This classic vegan crepes recipe is fall inspired; topped with jammy figs, muscat grapes and coconut yogurt. Sprinkled with cocoa nibs (because when did chocolate make anything worse?) and drizzled with Canadian maple syrup.
These potato wedges are truly glowing from the inside out. Roasted in a 6-spice mix, of nutritional years, garlic powder, sea salt, cinnamon, paprika and thyme, you will loose your mind over just how delicious a simple potato can be.
It’s the silken tofu in this mousse that allows it to be so creamy and smooth. Combined with melted dark chocolate, cocoa powder, maple syrup, vanilla, and a splash of rum it transforms into a decadent chocolate dessert that will wow even the most vegan skeptic eater.
Garlic infused roasted eggplant, drizzled in citrus tahini dressing. With pomegranate and fresh mint to finish. This recipe will have you rethinking just how delicious eggplant can be.
I love this recipe because it’s warm, wholesome and comforting. It’s a simple porridge blend that you can whip together in less than 10-minutes – making it perfect for the work week. I like to pack mine with even more punch by adding chia seeds to the oats. Then topping with frozen raspberries, coconut shavings and carob chips.