Cherry and Golden Raisin Bread

Golden raisins combine with sweet cherries to form this irresistible homemade bread. Drizzle with Lemon Glaze for a lovely addition to a brunch spread.

Submitted By: Vitamix

Dietary Interests: Low Cholesterol, Vegetarian

Makes:  1 loaf (16 slices)

Total Time: 1 Hour

Difficulty: Advanced

Lemon Drizzle

Ingredients:

  • 60 g (½ cup) icing sugar
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice

Directions:

  1. Combine 60 g (½ cup) icing sugar and 1 teaspoon lemon zest in a small bowl.
  2. Stir in 2 teaspoons lemon juice, adding more if needed to reach drizzling consistency.

Bread

Ingredients:

  • 310 g (2 cups) plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon bicarbonate of soda
  • 2 teaspoons lemon zest
  • 2 large eggs
  • 240 ml (1 cup) milk
  • 200 g (1 cup) caster sugar
  • 80 ml (⅓ cup) rapeseed oil
  • 1 teaspoon vanilla essence
  • 70 g (½ cup) dried cherries
  • 85 g (½ cup) golden raisins

Directions:

  1. Preheat oven to 350°F (180°C). Spray a 9-inch x 5-inch (23 cm x 13 cm) loaf pan with cooking spray; set aside.
  2. In a large size mixing bowl, combine flour, baking powder, salt, baking soda and zest by hand.
  3. Place egg, milk, sugar, oil, and vanilla into the Vitamix container in the order listed and secure lid.
  4. Select Variable 1.
  5. Turn machine on and slowly increase speed to Variable 10. Cream mixture for 20 seconds or until smooth.
  6. Pour into dry mixture and whisk together just until moistened. With a spatula, fold in cherries and raisins.
  7. Spoon into prepared loaf pan. Bake 45 minutes to 1 hour or until a knife inserted into center comes out clean.
  8. Cool on a wire rack for 10 minutes. Remove from pan. Drizzle with Lemon Glaze. Cool on wire rack.
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Harissa & Maple Glazed Carrots

Enjoy as is, or try using this glaze on any roasted root vegetable for a particularly tasty, spiced-up side dish.

Submitted By: Vitamix

Makes: 700 g (6 cups)

Total Time: 45 Minutes

Difficulty: Intermediate

Ingredients:

  • 2 other garlic cloves
  • 60 ml (¼ cup) olive oil
  • 60 ml (¼ cup) maple syrup
  • 1 Tablespoon harissa paste
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 900 g (2 pounds) rainbow carrots, cut into 2-inch (5-cm) strips
  • 1 lemon lemon

Directions:

  1. Place garlic, oil, maple syrup, harissa paste, salt, and pepper into the Vitamix container and secure the lid.
  2. Select the lowest setting. Start the machine, slowly increase to its highest speed, and blend for 20 seconds.
  3. Toss sauce with prepared carrots and lemon slices. Place on a sheet tray, and bake for 35 minutes.
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Pickled Vegetable Slaw

Pickling. It’s like a magical process that elevates flavour profiles to even greater deliciousness. This quick-and-easy recipe is proof of that. For extra zing, add some spices of your choice, such as curry, dill, anise, or cinnamon.

Submitted By: Vitamix

Makes: 1.9 kg (8 cups)

Total Time: 6 Hours 15 Minutes

Ingredients:

  • 50 g (¼ cup) sugar
  • 240 ml (1 cup) rice wine vinegar
  • 240 ml (1 cup) white wine vinegar
  • 2 Tablespoons salt
  • 250 g (2 cups) peeled and julienned daikon
  • 100 g (1 cup) unpeeled and julienned carrot
  • ½ unpeeled cucumber, julienned

Directions:

  1. Place sugar, rice wine vinegar, white wine vinegar, and salt into your Vitamix container in the order listed and secure the lid.
  2. Select the lowest setting or the Hot Soups program (if available). Start the machine, slowly increase to its highest speed, and blend for 5 minutes to 5 minutes 45 seconds; or start the machine and allow the Hot Soups program to complete. Stop the machine.
  3. Toss the daikon, carrot, and cucumber together in a nonreactive bowl. Carefully pour the hot pickling liquid over the vegetables. Cover and let pickle at room temperature for at least 6 hours before serving.

