Tag Archives: Vegan

Apple Breakfast Crumble

Apple crumble…for breakfast! Apples, oats, whole wheat flour, and only a little sugar make this a healthy, lightly sweet breakfast version of apple crumble. Serve alone or top with greek yogurt. It tastes great warm or cold, so it can be made ahead and refrigerated for breakfast the following day. Apple Breakfast Crumble Ingredients 2 […]

Peanut Sauce and Tofu Vegetable Stir Fry

This savoury peanut sauce tastes wonderfully with sweet potatoes and broccoli. Baked tofu makes a nice “meaty” addition and really fills out the dish. To give tofu a meatier and chewier texture, it can be fried or baked at 350 for 20-30 minutes until crisp.  The Kitchn has instructions on how to bake tofu here. […]

Lentil and Sweet Potato Stew

It’s been a windy, rainy week, so I haven’t been running outside. I’m kind of a wimp about the cold. Unfortunately, I also don’t like the treadmill. I find it dull. So the rainy and cold weather means I’m not running as often as I’d like. I don’t know how I’m going to train over […]

Carrot Potato Soup

This hearty, autumn soup is full of carrots and ginger. It is very adaptable – I’m planning on making a sweet potato version this week. The soup goes wonderfully with a thick slice of fresh bread, especially a quick bread like the Parmesan thyme bread pictured here (recipe coming soon!). The recipe does not make […]