This recipe was submitted by kind-lifer Nic who threw together this berry pie to save some almost-too-ripe berries. It's perfect timing because you could substitute any fruit that's in season—like those killer strawberries I mentioned a few weeks ago! She used a frozen vegan pie crust from Whole Foods and although I haven't tried it, Nic gives it a thumbs up.

Prep time: 30 minutes, Cook time: 1 hour, Total time: 1 hour 30 minutes, Servings: 8

• 1 frozen vegan pie crust (9 inch)
• 1 pint(s) ofblueberries
• 1 pint(s) ofraspberries
• 1 quart(s) ofstrawberries, cut into quarters
• 1/4 cup(s) ofevaporated cane sugar
• 1 tbsp. ofmaple syrup (grade b)
• 1 tsp. ofvanilla extract
• 1 tbsp. oflemon juice or wine (red or white)
• 1/8 tsp. ofginger
• 1 tsp. ofcornstarch
• 1/4 cup(s) ofwhole wheat flour
• 1/2 cup(s) ofoats
• 2 tbsp. ofwheat germ
• 1/4 tsp. ofcinnamon
• 1 tbsp. ofcoconut oil
• 1 tbsp. ofsafflower oil
• 1 tbsp. ofmaple syrup
• 1 tbsp. ofevaporated cane sugar
• 1 tsp. ofvanilla extract

Instructions

1. Preheat oven to 375 degrees.
2. Place berries in a large bowl and add sugar, maple syrup, vanilla, lemon, ginger and cornstarch to the berries. Lightly toss all together trying not to break up the berries.
3. Allow the berry mixture to sit at room temperature for 10-15 minutes. During this time make the crumble topping.
4. Mix whole wheat flour, oats, wheat germ and cinnamon in a medium sized bowl. Add coconut oil and safflower oil to dry mixture and crumble with fingers. (You can use all safflower oil or all coconut oil depending on what you have)
5. Stir maple syrup, cane sugar and vanilla extract into a smaller bowl and then add into dry mixture. The crumble will be a bit dry but this makes it easier to sprinkle an even coating onto the pie.
6. Place the pie crust on a baking sheet to catch any juice that spills over. Add the berry mixture into the pie crust and sprinkle the crumble over the berries in a thin even coating.
7. Bake for an hour or until the middle of the pie bubbles. (poke a small hole through the crumble to make sure the middle is bubbling)

What is your favorite berry for berry pie? Or favorite pie in general!

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Like cooking your own food, making your own household products is the best way to ensure that all ingredients are as eco-friendly as possible. There are a lot of household products that we can make ourselves, saving trees and money in the process. Today, I want to share a recipe for laundry detergent that I found on The Simple Dollar. It takes just four ingredients, and four tools that you likely have already – check it out

Ingredients

• 1 cup washing soda
• 1 cup borax* (optional - 20 Mule Team is one brand)
• 1 bar soap (whatever eco-friendly soap you choose is fine!)
• 3 gallons water 

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I found this recipe in a magazine and changed it up to make a healthier version.  It's SO good. When I make this, I have it for breakfast, lunch, dinner, and for leftovers.  Definitely make a big batch of it. It's great for big family meals, and stays good in the fridge for a few days. And ladies, it's a great dish to have right before your period.

I made it for my dad and he loved it! A while ago, I surprised him and my mom by cooking them a huge meal. I made the Couscous, Sweet Potato-Lentil Stew, Baby Bok Choy Drizzled with Ume Vinaigrette, and a Peach Crumble for dessert. It was a massive feast! They were super impressed.

