VEGAN VANILLA CAKE ICING (and variations)

Ingredients:
1/2 c Earth Balance 
1/2 c organic virgin coconut oil
2-3 cups powdered coconut, date or organic cane sugar
1 tsp pure vanilla extract
1-3 tsp nut or coconut milk

~Optional ingredients~
1/4 c mashed berries and 1/4-1/2 cup fresh berries OR
3 T sifted cocoa powder OR
1/4 c shredded organic coconut OR
1/4 c organic vegan chocolate grated

Directions: 
1.  In a medium-sized bowl, add the Earth balance and coconut oil.  Using an electric blender, beat until smooth and creamy.  
2.  Powder the sugar in a high speed blender. 
3.  Add the vanilla and 1 c of sugar to the Earth balance/coconut oil mixture.  Beat well.  Add another cup of sugar and beat again.  Add more sugar to taste. 
4.  If needed, add nut or coconut milk 1 tsp at a time until desired consistency is reached. 

~Variations~
BERRY ICING:  Blend in 1/4 c fresh or thawed and drained berries that have been mashed well.  After icing, decorate with the reserved berries.  

COCOA ICING: Add sifted cocoa and blend well.

Coconut Icing: After icing your cake, sprinkle with coconut. 

Chocolate Vanilla Icing:  After icing your cake with the vanilla icing, sprinkle with grated dark/vegan chocolate.  

JAPANESE VEGGIE TOFU SOBA BOWL for 4

This is one of our family favourites!  It is easy and delicious!

Ingredients: 

1 lb firm tofu 

4 T tamari soy sauce

1/2-1 T sambal

1 T fresh squeezed lime

1 clove garlic, pressed

1 T fresh finely grated ginger

1 onion, chopped
2 cloves garlic, minced
1 head of broccoli, cut in bite-sized pieces
4 cups kale, chopped
2-4 carrots, julienned

soba noodles for 4
1-2 Nori seaweed sheets, cut in thin strips
4 t raw sesame seeds

Directions:
1.  Cut up the tofu into cubes or small strips.  In a small container with a sealed lid make a marinade with the next 5 ingredients.  Add the tofu, shake the container to cover the tofu and let it sit for at least 1/2 hour.  
2.  While the tofu is marinating prepare the next 5 ingredients. Cut up the nori, put it in a bowl and set it aside.  
3.  When the tofu is ready, heat up a wok or large cast iron pan to medium heat.  Add a small amount of olive oil and when hot add the tofu (without the marinade).  When the tofu is browned remove it from the pan and set it aside.  
4.  Boil a pot of water and cook the soba noodles according to the package directions.  When ready, drain and rinse several times with cold water.  Toss the noodles with the marinade.  
5.  Next, fry the onions in a small amount of oil (or water) and saute them until translucent.  Add the garlic, saute briefly, and then add the broccoli, carrots and kale.  Cook, adding water as necessary and stirring constantly just until the broccoli has changed colour.   
6.  To serve put 1/4 of the noodles in the bottom of each large bowl.  Add vegetables and tofu.  Top each serving with a sprinkle of nori and 1 t raw sesame seeds. 

BERRY COCONUT un-ICE CREAM (for 4)

Summertime is a time for frosty desserts! This is my favourite un-ice cream so far!  My son says this dessert is "berry nice"!

Ingredients:

2 c blueberries

2 c raspberries

2 T maple syrup

Coconut milk
Optional: 1T chia seeds

Directions:

Put berries in a high speed blender or food processor. Add maple syrup and chia seeds (if using). Turn on your machine and drizzle in coconut milk until a desired consistency is reached.  Enjoy immediately!
Note: substitute blackberries or strawberries 

EASY VEGAN FAJITAS for 4

It is ZUCCHINI time!  This recipe is perfect for a last minute summer dinner.  

Ingredients:  
1/2 red onion, chopped
2 garlic cloves, minced
2-4 sweet red and yellow peppers,  cut in bite-sized pieces
2 large tomatoes, cut in large cubes
1 medium zucchini, cut in 2 cm chunks

1 T flour (any kind)
1-3 t chili powder
1/2 t paprika
1/2 t cumin
1/2 water 

454 g firm organic tofu
3 T tamari sauce
1 garlic clove, minced
1 T fresh squeezed lemon juice

Whole wheat tortillas
Salsa
Guacamole

Directions: 
1.  Cut the tofu into bite sized pieces and put in a tupperware container with a lid.  Add the tamari, garlic and lemon juice and set aside for an hour or more.  
2.  While the tofu is marinating prepare all the vegetables.  In a large cast iron pan fry the onion in 1-2 T olive oil (or water).  When the onions are softened add the garlic and tofu and cook until starting to brown.  Add the peppers, tomatoes and zucchini and fry briefly.  Put the flour, water and spices in a jar and shake until mixed.  Pour into the stirfry and mix until the sauce starts to thicken.  
3.  Serve the stirfry in a fresh whole wheat tortilla with fresh lettuce, salsa and guacamole. 

TROPICAL PINEAPPLE GREEN SMOOTHIE ( 2 large or 4 small)

This smoothie is adapted from a smoothie I had at the amazing Zephyr cafe in Squamish, B.C.  I added hemp seeds, flax and chia for extra protein, vitamins and omega fats.  

Ingredients:
3/4 -1 cup fresh or fresh frozen pineapple
2 large oranges
1-2 cm slice of fresh ginger
1/4-1/3 c fresh parsley
1 1/2 - 2 cups packed fresh dark leafy greens (kale, spinach, chard)
1 heaping T hemp seeds
1 heaping T sprouted ground flax/chia seeds (or half a 1/2 of each)
water, unsweetened nut, soy or brown rice milk as needed for desired consistency



Directions: 
Put all the ingredients plus 1c liquid to your blender.  Blend on high for about a minute.  Add more liquid if needed.  If you use fresh instead of frozen pineapple add some ice cubes too.  

VERY BERRY GREEN SMOOTHIE (for 2-4)

 It is berry season in the South Okanagan!  We've already frozen our year's supply of strawberries and just picked up 60 lbs of organic blueberries at Warkentin Organic Farm in Abbotsford. 

I love berries!  I put them in muffins, loaves, muesli, oatmeal, pancakes, chia puddings and crumbles but most of them go in our morning smoothies!  They are sweet and oh so nutritious!  

This smoothie has become a regular around our house in the past couple of weeks....

Ingredients:  
1 banana
1 orange
10 -12 strawberries
1 c mixed berries (blueberries, raspberries, blackberries)
1 c unsweetened nut milk (eg. almond, cashew, sesame, hemp), soy milk or brown rice milk
1-2 c packed dark leafy greens 
(kale, spinach, chard)
1 heaping T hemp seeds
1 heaping T sprouted chia /flax mix (or 1/2 T of each ground)
fresh water as needed




Directions:  
Put the ingredients (except the water) in your vitamix (or powerful blender). 

Turn on high for about a minute.  Add enough water for a desired consistency.  Blend again for a few seconds.  Enjoy!  

I store extra in a large canning jar in the fridge.  Alternatively, I make popsicles!