Eggplant Roulade
Phil Andrews Blaze Restaurant and Lounge, Delta Hotel by Marriott Chili spiked marinara kicks up these goat cheese rolls. Salty capers and fresh herbs brighten every bite with bold flavour.…
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Beet Bowl
This hearty dish uses beet four ways, including powdered. One XL bowl makes a festive and colourful starter for four. Ingredients Beet hummus 1 medium beet 15 oz can of chickpea,…
Meatless Loaf
An unexpected mix of veggies, walnuts, tofu and oats results in a hearty and savoury version of a timeless classic. Ingredients Meatless Loaf 1 lb Japanese eggplant 1/2 cup walnuts 1…
Tamarind Tofu
Deep fried crispy tofu pairs well with tamarind sauce made from the sweet and sour fruit popular in Africa and Asia. Ingredients Tamarind Sauce 6 full pieces tamarind fruit 4…
Wild Rice Polenta & Portobello Ragoût
Chef Barry Saunders Green Gates Ragoût traditionally refers to a rich French stew of meat or vegetables. This one uses large crimini mushrooms which have a dense, meaty flavour. Ingredients…
Power Bowl
Lisa Reiss Desserts Plus Ginger gives this naturally dense and colourful salad a fresh flavour punch in the dressing. Ingredients Veggie Bowl 1/2 cup quinoa 1/2 cup chickpeas 2 roasted…
Pumpkin Apple Spice
Wouter Gorter Sana Souphouse This sweet and savoury soup is rich and smooth blended with coconut cream. Ingredients 1 medium cinderella pumpkin 2 Tbsp olive oil 2 large yellow onions,…
Buddha Burger
Chef / Owner Anneen DuPlessis Boon Burger Ingredients Buddha Patties 1 Tbsp Olive Oil 1 large onion, sliced 2 Tbsp fresh ginger, minced 1 Tbsp fresh garlic, minced 1/4 cube…
Napolitana Pizza
Chef/Owner Alfonso Maury Corrienetes Ingredients Pizza dough 1 ball of dough (approx. 250 g) tomato sauce 6 ham slices 1 cup mozzarella 3-5 tomatoes, sliced 1 Tbsp crushed garlic oregano…