Cheesy Rice Balls

 

CHEESY RICE BALLS

Recipe by Shaylin Brown

INGREDIENTS

  • 1 cup of Violet Rice
  • 1 tbsp parmesan cheese
  • 1/2 cup diced onion
  • 3 cloves minced garlic
  • 2 tbsp olive oil
  • 1/3 cup goat cheese (we love Salt Spring Island)
  • 1 egg
  • 1 cup bread crumbs or panko

 

METHOD

Cook rice according to direction on package. Set aside. 

In a pan, cook garlic and onions in olive oil until translucent. Add rice and cheese. Stir until all ingredients stick together. Let cool.

Once cool enough to handle, roll into balls. Then, coat in egg and breadcrumbs or panko. Pan fry until golden brown (or for a little extra fun, try deep frying them!). 

Enjoy!

Cheesy Heirloom Rice Recipe
Cheesy Heirloom Rice Recipe
Cheesy Heirloom Rice Recipe

Tropical Fruit Muffins

Tropical Fruit Muffins

Recipe by Shaylin Brown

Yield: 1 dozen muffins

Muffins:

  • 2 cups flour
  • 1 1/4 cups Cane Sugar
  • 2 tsp baking soda
  • 2 tsp Ceylon Cinnamon
  • 1/4 tsp salt
  • 1/2 cup rehydrated Pineapple
  • 1/2 cup rehydrated Goldenberries
  • 3 eggs
  • 1 cup oil
  • 1/2 Vanilla Bean
  • 1 tbsp butter

Toppings:

  • 1/2 cup oats
  • 1/8 cup Cacao Nibs
  • 2 tbsp butter
  • 1/4 cup Cane Sugar
  • 1 tsp Ceylon Cinnamon

METHOD

Rehydrate goldenberries and pineapple in a bowl of water (just enough to cover the fruit). Save a 1/4 cup of the fruit water to add to the mixture. Combine flour, sugar, baking soda, cinnamon and salt. 

Split open the vanilla bean and scrape out the seeds. Add to the mixture. Combine egg, oil and vanilla. Cut Pineapple into small chunks. 

Add wet ingredients to dry ingredients and stir until mixture comes together - don't overmix! Pour into muffin tins.

Topping: Mix oats, cacao nibs, butter, cinnamon and sugar until you get a mealy texture. Pour topping on top of muffin mixture in tins.

Bake at 350° for 30-35 minutes.

Enjoy!

Tropical Fruit Muffin Recipe
Tropical Fruit Muffin Recipe
Tropical Fruit Muffin Recipe

Roasted Acorn Squash and Potato Soup

ROASTED ACORN SQUASH AND POTATO SOUP

Recipe by Shaylin Brown

INGREDIENTS

  • 1/2 an onion
  • 3 cloves garlic
  • 4 potatoes
  • 1 large roasted acorn squash
  • 2 stalks of chopped celery
  • 2 diced carrots
  • 1 apple
  • 1 tbsp Coconut Oil 
  • 1.5 litres of chicken broth
  • coconut milk
  • 1/2 tsp Ginger
  • 1/4 tsp Nutmeg
  • pinch Cloves
  • 1/4 tsp Cinnamon
  • Salt and Black Pepper to taste

METHOD

In a pot, sauté carrots, celery, onions, garlic and potatoes in the coconut oil until aromatic. Add roasted acorn squash, chicken broth and spices. Cook until potatoes are soft. Blend with a hand blender. Add coconut milk.

Enjoy!

Roasted Acorn Squash Soup Recipe
Roasted Acorn Squash Soup Recipe
Roasted Acorn Squash Soup Recipe

Green Tea Vinaigrette

green tea vinaigrette

Recipe by Peter Tiessen

Green tea has long been touted for its numerous health benefits and here this dressing borrows the subtle flavours of the tea leaves to meld with the crisp melange of Asian inspired ingredients. 

