about

We are Everland Foods.

Everland Foods is a manufacturer of natural food products based in Burnaby, British Columbia that promotes the long-term health of consumers. Our products contain no irradiation, preservatives, additives, colourings, refined sugars & genetically engineered ingredients.

Everland is a BC Kosher (BCK) & QAI Certified Organic. 100% Canadian Owned.

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recipes

Recipes

Healthy & Happy Eating

Organic Oats & Banana Cookies

Organic Oats & Banana Cookies

Organic Oats & Banana Cookies

ingredients

  • 1 large banana, mashed (½ cup)
  • ½ cup Everland Organic Crunchy Peanut Butter
  • ½ cup Everland Raw Honey
  • 1 tsp Everland Pure Vanilla
  • 1 cup Everland Organic rolled oats
  • ½ cup Everland Whole Wheat Flour
  • ¼ cup non-fat dry milk powder
  • 2 tsp ground cinnamon
  • ¼ tsp Everland Baking Soda
  • ⅔ cup Everland Organic Cranberries

directions

Servings: 20 cookies

  1. Preheat oven to 350 °F. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in cranberries.

  2. Drop dough by a rounded measuring tablespoon 2 inches apart on prepared cookie sheets. Flatten dough mounds slightly.

  3. Bake, one sheet at a time, for 10 to 12 minutes or until cookies are lightly browned. Transfer to wire racks to cool completely.

Quinoa Stuffed Peppers

Quinoa Stuffed Peppers

Quinoa Stuffed Peppers

ingredients

  • 7–8 Sweet peppers (red, orange and yellow)
  • 1 cup Everland Organic Medley Quinoa
  • 1 tbsp Everland Organic Olive Oil
  • 1 cup diced sweet onion
  • 1 tsp ground cumin
  • 1/2 tsp cinnamon
  • 1 cup Everland Organic black figs, roughly chopped
  • 1/2 cup Everland Organic cashews, roughly chopped
  • 3/4 tsp Everland Sea Salt
  • 1/4 tbsp pepper

directions

Servings: 4 / Prep Time: 10 mins.

  1. Heat oven to 375 °F. Seed and dice 1 of the cooked peppers. Slice remaining 6 peppers from stem to bottom; seed.

  2. In a medium lidded pot, bring 2 cups water to a boil. Add quinoa; return to a boil. Cover and reduce to medium-low and cook for 10 minutes. Drain; set aside.

  3. Return the pot to stove and place over medium heat. Add olive oil. Stir in the 1 diced pepper and onion. Cook 5 minutes. Mix in cumin and cinnamon; cook 1 more minute. Stir in figs, cashews, quinoa, salt and pepper. Fill pepper halves with quinoa mixture and place cut-side up in a 9 x 13-inch baking dish. Cover with foil and bake at 375 °F for 25 minutes. Remove foil and bake another 30 minutes or until peppers are tender.

Eggplant Rollatini

Eggplant Rollatini

Eggplant Rollatini

ingredients

  • 2 medium-size eggplant (about 2¼ pounds total)
  • ½ tsp Everland Sea Salt
  • 1 ½ cups shredded part-skim mozzarella cheese
  • 1 cup part-skim ricotta cheese
  • 1 egg yolk
  • 18 teaspoon dried Italian seasoning
  • 18 teaspoon ground black pepper
  • 1 12 ounce jar roasted red peppers, drained, or homemade fresh-roasted peppers, if desired
  • 1 ½ cups Tomato Garden Vegetable Pasta Sauce
  • 2 tbsp grated parmesan cheese

directions

Servings: 4 / Prep Time: 25 mins.

  1. Trim tops and bottoms from eggplant. Cut each into 6 lengthwise slices and spread slices onto 2 large cookie sheets lined with paper towels. Sprinkle slices with ¼ teaspoon of the salt, then turn slices over and sprinkle with remaining ¼ tsp salt. Let stand 15 minutes, flipping slices halfway.

  2. Heat pan to medium-high heat. Quickly rinse eggplant slices under running water; pat dry. Grill slices until softened and nicely marked (about 4 minutes per side). Return slices (do not overlap) to large cookie sheets (without paper towels).

