Baked Pakora

This pakora recipe is a take off from an original recipe that I love. Normally I would just spend extra time frying these in oil about 1″ deep in a pan doing about 4 to 5 at a time. But I have decided to forgo the long process of frying them and press the whole works into a baking dish and bake. This is also a healthier method of cooking and allows for the flavor of the vegetables to intensify through the process of baking. This worked out great and I will never deep fry pakora again.

  • 2 cups chickpea flour
  • approx. 1″ fresh ginger finely diced (optional)
  • 3 cloves fresh garlic finely diced
  • 1 Tbsp. cumin
  • 2 tsp. chili powder
  • 1/2 tsp. turmeric
  • 1/2 tsp red pepper flakes
  • 1 – 1 1/2 cups water
  • approx. 8 cups of chopped vegetables. Use any kind you like. Some that I have used are onions, peppers, carrots, cauliflower, broccoli, spinach, arugula, celery, kale, sweet potato, swiss chard etc.

Once you have all your vegetables prepared mix all other ingredients, except water, together in a large bowl. Add water and mix to get the consistency of pancake batter. Now add all your veggies. Mix well, using your hands, for this step will help get the veggie mix well coated with batter. Press mixture into a greased or parchment lined 9×13 pan and bake at 350°F for approx. 40 min. Pakora goes really well with Chutney. See my recipe for Apple Chutney. It is very easy to make and versatile.

Apple Chutney

This is a great condiment to use with just about anything.

  • 1/4 cup coconut oil
  • 1 onion, diced
  • 2 tsp. fresh dice ginger (optional)
  • 1/2 tsp. cinnamon
  • 1 tsp. curry powder
  • 1/4 cup Date Puree
  • 1/2 cup raisins (optional)
  • 5 – 6 large apples, peeled, cored and diced (*see note)

In a medium size sauce pan heat coconut oil. Sauté onions until translucent add date puree and stir together. Add ginger, cinnamon and curry powder, mix well. Add diced apples and raisins. Simmer until apples are soft but not mushy. Enjoy as a condiment with pakora, quiche, eggs, fish cakes, burgers, etc.

*note Other fruit such as rhubarb, peaches, pears, mango etc. can be used in place of or in combination with the apples.

Lemon Cheesecake with Wild Blueberry Sauce

Makes 12 small mason jars or 1- 8″ spring form pan. The crust I use for this cheesecake is my oat crust. Make crust and divide between 12 jars. Approx. 2 Tbsp. per jar and press evenly over bottom. Bake @ 375°F for 10 min. Cool.

Cream cheese filling

Lemon Cheesecake with Blueberry Sauce
coconut cream
  • 8 oz. cream cheese
  • zest of 2 lemons
  • juice of 2 lemons
  • 1/2 cup Date Puree
  • 1 400 ml can coconut cream (not milk)

Cream together cream cheese and date puree. Add lemon zest, juice and mix well. Blend in coconut cream. Divide evenly over cooled crusts approx. 1/4 cup per jar. Top with blueberry sauce.

Wild Blueberry Sauce

  • 2 cups wild blueberries(fresh or frozen)
  • 1/4 cup date puree

Place blueberries and date puree in sauce pan and cook over medium heat, stirring often. Bring to boil and simmer approx. 5 min. Let cool and divide evenly over cheesecakes. Refrigerate and Enjoy.

Shepherd’s Pie

This recipe is vegetarian but can be made with ground beef or chicken in place of kidney beans. Peel and cook enough potatoes to make approx. 4-5 cups mashed. To make this recipe quicker and easier, use a bag of frozen mixed vegetables. I use a large cast iron pan when making this so it can go directly from stove top to oven. If you don’t have a pan like this it can be started in a smaller pan and finished in a casserole dish.

