Chef Doug’s Recipes

From the Shy to Shine series

A Mexican Summer Table

Fifteen plant-based recipes from Doug’s vegan Mexican kitchen

These recipes come straight from Doug’s vegan Mexican cooking class — the build-your-own tostada bar, the big pot of chili, the churros that ended the night. Everything is plant-based, most of it is naturally gluten-free, and all of it is made for a long summer evening around a crowded table. Each recipe is paired with a value from the Shy to Shine series — because what happens around a table is never only about the food.

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The Tostada Table

Five building blocks for a build-your-own tostada night — stack, pile, repeat.

Recipe 01 of 15

This recipe’s value: I Can Do Hard Things

Layered Baked Tostadas

Layers of beans, guacamole and salsa piled on homemade corn tortillas — a sure crowd-pleaser for a big game or a special Mexican night.

“Four components, one big build. Let the kids stack their own — crooked towers taste better.”

Makes 2 loaded tostadas  •  Food processor • Oven 350°F (180°C)

Tortillas

4 cups corn kernels (fresh or frozen) 1 L
½ cup chopped carrot 125 mL
2 tbsp extra virgin olive oil 30 mL
2 tsp chili powder 10 mL
1 tsp ground cumin 5 mL
1 clove garlic, peeled 1
1¼ cups ground raw flax seeds 300 mL

Beans

½ cup sundried tomatoes, soaked 125 mL
1½ cups sunflower seeds, soaked 375 mL
6 tbsp water 90 mL
3 tbsp freshly squeezed lemon juice 45 mL
2 tbsp chili powder 30 mL
1 tbsp ground cumin 15 mL
1 tbsp wheat-free tamari 15 mL
1 garlic clove 1
Pinch fine sea salt Pinch

Assembly

1 cup thinly sliced romaine lettuce 250 mL
½ cup Cashew Sour Cream (Recipe 05) 125 mL
To taste Perfect Guacamole (Recipe 03) & Pico de Gallo (Recipe 04)  

Method

  1. Tortillas: In a food processor fitted with the metal blade, combine corn, carrot, oil, chili powder, cumin and garlic. Process until smooth, stopping the motor to scrape down the sides of the work bowl as necessary. Transfer to a large bowl. Stir in ground flax seeds until well combined. Cover and set aside so the flax can absorb the liquid and swell, 10 to 12 minutes.
  2. Using a 1/3-cup (75 mL) measure, drop batter onto a parchment-lined baking sheet (you should end up with 4 portions). Using the palm of your hand, flatten each into a circle about 1/8 inch (3 mm) thick. Bake in preheated oven for 12 to 15 minutes, flipping halfway through, or until dry all the way. Remove from oven and set aside on the baking sheet to cool.
  3. Beans: In a food processor fitted with the metal blade, process sundried tomatoes, water, lemon juice, chili powder, cumin, tamari, garlic and salt until smooth. Add the sunflower seeds and process until smooth, stopping to scrape down the sides as necessary. Transfer to a bowl.
  4. Assembly: Place tortillas on a clean work surface. Spread each evenly with one-quarter each of the bean mixture, guacamole, salsa and lettuce. Carefully place one loaded tortilla on top of another to create 2 stacks. Drizzle each tostada with ¼ cup (60 mL) sour cream. Serve immediately.

Chef’s tip

  • To grind flax seeds, place whole seeds in a blender or spice grinder and process until flour-like. Cover and refrigerate any extra ground flax for up to 1 month.
  • Wheat-free tamari is a gluten-free seasoning made from fermented soybeans — find it in most well-stocked supermarkets and natural food stores.
  • To ripen avocados, place them in a brown paper bag with a tomato or an apple. Once you take an avocado out of the fridge, do not put it back in — it will turn black.

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Recipe 02 of 15

This recipe’s value: I Am Resourceful

Sunflower Refried Beans

The perfect side to accompany taco salads, nachos and burritos — made entirely from sunflower seeds, no can opener required.

