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Red Lentil and Ginger Soup

This red lentil and ginger soup is a household favourite and perfect for the fall weather. It’s seasoned with aromatic and tasty spices like turmeric, cumin and paprika and packed full of flavour.

Red Lentil and Ginger Soup

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Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people

Ingredients
  

  • 2 tbsp coconut oil
  • 2 onions diced
  • 4 garlic cloves minced
  • 2 tsp ginger
  • 2 tsp turmeric
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 cups red lentils
  • 6-7 cups broth
  • 2 tsp salt

Instructions
 

  • Heat coconut oil in a large pot over medium heat
  • Sautè onion until translucent. Add in the garlic and ginger and stir
  • Add in cumin, turmeric and paprika. Sautè for two minutes until you smell the aromas
  • Add in red lentils
  • Add in the water and turn the heat up until the soup starts simmering. Lower the heat, cover and cook for 25 to 30 minutes until the lentils are fully cooked. Add the salt to taste and serve warm

Hummus

A classic take on one of my favourite dips. This time I tried using the Instapot to cook legumes, is a complete game changer. Heading into summer is the best time to have these fresh dips on hand especially when paired with your favourite cut up veggies or pita.

Hummus

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Prep Time 8 minutes

Ingredients
  

  • 2 cups chickpeas cooked
  • 1/4 cup sesame tahini
  • 4 tbsp lemon juice
  • 1 tsp salt
  • 1/4 cup olive oil
  • 1/4 cup water
  • 2 garlic cloves chopped

Garnish

  • 5 cherry tomatoes sliced
  • 1/4 cup parsley chopped
  • salt & pepper to taste
  • 1 tbsp olive oil drizzled

Instructions
 

  • Place all ingredient except the garnish in the food processor or vitamix. Blend until smooth.
  • Transfer to a serving bowl or container and keep in the frige until ready to use. Garnish wuth fresh parsely, cherry tomatoes, salt and pepper and olive oil.

Montreal-Style Bagels

Have you ever tried Montreal bagels? If you haven’t I feel like you should do yourself a favour and make a point to visit St. Viateur bagel in Montreal. My dad grew up on these bagels and since I was born we actually had a bagel fridge in the basement which housed 16 dozen frozen bagels at any given time. Covid’s changed things and we can’t just drop everything and go to Montreal but in the early days of Covid I did order a shipment of these bagels all the way from Montreal and boy was it a special treat. If your feeling adventurous in the kitchen and want to try your hand at making these Montreal-style bagels I promise they wont disappoint!

MONTREAL-STYLE BAGELS

Print Recipe
Prep Time 2 hours
Cook Time 25 minutes
Servings 8 people

Ingredients
  

  • 4 1/2 tsp honey
  • 1 1/2 cup warn water
  • 3 1/2 cup bread flour, plus extra for surface dusting
  • 1 1/2 tsp salt
  • 2 tbsp olive oil, for greasing the bowl and baking sheet
  • 2 quarts water
  • 2 tbsp honey
  • 2 tsp baking soda
  • 1 tbsp salt
  • 1/2 tsp poppy seeds

