I make this compote every year when rhubarb and strawberries are in season. I always regret not making a double or triple the batch because it disappears so quickly! If you have a ton of fruit, I highly recommend making a big batch (sterilize your jars in that case to preserve it). I use a mix of organic cane sugar and maple syrup for sweetener, but feel free to only use one or the other. This is not an overly sweet compote, it’s more on that tart side, but feel free to adjust it to your tastebuds by adding more sweetener. I like to add a hint of vanilla, lime zest and juice, such a great com ..read more

This festive little bite is a great way to impress your guests during the holidays with minimal effort. I developed this recipe for Logan Petit Lot, a local company of small-batch nut butters I adore. The crostini turned out delicious and will be part of my holiday menu this year, so I thought I’d give it a proper space on my site so you all can make it too. Crunchy crostini are spread with a delicious butternut squash puree mixture and topped with a fresh pomegranate and mint salsa. The squash puree, salsa and crostini can all be made ahead of time; you’ll simply have to assemble when ready ..read more

This is a breakfast I’ve been making quite often these past couple months. A creamy oatmeal topped with sauteed cinnamon apple and a crazy delicious tahini-maple sauce. This sauce has been one of my favourite hacks for improving oatmeal ever since seeing it on Sophie’s blog a few years ago. I’ve been making variations of this caramel for years and I’m still loving it so much. It is by no means a traditional caramel, but rather a super simple tahini/nut butter based sauce, but the taste and texture is incredible. I’d recommend that you make a bigger batch; I find that there’s rarely enough. I ..read more

If you’ve never used nettle in the kitchen before, this recipe is a great place to start, and my favourite pesto to make early in the season, when basil and other garden herbs are not available yet. Stinging nettle (Urtica Dioica) is one of Spring’s most abundant plants. It starts to grow early in April-May, and will continue to grow throughout the Summer. It can easily be harvested with a few precautions (shears, gloves and long sleeves to avoid its stings!). Harvest the top part of the plant by cutting just above a set of two leaves; this will encourage new growth and will allow you to get ..read more

This is the kind of meal I love to eat when transitioning from Winter to Spring, as it’s both nourishing and grounding from the roasted sweet potatoes and spiced lentils, but bright and fresh from the lime sauce, pickled onions and fresh cilantro. A beautiful plant-based dinner, full of flavours and textures. I developed this recipe for Logan Petit Lot using their Toasted Sesame Maple Cashew Butter for the lime sauce (so good!). If you can’t access their products where you are, feel free to make your own sauce using regular cashew butter or even tahini. This post is not sponsored, I develope ..read more

I developed this recipe for Logan Petit Lot, a small local company I love, who make really delicious small-batch nut butters. It turned out so great I chose to give it a proper space here on my site so you all can make and enjoy it. Making great ramen at home can sound like a daunting task when you’ve never made it, but I promise it really isn’t that complicated. Fantastic homemade ramen bowls can come together quite easily with the help of a few pantry ingredients. The key to this creamy, savoury, umami ramen (which happens to be vegan) is blending some of the cooked mushrooms along with th ..read more

Here’s a cozy mug of hot chocolate to warm you up during these freezing winter days. This version is slightly sweetened with dates, with just enough chocolate to make it indulgent but not heavy, and a subtle tahini touch to add a bit of richness and creaminess. A delicious sip that feels like a warm hug.:) I don’t measure when I make this recipe and usually just pour milk directly into the mug I want to drink from instead of using measuring cups; this way I get the exact portion I need, and I simply adjust the other ingredients to my taste as needed. The chopped dark chocolate is optional - y ..read more

If you’re making sourdough bread, you probably end up with sourdough “discard”, which is the excess sourdough starter that’s being discarded every time we feed/refresh our starter. Many will see discard as a waste and will place it in the compost; but I like to keep it in a container in my fridge and use it in all sorts of recipes (cookies, brownies, waffles, pancakes, etc) so nothing gets wasted. Since we’re using our discard in its inactive form (meaning it has not been fed recently), its purpose is not to generate fermentation as it would for bread. We’re mostly using it as a replacement f ..read more

I’ve been making green juices for the past 5-6 years and I’m sharing here the basic recipe I make the most often. It’s a recipe that’s not really a recipe (I never measure), but it’s a great base that you can easily adapt with the vegetables you have in your fridge and/or what’s in season. Notes: - I use the NC800HDS juicer from Omega Juicing. I bought it about 6 years ago and absolutely love it! - Use this recipe as a guide; I never measure and will use what I have in my fridge and/or what’s in season. So feel free to adapt and use other vegetables, but I’d recommend not skipping the celery ..read more

I’ve been making variations of this salad for the past five years and it has become a staple at home, that I make at least every 2-3 weeks. It’s a vegan version that tastes just like the traditional salad from my childhood, with a creamy dressing made with whole plant-based foods. You could add crispy chickpeas, tempeh bits, tofu cubes or even vegan sausage to make it a more complete meal, but I often eat it simply as is for dinner or lunch. I like to use a mix of kale and romaine lettuce here as the kale makes it a little more robust in flavour, but feel free to make it more traditional by u ..read more