Cabbage rolls are truly a labour of love. They've always been weirdly intimidating to me, perhaps because the only two times I've made them at home were highly unsuccessful. One of those times they became cabbage soup, if that tells you how that attempt went.

However, I've mastered the roll and these cabbage rolls are so fricken delicious. We've got a meaty filling featuring Impossible Foods Beef, a flavourful tomato sauce, and the tenderest rolls you could ever hope for. Now that I'm a pro, I can tell you that making cabbage rolls is actually super easy once you have a flow. 

Head to the RECIPES page and get ready for some of the tastiest rolls you may have ever had.

The weather starts to get cold and I'm all about the carbs. Carbs coming at me from every direction, all day, every day. That's basically how this carby lasagna came to be.

Layers upon layers of thinly sliced, roasted taters, spinach & ricotta raviolis, and sautéed kale. All of these glorious layers are smothered in a rich, creamy béchamel and shredded mozzarella. The resulting lasagna is so utterly rich, but just on the cusp thanks to the addition of the kale layer. I whipped up a little gremolata to garnish each glorious slice because a little freshness helps to keep this hearty, carby dish balanced.

​Head on over to the RECIPES page!

While a crispy topping like this is not necessarily traditional for a lot of the Southern style macaroni pie recipes I've peeked at, it doesn't mean we can't put one on there in my opinion. I discovered some open spicy cheez its in my cupboard and it was immediately clear to me that they needed to go on top of my mac and cheese. Any crispy, cheesy crackers would work fine, but I liked that they had some spice. 

Quite simply, i crushed them up and mixed them with some panko along with this habanero salt my boss gave me. What a glorious, crispy coating I ended up with. Plus, it's already leaps and bounds more flavourful than a plain old crumb topping because those cheez its are packing some serious flav. What is there to say? It's gloriously cheesy and that coating is awe inspiring. Head to the RECIPES page ;)

I am a sucker for au gratin potatoes. Creamy, luscious, rich, and so potatoey; there's absolutely nothing wrong with this combination. I decided to make a riff on my tradish au gratin taters (www.thehappyveg.ca/recipes/tradish-au-gratin-potatoes) and feature leeks because leeks and potatoes play very nicely together. Leeks also happen to be delicious when smothered in a luscious, creamy sauce like this au gratin recipe.

Layers of potatoes, shallots, cheeses, and sliced leeks, baked in cream until thick, bubbly, and golden on top. It's heavenly and couldn't be easier to throw together.

head to the RECIPES page!