This is Highly Recommend, a column dedicated to our very opinionated editors’ favorite things to eat, drink, and buy. When you pull open the door of 220 Church Street, a nondescript office building in ...

Getting your Trinity Audio player ready... From “Nirmala’s Edible Diary,” by Nirmala Narine (Chronicle Books). 6-8 Servings. Great on sandwiches. Ingredients For the quinoa 1/2 cup uncooked quinoa 1 ...

I love to serve this loaf for a holiday meal. It is so festive and colorful but best of all, it is jazzylicious! Place the almond milk, lemon zest, marjoram, salt and pepper into a medium bowl and ...

Holy crap, this thing is delicious. And unlike some wheat gluten- and soy-based turkey stand-ins, it’s unequivocally good for you. The vegetable flavors harmonize lusciously, and the quinoa, chickpeas ...

Preheat oven to 375 degrees. In a large sauté pan, sweat onions in safflower oil, until translucent. Add carrots, celery and peppers and continue cooking until soft. Set aside and let cool. In a large ...

1. Preheat oven to 350 degrees. Rinse quinoa with cold water in mesh strainer. In a small saucepan, bring water and quinoa to a boil. Cover, lower heat and simmer 15 minutes or until quinoa has ...

This moist loaf is a source of protein and fibre and has no added sugar or salt. It will make approximately 18 slices, and it freezes well. Preheat oven 180°C to 190°C. Rinse quinoa under cold running ...

1. Preheat oven to 350 degrees. Rinse quinoa with cold water in mesh strainer. In a small saucepan, bring water and quinoa to a boil. Cover, lower heat and simmer 15 minutes or until quinoa has ...