Just in time for grilling season, another easy–and tasty–recipe, this one from the just released,
“Vegan Cooks Bible” by Pat Crocker.

Roasted Vegetable Salad
Serves 4
• Preheat oven to 375°F (190°C)
• Rimmed baking sheet, lightly oiled
2 black plums, cut into eighths
1 red bell pepper, cut into eighths
1 carrot, cut in half lengthwise and then crosswise into eighths
1 onion, cut into eighths
2 cauliflower florets, thinly sliced
Sea salt and freshly ground pepper
4 tablespoons (60 mL) olive oil, divided
2 cups (500 mL) packed seasonal greens
2 tablespoons (25 mL) balsamic vinegar
1 can (14 to 19 oz/398 to 540 mL) chickpeas, drained and rinsed
On prepared baking sheet, combine …read more

There’s never been a better season to try some new recipes for delicious warm winter soups. This recipe for creamy mushroom soup is a hearty answer to the cold wind outside. And don’t worry about wrecking your healthy new years resolutions – you can either substitute the cream for whole milk and add another half tablespoon of cornstarch or you could be reasonable with yourself and understand that whole ingredients will always leave you more satisfied than less fulfilling, lighter alternatives.
Creamy Mushroom Soup
The richness of cream and the meatiness of mushrooms blend perfectly. Use whatever fresh mushrooms you have …read more