This nourishing green cabbage soup, with just a hint of lemon and dill, is the perfect balance of light and comforting. With plenty of shredded cabbage, Yukon Gold potato and chickpeas, it’s a light meal all on its own: I like to roast the chickpeas for a crunchy topping but you can also throw them directly into the soup so you don’t have to turn on the oven! This light, fresh yet satisfying cabbage soup is a simple and budget-friendly meal. On so many levels, soup is a perfect meal…it comes together in one pot, it makes it easy to eat a TON of nutrient-dense veggies (newsflash: the dietitian ..read more

This silken tofu pasta sauce blends up in just 5 minutes with no chopping and no cooking! Using pantry staples like jarred roasted red peppers and nutritional yeast, it’s a creamy, flavorful, slightly smoky sauce that goes so well with your favourite pasta or gnocchi. This silken tofu pasta sauce lives up to it’s name: so silky, with a rich roasted red pepper flavour and just a hint of smokiness! I’m sensing a new theme emerging in my weeknight cooking: vegan pasta sauces made in the blender. It all started with my very craveable cashew alfredo sauce, which has been a family staple for years ..read more

Deeply comforting and oh so good for you, these garlicky brothy white beans with kale pack a lot of flavour and nutrition into one pot! Baked in the oven until the beans are creamy in texture, it’s a hands off recipe with only 10 minutes of prep.  Slow-baked brothy beans in an umami-packed, silky broth with only 10 minutes of hands on time! If there is one food I am passionate about, it’s beans. They’re affordable. They’re nutritious. And there is an endless variety of ways to prepare them. Whether you like them crunchy, like my roasted chickpeas, whipped into a roasted red pepper dip or ..read more

This nourishing vegan taco salad is total food court nostalgia, with a super quick lentil walnut taco “meat” and a zesty vegan taco salad dressing made with fresh lime juice and tahini. Customize with your favourite toppings and you’ll have dinner in 20 minutes! This super quick vegan taco salad will crush your nostalgic food court cravings! Growing up, dinner at the food court was a treat. I lived for New York Fries, Orange Julius and of course, Taco Time (we didn’t have Taco Bell in Canada when I was a kid!). So needless to say, I didn’t grow up eating the authentic Mexican cuisine that I no ..read more

These chewy vegan matcha cookies have a matcha latte vibe, whether on their own or drizzled with a bit of white chocolate. Just 8 (or 9!) ingredients, super easy to make, these cute green cookies yield 48 mini cookies or 24 regular ones. Whether mini or mega, these chewy vegan matcha cookies are so easy to make and just the right amount of sweet! If you love a matcha latte, you are going to LOVE these chewy, not-too-sweet matcha cookies because they come together super quickly – about 30 minutes – with no chilling so you can whip up a batch whenever the craving strikes! I’ve been on a bit of a ..read more

Craving a nourishing bowl of soup? This veggie packed navy bean soup boasts over 2 pounds of veggies! It’s got a fresh, juicy tomato flavour and plenty of crunchy texture from the celery and fennel but you can adapt it to whatever veggies are in your fridge. Need a veggie infusion, STAT? This fresh vegetarian navy bean soup packs in over 2 pounds of veggies! When I don’t know what to make for dinner, my go-to is usually soup…just chop up whatever veggies are languishing in the fridge, add a bean and you’ve got a good meal with about 15 minutes of hands on effort. Yep, that’s right…even a dieti ..read more

A vegan mac and cheese that even picky kids will love? This is the one! Classic mac and cheese flavour, with a silken tofu mac and cheese sauce (no cashews!) that takes just 5 minutes to whip up in the blender. This creamy, nourishing vegan mac and cheese is made with silken tofu, not cashews! My eight year old daughter’s favourite food is mac and cheese. But not just any mac and cheese. She likes it out of the box. Or from local restaurant White Spot. That’s it. The “fancy” kind with five pounds of cheese? Nope. Not for her. She likes it creamy, cheesy and MILD. As a vegan dietitian cooking f ..read more

This comforting vegan farro risotto comes together on the stovetop without hours of stirring! Made with butternut squash and optional white beans for extra protein, this satisfying farrotto is perfect for guests or a cozy night in! I love it with a quick homemade chile oil. This vegan farro risotto is craveable, restaurant-worthy dinner with minimal effort! I try not to play favourites with my plant-based recipes…it’s kind of like saying you have a favourite kid. Buuuuuut…if I’m being honest, this incredibly flavourful, satisfying vegan farro risotto is one of my favourite recipes I’ve ever cr ..read more

Craving a little heat? This super fast Italian style chili oil will add a punch to anything you’re eating: all you need is dried chile flakes, olive oil and 5 minutes! Makes a fun DIY food gift. Sometimes the simplest stuff is the best: this 2 ingredients chili oil adds a heat to your favourite dishes! When it comes to food, I’m all about MORE: more plants. More flavour. And definitely, more SPICE! I want the world to know that nourishing, plant-based recipes are every bit as delicious and craveable as your usual fare. Whether it’s in my cookbooks or here on the blog, I want to show you just h ..read more

This flavourful warm roasted beet and carrot salad with arugula and white beans is tossed with crispy panko crumbs and a creamy maple tahini dressing. Super satisfying as a main dish salad or veggie side! Prepare to fall in love: this roasted beet and carrot salad, with crispy seasoned panko, creamy maple tahini dressing and tender baby arugula is GOOD. How good? As the author of three cookbooks, I do not take what I am about to say lightly: this roasted beet and carrot salad is one of the most delicious plant-based recipes I have ever made. It’s deeply flavourful. With plenty of contrasting ..read more