Mini sweet peppers, stuffed with smoky, cheesy spread, breaded, and fried. You can’t go wrong. I know, I know, the holidays are almost over and everyone has gained 10 pounds and feels like if they eat cheese again they’ll die. Give it a week and you’ll be ready for these, I promise. These are a…
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.
Orange Fennel Salad with Hazelnut-Basil Dressing
Fennel is a newly developed favourite for me. It meets all of my criteria for my grocery list: it’s cheap, it’s healthy, and it’s versatile. It’s taste isn’t bland but it doesn’t over-power other ingredients. It can be eaten raw, fried, roasted…ok, you get the point. I like it. This recipe is great for lunches…
Butternut Squash Mac ‘n Cheese
Adding squash to mac ‘n cheese seems simple enough, but it makes such a huge difference in the end result that I’ll be doing this a lot more often from now on. This isn’t some attempt to be healthier, because while it does have more nutrients than plain old mac ‘n cheese, it’s still got…
Pumpkin Sage Ravioli with Browned Butter Pecans (plus a look at the KitchenAid Ravioli Maker Attachment)
Ravioli is one of those dishes that I eat maybe a few times a year, but I could honestly eat once a week with all of the possibility of variations. KitchenAid and Sears Canada sent me this ravioli attachment, available for purchase here, to give it a go and show people some of the things…
Simple Vegetable Pot Pie
This was my first time making a pot pie, so be gentle. The filling was way more than I thought it would be so I ended up with two pies’ worth (and only one pie crust). I was having a bit of a nervous breakdown because it was overflowing, the pie crust wasn’t sealing, and…
Asian Marinated Portobello Mushrooms
These mushrooms are a super-easy make ahead dish that you can keep throughout the week for lunches and dinner. The ingredients are simple—all you have to do is mix everything together, let the mushrooms soak, then grill them. You can put these sliced up in a rice bowl, on an open-faced sandwich and on the…
Honey, Walnut and Oat Cookies
Initially for this post, I was going to make apple cider cookies. Sounds good, right? I did a quick Google search to see if others had done it (link titles told me they did) and like the lazy cook I am, I thought “Good enough!” and bought everything. Funny thing is, I didn’t read any…
No-Campfire Banana Splits
Bonfires are the greatest, but if you don’t have access to one and want the amazing food that accompanies them (who doesn’t, really) then get on board the backyard BBQ train. This is the easiest recipe, takes 5 minutes to prep and yields a great dessert. If you’re hosting any kind of get-together, these are…
200th Post {Recipe+ Cookbook Giveaway}
Hello lovely readers! Welcome to The Vegetarian Ginger’s official 200th post. Along with it is coming a brand new recipe and my first ever cookbook giveaway! I know the past few months have been a little slower than usual, but I haven’t forgotten about you. I have a ton of recipe ideas, some product reviews, and lots…
Habanero Lentils
Lentils are ugly, but delicious. Since I’ve moved houses, my cooking situation has changed significantly. . You really don’t realize how many staples you need in a kitchen to make the basic things until you don’t have them. My mom always makes stewed lentils and I’ve never been able to replicate them the exact same…
the vegetarian ginger 