This soup is inspired by one Dr. Will Cole includes in his Ketotarian meal plan. I love this soup because it is warming and delicious, but most of all because it is filling and vibrant. Continue reading “Minestrone-Inspired Cauliflower Rice Soup”
Even though the calendar shows that we are almost into Spring, it still feels decidedly Winter-like outside.
A staple recipe that I like to make for busy weeknights, or any cool-weather evenings is chili. This version is made in a slow cooker, so set it on low in the morning and it will be ready to serve by dinner. Continue reading “Slow Cooker Quinoa Chili”
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”
Cauliflower, curry and chickpeas simmer all day to make a delicious dinner for the mid week rush. Hearty, exotic, delicious and nutritious this recipe is a great way to spice up your usual slow cooker fare. Continue reading “Slow Cooker Cauliflower Chickpea Curry”
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”
Squash is a fall favourite. Let me show you how to prepare 3 popular varieties and make delicious Coconut Curry Butternut Squash slow cooker soup. Continue reading “Coconut Curry Butternut Squash Soup”
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”
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”
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.