This is a great recipe for school lunches, after-school snacks or for a casual party nibble. This recipe makes a huge bowl, but keeps well in an air-tight container for a couple of days—if you hide it well.
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”
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”
Happy New Year! I have been taking a long break over the holidays, wanting to spend time with those that matter most over the holidays and catching up on some long needed rest.
But now I’m back committed to posting at least once a year to keep sending out plantiful ideas and inspiration. Starting off, I wanted to share with you a few recipes to help you start your day off right. Plant based breakfasts that will help you fuel your body for the cold days ahead, and keep you feeling full through to your mid-morning snack.
Below is a basic recipe that I use for granola which can be modified with flavourings of your choice. Continue reading “Crunchy Clean Granola”
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”
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”
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”
There really are a lot of dairy free ice cream alternatives out there, and some of them are really quite good…but they aren’t ice-cream. I have also made ice cream a number of different ways, in an ice cream maker, in a blender, in a food processor and the beloved Yonanas. Of these, ways, I am not a big fan of the ice cream maker, it is a lot of work for not that different of a result. The Yonanas is great, because you send your banana through and instantly you have ice cream, but it is very banana-y, even when you add in other flavourings and frozen fruit. My absolute favourite way is to use the food processor, you can use frozen bananas for the bae, which provides a great balance between frosty and creamy, but can add in other liquids (like milk or vanilla) and other frozen fruits. Continue reading “Cherry Avocado Soft Serve”