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With lots of seasonal vegetables, beautiful colours and the added texture of the grilled bread, this salad is the perfect dish for these beautiful end-of-summer days.
This is great for pot lucks or large parties, you can make it ahead and it is hearty enough to serve as a full-meal salad (handy if it’s the only vegan dish being served).
Have you ever been so busy during the day that you forget to eat? That was me when I created this recipe – in the kitchen, finding that I haven’t eaten since breakfast, and I need supper immediately!
The natural sweetness of the pumpkin and pure maple syrup makes this pie sweet as can be, yet combined with the protein and good fats from the tofu and the pecan nuts balanced with the fiber from the brown rice flour this is a well rounded, sweet treat for the holiday season.
I decided to take the humble pumpkin and turn it into a soul satisfying and slimming soup. All comfort and no guilt. The ingredients are all super easy to find in your grocery store, and the actual cooking of the soup takes very little work, just get all the ingredients into a pot and let it simmer away.