You know those days where you just need to take a moment to say, “I don’t care about beach bodies, I just want some cookies.” I’ve got your back. These bars are a combination of all great dessert ingredients: Chopped up Oreos inside homemade cookies dough sprinkled with M&Ms. These are really good for parties…
Tag: Vegetarian
Broccoli, Cheddar and Eggplant Quiche
Quick breakfasts are convenient, but sometimes putting in some extra time is worth it. Quiche is easy, cheap and low-maintenance so you can do the crossword, watch morning cartoons or sit in a morning-zombie state at your kitchen table until it’s done. I know eggplant is not really a traditional addition to quiche, but I…
Double Salted Caramel Apple Hand Pies
After making these, hand pies are one of my new favourite desserts. They’re surprisingly easy, delicious, and customizable. These hand-held treats are perfect for birthdays, holidays or craving-driven baking sprees. I recently got thinking about the fact that I haven’t ever properly made my own pie crust. I’m not a huge dessert person and I…
Vegan Medjool Date, Almond and Coconut Health Bars
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…
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,…
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…
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 soufflĂ©-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 