Tag: wanigan kitchen recipe

Smoothie of the Week: Spiced Pumpkin Smoothie

spiced pumpkin smoothie 2

Smooth, creamy and rich with flavours of cinnamon, ginger, nutmeg and pumpkin, this vegan Spiced Pumpkin Smoothie is like pumpkin pie in a glass!

Do you like pumpkin pie? Its a bit of a polarizing dessert -- you either love it or hate it. We LOVE it! Traditional pumpkin pie is full of not so healthy ingredients like refined sugar, white flour and butter, but this smoothie is a totally healthy revamp of the classic dessert. This smoothie is actually free of refined sugar and sweeteners. Steamed pumpkin is the healthy base, pears sweeten it up, and coconut milk makes it creamy and keeps it vegan.

spiced pumpkin smoothie

If you can't imagine drinking this pumpkin smoothie cold, try warming it up on the stove top for a totally different experience!

This smoothie is currently available as our Smoothie of the Week in our Brampton Juice Bar and online for home delivery in Toronto, Brampton and the GTA! Order it ready to drink with your produce delivery order or make it yourself at home with this simple recipe and organic ingredients from Wanigan! To add any of the ingredients below to your shopping cart, click the links.

Spiced Pumpkin Smoothie

Add all ingredients to a blender and puree until smooth!

spiced pumpkin smoothie 3

Fall Pear Crisp

Pear crisp

We love Fall! Don't you? This Pear Crisp is like Fall on a plate. Full of seasonal pears, cranberries, hearty nuts and oats -- this crumble is as healthy as it is delicious. We love it warm from the oven with a little ice cream or coconut whipped cream on top. Its easy to make and wholesome enough for a weeknight or even a sweet brunch!

This crumble isn't too traditional as it involves no butter or sugar. Even though its refined sugar free, vegan and gluten free (if you use gluten free oats) its still sweet and rich tasting thanks to maple syrup and a healthy dose of fat burning coconut oil. This recipe features a lot of healthy fats from the walnuts, chia seeds and coconut oil. Its also high fibre thanks to the pears, walnuts, oats, cranberries and chia seeds.

We chose to use pears in this crumble instead of apples for the natural sweetness and lovely soft texture they add to desserts. Use a mix of ripe and firm pears for an enhanced texture.

Make this recipe for your family this week using organic ingredients from Wanigan! Click on the highlighted ingredients below to order them online.

Fall Pear Crisp
Makes one 8” crisp

Filling:

Topping:

  • 1 ½ cups of oat flakes
  • ½ cup coconut oil, softened
  • 1 tsp cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp sea salt

In a large mixing bowl, combine pears, maple syrup, lemon juice, and soaked chia seeds.  Pour into 8” round or square baking pan and top with walnuts and cranberries.

For the topping, combine all topping ingredients in a medium sized mixing bowl and using your hands soften the coconut oil with the oats until slightly moistened and clumpy. 

Crumble the topping over the filling and bake until golden brown at 350 for about 20 minutes.

Smoothie of the Week: Cranberry Pear Smoothie

This Pear Smoothie offers a creamy taste of Fall. Full of seasonal fruit, warming spices and nuts, this smooth and delicious vegan smoothie is the perfect sip of the season.

Pear Smoothie Fall

This smoothie features our favourite Fall fruit -- pears! If you haven't tried pears in a smoothie yet you are missing out! If you use a ripe pear the result will be creamy and sweet without the need for dairy. We also threw in some brain food (walnuts) to add to the creaminess of this smoothie. The good fats in walnuts will make this smoothie extra satisfying.

Try this smoothie at home with our easy recipe and organic ingredients from Wanigan, OR order it in our Brampton Juice Bar or order it online for home delivery.

To order the ingredients you will need for this smoothie simply click on the highlighted ingredients below.

Pear Smoothie Fall2

Cranberry Pear Smoothie

Add all ingredients to a blender and puree. Serve.

Roasted Mushroom Salad

When we think of Fall we think of mushrooms. Hidden under colourful leaves on the forest floor -- just waiting to be discovered, cooked and eaten. Hearty, earthy and bursting with delicious umami flavour. Today's recipe is for a delicious Roasted Mushroom Salad.

