Serves 6-8


1 diced butternut squash or other winter squash

1 (798mL) can diced tomatoes

2 cups water

5 cloves garlic, minced

1 sprig fresh thyme or 1½ Tbsp dried thyme

2 sprigs fresh rosemary or 1 Tbsp dried rosemary

1 cup nutritional yeast flakes

1½ cups unsweetened non-dairy milk

1 bag (454g) uncooked macaroni

Salt and pepper, to taste

Variations: Add in some chopped greens or fresh broccoli.

Add the first ingredients (squash through to rosemary) to the slow cooker. Cook on low for 8 hours.

Purée the contents of the slow cooker with an immersion blender, then add the nutritional yeast and milk (spiral the milk into the mixture, so the temperature shock isn’t too great). Stir in the macaroni, cover, and cook on high for 30 minutes.

Stir well and add more milk if the sauce is getting too thick. Cook for 15 to 25 minutes more or until the pasta is al dente. Add salt and pepper to taste.

Make sure to check on the pasta every 10 minutes or so until you get good at gauging how fast it will cook in your slow cooker. It cooks faster in the smaller slow cooker.


Serves 4

5-6 scallions, coarsely chopped

2 Tbsp grated ginger

1 ½ tsp ground allspice

½ tsp ground cinnamon

1 Tbsp olive oil

3 jalapeño peppers, coarsely chopped

1 tsp freshly ground black pepper

½ tsp salt

Pinch red pepper flakes

2 cloves garlic, coarsely minced

2 Tbsp brown sugar

1 Tbsp cider vinegar

1 Tbsp orange juice

2 tsp Worcestershire sauce

8 boneless chicken thighs

Combine scallions, ginger, allspice, cinnamon, oil, chile peppers, black pepper, salt, red pepper flakes, and garlic in food processor. Process until very finely chopped, almost smooth.

Stir in brown sugar, cider vinegar, orange juice, and Worcestershire sauce to form paste. Coat chicken pieces completely, and place in slow cooker.

Cover and cook on LOW for 5 hours or until chicken is tender and cooked through. Serve on rice, either plain or fried with veggies.


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Hey Everyone, Thanks so much for stopping by. I hope you enjoyed this video. Please let me know if you ended up trying any of these recipes and what you ...



Serves 6-7

Olive oil

1 – 1½ kg boneless pork shoulder butt roast, cut into 1” cubes

1 onion, chopped

2 cloves garlic, minced

2 Tbsp chili powder

½ tsp cayenne powder

½ tsp freshly ground black pepper

250mL beef stock

2 cans black beans

1 can whole, peeled tomatoes, crushed, with juice

Basil, marjoram, oregano, thyme

1 can tomato paste

1 can corn

In a skillet on medium-high, heat the oil and then cook the pork in batches, until brown all over. Use a slotted spoon to transfer the cooked pork to the slow cooker stoneware.

Add onion to skillet and cook until softened, 4-5 minutes. Add garlic, chili powder, cayenne, and black pepper and cook, stirring, for 1 minute. Add stock to skillet, and bring to a boil while scraping up browned bits. Pour mixture into slow cooker stoneware.

Add black beans, tomatoes, and tomato paste to slow cooker. Add basil, marjoram, oregano, and thyme to taste; add a dash of Sriracha sauce if desired. Stir whole mixture to combine.

Cover and cook on LOW for 8-10 hours. Stir in corn and cook for another 20 minutes, until corn is hot. Serve.



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Makes: 5-6 small bowls


Roasted Chickpea Croutons

1 (15-ounce) can chickpeas, drained and rinsed

1 tsp extra-virgin olive oil

½ tsp fine grain sea salt

½ tsp garlic powder

⅛ to ¼ tsp cayenne pepper (optional)

½ cup raw cashews, soaked overnight

¼ cup water

2 Tbsp extra-virgin olive oil

1 Tbsp lemon juice

½ Tbsp Dijon mustard

½ tsp garlic powder

1 small garlic clove

½ Tbsp vegan Worcestershire sauce

2 tsps capers

½ tsp fine grain sea salt and pepper, or to taste

Nut and Seed Parmesan Cheese

⅓ cup raw cashews

2 Tbsp hulled hemp seeds

1 small garlic clove

1 Tbsp nutritional yeast

1 Tbsp extra-virgin olive oil

½ tsp garlic powder

fine grain sea salt, to taste


1 small/medium bunch lacinato kale, destemmed (5 cups chopped)

2 small heads romaine lettuce (10 cups chopped)

Soak cashews in a bowl of water overnight, or for at least a few hours. Drain and rinse.

