This pizza recipe is inspired by the autumn harvest: a parsley walnut pesto base is topped with roasted delicata squash, mushrooms, onion, olives, and goat feta. Growing up, Friday night was pizza night. My brother and I would get our newspaper route done as quickly as possible so that we could come home to our […]
Vegan Curried Chickpea Salad Sandwich
These vegan curried chickpea salad sandwiches are made with a combination of yogurt and tahini for creaminess, in place of mayonnaise. This is a more nutritious, super flavourful, and very healthy vegan lunch idea! Finally, a mayo-free vegan curried chickpea salad sandwich that takes its cues from the fall harvest. Celery, apple, dried cranberries or […]
Vegan Peanut Butter and Jam Sandwich Cookies
Vegan Peanut Butter and Jam Sandwich Cookies that just happen to be good for you! Oil-free, gluten-free, but big on flavour, these cookies are made with oat flour and coconut sugar. I attended elementary school in the early 2000s, when you could still take peanut butter and jam sandwiches for lunch. Some kids at my […]
Roasted Cauliflower, Fennel, and Apple Soup
The combination of ingredients in this roasted cauliflower, fennel, and apple soup might be unconventional, but you’ll be pleasantly surprised with how delicious cauliflower, fennel, and apple are when blended together in a soup. Try this soup with a sandwich or salad for a fabulous fall dinner. One of my favourite Instagram accounts at the […]
Black Bean Sweet Potato Quesadillas
These black bean and sweet potato quesadillas are hearty and wholesome. They’re great both as a main dish with a side salad or as a fun appetizer. They’re packed with comforting ingredients like roasted sweet potato, corn, and black beans, plus optional goat feta. I love to serve these quesadillas with my cilantro jalapeno pesto […]
Vegan Cilantro Jalapeno Pesto
This vegan cilantro jalapeno pesto is a zippy, Mexico-inspired spread made with pepitas or sunflower seeds, lime juice, cilantro, jalapeno, nutritional yeast, and more. It’s delightful on spiralized vegetables, pasta, and sandwiches, and as a dip for quesadillas and chips. This morning, I was listening to an interview with Humble The Poet on Q, an […]
High Protein Tempeh Chili (Vegan)
This high protein tempeh chili with sweet potato, pinto beans, plenty of chili spice, and cocoa powder is the ultimate game day chili. Serve with quinoa, yogurt, pickled jalapenos, cilantro, and cornbread. With the change in season, I sense that we’re all once again craving warm food. For me, this has coincided nicely with an […]
Delicata Squash and Fig Kale Salad
Say hello to your new favourite fall harvest salad. This roasted delicata squash and fig kale salad also features toasted pecans, red onion, and celery, giving it plenty of flavour and textural contrast. I’m beginning to wonder if I should change the name of this blog from UpBeet Kitchen to “Delightful Delicata,” based on the […]
Vegan Sweet Potato Casserole with Pecan Parmesan
This healthy vegan sweet potato casserole with pecan ‘Parmesan’ is perfect for special occasions because it’s loved by vegans and non-vegans alike. Mashed sweet potato combined with roasted garlic forms the base of this hearty casserole, and it’s topped with crispy kale and pecan ‘Parmesan.’ This a great vegan and gluten-free dish to serve on […]
Healthy Chocolate Date Walnut Cake
This chocolate, date, and walnut cake is a healthier version of an old classic called polka dater cake! The chocolate, date, walnut combination is retained, but we replace white sugar with lower glycemic coconut sugar and white flour with spelt flour. While this recipe is not vegan as written, you can likely veganize it by […]
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