Kabocha squash slices are coated and roasted with a miso based sauce, then topped off with a hit of fresh lime juice, cilantro and sesame seeds. So easy! So tasty! So deliciously addictive!
Savoury pesto with kale, kalamata olives, sundried tomatoes and creamy walnuts spread on a tortilla topped with sweet roasted delicata squash, umami packed mushrooms and sharp cheddar, then baked until warm and toasty.
Dairy free, gluten-free, guilt free and deliciously creamy with a variety of toppings, this butternut mac and ‘cheese’ is the perfect fall comfort food! Spicy mushroom and walnut ‘chorizo’, tangy and funky kimchi kraut, toasty and roasty cauliflower… choose one, pick all three, try your own or eat it plain… whatever you decide this mac and ‘cheese’ is absolutely delish!
Crunchy almonds, warming cinnamon and a hint of coconut… this pear crisp just might be the most delicious crisp E V E R. As it bakes and bubbles in the oven, the most delectable scent permeates through the entire house. I can’t even describe how good it smells… so make it for yourself and see!
Aromatic ginger and garlic, salty tamari, spicy sriracha, these green beans are so delicious I could eat an entire pan of them. You blister the green beans in a hot pan, then add in the garlic, ginger and green onions, next… working quickly you add the sugar, tamari and sriracha. This is where the dish transforms from being boring old green beans to coated in a sticky sauce packed with deep caramelized flavours.
Tangy, salty, crunchy and spicy, these fermented jalapeño peppers make a delicious addition to your morning eggs, nachos, burrito or anything really. This recipe is so simple, I don’t even know if it can be called a recipe… submerge sliced peppers in a salt water brine, let it sit out for a week or so and before you know it you have preserved sour ‘pickled’ jalapeños ready to be enjoyed all winter long!
Sweet, spicy, salty and sour this dish is saucy and comforting. The eggplant is sautéed until cooked through but still has good texture, the sauce is reduced and the eggplant is added to the sauce to soak up all the delicious goodness. The perfect meal during this time of transition, when heat loving eggplants and tomatoes are slowing down their production and I’m not quit ready to dive head first into fall ingredients.
This vegan zucchini banana bread has been my go to snack these past few weeks. A great way to use up zucchini, this recipe makes two delicious loaves. Eat one right away, slice and freeze the other (I separate the slices with parchment paper). With a hint of cinnamon and crunchy walnuts, my favourite way to eat this is topped with a generous amount of tahini (or peanut butter) and fresh blackberries!
Creamy and aromatic this coconut green bean curry is rich yet summery. Here I use the most delicious sungold cherry tomatoes (but you can use any tomatoes you like, even canned ones work well) as a base for the curry and cooked them down to concentrate their flavour. They give the curry a beautiful bright colour and lend a nice sweetness to the dish.
Perfect for a summer picnic or a backyard BBQ, this potato salad is far from the common mayonnaise based salad of my childhood. Toasted spices, lemony red onion, waxy fingerling potatoes and peas that burst in your mouth! So delicious we’ve eaten it with dinner three weeks in a row!