These cupcakes are bright, fresh, moist and full of natural lemon flavour. They’re filled and topped with a sugar free Lemon Coconut Curd that gets its pastel hue from a pinch of turmeric. They’re a perfect addition to Easter, Passover or any old Sunday brunch.
This seasonal dish makes a great center of the table main course. Artichokes are stuffed with a mixture of almonds, bread crumbs pine nuts and herbs and seasoned with salt, pepper and my vegan walnut parm, layered over a bed of brown, red, and wild rice with spinach and baked to perfection.
This Tempeh Scramble makes a great savoury breakfast, brunch, lunch or dinner. Add it to wrap, mix it with your favourite grain, top off a salad, or serve it with hashbrowns for Sunday brunch. It’s versatile, satisfying, delicious and nutritious.