This simple pasta salad is filling, tasty and perfect for barbecues and picnics. It travels well, tastes better with time and is a real crowd pleaser. The pesto recipe that is used to dress the salad is a versatile recipe on its own. You can use it to flavour warm pasta dishes, in soups or even as a spread on a wrap or sandwich. Continue reading “Lemon Pesto Pasta Salad”
This delicate salad is bursting with spring flavours and ingredients. The chickpeas provide added sustenance, making this a perfect side to a delicate Mother’s Day lunch or spring bbq. To make the salad spread further, toss it with 3 to 4 cups of baby spinach or other spring green.
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”
This pasta comes together nice and quick, uses fresh spring-flavoured ingredients. You can use whichever pasta you like to toss into this pan sauce and top with fresh herbs, lemon zest chili flakes or a fresh drizzle of olive oil. The next day it makes a great cold salad and tastes just as good. Continue reading “Mushroom Zucchini Pasta with White Beans and Pesto”
Each year I host a Smoothie-a-Day Challenge, to introduce people to delicious, plant based smoothies. Each week I send participants a new recipe, a corresponding ingredient list for the week and some preparation and nutritional tips. All I ask is that participants commit to trying the new smoothies each day. We share our experiences on the Plantiful Plates Smoothie Challenge Facebook Page and get support and tips from those taking part in the challenge with you! Continue reading “Smoothie-A-Day Challenge: Plantiful Smoothies 101”
This dessert is a fresh and light option for the end of a heavier meal, or to serve for those who don’t have a big sweet tooth. You can prepare the cashew cream a day or two in advance which makes the assembly of the dessert quick and easy. Continue reading “Fresh Figs with Honey Lemon Cashew Cream & Walnuts”
When you think Easter, you think candy right? It’s at least in the top 3 of things that come to mind. A little sweet at Easter isn’t a bad thing, especially when you make wholesome treats. Continue reading “Plantiful Treats: Fruity Easter Eggs”
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”
PLANTIFUL EASTER TREATS
The next class in the Plantiful Plates Kitchen will feature wholesome, plantbased treats you can enjoy this Easter. Each recipe made in class will feature techniques and ingredients that will turn Easter sweets into nutritious treats. I will show you how to make delicious chocolates, cheesecakes and seasonally featured power balls that will satisfy your sweet tooth, yet not include any refined, are gluten-free, dairy-free and egg-free.
Location: Plantiful Plates Kitchen
Time: Sunday, March 26th 2pm-4pm
To register, email me at firstname.lastname@example.org by Wednesday, March 22nd.
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”