Medjool dates are my new experimental ingredient to work with. They’re great for binding ingredients, high in natural sugars so no additional ones are needed, and taste like a dessert. My initial attempt was to make Homemade Clif Bars but that didn’t quite work out as planned—I think I should have added in a couple…
Category: Recipes
These are all recipes I have created or adapted myself and tested out!
Shiitake Mushroom and Tofu Potstickers (Dumplings)
I’ve been wanting to make dumplings for a long time now and finally got around to it. Needless to say, this is going to become a regular basis meal. I followed the recipe from The Kitchn pretty closely, would love to try it the same way with different fillings! As she says in the post,…
Salted Almond Butter Dark Chocolate Chip Cookies
These flourless cookies take under 30 minutes to make, use healthy ingredients and are so chewy you’ll have to hide them before you eat the whole batch. A mix of almond butter, coconut, dark chocolate, honey, walnuts—not to mention sea salt on top. This recipe is one of my new gluten-free favourites that I adapted…
Vegan Leek, Pumpkin and Spinach Chowder
Most chowders are made using dairy and seafood, but this one is more of a cross between soup and stew using a ton of veggies and spices. To thicken it up, instead of adding whipping cream, I used an immersion blender to mix some of the vegetables into the broth. I know it’s a little…
Greek Feta, Sun-Dried Tomato and Pistachio Truffles
These truffles are your next party staple. A step beyond plain cheese and crackers, while still being easy enough to make so that they don’t consume your whole day. I love them for a few reasons: Anything encrusted in pistachios is guarenteed to be good. It’s essentially a ball of cheese. No complaints there. The…
Basic Bread Crust Croutons
Have leftover crusts from another recipe? Turn them into a crunchy garnish in less than 20 minutes. I made these croutons with the intention of using them as a topping for soups and salads but ended up eating them as a snack instead…and they went fast. The great thing about this recipe is that you…
Big Soft Moose Cookies
Searching for a chewy and delicious holiday cookie? Look no further. This recipe is from my friends Mattea and Chrissy, who gave me the cookie mix in a mason jar with directions attached to the side as a gift. I love it! Such a fun gift and the result is yummy cookies. I love holiday…
Sushi Cupcakes
I’m a big fan of sushi. Each year I always try to make really creative cupcakes for my boyfriend’s birthday (I baked them into ice cream cones, decorated Mario Bros themed ones) but I think this one (I’m so sorry for this pun) takes the cake (I’m sorry). These were probably some of the most…
Sriracha Baked Eggs in Muffin Tins
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…
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…
the vegetarian ginger 