Roast Brussels Sprouts — for people who think they don’t like Brussels sprouts.

Roasted Brussels Sprouts with Apples and Cranberries

A peppery hot potato fry that has a mild crispiness and uses lesser oil when compared to deep frying.

A delicious vegan version of Shepherd’s Pie, made with mushrooms, sunchokes, parsnips and two options for potato topping.

Twice-Baked Butternut Squash with Quinoa, Pecans, and Parmesan

Simple and delicious curry with winter melon in a cashew- onion gravy

Buckwheat Crepes, learn how to make them the authentic French way. Plus buckwheat crepes with roasted vegetables.

Brussels Sprouts with Lemon and Poppy Seeds. Give them a try!

These Sweet Potato Chickpea Burgers are healthy and delicious!

Among the Olives – Oven baked Barley With Jerusalem Artichokes, Carrots and Potatoes.

Comfort food made healthy! This low carb “loaded baked potato” soup is made from cauliflower. You won’t even miss the real thing!

The secret to making perfect caramelized onions!

Mushroom and potatoes curry with a blend of spices and flavored with ginger.

Sri Lankan Achcharu- Spicy Pickled Vegetables

This is such a simple and fulfilling meal. Quinoa provides a complete protein and roasting the vegetables makes them perfectly sweet.

Caramelized Browned Butter Butternut Squash. The best squash I’ve ever had.

Baked Parsnip Fries with Creamy Balsamic Reduction Dip (vegan, GF)- Crispy, crunchy & preferred over regular fries.

Winter Squash and Red Bell Pepper Soup

When that vegan sits down at your Thanksgiving dinner and stares at you, inch this Vegan Creamed Kale closer to them.

Autumn it is – Red Beetroot Tartare With Goat’s Cheese, Capers, Diced Toast and Thyme.

Smoked cheese makes this Eggplant Parmigiana deliciously different.