“No beans? Sunflower seeds step up. Resourcefulness is just creativity with what’s already in the pantry.”

Makes 1½ cups (375 mL)  •  Food processor • Keeps 5 days

Ingredients

½ cup sundried tomatoes, soaked 125 mL
1½ cups sunflower seeds, soaked 375 mL
6 tbsp water 90 mL
3 tbsp freshly squeezed lemon juice 45 mL
2 tbsp chili powder 30 mL
1 tbsp ground cumin 15 mL
1 tbsp wheat-free tamari 15 mL
1 garlic clove 1
Pinch fine sea salt Pinch

Method

  1. In a food processor fitted with the metal blade, process sundried tomatoes, water, lemon juice, chili powder, cumin, tamari, garlic and salt until smooth. Add the sunflower seeds and process until smooth, stopping the motor to scrape down the sides of the work bowl as necessary. Transfer to a bowl. Serve immediately or cover and refrigerate for up to 5 days.

Chef’s tip

  • To soak the sunflower seeds and sundried tomatoes: cover each with warm water and set aside for 30 minutes, then drain before using.
  • These “beans” are the base layer of the Layered Baked Tostadas (Recipe 01) — make a double batch and keep one in the fridge for taco night.

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Recipe 03 of 15

This recipe’s value: I Am Enough

Perfect Guacamole

Four ingredients, five minutes, and it disappears every single time.

“Four ingredients. Nothing hiding, nothing extra. Some things are already enough exactly as they are.”

Makes 4 to 5 portions  •  Bowl & whisk • Keeps 3 days

Ingredients

2 medium avocados, halved 2
1/3 cup freshly squeezed lemon juice 75 mL
2 to 3 garlic cloves, minced 2 to 3
½ tsp fine sea salt 2 mL

Method

  1. In a mixing bowl, combine avocados, lemon juice, garlic and salt. Using a whisk, mash the avocados and toss until all ingredients are well combined — you want to leave some texture from the avocado. Serve immediately or cover and refrigerate for up to 3 days.

Chef’s tip

  • To ripen avocados, place them in a brown paper bag with a tomato or an apple.
  • If a ripe avocado won’t be eaten within a day or two, keep it in the coolest part of the fridge to buy 3 to 4 more days.

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Recipe 04 of 15

This recipe’s value: I Choose Joy

Pico de Gallo

Serve this fresh tomato salsa as a dip for chips, tossed with your favorite salad, to dress up a wrap or beside any Mexican-themed meal.

“Chopping tomatoes on a summer afternoon, everything bright and red and loud. That’s joy you can eat with a chip.”

Makes about 3 cups (750 mL)  •  No cook • Keeps 5 days

Ingredients

2 cups chopped tomatoes 500 mL
½ cup finely chopped white onion 125 mL
½ cup roughly chopped fresh cilantro, leaves and stems 125 mL
¼ cup finely chopped jalapeño pepper 60 mL
3 tbsp freshly squeezed lime juice 45 mL
2 tbsp extra virgin olive oil 30 mL
½ tsp fine sea salt 2 mL

Method

  1. In a bowl, toss together tomatoes, onion, cilantro, jalapeño, lime juice, olive oil and salt. Serve immediately or transfer to an airtight container and refrigerate for up to 5 days.

Chef’s tip

  • Unlike parsley stems, the top two-thirds of cilantro stems are soft and full of flavor — do not discard them.
  • A hand-held citrus reamer makes quick work of the lime juice in this recipe.

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Recipe 05 of 15

This recipe’s value: I Choose Kindness

Cashew Sour Cream

A creamy, rich alternative perfect for Mexican food — or anywhere a tangy cream is required.

“It makes everything around it better without asking for any credit. Be the sour cream.”

