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”
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”
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”
A creamy, delicious no bake pumpkin pie. Dairy-free, gluten-free and vegan, this clean-eating pie lets you feel good about having a second slice. Continue reading “No Bake Pumpkin Pie”
A simple fall dish that highlights the perfect fall fruit, the apple. Cinnamon, apples and dates make this crisp more about the apple than the crisp. Continue reading “Simple Apple Crisp with Date Puree”
So we know fall is coming. The kids are back to school, temperatures are dipping and a few leaves are starting to turn colour . Despite all this, the temperatures still warrant sandals, shorts and dips in the pool. Even still, I’m ready to start cooking up fall staples, squash, chili and any dessert that involves pumpkin. This dairy free ice cream is the perfect bridge between the seasons. Its cool and creamy, suitable for the temperature, but warming and autumnal with pumpkin pie spices of cinnamon, ginger and nutmeg. Continue reading “Pumpkin Spice Nice Cream with Candied Pumpkin Seeds”
Peach crisp is an awesome mid-summer dessert when peaches are in season. I’m not a fantastic baker– too much precision is involved. I love to drift away from recipes, which usually ends in less than favourable results in baking. My go-to dessert is a crisp. They are pretty fool-proof and allow for that element of experimentation that I love about cooking. I also making crisps seasonal, using the fruits and flavours of what every fruit is in season. Continue reading “Basil Peach Crisp”
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”
These cookie balls, which some people refer to as protein balls, are a great no-bake option for hot summer days when you are hankering for a sweet that doesn’t come from the freezer. You can ‘power’ these up a little more by opting to add in a scoop of plant based protein powder if you like. I think these are plenty protein packed, especially considering the kids devour most of the batch. Continue reading “No-bake Cookie Power Balls”
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”