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”
Dairy-free, naturally creamy tomato soup with delicious and simple ingredients. Makes up in minutes. Vegan, plant-based goodness in a bowl. Continue reading “Plantiful Bowl of Tomato 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”
I love making spring rolls, and these avocado peach ones are the latest combination to rock my world. Fresh spring rolls are an excellent choice for days when its too hot to cook, for entertaining or for lunch. You can fill them with so many different ingredients. But for me the sauce is just as important as the wraps. Continue reading “Avocado Peach Spring Rolls with Almond Dipping Sauce”
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”
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”
We are starting to get the first spring garden goodies in the organic delivery box that we get each week, including zucchini. These patties are a great way to get the kids to eat zucchini, without knowing they are eating zucchini. Shredded onion, carrot and fresh herbs make this a bright spring like dish, and the use of besan, chickpea flour, gives the fritter, or patty, provides some lasting substance. I like to serve these fritters on a bed of sautéed greens, like collards, and topped with fresh gremolata (they are also really good topped with chutney, mango sauce or hot sauce).
If you haven’t tried making polenta before you really should, it can be used as a canvas for many plantiful creations. One of my absolute favourite ways, is to grill it and top it with fresh, grilled veggies.