Moroccan Couscous With Saffron

Serves 6

Ingredients

• 2 cups peeled butternut squash, cut into 1/4” to 1/2” cubes
• 2 cups yellow onion, large dice
• 1 1/2 cups carrots, cut into 1/4” to 1/2” cubes
• 1 1/2 cups zucchini, cut into 3/4” cubes
• 2 tablespoons extra-virgin olive oil
• Fine sea salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 cups vegetable broth
• 2 tablespoons Earth Balance butter
• 1/4 teaspoon ground cumin
• 1/2 teaspoon saffron threads
• 1 1/2 cups whole wheat couscous
• 2 scallions, white and green parts, chopped

Instructions

1. Preheat the oven to 375 degrees F.
2. Place the squash, onion, carrots and zucchini on a baking sheet and toss with olive oil, 1 teaspoon salt, and 1 teaspoon pepper.
3. Roast for 25 to 30 minutes, turning once with a spatula about midway through.
4. While the vegetables roast, bring the vegetable broth to a boil in a saucepan.
5. Remove the pan from the heat, and stir in the butter, remaining 1/2 teaspoon pepper, cumin, saffron and salt to taste.
6. Cover the pan and steep for 15 minutes.
7. Scrape the roasted vegetables and their juices into a large bowl, and add the couscous.
8. Bring the vegetable broth back to a boil, and pour over the couscous mixture all at once.
9. Cover tightly with a plate and allow to stand for 15 minutes.
10. Add the scallions, toss the couscous and vegetables with a fork, and serve.

What's your favorite dish to cook for company?

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This recipe was submitted by Arly Littleone, who swears by this dish to impress last-minute company. It's not superhero, but looks like a pretty dish to serve guests.

Prep time: 1 hour | Cook time: 25 minutes | Total time: 1 hour 25 minutes

Servings: 4

• 1 artichoke, peeled and quartered
• 1 capsicum, halved and seeded
• 1/2 onion
• 2 garlic cloves
• 1/2 cup of sun-dried tomatoes
• 1/2 cup of tomato passata
• 1 teaspoon of vegan brown sugar
• 1 cup of mushrooms, finely chopped
• 1 dash of red wine
• 1 package of angel hair pasta
• 1 teaspoon plus one tablespoon of vegan butter
• 2 tablespoons of olive oil

Instructions

1. Preheat oven to 350F
2. Boil large pot of water for pasta and cook pasta to desired tenderness.
3. While water boils and pasta cooks, roast the capsicum, artichoke, garlic and onion with olive oil at 350 degrees until corners are just browned.
4. Peel the burnt edges of the artichoke off and set the quarters and the baking tray aside
5. In a medium bowl combine the roasted capsicum, garlic, onion and sun-dried tomatoes.
6. Blend the mixture to taste and add in the passata, the vegan brown sugar and the leftover oil from the baking tray, stirring and seasoning to taste. Once you are happy with the flavors set the mixture aside.
7. Heat one teaspoon of butter and some olive oil over high heat in a frying pan. Fry the mushrooms until they start to become crispy.
8. Once the mushrooms are crispy, add in the capsicum mixture to the pan with a dash or two of wine and let simmer long enough for the wine to cook off.
9. Once the pasta is cooked, drain it and stir in one tablespoon of butter
10. Serve the pasta topped with the sauce and a slice of the artichoke.

What’s your favorite recipe to serve guests in a pinch? And what the heck is capsicum? Tell me in the comments below! I've never heard of it before.

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I wanted to remind all of you about the Millet and Sweet Vegetable Porridge recipe in my book (page. 164).  It’s just so good, so healing, and a great breakfast dish!  It’s really good for you, especially during the colder months of the year, and is the perfect way to start off your day!

I want to encourage all of you who haven't tried this one yet to make it!  It’s such a healthy superhero breakfast dish... so nourishing, not to mention yummy! The best part about it is that it tastes just as good (if not better) when you eat it as leftovers a day later! I usually make one batch and it feeds me for 2-3 days in a row.

Personally, I prefer to make it with big chunks of Kabocha squash – almost inch wide cubes – cause I like it when the squash is big and chunky (says bite-sized pieces in the book...oops!). But if you’re not into chunky veggies, you can use smaller pieces of squash.  Either way, it’s delicious!

