Roasted sweet potatoes stuffed with sautéed onions, peppers and tofu cooked in a saucy spice mix. Top it all off with a dairy free cashew sour cream! Sweet, spicy, savoury, creamy, tangy… this hits all the notes, sure to leave you satiated.
This cashew based dip is smooth, creamy, and perfectly tangy with a hint of heat from the pickled jalapeños. If you’re avoiding legumes or are simply interested in expanding your dip repertoire you should give this a try!
Vibrant jewel like treasures to brighten up your winter. I have to admit, I haven’t always been a fan of beets. I used to think they tasted like dirt (they kind of do), but over the years I’ve learned to love them. When you let them ferment, they retain their crunchy texture and develop a delicious tangy flavour (i.e. they no longer taste like dirt).
This crisp is exactly what I crave in the middle of winter. Naturally sweetened with maple syrup, gluten free, dairy free, and packed full of berries bursting with juicy deliciousness. A crunchy topping of toasty nuts and rolled oats sits on top of last summer’s berries that were stashed away in the freezer for moments like this.
Kabocha squash slices are coated and roasted with a miso based sauce, then topped off with a hit of fresh lime juice, cilantro and sesame seeds. So easy! So tasty! So deliciously addictive!
Savoury pesto with kale, kalamata olives, sundried tomatoes and creamy walnuts spread on a tortilla topped with sweet roasted delicata squash, umami packed mushrooms and sharp cheddar, then baked until warm and toasty.
Dairy free, gluten-free, guilt free and deliciously creamy with a variety of toppings, this butternut mac and ‘cheese’ is the perfect fall comfort food! Spicy mushroom and walnut ‘chorizo’, tangy and funky kimchi kraut, toasty and roasty cauliflower… choose one, pick all three, try your own or eat it plain… whatever you decide this mac and ‘cheese’ is absolutely delish!
Crunchy almonds, warming cinnamon and a hint of coconut… this pear crisp just might be the most delicious crisp E V E R. As it bakes and bubbles in the oven, the most delectable scent permeates through the entire house. I can’t even describe how good it smells… so make it for yourself and see!
Aromatic ginger and garlic, salty tamari, spicy sriracha, these green beans are so delicious I could eat an entire pan of them. You blister the green beans in a hot pan, then add in the garlic, ginger and green onions, next… working quickly you add the sugar, tamari and sriracha. This is where the dish transforms from being boring old green beans to coated in a sticky sauce packed with deep caramelized flavours.
Tangy, salty, crunchy and spicy, these fermented jalapeño peppers make a delicious addition to your morning eggs, nachos, burrito or anything really. This recipe is so simple, I don’t even know if it can be called a recipe… submerge sliced peppers in a salt water brine, let it sit out for a week or so and before you know it you have preserved sour ‘pickled’ jalapeños ready to be enjoyed all winter long!