Roast chickpea croutons. Preheat oven to 400°F. Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry (it’s okay if some skins fall off). Place onto large rimmed baking sheet. Drizzle on oil and roll around to coat. Sprinkle on the garlic powder, salt, and optional cayenne. Toss to coat. Roast for 20 minutes at 400°F, then gently roll the chickpeas around in the baking sheet. Roast for another 10 to 20 minutes, until lightly golden. They will firm up as they cool.

Prepare the dressing. Add the cashews and all other dressing ingredients (except salt) into a high-speed blender, and blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired. Set aside.

Prepare the Parmesan cheese. Add cashews and garlic into a mini food processor and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste.

Prepare the lettuce. De-stem the kale and then finely chop the leaves. Wash and dry in a salad spinner. Place into extra large bowl. Chop up the romaine into bite-sized pieces. Rinse and then spin dry. Place into bowl along with kale. You should have roughly 5 cups chopped kale and 10 cups chopped romaine.

Assemble. Add dressing onto lettuce and toss until fully coated. Season with a pinch of salt and mix again. Now sprinkle on the roasted chickpeas and the Parmesan cheese. Serve immediately.


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Serves 5

2 cups orzo, dry weight

1 block tofu, diced in 1cm cubes

1 egg (optional)

1 ½ cups trimmed arugula or mixed greens

1 cup grape tomatoes, halved

1 red bell pepper, diced

1 red onion, finely diced

2 Tbsp chopped fresh basil

1 tsp chopped fresh oregano

2 Tbsp red wine vinegar

1 Tbsp extra virgin olive oil

⅛ tsp each salt & black pepper

6 Tbsp (3 oz) crumbled goat cheese

Cook the orzo as per instructions, then rinse thoroughly and set aside.

Stir-fry first the tofu, then (if using) the egg, in a mix of olive and sesame oil. Set aside.

Combine everything (inclusive) from arugula to oregano in a large mixing bowl.

Combine vinegar, oil, salt, and pepper in a measuring cup, and mix vigourously. Pour over salad mixture.

Top with crumbled goat cheese.

The original recipe used 3 cups chopped, grilled chicken breasts as opposed to tofu.


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Serves 4-5

2 cups quinoa, dry weight

2 tomatoes, diced

1 cucumber, diced

1 cup parsley, finely chopped

¼ cup mint, finely chopped

5 scallions

½ cup olive oil

Juice from 2 lemons

½ tsp minced garlic

¼ tsp ground cinnamon


Cook the quinoa as usual, and allow to cool.

Mix tomatoes, cucumber, parsley, mint, onion, and quinoa together in a large bowl.

Combine oil, lemon juice, salt, garlic, and cinnamon in a small bowl. Mix well and add to quinoa mixture. Let the salad sit for 30 minutes at room temperature before serving.


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Serves 5-6

2 cups (dry weight) quinoa

2 zucchini, diced

Grape tomatoes, halved (cherry tomatoes are a bit too big)

Red onion, diced

½ – 1 cup frozen green peas, thawed

Red and yellow bell peppers, diced

Bocconcini cheese, diced into pieces (mozzarella works as an alternative)


Balsamic vinegar

Extra virgin olive oil

Spoonful of Dijon mustard

Oregano (more for fresh, less for dried)

Minced garlic

Salt & black pepper

Cook quinoa well beforehand so that it has time to cool. Thaw out the peas at the same time.

Chop everything and toss into a bowl. Mix vinaigrette in a small bowl or mixer, then combine with salad. Throw cheese on top, combine.



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Serves 5

250mL water

125mL quinoa

1 large (540mL) can chickpeas, drained and rinsed

1 medium (398mL) can kidney beans, drained and rinsed

1 green bell pepper, diced

3-4 stalks celery, diced

1 red onion, chopped

125mL apple cider vinegar

Olive oil

2 cloves garlic, minced

10mL dried oregano

Freshly ground black pepper

Cook quinoa as per directions.

