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Tag Archives: vegetarian
Pan-roasted cauliflower with Tex-Mex seasoning
Simple method makes a popular vegetable shine! While it may not be the ‘it’ vegetable that it was a few years ago, cauliflower remains a personal favourite and one that you’ll find on loads of restaurant menus. It’s super nutritious, … Continue reading
Vegan Caesar salad
Alternatives to egg, bacon and Parmesan add tons of flavour! I love salad. I often describe it as one of my ‘desert island foods’ (meaning something I could eat every single day were I to be stranded and have to … Continue reading
Vegan coconut ‘bacon’ bits
A surprisingly flavourful meatless garnish! For years, I’ve enjoyed tasting excellent vegan cuisine at restaurants close to home and also when travelling. Now, I’ve decided it’s time to up my game in my own kitchen. This fun experiment produces crispy … Continue reading
Vegan BLT sandwiches with carrot ‘bacon’
You won’t miss the meat when you taste this treat! I’m really having fun thinking about food in different ways these days. Not only am I looking at alternate protein sources, I’m also looking at transforming some favourite ingredients into … Continue reading
Posted in sandwiches
Tagged carrot bacon, carrots, gluten-free BLT, how to make vegan bacon, lettuce, meatless bacon, meatless BLT, Paula Roy, tomatoes, vegan, vegan bacon, Veganuary, vegetarian, Veguary
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Buddha bowl with roasted vegetables and crispy chickpeas
A healthy, delicious meal that can’t be ‘beet’! Have you heard of Buddha bowls? They are nourishing meals, served in bowls and typically composed of a whole bunch of delicious, bite-sized items. These delightful creations became mainstream a few years … Continue reading
Posted in vegan, vegetarian
Tagged beets, brown rice, Buddha bowl, carrots, chickpeas, healthy meal, kale, meal in a bowl, Paula Roy, peanut sauce, spinach, vegan, Veganuary, vegetarian, Vegetuary, Veguary, what to make with root vegetables
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French onion soup root vegetable gratin
Humble vegetables get all dressed up! Confession time: I’ve never been a big fan of rutabagas (the proper name for yellow-fleshed turnips). I love the little white turnips but haven’t found too many ways to use rutabagas…until now. Working with … Continue reading
Squash, cranberry and feta tarts
Freeform pastry makes for a delicious savoury treat! These rustic tarts steal the show every time I serve them. The pastry is really easy to work with and as long as your roasted vegetables are cool when you assemble the … Continue reading
