Recipes Mix


1 cup dal (lentils)

1 tomato (diced)

1 teaspoon chicken soup mix OR 1 chicken cube (crushed)

½ teaspoon turmeric powder

1 green chili (split OR 1/8 teaspoon red chili powder)

4 garlic cloves (crushed or minced very fine)

½ teaspoon mustard seeds

½ teaspoon cumin (whole or powder)

2 sprigs of coriander (chopped)

1 tablespoon oil

eggs (optional)

  • Boil dal in enough water to cover dal completely and a little extra
  • Add chicken soup mix/cube
  • Let cook on medium-low heat for about 10 minutes
  • Add tomato, turmeric & chili. Stir and let cook as you start the following:
  • In another pot, fry 4 garlic cloves in oil, until slightly brown
  • Add mustard seeds – careful, they will splatter
  • Add cumin and stir. Let brown
  • Add in dal from other pot and stir
  • Add coriander and let boil for ~5 minutes on low heat, stir. Add more water if needed
  • For eggs, crack as many as wanted on top of boiling dal and let poach until set.


2 medium-sized zucchini

2 tomatoes

1 onion

1 tablespoon olive oil

¼ teaspoon oregano

Salt & pepper to taste

Wash zucchini and cut into ½ inch slices

  • Wash tomatoes and cut into small wedges
  • Thinly slice onion
  • Arrange zucchini, tomato wedges and onion in 2 layers, using half of each vegetable/ layer
  • Sprinkle each layer with salt and pepper to taste and oregano
  • Pour 1 Tbsp olive oil over top. Cover.
  • Microwave 20-25 minutes (on High) or until done.


pad thai rice noodles & sauce

chicken cut into small pieces

fried tofu cut into small cubes or slices

1 egg


green onion


bean sprouts

chili pepper flakes

crushed peanuts

lime wedges

soy sauce (optional)

  • Soak noodles in hot water according to directions on packet (soak longer if possible)
  • In a large wok, fry egg then start chicken
  • Add shrimp when chicken nearly done and add tofu
  • Drain noodles and add to the wok – cook about 5 minutes
  • Add chili pepper flakes, onion, coriander and bean sprouts, followed by noodle sauce. May add a touch of soy sauce if mixture is dry
  • Cook and stir for another two minutes
  • Serve garnished with peanuts and lime wedges.


4½ cups all-purpose flour

2 teaspoons baking soda

2 cups butter, softened

1½ cups packed brown sugar

½ cup white sugar

2 packages instant vanilla pudding mix

4 eggs

2 teaspoons vanilla extract

3-4 cups semisweet chocolate chips

2 cups chopped walnuts (optional)

  1. Preheat oven to 350 degrees F. Sift together the flour and baking soda, set aside.
  2. In a large bowl, cream together the butter, brown and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
  3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.


1 tablespoon oil (peanut)

1 onion, chopped

1-2 tablespoons red curry paste

1 can coconut milk

2 potatoes, peeled & chopped into cubes

200g cauliflower florets

6 makrut (kaffir lime) leaves – optional

150g snake beans or green beans, cut into 1′ lengths

½ red pepper, sliced

1 can baby corn, cut in half lengthwise

1 tablespoon green peppercorns, chopped – or just use crushed black pepper

1 small handful fresh Thai basil leaves, finely chopped

2 tablespoons fish sauce

1 tablespoon lime juice – or use slightly less lemon juice

2 teaspoons soft brown sugar

  • Heat oil in wok and stir-fry the onion and curry paste for ~4 minutes over medium heat
  • Start boiling water for preparing the rice
  • Add the coconut milk and 1 cup of water; bring to boil and simmer for 5 minutes
  • Add the potatoes, cauliflower and makrut leaves; simmer for 5 minutes
  • Add the beans; simmer another 2-3 minutes
  • Add the red peppers and peppercorns; cook for ~5 minutes or until veggies are tender
  • Add the canned corn, fish sauce, lime juice, sugar and basil just before serving
  • Serve over rice and enjoy!