Makes 3 cups (750 mL)  •  Blender • Soak 30 minutes

Ingredients

2 cups cashews, soaked for 30 minutes 500 mL
1/3 cup lemon juice 75 mL
1/3 cup water 75 mL
2 tbsp apple cider vinegar 30 mL
1 tsp sea salt 5 mL

Method

  1. Add all ingredients to a high-powered blender and blend on the highest setting until smooth and creamy. Stop the blender once and, using a rubber spatula, scrape down the sides of the machine.

Chef’s tip

  • Stores in an airtight container for up to a week in the fridge.
  • This sauce can be used as a base for many other cream sauces.
  • If it’s too thick, add enough water to reach the desired consistency.

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✦ ✦ ✦

Off the Grill

Smoke and char for the hottest nights — let the grill do the heavy lifting.

Recipe 06 of 15

This recipe’s value: I Grow Strong

Stuffed Portobello Caps

Grilled portobellos piled with black beans, kale and caramelized onion — a main course that eats like a feast.

“Beans, kale and fire. Strength isn’t complicated — it’s built one good ingredient at a time.”

Makes 6 to 8 caps  •  Grill + oven 350°F (180°C) • Food processor

Mushrooms

6 to 8 medium Portobello mushrooms 6 to 8
2 to 3 tbsp neutral oil (grapeseed or sunflower), enough to coat 30 to 45 mL
1 to 2 tsp fine sea salt 5 to 10 mL
½ tsp coarsely ground black pepper 2 mL

Filling

2 tbsp neutral oil (grapeseed or sunflower) 30 mL
2 cups thinly sliced white onion 500 mL
½ tsp fine sea salt 2 mL
2 tbsp minced garlic 30 mL
1½ tbsp chili powder 22 mL
1 tbsp ground cumin 15 mL
½ tsp dried chipotle pepper 2 mL
1 head green kale, stems removed, thinly sliced 1
1½ cups cooked black beans 375 mL
¼ cup wheat-free tamari 60 mL
2 tbsp nutritional yeast 30 mL
1 cup Cashew Sour Cream (Recipe 05) 250 mL

Method

  1. Mushrooms: In a large bowl, coat mushrooms evenly with oil, salt and pepper. Place on a preheated grill and cook until charred on the first side and soft, about 3 to 4 minutes depending on size. Flip and continue to cook until soft and cooked through, another 3 to 4 minutes. Transfer to a container until cool enough to handle.
  2. Filling: In a large pot, heat oil on medium. Add onions and salt and cook, stirring frequently, until lightly caramelized, about 10 to 12 minutes. Add garlic, chili powder, cumin and chipotle powder. Cook, stirring frequently, until the spices are toasted and fragrant, about 2 to 3 minutes.
  3. Add the sliced kale, black beans, tamari and nutritional yeast. Cook, stirring frequently, until the kale is wilted and most of the liquid has evaporated, about 5 to 6 minutes. Remove from heat and stir in the cashew sour cream.
  4. Process half of the mixture in a food processor until smooth, scraping down the sides as necessary. Transfer to a mixing bowl, then process the remaining mixture until smooth.
  5. To assemble: Lay the grilled portobellos on a clean work surface. Fill each mushroom with the mixture — large mushrooms take about ½ cup (125 mL), smaller ones about ¼ to 1/3 cup (60 to 75 mL).
  6. Bake the stuffed mushrooms on a parchment-lined baking sheet in the preheated oven until lightly golden on top and heated through, about 10 to 12 minutes. Serve immediately, or cool and refrigerate for up to 1 week.

Chef’s tip

  • Don’t skip caramelizing the onions properly — those 10 to 12 minutes are where the filling’s sweetness comes from.
  • These reheat beautifully — make them a day ahead for a party and bake just before serving.

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Recipe 07 of 15

This recipe’s value: I Can Try New Things

Chipotle Potato Salad

A smoky, creamy, mayo-free twist on the cookout classic — tahini does the creamy work, chipotle brings the smoke.

“Same picnic table, brand-new potato salad. Trying new things is easier when they’re smoky and delicious.”

