This was enjoyed by everyone in my household! A new take on a traditional Greek recipe which children will eat. Instead of Feta the fullness of the dish comes from a Chickpea and Potato mash which is then combined with the spinach and flavourings.
This is a classic Indian soup (dahl) that works great for an easy meal served with brown rice and salad.
This is going to be a new feature on The Whole Food Vegan where I go through and share some of the best recipes that I’ve come across that week. So here is to 2014 and to kick it off right, please let me present our first “Crumbs from the Net” In the Gluten … Continue reading Crumbs from the Net
This is a simple to prepare and super healthy breakfast or snack. The first time I had Chia pudding I couldn’t believe how good it was and that there was no cooking involved. As a lover of puddings in general (tapioca etc) I was in heaven! This easy dish takes only a few minutes to … Continue reading Chia Pudding Raw Breakfast
This Vegan Nutloaf is not only moist but light and not overly nutty. To create this recipe what I did was take two of my favourite loafs and combine them into one which turned out wonderfully. I find that plain lentil loafs are quite “bean” heavy and pure nutloafs are quite heavy period. This one … Continue reading The Ultimate Vegan Lentil Nutloaf
This a classic Indian dish made of potatoes, peas and tomatoes. Every time I make this I know to make extra because my kids always want more!
This a soup I made the other evening using an acorn squash I was gifted while visiting a good friend’s organic farm in the interior of bc. I love making soups in the fall especially and this one is an original recipe due to the desire to add a little more “heartiness” to the soup … Continue reading Acorn Squash Hearty Fall Soup