3 large eggs

1 cup milk

1 capful vanilla extract

Shaking of ground cinnamon

6-8 slices bread

Heat pan on medium. Mix the eggs, milk, vanilla, and ground cinnamon together. Put the bread in the batter then quickly turn it over and soak the other side. Cook the bread on each side until both are light brown. Serve with maple syrup.


¾ cup margarine (room temperature) ¾ cup all-purpose flour

1 cup light brown sugar ½ teaspoon baking soda

1 large egg ½ teaspoon salt

1 teaspoon vanilla extract ½ teaspoon ground cinnamon

3 cups rolled oats (old-fashioned or quick-cooking)

½ cup chocolate chips – optional

Preheat oven to 350°F. Cream together the margarine and sugar until smooth. Beat in egg and vanilla. In a separate bowl, sift together flour, baking soda, salt and cinnamon. Add these dry ingredients to the creamed mixture and mix until incorporated. Stir in the oats then chocolate chips.

Grease cookie sheet or line it with parchment paper. Drop ¼ cup batter onto sheet, about 2 inches apart. Wet hand and slightly flatten cookies until they are about ½ inch thick. Bake cookies for about 12-14 minutes or until light golden brown around edges but still soft and a little wet at centres. Remove from oven and let stand on baking sheet a few minutes before transferring them to wire rack. Makes 20-24 large cookies.



¾ cup margarine (room temperature) 1 cup all-purpose flour

1 cup light brown sugar ½ teaspoon baking soda

1 large egg 1 teaspoon salt

½ cup mashed bananas (2 medium bananas) 1 heaping teaspoon ground cinnamon

1 teaspoon vanilla extract

3 cups rolled oats (old-fashioned or quick-cooking)

½ cup chocolate chips – optional

Preheat oven to 350°F. Cream together the margarine and sugar until smooth. Beat in egg, banana and vanilla. In a separate bowl, sift together flour, baking soda, salt and cinnamon. Add these dry ingredients to the creamed mixture and mix until incorporated. Stir in the oats then chocolate chips.

Grease cookie sheet or line it with parchment paper. Bake cookies for about 12 minutes or until light golden brown around edges but still soft and a little wet at centres. Remove from oven and let stand on baking sheet for 5 minutes before transferring them to wire rack. Makes ~30 large cookies.


¼ cup vegetable oil 1 ½ cups all-purpose flour

1 cup milk 1 cup oats

1 large egg ½ cup sugar

1 tablespoon baking powder

Streusel: 1/3 cup oats

¼ cup brown sugar

¼ cup flour

3 tablespoons margarine (chilled)

Preheat oven to 400°F. Line 12 medium muffin cups with paper baking cups.

For streusel: combine dry ingredients; mix well. Cut in margarine until mixture is crumbly; set aside.

For muffins: combine dry ingredients; mix well. Beat together egg, milk & oil separately. Add to dry ingredients and mix just until dry ingredients are moistened. Fill muffin cups 3/4 full. Sprinkle streusel evenly over batter, patting gently. Bake 18 to 20 minutes or until golden brown. Let muffins stand a few minutes, remove from pan. Serve warm.


1 cup white sugar

½ cup butter (room temperature)

2 eggs

2 teaspoons vanilla extract

1 ½ cups all-purpose flour

1 ¾ teaspoons baking powder

¾ cup milk

  1. Preheat oven to 350 degrees F. Grease and flour a 9×9 inch pan or line a muffin pan with paper liners.

In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla.

Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.

Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.


½ cup butter (room temperature)

2-3 tablespoons freshly squeezed lemon juice

½ teaspoon vanilla extract

3 cups icing sugar

Combine all ingredients and beat until light and fluffy. Add more lemon juice or a bit of milk if too stiff, or icing sugar if too runny. Adjust until ideal consistency.

For a double-layer white cake, double the cake recipe and pour batter into two 8-9” diameter baking pans. Make 1.5x the icing recipe in order to frost the stacked cakes. Stack them bottom to bottom or top to top.


