Double Rhubarb Dream Loaf with Rhubarb Butter
Rhubarb is the star of this vegan quick bread, which uses both fresh rhubarb and rhubarb butter. Buttery, sweet, and tangy, it’s the perfect summer dessert!
Canadian Cuisine
What is Canadian cuisine anyway? Although we share a lot of dishes with the USA, Britain, and France, we have our own culinary traditions as well. There’s much more to the Great White North than poutine and Nanaimo bars. (For example, did you know ginger beef is Canadian? Created in my own home city of Calgary Alberta! And yes, I’m working on a vegan version.)
MeeT Vancouver: A Vegan Restaurant for Meat Eaters
If you have to pick just one vegan restaurant in Vancouver to bring a reluctant meat eater and convert them to the joys of soy, MeeT might be the place.
Instant Pot Wild Rice Blend
Serve a vegan and gluten-free side this Thanksgiving! This nutty and flavourful wild rice blend is ready in less than an hour thanks to the Instant Pot. It’s hearty and healthy, perfect for fall.
Summer Strawberry Yogurt Cake (Vegan)
Bake some juicy summer strawberries into this delightful vegan snack cake. It’s lightly sweet and perfect for breakfast, dessert, or any time in between.
DIY 2-Ingredient Haskap Berry Yogurt
Haskaps (aka honeyberries) are a delicious summer fruit. Here, haskap jam is used to make a fruity vegan yogurt—to be enjoyed on its own or as a smoothie bowl base!
Lemony Fiddleheads Sautéed in Vegan Butter
This simple five-ingredient recipe can only be made during the short fiddlehead season, so pick up some fresh fiddleheads today for a delightful side dish.