All of the plant-based recipes in this section are super freezer friendly. They cook up at least 4 portions, and can be easily multiplied. Just let them cool to room temperature before portioning up and freezing in reusable containers. When you need a meal in a hurry, just whip one out and reheat- sorted!
This vegan pumpkin casserole is a healthy casserole that can be enjoyed at any family meal. It’s also a great veggie dish for thanksgiving and festive celebrations. It’s super easy to make and makes use of the oven and the stove top at the same …
Finally summer is here, and today (prepare to be suprised) I have a split pea soup recipe for you! This is one of my favourite soup recipes, as it puts such a fresh take on yellow split peas. Split pea soup? In summer? Trust me. …
Picture this. Warm Moroccan evening. Someone special, smiling at you by candlelight. Adorable kittens playing next to your table (visual assistance below). Beneath your nose, the best Moroccan tagine you’ve ever tasted. Remi often laughs about how I remember things by what I ate. I …
Hi! Welcome to Forkful of Plants. If you’re reading this, that means that you’re reading the first ever recipe posted to my blog. If you’ve been here before, or you’re just dying to see the recipe for this easy mushroom and lentil ragu, just hit …