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Allergies

Creamy Hummus Pasta with Roasted Brussels Sprouts

Creamy hummus pasta with roasted brussels sprouts. Yes, I just said hummus pasta. This is my new favorite way to eat hummus and I hope you’ll give it a chance too – Trust me, it’s so much better than it sounds! Imagine a creamy, garlicky sauce with salty vegan parmesan and crispy roasted brussels sprouts, all on top of pasta. Not only is it delicious and comforting, but this pasta is also extremely easy. It’s all done in one pot (plus a baking sheet if you’re serving it with brussels sprouts) and the sauce is done with only 3 ingredients: Hummus, garlic powder and lemon juice. That’s it! This is how it goes: Roast the brussels sprouts (you could roast chickpeas too!). Boil the pasta. Save some pasta cooking water. Stir the hummus, water, lemon juice…

3-Ingredient Vegan Parmesan Cheese

3-Ingredient vegan parmesan cheese. Starting the week with another favorite kitchen staple. I’ve been busy in the kitchen all weekend and I finally feel like I caught up on work since I got back from California a few weeks back. I tested and photographed many recipes, including some for my new eBook (more on that here!). It was a productive weekend filled with delicious food. Speaking of the weekend, did you make anything good for the Super Bowl? I don’t exactly watch football, but I do like the idea of hosting a small party with friends and eating good food.  Of course, I like anything that involves food. Back to this vegan parmesan. I’ve been keeping a batch of this parmesan in the fridge at all times lately and it’s become…

Sugar-Free Peanut Butter Freezer Fudge

Sugar-free peanut butter freezer fudge. Could there be anything better? The answer is no. Imagine a fudgy bite, perfectly sweetened with dates and lightly salty from the peanut butter. Then top that with melted chocolate for the most delicious chocolate peanut butter favor combination. It’s the ultimate sweet and salty dessert. While this recipe could be considered healthy (it doesn’t have any added sugar and it’s packed with protein and healthy fats from peanut butter), it is quite high in fat. No, not all fats are bad – some are an important part of a healthy diet – but I did use a small amount of cacao butter in this recipe, which gives it a bit of saturated fats. I’m not one to use cacao or coconut butter/oil, but in this recipe, it just works. The…

Vegan Black Bean Enchilada Soup

After almost 2 weeks without any new recipes, I’m back with the most delicious vegan black bean enchilada soup. After being away for two weeks over the holidays (all the details here), I very much needed to catch up on work the past two weekends. Plus, I’m going to Vancouver this coming weekend for a nutrition course, so I needed to test and photograph many recipes while I had the chance. Testing and photographing new recipes is not so easy when you work during the week, especially during winter in Canada, when the sun is only bright enough between 10am and 2pm! This soup is just one of the recipes I made this weekend. I made it many times and I’m happy to report that I finally succeeded in making Shaun appreciate a bowl…

Classic Lemon Garlic Hummus

Going back to the basics with my go-to classic lemon garlic hummus. I’m sure I’m not the only one, but hummus is something I often make without measuring. I just throw a can of chickpeas in the food processor, along with lemon juice, oil, salt and a generous amount of tahini. Well, after years of imprecise hummus-making, I finally decided to write down my own recipe. Everyone has different preferences when it comes to hummus (I tried some versions that I didn’t care for in the past), but this is my favorite. Lots of flavor, lower in salt and more tahini. The internet may be filled with homemade hummus recipes, but I wanted to share my version, partly because I can then refer to this recipe whenever I use hummus in another recipe. One of…