it all started with a love for food
Never use store bought again! Here is an easy substitute for your favourite canned or squeeze bottle sauce. I love how easy this is to get started while my dough is rising, then almost cool just in time to dress the pizza! Can be made in just 15 minutes if short on time.
I know! Freezing your tomatoes?
Years ago I was led to believe that refrigerating your tomatoes destroyed the flavour – which is not entirely untrue, but I did not understand the entirety of it. Here’s what I learned.
Delicious, quick, and easy weeknight dinner full of veggies! Completely vegan and no compromise on the Thai curry flavour that you find in your favourite Thai restaurant.
This traditional version of Bolognese is from the Northern regions of Italy. Of course every family will have their own variation, but this is my favourite one adapted from Anna Boiardi’s recipe. It makes enough for dinner one night and leftovers to freeze for a quick weeknight dinner.
This quick and easy salsa is sure to be a hit at the taco bar. As a fresh sauce, it has a lot of tang and refreshing bite. Serve with a spicy chipotle based taco or enchilada filling for the best pairing.
This is a hearty soup. Serve on a chilly or rainy day to warm your soul. Ready in under 45 minutes and perfect for a quick meal.
This recipe is an adaptation of my favourite bolognese sauce but made vegan with mushrooms. This sauce works perfectly to serve a family of 4 for dinner plus 4 servings to freeze! Makes enough for a 5 layer lasagna.
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.
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!
Jackfruit simmers for hours in this rich guajillo chile and tomato broth, resulting in a vegan version of a beloved classic Mexican dish.