  3. Heat oven to 350 ° F and coat baking dish with nonstick cooking spray. In a small bowl, stir together ¾ cup of the mozzarella, the ricotta, egg yolk, Italian seasoning, and pepper. Stir until well combined.

  4. Divide red pepper pieces evenly among eggplant slices, placing them on the wider end of each slice. Top each pepper with a heaping tablespoon of cheese filling. Place ½ cup of the marinara sauce on the bottom of the prepared dish. Roll up eggplant slices, starting at the wide end and enclosing filling. Place in dish. Top with remaining 1 cup marinara sauce, remaining ¾ cup mozzarella and the grated Parmesan cheese.

  5. Bake at 350 ° F for 25 minutes. Remove to wire rack and cool at least 10 minutes before serving. Add salt to taste.

Tuscan Pasta

Tuscan Pasta

Tuscan Pasta

ingredients

  • 1 28 ounce can diced tomatoes, undrained
  • 1 8 ounce Everland Organic Italian Herb Pasta Sauce
  • 2 tsp garlic powder
  • ½ tsp black pepper, ground
  • ½ tsp Everland Sea Salt
  • 2 tbsp Everland Organic Olive Oil
  • 1 pound zucchini and/or yellow squash, sliced
  • 1 8 ounce package sliced mushrooms
  • 1 small onion, chopped
  • 6 ounces pasta, such as spaghetti or linguine

directions

Servings: 6 / Prep Time: 15 mins. / Total Time: 40 mins.

  1. Mix tomatoes, tomato sauce, sugar and seasonings in a medium saucepan and bring to boil on medium heat. Reduce heat to low; cover and simmer 20 minutes.

  2. Heat oil in large skillet on medium-high heat. Add zucchini, mushrooms and onion; cook and stir 4 minutes or until vegetables are tender-crisp. Stir tomato sauce into vegetables.

  3. Meanwhile, cook pasta and drain well. Place pasta in serving bowl. Add vegetable mixture; toss well. Sprinkle with shredded Parmesan cheese, if desired.

​Blueberry Oatmeal Pancakes

​Blueberry Oatmeal Pancakes

​Blueberry Oatmeal Pancakes

ingredients

  • 1 tablespoon freshly ground flaxseed meal
  • 3 tablespoons warm water
  • ½ cup Everland brown flour
  • ½ cup Everland quick cooking oats
  • 1 tablespoon Sweetcane agave nectar
  • 1 teaspoon Everland baking powder
  • ½ teaspoon Everland baking soda
  • ½ teaspoon salt
  • 1 teaspoon lemon juice
  • about ¾ cup almond milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon Everland organic coconut oil, melted
  • about 1 cup blueberries
  • ​Everland ​maple syrup, to serve

directions

Servings: 8 / Yield: 16 pancakes / Prep Time: 25 minutes

  1. Mix together the tablespoon of flaxseed meal and 3 tablespoons warm water and set aside until gooey.
  2. In a measuring cup, add 1 teaspoon lemon juice then top off with almond milk to make ¾ cup. Stir and set aside until curdled.
  3. In a blender, add oats and blend quickly until almost forms a flour. Add remaining ingredients, except for blueberries, and blend until smooth.
  4. Heat a lightly oiled skillet over medium heat. Spoon pancake batter on, about ¼ cup per pancake, and place about 5-7 blueberries on top. Cook until bubbles form and burst on the surface. Flip with a spatula and press down to cook evenly. Cook about 3 more minutes, or until cooked through. Serve with maple syrup.
Quinoa Salad with Sesame Vinaigrette

Quinoa Salad with Sesame Vinaigrette

Quinoa Salad with Sesame Vinaigrette

ingredients

  • ½ cup water
  • ¼ cup Everland Organic White quinoa, rinsed
  • 1 tbsp Everland Rice Vinegar
  • 2 tsp Everland Organic Toasted Sesame Oil
  • &18 tsp Everland Sea Salt
  • &18 tsp crushed red pepper
  • &⅓ cup chopped red or yellow sweet pepper
  • &⅓ cup coarsely shredded or thinly sliced carrots
  • &1 green onion, bias-sliced

directions

Servings: 2 / Serving size: ¾ cup / Prep Time: 20 minutes

  1. In a small saucepan, combine the water and quinoa. Bring to boiling and reduce heat. Cover and simmer about 15 minutes or until water is absorbed. Remove from heat and set aside to cool completely.

