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Chana Dal by Danielle Wells


1 pound Chana Dal (washed until water is clear)

4 Tbsps dried chopped onions

1Tbsp dried minced garlic

¼ tsp Allspice (ground)

1 Tbsp Garam Masala

1 tsp cumin(ground)

3 vegetable bouillon cubes

1/4 tsp crushed red pepper (optional)

5 cups water


Put all ingredients in a pot, bring to a boil, cover and let simmer until tender but not mushy.

Serve with red or brown rice.

Dany’s Chili


1 ¼ cup dried pinto beans (soak overnight)

8 oz fresh mushrooms

2 celery stalks diced ( 1 cup)

4 medium size carrots, diced (1 cup)

1 green bell pepper, diced (1 cup)

4 natural sundried tomatoes, diced

4 cups of water

1 Tbsp granulated garlic

1 Tbsp dried chopped onions

1 vegetable bouillon

2 Tbsps chili powder

1 tsp chipotle powder

1 Tbsp Mexican oregano

1 tsp dried coriander

2 tsps ground cumin

1 Tbsp tomato paste

juice of one lime

1 cup chopped fresh cilantro


Put all the ingredients in a crockpot except for the cilantro. Cook until done.

Add the cilantro ½ hour before you turn off the crockpot.

Serve with cornbread.



1 chopped apple

1/4 cup water

10 dates soaked in water until soft

1 cup Toasted cornmeal 

½ cup WW Pie & Pastry flour

½ cup All-purpose flour

1 Tbsp baking powder

½ tsp salt

1 cup Hemp milk/ or any other non-dairy milk


Microwave the apples with the water until soft, and purée in blender.

Take the dates and purée in blender.  Mix into the apple sauce.

Mix dry ingredients well,  add liquids. Pour batter into 8 x 8’ pan.

Bake in preheated oven (400F) for 25 minutes.



1 Garlic clove

¼ Cup lime/lemon juice

2/3 Cup + 1 Tbsp Tahini

1/2 Tsp + 1/4Tsp Salt

2/Cup + 1Tbsp Bean cooking water

Fresh or dry Red Chili Peppers (Optional)


Soak dry beans in water overnight. Cook until very tender.

Mix all ingredients in a blender until smooth and creamy.