Strawberry Sauce

This is a well-loved recipe in our house – we use this sauce on pancakes and waffles and to make strawberry ice cream. It is a “make ahead” recipe that will perform better after it has had time to cool and set. I recommend making the night before or several hours before you need it…

Vegan Ice Cream

This is an adaptation of a recipe I found on Loving It Vegan. To be honest, I found their recipe to be too fatty and it left a strange mouth-feel. This is better than (most) store bought vegan ice cream – it’s scoopable straight from the freezer! This recipe makes enough for 2 (or 3)…

Ponderosa Cake

Adapted from UBC’s website. I used to love grabbing a piece of Ponderosa cake on my way between classes when I was doing my undergrad at UBC. The story goes that this marriage between chocolate chip banana bread and coffee cake was invented due to a banana surplus on campus and the instant hit was…

Saskatoon Berry Pie

A fond memory from my childhood is going out to pick wild Saskatoon berries in the summer from the bushes that grew in our neighbourhood. I remember bringing home a big bucket of them and mom making us a Saskatoon berry pie. I couldn’t actually find a Saskatoon berry pie recipe in my family cookbook…

Brown Sugar Frosting

This frosting is excellent on apple or carrot cake. Ingredients 1 pkg vegan cream cheeze (8 oz) 1/2 cup Earth Balance, softened 1 cup confectioner’s sugar 1 cup brown sugar, packed 1 1/2 tsp vanilla 1/2 tsp cinnamon 1/2 tsp nutmeg Yield: will frost a 2 layer 9” round cake or approx. 12 cupcakes. In…

Creamy Wild Rice and Bean Soup

This is one of our family’s favourite instant pot comfort soup recipes that has been adapted from A Couple Cooks. Pair with my homemade herbed focaccia for a perfect winter meal. Ingredients 2 tablespoons olive oil 1 medium onion, chopped 2 stalks of celery, chopped 4  carrots, chopped 4-6 cloves garlic, minced 1 tablespoon dried thyme 2 tablespoons dried oregano 2…

Ginger Miso Udon Soup

This is a recipe I started working on over the past year and has quickly become a favourite comfort food in our house. Ingredients 1-2 tbsp oil 1 package extra firm tofu, cut into triangles 1 tbsp Bragg’s (or soy sauce) 1-2 tbsp oil 1/2 red onion, thinly sliced 2-3 cloves garlic, minced 2 tbsp…

Kale Caesar Salad

Ingredients 1/2 cup raw cashews 1/4 cup nutritional yeast 1 tsp garlic powder 2 tbsp olive oil 1 tsp Dijon mustard Juice of 1/2 lemon 1 tsp Bragg’s amino acids (or low sodium soy sauce) 1/2 tsp capers 1/3 cup water Salt and pepper to taste 1 head of kale, washed with stems removed and…

Nicole’s Holiday Lasagna

To be honest, I never follow a recipe for lasagna anymore and just wing it every time. This approximates what I normally make. For best results, make the vegan ricotta the day before. The ground round layer can also be made ahead and stored in the fridge until ready to use. Tofu ricotta layer 2…

Crispy Rice Treats

Grandma’s recipe book was surprisingly missing this childhood favourite. Ingredients 1/3 cup Earth Balance 1 bag of vegan marshmallows (10 oz), I use Dandies brand 1/2 tsp vanilla 4 cups crispy rice cereal (Rice Krispies are an obvious choice) 1/4 cup chocolate chips (optional) Yield: approx. 9 servings Line or grease a 7×9 baking dish…