Notes: This colourful, crunchy slaw makes a show stopping sandwich topper or side to a BBQ brisket.

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Black Bean Burgers with Sriracha Aioli

Form smaller patties and serve on slider buns for fun party starters.

Submitted By: Vitamix

Dietary Interests: High Fibre, No Added Sugar, Vegetarian

Makes:  4 burgers

Total Time: 30 Minutes

Difficulty: Intermediate

Ingredients:

  • 425 g (14½ ounce) canned black beans, rinsed, drained
  • 30 g (¼ cup) onion, peeled. diced
  • 10 g (¼ cup) fresh coriander leaves, chopped
  • 2 garlic cloves, peeled
  • 2 teaspoons low sodium soy sauce
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 60 g (½ cup) Panko breadcrumbs
  • 1 large egg
  • 4 other hamburger buns
  • 60 g (¼ cup) canola mayonnaise
  • 1 teaspoon Sriracha sauce
  • 1 teaspoon lime juice
  • 40 g (2 cups) rocket

Directions:

  1. Place black beans, onion, coriander, garlic, soy sauce, salt, pepper, panko, and egg into the Vitamix container in the order listed and secure lid.
  2. Select Variable 8. Turn machine on and off to pulse 8 to 10 times, using the tamper to press the ingredients into the blades.
  3. Remove from container and place in a bowl. Let stand 15 to 20 minutes.
  4. Divide mixture into 4 patties.
  5. Arrange patties onto a baking tray coated with nonstick spray.
  6. Bake at 220°C (425°F) for 8 to 10 minutes. Flip over and bake an additional 6 minutes.
  7. For Sriracha aioli, mix the Sriracha, mayonnaise and lime juice together.
  8. Assemble burgers on buns with rocket and Sriracha mayo.
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Butternut Pumpkin Casserole

Enjoy the vegetarian version of this classic comfort—a light, sweet dish to utilize butternut pumpkin throughout the season.

Makes: 6 servings

Total Time: 1 Hour 15 Minutes

Difficulty: Advanced

Ingredients

  • 620 g (2 cups) butternut pumpkin, peeled, seeded, roasted
  • 180 ml (¾ cup) egg substitute
  • 120 ml (½ cup) soy milk
  • 2 Tablespoons butter
  • 2 Tablespoons unsweetened flaked coconut
  • ½ teaspoon ginger paste
  • ½ teaspoon coconut extract

Directions

  1. Preheat oven to 180°C (350°F). Lightly coat a 20 cm (8-inch) square baking pan with cooking spray.
  2. Place all ingredients into the Vitamix container and secure lid.
  3. Select Variable 1. Turn machine on and quickly increase speed to Variable 10, then to High.
  4. Blend for 20 seconds.
  5. Transfer to prepared pan. Bake for 45 minutes.
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Cashew Sour Cream Sauce

Use this vegan alternative to sour cream to top off your favourite meals, from tacos, to soups, and more!

Makes: 360 ml ( 1½ cup)

Total Time: 5 Minutes

Difficulty: Easy

Ingredients

  • 125 g (1 cup) cashews, soaked 3 hours, rinsed, drained
  • 120 ml (½ cup) water
  • 45 ml (3 Tablespoons) lemon juice
  • ½ teaspoon sea salt
  • ½ garlic clove, peeled
  • ¼ shallot
  • ground black pepper, to taste

Directions

  1. Drain soaked cashews and rinse thoroughly.
  2. Place all ingredients into the Vitamix container in the order listed and secure lid.
  3. Select Variable 1, start the machine, and slowly increase to its highest speed.
  4. Blend for 20 seconds, or until creamy and smooth.
  5. Add additional water to the sauce to give it to a thinner texture. The sauce needs to be lighter than the soup to stay on top, otherwise it will sink to the bottom.
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Banana Pineapple Freeze

Coconut, banana, and pineapple give this refreshing frozen dessert a taste of the islands—no matter where you are. Just close your eyes, take a sip, and you’ll never know the difference!

