< Back Spiced Greens Prep Time: 10 minutes Cook Time: 5 - 8 minutes Serves: 2 Level: Beginner About the Recipe Dark-leafy greens are the king of alkalization. These vegetables also contain an abundance of carotenoids-antioxidants that protect cells and play roles in blocking the early stages of cancer. They also contain high levels of fiber, iron, magnesium, potassium and calcium. Furthermore, greens have very little carbohydrates, sodium and cholesterol. The dark greens supply a significant amount of folate, a B vitamin that promotes heart health and helps prevent certain birth defects. Needless to say, we need to eat dark-leafy greens as much as possible. So, let's make the experience unique and delicious. Check out the recipe! Ingredients INGREDIENTS 1 bunch collards, sliced 1 bunch rainbow swiss chard, sliced 1 small onion, diced 1-14oz can diced tomato, drained 1 tsp tumeric 1 tsp cumin 1 tsp coriander 1 tsp cinnamon 1 tsp chili powder 1 tsp smoked paprika 1 tsp red pepper flakes 2 tsp oil 1/4 cup vegetable broth Preparation 1. Wash your greens thoroughly. Wick away as much moisture as possible using a salad spinner. 2. Roll your greens in a cigar-like fashion and slice. Set aside 3. In a pot, add the oil, tomatoes, salt and pepper and let it sweat for about 2 minutes over medium heat 4. Add all spices to the pot and saute until fragrant, about 30 seconds 5. Add in the collards and swiss chards, mix well 6. Add vegetable broth 7. Place lid on pot and steam for about 5 minutes 8. Enjoy! Previous Next

< Back Cauliflower Lentil Salad Prep Time: 10 min Cook Time: 35 min Serves: 4 Level: Beginner About the Recipe Ingredients FOR THE CAULIFLOWER ▢ 1/4 cup olive oil ▢ 1/2 cup grated vegan parmesan I used Follow Your Heart ▢ 1 teaspoon garlic powder ▢ 1 teaspoon onion powder ▢ 1/2 teaspoon smoked paprika ▢ 1/2 teaspoon pepper ▢ 1 large head cauliflower cut in florets ▢flakey salt for serving FOR THE LENTIL SALAD ▢ 2.5 cups cooked lentils chilled ▢ 1 shallot finely diced ▢ 2 cloves garlic finely minced ▢ 1/4 cup sun-dried tomatoes roughly chopped ▢ 1 bunch flat leaf parsley chopped ▢ 2 tablespoons fresh basil ▢ 2 tablespoons red wine vinegar ▢ 1 lemon juiced ▢ 1/2 teaspoon dried basil ▢ 1/2 teaspoon pepper ▢ salt to taste Preparation Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Add the oil, parmesan and dry seasonings to a large bowl and mix to combine. Add the cauliflower and toss until the florets are coated. Transfer to the baking sheet and spread in an even layer. Place in the oven for 20 minutes. Flip and cook for another 10-15 minutes, or until the cauliflower is nice and crispy. Meanwhile, add all of the lentil salad ingredients to a large bowl and mix to combine. Taste and adjust the seasonings as needed. Place in the fridge until ready to use. To serve, add the lentil salad to a platter and top with the cauliflower. Sprinkle with flakey salt and serve. Previous Next

< Back Candied Walnut & Feta Salad Prep Time: 15 min Cook Time: n/a Serves: 4 Level: Beginner About the Recipe Ingredients 2lbs salad greens of choice 1 cup candied walnuts 1 cup non-dairy feta cheese crumbles 1/3 cup salad dressing of choice Preparation Prep Candied Walnuts To a skillet over medium heat, add 2 tbsp of virgin coconut oil and 1 cup chopped walnuts and toast until fragrant (about 1 minute) Then add 1/3 cup coconut sugar and c ook over low heat until evenly coated Allow to cool and then serve Salad Directions In a large bowl, add salad greens and salad dressing of choice. Mix well ensuring greens are well coated, but not saturated! Add non-dairy feta and candied nuts. Mix well. Serve and enjoy Previous Next