Yield: 6 servings

INGREDIENTS

  • 1/3 cup rice vinegar
  • 1 t Green Tea
  • 1 t grated fresh ginger
  • 1 garlic clove, minced
  • 2/3 cup olive oil
  • salt & pepper to taste
  • 1 1/2 cup baby kale
  • 6 leaves romaine hearts, torn
  • 1 cup mint leaves, torn
  • 4 green onions, 1" pieces 1/2 cup snow peas, julienned
  • 5 thinly sliced radishes
  • 1/3 cucumber, peeled and sliced
  • 1 asian pear, thinly sliced
  • 1 orange zest, minced

 

METHOD

For the vinaigrette, in a small saucepot bring the rice vinegar to boil and remove from the heat. Add the tea leaves and allow to steep for 3 minutes, strain. Add the garlic and ginger and add the olive oil, whisking to incorporate. Season to taste with salt and pepper.

For the salad, combine all the ingredients into a large mixing bowl. Add 1/3 cup of the vinaigrette, reserving the remaining dressing for a future use, and gently toss.

Enjoy!

Green Tea Vinaigrette Recipe
Green Tea Vinaigrette Recipe

Baked Lemongrass Risotto

BAKED LEMONGRASS RISOTTO

Recipe by Lindsay Pleskot. 

See the original recipe on her blog here

I love a nice creamy risotto, but all that standing at the stove and stirring! Not gonna lie, it has redirected me to another dish more than once . . . I was reminded of my love of risotto! I was seriously that annoying person saying Mmmm. Mmmmm! At every bite.

INGREDIENTS

  • 3 Tbsp Coconut Oil, divided
  • 1 shallot, minced
  • 3 cloves garlic, pressed or minced and divided
  • 4 cups Lemongrass Tea (brewed strong!) divided
  • 1 cup stock (chicken or vegetable)
  • 1 1/2 cups Aromatic Rice
  • 1/2 cup parmesan cheese, freshly grated
  • 1/2 cup dry white wine or stock
  •  1-2 Tbsp unsalted butter 
  • 1tsp coarse salt
  • Black Pepper, to taste
  • 1 large bunch of Dino kale, stems removed and cut into bite-sized pieces

METHOD

  1. Preheat the oven to 375°F with your oven rack in the middle position.
  2. Steep 4 cups of your strong tea and set aside.
  3. In a medium-sized Dutch oven (if you don’t have one you can do the stove top portion in a heavy-bottomed pan and then transfer to a lined baking dish for the cooking portion), heat 2 Tbsp of your coconut oil over medium high heat. Once heated, add shallot and cook until translucent, approx. 4-5 minutes. Add 2 cloves of your garlic. Cook another 2-3 minutes until the garlic becomes fragrant.
  4. Add the rice and allow it to brown a bit, building flavor. Cook for 3-4 minutes, stirring constantly to ensure it doesn’t burn.
  5. Add 3 cups of your tea and 1 cup of your stock. Cover and bring to a boil. Once it’s boiling, remove from heat, and place in the oven with the lid on. Bake until tender, approx. 50 minutes. 
  6. Meanwhile, line a baking sheet with parchment paper. In a medium-sized bowl, toss kale with remaining oil (melt for a few seconds in the microwave so it coats the leaves evenly) add garlic and a pinch of salt and pepper. Toss to coat evenly and lay out on the baking sheet.
  7. During the last 20 minutes of cooking, add the kale to the oven.
  8. Once rice is cooked and kale is tender with a bit of brown crispy edges, remove both from the oven.
  9. Pour the remaining cup of tea, Parmesan, wine or stock, butter, salt, and a generous amount of pepper into the risotto mixture. Stir to combine well and let some of the liquids soak up, leaving you with a nice creamy mixture.  
  10. Top with Kale and enjoy as a side dish or serve with fish, chicken or poached eggs to complete the meal!

Enjoy!

(Thank you again to Lindsay Pleskot for the lovely recipe & photos - see the original on her blog here). 

