Foodie turned Holistic Nutritionist
Are you familiar with jackfruit? If not, I highly suggest you get acquainted with it very soon! Because these vegan gyros are not to be missed. They’re loaded with plant-based goodness from shredded and crispy jackfruit, lots of Meditteranean inspired veggies (dressed in a Greek dressing) and a delicious oat yogurt tzatziki.
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If you’re looking for a different way to use canned tuna, I HIGHLY suggest making this recipe! This is probably one of my favourite recipes I’ve made in a while. It has all the components you want in a sushi recipe, minus any hassle. Crispy rice, spicy tuna, smooth avocado, nori, and a hint of wasabi. It’s basically sushi pizza and I am here for it! Learn how to make this spicy tuna on crispy rice right now.
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This is hands down the BEST vegan bolognese sauce I’ve ever made and tried. It’s got texture from the mushrooms and walnuts and so much umami flavour. And it’s surprisingly light. Because of the reliance on fresh tomatoes, it’s great for spring and summer. Serve it on top of any type of pasta you wish, or even use spiralized veggies.
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Nothing quite says spring and summer like lettuce wraps! And these shredded harissa chicken thighs are so perfect tucked inside. Although this is one of those recipes that are on the messier side (in terms of eating them), they’re well worth the mess. I’ve topped these crunchy wraps with beautiful additions like a spiced almond mix, all the fresh herbs and a simple sumac-lemon yogurt dressing. The flavours in this recipe will definitely make your tastebuds sing and your mouth very happy.
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These smoky and spicy cauliflower tacos are perfect for Taco Tuesday, or any day of the week! Tacos are definitely one of my favourite things to eat and to make at home. I love them because there are so many options and endless ways to make them. For example, these vegan cauliflower tacos are different than traditional meat tacos, but they work SO well. I hope you give them a try!
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Has spring finally arrived?! I think so and I couldn’t be happier with the change in the season and of course all the fresh produce. I picked up some beautiful cherry tomatoes and decided to make this savory gluten free galette. Another great spring find (and one of the best ways to tell that spring is really here) are ramps. So I knew I had to incorporate them in this spring forward grain free galette recipe.
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Pesto is such a classic recipe that reminds me a lot of spring and summer because of the fresh herbs in it. But, to be honest, classic basil pesto doesn’t always do it for me. You have to use a lot of basil to get a decent amount of pesto and also, quite a bit of evoo. So I wanted to create a recipe that didn’t require ANY basil or herbs and also was dairy free and uses less oil. And this vegan kale pesto was born. The bright green colour, the taste and the amount it makes are what makes this pesto such a winner.
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One of the first vegan restaurants I fell in love with in Toronto was Fresh. It defintely became a go-to when I moved to Toronto about 7-8 years ago. Although I don’t frequent this restaurant as much anymore, I still always think about a few of their dishes from time to time. One of those dishes is their Phyto Salad recipe. Which is why I made this vegan soba noodle salad with creamy tahini dressing. Don’t let the ingredient list intimidate you, this soba noodle salad can be prepped in advance to make things easier.
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About 4 years ago, I went to NYC. I went on quite the foodie adventure while I was there. One of the most memorable was definitely Charlie Bird. And of all the things I tried on the menu, the one thing I knew I *had* to make when I got home was the farro salad. It’s seriously good, and I personally think it’s the best farro salad recipe out there. I wanted to put a little bit of my own spin on it and make it a bit easier. So here is my version of the Charlie Bird farro salad.
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I think that a lot of people think they don’t like lentils. But, that’s probably because they haven’t had french lentils, or black lentils. Unlike green, brown or red lentils, french lentils hold their shape. And if you’re having them in a salad like this, it’s essential to use them so they don’t become mushy. I’ve always been team lentil, but even more so now because they can be used in so many ways. I love crisping them up in the oven after cooking and using them as salad toppers or just eating them on their own, with an egg and all the spices. Hopefully, if you try this french lentil salad, you’ll understand why I love them so much too.
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