Tag: gluten free

Wanigan's newest product -- Fresh Almond Milk

Wanigan is bursting at the seams with new in-house products! Visit the Wanigan store in Brampton to explore all our new handmade products and take a few home to try!

Our newest addition to the store is this delicious fresh Almond Milk from our organic juice bar. Unlike almond milk you buy at a grocery store, our milk is made with simple, healthy and recognizable ingredients. Made with raw almonds (soaked overnight for better digestion and texture), water, coconut oil, dates and vanilla extract -- this rich and luxurious non-dairy milk is incredibly delicious, vegan and healthy! If you're vegan or if you avoid dairy, be sure to give our Almond Milk a try!

Pick up a bottle or two of this amazing non-dairy milk at Wanigan or order some online (click here).

Wanigan's own Pumpkin Seed Milk!

If you've visited the Wanigan store in Brampton lately, you may have noticed we have a few new in-house products! The latest addition to our homemade collection is this delicious handmade organic Pumpkin Seed Milk from our organic juice bar! Made simply with raw pepitas (soaked overnight for better digestion and texture), water, coconut oil, dates and vanilla extract -- this thick and creamy non-dairy milk is incredibly delicious and a must try. Its also vegan!

We are working on a new catalogue of our in-house products (everything from soup mixes to salads and juices) which we will share with you soon! For now, please give this incredible milk a try -- its perfect on cereal or in smoothies, and delicious on its own. Look for it in our store or click here to order a couple online for home delivery.



Spaghetti Squash with Leeks and Beans

You've got to make this Spaghetti Squash with Leeks and Beans recipe -- its too delicious and very healthy! This recipe is perfect for a light Spring dinner or a leisurely lunch.

We roasted the spaghetti squash until tender with a slight blister on the top, making it a little smokey and sweet. When its paired with caramelized leeks and beans, the texture is almost like Chinese egg noodles  -- silky and almost glazed, with a slight chew.

This meal is gluten-free, grain-free, vegan, high in protein and fibre. Its suitable for many special diets. It makes a very healthy, low carb and light alternative to pasta.


Spaghetti Squash with Leeks & Beans

  • 1 spaghetti squash, cut in half, seeds removed
  • 1 leek, sliced ½ “rounds, washed, with or without green tops
  • 1 can of white cannellini beans, rinsed
  • 1 tbsp olive oil
  • 1 tsp sea salt

Place the squash face up on a parchment lined baking sheet and roast at 450 for 25 minutes or until soft.

In a large skillet on low heat, add olive oil and leeks and gently saute until translucent.  Add beans and sea salt.  Set aside. Once squash is ready, use a fork to shred the flesh into thin strands. 

To serve, place squash in a serving dish and cover with leek and bean mix.  A beautiful light dinner!

Smoothie of the Week: Mango Punch Smoothie

Did it just hail outside?! We're in need of a tropical escape in a glass and we guess that you probably are too!

You've got to try this Mango Punch Smoothie. Its like drinking a beach vacation!This smoothie is also great for your tummy because it contains mango and pineapple -- two fruits that boast natural digestive enzymes. This smoothie is vegan, gluten-free, thick, tropical, sweet and satisfying.

Today's recipe is our Smoothie of the Week meaning its available.in our Brampton Juice Bar, for online purchase and home delivery across the GTA, and here is the easy recipe so you can make it yourself anytime you like:

Mango Punch Smoothie

Blend until smooth. Enjoy!

Maple Roasted Vegetables featuring Turnips

Sweet and herbal maple roasted vegetables are so delicious. We love them as a side or even as a vegan main dish! They are always on our table at dinner time. This batch involves turnips, a light but hearty tasting vegetable that's readily available in the Spring. We love how they look kind of like Easter eggs!

This recipe is suitable for vegetarians and vegans and those with gluten-intolerance.

Make these delicious veggies yourself to share with family and friends this week using our easy recipe and ingredients ordered from Wanigan delivered to your door anywhere in the GTA!

Maple Roasted Vegetables featuring Turnips

  • 6 small turnips
  • 3 yellow potatoes
  • 1 bunch of broccoli
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 1 tsp sea salt
  • 1 tbsp each of dried oregano, parsley, thyme, rosemary, basil
  • ½ tsp black pepper

Chop turnips, potatoes into small cubes or julienne slices. Chop broccoli and stalks and toss all vegetables in olive oil and spices. Roast in oven preheated to 400F for 30 minutes or until golden and carmelized.

Vegan Sheppard's Pie

Is there anything more comforting than a Sheppard's Pie on a dreary night? We don't think there is! That's why we created this healthy vegan variation of the classic recipe.

Our healthy version of Sheppard's Pie is just as comforting as the original but so much better for you. Meat is replaced with lentils which are high in protein and fibre. Potato mash is replaced with cauliflower mash for a lighter and more figure friendly topping for the pie. This recipe is bursting at the seams with organic vegetables making it a very healthy meal. It feeds a crowd so it's perfect for dinner parties or just a family dinner where you want some leftovers (or second helpings). We hope you love it!


