Smoky Chickpea Veggie Soup Smoky Chickpea Veggie Soup. Absolutely yummy! I’ve been taking a plant based culinary cooking program from Rouxbe and have been having a blast. We were working with legumes, grains and rice and were asked to create
Vegan Thai Curry Vegan Thai Curry, three of my favourite words in one place. Awesome! As usual I was strolling through Facebook and came across an interesting Green Thai Curry recipe that caught my eye. When I looked at the
Toasted Couscous Salad Toasted Couscous Salad, I call it Chantelle’s Toasted Couscous Salad, because that is who introduced me to this beautiful salad. I love all the textures, colours, flavours and just how it looks in general. Chantelle came for
Sesame Covered Tofu Sesame Covered Tofu is a beautiful thing….literally! Especially if you mix up the black and white seeds you can do some cool patterns. The next best thing about Sesame Covered Tofu is the taste – soooo yummy, we
Sweet Potato Chilli Sweet Potato Chilli. I’m not sure if you’ve ever had sweet potato chilli? Well you gotta know its going to be good…just because it includes sweet potato. When the weather starts to cool down and your body begs
Roasted Holiday Cauliflower with Braised Kale Roasted Holiday Cauliflower with Braised Kale? What do vegans eat for the holidays? Well we usually have Tofurky style dinner with all the fixings and this year we are taking a different approach. I saw
Japanese Stir-fry with Grilled Tofu Steaks We all have people that inspire us to experience new tastes and recipes and this recipe is inspired by one of those special people that inspires me. Her name is Mook, she is a
Creamy Cashew Pasta Sauce – a winner! I love creamy cashew pasta sauce!!! So easy to make and you can mix up your dish with different toppings such as olives, mushrooms and baked tomatoes! Every time I see vegan pasta,
These Vegan Mexican Stuffed Peppers with Cashew Cheese not only look good they taste good. The first time around when I made them it seemed kind of confusing and a lot of moving parts. Now that I’ve made them once,
