Month: April 2024

Ingredients:
1 ¾ cups chickpea flour
¼ cup WYW Nooch
2 teaspoons baking powder
1 teaspoon dried basil
½ teaspoon black salt AKA kala namak (optional)
2 cups water
2-3 teaspoons minced garlic
1 15 oz. can corn, drained and rinsed

1 red bell pepper, diced
1 jalapeño, diced
1 shallot, diced
1 roma tomato, diced
1 cup spinach, chopped
OR
1-2 cups WYW Dried Veggie Blend, rehydrated
Instructions:
Preheat the oven to 375°F.

Add the chickpea flour, nutritional yeast, baking powder, dried basil, and black salt to a mixing bowl and whisk to combine.

Then add the water and whisk well until the batter is nice and smooth.

Next, add the garlic and corn along with the red bell pepper, jalapeño, shallot, tomato, and spinach or rehydrated WYW Veggie Blend. Stir to combine.

Using a silicone muffin tray, evenly distribute the batter. Place the tray in the oven and bake for 30-40 minutes. They will rise, but not too much.

Allow them to cool for about 15 minutes before pulling them out of the tray. They will firm up as they cool, so be patient or they will fall apart!

Ingredients:
1 cup blueberries
1/3 cup freshly squeezed clementine juice
4 teaspoons ground chia seeds

Instructions:
Mix all the ingredients in a pan.
Simmer for 15 minutes or until thickened
Allow to cool.

Enjoy this simple and nourishing clementine blueberry jam as a wholesome breakfast on [dairyfree] yoghurt, smothered on scones as a snack or for afternoon tea, [on oatmeal], or as a base for a dessert. May it fill you with joy, vitality, and a deep appreciation for the beauty of natural, plant-based foods. Here’s to nourishing your body and soul with every delicious bite!

https://youtube.com/shorts/gkF0V32PR7w?si=VhgfkqYjWbB2ML3W

Chef AJ’s Sweet & Smokey Dressing
1 cup of water
1/2 cup of lime juice
4 ounces of pitted dates
1/4 cup Westbrae salt-free mustard
1 teaspoon chia seeds
2 teaspoons SMOKED paprika
1/4 teaspoon chipotle powder

Blend all ingredients in a blender until smooth and creamy. Refrigerate any unused portion.