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 […]
This bright and delicious berry dessert, is made from nutritious whole foods – with no refined ingredients. Composed mostly of nuts, dried fruit, berries, and a little maple syrup – to sweeten the creamy cashews. The frozen berries, fresh lemon and ginger, provide plenty of flavor, and balance the natural sweetness of the recipe. Texturally, the […]
I used organic raw sesame seeds from Montreal’s Prana Bio, however you can use any non-roasted sesame seeds available. Cheesecloth can be purchased at many health food stores, and speciality food shops, or ordered online. I got mine at PA Nature! Soak the sesame seeds for 8-hours. Do this overnight, or start soaking in the morning – […]
Inspired by the flavors of both Middle-Eastern and Mediterranean cuisines, I wanted to create a protein-packed, plant-based comfort dish, that featured: Creamy cashew ‘cheese’, roasted peppers, caramelized onion, meaty tempeh crumble, and socca aka chickpea-flour flatbread. Each nutrient-dense bite is rich in flavor and texture – so one slice goes a long way! Socca is a versatile base for many different savory combinations. Once you prep the flatbread/s, feel free to add whatever toppings you enjoy! Adjusting this recipe to suit your personal preferences. You can also just use the cashew cheese, and/or the tempeh crumble recipes – to incorporate into plenty of different dishes! Keep each component separate, to assemble into multiple meals throughout the week- making the most of your precious time in the kitchen. As always, my goal is to provide you with healthy culinary ideas, to inspire your whole food, plant-based cooking!