Vegan Egg “McMuffins”

  So excited about this recipe! The texture and flavour is exactly what I remember eggs being like. But this time, no cholesterol, saturated fat, and free of animals!! The miso paste in this is highly encouraged as it adds a savoury level to the recipe. Miso is SO necessary in every vegan cheese orContinue reading “Vegan Egg “McMuffins””

Margherita Pizza with Cashew Mozzarella

I am so in love with fresh basil in the summer and try to incorporate it into all of my meals. Today, being a Friday, was necessary to make a pizza! I also wanted to take a step up from the vegan store-bought shredded mozzarella, and make my own! This cheese is sooo good. TheContinue reading “Margherita Pizza with Cashew Mozzarella”

Stuffed Peppers

Summer is near, and the perfect meal to celebrate are these colourful stuffed peppers. Roasted peppers always remind me of summer barbecues as they are a staple! They’re rich in flavour and super easy to prepare. These peppers are packed with nutrients from the protein in lentils, antioxidants in the spices, and so on.. Enjoy!!Continue reading “Stuffed Peppers”

Roasted Carrot and Sweet Potato Soup

It’s almost fall!! The air is getting cooler and what better way to get cozy than a big bowl of soup. Fall food is my absolute favourite from roasted veggies, stews, soups, and more. This soup was one I created when I only had a short amount of time to get ready and needed lunch.Continue reading “Roasted Carrot and Sweet Potato Soup”

Lentil Meatballs with Tofu Ricotta

Working at an Italian restaurant is so hard cause everything looks amazing but it’s loaded with cheese and meat!! Decided to make my own version of a not-so-traditional Italian dish but still super delicious. Ingredients: Meatballs: 1 can lentils 1 tbsp olive oil 1/2 onion, diced 2 cloves garlic, minced 1 1/2 tbsp tomato pasteContinue reading “Lentil Meatballs with Tofu Ricotta”

Garlic and Artichoke Burgers

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 EnjoyContinue reading “Garlic and Artichoke Burgers”

Food of the Month: Asparagus

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 alsoContinue reading “Food of the Month: Asparagus”

Stuffed Smokey Maple Portobello Mushroom

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 andContinue reading “Stuffed Smokey Maple Portobello Mushroom”

Mushroom Cauliflower Rice Risotto

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, vitaminContinue reading “Mushroom Cauliflower Rice Risotto”

Quinoa Mushroom Patties

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 ๐Ÿ™‚  Ingredients (makes 6-8):Continue reading “Quinoa Mushroom Patties”