Okay, these crunchy little snacks are simply addictive! I’ve made them with buckwheat, quinoa and millet. Yum!
Crunchy Bark
Tourtiere
A few years ago, my mom and I worked on a plant-based version of her wonderful tourtiere du Lac Saint Jean. Given that it smells the same while it bakes as the one she used to make at Christmas, I think we nailed it!
Vegan Cheesecakes
As many of you know, I love to experiment in the kitchen. It’s my R&D lab. A few years ago, I set out in search of a cheesecake recipe that was affordable and relatively easy to make. Since I have difficulty digesting dairy products, I searched for vegan recipes. Many of them called for expensive ingredients such as organic vegan cream cheese or cashews. I wanted a cheesecake that was high in protein and affordable, and, of course, tasty. I experimented with many combinations of ingredients, from cashews to tempeh to tofu, until I developed a basic recipe that can be adapted according to taste, flavours, and seasonal ingredients.
Homemade Sunscreen
This is a simple recipe, once you get the ingredients together. I include insect repelling essential oils because I usually go for walks in nature, and the bugs seem to like me!
Oats Breakfast Scramble
I was looking for a soy-free alternative to my favourite breakfast, tofu scramble, something which was just as filling and also yummy. Although I occasionally enjoy a bowl of hot breakfast cereal, generally, I’m not a big fan of sweet breakfasts, preferring something hearty and savoury to get me going. So, I thought, why not simply replace the tofu in my breakfast scramble with steel cut oats, a very nutritious grain. And, it worked!