  2. Meanwhile, in a small bowl whisk together vinegar, oil, salt, and crushed red pepper. Stir in sweet pepper, carrots, zucchini and green onion. Add cooled quinoa; toss to coat. Serve immediately or cover and chill up to 24 hours before serving.

Coconut Waffles

Coconut Waffles

Coconut Waffles

ingredients

  • 1¾ cups Everland Whole wheat flour
  • 2 tbsp Sweetcane Organic sugar
  • 1 tbsp Everland baking powder
  • 3 eggs
  • 1 14 ounce can Everland Organic Fair Trade coconut milk
  • 6 tbsp butter, melted
  • ¾ cup Everland Organic Shredded coconut
  • ½ cup chopped Everland Organic almonds
  • sweetened whipped cream or powdered sugar (optional)

directions

Servings: 8 / Yield: 8 waffles

  1. In a medium bowl combine flour, sugar, baking powder, and a dash of salt. Make a well in center of flour mixture; set aside. In another medium bowl lightly beat eggs; stir in coconut milk and melted butter. Stir in coconut. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).

  2. Pour batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake for 3 minutes or until golden brown. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Drizzle baked waffles with topping, sprinkle with almonds, and top with whipped cream or dust with powdered sugar. Serve warm. Makes 8 waffles.

Coconut Curried Tofu & Spinach Salad

Coconut Curried Tofu & Spinach Salad

Coconut Curried Tofu & Spinach Salad

ingredients

  • 2 tbsp Everland Cornstarch
  • 1 cup low-sodium vegetable broth
  • ¼ cup Everland Organic Unsalted Peanut Butter
  • 1 tsp red curry paste
  • 2 tbsp Sweetcane Best Brown Sugar
  • 2 tbsp reduced-sodium soy sauce
  • 2 tbsp minced ginger
  • 4 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 14 ounce package firm tofu, cut into 1-inch cubes
  • 6 ounces shiitake mushrooms, sliced
  • 1 cup Organic Fair Trade Coconut Milk
  • 1 tbsp freshly squeezed lime juice
  • 6 cups baby spinach
  • ¾ cup instant brown rice

directions

Servings: 4 / Prep Time: 25 minutes

  1. Coat the inside of the slow cooker with cooking spray. Combine cornstarch and broth in cooker until cornstarch is dissolved; stir in peanut butter, curry paste, brown sugar, soy sauce, ginger and garlic. Add bell pepper, tofu and mushrooms and toss gently. Cook on low for 4 hours.

  2. Stir in coconut milk, lime juice, and spinach, turn slow cooker to high; cook 15 minutes more.

  3. Cook rice and then serve curry over rice. Garnish with lime wedges if desired.

Classic Coconut Cake with Frosting

Classic Coconut Cake with Frosting

Classic Coconut Cake with Frosting

ingredients

Batter

  • 5 eggs
  • 1 cup unsalted butter
  • 1 cup whole milk
  • 3 cups sifted cake flour
  • 1 tbsp Everland Baking Powder
  • ½ tsp Everland Sea Salt
  • 2 cups Sweetcane Organic Sugar
  • 1 tbsp Everland pure vanilla extract

Frosting

  • 1 Everland Organic Large Coconut Flakes
  • 3 egg whites
  • 2 cups Sweetcane Organic Coconut Sugar
  • ¼ tsp cream of tartar
  • ¾ cup water
  • ¼ tsp Everland Sea Salt
  • 2 tsp Everland Pure Vanilla Extract

directions

Servings: 16 / Prep Time: 1 hr 15 minutes

  1. Prepare batter first. Let eggs, butter and milk stand at room temperature for 30 minutes. Preheat oven to 350 ° F. In a medium bowl combine flour, baking powder, and salt. Butter three 8 x 8 x 2” square or three 8×1½” round cake pans; line bottoms with waxed paper. Butter waxed paper and lightly flour; set aside.