Mushrooms are a really important food to include in your diet. Though not to everyone's taste, their health benefits are undeniable. They offer vitamin D, selenium, antioxidants, and fiber. They are recommended for everyone but particularly for people with a variety of health problems -- from weight management issues to cancer. They're also really delicious!

For this recipe, feel free to use any mushroom variety you enjoy or even a mix if you prefer. We opted for cremini mushrooms over button because we prefer the more intense flavour they offer. Shiitakes or even more exotic mushrooms will also work well in this recipe, so use whatever kind you have.

Mushrooms are the star of this recipe. Roasted to perfection, they are the main player in an otherwise simple salad. Mushrooms are the kind of ingredient that can overpower a dish easily so we kept them as the focal point, topping a simple green salad with a very simple vinaigrette. We added creamy avocado (which pairs well with mushrooms) to make this salad a little more filling, turning this dish into a meal.

Try this salad at home with organic ingredients from Wanigan and our easy recipe! Click on the blue links below to add an ingredient to your shopping cart for home delivery.

 

Roasted Mushroom Salad

  • 2 pints of button, cremini or shiitake mushrooms (or a mix)
  • 2 large tomatoes, chopped and cubed
  • 1 avocado, sliced
  • 1 bunch of greens, lettuce, kale, chard or a mix
  • *Olive oil (see substitution notes below)
  • Apple cider vinegar
  • Sea salt
  • Black pepper
  • Roasting spice mix- cayenne, turmeric, black pepper


Chop and toss mushrooms in 1-2 tablespoons of olive oil and roasting spices. Stir fry, or roast at 375 until golden, about 20 minutes. In a large serving bowl, tear or chop greens and top with tomatoes and avocado slices. Once mushrooms are cooked, sprinkle over top of salad and season with 1/4 cup of olive oil, 2 tablespoons of cider vinegar and toss to combine.  Season with sea salt and black pepper to taste.

Substitution Notes:
*Coconut oil or grape seed oil can be used in the place of olive oil.*

Smoothie of the Week: Strawberry Kiwi Smoothie

We're bidding farewell to this year's Strawberry Season with this Strawberry Kiwi Smoothie.

Sweet and tart, this smoothie is absolutely delicious, and slightly addictive. Its also vegan and fat free!

Strawberries and kiwis both contain a ton of skin-loving vitamin C. Strawberries also boast manganese which supports collagen production which is key for skin health. So while you may be thinking you're just sipping on a pretty sweet smoothie -- you're really drinking an organic beauty tonic!

This Strawberry Kiwi Smoothie is currently available in our Brampton Juice Bar and online for home delivery as our Smoothie of the Week. Order it today or make it at home with our easy recipe below and organic ingredients from Wanigan! Either way, drink up before this sweet fruit goes out of season!

Strawberry Kiwi Smoothie

Add all ingredients to a blender and puree until smooth. Enjoy.

Spiralized Yam Salad

This Spiralized Yam Salad is pretty special...

Do you spiralize? We love how the way you cut your veggies can totally transform them into something fun and new. We also love how kid-friendly spiralized vegetables can be. What kid would turn down something that looks like pasta? What adult for that matter?!

This salad is full of Fall flavours and is a refreshing change from traditional baked yams -- though we love them! Full of root veggies like beets and carrots, this salad is hearty but light. Its also vegan and gluten free!

Make this salad for a filling lunch or a light supper this week with organic ingredients from Wanigan delivered to your door!

Spiralized Yam Salad

  • 2-3 medium yams, sweet potatoes or zucchini
  • 2 tbsp olive oil or coconut oil
  • 1 tsp each sea salt, pepper, cumin, paprika, basil
  • 2 cups of chopped greens (kale, romaine, chard or spinach)
  • 1 cup shredded carrots
  • 1/2 cup shredded beets
  • 1 cup cherry tomatoes or 2 tomatoes, cubed
  • 1/2 cup chopped red onion
  • 1/2 cup dried cranberries, raisins or currants
Spiralize or julienne the yams, peeled or with skins on, toss with oil and spices and bake at 375 for 30-35 minutes until golden and crispy. While yams are baking, assemble the remaining salad ingredients.
Serve topped with yams and your favourite dressing! A colourful, nutritious and fun Fall salad!

