Fauxmagerie Zengarry Zucchini Tarte
Ingredients: 1 pie crust (I used a recipe from Veganomicon) 4 zucchini, I used 2 yellow and 2 green...
Cheesy Plant-Based Stuffed Peppers
For the stuffed peppers: 4 large bell peppers (any colour will do. Choose peppers with a flat bottom) 1 recipe...
La Belle Sorelle’s Vegan Arancini Recipe
La Belle Sorelle restaurant makes AH-Mazing Arancini that is both vegan and uses our Sundried Tomato & Basil cashew cheese....
Twice-Baked Butternut Squash with Sun-dried & Tomato Basil Cashew Cheese
This dish is the sunshine on a cloudy fall day; the flavours of the squash, sun dried tomato and basil...
Wild Rice and Mushroom Stuffed Acorn Squash
This recipe is a giant food hug with every bite!! It looks like a lot of steps but very easy,...
Pumpkin Gnocchi with Creamy Swiss Sauce, Toasted Pine Nuts and Crispy Sage
Celebrate fall, Halloween, and Canadian Harvest season with this delicious pumpkin Gnocchi recipe. Pumpkin's naturally creamy, earthy flavours made into a...
Roasted Tomato Red Pepper Soup
We used the last of the garden tomatoes for this rich and flavourful soup, but canned tomatoes are also an...
Butternut Squash Double Crème Soup
This soup is a warm ray of light on a cold day. The Zengarry Double Crème adds smooth creaminess while...
