinsed, and dried well, or 1/2 cup raw, unsalted green pumpkin seeds
1 Tbsp maple syrup
1 tsp bacon fat, melted
1/4 tsp smoked paprika
1/8 tsp salt

Directions:
1. Preheat oven to 375ºF. Line a large baking sheet with parchment paper.
2. In a large bowl, combine maple syrup, bacon fat, smoked paprika and salt; stir in pumpkin seeds.
3. Add coated seeds to prepared baking sheet, tossing well to combine. Spread into a single layer.
4. Roast for 25–30 minutes if using sugar (pie) pumpkin seeds or 10–15 minutes if using green pumpkin seeds, until brown and beginning to pop.
5. Cool completely. Store airtight at room temperature for up to 1 week.

Chocolate Pumpkin Spice Roasted Pumpkin Seeds

Ingredients:
Seeds from 1 sugar pumpkin, approximately 1/2 cup, pumpkin flesh removed, rinsed, and dried well, or 1/2 cup raw, unsalted green pumpkin seeds
1 Tbsp maple syrup
1 Tbsp unsweetened cocoa powder, sifted
1 tsp coconut oil, melted
1/2 tsp pumpkin spice
Pinch of salt

Directions:
1. Preheat oven to 375ºF. Line a large baking sheet with parchment paper.
2. In a large bowl, combine maple syrup, coconut oil, pumpkin spice and salt; stir in pumpkin seeds.
3. Add coated seeds to prepared baking sheet, tossing well to combine. Spread into a single layer.
4. Roast for 25–30 minutes if using sugar (pie) pumpkin seeds or 10–15 minutes if using green pumpkin seeds, until brown and beginning to pop.
5. Cool completely. Store airtight at room temperature for up to 1 week.

Bacon-Wrapped Cheesy Jalapeño Ghouls

The thrill of stuffed jalapeños is that you never know how spicy a pepper will be — a true trick or treat! A fun twist on Halloween mummies, these crowd-pleasing ghoulish appetizers are stuffed with a creamy filling of sharp Parmesan cheese, yogurt, mustard and thyme. The ghouls are then wrapped in smoky bacon, and gain vision with diced black olives.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 4 to 8

bacon-wrapped-jalapeno-ghouls1

Ingredients:

For Filling:
1/4 cup Greek yogurt
1 tsp grainy mustard
1/4 cup finely grated Parmesan cheese
1/2 tsp dried thyme

For Assembly:
4 large jalapeños, cut lengthwise, seeds and veins removed
4 strips bacon, cut lengthwise into thin strips
2 pitted black olives, cut into small dice (for “eyes”)
Food colouring gel or melted dark chocolate (for “eyes”)

bacon-wrapped-jalapeno-ghouls2

Directions:
1. Preheat oven to 325ºF. Line a large baking sheet with foil and add jalapeños, cut side-up.
2. In a small bowl, combine filling ingredients. Divide evenly between jalapeños and smooth out top.
3. Wrap thin strips of bacon around jalapeños, leaving a small gap near the stem for the eyes. Up to this point (precooked), you can cover and refrigerate the mummies for up to 1 day.
4. Bake for 15 to 20 minutes, until bacon is crispy and cheese is bubbling. Cool for 5 minutes.
5. Place two pieces of diced olive on each jalapeno (the “eyes”) in the small gap near the stem. Serve warm.

Spiced Whiskey Peach Cinnamon Rolls

We love peach season. There’s an endless amount of things you can create with sweet peaches, but cooking them in a spiced maple whiskey sauce was at the top of our to-do list! We stuffed those spiced whiskey peaches into a fluffy cinnamon roll, topped it with some vegan vanilla icing and made all your sweet food dreams come true.

Prep Time: 30 minutes (plus 4 hours for proofing dough)
Cook Time: 45 minutes
Makes: 12 rolls

888_peach-cinnamon-rolls

Ingredients:

For the Dough:
1 packet active dry yeast (2 ¼ tsp)
1 cup warm water (100°F)
¼ cup sugar
3 cups all-purpose flour
1 tsp sea salt
¼ cup coconut oil (melted)
¼ cup all-purpose flour (for rolling out dough)
1 tsp coconut oil (to oil the bowl for proofing)

For the Spiced Peaches:
3 ripe peaches, peeled and diced (approximately 3 cups)
1 cup Spicebox canadian spiced whiskey (or bourbon)
¼ cup maple syrup