Instructions
 

For the dough

  • Without stirring, add the honey and yeast to a measuring cup containing 1/2 cup of the warm water, then let the mixture sit for five minutes. Once time’s up, give it a stir to ensure that everything has dissolved.
  • In a large bowl, mix together the flour and salt with a spoon. Make a well in the center with your spoon or your fingers, and pour in the honey-yeast-water mixture. Add another 1/3 cup of warm water into the well, then mix the flour-salt mixture with the contents of the well to incorporate. Slowly add in the remaining 1/2 cup water, as needed. You don’t want to overdo it, but you do want the dough to feel little sticky to the touch.
  • Pour the dough out of the bowl onto a well-floured countertop. Begin kneading, working in both the flour on the countertop and as much additional flour as needed, continue kneading for about 20-25 minutes until you’ve got a firm, smooth, elastic dough.
  • Use your hands or a cloth to grease the interior of a large, clean bowl with the olive oil. Add the dough to the bowl, making sure to get oil on all sides of the mound before covering it with a damp dish towel or cloth. Place the bowl of dough in a warm area of the house where the dough can rise.
  • When the dough has doubled in size, punch down the dough and let it rest for another 10 minutes. During the resting time, begin to prepare the poaching water by bringing about two quarts of water to a boil in a large pot along with the honey, baking soda, and salt. You can also prep and set aside your baking sheet at this time; simply grease it lightly with olive oil.
  • Without flouring your surface, divide it into 8 equal pieces, then shape each piece into a smooth round. You can do this by first carefully stretching and tucking, stretching and tucking the outer edges under and beneath the little mound to create a smooth circle shape, then placing the ball on the counter, smoother side up, and cupping your palms around it and using them to move it very gently in a circular motion to continue shaping it. Dip your pointer finger in flour, then press down into the center of each dough ball to form the hollow middle of your bagel. Slowly make a widening circular motion to stretch each ring until it’s about 1 1/2″ in diameter. *These holes will shrink a little bit by the expanding dough, so they need to be somewhat generously sized.
  • Place each formed bagel onto the baking sheet and cover with a damp cloth or kitchen towel to rest for another 10 minutes.
  • Preheat your oven to 425ºF. Reduce the heat on the now-boiling poaching water to a simmer. Using a slotted spoon, place each bagel carefully into the water, one by one. Depending on the size of your pot, you may be able to boil up to 3 at a time without the risk of misshaping them. They expand during the boiling process and can squish each other if they get too close.
  • Boil on each side for 90 seconds. As you take each bagel out of the water and place it back onto the baking sheet, sprinkle immediately with your desired toppings while it’s still wet and steamy—the water will help the toppings stick.
  • Bake for 20 to 25 minutes then carefully release and lift the beautifully browned bagels from the pan and let them cool slightly before digging in.

Notes

I recommend eating the bagels right away or same-day, but if you can’t, you can always store them at room temperature for 2-3 days—after that, they’ll start to go stale. By the first day after baking them fresh, you’ll want to slice them into halves and toast before enjoying them. 

Rhubarb Coffee Cake

Rhubarb is in season which means I’ve been experimenting with different recipes to enjoy. Stewed rhubarb has been a easy go-to as we eat a lot of porridge in the house. I’ve made strawberry rhubarb galettes and now on to my favourite recipe so far this rhubarb coffee cake with rhubarb icing glaze.

Rhubarb Coffee Cake

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Servings 6 people

Ingredients
  

Rhubarb Cake

  • 1/2 cup butter
  • 1 1/2 cup white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup vegan buttermilk (1 cup oat milk & 1 tsp vinegar)
  • 2 cups rhubarb, chopped
  • 1 tbsp all-purpose flour
  • 1/4 cup butter
  • 2 tsp ground cinnamon
  • 1 cup brown sugar

Rhubarb Glaze

  • 2 tsp butter
  • 3 tbsp rhubarb, finely chopped
  • 1 cup icing sugar
  • 2 tbsp oat milk
  • pinch of salt

Instructions
 

Rhubarb Cake

  • In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
  • In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with vegan buttermilk to creamed mixture.
  • Toss chopped rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
  • Blend together 1/4 cup butter, cinnamon, and brown sugar; sprinkle evenly over batter.
  • Bake at 350 degrees F for 45 minutes.

Rhubarb Glaze

  • Melt butter in a small saucepan over low heat.
  • Add rhubarb and gently cook until softened, about 3-4 minutes, swirling often to avoid the butter from browning.
  • Remove from heat and add icing sugar and milk or heavy cream. Place the pot in the sink and with an immersion blender (or in a blender), puree the mixture until creamy then add a pinch of salt. 
  • Once the cake has fully cooled, pour the glaze on top. 

Oatmeal Apple Bake

Upgrade your porridge game with this Oatmeal Apple Bake. This is a really simple bake ahead meal to prep for those busy mornings with littles and life.

