Beans and Lentils
Tofu and Meat replacements
Tarts, Pizzas and Quiches
Thai Sweet Potato - Edamame Stew
This is just perfect comfort food on a cold night! Serve over basmati rice for a full meal.
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!
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.
Squash, Brussel Sprout and Barley Casserole
Such a delicious and hearty combination of flavours and textures in this dish! It works as a full meal or a nice side dish. If you would like to prepare this dish in advance, you can prepare up until step 4 and cover with aluminum foil and place in the fridge for up to 2 days. When cooking, keep the foil on and place in the oven at 350 for 20 minutes and then continue with step 5.
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.
Crunchy Udon Tahini Bowl
My husband and I went away for a long weekend and we just seemed to be eating junk food all weekend long! When we got back home we were both craving something healthy and filling– and that is how this dish came to be! You will notice that although there are noodles in the dish, it consists primarily of crunchy veggies – as you eat, the noodles get mixed so perfectly with the veggies and it feels so satisfying.
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.
Maple Ginger Buttercup Squash
This dish has a great combination of sweet, salty and spicy with a little hint of ginger. Every time I make it my guests are wowed by the flavours!
Moroccan Style Veggies with Couscous
This is a very impressive dish to serve for a large gathering. I especially like to serve this dish in the early autumn when all the fresh local root vegetables are abundant in the outdoor markets. You will notice it is a big serving (good for about 8-10 people) which is why I use 2 large baking dishes (you may even need 3 depending on the size of your squashes); you can easily cut the recipe in half. You can also prepare this dish up to 2 days in advance up until step 4 and cover tightly with aluminum foil and refrigerate. Remove from the fridge at least 1 hour before serving and then just before it goes on the table continue with steps 5 and 6.
Spaghetti Squash with Pesto and Roasted Tomatoes
The strands of spaghetti squash are combined with roasted tomatoes and pesto in this dish to make a great light alternative to pasta that is just bursting with flavor!
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.
Rosemary and Garlic Roasted Root Veggies
The vegetables come out so nicely caramelized - nobody will believe how simple it was to prepare!
Caramelized Butternut Squash and Brussel Sprouts
When roasting, the natural sweetness in the squash really comes out. It is sticky and caramelized and just delicious! If you think you don’t like brussel sprouts, try cooking them this way!
Asian Eggplant and Tofu Bowl
This is a delicious way of combining tofu and eggplant with a slightly Thai inspired sauce. You will notice that in the ingredients I mention that its better if the tofu has been frozen and defrosted. This changes the texture slightly, giving it a more “chicken” like feel. I generally buy lots of tofu when they are on sale and throw a few in the freezer for dishes like this. You can just then defrost in the microwave. In a pinch however, you can still create this dish with regular tofu cut into cubes.
Papardelle with Roasted Tomatoes and Leeks
What a delicious combination! The sweetness of the roasted tomatoes and the slippery thick papardelle noodles all topped with earthy leeks and salty kalamata olives! What a meal!
Spaghetti Topped with Grilled Zucchini and Olives
How delicious a combination this is!
Curried Chickpea and Potato Pockets
This is like an Indian calzone! Curried potatoes and chickpeas are wrapped in a pizza dough and baked. A really a yummy treat for a snack or lunch! Make a big batch and freeze in resealable freezer bags. Just take them out as you need and enjoy! This recipe will make 8 pockets.
Roasted Vegetable and White Bean Ratatouille
This is my new take on the classic ratatouille. Roasting the vegetables really helps bring out their flavours in this dish in addition to making it a cinch to prepare! I like to serve it with some fresh bread or over a bed of couscous.
Asian Tofu Skewers
These are really yummy skewers for the bbq! You will notice that I always precook the tofu in the marinade prior to barbecuing; this is the best way to get the tofu to absorb the flavours before getting beautiful grill marks. The precooking can be done a couple of days before if you like, just refrigerate in an airtight container until ready to skewer.
Zucchini Noodles in Pesto
The combination of zucchini noodles with pesto feels so light and fresh, but still gives you the feeling that you are eating real pasta! You will need a spiralizer to create the zucchini pasta, if you do not have one you can use a vegetable peeler to create long strips of zucchini.