For the Filling:
2 Tbsp vegan butter (melted)
¼ cup sugar
1 Tbsp cinnamon

For the Icing:
1 cup icing sugar
1 Tbsp vegan butter (softened)
1 Tbsp non-dairy milk (or water)
½ tsp vanilla extract

Directions:
1. Combine active dry yeast with warm water and sugar. The water needs to be at a temperature of around 100°F for the yeast to activate, so it’s best to use a thermometer. Allow the mixture to sit for 10 minutes. It should double in size and be foamy at the top.
2. Meanwhile melt your coconut oil over low heat. Ensure the coconut oil is also not heated above 100°F.
3. Combine flour with sea salt in a large mixing bowl. Then, create a well in the middle of the flour and pour the yeast mixture and the coconut oil into it.
4. Fold the dough gently to combine. It should just come together and then you can use your hands to knead it a few times to form a ball.
5. Lightly oil another large mixing bowl with 1 tsp of coconut oil and place the ball of dough in it to proof. Cover with plastic wrap and a towel, and leave it in a warm dark place for 2 hours. On top of the fridge or in the oven or microwave should be enough to keep any cool draft off of it. The dough will double in size.
6. While the dough is rising, you can prepare the spiced peaches. In a saucepan, heat spiced whiskey, maple syrup and diced peaches over medium heat. Simmer for 15 minutes, stirring occasionally and then remove from heat and cool completely.
7. Combine sugar and cinnamon for the filling and set aside.
8. Melt the butter in the pan you want to bake the cinnamon rolls in, and then you can use the residue to grease all sides of the pan.
9. Once dough has proofed, lightly flour a clean dry surface/countertop and roll out the dough to approximately a 16” x 16” square.
10. Leave a 1” edge on one side of the dough free from melted butter and any fillings. This will be the outer edge when you roll the dough up.
11. Brush melted butter on the surface of the dough. Sprinkle the cinnamon sugar mixture evenly on top, then take the spiced peaches and spread them out on top of the cinnamon sugar.
12. Start at the opposite side of the clean edge and roll the dough into a log shape. Take a sharp knife and cut 12 equal rolls.
13. Place the rolls in the pan leaving a bit of space to the edge of the pan. Cover the pan in plastic wrap and a towel, and allow the rolls to proof in a warm dark place for another 2 hours.
14. Pre-heat oven to 350°F. Bake the rolls for 25-30 minutes.
15. Allow the cinnamon rolls to cool for 10-15 minutes and make the icing by combining all the icing ingredients in a small bowl with a hand mixer until smooth.
16. Spread the icing on top of warm cinnamon rolls and serve immediately.

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Dairy-Free Peanut Butter Chocolate Chip Ice Cream

Ice cream equals summer. But for those that can’t enjoy dairy versions, there’s an extremely healthy solution to satisfy your ice cream cravings.

This vegan peanut butter chocolate chip ice cream uses frozen bananas as its base, creating the smooth and creamy texture of regular ice cream, just without the cream (and calories!). You’ll think you’ve died and gone to heaven after you try this.

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Ingredients (1 serving):
2 sliced and frozen bananas
2 Tbsp natural peanut butter
3 Tbsp raw cacao nibs
Pinch sea salt
Drizzle of agave (or maple syrup), optional

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Directions:
1. Place frozen banana slices in a food processor and run the machine until it resembles a crumb like consistency.
2. Add peanut butter, cacao nibs, sea salt and agave, and whiz a little longer until you get a soft-serve ice cream consistency.

Tip: You can add many other things to this frozen banana ice cream base. Try candied nuts, almond butter or another favourite nut butter, cinnamon, frozen blueberries, chopped dates, candied ginger… The options are endless.

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Garlic Fingers with Donair Sauce

As every East Coaster knows, garlic fingers are a must when it’s late at night and you’re looking for a snack. But if you’re not in the Maritimes, you can rely on this quick and easy recipe to satisfy your cravings.

What makes this cheesy snack complete is the dipping sauce. If you’ve ever enjoyed a donair, you’ve licked this addictively sweet sauce off your fingers and maybe even your shirt. Creamy, thick and tangy, donair sauce is the real deal and a must-have with garlic fingers.