Vegan Sheppard's Pie

  • 2 cups of green lentils, soaked overnight
  • 2 heads of cauliflower, steamed
  • 4 cloves of garlic, steamed with cauliflower
  • 1 red onion, finely diced
  • 1 pack of shallots, finely diced
  • 4 ribs of celery, finely diced
  • 4 carrots, finely diced
  • 2 red peppers, finely diced
  • 1 bag of frozen peas, added at the end
  • 1 tbsp cumin
  • 1 tbsp oregano
  • 1 tbsp paprika
  • 1 tbsp dried basil
  • 2 tsp sea salt (one for base and one for topping)
  • 2 tsp black pepper (one for base/one for topping)
  • Nutmeg, paprika and fresh parsley for garnish
  • 1/4 cup olive oil
  • 2 cups filtered water


Saute red onion and shallots with the olive oil in the 11quart soup pot. Stir until translucent and add celery, carrot, red pepper, spices and sauté until soft. Add lentils and stir before adding water. Cook down until lentils are just tender. Add frozen peas and stir. Remove from heat and allow to cool while making cauliflower topping.


For topping, steam cauliflower and garlic in about 2 inches of water in the soup pot, just until tender, don’t overcook or it will turn to mush. Cool and transfer to food processor and add salt and pepper, pulse until soft.


To assemble, put lentil base into pans, spoon over cauliflower and cover lentil mixture, keeping it smooth. Sprinkle paprika and nutmeg, finish with a few parsley leaves in the center.

Chocolate Avocado Pudding/Icing

Who doesn't love chocolate pudding? No one we know! This recipe takes the guilt out of the classic dessert. Avocado creates a creamy thick base, dates provide natural sticky sweetness and cacao gives that hit of chocolate you crave!

This recipe is full of superfood ingredients. Cacao is one of the richest sources of antioxidants on the planet! Avocado offers hearty healthy fats and dates are anti-infective and great for digestion.This recipe is also vegan and gluten-free making it suitable for even the pickiest eaters!

This recipe is so easy to prepare and will make the perfect impressive dessert for that special someone on Valentine's Day. Make it with organic ingredients from Wanigan delivered right to your door. Click on each ingredient listed below to order.

If you make this pudding yourself at home, post a photo on Twitter or Instagram and tag @WaniganFoods because we want to see your masterpiece!

Chocolate Avocado Pudding/Icing

  • 2 avocados
  • 2 tbsp coconut oil
  • 1/3 cup maple syrup
  • 3 dates, soaked and chopped
  • 2 tsp vanilla extract

Add all ingredients in a blender and enjoy the luxurious creamy chocolaty heaven!

Carrot Apple Ginger Soup

Our featured recipe of the week is this smooth, refreshing and light Carrot Apple Ginger Soup. If you are trying to stay on track with your New Year's Resolutions, this soup might be a new staple in your diet! The ingredients are in season, vegan and gluten free. The soup is lightly spiced making it easy on sensitive tummies. It is also full of beneficial anti-inflammatory ingredients like ginger and turmeric. This soup is also low in fat and high in fibre. Give it a try with organic ingredients available in this week's Wanigan Produce Boxes!

Carrot Apple Ginger Soup

  • 1 small onion, chopped
  • 1 lb carrots, chopped
  • 1 rib of celery, chopped
  • 1 clove of garlic, minced
  • 1 tbsp of fresh turmeric root, or 1 tbsp dried
  • 1 tbsp grated ginger
  • 2 apples, cored, peeled and cubed
  • 2 tbsp olive oil
  • 4 cups filtered water
  • 1 tsp sea salt
  • 1⁄2 tsp black pepper
  • 1 tbsp cumin

In a medium sized soup pot, heat olive oil and add onions. Sauté until translucent and add garlic, celery, ginger, tumeric and carrots. Saute for 2 minutes stirring frequently and add spices and water. Bring to a boil and add apples, reduce to a low simmer until carrots are tender. Blend and enjoy!

Don't forget to visit our blog for new smoothie and vegan and gluten-free recipes posted every week!

Roasted Squash and Fennel with Green Beans and Pepitas

This warm and comforting dish features roasted  butternut squash, fennel, garlicgreen beans and pumpkin seeds (pepitas).  Fennel is often an unsung hero but really works so nicely in this dish. We love these roast veggies because as a dish it is hearty but not heavy -- thanks fresh and flavourful ingredients like leeks and  fennel and spices like dill.


We love using this recipe as a side dish or a vegan entree. Make it for your family or friends with ingredients from Wanigan this week!


Roasted Squash and Fennel

Place all ingredients in a large mixing bowl and toss.

Spread onto a parchment lined baking sheet and roast at 400 for 35 minutes, checking and tossing at 20 minutes.  Roast until squash is tender and serve.

Makes 4 servings