Herbs de Provence and hickory give this vegan main course plenty of savoury flavours. Creamy white beans and golden, tender nuckhen are a perfect contrast.
A colourful vegan version of the Thai classic. Marinate the nuckhen in the morning, and a fabulous healthy dinner can be on the table in less than 30 minutes.
A vegan wrap with bold Indian flavours made with tender, golden nuckhen. An easy and quick weeknight dinner before hockey practice, music lessons or packed for lunch.
An easy and flavourful marinade that just as good on grilled or roast pork.
Made with Italian passion for flavour and simplicity. Don’t be afraid to change up the flavours using the oil and fresh herb that you like best.
These fritters are versatile and depending on their size, make a flavourful and filling vegan main course or a perfect bite size nibble for a party.
Our adaptation of Gordon Ramsay’s recipe features La Chinata smoked paprika in the burger patties.
A company-worthy meal that can be on the table in 30 minutes. The squid ink pasta makes a stunning presentation tossed with tomatoes, greens and feta cheese.
Quinoa is a nutritious alternative to rice noodles and its nutty flavour pairs well with Thai flavours.
Fried rice is best when made from leftover rice or with rice that’s been cooked a day in advance and refrigerated. This is easy to prepare and can be dressed up with vegetables, meat or tofu.
Nutty farro and Arabic spices make a beautiful flavour combination. Serve as a vegetarian main course or as a side dish with roast leg of lamb or grilled meat.
Freekeh—pronounced free-kah—is wheat harvested when young and green. It has a firm, chewy texture and a distinctly earthy, nutty and slightly smoky flavour that’s perfect in this risotto.