This nutritionally balanced and complete recipe offers fiber-rich carbohydrates, plant-based protein, and heart-healthy unsaturated fats. These bars serve as a sweet snack, pre or post-workout bite, or healthy dessert! Making our own nourishing and delicious bars, using whole (unprocessed) ingredients, is a simple, and healthy choice compared to store-bought bars – which are often high […]
Inspired by one of my favourite Thai desserts, ‘mango sticky rice’, this recipe uses black rice aka ‘forbidden rice ‘- which offers more nutrition than white rice. It also has a delicious nutty flavour, and beautiful dark pigment – due to the presence of anthocyanin antioxidant (also found in blueberries!). Black rice provides protein, fiber, […]
Ingredients: Two jars of passata, chopped red onion, roughly chopped fresh spinach, chopped carrots, cooked and rinsed canned black and pinto beans, chopped red/orange/yellow peppers, chopped zucchini, cumin, smoked paprika, Mexican chili powder, scallion tops/fresh coriander leaves, sliced limes, avocado, walnuts, and nutritional yeast, salt, and cracked black pepper, Angele wearing my RADISH T-SHIRT and me, admiring one […]
One of the complete-meal salads I served at Osheaga music festival and YUL eat festival this past summer! A nutritionally balanced whole food plant-based dish, that offers protein-packed lentils, vitamin/mineral-rich vegetables (including leafy greens!) and heart-healthy unsaturated fats – in the form of walnuts and tahini. I boosted the flavor and healthfulness of this salad […]
Cauliflower is a wonderfully versatile vegetable that serves as a nutritious, and lower glycemic (less starch/sugars) alternative to couscous aka pasta. Breaking down the cauliflower into smaller pieces, using a food processor, and sautéing it until tender – provides a mouth-feel that is similar to couscous, while offering more vitamins, minerals, antioxidants, fiber and flavor! […]
Once using the bottom part of the Butternut squash, I used the top half to make ‘squash steaks!’. Thinly slice the head of the squash into pieces, and score the tops. Sear them on a grill pan, seasoning with salt, and crack pepper. Then finish the slices in the oven, on a lined baking sheet […]
Herbed tofu ‘ricotta’, fresh basil, tomato sauce, grilled seasoned eggplant. Make the walnut ‘parm’. To a food processor, add 1 cup of raw walnuts, 2 tbsp nutritional yeast, and a big pinch of salt – pulse until it forms a crumble. Set aside in the fridge. Roughly cut up a block of firm (organic/GMO-free) rinsed […]
This satisfying ‘complete-meal’ recipe was designed to offer a balance of fiber-rich complex carbohydrates, sustainable plant-based protein, heart-healthy fats, and deliciousness. Cauliflower is a low-glycemic (less sugars/starch), more nutritious alternative to rice. Turning it into ‘rice’ is a tasty way to incorporate more veggies into your diet! Enjoy this bite in portable roll form, or as a bowl – with ‘rice’ at the base, tempeh strips on one side, cucumber/carrot ribbon salad on the other, some cut up nori strips for texture – and the sauce as a dressing!
Make the maple toasted walnuts! Toast the walnuts for 15 minutes at 400 degrees. Once baked and cooled, chop the walnuts into small pieces. Using a mandoline, carefully slice the apples into rounds. If you don’t have a mandoline, slice the apple by hand, using a sharp knife. After slicing the apples, coat them in fresh […]
The NDG Food Depot is a non-profit organization, that addresses the important issue of food security in Montreal’s NDG, and the surrounding areas. A special local food institution, that has been serving the community for 30 years, their aim is to support people living on insufficient incomes, by providing greater access to fresh, healthy food, social networks and resources – while working to educate the public about issues of poverty in Montreal. They have an incredible, multi-faceted program model, focused on three areas: Food access and advocacy, food education and skill building, and community building.