One pot recipes are one of my favourites because they are so simple! And what if I told you that you can make a delicious nutty vegan stew, the ultimate comfort food, that's completely allergen free? Yes, you heard me correctly! This stew uses a plant based butter called SunButter that adds that nutty taste but doesn't use nuts to make this creamy product. SunButter is made with roasted sunflower seeds, grown in the United States.
BBQ season is here and one of the best parts about summer is being able to hit the grill and be outdoors while cooking up a storm. This super simple BBQ vegetable fritters recipe is perfect for your 4th of July BBQ, and it'll definitely please the vegan friends or family. Made with some of my favourite products by Bob's Red Mill, I think you're going to love it!
Backyard BBQ season is here, and I've got the perfect vegan pulled jackfruit BBQ burger with fennel slaw for you to share with family and friends. Pour yourself a big glass of ice cold lemonade and get ready to mix up the easiest burger filling no actual barbeque required!
I've been traveling a lot these past few months for work, which means I have been eating out a lot. Each city has its own unique list of must visit places and inspiring new dishes to try. It has been so much fun but I must admit there is something so nice about being at home and eating some good old fashioned comfort food. This yearning for something familiar is what inspired this warm and creamy, pesto tomato lasagna. Sometimes a girl just needs a bowl of cheesy carbs!
Hi, my name is Maria and I'm addicted to pasta. I could eat pasta everyday and if I'm being honest some weeks I get pretty close. Don't get me wrong, I'll eat a few heads of kale for lunch, but when my body wants carbs glorious carbs, I go for it. So if you're ready to go for it, this garlic and onion white wine sauce is the best thing since sliced bread.
We are stuck in the middle of a polar vortex and all I want to do is eat this warm, plant-based, comfort in a casserole dish, shepherd's pie. A traditional British shepherd's pie is usually the complete opposite of what you'd think a vegan or plant-based dish should be, good thing I like a challenge! This hearty version is super easy to whip up any night of the week and is packed with nutrients and bursting with flavour.
When I travelled to Thailand I was always in awe of how the locals could mix simple fresh ingredients all in one pot and produce the most aromatic, flavourful dishes. With this super easy one pot Coconut Curry Noodle bowl I did my best to capture just a sliver of the authentic bowls I had on my travels. All I have to do is close my eyes while I eat this in the dead of winter and I am instantly transported back to hot days and tropical beaches.
Sometimes when I am testing new recipes I have to get very specific products or ingredients. Then I am left with an almost full container of something I may or may not use again. I am trying to be more aware of waste and using everything I have in my house, for this reason, I am trying to get creative and come up with multiple recipes with a few of the same key ingredients. So when I saw my big jar of California Prunes I knew I had some work to do!
Taco Tuesday for the win! Do you know anyone who doesn't love tacos? I sure don't and I can tell you these cauliflower tacos are next level. I am not going to lie, sometimes plant-based taco options can be a little lack lustre, missing the texture and some flavors- but not this taco, no way. Introducing, Crunchy Cauliflower Tacos. This taco has everything you could wish for in a Baja style taco, the crunch of the protein in all its deep fried goodness, paired with ultra fresh pico de gallo, zesty cabbage, and cilantro crema. Read on to see how I made this little slice of Mexican heaven.
If I'm not in the kitchen creating new plant-based recipes, I am either taking photos of food, eating food, or talking with someone about food. What can I say, food is not only the fuel that keeps me moving but it's also the inspiration for how I choose to live my life. I take what I put in my body very seriously because what you put in determines what you get out via energy levels, mood, and overall health. For this reason I prepare most of my own food, and have been doing so my entire life. When I was younger I actually did most of the cooking for myself and my siblings. But let's be real, life is busy and it's not realistic to make every meal at home from scratch.