Makes: 960 ml (4 cups)

Total Time:  10 Minutes

Difficulty: Easy

Ingredients

  • 120 ml (½ cup) coconut water
  • 1 banana, peeled, halved
  • 2 Tablespoons agave nectar
  • 165 g (1 cup) pineapple, peeled, cubed
  • 390 g (3 cups) ice cubes

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Select Variable 1 or the Frozen Desserts program (if available).
  3. Start the machine, slowly increase to the highest speed, and blend for 50 seconds; or start the machine and allow the Frozen Desserts program to complete, using the tamper to press the ingredients into the blades.
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Holiday Sugar Cookies

This recipe makes baking during the holidays both easy and fun! And if you’re feeling adventurous, try adding a teaspoon of your favourite extract for some flavour variation.

Makes: 3 dozen cookies

Total Time: 1 Hour

Difficulty: Intermediate

Ingredients

  • 226 g (1 cup) butter
  • 220 g (1 cup plus 1 teaspoon) sugar
  • ½ teaspoon almond extract
  • 1 large egg
  • 280 g (2⅓ cup) plain flour
  • ½ teaspoon bicarbonate of soda

Directions

  1. Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.
  2. Place butter, sugar, almond extract, and egg into your Vitamix container in the order listed and secure the lid.
  3. Select the lowest setting. Start the machine, slowly increase speed to Variable 6, and blend for 20 seconds.
  4. Remove the lid plug and begin Pulsing as you add in half of the flour and baking soda.
  5. Stop the machine and scrape the container. Add the remaining flour and baking soda. Pulse 15 to 18 times on Variable 5, or until combined. If the dough becomes too thick, scrape sides again.
  6. Remove dough and wrap in plastic wrap. Chill in the refrigerator for 30 to 40 minutes.
  7. Roll out dough, cut into desired shapes, and place on prepared baking sheet. Bake for 8 minutes, or until golden.
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Fish Cakes

This is a great dish to cook for the whole family. Homemade, tasty, and easy. Enjoy this dish served with seasonal root vegetables.

Makes: 6 servings

Total Time: 10 Minutes

Difficulty: Intermediate

Ingredients

  • 60 ml (¼ cup) milk
  • 1 large egg
  • 400 g (14 ounces) white fish (cod, sole, pike)
  • ½ teaspoon salt
  • 1 Tablespoon potato flour
  • ⅛ teaspoon white pepper
  • 2 Tablespoons leek, white parts only, chopped
  • 2 Tablespoons onion, peeled, diced
  • 2 Tablespoons unsalted butter

Directions

  1. Add all ingredients to the Vitamix container in the order listed and secure the lid. Select
  2. Variable 5 and pulse 3 to 5 times to get a chunky texture (do not process unti smooth).
  3. Form round cakes using ⅓ cup portions of the mixture. Cook in a buttered frying pan for approximately 3 minutes per side.
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Roasted Butternut Squash Soup with Honey Pecan Butter

A pat of Honey Pecan Butter brings out the natural sweetness of the squash for a delectable flavour.

Makes: 1.2 (5 cups)

Total Time: 2 Hours

Difficulty: Advanced

Ingredients:

  • 1 butternut pumpkin, peeled, seeded, roasted
  • 4½ teaspoon butter
  • 1 rasher bacon, cooked, crumbled
  • ½ onion, peeled, diced
  • 720 ml (3 cups) chicken stock
  • 60 ml (¼ cup) thickened cream
  • 2 Tablespoons orange juice
  • salt and pepper, to taste
  • 1 pinch ground nutmeg
  • 1½ Tablespoon pecans, toasted and finely chopped
  • ½ Tablespoon honey
  • 1 other parsley, for garnish

Directions

  1. Preheat oven to 375˚F (190˚C).
  2. Halve the squash and place it cut side down on an oiled baking sheet.
  3. Bake for 45-60 minutes or until the squash can be easily skewered. Cool 20 minutes. With a spoon, remove seeds and discard. Scrape the pulp and reserve. Discard peel.
  4. In a soup pot, melt 1½ teaspoons butter over medium heat. Add the bacon and onions and cook, stirring occasionally, for 10 minutes or until the onions are soft. Add the squash and stock. Simmer for 30 minutes or until the squash falls apart. Cool 20 minutes.
  5. Place 1/2 of the mixture into the Vitamix container and secure lid.
  6. Select Variable 1.
  7. Turn machine on and slowly increase speed to Variable 10, then to High.
  8. Blend for 2-3 minutes. Repeat for the remaining mixture.
  9. Strain into a clean soup pot and add the cream, orange juice, and nutmeg. Season with salt and pepper. Reheat as necessary.
  10. In a medium-size mixing bowl, mash together the remaining 3 teaspoons butter, pecans and honey. Roll butter in plastic wrap into a cylindrical shape 1-inch (2.5 cm) in diameter. Refrigerate until it is able to be sliced.
  11. Serve soup with a pat of butter.

