Monthly Archives:
November 2018
This Holiday Season we are offering our Festive Cookie Tins filled with 4 of your favourites: Fleur de sel chocolate chunk, Ginger Molasses, Peppermint Double Chocolate and Cranberry Cashew Oatmeal 32 mini cookies $30To reserve email us : info@veganessa.ca#cookies #holidaycookies #dairyfree #wholegrains #wheatfree #mtl #514 #chefveganessa #glutenfreecookies
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Looking for some cooking inspiration? Try my Holiday Kale Salad recipePrep time: 30 minutes Serving: 6-10 portions Salad Ingredients: 2-3 bunches of kale (about 20 cups), washed and chopped 3 cups purple cabbage, finely shredded 1 cup orange, peeled and cut into segments 1 cup radish, thinly sliced 1 ½ cup avocado, medium cubed 1 cup pomegranate seeds 1 cup candied walnuts *only requires half of the candied walnut recipe Candied Walnuts: 2 cups raw walnuts ¼ cup maple syrup 2 tbsp wheat free tamari¼ tsp black pepper ¼ tsp paprika Dressing: 1/3 cup olive oil1/3 cup apple cider vinegar 1 ½ tbsp maple syrup 3 tbsp wheat free tamari ¼ cup nutritional yeast ½ tbsp minced garlic 3 tbsp fresh mint, chopped Method: Candied Walnuts: Preheat oven to 300F In a mixing bowl, toss all the ingredients. Line a baking sheet with parchment paper and spread the nuts evenly. Transfer to oven and bake for 10-12 minutes stirring every 3 minutes. Remove from oven and let cool 15 minutes. Dressing: Whisk all ingredients in a small mixing bowl. Salad: To assemble salad, transfer all ingredients to your bowl of choice. Add the dressing and candied walnuts and toss. Serve immediately
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