Prep Time (Pesto) – 5 minutes
Total Time with Pasta – Under 30 minutes
Serves 8

INGREDIENTS

1 cup raw broccoli
2 cups baby spinach
½ cup fresh basil
¾ tsp. sea salt
¼ tsp. ground black pepper
4 cloves garlic
1 cup walnuts
½ cup veggie broth or water
1-2 Tbsp. olive oil (optional)

DIRECTIONS

1. Place all ingredients in a food processor and blend until well mixed, adding broth or water to bring the pesto to desired consistency.
2. Taste and adjust to desired taste.
3. Serve with your favourite pasta!

NOTE: You can add more garlic if you like it garlicy. You can substitute veggies with kale, chard or asparagus, but fresh, raw broccoli will give you the best results. Try different seasonings such as oregano, sage or red pepper flakes! When you are adding the broth or water, add a little, then mix to see if you need more. Be careful not to add too much because it will become runny. This recipe makes about 2 cups, and each serving size is ¼ cup.

*Nutrition facts are for the pesto only. 

Nutrition facts per serving
Calories 120; protein 2 g; fat 11 g; carbs 3 g. 

Photography By: Sophia DeSantis

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Read This Story in Our 2025 Running Issue
IMPACT Magazine Running Issue 2025 featuring some incredible Canadian women ultrarunners who are on the rise on the world trail stage. Run your way around the world to earn your six star Abbott World Marathon Majors commemorative medal. Train for 10 km right up to a marathon – plus a 50 km trail run and 70.3 program. Strength workouts for runners, carb load with these pasta recipes and so much more.

Prep Time – 10 minutes
Refrigeration Time – 45 minutes
Serves 16

INGREDIENTS

• 1 cup oat flour
• 1 ¼ cups cane sugar or coconut sugar
• ¾ cup cocoa powder
• 1 Tbsp. baking powder
• ½ tsp. sea salt
• 1 cup light coconut milk
• ¾ cup dairy-free chocolate chips
• ¾ cup grated zucchini (dabbed with a paper towel)
• 2 Tbsp. apple cider vinegar

DIRECTIONS

1. Preheat oven to 350 F.
2. Add the flour, cocoa powder, sugar, baking powder and salt to a bowl and mix well to get out any clumps.
3. You can use a blender or food processor next. If using a food processor only add half the coconut milk, and as it thickens slowly add the rest of the coconut milk and blend. (If you add it all at the start there will be too much liquid and it can spray out of the sides.) If using a blender add all the milk, half of the chocolate chips, the zucchini and vinegar. Blend well.
4. At this point you can add the wet mixture into the bowl with the dry mixture and mix well. Or you can add the dry ingredients into the blender/processor and pulse to combine. You don’t want to over blend it. Scrape the sides as you go.
5. If you kept out half of the chocolate chips, fold them into the batter now.
6. Pour into a prepared 8 or 9 inch square or circular pan. I spray the pan with coconut oil and wipe down to avoid sticking.
7. Bake for 45 minutes. Start checking at 40 minutes. You want a toothpick to come out clean on top, but with some batter at the bottom. It cooks more as it cools. If you over-bake it will be gummy and not as moist and soft.
8. Allow to cool completely.
9. Frost how you prefer or serve as is like a cakey brownie. You can also double the recipe and make a layered cake.

Vegan Chocolate Frosting

INGREDIENTS

• 1 cup coconut cream (the white part from a can of full fat coconut milk)
• ½ cup cocoa powder
• 6 Tbsp. unrefined cane sugar
• 1-1 ½ tsp. lime juice
• ½ tsp. vanilla extract
• ¼ tsp. sea salt

DIRECTIONS

Mix everything with a hand mixer and store in freezer to thicken a little and use.

Nutrition facts per serving
Calories 171; protein 30 g; fat 6 g; carbs 3 g.

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Read This Story in Our 2024 Running Issue
Featuring Canadian Olympic, National & North American Marathon Record holder Cameron Levins. Run your way around the world with some cool, quirky and unconventional races. Train for 10 km right up to a marathon – plus a 25 km trail run and 70.3 program. Strength workouts for runners, spice it up to improve your performance and so much more.

Prep Time – 10 minutes
Cook Time – 20 minutes
Serves 4

INGREDIENTS

• 4 tortillas
• 6 Tbsp. pizza sauce, homemade or store bought
• 1 cup fresh spinach, packed
• 6 Tbsp. vegan Alfredo Sauce, homemade or store bought
• 1 cup mushrooms, sliced
• 1 cup dairy-free shredded cheese
• 1 vegan sausage

DIRECTIONS

1. Preheat oven to 400 degrees F.
2. Soften your tortillas by covering with a damp paper towel and warming in the microwave for 1 minute.
3. Once warm, put 1 ¼ Tbsp. pizza sauce in the middle of each and spread outwards.
4. Place ¼ cup spinach over the pizza sauce.
5. Drizzle 1 ½ Tbsp. Alfredo sauce over spinach.
6. Place ¼ cup mushrooms on the top.
7. Cover with ¼ cup cheese.
8. Add the sausage and separate it equally on all four tortillas. 9. Fold sides of tortilla inward until ends touch.
9. Fold bottom of tortilla over the middle and tuck in tight as you roll it all into a burrito with both ends folded, closed.
10. Bake on a parchment lined baking sheet, seam side down for 20 to 25 minutes until crisp on the outside and edges begin to brown.
11. Allow to cool – then devour!

