This Zucchini Involtini with an herbaceous creamy ricotta filling is baked in a flavourful tomato sauce to make a simple and satisfying vegetarian dish.| Sandra Valvassori
VariationsAdd more veggies: Feel free to add about 1 more cup of chopped veggies to the chili such as sweet potatoes, carrots, or mushroom chunks. If kept at around 1 cup, this addition will not change the amount of spices or liquid needed. Make it gluten-free: Omit the bulgur and top the chili with cooked quinoa or brown rice instead of bulgur. Note: I have not tried cooking the quinoa or brown rice in the chili which would significantly impact the cooking time and liquid amounts. A No...| www.sandravalvassori.com
Filled with fresh corn kernels this slightly smoky Vegan Corn Chowder is beautifully thick, chunky, and creamy and makes a fabulously satisfying meal.| Sandra Valvassori
These healthy, vegan, and easy to make, Homemade Baked Falafel are made with chickpeas and packed with flavour from onion, garlic, herbs, and spices.| Sandra Valvassori
Hi and welcome! Thank you for being here. I started this site to share my love of cooking. Gathering friends and family around a table filled with home-cooked food is what brings me joy. Here| Sandra Valvassori
This lentil and brown rice soup is vegan, gluten-free, highly nutritious, and super satisfying. A hearty and warming soup you will love any time of year!| Sandra Valvassori
Our Organic Low Sodium Vegetable Broth has all the robust flavor, but in a low sodium version. It’s made from fresh organic carrots, celery, tomatoes and onions, and infused with distinctive herbs and spices. Use it in your favorite recipes or try kicking up the flavor of couscous or rice dishes.| Imagine® Foods
Loaded with vegetables and vibrant flavours these Mushroom Tostadas with Refried Beans are so easy, so healthy, and so, so good!| Sandra Valvassori