NORTHWEST TERRITORIES

Mountain Avens

     Northwest Territories

I've always been fascinated with the Northern Lights and hope to be able to visit the Northwest Territories to see them with my own eyes. I've read about the landscape of mountains, lakes and rivers, the Arctic tundra and boreal forests that give sightseeing and exploration a new meaning. Not to mention the wildlife you won't see anywhere else in the world, like the Woodland Caribou.

Out of all of Canada's provinces and territories, I've always thought that the Northwest Territories have the coolest license plates. That's right, they're shaped like a polar bear. The Ministry of Transportation is definitely on another level in the NWT compared to the rest of Canada!

• Creeping Thistle

Thistle Zucchini Bread (Vegan)

1 cup applesauce

1 cup creeping thistle leaves

¾ cup brown sugar

1 ½ cups flour

1 tsp baking soda

½ tsp baking powder

Pinch of salt 

3 tsp cinnamon

1 tsp nutmeg

¼ tsp cardamom

1 cup zucchini, grated

¼ cup almond milk

2 tsp pure vanilla

1 cup walnuts or pistachios 

In a blender, combine creeping thistle leaves and almond milk. Blend until mixture is smooth and no lumps. Add applesauce and continue blending until mixture turns into a liquid. In a bowl, combine sugar, baking soda, baking powder, flour, salt, cinnamon, nutmeg and cardamom. Add Creeping Thistle puree, zucchini and vanilla. Once thoroughly mixed, fold in nuts. Grease the bottom and sides of a bread pan and pour batter in. Bake at 350℉ for 50-60 minutes or until toothpick can be inserted into center and come out clean.

• Awnless Brome

Awnless Brome Cake (Vegan)

2 cups almond milk 

1 ½ cups flour

½ cup awnless brome, dried and ground into powder

1 ¾ cups sugar

¾ cup cocoa powder

2 tsp baking powder

1 ½ tsp baking soda

Pinch of salt

⅓ cup coconut oil, melted

⅔ cup applesauce

2 tbsp pure vanilla

Mix all dry ingredients together in large bowl. Add almond milk, applesauce, vanilla and coconut oil. In a cake pan, grease sides and bottom. Pour in mixture and cook at 350℉ for 40 minutes. Serve à la mode with ice cream and fresh fruit.

• Field Sow Thistle

Field Sow Thistle and Artichoke Dip (Vegetarian)

8 oz cream cheese, room temperature

½ cup sour cream

3 cloves garlic, minced

⅔ cup parmesan cheese

½ cup mozzarella cheese

14 oz artichoke hearts, chopped

2 cups field sow thistle

2 tomatoes, diced 

Pepper to taste

In a pot, add sow thistle and a bloop of water. Heat until thistle is soft and limp and shrinks in size. In a bowl, mix together cream cheese, sour cream, garlic, cheese and pepper. Add in tomatoes, artichokes and thistle and stir well. Grease a baking dish and pour mixture in. Bake for about 20 minutes at 350℉ until heated and bubbly and golden brown. Serve with tortilla chips, crackers or fresh baguette slices.

• Alfalfa

Alfalfa Stuffed Peppers (Vegan)

1 cup brown rice, cooked

3 bell peppers, cut in half and hollowed out

2 tbsp olive oil

1 onion, diced

1 cup mushrooms, sliced

¼ cup fresh parsley, finely chopped

½ cup fresh alfalfa, finely chopped

¾ cup salsa

½ cup vegetable broth

2 tsp cumin

1 tsp chili powder

4 cloves garlic, minced

1 can black beans, rinsed

Avocado (optional)

Lime juice

Pepper to taste

Add olive oil into pan with onions. Add garlic once onions are almost cooked. Add mushrooms and black beans. Stir in alfalfa and parsley and cook until mixture is soft. Stir in rice, salsa, veggie broth and spices. Scoop mixture into pepper halves and put in baking dish. Cover dish with aluminum foil and bake at 375℉ for 30 minutes. Remove foil and cook for another 20-30 minutes until peppers are soft and golden in colour. Serve with lime juice and avocado. Another option is to cook these on the BBQ.

• Red and Alsike Clovers

Clover Pizza (Vegan)

2 ½ cups warm water

¼ cup sugar

3 tsp instant yeast

¼ cup vegetable oil

5 cups all purpose flour

1 cup red clover, dried and ground

2 tsp salt

3 cups tomato sauce

1 ½ cups alsike clover

Pizza toppings might include onions, peppers, garlic, spinach, mushrooms and olives.

Mix water, sugar, yeast, vegetable oil, flour, red clover and salt in a large bowl. Cover and let sit for 1 hour to rise. Prep pizza toppings. Preheat oven to 475℉ and place pizza stone inside oven to warm up. Once dough has risen, split into 3 equal portions and roll out. Spread 1 cup of sauce over each pizza and ½ a cup of alsike clover, along with other toppings of choice. Bake on the pizza stone for 10-15 minutes or until crust is golden brown. Enjoy!

• Narrow Leaf Hawksbeard

Narrow Leaf Hawksbeard Burritos (Vegan)

1 can black beans, rinsed

1 cup narrow leaf hawksbeard leaves

4 large whole wheat tortillas

¾ cup salsa

2 avocados, sliced

1 tbsp chili powder

2 tsp cumin

1 bunch fresh cilantro, finely chopped

In a pan on medium heat, add hawksbeard leaves and a dash of water and let greens cook and get limp. Continuing to stir. Mix in cumin and chili powder. Lay tortillas flat. Divide hawksbeard mixture evenly between the tortillas. Divide black beans, salsa, avocado and cilantro among the tortillas. Add any other toppings desired and enjoy this simple recipe!