Regular readers will have noted my fixation with cheeze, notably my 4 minute cheeze sauce. It’s a great, highly versatile plant-based cheeze sauce. And now, I’m showing you how to make cheese sauce! Yes, cheese, with an “s” as in yes, it’s dairy. Why, Sylvia, why??? Eating Together Made Easy Folks, “eating together made easy” – that’s my mandate and my promise to you! I want to save you hassle and prep time by providing recipes with easy options for vegans, vegetarians, reducetarians, […]
Packed with zucchini and protein-rich green peas, these fritters are surprisingly rich for a plant-based recipe. Choice of vegan or vegetarian toppings!
Jam-packed with fruit. Triple berry sauce features blackberries, blueberries & raspberries. Stir into yogurt, pour over pancakes or drizzle on cheesecake (cheezecake.)
Light & super refreshing, make this as sweet and low cal as you want it to be.
Packed with fresh spinach and basil, this vibrant green cheeze sauce makes for a fast and delicious weeknight meal.
Look forward to breakfast with this beautiful persimmon and blood orange salad, topped with salty cheeze/cheese, fresh mint and red onion.
A heap of veggies & other goodness topped with a flavourful curry, ginger, cardamom cream sauce that contains no cream!
Everyone knows green bean casserole is just an excuse to eat crispy fried onions! Ready in under 30 minutes. A 4 minute cheeze sauce recipe.
Deliciously cheezy, mildly spicy, pseudo-Mexican comfort food ! Make this plant-based or reducetarian/omnivore or both!
Add some eye-candy to your next appie spread this holiday season with this beautiful beet hummus spiked with harissa and lemon and topped with pomegranate seeds and mint.
A satisfying three-way quickie suitable for vegans, vegetarians, and carnivores. Less than 30 minutes to the table.
Perfectly spoonable moon milk porridge brightened with turmeric. Get this warm breakfast on the table in minutes.
Deliciously simple tomato salad. Naturally plant-based but with vegetarian and omnivore options too
Hangry? Sure you could shove in a bowl of cereal. But if you can shoulder on for 5 or so more minutes, you’ll be maw-ing down on these Curry Maple Chickpea Cakes.
Dairy-free, super simple, spinach dip!! Perfect for your next party!!
Just 5 ingredients and 4 minutes. Sure to become a staple in your plant-based repertoire.
A yummy grilled cheese made with sweet & decadent Ski Queen cheese and maple raisin onions, all sandwiched between savoury slices of pumpernickel.
Crunchy on the outside, soft on the inside. Perfect with smoky sea salt and roasted garlic mayo!
So many ways to enjoy these – smeared on a crusty baguette, spooned on pear slices, as a topping on endive! EASY and fun to make, too!
This plant-based dish is a flavourful riff on Thai green curry – vegan with omnivore options, all stemming from a single pot.
Ooey, gooey, chewy, and hard to eff up, you can whip these vegan ginger molasses cookies up in minutes in a single bowl.
Roasted orange segments add a slightly sweet, slightly bitter flavour to this salad that also features Bibb lettuce, avocado, red onion, and pumpkin seeds. Topped with an easy orange & cumin dressing.
Roasted leeks and sweet potato make for a quick and easy soup that you can buzz up in the blender in minutes. Vegan & Gluten-Free.
This revolutionary egg-free mayo takes less than 5 minutes to prepare and costs about 50 cents (Canadian) for about 250 ml. Cheap, easy, delicious…what’s not to like!
Step aside French Toast, Breakfast Salad is the new kid in town. A perfect combo of fried egg and a herbaceous dressing on a fresh and crunchy base of baby greens.
Just in time for Valentine’s! Get the love you want – Unconditional, Sweet, or Healthy! And yes, you can have all three! These barkies are gluten free, easy to make and vegan friendly.
Get two dishes from one – start with spicy cashew butter, with its palate pleasing combo of cumin, coriander, ginger, garlic, and hot chili, and then add roasted squash and any plant or animal milk of your choice to make a delicious and filling soup.
5 veggie juice recipes + They say that stating your resolutions frequently and out loud correlates with how likely you are to achieve them. So this is my public declaration and I hope you’ll stick around to see how I do with them. 1. Be reflective 2. Be curious 3. Be recipe making 4. Be resolute.
This is not a recipe. It is a directive: Every now and then you should have cheese and crackers for dinner. I don’t mean cheese and crackers literally. I mean it to be symbolic of your most uncommon indulgence around food. Vegan | Carnivore | Gluten Free
These Spicy Chickpea Cakes have the texture and appearance of a an egg and flour battered and deep-fried fritter but they are vegan and gluten free. Crunchy on the outside and creamy like a good potato croquette on the inside, they’re infused with red Thai chilis, ginger, and mint.
This egg-free Carrot Cake is nice and moist, aided by the addition of both pureed peaches and pineapple. A blood orange reduction replaces the traditional butter in the cream cheese icing. This results in more of a honey-ed orange flavour than a strong orange flavour. You could use regular orange juice, or you could use additional peach puree instead. Or, you don’t even need to ice this cake at all. Lots of options!