Combine quinoa, chickpeas, kidney beans, green pepper, celery, and onion in a large bowl.

In a small bowl, mix the vinegar, oil, garlic, oregano, and black pepper.

Add dressing to salad, and serve.


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Serves 6-7

1 to 1 ½ cup brown rice

One large yellow onion, chopped.

3-4 Tbsp curry powder

Ghee and/or vegetable oil


Chili pepper

Sesame oil

Cilantro, roughly torn

Raisins or sliced carrots, one cup

One apple – cored and chopped (not peeled)



Celery, chopped

Bell pepper, red, green, or yellow, chopped

Green onions, chopped

Prepare rice as per usual.

In a large saucepan put fats — ghee for the taste, but you can substitute or supplement with vegetable oil. Add a couple heaping tablespoons of curry powder or paste, and a dash of chili pepper and cumin and a few drops of sesame oil if you have it. Let the curry simmer for a minute. Add the chopped yellow onion and cook until translucent. If using chickpeas, add in the last two minutes of cooking.

In a large mixing bowl, put in the hot rice and then fold in the onions with the curry infused oil in which they were cooked. Use a spatula to get all the oils out of the pot, and use a strong spoon to mix. Add more curry or chili powder to taste.

Add other ingredients to taste — cilantro, raisins, apple, celery, snow peas, bell pepper, green onions. Add a couple tablespoons of honey. Add a dash of salt to taste.

Chill and serve.

(Adapted from


Good Old Curry Rice/Yellow Rice Recipe.

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Serves 6

1 medium (2 ½ – 3 lb) butternut squash, peeled and cubed

1 onion, thinly sliced

½ cup dried cranberries

2½ cups water

2 cups dry weight couscous

4-5 Tbsp white wine vinegar

2 Tbsp olive oil

Zest of one orange

½ tsp ground coriander

1 tsp cinnamon

½ tsp nutmeg

1 tsp cumin

1-3 tsp salt

1 can chickpeas, drained

100-130g goat cheese

Preheat oven to 425° F. Toss the squash cubes and the onion slices with a bit of olive oil and salt. Spread them on a baking sheet and roast, stirring occasionally, until the squash is tender and the onions are starting to crisp at the tips, about 30 minutes. Allow to cool before combining with other ingredients.

Cover the cranberries with very hot water and set them aside to plump while the squash is cooking. Drain before combining with the other ingredients.

Bring the water to a boil in a small saucepan. Remove the pan from heat, and stir in the couscous and ½ teaspoon of salt. Cover and let sit for about 15 minutes until the couscous has absorbed all the water. Fluff the couscous with a fork and set aside.

Combine squash, onions, couscous, chickpeas, and drained cranberries in a large bowl.

Separately, whisk together vinegar, olive oil, zest, spices, and 1 teaspoon of salt. Pour the dressing over the salad and stir to combine.

Crumble the goat cheese into chunks with your fingers and gently fold them into the salad. Taste to check seasoning and add salt if needed.

This salad can be served room temperature or cold. Leftovers will keep refrigerated for up to a week.


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1 tbsp vegetable oil

4 rib pork chops

½ tsp black pepper

1 red onion, halved and sliced thin

1 yellow pepper, sliced

3 ribs celery, sliced

1 can diced tomatoes

Brown rice

Heat oil in a large skillet over med-high heat.

Sauté pork chops for 3 minutes per side or until nicely browned.

Remove to a plate and reserve.

Add onions to the skillet and cook over med-high heat for 3 minutes, stirring occasionally.

Add pepper and celery and continue to cook for 3 minutes.

Add the tomatoes with their juice and the black pepper.

Bring to a simmer.

Tuck in the pork chops and any accumulated juices.

Cover and simmer on med-low heat for 8-9 minutes.

Serve with brown rice.

This recipe serves 2 people, with some sauce left over. If you are cooking for 4 people, increase the number of chops to 4 but quantities of all other ingredients remain the same.

Eight pork chops do not fit easily into a skillet. In that case, I pour the sauce into a large casserole, layer the pork chops over it and cover. Bake at about 350F for 20 minutes.