3 red onions, quartered and sliced 4 plum tomatoes, quartered 4-6 garlic clove, peeled and left whole 1 aubergine, thickly sliced extra virgin olive oil 2 tsp finely chopped rosemary leaves 2 tsp chopped thyme 400g canned chick peas, drained...
Continue ReadingChickpea Pulau Recipe Here’s a one-pot, simple, very healthy vegan meal that is guaranteed to get you through the coldest winter weather. The spice level can be adjusted to your taste by adding more chilies, or seeding them to reduce...
Continue ReadingThe best thing about Thanksgiving isn’t the turkey – it’s the dressing! This vegan,Butternut Squash and Quinoa Dressing gluten free recipe is packed with protein and features all of the delicious seasonings that you expect from your Thanksgiving meal. 5 cups...
Continue ReadingThe ingredient list for this Cabbage pakoras recipe may not be immediately familiar to you, but they are all readily available these days. You may not use very much ajwain, but it is one of the essential flavours here. When...
Continue ReadingWhen I was growing up, Swiss chard and kohlrabi were completely unfamiliar to me. My aunt served this salad recently, and I was so impressed I begged for the recipe. Colourful, tasty, and full of different textures, it’s also fantastically...
Continue ReadingFattoush salad recipe is a Lebanese salad enjoyed in variations around the Mediterranean. It’s a superb way of using fresh, seasonal vegetables, and the salad components can vary depending on what’s fresh or what you like to eat. It’s also a...
Continue ReadingThis Tomatillo Salsa Recipe is a great side dish for any southwestern style meal, and it’s a nice way to use up tomatillos, which seem to ripen all at once at the end of summer. Combining the green tomatillos with...
Continue ReadingIs chocolate a vegetable? While all chocolate might be rich in cacao beans, these brownies have even more veggies than usual. This Veggie Brownies recipe is a sneaky yet delightful way to turn the frozen zucchini in your freezer into...
Continue Reading3 cups Arugula 1/4 cup of finely chopped Basil 3 thin slices of Red Onion 3 cups of black cherry tomatoes 3 tablespoons of drained capers 4 tablespoons of Olive Oil 4 tablespoons of White Balsamic Vinegar 1/2 tablespoon of...
Continue ReadingThis Curried Vegetables, vegetarian dish combines coriander, cumin, cinnamon, cardamom, turmeric, and cayenne for a complex flavour profile and rich sauce that is sure to warm on those long dark days of winter. Serve with brown rice or white basmati...
Continue ReadingSprout some sun with this Sunflower Sprout Salad recipe ! This salad combines stored root vegetables with fresh and delicious microgreens. • 375 mL (1 1/2 cups) of sunflower seed microgreens • 62 mL (1/4 cup) pistachios • 250 mL...
Continue ReadingWondering what to do with a mountain of zucchini? Dig into the pile and create a healthy treat to snack on. 125 mL (1/2 cup) white vinegar 125 mL (1/2 cup) water One medium zucchini 7.5 mL (1/2 Tbsp) sea...
Continue ReadingIngredients • 1 clove garlic, minced • 1 Tbsp Organic Coconut Oil • 1/2 head Cauliflower • 1/2 cup chopped onions • 1 tsp salt and pepper How to make the Rice: 1. Rinse cauliflower under cool water and pat...
Continue ReadingThis dish is so colourful that it makes an excellent centerpiece to any dinner table. It is rich in protein, vitamins, and antioxidants, and it’s gluten free and suitable for vegan diets. It’s fast and easy to prepare – the...
Continue ReadingThis Aloo Gobi recipe is a perfected version of the standby vegetable side from northern India. While it lacks sauce, it is rich enough to be eaten with flat bread. The soul of the dish is the roasted cumin seed element....
Continue Reading1 bunch kale, washed and dried 1 cup cashews 1/2 red bell pepper, stem and seeds removed, chopped into large pieces 1 clove garlic, peeled 1 tablespoon soy sauce 2 tablespoons vegetable oil 1/3 cup nutritional yeast 1 lemon, peeled,...
Continue ReadingI like fresh tomatoes so much that I usually grow a few more plants than I need in my home garden. In August, when a glut of ripe tomatoes need picking and quick use, I like to make this Fast...
Continue ReadingBorscht has almost as many recipes as there are grandmothers from the old country. Regional and cultural preferences have taken it around the world. If it passes as beet soup, it can be called Borscht. Variations include everything from adding...
Continue ReadingAs we descend into fall, here’s a simple but hearty soup that makes use of this year’s crop of garlic and new potatoes. Our eight-year-old reviewer says that this soup tastes “peaceful”. It features lots of garlic, so you can...
Continue ReadingMacaroons: 3/4 cup almond meal 1 cup shredded organic carrots (divided) a pinch of sea salt 2 tsp cinnamon 1/4 tsp ground ginger 1/2 tsp cardamom 1/4 cup maple syrup or agave syrup 2 cups finely shredded unsweetened coconut 4...
Continue Reading2 lbs Pac Choi 2 Tsp oil 1/2 cup diced onions Minced hot pepper to taste 2 cloves garlic, crushed Salt and pepper to taste Preparation: 1.Cut off the root at the bottom of each bunch of Pac Choi. Chop...
Continue ReadingThis is an incentive recipe – be sure to include strawberries in your garden this year. This recipe makes waiting for the gems of early summer worthwhile. Prepare a couple of hours before serving as the strawberries need to soak...
Continue ReadingTis the season for spicy smells to waft from the kitchen. This Christmas Gingerbread Cake recipe is our veggie-full version of traditional English gingerbread. Serve it as dessert served with whipped cream, or sneak it into December lunches as a sweet...
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