< Back Holiday Cornbread Dressing Prep Time: 15 min Cook Time: 45 min Serves: 8 Level: Beginner About the Recipe Ingredients 2 boxes Vegetarian jiffy cornbread mix 1 package Beyond Meat Hot Italian Sausage, casing removed 1 onion, diced 4 stalks celery, diced 10 sage leaves, diced 3 garlic cloves, diced 2 Tbs flax seeds, ground 2 flax eggs 2/3 cup plant milk of choice, unsweetened Preparation Prep Remove sausage from casings and dice vegetables. Set aside. Preheat oven to 400 degrees Fahrenheit. Prepare the flax egg and set aside. Make Add sausages and sage to a preheated skillet. Break up the sausage into crumbles and cook until browned. Once browned, remove from pan and add onions, celery, and garlic. Saute until lightly caramelized. Add sauteed vegetables and sausage to a baking dish. Add 2 boxes of Vegetarian Jiffy Corn Muffin Mix, 2 flax eggs and plant milk to the baking dish. Mix well and level the mixture in the baking dish. Bake for 20-25 minutes or until golden brown and the edges pull away slightly from the baking dish. Previous Next

< Back Steamed Cabbage Prep Time: 10 min Cook Time: 1 min Serves: 6 Level: Beginner About the Recipe Ingredients 1 cabbage, shredded 2 bell peppers, sliced 1 cup carrots, shredded 1 onion, diced 4 garlic cloves, minced 1 Tbs all purpose seasoning 2 tsp black pepper, ground 1 tsp salt 1 tsp mustard seeds 1 tsp coconut oil 1/3 cup water Preparation Prep Wash and shred cabbage. Set aside. Dice onion, bell peppers and garlic. Set aside. Make Heat instant pot on saute. Add oil and let it get hot. Add the mustard seeds and let them start to change color and pop. Switch off saute. Add cabbage, onion, carrots, garlic, bell peppers, all-purpose seasoning, black pepper and salt and mix well. Add water and mix well. Close lid and pressure cook on high pressure or 1 min. Let the pot sit for 5 mins then quick release. Previous Next

< Back Creamy White Bean & Bok Choy Soup Prep Time: 20 min Cook Time: 30 min Serves: 4 Level: Beginner About the Recipe This recipe is adapted from Rainbow Plant Life Ingredients ▢1 generous tablespoon olive oil* ▢1 large sweet onion (or yellow onion or leek), diced ▢3 sticks of celery, diced ▢3 medium carrots, diced ▢6 garlic cloves, chopped finely ▢½ teaspoon crushed red pepper flakes ▢3 ½ cups (840 mL) low-sodium vegetable broth** ▢1 teaspoon kosher salt + more to taste ▢Freshly cracked black pepper to taste ▢ Bouquet garni : 2 bay leaves + 1 large sprig of sage + 1 large or 2 small sprigs rosemary, tied tightly together with kitchen twine*** ▢1 medium Yukon gold potato (about 6 ounces or 170g), peeled and finely diced ▢2 (15-ounce/425g) cans of cannellini beans, drained and rinsed (or 3 1/2 cups cooked cannellini beans) ▢1 (14 ounce/400g) can artichoke hearts, drained and chopped finely (optional) 12 ounces bok choy ▢Good-quality extra virgin olive oil (for finishing) Gremolata ▢1 loosely packed cup (12g) Italian flat-leaf parsley leaves ▢½ loosely packed cup (8g) fresh basil leaves ▢2 large garlic cloves, left whole and peeled ▢2 medium lemons (I prefer organic since we're using the peel) ▢Coarse or flaky sea salt Preparation Heat the oil in a large Dutch oven or soup pot over medium-high heat. Once hot, add the onion, celery, and carrots, along with a pinch or two of salt. Cook until the vegetables are softened and starting to just turn brown, 6-9 minutes. Add the garlic and red pepper flakes, and cook another 1-2 minutes until very fragrant. Pour in the vegetable broth and deglaze the pot, stirring up any browned bits on the bottom of the pot. Add the 1 teaspoon kosher salt, black pepper to taste, bouquet garni, potatoes, cannellini beans, and artichokes (if using). Stir well. Bring the soup to a boil. Then reduce heat, cover the pot, and simmer the soup for 15 minutes, or until the potatoes are tender. While the soup is simmering, make the Gremolata . Finely chop the parsley and basil. Using a microplane, grate the garlic directly over the parsley and basil. Then zest the lemons on top of this mixture, taking care to not zest the white pith underneath the skin. Mix the garlic and lemon zest into the herbs and chop the herbs until they’re finely minced. Sprinkle with a bit of the coarse or flaky sea salt. Transfer half of the soup to a stand blender and blend until thick and smooth. Then return this pureed soup back to the pot and stir to incorporate. One-pot option: Remove bouquet garni and use an immersion blender throughout half of the soup, but be sure to not blend it all – you want to retain some texture. Add the kale to the soup and simmer for 3-5 minutes, or until the kale is tender but still bright green. Taste for seasonings, adding more salt as needed. When the soup is done, remove the bouquet garni. Serve the soup in bowls and sprinkle a generous amount of the Gremolata over each bowl and a drizzle of the extra virgin olive oil. If storing leftovers, add the gremolata to a jar, drizzle some olive oil in there, and refrigerate. Spoon this over leftover soup. Previous Next

