This delicious and nutritious salad celebrates the humble, and seasonal Kohlrabi – a versatile vegetable, that is part of the brassica family (along with broccoli, kale, cauliflower etc.). Once peeling the beautiful kohlrabi, please do not toss away the green tops – as they can be chopped up and sautéed, or added to soups/stews – […]
This simple roasted squash and arugula salad is satisfying and nourishing – one of my favourite fall dishes! Offering plenty of flavour, texture and nutrients like vitamins, minerals, fibre, and heart-healthy fats. The key is to season the sliced ‘Delicata’ (or use ‘Sweet Dumpling’ squash! with spices, and roast until tender – bringing out its […]
This whole food dish is my plant-based take on a classic holiday roast! Celebrating celeriac – a delicious and nutritious root vegetable that is often overlooked. Seasoned in warming spices, and topped with fresh parsley, and bright sweet pomegranate seeds – this is a satisfying, flavorful, nutrient-dense seasonal winter recipe! Ingredients: – 1 Medium Celeriac […]
With apples still in season, I wanted to celebrate this locally grown fruit by showcasing it in a simple tart, which I made for some friends. This nutritious and delicious dessert is made entirely from whole, plant-based foods, containing no refined ingredients or animal products. The base is made from ground almonds and walnuts, offering healthy fats and plant-based protein, while the filling is composed of apples and a small serving of added sweetener from pomegranate molasses. The sweetness of this tart comes from the natural sugars found in the dates, apples, and molasses. The chai tea (used to soak the dates), along with the orange zest and cinnamon, enhance the inherent sweetness of these ingredients, while adding more flavour to the final dish. Unlike conventional desserts often made from refined sugar, white flour, butter and eggs, this vibrant and refreshing tart will leave you feeling good, both physically and physiologically – knowing that it’s made from real & healthy ingredients!
This warm roasted vegetable, quinoa salad is one of my go-to meals that I enjoy at this time of year, as the temperature drops. An quick and easy ‘complete meal salad’, this salad is incredibly versatile! you can use roast different seasonal veggies, pseudo-grains like buckwheat (which is locally grown), fresh herbs of choice, plus an assortment of nuts/seeds and dried fruit. Simply follow this basic formula for a delicious and highly nutritious warm plant-based salad: mix complex-carb rich roasted veggies with protein-dense pseudo-grains, fresh herbs, aromatics like roasted garlic, and a light citrus vinaigrette.
The summer has come to an end, and the last of the seasons produce is overflowing at Jean-Talon Market, begging to be cooked and preserved for the fall and winter. My friends decided to take advantage of the locally grown ripe Roma tomatoes that were being sold by the box for nearly nothing, and organized a canning day. I had a blast helping them with the preservation process as seen in this post!
Strawberries are now in season here in Quebec and are sweet & delicious, providing the inspiration for this popsicle recipe.
This warm salad was inspired by the beautiful locally grown turnips and Asparagus that are now available. Turnips are a root brassica, a sub-member of the brassica family that also includes radish, rutabaga, horseradish, wasabi root, and kohlrabi.
The local produce at Jean-Talon is at its prime right now! The zucchini flowers have blossomed, the beans are big and strong, tomatoes ripe and ready . I went to visit my favourite market vendors, the Birri brothers, to check out their stunning heirloom varieties.
It feels like fall here in Montreal today, cold, damp and grey. The rainy weather put me in the mood for a cooked lunch, so as per usual, I made something out of the bits and pieces I had in my fridge. The asparagus I got at P.A as it is season from Quebec (even though the company it was produced by is American – yes I asked).