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Relish Recipes — vegan

French Zucchini Tian

Posted by Donna-Marie Pye on

French Zucchini Tian
First and foremost, a tian, is not a recipe, but an oven-proof earthenware baking dish. By extension, everything baked in that dish is called a tian. The Provencal tian is certainly the best known: It consists of vegetables, often zucchini, tomatoes and eggplants.

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Sautéed Dates with Olive Oil & Sea Salt

Posted by Donna-Marie Pye on

Sautéed Dates with Olive Oil & Sea Salt
This recipe comes from our May Book Club read called Delancey by Molly Wizenberg.These dates are a great back pocket trick to make because they are quick, elegant and endlessly adaptable. Serve as an appetizer with warm olive oil and a good amount of crunchy Maldon salt to offset the sweetness or as a delicious dessert after a meal. Try adding them to a salad involving with orange segments, pistachios, some good French cheese and soft buttery lettuce. For a final option, they are delicious at breakfast in a puddle of cold, plain yogurt.

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Baked Peanut Butter & Oat Bars

Posted by Donna-Marie Pye on

Baked Peanut Butter & Oat Bars

Excerpted from hot for food all day by Lauren Toyota. Copyright © 2021 by Lauren Toyota. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.” DOWNLOAD RECIPE CARD I don’t want to knock oatmeal—it’s filling and healthy—but I’m not the biggest fan of mushy porridge for breakfast. I make it ’cause it’s quick, but with a little planning you can bake that oatmeal with peanut butter into a bar dolloped with your fave jam . . . now we’re talking. These are just the right amount of soft...

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Simple Braised French Lentils

Posted by Donna-Marie Pye on

Simple Braised French Lentils

(from Feasting At Home by Sylvia Fontaine) After taking a virtual cheese class from Paris a few weeks ago, I was reminded of how much I miss some of my favourite French dishes. I am a fan of Sylvia's blog and this recipe is so tasty, but also comforting and nourishing. I like to eat it as a side with chicken or fish, but I my favourite is a warm bowl with a poached egg on top. That is comfort for me! DOWNLOAD RECIPE CARD Ingredients... 2 tbsp olive oil 1 onion, diced or 1 large leek, white & light green...

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Our Best No Knead Bread

Posted by Donna-Marie Pye on

Our Best No Knead Bread
We didn't develop this recipe, it came from a baker in New York City, but it has to be the easiest artisan-style bread to make. Be careful you don't get addicted to it because you can't help but make it everyday.

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