Roasted Cauliflower in Lemon-Tahini Sauce
I came across this recipe for Roasted Cauliflower in Lemon-Tahini Sauce on the Vegetarian Times website and it’s really awesome. While I don’t particularly love raw cauliflower, I do love it in...
View ArticleMushroom Mini Quiches
Warning: this is another post for mushroom-lovers. If you’re not a fan of them, then you may want to escape to chocolate-land and forget that you ever saw this. Ok, onto the fungi. Once again, I have...
View ArticleBasic Hummus
I know, I know… not another hummus recipe! A few of my friends here have asked for my humus recipe, and since I’m heading out of town for a month, I wanted to ensure that they had it before I left. I...
View ArticleGreen Gazpacho
If you’ve been following my last few posts, you’ll know that I’m currently on vacation in Ottawa Canada. Right now, I’m staying with my parents and it’s actually more of a “semi-vacation” at the moment...
View ArticleElegant Salt & Pepper Tofu with Cilantro Pesto and Red Pepper Coulis
Earlier this week, I was craving my usual salt and pepper tofu, and it occurred to me that I had everything on hand in the fridge to pull it together. But I was also in the mood for something a bit...
View ArticleQuinoa Falafel with Avocado Tahini Dressing
You’ll love this quinoa falafel drizzled with a creamy avocado tahini dressing. It’s protein-packed thanks to the quinoa and chickpea combo, and it’s also naturally gluten-free! My love of falafel goes...
View ArticleRefried Bean Tostadas
I love the colors and flavors of Mexican food. On their own, avocado and cilantro are probably two of my favorite things, but add beans, tomatoes, cumin, and a bit of spice and well… that’s the start...
View ArticleQuinoa-Stuffed Peppers with Almonds and Mint
Dinner one night last week was inspired by a dish that my old friend Andrea used to make. I never did get her actual recipe, but it was based on a wild rice blend. If you’ve been here before, then you...
View ArticleRocket & Cashew Spread
This arugula / rocket and cashew spread is delicious served with crostini bread or crackers, or used as a sandwich spread. It’s vegan and naturally gluten-free. I haven’t blogged about arugula (rocket)...
View ArticleTortilla Pierogies with Truffled Sour Cream
These tortilla pierogies are a twist on traditional pierogies in that they use flour tortillas instead of the dumpling-style dough. The result is sort of a pierogi pie (Mmm… pierogi pie) that is fun to...
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