Zucchini Carrot Pepper Latkes/Pancakes
Ingredients 2 1/2 cups grated zucchini 1 1/3 cups finely chopped onions 1/3 cup chopped green bell pepper 1/3 cup chopped red bell pepper…
Recipes
Louisiana-style shakshuka
Prep time: 15 minutes Cook time: 20 minutes Ingredients: 1 large onion 1 medium eggplant 4 Tbsp olive oil, divided 4 large tomatoes or a can of tomatoes (28 ounces)…
Keep sweet treats on the menu with a vegan triple-berry crisp
Who said desserts couldn’t taste great and be nutritious at the same time? This summer, don’t let your fear of sugar overpower your cravings, as you can have your crisp and eat it too.
Usher in spring with this delicious brunch dish
Asparagus is a culinary superstar of spring. Here’s an easy and delicious way to enjoy it — as a breakfast, lunch or light supper — from the staff at Harrowsmith magazine.
Plant-based Anything Goes Cookie Dough
Prep time: 10 minutes Cook time: 10 minutes Makes: 30 cookies Ingredients: ½ cup (125 mL) Becel Original margarine 1 ¾ cups (425 mL) all-purpose flour…
Put plants on your plate with these spiced cauliflower “wings”
Tip: Sprinkle with peanuts, sesame seeds or green onions before serving for added crunch and flavour.
Berry Breakfast Strata
Ingredients: 2 tbsp. butter 3 tbsp. honey 4 large eggs ½ cup whole milk ricotta 3 tbsp. sugar 1 cup whole milk ¼ cup…
Zucchini Noodle and White Bean Puttanesca
Serves: 4 Ready in: 20 minutes Ingredients (NC) 2 tbsp (25 mL) olive oil, divided 1 cup (250 mL) cherry tomatoes 2 cloves garlic, minced ½…
Taste of the week: Healthy Vegan Ice Cream
This ice cream is not only delicious but also healthy and vegan. No sugar, milk or eggs! Note that it should be eaten within 12 hours of making it as it tends to crystallize if stored, but it tastes so good so this will not be a problem.
Lighten Up Summer Meals With Veggie Noodles
(NC) The secret to changing up your meals while keeping them light and healthy is vegetable noodles.