So, I joined this thing called Instagram a while ago. And never shared anything. Until now.
It had nothing to do with my blog. Read the rest of this entry »
So, I joined this thing called Instagram a while ago. And never shared anything. Until now.
It had nothing to do with my blog. Read the rest of this entry »
I was hoping to do a mid-season garden update but it took too long for me to share my July photos. I will try to photograph my current August jungle because it is quite impressive now that it is finally time for harvest. Read the rest of this entry »
It has been a while since I flipped through Terry’s Salad Samurai. I know salads are not just for the summer, but I smiled pleasantly as I looked through the chapters aimed at the colder months. I bookmarked the Beet Balls and Fries Salad after reading Nicole’s raving review, and felt now, during the winter, was a perfect time to whip up a salad featuring root vegetables. Read the rest of this entry »
Continuing with the easy comfort foods, how about baked grits? Or creamy cheezy baked polenta? I am no stranger to the elaborate, creamy, stovetop polenta but sometimes, you want to eat something a little less laborious with all the flavour.
This dish uses a creamy concoction including sauerkraut, cashews, nutritional yeast and miso to simmer with the cornmeal for a few minutes. Next, you pop it into the oven to complete the easy side dish. Here, I paired the polenta with the Hemp Crusted Tofu with Garlic Collards in Superfoods 24/7 which I was compelled to make after seeing Cadry’s raving review and Andrea’s spin on it. Neither dish disappointed and both worked well together for a complete meal. I even snuck a few pieces of the baked grits for breakfast, too. Read the rest of this entry »
I hope you’ve been enjoying the recipes from Vegan al Fresco. I don’t normally share so many recipes from the same cookbook (at least at once, because we all know I love to share Tess‘ fabulous recipes).
I was immediately drawn into this recipe. Adding a chopped pickle to a potato salad seemed ingenious. Adding the pickle juice to the dressing was doubly intriguing.
A perfect make-ahead salad for my next picnic. Read the rest of this entry »
Overflowing with zucchini? Tis the season for local zucchini.
Too many growing in your garden? Or in my case, swooping up a few too many while at the grocery store. Read the rest of this entry »
Kale grows fairly easily in North America. It rather amusing that kale, the superfood extraordinaire, could easily be grown in my backyard (see exhibits A, B and C) and even easier to find in the grocery store within the last few years, including heirloom varieties.
We had friends visiting from Hong Kong earlier this summer and of all things, they were craving kale. I guess it should not be surprising that kale might be difficult (or more expensive) across the globe. I wanted to surprise them with a kale salad. I already made my favourite kale salad this summer so I experimented with this delightful salad instead. And let me tell you, they loved it!
The salad reminds me a bit of this seasonal Peach and Hazelnut Kale Salad with a Maple Miso Vinaigrette. I didn’t realize it at the time, but it definitely has an Asian-fusion feel to it. Miso and garlic were the pronounced flavours balanced by the maple syrup and apple cider vinegar. The red cabbage contrasted beautifully next to the deep green kale. While miso is a novel flavour in North America, it was not new to these ex-pats who once lived in Japan.
Other kale salads you may enjoy:
Toronto had a wicked storm this past weekend.
Yeah, that one. (Sorry for the rain tease for those in California!)
The next one is a video:
If you saw a plane trying to land at the Island Airport at that time (I didn’t see us in the video), I was there. We circled back and forth between Toronto and St Catharines as we waited for a clearing to land. The landing was probably the most rocky I had endured and it was only afterwards, gawking at the photos in the comfort of my own home, did I realize what we had missed.
(Hopefully they got some awesome wedding pictures)
Anyways, Rob and I had a very quick weekend trip over the long weekend out to New Hampshire for some relaxation and hiking in the White Mountain National Forest. Rob was in Boston for a conference but when I flew down, we opted to head outside the city instead. If you like outdoors, this is a great place to visit. We stayed with a host through AirBnB and it was almost like our own piece of heaven.
I had been talking about making Bourbon-spoked barbecue sauce for a while, but we had no Bourbon nor whiskey. Our trip to duty-free solved that and I quickly followed through with my promise of homemade barbecue sauce. Earlier this year, I made Miyoko’s zippy barbecue sauce (fabulous, by the way) and found it oh, so easy and was equally delighted with this concoction.
Smoky. Apple-infused although I couldn’t really taste the apple. And the Bourbon was in there, too. The Bourbon is more of an aftertaste after the alcohol is simmered away, adding depth to the sauce. A bit on the spicier side but I loved it. So, even if you do not like whiskey (hello, me!) and even if you do (hello, Rob!), you will love this. I imagine this will be gone by the end of the weekend. Veggie burgers really do better with something saucy slathered overtop.
