A simple and delicious appetizer, these fried cauliflower are perfect for kids, mom and dad and even those friends who pop in at the last minute. Enjoy! Fried Cauliflower with Vegan Creamy Dipping Sauce (makes about 4 cups (1L)) What you’ll need: Paper towel or dish towel lined bowl 4 cups (1L) avocado oil ¼…
Vegan
Quinoa Vegetable Soup
As the weather starts to turn colder I begin to build my inventory of soups for my freezer. This is one of my favourite vegetarian soups. Enjoy! Quinoa Vegetable Soup (makes about 12 cups (3L)) 3 tbsp (45 mL) avocado oil or olive oil 2 cups (500 mL) carrots, medium diced 2 cups (500 mL)…
Vegan Cauliflower Tacos with Fresh Tortillas
Taco restaurants are popping up as quickly as coffee shops and sushi restaurants and for good reason; the food is awesome, the ingredients are inexpensive and restaurants can make a killing serving them to you. But you don’t have to go very far to eat fresh tacos; in fact you don’t have to leave your…
Fresh Tortillas
I recall that moment I was introduced to homemade tortillas. It was up there with the birth of my children. Ok, ok…maybe not that high up, but it WAS a very good day ☺ I couldn’t believe how easy and fun they were to make! Fresh Tortillas (makes about 8 tortillas) What you’ll need: Tortilla…
Kick Ass Granola Parfait
This past weekend I made some incredible Kick-Ass Granola Parfaits for a charity event. In truth, this is what I eat almost daily for breakfast. Although I have a few variations, there is nothing like a wild blueberry puree when the berries are in season. Enjoy! Kick Ass Granola Parfait (makes 4 parfaits) What you’ll…
(Wild) Blueberry Puree
When in season, I just love wild blueberries. Unfortunately, their season is short so regular blueberries have to do. This is amazing with Kick Ass Granola, on yogurt, or served on your next cheese platter. Enjoy! (Wild) Blueberry Puree (makes about 2 cups) What you’ll need: 2 cups (500 mL) wild blueberries 2 tbsp (30…
Blonde (white) Vegetable Stock
This all-purpose blonde vegetable stock offers a light, aromatic addition when cooking grains, legumes or making your favourite vegan soups! Blonde (white) Vegetable Stock (yields about 16 cups (4 L) ) What you’ll need: Fine mesh strainer 1 leek, roughly chopped (about 1 inch) 3 carrots, roughly chopped (about 1 inch) 3 stalks celery, roughly…
Cherry Tomato Vinaigrette
This versatile ‘oil -based’ vinaigrette can be spread on sandwiches, tossed with salad greens or used as a dip for a vegetable platter. Sometimes, I find myself drinking it from the bottle! Cherry Tomato Vinaigrette (makes about 2 cups (500 mL)) What you’ll need: 2 cups (500 mL) cherry tomatoes ¼ cup (60 mL) olive…
Flax Seed Crackers
I love eating a good cracker. Unfortunately, finding a great one at the grocery store is not always easy, so I make my own! These Flax seed crackers are so simple and so good they will become your go to for cheese-plates moving forward. Enjoy! Flax Seed Crackers (makes about 24 crackers) What you will…
Leek Vinaigrette
Making vinaigrettes are so easy and the flavors you can create are incredible! Here’s one of my favorite, all-purpose, versions which is perfect to dress everything from salads, vegetables, meat or fish. Leek Vinaigrette (makes about 2 cups (500 mL)) What you’ll need: ¼ cup (60 mL) avocado oil 2 cups (500 mL) finely diced…