Chickpea, corn and carrot loaf

I originally used this recipe to make great veggie burgers, but then I tried it in a loaf pan and it was sensational! This is perfect as a holiday entrée for a vegetarian crowd or for anyone who... Read More

Zucchini, carrot and mushroom loaf

Vegetarian loaves take the place of a standard meatloaf but with greater flavor and texture and more nutrients. Substitute vegetables and beans of your choice.

Molasses-coated carrots with fresh mint

This is a sure way to liven up carrots. The mint and molasses are an unusual combination, but they really go well together.

Stir-fried edamame with garlic and ginger

Edamame in the shell have been all the rage for a few years. But now you can find them shelled in the freezer section of your supermarket. As an alternative to just steaming them, try this recipe... Read More

Green beans with dried apricots and almonds

Green beans with roasted tomatoes, garlic and kalamata olives

This is a great Mediterranean vegetable dish. You can substitute asparagus or broccoli for the green beans.

Baby bok choy and oyster mushrooms with sesame sauce

The combined flavors of bok choy, mushroom and this ses¬ame sauce is outstanding. I love to serve this alongside a fish or chicken dish. I use whole oyster mushrooms for appearance as well as... Read More

Mashed root vegetables with roasted garlic

I created this recipe for the Pickle Barrel chain of restaurants in Toronto. We serve these with beef, fish and chicken entrées. It's a nice change from regular mashed potatoes.

Baked root vegetables with maple syrup and cinnamon

Baked root vegetables are a real comfort side dish during the colder months. Use other varieties of your favorite vegetables such as turnips or rutabagas. You may need to add a little more maple... Read More