Among all the plant-based Bolognese sauces I’ve made, this one stands out. It is the easiest to prepare, and has become my husband’s ultimate plant-based meal. And my daughter, who prefers smoother sauces, likes it. Even our non-vegan, meat-eating guests couldn’t resist its appeal. With numerous successful trials among family and friends, it’s safe to […]
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When the weather outside is cool, cloudy and rainy, pasta is the ultimate comfort food. This one-pot creamy mushroom pasta is not only vegan and healthy but also incredibly easy to make. Yes, you read that right – one pot! That means less time spent washing dishes and more time spent enjoying your meal with […]
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Made with ripe cherry tomatoes and marinated artichokes, this pasta sauce comes together on the stove top in just 10 minutes. Authentically Italian and packed with flavour, the artichokes blend with the cherry tomatoes to give the sauce its richness. Make sure to select tomatoes that are fresh and ripe. Also, for the marinated artichokes, […]
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Easy, tasty, healthy, this Bolognese sauce has all the love and flavour of Italy without the meat! My husband prefers the real beef-made Bolognese sauce, but he gave me the BIG thumbs-up for this one. 👍 At the outset, I wanted to add red lentils to the TVP (Textured Vegetable Protein) soy granules. Then, I […]
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This is such a tasty, full flavoured and zingy pasta dish! The creamy lemon pasta sauce in this recipe pairs perfectly with the asparagus and roasted walnuts. Light, lemony and 100% plant-based, the ingredients are natural and easily whipped up in a small blender. Although simple to make, I prefer to make the sauce ahead […]
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The Hokkaido, or Kuri, Japanese pumpkin is my favourite type of pumpkin because of its nutty and mild sweet flavour. When cooked, the skin is edible and the flesh becomes rich and caramelized. It doesn’t taste as strong as the traditional Jack-O’-Lantern pumpkins with which I grew up. Hokkaido pumpkins have a bright orange, or […]
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Health Continuum 