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Special Feature: Roni Zaide 


Roni Zaide became vegetarian on her 11th birthday. Years later she made the transition to a full vegan, plant-based lifestyle. Roni has been cooking in kitchens around the world since 2004. She has worked at The Coup in Calgary for 7 years, before opening her business, Roni’s Kitchen, in 2014.


Roni loves to share her passion for delicious, healthy eats through a variety of plant-based cooking classes, and together with her wonderful staff, they offer catering services as well.

Roni's Kitchen Cookbook Cover.jpg
In December 2019 Roni published her first cookbook, which contains 100 plant-based recipes and the stories behind them.


"This book features some of my favourite recipes and the stories behind them. There are recipes from the different projects I have created in the past few years – the brunch pop-up, the weekly meal service, and my cooking classes, as well as some family recipes and recipes I discovered and created on my travels. Some recipes are easy and quick, and some are fancier, but I can promise you this – they are all delicious…".

Anything goes pesto

-Roni Zaide

This one is called "anything goes pesto"

as it allows you to use what is available at the moment + room for creativity. 

Makes: 1 1/2 cups, Prep time: 10 minutes. 


"I have always loved pesto. It’s such a great addition to so many recipes, or just on its own with some crackers on the side.

I love making different kinds of pesto from whichever herbs and nuts are available in my kitchen. This is a great way to add greens to your diet - or sneak it into your kids’
foods - and wonderful use of herbs that may not look so great anymore, but are still packed with flavour. "



  • 4 cups chopped fresh herbs (cilantro, parsley, dill, mint, or a mix of different herbs)*

  • 1/2 cup fresh basil leaves

  • 2/3 cup extra-virgin olive oil

  • 2/3 cup nuts or seeds (almonds, cashews, walnuts, pistachios, sunflower seeds, pumpkin seeds, or a mix of different nuts and seeds) 

  • 2 garlic cloves 

  • 1 tsp sea salt

  • 1/4 tsp ground pepper

_Anything Goes Pesto1.jpg


  1. Process all ingredients in a food processor, scraping the sides of the food processor as needed. 

  2. Place into a jar and top with 1 tbsp of olive oil. 

*You can use chopped fresh nettles or kale for an extra nutritional boost.

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Serves: 1, Prep time: 5 minutes

"Golden milk is an Ayurvedic, soothing, warm drink. I enjoy drinking it both in the morning and in the evening. It is a magical way to both energetically start a day, and unwind with at the end of a day."

  • 1 1/2 cups almond, soy, or oat milk

  • 1 tsp turmeric powder

  • 1/2 tsp cinnamon powder

  • 1/4 tsp cardamom powder

  • A pinch of ground pepper

  • 1 tsp coconut oil (optional)

  • 1 tsp maple syrup (optional)


  1. In a small pot, warm up the milk, then add the spices.

  2. Mix well and serve.

  3. Add coconut oil and maple syrup if desired.

Golden Milk

-Roni Zaide

RONi's Kitchen

Get Roni's Cookbook, Sign up for classes or lean more about her services! 

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