Notes

If the soup is too thick, thin with additional water or stock.

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Jerk Chicken with Coriander Mayonnaise

Tough-to-blend spices add smokiness to the marinade, while a cooling coriander mayonnaise makes an ideal topping.

Submitted By: Great British Chefs

Makes: 4 servings

Total Time: 45 Minutes

Difficulty: Intermediate

Jerk Chicken

Ingredients

  • 4 chicken legs, cut into thighs and drumsticks
  • 1 bunch spring onions
  • 1 medium-sized knob of ginger, finely chopped
  • 8 garlic cloves, peeled
  • 2 scotch bonnet peppers
  • Juice and Zest of 5 limes
  • 6 sprigs thyme
  • 1 teaspoon whole black peppercorns
  • 1½ Tablespoon coriander seed
  • 1 Tablespoon whole allspice
  • 6 whole cloves
  • 1 teaspoon ground nutmeg
  • 2 cinnamon sticks
  • 2 Tablespoons honey, or sugar
  • 4 Tablespoons light brown sugar
  • 1 bunch coriander
  • 60 ml (¼ cup) rapeseed oil
  • 60 ml (¼ cup) orange juice
  • 1 teaspoon sea salt

Directions

  1. Place the spring onions, garlic, scotch bonnet, and ginger on a grill or a smoking hot griddle pan.
  2. Cook until tender, not to charred.
  3. Add to the Vitamix container.
  4. In a dry skillet, place the peppercorns, coriander seeds, cinnamon, cloves, and allspice.
  5. Cook over medium heat until fragrant (about 1 minute). Add the ground nutmeg and cook 15 seconds.
  6. Add to the Vitamix container.
  7. Add the rest of the marinade ingredients to the Vitamix container and secure the lid. Select Variable 1, start the machine, and increase to its highest speed.
  8. Blend for 1 minute or until completely smooth.
  9. Place the chicken into a bowl and pour the marinade over it. Cover the bowl with plastic wrap and allow it to marinate for at least 1 hour or preferably overnight.

Mayonnaise

Ingredients

  • 1 handful of fresh coriander leaves
  • 600 ml (2½ cup) rapeseed oil
  • 4 large pasteurized egg yolks
  • 2 teaspoons Dijon mustard
  • 1 Tablespoon lime juice
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Directions

  1. Add the coriander and oil to the Vitamix container in the order listed and secure the lid.
  2. Select Variable 1, start the machine, and increase to its highest speed.
  3. Blend for 25 seconds.
  4. Strain through a sieve lined with cheesecloth. Refrigerate overnight to completely strain. You will be left with a clear, bright green oil.
  5. Transfer to a jug and discard the pulp.
  6. Add the eggs and mustard to the Vitamix container and secure the lid.
  7. Select Variable 1, start the machine, and increase to it highest speed.
  8. Blend for 30 seconds, until the yolks become pale.
  9. Lower the speed to Variable 1 and remove the lid plug. Slowly drizzle in the coriander oil until the mayonnaise emulsifies.
  10. Remove the chicken from the marinade, allowing some of the marinade to stay on the chicken. Grill the chicken and finish in a oven, if desired. Serve with 2 tablespoons of coriander mayonnaise. Garnish with lime juice, salt, and pepper, to taste.
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Enchilada Sauce

Make Mexican night any night with this quick and easy version.

Submitted By: Vitamix

Dietary Interests: Low Fat, Low Cholesterol, No Added Sugar

Makes: 1.2 l (5 cups)

Total Time: 15 Minutes

Difficulty: Easy

Ingredients

  • 960 ml (4 cups) chicken stock
  • 2 Tablespoons olive oil
  • 2 Tablespoons red wine vinegar
  • 2 Roma tomatoes, quartered
  • 1 garlic clove, peeled
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • 40 g (⅓ cup) chilli powder
  • 1 teaspoon salt
  • 60 g (½ cup) plain flour

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase to the highest speed.
  4. Blend for 6-7 minutes or until heavy steam escapes from the vented lid.

Notes

This recipe can be reduced by half and made in smaller containers.

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