Tabbouleh is the perfect side dish for pairing with any Middle Eastern meal, but also excellent for meal prep lunches! With lots of herbs, fresh vegetables, and bulgur, it’s packed with flavour. Tabbouleh (sometimes also spelled tabouli) is a traditional Mediterranean dish made with chopped parsley, tomatoes, mint, and bulgur wheat dressed in olive oil, lemon juice, and spices. The mint and parsley give tabbouleh a refreshing, herbaceous flavour, making it a fantastic accompaniment to dishes like beet falafel and vegan kofta, or as part of a meze platter with spicy roasted red pepper hummus ..read more

This vegan moussaka recipe has all the flavour of the classic Greek eggplant dish, but with tender lentils and mushrooms replacing the ground meat! To me, Greek cuisine truly represents the crossroads of different cultures. Southern European ingredients are paired with Middle Eastern flavours to create unique dishes—and this vegan moussaka is the perfect example! (Vegan tempeh gyros with tzatziki is another.) Moussaka is a traditional Greek dish that’s kind of like a casserole and typically made with layers of eggplant, ground meat, and béchamel sauce. It’s creamy, savoury, and aromatic, wit ..read more

This vegan Nicoise salad is a platter full of colour, texture, and flavour that looks as good as it tastes! I swap out the tuna and eggs for seasoned and roasted chickpeas, and a lemony vinaigrette brings it all together. A traditional Nicoise salad—or salade niçoise if we want to use the proper French spelling—is a composed salad made with hard-boiled eggs, tuna or anchovies, potatoes, green beans, and olives.  A composed salad means that rather than tossing everything together in a bowl, the ingredients are carefully arranged on a plate or serving platter. While I love traditional sal ..read more

This coconut creamy spinach and mushroom quinoa is a delicious 30 minute dinner in a bowl that packs in 7 servings of vegetables! I’m all about meals in bowls, whether it’s creamy garlic mushroom pasta, vegan poke bowls, or this creamy spinach and mushroom quinoa. I love how meal bowls allow you to mix-and-match different components—and it’s nice not to have to come up with ideas for a main dish and sides. Instead, it’s all served together! As far as bowl recipes go, this one’s simple and everything’s mixed together right in the skillet—the creamy spinach, garlic mushrooms, and flu ..read more

You’ll never buy them from the store again when you try these homemade granola bars! Chewy, delicious, and easy to make with your own favorite mix-ins. Homemade granola bars are a fantastic option for anyone looking to control the ingredients in their snacks. There’s no high-fructose corn syrup or fillers when you make them yourself! These chewy granola bars are perfect for on-the-go breakfasts, midday snacks to power you through to dinnertime, or a healthy treat after a workout. Kids love them too! (Looking for more recipes with oats? Try my Instant Pot steel-cut oats, peanut butter banana ..read more

Avocado chocolate mousse is rich, creamy, and oh-so-decadent—and you will never guess that the main ingredient is avocado! This naturally vegan dessert is easy to whip up and impossible to resist. Avocado mousse combines the creamy texture of avocado with the decadence of cocoa powder to create a stealthily healthy dessert. Rich in healthy fats and antioxidants, avocado mousse is one of those vegan desserts that even non-vegans will love—and you don’t have to feel guilty indulging. If you love my avocado chocolate ice cream, this recipe will be a favourite too! Why You’ll Love Avocado Chocol ..read more

These sweet potato and black bean tacos are perfect for an easy weeknight dinner. Add your favourite toppings but whatever you do, don’t skip the zippy lime crema! Sweet potatoes and black beans are two staples in my household, so putting them together in tacos? It was just meant to be. (Although honestly, is there anything that doesn’t work well in tacos?! From jackfruit tacos to vegan birria tacos and crispy beer-battered vegan fish tacos, it’s all good.) The sweet potatoes and red onions are cooked until the sweet potatoes are crispy on the outside and the onions are semi-caramelised ..read more

If you like your pasta dishes packed with veggies, this pasta primavera recipe is for you. Roasted vegetables make this version extra delicious, but let’s not forget about that garlicky vegan cheese sauce!  Pasta primavera is a dish all about celebrating fresh seasonal vegetables—their rainbow of colours and variety of flavours and textures. Basically, it’s what happens when you go to the farmers market and fill your bag to the brim! Classic primavera typically has you sauté the vegetables, but my version roasts them which makes them even more delicious. Why You’ll Love This Pasta Prima ..read more

Fire up your grill and make elotes! This Mexican street corn is grilled to smoky perfection then smothered in vegan mayo, cheese, and lime crema. Grilled corn is a delicious side dish on its own, but it becomes extra special with the addition of vegan Parmesan cheese, mayonnaise, and the bomb lime crema. Once you try elotes, you are never going to want corn any other way! (Okay, maybe corn nuggets are an exception.) This is one of my favourites for summer grilling season and it’s a recipe we make for both weeknight dinners and weekend get-togethers with friends. Why You’ll Love This Elotes R ..read more

This vegan jambalaya recipe is comfort food Cajun style! Loaded with rice, veggies, and plant-based sausage, this is a hearty meal that’s flavourful and satisfying. Jambalaya is a classic Creole and Cajun dish that originates from Louisiana, and like most Cajun food, it’s known for its big, bold flavours. Traditionally, jambalaya is a one-pot dish consisting of rice, a variety of meats such as sausage, chicken, and seafood, and a blend of vegetables and spices, along with the “Cajun trinity” of onions, bell peppers, and celery.  Like my vegan Cajun chicken pasta and dirty rice recipe, t ..read more