Recipes

Let’s Dive In! Stage 1 - Blend the Ingredients In a food processor, add the drained chickpeas, parsley, coriander, minced garlic, cumin, and salt. Pulse for a few seconds to start breaking everything down. Next, add the tahini, olive oil,...

This hearty and flavourful Jamaican-inspired curry combines tender chickpeas and sweet potatoes simmered in a rich coconut milk base infused with aromatic spices. 

My homemade pink pickled onions (also known as pinkled onions!) are the perfect quick pickles to partner with salads, tacos, sandwiches, burgers, curries, chili, and so much more!

At the Biffen’s Kitchen food truck, I have replaced the smashed avocado with a more local and tastier alternative, which I call Avo-No-Cado!  Smashed broad beans, sweet garden peas, spinach powder, salt and mayo.

Inspired by my surf trip to Moroccan in 2018. Packed with a variety of vegetables, bold flavours and is so simple to make. It’s vegan, gluten-free, and perfect for a comforting meal. 

A simple, delicious way to use up old fruit and reduce waste. This berry compote is perfect for overnight oats and shredded pancakes. It keeps well in the fridge for up to 2 weeks if not longer.