Before becoming plant-based, I used to love, love, love feta! Well, I used to love all cheese to be honest. This was before I took the time to educate myself and learn where it came from, how it was procured, and the sacrifices that these lovely animals have to make over and over for us to enjoy something that isn’t even good for our health and wellbeing. Why choose something that is detrimental to our environment, the animals, and our health when we can create beautiful, tasty plant-based alternatives? Like this tofu feta!Continue reading “Awesome Creamy Tofu Feta by Virtuous Pie”
It’s winter time, the 1st of January 2020 and squash can still be found everywhere! In the garden, local roadside stands, and our local markets and grocery stores. Butternut squash is one of my favourite squashes. It’s so versatile, it can be used for sweet or savoury dishes. It’s sweet, has a great firm flesh, and is full vitamin A, potassium, and fibre. I make a few different kinds of butternut soup. This one is a nice creamy, coconutty version. Super (SUPER) easy and delicious. Full of whole foods, good fats, and tones of flavour! Bonus: my kiddos loved it!Continue reading “Thai (ish) Butternut Squash Soup”
I’ve got to be honest. I don’t love to scroll through a thousand pictures and many, many words to get to a recipe. So, I’m going to skip all that and hope that that’s ok with all of you reading! Skipping straight to this bomb.com recipe! ENJOY!!Continue reading “Lemon Coconut Muffins”
Hi all! Keeping this short and sweet! This sauce is awesome. Cashews are nutrient dense, healthy fat full little powerhouse nuggets! They make the perfect base for a lovely plant-based cream sauce!Continue reading “Cashew lemon cream sauce”
Buenos Dias amigos! What’s the deal with eating and shopping both seasonally and locally? I could go on and on about this topic and how important it is for so many reasons but… that may be long and boring and I think I would lose you all fairly early on. So, I’m going to make a little check list. First, I’m going to outline why I believe it is super important to eat with the seasons. Second, what foods are available locally to us and growing right now in October – the best month of the year in my humble opinion.
And finally, I’m going to tell you exactly where to find these foods!
So, without further adieu, let’s go!!
Holy curry! It’s a wonderful time for vegetables! Summer has left us and I bet some of you are thinking “Oh crap! All of the fresh vegetables are gone and we are going to have to eat frozen and canned food from now until June.” Don’t worry! Our farmers are hauling in so many LOCAL vegetables, they’re just different than the summer ones! Some of these include: brussels sprouts, kale, broccoli, cauliflower, potatoes, sweet potatoes, yams, cabbage (so many kinds), every kind of squash you could ever imagine, yellow and green zucchini, celery, swiss chard, and the list continues!Continue reading “Thai (red or green) Vegetable & Tofu Curry”
It’s pumpkin season ladies and gentlemen! We all know this. We all dream about this time, all throughout the year. Anxiously await its arrival. Right? Even if pumpkin isn’t what you dream of from December through mid-September – when you finally start seeing the beautiful squash start to pop up into the fields again, this recipe is still delicious and one worth trying!Continue reading “Pumpkin Grolella (AKA Granola)”