Spanish gazpacho is arguably one of the better ways to use those farmers’ market tomatoes. Blend ’em with some olive oil, a splash of red wine vinegar, and a few other seasonal veggies, and you’ve got yourself one of the most refreshing soups in existence. Served chilled with a hunk of crusty bread, it’s summer...
This 25-minute vegan cottage cheese pancake recipe is about to become your go-to, protein-packed breakfast. They’re so easy to make and come out perfectly light and fluffy. Grab the maple syrup and get started! I love pancakes in the morning, and these protein-rich vegan cottage cheese pancakes really do it for me. If adding cottage...
This recipe for vegan cottage cheese couldn’t be easier. Perfectly tender tofu “curds” sit in a savoury, tangy, salty sauce and take on an incredibly realistic cottage cheese flavour. You’ll see! Sure, sure, you could buy vegan cottage cheese at the store, but it’s so easy to make yourself. This recipe only takes 10 minutes...
If you’re interested in getting into Jamaican cuisine, this steamed cabbage is a great place to start. This island classic uses simple cooking methods and a few thoughtfully chosen spices to transform simple cabbage into a sweet, savoury, slightly spicy, and totally crave-worthy accompaniment to any Jamaican main. I love a good family tradition that...
This shredded tofu completely changes what tofu can be. Every strand crisps up in the oven while soaking up the savoury marinade, creating a texture that’s hearty, chewy, and seriously hard to resist. Make a batch once, and you’ll find yourself sneaking forkfuls straight from the pan. Tofu is one of my favourite proteins, so...
This vegan smashed broccoli has everything you want in a side dish: crispy edges, tender centres, a cheesy coating, and a rich, garlicky sauce for dipping or drizzling. It might just steal the spotlight from the main course! With the little one in tow, getting veggies on the table that the whole family will eat...
This easy vegan yellow cake recipe deserves a place in your baking rotation! Get ready to dive into two layers of moist, tender, golden-yellow cake filled and frosted with silky-smooth chocolate buttercream. In my 17+ years of baking, I’ve seen a lot of cake. I actually ran a successful at-home bakery for 5 of those...
Sweet, savoury, and just the right amount of spicy, this mango chutney brings together Jamaican and Indian flavours in one irresistible condiment. Juicy mangoes, warming spices, and a touch of heat make it the perfect finishing touch for curries, grain bowls, sandwiches, wraps, and more. When I go to Jamaica, one of the things my...
Taco night just got an upgrade! These vegan soy curl tacos pair perfectly crispy soy curl “chicken” with creamy avocado and crunchy veggies. The icing on the cake? A tangy, creamy lime sauce that’s good enough to eat straight out of the bowl. I LOVE soy curls! They’re so easy to make and extremely versatile...
This vegan chickpea omelette is the kind of recipe that surprises people. Chickpea flour, kala namak, and a handful of pantry staples cook into a tender, foldable omelette with an eggy flavor that’s ready to be stuffed with sautéed vegetables, vegan cheese, or whatever you’re craving that morning. Want to learn a magic trick? With...