As easy to make as a pizza, this Alsatian- inspired tart is smothered in golden onions and garlic. Enjoy it warm or at room temperature.
Squash adds a burst of colour and sweetness, making it a perfect pairing for the salty feta cheese in this dish. We suggest acorn squash, but use any kind you like for this versatile side dish.
This recipe, which she first tasted in France, brings the magic of Provence to any party.
Broiling tofu gives it a crispy texture without the hassle of deep-frying. The peanut sauce is so versatile that it can double as a veggie dip or be tossed with cold pasta and chicken for lunch. Picky eaters may prefer red peppers, carrot or sugar snap peas instead of broccoli, so just substitute your favourite vegetable.
This doubles as an entr?or a seasonal side dish at a holiday table. Make it into a large casserole or cube and divide the squash among individual gratin dishes before baking.
Some weeks you need a big-batch soup to use up a ton of in-season veggies. This tangy-sweet soup fills the bill – it's great hot or cold, and freezes beautifully. This borscht is vegan on its own, but it's even tastier topped with a dollop of sour cream (or plain Greek yogurt) and a sprinkle of chopped fresh dill.
Make pasta night that much more exciting with this flavourful dish that boasts irresistible Asian flavours.
Take your cutting board and fixings on a tray to the grill to make this pub-style sandwich. Serve with Caesar salad.
Simple, steamed fish is a quick, easy and healthy dinner option. Add cooked brown rice for a complete dinner. Put the rice on first, because it takes longer to cook than the fish.
