Don’t miss out on this decadent chocolate avocado pie. The filling is made with creamy avocado and coconut milk and is contained in a crust made from nuts and dates. Enjoy with a cup of coffee or tea to finish off your meal!
Are you looking for a delicious and creative appetizer for your next gathering? Try this simple pear bruschetta, made with creamy almond ricotta and topped with fresh pears, basil and balsamic glaze. We promise that it’ll be a hit!
Try this delicious and compassionate recipe for maple roasted parsnips and pears from Forward Food chef, Amy Symington. This is a perfect side dish for your holiday gatherings!
Pasta lovers rejoice! This pumpkin alfredo puts a fall twist on pasta sauce. The best part? You can use this dairy-free alfredo sauce on any kind of pasta you like!
Looking for the perfect dairy-free dessert for Halloween? These pumpkin brownies are a fall favourite, and for an added bonus, they are egg-free and can be made gluten-free, too! Made with cocoa powder, maple syrup for sweetness and pumpkin puree, this decadent dessert will be sure to please chocolate and fall lovers alike!
You don’t need eggs, or any animal products, to whip up scrumptious desserts! Try our cherry and chocolate pavlova made using a cruelty-free egg alternative – aquafaba, the juice that is found in a can of chickpeas! This budget-friendly and egg-free dessert costs only 68 cents per serving to make!
Looking for a delicious holiday roast to serve this year? This plant-based recipe combines kidney beans, mushrooms, oats and arrowroot flour to create the perfect centrepiece roast.
This lentil shepherd’s pie with herbed tamari gravy is a big hit at holiday gatherings which makes it a great plant-based Thanksgiving recipe. Creamy mashed potatoes atop a savoury vegetable and lentil filling — this comfort food is easy to make and sure to please.
This lentil stuffed acorn squash recipe will be sure to impress your guests at Thanksgiving or your next family gathering. This plant-based dish is a good source of protein and fibre.
The carrot lox replicates the taste and texture of salmon lox thanks to liquid smoke, vinegar, olive oil, and lots of salt for brining.