Jam-packed with fruit. Triple berry sauce features blackberries, blueberries & raspberries. Stir into yogurt, pour over pancakes or drizzle on cheesecake (cheezecake.)
This is pure alchemy! Blend and Bake Lemon Cheezecake with Triple Berry Sauce.
Packed with fresh spinach and basil, this vibrant green cheeze sauce makes for a fast and delicious weeknight meal.
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.
November is World Vegan Month. That’s a full 30 days in a row where vociferous vegans may be impelled to share their philosophy with you.
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!
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.
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.