Every recipe I create for my books reflects a facet of how I like to eat in real life. I cannot write a cookbook without an eggplant recipe (or two!) because I love this vegetable so much. I will happily gobble up all four servings of this eggplantroasted until its flesh is creamy, sprinkled with citrusy sumac and fresh mint, and drizzled with maple syrupspiked tahiniwith zero complaints. Sumac-Roasted Eggplant with Maple Tahini Drizzle Serves 4 Ingredients Main 4 Chinese eggplants 2 tablespoons (30 mL) avocado oil 1 teaspoons (6 mL) ground sumac, plus more for serving teaspoon (2 mL) salt Fr ..read more

Before there was tiramisu, carrot cake occupied the top spot in my dessert hall of fame. And of course, I have opinions about it. The cake should be moist, with a very tender crumb, and packed with carrots. I dont love nuts and raisins, but I can respect them, so youve got the option to add them here. And always cream cheese icing. Since the flavour of store-bought vegan cream cheese varies widely, I have created a cream cheeseinspired cashew frosting. Carrot Cake with Cashew Frosting Makes one 2-layer round cake Ingredients Cashew Frosting 1 cup (250 mL) cashews, soaked in boiling water for ..read more

Soba noodles have been enjoyed in Japan for thousands of years. Made from buckwheat flour, soba noodles have such a wonderful flavour that they are commonly eaten on their own as zaru soba with just a bit of dipping sauce as an accompaniment. Since my time in Japan, I have used soba as a base for so many meals, some more traditional and others not so much, like this soba dressed with my savoury Miso Pecan Butter. Enjoy this dish as a light and simple meal or serve with some steamed edamame sprinkled with shichimi togarashi as a Japan-inspired meal with friends. Soba with Miso Pecan Butter Serv ..read more

Flavoured yogurt, granola, barbecue sauce, premade smoothiesits in everything. And not to pile on, but added sugar has been linked to serious health problems like high blood pressure, inflammation, diabetes, obesity and fatty liver disease, all of which increase your risk for heart attack and stroke.To reduce their intake, many people have switched to sugar substitutes, which are plant-based or chemical substances that sweeten the flavour of foods and drinks without additional calories. But those substitutes also make headlines for various health risks. A 2023 study published in the journal Na ..read more

Scroll through social media and youre bound to come across a handful of what I ate this week reels, showcasing absurdly neat, insanely colourful plates of food. Im sure Im not the only one to scoff at these posts, and wonder who subsists only on smoothies for lunch or whips up grain-free pancakes every morning. We all know, on some level, that these representations arent a true reflection of how most people eat. Whats more, many posts focus less on health and more on weight loss as their primary goal.(Related: A Dietitian Helps Us Debunk the Outdated Myths About MSG)Melissa Fernandez, an assis ..read more

This story is part of Best HealthsPreservation series, which spotlights wellness businesses and practices rooted in culture, community and history.Tarn Tayanunth can remember sitting around her grandmothers table as a child in Bangkok, listening to her mom, aunts and neighbours share news and gossip while they made dumplings together. It was exactly that warm memory Tayanunth wanted to conjure when she learned her mom, Toom, had early-onset Alzheimers at age 53. The family doctor advised Tayanunth and her stepdad to keep Toom busy but stick to familiar routines that might stave off depression ..read more

For years before I went plant-based, a frittata was a weekly staple because it was a quick way to get dinner on the table, no matter what I had lurking in the fridge. After experimenting with a bunch of variations, this simple chickpea flourbased version has come out the clear winner. Long used in South Asian cuisine, chickpea flour makes a beautiful replacement for eggs because it is packed with filling protein, fibre and important minerals. Deeply savoury, with a creamy texture, this not-a-frittata will lend itself easily to as many variations as you can dream up. Chickpea Frittata Serves 4 ..read more

In countries like Portugal and Spain where tinned fish is a staple, it can be a dish’s superstar or background player. Tinned fish newbie? Try it in bowl that also boasts grains, peas, eggs and greens. Smoked Mackerel Bowl Makes 1 bowlPrep time: 10 minutes Total time: 10 minutes Ingredients 110-gram tin of smoked mackerel, oil drained cup cooked whole grains, such as quinoa, brown rice or farro 1 cup snap peas, sliced 1 Persian cucumber, thinly sliced 2 cups chopped dark leafy greens, such as kale or spinach 1 soft-boiled egg, sliced in half lengthwise 1 green onion, thinly sliced Dressing ..read more

You might be one of those people who wouldnt touch an anchovy with a 10-foot polebut if youve decided youre a total tinned fish hater, you probably just havent tried the right one. Tinned fish goes well beyond cans of flaked tuna: You can find everything from jalapeo-infused mackerel to silky smoked mussels to lobster meat in lemony olive oil, all in display-worthy packaging. Better yet, these convenient protein sources pack plenty of heart-healthy nutrients into their shelf-stable vessels, proving that, sometimes, the best things really do come in small packages.The first thing to know about ..read more

When I first became vegan, I gravitated toward sweet breakfasts, partly because there were fewer savory recipes online at the time. However, as I experimented in the kitchen, I discovered ingredients that could be easily incorporated into savory plant-based breakfasts, including chickpea flour. Its amazing in so many dishes, but one of my favorites is savory pancakes. Theyre simple and versatile, so after making this recipe as written, try it again with other ingredients. Have fun by folding in up to cup of chopped veggies, or play around with various herbs to replace the green onions.(Related ..read more