Vetta Nordic Spa has been hosting Date Night for the last few weeks, offering 2 hours to enjoy the spa and then an “Experience the Taste of Vetta”, through their fine dining restaurant called Koivu on the entrance level to the spa. The final event
It was about a year ago that I introduced the JSGB readers to a plant based café and market in Victoria Harbour that was serving up some great fare. It also offered a market including refrigerated and frozen take home meals that were ready to
How long has it been since lunch dates were a thing?
Lately, I have been lucky enough to have some lunchtime meetups with friends. Although masking and passport restrictions have lifted, the restaurant industry is still trying to recover and get back to pre-pandemic service. It
I love ending up in Collingwood at lunch time! It’s a great place to find a bounty of plant-based restaurant options. I don’t let the lockdowns get me down, I make the best of it with what I call Covid curbside picnics. I support vegan
I have known about Midland’s best kept secret for a long time now, and I am kicking myself that I had not visited sooner! The fridges are stocked with produce including fresh harvested lettuces and herbs; prepared foods and even baking. All on offer is
Take me to the Mediterranean!
Now that you are a have drizzled Potato and Carrot Cheese Sauce all over your broccoli, potatoes and Mexican treats, and impressed your friends with creamy Basil Cashew Cheese, it’s time to usher in salad season and my final cheese for
Potatoes + Carrots Make Cheese!
Now that you have had a taste of plant-based, non-dairy cashew cheese, you are likely realizing that it tastes pretty damn good! You may have even picked up some others to try from your local grocery or health food store. It’s
I think the first thing that goes through your mind when you talk about plant based eating is what you would have to give up and if that was even possible in your present mindset. “I could NEVER give up cheese, I just love it
In part one of My Vegan Pantry Steven told us a bit about his food background and introduced us to a few vegan basics as well as his storage methods for ingredients and spices. In part two he highlighted four key ingredients and some of
Photo above: Raw cashews, Nutritional yeast, Red lentils, Large flake rolled oats.
In part one of My Vegan Pantry Steven told us a bit about his food background and introduced us to a few vegan basics as well as his storage methods for ingredients and spices.