Maple-Sriracha Tofu with Roasted Red Peppers & Creamy Grits

One of my favourite and easiest vegetables to freeze are red bell peppers. Last year, we bought a huge bucket of red peppers at the Farmer’s Market and I diligently cut, cored and seeded them before popping them in the deep freezer. Many months later and we are still chomping through them. I purposely baked a bunch of them here.

Even though Lick Your Plate is not a vegan cookbook (you can see my review here), I was intrigued by some of the simple fish recipes. Swapping tofu would be very, very easy and would also benefit from flavourful marinades. While this was a bit more involved than most of my tofu recipes, the marinade and glaze were both excellent.

Curry Rhubarb Barbecue Sauce

Every year, I pay particular attention to the weather. Usually it is because I cycle to work but this year it is because of the garden. It still blows my mind that 2 weeks ago, we were worried about frost and snow (it snowed in May, I saw it) and now, the highs are a humid 30°C a with a humidex of 33°C. No wonder the plants are confused; our magnolia tree bloomed but the city’s cherry trees opted out. The mild spring was short-lived and will likely herald a warmer than normal summer.

Garden Update: May 2016

While I have never done complete garden updates, my last garden was a few years ago. I still love going back to remind myself of that jungle (see here and here) and then what my carpet of baby kale looked like the following year before I left for Houston.

I was very lucky to have a lot of help setting up this garden over the long weekend and I hope to update you with the successes and failures at the end of the season.

Profusion oregano, garden sorrel, French tarragon and sage

Grilled Miso Tofu & Veggie Kebabs + Lick Your Plate cookbook GIVEAWAY

Happy long weekend, folks! Unlike Rob’s annual rainy prediction, I think we might luck out with sun all weekend long. Fire up your grills, plant your gardens, and start enjoying the summer. 🙂

41 Vegetarian Sorrel Recipes

No other vegetable at this time of year has such power, or complexity. Sorrel is fruity like rhubarb. It is tart like lemon. It is herbal like basil. And it can be treated like all three. — Amanda Hesser in New York Times

In general I like to put plants in my garden that I enjoy eating (kale and herbs are my easy go-to plants). However, now that I have a backyard, I am trying to groom it to become self-sufficient with perennials that will come back year after year. Last year my aunt gifted me with a new-to-me green/herb: sorrel.

Sorrel might be new-to-you, too. I have a few gardening books and the only one that had something about it was The Complete Herb and Vegetable Gardener (I guess it was complete!) but here is a great guide online. In stores, it is hard to find, but easy to appreciate.

Cold Sesame Cucumber Noodles and Love and Lemons Cookbook GIVEAWAY

Some unfortunate circumstances have forced me to take it easy. Rest, all day rest, is not something that comes naturally to me. However, yesterday the sun was bright, the air was warm, the birds were chirping and the chipmunks and squirrels ran around my backyard. The barking dog scaring the squirrel was not so peaceful, but it was an excellent environment for relaxing.

My garden has been filled with a few plants courtesy of my mom – red rhubarb, chives and garlic chives but I am still antsy to fill it up with more. I think it would be fun to work with perennials all in one garden, so asparagus will fit right in.

Zucchini and Quinoa Cajun Stew (aka Vegan Gumbo without Okra)

I thought this was going to be a monumental event: my first recipe with celery.

Turns out, I am just forgetful. The blog never forgets, though. While I remember buying some celery while in Houston, it was obviously when I made (at least) the latter recipe.

1. Green Apple Kale (and Celery) Juice
2. Black Eyed Pea and Collard Green Chili