The seasons are definitely changing at The Land. Last week we were spoiled with temperatures in the high teens and low 20’s. Now, it’s freezing cold outside, so all we want to do is put on our sweatpants and eat comfort foods like Tyler’s vegan chili. After much trial and error Tyler has finally perfected his chili recipe for both flavour and ease of cooking.

So we’re not sure if you are like us, but we absolutely LOVE cookie dough. It’s such a staple of any diet. You can eat it as a snack, a full meal, when you’re sad, when your happy, after the gym, before the gym, and so many more possibilities! One of the best things about being vegan is that all our recipes are egg free! This is basically the same recipe I use to make sugar cookies, I took out a few items that are only important when baking the cookies.

When we went vegetarian four years ago, we quickly realized just how much we enjoy Caesar salad. Most dressings are made with anchovy paste, which meant we couldn’t have it. We tried a few Caesar vinaigrettes, but truth be told, they weren’t that could. For us at least, when we are craving a Caesar said, we want it to be a thick creamy dressing, making the leaves and croutons stick together! Luckily we found a yogurt based dressing that solved or creaminess dilemma.