Are you looking for a vegan version of this classic dish? Well, look no further. This cashew spinach artichoke dip is nutritious, creamy and tasty. We used to love the classic spinach and artichoke dip. It is warm, creamy and cheesy. In this recipe, we replaced all the cheese and mayo with cashews, but kept the rest of the ingredients simple. You can serve this dip heated or we even keep this in the fridge and have it cold as well. It makes a great spread for crackers, it’s perfect in wraps or on sandwiches, and it’s a wonderful as a dip for vegetables. To save time, we used canned artichoke ..read more

This Vegan French Onion Soup will warm you up as we enter into the cooling days of fall. If you’re like us, you probably love the warm, comforting taste of a hot bowl of soup when it’s cool outside. We love making soups and homemade is really the best way to enjoy them. The Broth in our Vegan French Onion Soup Julia Child said to her viewers in her 1960’s television cooking show, The French Chef, that if you are going to use store-bought stock to make your french onion soup, you may as well just buy french onion soup. We often use a good quality vegetable stock from the grocer when we’re prep ..read more

This Creamy Butternut Squash Gnocchi is healthy vegan comfort food that is a fall favourite. You can use home made gnocchi or store-bought, tossed with the creamy sauce we show you how to make here. Pre-soak the cashews and you’ll have this wonderful meal on the table in about half an hour. There is a connection to your food and to those you share it with when it’s made from scratch. Making our potato gnocchi is pretty easy with just potato and flour. However, we also appreciate times when getting dinner together quickly is also a good thing and there’s nothing wrong with using store-bought ..read more

When you taste the flavour of an easy homemade vegetable broth, you will understand just why it’s so much better than the boxed variety that we often resort to, to save time. This broth has so much depth of flavour, it can be enjoyed on its own. All of this flavour will also find its way into your favourite soups and stews. It is also a perfect replacement for water when preparing grains. Your friends will be in love with you. This vegetable broth is easy so to prepare. It can simmer away while you’re working away at something else. You’ll end up with 10 cups of rich golden brown flavourful ..read more

Your cells will sing when they see the colour of this Velvety Beet Soup. Nutritious AND delicious – what could be better? When we are posting this beet soup recipe, it’s Autumn here in Ontario, Canada. It is the time of earthy and grounding root vegetables – potatoes, sweet potatoes, winter squash, cabbage, turnip and beets to name a few. The dietary guidelines for October are nurturing – both physically and emotionally. Think warm, oily and heavier comfort foods that build immunity and prepare the body’s reserves for winter while calming anxieties. The sweet tastes of root veggies are nouri ..read more

This Flavourful Falafel Recipe is the staple that you need need in your household. We have tried dozens of different falafel recipes and we guarantee that you won’t be disappointed with these delicious balls of goodness. When you are plant based, you try a LOT of different falafel. The key to good falafel is to use lots of flavourings and to ensure that you don’t dry them out when cooking. This can be tricky when you are not deep frying them – but doable! There is debate on where falafel originally came from, but one thing is for sure, it’s a welcome staple to a plant based eaters plate. Fal ..read more

These vegan oatmeal raisin cookies are chewy and satisfying! They have just the right amount of sweetness to satisfy any sweet tooth and they are so easy to make. They’re also easy to eat and make a great breakfast cookie! We have to admit, when we first started testing vegan cookies, a few attempts went into the compost bin. When you are not using staples such as eggs in baking, it’s important to get the right blend of ingredients that ensures the cookie will hold together. Coconut Oil – Good or Bad? We used coconut oil in these oatmeal raisin cookies because, at room temperature, the oil wi ..read more

We have fallen in love with this creamy Moroccan Loubea Salad. It’s a wonderful bean salad smothered in a creamy dill tahini dressing. We first tried it at a farmers market not too far from where we live. La Casbah prepares fresh and delicious Moroccan and middle eastern foods and we never miss their stand at the market. We have created our version here just for you! This is not the three-bean salad you grew up with at every weekend barbecue! The creamy tahini dressing is flavoured with lemon and dill and pops with flavour. Friends dropped by this week for coffee and we always get them to try ..read more

This basic mung dal recipe is easy and versatile. You can have a bowl of this nourishing dish to the table in 45 minutes. Mung Dal is made from husked and split mung beans which are easy to digest and an excellent protein source. If you have trouble digesting beans and lentils, mung beans are a good choice. They are nourishing and not as drying as other beans and lentils. Mung Beans are easier to digest than some other beans and lentils, do not tend to cause gas and bloating (if soaked and rinsed well) and are exceptionally versatile. From an ayurvedic perspective, mung beans are neither hea ..read more

This classic baba ganoush is a wonderfully smokey, creamy and flavourful dip that you can make with very little preparation. It is a great alternative when you want a change from hummus. Baba ganoush is basically an eggplant dip and it is similar to hummus. This recipe makes a great appetizer or snack and it is very quick to make once you’ve roasted the eggplant and garlic. How This Classic Baba Ganoush is Made There are many ways that you can cook the eggplant. We cooked ours whole on the BBQ, turning it every 5 minutes or so for about 45 minutes to ensure that it is nice and soft inside. Ch ..read more