Easy 5-ingredient hummus recipe that, despite being oil-free, has the best creamy consistency. Spread on toast, use on your random buddha bowls, and dip veggie stick and crackers into this plainly delicious hummus – it’s so versatile and great to make a batch of and …
-
-
Creamy, rich 4-ingredient chia pudding, naturally sweetened with ripe banana and coconut cream, that can be made in advance for quick and easy breakfasts throughout the week. Filled with energy from healthy fats that will keep you full for hours…
-
This salad is super easy to make with only 7 ingredients: you start by roasting the potatoes and asparagus, in the meantime, you blend up the pea purée, and then you just put everything together. Simple. I could definitely see myself making this a ton, …
-
Since it’s the absolute end of rhubarb season, I’m squeezing in this incredibly lovely Upside-Down Rhubarb Cake with a simple, sweet vanilla sponge cake and a tard rhubarb layer for today’s recipe. My grandpa grows rhubarb in his garden, so that’s where I got my …
-
Super crunchy, delectable, and you-won’t-believe-it’s healthy chocolate granola made with superfoods buckwheat and quinoa. Please, trust me on this one, it’s chocolate HEAVEN. Pulse all the ingredients in just a food processor, and it’s ready to be baked and soon devoured. This granola is unintentionally …
-
I was so close to scrapping the photoshoot for this recipe because the light was off in almost all the pictures. But then I found two I fell in love with, particularly the action shot above. Simple can be just as beautiful. And it goes …
-
Sprouts, this recipe is dangerous. Like, literally dangerous. The danger being that you end up devouring it long before ever reaching the final step because everything about these cupcakes is so deliriously delicious – I can’t even…
-
Before I went vegan, my favourite meal was lasagna. And pasta with bolognese. And really anything with pasta. Although a certain someone *cough* my annoying twin brother *cough* liked to tell me what I liked wasn’t real lasagna because we didn’t use lasagna noodles…
-
Sprouts, I’m beyond excited about these babes. I call them my babes because I’m seriously so proud of these. I watched them grow into the beautiful, fluffy caramel buns they have become. Caramel buns, because I wanted to put a little twist on regular cinnamon …
-
I’m going to be completely honest and say that I can’t really remember what tuna salad tastes like. I didn’t eat it much before going vegan. But this vegan version is pretty dang tasty, so I don’t care! Great texture, nice flavour, and no animal …