Garlic Fingers with Donair Sauce

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Makes: 2 to 4 servings

Ingredients

Donair Sauce
2/3 cup sweetened condensed milk
1/4 cup white vinegar
1/2 tsp garlic powder

Garlic Fingers
1 500g pkg pizza dough
1 Tbsp garlic butter, melted
2 cups shredded mozzarella cheese

Garlic Fingers

Directions

1. Preheat oven to 450°F.
2. Combine sweetened condensed milk with vinegar and garlic powder. Set aside.
3. Dust a 15-inch pizza pan with cornmeal. Turn out dough onto a lightly floured surface. Roll dough into a 14-inch circle. Transfer to pan. Brush garlic butter evenly over dough. Sprinkle with cheese.
4. Bake until cheese and crust are golden brown, about 15 minutes. To serve, cut pie in half, then rotate 90 degrees and cut pie into 2-inch strips. Serve with donair sauce.

Looking for more tasty snacks? Try our Poutine Pizza.

Kid-Approved Breakfast Squares

Back-to-school season always leaves me with a bittersweet feeling. Sure, it’s nice to get back to a regular routine, but it also means summer is officially over. It’s time to replace the flip-flops and sunscreen for backpacks and lunchboxes, and there’s no more relaxing with leisurely sleep-ins and endless amounts of time to enjoy your morning meal.

With school starting comes the mad morning rush, and it takes a few weeks to get into the groove again. It’s helpful to prepare breakfast the night before to alleviate stress on busy mornings. These healthy breakfast squares really come in handy for those times when it’s just, “Grab your backpack and we’ll eat in the car!” They’re low in sugar, peanut-free and pack well for breakfast on the go.

Oatmeal Breakfast Squares
Recipe courtesy of Angie Wright of Friday is Cake Night.

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Prep time: 10 mins
Bake time: 20 mins
Yield: 9 squares

Ingredients
1 cup (250 ml) milk
1 large overripe banana, mashed
1/4 cup (50 ml) packed brown sugar
3 Tbsp (45 ml) unsweetened applesauce
1 egg
1/2 tsp (2 ml) vanilla
11/2 cups (375 ml) old-fashioned rolled oats
1/2 cup (125 ml) oat flour
1/2 tsp (2 ml) cinnamon
1/2 tsp (2 ml) baking soda
1/4 tsp (1 ml) salt

Directions
1. Preheat the oven to 350°F. Lightly coat an 8-inch square cake pan with non-stick spray.
2. In large bowl, mix together milk, banana, brown sugar, applesauce, egg and vanilla.
3. Add rolled oats, oat flour, cinnamon, baking soda and salt to banana mixture. Stir to combine. Scrape batter into prepared pan.
4. Bake for 20 minutes. Let cool in pan 10 to 15 minutes before cutting into squares.

Written by Angie Wright

Friday is Cake NightI live in Northern B.C. with three taste-testers: my husband and two kids. We love to travel and try out new recipes. I have always loved to bake – and I have the extra 10 pounds to prove it!

Print, save and share the recipe for Healthy Oatmeal Breakfast Squares.

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Healthy Peanut Butter and Jam Squares

This delectable sweet and healthy dessert comes from Toronto’s own earth and city. Oats, almonds and dates are mixed together for the base, then topped with a layer of natural peanut butter blended with banana and sea salt, a layer of jam and finished off with the remaining crumble.

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Ingredients (makes 12 squares):

Crumble:
3 1/2 cups gluten-free oats
2 1/2 cups raw almonds
1 tsp cinnamon
1/4 tsp sea salt
4 cups dates, pitted

Filling:
2 cups natural peanut butter
2 ripe bananas
1/2 tsp sea salt
1 cups dates, pitted
2 Tbsp water
1 cup jam of your choice
3 Tbsp chia seeds (optional)

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Directions:
1. Grind almonds in a food processor until it becomes a fine meal and place into a mixing bowl. Grind oats the same way, then add the almond meal back in.
2. Add cinnamon and sea salt, and with the food processor running add in dates a few at a time, until the mixture starts to come together. Press 3/4 of this mixture into a parchment lined 9″ x 13″ pan.

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3. Blend peanut butter, bananas and sea salt together in a food processor.
4. In the same style as the almonds/oats mixture, feed the dates in a few at a time until the mixture is smooth. If the mixture seems too thick to spread with a spatula, add a little water as necessary.
5. Spread this mixture over the pressed base in the pan.
6. You can mix chia seeds into the jam if you like, then spread the jam over top of the peanut butter layer.

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7. Then add the remaining crumble on top.
8. Refrigerate overnight and cut into squares. Store squares in the fridge to prevent melting.

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Fried Zucchini: A 15-Minute Recipe With Crunch

By Alisha Enid

My mother always found ways to spend one-on-one time with each of her three children. Usually she would show up at school, pull one of us out for the day and we would enjoy a special lunch at a restaurant, just the two of us. Those are the days I remember like they were yesterday.