2 tablespoon olive oil OR vegetable oil

1 teaspoon ground cumin OR ¼ teaspoon cumin seeds

2 medium potatoes, peeled & cut into ½ inch cubes

2 medium carrots, peeled & cubed

½ teaspoon chili powder

1 teaspoon ground coriander

¼ teaspoon turmeric powder

Salt to taste

Juice of ½ lemon (optional)

Heat oil in large pan or wok.

Add cumin & stir.

Add potatoes & stir for 1 minute then add carrots & stir.

Sprinkle with chili, coriander, turmeric & salt.

Stir-fry the mixture for 1-2 minutes.

Add just enough water to cover the bottom of the pot.

Cover & cook over low heat for 8- 10 minutes.

Sprinkle with lemon juice just before serving if you want.


1 crusty baguette, diced and dried overnight

6 slices bacon, chopped

6 ripe tomatoes, chopped

1 yellow pepper, diced

1 small white onion, chopped fine

2 tablespoons shredded basil leaves

1/3 cup olive oil

2 tablespoons red wine vinegar

1 garlic clove, crushed

In a large frying pan, fry bacon till crisp and set aside.

Toss cubed baguette in the remaining bacon drippings and fry for 2 or 3 minutes, set aside.

Mix the tomatoes, pepper, onion and basil in a large salad bowl.

Add the bread cubes and mix lightly.

Combine the olive oil, vinegar and garlic.

Dress the salad with the vinaigrette and toss well.

Garnish servings with the reserved bacon.


*** You can halve this recipe easily for one 8” or 9” diameter cake.

1 ¾ cups boiling water

1 cup rolled oats

1 cup packed brown sugar

1 cup white sugar

½ cup butter

2 eggs

1 ¾ cups all-purpose flour

1 teaspoon baking soda

1 tablespoon unsweetened cocoa powder

½ teaspoon salt

1 cup semisweet chocolate chips

½ cup chopped walnuts (optional)

  • Grease and flour two 8” or 9” cake pans.
  • Preheat oven to 350 degrees F.
  • Mix water and oatmeal in mixing bowl, and let sit 10 minutes.
  • Add sugars, butter, and eggs. Mix well.
  • Add flour, baking soda, cocoa, and salt. Blend.
  • Pour into greased and floured pans. Top with chocolate chips and chopped nuts.
  • Bake in preheated oven for 20 minutes, or until toothpick in centre is clean.


½ cup butter or margarine

1 cup packed brown sugar

¼ cup molasses

1 egg

2 ¼ cups sifted flour

1 ½ teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon salt

Granulated sugar

  1. Combine butter, brown sugar, molasses and egg and beat thoroughly.
  2. Sift together flour, baking soda, cinnamon, ginger, cloves, and salt.
  3. Gradually add dry mixture to wet, and blend well. Make dough into a large ball, cover and chill in refrigerator for at least an hour.
  4. Preheat oven to 325°F then grease or line 2 baking sheets with parchment paper.
  5. Roll into 1-inch balls then roll in granulated sugar.
  6. Bake for 8-9 minutes (don’t overbake or bottoms burn).

Makes ~40-45 cookies.


Canola or olive oil

2 boneless chicken breasts, thinly sliced

1 large red onion, thinly sliced into strips

Canned chickpeas (about 310g or 11 oz), drained
½ cup pistachio kernels

1 tomato, diced

Juice of 1 orange, squeezed
1 large handful of flat parsley, finely chopped

Ground pepper

Powdered garlic


  1. Heat wok to medium-high, and add oil. Stir-fry the chicken in batches until golden. Remove from wok with a slotted spoon.
  2. Add some more oil and stir fry the onion for 2 minutes.
  3. Add the chickpeas, pistachio kernels, and tomato. Stir-fry for 3-5 minutes or until the chickpeas are soft and cooked through.
  4. Pour the squeezed orange juice into the wok, with the chicken. Stir-fry until a good amount of the juice has evaporated (no more than half of it).
  5. Stir in the parsley. Season with some powdered garlic (if you want) and ground black pepper.
  6. Serve on couscous.




