This recipe is a great way of turning a veggie into a party food. Cauliflower florets are coated in a protein-rich chickpea-flour batter, covered in crispy panko crumbs, then baked. But the party starts when you hit these morsels with this tasty sauce maple-tamari sauce. Continue reading “Cauliflower ‘Wings’ with Salty-Sweet Maple-Tamari Sauce”
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”
Chia pudding is one of those staple recipes in my Plantiful Kitchen. It can be used as a breakfast main dish, or garnish, it can be eaten as a healthy snack, and even disguised as a dessert. Part of what makes it such a versatile dish is that it starts out simple and can be dressed up so many ways. Continue reading “Simple Vanilla Chia Pudding”
Yes…Breakfast Pudding. Of course you could easily eat this at any meal or snack or dessert throughout your day. Continue reading “Chocolate Chia Breakfast Pudding”
This hearty stew has a creamy red lentil sauce spiked with traditional pot pie veggies and seasonings topped with pillowy dumplings acting like the crust. Continue reading “Veggie Pot Pie Stew and Dumplings”
All July I’ve been participating in Plantiful Plates Smoothie-a-Day Challenge, which I’ve tended to have for my breakfast. It’s been a perfect time of year to do this—it’s been so hot, so the smoothies are refreshing. I have been using fresh greens and berries which are in abundance now—another bonus. And, with the recipes and ingredients on hand, what to make for breakfast has been easy.
This weekend I woke up wanting something other than a smoothie and I was craving muffins. Inspired by the gorgeous sweet Ontario cherries I got at the farmers’ market, I created this protein rich, gluten-free, just sweet enough Cherry Cornbread Muffin. Continue reading “Cherry Cornbread Muffins”