it all started with a love for food
This recipe is based off of an old family recipe that I grew up loving and enjoying, but recently converted to plant based. Hearty, filling and healthy, this recipe will wow all your meat loving chili friends.
This breakfast scramble is a total upgrade from your typical tofu scramble and it only takes a couple of extra minutes. This bowl is a big hearty bowl of goodness and ready in only a few minutes.
Making meatballs with my favourite meat alternative did not disappoint! Not only was it delicious, but they formed perfect meatballs, didn’t fall apart, and got nice and crispy on the outside while being juicy on the inside!
Jambalaya is a dish out of Louisiana and is a play on Spanish paella and french jambalaia. This recipe has been one of my favourites since I was a kid. It’s been modified a lot since then to include more vegetables, but it’s still as delicious as ever. Truly a one pot meal!
Jambalaya is a dish out of Louisiana and is a play on Spanish paella and french jambalaia. This vegan Creole Jambalaya gets its flavour from the long cooking times while adding ingredients in stages, and the delicious addition of tomatoes.
Delicious, quick, and authentic. These bowls are a filling, vegetable forward dish that will bring you straight into a Vietnamese restaurant, only completely plant based!
This sandwich is seriously amazing.It’s crispy, spicy, juicy (what!), and tastes amazing. It’s great to make ahead as it reheats well in the air fryer and even tastes good cold!
The first time I made “fish” tacos with hearts of palm, they were amazing, but they lacked that distinct ocean fishiness taste that is so lovingly associated with fish tacos. I don’t even like the taste of fish, but I love fish tacos. They’re crunchy, they’re a little acidic, and a whole lot of delicious!
Jackfruit simmers for hours in this rich guajillo chile and tomato broth, resulting in a vegan version of a beloved classic Mexican dish.
This nourishing vegetable filled soup is light and refreshing enough to not bog you down like a typical chowder. This soup is perfect for summer and fall when corn is in abundance.