I’m so proud of myself – this is already the second recipe I’m making from my new cookbook from the Montreal based Gourmet salad bar that just opened in Toronto!😄👩🏻‍🍳

I was blown away by the texture of this when I went to Mandy’s the other day so had to try it for myself at home! HIGHLY RECOMMEND, friends!!

You’ll need:

⁃ A pack of tofu (about 400g) – the trick is it has to have been frozen for 24 hours or longer and then defrosted for 3 hours before cooking

⁃ 2 tbsps nutritional yeast, I used Bob’s red mill

⁃ 2 tbsps tamari

⁃ Tsp of sea salt

⁃ 1/2 tsp of black pepper

⁃ 2 tbsps of coconut oil for frying

Tear defrosted tofu into small

Chunks. Add nutritional yeast, tamari, salt and pepper and stir well.

Fry it up until your desired consistency/browning – I think I did about 15-20 mins!

Enjoy your new favorite protein topping!✨💗

This is a hearty, comforting veggie Chili recipe!
I used to love my turkey chili recipe but having gone Pesceterian, I needed to adapt. I tried a few veggie chili recipes where you try and make your own mixture to replace the meat texture, and none of the carrot-walnut “meat replacement” suggestions were cutting it for me, so for this one it had to be the @yvesveggiecuisine veggie ground. I don’t love using meat replacements all the time since they can be very processed and contain a lot of soy, but for this recipe I find it’s worth it.
One serving has 300 calories, 1.3 g fat, 39g net carbs and a whopping 30g of protein.
You will need:

• 1 pack (175 grams) of @yvesveggiecuisine veggie ground
• 2 tbsps Extra virgin olive oil
• 1 large 🧅 , 2 cloves of 🧄
• 3 peppers, I love doing different colours
• 1 can each of kidney beans, black beans, organic diced tomatoes
• 2 tbsps of Chili powder, sea salt to taste, cayenne pepper to taste 🌶

Fry onions in olive oil until translucent, add garlic cloves. Add cut up peppers, let them steam for about 5 mins. Add Yves veggie ground and add your beans and tomatoes. Bring to a boil, turn down to a simmer for 45 mins.

Enjoy!