Vegan Rye Flour Banana Bread with Cream Cheese
This plant-based rye flour banana bread is hearty and delicious, and comes together in one bowl. It makes a perfect treat for breakfast or any time of day!
American Cuisine
Food in the USA is a lot more than burgers and fries. Even within the same country, there is so much variety in cuisines, from Cajun to Tex-Mex to Native American food. (Maybe one day I’ll even be brave enough to try cooking 70’s style.) This category contains vegan takes on classic American meals as well as my own American-inspired recipes.
Eggless Veggie Tofu Scramble (Endless Variation!)
This is my eggless scramble recipe using black salt that’s never failed. Ingredients can be prepped ahead; just scramble and serve for a quick vegan breakfast.
Vegan Brookie Pie with Espresso Crust
Feeling left out by all those decadent brownie-cookie pics floating around? This vegan brookie pie recipe will banish any fomo you may have.
Vegan Okra Stew over Yellow Rice—from the Pantry!
Isa Chandra’s gumbo-inspired recipe for vegan okra stew is plant-based and delicious. Can be made using almost entirely pantry ingredients.
Stonefruit Summer: It’s Peach and Nectarine Season!!
It’s peach season in Ontario! Besides eating them straight, I’ve been finding other ways to enjoy these fruits at the height of their bounty.
Slow Cooker Rhubarb Butter + Instant Pot Option
Rhubarb butter in the slow cooker is an easy, hands-off way to use up rhubarb—frozen or fresh—and lasts for several weeks in the refrigerator.