This yummy and nutritive tofu buddha bowl has broccoli, red pepepr, sweet potato, avocado, spinach, rainbow quinoa, tahini and sesame tofu!

A creamy vegan pumpkin pie cheesecake made with a maple sweetened mixture of pumpkin, spices, cashews and coconut yoghurt.

A creamy vegan Pumpkin Soup. Made easily oil-free (wfpb). A flavorful soup for chilly fall days.

Deep colored lettuce and earthy purple beets combined with crispy salmon, goat cheese, marinated onions, and creamy balsamic.

Delicious vegan taco salad made with a savory mushroom meat and topped with a creamy avocado, yogurt lime dressing.

Roasted parsnip with three different flavour combinations, toppings and ways to change up home made vegan aioli.

pan fried halloumi cheese, fresh juicy cherries with kale and baby spinach, multigrain croutons and lemon honey dressing

Easy-to-make Greek style Orzo pasta salad with lemon shallot dressing

Everything you love about nachos smothered over oven roasted potatoes. A great sheet pan dinner for any weeknight!

A healthy corn on the cob with an oil-free parsley chive- lemon tahini sauce. This cannot be missed on your next bbq party.

Turkey burgers loaded with feta and smoked paprika, smothered in tzatziki on a sprouted grains bun.

A healthy dish with a flavorful southerwestern veggie bake and a savory rosemary cornbread.

A healthy vegan remix on the classic BLT Sandwich, this recipe combines lettuce, tomatoes, red onion, avocado, smoky and salty tempeh bacon,

A quick and simple asian inspired recipe with homemade sweet sour sauce.

A quick and easy wild garlic soup which everyone will love.

An oil-free salad with flavorful, garlicy cream cheese crepes pinwheels.

An oil-free chocolate cake withh an amazing airy and soft texture.

Vegan Gourmet Toast (opt. gluten-free bread) with Asparagus, Beetroot and Creamed Mushrooms. A delicous dinner, lunch or snack

Are you interested in stocking a clean pantry? I’m here to help!

An easy recipe for warmly spiced vegan pumpkin muffins with orange and chia seeds, great served warm alongside a strong coffee.

Pretty in pink, these chickpea and beetroot falafel are easy to make and delicious served with a simple tahini and lemon sauce.

Plant-based, oil free Broccoli Miso Soup! Mellow cheesy flavor, nutrient dense and anti-inflammatory! Gluten free too!