Food

This beauty takes a chance combining an all-time favourite, Pears with its unlikely cousin, Parsnip. The two flavours have a great offset and with a bit of overnight aging, they really meld into a super taste blend. This Parsnip Pear Tart recipe started off as a crisp but then I thought this was not fancy enough for the occasion, so it kept morphing into its present state. The final product, much in doubt in the beginning, turned out quite well.

This vegan White Bean Fettuccine Alfredo gets its creaminess from the white beans and the vegetables add a boost of flavour and colour.

Ingredients Coulis: 1 cup shredded mango 1 scoop monkfruit 1 tablespoon sugar ¼ teaspoon ground ginger ¼ teaspoon ground nutmeg ¼ cup water Crust: 56 grams unsweetened almond butter 155...

Another recipe that I have re-imagined is my Chocolate Cheesecake Bites with Strawberry Confetti.  I have converted this recipe to be vegan while retaining the smooth velvety texture of your traditional cheesecake.  Use the best quality cocoa powder you can as it will enhance the flavour.

This Holiday Vegan Firenog beverage will set you free. It is an adaptation of traditional Eggnog but this is vegan so all guests can participate, and if you are a cinnamon fan, it will light your fire. Using Cinnamon whisky Fireball instead of bourbon, it has a great taste that can be dressed up with extra cinnamon and nutmeg. Hot or cold it is a winner.

These Festive Beaujolais Poached Pears are a lovely dessert for parties or any special occasion. They are vegan, lower calorie and gluten-free and they are suitable for many people. The crystallized ginger adds deeper flavours and heat to this traditional dessert.

Using Crystallized Ginger to add flavour or to garnish dishes, gives you the ability to add more to a recipe.  It's actually very easy to make and keeps for a few weeks or can be frozen.

This Banana Bread is a recipe that my mother typed for me and I have used so much. I wanted to try an eggless version, so the secret ingredient is silken tofu instead of eggs. You can make it added sugar free, dropping many calories but still enjoying a sweet treat. The overripe bananas give it sweetness and the vinegar, milk and yoghurt are a substitute for buttermilk . I have since made many updates to it and improved the calories, carb count and saturated fat profile, but it remains true to its original heritage.

This Bannock Reimagined biscuit has incredible history. It is one of the most basic recipes there is. Miners in Northwest Territories made this at their mining sites along with other food. They fried it in a skillet. This recipe takes a historical staple and improves the taste, makes it gluten free and bakes it instead of frying. This adds flavour and improves the nutrition. It is so easy that the children might like participating in this one. The cranberry glaze adds some unique taste and beauty.

This Chocolate Delight Hummus will satisfy your sweet tooth with no guilt. It is loaded with nutrients and some protein too. Not much added sweetener but using the best cocoa packs some great taste turning hummus into a dessert.

This Sweet Pumpkin Pie Dessert Hummus will satisfy your sweet tooth with no guilt. It is loaded with nutrients and some protein too. No added sugar and with the pumpkin pie spices, you will think it is sweet. Great addition to the Fall menu.

You have no doubt heard of food coma. It is real. Warning: these brownies cause Chocolate Coma. Just kidding. Sort of. These babies are filled with so many different types of chocolate, they may cause you to lose your mind! But please help yourself. Specially developed for the Canadian Baking and Sweets Show in Toronto on October 19 & 20. Brownies are classified as a bar cookie. The required elements are met using Coffee Crisp bars and Maple Syrup inside and decorated with wild Ontario Blueberries. Using the finest cocoa powder from Camino, semi-sweet chocolate chips from Callebaut and Nestle Coffee Crisp bars crisp crushed supplying the tasty middle layer.