Food

For a nourishing winter treat, indulge in the richest, fudgiest brownies―surprisingly made with sweet potatoes. These ultra-fudgy sweet potato brownies are naturally sweetened and deeply chocolatey. They’re the perfect treat when you need a little winter indulgence without the guilt.

Pop this tart into your mouth and bite into all the flavour of winter, without the guilt. Packed with fresh apples and warming spices, they’re like a delicious slice of winter wrapped in a flaky, naturally sweetened shell.

Relive a childhood favourite with this vegan ice cream bar—pure comfort in every bite. It’s a dilly of a bar! Savour this cozy nostalgia, reimagined for winter. Creamy coconut milk, a dash of cinnamon, freshly grated nutmeg, and raw coconut sugar make this vegan twist the perfect fireside companion.

Treat yourself to a silky vegan panna cotta topped with tangy cranberry coulis. This winter dessert is a cool, refreshing break that still feels like comfort food in a bowl. Smooth, velvety panna cotta meets a bright cranberry burst—your new favourite winter dessert.

Escape to a tropical winter wonderland with these naturally sweet, creamy coconut macaroons. Made with coconut milk and a drizzle of pure maple syrup, these macaroons bring a touch of island sunshine to your winter with every naturally sweet bite.

Pumpkin brings subtle sweetness, and chipotle adds smoky heat to this comforting chili. The addition of lentils and plant-based grounds bump up the protein numbers. Possible toppings include cilantro, avocado, pumpkin seeds, tortilla chips, and sour cream.

Think of this as a more nutrient-dense tabbouleh salad with staying power, thanks to the addition of extra amounts of protein from chickpeas and white beans. It also gains more complexity with freekeh in place of bulgur. Made from young green wheat that’s been roasted, this whole grain has a toasty, nutty flavour profile and is higher in protein than most other grains. You’ll find freekeh at grocers specializing in Middle Eastern foods.

Just like everyone’s favourite lunchbox sandwich―but for breakfast. Protein powder is an easy addition to a pot of oats to beef up the numbers for that important macro. Peanut butter adds additional plant-based protein, creaminess, and nuttiness, while the jam-like raspberry sauce gives the meal a sweet-tart pop. For leftovers, heat a small amount of milk or water in a saucepan; stir in the oats and heat, stirring a couple of times, for 3 minutes.

This nourishing soup is a riot of textures and flavours. The duo of tempeh and pinto beans makes each spoonful rich in protein.

This eyesome bowl of vibrant nutrition is a good way to freshen up your lunch or dinner routine. Tuna is a classic ingredient for a poke bowl, though meaty smoked tofu is an excellent high-protein plant-based substitute for those looking for an alternative to raw fish. You can prep the rice, sliced veggies, and dressing ahead of time for quick assembly. Brown jasmine or red rice are good stand-ins for black rice, and you can swap out the mango for pineapple or mandarin segments.

This vegan take on traditional French toast is the perfect make-ahead recipe. It can be prepared the night before and then popped into the oven first thing in the morning, filling the house with an invitingly warm and cozy scent. There’s no need for maple syrup—a dreamy dollop of cashew cream, perfumed with cardamom and vanilla, puts this dish over the top and firmly in best brunch territory.

This colourful feast comes together with minimal effort but packs a big punch of satisfying flavour. To round out the meal, serve with pita bread and some Greek yogurt garnished with a drizzle of olive oil and some toasted sesame seeds.

This plant-based brunch showstopper is full of bright earthy flavours. If you can’t find beets with their tops on, feel free to swap in another seasonal green such as chard, collards, or kale.

If you find yourself craving a spot of sunshine during the darker winter months, whip up a platter of this bright citrus fruit salad and revel in the jewels of winter. Feel free to play around with the citrus you choose. I find this salad particularly lovely with a mix of sweet and tart citrus fruit as it adds a bit more depth and complexity to the overall dish. To make this salad more of a meal, consider adding a protein boost with crispy chickpeas, sliced chicken, or flaked salmon.

You’d be hard-pressed to find anyone who would turn down a still-warm doughnut, and even fewer who would turn down one of these. These banana pumpkin doughnuts are baked, and lighter in texture than your typical fried indulgence, but they don’t compromise on taste. Crowned with a simple chocolate glaze and a shower of pumpkin seeds (a nod to what’s in them), you can have these doughnuts made and on the table in about an hour.

No brunch is complete without a special drink to sip and savour. This spiced mocktail is the perfect libation to warm up with on a cold wintery morning. If you are in the mood to imbibe, a splash of brandy or Cointreau would do nicely here.

These rich chocolate mousse cups contain no sugar but offer a whole lot of satisfying sweetness from monk fruit, a natural plant-based sweetener. Not only that, but they are egg free by using aquafaba whipped up into fluffy stiffness. The result is a light, airy, and most definitely chocolatey mousse which is paired with the perfect partner—ginger and vanilla poached pears.

Nuts, along with fruit, are a classic accompaniment to cheese—but there are times when you want to avoid them, especially when you’re hosting guests with allergies. Here's a different take on a classic combination that is completely nut free. In this luscious appetizer, soft, juicy dates are stuffed with thyme and chili-flavored whipped ricotta. The final topping of delightfully crunchy and spicy toasted pumpkin seeds provides an exquisite bite that hits all the notes—from sweet to savory.

These endive boats with a plant-based filling are easy to serve and to make in advance. A silky-smooth hummus, flavored with lemon, sumac, and cinnamon, gets an extra dose of deliciousness and texture with the addition of crunchy radish, juicy pomegranate, and whole chickpeas. Stuffed into fresh endive leaves—you can call it hummus and then some.

This tasty dish feeds a crowd, is dairy free, and is packed with healthy vegetables and lots of spicy flavor. Added to a base of roasted butternut squash, the soaked overnight cashews lend a rich creaminess. Hints of smoky flavor and layers of spice come from roasted poblano peppers, smoked paprika, and fresh jalapenos, while nutritional yeast adds some “cheesy” flavor. The result is a delicious, warm, and creamy dip perfect with tortilla chips or fresh vegetables.

These mini-pizzas are the perfect two-bite cocktail appetizer, and a savory sweet potato crust makes them completely gluten free. The crust is bound together with parmesan, hemp hearts, almond flour, and egg, which also helps deliver a punch of protein. The garlicky kale and mushrooms, with just a pinch of chili flakes and a final topping of goat cheese, adds a tangy finish to every bite.

Everyone should have an easy, no-bake, go-to dessert recipe. This one is mine. Endlessly customizable, depending on the seasonal fruit available, I particularly love how this autumnal take combines tart cranberries with earthy pecans and herbal rosemary.

This hearty plant-based soup gets its velvety creaminess from the addition of tahini, or sesame seed butter. Nut and seed butters can be added to a variety of applications to help thicken or enhance the mouthfeel of a dish. Try stirring a tablespoon or two of your favourite seed or nut butter to sauces, salad dressings, or smoothies.

This delightfully bright and flavourful side dish might just steal the show at your next meal. Quinoa gives this recipe a nice punch of plant-based protein, while a myriad of seeds and herbs come together in a symphony of flavour.