Seasonal, healthy, vegetarian recipes
This lighter, vegan potato salad features spring asparagus, roasted new potatoes, herbs, and chewy french lentils for protein. Mixed with a lemony mustard dressing while the potatoes are still warm, it’s a lovely spring salad. Skip to the recipe → HI I’m back for real now and sharing a new recipe before the weekend! Next…
A six-strand vegan challah with lemon and vanilla for a classic cake flavour in a sweet bread. This is a classic Easter bread made healthier with spelt flour, maple syrup, and coconut oil. Skip to the recipe → Easter isn’t the same without a challah, or zopf in German, a sweet braided bread made with…
This honey rhubarb lemonade is a healthier way to enjoy a spring drink, with rhubarb incorporated for a tart and colourful naturally pink lemonade. This even works with green rhubarb stalks using a special trick – and it’s not strawberries. Skip to the recipe → After ironing out a couple little hiccups this weekend, it…
This dairy and gluten free beet tart is surprisingly simple to make, with a press in chickpea and oat flour crust, and shredded potatoes mixed with the beet base. It makes a beautiful weekend lunch or easy weeknight dinner. Skip to the recipe → I’m sharing a new favourite today – this gluten free beet…
I wanted to title this as ‘spring greens recipes’ but it turns out spring greens are a particular type of vegetable closely related to curly kale, so that would have been a bit incongruous. These healthy green recipes are packed with the best of spring – asparagus, wild greens, spinach, wild garlic, scapes, and more….
This vegan white bean salad is mixed with a spring-green lemon herb dressing, and turned into a meal with arugula, naan, and roasted shallots. Quick, filling, and super healthy, it’s a great salad to make ahead of time for work lunches or as a weeknight dinner idea. Skip to the recipe → I started seeds…
This vegan rhubarb streusel cake is a healthier twist on the German classic, made with coconut sugar and a soft spelt base. It’s essentially bread and a vegetable and totally acceptable for breakfast, right? Skip to the recipe → This is a cake I’ve been making since I was about ten years old. It’s a…