Good food.
A little wonder.

Plan a cozy vegan autumn meal with pumpkin-sage soup, stuffed acorn squash, stuffed mushrooms, a warm grain bowl and caramel macchiato cheesecake.

This vibrant roasted sweet potato arugula power bowl layers fluffy quinoa, crispy chickpeas, creamy avocado, walnuts, and jewel-like pomegranate with a silky lemon-tahini dressing. Fresh, filling, and beautifully balanced for an easy plant-based lunch or dinner.

Homemade vegetable dumplings with golden, crispy bottoms.

Bulgur, edamame and colourful vegetables in a comforting everyday bowl.

A creamy, dairy-free cheesecake for a little chocolate-filled indulgence.

A botanical guide exploring familiar plants and their traditional uses.

A fragrant botanical syrup that brings a little of the woodland into your kitchen.

Homemade wrappers, three plant-based fillings and ideas for dipping sauces.

Three simple recipes for a smooth, golden, dairy-free caramel sauce.

Coffee and caramel come together in this creamy vegan dessert.

Wild rice, cranberries and pecans tucked into comforting roasted squash.

Comforting autumn flavours in a bowl of creamy pumpkin soup.

A savoury, plant-based appetizer made for sharing around the table.

Get to know the simple pleasures of a cup of herbal tea.

An introduction to elderflower and its place in the botanical kitchen.