  • 1 onion, diced
  • 2 large cloves garlic, minced
  • 3 portabella mushrooms, sliced
  • olive oil or butter
  • 1 19 oz. can kidney beans
  • 1 Tbsp. basil
  • 1 Tbsp. chili powder
  • 1 tsp. salt
  • 1/2 cup red wine (optional)
  • 3 medium size carrots, diced
  • 2 medium size parsnips, diced
  • 1 cup frozen corn
  • 1 cup frozen peas
  • water
  • 1/2 cup Ketchup (link to my ketchup recipe)
  • 2 Tbsp. mustard
  • approx. 4-5 cups mashed potatoes (peel and cook potatoes while cooking filling)

Sauté garlic and onion in oil or butter until onions are soft. Add mushrooms and kidney beans, continue to sauté, breaking up beans a bit as they soften. Add seasonings stirring into mix. Add red wine (if using) and cook until almost evaporated. Add carrots and parsnips, ketchup, mustard and just enough water to barely cover vegetables. Simmer until vegetables are almost done. Mix in corn and peas. Cover with mashed potatoes and bake for approx. 45 min. at 350°F.

Here is a new twist on Shepherd’s Pie. Instead of mashed potatoes use baby potatoes. Just wash and toss in oil, salt and pepper and place on top of base. No need to precook. Baking time will be the same.

Layered Vegetable Loaf

This was one of my Aunt Marion’s favorites. I have changed the original recipe and replaced rice with cauliflower and also use fresh onion and garlic instead of the salt form. Add your favorite seasonings. Any kind of cheese can be used. This can be made ahead and stored in fridge or frozen. Reheat in microwave or oven. If freezing I suggest slicing in portions before freezing.

Layered Vegetable Loaf

First Layer

  • 1 cup finely chopped broccoli
  • 1/2 cup grated cheese (cheddar or marble)
  • 2 Tbsp. finely diced onion (optional)
  • 1/2 tsp. finely diced garlic (optional)
  • 1/2 tsp. each salt and pepper
  • 2 eggs

Second Layer

  • 1 cup finely chopped cauliflower (chopping in food processor works great)
  • 1 sweet bell pepper finely diced
  • 1/2 cup grated cheese (mozzarella or cheddar)
  • 2 Tbsp. finely diced onion (optional)
  • 1/2 tsp. finely diced garlic (optional)
  • 1/2 tsp. each salt and pepper
  • 2 eggs

Third Layer

  • 1 1/2 cup grated carrot
  • 1/2 cup grated cheese (cheddar or marble)
  • 2 Tbsp. finely diced onion (optional)
  • 1/2 tsp. finely diced garlic (optional)
  • 1/2 tsp. each salt and pepper
  • 2 eggs

Mix each layer in a bowl. Grease an 8 x 4 inch loaf pan and press each layer into the pan. Bake a 325°f for approx. 1 1/2 hours or until an inserted knife comes out clean. Let cool slightly. Slice and enjoy.

Veggie Nuggets

These little nuggets are a great way to get your family to eat more vegetables. Serve them with a favorite dipping sauce (sugar free of course) or just the way they are.

This recipe is very versatile. Replace the vegetables with any kind you have on hand. Some I have tried include, sweet potato, zucchini, cauliflower, kale, corn, parsnip and squash. The seasonings can also be changed. Some other ones that I like to use are thyme, basil, oregano, coriander, curry and cayenne.

This recipe makes approx. 24, using 2 Tbsp. per. nugget.

  • 1 medium sized carrot, peeled and grated
  • 1/4 cup onion, fine diced
  • 1/2 sweet bell pepper, fine dice
  • 3/4 cup chopped baby spinach
  • 1 can chick peas 15-19 oz. (drain and rinse)
  • 1 tsp. oil plus extra for frying
  • 1 tsp. cumin
  • 1 tsp. seasoning salt
  • 1 egg
  • 1/2 cup oats ( I used certified gluten free)
  • salt and pepper to taste

In food processor or blender place oats and seasonings. Blend just long enough to make oats into a fine meal. Add veggies and oil and continue processing until veggies are mush. If your processor is large enough add rest of ingredients and process until chick peas are also mushy and well blended. (My processor will not hold everything so I remove the veggie mix and then put chick peas and egg in processor. Once they are of the right consistency I mix the two parts together in a bowl.) Heat pan add a bit of oil and fry. (Using a small scoop to portion works best. Flatten slightly.) Cook over medium heat until brown on one side and flip to brown other side. Sever immediately or refrigerate and reheat before serving.