Enjoy! Please let me know how you like it. Do you have a favourite barbecue sauce recipe?
Remember that time I had a mustard tasting party? Only 18 months ago, or so… I don’t think I have bought a new mustard since and we are down to the bare minimum, guys. Depending on what I find first (mustard or mustard seeds), I may try my hand at homemade mustard. I want to try Miyoko’s recipe for Ale and Brown Sugar Mustard but don’t want it to taste like beer. If you make it (or can recommend other homemade mustard recipes), please let me know. I will await your assessment in 4 weeks. 😉
In the meantime, onwards with the potato salads. A perfect side for your summer meals.
Another winner of potato salads, this is for serious mustard fans. Rob preferred the Creamy Lemon-Dill Roasted Potato Salad but I really can’t pick a favourite, especially considering the Smoked Paprika Roasted Potato Salad. This salad is definitely heavy on the mustard, so pick a good one. The vibrant yellow is courtesy of a dash of turmeric and the dressing is more complex with the addition of Old Bay. A fun twist for yet another non-mayo potato salad. Enjoy!
PS. I am sharing this with Bookmarked Recipes.
Even though we have had the BBQ on in full force since it arrived, it is (mostly) limited to the weekends. However, I love bulk cooking on the weekends, so we’re trying to keep things simple mid-week.
Here I multipurposed leftover portobello carpaccio (just as good with a longer marinade) into a glorious summer salad with strawberries, fresh (not grilled) tofu, all over a bed of baby spinach, doused with a balsamic dressing.
Jessica asked about mosto cotto in my previous posts. It is a sweet balsamic reduction and a simple 1-ingredient dressing. A balsamic vinaigrette could easily be substituted, so I decided to make my own and use it all week. I made a glorious full cup to share with Rob.
Except the world was against me, and I tipped 75% of my dressing. Onto my shorts, onto my slippers and behind my stove. I am not sure if bird poop or balsamic vinegar makes a worse stain, but I quickly disrobed and cleaned my shorts and next my slippers. My black shorts fared better than my slippers which may now look a bit more brown than white. Oops….
Anyways, the salad was fabulous. I hadn’t planned to share it but the mushrooms added a wonderful earthy contrast next to the sweet strawberries and savoury balsamic vinaigrette. Delicious. Enjoy!
I am sharing this with Meat Free Mondays.
This may very well turn out to be the summer of potatoes and mushrooms. While not everyone likes the mayo-heavy potato salads, everyone seems to like the non-mayo salads from this summer so far.
Rob said this was his favourite potato salad yet.
His Polish roots may be particularly partial to fresh dill.
The dressing is a creamy, but not heavy, lemon-tahini sauce with a touch of mustard which I tossed with salt-and-pepper roasted potatoes and fresh dill. The recipe makes a lot of dressing, which was great throughout the week to dress up some of the leftover grilled vegetables. The dressing was also great when I added in some extra chickpeas.
What is your favourite recipe for potato salad?
It has been a week in the new house and we’ve given our new barbecue a quick initiation.
Part of the beauty of the new grill is that meals are simpler. Fresh vegetables with a touch of oil, salt and pepper along with a veggie burger. It still hasn’t stopped me from pinning more creative recipes (follow my vegan BBQ pinterest board here).
These BBQ lentils are from my pre-BBQ days and a fun way to switch up your BBQ protein if you are tired of veggie burgers. While you could eat these as a side, I opted to construct a sandwich, reminiscent of Sloppy Joes but with a BBQ flavour. I topped it with my carrot-sriracha coleslaw for an easy topping.
Do you have any favourite recipes for the BBQ? I highly recommend these balsamic roasted portobellos which have been my go-to option whenever I had access to a grill in the past. I am also curious which brand of veggie burgers is your favourite. There are so many options. The one I have liked so far has been “Veg Out” Quarter Pounder. Oddly enough, I can’t even find a link with it on the google interwebs to share my find with you.
Our house is feeling settled awfully quickly. With a lot more space than our former abode, we have embraced my parent’s suggestion to keep the boxes still to be unpacked out of sight. We certainly still have boxes to unpack, but the essentials are out and the unpacked boxes don’t bother me while they are out of sight.
With a presentable main floor and a new barbecue, we celebrated the midweek Canada Day with some friends and a simple meal. I can already tell the barbecue will be on in full force this summer. It is never too late to try out new salads and this was a fun spin on traditional coleslaw. First of all, I have massaged kale but never cabbage and carrots. The simple dressing is massaged to wilt the veggies and left to marinate in the fridge for optimal flavour. A dash of sriracha makes this slightly different and I suggest tasting it prior to serving, as the spice level dissipated while it mellowed in the fridge.
