This is pure alchemy! Blend and Bake Lemon Cheezecake with Triple Berry Sauce.
Deliciously cheezy, mildly spicy, pseudo-Mexican comfort food ! Make this plant-based or reducetarian/omnivore or both!
Get in the holiday spirit with rich and creamy egg-free egg nog! Make it in minutes!
A satisfying three-way quickie suitable for vegans, vegetarians, and carnivores. Less than 30 minutes to the table.
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.
A yummy grilled cheese made with sweet & decadent Ski Queen cheese and maple raisin onions, all sandwiched between savoury slices of pumpernickel.
Ooey, gooey, chewy, and hard to eff up, you can whip these vegan ginger molasses cookies up in minutes in a single bowl.
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 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.
A tasty low sugar muffin made with buckwheat, oatmeal flakes, and a touch of maple syrup. 1 bowl!