Baked eggs are a lazy chef’s dream. Seriously low-maintenance, minimal prep time, and easy to re-heat as leftovers. The scrambled egg cups are really simple and puff up, resulting in a soufflé-looking dish. The salami cups are still very easy, but the egg does pour a little bit past the “deli” slice, so just be…
Author: Veronica Sheppard
I'm a vegetarian food blogger who loves to cook, write, take photos, and (most importantly) eat. I'm always trying out as many new recipes as possible while developing some of my own.
Curried Red Lentil, Carrot, and Sweet Potato Soup
I love making soup because it’s easy, flexible and keeps well in the fridge. I also find that a lot of soups actually taste better the day after they’re made; giving the flavours time to develop can pay off. You can leave out the heavy cream if you want to make it vegan, I just…
Stovetop Macaroni and Cheese with Mushrooms and Shallots
Bummed out by the cold weather? Mac n’ cheese solves all problems. I made a Baked Macaroni and Cheese With Panko a while back, but I have to admit the stovetop version is much better. I personally think the cheesier, creamier and thicker, the better. Also, I don’t know if anybody else has run into this…
Easy Vegetable Frittata with Shredded Tofu
I have never had a successful time with cast iron skillets and eggs. No matter how much oil or butter I put down, the eggs still always stuck and fell apart. This time, I found the perfect method. The trick is to heat the pan in advance so that it’s really hot before you coat…
Chickpea, Sesame and Sweet Potato Patties
It’s rare that you’ll find a vegan, gluten-free and easy baked patty that satisfies the appetite of non-veggies and veggies alike. It’s perfect for bringing to get-togethers because you can make the mix in advance, and people who aren’t as open-minded about food will be willing to try it because it’s ingredients are all recognizable….
Vegan Chorizo Sausage Chili with Black Beans
This super-easy chili is packed with protein and vitamins, and doesn’t sacrifice flavour. You can eat it on its own or scoop it up in tortilla chips; either way, you’re going to love it. Imitation meat can be pretty hit and miss. I’ve actually never been a huge fan of Tofurky-brand products but I found…
Crispy Quinoa Fritters (plus a visit to the Delicious Food Show)
Quinoa fritters are a great thing to make during the week because they’re easy, generally quick, and reheat really well. Quinoa is such a great staple for vegetarians. One serving (a 1/4 cup) has 15% of your daily iron, 6g of protein and a good amount of fibre. It’s also very affordable and low-cal if…
Gluten-Free Banana Bread with Chocolate Chips
Banana bread is seriously one of the easiest baked treats ever. Whenever you have bananas that are beginning to get too ripe to eat, stick them in the freezer. They’re perfect for recipes like muffins, bread and cookies, plus you’re not wasting food. I just thawed 4 frozen bananas and poured them into the batter;…
Chocolate Walnut Clusters
The perfect storm of mishaps created these clusters. I was missing ingredients, didn’t have a recipe to follow and thought they would turn out to be a disaster 100%. Luckily for me, they turned out and now I’ve got a new bite-sized treat! Compared to most store-bought cookies, these are actually relatively healthy. They have…
Peanut Butter and Banana Oatmeal
One of my favourite after-school snacks as a kid was banana smothered in peanut butter. To this day that flavour combo is one of my favourites: in sandwiches, smoothies, and now, oatmeal. I got this recipe from Pastry Affair and I’m very pleased! There’s some very yummy-looking photos to go along with her recipe so…
the vegetarian ginger 