Made these tasty, fresh burrito bowls topped with homemade chipotle ranch dressing.Perfect to throw together on these warmer evenings.

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For Beans
– 1 Tbsp canola or avocado oil
– 1 can black beans, drained and rinsed – 1 onion, chopped
– 2 clove garlic, minced
– ¼ tsp each: cumin, chili powder, garlic powder, smoked paprika For Bowl
– 4 cups cooked brown rice
– 1 cup salsa
– 1 head lettuce, chopped
– 1 avocado, diced
– 2 tomatoes, chopped
– 1 can corn, drained, rinsed
– 1 cup cheddar, grated
– 1 bunch cilantro, chopped
Lime wedges for serving
For Dressing
– ½ cup plain Greek yogurt
– 1/3 cup mayo
– Juice from ½ lime
– ½ tsp Worcestershire sauce
– 1 tsp Chipotle Tabasco sauce
– ½ tsp each garlic powder, dill, smoked paprika- Salt & pepper

1) Cook rice. Set aside.
2) Combine all dressing ingredients. Stir. Set aside. 3) Sauté onion and garlic in oil. Add beans, spices. Toss to coat. 4) Separate rice into bowls. Top with beans, chopped lettuce, corn, tomatoes, avocado, salsa. Sprinkle with cheese, cilantro. Drizzle with dressing. Serve with wedge of lime


Seared smoked tempeh served on quinoa & couscous with crispy kale and my favourite Aux Vivres inspired “Dragon Sauce”

  • 1/3 cup nutritional yeast
  • 1/4 cup tamari sauce
  • 1/4 cup olive oil
  • 1 Tbsp maple syrup
  • 1 tsp garlic powder and a little hot water to mix. So tasty and so quick!

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Made my classic veggie chilli today.I use @yvesveggiecuisine veggie ground round for those who may miss the look/ feel of actual ground meat. A very modifiable recipe, but here’s what I put in mine:

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– 1 package Yves Veggie Ground Round, Mexican flavor
– 2 Tbsp canola oil
– 1 large onion, diced
– 1 package mushrooms, diced
– 1 can corn, drained and rinsed
– 1 (14 fluid ounce) can diced tomatoes
– 2 Tbsp tomato paste
– 1 (19 fluid ounce can) red kidney beans or black beans
– 1 tsp hot chilli powder
– 1 tsp garlic powder

Heat oil over medium-high heat. Saute onion until translucent.
Add mushrooms, beans and seasonings. Stir to coat.
Add remaining ingredients, crumbling veggie ground round in last. Allow to
simmer for 10-15 minutes, stirring occasionally.
Serve over pasta, rice or with favorite bread. Top with grated cheese or sour cream if desired. Enjoy!


My dear friend Lynda turned me on to this amazing dish with an even better name: Shakshuka. Effectively eggs poached in a zesty tomato sauce and served with some crusty bread, this dish is simple but simply heavenly!!

– 2 Tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tsp paprika
– 1 tsp cumin
– 1 large can whole tomatoes
– 1 Tbsp tomato paste
– Salt & pepper
– 6 eggs
– 1/3 Cup crumbled feta
– Fresh parsley (I only had dried)
– Sauté onion and garlic in oil with seasonings.
– Add tomatoes and tomato paste. Crush tomatoes with potato masher. Allow to simmer until sauce thickens, around 20 minutes.
– Crack eggs onto sauce around the pan. Allow to cook 7 minutes, covering for last minute.
– Top with crumbled feta and parsley. Serve with spatula with a side of crusty bread. Enjoy!


This is one of my all-time favorite recipes. Who says tofu has to be boring?

– 1 lb (450g) tofu, cubed (pressed first to remove liquid, if desired)
– 2 Tbsp corn starch 
– 2 Tbsp vegetable oil
– 4 Green onions, diagonally sliced
– 2 tsp ginger, min
– 2 cloves garlic, minced

– ¼ Cup vegetable broth
– ¼ Cup brown sugar
– 2 Tbsp soy sauce
– 2 Tbsp rice vinegar
– 2 Tbsp ketchup
– 1 tsp corn starch
– 1 tsp siracha sauce

Serve with: 
– Rice & steamed broccoli

1) Mix ingredients of sauce. Set aside.
2) Place cornstarch on large plate and toss tofu in it.
3) Heat oil in large wok. Fry tofu in batches until golden. Remove from oilwith slotted spoon and place on paper towel.
4) In same wok, add more oil and fry green onions, garlic and ginger for 1-2 minutes. Add sauce. Bring to boil.
5) Add fried tofu and toss to coat. Serve with rice and steamed broccoli.


