We’re not Jewish, but we still love to make latkes when Hanukkah time comes around. The salty potato and onion mixed with sweet applesauce is a special treat that keeps us wanting more.
When we made this potato leek soup, we nicknamed it “hug soup” because eating it feels like melting into a warm hug. The creaminess of the coconut milk marries beautifully with healing herbs and lovely leeks.
A different plate of raw greens! With grapes!! Shocking. Actually, this kale caesar salad turned out to be pretty fantastic. Why not give it a spin?
This dairy-free caesar salad has a lovely, garlicky, lemony dressing without the animal products you might find in a traditional version.
We’ve tried a number of twister bagel recipes now, and this one is by far the best! Just like a bakery in Toronto I used to go to.
This balsamic maple glazed tempeh recipe is a slow marinating, slow cooking feast, with balsamic vinegar, maple syrup, garlic, soy sauce, and olive oil blending to delight the senses.
You could make these garbanzo broccoli fritters with any kind of beans and greens, like lentils and zucchini, kidney beans and collard greens, etc. We made them with garbanzo beans and baby broccoli because that’s what we had on hand.
If you love a good chicken salad sandwich but want to eat a more plant-based diet, here’s an idea: make chickpea salad sandwiches instead!
Growing up, we often had fresh tomatoes in the summer from our own backyard garden or someone else’s nearby. My mom would make this refreshing Italian tomato salad to go with a loaf of fresh bread for a quick lunch.
One of the treats I like to make is a creamy asparagus leek potato soup with sage. It’s a comforting, nourishing bowl of healing goodness.