Topping or sauce: Blueberry Maple Syrup

Blueberry Maple Syrup 


What you will need:


2 cups Maple Syrup
2 cups Blueberries (fresh or frozen)
1 TBS Vanilla extract (I stock organic- tastes more natural)
1 tsp cinnamon
1/2 tsp nutmeg or all spice 


Directions:


Heat a sauce pot over low-medium heat.
Add blueberries and vanilla extract, keep the berries moving for 5 minutes and gradually reduce to low heat. Add cinnamon and nutmeg, let the spices hang out with the blueberries mixture for a few minutes and then add the maple syrup. The longer you can simmer this the more sticky and concentrated it will become, I like to leave it on low for 15-30 minutes but if you don't have time or are very hungry it will still taste great after just another 10 minutes.


Remove from heat and ladle over pancakes, waffles, ice cream, cakes, or pies. (served over my homemade whole wheat waffles with large mug of tea) YUM! 


Tip: If you want to keep your syrup, transfer into container with screw top lid. Lasts 2-3 weeks in the fridge.  If you like more blueberries and less syrup cut one full cup of syrup from the recipe. 

Appetizer or Side: Vegan cream cheese stuffed tomatoes

This recipe come from Canadian Living Magazine (Photo Credit: Canadian Living magazine)


Appetizer or Side

Vegan Cream Cheese stuffed tomatoes


Prep time: 5 minutes
cook time: 20-25
Skill level: Beginner to Intermediate 

What you will need
2 boxes cheery tomatoes

Vegan Cream Cheese full container

Spinach 2 cups frozen chopped

Roasted garlic 2-3 cloves whole (or sautéed in pan for 15 minutes)
1/2 tbs nutmeg 

Salt & pep to taste

Cayenne pepper to taste

Basil leaves to garnish

6 Tbs olive oil (2 in pan, 4 in blender/processor)

Directions:

Heat thick-bottomed pan or soup pot over medium heat.

Add with olive oil right away (it will spit at you if you add it to a hot pan)

Add garlic into pan sauté for 15 minutes or until soft.

Add in spinach, season with nutmeg, salt and pepper to taste

Fry for 6 minutes keeping things moving in the pan.

Prep food processor or blender

By drizzling 4 TBS olive oil along inside

Add whole container vegan cream cheese

Prep cherry tomatoes

Cut off ¼ of top off cheery tomato and scoop out insides

Tip: You can stand up in mini muffin tin to stuff or slice thin tip off bottom without piercing into hallowed out inside so the bottom is flat and they can stand up on a baking sheet

Take pan/pot off heat and add hot contents directly on top of cream cheese in food processor.

Blend or mix for 3 minutes pulsing button until garlic cloves are chopped and blended into mixture.

Spoon mixture into tomatoes or use pastry or sandwich bag to pipe mixture in.

Garnish with single basil leave and serve right away.

Note: this recipe can be prepared in advance and chilled in fridge for up to 2 days before dinner party or kept in the fridge for easy snack.