Vegan Farro Risotto


2 vegetable flavored bouillon cubes
2 tablespoons vegan butter
1 leek, sliced (white and light green parts only)
3 garlic cloves minced
4 oz shiitakes, stemmed and sliced
1/2 cup dry white or red wine
2 cups farro
4 strips of meyer lemon peel
4 sprigs fresh thyme
1 tablespoon miso
juice of 1/2 meyer lemon


  1. In a small pot over low heat, whisk the bouillon cubes in 4 cups of water until dissolved. Cover the pot and keep at a low simmer.
  2. In a medium pot, melt the butter over medium heat. Cook the leeks for 3 minutes.
  3. Add the mushrooms and garlic, plus a pinch of salt and pepper, and cook for 5 more minutes.
  4. Add the farro then pour in the wine, scraping up any brown bits from the bottom of the pot with a wooden spoon. Cook, stirring, for about 1-2 minutes, until all the liquid has been absorbed.
  5. Turn the heat down to low. Add 1 cup of broth along with the thyme and lemon peels. Cook while stirring until the broth has been absorbed and the bottom of the pot is dry. Repeat this process, adding 1/2 cup of broth at a time until absorbed, stirring constantly.
  6. When there is only 1/2 cup of broth remaining (it should take take about 30-35 minutes to get to this step), remove and discard the thyme sprigs and lemons peels. Add the final 1/2 cup of broth and stir in the miso.
  7. Right before serving, stir in the lemon juice.

Makes 2 to 3 servings.

Source: Vegan Magazine


Rice Flour Muffins with Banana and Matcha


1-1/2 cups brown rice flour
1/4 cup white rice flour
1/2 cup potato starch
1/4 cup tapioca flour
1/4 cup coconut sugar
1/2 tsp salt
2-1/2 tsp baking powder
1 large organic egg
1 cup almond milk
2 large overripe bananas, well mashed
2 Tbsp coconut oil, melted
1 tsp vanilla extract
2 tsp matcha powder


  1. Place oven rack in middle of oven before preheating to 350ºF (180ºC). Line muffin tin with paper muffin cups or generously grease and set aside.
  2. In large bowl, whisk together rice flours, potato starch, tapioca flour, coconut sugar, salt, and baking powder until well combined.
  3. In medium bowl, whisk together egg, almond milk, mashed bananas, melted coconut oil, and vanilla extract. Add this wet mixture to dry mixture and, with a wooden spoon or rubber spatula, stir until just combined.
  4. Transfer 1 cup muffin batter to small bowl and stir in matcha powder until well combined and batter is a lovely green colour.
  5. Fill each muffin cup a quarter full with banana muffin batter. Top with about 2 tsp matcha muffin batter and, using a toothpick, gently swirl into banana batter. When swirling batters together, take care not to stick toothpick all the way to the bottom of batter, as this will destroy your first swirl. Instead, just skim the top of the batter to swirl matcha batter into banana batter. Repeat with remaining banana and matcha batter.
  6. Bake until a toothpick inserted in centre of muffin comes out clean, about 20 to 25 minutes.
  7. Transfer muffins to wire rack to cool completely at room temperature.

Makes 12 muffins.

Source: Alive magazine

Light and Crisp Whole Grain Cracker


6 ounces sprouted wheat flour
3/4 teaspoon salt
1 teaspoon baking powder
2 ounces cold unsalted butter
4 ounces milk
olive oil and sea salt for topping crackers, optional


  1. Mix together the flour, salt, and baking powder.
  2. Work in the cold butter until the mixture resembles wet sand.
  3. Add the milk and stir until dough becomes cohesive.
  4. Turn the dough out of the bowl onto a clean surface, and knead until it becomes smooth, about 1 minute.
  5. Divide the dough in half, shape each half into a rectangle and wrap them in plastic. Set the pieces aside to rest for 30 minutes.
  6. Preheat the oven to 375°F.
  7. Roll one piece of dough out on a lightly floured work surface as thinly as possible, 1/16″ or thinner, or roughly 16″ x 8″ to 10″. Roll the dough on a piece of parchment paper is very helpful here.
  8. Cut the dough into 1″ to 2″ squares and place them on a parchment-lined baking sheet. If you’ve rolled the dough out on parchment, simply transfer the parchment to the baking sheet.
  9. Lightly brush the crackers with olive oil and sprinkle them with salt, if desired, then bake them for 12 to 15 minutes, until crisp and lightly golden.

Makes between 6 and 12 dozen crackers, depending on size and thickness.

Source: King Arthur Flour

Japanese-style Chicken and Slaw


1 cup (100g) quinoa flakes
1/4 cup panko
2 tablespoons sesame seeds, toasted, plus extra to serve
2 teaspoons coriander seeds, crushed
1/2 cup finely grated parmesan
sea salt and cracked black pepper
4 x 200 g chicken breast fillets, trimmed and halved horizontally
2 eggs, lightly beaten
2 tablespoons peanut oil
240 g shredded cabbage
2 carrots, peeled and shredded
2 green onions, shredded
micro-green (optional), to serve


1 tablespoon finely grated white onion
3 tablespoons soy sauce
1/4 cup rice wine vinegar
1 tablespoon maple syrup


  1. To make the dressing, place the white onion, soy sauce, vinegar and maple syrup in a bowl. Mix to combine and set aside.
  2. Place the quinoa flakes, breadcrumbs, sesame seeds, coriander seeds, parmesan, salt and pepper in a bowl and toss to combine.
  3. Dip the chicken pieces in the egg and press in the quinoa crumb to coat.
  4. Heat the oil in a large non-stick frying pan over medium heat. Cook the chicken, in batches, for 3-4 minutes each side or until golden and cooked through. Set aside and keep warm.
  5. Place the cabbage, carrot and green onion in a bowl and toss to combine.
  6. Slice the chicken and divide between serving plates with the slaw. Sprinkle with micro-green and extra sesame seeds and serve with the dressing.

Makes 4 servings.

Source: Life in Balance

Hong Kong Style Thick Smoothie with Sago and Mango


50 g granulated sugar
2 cups water
50 g black sago
2 tbsps granulated sugar
1/2 cup boiling water
2 mangoes
1 cup coconut milk, canned or fresh
1/2 cup fresh milk


  1. Dissolve 50 g of granulated sugar in 2 cups of water. Bring to a boil and add sago. Cook over low heat for 10 minutes. Cover and set aside to cool. Remove and rinse.
  2. Dissolve 2 tbsps of sugar in 1/2 cup of boiling water. Refrigerate.
  3. Peel mangoes and remove the flesh.
  4. Put sugar solution, mango flesh, coconut milk and milk in the blender. Mix well.
  5. Put sago in serving cups. Pour in mango mixture and serve.

Source: The Best of Chinese Dessert