Vegetarian / Vegan

Heather Nichol, creator of the popular “Gone Crackers” line shares a smooth pesto recipe that pairs well with her crunchy crackers.

Torin Egan of the Superior Cafe sends their recipe for chutney using the butternut squash of autumn.

Chef James Walt writes: “This soup is very simple to make. Use unblemished squash that are heavy for their size, and if butternut squash are not available, try pumpkin. I grow winter squash in my garden and use it year-round: we fry the blossoms in the summer, then make soups with the flesh in the winter. Pumpkin seed oil is available at fine grocery stores; use hazelnut oil instead if you need to."

Not exactly the beauty queen of the vegetable kingdom, celery root -or celeriac- gets a kick of spice and a smooth finish with chile and cream in this gratin from The River Cottage Cookbook.

Cool coconut milk balances out the heat of cayenne in this go-to crowd-pleasing curry from Vij's.

Alesha Davies, owner/operator of AJ's Organic Catering, shares this recipe with us, writing that "quiche is often overlooked as an easy supper fix. This versatile meal can be made with the greatest of ease and easily transformed into a  gourmet meal with the addition of local cheeses, fresh veggies from your local farm stand and herbs that are still thriving in your own garden."

If you are ready for a change from braised winter greens, then try this quick recipe. Enjoy all the benefits of kale in a delightfully different texture. 

Indulge in artichokes and make the most of citrus season with this dish from our feature book of the week.

Megan Turner, Executive Chef at Rebar shares this lip-smacking recipe that's fresh on her menu for the season.

Chef Heidi Fink shares her recipe for a warming late fall soup with a twist - a swirl of sweet ginger crème. 

A crispy autumn salad from Naotatsu Ito, owner and chef at Daidoco.

The Capital Region Food and Agriculture Initiatives Roundtable (CR-FAIR) shares this recipe from a local farmer that showcases winter-keeper squash, still available at local farms

Eric Akis writes: “Start a festive dinner with this palate-awakening salad. It features a mix of light and refreshing tastes—tender greens, pears, orange juice, pomegranate seeds—that will stimulate your taste buds but won’t fill you up, a good thing when more delicious food is to come.”

If the sight of pumpkins everywhere has made you crave them on your plate, then we have what you're looking for. Jesse Blades, chef at the Village Restaurant in Oak Bay, shares his mother's secret recipe.

If the rainy weather is making you crave a little heat in your cooking, then try this recipe from Dana Zaruba, owner of Hot Chick Spice Company in Cobble Hill, BC. 

Minestrone means “Big soup” in Italian: a big soup of many vegetables. In order for them all to be cooked through at the same time, they’re added in stages. First a tasty soffritto (a base of aromatice vegetables) is made, long-cooking vegetables are added and moistened with the water or broth, and the soup is brought to a boil, at which point the more tender vegetables are added. Dried beans and pasta are cooked separately and added at the end.

This recipe from Pierre Lamielle's Kitchen Scraps humorously guides us through the paradox of making onion soup.