Happy belated Canada Day and early Fourth of July. 🙂
Do you have any great BBQ or picnic recipes to recommend?
I am sharing this with Bookmarked Recipes.
What a weekend, guys! Rob always complains the May long weekend is fraught with rain but this year, the rain was pushed away by all the sun. (We even managed to dry some clothes outside!)
It was a glorious long weekend and it was nice that my body was as eager to move around too. Rob and I spent a lot of time visiting family and friends, and the majority were stopping by our friends unannounced simply because we were in the neighbourhood. The stars were aligned because someone was always home for our impromptu visits. Score!
I finally have my cooking mojo back although my blogging mojo is still lagging behind. With the nice weather, I am drawn more to walking in my ‘hood instead of sitting in front of my computer. One thing that has helped to get me cooking again is the multitude of fabulous vegan cookbooks hitting the shelves. One of them is Annie Oliverio’s new cookbook, Crave, Eat, Heal. You have probably met Annie through her blog at An Unrefined Vegan where we she shares plant-based recipes without refined ingredients. Her cookbook has the same philosophy and aims to show that there should be no deprivation. All of your cravings are answered.
Annie’s cookbook is broken down into 13 chapters, each focusing on a different craving: carbs, chocolate, comfort, cool, creamy, crunchy, green, junk, salty, spicy, sweet, tart and warm. I am used to the traditional setup of cookbooks organized by course or season, but this was unique. Oftentimes, I do have cravings for something with chocolate, or something crunchy, and this would be a different way to find something satisfying to eat. With this warm weather, of course, I ventured into the “cool” cravings. There were coolers, smoothies and popsicles. Even a sweet potato pie and apple pie spice ice cream that looked phenomenal (and totally happening next weekend). But I decided I needed something a little more substantial and dove into the butter wedge salad.
After my surgery, I was on a liquid diet for nearly a week and when I finally improved, all I wanted was to bite into something. Here I was biting and actually cutting into my meal. It has been a long time since I actually used a knife and a fork for a meal, and of all things, it was to cut my wedge of lettuce.
Perhaps Annie missed out on potential “cut into your meal” cravings, because I could understand missing this not-so-fun meal normalcy. In any case, the knife and fork allowed me to experience every part of the salad with each bite: crisp lettuce, subtly sweet/soft pear, salty/meaty tempeh bacon, creamy avocado and a creamy/cool sunflower peppercorn dressing. I used a peppercorn dressing base which made for a very intense dressing but it was well balanced with the remainder of the salad.
The recipes in Crave, Eat, Heal span sweet and savoury and most are accompanied by Annie’s photographs. Her recipes are nearly all oil-free (not necessarily low-fat), mostly gluten-free, and without processed foods like white sugar. Her photo of the salad can be seen below.
Thankfully, the publisher allowed me to giveaway the Crave, Eat, Heal cookbook to a reader living in the United States. My international readers are eligible to win a copy of the ebook Crave. Eat. Heal. Outtakes. To be entered in the random draw for the book or ebook, please leave a comment below telling me what you crave most often (and please let me know if you are not from the US). The winners will be selected at random on May 30, 2015. Good luck!
Recipes from Crave, Eat, Heal spotted elsewhere:
Roasted Garlic and Fresh Herb Cream Cheese (aka Vegan Boursin)
PS. There is still time to enter the giveaway for Superfood Juices here.
Long time no chat. I feel like I have been revived back to life. Those past few weeks seemingly lost into the neverlands. Of course it was all in the name of recovery, but I am at a loss for words as to how I spent my days. I certainly wasn’t at work. There was barely any blogging. I aimed for a short walk a day, usually to the nearby grocery store although sometimes just around the block. And eventually I started feeding myself.
At risk of sharing TMI, bear with me. While most suggestions after bowel surgery is to eat a high fibre diet, I found I needed to scale back my typical fibre rich meals. This was one meal that was very easy to make and worked well. I figured the sauerkraut would be good for adding probiotics after a long stretch of antibiotics but I also really liked this with some smoked tofu. I told Rob the smoked tofu reminded me of cheese although he denied it vehemently. He agreed it looked like cheese but it did not taste like it.
Avocado toast is definitely the sandwich du jour, but it wasn’t until we travelled through Guatemala and Honduras that I truly appreciated its versatility. There was a stretch where I had avocado toast (with refried beans and fried plantains) for both breakfast and dinner. It was just too good. Here is Rob’s play with refried for one of our snacks. Enjoy!
Have you ever had a rough recovery from surgery?