Millet and Sweet Vegetable Porridge

Serves 6-8

Ingredients

• 1 inch piece kombu
• 1 yellow onion, finely diced
• 2 stalks celery, finely diced
• 1 cup finely diced kabocha or butternut squash
• 1/2 cup yellow millet
• 2-3 teaspoons white miso
• 2-3 scallions, white and green parts, thinly sliced on the diagonal

Instructions

1. Layer the kombu, onion, celery, squash and millet in a soup pot
2. Genty add 5 cups of water to the pot, cover, and bring to a boil
3. Reduce the heat to low and simmer until the vegetables are tender and the millet is creamy (about 35 minutes)
4. Place the miso in a small bowl
5. Stir in a few tablespoons of the cooking liquid to dissolve it, and stir the miso back into the porridge
6. Simmer gently, uncovered, for 3-4 minutes to avoid destroying the miso’s enzymes
7. Serve sprinkled with scallions

Enjoy!

What's your favorite breakfast dish?

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Photo Credit: whyiconsumeart.blogspot.com

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Mardi Gras is just around the corner, so I thought I’d share a little Cajun-inspired fare. Aine Carlin's veg jambalaya looks festive. Check it out, and let me know how it is if you make it!

Vegan Jambalaya

Prep time: 15 minutes  |  Cook time: 35 minutes    |    Total time: 50 minutes    |    Servings: 4

Ingredients

• 1 onion
• 1 red pepper
• 4 slices vegan bacon or vegan chorizo
• 1 cup vegan chicken style pieces
• 1 cup short grain brown rice
• 1 cup frozen peas
• 1 cup sweet corn (canned, fresh or frozen)
• 11/2 cups chopped tomatoes (fresh or canned)
• 1 tsp tomato/vegetable puree
• 2 or 3 cloves of garlic
• 1 red chili
• 1 tbsp smoked paprika
• 1 tsp chili flakes
• 1/2 tsp blackstrap molasses
• Tabasco sauce (as much or as little as you like)
• Large handful of freshly chopped flat leaf parsley
• Olive oil
• Salt and pepper

Instructions

1. Heat a little olive oil in a pan. Finely dice the onion and add to the pan along with some seasoning. Allow to soften for a few minutes. Mince the garlic and finely chop the chili and add to pan along with the chili flakes.
2. Cut the ‘bacon’ into chunks or if using vegan chorizo pieces add to pan along with the paprika and cook until it starts to color.
3. Cut the pepper into large pieces, add to pan, season and allow to soften with the other ingredients.
4. Pour in the brown rice, give it a stir and then add the tomato puree and chopped tomatoes. Season, add the molasses and one cup of water. Shake in a good amount of Tabasco sauce. Fill the cup with water and set aside – you will use this water throughout.
5. Allow to gently simmer for 30mins before adding the frozen chicken style pieces – if using refrigerated pieces they will take less time to cook. If it becomes too dry add more water – like you would do a risotto. Cook for a further 15 minutes or until the rice is fully cooked.
6. A few minutes before serving add the peas, sweet corn and allow them to gently cook before sprinkling in the parsley ensuring to reserve some for when you plate up. Season and/or add more Tabasco if necessary.
7. Serve in bowls and sprinkle with the remaining parsley.

Are you making anything special for Mardi Gras?

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Photo Source:  Aine Carlin

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It’s a sad moment for many to learn that Nutella isn’t vegan. Luckily, this addictive, chocolaty hazelnut spread can be veganized! This recipe for homemade Nutella is from Christie Matheson's book Cake Simple.

This could be great for V-day breakfast, gifted in a hand-labeled mason jar, or even used as a frosting for a cake or cupcakes. I haven't tried it but it looks like it could be good…enjoy!

Vegan Nutella

Ingredients

• 1 cup hazelnuts
• 12 oz vegan milk chocolate, chopped
• 2 tablespoons mild vegetable oil
• 3 tablespoons confectioner's sugar
• 1 tablespoon unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• 3/4ths teaspoon salt

Steps

1. Preheat oven to 350 F.
2. Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven until they've browned, about 12 minutes. When they've slightly cooled, peel off the skin by rubbing them with a kitchen towel – it's ok if some of the skin remains.
3. Meanwhile, melt the chocolate in a medium saucepan over simmering water or in the microwave, stirring until smooth. Allow the chocolate to cool completely.
4. Take your toasted hazelnuts and, using a food processor (like a Cuisinart), grind the hazelnuts into a paste. Once you have your paste, add the oil, sugar, cocoa powder, vanilla, and salt and continue to blend until smooth (or as smooth as possible).
5. Add the melted chocolate and continue to blend well.
6. Strain the mixture to remove any remaining solids. The outcome will be a fairly thin mixture, but it will thicken as it cools. The Nutella will stay for 2 weeks in a jar. 

