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.
This salad is refreshing, crisp and sweet and loaded with vitamin C from both fennel and oranges. The sweetness is balanced out with a light and tangy white balsamic and thyme vinaigrette. It makes a perfect starter or side salad.
These cookies are vegan, gluten free and refined sugar free and made with whole food ingredients like ground sweet brown rice, ground almonds and pine nuts, lightly sweetened with coconut sugar and infused with the flavour and aroma of fresh rosemary and lemon zest.
This lightened up three layer lasagna is filled with artichokes, leeks and a creamy and flavourful vegan bechamel that has been infused with the seductive aroma of saffron.
This grain free warm roasted vegetable “couscous” salad has all the goodness of cauliflower, brussels sprouts, arugula, chickpeas, almonds and dried apricots and is simply dressed with cold pressed extra virgin olive oil and balsamic vinegar cream for a light yet satisfying cool weather salad.
Citrus fruits are so welcome this time of year, adding a little brightness to a late winter day. These Blood Orange Cacao pancakes are made with organic whole spelt flour and have an intense chocolate flavour with the tart sweetness of fresh squeezed blood orange juice. Perfect for a weekend breakfast or brunch.
This bright green tapenade is loaded with the goodness of artichokes, pistachios, and parsley with a rich texture and hints of lemon and garlic. It’s sure to be an impressive appetizer and crowd pleaser at our next gathering.