Root vegetables are so fun and versatile. You can eat them in a stew, a soup, raw, baked, or roasted – among other ways – and make a fantastic vehicle for almost any flavour profile. Be sure to taste them before using, so you can decide on quantity of each, based on your own personal preferences. This tart makes an excellent appetizer, brunch item or lunch with a side salad. Enjoy!
I love vegan sausages but the store bought ones are really expensive and packed with sodium.
I tried this recipe with no expectations at all and was so very pleasantly surprised by how great they are! The texture and the flavour are spot-on!
I happened upon this recipe for Blackberry Braised Red Cabbage with venison and, as luck would have it, had everything at home to make it. So (being vegan) I set the deer free and (not loving super sweet stuff) reduced the brown sugar from 3 to 2 tablespoons, and I served it with homemade vegan sausages. Delish!
It took a bit of experimenting to find a vegan Hot Cross Buns recipe I liked but I found this one on the Food Network and veganized it, and it’s pretty great!
The first year or two that I was in school, kindergarten and grade 1, I used to come home for lunch. I used to wish all the way from school that it would be tomato soup and grilled cheese sandwiches. I’ve yet to find a vegan cheese that makes the cut but this vegan cream of tomato soup is pretty awesome…