Lemon Caper Tofu (Tofu Piccata)

Piccata is traditionally made with chicken, but translates perfectly with tofu.  I have been working on this dish for a while and hope you enjoy it as much as I do. Extra-firm tofu is dredged in seasoned chickpea flour, and then served with a lemon, white wine caper sauce.  It is perfection.  It is a great dish for spring and summer served with a side of fresh greens, asparagus and mashed cauliflower.   Continue reading “Lemon Caper Tofu (Tofu Piccata)”

Plantiful Rainbow Primavera

A really simple way to transition to a more plantiful diet is to up the plant-power in a familiar meal, like spaghetti.  Spring is the perfect time to start greening up your favourite pasta dish. This recipe switches out the marinara for a primavera that’s filled with cremini mushrooms, rainbow chard and green peas for a wallop of nutritional goodness.

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