Spring is here and in Canada this means a fresh harvest of plantiful goodies are upon us! Asparagus is one of my most favourite spring time treats. In this recipe it is simply roasted and placed atop this delicious stuffed pepper and quinoa. The fresh herb gremolata-style sauce ties all the flavours together is also a celebration of spring. Fresh, light and delicious, you may want to double the recipe to have it on hand for plenty of leftovers.Continue reading “Asparagus, Stuffed Peppers and Herbed Quinoa Bowl”
The recipe title says it all. This alternative to Mac n’ Cheese is comfort food at it’s best. It’s creamy and cheesy but also has more health-promoting ingredients than the traditional dish. In place of pasta, I’ve used roasted cauliflower. In place of cheese sauce, I’ve modified my go-to cashew sauce, into a replica with dare I say, more flavour?
This dairy-free, gluten-free, low-carb, vegan dish will have you forgetting about all those labels. All you will think about as you eat it is “mmmmmm”.
This soup is inspired by one Dr. Will Cole includes in his Ketotarian meal plan. I love this soup because it is warming and delicious, but most of all because it is filling and vibrant. Continue reading “Minestrone-Inspired Cauliflower Rice Soup”
There is nothing particularly complex about these ingredients, and that’s what makes this so fresh and delicious. Simplicity allows the flavours of the quality products to shine through. Continue reading “Farmers Market Inspiration: Garlic White Beans & Mushrooms on Toast with Creamy Asparagus Soup”
Piccata is traditionally made with chicken, but translates perfectly with tofu. I have been working on this dish for a while and hope you enjoy it as much as I do. Extra-firm tofu is dredged in seasoned chickpea flour, and then served with a lemon, white wine caper sauce. It is perfection. It is a great dish for spring and summer served with a side of fresh greens, asparagus and mashed cauliflower. Continue reading “Lemon Caper Tofu (Tofu Piccata)”
Mexican flavours and inspired dishes are a plentiful in my Plantiful Plates kitchen. Not only do they incorporate meat alternative beans deliciously, but they are full of brightly coloured veggies. Continue reading “Cinco de Mayo: Sweet Potato Nachos”
This pasta comes together nice and quick, uses fresh spring-flavoured ingredients. You can use whichever pasta you like to toss into this pan sauce and top with fresh herbs, lemon zest chili flakes or a fresh drizzle of olive oil. The next day it makes a great cold salad and tastes just as good. Continue reading “Mushroom Zucchini Pasta with White Beans and Pesto”
This dessert is a fresh and light option for the end of a heavier meal, or to serve for those who don’t have a big sweet tooth. You can prepare the cashew cream a day or two in advance which makes the assembly of the dessert quick and easy. Continue reading “Fresh Figs with Honey Lemon Cashew Cream & Walnuts”
The noodles in this mild curry dish are made out of butternut squash. Highlighted by bright peppers, green onion and swiss chard, this plantiful plate is colourful to the eyes and palate! Continue reading “Butternut Noodle Red Curry”
Even though the calendar shows that we are almost into Spring, it still feels decidedly Winter-like outside.
A staple recipe that I like to make for busy weeknights, or any cool-weather evenings is chili. This version is made in a slow cooker, so set it on low in the morning and it will be ready to serve by dinner. Continue reading “Slow Cooker Quinoa Chili”