Makes 6 to 8 portions  •  Blender • Keeps 7 days

Ingredients

4 cups cubed (1 inch/2.5 cm) unpeeled potatoes 1 L
4 cups water, divided 1 L
1 tsp fine sea salt, divided 5 mL
½ cup tahini 125 mL
3 tbsp freshly squeezed lemon juice 45 mL
2 tbsp extra virgin olive oil 30 mL
1 tsp dried chipotle pepper 5 mL
1 to 2 whole cloves garlic, peeled 1 to 2
½ cup finely diced red peppers 125 mL
¼ cup finely diced dill pickles 60 mL
¼ cup chopped flat-leaf (Italian) parsley leaves 60 mL

Method

  1. In a saucepan, combine potatoes, 3½ cups (875 mL) water and ½ tsp (2 mL) salt. Bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain, discarding liquid, and transfer potatoes to a bowl.
  2. In a blender, combine tahini, remaining ½ cup water, ½ tsp salt, lemon juice, olive oil, chipotle powder and garlic. Blend until smooth and creamy. Pour the sauce over the cooked potatoes, add red peppers, pickles and parsley and stir to combine. Serve immediately or cool completely and refrigerate for up to 7 days.

Chef’s tip

  • For the best texture, use Yukon Gold or red potatoes — they hold up to the cooking process and keep a good bite.

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Recipe 08 of 15

This recipe’s value: I Am Brave

Grilled Kale

A simple marinade that turns whole kale leaves crisp, smoky and impossible to stop eating.

“Yes, kale. Yes, on the grill. Brave looks different for everyone.”

Makes about 10 portions  •  Grill • Marinade keeps 2 days

Ingredients

2 heads of green kale 2
½ cup olive oil 125 mL
2 tsp lemon zest 10 mL
¼ cup lemon juice 60 mL
¼ cup nutritional yeast 60 mL
1 tbsp dried oregano 15 mL
2 tsp chili powder 10 mL
1 tsp fine sea salt 5 mL

Method

  1. In a mixing bowl, coat the whole kale leaves with the olive oil, lemon zest, lemon juice, nutritional yeast, oregano, chili powder and salt. Grill briefly over high heat until lightly charred and crisp at the edges, or transfer to an airtight container and refrigerate for up to 2 days until ready to grill.

Chef’s tip

  • Do not grill the kale too long — the leaves burn easily. Seconds matter here.
  • Double or triple the marinade as needed for a crowd.

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✦ ✦ ✦

The Big Pot

Chili night, done right — one pot, a bowl of rice and a mole worth the wait.

Recipe 09 of 15

This recipe’s value: I Am Patient

Black Bean & Tempeh Chili

Crispy cumin tempeh folded into a deep, slow-simmered chili — the pot the whole table gathers around.

“Good chili can’t be rushed and neither can good things. Stir, wait, taste, repeat.”

Makes about 8 portions  •  Oven 400°F (200°C) • Blender

Tempeh

1 block tempeh approx. 240 g
4 cups water 1 L
¼ cup wheat-free tamari 60 mL
½ cup grapeseed oil 125 mL
2 tsp ground cumin 10 mL
¼ tsp salt 1 mL

Chili

¼ cup neutral oil (grapeseed or sunflower) 60 mL
2 cups finely diced white onion (about 2 medium) 500 mL
1 cup finely diced celery (about 4 stalks) 250 mL
1 cup finely diced red pepper (about 1 medium) 250 mL
1 tsp fine sea salt 5 mL
½ cup chili powder 125 mL
¼ cup ground cumin 60 mL
¼ cup minced garlic 60 mL
¼ cup wheat-free tamari 60 mL
¼ cup freshly squeezed orange juice 60 mL
3 tbsp freshly squeezed lemon juice 45 mL
2 tbsp agave nectar 30 mL
2 cans organic diced tomatoes (796 mL each) 2 × 796 mL
1 cup fresh or frozen corn kernels 250 mL
2 cups cooked black beans 500 mL