1 lb. beef or chicken or lamb cut in pieces

4 medium onions finely sliced

2 tomatoes chopped

½ cup plain yogourt

1 teaspooon ginger paste

1 teaspoon garlic paste

1/8 teaspoon turmeric powder

2 potatoes cut (16 pieces)

Biryani spice mix

2 tablespoons oil

2 cups basmati rice

fresh coriander leaves

Wash meat & cover with yogourt – mix well. Add in Biryani mix and stir.

Fry onions & tomatoes in oil. Add ginger & garlic – stir well.

Add potatoes & 1 cup water. Add in meat. Cook on low heat until meat & potatoes are cooked. Remove from stove.

Meanwhile cook rice with turmeric powder (for colour) in your usual way.

In a dish layer 1/3 cooked rice. Add ½ the meat for the second layer. Repeat these layers.

Top layer rice. Sprinkle top with left over curry if you wish.

Garnish with coriander leaves & fried onions.

Keep warm in oven & serve.


1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons hot water

½ teaspoon salt

2 cups semisweet chocolate chips

1 cup chopped walnuts (optional)

  • Preheat oven to 350°F (175°C).
  • Cream together the butter, white sugar, and brown sugar until smooth.
  • Beat in the eggs one at a time, then stir in the vanilla.
  • Dissolve baking soda in hot water. Add to batter along with salt.
  • Stir in flour, chocolate chips, and nuts.
  • Drop by large spoonfuls onto ungreased pans.
  • Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Makes approximately 4 dozen cookies.


8 oz butter or margarine

2 large celery stalks with leaves, diced

2 medium onions, finely chopped

1 loaf of white bread, cubed

2 tablespoons fresh parsley, chopped

1 teaspoon sage

1 teaspoon rosemary

1 teaspoon thyme (dried)

1 ½ teaspoon salt

¼ teaspoon pepper

1 lb pork breakfast sausages

cooking oil

turkey or chicken stock

  • Heat a little oil in a pan. Remove sausage meat from casings & fry until no longer pink.
  • Melt butter in a pot on medium-high heat. Cook celery & onions in butter stirring until tender. Remove from heat.
  • Toss celery mixture & remaining ingredients together in large bowl.
  • Stuff turkey just before roasting. You will still have some stuffing left over. Bake the left over stuffing in a small baking dish as follows:
  • If you do not want to stuff the turkey, bake the stuffing seperately. Place in a large greased baking dish. Coat the top with some melted butter or turkey/chicken stock to keep it moist. Cover & bake in a 325°C oven for 30 min. Uncover & bake 15 min. longer.


1 large yellow onion, minced

2-3 large garlic cloves, finely minced

½ inch fresh ginger root, finely minced

3 tablespoons fresh parsley minced OR coriander leaves minced

1 teaspoon fresh mint minced (optional)

3 tablespoons vegetable oil

½ teaspoon turmeric

2 teaspoons garam masala OR curry powder

1 teaspoon salt

1 lb. boneless lamb, cut into ½ inch cubes

1 cup water

2 medium tomatoes, cubed OR 1 cup drained canned tomatoes

3 tablespoons tomato paste

  • Heat a heavy saucepan over medium high heat. Add oil.
  • Add onion, garlic, ginger, minced leaves. Stir & fry 5 minutes until soft but not brown.
  • Add turmeric, masala & salt. Mix well. Cook 1 minute.
  • Add lamb. Stir & fry until meat is lightly browned (about 3 minutes).
  • Add water and mix well. Cover & bring to a boil over high heat.
  • Reduce heat to medium low. Simmer 30 minutes.
  • Add tomatoes. Mix well. Cover & bring to a boil over high heat.
  • Reduce heat to medium low & simmer 30 minutes until meat is tender.


12 tablespoons (1 ½ sticks) unsalted butter, melted

2 ½ cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground ginger (or a 2” piece of fresh ginger, peeled & grated)

1 teaspoons salt

1 cup granulated sugar

1 cup packed light-brown sugar

1 can (15 oz) pumpkin purée (1 ¾ cups)

3 large eggs

  • Preheat oven to 375˚ F.
  • Spray two 8 ½ x 4 ½” loaf pans with PAM; set aside.
  • In a large bowl, whisk together flour, baking powder, ginger, and salt.
  • In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add to flour mixture and stir until just combined.
  • Divide batter between prepared pans.
  • Bake until a toothpick inserted in centre of loaves comes out clean, about 50 minutes.
  • Let cool 10 minutes, invert pans and transfer loaves to a wire rack to cool completely.




