This is the reliable old fallback for those rare time I make tofu rather than beans. It’s great on top of grains, alongside a serving of greens, or added to a meal-salad. It also works well as filling for a wrap or pita pocket. And most important – the toddler likes it – so it…
Tag: vegetarian food
Shortcut Curry
While it’s nice to spend the day chopping, sautéing and simmering – sometimes you just want dinner on the table quickly and easily. But you don’t want it to taste like tin can beans and tomato sauce… Shortcut curry it is. While there are dozens of variations on the theme, this one works by jazzing…
Basic Pea and Veggie Soup with Variations to Try
Everybody needs a basic vegetable soup recipe that’s quick, easy and empties the fridge of what’s hanging out and starting to look stupid; this is mine. Bonus: it makes tons of soup (think 20 cups or more) so there’s lots left to reheat during the week or freeze for later. Second bonus: the turmeric makes…
Kidney Bean Bake with Celery Root Mash
It’s Saturday and that means weekend cooking. A bake once more, so consider it a bit more of a time investment but it yields a wonderfully savory pan full of Tex-Mex inspired textures and tastes; with extra chili to spare! The recipe also features kidney beans and celery root which don’t typically get a lot…
Bean, Beet and Buckwheat Bake
This recipe has lots of robust and earthy flavours going for it: great when the weather turns cold and you want something warm and homey. It’s also got lots of layers with a multitude of textures to keep you interested from first bite to last. Like the Harvest Tempeh Bake however (and most baked dishes…
Oatmeal Date Cookies (Vegan)
This is basically the recipe for oatmeal and raisin cookies without the raisins and with the cinnamon scaled back a notch. And then enter lots of dates and coconut because that’s what was staring me in the face when I opened the pantry. Besides: is there anything better than cookies and herbal tea for breakfast…
Squash-Carob-Spice Cake
Not being able to decide between Jae Steele’s carob spice cake or zucchini chocolate cake, I took it upon myself to make both simultaneously. There was a fair amount of creative license in the process since when possible, I prefer sourdough cakes in order to make the nutrients from the grains more bio-available (and because…
Three-Squash Soup
One of my co-workers had a particularly productive spaghetti squash harvest and as a result, I’ve been gifted with a couple dozen the beautiful gourds. When you’ve got 21 spaghetti squash hanging about, there’s only so much squash and tomato sauce a person can take. So I’ve been branching out, finding other ways to use…
Harvest Tempeh Bake
This is the recipe you take out when you want to impress for Thanksgiving dinner and take advantage of the late-season harvest. Tasty, savory, 100% comfort food – this bake doesn’t only look pretty! Consider yourself warned however: this is not a recipe you make on a weeknight when you’re pressed for time. It also…
Almond Meal Veggie Pâté
If you make your own strained almond (or other nut) milk, then you know that nut meal multiplies quickly and that the freezer can only hold so much of it before you run out of space for other stuff. I’m therefore eternally looking for things to do with nut mulch since I abhor wasting food….
Arugula-Pistachio Pesto Pasta
Arugula grows like a weed in the garden and there’s only so much salad that one can take. Luckily, it can be used in much the same way as spinach or basil, with an extra peppery punch that is. It can also bulk out pesto and combines beautifully with whatever herbs are fresh and in…
Apple-Sprout Salad with Creamy Avocado Dressing
Summer has sprung and the young kale and arugula in the garden are ready for the first of many harvests! Combined with whatever small sprout is ready in the kitchen, this signals the time for one of my favourite salads. The sweet, spicy, crunchy and creamy all explode in the mouth with every bite and…
Crunchy Cooking 