Method

  1. Tempeh: In a small pot, combine tempeh, water and tamari. Bring to a boil uncovered, reduce heat to a simmer and cook 15 minutes. Remove from heat and set aside until cool enough to handle, about 10 minutes; discard cooking water.
  2. Cut the tempeh block in half lengthwise and cut each half into three 1-inch strips. Turn the strips and cut into 1-inch cubes.
  3. Toss the cubes with the grapeseed oil, spread on a parchment-lined baking sheet and bake at 400°F for 15 to 20 minutes, until crispy. Remove from oven and toss with the ground cumin and salt. Set aside.
  4. Chili: In a large pot, heat the oil on medium-high. Add the celery, red pepper, onion and salt. Cook, stirring frequently, until the vegetables are soft and translucent, about 8 to 10 minutes.
  5. Add the chili powder and cumin and cook, stirring constantly, until the spices are toasted and fragrant, about 3 to 4 minutes. Add the garlic and cook another 2 minutes.
  6. Add the tamari, orange juice, lemon juice and agave nectar. Using a wooden spoon, scrape up any brown bits from the bottom of the pan. Bring to a boil, reduce to a simmer and cook 2 to 3 minutes.
  7. Add the canned tomatoes, corn and black beans. Simmer for 10 to 12 minutes.
  8. Remove from heat. Ladle about one-third of the chili into a blender and pulse a few times to break down some of the beans and thicken the pot. Stir the blended mixture back in and add the crispy tempeh. Serve immediately, or cool and refrigerate for up to 1 week.

Chef’s tip

  • While the chili simmers, stir from time to time and keep the flame low to prevent sticking.
  • Serve it over Dirty Rice (Recipe 10) with a drizzle of Roasted Red Pepper Mole (Recipe 11) — that’s the full class menu.

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Recipe 10 of 15

This recipe’s value: I Choose Calm

Dirty Rice

Brown rice simmered with tomatoes, lime and toasted spices until every grain is doing something.

“Lid on, heat low, forty-five minutes of not peeking. The rice is teaching the lesson.”

Makes 4 cups (1 L) cooked rice  •  One pot • 45 minutes

Ingredients

2 cups short grain brown rice, rinsed 500 mL
2 tbsp neutral oil (sunflower or grapeseed) 30 mL
½ cup finely diced white onion 125 mL
½ cup medium dice red pepper 125 mL
1 tsp fine sea salt 5 mL
2 tbsp chili powder 30 mL
2 tsp ground cumin 10 mL
2 tsp dried oregano leaves 10 mL
1 tsp sweet paprika 5 mL
1 tbsp minced garlic 15 mL
1½ cups chopped fresh tomatoes 375 mL
½ tsp lime zest 2 mL
4 cups water 1 L
2 tsp freshly squeezed lime juice 10 mL

Method

  1. In a pot, heat oil on medium-high heat. Add onions, peppers and salt. Cook, stirring frequently, until soft and translucent, about 3 to 4 minutes. Add chili powder, cumin, oregano and paprika; cook, stirring constantly, until the spices are toasted and fragrant, about 2 to 3 minutes. Add garlic and cook 1 to 2 minutes more.
  2. Add tomatoes and lime zest, scraping up any brown bits from the bottom of the pan with the back of a wooden spoon. Cook, stirring, 3 to 4 minutes until the tomatoes soften. Add water and bring to a boil uncovered; stir once so the grains are coated. Reduce heat to low, cover with a tight-fitting lid and cook for 45 minutes. Remove from heat, stir in the lime juice and fluff with a wooden spoon. Serve immediately or cool and refrigerate for up to 5 days.

Chef’s tip

  • Rinse the rice until the water runs clear — it keeps the finished pot from going gummy.
  • Resist lifting the lid while it cooks. The steam is doing the work.

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Recipe 11 of 15

This recipe’s value: I Shine From Within

Roasted Red Pepper Mole

An authentic spicy sauce for rice dishes, burritos or legumes — with raw cacao doing quiet, glowing work underneath.

