1. Preheat your grill to high heat. While that’s happening, soak your skewers in water for 20 minutes so they don’t burn when you start grilling them.
2. Thread two pieces of pineapple, strawberry, and cantaloupe on a skewer to make fruit kabobs. Repeat the process to build as many skewers as you want.
3. Sprinkle the maple syrup over each skewer and spray with coconut oil spray.
4. Place the fruit skewers on the grill in a single layer. About 10 minutes total, depending on how thinly you cut them.
5. Serve this dish right away, with a vanilla yogurt dip if you’d like.

1. Oil the clean grill grates and set the grill to a medium heat. This will ensure that your food doesn’t stick, and that you have consistent Grill Marks.
2. Place the peeled and cored peaches in a large mixing bowl. Add enough maple syrup to generously coat each side of the peaches.
3. Grill the peaches cut-side down for 3 to 5 minutes. Keep an eye on them so they don’t burn, then flip and cook for 3 more minutes or until tender.
4. Take the peaches off the stove. You can serve them piping hot or wait until they cooled down a bit.
5. Serve the peaches with toppings of your choice, such as vegan vanilla ice cream, maple syrup, cinnamon and salt sprinkled on top, and granola.

1. Preheat the oven to 350°F and line a 9 x 9-inch baking pan with two overlapping parchment sheets. In a large mixing bowl, whisk together flax and 3 tablespoons water until smooth. Allow to sit for a few minutes to thicken before stirring again.
2. Add the salt, baking soda, pure maple syrup, vanilla extract, cornstarch, cocoa powder and coconut sugar to the bowl in that order. Whisk together until combined. The batter will be thick.
3. In a mixing bowl, combine the flour, corn flour, baking powder, salt and pepper. Add in the almond butter and mix thoroughly until it’s completely distributed. Don’t worry about overmixing; these are flourless. You’ll be left with a very thick and sticky batter after combining everything properly
4. Break the graham crackers sheets in half, then line the bottom of the dish with them–you should use about 4 1/2. Spread brownie batter on top of graham crackers until it covers them entirely and is level at the top. Bake 25 minutes or until edges appear firm; cool 30 minutes.
5. Allow the brownies to cool before changing the broiler setting to low. Next, place the marshmallows and chocolate chips on top of the brownie then put it under Low Heat for 5 minutes or until marshmallows are melted & golden brown in color. Lastly, take it out of oven; break graham cracker pieces on top (if desired).
6. Remove the brownies from the dish using the parchment paper and cut into individual squares. Serve right away or keep for up to 2 days in an airtight container.

1. Preheat the oven to 180°F (350°F).
2. Spray the baking dish with cooking spray and then add the fruit, maple syrup, and vanilla. Combine until fully combined and set aside.
3. In a large mixing bowl, combine the flour, coconut sugar, baking powder, baking soda, and salt. Rub in the coconut oil with your hands until the largest pieces of oil are no bigger than a pea. Combine the milk and vanilla before stirring. Do not overmix.
4. The scones should be about the same size. Using your hands, flatten each piece of dough just a little. Lay the fruit mixture over the scones, leaving space between them so that you can see them.
5. Bake the cobbler for 40-45 minutes, or until the fruit is bubbling and the scones are golden brown. Remove from oven and let cool for 15 minutes. Serve as is or with ice cream.

1. For this recipe, you’ll need to shred some coconut. To do so, put it in a small pan over medium heat and toast for 5 minutes until lightly browned. Remember to shake the pan every minute so that the coconut cooks evenly. Then remove from heat and transfer to a small bowl.
2. In a blender, mix 2 cups strawberries, 1 cup coconut milk, 1 tablespoon maple syrup, and ¼ cup toasted coconut flakes. Puree until chunks of strawberry remain and transfer the mixture into a medium-sized bowl.
3. For an 8-person serving, add one strawberry slice to the bottom of each mold. In the following order, layer 1 tablespoon strawberry mix, 1 teaspoon coconut milk, 1 tablespoon strawberry mix, 1 teaspoon coconut milk, 1 tablespoon strawberry mix, and finally top it off with1 teaspoon toasted coconut flakes.
4. After you’ve placed the cover on top of the mold, insert popsicle sticks halfway. Once that is done, freeze until it’s completely frozen; this will take approximately 6 hours or overnight.
5. To remove the popsicle, first use warm water over the molds for around 10 seconds. Gently pull on the sticks to withdraw the popsicle. If necessary, repeat this process with more warm water.
6. If you won’t be eating your pops right away, store them in small plastic bags in the freezer.

1. wipe the mushrooms clean and cut any very large ones in half.
2. To prepare the vegetables, first peel and chop the onion into wedges. Then, de-seed the bell peppers and chop them into 1” square pieces. Afterwards, Chop up the unpeeled courgette into ½” rings. Lastly, cut of piece of tofu.
3. Heat a barbecue grill or pan until hot.
4. In a small bowl, mix together the seasoning spices and oil. Thread the vegetables and tofu onto skewers, alternating between them as you go. As you finish each skewer, brush it with the marinade.
5. Place the skewers in a pan with plenty of cooking oil, and soak them for 10 minutes before grilling. Grill until charred on all sides.⠀
6. Fantastic when served with rice and peas.

