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A quick, cheap, and easy crowd-pleaser you will memorize instantly and use for life.
With a touch of sage and thyme, these mini quiches are a festive, plant-based upgrade to the quiche of the past.
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Breakfast
This recipe has been adapted from one in Linda McCartney’s Family Kitchen, which describes the dish as follows: “Quick and easy, French toast was a favourite treat when we were children and we still love it today. Linda used the irresistible flavours of cinnamon, vanilla and maple syrup in her recipe and, when topped with … Read more »
All you need to make these vegan treats is a banana, some peanut butter, and a whole wheat tortilla. (Vegan chocolate chips aren’t required, but they are recommended.)
These protein-packed bars are made from ingredients that you probably already have in your pantry, and take only 10 minutes to make.
Lunch and Dinner
A quick, cheap, and easy crowd-pleaser you will memorize instantly and use for life.
With a touch of sage and thyme, these mini quiches are a festive, plant-based upgrade to the quiche of the past.
Dessert and Beverage
Chef Philip Khoury has delved deep into patisserie in an attempt to make desserts that are “cleaner” and that present finer flavors and textures. In this cookbook, he transforms the traditional building blocks of baking by using plant-based ingredients, including ones that have been in use for over 100 years.
Appetizer and Snack
You’ve never had nachos like this. Includes a delicious vegan cheese sauce made with cashews.
Kale chips are a delicious way to sneak in a few essential vitamins and nutrients. Get the recipe now.
This vegan crostini with sun-dried tomatoes recipe makes a great appetizer.