This zucchini “noodle” dish is a great way to get a whole heap of veggies in. The butter adds a satisfying richness, while the miso provides a lovely nutty saltiness.
I’m loving lemons lately and my newest ode to this versatile fruit is this lemon spinach hummus. Featuring both lemon juice and lemon oil, it packs a nice lemony punch. Perfect for parties, it’s gluten free, dairy-free, and vegan. But don’t wait for your next party to make it. Have it for lunch smeared on a bagel, or with crackers or veggies for a late afternoon pick me.
Got some Brussel sprouts left over from Thanksgiving? Here’s a quick and easy way to use them up. The orange juice add brightness, while the dates provide a touch of sweetness. They’re finished off with toasted hazelnuts for a contrasting crunch.
This sauce starts out lemony in your mouth and then you’re hit with ginger, chili and a hint of lime. It looks simple but it tastes complex. It’s not complex to make though.
When I was a kid, my mom used to tell me how when she was a kid she ate bacon fat sandwiches. Back then, smothering white lard over perfectly good bread seemed like a horrifying prospect. Now I realize she was on to something! In honour of my mom, these biscuits are unapologetically bacon-y, with bacon fat replacing the traditional shortening, and cooked crumbled bacon added for good measure. The caramelized shallots add a hint of sweetness, or you could go all savoury and swap those out with roasted garlic. Or you could add both!
Today, we’re snubbing salad and saying “hello” to steak. Actually, steak and sauce. But not just any old sauce. This ain’t no ho hum peppercorn, no timeworn mushroom, no routine red wine sauce. This is Steak for Her and our lady has an adventurous palate and a love of flowers, wine, and chocolate. She’ll find each making an appearance, respectively as rosemary, merlot, and a hint of dark chocolate. Reduced beef stock and brown butter round out the ingredient list. So good, she might just want to keep it all to herself, but maybe she’ll share. Despite the name – boys are allowed. Just don’t ask for a side of potatoes!
Deliciously sweet inside with a crunchy, almost brown-sugary exterior, these yummy cupcakes contain three types of coconut: coconut flakes, coconut oil, and coconut extract. Awesome all on their own, they’re even more delicious with the glaze. Three’s the magic number today and the glaze has its own flavour trifecta, this time in the form of lemon, basil, and coconut. Yup – basil! It imparts a slightly herbaceous, floral note that’s a perfect foil to the sweetness of the cupcakes.
Salt and pepper are typically a committed duo, but they’ve just found a tarty friend in sumac, and today they’re bringing her in as their third. The perfect gustatory menage à trois, these chard chips are salty, citrusy, and peppery all at the same time. You can invite this swinging threesome into your home as a snack, on a appetizer plate, alongside a sandwich or burger, even as an edible garnish on a cheese tray or hor d’oeuvre platter.
This recipe combines sticky Thai sweet black rice, with the tropical flavours of papaya and kiwi. Dried mango slices, toasted coconut flakes, and pomegranate seeds provide the 3 c’s – crunch, contrast, and colour! The whole delicious smorgasbord is topped with a blueberry yogurt sauce. If you use soy yogurt, it’s vegan. You can make this completely sugar free, or add a bit of your favourite sweetener. I’m Canadian, eh, so I like it with a bit of maple syrup, but you’re the boss. This makes a great breakfast, snack, or dessert.
If you haven’t tried making Brown Butter, Baby now is the time. It’s the time because right after you make Brown Butter, you’re making this amazing Brown Butter and Parmesan Polenta sauce, in the same saucepan, natch. Guaranteed to be a go-to, its super versatile – have it with pasta and your favourite bolognese or marina sauce, or use it to replace cheese on a meat or veggie burger.
Happy Halloween! For the kids, the Poison-Green Skull Smoothie is a zesty powerhouse packed with spinach, green apple, kiwi, lime, and lemongrass. For you, add some tequila and triple sec and you’re looking at the Poison-Green Skull Margarita, aka mother’s little Halloween helper.
Sometimes you just feel like a potato…eating one that is. There’s a reason why they’re such a classic comfort food. Why not top your next serving with a salty, lemony feta sauce with just a hint of mint.
Halloween’s coming and I’ve got candy apples stuck in my head! This quick pie offers a lighter apple treat that doesn’t take a lot of prep time. Pomegranate reduction provides the sweet and gooey edge, while Panko crumbs make for a light crunch. This is delicious alone or served with yogurt, whipped cream (dairy or coconut), or ice cream/nice cream. PS – If you’re looking for something more ambitious for Halloween, check out my Charcoal Black Devil’s Food Cake with […]
Charcoal Blackened Black Devil’s Food Cake with Sour Cherry Hibiscus ‘Blood’ Sauce.
Why choose between trick or treat, when you can have both in this gothic-inspired Halloween cake. The vanilla-flavoured black icing and ‘bloody’ delicious Sour Cherry Hibiscus sauce provide a pitch-perfect sweet and tart counterpoint to the dense and decadent chocolate cake.