Will you be making any chocolate treats for Valentine’s Day? If you make this, let me know how it turns out!

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I first had this at a party about 10 years ago. That recipe was my inspiration for this healthier version.

We like to make this for football games. My husband Christopher is a huge Cleveland Browns fan. They never really win, but he always roots for them. He dresses our pit bull in a Browns shirt during the games! Super cute.

Reminder: this recipe doesn't belong in the superhero family, but it's loads better than what you usually find in party dips. When I shared this on The View, the ladies loved it. Bottom line - this dip is clean, dirty fun....

Serves 8

Ingredients

• 1 (16-ounce) can refried beans

• 3 large avocados
• 3 tablespoons fresh lime juice
• 2 (8-ounce) containers nondairy sour cream
• 1 packet taco seasoning (I use Bearitos, but if you are avoiding all white sugar, make your own mix with chili powder, ground cumin, onion powder, hot paprika or cayenne, and salt)
• 1/2 cup diced mild green chiles, drained
• 1/2 cup sliced black olives, or more if you like 
• 5 tomatoes, chopped
• 2 cups shredded vegan Cheddar cheese

Steps

1. Preheat the oven to 350 degrees. 

2. Spread a layer of refried beans in the bottom of an 8 inch by 8 inch quart glass baking dish. 

3. Pit and peel the avocados, and place in a bowl. 

4. Mash the avocados together with the lime juice, and spread on top of the refried beans.
5. Stir together the sour cream and taco seasoning, and spread over the avocado.

6. Sprinkle the chiles over the sour cream, and top with a layer of black olives.

7. Add the tomatoes, and sprinkle with the cheese.

8. Heat the dip for 15-30 minutes or until heated through and the cheese is a bit melted.

9. Serve warm or at room temperature.

Do you guys have any kind snack ideas for the game this weekend?

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Kind Lifer Diana submitted this yummy looking recipe from the Culinary Institute of America. It originally calls for fish sauce, but you can veganize it by using Mam Nem Chay - Vietnamese vegetarian fish sauce - instead. If you can’t find any at your local grocer, you can improvise with a mix of light soy sauce, a splash of pineapple juice, a bit of agave and a splash of chili sauce. I haven’t tried this, but I can’t wait to hear what you think!

Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes | Servings: 4

Ingredients 

For Quinoa

• 2 cups of Cooked red quinoa, about 1.5 cups raw
• 2-3 slices of ginger
• 1 tablespoon of chopped cilantro
• 1 tablespoon of sliced scallions
• 1 tablespoon of torn mint leaves
• 1/4 cups of winter squash, diced into small pieces

For nuoccham sauce

• 3 tablespoons of vegan fish sauce
• 1/4 cups of lime juice
• 2 1/2 tablespoons of vegan brown sugar or 1 teaspoon agave nectar
• 1/2 Thai chili, paper thin sliced (use whole chili for some spice)
• 1 1/2 tablespoons of water

Instructions

1. Preheat oven to 350 degrees.
2. Toss squash with with a bit of olive oil and pinch of curry powder and roast until just done.
3. Meanwhile, bring 1 1/2 cups water to boil. Add a pinch of salt, ginger slices and quinoa, and cover. Simmer until done, about 15 min.
4. Make nuoc cham sauce by mixing fish sauce, lime juice, sugar, thai chili & water.
5. Toss quinoa, cooked squash, scallions, cilantro, and mint with nuoc cham sauce.
6. Serve chilled or at room temperature.

What's your favorite quinoa recipe? Share it in the comments below or upload it to your profile with a picture of the completed dish, and I'll feature it in the Kind Recipe Gallery.