Victoria’s Nutrition Kitchen recipes use whole-food ingredients. They are void of refined sugars and oils. They are naturally vegan, (free of dairy and eggs), and gluten-free / celiac-friendly. I hope you enjoy them! I'd love to hear from you in the comments section.
This is a “think-ahead” recipe because the batter is made at least 12 hours prior to cooking. Flat-breads that are “soured” (fermented) using ground bean or lentil flours are called a variety of names around the world: dosas, roti, chapati, crepes, or socca, etc. It...read more
Mixed-eating family? Tempeh, tofu, chicken, beef or pork? … Avocado or cheese?... Creamy Garlic Dip or sour cream? This Freedom Fajita can be served with the rainbow of colored bell peppers and onions, and whatever other fillings you need to please your crowd....read more
Save Print Gluten-free Vegan Rustic Bread This rustic, naturally fermented, no-knead bread is perfect with a big hearty bowl of soup or spread with a garlicky hummus or eggplant babaganoush, nut butter, or jam. It is a “batter bread” that is fermented for several...read more
Save Print Chia Raspberry Breakfast This simple delicious breakfast recipe is made in 5 minutes. I often whip it up before I go to bed so breakfast is ready to go in the morning, with well soaked chia seeds. I also make it in bulk so I have several breakfasts made in...read more
Having lived outside of Canada, I have to say there are a few foods I’ve missed…maple syrup for sure! And tempeh! Temp-eh? you say… Yes – Tempeh. But not just any tempeh. My favorite “smoked” tempeh!read more