Do you love eggs benedict but only eat it at the restaurant? Our foolproof lemony, satin hollandaise sauce that has the bonus of good fats is indeed standard home fare! And a little goes a long way to liven up eggs, asparagus, spinach, Brussels sprouts, potatoes, cauliflower, tomatoes, broccoli, fish and seafood.
A versatile salad of fresh vegetables and hearty chickpeas that’s perfectly balanced with a mediterranean sundried tomato vinaigrette. You might want to gussy it up with proteins, cheese or nuts for a dinner salad or to bring to a party… Or transform it into a pretty pasta salad with farfalle or a panzanella salad with pita strips!?
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!
A layered casserole much like lasagna where eggplant takes the place of pasta. Roasted eggplant slices make our Italian-style eggplant parmesan lighter than most and tastes of self-love! What a great way to have a hearty meal without meat. The homemade marinara is a little work and worth the lively tomato flavour but there’s no shame in using your go-to jar marinara sauce.
There’s a melting pot of styles of gumbo but a hint of smoke, a bit of heat and a whole lot of flavour are standard! At the heart of our aromatic soup-stew characteristic of the Creole cuisine of Louisiana, is the humble holy trinity – bell pepper, celery and onions. Beyond its taste, the gooey nature of cut okra is highly desirable here as a natural thickener.