Minimal effort, maximum flavour
The classic French toast recipe—cooked in butter and cream, drenched in maple syrup and sprinkled with cinnamon—is adapted here into savoury bliss on a plate. This vegan version calls for thick slices of bread dipped in a chickpea flour batter, fried in coconut oil, spiced with turmeric, thyme and roasted garlic, and topped with sautéed … Continue reading French toast with portobello mushrooms, roasted garlic and thyme
This vegan version of Thai chicken curry shows that jackfruit is a game changer. With its meaty-yet-tender texture and ability to absorb flavours, the Southeast Asian jackfruit is a versatile staple and ideal for vegans. Work it into your stews, salads, sandwiches, stir fries, burgers and tacos. You can find canned jackfruit in Asian markets … Continue reading Thai lemongrass coconut rice with curried jackfruit and veggies
A steamy bowl of thick, chewy noodles swirling in a rich, fiery broth is a good idea any time of the year. And especially now, as many Canadians are feeling the deep freeze and #BombCyclone is part of our daily lingo. Misonikomi udon is a popular specialty in the Nagoya region of central Japan. The … Continue reading Spicy red miso soup with udon noodles
In honour of World Pasta Day, I'm combining two of my favourite things: autumn flavours and loads of noodles. Early fall marks the season of the beautiful lemon-hued spaghetti squash. But the past weekend in Toronto it was glorious patio weather again, making my sunny kitchen feel like an oven. Instead of squash soup, I … Continue reading Creamy spaghetti squash pasta
Shake up your pizza game with this Lebanese-style version. The toppings are easy and fun to assemble: spread some garlic sauce, hummus, tahini or baba ghanoush (I picked a roasted garlic and onion hummus), and use whole chickpeas or crumble up some spicy falafels (below). The tabbouleh, with herbs, tomatoes, bulghur wheat and olive oil, … Continue reading Tabbouleh eggplant chickpea pizza
Last weekend, veg heads from Toronto and beyond hit the picturesque waterfront for a smorgasbord of vegan and vegetarian fare--the largest veggie festival in North America. From colourful kombucha to decadent donuts to Indian tacos, check out some of the highlights below. More info: http://veg.ca/
Boozy cocktails on a stick. Here's a fun way to combine two classic summertime treats: popsicles and piña coladas. I added berries here, but kiwi, peach, mango, papaya, lychee and watermelon will taste great too. prep time: 10 minutes cook time: 5 minutes freeze time: 4 hours total time: 4 hours, 15 minutes serves: 6 to … Continue reading Piña colada popsicles
When you're craving sunshine and daydreaming about lying on a beach, whip up a colourful, tropical fruit combo. Coconut ice cream and coconut milk make the perfect creamy base for these easy, vegan milkshakes. Prep and cook time: 10 minutes Raspberry lychee coconut milkshake yields: 1 serving 1/2 cup of coconut milk 1 cup of … Continue reading Tropical milkshakes
Sometimes you need a break from avocado toast. Shake up your toast game with these toppings ranging from sweet to savoury to spicy. Sweet: espresso chocolate hazelnut butter (a.k.a. coffee Nutella) Dates provide natural sweetness, which means you don't have to add extra sugar. Soaking them overnight will keep the butter moist and rich. 2 cups … Continue reading Bread spreads: easy, vegan and life changing
Sweet and luscious, delicate and pretty—fresh figs make an easy, rich pairing with a variety of dishes (hello, cheesecake!). In Ontario, they're typically available from June to November due to the short growing season, but I've been finding black mission figs at grocery stores almost all-year round. Biting into a perfectly ripe and juicy fig feels like a … Continue reading Easy ways to eat fresh figs
