Moroccan Chickpea Stew
This delicious stew shows up regularly on my fall and winter menu. I love its tasty blend of savoury and sweet ingredients. Reminds me of the wonderful meals I enjoyed in Morocco.
Lemon, Blueberry and Millet Muffins
When added to baked goods, like these muffins, millet provides a crunchy texture and nutty taste.
Spicy Black Bean Soup
This easy to make, protein- and fibre-rich soup is a family pleaser. Serve it with a side salad and whole grain corn tortillas for a satisfying plant-based meal.
Easy Lentil Salad
This salad is simple to make and loaded with flavour, fibre, folate and magnesium. It tastes even better when made a day or two in advance. Prepare it on the weekend and enjoy it as a plant-based lunch during the week.
Spicy Sweet Potato Wedges
This is one of those easy-to-make recipes the whole family will love. These potatoes are loaded with beta-carotene, an antioxidant tied to protection against cardiovascular disease.
Hearty Minestrone Soup
A meal in a bowl! The combination of wild rice, kidney beans, chickpeas and vegetables results in a delicious low-calorie soup that's packed with nutrition. This soup freezes well.
Red Lentil Soup
Don't be fooled by their red hue - when cooked, red lentils turn pale yellow. And unlike many other pulses, red lentils are very quick to cook.
Strawberry Rhubarb Muffins
If have a patch of rhubarb in your backyard, this recipe a great way to use up the famously tart vegetable. If you're buying rhubarb, clean and chop what you don't use and freeze to to make these muffins year-round.
Pumpkin Spice Muffins with Carrots & Blueberries
It's hard to believe these tasty muffins have only 150 calories each! Pumpkin purée has about one-third of the calories of pumpkin pie filling, without added sugar and fat.
Chipotle Chili
Chipotle chili powder gives this plant-based chili a rich, smoky flavour. Save some of this chili for leftovers - it's even tastier the next day.