Press

For chef Tara Reeves, the joy of eating during the holidays is about making meals into experiences, with family and friends gathered together.That outlook goes back to Christmas meals from her childhood in Summerside, P.E.I., lovingly prepared by the woman to whom she credits her culinary career: her grandma.

Having spent the past two decades working in the food industry, Tara's current focus is bringing her culinary and nutrition expertise together to help clients make a healthy transition to a plant-based diet so they can improve their health & well-being while building their confidence in the kitchen.

It’s a busy time of year right now for most folks and for many, school and work lunches are in full swing on the weekly menu. If you’re anything like me and you like to find ways to save time and money, then keep reading, because I have some meal prep tips for you!

This simple, yet delicious recipe draws on flavours found throughout the African diaspora. Presented in a way that will make it eye-catching at your next dinner party, this dish plays on texture and deep, rich flavour. Inspired by curries found in Jamaica and Trinidad, the stewed peas are the perfect compliment to the crispy and light fried plantain. A perfectly rich, yet comforting combination of deep flavours, complimented and balanced by the freshness of the spring onion and coriander.

This showstopper is a great centrepiece for a plant-based meal. This vegan mushroom Wellington uses the same technique as a classic beef Wellington, wrapping the mushroom filling in puff pastry. 'It looks amazing on the table,' says Tara Reeves.

These cookies have three types of chocolate and a ‘brownie texture’.

Tara is a classically trained plant-based chef and holistic nutritionist. She's spent the last two decades working in the food industry.