Hasselback potatoes add a little elegance to classic baked potatoes! The edges get crispy, the insides are tender, and vegan garlic herb butter makes them irresistible. If you’ve never made Hasselback potatoes before, they’re essentially thinly sliced potatoes that fan out as they bake, creating tons of crispy edges. They’re good with just a little...
This soy curl “chicken” is one of those easy vegan recipes you’ll keep coming back to! It’s packed with protein and works so well as a building block for delicious plant-based meals. If you’re looking for a plant-based chicken substitute that doesn’t cost a fortune, that’s packed with protein, and that has a pleasing texture,...
Sweet, juicy summer fruit and fluffy quinoa come together in this beautiful quinoa stone fruit salad. It’s ready in just 20 minutes and a maple lime dressing make it delectable! This quinoa stone fruit salad might just be the perfect summer lunch. Or side dish. Or dinner. Contribution to a potluck? Definitely that too. Basically,...
This vegan sugar cream pie is the definition of old-fashioned comfort food! Rich, silky, and topped with a crackly cinnamon sugar finish, I’ve figured out how to make it vegan with just a handful of pantry ingredients. If you’ve never had sugar cream pie before, it’s a classic Midwestern dessert known for its velvety custard...
Cacio e pepe proves that sometimes the simplest dishes are the most delicious! After trying an incredible vegan one at a restaurant in New York City, I knew I had to recreate one that was just as peppery, creamy and cheesy. My version is made with a velvety cashew-based sauce instead of the usual dairy...
Tamales are a lot of work to assemble, but tamale casserole? It’s perfect for a weeknight! It has all the cozy Tex-Mex flavour you love, including a savoury lentil filling, warm spices, and golden cornbread topping, in a much easier form. I’ve had making homemade tamales on my to-do list for a while. Unfortunately, I...
Homemade pita chips are the best way to use leftover pita bread! In less than 15 minutes, you’ll have chips that are fresher and so much tastier than store-bought. I remember the first time I made pita chips at home successfully. I felt like I had cracked the homemade chip code, with such little work....
This vegan hashbrown casserole is even better than the classic version because it’s LOADED with all the good stuff! Joining the hashbrowns, melty cheese, crispy topping, and creamy sauce is a rainbow of veggies to add extra flavour and colour. Whether it’s for a weekend brunch or a holiday potluck, it’s a universal truth: hashbrown...
It might have a funny name, but shoofly pie is a seriously delicious dessert! It’s an old-fashioned molasses pie with a rich, caramel-like filling and a buttery crumb topping—and I cracked the code to make it vegan! Shoofly pie is a classic Pennsylvania Dutch dessert, but you’ll find it anywhere with an Amish community. Like...
With jammy strawberries and sweet cream cheese, this decadent vegan stuffed French toast has brunch restaurant vibes, in a recipe that’s easy to make at home! I won’t deny that I have a weakness for French toast recipes, whether it’s classic vegan French toast or creme brûlée French toast casserole for a crowd. But one...