After making this granola, you’ll be laughing at how much you used to spend on it in stores (in between shoving it in your mouth). You could get really creative with this recipe if you wanted to—I had the urge to add sweetened coconut, dried cranberries and toasted almonds but I wanted to keep it…
Category: Recipes
These are all recipes I have created or adapted myself and tested out!
Vegan Almond Tofu and Pumpkin Spice Muffins
Pumpkin has to be one of my favourite ingredients for a few reasons. Firstly, the smell of a fresh pumpkin when you cut into it is unbeatable. Second, you can roast the seeds. Third, the actual pumpkin can be roasted, boiled, baked and grilled. Now that fall has started, be prepared for pumpkin overload. You…
Fried Green Tomatoes
Fried green tomatoes are a Southern classic which are gluten-free, easy to make and can be used in a handful of different types of dishes. Just to be clear, green tomatoes aren’t a different kind of tomato from red ones. They’re just unripened tomatoes, which are harder and a bit more sour. When fried, they…
Shiitake, Yucca, and Tofu Fried Rice Paper Rolls
Yucca root (or yellow yam) is a strange ingredient. It’s got some properties of a potato, some of a squash, and it looks a little freaky. It’s got a rough brown exterior and it’s covered in wax, which is to preserve the moisture in the vegetable. Once all that nasty outside skin is cut off,…
Savoury French Toast Breakfast Sandwich
Let’s talk for a second about hangovers. I had a really nasty one this past weekend, and as many of you may know, your appetite can either be non-existent or rampant. I tend to get much pickier and want something that will fuel me more than plain toast. Enter french toast, a great eggy bread…
Jumbo S’mores Stuffed Chocolate Chip Cookies
Foods that involve taking one thing and stuffing it into another are what I like to call ‘inception foods’. These gigantic, amazing cookies are one of the best inception foods I’ve tried. This super creative recipe is from Smells Like Home and I followed it step-by-step exactly. It worked out perfectly, and what I was…
Baked Garlic Potato Wedges
Potatoes, cut into wedges, soaked in garlic oil, sprinkled with spices and baked. Simple as that. Crunchy on the outside and soft on the inside, these bite-sized potato wedges are a great finger food. They can be served with basically any dip you want, and they can be easily reheated. They’re also super cheap and…
Greek Scrambled Eggs with Feta, Tomato and Dill
For any of you who have grown your own veggies, you know that there’s no comparison to store-bought. Yesterday I came home to ripe tomatoes on the vine and red onions…they taste nothing like ones from grocery stores. They smell better, taste better and it’s nice to know you’re eating something that came from your…
Four-Mushroom Pan Fried Udon Noodle Bowl
Rehydrating foods can be rewarding if you do it right. It’s taken me a few tries to get these mushrooms down, but I’ve finally found a method and dish that work. First thing’s first—don’t be thrown off by the initial smell of the dried mushrooms. There’s something a little “sweet” about them that isn’t appetizing,…
Vegan Guacamole, Broccoli and Alfalfa Sprouts Wrap
Buying lunch is one of the biggest money draining activities there is. Take 10 minutes the night before (or morning of, if you’re one of those crazy morning people) and save yourself the money. It’s also way more customizable for portions and taste, not to mention it’s nutritional benefits. This wrap is packed to the…
the vegetarian ginger 