Smoothie of the Week: Heart Happy Hemp

Make your heart happy with this creamy smoothie! Both fruity and chocolatey, this smoothie packs an antioxidant punch with ingredients like apples, raspberries, strawberries and the antioxidant mother-load -- raw cacao. This smoothie also features heart healthy anti-inflammatory omega fats thanks to the walnuts and hemp seeds.

This smoothie is currently available as our Smoothie of the Week! Order it in our Brampton Juice Bar or buy it online here for home delivery in Toronto, Brampton and the GTA!

Heart Happy Hemp Smoothie

Add all ingredients to a blender and puree until totally smooth.

Back to school: Roasted Red Pepper Dip

If you've got little (or even big) kiddos back in school this month you're likely searching for healthy snacks to have on hand. We love this Roasted Red Pepper Dip -- perfect for vegetable dipping or even spreading onto sandwiches. Best of all its super easy to make, really healthy and vegan.

This dip is similar to roasted rep pepper hummus only we use cannellini beans instead of chickpeas and leave out the tahini. The result is a sweet and herbal dip with a pretty red-orange colour, and a super velvety smooth texture.

This dip is high in fibre and protein and low in fat. Its very flavourful and filling too. Make it and serve it to your kids with some chopped vegetables or crackers for dipping after school, or spread it on their sandwiches for lunch.

Roasted Red Pepper Dip

  • 2 red peppers, roasted, cooled, peeled and seeded
  • 1 clove of garlic
  • 1 small red onion, cubed
  • 1 can white cannellini beans or kidney beans
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 4 sprigs of cilantro or parsley, finely chopped
  • 1 tsp sea salt
  • 1/2 tsp black pepper

To roast the peppers, place whole on a parchment lined baking sheet at 400 until skins are black and blistered.  Allow to cool, peel the skins and remove the seeds and stem.  Place in a food processor with beans, onion, garlic, lemon juice, olive oil and spices.  Blend until smooth.  Garnish with parsley and serve with raw veggies or your favourite cracker.

Smoothie of the Week: Brain Booster Smoothie

We love superfoods and making super smoothies with them! Today's smoothie is super healthy -- particularly for your brain! Full of brain boosting ingredients like walnuts and chia seeds, this smoothie is creamy dreamy brain food!

This creamy vegan smoothie is our current Smoothie of the Week. Boost your brain power by picking one up in store or online, or make this smoothie at home with our easy recipe using organic ingredients from Wanigan! Click on the ingredients below to add them to your online shopping cart for home delivery in Toronto, Brampton and the GTA! Or get a ready made smoothie delivered to you!

Brain Booster Smoothie

Add all ingredients to a blender and puree until super smooth!

Cabbage Lentil Soup

We love soups in the fall and this hearty lentil and cabbage soup is no exception -- its really delicious! This recipe will feed a crowd so make it on a chilly Fall evening for your family! Or make it ahead and freeze it for later when it gets even colder out there!

 

If you are watching your waistline, you'll be happy to know this recipe is vegan, high in fiber, high in protein and low in fat.

Make this soup for your family using organic ingredients from Wanigan. Click on the ingredients below to add them to your online shopping cart for home delivery in Toronto, Brampton and the GTA!

Cabbage Lentil Soup

  • 1 small to medium head of cabbage, thinly sliced
  • 1 28oz can of whole stewed tomatoes or diced tomatoes
  • 2 medium carrots, chopped into thin rounds
  • 1 small red onion, finely chopped
  • 1 clove of garlic, minced
  • 1 bay leaf
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 cup of dried lentils
  • 1 tbsp olive or coconut oil

Heat oil in a large soup pot over low heat and add chopped onion. Sauté until translucent and add carrots and garlic.  Stir to coat with oil and add all spices and bay leaf.  Add tomatoes and lentils and stir to mix well.
Stir for a few minutes and add cabbage.  Add water just to cover above cabbage about an inch and bring to a boil.  Reduce heat to simmer. Once lentils are tender, remove from heat and remove bay leaf before serving.
Fabulous frozen too! Makes a few hassle free dinners. Add your choice of whole grain for a heartier soup.