This shake is simply too easy not to try. Great for breakfast or as a snack, it’s almost a dessert. It’s entirely whole food, plant-based and nourishing. Have five minutes? That’s about how long it takes to put this recipe together. It’s easily a breakfast for two (or one ‘Eli-sized’ portion) and equally delightful as a treat/snack. Be sure to choose a sweeter…
Category: Recipeas
Pumpkin Apple Rosemary Crisp
Classic dish with a twist. Pumpkin and apples are cubed and rosemary and ginger add the flavour profile. The red and green of the cranberries and pepitas add a festive note to this delicious autumn/winter dessert. Honestly, I eat the leftovers for breakfast (ok, lunch and dinner too). Full of wholesome ingredients, it’s a knockout cold weather dessert.
Roasted Yam + Corn Salad with Toasted Cumin + Lime
This recipe was inspired by my dear friend (and mentor) Opal. She is one of my most enthusiastic supporters and I love her dearly. One day I hope to dedicate a cookbook to her. This salad is deceptively delicious and is hearty enough for a meal. It’s equally good the next day.
Roasted Golden Beets + Japanese Turnips + Chanterelles + Greens
Earthiness is the theme of this dish. The beets, turnips and mushrooms deliver meaty, flavourful texture. This is lovely served with brown rice, polenta or steamed potatoes.
Smokin’ Tofu Mushroom Brunch
While cremini mushrooms are plentiful (and tasty) in the grocery stores, if you get a chance to try chanterelles, it up-levels this dish in flavour and visual appeal. Lovely colors abound in this easy-to-prepare dish. Do try the dry sauté. It eliminates unnecessary fat yet builds flavour. Smoked tofu adds the umami of bacon without the ‘ohgreasy’ of bacon.
Rustic Vegetable Curry Soup
A super simple and flexible soup that produces big flavour with little effort. Any combination of root and cruciferous vegetables makes for a satisfying meal. All the vegetables in this recipe are negotiable. Basically, you need about eight cups of veggies. Note that the heartier the vegetables, the heartier the soup. No yams? Add carrots or increase the potatoes. No chickpeas?…
Bali Beans
This recipe was originally created in a small, shared kitchen in Ubud, Bali and it was enjoyed by the many guests Kristin Fraser and I hosted. Lentils, split white mapte (urad dal) beans or other quick-cooking legumes are perfect for this dish. While cinnamon is the star, get creative by adding a couple of cloves, star anise and/or lime juice.
Wild Rice Tex Mex Salad
Try this recipe with other brown rices or whole cooked grains (barley for example) for a different texture and taste experience. Fresh cilantro and hot sauce provide a super-powered flavour kick to this oh-so-easy-to-make salad. It’s a meal in a bowl. Enjoy it in a wrap using a whole wheat, soft tortilla shell.
Oh Beans
Excellent for a Sunday batch cooking session. Bag and freeze in one cup portions. These thaw quickly and are more flavourful than canned beans. Beautiful, made from scratch, beans. Hearty, healthy, tasty. Great in salads, chilis, soups or as a side dish.