If you are looking for a hearty vegan winter meal that is fast and filling, look no further than this Kabocha Squash Curry. Tough Kabocha squash is stewed with South-East Asian flavours including ginger, chili pepper, coconut milk and lime leaves and is on the table in only 30 minutes!
A delightful fall twist on my traditional gnocchi recipe- this sweet potato gnocchi are like little mini hugs. These sweet little nuggets are seasoned with traditional fall spices- nutmeg and cinnamon- and are complemented by a rich buttery sauce and crisp savory sage leaves. Enjoy these as a side or a main course and truly experience the flavours of the season.
A filling made with bread, garlic, oregano, black olives, and parsley is stuffed between the leaves of whole artichokes and is steamed with yellow potatoes until tender. Topped off with lots of olive oil and extra parsley for garnish- this is the perfect spring-time recipe.
There is something very rewarding about making your own pizza. For me, seeing the dough transform as it rises and the smell of it baking in the oven is enough to make me smile (and exponentially increase my appetite). I love topping the pizza with fresh ingredients– either sticking to traditional taste combinations or creating new ones.
*Vegan if dairy-free cheese is used
Inspired by the chicken rice bowl at Heritage Asian Eatery in downtown Vancouver, comes my take on this healthy and nutritious dish. You can mix up this recipe by adding different toppings and protein options. No matter what, this is guaranteed to be a colourful dish and will get you to eat the rainbow in no time!
*Vegetarian if chicken omitted; Vegan if chicken and egg omitted.
Nachos are the ultimate Superbowl snack food. They are salty, savoury, cheesy, spicy, fresh, and hearty…and just about everyone loves them. There is little to no fuss for the host as well, just layer up the nachos, cook them in the oven and serve them to your guests right off the tray! It really couldn’t get any easier than that!
Making gnocchi from scratch is a true expression of love. Just like love, gnocchi requires good ingredients, time, a bit of skill, and passion. If all goes well, you will have soft, pillowy, pasta that makes you feel like you are floating on a cloud (in this case, made of flour and potatoes) when you eat it.
Ricotta cheese and pasta…is there a better combination? Ricotta cheese and spinach are stuffed inside of traditional pasta shells and are baked with lots of tomato sauce and lots of mozzarella cheese! Serve this with a side of salad and garlic bread and you will have a cozy Italian dinner any night of the week!
This recipe celebrates delicious fresh peas that are best eaten during the springtime. I mix fresh peas into a delicious basil pesto and toss it with hearty pasta for a quick and easy meal and day of the week!