All posts tagged: vegan

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 …

spelt collard roll with roasted red pepper sauce

spelt collard rolls with roasted red pepper sauce

Lately I’ve been getting my dose of world news from an unexpected place: the gym. I’ve been trying to get into running, so a couple days a week I find myself running in place staring at a TV (best case: watching the CBC, worse case: watching one of apparently a million poker tours). Throughout the process of piecing together the headlines, sublines, and closed captioning, I’ve become increasingly aware of my minor outbursts while watching the news. And by outbursts, I mean the occasional gasp or very audible “UGH” in disbelief at whatever asinine views or proposals the Trump administration is presenting that day. His plan to better fund the Department of National Defence (aka build the border wall) in his just-released budget means drastic cuts across the board, most significantly to the Environmental Protection Agency. His budget chief said that climate change efforts are a waste of time. A WASTE OF TIME YOU GUYS. The whole thing is so infuriating, and yet I keep moving. I guess the anger pumps my blood faster and propels …

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 …

vegan 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 …

vegan chocolate coffee cardamom scones

chocolate scones with coffee + cardamom

Here is my little tip on how to survive the winter: bake. All the time. Everything. Savour that rush of heat leaving the oven when you pull out a tray of cookies. Revel in the aroma of freshly baked bread filling your kitchen. Not only will you be rewarded with the heat generated by your baking venture, but also the warm (hehe) gratitude of your friends/family/coworkers when you start showing up with a buffet of baked goods. Another method for tackling the trials of winter is the pursuit of hygge (pronounced hoo-guh), of which the entire internet seems to be obsessed. Simply put, it’s the Danish lifestyle notion of coziness or well-being. And no wonder there’s such a frenzy: who isn’t looking for the silver lining in the bitter cold days of February? Danish winters are known for being especially dark and long, so if anybody knows how to endure this time of year, it’s the Danes (also pretty sure they’re ranked the happiest nation in the world, so…). So what’s the secret to capturing the elusive hygge? …

vegan gluten free spicy coconut soup

spicy coconut and pineapple soup

It’s raining pretty hard right now while I’m sitting here writing this, and just looking outside is giving me chills. So as I make myself another cup of tea and look at the pictures of this soup, I imagine it like a big warm blanket, warming my head to my toes, eliminating the word ‘cold’ from body’s vocabulary (even if only temporarily). At this time of year when people are often doing cleanses to start their year off right,  I try not to think about resolutions based on the calendar year and just do right by my body with a hot bowl of food accompanied by something starchy (usually in the form of bread or some cooked grains).  The new year brings people to not only make goals for the year ahead, but reflect on the year previous. Currently the internet is full of thank-god-2016-is-over type stuff. And on the one hand, I can totally agree: a lot of celebrities and influential musicians passed, an overtly sexist and racist man convinced people that he could successfully …

vegan holiday eggnog

holiday nog 2 ways

I think I love the time leading up to Christmas even more than Christmas itself. The feelings of barely being sleeping the night before and the surge of excitement the next morning have faded as I’ve grown further away from childhood. But I have only grown more fond of all the traditions that precede Christmas: baking cookies, picking out + decorating a tree, looking at neighbours’ outdoor lights and shouting “GRISWOLDS!” when an elaborate set up is spotted, or planning a theme for the Christmas Eve party at my grandma’s house. The idea for this post started out as the holiday nog featured below, and a dairy free eggnog made with actual eggs. When I went to make the recipes on Tuesday morning, I realized that we only had 3 eggs left in the carton and was confronted with the dilemma: breakfast or eggnog? Since the weather outside was frightful(ly cold) and the notion of eggs for breakfast was so delightful, I decided to forgo the eggs in my nog for now. But there are …

vegan gluten free whole roasted cauliflower

whole roasted cauliflower with tomato and chickpea stew

There is something so magical about pulling this cauliflower out of the oven. It looks so impressive in its whole form, coated in a golden crust of warming Moroccan spices, sitting atop a fragrant tomato stew studded with chickpeas, capers, and preserved lemon. I had April Bloomfield’s version of roasted cauliflower a while back (minus the anchovies), and I loved that it achieved something that many other vegetarian main dishes do not: it is a beautiful centre piece. While many holiday meals usually leave vegetarians with just a handful of side dishes to choose from, this colourful and bold flavoured cauliflower can become the focal point of your meal. This is a great dish to make for your Christmas gathering because the prep time is minimal, so you can spend more time with your family (who might otherwise be freaked out by the faux turkey/ham that you brought 😉 ). whole roasted cauliflower with tomato chickpea stew (vegan, gluten free) serves 3-4  olive oil 1 onion, sliced (about 1 cup) 4 cloves garlic, sliced 1 tablespoon ginger, minced 2 tablespoons preserved lemon, …