Seitan has always kind of been this mystical creature of vegetarian cooking for me. I hear about it, I read about it, but I never see it anywhere. This recipe is my pick from the submissions I recieved thanks to Alex from In Vegetables We Trust, andthe result was the best stew I have ever…
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.
Sweet Potato and Orange Zest Soup
Sweet potatoes can be one of the best foods out there if you cook them properly. I prefer mine savoury either as fries, in soups or in casseroles. I’m not too big of a fan when people add cinnamon and other sweet spices; it seems sort of unnecessary and gets over-powering very quickly. That being…
Roasted Beet and Sweet Potato Sliders
I’ve mentioned before in some of my posts that soggy bread is my worst enemy. It’s disgusting. It’s not like I want my sandwich to be bone-dry, I just don’t want a layer of mush surrounding my filling. Here are a few good ways to avoid soggy bread. The most obvious one is toast your…
Kale Chips
Kale chips are the easiest snack to make if you’re looking for something light and healthy. They barely need any seasoning, and even if you’re not a huge fan of raw or steamed kale the crunchiness makes their flavour a little less bold. Not only that, but these are a great source of iron too….
Jalapeno Popper Stuffed Mushroom Caps
Let’s talk about bacon. I feel like with the explosion of shows like Epic Meal Time people went into a bacon craze that lasted for years. Bacon toothpaste, lip balm, vodka…you name it. This might have been good news for meat-eaters, but for vegetarians it was hard to find an appetizer at a bar that…
Spicy Winter Vegetable Soup
Over these past few weeks I’ve been reading articles on soup flavour-boosters. I don’t consider salt a good additive because if you’re already using bouillon cubes or pre-made stock, the salt content will be through the roof. The most interesting and surprising tip I’ve found in several articles is to save the rinds of cheese…
Rice Paper Salad Rolls
Rice paper is truly a unique ingredient. When soaked in hot water, it becomes clear and flexible allowing you to make transparent wraps. The other great thing about having see-through rolls is that you don’t have to bake it, so you can pack them full of raw veggies. They look colourful and go well with…
Send me your recipes!
Have a recipe you want to share? Send me your all-time favourite vegetarian recipe and I will choose one to make and post up to the blog. You can either e-mail me directly at veronicasheppard92@gmail.com or post in the comments. I will need your name, e-mail, the recipe title, ingredients and steps. If you have…
Eggnog French Toast
There is a love/hate relationship going on with eggnog in my mind. I think it has good flavour and everything, but the idea of drinking egg grosses me out slightly. So last night I saw the Iron Chef holiday special, where each chef needed to incorporate eggnog into all of their dishes. One chef made…
Gluten-Free Gingerbread Cookies
Although making a gingerbread house from a kit is fun, eating it never tastes that good. The gingerbread has been in the box for a while and lacks flavour. The icing is basically hard sugar. Sure, it looks pretty, but I don’t want to eat it. So that being said, homemade gingerbread is a thousand…
the vegetarian ginger 