Baking or grilling eggplant gives it a wonderfully smoky flavour and velvety texture. Serve on a platter with flatbreads and crusty bread.
This dish can be vegan by omitting the cheese and making sure the bread crumbs contain no animal products.
Grilling gives cabbage lovely smoky and sweet flavours, which pair perfectly with a smooth, simple hummus.
We've transformed the traditional ploughman's lunch into a savoury sandwich. Branston pickled chutney is typically served in this dish, but we’ve substituted with a pickled beet hummus.
This side dish is packed with all the flavours of fall, making it the perfect side dish for your Thanksgiving turkey.
This hearty main is one of the most requested recipes from Whitewater Cooks (Whitecap, 2008) by B.C. chef Shelley Adams. Named after a favourite ski bowl at Whitewater Ski Resort in Nelson, B.C., it embodies healthy, fun West Kootenay living. This recipe makes more dressing than you need, but leftovers are excellent on chicken, rice, noodles or salad.
These nut-free treats are chewy and packed with flavour, thanks to the tasty fruit and toasted quinoa, which also add fibre and protein to stave off hunger. Pack one in her knapsack for snack emergencies!
Turn everyday hummus into something swoon-worthy. It's as easy as blending in cooked sweet potato, which not only adds a rich deep hue but also pumps up flavour and boosts nutrients. It still makes a great appetizer, or you can use it as the base for a protein-packed vegetarian dinner salad. Trust us, you won't miss the meat.