Banana Peanut Butter Smoothie

This is Eastons’ Recipe

So I received this recipe from my eight year old grandson Easton. Easton loves trying all kinds of foods. He has been a great support in testing and giving his honest opinion on almost every recipe that I have on this site. So hopefully I will be able to share more of his creations.

This one is very good.

  • 1 banana peeled and cut up into blender
  • 4-5 pieces of ice
  • 1&1/2 spoon full peanut butter (natural no sugar added)(I use approx. 1/8 cup
  • cinnamon(as much as you want)Easton says “you can’t have to much cinnamon”
  • almond milk(or milk of choice) approx. 3/4 cup

Blend it all together and enjoy.

Peanut Butter Cookies

cookies topped with chocolate
  • 1 cup gluten free oats
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2/3 cup Date Puree
  • 1/3 cup natural peanut butter
  • 1 tsp. vanilla

In food processor grind oats into oat flour. Add the remaining ingredients and blend until well mixed. Using a small scoop (approx. 2 Tbsp.), scoop onto parchment lined baking sheet. Press down slightly with fork. Bake in a 350 F oven for 12 -15 min. After cookies are cooled they can be topped with a chocolate drizzle. For the chocolate drizzle use 1/4 cup stevia sweetened chocolate chips and 2 squares of Lindt 95% chocolate. Melt in microwave safe dish for 30 seconds, stir and melt at 10 second intervals till melted.

Mint Chocolate Cheesecake

Chocolate Base  (makes 12 small mason jars)

Preheat oven to 350°F.  Place small mason jars on baking sheet.  Divide batter evenly. (approx. 2 1/2Tbsp. per. jar).  Bake for 15 – 17 min.

base just out of oven
  • 1/2 cup butter
  • 1/8 lb. (2 oz.)stevia sweetened chocolate chips
  • 1/8 lb. (2 oz.) Lindt 95% chocolate
  • 1/4 cup almond milk
  • 1/4 cup date puree
  • 2 eggs
  • 1 1/2 tsp. vanilla

Melt butter and add chocolate to melted butter.  Microwave in 10 second intervals until fully melted.  Meanwhile, in medium size bowl whisk together milk, date puree, eggs and vanilla.  Whisk in melted butter and chocolate.  Divide between jars. Once baked and cooled top with cream cheese mixture.

Cheesecake Topping
finished cheese cake
coconut cream
  • 8 oz. cream cheese
  • 1/3 cup date puree
  • 4 oz. melted chocolate. (this can be a combination of the same chocolate used in base or just the chips)
  • 1 tsp. peppermint extract
  • 1 can coconut cream (see photo insert)

Cream together cream cheese and date puree.  Add peppermint extract and continue mixing.  Fold in coconut cream and melted chocolate.  If mixture goes a bit lumpy because of chocolate firming up, just use a whisk and whisk till smooth. Place mixture in piping bag and top the cooled chocolate base.  Refrigerate for approx. 4 hrs. until firm.  Enjoy.

Black Bean Patties

These are great to use in wraps, pitas, lettuce leaves, very versatile, can add *extras or none at all. These freeze well so make ahead, form and freeze.

  • 2 cans of black beans (drained and rinsed)
  • 1 cup grated carrots or corn or both
  • 1 medium onion sliced (I prefer Spanish or sweet)
  • 2 large cloves garlic smashed and minced
  • 2 tsp. cumin
  • salt and pepper to taste

In large pan with oil sauté onions and garlic until soft. Add carrots and continue to cook until they have started to soften. If using corn, add now along with beans and season with cumin, salt and pepper. Sauté for another few minutes. Mash with potato masher to the consistency that you prefer. Let cool slightly and using a 1/4 cup scoop, portion and freeze if not using within a few days. You can use muffin tins to freeze in – just spray with a cooking spray first. After they are frozen they will pop right out and then can be placed in bag or container.

* some of the extras that I like with these are; eggs, tomatoes, cheese, greens, avocado, pineapple, mushrooms, peppers, hot sauce, hummus etc.