Baked Artichokes with Brown Rice & Spinach

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.

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Scrambled Tempeh, Black Quinoa Salad & Savoury Breakfast Wrap

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.

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