< Back Drink Your Way to CLEAR SKIN Prep Time: 10 Minutes Cook Time: N/A Serves: 1 Level: Beginner About the Recipe At some point in life, we have all had an acne breakout and they are no fun. If acne is a recurring problem for you, these 3 drinks will help relieve the root cause of acne. Acne is caused by something blocking the follicles. Typically, it is a buildup of harmful bacteria, yeast and/or candida within the digestive tract. It is also attributed to hormonal imbalances. So taking birth control pills and antibiotics add to this issue. Eating processed foods that contain refined sugars and hydrogenated oils are certainly causative. And perhaps a lesser-known fact is drinking chlorinated and fluoridated water. All of the aforementioned can increase the growth of bad bacteria, yeast, and candida within the body. Ingredients 16oz carrot juice 2 tsp EVOO 1000mg turmeric high ORAC 2 garlic cloves Drink 2x in same day. Double recipe. Sip the juice as a meal over 20-30 minutes Preparation Run everything through a juicer and store in a glass jar. Drink immediately or place in the refrigerator for up to 3 days. Previous Next

< Back Peaches & Cream Smoothie Prep Time: 20 min Cook Time: n/a Serves: 2 Level: Beginner About the Recipe Ingredients ½ cup cooked red lentils or ¾ cup cooked cannellini beans (chilled) 1 cup frozen peaches 4 soft medjool dates, pitted 1 tablespoon cashew butter 3 tablespoons hemp seeds 2 cups non-dairy milk 1 tsp vanilla extract 1/4 tsp Ceylon cinnamon (optional) 1 tsp sea moss gel for added minerals (optional) Preparation Blend all ingredients until creamy and smooth. Adjust consistency with more plant milk if needed. Serve chilled with optional cacao nibs or shredded coconut on top. Previous Next

< Back Almond Butter Blondies Prep Time: 15 min Cook Time: 22 min Serves: 9 Level: Beginner About the Recipe Ingredients 10 tablespoons almond butter (That's ½ cup + 2 tablespoons). 6 tablespoons nondairy milk (That's ¼ cup + 2 tablespoons). ¾ cup coconut sugar 2 teaspoons vanilla extract ¾ cup whole wheat pastry flour ¼ cup oat flour ¼ teaspoon baking soda ¼ teaspoon salt ¼ teaspoon cinnamon ⅓ to ½ cup nondairy chocolate chips Preparation Preheat the oven to 350° F. Line an 8×8 or 9×9 square or brownie pan. In a bowl, mix the almond butter, non dairy milk, coconut sugar and vanilla until well combined and smooth. Sift in the flours, baking soda, salt and cinnamon into the bowl. Fold in the chocolate chips. Drop the thick stiff batter into a greased or parchment-lined pan. Using a spatula, press the batter down to event it out into the pan. Sprinkle a tablespoon of chocolate chips on top and press in. Bake for 23 to 26 minutes. The top should be set. Let the blondies cool for 15 minutes before slicing. Previous Next

