top of page


Pumpkin stew

Great fall dish


Serves 1 to 2 people


1 small pumpkin (2-3 lbs)

½ onion, sliced

1 cm fresh ginger root, chopped

½ Tbsp extra virgin olive oil

½ Sweet red/orange or yellow pepper

6 mushrooms, sliced

1 C diced tomatoes with juice

1 C of vegetable broth

½ gluten free pasta fusilli

1 C chickpeas, cooked and rinsed

2 Tbsp Garlic and herbs vegan whipped soy “cheese” (I use Sojami)

Fresh basil and chives 


Preheat your oven to 375 F and cook the pumpkin for about 30 minutes.  Let it cool down. This way it is going to be easier to empty it and harvest the flesh. Preserve flesh. Prepare the vegetables. In a pot over medium heat put the oil and add the onions, ginger and pumpkin flesh.  Cook for about 10 minutes. Add mushrooms and sweet peppers. Add chickpeas, pasta, tomatoes and broth. I use chili tomatoes to give it more taste. Bring to a boil and reduce the heat. Let simmer for about 30 minutes or until the pasta is cooked. Remove from the heat, add the cheese and herbs. Put the stew in the pumpkin shell and decorate with herbs.


Spicy tofu

This is a very tasty easy to make dish



  • 1 portobello mushroom cap

  • 1 small garlic clove

  • 1 rosemary branch

  • 1 tsp extra virgin olive oil



  • 7-8 asparagus

  • 2 tsp extra virgin olive oil

  • Salt and pepper

Spicy tofu

  • 1 Tbsp soy sauce or Tamari sauce

  • 1 tsp cumin

  • 1 small garlic clove

  • ½ tsp chili powder

  • ½ Tbsp extra virgin oil

  • Salt

  • 100 gr extra firm or firm organic tofu





Clean the mushroom. In an oven-safe dish, place the mushroom top side down. Slice the garlic clove and place the slices into the mushroom, then add the rosemary. Add the olive oil on top and bake the dish in the oven at 400F for 20-30 minutes.



Clean and snap the ends off the asparagus and place them into an oven-safe dish. Season and pour the oil over it. Bake in the oven at 400F for 20-30 minutes. Don’t overcook them.

Tip: don’t cut the asparagus, snap off the ends in your hands where it breaks naturally rather than bending.


Spicy tofu


In a small bowl mix all the ingredients together except for the tofu. Cut the tofu into cubes and place them in an oven-safe dish. Pour the spice mixture over the tofu and mix well until it is all covered. Bake in the oven at 400F for 20-30 minutes. Halfway through the cooking stir the tofu. Serve over long grain rice.


Chinese Macaroni (gluten-free vegan style)

A classic revisited, serves one


  • ½ Tbsp olive oil

  • 1 celery stalk -chopped

  • 1 garlic clove - minced

  • 1 slice of a small onion -chopped

  • 3 Cremini mushrooms -sliced

  • ¼ green pepper (optional)

  • ¼ c TVP (textured vegetable protein) *

  • ¼ c boiling water

  • ½ c cooked gluten-free macaroni noodles

  • Tamari sauce or soy sauce


In a pot cook the pasta. While the pasta is cooking, prepare the vegetables.  In a small bowl, add the TVP and boiling water, let stand for about 5 minutes. In a pan, over medium heat, pour the oil. Add garlic, onions, mushrooms, celery and green peppers. Cook until the vegetables are lightly brown. Don’t overcook them.  Add the prepared TVP and the tamari sauce. Strain the pasta and add to the vegetables.



* TVP is essentially soy and it contain a lot of protein 12g per ¼ cup. It is a great healthy alternative to ground beef


Gluten-free vegan pizza dough

Easy gluten-free vegan pizza dough for bread machine


  • 2 c gluten-free all-purpose flour

  • 1 c soy or buckwheat or chickpea flour (for extra protein)

  • 1 Tsp Xanthan gum

  • Salt

  • 1 ½ Tsp active dry yeast

  • 1 1/3 c water

  • 2 Tbsp olive oil


This recipe is designed for use in a bread machine. I use a Sunbeam but I’m sure other machine could work just as well with a little experimentation. Add all the ingredients in the bread pan.