Baked Lemongrass Risotto Recipe
Baked Lemongrass Risotto Recipe

Chai Spiced Pumpkin Pie

CHAI SPICED PUMPKIN PIE

Recipe by Peter Tiessen

Fresh spices make all the difference. This recipe plays with the spices that would make up a chai flavour. Here I have combined those flavours with a traditional pumpkin pie.

Yield: 1 pie

INGREDIENTS

Crust

  • 1 1/3 cups all-purpose flour
  • 1/2 cup cold butter
  • 1/4 cup ice water
  • pinch of salt

Filling

  • 2 cups pumpkin puree
  • 1/2 cup Cane Sugar
  • 3 large eggs
  • 3/4 cups evaporated milk
  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/2 tsp Cloves
  • 1/2 tsp Ginger
  • pinch of salt

METHOD

Mix the flour and salt together in a large bowl. Add the cold butter and 'cut' it into the flour using either your fingertips or a pastry knife until it resembles a course mixture (about pea size). Add the ice water and gently combine until a dough forms. Be careful not to knead the dough too much as you do not want to develop the gluten. Cover with a towel and allow the dough to rest for at least 30 minutes in the refrigerator.

Preheat the oven to 400ºF.

Remove the dough from the refrigerator and place on a lightly floured surface and roll out the dough to about 1/4 inch thickness. Line your pie pan with the dough and gently press it into place. Trim any excess from the edges and 'dock' the pie shell.

For the filling, combine the pumpkin puree, sugar and eggs together. Whisk in the evaporated milk, spices and salt. Pour the mixture into the chilled pie shell.

Bake the pie for 10 minutes at 400ºF, then reduce the oven temperature to 375ºF and continue to bake for another 35-40 minutes. The pie should be 'set' but still jiggle in the centre. Remove from the oven and allow to cool at room temperature or until service.

Enjoy!

Chai Spiced Pumpkin Pie Recipe

Iced Coffee

ICED COFFEE 

Here's a delicious iced coffee recipe using our Espresso (or your favourite Level Ground coffee) and organic cane sugar. If you don't have an espresso machine, substitute espresso shots with your favourite Level Ground coffee brewed strong with a pour-over.

  • 60 g Espresso
  • 500 mL water, just off the boil
  • 500 g ice
  • Cane sugar, to taste
  • Milk or cream, to taste

METHOD

With boiling water, brew coffee using a "pour-over" method directly over ice.

Or

Brew for 4 minutes in a French Press, then decant into an ice-filled jug. Add organic cane sugar and cream (or milk) to taste.

Enjoy!

Iced Fair Trade Coffee Recipe
Iced Fair Trade Coffee Recipe

Energy Bars

LEVEL GROUND ENERGY BARS

Recipe by Peter Tiessen

These bars are easy to prepare and make a great snack to pack away for a last minute picnic, summer day trip or overnight camping excursion.

Yield: 8 x 13 pan

INGREDIENTS

  • 2 cup pitted dates
  • 2 1/2 cup puffed rice cereal
  • 2 cup quick oats
  • 2/3 cup chopped nuts
  • 1/2 cup dried banana
  • 1/2 cup coconut ribbons
  • 1/2 cup Cacao Nibs
  • 4 T ground flax seeds
  • 1 T Cinnamon
  • 1 t organic pink Himalayan salt
  • 1 cup nut butter
  • 2/3 cup honey or maple syrup
  • 1/4 cup plus 2 T Coconut Oil

METHOD

Grease an 8 x 13 pan with the 2 T of coconut oil. Combine nut butter, honey and coconut oil into a small saucepan and heat over low heat, stirring occasionally. Then combine the remaining dry ingredients into a large mixing bowl. Once the nut butter mixture has warmed to incorporate the oil and honey, pour over the dry ingredients. Mix thoroughly by hand and press firmly into the pan. Allow to rest for 3 hours prior to serving. 

NOTE: To make sure that the bars will hold their shape when cut, it helps to return to the pan every hour or so to continue to press the bars ensure a firm final product. Or if you can, cover the bars with plastic wrap and place the same size of pan on top and add some weights (canned tomatoes, etc.).

