1 cup non-dairy milk: soy, almond, rice, coconut
3 tbsp Chia seeds
1 tbsp maple syrup
1/2 tsp vanilla extract
Pinch of sea salt
Add all the ingredients in a container with the lid. Chia tends to make clumps; stir well to mix. Close the lid and refrigerate overnight.
Serve it chilled or slightly warm.
Add your favourite toppings.
Chia seeds are excellent source of omega-3 fatty acids.
2 large onions, chopped
2 garlic cloves, minced
1 large rib celery, chopped
1 medium to large sweet potato
1 cup chopped tomato (canned is fine)
1 1/2 cup frozen green beans
1 1/2 cups cooked black beans, rinsed and drained
3 cups water
1 bay leaf
1 teaspoon smoked paprika (or 2 teaspoons regular paprika)
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon dried basil
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1 teaspoon salt
black pepper to taste
Directions:
Water sauté onion, garlic, celery, and potato for about 5 minutes (adding water as necessary). Add spices and sauté for another minute or so, stirring constantly. Add water and bay leaf, bring to a boil, and simmer (covered) for about 15 minutes. Add tomatoes, green beans, and black beans, and simmer until veggies are tender (about 10 more minutes). Stir in salt and pepper, taste, and adjust seasonings to taste.
Contributed by Chereen Dupuis
Cilantro oil
Stew:
1 1/2 pound butternut squashes, peeled and cut into 1/2-inch pieces
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons minced peeled ginger
1 tablespoon (we at FLOW) curry powder
1 cup red lentils, picked over and rinsed
4 cups water
1 teaspoon fresh lemon juice, or to taste
1/4 tsp cayenne pepper
1 tsp sea salt
For cilantro oil:
1 bunch cilantro
1/2 cup olive or flax seed oil
1/4 tsp sea salt
Heat a heavy large size pot over medium heat. Add onion stir occasionally. Add ½ tbsp of water as needed to prevent sticking onion to the bottom of the pot. Stir in garlic, curry powder and cayenne pepper and cook, stirring frequently, 2 minutes. Add ½ tbsp of water as needed. Add squash, ginger, and sea salt, stirring occasionally, 5 minutes. Add water as needed to prevent the vegetables sticking to the pot.
Add lentils and water (5cups) and simmer, covered, until lentils are tender, 20 to 25 minutes.
Stir in lemon juice and add more salt and pepper if it is desired.
Cilantro oil:
Purée cilantro, oil, and sea salt in a food processor or blender.
Serve stew drizzled with cilantro oil.
Serve it on quinoa or brown rice.
1 cup brown rice, cooked with 1 3/4 cups water
1/2 cup wild rice, cooked with 1 1/2 cups water
1 vegetarian bouillon cube or 1 tablespoon broth powder
1 carrot, finely sliced
1 rib celery, finely sliced
1 small onion, chopped
1-2 garlic cloves, minced
1/4 cup dried cranberries
For garnish:
almonds, toasted and chopped
parsley, finely minced
In separate pots, soak the brown and wild rice in their water for a few hours if possible. Then, bring to a boil and simmer until tender. This will take about 35 minutes for the brown rice, and about 1 hour for the wild rice. Strain out any excess water from the wild rice.
Combine bouillon cube or broth powder with about 1/2 cup water in a measuring cup. Use this instead of oil when sautéing the veggies in a saucepan. Start with 1 – 2 tablespoons of broth, and add a splash more as necessary to ensure that the veggies don’t stick to the pan. Add chopped onion, carrot, and celery and sauté until almost transparent. Then add the garlic and sauté for another minute or two.
Combine brown and wild rice, sautéed veggies, and cranberries in serving dish, and garnish with parsley and almonds.
This recipe was submitted by Chereen Dupuis
Serving size 2
4 tbsp chia seeds
1/2 cup old fashioned rolled oats
2 cup of unsweetened non- dairy milk
1/2 tsp vanilla extract
½ to 1 tsp of maple syrup or unpasteurized honey
Optional toppings: crushed pecans, ground flax, or hemp hearts
Mix chia seeds, oats, milk, vanilla extract, and maple syrup together in a bowl and store in an airtight container in the fridge overnight. It could be stored up to 3 days in the fridge.
In the morning stir until combined. Serve cool or warm it up.
