Delicious Plant-Based Eats
I truly have nothing to say about these cookies n’ cream chocolate chip cookies other than OH MY GOODNESS. You’ll want to get out your flour and a mixing bowl and start making these cookies right this second. Just trust me on this one.
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Tabbouleh is a Lebanese parsley salad traditionally made with bulgar, mint, diced tomato, onion, garlic, lemon juice, olive oil, and salt. This raw & grain-free tabbouleh uses cauliflower in place of bulgar, plus I’ve added in cucumber for a little crunch (and to sneak in those extra veggies of course!!).
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Say hello to your new favourite weeknight meal! Tofu baked to chewy perfection and then coated in a sticky maple soy sauce. Not convinced yet? This sticky tofu comes together in 40 minutes, with only 10 of those minutes being hands-on, making it an easy meal to whip up any day of the week. Oh, and you only need 8 ingredients, most of which you likely have on hand already. How good is that?
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Craving comfort food with good for you ingredients? Look no further! This pasta with roasted cherry tomato & cashew blush sauce is quick & easy to make, super creamy, and full of flavour.
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If you’re a fan of tahini, you will LOVE these chewy vegan tahini cookies. I knew from the first bite that this recipe was a winner, but I couldn’t decide which version of these cookies I liked best: classic, coated in sesame seeds, or with chocolate chunks. So I figured why not share all three?
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Risotto was one of my favourite meals growing up. I remember going to restaurants as a child and being so excited to have a bite of my mum’s risotto. Sadly, it’s a dish typically filled with butter and cream, so it’s not something I get to enjoy often these days. That is, until I realized I could make this perfectly creamy vegan risotto at home that tastes just like the real deal!
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Meet my go-to weeknight meal. These subtly spiced lentil quinoa bowls topped with roasted sweet potato, roasted red onion, avocado, lettuce and a tahini-lemon-maple sauce are easy, nourishing and flavourful.
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All this time spent at home has me craving cozy comfort foods, especially now that it’s getting colder here in Melbourne. This vegan autumn lasagna, with layers of pumpkin, zucchini, spinach & tofu ricotta, tomato sauce, and pumpkin cashew cream, is the food of my quarantine dreams.
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Pumpkin pie is not a ~thing~ here in Australia. I found this to be a rather sad and shocking discovery. More shocking however, was how difficult it was to actually find the ingredients to make a pumpkin pie from scratch. I first attempted it for thanksgiving last October thinking it would be a pretty straightforward task, but my clueless Canadian self had no idea just how challenging it would be.
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