Enjoy!

Fair Trade Energy Bars

Ultimate Thai Pizza

ULTIMATE THAI PIZZA

Recipe by Peter Tiessen

In our house, we have adopted Saturday night as "Pizza Night". Over the years we have created numerous variations, but this one has easily become one of our favourites. 

Yields: 1 - 12" x 18X rectangular pan

 

INGREDIENTS

Dough

  • 1 1/4 cup warm water (90-100°F)
  • 2 1/2 t instant dry yeast
  • 1 T honey
  • 2 3/4 cup flour
  • 1/4 cup cornmeal
  • 2 T Za'toun olive oil
  • 1 t organic pink Himalayan salt
  • 1 t black pepper, freshly ground

Peanut Sauce

  • 3/4 cup natural peanut butter
  • 1 1/2 T soy sauce
  • 1 t sesame oil
  • 1 t fish sauce
  • 2 T fresh ginger, minced
  • 1 green Thai chili or fresh cayenne
  • 2 t black pepper, freshly ground
  • 2-3 T water

 

Pan Seasoning

  • 1 t Za'toun olive oil
  • 2-3 T cornmeal

Toppings

  • 1 lbs thick cut bacon, cut into lardons
  • 1 carrot, but into ribbons and rough chop
  • 3 green onions, cut into 1" lengths
  • 1/2 package dried pineapple, torn
  • 1/2 package torn dried mango 
  • 2 tbsp coconut ribbons 
  • 1/2 cup mozzarella cheese, shredded
  • 2 t Za'toun zaatar
  • 1 large handful of fresh cilantro

 

METHOD

NOTE: To make carrot ribbons, use a vegetable peeler and peel carrot in one place (do not rotate as you would when removing the peel).

To make the dough, combine the yeast, honey and water together in a stainless steel bowl and whisk to dissolve. Cover with a towel and rest for five minutes. Combine the flour, cornmeal, salt and pepper in a large bowl, stirring to evenly distribute. Pour the yeast mixture over the flour, add the olive oil and stir to combine a rough dough. Turn the dough onto the countertop and knead for 10 minutes (or use a stand-up mixer, but I always prefer to make dough by hand). Roll into a ball and cover with a towel to rest for 1 hour.

For the sauce, combine all of the ingredients except the water and whisk to combine. Slowly add the water 1 tablespoon at a time until you reach the desired consistency (the sauce should be smooth, but not runny).

After the dough has risen, punch down the dough to remove the carbon dioxide gas. IF you prefer a thin crust, cut the dough in half. You may wrap the remaining dough and freeze until future use. Or should you prefer a thick crust leave as is. Season the pan with the olive oil and brush to coat, then gently sprinkle the pan with the remaining cornmeal. Line the pan with the dough.

Preheat the oven to 400F.

For the toppings, heat a pan over medium-high heat and add the bacon cooking until firm, but slightly crisp. Remove the bacon from the pan with a slotted spoon and allow to cool on a paper towel lined plate. Assemble the pizza, reserving the cilantro.

For a thin crust, bake for about 20 minutes or for a thick crust bake for about 30-35 minutes. Remove from the oven and top with reserved cilantro.

Enjoy!

Ultimate Thai Pizza Recipe
Ultimate Thai Pizza Recipe

Iced Black Tea

ICED BLACK TEA

Recipe by Peter Tiessen

Almost nothing is more refreshing than a tall glass of iced tea on a hot summers day. This recipe is as easy as it gets and has become a staple in my home. The use of cold water in this recipe and steeping in the refrigerator provides a milder taste on the palate. The cold temperatures do not produce the traditional tannin rich flavor synonymous with tea beverages.

 

INGREDIENTS

  • 1 1/2 T Black Tea
  • 1 L cold water
  • 1 T cane sugar

METHOD

Scoop the tea leaves into a 1 L mason jar and add the cold water. Screw the lid onto the jar and place it in the refrigerator for not less than six and not greater than 12 hours. Remove the jar from the refrigerator and pour contents through a fine mesh sieve and into another clean mason jar. Add the sugar to the tea and screw the lid on tightly. Gently shake the jar to dissolve the sugar. Return to the refrigerator until service or pour ice into glass.

