For anyone who lives in Toronto, you know this winter has been insanely mild. While it’s a bit odd walking around in flats in early March, it also means that I get to bust out all of my warm weather recipes a little bit early this year. Yes, I know it snows in April every…
Tag: Vegetarian
Balsamic Roasted Brussels Sprouts
Brussels sprouts are a newfound glory in my life. Neither of my parents will eat them because they grew up hating them so much, so I’d never really tried them until a year ago when I tried roasting the individual petals and burnt them all (not a great introduction, but it was my fault, not…
How To Make Foolproof Vegetarian Quiche
Quiche is one of the ultimate brunch foods. It’s pretty healthy. There’s no shortage of fat (cream and cheese) and I wasn’t very light handed with the salt on this one either. That being said, each slice is packed full of protein and nutrients from the kale, mushrooms and other veg, so I’ll take it….
Easy Vegan Udon Soup with Ginger Miso Broth
Copycat recipe time! Thug Kitchen has provided me with hours of entertainment and some great meals, and they didn’t let me down on this one. Full disclosure, my boyfriend did most of the cooking on this one, and for once I was the one helping with prep. Sometimes it’s best to get back to basics….
Nacho Fries (plus a look at the T-Fal Actifry)
I’m generally a healthy person, but I’d be lying if I told you I didn’t love fried food. It gets out of hand sometimes. I was talking to a coworker of mine the other week about cookies (what else do I talk about), and she brought up that she made shortbread with her grandma—some of…
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…
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…
the vegetarian ginger 