All posts tagged: whole grain

five spice pumpkin pie with spelt crust

Thanksgiving, like many holidays, involves a grand feast that centres mostly around animal-based products. Even though I do eat eggs and a bit of dairy, I think it’s nice to lighten up this traditionally heavy meal with some plant-based additions. While I definitely prefer working with butter when making pastry my poor stomach prefers a non-dairy option, so I decided to go for a coconut oil pie crust. I follow the same method as my regular pie dough, which you can find full instructions for here. Removing dairy and eggs doesn’t mean you’re destined for boring, bland Thanksgiving desserts. I swear. One of my goals for this winter (is it too early for me to say that??) is to work on my pastry game. I want to improve both my coconut oil and butter pie doughs, and just practice making pies and such more often so the whole process becomes second nature. I often second guess myself and just want to know ratios and cook times without looking at a recipe (basically I just want …

vegan multigrain sourdough bread

sourdough multigrain sandwich bread

I’ve been making some variation on this loaf for a couple of months now. Don’t get me wrong, I love the process of making the boules: the artistic touch with the lame before it goes into the oven, taking the lid off and seeing how much it has sprung, cutting it (after patiently waiting for it to cool) to look at the cross section. I love bringing them to friends and family and hearing their enjoyment of just tearing pieces off of a loaf, unable to resist a nibble each time they walk past. I love the crisp crust and the creamy interior, a perfect vessel for dips and spreads or simply some good olive oil. But really, sometimes you need a more practical shaped loaf. I’ve dripped a lot of peanut butter through the little air pockets!  I started developing a loaf pan bread mostly because I was thinking ahead to school, and imagined I would be packing a lot of sandwiches. Since Luke bought me a stainless steel lunch container for my birthday …

appeltaart (dutch apple pie)

appeltaart (dutch apple pie)

Around this time last year, I was frantically planning a last minute trip to Europe. I was WOOFing at a farm in the south of France for about a week, met up with Luke for a couple nights in Belgium, after which we made our way on the high speed rail to the Netherlands. Let me just say that I love it there, and if I wasn’t such a family-oriented homebody I would move there in a HEARTBEAT. I’m not exaggerating, I looked up apartments in Haarlem the other day and it is so incredibly charming. Also: everyone was so tall in Amsterdam, I felt right at home 😉 I love how there is such a culture of cycling there (though we didn’t actually rent any bikes, Luke thought we’d get run over). They dominate the streets more than the cars do. Instead of parking garages for cars, there are parking garages for bikes. The streets are lined with locked up bikes; they really are a fixture of Dutch living. Despite not renting bikes, we …

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 …

berry peach galette

berry peach galette with rye crust

I’m having some conflicting feelings right now about blog content. My initial hope was that the blog would be a source for seasonal, accessible, vegetable-heavy recipes that leave you feeling happy and satisfied. I also wanted to emphasize cooking because I want to be a better cook and develop the skills to make meals without recipes. I’m finding it somewhat difficult because I definitely have more recipe ideas with regards to breads and pastries, and tend to have more success with these earlier on than I do with savoury recipes. I would also like to put more of my fermenting adventures on here (think: sourdough, kombucha, lacto-fermented veg, etc), and also maybe my foray into natural homemaking things? Tell me your thoughts! Speaking of baking… let me introduce you to this easy galette! I love mid-late summer when the berries and stone fruit collide. My attention is usually drawn to strawberries and raspberries, but we’ve been seriously favouring bloobs this summer, if the stack of blue-ish cardboard pint containers on our kitchen counter is any …

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 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 …