Option: Pour loose tea leaves into either a reusable tea ball or compostable tea bag and steep as per above.

Fair Trade Iced Black Tea Recipe
Fair Trade Iced Black Tea Recipe

Tempeh Taco Bowls

TEMPEH TACO BOWLS

Recipe by Lindsay Pleskot. 

See the original recipe on her blog here

Tem-what?! Whether this is a completely new word to you, you’ve heard of it but have no idea what the heck it is, or it’s already in your regular rotation, tempeh definitely deserves a minute of our attention.

Tempeh is a fermented soy product originating from Indonesia. Every time I write or say fermented in the same sentence as food, it just seems wrong. But it couldn’t be more right! The process of fermentation creates probiotics- beneficial bacteria that support healthy digestion, improve nutrient absorption, and support a strong immune system among many other health benefits. 

For meat eaters or plant-loving vegans alike, tempeh is a great protein option to throw into the mix to keep things interesting.

INGREDIENTS

  • 3/4 cup Aromatic Rice
  • 1 tbsp extra virgin olive oil
  • 1 large clove of garlic
  • 1/2 cup black beans
  • 1 tbsp chili powder 
  • 1 tsp paprika
  • Optional: 1 tsp cumin
  • 227g tempeh, crumbled
  • 1 cup cherry tomatoes, halved
  • 1 orange bell pepper, sliced
  • 1/2 cup red onion, diced
  • 4 cups romaine lettuce, chopped
  • Optional toppings: fresh cilantro, diced avocado, sliced jalapeño, squeeze of fresh lime juice, crumbled tortilla chips 

METHOD

  1. Cook rice according to package directions.
  2. Meanwhile prep your vegetables and garnish.
  3. Next, heat oil in a large cast iron pan over medium-high heat, once hot (1-2 minutes) add garlic. Cook until fragrant, stirring to make sure it doesn’t burn (1-2 minutes).
  4. Next add your tempeh, black beans, chili powder, paprika and cumin and let them brown for 4-5 minutes, stirring occasionally.
  5. Once rice is done cooking, divide between bowls. Top as desired with tempeh and black bean mixture, veggies and desired garnishes.
  6. I went all out and finished off with about ¼ of an avocado, sliced jalapeño, fresh cilantro, a squeeze of lime and a small handful of crumbled tortilla chips and it was perfection!

 

Enjoy!

(Thank you again to Lindsay Pleskot for the lovely recipe & photos - see the original on her blog here). 

Tempeh Taco Bowl Recipe
Tempeh Taco Bowl Recipe

Coffee Creme Brulee

COFFEE CREME BRULEE

Recipe by Peter Tiessen

In my mind, crème brulee has got to be both one of the simplest and most decadent desserts to prepare. The rich coffee flavoured custard covered with a layer of bittersweet crunchy caramel is delectable beyond comparison.

NOTE: You will need a small, hand-held blow torch to caramelize the sugar on the custard

Yield: 4-6oz ramekins

INGREDIENTS

  • 2 cups cream
  • 1 Vanilla Bean
  • 3/4 cup Colombia Dark Coffee
  • 6 egg yolks
  • 1/3 cup Cane Sugar
  • extra Cane Sugar to coat

METHOD

Pour cream and whole coffee beans into a medium-sized saucepan. Split the vanilla bean lengthwise and use the backside of your paring knife to scrape the seeds from the bean and drop into the cream. Gently heat over low to medium heat being careful not to scald or burn the cream on the bottom of the pot. Stir with either a silicone lined whisk or a wooden spoon to avoid metal on metal, which would produce a slightly metallic taste.

