Made this delicious cauliflower cheddar soup and upped the protein/ fibre with some navy beans. Served along with warm cheesy bread. Mmmmmmm, so good! 😋

– 1 head cauliflower, chopped
– 1 onion, diced
– 1/2 can navy beans, drained & rinsed
– 2 cups vegetable stock
– 2 Tbsp butter
– 2 Tbsp flour
– 1 cup milk
– 2 cups sharp cheddar, grated
– 1 tsp dried parsley
– 1/4 tsp cayenne pepper
– 1/4 tsp dried mustard
– 1/4 tsp turmeric
– Salt & pepper to taste

– Sauté onion in a bit of oil in a large pot. Add cauliflower and beans. Top with vegetable broth. Bring to boil and then reduce heat to simmer, cover.
– In meantime, melt butter in saucepan. Add flour and stir. Slowly add milk, whisking until mixture thickens. Add spices and cheese. Stir.
– Blend cauliflower mixture with immersion blender. Stir in cheese mixture. Allow to simmer for a few minutes.


Sticking with my pumpkin theme, I made this « Thai-Style Pumpkin Soup with Tofu ». I used canned pumpkin purée for convenience, but would be great to roast up the innards of all the carved creations that should be coming!

– 2 Tbsp coconut or vegetable oil
– 1 Onion, diced
– 2 Garlic cloves, minced
– 1 Tbsp Ginger, peeled & minced
– 1 Stalk lemongrass, bruised
– 3 Tbsp Thai red curry paste
– 1 15-ounce can Pumpkin puree
– 2 Cups vegetable broth
– 1 14-ounce can Coconut milk, unsweetened
– 2 Tbsp Lime juice
– 1 block firm Tofu, cubed
– 1 pack Rice noodles

For Toppings
– Chopped fresh cilantro/ Thai basil
– Wedge of lime

1) In large pot, heat oil over medium heat. Add onion and sauté for 5
minutes. Add garlic, ginger, lemongrass and curry paste. Cook for 3 minutes.
2) Add pumpkin puree and broth. Bring to boil. Reduce heat to simmer for
10-15 minutes. Stir in coconut milk and lime juice in last few minutes of
3) While soup simmers, boil rice noodles.
4) Remove soup from heat. Using immersion blender, blend until smooth.
5) Stir in diced tofu.
6) Divide rice noodles between bowls, add large ladle of soup and top with
chopped herbs/ lime
*Makes 6 servings


Perfect weather to cook up a hearty (vegetarian!) chili. I used black beans, kidney beans and @yvesveggiecuisine ground round for protein and served on top of whole wheat couscous with avocado and blue corn tortilla chips on top. Yum!

Image may contain: 1 person, smiling, food

– 1 Tbsp Avocado oil
– 3 minced garlic cloves
– 1 yellow onion
– 1 red pepper
– 2 tbsp chili powder
– 1 ½ tsp cumin
– 2 tsp oregano
– 1 lb Yves veggie ground round
– 14.5 oz can tomato sauce
– 14.5 oz can fire roasted tomato sauce with chipotle peppers
– Dash of hot sauce
– 14.5 oz can sweet corn
– 15 oz can black beans
– 15 oz can kidney beans
– Salt and pepper to taste

1. Heat oil in a large pot over medium – high heat
2. Add in garlic, onions, red pepper and sauté for 5-7 minutes
3. Add in chili powder, cumin, oregano and stir + cook another minute
4. Add veggie ground round
5. Add in tomato sauce, chipotle peppers, corn, black beans and kidney beans. Add salt and pepper to taste.
6. Bring chili to a boil then reduce heat and simmer for 10-15 minutes, stirring occasionally
7. Serve on cous cous topped with diced avocado and tortilla chips. Enjoy!


This Middle Eastern-inspired dish was a hit. Made with bulgur, otherwise known as cracked wheat, and chickpeas, it is packed with protein and fibre. The minted tahini and cucumber add some wonderful freshness. Super simple to put together and sure to please!

