All posts tagged: egg free

squash and greens casserole gluten free

spaghetti squash and greens casserole

The notes app on my phone is very organized with a title for each note, which I don’t think is a surprise based on my personality. We recently did a ‘True Colours’ personality test in one of my classes, and the results indicated that I am undoubtedly a ‘gold’ with some ‘blue’ attributes. What this boils down to is that I’m thorough, detail-oriented, punctual, and a good planner, while also being compassionate and empathetic. There’s a lot more to it than that, but it’s a very enlightening test that helps you to see why you interact with people and situations a certain way. It also demonstrates how the strengths and weaknesses of each colour can complement one another, which is something helpful to keep in mind whether you’re at work, doing group projects, or baffled as to how your partner can leave their laundry in such disarray…… Anyway speaking of notes on my phone: one day out of nowhere I felt a sudden compulsion to make some kind of creamy, cheesy casserole, so I scrambled …

vegan banana oat snack bars

one bowl banana oat bars

I’m really in the back to school spirit this year, and not just figuratively! I am actually a student, once again. I even bought a new backpack, an insulated lunch bag, a new notebook and pens (nerd alert). I was texting my mom throughout my shopping process to which she replied, “You always loved back to school stuff.” And then reminded me about the sweet Sailor Moon lunch bag I used to have. Some things never change! Even the years I’ve been out of school, I still got an excited feeling every fall. In a way I still think of my year as going September-September. I think I feel about September how most people feel about January 1st: I’m amped to get back into weekly routines after the chaos of summer, I go through my closet and donate/recycle things, I get into a rhythm of baking bread every week and batch cooking. I think especially because there is so much change at this time of year (temps are dropping, different produce at the markets, leaves …

fennel spelt salad strawberry vinaigrette

fennel spelt salad with strawberry black pepper vinaigrette

So there’s been a bit of a lapse since my last post.. and as I looked at the published date, I thought, a month? How did that even happen? It doesn’t really feel like we’ve even done much and then I look at my calendar and realize we’re sitting on August’s doorstep. Our summer seems to be flying by with a string of occasional weekends away (day trips to the county, cottaging and camping), dinner and drinks with friends, hanging out with family, and trying to spend time outside while the good weather lasts. I had a list (somewhere) of all the things I wanted us to do this summer. I always feel this burst of motivation to be more sociable and participate in more stuff in the summer, since we spend so much of the year bundled up inside. As we transition from July to August, I’ve been thinking about how these dreamy summer days are fleeting and that we haven’t checked enough things off of my list. Partially because we live in a …

vegan raspberry rhubarb buckle cake

raspberry rhubarb buckle

Normally this is the time of year when I’m so ready to bust out of my winter cocoon and flip on the extroverted switch. Usually I’m feeling so prepared to go out and socialize after months of hibernating, to host a BBQ, and plan some fun summery adventures. But I haven’t hit that mode yet. For the past while I’ve been more focused on looking inward rather than outward, trying to figure out how to feel healthier and happier.

vegan bagel fattoush with fava beans

everything bagel fattoush with fava beans

As a result of our continued eagerness to spend time outside, we grilled our dinner on the deck one night last week, each wrapped in a blanket huddled next to the BBQ. The weather here hasn’t been terribly chilly, but after spending so much time soaking up the sun on vacation I became accustomed to walking around in birks and shorts, no sweaters in sight. I can’t wait to sit on the deck with a cold radler, eat dinner straight off the grill, and relax while the warm sun fades to dusk and my new twinkly patio lights blend in with the starry night.

vegan artichoke penne with leeks and ricotta

artichoke and leek penne with ricotta

Seems the April showers are a bit delayed this year, but I really don’t mind. I love the gloomy grey skies, getting to wear big boots and my bright yellow rain jacket, and how fresh all the rain makes the air feel. Plus it definitely helped our garden along: I came back from a week-long family vacation in the Dominican Republic only to discover some giant rhubarb, loads of mint and lemon balm, and some asparagus and garlic sprouting out of the earth!

vegan pistachio olive oil loaf

pistachio date olive oil loaf

We have recently been getting into a good stride with meal planning. It’s something we’ve tried off and on for a while but it never really picked up momentum until now. It’s such a game changer, seriously. Even if we don’t follow the plan to a T (cause you know, life happens), it’s still made our lives a heck of a lot easier. I’ve started batch cooking a grain and a pulse/legume/bean/whatever at the beginning of the week, as well as making granola, yogurt, and date energy bites on an as-needed basis. This planning has also streamlined our grocery list and helped to trim our grocery bills and food waste –> double happy dance. It also means my cooking is slowly but steadily improving, and that we are covering a lot of territory in our cookbook collection. Often times we will each grab a couple cookbooks, sit down at the kitchen table, and bookmark a few things we each want that week. This totally prevents a cooking rut: a wide array of spices and a couple different …

vegan chickpea walnut pomegranate stew

chickpea walnut and pomegranate stew

A favourite past time of mine is reading my favourite food blogs and flipping through our ever-expanding library of cookbooks. I love the glossy photos, learning the story of how a recipe came to be, just completely immersing myself in someone else’s kitchen. I love the insight into other people’s everyday lives, even the seemingly mundane details of what’s in their pantry. I imagine how perfect their lives are, how the light falls perfectly into their kitchens; how they just uncorked some spectacular vintage while an incredible meal is simmering away on the stove; and it’s all captured in an effortless yet perfectly styled Instagram photo. At which point I proceed to curse the lack of light in our kitchen and living room, the continuous clutter despite the constant organizing and cleaning, and my inability to take a proper freaking picture (ie my major frustration with photographing this stew). Thankfully I have a partner who knows how to be encouraging, but is also able to calmly tell me to get a grip. I’m teaching myself new skills. Some …

mushroom pot pie with olive oil biscuits

mushroom and lentil stew with olive oil biscuits

I’m finding it a bit startling that it’s already mid-February. It seems like my winter hibernation is flying by. On the one hand, I can’t wait to step outside one morning and remember what it’s like to feel the sun’s warmth, not wear quite so many layers, and stop feeling this constant chill in my bones. I keep thinking about how beautiful our yard looks when everything is in bloom. We are taking turns flipping through the seed catalog, deciding on how to improve on last year’s garden, and we just signed up for our CSA.  But truthfully I’m also really savouring this time of year. I know it’s fairly dark and gloomy, and we’re all tired of trudging through the snow and biting winds. I do however love staying inside and watching the snow fall (like the crazy amount we got last Sunday), having hot chocolate and marshmallows, and catching up on reading the ever-growing stack of books beside my bed. Winter for us also means a trip home for the annual family sleigh …

vegan chocolate raspberry parfait

bailey’s chocolate mousse + raspberry parfait

I’ve never really been into Valentine’s Day (maybe it’s my aversion to neon pink EVERYTHING), but I definitely have a sweet tooth and eat a little bit of chocolate pretty much every day. If you want to make a decadent treat for your partner, or if you’re simply a chocolate fiend like me, this parfait is for you. All you have to do is blend, layer, then slide these into the fridge and try not to think about them for a couple hours until they are set (a real test of patience, if I do say so myself). I remember seeing the Bailey’s Almande on Twitter sometime last year. I was super excited that it existed, but I figured it would only be sold in the States and promptly forgot about it. That is, until I went into the LCBO last fall and saw that gorgeous white bottle out of the corner of my eye. I swear I must have looked absolutely goofy with the huge grin on my face. While it’s not quite as …