Serves 8

Amie Watson is a Montreal-based freelance writer, television contributor, and founder of the Fork That app. Her work has appeared in the Montreal Gazette, enRoute magazine, and The Globe and Mail.

Plant-based

Food is medicine. It all starts here. We create recipes with functional, whole organic ingredients that nourish your body and feed your soul. 

Food

Serves 4 to 6

Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University

Winter Recipes

Serves 5

Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, <a href="http://amzn.to/2kjWPpb" target="_blank" rel="noopener">Whole Bowls</a> and <a href="http://amzn.to/2kjW5k1" target="_blank" rel="noopener">Purely Pumpkin</a> (Skyhorse Publishing, 2016).

Vegan Recipes

Salicornia, otherwise known as sea asparagus, is often found pickled or brined, and adds acidic brightness to this simple pasta meal.

Pasta

Plant-Based Eggplant Lasagna with Chickpeas, Marinara, and Tofu-Cashew Ricotta

Creamy Butternut Pasta with Cashew Crumble Topping

Spaghetti with Harissa Tomato Sauce

Ramp and Salicornia Linguini with Sundried Tomatoes

Veggie Noodles

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