– 1/2 Onion, chopped
– 2 Garlic cloves, minced
– 1 Tbsp vegetable oil
– 2 Tomatoes, diced (or 1/2 can diced tomatoes)
– 1 Can Chickpeas, drained & rinsed
– 1tsp cumin
– 1 tsp curry powder
– 1 Cup bulgur wheat, uncooked
– 2 Cups vegetable stock

– ½ Cup Cilantro, chopped
– Salt & pepper, to taste
Minted Tahini:Image may contain: 1 person, smiling, food
– 1/3 Cup Tahini
– 1/2 Cup mint leaves
– 2 Tbsp lemon juice
– 1 garlic clove, minced
– 1/4 tsp Salt
– 1/2 Cup water
For Topping:
– Diced cucumbers & tomatoes, cilantro


1-Heat oil in large skillet. Add onion and garlic and cook until fragrant.
2-Add chopped tomatoes. Cook until sauce-like consistency.
3-Add chickpeas, cumin and curry powder, salt & pepper and bulgur. Stir well.
4-Add vegetable stock. Bring to boil then reduce heat to simmer. Cook until
bulgur softens, about 15-20 minutes. Stir in fresh cilantro at the end of cooking
5-Blend all sauce ingredients until smooth.
6-Serve chickpea mixture topped with diced cucumbers and tomatoes. Drizzle
with sauce, remaining cilantro.
*Makes 4-6 servings


Delicious and very easy recipe! While just about any veggies you have on hand will do, I was thrilled to make my job easier by using the pre-shredded carrot, broccoli & turnip mix that was on sale. Time is money, people 😁

Image may contain: 1 person, smiling, food
– 4 Tbsp oil
– 2 Garlic cloves, minced
– 2 Tbsp Ginger, minced
– 1 Cup Carrots, shredded
– ½ Cup Green onions, sliced
– 1 block Tofu, cut in 1 inch cubes
– 2 Tbsp sesame seeds
– Cooked rice for serving
Stir Fry Sauce:
– 3 Tbsp honey
– 4 Tbsp soy sauce
– 3 Tbsp rice vinegar
– 1 tsp sriracha sauce
– 1 tsp sesame oil
– 1 Tbsp cornstarch mixed with ¼ cup water

1- Wrap tofu in paper towel and place under cutting board to press out liquid
2- Cook rice, set aside.
3- Heat 2 Tbsp oil in pan and fry tofu until golden. Drain on paper towel. Set aside.
4- Heat remaining oil in pan and saute vegetables for 3-4 minutes. Add garlic and
ginger and cook for another 2 minutes until fragrant.
5- Add tofu and sauce. Stir until heated through and sauce thickens. Serve over
rice, topped with sesame seeds


Image may contain: food

Mmmm… Hearty, smoky lentil stew. I added some pan-fried maple-smoked tempeh from @the_tofurky_company for some added oomph. Great way to up the comfort on these cold days.

– 1 Tbsp oil
– 1 onion, diced
– 3 carrots, chopped
– 3 stalks celery, chopped
– 1 bunch baby spinach
– 2 potatoes, cubed
– 1 cup dried green lentils, rinsed
– 1 can diced tomatoes
– 2 cups vegetable stalk
– 1 pack maple smoked tempeh, diced and pan fried
– 1/2 tsp smoked paprika
– 1/2 tsp tumeric
– 1/2 tsp oregano
– 1 bay leaf
– salt & pepper, to taste

1- Sauté onion in oil in large pot until translucent. Add remaining vegetables and stir. Add spices and stir to coat.
2- Add lentils, chopped tomatoes and vegetable stock. Bring to boil then reduce heat to simmer. Leave covered until vegetables and lentils soften, about 30-45 minutes.
3- Stir in tempeh. Enjoy!


Image may contain: 1 person, smiling

Even though I’m a vegetarian, I can very well admit that Brussels sprouts and bacon are a match made in heaven, so I added some veggie bacon in, but please feel free to use the real stuff if you prefer. Also, the crispy fried shallots are phenomenal and should not be skipped!

