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Chef Philip Khoury has delved deep into patisserie in an attempt to make desserts that are “cleaner” and that present finer flavors and textures. In this cookbook, he transforms the traditional building blocks of baking by using plant-based ingredients, including ones that have been in use for over 100 years.
Chef Philip Khoury has delved deep into patisserie in an attempt to make desserts that are “cleaner” and that present finer flavors and textures. In this cookbook, he transforms the traditional building blocks of baking by using plant-based ingredients, including ones that have been in use for over 100 years.
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This recipe has been adapted from one in Linda McCartney’s Family Kitchen, which describes the dish as follows: “Quick and easy, French toast was a favourite treat when we were children and we still love it today. Linda used the irresistible flavours of cinnamon, vanilla and maple syrup in her recipe and, when topped with … Read more »
Soft canned or jarred asparagus makes a perfect filling for these pockets, which have a crispy coating.
It doesn’t need to be Easter to enjoy a cruelty-free take on deviled eggs. This recipe uses a surprising ingredient that’s probably already in your kitchen.
Breakfast
This recipe has been adapted from one in Linda McCartney’s Family Kitchen, which describes the dish as follows: “Quick and easy, French toast was a favourite treat when we were children and we still love it today. Linda used the irresistible flavours of cinnamon, vanilla and maple syrup in her recipe and, when topped with … Read more »
All you need to make these vegan treats is a banana, some peanut butter, and a whole wheat tortilla. (Vegan chocolate chips aren’t required, but they are recommended.)
These protein-packed bars are made from ingredients that you probably already have in your pantry, and take only 10 minutes to make.
Lunch and Dinner
Adapted from a recipe by Lauren Toyota.
Adapted and published by permission of Chef Joya.
Dessert and Beverage
Chef Philip Khoury has delved deep into patisserie in an attempt to make desserts that are “cleaner” and that present finer flavors and textures. In this cookbook, he transforms the traditional building blocks of baking by using plant-based ingredients, including ones that have been in use for over 100 years.
Chef Philip Khoury has delved deep into patisserie in an attempt to make desserts that are “cleaner” and that present finer flavors and textures. In this cookbook, he transforms the traditional building blocks of baking by using plant-based ingredients, including ones that have been in use for over 100 years.
Appetizer and Snack
Experience the magic of jackfruit with this scrumptious vegan nugget recipe.
Revel in the culinary genius of Bryant Terry with this exquisite vegan toast recipe.
Elevate your meal with this delightful vegan cranberry sauce, perfect in its simplicity and taste.
