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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If you don’t like tofu, you might like this Crispy Japanese Miso Tofu. Even my husband, who isn’t a big fan of tofu, enjoyed it. The procedure for making this recipe is similar to my Crispy Asian Peanut Tofu recipe, except I made this one with a traditional Japanese seasoning called miso. The making of […]
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This wholesome, creamy and easy-to-make dish is so delicious. All made in one pot or a deep skillet, I came up with this recipe this morning and will definitely make it again. Completely plant-based and filled with nutritious ingredients such as mushrooms, lentils, barley and loads of fresh spinach, one bowl is a complete immune-boosting […]
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This plant-based soup, which is almost like a stew, is made with mushrooms, black beans, barley and basic vegetables. It is so good! Filled with savoury umami flavours, it is the perfect meatless winter meal in a bowl. If you don’t eat meat, black beans will provide you with plenty of plant-protein, fibre, vitamins and […]
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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 