Recent Blog Posts

Pomegranate Quinoa Salad This recipe is adapted from a recipe by POM Wonderful, a California pomegranate grower. The jumbo pomegranates now on the market yield 1-1/2 to 2 cups of arils (those tangy red seeds). Made with quinoa (pronounced “keen-wa”) it is nutty, crunchy, gluten free and looks fabulously festive. 2 cups water 1 cup…

This is a great recipe for those who love a traditional dish like Shepherd’s Pie and think it can’t be made meatless. My family makes this recipe (minus the vegetarian gravy and plus some dehydrated tomato paste) when we are canoe camping every summer. It is hearty enough to fill us up after long days…

Eating vegetarian proteins means that you need to combine different foods to get all of the Essential Amino Acids in order for your body to make up full protein molecules. This can mean combining beans and corn – as in many Mexican dishes, or beans and squash, or beans and nuts, or beans and grains…

Much to my family’s chagrin, I love stew. Now granted stew really is more of a fall and winter food, but I love this recipe so much that I had to put it in for you all to try. This is a hearty meatless stew, with savoury flavours and full of nutrients. Enjoy it!  …

So when you bake a butternut squash there tends to be a lot of squash. My trick is to bake it, puree what we don’t eat and freeze it for later use. I use it in all sorts of foods – chili, muffins, etc. I discovered this recipe in the fall when I was trying…

I get asked often about tofu. I hear comments about how people have tried tofu and had it fail dismally, that is was tasteless, or mushy. So here is my version of tofu – it is flavourful, and cripsy on the outside, tender on the inside. Vegetable Tofu Stirfry   (serves 4 adults) 2 nests…