  2. In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 2 cups sugar and 1 tbsp vanilla; beat 3 to 4 minutes on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add flour mixture and milk to butter mixture, beating on low after each addition until just combined.

  3. Bake 20 to 25 minutes or until tops spring back when lightly touched. Cool layers in pans on wire racks for 10 minutes. Remove the cake layers from pans; peel off waxed paper and discard. Cool on wire racks.

  4. To make frosting: Let egg whites stand at room temperature 30 minutes. In medium saucepan combine 2 cups sugar, cream of tartar, and water. Cook and stir over low heat until sugar is dissolved. Cover, bring to boiling; boil 2 minutes. Remove cover and let simmer at 240 ° F for 5–10 minutes.

  5. Meanwhile, in large mixing bowl beat egg whites with electric mixer on medium to high until frothy. Add ¼ tsp salt and beat just until stiff peaks begin to form.

  6. With the mixer running on low, slowly pour in hot syrup. Beat in the 2 tsp vanilla. Increase speed to medium-high; beat until light and fluffy and a dollop of whites lifted off the beater holds its shape (3 to 4 minutes).

  7. On a serving plate or stand arrange first cake layer on 2-inch-wide strips of waxed paper. Spread top of each layer with frosting, then sprinkle generously with shredded coconut. When cake is completely frosted heap with additional coconut, pressing gently with your fingers to bed the coconut.

  8. With a broad knife or spatula gently lift base of cake and slide waxed paper free. Repeat on all sides of cake.

Vegetarian Stuffed Cabbage Rolls

Vegetarian Stuffed Cabbage Rolls

Vegetarian Stuffed Cabbage Rolls

ingredients

  • ½ cup chopped fresh onion
  • ½ cup chopped fresh green pepper
  • ½ cup Everland Coconut Oil
  • ½ cup yellow cornmeal
  • ½ cup Everland Whole Wheat Flour
  • 2 tsp Everland baking powder
  • ½ tsp Everland Sea Salt
  • ¾ cup Everland Organic Coconut Milk
  • 1 free range egg
  • 4–8 cabbage leaves, depending on size
  • 12 ounces Tomato Garden Vegetable Pasta Sauce

directions

Servings: 2 / Preheat oven to 425 °F

  1. cast iron skillet, sauté onion and green pepper in coconut oil.

  2. Stuffing: In a large bowl combine cornmeal, flour, baking powder, and salt. Add coconut milk and add egg. Add the onion, pepper and coconut oil and mix again. Be sure your egg is mixed in well before you add the hot pepper and onion mixture.

  3. While this mixture stands, steam or blanch cabbage leaves for about 5 minutes until pliable.

  4. Pour the dry ingredients into the wet and stir to combine.

  5. cabbage leaves and spoon on each leaf an amount of the stuffing mixture that you can wrap the cabbage leaf around. Place folded side down in the bottom of a casserole dish. Pour sauce over the cabbage rolls. Cover and bake for 30 minutes. The stuffing should be firm.

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our-story

Our Story

Vision + Mission

We are a Canadian family owned company with a desire to provide delicious organic & natural whole foods that are good for you and the planet. Our vision has led us to create a variety of certified organic & natural food items that emphasize taste, health, fun and convenience.

In 1978, we opened a natural health food store and restaurant in Vancouver, BC. With a desire to make health food more available, we began making organic and natural food items to sell in our store at reasonable prices. What started with a small flour mill, grinder and oven in the back of our store, eventually led to the development of Everland Foods. By providing value to our customers, demand for our Everland products quickly grew, finding their way into retail stores across the province and other parts of Canada.

The Everland Story

Winner of the 2013 Burnaby Business Excellence Award & 2014 Profit 500

 

Everland Foods - Profit 500 2013
Everland Foods - Burnaby Business Excellence Award

Everland Foods - Profit 500 2014

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