Oatmeal Apple Bake

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Prep Time 10 minutes
Cook Time 30 minutes

Ingredients
  

Wet Ingredients

  • 1/4 cup coconut oil
  • 2 eggs
  • 1/4 cup pure maple syrup
  • 1 3/4 cup oat milk
  • 1 tbsp vanilla extract
  • 2 gala apples diced

Dry Ingredients

  • 2 cups gluten-free rolled oats
  • 1 tbsp cinnamon
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 tbsp hemp seeds

Garnish

  • 1 gala apples diced, for topping

Instructions
 

  • Mix wet ingredients together in a bowl.
  • Mix dry ingredients together in a bowl.
  • Slowly add the dry ingredients to the wet ingredients until incorporated.
  • Spray cast iron with avocado oil to prevent sticking and empty bowl of mixture into the skillet. Top with remaining apples.
  • Bake at 350 for 30 minutes or until edges are golden.

Hemp Seed Pesto Pasta

This has to be one of our favourite go-to weeknight meals. It’s quick to make especially with a young one and tastes delicious.

Hemp Seed Pesto Pasta

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Prep Time 10 minutes
Cook Time 22 minutes
Servings 4 people

Ingredients
  

  • 1 red pepper diced
  • 1 zucchini sliced
  • 1 broccoli head chopped
  • 1 pint cherry tomatoes sliced
  • 1/4 cup hemp seeds
  • 1/2 cup pesto
  • 1/4 cup parmesan, grated optional
  • 4 servings favourite Pasta

Instructions
 

  • Preheat oven to 400F. Slice and dice veggies and season with olive oil, salt and pepper. Cook in oven for 15 minutes and set aside to cool.
  • Cook your favourite pasta (I usually cook for three so we have some leftovers). Mix in the pesto, hemp seeds and roasted veggies and sprinkle on some parmesan if you fancy.

Strawberry Shortcake

Make this totally unforgettable summer dessert Strawberry shortcake completely from scratch. With only a handful of basic ingredients, you can make tall fluffy sweet biscuits. Layer them with juicy strawberries and 3 ingredient fresh whipped cream.

Strawberry Shortcake

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Ingredients
  

Cake

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 eggs separated
  • 1 tsp lemon juice
  • 1 1/4 cups sugar
  • 1/2 cup butter unsalted and softened
  • 1 tsp vanilla extract
  • 1/2 cup oat milk

Vanilla Strawberries

  • 1/2 tsp vanilla extract
  • 1 1/2 cup sliced fresh strawberries
  • 1 tbsp sugar

Whipped Cream

  • 1 1/2 cups whipping cream
  • 1 tbsp sugar
  • 1 tsp vanilla extract

Garnish

  • Fresh strawberries, whole or cut into wedges for garnish

Instructions
 

Cake

  • Preheat the oven to (350 °F). Butter a 20-cm (8-inch) springform pan and line the bottom with parchment paper. Set aside. In a bowl, combine the flour, baking powder, and salt. Set aside. In another bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff peaks form. Set aside. In a third bowl, beat the remaining sugar, butter, egg yolks, and vanilla with an electric mixer. At low speed, add the dry ingredients alternately with the oat milk. Stir a quarter of the meringue into the batter to lighten it. With a spatula, gently fold in the remaining meringue. Pour into the prepared pan. Bake for about 55 minutes or until a toothpick inserted in the center of the cake comes out clean. Unmould immediately and let completely cool on a wire rack.

Vanilla Strawberries

  • Split the vanilla bean in half lengthwise. With the tip of a knife, remove the seeds from the vanilla pod. In a bowl, combine the strawberries, sugar and vanilla extract. Set aside.

Whipped Cream

  • In a bowl, whip the cream, sugar, and vanilla with an electric mixer until stiff peaks form. Set aside.

Assembly

  • Cut the cake in half horizontally to make two slices. Spread 1 cup of the whipped cream on the cut side of each slice. Scatter the drained vanilla strawberries on the whipped cream of a slice of cake. Cover with the other slice of cake whipped cream side down. Garnish the top of the cake with the remaining whipped cream. Garnish with fresh strawberries.

