Appetizers & Snacks

Red Onion Jam: 

1. In a large, heavy, preheated skillet, add the onion and sprinkle with salt. 
2. Stir and cook until translucent, 5 to 7 minutes. 
3. Add a teaspoon of juice at a time to prevent sticking or burning.
4. Mix the arrowroot into cold juice and whisk until smooth. 
5. Add this mixture and the rest of the ingredients to the skillet, and cook until the onion is very soft and much liquid has cooked off, about 10 minutes more. 
6. Season with salt and set aside.
    

Fritters: 

1. Preheat the oven to 350°F.
2. Pulse the chickpeas in a food processor until they form a thick paste. 
3. Transfer to a large bowl and add the onion and zucchini. 
4. Form the mixture into 10 cakes. Set aside.
    

Frying Option:

1. combine the garbanzo bean flour and the salt on a large plate, 
2. then gently dredge each cake in the flour, patting it onto all sides of the cake. 
    

Baking Only Option:

1. gently dredge each fritter in sesame seeds.
    

Fry-Bake Option:

1. Add oil to coat the bottom of a large frying pan or skillet and heat over medium-high heat until shimmering.
2. Add 3 or 4 cakes at a time and cook until golden-brown, 2 to 3 minutes on each side. 
3. Transfer the cakes to a rimmed baking sheet. 
4. Repeat with cooking the remaining cakes, adding more oil to the pan if needed.
    

Bake-Only Option (no oil):

1. Transfer the cakes to a rimmed baking sheet. 
2. Bake 10 to 15 minutes, until hot and a deeper golden color. 
3. Serve hot with the red onion marmalade.

For the grains:

1. Add the whole grains, dried fruit, water, spices (if using), and a pinch of salt to a small saucepan and bring to a boil.
2. Reduce heat and allow to simmer for 30 minutes until the grains absorb the dried fruit and become tender
3. Transfer the cooked grains to a bowl and allow to cool.
    

For the dipping sauce:

1. Add the cacao to a small bowl and stir in nut butter and water until you achieve the desired consistency. If too liquid, add more cacao and nut butter. If too thick, stir in more water.
2. Set aside.
    

To assemble the rolls:

1. Prepare the rice paper wrappers according to package directions, one at a time (submerge in warm water for about 5 seconds until soft and pliable).
2. Once pliable, transfer the rice paper wrapper to a plate or cutting board.
3. Place chopped fruit in a line the down the center of the wrapper, being sure to leave about 1½ inches above and below.
4. Add the grains in a line to the right of the fruit, and top with coconut or nuts.
5. Fold the top and bottom edges of the rice paper in and roll up tightly from left to right, or whichever direction is most comfortable for you.
6. Repeat with remaining rice paper wrappers.
7. Serve immediately alone, or with dipping sauce.

1. In a large food processor, process the walnuts until crumbly. Add in the dates, nut butter, vanilla, and sea salt and process again until a sticky, uniform batter is formed.
2. Scoop the dough by heaping tablespoons, then roll between your hands to form balls. Arrange them on a baking sheet lined with parchment paper, then place in the freezer to set for at least an hour before serving. Store the balls in a sealed container in the fridge for up to a week, or in the freezer for an even longer shelf life.
3. For a gourmet-looking truffle, you could also roll them in shredded coconut or raw cacao powder!