< Back Groundnut Stew Prep Time: 10 min Cook Time: 35 min Serves: 6-8 Level: Beginner About the Recipe Ingredients Tomato-Pepper Sauce 1 habanero pepper 2 large plum Tomatoes 1 red onion, sliced (divided) 1-inch ginger root 3 cloves garlic Optional Soy Curls & Jackfruit (1) 8oz bag of Butker Soy Curls (1) 14oz can jackfruit 2 tsp paprika 2 Maggie cubes salt and pepper to taste Peanut Stew 2 cups of chopped sweet potatoes 1 cup of chopped carrots 3 tbsp oil (red palm or coconut) remaining half onion - sliced 1 tbsp Tomato paste 2 bay leaves 1 tsp iru (optional) 1 tsp thyme 2 bouillon cubes (e.g. Maggi cubes) 3/4 cup unsweetened peanut butter Salt and pepper to taste 2 to 3 cups chickenless stock 10oz spinach Preparation Prepare the Tomato-Pepper Sauce Add all ingredients to a blender and blend until smooth. Set aside. Prepare the Soy Curls/Jackfruit Add the soy curls to a bowl and add enough water to thoroughly cover them. Let them hydrate for ~5 minutes. Drain the water from the bowl. Then, using your hands, squeeze the excess water from the soy curls. Drain and rinse the canned jackfruit and place the bowl with the soy curls. Add the paprika, Maggi cubes and salt/pepper. Set aside. Peanut Stew Add oil to a pan. Once warmed, add the soy curls and jackfruit. Saute until soy curls begin to crisp. Add remaining red onion and saute until softened. Add tomato-pepper blend, tomato paste, iru and bay leaf to the pan. Add sweet potatoes and carrots. Cover and let simmer for 7-10 minutes. Once sauce has reduced, add remaining seasoning (Maggie cubes, thyme) Add peanut butter and stock. Stir well until peanut butter is well combined. Place lid and allow to simmer until potatoes and carrots are tender (~5-7 min). Add in spinach and stir well. Serve over millet, wild rice or fonio. Previous Next

< Back Ground Tofu Bulgogi Prep Time: 10 min Cook Time: 30 mins Serves: 4 Level: Beginner About the Recipe Ingredients 14 oz tofu, extra firm (or use super firm tofu) 2 onions, chopped 8 garlic cloves, diced 1 cup green onion, chopped 3 Tbs coconut sugar (can substitute brown sugar) 4 Tbs rice vinegar 3 Tbs soy sauce 4 tsp dark soy sauce 1 Tbs sesame oil 6 Tbs chili crisp or chili oil Preparation Prep Prepare whole grain of choice to serve with bulgogi (e.g. brown rice). Make Pat dry the extra firm tofu and mash into a crumble with a fork Finely chop the onion, garlic, and green onions Make the sauce by combining the coconut sugar, rice vinegar, soy sauces and toasted sesame oil Heat up a pan to medium heat. Add the sesame oil. Sauté the tofu, onions, and garlic for 7-8min Pour in the sauce and sauté for another couple of minutes. Add the green onion and sauté for another 30 seconds Garnish with sesame seeds Previous Next

