The month of May is peek season for Artichoke harvest! I wanted to get creative with artichokes since they’re usually only seen in a dip or eaten on its own. This recipe is so tasty and full of nutritional benefits! Check out the write up I did about artichokes on Toronto Vegetarian Association’s website Enjoy… Read More Garlic and Artichoke Burgers
Spring time is such a beautiful, awakening season. Temperatures are finally warming up, summer vacations are beginning to come closer, and most importantly, plants are coming back to life! Theres no better feeling than walking outside and smelling fresh, warm air, and watching the plants finally begin to thrive. Planting a seed and being able to… Read More Benefits of a Plant-Based Diet
My favourite section of the grocery store is the discounted area where they sell cheap fruit because it’s “too ripe” (whatever that means). I got 6 avocados for $2!!! Best day. Ripe fruit can sometimes be healthier than when it’s just picked, such as bananas offering more cancer-fighting properties when they become more brown. Avocados… Read More Avocado Chocolate Mousse
Hey guys!! I wrote a little blurb for Toronto Vegetarian Association about seasonal ingredients. For March I decided to choose asparagus as it’s an abundant vegetable that begins its season at the end of February! Eating seasonally and locally is very important to support your community and reduce emissions for transportation of food. I’ve also… Read More Food of the Month: Asparagus
One of those meals that you have no idea what you’re making until your done. I was planning on a breakfast sandwich with the portobello as the “sausage” but I decided I didn’t want the bread and wanted more toppings. This was the end product and I’m so happy with it!! So many flavours and… Read More Stuffed Smokey Maple Portobello Mushroom
Risotto is always my go to comfort food… So creamy and warm, and it’s easy to get creative with. However, this dish isn’t your typical comforting risotto because of its lighter consistency. It still has the traditional cooking technique but 10x healthier and just as delicious! The cauliflower is a great source of fibre, vitamin… Read More Mushroom Cauliflower Rice Risotto
Exams are officially done meaning it’s time to bake uncontrollable amounts of vegan goodies! First recipe are these double chocolate peppermint cookies! They’re so moist and gooey I’m obsessed with them. Thank god the recipe makes a lot because you’re guaranteed to eat minimum 4 before they make it off the tray. Enjoy!! Ingredients (18-22)… Read More Peppermint Chocolate Crinkle Cookies
I always try to make veggie burgers from scratch but they either end up too mushy or too dry. But I finally did it! These patties are sooo moist yet hold together perfectly. I prefer them on a bed of lettuce but they will definitely work as a burger form! Enjoy 🙂 Ingredients (makes 6-8):… Read More Quinoa Mushroom Patties
Mm made this recipe up on the spot as per usual! I’ve seen creamy cashew cheese recipes but I don’t often see nut free ones! This one can be used as Caesar dressing, pasta, or whatever you’d like! It’s super creamy and flavourful! This takes no time and barely any pre! Enjoy. Ingredients: 1 spaghetti… Read More Spaghetti Squash with Creamy Garlic “Cheese” Sauce
Like most people (vegans) on this planet.. Daiya isn’t our favourite tasting thing in the world. However, in my opinion, the best tasting vegan-cheese I’ve tried. When I saw this at the grocery store I had to try! I’ve only ever tried regular cheddar and mozz style daiya cheese so when I saw this I… Read More Product Testing: Daiya Pepperjack Style Cheese
