More beans! More beets! Red velvet stew in anticipation of Valentine’s day!
An herb-studded wine sauce with sweet beet and large creamy beans.
Moist and perfumed with orange and spice, a flavourful addition to tea-time.
A savory twist on an old favourite that’s perfect for summer entertaining.
The chives are up in the garden and in search of a bit of spring, this dip served warm with fresh vegetables, artisan crackers and a quick salad ushers in the first of the season we’ve seen up North.
Colorful and tasty, a main course classic reinvented.
Simple spicing, creamy fava beans, rich tomato broth: it’ll be love at first bite.
A curry that’s great right off the burner and gets even better after a couple of days in the fridge.
The kind of cake you don’t feel bad about eating for breakfast.
The basics to making your tempeh at home: finer flavor for a fraction of the price.
I’ve always though that baked beans and Bourgignon sauce combined would be a match made in heaven. Think about it. Baked beans. With wine. And rosemary. And lots of roasted mushrooms. After trying it the verdict is that it’s damn decadent: pure comfort food be it for breakfast, lunch or supper. At breakfast, it can…
This recipe has lots of robust and earthy flavours going for it: great when the weather turns cold and you want something warm and homey. It’s also got lots of layers with a multitude of textures to keep you interested from first bite to last. Like the Harvest Tempeh Bake however (and most baked dishes…