“The cacao doesn’t shout — it glows underneath everything. So do you.”

Makes 2 cups (500 mL)  •  Oven 450°F (230°C) • Blender

Ingredients

2 red bell peppers 2
3 tbsp neutral oil (grapeseed or sunflower), divided 45 mL
½ cup chopped onion 125 mL
½ tsp ground cumin 2 mL
½ tsp ground coriander 2 mL
1 3-inch (7.5 cm) cinnamon stick, bruised 1
2 cloves garlic, minced 2
1 tsp dried chipotle pepper 5 mL
¼ cup dry white wine 60 mL
1 tsp fine sea salt 5 mL
¼ cup raw cacao powder 60 mL
3 tbsp melted coconut oil 45 mL

Method

  1. In a bowl, toss red peppers with 2 tbsp (30 mL) of the oil. Arrange in a single layer on a parchment-lined baking sheet and bake in preheated oven until slightly shrivelled and browned, about 15 minutes. Transfer to a bowl, cover tightly with plastic wrap and set aside for 10 minutes — the steam separates the skin from the flesh.
  2. Carefully remove peppers (they may be hot) and gently rub the skins off with your fingers. Cut in half and discard seeds and ribs.
  3. In a skillet over medium heat, heat the remaining 1 tbsp oil. Add onion and cook, stirring frequently, until translucent, about 6 minutes. Stir in cumin, coriander and cinnamon and cook 3 to 4 minutes, until aromatic. Stir in garlic and cook 2 to 3 minutes. Add chipotle powder and wine and cook until most of the liquid has evaporated, about 2 minutes. Remove from heat and discard the cinnamon stick.
  4. In a blender, combine the roasted peppers, onion mixture, salt, cacao powder and coconut oil. Blend at high speed until smooth. Serve immediately or refrigerate in an airtight container for up to 1 week.

Chef’s tip

  • Bruising the cinnamon stick brings out its natural oils — place it on a cutting board and tap it with the butt end of a chef’s knife.
  • Chipotle peppers are smoked dried jalapeños. If you use the canned-in-adobo version, include 1 tbsp (15 mL) of the adobo sauce.
  • To soak dried chipotles: cover with 2 cups (500 mL) warm water for 30 minutes or overnight (refrigerate if overnight), then drain.

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✦ ✦ ✦

Sweet Endings

Churros, caramel and chocolate with a little heat — dessert, the Mexican way.

Recipe 12 of 15

This recipe’s value: I Choose Joy

Churros with Cinnamon Coconut Sugar

The traditional fritters made without gluten and tossed in sweet coconut sugar laced with fresh cinnamon — churros and hot chocolate are a fabulous combination.

“Warm churros rolled in cinnamon sugar. Some joys don’t need explaining.”

Makes about 8 churros  •  Stovetop fry • Gluten-free

Ingredients

1 cup brown rice flour 250 mL
2 tbsp arrowroot flour 30 mL
1 cup water 250 mL
3 tbsp coconut oil 45 mL
2 cups grapeseed oil, for frying 500 mL
½ cup organic coconut sugar 125 mL
2 tsp ground cinnamon 10 mL
Pinch ground vanilla bean Pinch
Pinch fine sea salt Pinch

Method

  1. In a small bowl, whisk together rice flour and arrowroot.
  2. In a small saucepan, combine water and coconut oil. Bring to a boil, then reduce heat to a simmer. Add flour mixture and, using a wooden spoon, stir until the dough comes away from the sides of the pan, about 2 minutes. Remove from heat, transfer to a large bowl and set aside to cool enough to handle.
  3. In a large saucepan over medium heat, heat oil to 375°F (190°C) — about 15 minutes. Test by dropping in a small piece of dough; if it floats and bubbles right away, the oil is ready.
  4. Meanwhile, in a large bowl, whisk together coconut sugar, cinnamon, vanilla and salt. Set aside.
  5. Turn dough onto a clean work area and roll into small logs about 2 to 3 inches (5 to 7.5 cm) long. Carefully lower into the hot oil and cook 3 to 4 minutes, until crisp and golden brown. Using a slotted spoon, transfer to the bowl of cinnamon sugar and toss to coat well. Repeat with remaining batter. Serve immediately — with Salted Coconut Caramel (Recipe 13) for dipping.

