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.
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!
Chocolate Bark
This is an exceptionally easy and versatile recipe. Change it up for the holidays by adding cranberries, make it with mixed nuts, seeds or make it granola. Too easy not to try!