< Back Meatless Suya Prep Time: 25 minutes Cook Time: 15 minutes Serves: 2 Level: Beginner About the Recipe Suya, which is typically made with beef, gizzard, kidney, chicken or fish and offered as an appetizer to make the drinking experience more pleasurable. Suya is barbecued with ground pepper, spices, and salt. It is spiced from mild to hot depending on the taste of the consumer. Suya is a delicious delicacy that people of all ages enjoy in Nigeria. It is usually served with fresh slices of onions and tomatoes. This version captures the flavor and texture of suya without the animal. Something definitely to try. Ingredients 14 oz jackfruit, canned in brine or water drained and rinsed 1/3 cup suya seasoning 2 vegetable bouillon cubes or 1.5 tbsp bouillon powder 2 Tbs coconut oil, refined Preparation Prep Drain and rinse the jackfruit. Optional: boil jackfruit for ~25 minutes to remove the flavor of the brine. Preheat oven to 375 degrees Fahrenheit. Make Gently coat the jackfruit in the suya seasoning vegetable bouillon cubes and oil. Arrange jackfruit on a parchment-lined baking sheet. Alternatively, you can skewer the jackfruit and place the skewer on a parchment-lined baking sheet. Bake for 15 minutes and serve. Previous Next

< Back Lentil Curry [Jamaican Inspired] Prep Time: 10 min Cook Time: 30 min Serves: 4 Level: Beginner About the Recipe Ingredients 2 tablespoon olive oil ▢ 1 medium yellow onion, chopped ▢ ½ red bell pepper, chopped ▢ 3 cloves garlic, minced ▢ 2 green onions, chopped ▢ 1 inch fresh ginger, grated ▢ 3-4 sprigs fresh thyme ▢ 1 ½ tablespoon Jamaican curry powder ▢ 2 teaspoon vegetable bouillon paste ▢ ½ teaspoon garam masala ▢ ½ teaspoon cumin ▢ ½ teaspoon paprika ▢ ¼ teaspoon ground allspice ▢ 1 cup green lentils ▢ 1 large russet potato, cubed ▢ 1 large carrot, cubed ▢ 4 cups vegetable broth ▢ 1 scotch bonnet pepper, left whole ▢ 2 cups spinach, packed ▢ 1 cup canned coconut milk ▢ 2 tbsp creamy peanut butter ▢ juice of 1 lime Preparation In a large saucepan, heat oil over medium high. Once hot, add onions and peppers and cook until soft, about 3-4 minutes. Add in garlic, green onions, ginger, and thyme, and cook until fragrant, about 2 minutes. Add curry powder, bouillon, garam masala, cumin, paprika, and allspice. Stir together and cook for 1 minute. Add lentils, potatoes, and carrots. Stir together. Add the broth and combine. Bring to a boil, add the scotch bonnet pepper, then reduce heat to low. Cover and cook on simmer for 15-20 minutes. Lentils should be soft and vegetables tender. Add spinach, coconut milk, and peanut butter, if adding. Stir together well. Let cook for 5 minutes, spinach should be wilted. If your curry feels too thick, add additional broth to thin. Remove from the heat. Remove pepper and thyme sprigs. Stir in lime juice as desired. Serve with wild rice Previous Next

< Back Holiday Meatloaf Prep Time: 20 Cook Time: 35 min Serves: 12 Level: Beginner Plus About the Recipe Ingredients 2.5 lbs organic jackfruit 1 whole onion, diced 2 bell peppers, diced 2 cups nutritional yeast 1 small carton JustEgg 1 box bread crumbs 16 oz OG sauce 8 oz BBQ sauce of choice 1/4 cup garlic powder 1/4 cup onion powder 1/4 cup Complete seasoning by Badia 1/4 LIAC house seasoning 1/4 cup Mesquite seasoning by McCormick Preparation Prep Preheat oven to 375 degrees Boil jackfruit for 15 minutes While jackfruit is boiling, measure all dry and liquid ingredients as well as prep the onion and bell peppers. Set aside Once jackfruit is boiled, drain and then place in a large bowl. Using a meat chopper, break the jackfruit into small pieces. Set aside to let cool. Make In a large baking dish, place the cooled jackfruit, onion, bell peppers, liquid ingredients and all dry ingredients except the mesquite seasoning. Using your hands, thoroughly incorporate these ingredients together until a meat-like consistency forms. Mold the meatloaf into desired shape. Sprinkle the mesquite seasoning on top of the meatloaf Place in oven to bake for 35-40 minutes. Remove from oven and allow the meatloaf to stand for 15 minutes before slicing. Serve and enjoy Previous Next