On one of these lunches, she asked if I wanted to share a plate of zucchini sticks. We didn’t really eat zucchini growing up, but I was feeling adventurous that day, so I agreed.

The sensation of the crunchy coating combined with the mild flavour of the zucchini made this dish love at first bite.

Since then, I have tried many versions of zucchini sticks. Baked, fried, coated, uncoated, you name it: they all make me think of those lunches with Mom. To this day, when we go out for lunch, we always share a plate of zucchini sticks. It’s tradition now, and one that I hope to continue with my own sons.

In this version, I went for zucchini rounds rather than sticks, and I coated them in crunchy Panko crumbs combined with Parmesan cheese. Fried to perfection, these zucchini rounds bring me back to my childhood.

Panko-Crusted Parmesan Zucchini Rounds, Courtesy of Alisha Enid, alishaenid.com, Delta, B.C.

A healthier, homemade version of deep-fried zucchini sticks.

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Prep time: 10 minutes
Cook time: 3 minutes per batch
Yield: 2 servings

Ingredients
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) ground pepper
2 large eggs
1 cup (250 mL) Panko crumbs
1/4 cup (50 mL) grated Parmesan cheese
1/2 tsp (2 mL) fine sea salt
1 large yellow or green zucchini; cut into 1/4-inch rounds
2 cups (500 mL) oil for frying

Directions
1. Using three shallow bowls, set up dredging station. In first bowl, combine flour and pepper. In second bowl, beat eggs. In third bowl, stir together Panko, salt and Parmesan cheese.
2. Heat oil in deep cast-iron skillet over medium heat until a breadcrumb dropped in the oil creates bubbles and turns brown.
3. Working in small batches, dredge zucchini rounds in flour, then submerge in beaten eggs and dredge in Panko crumbs.
4. In batches, lower breaded zucchini rounds into hot oil; fry about 3 minutes, or until golden brown all over. Remove from pan; place on paper towel to soak up excess oil. Repeat with remaining zucchini rounds.

Serve with your favourite dipping sauce.

Click here to print, save or share this Panko-Crusted Parmesan Zucchini Rounds recipe.

Alisha Enid
I am a wife, a mother and a daydreamer; a lover of film, food and photography. You can usually find me in the kitchen, behind the camera or chasing after my boys.

Vegan Chocolate Chip Banana Bread

Sometimes you just have to stick to a classic! I had the urge to make the banana bread I remember eating as a kid at my grandma’s house. But I definitely don’t have her recipe lying around and it certainly wouldn’t have been vegan, so I figured it out. This is a moist and delicious chocolate chip banana bread you can bake up on the weekend or give to someone special.

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Ingredients:
1 Tbsp ground flax
3 Tbsp water
1 1/2 cups spelt flour (or whole wheat flour)
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp sea salt
1/4 tsp cinnamon
2 ripe bananas
2 tsp vanilla extract
1/4 cup coconut oil, melted
3/4 cup coconut sugar
1/3 cup non-dairy milk
1/2 cup vegan chocolate chips
1/2 tsp coconut sugar, for topping (optional)

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Directions:
1. Pre-heat your oven to 375°F.
2. Whisk together ground flax and water. Let it sit in the fridge for 15 minutes to thicken.
3. Meanwhile in a large mixing bowl, combine flours, baking powder, sea salt and cinnamon. Stir with a fork until well combined.
4. In a separate mixing bowl mash the ripe bananas to a puree. Then add in vanilla extract, melted coconut oil, non-dairy milk, coconut sugar, and the thickened flax mixture. Stir together until well combined.
5. Add the wet mixture to the bowl of dry ingredients and gently fold together until just combined, careful not to over mix. Fold in the chocolate chips.
6. Transfer the mixture to an 8 x 4″ bread pan greased with a small pea size amount of coconut oil. Sprinkle 1/2 tsp coconut sugar on the top (optional).
7. Bake at 375°F for 50-55 mins. Stick a long skewer or toothpick in the centre to check if it’s done. It should come out relatively clean. Allow the banana bread to cool out of the pan on a rack before cutting into slices or wrapping.

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Greek Waffle Nachos with Spiced Lamb

This downright comforting dish combines crispy waffle fries tossed in oregano and lemon juice, piled high with gyro spiced lamb, tzatziki, tomatoes, onions, kalamata olives and feta cheese. It’s a Greek food lover’s dream made at home.