OTHER FILLING SUGGESTIONS

• Olives
• Peppers
• Onions
• Tomatoes
• Sundried Tomatoes
• Artichoke Hearts
• Broccoli

Nutrition facts per serving
Calories 277; protein 13 g; fat 12 g; carbs 29 g. 

Recipe and Photography by Sophia Desantis

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Read This Story in Our 2024 Running Issue
Featuring Canadian Olympic, National & North American Marathon Record holder Cameron Levins. Run your way around the world with some cool, quirky and unconventional races. Train for 10 km right up to a marathon – plus a 25 km trail run and 70.3 program. Strength workouts for runners, spice it up to improve your performance and so much more.

Prep Time – 20 mins
Cooking Time – 30 mins
Serves 10

INGREDIENTS

• 6 cups cubed dense bread, gluten-free if needed (*dried out)
• 3 cups cooked chickpeas (about 1 ½ cans)
• ¼ cup reserved juice from can of chickpeas
• 1 cup sweet or yellow onion, chopped
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 2 Tbsp. garlic, finely chopped
• 2 tsp. sea salt, divided
• 2-3 cups veggie broth, use more for a more moist and soft stuffing
• Drizzle of olive oil to sauté, or use broth if oil free
• ¼ cup white wine (optional for added flavour)
• 2 Tbsp. dried rosemary
• 1 Tbsp. dried thyme
• 1 Tbsp. fennel seed, chopped or crushed
• 2 tsp. crushed red pepper
• ½ cup grated vegan parmesan (optional for added flavour)

DIRECTIONS

1. Preheat oven to 375 F.
2. Dry your bread by putting it on the countertop overnight or bake in the oven at 350 F for about 30 minutes, or until toasted.
3. Pulse chickpeas in a food processor until chopped into large pieces. If you don’t have a food processor you can also chop with a knife (although it will take longer and you’ll have to chase runaway beans).
4. Once chopped, place in the bowl with the dried bread.
5. Sauté the onion, celery, carrots, garlic and 1 tsp. of salt with a drizzle of olive oil (or if not using oil use about ¼ cup of the veggie broth) and white wine until they begin to soften.
6. Add the broth, rosemary, thyme, fennel seed and crushed red pepper. Let the mixture simmer for about 5 minutes. Taste and add more of the salt if preferred. Keep in mind if you are using Parmesan this will add salt too.
7. Slowly add the mixture to the bowl with the dried bread and chopped chickpeas, mixing as you add.
8. Add the reserved liquid from the can of chickpeas to the bowl and mix well.
9. Place stuffing into a 9  X 13 baking dish. If using parmesan, sprinkle it over the top.
10. Bake for 20 – 30 minutes until nice and crisp on the top. If you use more broth you will need to bake longer.

NOTE:
If you want the more traditional soft stuffing use a softer bread. If you prefer a crispier, less moist result use a dense chewy bread like a bagel or a heavy dinner roll.

Nutritional facts per serving: Calories 274; protein 10 g; fat 3 g; carbs 46 g.

Recipe and Photography – Sophia DeSantis

Read This Story in Our 2023 Holiday Gift Guide
Our dedicated elves at ⁠IMPACT Magazine have been putting in overtime to reveal the most exciting gifts in health, fitness, adventure and sports for this season’s holiday gift guide. Explore this year’s latest fitness gadgets, cool appliances to perfect your festive meals, top-notch gear to keep you moving this winter, and fantastic solutions to help you achieve your fitness goals. We are sure to have something for everyone on your list.

You May Also Like – Easy Vegan Stuffing with Cranberries

Prep Time – 5 minutes
Setting Time – 30 minutes
Serves 2

Ingredients

• ¾ cup dairy-free milk of choice, the creamier the milk, the richer the flavour will be
• ¼ cup plain dairy-free yogurt (see note)
• ¼ cup chia seeds
• 2 Tbsp. PB2 powdered peanut butter (see note)
• 1-2 Tbsp. sweetener of choice, I used maple syrup (optional for added sweetness)
• 1 tsp. vanilla extract
• Pinch of salt

Optional toppings:

• Sliced bananas
• Homemade caramel
• Chopped nuts
• Peanut butter, or powdered peanut butter mixed with a little dairy-free milk in a 2:1 ratio

DIRECTIONS

1. Add all ingredients into a bowl.
2. Whisk well to combine. Do this quickly so it doesn’t clump. You can also whisk everything but the chia seeds, then slowly add the chia seeds in while whisking to prevent them from clumping.
3. Allow pudding to set in the fridge for at least 30 minutes; you can also make this the night before.
4. Top with what you prefer and enjoy!

NOTE:

You can omit the yogurt but it gives a creamier end result. You can also use a thick and creamy milk-like coconut milk from the can to get the same creamy flavour.

The powdered peanut butter helps give this recipe a delicious yet lower-fat and calorie option. If you do not have it, you can use 2 Tbsp. peanut butter.

Nutrition facts per serving
Calories 202; protein 9 g; fat 12 g; carbs 19 g. 

Photography by Sophia Desantis

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Read This Story in Our 2023 Running Issue
Featuring Rory Linkletter, Canadian long-distance runner. Add to your bucket list with the top Destination Marathons Around the World. Train for 10 km right up to a marathon – plus a 70.3 program. Increase your strength and work your core with Canada’s Top Fitness Trainers. Enjoy plant-based, post-run breakfasts and so much more.