Vegan
Black Bean Fiesta Salad
I call this a fiesta salad because it just looks like a party! The colours are amazing! The next best thing about this salad is the roasted kernel corn. Roasting brings out the sweetness in the corn, that complements the spice of the onion and jalapeno pepper so well. This salad is rich in...
Curried Butternut Squash and Lentil Soup
Winter squashes include pumpkin, acorn, butternut, spaghetti and hubbard. Soup is a great, savoury way to start experimenting with squash if you are new to cooking with them. Between the lentils and the squash, just one bowl of this soup offers over 4 grams of fibre, and a rich source of...
Smokey Vegan Split Pea Soup
As part of The International Year of Pulses, I took the Pulse Pledge to cook one pulse-based meal per week for 10 weeks! The first feature pulse for the challenge was split peas. So naturally, split pea soup came to mind - a childhood favourite! I was looking to deliver the smokey flavour...
Cauliflower and Chickpea Curry
This recipe is a creation of my husband’s, lucky me! Sean was on supper duty one evening and delivered an amazing tomato-based curry. He is pretty confident in the kitchen and can simply throw ingredients together. I had to get him to make this dish a second time to put the recipe on paper, not...
No Bake Energy Bites
One of the key ingredients in these protein balls are chia seeds - an edible seed that originates from a desert plant, salvia hispanica, grown in Mexico. Chia seeds are rich in omega 3 fatty acids, protein, fibre, and calcium. Just 2 tbsp of chia contains the same amount of calcium as 100 grams...
Fig & Fennel Salad with Toasted Almonds
Fennel is a light, cold and crisp vegetable rich in vitamin C and potassium. It has an anise or licorice-like flavour and goes well with the sweetness of fruit. This makes a great addition to summer salads. Ingredients: 1 fennel bulb, cored and thinly sliced 4 dried figs, cut into pieces...
Sesame, Ginger Dressing
One of the key ingredients in this dressing is miso. For those who are unfamiliar with miso, it is a fermented soybean paste that tastes salty like soy sauce. It is used to flavour soup and other foods typical of Japanese cuisine. Fermented foods are a type of probiotic because they...
Weekend Brunch with Blueberry Compote
Now that the snow has fallen, it feels like a perfect weekend for warm, home made pancakes and blueberry compote. Perhaps a couple of poached eggs and a mimosa to boot. Right, compote you ask? It is simply a French word to describe cooked fruit, sugar and spices. Originally considered a...
Making Vegetable Stock
Reduce waste, save money, optimize nutrition - make your own stock! In my household, one-pot meals are quick and easy for us, hence, we go through a lot of soup stock. Recently, I've been concerned with the ingredients that go into soup bases: monosodium glutamate (MSG), artificial flavours,...
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