If you don’t have a spit to cook real gyro at home (and I’m assuming most of us don’t), a skillet works fine here. The ground lamb is browned with tons of spices and garlic to really give you all the flavours that come from gyro, but with none of the hassle. My only tip is to serve this hot and with lemon wedges. Squeeze the lemon over top of the lamb and fries. It gives this dish a nice brightness. Enjoy!

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Prep Time: 20 minutes
Cook Time: 25 minutes
Serves: 4

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Ingredients:

For the tzatziki:
½ English cucumber
1 cup plain Greek yogurt
1 clove garlic, minced finely
1 Tbsp chopped dill
1 Tbsp fresh lemon juice
2 pinches of salt

For the gyro spiced lamb:
1 lb (454 g) ground fatty lamb
4 cloves garlic, minced
2 tsp dried oregano
1 tsp dried thyme
¼ tsp coriander
¼ tsp cumin
1 tsp salt
¼ tsp black pepper

For the waffle fries:
1 package (22 oz or 623 g) frozen waffle fries, baked or fried as per package instructions
1 Tbsp fresh lemon juice
½ tsp dried oregano
½ tsp salt

Diced tomatoes
Sliced red onions
Crumbled feta cheese
Torn kalamata olives
Chopped dill
Lemon wedges

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Directions:

For the tzatziki:
1. Peel and cut the cucumber in half, length wise.
2. Using a spoon, scrape out the seeds of the cucumber and discard. Then grate the cucumber on the large hole of a box grater.
3. Place the grated cucumber in clean tea towel and sprinkle with a few pinches of salt. Allow the cucumber to sit and release its water.
4. After 10 minutes, pull the corners of the tea towel together and wring out as much of the water as possible.
5. Place the cucumber in a bowl and combine with the yogurt, garlic, dill, lemon juice and two pinches of salt.
6. Set aside in the fridge until you’re ready to serve.

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For the gyro spiced lamb:
1. In a large skillet over medium heat, start to brown the ground lamb while breaking it up. It will begin to release its fat.
2. After 1-2 minutes, mix in the garlic, oregano, thyme, coriander, cumin, salt and pepper.
3. Continue to brown the lamb for another 7-8 minutes until cooked through.
4. Drain off most of the excess fat from the lamb.

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For the waffle fries and plating:
1. As soon as the waffle fries come out of the oven or fryer, toss with lemon juice, oregano and salt in a large bowl.
2. Transfer the fries onto the serving dish. I used a skillet because I thought it was cool.
3. Top the fries with dollops of tzatziki. Pile the lamb on top and garnish with as much or as little diced tomatoes, sliced onions, crumbled feta, torn kalamata olives and chopped dill as desired.
4. Serve immediately with lemon wedges! Enjoy!

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100x100_Danielle-Oron Danielle is a chef, bakery owner, and food blogger who thinks she’s Korean, but is actually Israeli. Also, Danielle does not eat like a lady.

How to Make Easy Blueberry Scones

When it comes to baked goods, most of us don’t even attempt to make them from scratch. But it turns out, scones can be just as simple as that go-to muffin recipe of yours — not to mention you likely already have most of the ingredients in your pantry.

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Whether you bake them for a yummy weekend breakfast or for a tea party with friends, these simple, budget-friendly scones are bound to impress.

Ingredients:
2 cups all-purpose flour
1 Tbsp baking powder
½ tsp salt
3 Tbsp sugar
6 Tbsp cold, unsalted butter, cut into pieces
1 cup fresh blueberries
½ cup heavy cream
2 eggs, lightly beaten
Icing sugar for garnish

Directions:

1. Preheat oven to 400°F and adjust racks so one’s in the centre. Place parchment paper on a baking sheet. Pick over blueberries for only the ripe ones, and rinse.

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2. In a large bowl mix flour, baking powder, sugar and salt. Using 2 knives in a criss-cross motion, cut butter into the mix until pieces are no bigger than the size of peas. Stir in blueberries.

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3. In a small bowl, whisk together cream and eggs. Make a hole in the dry ingredients and pour in the liquid mixture. Stir lightly with fork, then bring to a lightly floured surface and knead just a little.

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4. Pat dough into a square that’s about 1” thick. Using a floured knife, cut it into four squares. Then cut the squares in half on a diagonal and once more, to create 16 mini triangles.

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5. Transfer the triangles to the baking sheet and bake until golden, about 15-18 minutes.  Let cool, then sprinkle with icing sugar.

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headshot Renée Reardin is a lifestyle writer and stylist living in Toronto. To learn more about her, visit www.reneereardin.com, and follow her on Twitter @reneereardin.