Quick N Delish

Quick N Delish is a series of convenient, healthy, affordable, environmental and—most importantly—delicious plant-based recipes and cooking videos brought to you by our own Susan Biehn-Smith.

Susan is a retired pre-and post-natal nutrition educator. She is a mother of three adult children and Omee (grandma) to four grandchildren. She helped  establish the community gardens in Bracebridge, she loves to putter in the garden growing veg beside her pollinating plants. Susan enjoys playing with recipes, tweaking them to include local grown veggies and beans. She focuses on ease of preparation and superb taste. She encourages you to substitute ingredients using plant-based foods that you have on-hand.

Although her teaching is light and humorous, her message is seriously rooted in concern for the environment and the changing climate.

Let’s Share!

We encourage you to share your favourite plant-base recipes, and we’ll pass them along! Email your recipe to climateactionmuskoka@gmail.com. Is there a particular recipe you’d like to recommend? We also take requests!

Find a complete list of Susan’s Recipes – Here

Chick Pea Loaf

I am going to share one of my all-time favourite seasonal recipes.  This delicious vegetarian loaf can replace any holiday protein and still offer all the flavours of the season.  The vegetarians in the family – myself included – look forward to this festive main course loaf.  This loaf also makes a terrific substitute for stuffing.  

  • 3 cups chickpeas canned drained or rehydrated. 
  • 1 cup of finely-chopped celery
  • 1/4 cup finely chopped onions
  • 1 cup bread crumbs (gluten-free breadcrumbs work as well)
  • 1/3 cup tomato sauce or ketchup
  • 1 Tbsp soy sauce
  • 2 Tbsp flour any type
  • 1 cup ground nuts (almond, walnuts, peanuts etc)
  • 1 tsp sage
  • 1 tsp thyme
  • 2 Tbsp oil
  • 2 Tbsp chopped fresh parsley
  • 2 eggs lightly beaten

(I often mash chickpeas and use the food processor to finely chop other ingredients.)

1) Preheat oven to 375 degrees

2) Mash chickpeas and put in good size bowl

3) Add remaining ingredients and mix well

4) Turn into a well-oiled 9x5x3 Loaf Pan

5) Bake for 45 or 50 minutes

This loaf can be sliced warm and served with cranberry sauce and/or vegetarian gravy. A delicious accompaniment to your root vegetables at this festive holiday time.


Leek, Carrot, Parsnip and Ginger Soup

Some of us still have leeks and carrots in the ground. Carrots and parsnips should be ok, but unfortunately, the leeks may be sad or spoiled. If you happen to have harvested and stashed these local veggies, this is a soup for you. This is a bowl of Winter Solstice comfort, enjoy with your favourite bread.

2 tbsp olive oil
2 cups leeks sliced
1 oz fresh ginger root peeled and finely chopped
3 cups parsnip roughly chopped
2 cups carrots roughly chopped
1 1/4 cups apple juice or dry white wine
5 cups vegetable stock or water
salt and pepper to taste
paprika sprinkle to finish.

Sauté in the order listed and add liquid once veggies soften. Cook for 20 to 30 minutes until parsnip and carrots are tender.
Puree in a food processor or use your hand wand blender.

Lentil Carrot Soup with Rosemary

What is more comforting than making a pot of delicious soup on a cool day? Lentil carrot soup seasoned with Rosemary is quick and delish.

  • 1 cup dried green or brown lentils
  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 carrots finely chopped
  • 2 sprigs of Rosemary chopped or 1 tsp dry
  • 2 bay leaves
  • 14oz diced tomatoes (good opportunity to use your frozen garden tomatoes)
  • 7 1/2 cups vegetable stock

Place lentils in a bowl covered with cold water. Leave to soak for 2 hours. Rinse and drain well. Or rinse lentils, place in a pot, cover with cold water,  cook for 15 minutes, drain.

Heat oil in a large saucepan.  Add onion and cook for 5 minutes, then stir in celery, carrots, rosemary, bay leaves and lentils.  Toss over the heat for 1 minute until thoroughly covered in the oil.

Pour in the tomatoes and stock, bring to a boil. Lower the heat, half cover the pan and simmer for about 45 minutes or until lentils are perfectly tender.  Remove the bay leaves, add salt and black pepper to taste. 

Serves 4.

Apple Chutney

Delicious apple chutney using local or wild apples, is a great accompaniment to eggs, a cheese tray or to create a gourmet-style grilled cheese sandwich.

Chutney makes a yummy condiment for any curry.

Make a batch fill new 1/2 pint Mason jars followed by the proper canning procedure and you have some lovely homemade gifts.


  • 2 lbs of tart peeled apples cored and cut finely
  • 1lb (local) onions cut finely
  • 2/3 cup raisins
  • 2/3 cup golden raisins
  • 2 cups soft brown sugar
  • 1/2 tsp cayenne pepper
  • 1 tsp ground ginger
  • 1 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 2 cups apple cider vinegar plus more if needed to add as the chutney boils down.

Put all ingredients in a large pan or pot, simmer for 1 to 1 1/2 hours over low medium heat. Stir regularly to make sure sugar does not burn add more vinegar as necessary as chutney reduces.

Turn off the heat and let the chutney settle.

