Incredibly fluffy, moist, and perfectly spiced, this recipe is sure to become an instant breakfast or snack time favourite. Enjoy these golden-brown muffins fresh out of the oven, or freeze them to save for later.
These easy-to-make and easier-to-eat Theo Chocolate no-bake peanut butter chocolate bars only require 5 basic ingredients, many of which you probably already have! These creamy, decadent and rich bars are the perfect go-to for those who love the colossal combination of peanut butter and chocolate.
Pamonha is a popular dish in Brazil, particularly in Mina Gerais and São Paulo. Made with fresh corn and milk that’s wrapped and cooked in corn husks, this sweet version has a wonderful texture somewhere in between corn pudding and mango sticky rice. Enjoy piping hot or cooled with a cup of coffee as...
Capture the sweet summer aroma of peak-season strawberries with this no-cook method using simple ingredients. Enjoy it on waffles, cakes, or all on its own!
Asparagus likes to be cooked quickly over high heat for that distinct tender-crisp snap! A squeeze of lemon and a handful of basil is all you need to bring out its natural sweetness.
These savory, fluffy, slightly spicy jalapeño biscuits from Iron Vegan pair perfectly alongside your favorite soups and fresh salads, and make a great snack or part of a special weekend brunch.
Fruity, creamy and refreshing. These vegan creamsicles brought to us by Stahlbush Island Farms are incredibly easy to make, and a great way to stay cool in the warming spring weather!
This vegan quinoa salad from Gardein is savoury, zesty and hits the spot. Easy to make and even easier to enjoy, this recipe makes for a great weekday meal.
Mellow flavours of tahini, banana and a hint of cardamom make for a satisfying breakfast or snack on the go.
Whether it be for breakfast, brunch or dinner, this savoury and cheesy frittata made using Stahlbush Island Farm's frozen cauliflower is sure to check all of the delicious boxes.
