Italian food lovers, this one’s for you. This 5-ingredient vegan baked ziti, with its al dente noodles, savoury marinara sauce, and gooey, melty vegan cheese, married together mouthful after mouthful, is comfort food at its finest. Pop it in the oven in just 20 minutes and watch it bubble up into a new family favourite....
These vegan sourdough chocolate chip cookies are so popular in my household that we always have a bag of these frozen cookie dough balls in the freezer. They are the most tender, chewy cookies with a subtle sourdough tang that’ll have everyone asking, “What’s the secret ingredient?” Dipped in a cool glass of plant-based milk,...
This easy ratatouille recipe is one of the best ways to enjoy summer’s finest veggies. Baked layers of tender eggplant, squash, and tomato brushed with a delicate herb oil sit atop a rich, tangy tomato sauce, just like the French do it. Sounds pretty dreamy, right? Head to the farmers market and get started! Ever...
This apple butter needs to be the first on your fall to-make list! Smooth and glossy, it’s overflowing with the cozy, warming spices you associate with the season. Cinnamon, nutmeg, cloves, and a hint of vanilla turn sweet ‘n tart apples into a spread you’ll want to slather on everything in sight. This recipe goes...
This blueberry cobbler takes the cake when it comes to blueberry-lisciuous summer desserts. A tender, golden-brown topping sits over this magical blueberry filling that bakes away in the oven into bubbly, gooey, just-sweet-enough heaven. Make it with fresh berries or frozen ones in the off-season. Confession. I can’t stop eating blueberries right now. I’ve done...
Rich marinara sauce, melty vegan mozzarella, and protein-packed lentils all stuffed into juicy, tender zucchini boats? Yes please! This Italian-inspired side (or entrée) is easy enough to make on a Monday night and impressive enough to bring to a snazzy event. When zucchini is in season, I’m all about it. I LOVE finding new, creative...
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...