#EssentialRecipe => Mac and Cheese au Gratin

There's nothing quite as comforting as a classic and simple Mac and Cheese.

As you know Jonny and I have adopted a plant based diet for the majority of the time, but we are keeping a bit of dairy around mostly to keep our tolerance up. I have noticed that just two weeks without any dairy is all it takes for my body to feel quite uncomfortable after ingestion. The last thing I want is to go back to Paris and to not be able to eat any of their delicious cheeses!!

#EssentialRecipe => French Lentil, Beet and Chard Salad


This is such a comforting and satisfying dish. There's nothing worse than eating a salad and feeling hungry again 40 minutes later! This one is perfect for an early lunch and will have you lasting until supper!


-4 Medium beets scrubbed and trim in wedges

-1 Cup of dry lentils

-1 Tbsp avocado oil

-1/2 Large red onion

-1 Garlic cloves finely chopped

-4 Cups rainbow chard chopped in a couple inches pieces

-Champagne vinegar dressing

-Sea salt and pepper

-Flat leaves parsley



Preheat the oven at...

#EssentialRecipe =>Tabouleh, Quinoa and Hummus

This is a meal I have been making for years, actually since my college days in Montreal. It has evolved a lot over time and these days I like to prepare it with a lot of flexibility when it comes to ingredients and measurements. As long as you use fresh ingredients, feel free to play with the quantities of this dish. Use your favorite olive oil and it always ends up tasting delicious.

Hummus Ingredients:

-3 cups chickpeas

-3 Tbsp tahini

-6 small to medium garlic cloves

-Half an avocado

-1/2 tsp grounded...

#EssentialRecipe => Portobello Mushrooms Wrapped in Phyllo Pastry


-3 Portobello mushrooms

-2 Large onions chopped

-2 Tbsp olive oil

-150 gram baby spinach

-2 Tbsp fresh thyme leaves

-1 Box vegan phyllo pastry

-1 Tbsp dijon mustard

-Sea salt and pepper to taste

Vegan wash ingredients:

-1/4 cup cashew milk

-1/4 cup aquafaba (chickpea water)

-1/4 cup avocado oil

-1/8 cup maple syrup



In a frying pan, heat 1 Tbsp of olive oil over medium low.

Add the onion and season with sea salt and pepper. Cook until the onions are light golden brown stirring frequently. 

Remove the onions and cool...

#EssentialRecipe => Stuffed Butternut Squash


-1 large butternut squash

-2 tbsp olive oil

-1 red onion

-2 cloves garlic, finely chopped

-3/4 cup French lentils

-1/2 cup frozen cranberries

-2 Tbsp fresh rosemary  finely chopped

-2 Tbsp fresh thyme leaves

-1/2 tsp freshly grated nutmeg

-1 Tbsp nutritional yeast

-1 Tbsp maple syrup

-1 Tbsp Jonny Hetherington Essentials Pineapple Hot Sauce

-1/2 cup red wine

-3/4 cup vegetable stock

-80 g fresh spinach, finely chopped

-1/2 cup pistachios, roughly chopped

-Sea salt and black pepper to taste