Packed with zucchini and protein-rich green peas, these fritters are surprisingly rich for a plant-based recipe. Choice of vegan or vegetarian toppings!
Whip up this super simple, flavour-packed hummus in minutes!
Get in the holiday spirit with rich and creamy egg-free egg nog! Make it in minutes!
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.
An easy main to satisfy eaters of all stripes!
Ooey, gooey, chewy, and hard to eff up, you can whip these vegan ginger molasses cookies up in minutes in a single bowl.
We’re wrapping up the Chili Night, Make it a Meal series with a yummy pineapple cornbread pudding. Low sugar and vegan!
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!
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!
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.
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.
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.
A tasty low sugar muffin made with buckwheat, oatmeal flakes, and a touch of maple syrup. 1 bowl!