Katering for Veggies

BBQ Tofu – Tofu BBQ

Summer is finally here, at last! I’m kick starting it with a favorite in our house: BBQ tofu. It looks, smells and tastes like the sunny season and requires so little preparation that you can still enjoy the nice weather. This recipe… Read More

Curried Eggplant – Aubergine au Cari

Growing up, we never had eggplants in the house as it was a misunderstood and not a well known vegetable back then, at least in my little semi-rural hometown in Canada. The first time I tried it, I absolutely hated it…  The… Read More

Spicy Tofu & Fried Lime Rice – Tofu Épicé & Riz Frit à la Lime

Tofu is such a versatile food option, which I simply couldn’t live without. I cook it once a week or so and it’s always a pleasure to experiment with it. When combined with a complementary item, such as rice, the possibilities are… Read More

African Stew – Ragoût Africain

I am one of those who like a good stew all year around, not only during cold weather; I simply adapt them depending on the time of year. This stew tastes like warmer weather and sunshine (although it’s been a very rainy… Read More

Smokey Alfredo Sauce – Sauce Alfredo Fumée

When cauliflower isn’t crazily priced (it went up to $7 a head here last year), I simply love to cook with it. It’s so versatile and adds an amazing texture to sauces and soups! My Alfredo sauce is the perfect example: it’s rich,… Read More

Tahini Roasted Squash – Courge Rôtie au Tahini

People often wonder what else you can do with tahini beside hummus. Years ago, back in England, I asked the same question to a chef in a restaurant. The answer: to roast vegetables. Of course! Why didn’t I think of that before?… Read More

Parsley Salad – Salade de Persil

As Andrew and I both love to take salads for our work lunches, I’m always trying to create different ones that are quick to make (because hello crazy week life) but that also are very healthy, filling and fresh. This one is… Read More

Acorn Squash Stew – Mijoté à la Courge Poivrée

I love easy and fairly quick meals for week days, especially when I have enough leftover for my lunch the next day! This squash will take you approximately 10 minutes to prepare and 30 minutes to cook (20 of those cooking minutes… Read More


When it comes to fondue, I have several wonderful memories from my childhood. As it was considered a “grown-up” meal, it always was a special event to be allowed to join in. Thankfully, being vegan or vegetarian doesn’t mean you can’t eat… Read More

Festive Stuffed Rolls – Petits Pains Fourrés

This recipe is a very traditional one here in Quebec, Canada. As far back as I can remember, it’s been part of our Christmas celebration. I have therefore been making this vegan version for many years now and everybody, omnivores included, are… Read More