Veggies…sides and stars!
Zucchini Fritters with Sweet Pea-Avo Guac
Sautéed Greens with Garlic, Chili and Lemon
Buffalo Cauliflower Bites
You like Buffalo wings? Let’s not pretend that chunks of cauliflower could ever replace them, but maybe these imposters may actually make you realize that plants can taste pretty darn delicious, covered in a blanket of spicy, buttery sauce. Plus a little roasty crunch factor to boot? Oh ya. Mama love. Bring these to your…
Read MoreArugula and Lentil Salad with Lemony Mason Jar Vinaigrette
This spring salad can be modified to suit whatever you have in the fridge or whatever other season it might be. You can swap out blueberries for strawberries, diced mango or kiwi, or stick stick to more veg and use grape tomatoes and any other salad topper you like. Just don’t skimp on the salty…
Read MoreCowboy Caviar (Bean and Corn Salsa)
Inspired by a ‘fancy’ southern recipe for bean and corn salsa, this quick and easy snack-that-eats-like-a meal can be prepared using many swap-in options. Use fresh tomatoes when in season and fresh corn cut right of the cob. If you can’t find black-eyed peas buy black beans. Gluten-free and grain-less (if you don’t use…
Read MoreSweet Potato Oven Fries
These wedge fries are best baked on their backs, so it’s o.k. to leave the skin on as it will crisp up in the oven. Feel free to do the same recipe with a Russet/Baking potato, but the sweets are more nutritious!
Read MoreCaesar Salad
Classic flavours with out a few classic ingredients. This vegan approved salad dressing is an award winning recipe (seriously!) and it’s my go-to Caesar dressing even when I’m craving the real deal. Oh, and real bacon bits are allowed here…unless you’d prefer to keep it completely vegan, of course.
Read MoreSquash and Apple Griddle Cakes
These potato latke impostors are extremely delicious and will happily join any main dish on a fall or winter menu. Even if you’re a true latke enthusiast, you’ll love these too.
Read MoreOven-Roasted Vegetables
Choose to combine winter root vegetables or spring/summer vegetables, but not both. This is a simple, foolproof side dish (or even a warm salad, served on a bed of greens and drizzled with your favourite dressing) that even the non-veggie lover will learn to love.
Read MoreSautéed Rapini with Chili and Garlic
The Italians LOVE their rapini, and if you can appreciate a bitter green (they are quite bitter) then this recipe could become a new favorite. It’s definitely one of my new loves 🙂 Typically rapini is blanched before sauteeing, but I’m not a fan of this extra step because all those health boosting nutrients…
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