Process jars of chutney for 12 minutes if using as a pantry item or as gifts.

To use within 2 weeks refrigerate without processing.

If freezing without processing, allow 1/2 inch headspace for expansion.

Makes 3-5 pints

Black Bean & Corn Salsa

This Black bean salsa recipe has been a summer staple as a meal or as a potluck offering. I make this dish using my garlic or scapes, fresh herbs and tomatoes. I serve it with a bowl of tortilla chips over a bed of garden greens or on a pita or wrap.
Black bean salsa is a great source of dietary fibre and folacin.

The Recipe

1 can (19oz, 540ml) black beans rinsed and drained
or rehydrated dry beans
1 cup fresh cooked, frozen or canned corn
1 tbsp extra virgin olive oil
2 tbsp lime juice or cider vinegar
2 tbsp finely chopped fresh cilantro, parsley or basil
½ tsp minced garlic clove or 1 tsp finely chopped garlic scape
Optional- ½ tsp of cumin
Pepper and salt to taste
Combine all ingredients in a medium bowl and toss gently. Keeps well in the fridge for 2 days.
Before serving add 1 cup of freshly chopped tomato and/or avocado.

Contributed by Susan Biehn-Smith for Climate Action Muskoka

A sweet treat – Basic Wild Berry Muffins

We have all probably had many rambles down a gravel road or trail, finding nature’s treasures along the way. Mid-summer brings with it wild berries. I often bring a small one-cup container with a lid on my ramble to collect these delicious gifts of summer.
Basic Wild Berry Muffins are a wonderful way to celebrate the berry season and to share your delicious jewels with others.
Wild berries are delicate and need to be handled gently. After picking out all the leaves and stems I place the berries on a plate coating them in 1 tbsp of all-purpose flour. Coating the berries will keep them from bleeding into the batter.

The Recipe

2 cups all-purpose flour
¾ cup granulated sugar
1 tbsp baking powder
½ tsp salt
2 large eggs
¼ cup margarine or butter melted
1 cup milk of your choice
1 tsp grated lemon peel
1 cup fresh wild berries or cultivated berry fresh or frozen

Measure first 4 ingredients into a large bowl. Stir, make a well in the centre.
Combine the next 4 ingredients into a small bowl. Add to well.
Fold berries in very gently until just moistened. Fill 12 greased muffin cups ¾ full. Bake in a 375-degree oven for 15 to 20 minutes or until wooden pick inserted in the centre of a muffin comes out clean.
Let stand in pan for 5 minutes before removing.
Makes 12 muffins.

Contributed by Susan Biehn-Smith for Climate Action Muskoka

Southwest Quinoa Salad

Susan Biehn-Smith of Quick N delish writes, ‘Enjoy a delicious  quinoa salad with black beans, corn and colorful peppers. This plant based salad is a full meal and a great accompaniment to a grain bowl. Quinoa takes no time to cook, less than rice. This grain is high in fiber is a good source of protein and gluten free. Quinoa is starting to be grown in Ontario and the prairie provinces.’

Easy Lentil Shepherd’s Pie

Episode 5, April 2021 — view printable PDF Easy Lentil Shepherd’s Pie

Quick N Delish: Episode 5 — Easy Lentil Shepherd’s Pie. This plant-based main is a Biehn Smith family favourite. It has tender lentils in a rich gravy, topped with creamy mashed potatoes and baked until bubbly. It’s also very substitution-friendly. Frozen vegetables and whatever you have in your fridge work really well too!
Recipe PDF Easy Lentil Shepherd’s Pie. Video recorded April 2021.

Carrot Muffins

Episode 4, March 2021 — View printable PDF Carrot Muffin Recipe

Quick N Delish: Episode 4 — Carrot Muffins. This is Susan’s favourite carrot muffin recipe.This hearty carrot muffin is a terrific grab-and-go for all ages, including babies over eight months. It’s moist and nutritious and freezes well. For more protein, add 3/4 cup of chopped and toasted nuts. Made with Canadian carrots, applesauce, oil, flour, local eggs and craisins.
Recipe PDF Carrot Muffins. Video recorded March 2021.

Bean “Meat” Balls and Spaghetti

Episode 3, March 2021 — View printable PDF recipe here.

Quick N Delish: Episode 3 — Bean “Meat” Balls and Spaghetti. This is a delicious flavourful plant-based Bean “Meat” Ball recipe served with spaghetti. Recipe PDF – Bean “Meat” Balls and Spaghetti. Recorded March 2021.

Caribbean Chickpea Curry with Potatoes

Episode 2 , February 2021 — View printable PDF recipe here.

Quick N Delish: Episode 2 — Caribbean Chickpea Curry with Potatoes. Recipe PDF – Caribbean Chickpea Curry with Potatoes. Recorded February 2021.
“Made this and loved it” – Len

Vegetable Soup with a taste of Tuscany

Episode 1, January 2021 – View printable PDF recipe here.

Quick N Delish: Episode 1 — Host Susan Biehn Smith shows us how to prepare a delicious soup using fall or winter pantry vegetables. Susan shares her successful experiences growing vegetables as well as easy ways to preserve and capture summer flavours. Recipe PDF – Vegetable Soup with a Taste of Tuscany. Recorded January 2021