1. First, mix all the dry and wet ingredients, except for the vital wheat gluten, in a food processor or blender until it becomes smooth.
2. Pour everything into a large mixing container and add the vital wheat gluten. With a big spoon or spatula, combine the flour until just combined. You may use your hands for the final bit; simply knead to make sure all of the flour is incorporated. Keep in mind not to overknead! Simply knead until everything incorporates.
3. Cut the dough into 6 long strips. Then, on a flat surface, roll out each strip until it is elongated and in the of a circle.
4. Once the dough was firm enough to slice, I flattened each steak a bit more and changed its form slightly to make it appear more steak-like. Shaping is optional but adds a creative touch and reminds me of playing with Play-Doh. The dough will be somewhat hard and snap back from gluten elasticity, but you can shape your dough into real looking steaks if you put in some effort!
5. Place the beef in a large saucepan and then pour enough water to cover it. Bring to a boil, reduce the heat, and simmer for 2 hours. Continue cooking until the meat is tender and easily pulls apart at the bone when prodded with a fork (about 30 minutes). Remove from heat; drain off any excess liquid if necessary. Serve over rice or noodles while hot.
6. By the time they’re done, they will have absorbed most of the broth, leaving them full of flavor. Keep an eye on them near the end to make sure they don’t burn if all the liquid has been soaked up. Covering them will help trap in moisture.
7. Afterwards, cook each side for 1-2 minutes over medium-high heat on an outdoor grill or a grill pan to char and caramelize the outside. For the classic grill marks, use any type of skillet, non-stick or cast iron work best. If you don’t have a grill or a grill pan, that’s okay! You can use a regular skillet

BBQ Jackfruit

1. After draining and rinsing the jackfruit in a colander, cut away and discard the core from the flesh, leaving only stringy portion of the fruit.
2. In a mixing dish, combine the coconut sugar, chili powder, garlic powder, cumin, and cayenne pepper. Toss in the jackfruit meat and coat with it.
3. Over medium heat, warm the seasoned jackfruit in a large skillet. To release the flavors, sauté for 3 to 5 minutes until the spices bloom.
4. In a small mixing dish, whisk together the barbecue sauce and water. Pour it over the jackfruit in a skillet and simmer for 15 minutes on low heat, stirring occasionally.
5. Remove the lid from the skillet and use 2 forks to shred the jackfruit. Continue to simmer uncovered for another 5 minutes or until the barbecue sauce is reduced, stirring occasionally.

Hemp Seed Cheddar

1. Meanwhile, combine all ingredients in a high-speed blender and blend on high until smooth. Pour into a medium saucepan and bring to a simmer over medium heat. Whisk continuously for 5 minutes or until thickened, keeping an eye out for greenish flecks from the blended hemp seeds, which are natural and expected with hemp seeds.

Pizza

1. Grill over high heat, making sure the grill grates are clean.
2. Meanwhile, flour a clean work surface and roll out your pizza dough to the desired shape and size. This is a rustic pizza, so don’t stress about making a perfect circle or rectangle. Brush the top of the dough with approximately 1 tablespoon olive oil before transferring it to a pizza peel or an agile cutting board.
3. Oil the grates with olive oil once the grill is hot. Turn the dough back onto the grill, oiled side down, and cook for 2 to 4 minutes or until the underside is golden brown. Brush the top, uncooked portion of the dough with olive Oil and carefully flip it over.
4. After flipping the pizza, brush the top with barbecue sauce and spread jackfruit over it. Then, use a tablespoon to add hemp seed cheddar (by drizzling or dotting). Top off with as much red onion slices as you’d like. Close grill lid and cook for another 2-4 minutes until bottom of pizza has brown grill marks. Carefully transfer back to peel/cutting board. Drizzle hemp seed ranch and sprinkle fresh cilantro + Manitoba Harvest Hemp Hearts on top. Slice & serve immediately!

1. Check that the beans and potato are done. use the microwave to cook the potato, but you may also use an oven. Just don’t boil, since too much moisture will be introduced.
2. Use the package directions to cook farro.
3. While the farro is cooking, make avocado slaw by mashing an avocado and mixing it well with some cabbage and salt.

Make mango habanero cream.

1. For a smoothie, blend all ingredients together except for 1/4 cup of salsa. Add the additional salsa in later if you want your drink to have chunks.
2. Add farro to food processor and pulse until it’s chopped.
3. If you want an salsa consistency, add beans, potato, salsa and cornmeal/brown rice flour and pulse until it becomes chunky.
4. Pour contents of pan into a bowl. If needed, season with salt to taste. Stir mixture until even consistency is achieved.
5. For optimal flavor, place mixture in fridge for at least an hour, or overnight.
6. After the mixture is ready, shape it into 4 patties. Using an indoor or outdoor grill on medium high, Grill each side for 10 minutes. You can also bake these by lining a cookie sheet with parchment and bake at 375°F (190°C) for 15-20 minutes flipping once half way through.
7. Build burgers with all of your preferred toppings. For the best summer burger, they’re all highly recommended!

1. In a small bowl, whisk the ingredients together until combined.
2. Place the mushrooms in a glass dish with marinade, and baste them with a pastry brush to properly cover them.
3. Place the grill pan on medium heat and oil it.
4. When the grill is hot, put the portobellos on that have been soaked in the marinade, cap side down. As they cook and you brush over them with the leftover fermented mixture occasionally, after 3-4 minutes you’ll start to see those beautiful grill marks formingon their caps.
5. Turn the eggs over and cook for another three minutes on each side. Remove from the grill pan and serve.