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Relish Recipes — Vegetarian

Rhubarb-Oatmeal Streusel Muffins

Posted by Donna-Marie Pye on

Rhubarb-Oatmeal Streusel Muffins
These muffins have been a "Donna-Marie favourite" for years. The original recipe hails from the Canadian Living Country Cooking cookbook from 1991. No matter in what form this tasty quick bread is baked, it's the highlight of any breakfast or coffee break and best served warm.

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Barbecue Grilled Vegetables - Marinated

Posted by Donna-Marie Pye on

Barbecue Grilled Vegetables - Marinated
The most amazing grilled vegetables are charred on the BBQ or roasted in the oven. The best part, you only need minimal ingredients including olive oil, assorted vegetables and a great seasoning blend. We love WATC Potato and Veggie Seasoning. The extra twist with this recipe is that once the veggies are all grilled, you toss them into a simple lemon-oil dressing for an extra bit of WOW! Marinating AFTER grilling absorbs more flavour. A great make ahead side dish to serve with burgers or grilled meats.

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The Versatile Crêpe with Two Fillings

Posted by Donna-Marie Pye on

The Versatile Crêpe with Two Fillings

Thin French pancakes, the well-known crêpes can be filled with either sweet or savoury fillings. You can make them ahead, keep a batch in the fridge or freeze. Even just a slather of jam, a scoop of vanilla ice cream and a drizzle of chocolate sauce makes a super easy dessert!

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Creamy Green Pea Soup

Posted by Donna-Marie Pye on

Creamy Green Pea Soup
This soup is going to make you love green peas. It's often something we have in the freezer and it's a great way to use up things we already have. In honour of Earth Day 2024, we've created this bright green spring inspired plant-based soup but you can easily adapt it if you don't a few of the special ingredients in your pantry.

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Burst Cherry Tomato & Herbes de Provence Pasta

Posted by Donna-Marie Pye on

Burst Cherry Tomato & Herbes de Provence Pasta
This quick and simple pasta dish is a perfect weeknight meal that anyone can make. The tomatoes quickly burst open with the high heat of the stovetop, releasing their sweet juices to create a beautiful sauce. You can easily make this a vegan option by sprinkling with nutritional yeast flakes for the Parmesan cheese.

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