Tarts and Quiches
Greens Topped with Beets and Chickpeas
This is a great lunchtime salad that will really fill you up! It’s a great use for leftover roasted beets if you have them around, but you can also roast them for the salad.
Kale, Cauliflower and Lentil Soup
This soup is chalk full of goodness! A whole bunch of superfoods in one bowl – the kale, lentils and cauliflower will keep you feeling satisfied and healthy! This recipe will give you a nice big pot of soup – it will serve about 8 people as a meal. You can cut it in half if you like or make the whole thing and freeze any leftovers for another meal.
Edamame Udon Noodle Soup
This is a delicious soup with a fun Asian twist. In this soup I make a quick Vietnamese style broth, that gets its deep color from onion peels! I then throw in some protein packed edamame beans and udon noodles for a seriously satisfying meal!
Creamy kale Soup topped with Kale Chips
This is a great soup to serve as a first course if you want to really impress company! The delightfully creamy soup is topped with an unusual soup topper- kale chips. They add a slight crispness in every bite that brings this soup to a whole new level! The soup can be prepared a couple of days in advance, store in an airtight container in the fridge. Just before serving heat the soup and top with the kale chips. If you prefer you can also pass around the chips and allow guests to top their own bowls as they please.
Oooh what a great game time treat! Make this huge sandwich and split it up and share with all your friends! Who says vegetarians can’t have a super fun hoagie!!
This is a great hearty soup! Full of veggies, beans and pasta it’s a full meal in itself!
Quinoa Black Bean Taco Bowl
I love these huge “bowls” for dinner! This one is Mexican inspired with hearty quinoa and black beans on top of crisp lettuce, creamy avocado and all topped with a chipotle lime sour cream!
Vegan Curried “Chicken” and Apple Sandwich
A deliciously satisfying lunch sandwich, that adds a crunchy tartness from the apples and a creaminess from the curried coconut oil. Normally I do not like to use tofu without cooking it first, but in this recipe, the spices from the curry really flavor it well. You can use any bread you like for this sandwich, sometimes I like to pack the tofu mixture in a plastic container and bring some crackers on the side – that also makes a delicious midday meal!
Creamy Carrot Salad
This is a lightened up version classic creamy carrot salad! The raisins add little bits of sweetness which balances with the tang from the lemon juice!
Balsamic Beet and Carrot Salad
This is a really nice light and refreshing simple salad! The addition of raw beets in this salad adds a touch of sweetness and lots of crunch!
Tofu Lettuce Cups
These are a really fun “assemble your own” type dinner. Put out the fresh lettuce, the delicious tofu filling and a few fun toppings such as hot sauce, peanuts and herbs. Let your guests assemble as they eat! Great for a relaxed lunch or a casual dinner get together.
Mini Pumpkin and Goat Cheese Tarts
For this recipe I made 6 mini tarts using these adorable 5 inch molds that I bought! It makes a really nice presentation for an appetizer or light lunch. If you prefer however you can also make one large (12 inch) tart instead.
Coconut and Ginger Buttercup Squash Soup
The mix of sweet from the pumpkin with the heat from the chilli and creaminess from the coconut is an unbeatable combination!
Black Bean and Acorn Squash Burritos
These are hearty, delicious and protein packed! The acorn squash adds a slight sweetness to the mix of black beans.
Vietnamese Banh Mi Sandwiches
These hearty sandwiches are filled with tofu and crispy spicy veggies. Although there are a few different components to the sandwich, it is pretty simple to prepare since you only have to make one sauce that is used 3 different ways.
White Bean and Balsamic Leek Crostini
Creamy white beans on crispy baguette topped with luscious leeks and balsamic vinegar! What more could you want in a perfect party appetizer or lunch sandwich!
Roasted Tomato and Garlic Crostini
In this recipe, I am using roasted garlic as a vegetable on its own! The sweet, tender morsels glisten on top of the bites of perfectly roasted tomatoes and crispy bread.
Roasted Tomato and Poblano Soup
Roasting the tomatoes before processing them in the soup brings out their natural sweetness and bold flavours. This is a great soup to make in summer when you can buy big boxes of fresh tomatoes in the farmer’s markets for very little money. In this version of the soup I added poblano peppers for a touch of earthy heat. This soup is a real winner!
Kale and Tri-Color Beet Salad
This is a great recipe for late summer when all the different colors of beets are available fresh in the market (or your garden of course!). In this salad I used classic red beets, golden beets and white beets. You can use any colors that you like – even just the classic red beets would be wonderful!
Arugula, Fig and Green Apple Salad
This is a great salad to impress guests for a special occasion dinner! The sweetness of the fresh figs pairs so beautifully with the tart apples and slight bitterness from the arugula. Make it when fresh figs are in season!