Chickpea Blondies

Healthy chickpea blondies made with chickpeas, nut butter, pure maple syrup and chocolate chips. The chickpea cookie dough is both gluten free and vegan!

Have a look at the tiktok video I made to show you how I baked these up!

@thespoonfulofhoney

Chickpea Blondies #baking #bakingwithbaby #🐝 #chocolate

♬ Food – Densky9

Chickpea Blondies

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings 8

Ingredients
  

  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1/2 cup nut butter
  • 1/3 cup maple syrup
  • 2 tbsp vanilla extract
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp kosher salt
  • 1/3 cup vegan chocolate chips
  • 1 tsp coconut oil
  • 1 tsp course sea salt for sprinkling

Instructions
 

  • Preheat oven to 350 degrees F and spray 8×8 inch pan with nonstick cooking spray.
  • In a food processor, or vitamix add all ingredients except chocolate chips and coconut oil. process until batter is smooth. 
  • Place chocolate chips and coconut oil into double brioler and cook until melted.
  • Spread batter evenly in prepared pan then spread the melted chocolate coconut oil mixture on top.
  • Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown.
  • Cool pan for 20 minutes on wire rack. Sprinkle with coarse sea salt then cut into squares. Makes 8 blondies. Store covered in the fridge for up to 3-5 days.

Energy Balls

Having snacks to fuel the body while riding all day is essential. That’s why these delicious little Raw Energy Bites are the perfect healthy snack option! A little sweet something to keep you going. They’re quick, easy to make and can be refrigerated for up to 1 week.

Energy Balls

Print Recipe
Prep Time 15 minutes
Servings 8 people

Ingredients
  

  • 1 cup rolled oats
  • 2/3 cup coconut flakes unsweetened
  • 1/2 cup nut butter I love using almond
  • 1/2 cup flax ground
  • 1/2 cup chocolate chips
  • 1/3 cup honey
  • 1 tbsp chia seeds
  • 1 tsp vanilla extract

Instructions
 

  • Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (the smaller the better).
  • Store in an airtight container and keep refrigerated for up to 1 week.Makes about 20-25 balls.

Vegetarian Chili

Warm-up with a spicy vegetarian mixed bean and Vegetarian Chili. For those cold, overcast, and downright miserable days, this vegetarian chili may just be the perfect pick-me-up.

Vegetarian Chili

Print Recipe
Prep Time 15 minutes
Cook Time 1 hour

Ingredients
  

  • 1 cups Corn fresh or frozen
  • 2 cups Zucchini
  • 1 Eggplant diced
  • 2 Red Peppers cored and diced
  • 2 Yellow Onion chopped
  • 1/2 cup Garlic Cloves
  • 1/4 Olive Oil
  • 4 quarts Vegetable Broth
  • 2 cans Stewed Tomatoes
  • 2 cans Tomatoe Puree
  • 1/4 cup Lime Juice
  • 4 tbsp Chili Powder
  • 1 1/4 tsp Cayenne pepper
  • 1 tsp Cumin ground
  • 1/2 cup Butter
  • 1/2 cup All-Purpose Flour
  • 3 cans Cannellini beans 15 ounces (rinsed and drained)
  • 1/2 cup Cilantro minced
  • Sour cream and chopped green onions optional

Instructions
 

  • Place the vegetables and garlic in a roasting pan. Drizzle with oil; toss to coat. Cover and bake at 400F for 20-30 minutes or until vegetables are tender; cool slightly. Remove and chop garlic cloves.
  • In a Dutch oven, combine the broth, tomatoes, tomato puree, lime juice, chili powder, cayenne, and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 25-35 minutes or until mixture is reduced by a quarter.
  • In a large saucepan or Dutch oven, melt butter; stir in flour until smooth. Cook and stir until bubbly and starting to brown. Slowly whisk into tomato mixture. Add roasted vegetables, garlic, beans, and cilantro; mix well. Simmer, uncovered, until chili reaches desired thickness. Garnish with sour cream and green onions if desired.