Who says root vegetables can’t be part of dessert? The Parsnip Cake with Mulled Wine Drizzle proves otherwise. Moist, warmly spiced, and topped with a luxurious glaze, this cake embodies the essence of
This beet wellington wrapped in a flaky puff pastry is a plant-based version of the classic Beef Wellington with mushroom duxelles. Using a combination of kidney beans, and Gwillimdale Farms
We’ve got the cutest and most delicious holiday side dish to share with you: Mashed Potato Snowmen! Using Gwillimdale Farms white potatoes you can make a thick and creamy homemade
This Carrot Sesame Salad is easy to make, full of flavour and the perfect way to use up excess carrots sitting in your fridge. It makes a great side dish for just about any protein,
A beautiful savory tart with colorful carrot, creamy filling, and a crispy puff pastry base — as pretty as it is delicious.
This roasted rainbow carrots recipe is a beautiful, delicious side dish! I top the tender, caramelized carrots with a zesty gremolata, tahini sauce, and pomegranates for festive flair. Vegan and
Bright, colourful, and packed with fresh flavour, this Rainbow Carrot Stir-Fry is a vibrant veggie delight! Featuring tender, crisp carrots in a spectrum of hues, sautéed with garlic, ginger, and
A deliciously vibrant twist on a classic comfort dish. These plant-based beetballs combine beets, black beans, walnuts, and fresh basil to create a flavorful, hearty, and satisfying meal that everyone
Our Parsnip and Pear Soup blends earthy parsnips with the natural sweetness of ripe pears, creating a smooth and comforting dish that’s perfect for the season.
Our Beet Burnt Basque Cheesecake is a showstopper with a twist — creamy, caramelized, and kissed with the earthy sweetness of fresh beets. A vibrant take on the classic that’s