< Back Vegan Colcannon Prep Time: 15 min Cook Time: 25 min Serves: 10 Level: Beginner Plus About the Recipe Ingredients • 8 ounces unsalted dairy-free butter •2/3 cup dairy-free milk • 8 ounces sliced meatless bacon, thickly sliced • 1 thinly sliced leek • 1 head thinly sliced savoy cabbage, stem removed • 2 pounds peeled and thinly sliced russet potatoes • 2 pounds peeled and thinly sliced Yukon gold potatoes • 1 bunch thinly sliced green onions • salt and ground white pepper to taste Preparation Add the butter and milk to a medium size pot, and heat over very low heat. Keep warm. Next, add the meatless bacon to a large pot or frying pan over medium heat and cook until very crispy and browned, which takes about 5 to 6 minutes. Remove the bacon from the pan and set aside, and then add the leeks to the pan and cook them in the rendered meatless bacon fat for 3 to 4 minutes. Add in the cabbage, season with salt, and cook over medium-low heat for 6-7 minutes or until very tender. Keep warm. Boil the potatoes in a large pot of boiling salted water for 5-7 minutes or until tender. They should cook in that amount of time if you thinly slice them. Before removing the potatoes, quickly mix in the green onions with the warm milk and butter mixture just to heat them up. Strain the potatoes completely and then mash them through a food mill or mash by hand. Fold in the butter-milk and green onion mixture until combined and then fold in the cabbage, bacon, salt, and pepper until combined. Serve. Previous Next

< Back Marry Me Butter Beans Prep Time: 10 min Cook Time: 12 min Serves: 6 Level: Beginner About the Recipe Ingredients · 1 red onion, diced · 4–6 garlic cloves, minced · 1/2 cup sun-dried tomatoes in oil, diced · 1 tablespoon smoked paprika · 1/2 teaspoon red pepper flakes · 2 teaspoons Italian seasoning · 1/2 teaspoon salt · 2 (14 oz) cans diced tomatoes · 2 (15 oz) cans butter beans, rinsed and drained · 1/2 cup full-fat coconut milk or cashew cream · 1/4 cup nutritional yeast · Juice from 1/2 lemon · 1/2 cup basil, chiffonade Preparation 1. Heat oil in a large skillet over medium heat. Add diced onion and cook until translucent. 2. Stir in garlic and sun-dried tomatoes and cook until fragrant. 3. Add tomatoes, smoked paprika, red pepper flakes, Italian seasoning, and salt. Stir to combine. 4. Add butter beans and mix well. Cook for 2–3 minutes to absorb the flavors. 5. Stir in coconut milk or cashew cream and nutritional yeast. Simmer for 5–7 minutes until thickened. 6. Add lemon juice and chiffonade basil. Stir and serve over wild rice or millet. Previous Next

< Back Raw Sweet Potato Crisp Prep Time: 15 min Cook Time: n/a Serves: 6 Level: Beginner About the Recipe Ingredients Sweet Potato 2 cup shredded sweet potatoes 1 cup soaked raisins 1/3 cup water 2 tbsp agave 1 tbsp vanilla extract 1/4 freshly ground nutmeg 1 tsp ground cinnamon 1/8 tsp salt Crisp 1.5 cups raw walnuts or pumpkin seeds 1 cup soaked raisins 1/3 shredded coconut Preparation Sweet Potato Add all ingredients to a high-speed blender and blend until creamy consistency is reached. Add additional water if needed Add Sweet potatoes to a casserole or pie dish Crisp In a food processor, blitz until a crumbly mixture forms. Place mixture on top of the sweet potatoes and enjoy. Previous Next

