Our Recipes

The following recipes have been improvised by our PRD volunteers, based on the produce we received by donation that day and the spices/dry products we had in store... plus a whole lot of creativity!

Les recettes suivantes sont des improvisations faites par les bénévoles de PRD, selon les ingrédients qui étaient disponibles dans nos armoires, nos donations et surtout grâce à leur créativité.

Drawing by: PRD UOttawa

Download Our Recipe Books

Some Quick Recipes!



  • In a medium saucepan, add the strawberries, vanilla, maple syrup, and salt. Simmer and cook for about 15 minutes, or until the berries have softened. Stir occasionally. Set aside.

  • Store any leftovers in a closed container in the fridge.


  • In a medium microwave safe bowl, combine 1/3 cup rolled oats with 1/3 cup water.

  • Microwave on high for 45 seconds.

  • Top with cinnamon, ginger, raisins, pumpkin seeds, almonds, strawberry compote and a dash of non-dairy milk.

  • Serve immediately. Enjoy!


For the strawberry compote (serves 4):

  • 2 cups fresh strawberries, chopped

  • 1 tsp vanilla

  • 2 tsp maple syrup

  • Pinch of salt

For the oatmeal:

  • 1/3 cup rolled oats (not quick oats!)

  • 1/3 cup water

  • Pinch of cinnamon

  • Pinch of powdered ginger

  • 1 tsp raisins

  • 1 tbsp. raw pumpkin seeds

  • 1 tbsp. raw almonds

Easy Strawberry Compote, Nuts & Seeds Oatmeal  (from Ana Tavares)

Chia coconut pudding (from Real Food Real Deals)



  • 2 cups full-fat coconut milk

  • 1 tbsp. pure maple syrup

  • ½ tsp vanilla extract

  • ¼ cup chia seeds

  • 1 cup mixed berries



  • In a large bowl, whisk together the coconut milk, maple syrup, and vanilla extract. Slowly whisk in the chia seeds. If you pour them in quickly, they’ll clump.

  • Stir every few minutes for the first ten minutes, then refrigerate the mixture. Let it thicken for at least 3 hours, or as long as a few days.

  • When ready to serve, divide the chia coconut pudding into 3 bowls or jars, and top with berries.

Chickpea Salad (from Oh She Glows)



  • 1 can chickpeas, drained and rinsed

  • 2 stalks celery, finely chopped

  • 3 green onions, thinly sliced

  • ¼ cup finely chopped dill pickle

  • ¼ cup finely chopped red bell pepper

  • 3 tbsp. store-bought (or homemade) vegan mayonnaise

  • 1 clove garlic, minced

  • 1 ½ tsp yellow mustard

  • 2 tsp minced fresh dill (optional)

  • 1 ½ to 3 tsp fresh lemon juice, to taste

  • ¼ tsp fine sea salt, or to taste

  • Freshly ground black pepper



  • In a large bowl, mash the chickpeas with a potato masher until flaked in texture.

  • Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined.

  • Stir in the mustard and dill, and season with the lemon juice, salt and pepper, adjusting the quantities to taste.

  • Serve with toasted bread, on crackers, wraps, a bed of quinoa or rice, or on top of a basic leafy green salad. Or just enjoy it all on its own!

Veggie and Wild Rice Soup (from Where You Get Your Protein)


  • 3-4 tbsp. plus 4 cups veggie broth, divided

  • 1 onion, chopped

  • 3 medium carrots, chopped

  • 3 celery ribs, chopped

  • 3 large garlic cloves, finely chopped

  • 1 ½ tsp oregano

  • ½ tsp thyme

  • ½ tsp dried parsley

  • ¼ tsp dry ground mustard

  • ½ tsp salt

  • ½ cup wild rice

  • ½ tbsp. light miso

  • 3 tbsp. nutritional yeast

  • 1 can white beans, drained and rinsed

  • 1 ½ cups water

  • 2 small bay leaves



  • Chop veggies and add them – along with 3 tbsp. broth, oregano, thyme, parsley, dry mustard, and salt – to a large soup pot. Stir and cover.

  • Cook over medium heat for 5-7 min to slightly soften the veggies.

  • Stir in the rice and cook a few more minutes.

  • Add the remaining ingredients. Bring to a boil.

  • Reduce the heat. Cover and let simmer for 30-40 min, or until the rice is fully cooked. Remove bay leaves.

  • Serve each bowl topped with fresh parsley, fresh ground pepper, and cashew parmesan (optional).

Honey Garlic Baked Cauliflower (from Kirbie’s Cravings)



  • 1 small head of cauliflower, cut into bite sized florets

  • 2 cups panko bread crumbs

  • 1/3 cup water + 2 tbsp. flour


For the sauce:

  • 6 tbsp. honey

  • 4 garlic cloves, minced

  • 1 tsp onion powder

  • 6 tbsp. water + 2 tsp cornstarch

  • 1 ½ tbsp. low sodium soy sauce

  • ½ tbsp. sriracha sauce


  • Preheat oven to 400°F. Set 1/3 cup water and 2 tbsp. flour aside in a small bowl. Put panko crumbs in a separate bowl. Dip cauliflower pieces in water/flour mixture and roll in panko until fully coated. Place on baking sheet lined with parchment paper.

  • Bake for about 15-20 min, or until coating is a dark golden brown and crunchy.

  • While baking, make the sauce on the stove. Add all sauce ingredients except the cornstarch + water. Simmer and stir until mixed. In a small bowl, dissolve cornstarch in water and add to mixture. Stir for about 2 min, until sauce thickens.

  • Toss cauliflower in sauce and coat. Serve warm.

Easy Fruit Salad (from Andrea Zukowski)



  • 2 cups strawberries, hulled and sliced

  • 2 oranges, peeled and sectioned

  • 1 cup blueberries

  • 1 cup seedless grapes

  • 3 kiwi fruit, peeled and sliced

  • 2 tbsp. fresh lemon juice

  • 3 tbsp. honey

  • Pinch of cinnamon

  • Chopped fresh mint (to taste)



  • Wash and cut all of the fruit. Place into a large bowl and mix.

  • Pour lemon juice and honey onto the fruits and mix until combined.

  • Add cinnamon and mint and mix until combined.

  • Chill until ready to serve

© 2016. Website by Gabrielle Lizée-Prynne

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