When you can’t get out to a Chinese restaurant, or want a healthier alternative made fresh in your kitchen, try this orange chicken! Kids love it too, and everyone went back for second or third helpings.
Crunchy on top, soft and warm inside, packed with fruit and fiber and goodness, these just might be the best branberry muffins to start your day.
If you’re looking for a warm, comforting lunch, how about a creamy bowl of mashed potatoes and broccoli topped with your favorite cheese or nutritional yeast? Our whole family gobbled these broccoli mashed potatoes up on one of our coronavirus quarantine home learning days.
These sheep cupcakes are almost too cute to eat! A little flock of marshmallow sheep with coconut-scented frosting and vegan vanilla cupcakes underneath.
Every time I visit my parents in Toronto, it’s a must to stop by their local Jewish bakery and pick up some fresh blueberry buns. They’re packed with a thick blueberry sauce and not ridiculously sweet.
Hawaii oatcakes are chewy and satisfying for breakfast, filled with oats and nuts and fruit, and even some butternut squash.
If you’ve ever been to Hawaii, the Honolulu Cookie Company makes some amazing chocolate macadamia nut shortbread. We decided to try it at home, and they came out pretty well!
We decided to explore ground up chickpeas and zucchini for this garbanzo burger. The mango-pepper-basil salsa definitely steals the show!
Creamy zucchini pasta a fantastic plant-based pasta dish where you use blended zucchini with basil as a cream sauce, and boil some other veggies in with the pasta.
I learned about stamppot from an old Canadian cookbook, but it’s originally a Dutch recipe. You cook a vegetable like kale or savoy cabbage with a bunch of potatoes in a big pot, then add some (plant-based) sausage.