healthy... the tasty way
After making my pumpkin chili, I thought it would be great to try other types of squash in a chili recipe. I had a ton of squash this week and thought; why not make a chili with all those different squash varieties? This chili has 4 different squashes and some pumpkin puree too! So you could say it is a 5-squash chili! All this squash
Fall weather makes me crave soup all the time. I made a delicious root vegetable soup (published in french but I checked the translation for the recipe itself and it is A-Ok.). After I was done with that first soup, I did want more! I told you, I am craving soup all the time! I made this second soup because I had some carrots, an
Kale chips are amazing. You can buy them at some grocery stores and health stores, but they are quite expensive. And it is super cheap to make! I love making different flavors and this is one of my favorites. I use nutritional yeast (the vegan “cheese”), which is packed with B-vitamins, folic acid, selenium, zinc and protein. Combine this with the amazing kale, packed with
I received my new spiralizer last week and was so excited to use it and make myself some beautiful zucchini noodles! Of course, for that, I had to make some pasta sauce! The truth is I ended up eating it with regular pasta the first time because I couldn’t make my spiralizer work. I thought maybe my zucchini was too juicy and then the next
Last week I went to my favorite vegan restaurant here in Montreal (Aux Vivres). I ate a delicious mixed plate with a chickpea curry, some kind of tofu stew and salad, among other things. Of course, I ended up craving more chickpea curry. So I made a big batch at home. I decided to make a big pot to save time and to freeze some for