Set the machine to the dough setting.  It will take 1:30 hrs depending on the model or the machine. Separate the dough ball into three portions.  Makes 3 balls/ pizza crusts of about 10.5 inches/ 27 cm. I freeze the extra dough.


Preheat the oven to 400.

Roll one ball flat into a crust.


I spray an aluminum sheet and put the dough on the sheet. On top of the dough I place a plastic cling wrap sheet and with a rolling pin, roll the dough.


Add sauce and dress your pizza with your favourite toppings.



In a frying pan, I also precook some of the veggies such as onions, garlic, mushrooms, etc. then place them on the pizza.


Creamy asparagus sauce

Delicious quick and easy to make


For one


  • ½ Tbsp extra virgin olive oil

  • 1 small garlic clove

  • 10 asparagus - cut

  • 1 green onion - chopped

  • 3 button mushrooms - sliced

  • 2 Tbsp Belsoy (soy cream)

  • ½ small lemon juiced

  • 2 Tbsp walnuts

  • Salt and pepper

  • 1 C cooked gluten-free linguini


In a small saucepan heat the oil over medium heat. Add the garlic and cook for 30 sec. Add green onion and mushrooms. Cook until the mushrooms start to be soft then add the asparagus and walnut.  Cook for another 2 minutes, stirring regularly.  Stir in the cream, salt and pepper.  Squeeze the lemon and mix.  Serve over linguini.


Lebanese style rice

This easy recipe is full of goodness. It contains spices with anti-inflammatory properties and 17 g of protein.


(For one person)

  • 1.5 Tbsp olive oil

  • 1 clove garlic

  • 1 onion slice (chopped)

  • 3 button mushrooms (sliced)

  • ¼ C green or brown lentils

  • ¼ C rice

  • 1.5 C water

  • 1 Tsp cumin

  • Pinch clove

  • Pinch crushed red pepper

  • Salt and black pepper to taste

  • Fresh coriander

  • ½ lemon


In a pot heat the oil over medium heat. Add the garlic and the onion. Cook until the onions are translucent. Add the sliced mushroom and cook for 2 minutes.

In the meanwhile, rinse the lentils and the rice, then add to the pot. Stir the ingredients for a few seconds then add the water. Season with cumin, clove, crushed and black pepper.

Bring to a boil, reduce heat and let simmer for 20 minutes or until rice and lentils are cooked.


Finally, squeeze the half lemon and add fresh coriander



Chili style casserole

Great easy dinner


(Makes 2-3 portions)

  • ½ Tbsp olive oil

  • 1 garlic clove

  • 1 medium onion

  • 4 button mushrooms

  • 3/4 C corn (frozen or canned corn)

  • 540 ml can of tomato (I use Italian seasoning)

  • 540 ml can of kidney beans

  • 1 Tsp cumin

  • 1Tsp chili powder

  • Salt and pepper

  • Fresh coriander


Chop the vegetables

In a large skillet pan heat the oil over medium heat.

Add the garlic and onions. Cook until the onions are translucent.

Add the mushrooms and cook for 2-3 more minutes.  Add the spices as you cook.

Rinse kidney beans. Add corn, beans and tomatoes with juice. Bring to a boil then reduce heat. Let simmer for about ½ an hour.

Finally, add coriander.

Serve on rice or nachos (optional)

Keeps well in the fridge for 2 to 3 days or freeze it


Stir Fry

I like making stir fries, I use different veggies and nuts. You can serve it with rice.


(For one person)

  • 1 clove of garlic

  • 1.5 Tsp ginger root

  • 1.5 Tsp olive, sesame or peanut oil

  • 1 slice onion (chopped)

  • 3 button mushrooms (sliced)

  • 3 broccoli spears

  • ½ C Hazelnuts

  • 1 C of grated cabbage

  • Soy or tamari sauce

  • Pepper


In a wok, heat the oil over medium heat, add garlic, ginger and onion. Cook until the onions are translucent.

Add the mushrooms, broccoli and the nuts. Stir regularly and cook for another 2-3 minutes, then add the cabbage.

Season with pepper and soy/tamari sauce to taste.

bottom of page