While the cream is drawing out the vanilla and coffee flavours, combine the egg yolks and 1/3 cup of sugar in a medium-sized mixing bowl and whisk to combine. Continue to heat the cream mixture for 30 minutes, then allow to rest off the heat for 5 minutes. Strain the cream into another bowl to remove the coffee beans, some of the vanilla seeds will pass through, which is okay. Start by slowly adding the cream a couple of tablespoons at a time to the egg yolks, whisking constantly to ensure you avoid cooking the eggs, then slowly add the remaining cream.

Preheat the oven to 350ºF and bring a kettle of water to boil.

Place the four ramekins into a roasting pan. Pour the custard into four ramekins and skim off any bubbles that form along the surface. Pour enough hot water into the roasting pan to come up at least half-way up the ramekin. Bake in the oven for 40 minutes or until set.

Remove from the oven and allow the custard to cool completely. Sprinkle enough sugar on top of each custard to cover. Light a blow torch to caramelize the sugar, holding the ramekin at 45 degrees and the lit torch in the other. Caramelize the sugar, continually turning the ramekin to get a nice even, golden caramel.

Enjoy!

Coffee Creme Brulee Recipe
Coffee Creme Brulee Recipe

Vanilla Rice Pudding

VANILLA RICE PUDDING

Recipe by Lindsay Pleskot. 

See the original recipe on her blog here

Get ready for a treat! As a major bonus it’s also breakfast approved,  which is how I’ve been enjoying it this week. Throw on some fresh berries (maybe some coconut cream…) and a handful of nuts to balance it out with some fiber, antioxidants and protein and you’re set for one awesome morning!

INGREDIENTS

  • 1 cup Violet Rice
  • 2 cups + 1/2 cup sweetened vanilla almond milk
  • 1 cup unsweetened vanilla almond milk
  • 2 vanilla beans (seeds from one, the other placed in rice cooker whole)
  • 1/2 tsp Cinnamon
  • Pinch of sea salt

METHOD

  1. Add all ingredients except the 1/2 cup of sweetened almond milk to your rice cooker.
  2. Once rice cooker turns off, ad remaining 1/2 cup of milk and stir to combine. This will give a nice rich, creamy consistency.
  3. Serve warm with an extra sprinkle of cinnamon.

Enjoy!

Note - You can substitute the almond milk for any milk of choice. If it is unsweetened, add approx. 3 Tbsp of a sweetener of choice (suggest honey, or maple syrup). You can also use just one or the other of the sweetened or unsweetened vanilla almond milk. If you use all unsweetened, again, you may wish to add a sweetener of choice. If you opt for all sweetened, you will end up with a slightly sweeter pudding

(Thank you again to Lindsay Pleskot for the lovely recipe & photos - see the original on her blog here). 

Fair Trade Vanilla Rice Pudding Recipe
Fair Trade Vanilla Rice Pudding Recipe

Long-Grain Rice and Curried Lentils

LONG-GRAIN RICE AND CURRIED LENTILS

INGREDIENTS

  • 1 cup Long-Grain Rice
  • 4 cups water
  • 1 medium onion, chopped
  • 1 t salt
  • 1 t cumin
  • 1/2 T dry mustard
  • 1 glove garlic, minced
  • 1 cup French green lentils
  • 14 oz canned, diced tomatoes
  • 3 carrots, peeled and chopped
  • 1 T curry powder
  • pinch of cayenne
  • 2 T Coconut Oil

METHOD

Cook long-grain rice as directed on package. Set aside.

Mix lentils, water, tomatoes, onions, carrots, salt curry powder, cumin and cayenne together in a large pot. Heat to boiling, stir and reduce heat to simmer. Cover and cook about 45 minutes, stirring occasionally and adding more water as needed.

Add the mustard, coconut oil and minced garlic. Simmer about 10-15 minutes more. The lentils should be soft.

Serve with rice.

Fair Trade Rice and Curried Lentils Recipe
Fair Trade Rice and Curried Lentils Recipe

Colombian Empanadas

COLOMBIAN EMPANADAS

Recipe by Peter Tiessen

Empanadas traditionally hail from medieval Portugal and Spain and are said to have influenced the creation of the Indian samosa and Italian calzone.

