Foodie turned Holistic Nutritionist
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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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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WOW, I am just gonna say it- this recipe is INSANELY GOOD. I think it may just be one of fave recipes that I’ve posted in a while. It’s got everything – spice, comfort and it’s still pretty healthy too (which is a bonus!). I mean, what more can you ask for in a recipe? These paleo chicken tenders are baked in a delicious coating of almond flour and savory spices. And then you dunk them in a wildly delicious hot honey with some fresh thyme. Winner, winner, (paleo) chicken (tender) dinner!
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Best ever?! Yeah, I went there. This recipe came to me during the time that is now known as Covid-19 quarantine. Sitting at home and not knowing what to make one Sunday evening, I decided to make a chipotle cheese sauce. I had some leftover chipotles that I had frozen and thought they’d be perfect in a cheese sauce. I was correct! This vegan mac and cheese sauce was born and dare I say, it’s the best ever vegan cheese sauce I’ve tried.
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This loaded burger bowl is my take on a deconstructed Big Mac. And it is damn delicious! To be completely honest, I don’t even want a regular burger on a bun anymore, just feed me this salad and I am good. As long as the special sauce is on there, I don’t need much else in life. I added a few non traditional ingredients, but they work in this recipe and I know you’ll love it too.
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I’ve been really into carbs lately, I mean, I’ll be honest I am always into carbs, but now it seems to be more than ever. And you know what, I am going with it. Rather than trying to fight my body or stifle my needs with more protein or fat, I am letting myself have the carbs. Because this will also pass. The good thing about my recent carb extravaganza is definitely this butternut squash pasta sauce that I have been slathering on penne. Add in some crispy sage, pine nuts and pumpkin seeds and you’re all set. And because I wanted to add some greens into this dish, a handful or two of spinach doesn’t hurt.
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Have you ever just dreamed up a recipe in your mind only to make it and be completely blown away?! Enter this vegan creamy pasta sauce, because yes, dreams really do come true. For this recipe I wanted to use up the last of the local (in-season) tomatoes from Ontario. I wanted to create something that was not only delicious, but also dairy-free. The roasted tomatoes in this recipe truly make it taste so much better and even though this recipe takes a bit longer to make, it’s worth it.
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Do you ever make a recipe or a meal so many times that you just know it by heart and you don’t even need to write it down? That is what this vegan creamy avocado sauce is to me. I’ve made it so many times with so many variations and it always turns out incredibly delicious, whether you have it on pasta or zoodles, you’re gonna love it. When I made it the last time, I literally sit there the whole time saying, “damnnnnn, why don’t I make this more?” Yeah, it’s strange that I sit and say this to myself, but what can you do. At least I was eating it alone…
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Well hello there, miso gravy! It has been a while since I posted a new recipe. I didn’t intend to take a break from recipe testing at all and I have definitely still been cooking. But, for some reason, I have just been cooking for me rather than for the blog. Meaning, I haven’t been writing everything down or photographing my food in the most flattering of ways. Instead, opting for quick snaps for Instagram or Instastory. But with a new season upon us, it is time to get back to recipe development I think. This miso gravy was reason enough to write out a post!…