Chef’s tip

  • Ground vanilla bean adds huge flavor; if you can’t find it, substitute twice as much alcohol-free vanilla extract.
  • Coconut sugar is a low-glycemic sweetener with a taste similar to brown sugar.
  • No piping bag? Use a zipper-top plastic bag with ¼ inch (0.5 cm) snipped off a bottom corner.
  • Chocolate churros: add 2 tbsp (30 mL) raw cacao powder to the flour mixture in Step 1.

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Recipe 13 of 15

This recipe’s value: I Am Grateful

Salted Coconut Caramel

One pot, five ingredients, and a dipping sauce worth slowing down for.

“Sweet, salty and gone too fast — gratitude tastes like the last scrape of the caramel bowl.”

Makes about 1 cup (250 mL)  •  One pot • 10 minutes

Ingredients

1 can full-fat coconut milk 1 can
1 cup coconut sugar 250 mL
½ tsp ground vanilla beans 2 mL
1/8 tsp ground cinnamon 0.5 mL
½ tsp fine sea salt 2 mL

Method

  1. In a small pot, combine coconut milk, coconut sugar, vanilla and cinnamon. Bring to a boil uncovered, reduce to a simmer and cook 7 to 8 minutes, or until reduced by half. Whisk in the salt. Serve immediately or store at room temperature for about 1 week.

Chef’s tip

  • If the mixture splits, blend it briefly in a blender (or with an immersion blender) until smooth.

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Recipe 14 of 15

This recipe’s value: I Am Brave

Mexican Spiced Brownies

No-bake chocolate walnut brownies with a whisper of chipotle heat, finished with coconut butter vanilla frosting.

“Chocolate with a little fire in it. Being brave usually turns out delicious.”

Makes about 8 portions  •  Food processor • No bake

Ingredients

4 cups walnuts 1 L
¾ cup raw cacao powder 175 mL
½ tsp ground vanilla beans 2 mL
¼ tsp dried chipotle peppers 1 mL
1/8 tsp fine sea salt 0.5 mL
¾ cup agave nectar 175 mL
2 cups Coconut Butter Vanilla Frosting (Recipe 15) 500 mL

Method

  1. In a food processor, add the walnuts, cacao, vanilla, chipotle and salt. Process until the walnuts are broken down into small pieces.
  2. With the machine running, drizzle in the agave nectar through the feed tube until the walnuts begin to stick together and form a “dough.”
  3. Transfer the brownie dough to a shallow pan and smooth out with a rubber spatula. Top with 2 cups (500 mL) Coconut Butter Vanilla Frosting and spread evenly. Serve immediately or refrigerate for up to 2 weeks.

Chef’s tip

  • The trick is to not over-process the walnuts in the first step — stop while there’s still texture.
  • These take very little time to prepare and scale up or down easily.

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Recipe 15 of 15

This recipe’s value: Let's Begin to Breathe

Coconut Butter Vanilla Frosting

A creamy raw frosting for the brownies — or served on its own as a sweet dip for fruit.

“Slow down, breathe, frost the brownies. The finishing touch is a mindfulness practice too.”

Makes 4 cups (1 L)  •  Food processor • Keeps 2 weeks

Ingredients

3 cups coconut butter 750 mL
1 cup raw agave nectar 250 mL
2 tsp vanilla beans 10 mL
¾ cup water 175 mL

Method

  1. In a food processor fitted with a metal blade, process coconut butter, agave, vanilla and water until smooth and creamy. Serve immediately or cover and refrigerate for up to 2 weeks.

Chef’s tip

  • Double this recipe as necessary — it’s great on raw brownies, cookies or cakes.

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