Rainbow Veggie Chili with Nut ‘Parm’.

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 […]

Read More

Spiced Roasted Vegetable Lentil Salad with Arugula & Walnuts.

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 […]

Read More

Nori Rolls with Cauliflower ‘Rice’, Smoked Carrot & Crispy Tempeh.

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!

Read More

‘Gado Gado’ Rolls With Crispy Tempeh & Peanut Sauce.

This whole food, plant-based recipe was inspired by the flavorful cuisine of Bali, Indonesia – where I had the pleasure of visiting last year. Indonesia is the home of Tempeh – a protein-packed fermented soybean ‘cake’ with a distinct texture, and slightly nutty, umami flavor. It is found in many regional dishes, including Gado Gado – a salad made with blanched vegetables including cabbage, green beans, bean sprouts, hard-boiled egg, fried tofu, tempeh, and peanut dressing. My ‘winter version’ of summer rolls aka rice paper rolls, this recipe is composed of mostly cooked, warming ingredients instead of raw. Seeing as cabbage is significantly more nutritious than rice paper wrappers, these rolls are an even healthier choice!

Read More

Spiced Leek & Turnip Soup with Roasted Cauliflower & Pumpkin Seeds.

This seasonal soup is packed with vitamins, minerals, antioxidants, fiber, and deliciousness. A warming and tasty addition to any Fall lunch or dinner! While potatoes are typically paired with leek in soup, I prefer turnips – being a lower glycemic (less starch/sugars) root vegetable. Instead of processed Bouillon cubes/packaged veggie stock, I used umami-rich white miso paste to season the soup – which also provides probiotic benefits. To make the most of your time in the kitchen, I suggest prepping a big batch of soup, which is easy to freeze for future meals. Bake plenty of roasted cauliflower as well, which can be added to ‘pseudo-grain bowls’, warm salads, or enjoyed as a snack – dipped into homemade hummus for example. Having healthy dishes like this in the fridge or freezer, makes it easier to eat well throughout the week!

Read More

Grilled Vegetables With My Garlicky Herb Sauce & Edamame.

This is one of my weekly staple meals, and a recipe idea I typically suggest to my clients – as they transition towards a whole food, plant-based diet. Making a big platter of roasted vegetables and sauce to enjoy throughout the work-week, is one of the ways I encourage people to make healthily eating more efficient. Washing and chopping vegetables takes time and energy, so you may as well do it in bulk! This allows you to quickly assemble a healthy, delicious, plant-based meal – without having to start from scratch each day. Choose any combination of vegetables you enjoy, and try to purchase as much seasonal, local produce as possible.

Read More

Smoky Black Bean, Mushroom & BBQ Tempeh Tacos with Chickpea Tortillas.

These tacos are made from whole food, plant-based ingredients, offering a balance of fiber-rich complex carbs, protein, good fats, vitamins, minerals and antioxidants – for optimal nutrition, energy, and satiety. I provided two protein options, black beans and tempeh, which you can make one or both of, depending on your personal taste. Many of my clients are sensitive to soy, but typically handle tempeh well, seeing as it is a fermented whole food, rather than a processed (GMO) soy product. This versatile recipe creates enough food for multiple meals, and can be enjoyed for breakfast, lunch or dinner. The different components (smoky black beans, slaw, mango salsa, BBQ tempeh) can also be enjoyed in ‘taco bowl’ form (minus the tortillas), or as meal accompaniments. Preparing a big batch of these ready-to-eat dishes, you can easily mix and match the items, assembling quick and healthy meals to eat throughout the week!

Read More