Salads are great for filling up, but now that it’s getting colder, summer’s lovely leaves have given way to hearty grains like in this tomato farro salad.
I’ve developed two dairy-free sweet pumpkin recipes for Canadian Thanksgiving that replace the butter and cream with mayonnaise and still taste fantastic.
When I’m in need of comfort food, I bake gluten-free cornbread – it pairs with a warm bowl of chilli, but it’s great by itself, as dessert, for just snack.
Santula is a simple, fragrant vegetarian curry that’s given a lovely nutty edge by frying off the aubergine and adding it for the last bit of cooking.
The question “Is the vegan diet healthy?” is one I get all the time. Well, the answer is that it depends as much on what you eat as with any other diet.
I’ve got a feeling that our chocolate avocado cookies might just be a new signature cookie, as butter is high saturated fats, and avocado is delicious.
The diet is suddenly popular, but if you are thinking of going gluten free, it’s important to understand that the rules for staying healthy remain the same.
There are a lot of vegan substitutes out there, but I try to keep my diet as “whole-foods” oriented as I can. Here’s my list of vegan pantry staples.
For most of my life I’ve sought a cake that reflects the reasons many love coffee – the bitterness, the intensity, the aroma – and finally, it’s here.
Chia seed puddings are one of our favourite go-to breakfasts these days – although, I’d eat this anytime of the day. Vegans – you’re on to something here.