This is a great basic Vegan Almond Dressing that can replace mayonnaise. You can spice it up – literally- with onion and/or garlic powder, paprika etc. to give the spin you want for your recipe. Continue reading “Vegan Almond Dressing”
Our holiday crowd is very large so there are many favourite dishes that the meal would not be complete without. Many years 80% of the rutabagas are left over, 70% of the sweet potatoes, 50% of the squash…the list goes on…you get the picture. I found a way to cover off everyone’s favourites without having to make multiple root vegetable casseroles. Continue reading “Root Vegetable Timbales with Sage Brown Butter”
Thank goodness for Pinterest and the easy access to alternative types of cooking. You can find anything nowadays – gluten free, vegan, raw -you name it. I was entertaining a guest who is avoiding flour and sugar. When I was searching Pinterest for no sugar desserts I found a recipe that uses avocados as the base for an uncooked mousse. Don’t stop reading here if you have never tried it! Continue reading “No Cook Chocolate Mousse”
This is my favourite way to eat quinoa! It makes a perfect ‘meatless Monday’ kind of meal! The quinoa takes on a nutty toasted flavour after the casserole is baked in the over. Although this combination of flavours is the one I like best you can vary the layers with other ingredients to tailor to your taste or what you have – example – try a layer of roasted peppers, or fried mushrooms and caramelized onions or replace goat cheese with ricotta, replace pesto with tomato sauce. You get the idea!
This salad is good all year round but it is a real early summer treat when strawberries are in season! There is a surprising amount of kick to this dressing considering the easy ingredients. It comes from the garlic… if you like it really, really zesty crush the garlic instead of mince. If you like it toned down consider reducing the amount of minced garlic.