Fraiche Food, Full Hearts Cookbook
After 2 years of endless recipe testing, photo shoots, manuscript revisions and mountains of dishes, we are SO incredibly happy with how it turned out. Growing up as sisters – we are actually cousins, our moms are sisters – we spent much of our childhood in the kitchen and the garden. Now that we are adults with kids of our own, it was an incredible gift to have the opportunity to create our very own cookbook to share with you.
Food is love. Our granny taught us that. Cooking your own food to enjoy is one of life’s greatest pleasures, and sitting down to eat with friends and family is the very best way to connect. In a world where life has gotten so busy, our goal is to help inspire you to take those extra few moments to create something healthy, delicious and simple that you can enjoy with those you love.
About the Book
This cookbook is filled with over 100 plant-forward recipes including our favourite family dishes from our childhoods with a healthier twist such as Granny’s Beet Rolls, Perogies and the best Chocolate Cake in history (thank you Peggy!). We added a heap of recipes to our old-fashioned ones that we’ve gathered through the years as well including the most amazing Vegan Queso, Cherry Scones, Veggie Bolognese and a moist Citrus Olive Oil Cake to name a few! Nearly all of the recipes have a vegan option, and we included as many gluten free and nut free variations too! After all, feeding a crowd with mixed dietary needs isn’t a small feat, right?We organized the book according to the traditional categories (Breakfast, Appies, Dinner, Desserts etc), but we also included Celebration Menus to help you entertain in effortless style. From Valentine’s Day to Christmas Dinner, we have you covered with a complete menu for each occasion along with some of our best entertaining tips.
And in the end, we couldn’t resist layering in some special stories of us growing up together to give you a peek into what life was like for us and a bit about our journey into becoming adults, never straying too far from each other of course;).
The REAL DEAL… the making of the cookbook!
Ever wonder how glamorous it is to make a cookbook? Or what ACTUALLY goes into making a cookbook? We did… until we made our own! Check out this video of the entirely unscripted real and RAW footage of our journey making the cookbook, and be sure to watch it to the end!
How to get your hands on a copy!
I can’t WAIT for you to roll up your sleeves and try these recipes out in your own homes! Thank you from the bottoms of our hearts for the love and support you have shown us. We are incredibly grateful for the opportunity to share a piece of our kitchens and lives with you, and a giant thank you to each of you who decides to purchase a copy (see below) for your own collection, we LOVE you!
Tori & Jilly
Here are all of the places that you can order the cookbook from!
In the US:
In the UK:
Other International Locations:
PS: Visit here for more details about the book!
Please note the following updates to the first edition of Fraiche Food, Full Hearts:
- Paul’s Bircher Muesli (page 78): adjust the almond milk to 1 3/4 cup (415 mL)
- Vegan Perogies (page 243): the dough recipe should call for 1 1/2 cups (375 mL) of water (not 1/2 cup/125 mL)
- Cashew Cream (page 313): the metric measurement for the water should read 750 mL water (not 500 mL)
- Sticky Apple Date Toffee Pudding (page 275): the cake should call for 1 1/2 cups (375 mL) of flour (not 1/2 cup/ 125 mL)