Food & Drink

INGREDIENTS 4 king oyster mushrooms* (or regular if you can't find king oyster) 2 Tbsp extra virgin olive oil 30 mL, divided 1 tsp smoked paprika ¼ tsp salt ¼ tsp cayenne pepper 2 cloves garlic minced ¼ cup BBQ sauce 60 g INSTRUCTIONS Shred Mushrooms: Preheat oven to 400 degrees F (204 C). Clean mushrooms with a damp paper towel. Using two forks, shred the stems and caps roughly into pieces. Set on a parchment paper-lined baking sheet.  Bake: Drizzle with 1 Tbsp of the oil, paprika, salt, cayenne, and garlic. Toss around to evenly coat the mushrooms, then bake for 20 minutes, or until mushrooms are a bit crispy and brown on the edges. Sauté: Heat remaining 1 Tbsp oil in a large saute pan over medium high. Transfer cooked mushrooms to pan and add BBQ sauce. Stir and cook for 3 to 5 minutes, until mixture is thick and fragrant. Serve warm on sandwiches, nachos, salads, tacos…or whenever you eat pulled pork!

INGREDIENTS 1/2 lb. lasagna noodles (dried or ready-to-bake – see recipe notes!) 3 Tbsp. extra virgin olive oil (you could use butter or ghee if you prefer) 1/2 large yellow onion, diced 4 cloves garlic, minced 1 lb. baby portobello mushrooms, sliced Kosher salt and pepper to taste 1/4 cup flour 1.75 cups vegetable stock (you could also use chicken or turkey stock) 1/2 cup heavy cream 4 cups fresh spinach 1.5 cups shredded parmesan cheese, divided 8 oz. fresh mozzarella cheese, thinly sliced or shredded 1/4 cup chopped parsley for garnish (optional) INSTRUCTIONS GET THE NOODLES READY. If you’re using dried lasagna noodles, cook them according to package directions in very salty water until 5 minutes less than al dente. Drain and set aside. I recommend laying the noodles out in a single layer on a lightly oiled baking sheet as soon as they’re cooked – it keeps them from sticking together so they’re easier to work with later! (If you’re using ready-to-bake n

INGREDIENTS Mango Pound Cake 1/4 Cup Coconut milk (use fat milk or use heavy cream) 1.5 Cup All Purpouse Flour 2-3 Mango (or 3/4 cup Kesar Mango pulp) 3/4 Cup Sugar 2 tbsp Canola Oil 1 tsp Coconut Extract (or vanilla extract) 3/4 Cup Unsalted Butter 2 Large Eggs 1/2 tsp Baking Soda 1/2 tsp Baking Powder Toppings Fresh Mango Powdered Sugar INSTRUCTIONS Preheat oven to 325 degree F. Prepare a 7 inch round pan (or square). Rub the interior of pan with butter, then add flour and swirl it aroud to make a coating. Set aside. Peel mangoes, and using food processor puree tht pulp to yeild about 3/4 cup puree (add 1-2 tbsp water if puree looks to thick or lumpy. it should be smooth like pancake batter) Using a hand mixer or stand mixer, cream together butter and sugar until pale yellow in color. Batter should be creamy, pale yellow and not gritty(sugar full dissolved). Qith mixer running at low add 2 eggs (one at time), blending well after adding each egg

INGREDIENTS Dressing ½ cup plain nonfat yogurt *80 g 1 Tbsp lime juice 15 mL 1 tsp honey 5 mL ½ tsp paprika ¼ tsp cumin Salad Splash of oil 4 ears corn about 3 cups, 285 g of kernels, shucked and kernels removed 1 clove garlic minced 2 Tbsp lime juice 30 mL ¼ tsp salt 1 cup canned black beans 200 g, drained and rinsed 1 red bell pepper seeded and chopped ½ cup chopped red onion 35 g ½ cup packed fresh cilantro chopped ½ cup cotija cheese 88 g, crumbled, can sub feta INSTRUCTIONS Mix all dressing ingredients and set aside. Heat oil over medium/high heat in a large saute pan then add garlic and corn. Cook about 15 minutes, flipping frequently, until corn begins to char a bit. Gently toss with lime juice and salt.** In a large bowl, combine corn mix, black beans, pepper, onion, cilantro, and cheese. Drizzle sauce over and serve either warm or cold. Perfect over tacos, as a chip dip, or by itself!

Ingredients 2 1/4 cups all-purpose flour 3 teaspoons baking powder 1/4 teaspoon salt 1 teaspoon cinnamon 1/2 cup butter 2 eggs 1/2 cup half and half cream 1/4 cup brown sugar 1/2 teaspoon vanilla MAPLE SYRUP GLAZE 1/2 cup powdered / icing sugar 1/2 teaspoon vanilla 2 tablespoons maple syrup 1/2 tablespoon cream half and half Instructions Pre-heat oven to 375°, line a cookie sheet with parchment paper. In a medium bowl beat eggs, then beat in cream, brown sugar and vanilla. In a large bowl whisk together flour, baking powder, salt and cinnamon.  Then cut in butter until you have a crumb mixture.  Make a well in the centre and add the beaten egg mixture, stir just until combined. Turn onto a floured flat surface and knead gently into an 8 inch circle.  Place on prepared cookie sheet and cut into 8-10 triangles.  Brush with a little milk, sprinkle with sugar and bake for approximately 14-16 minutes.  Let cool completely before frosting. MAPLE

Ingredients a handful of frozen mango chunks 2 small bananas 2 tablespoons of frozen blueberries 1/2 cup of plant-based yogurt water Instructions In a blender add a splash of water and half of plant-based yogurt, one small banana and frozen mango chunks. Blend and pour into a tall glass. To your blender cup, add in another splash of water, the rest of the yogurt, a banana and frozen blueberries. Blend and pour in the glass on top of the mango mixture. Serve with coconut shreds, hemp seeds and blueberries.