Banana Foster in a Cheesecake. Boozy bananas in brown sugar and caramel sauce, but also, it is a cheesecake.
Chewy wheat berries, sweet pears and crunchy almonds make an easy pack-able lunch bowl.
A fresh and crunchy salad – kale, cabbage and fennel – tossed with sweet cranberies and apples.
A hearty and full-flavoured vegan soup. This soup freezes well too – great to have stashed in the freezer for quick meals.
A spicy and healthy use for those holiday leftovers. Black beans, tomatoes and jalapenos make a healthy and hearty slowcooker meal.
I see this cake making an appearance on Christmas morning. Something to throw in the oven while the coffee brews and then share slightly warm after most of the presents have been opened. I would serve as I did here, in generous wedges
These Ginger Molasses Cookies may very well be the best cookie I have ever made. Three kinds of ginger give these cookies an extra gingery kick!
This Shaved Brussels Sprout and Cranberry Salad has a decidedly holiday twist with the dried cranberries and walnuts. I’ve used a very basic lemon dressing with a little honey to sweeten things up. Nothing crazy. This is easy stuff to throw together. This is one of my favourite ways to serve Brussels Sprouts — raw.
I like how not frilly this cake is. This is a cake that feels as dark and stormy as the winter skies. It’s cozy like a coffee, or rather a dark stout.
This Apple and Radicchio Salad is bright and fresh when it’s cold and dreary outside. I love the red and greenness of it. (Greenness is totally a thing).
This is that recipe you need to have on standby for when you faced with a fridge full of good intentions but you have no plan. This is your plan
A simple vegan soup Split Peas, Kale and all the vegetables you find as you clean out the crisper – and lemon. Lots of lemon.