I love Thanksgiving! It is one of my three or so favourite days to cook for others and celebrate family. And I love fall-inspired foods. So cozy and stuff. Though I wish it was still 20+ degrees…
Anyway, I am doing a little digging in my recipe index and bringing you a list of some of my favourite recipes to make this time of year. I seldom repeat dishes whenever I cook because I love creating something new, but these definitely have gone down well in Thanksgivings past. Continue reading
I just found out that today is National Cheeseball Day. I am sure that, in this case, “National” means the USA, but that doesn’t mean we can’t all celebrate equally.
Lucky for you, one of my favourite recipes is my gluten-free vegan cheeseball–admittedly a little addictive–so I’d like to guide you there if that’s what you’re in the mood for tonight. You know, to celebrate the holiday.
The recipe is in a past post: Gluten-Free Vegan Cheeseball.
Check out my latest article, highlighting ways to rejuvenate yourself this Spring with simple, nutritious, switches.
The article features three Spring/Easter recipes:
Roasted Asparagus with Caramelized Tofu, Toasted Pine Nuts and Garlic
This easy side dish puts simplicity in the foreground. Each component is easily done, and then it’s tossed together at the end for a sure-to- please main course complemen.
Jumbo Shells Stuffed with Roasted Spring Vegetables, with Creamy, Fresh Dill Sauce
Roasting the vegetables adds a smoky flavour to whole grain stuffed shells with a new twist. The creamy sauce is deceptively rich, infused with garlic and fresh dill.
Pineapple, Pecan and Coconut Crisp
This raw recipe features nuts and dates and the primary components, added to fresh pineapple, make a no-bake, fresh springtime dessert.
The article can be read here
As always, all recipes are gluten-free and vegan, as well as high in nutrition (okay, and taste!)
Enjoy, happy Easter!
