These plant-based enchiladas are comfort food at its finest.
Homemade Sofrito sauce is the highlight of Desiree Nielsen's healthy bowl dinner recipe.
A smooth and silky vegan lemon curd is one of the highlights of this show-stopping tart.
This easy, cheesy, five-ingredient side dish is surprisingly impressive.
There's nothing a Dutch oven, aged cheddar cheese, chipotle peppers in adobo and quinoa can't do.
Chef David Hawksworth's tops roasted squash with crumbled feta for creaminess, toasted almonds for crunch and pomegranate seeds for acidic pop.
This roasted cauliflower vegetarian main is a lot of things: Middle Eastern-ish, easy to make and pretty darn gorgeous.
A keeper recipe from Smitten Kitchen highlights the seasonal squash of your choice.
The silky smooth broth in Bri Beaudoin's miso soup recipe gets its salty and spicy flavours from white miso and sambal oelek
Red lentils form the innovative vegan crust of this light and flavourful pizza.
Deirdre Buryk shares her delicious new take on classic corn ribs in her cookbook Peak Season.
A mix of grated roasted beets, Dijon mustard, capers and lemon zest is topped with radishes and chèvre for an elegant meat-free