< Back Raspberry-Almond Thumbprint Cookies Prep Time: 10 min Cook Time: 12 min Serves: ~12-14 Level: Beginner About the Recipe A lightly sweetened treat that is easy and quick to make! Ingredients 2 cups almond flour 1/3 cup maple syrup 1 tsp almond extract 1/2 tsp baking powder 1/3 cup raspberry chia seed jam or jam of choice Preparation Prep Preheat oven to 350 degrees Fahrenheit. Make To a large bowl, add almond flour and baking powder. Mix well. Add in maple syrup and almond extract until the mixture forms a ball. Scoop out 12-14 balls and place them on a parchment-lined baking sheet. Put your thumbprint in each cookie. Then fill the indention with the jam. Bake for ~12 minutes. Allow cookies to cool before serving Previous Next

< Back Savory Bambara Beans with Caramelized Plantain Prep Time: 35 min Cook Time: 20 min Serves: 2 Level: Beginner About the Recipe Ingredients 1 cup dried Bambara beans, soaked overnight and cooked until soft ½ ripe plantain, sliced on a diagonal 1 small onion, diced 2 cloves garlic, minced ½ tsp smoked paprika ½ tsp sea salt 3 tbsp nutritional yeast 1 tbsp coconut oil or red palm oil (or water for sautéing) Optional: chopped fresh greens (like kale or moringa leaves) Preparation Heat oil in a skillet. Sauté onion until translucent. Add garlic, smoked paprika, and cooked Bambara beans. Stir to combine. In a separate pan, dry-fry or lightly oil the plantain until golden brown. Serve Bambara bean mix topped with plantains and greens if using. Previous Next

< Back Nigerian Meatless Pie Prep Time: 30 minutes Cook Time: 30 minutes Serves: 6-8 Level: Intermediate About the Recipe When I think of meat pies, I recall the best afternoon snacks when coming home from school. The challenge was always not to eat too many as they are a labor of love to make large batches. Ingredients Pastry Dough 4 Tbs red palm oil (or vegan butter) 2 tsp baking powder 1/2 tsp salt 2 Tbs flax seeds, ground 4 cup whole wheat pastry flour 1 cup water, warmed Pie Filling 2 cup walnuts, soaked 2 yukon gold potatoes, chopped 3 carrots, chopped 1 red onion, diced 1 scotch bonnet pepper, diced 2 tsp thyme, dried 1 tsp onion powder 1 tsp garlic powder 3 seasoning cube Maggie or Knorr 2 tsp curry powder 1/8 tsp nutmeg, fresh 1/2 cup vegetable broth 2 tsp arrowroot powder 2 tsp water Preparation Make - Pastry Dough Add all dry ingredients to a bowl and mix well. Using a fork, cut in the red palm oil. Add the warmed water 1/4 cup at a time kneading the mixture until a dough forms. Once the dough is formed and is not sticky, place it in a covered bowl and let it rest in the refrigerator for 15-30 minutes. Remove the dough from the refrigerator and portion out 10 pieces. Using a rolling pin, roll out the dough into circles and add the filling. Make - Pie Filling Prep Make a slurry combining arrowroot starch and water. Set aside. Chop potatoes and dice red onion, scotch bonnet pepper and carrots. Set aside. Make Rinse and drain walnuts. Place in a food processor and pulse until the texture resembles ground meat-like crumbles. Set aside. Water saute red onions and scotch bonnet pepper in a saucepan until translucent over medium heat. Add chopped potatoes, carrots, nut meat to the pan. Add all spices to the saucepan and stir well. Taste for seasoning and adjust if necessary. Add vegetable broth to pan and simmer for 5-10 minutes, until potatoes are almost cooked through. Add arrowroot starch slurry to the pan and mix well. The filling should be thick and creamy. Add the filling to the pastry dough. Bake for 20 minutes at 375 degrees Fahrenheit. Previous Next