4 eggs

¾ cup sugar

1 cup hazelnuts

2 Tbsp flour

2 ½ tsp baking powder

Put eggs and sugar in blender.

Cover and whirl until smooth.

Add nuts and blend on “grate” until nuts are fine.

Add flour and baking powder, blend until well mixed.

Pour into 2 round greased pans.

Bake at 350F for 20 minutes.

Turn out and cool on racks.


⅓ cup sugar

1 tsp cocoa powder

1 tsp instant coffee powder

¼ tsp salt

2 tsp vanilla

1 cup whipping cream

Whip together until thick.

Spread between and on top of torte layers.

Decorate with chocolate chips.

Preparation time: 30 mins

Cooking time: 20 mins




Makes one 9-inch pie

1 recipe Graham Cracker Crust (see elsewhere)


½ cup whole unroasted cashews, soaked in water 2-8 hours or until very soft

1 (13oz) can coconut milk, at room temperature

¼ cup crème de menthe

½ cup plain unsweetened almond milk

½ tsp agar powder

⅔ cup sugar

¼ cup coconut oil

2 tsp pure vanilla extract

½ tsp mint extract

1 to 2 drops green food colouring


¼ cup semisweet chocolate chips

2 tsp coconut oil

Bake the crust for 10 minutes at 350℉, then remove from the oven and let cool.

Drain the cashews and place them in a food processor or blender. Blend with the coconut milk and crème de menthe until totally smooth, scraping down the sides of the bowl occasionally. This can take up to 5 minutes depending on the strength of your machine.

In the meantime, stir together the almond milk and agar powder in a small (2qt) saucepot. Bring the mixture to a boil, stirring constantly. Boil for 30 seconds, then lower the heat so that you’re just getting small bubbles and cook for about 5 minutes, stirring occasionally. Whisk in the sugar. Add the coconut oil and mix until melted.

With the food processor running, stream the hot mixture in until thoroughly blended with the cashew mixture, then add the vanilla and mint extracts and food colouring. Pulse to combine.

Transfer the mixture to the prepared pie crust and refrigerate until set, about 4 to 6 hours. If there’s a little extra filling, just put it in a cup to set and don’t overfill the pie. The filling is very thin at first, but don’t worry; that is how it’s supposed to be!

When the pie is just about set, prepare the topping. In a bowl, microwave the chocolate chips using 50 percent power for 1 ½ to 2 minutes. Stir with a fork to thoroughly melt. Stir in the coconut oil to melt.

To assemble: with a rubber spatula, transfer the melted chocolate to a plastic bag. Snip the very corner of the bag (with as tiny a snip as you can manage) and drizzle the chocolate all over the pie in a zigzag or crisscross pattern.

Return the pie to the fridge to set for 20 minutes.

Optionally garnish with vegan whipped topping.





Makes 12-15 muffins

1 stick (8 Tbsp) unsalted butter, at room temperature

1 cup sugar

2 large eggs

2 cups all-purpose flour

2 tsp baking powder

½ tsp salt

¼ cup milk

1 tsp pure vanilla extract

1 ½ cups chocolate chips

Preheat oven to 375F.

In a bowl, cream together butter and sugar until light and fluffy (Alternately, use a microwave to slightly heat the butter until it is mixable). Add eggs one at a time until completely incorporated.

Sift together flour, baking powder, and salt. Add the flour to the butter mixture, alternating with the milk, while continuing to beat until just mixed (ending with flour). Stir in the vanilla and chocolate chips.

Line 8 cups in a standard muffin tin with cupcake liners. Mound the batter into the liners, filling almost to the top.

Cook the muffins for 20 – 25 minutes, until a toothpick come comes out clean when inserted into the muffin. (Start checking at 20 minutes, making sure not to overcook the muffins.)