1. Heat 1 tablespoon of oil in a large pan over medium-high heat. 
2. Add the chopped onion and white parts of the green onions and fry until softened. 
3. Add the garlic and ginger and fry until fragrant – about 2 minutes. 
4. Add the mushrooms and fry for a further 5 minutes or until soft and beginning to brown. 
5. Add the carrot, cabbage, green parts of the green onion, salt and pepper and fry, stirring, until the cabbage is soft but not limp – about 2 to 3 minutes. 
6. Remove from heat and stir thorough the sesame oil. Allow to cool on the counter or in the fridge.
7. Once cool, assemble your potstickers. Place a small teaspoon of the filling in the centre of a wonton wrapper. (If you are using store-bought wrappers, wet one edge with water. If you’re using homemade wrappers, it’s not necessary to wet one edge. Fold the wrapper over the filling and pinch the edges together to seal).
8. Place them upright on a plate, being careful not to let them touch or else they will stick together.
9. Heat 1 tablespoon of oil over medium-high heat in a large pan. Add the potstickers and fry until browned on the bottom – 1 to 2 minutes. 
10. Add 1/4 cup of water, cover the pan and reduce heat to medium. Allow to steam until the tops are tender and the water has evaporated – about 2 to 3 minutes. Uncover the pan and flip the potstickers onto their sides to fry. Brown each side. 
11. In a bowl combine the soy sauce and rice vinegar to make a dipping sauce and serve alongside the potstickers.

1. rinse nuts/seeds and strain
2. dry roast nuts over medium high flame in a sauté pan, stirring frequently
3. once nuts are lightly toasted remove from pan and set aside
4. add oil OR enough water to just cover bottom of pan
5. once oil is hot, add fruit, sauté 5 min, stir often
6. add almonds, sauté 2 min
7. add 1/2 cup water, stir
8. in a separate dish, dilute kudzu with a small amount of cool water
9. add kudzu to sauté, stir until liquid becomes translucent, add sea salt

1. Preheat oven to 325 degrees F. Grease a large cookie sheet.
2. In a small bowl, mix together oats, salt and cinnamon.
3. In a microwave safe dish or on the stovetop, melt the peanut butter and honey (or maple syrup) together until smooth.
4. Remove from heat and stir in vanilla.
5. Stir in dry ingredients and mix until well combined.
6. Spread mixture on prepared cookie sheet.
7. Bake in the preheated oven for 20-25 minutes, or until granola is lightly browned, stirring the granola once gently half way through.
8. Once cooled, break apart and eat!

1. Mash or food-process all ingredients together until sticky. 
2. Divide mixture into patties, dampen hands with water so that batter does not to your skin. 
3. Place patties on lightly oiled OR parchment paper-covered baking sheet, and bake in preheated oven at 350°F for about 10 min on each side. 
4. Or pan fry in a saute pan, start with a small amount of sesame oil and a hot pan, cook over medium high heat, brown on both sides. 
5. *Note: The recipe can be prepared with 2 cups of grains or beans, in place of combining the two.

1. sort, rinse and strain beans, place in pot, add water and kombu, soak 6 to 8 hrs 
2. discard soaking water, add 8 cups fresh water
3. bring to boil over high heat, boil 5-10 min, skim off any foam if needed
4. once foaming has stopped, cover, reduce heat to low, simmer until tender
5. strain beans, hold onto cooking liquid in a separate dish
6. add all other ingredients and a couple pinches salt to food processor, blend
7. add cooking liquid while blending to desired consistency

1. place 2 cups of grain in a food processor and blend
2. in a large mixing bowl combine grain, blended grain, onion and vegetables
3. IF this mix is not sticky enough to hold together 
4. take 2 Tbs golden flax seeds and 1⁄4 cup of water, blend on high, let sit 5 min, blend 
5. this “egg” replacer helps stick patty together for cooking, if needed
6. add to mixture, combine thoroughly
7. make into patties, use slightly damp hands so grain does not stick while forming
8. pan fry in small amount sesame oil over medium high flame, cook until golden on both sides
9. OR bake at 350°F on lightly oiled baking sheet for 10 min, flip, bake another 10 min

1. Saute onions with a pinch of salt in medium-sized preheated pot, adding a teaspoon at a time of vegetable broth to prevent sticking, for about 5 minutes, until onions become translucent. 
2. Add all remaining ingredients to the pot.  
3. Bring to a boil, then lower to a simmer until most of the liquid is absorbed, about 20 minutes. 
4. Remove bay leaves. 
5. Mash lightly with a fork or potato masher. 
6. Garnish with chopped cilantro and/or green onions.  
7. Serve over brown rice, with a tortilla, or as an appetizer dip with chips and/or vegetables.  Enjoy!