A homey herb blend with tart sweetness of green apple and musty hazelnut crunch makes this dressing so much more than a stuffing for turkey! Move over meat, this earthy side will steal the spotlight of any roast dinner.

By Tammy

A fresh, raw condiment that everyone will, well, relish! Easy peasy… five minutes to make any roast meat, baked brie, salad or sandwich seem extravagant.

By Tammy

Our sturdy single bottom crust is a catch-all for stewy dishes.  Think “ingredients” for pot pie, not “leftovers”!  Starchy toppers of mashed potatoes or breadstuffs seal it with a kiss!

By Tammy

Of the dairy free ingredients, one of the hardest to replicate is cooked cheese because of how it transforms when heated.  Most vegan cheeses on the market are highly processed to pull off the desired texture.  Qspice melting cheese offers decent flavour, melt and stretch using recognizable ingredients!

By Tammy

You don’t have to miss out on sprinkling parmesan cheese because you cut out dairy!  Whip up this quick rendition that’s long been popular with vegans.  Nutritional yeast is the natural source of umami cheese-like flavour and golden yellow colouring.

By Tammy

Soup season… bring it on!  The complimentary root vegetable duo carries off a mildly sweet element while parsnips bestow their earthy, spiced notes to our blended soup.  Eating your vegetables never tasted so good.

By Tammy

Full-flavoured, moist beef with sweet, caramelized onions… is your mouth watering yet?  An electric pressure cooker makes fork tender beef au jus easy.  You’ll hit the jackpot with this one!

By Tammy

The important questions: what makes pizza a pizza?  If you say crust, sauce and cheese but you can’t have gluten, sugar or dairy, this is your slice!  Don’t let commercial pizza weigh you down.  Master these basic pizza components – crisp thin crust, delectable pesto sauce and melty cheese made with real food – then go crazy with the umpteen topping options.

By Tammy

Salpicones are Latin American salads often concocted to repurpose cooked meat.  A hodgepodge of minced meat, fish and vegetables are bound by a thick sauce, eaten cold or at room temperature.  Salpicon is also used as a filling for things like tortillas and puff pastry or a stuffing for mushrooms and peppers.

By Tammy