Canadian Butter Tarts (plant-based, gluten-free option)
It’s like a mini pecan pie but with raisins instead of pecans. We couldn’t find Canadian butter tarts in the US, so we made them ourselves.
Canadian
Blueberry Maple Grunt (plant-based, gluten-free)
Blueberry grunt is a fun dessert or breakfast to make – it’s basically like a giant blueberry-upside down muffin that you make in a pan on the stove.
Blueberry Buns (plant-based)
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.
Tourtière sans viande (plant-based)
Here’s my vegan spin on Canadian tourtière, loved by all ages. It’s loaded with mushrooms, herbs, garden greens, and love.
Mom’s Oatmeal Chocolate Chip Cookies (plant-based)
I always have the ingredients for oatmeal chocolate chip cookies lying around the house. They’re chewy, warm, sweet cookies that can cheer anyone up!
Stuffed Cabbage Rolls (plant-based, gluten-free)
If you’re looking for comfort food in Germany, you might come across cabbage rolls: a traditional dish of cabbage, (vegan) meat, rice, onions, and tomato.
All-Time Favorite Bran Muffins (plant-based)
These bran muffins were almost always around on weekends when I was growing up. My mom would make a fresh batch on Saturday morning and we would snack on them. They’re a kid all-time favorite!
Chocobanana Squares (plant-based)
I invented these moist chocolate banana squares as a way to use up extra bananas with a good dose of chocolate and some healthy oats.
Decadent Stuffed Mushrooms (plant-based, gluten-free)
When I was a kid, I would help my mom make stuffed mushrooms. When they’re freshly baked, the soft juicy mushroom blends with the crunchy cheezy topping to make a party in your mouth.
Old Faithfuls, aka Grandma’s Oatmeal Raisin Cookies (plant-based, gluten-free)
Whenever my British Grandma went to a potluck, party, or family gathering, she would have these oatmeal raisin cookies in hand. She nicknamed them “old faithfuls” because they’re so easy to make and everyone likes them.