Life begins at 33

Ingredients

• 1 cup flour
• 1 Tbsp sugar
• 2 tsp baking powder
• 1/8 tsp salt
• 1 tsp egg replacer
• 1/4 cup wheat germ
• 1 1/2 cups So Nice soy milk
• 2 Tbsp hemp oil

Directions

Mix together flour, sugar, baking powder, salt, egg replacer.

Add soy milk, and mix until smooth consistency. Add more soy milk if to thick.

Add hemp oil, or canola oil.

Ladle or pour into pancake size serving on a skillet over medium-high heat. Cook until bubbles burst on the top, and flip over. Finish cooking until browned.

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This is a great way to get carrots and greens into your diet. The bitterness of the Arugula is balanced by the sweetness of the carrots. Perfect as an appetizer or to go along with any meal.

Ingredients
2 carrots, peeled and coarsely grated
3 handfuls of arugula, washed
1 tbsp hemp oil
2 tbsp olive oil
1 tbsp hazelnut oil
2 tbsp white wine vinegar
2 tsp honey
pepper

Directions
Mix together in a large bowl the carrots and salad.

In a small measuring cup add remaining ingredients and whisk with a fork or small whisk. Pour of the carrot mixture and toss. Serve and enjoy.

This is an very rich full bodied and flavourful vegan gravy that is good with mashed potatoes or anything that is enhanced with a gravy.

Ingredients

2 shallots, minced
4 gloves garlic, minced
4 cups cremini mushrooms, thinly sliced
2 tbsp olive oil
1 tbsp sesame oil
1 tsp braggs
1/4 cup white wine
1 tbsp hoisin sauce
1 tsp worcestershire sauce
1/2 tsp thyme
1 tsp mirin
pepper
1 cup water
1 tsp corn starch

Directions
On medium-high heat saute the shallots and garlic in olive and sesame oil for 2 minutes then add half the mushrooms. The mushrooms should be cooked until they have browned, and using the 1/2 the wine deglaze the pan to lift anything stuck to the pan. This will help form the flavour for the gravy.

Add the remaining mushrooms and stir into mixture. This should give 2 textures of mushrooms in the finished sauce. Let everything in the pan brown but not burn, stir ever couple of minutes and adjust the heat down if necessary. This should take about 10 minutes. Once everything is nice and browned, add the remaining wine and let cook down then add all remaining ingredients without the cornstarch and cook. This should simmer now for 10-20 minutes and thicken slightly.

Mix the cornstarch with cold water and add. Stir in and cook for another 5 - 10 minutes until thickened. If necessary this can remain on low heat for another 30 minutes until the rest of the meal is ready.

Ingredients
Tofutti Herb Cream Cheese
Chopped fresh spinach
whole wheat torilla’s

Directions
Spread cream cheese on wrap then sprinkle on chopped spinach and roll. Cut in the small sections and serve.

This is similar to the Squash Soup.

Ingredients
1 each acorn, kabocha, butternut squash, peeled and chopped
4 cups peeled sweet potato
1 cup dried lentils
3 medium onions, chopped
1 tbsp minced ginger
6 cloves garlic, minced
1 litre vegetable stock
2 tbsp olive oil
2 tbsp hemp oil
2 tsp each coriander, cumin,
1 tsp tumeric
salt and pepper to taste
1/4 cup maple syrup
1/2 cup soy milk
2 tbsp tahini

Directions
Fry the onions, ginger and garlic in oil until soft.

Add squash, sweet potatoes, lentils, stock, spices and water if necessary. Bring this to a boil then let simmer for 1 hour.

Using a potato masher, mash the squash which should be really soft by now into a puree. A food processor or blender could be used here.

Add maple syrup, tahini and soy milk. Serve and enjoy.