Dogs | January 23, 2018

Inspired by GATHER: Endless Valley Harvest Bowl

Our idea behind GATHER™ was to craft a new kind of pet food, using certified and organic ingredients, perfectly blended and balanced to provide your dog or cat with premium quality, natural nutrition.

In fact, we were so excited by the high quality, healthy and flavourful ingredients in these recipes that we wanted to craft something similar for ourselves! So, with a little help from some local blogger friends, we’re going to be sharing some recipes for pet parents to eat that are inspired by the ingredients in our GATHER recipes. First up is the Endless Valley Harvest Bowl from Chelsea at Vegcouver. (*Please note these are recipes for human consumption using ingredients inspired by our GATHER recipes. These are not designed for consumption by pets.)

Hi I’m Chelsea from Vegcouver, and I blog all about vegan foods in and around Vancouver, BC.

I’m bringing home my first ever puppy next month. He’s a blonde mini dachshund named Walter. I can’t wait for puppy kisses, snuggles and walks. I’m researching how to crate train, potty train, how often to bathe him, when to get him neutered, how to introduce him to my cat. I’m also doing a ton of research about what to feed him.

In my own life, it’s important to me to eat real, whole foods. So why should my dog be any different? When Petcurean asked me to create a “pet parent” recipe inspired by their GATHER Endless Valley Vegan recipe for dogs, I was thrilled to see foods I recognized in the ingredient list.

The Endless Valley recipe contains familiar and delicious, REAL food, like: organic peas, organic barley, organic oats, lentils, organic sunflower oil, potatoes, quinoa, organic flaxseed, primary dried yeast, natural vegetable flavouring, blueberries, cranberries, carrots, dried rosemary. Did you know that peas have 5g of protein per 100g? And lentils have 9g. GATHER Endless Valley is also full of Omega 3 & 6, thanks to the flaxseed & sunflower oils, to keep your pup’s skin and coat looking beautiful. And these are the same nutrients that we humans need too.

So with that inspo, I created the Endless Valley Harvest Bowl, with Pea & Lentil Fritters, an Ancient Grain Medley, Rosemary Roasted Potatoes and a Blueberry Balsamic Vinaigrette. This recipe is super healthy & nutritious, and a great option for meal prepping!

Inspired by Gather Endless Valley Carrots and Potatoes
Inspired by Gather Endless Valley Pea Fritters

Endless Valley Harvest Bowl

Serves 2-4, depending on your appetite.

Ancient Grain Medley:

  • 1/2 cup pearl barley
  • 1/2 cup tri-colour quinoa
  • 2 cups veggie stock
  • 1/4 cup pumpkin seeds
  • 1/4 cup dried cranberries

In a fine mesh sieve, rinse barley & quinoa prior to cooking. Combine barley, quinoa & veggie stock in a pot and bring to a boil. Once boiling, turn down to low heat and cover. Cook until all the liquid is gone, then remove from heat and mix in the pumpkin seeds & cranberries.

Pea & Lentil Fritters:

  • 1 cup peas, frozen, but thawed
  • 1 can lentils, drained (no salt added)
  • 1 cup chopped, frozen spinach, thawed & drained
  • 1 tbsp garlic powder
  • 1 medium yellow onion
  • 1/4 cup steel cut oats
  • 1/4 cup flour
  • salt & pepper, to taste

Preheat oven to 375F.

Place peas and about half the can of lentils in a large mixing bowl and set aside. In a food processor, combine the remaining lentils, spinach, garlic powder & onion. Blitz in the food processor until the mixture becomes a paste.

Add the processed mixture into the large mixing bowl with the peas and reserved lentils. Add the oats and lightly mash together with a fork. I like to leave the peas and some of them lentils whole for a nicer texture. Season with salt & pepper at this stage. Slowly add in flour until the mixture becomes dry enough to be able to form into small patties.

In a non-stick pan, heat some olive oil over low-medium heat. Form small patties with the fritter mixture and brown on each side, approximately 3 minutes per side. Do this in batches, so they are easy to flip. Once browned, remove and set aside on a parchment lined baking sheet. Bake for 20 mins at 375F.

Blueberry Balsamic Vinaigrette:

  • 1 cup blueberries (fresh or frozen – if using frozen blueberries, thaw first.)
  • 1/4 cup balsamic vinegar
  • 2 tbsp flaxseed oil
  • 1 clove garlic
  • 1 tbsp maple syrup
  • salt & pepper, to taste

Combine all ingredients in a blender and blend until smooth.

Rosemary Roasted Potatoes:

  • 2 large potatoes, cut into bite sized pieces
  • 1-2 sprigs of rosemary
  • 2 tbsp olive oil
  • salt & pepper, to taste

Preheat oven to 425F.

Toss all ingredients together and roast on a parchment lined baking sheet for about 40 minutes, until potatoes are tender and browned as desired.

For the roasted carrots, I simply tossed them in olive oil, salt & pepper, and roasted them on the same pan as the potatoes, but for only about half the time.

For the bowl, simply assemble all ingredients and drizzle with vinaigrette. All parts can be made in advance and stored in the fridge, then eaten cold or reheated for quick bowls during the week!

Thanks for reading, check me out on Instagram @vegcouver to see what I’m cooking on a daily basis, and for puppy pics in the coming months!

I also post recipes at www.vegcouver.com