Cauliflower + Cheese is everything I want in my stomach RIGHT NOW? At first I was skeptical if this would be a texture nightmare, but now that I've made it I can 100% say this dish is mindblowingly addictive. It's creamy, has the necessary crunch needed to cut through and it's 100% plant based (duh!) Let's break down ingredients: British Cauliflower Cheese 1 very large, or 2 small cauliflower heads,cut into florets 2 tbsp extra virgin olive oil Salt & pepper to taste 2 cups water 1 vegetable bouillon cube 1 small yellow potato, peeled 1/3 cup short white rice (arborio rice is best) 1/3 cup raw cashews 3 tbsp white sauerkraut water 3 tbsp nutritional yeast flakes ½ tsp onion powder ½ tsp garlic powder 2 Tbsp tapioca starch 1 1/2 tsp brown miso 1/4 tsp mustard powder ¼ cup dairy-free butter, melted i like @Becel Canada Unsweetened soy milk as needed i like @Silk Canada 1/4 tsp nutmeg powder Optional Topping:  1 cup dairy free cheese , grated  (I like to use 2 different types for a more robust flavour) my faves are @Daiya Foods & @Violife Chopped parsley, as needed Cooking Steps: Preheat oven to 425F, and line a baking sheet with parchment paper or a silicone baking mat. In a large mixing bowl, toss cauliflower in oil, salt and pepper, and transfer to the prepared sheet. Roast cauliflower for 15-20 mins, or until the florets have some colour to them but they are still firm. Remove the cauliflower from the oven, set aside, and reduce the heat of the oven to 350F. Meanwhile, bring a pot of 2 cups water to a boil.  Dissolve bouillon cube and add potato, rice, and cashews and bring to a boil, reduce heat to a simmer, cover, and simmercook until rice and potatoes are fork tender, about 15-20 mins. Stirring occasionally. Transfer the mixture to a blender, reserve the liquid. Add the sauerkraut water, yeast, onion powder, garlic, tapioca, miso, melted butter, and mustard powder, and blend until smooth, adding the reserved cooking liquid as needed. Transfer to the large mixing bowl and stir in nutmeg. Add the roasted cauliflower and toss to coat completely. Transfer everything to a 12 x 8 x 2 inch baking/casserole dish and top with shredded cheese, if using.  Bake at 350F uncovcered for 35 minutes, or until cheese topping is melted, and cauliflower and sauce is bubbling and golden. Remove from the oven, sprinkle with chopped parsley, and let the dish stand for 5 minutes before serving. #plantbased #cauliflowerrecipes #cauliflowercheese #sundayroast #plantbased #easyrecipe #easydinner #veganrecipes #dairyfree

Vegan Flying Dutchman?! I've seen everyone and their mother taste test the Flying Dutchman from @in n out burger and my first thought was, onions for buns?! My second thought was, I can veganize it. For today's 'beef' patty i am using @Impossible Foods , and for the animal style sauce I am going to use my usual cocktail of ingredients! Let' see if this is just messy, or a hot mess! #plantbased #easyrecipe #flyingdutchman #vegan #burgertok #innout

This Vegan Sausage Gnocchi will convert even your most reluctant friends to try plant-based food! This creamy, hearty, pillowy dish is the perfect combination of flavours that will hit your palette in every direction. Plus with the inclusion of the vegan sausage, you get the texture difference to counteract the softness of the gnocchi. The result being one of my favourite dishes to make. Simple and yet divinely inspired. Instructions: Ingredients 2 tbsp olive oil 1 small yellow onion, chopped 3 garlic cloves, minced 1 lb #yvesvegetarian talian veggie sausage, crumbled with your hands 1 (14 oz) can diced tomatoes ¼ cup vegetable broth 1 (16 oz) package potato gnocchi 3 cups fresh spinach leaves ¼ tsp black pepper Sea salt, to taste ½ cup vegan cheese of choice, I like vegan parmesan In a large skillet, heat olive oil over medium high heat. Add onion and garlic and sauté until fragrant, about 1 min. Add crumbled sausage and cook for 1 minute. Add tomatoes, vegetable broth, and uncooked gnocchi, cover and cook on medium heat for 5 min. Remove from heat, add spinach and black pepper and stir until spinach is wilted. Taste and season with salt to taste. Sprinkle with vegan cheese of choice, if using, and cover for 3-5 mins to melt cheese. Serve with sliced Italian crusty bread to scoop up leftover sauce. #plantbased #veganrecipes #easyrecipe #easydinner #pasta #gnocchi

Take your box mac and cheese to the next level by boiling the noodles in broth for added flavor and topping it eoth potato chips! It's one of my favorite chefy tips whenever I look to elevate something simple from home. Naturally you can add any other ingredients to make it more dynamic, I like to add some veg and some ingredients that might seem like a curveball (Just watch and you'll see)! I used @GrownAs* Foods boxed mac & cheese, @Becel Canada plant based butter and @Silk Canada soy milk #macandcheese #plantbased #veganrecipes #vegan #levelup #gourmetfood #cheatmeal #potatochips

Consider this your sign to throw a fabulous soirée for you and your girlfriends –  a Marie Antoinette-themed Champagne Party! 🥂✨    Last weekend was my annual Champagne and Dessert Pj Party– a super random tradition I started with my girlfriends for the sole purpose of celebrating how awesome it is to be a woman. It's pretty simple, we dress up, drink champagne, eat dessert, and frolic in girlhood. The day was filled with wine tasting and dessert pairing, wine-related games, and showing off each of our outfits. The big dessert I wanted this year was ice cream cake. So, I ordered a few vegan cakes on the @Marble Slab Canada app. They have amazing pre-made vegan cakes made with oat milk or you can custom create your own with various vegan flavours and mix-ins to satisfy every craving. Who doesn't want a dessert fit for a queen?! #champagne #pajamajam #letthemeatcake #marieantoinette #veganicecream #veganicecreamcake #marbleslab