Allow to the muffins to cool directly in the pan for 5 minutes, then remove to a cooling rack.




1 cup flour
½ tsp salt
½ tsp baking soda
1 tsp baking powder
2 Tbsp butter, softened
½ cup granulated sugar
½ cup brown sugar
¼ cup unsweetened apple sauce
1 tsp vanilla extract
1 large egg
1 ⅓ cups rolled oats (regular oatmeal, not instant)
½ cup mix-ins such as raisins, chocolate chips, and/or flaked coconut

Preheat oven to 375F (190C).

Prepare two cookie sheets lined with parchment paper, silicone baking mats, or foil.

Sift together the flour, salt, baking soda, and baking powder.

In a mixing bowl, cream together the butter and white sugar. Blend in the brown sugar, applesauce and vanilla, followed by the egg. Beat until very smooth then blend in the sifted dry ingredients until just combined, then add the oats and the mix-ins.

Drop the dough by teaspoonfuls onto the prepared sheets, then flatten slightly with damp fingers.

For chewy cookies, bake for 10 minutes or until they just begin to turn golden around the edges. Add two minutes more for crisp cookies.




Makes 8-12 muffins

1¼ cups all-purpose flour

1 tsp baking powder

¼ tsp salt

2½ very ripe bananas, mashed (¾ cup)

½ cup Earth Balance or butter, melted

⅔ cup sugar

½ tsp vanilla extract

¾ cup sweetened flaked coconut

2 Tbsp flax seeds (optional)

½ cup chocolate chips (optional)

Heat oven to 375°F.

Whisk together flour, baking powder, and salt in a bowl. If using, add flax seeds and chocolate chips.

Mix bananas, butter, sugar, vanilla, and ½ cup coconut flakes in a bowl until well combined; sift in flour mixture and mix well.

Distribute among muffin cups, and sprinkle the tops with a few more coconut flakes. Place in oven until muffins are puffed and golden, about 20-25 minutes. Remove from oven and cool.




½ cup butter

1 cup sugar

2 eggs, well beaten

2 cups flour

1 tsp salt

1 tsp baking powder

½ tsp baking soda

¼ cup milk

3-4 ripe bananas, mashed

½ cup toasted wheat germ

Preheat oven to 350F.

Cream butter and sugar, add well-beaten eggs.

Add flour, salt, baking powder and soda alternately with combined milk and bananas. Mix batter after each addition until smooth.

Stir in wheat germ and pour into a greased loaf pan.

Bake 55-60 minutes.

Add chopped walnuts, dried cranberries, chocolate chips, or other additives as desired.




Makes 10 muffin tops

(via Oh She Glows)

2 large very ripe bananas

½ cup packed pitted Medjool dates

¼ cup coconut oil, softened

1 tsp pure vanilla extract

1 tsp ground cinnamon (or more to taste)

1 tsp baking powder

¼ tsp plus ⅛ tsp fine sea salt

2 cups gluten-free rolled oats

¼ cup non-dairy mini chocolate chips or chopped toasted walnuts

Preheat oven to 350°F and line a large baking sheet with parchment paper.

Add the peeled bananas, pitted dates, coconut oil, and vanilla into a food processor. Process until smooth (around one minute). Add in the cinnamon, baking powder, and salt and process again until combined.

Add in 1½ cups of the rolled oats and process for only 4-5 seconds, just long enough to roughly chop the oats.

Remove processor from the base and then remove the blade and set aside. Carefully stir in the remaining ½ cup rolled oats and the chocolate chips.

Spoon a large portion of dough (about 3-4 Tbsp or so for each) onto the parchment. Do not press down on the dough to flatten – simply leave it in a mound on the baking sheet.

Bake cookies for 10 minutes, rotate the pan, and bake for another 7-9 minutes until golden brown on the bottom.

Immediately transfer the baking sheet onto a cooling rack for 10 minutes. Then lift off muffins and place on the rack to cool completely.


Make sure you use very soft Medjool dates. If you are using firm dates, be sure to soak them in water until softened before proceeding with recipe.