One of the best perks of my job is getting to talk about food all day and discovering new recipes. Well, when I heard my client describe this salmon recipe, I had to try it. Indeed, it tasted just as delicious as it sounded!

– Salmon filets
– 1 bunch fresh chopped mint
– 1 bunch fresh chopped parsley
– 1 large tomato, diced (or 1 cup sliced cherry tomatoes)
– 1 garlic clove, minced
– Juice of large lemon
– 1 Tbsp olive oil
– Salt & pepper.

1- Preheat oven to 350
2- Cover salmon with toppings
3- Bake, uncovered for 20-25 minutes.

I served mine with roasted cauliflower and kale and baked fries. Enjoy!



Looking for a healthy burger option? Try these tasty Black Bean & Quinoa Patties!

Made from scratch, they are loaded with taste but light on calories. The steak seasoning adds a great depth to the flavor. Feel free to make a double-recipe and freeze a few for a quick meal. Bake ahead of time and they can be tossed onto the BBQ to re-heat.

– 1.5 cups cooked quinoa (1/2 cup dry)
– 1 small onion, finely chopped
– 6 sundries tomatoes (packed in oil), drained and minced
– 1 can black beans, drained and rinsed, divided
– 2 cloves garlic, minced
– 1 Tablespoon steak seasoning

– Sauté onion together with sundries tomatoes (oil from tomatoes should be enough to cook with)
– Add in half the black beans, garlic, steak seasoning and 1.5 cups of water. Simmer about 5 minutes until most of liquid is absorbed.
– Transfer bean mixture to a food processor with 3/4 cup quinoa and process until smooth
– transfer to a large bowl and add the remaining beans and quinoa. Allow to cool slightly.
– Shape 1/2 cup of mixture at a time into 8 patties. Bake 20 minutes at 350. Flip and bake another 10.
Serve on your favourite buns or topped on a salad.



I have a rule in my house: dinner on the table in less than 30 minutes during the week. This recipe is ready in 23 minutes flat!

A time saver is using canned chickpeas instead of soaking- just rinse off the salt contained in the liquid. My (no longer) secret sauce is made from olive oil, tamari sauce, maple syrup, garlic and nutritional yeast. Topped over my favorite grain mixture of brown rice, barley and spelt from President’s Choice Blue Menu.




– 1 onion, chopped
– 1 pint mushrooms
– 1 can black beans, drained and rinsed
– 1/3 cup nutritional yeast
– 1/4 cup seasoned bread crumbs
– 2 Tbsp onion soup mix
– 1 Tbsp avocado oil
– Salt & pepper, to taste.

– Chop mushrooms in food processor, remove
– Pulse beans in food processor
– Sauté onion in oil until fragrant and add mushrooms, beans, onion soup mix
– Remove bean mixture from pan and place in large bowl. Add nutritional yeast, bread crumbs, salt and pepper. Combine.
– Make patties with hands, using approx 1/3 mixture. Pan fry for about 3 minutes per side or until golden.
– Serve in bun with favourite toppings or or topped on a salad.



This Watercress & Ricotta Frittata is a perfect Easter inspired dish! Watercress is an under appreciated green: loaded with nutrients such as folate and vitamin K. The flavour is slightly reminiscent of fresh-cut grass (in a good way!). On top of that, the lemon zest in the recipe adds delightful freshness. Makes a great addition to brunch a supper dish paired with a side salad!

– 2 Tbsp canola oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 large bunch (3 cups) watercress, rough ends trimmed, coarsely chopped – 8 large eggs, beaten
– 1.5 cups ricotta
– 1/3 cup grated parmesan
– Zest of 1 large lemon
– ¼ tsp freshly grated nutmeg
– Salt & pepper


  • Preheat oven to 375
  • In large, ovenproof skillet, heat oil, swirling to coat edges
  • Sauté garlic and onion until translucent. Season with salt and pepper
  • Add watercress and sauté until wilted (1-2 minutes)
  • In large bowl, combine eggs, ricotta, parmesan, lemon zest and nutmeg 6) Pour ricotta mixture over watercress
  • Bake for 15-20 minutes, until just set. Slice and serve.