Sweet and Spicy Chipotle Poppers

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…

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…

Spicy Vegan Meatballs

Sometimes the eternally upset redditors get mad at me for calling things by their meat-based names when there’s no actual meat in the ingredient list. I thought about changing the name of this dish to “mockballs” but something doesn’t quite seem appetizing about that, does it. I don’t feel too guilty calling them meatballs, either;…

Seven(ish) Layer Taco Dip

Taco night will never be the same. Picture the perfect taco. In my mind, it’s got guacamole (obviously), cheese, sour cream, beans, tomatoes and something to give it a kick. This dip blends all the best toppings for vegetarian tacos and makes it easier than ever to O.D. on Mexican food. This is great to…

Extreme Scotch Bonnet Hot Sauce

Sometimes you just have to learn lessons the hard way, which is exactly what I did for this recipe. I grew a decent amount of scotch bonnet peppers in my backyard this year. I wasn’t expecting to have so many (about 20 picked) so I figured hot sauce was the best way to go. If…

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…

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…

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,…

Creamy Chipotle Enchiladas

This was my first attempt at any kind of enchiladas, and I have to say it was a good one. They aren’t quite traditional because they’re stacked instead of rolled, but they manage to hold in all the spice and flavour (plus the fried egg on top works really well). I adapted this recipe from…

Spicy Bok Choy Ramen Noodles with Marinated Asian Tofu

Ramen is a pretty basic dish on its own (not that there’s anything wrong with that). It’s perfect for late-night snacking and lunchtime noodling, but truth be told it can get boring on its own. Pack it full of veggies and spice and it’s a whole other story. Six cups of bok choy may seem…