Holiday entertaining time is fast approaching. Here is a recipe for a sweet potato appetizer that you can serve. It is a healthy and totally delicious starter that will add a pop of colour to any appetizer tray and wow your guests will a big flavour. Continue reading “Sweet Potato Appetizer”
Cauliflower, curry and chickpeas simmer all day to make a delicious dinner for the mid week rush. Hearty, exotic, delicious and nutritious this recipe is a great way to spice up your usual slow cooker fare. Continue reading “Slow Cooker Cauliflower Chickpea Curry”
This plantiful swiss chard roll updates the classic cabbage roll, with the curried quinoa filling adding a punch of flavour and plant based goodness. Continue reading “Curry Quinoa Swiss Chard Rolls”
Squash is a fall favourite. Let me show you how to prepare 3 popular varieties and make delicious Coconut Curry Butternut Squash slow cooker soup. Continue reading “Coconut Curry Butternut Squash Soup”
These Busy Night Black Bean Quesadillas are a hearty, nutritious and delicious meal. They are perfect for those nights when you are rushing home to get back out the door. Continue reading “Busy Night Black Bean Quesadillas”
This sweet potato veggie burger took a little time to develop. It started with the flavour profile: sweet potato, maple and caramelized onions. Then came getting the texture right, which can be tricky; you need to get it in the middle of too mushy and too crumbly. The result is a sweet and savoury burger that is delicious any time of year, not just summer. Continue reading “Maple Pecan Sweet Potato Veggie Burger”
Veggie burgers are not only a summer staple around our house, but year round. This easy everyday veggie burger is my go-to one that I serve as a traditional burger, as a stand alone patty, crumbled in a salad for lunch the next day, and even baked in mini-cupcake tins for kid-appeal.
Summer barbeque season is in full swing and one of my favourite quick and easy veggie burgers is the oh so simple portobello mushroom burger. Portobello mushrooms have hearty texture and mild in flavour. They absorb flavours, such as marinade and stand up well to grilling.
As a meat burger alternative, they offer a great canvass for all sorts of delicious plantiful toppings. Continue reading “Simple Portobello Mushroom Burger”
As I’ve mentioned before on the site, one of the most frequently asked question of someone that eats a plant based diet is “where do you get your protein?”. Without getting into the details of the oft-cited protein fallacy, I reply that protein is a macro-nutrient, and is not solely found in animal meat.
This simple graphic from the Meatless Monday organization that shows you just a few plant based sources of protein.
This recipe swaps out traditional rice for quinoa, which is a complete protein, and also includes broccoli and sprouted tofu, a trifecta of plantiful protein. Continue reading “Broccoli Quinoa Stir Fry with Tamari Tofu”
This recipe is like spring in a bowl. It is fiddlehead season, for this week at least, and this dish highlights these tasty late spring veggies. I love those times of year when we can enjoy food that has a only a narrow window of opportunity like fiddlehead. I may only have one or two meals of fiddlehead each year, in late-May to early June when we get some in our local organic produce bin, so I love to come up with dishes that will showcase them.
Continue reading “Fiddlehead Zucchini Noodles”