Save a life this Thanksgiving

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Save a life this Thanksgiving

Even though we live in Canada, many of us celebrate US Thanksgiving. Please take a minute to read this excellent article about just who you might be eating on Thursday. When most people hear the word turkey, they think of a roast on the table at Thanksgiving—the piece of flesh whose entire purpose is to satisfy our


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More delicious vegan food!

Two words for you:  Vegan.  Poutine. We used Daiya mozzarella cheese, a mushroom gravy, and plain ol’ french fries.  A-mazing!  Next time we’re going to use  thicker, crinkle-cut fries, though, since that’s what poutine is usually made with. (Also, roasted dijon-balsamic-maple brussel sprouts.  We used agave syrup instead of maple, though.)


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Vegan chef Tal Ronnen in Vancouver

Tal Ronnen, the author of the New York Times best-selling cookbook, The Conscious Cook, was in Vancouver earlier this week to promote Gardein products and his cookbook.  Tal Ronnen is a talented vegan chef and self-proclaimed foodie who was trained in traditional French cooking.  Check out my video below, if you missed him on Tuesday.


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