Spring 2019 Fresh Food Frenzy - Vegan Edition

Asparagus and chickpea frittata 

  • 1¾ cups chickpea flour 
  • 2¼ cups water 
  • 1 teaspoon salt 
  • 1/2 bunch asparagus, ends removed and cut into 1½ inch pieces 
  • 1 greenhouse red pepper, chopped finely 
  • 1 teaspoon garlic powder 
  • 1 teaspoon dried oregano 
  • ¼ cup nutritional yeast 
  • 1 teaspoon baking powder 
  • black pepper 
  • ½ cup green onions, cut finely with scissors 



Preheat the oven to 375°F. Spray muffin tin and fill with liners. Bring a large pot of salted water to a boil, add the asparagus pieces, and cook until tender-crisp, 3 to 4 minutes. Drain well, refresh in cold water, and drain.

In a bowl, whisk together chickpea flower, nutritional yeast, garlic powder, oregano, baking powder, salt, and a pinch of pepper. Slowly whisk in water. Lay the asaparagus, red pepper, and green onions to the bottom of each muffin tin. Pour in chickpea mixture.

Bake the frittata until the top is set and lightly colored, 20 to 25 minutes. Remove from the oven, let cool completely. Reheat when ready to serve. 


 Lemon Vinaigrette 

  • 3 tablespoons grapeseed oil 
  • 1 tablespoon fresh lemon juice 
  • 2 teaspoons dijon mustard 
  • 1 teaspoon maple syrup 
  • salt and pepper to taste 



Put oil, lemon juice, mustard and maple syrup in a mason jar and shake until combined; season with salt and pepper to taste. 


 Spring green salad 

  • 1 bag of mixed spring greens, washed (about 6 cups)
  • 1 cup pea shoots, trimmed
  • 1 apple, diced 
  • 1 carrot, peeled into ribbons 
  • 1 cup cucumber, diced 



Cut apple an cucumber into small pieces. Peel carrot peel off, and then continue to peel carrot into ribbons. Mix together greens, pea shoots, apple, cucumber, and carrot. 


 Potato Gnocchi 

  • 4 lbs yukon potatoes 
  • 3-4 cups potato starch 
  • ½ cup nutritional yeast 
  • ¾ cup finely chopped herbs or spinach 
  • salt to taste 



Peel and cook potatoes in boiling water, until cooked through. Imeediately transfer potatoes to a ricer or mash until there are no lumps. 

In a large bowl add potatoes, salt and potato starch. Mix together with hands to form a soft, but not sticky, dough. 

Take handfuls of dough, and roll into a log about the thickness of your finger. Using a dough scraper or safe chopper, cut the gnocchi into 1cm pieces. Dust gentely with more potato starch, and reserve for cooking. 

Bring a medium pot of salted water to boil. Add 1cm pieces of gnocchi to the pot, remove gnocchi when they reach the top. 


Spinach Pesto 

  • 2 cups fresh spinach leaves (about 1/2 bag of spinach)
  • ¼ cup fresh parsley 
  • ¼ cup sunflower seeds 
  • ¼ cup nutritional yeast 
  • ½ cup grapeseed oil, more if needed 
  • salt and pepper to taste 



Place all ingredients, except the oil into a food processor. Pulse to break up ingredients, and then with machine running, slowly add oil until it resembles a fine paste. 


 Rhubarb cookies (makes 50 cookies)

  • 3 cups pumpkin seeds, ground into a meal 
  • 3 cups oats, ground finely in a blender 
  • ⅔ cup coconut oil 
  • 2 teaspoons baking soda
  • 1 cup brown sugar 
  • ¼ teaspoon salt 
  • 2 teaspoon salt 
  • 2 teaspoons vanilla 
  • 2 tablespoons cinnamon 
  • 4-5 stalks rhubarb 
  • 2 tablespoons chia seeds 
  • 6 tablespoons water 



Preheat oven to 350°F. Prepare baking sheets with parchment. 

To make chia eggs: Mix together chia seeds and water. set aside to thicken for 5 minutes. 

Cut rhubarb into small pieces. Mix pumpkin seed meal, oat flour, cinnamon, baking powder, salt, baking powder and salt in a alrge bowl. 

In a seperate bowl, mix together coconut oil and sugar until mixture has lightned and is fluffy. Add vanilla and chiaeggs.

Mix flour mixture into wet mixture, stirring with a spatula until well combined.

Stir in chopped rhubarb. Pour mixture into a food processor and blend until a dough forms.

Using a 1 oz scoop, divide batter, pressing down into a thick disc. Bake for 17-20 minutes.  


Ginger buttercream 

  • 1 cup softened vegan butter
  • 4 cups powdered sugar
  • 1 teaspoon dried ground ginger 
  • 1 teaspoon vanilla 
  • 1-3 teaspoons coconut or soy milk 



Beat butter until pale and slowly incorporate icing sugar, ginger and vanilla. Beat until smooth. Slowly add non-diar mily until desired consistency. 



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