Ratatouille and How To Eat

Ratatouille is so versatile. You can serve it as a side dish, as a pasta sauce, or just on it’s own with some crusty bread on the side. I’ve even served it as a pot pie. It takes a while to cook, but all the chopping and stirring can be very therapeutic in its own way. Read More…

10 Ways to Use Roasted Vegetables

It’s easy to make vegetarian meals when you have roasted vegetables on hand. In fact, when I have roasted vegetables in the fridge I know that I’m only minutes away from creating something delicious, nutritious and perfect for a meatless meal anytime. So this week for Meatless Monday I’m sharing my 10 favourite ways to Read More…

Mediterranean Vegetable Tart

Looking for inspiration for meat free meals? Look no further! This colourful, delicious Mediterranean Vegetable Tart is both easy and nutritious. Provided you use pastry that contains only vegetable fats and vegetarian cheese, it’s completely vegetarian as well. If you have leftover roast vegetables already in the fridge, this tart is the work of moments. Read More…

Autumnal Roast Vegetables

This is a great way to use up some of those wonderful zucchini and summer squash that are so plentiful this time of year. It is also the foundation for countless meals and snacks. Cooled and refrigerated, roast vegetables will keep for three to four days and they are one of the most natural, healthy Read More…