INGREDIENTS

Filling

  • 0.5 lbs ground pork
  • 2 T lard
  • 1/2 cup dried Golden Berries
  • 1 medium onion, rough diced
  • 4 cloves garlic, sliced
  • 4 cups sweet potato, rough medium diced
  • 2 t cane sugar
  • 1 T cumin, ground
  • 1/2 cup Colombia Dark Coffee, leftover from breakfast
  • 2 t Black Pepper, freshly ground
  • 1/2 t salt
  • 1/2 to 2/3 package Dried Pineapple, torn into small pieces
  • 1/2 cup cilantro, rough chop
  • 4 green onions, finely sliced

Dough

  • 3 cups all-purpose flour
  • 2/3 cup cornmeal
  • 1 cup lard
  • 1 t salt
  • 1/2 cup cold water

Caribe Picante (optional sauce)

  • 1 caribe chile
  • 1/2 cup vinegar
  • 1/4 cup water
  • 1/2 cup salt
  • 1/2 t Black Pepper, freshly ground
  • 1 bunch cilantro, rough chop
  • 4 green onions, finely sliced
  • 1 lime, juiced
  • 2 T olive oil

 

METHOD

For the dough, combine the flour, cornmeal and salt and stir. Cut in the lard until it resembles pea sized crumbs. Add the cold water and knead a few times until fully incorporated. Cover and allow to rest at room temperature for 30 minutes.

For the filling, melt the lard in a large pot and brown the pork. Season to taste with salt and pepper. Place golden berries in a small bowl and cover with hot or boiling water to reconstitute and allow to sit for 5 minutes before draining; reserve. Once the meat has browned, remove from pot and reserve. Begin to add the onion and garlic and sauté until translucent, add the sweet potato and continue to cook for a few minutes. Add the cumin and sugar and gently caramelize, then deglaze with the cold coffee. Continue to cook over medium heat until the sweet potatoes are cooked through. Transfer to a food processor and add the reserved golden berries, then puree until smooth. Check the seasoning with salt and pepper. Allow to cool completely before folding in the pork, cilantro and green onion.

To prepare the empanadas, divide the dough evenly into 24 pieces (I begin by halving, and then halving again until I reach my desired number). On a lightly floured surface begin to roll out the pieces of dough, then cupping the dough in your hand fill each with about 1 generous tablespoon of filling. Crimp the edges shut using your fingers or a fork. Place the finished empanadas onto a baking sheet. You may then cook immediately or freeze for a future use.

To cook, you may either bake or fry the empanadas. Traditionally, empanadas are fried in oil however, they can easily be baked at 400º F for 20 minutes. Be sure to brush with an egg wash of 1 egg and 1 tablespoon milk or water in you choose to bake, as it will provide a wonderful golden crust.

OPTIONAL: For the Caribe Picante, place the chile, vinegar and water in food processor and puree until smooth. Combine the remaining ingredients and allow to rest for 20-30 minutes prior to service.

Enjoy!

Fair Trade Colombian Empanadas Recipe

Spiced Mocha

SPICED MOCHA

Recipe by Purely Being (Noora & Lucy)

INGREDIENTS

  • 1/2 mug of your favourite coffee (we prefer Winter!)
  • 1/2 mug milk (or milk alternative) of your choice
  • 1/4 tsp Cardamom
  • 1 tsp maca powder
  • 1-2 tbsp cacao powder
  • 1 tbsp Coconut Oil
  • Cane Sugar, to taste 
  • handful of mini marshmallows**

(**not optional)

 

METHOD

Blend together everything, except the coffee, and heat to just off the boil. Using your perfectly balanced coffee, make a strong 1/2 mug's worth of coffee. Add the choco-milky mixture to your coffee. Sprinkle with marshmallows.

Slurp, and enjoy!

