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Appetizers

Tempeh Kale Salad with Tahini Dressing

Kale tempeh salad with Tahini Dressing. I can’t believe this is my first time sharing a tempeh recipe. Before moving to BC, 5 months ago, I had only ever had tempeh once, at a potluck with dietitian friends. For some reason, I never bothered cooking with it at home. Then we travelled across Canada and tried many new vegetarian restaurants. After trying tempeh in different dishes, I knew I needed to start cooking with it at home. My favorite way to eat it so far? In a salad with tahini dressing. It’s so good, it’s making me crave salads every day. This salad is ready in less than 30 minutes, which makes it perfect for last-minute weeknight meals. Here’s how it’s made: Start by chopping the kale (small bite sizes makes it much easier…

Whole Wheat Vegan Biscuits

Healthier whole wheat vegan biscuits, perfect for holiday entertaining! Biscuits always had their part in all of our big family dinners. More specifically, growing up, my grandmother would always make us homemade biscuits to have as a snack or as a dessert in a strawberry shortcake. Strawberry shortcakes were our favorite, especially served with ice cream. Now I wanted to create a healthier version to our traditional white flour biscuits. My version is made vegan and a little heartier (but still so good) with whole wheat flour. If you’re not into whole wheat flour, don’t worry, you can easily sub the flour for all-purpose white flour! To make this recipe vegan, I used vegan margarine/butter and I replaced buttermilk with my own mix of almond milk and apple cider vinegar. Again, you can substitute…

Roasted Brussels Sprouts with Garlic Pecans

Roasted Brussels sprouts with garlic pecans. The most addictive holiday side dish. I don’t know about you, but brussels sprouts are one of my favorite vegetables. In my opinion, they’re seriously underrated. Steamed they’re okay, but roasted? I could eat the whole pan. I think that’s the key if you don’t like vegetables. Try them roasted and it will change your mind. These brussels sprouts aren’t only roasted, but they’re also topped with toasted salty and garlicky pecans. Those pecans are what takes these brussels sprouts to the next level. It’s what makes them even better for your holiday feast. Trust me. I first used these toasted pecans in this savory sweet potato casserole last year. I loved it so much that this year…

Coriander Sweet Potato Soup with Toasted Cinnamon Pecans

I have a delicious holiday soup for you today: Coriander sweet potato soup with toasted cinnamon pecans. Yes, I’m starting to create and share some holiday recipes already. To be honest, Christmas is my absolute favorite time of the year and I always start getting in the holiday spirit in the first few weeks of November. A few weeks (or maybe days) after Halloween, I start listening to Christmas songs… Whenever Shaun is not around because he doesn’t get in the Christmas mood as early as I do. I don’t think many people do. Hah! I’ve been this way since I was a kid. I was the one to set the Christmas decorations at home early November, listening to Christmas songs and baking cookies. There’s no waiting for December…

Instant Pot Lentil Fricot

I’m going back to my roots today with a traditional Acadian recipe – Instant Pot Lentil fricot. As I said, fricot is a traditional Acadian recipe, which I grew up eating when living in the Maritimes. Traditional fricot is a dish made of chicken, potatoes, carrots, onions and dumplings, but since eating a mostly vegetarian diet, I decided it was time to make a plant-based version of one of my childhood favorites. If you’re not from the Maritimes, then think of fricot as a sort of chicken and dumplings soup. And believe me, it’s an easy and comforting recipe. My version is made chicken-free thanks to lentils. I used red lentils for protein, which also thickens the dish to make it stew-like and comforting. It’s then flavored with vegetable broth (instead of chicken…