Posts by admin
Quinoa and Rice Stuffed Peppers with Vegetables
Quinoa and Rice Stuffed Peppers with veggies happened because peppers were on sale at the market. That seems like a good enough reason to make these peppers that are stuffed until bursting with a deliciously spiced mixture that is packed with protein and fibre … and they’re vegan.
Read MoreRicotta Cannellini Dip
My current obsession is making Naan Bread. It is so easy to make and tastes so darn good! I really love eating it warm, as it comes out of the pan when it’s brushed with a little salted butter. All I can say is AMAZING! If you have naan bread, you need to have something…
Read MoreSpicy Red Pepper Soup
I’m stocking my freezer with one of my favourite fuss-free soups that I’ve been making for years. That’s how much it is enjoyed around here. This spicy roasted red pepper soup is a hearty vegan option offering a triple pepper threat and will definitely be on repeat. For this soup you can easily use bottled…
Read MoreSweet Potato Mash with Herb Lime Salsa
The simple nutrient dense sweet potato has been elevated to a superb side dish with just a few ingredients, thanks to another wonderful recipe from Ottolenghi’s book Simple. Sweet potato mash with herb lime salsa is a vibrant vegan side dish. The flavours of the tangy salsa with the sweetness of sweet potato make it…
Read MoreFall Kale Salad
I make a different salad every day. When I make a salad, I really get inspired by what I have in my fridge and fruit bowl on my kitchen counter. You can’t really go wrong by putting different chopped up or sliced veggies and fruit in a bowl. The vinaigrette is what brings it all…
Read MoreVegetarian Noodle Soup
Ramen broth can be made many different ways, but to keep mine vegetarian-friendly I like to make a vegetable broth infused with ginger, onion, garlic and dried shiitake mushrooms. To add more depth and that “umami” flavour, I also added a bit of soy/tamari sauce and miso paste. Finishing this bowl with a creamy runny…
Read MorePistachio Fennel Cookies
These fragrant Pistachio Fennel Cookies are one of my go-to cookies. They are soft and rich with lovely crunch from the pistachios. The lemon zest and fennel seeds add a lovely citrusy anise flavour. I always bake up a double batch and freeze them.
Read MoreMushroom, Green Onion, Feta and Dill Quiche
Quiche is a most underrated brunch dish. This easy quiche starts with store bought flaky pastry … and that’s ok. The flaky crust is filled with fluffy eggs, and can really add anything you want to the mixture. I had assorted mushrooms, green onions and herbs in the fridge, so that’s what I used. Of…
Read MoreRugelach
Rugelach (pronounced rug-a-lah) are one of my favourite buttery and flakey melt-in-your mouth rolled cookie, made with a tender cream cheese dough and filled with apricot almond filling or any filling of your choice. Traditionally they are crescent shaped or they can be rolled and cut in rounds. They are delicious to eat and I think that…
Read MoreHoney Pumpkin Pull Apart Rolls
I love the way these soft and flavourful honey pumpkin pull-apart rolls puffed up and baked so golden. Each one is topped with different seeds, so it’s important to taste them all. They were inspired by my friend Diane Morrisey who got the recipe from Taste of Home. The recipe calls for mashed winter squash,…
Read More