– 2 Cups brussels sprouts, shredded
– 1 Pear, diced
– ¼ Cup dried cranberries
– ¼ Cup roasted sunflower seeds
– ¼ Cup crumbled feta cheese
– 2 Shallots, sliced and pan fried
– 4 Slices “Veggie Bacon”, chopped and pan fried (optional)
For Dressing
– 2 Tbsp olive oil
– 2 Tbsp balsamic vinegar
– 2 Tbsp maple syrup
– 1 Tbsp Dijon mustard
– Salt & pepper, to taste

1) Remove tough outer layer of leaves from brussels sprouts and trim tip of core. Shred finely with a sharp knife. Place in bowl with cranberries,
seeds, pear and feta.
2) Heat 2 Tbsp oil in pan and fry shallots until golden and crisp. Drain on paper towel. Add chopped veggie bacon to pan and heat until warm.
3) Combine dressing ingredients and pour onto salad. Toss to coat.
4) Add shallots and veggie bacon. Give a final toss and serve as side or main dish. Enjoy!


Just made this quick & delicious Veggie Caesar Salad for lunch. I topped it with pan fried smoked tofu and homemade croutons. My not-so-secret ingredient in the dressing and croutons? Nutritional yeast. Mmmmm – so much better than it sounds 😂. Can easily be replaced with Parmesan if you don’t have any on hand. So good… I may just have it again for dinner 😬🤣.

No photo description available.

– 1 large head Romaine lettuce, chopped
– 1 block smoked tofu, cubed and pan fried
For Croutons
– 1 Cup bread, roughly torn
– 1 Tbsp olive oil
– 2 Tbsp nutritional yeast
– ½ tsp garlic powder
– ½ tsp oregano, dried
– Salt & pepper, to taste
For Dressing
– ½ cup plain Greek yogurt
– 2 Tbsp lemon juice
– 1 Tbsp olive oil
– 1 Tbsp Dijon mustard
– 1 clove garlic
– ½ tsp capers
– 3 Tbsp nutritional yeast
– ½ tsp oregano
– Salt & pepper, to taste

1) Preheat oven to 400 degrees. Cut/ tear bread into chunks and place in large bowl. Toss with nutritional yeast, oil, garlic powder, oregano, salt and pepper. Bake for 10 minutes, flip and bake for another 5 minutes oruntil golden and crisp.
2) Combine all dressing ingredients in blender and blend until smooth. 3) Pan fry tofu over medium heat.
4) Toss lettuce in dressing and add croutons. Top with tofu & serve.


Taking advantage of the amazing produce in season to make this delicious Green Curry with Spring Veggies.

No photo description available.

– 1 cup jasmine rice
– 2 Tsp coconut oil (or vegetable oil)
– 1 Onion, chopped
– 1 Tbsp ginger, minced
– 2 Cloves garlic, minced
– ½ Bunch asparagus, sliced
– 3 Carrots, sliced on the diagonal
– ½ Cup cherry tomatoes, halved
– ½ Cup peas
– 1 Can chickpeas, drained & rinsed
– 2 Tbsp Thai green curry paste
– 1 Can coconut milk
– 1 Tsp sugar
– 2 Cups baby spinach, roughly chopped
– Juice from ½ lime
– 1 Tbsp soy sauce
– Chopped cilantro to garnish

1) Cook rice. Set aside.
2) Heat oil in skillet. Cook onion, ginger and garlic until fragrant, about 3
minutes. Add carrots and asparagus. Cook for 3 minutes. Add chickpeas and curry paste. Stir and cook for 2 more minutes.
3) Add coconut milk and sugar. Bring to light boil then reduce to simmer for 5 to 10 minutes.
4) Once veggies are tender, add peas, tomatoes and spinach. Cook until
spinach is wilted.
5) Remove curry from heat. Stir in soy sauce and lime juice. Serve on rice
topped with cilantro.
*Makes 4 servings


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

No photo description available.
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