This recipe is the photo that has been the banner of my blog from day one. It’s light, colourful and packs a mix of flavours that aren’t commonly seen together. I’m heading up to the cottage for May 24 weekend, and this is the type of thing that’s perfect up there along with a veggie…
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.
Healthy Blueberry Breakfast Muffins
I’ve recently come to the conclusion that fast-food muffins are basically cupcakes. I know it’s not shocking, but when I ordered a muffin from my school’s coffee shop and it came topped with chocolate drizzle and powdered sugar, I couldn’t bring myself to call it a muffin. Besides being over-sweet, store bought muffins can be…
Beer-Cheddar Spread
Spreads are perfect for summer because they’re quick and easy. Throw in some beer and you’ve got yourself a good time. I was flipping through an old Vegetarian Times magazine from 2006 when I came across their feature on beer. Since I’ve only ever used booze in stews or soups, I figured trying it out…
Cake Batter Chocolate Chip Cookies with Sprinkles
Cake batter in cookies is one of the greatest baking discoveries I’ve come across on the internet. My perfect cookie is soft, chewy, and colourful. These cookies check off all three of those requirements (plus they smell AMAZING) so I’m devouring them pretty quickly. This recipe is directly from Sally’s Baking Addiction, just like my…
Creamy Avocado Pesto
If you want a good variation from tomato sauce or store-bought pesto, I’d suggest making this. It’s raw, vegan, gluten-free and fast to make—pretty much a health nut’s dream. I got this recipe from a food blog called Oh She Glows, and it turned out great. It’s simple but packs a lot of flavour, and…
Crispy Baked Portobello Mushroom Fries
These fries go against the conventional idea of a “fry” in all the best ways. Mushroom slices coated with panko, cheese and spices and baked until they’re crispy and perfect. Cover anything in panko and I can almost guarantee it will taste good. These are a nice variation from regular fries for a few reasons. For one…
Spanakopita Triangles
If you’re having vegetarians over to your house and you need an appetizer, this is a guaranteed crowd pleaser. These bite-sized savoury pastries will save in the freezer for up to a month, and they take under 15 minutes to bake once they’re prepared. The only real difficulty is folding the phyllo sheets into triangles—this…
Penny’s Potato Soup
I made a pot of this soup thinking I could eat it for lunch for the rest of the week, and it didn’t even make it one day. Everyone in my house kept eating it so I made a second pot the next day. This recipe is from a family friend (hence Penny’s Potato Soup)…
Sweet Potato Poutine
Poutine is a Canadian gem that’s pretty open-ended in terms of toppings. But have you ever tried subbing in sweet potato fries instead of regular potatoes? Mind blown. Companies such as Smoke’s Poutinerie have explored creative toppings for their poutine, but they deep fry their ingredients and have limited vegetarian options. This recipe uses baked…
Rosemary and Sea Salt Baked Beet Chips
It’s been raining a lot where I live lately, and I happen to also be studying for exams, so the mix of those two things means eating lots of junky food. Snacking is inevitable. With this in mind, I figured I should probably make a healthier munchie so I’m not eating garbage all the time….
the vegetarian ginger 