Spiced Mocha Recipe with Fair Trade Ingredients
Spiced Mocha Recipe with Fair Trade Ingredients

Quinoa Pancakes

QUINOA PANCAKES

Recipe by My Awesome Foods (Hilary Shearing)

INGREDIENTS

  • 1 cup of cooked Quinoa
  • 1 banana
  • 1/2 tbsp of Ceylon Cinnamon
  • 1 tsp of Vanilla Extract
  • 1 tsp Coconut Oil
  • 2 eggs

METHOD

Smash up your banana super good. Add egg, cinnamon, vanilla and fold in the cooked quinoa. Lightly grease your pan with the coconut oil and spoon about 1/4 cup of the mix for each pancake. Make sure they are thin like pancakes. When they start to get "bubbles", they are ready to flip! Cook them on a low/medium heat so you don't burn them.

Enjoy!

Quinoa Pancake Recipe
Quinoa Pancake Recipe

Curried Pilaf

CURRIED PILAF

INGREDIENTS

  • 1 cup Long-Grain Rice
  • 3 cups water
  • 4 large green onions, finely sliced
  • 5 cloves garlic, finely sliced
  • 1 T fresh ginger, grated/rasped
  • 1/3 cup dried mango, torn
  • 1/3 cup dried banana
  • 1/3 cup coconut ribbons 
  • 1 t Za'toun zaatar
  • 1 1/2 T curry powder
  • 1/2 cup almonds, crushed
  • 1/2 cup fresh mint, roughly chopped
  • 1/4 cup Coconut Oil, melted
  • organic pink Himalayan salt, to taste
  • Black Pepper, freshly ground, to taste

METHOD

Cook the rice in a pot over medium heat. Reduce the heat when the rice begins to boil. Once all the water has been absorbed place the lid on the pot and let rest off the heat.

Place the next eight ingredients into a stainless steel bowl, add the rice and stir with a spoon. Add the melted coconut oil and season to taste with salt and pepper.

Serve warm or let cool to room temperature, whatever your preference.

Enjoy!

Note: Za’atar is a Middle Eastern condiment comprising oregano, thyme, savory, sumac, sesame seeds, salt and other spices. It may be found at many ethnic grocers or food stores

Fair Trade Curried Pilaf Recipe
Fair Trade Curried Pilaf Recipe

Golden Berry and Orange Marmalade

GOLDEN BERRY AND ORANGE MARMALADE

Recipe by Peter Tiessen

Either you love or loathe marmalade. This is a simple, and delicious version of an old English pantry staple. The golden berries provide an excellent source of pectin and tartness while the vanilla delivers a smooth finish on the palate.

Yield: 3-8 oz jars

INGREDIENTS

  • 4 oranges
  • 1 package dried Golden Berries
  • 2 Vanilla Beans
  • 2 2/3 cup Cane Sugar
  • 500 mL water

 

METHOD

Sterilize each jar and lid in boiling water for 10 minutes. Remove from water and allow to cool at room temperature.

Bring to a boil the water in a small pot, add the Level Ground Golden Berries and remove from the heat, allowing to steep for 5 minutes. Strain the berries and make sure to reserve the liquid.

Using a vegetable peeler, remove the zest from the oranges and then thinly slice the strips. Cut each orange in half and juice (with a reamer, if possible). Place the golden berries and orange juice in a food processor and puree. Pour this mixture and 250 mL of the reserved water into a large pot. Slice the vanilla beans in half lengthwise and scrape out the seeds, adding to the orange/golden berry puree. (You may add the remaining bean scraps into the mixture for additional flavour, but be sure to remove prior to canning). Bring to a boil and reduce for 10 minutes. Add the sugar and continue to boil until the mixture becomes syrupy, approximately 10-15 minutes.

Please note, that as the marmalade cools it will thicken. If you all of a sudden reduce too much you may add some water to decrease the viscosity.

Pour the warm marmalade into sterilized jars and seal with the lid. Allow to cool at room temperature and as the seal will 'pop' spontaneously.

 

Enjoy!

Golden Berry and Orange Marmalade Recipe
Golden Berry and Orange Marmalade Recipe