Recipes
Nepalese Coconut Curry
Scan my recipe archive, and you will see for yourself that I am certainly a mushroom fan. A mushroom sauce of any kind has been a comfort food since I was young. And these days, comfort foods rate high on my list. This is a Nepalese dish, with slightly different seasonings to the Southern Indian…
Read MoreCreamy Lime and Avocado Tart
Here’s a delightful guilt-free treat that you can even find time to make midweek. It’s also quarantine shopping friendly… is that a term yet? With only seven simple ingredients, you are almost sure to have them all on hand. It was a great save for me on Monday when Joachim’s birthday seemed to appear out…
Read MoreVegan Panna Cotta
Ingredients 800 ml plant-based milk: 2 14-oz cans full-fat coconut milk, 400 mL each or 1 can of coconut milk and 400ml of another plant-based milk (I like hazelnut or almond milk) or 800ml of your favorite plant-based milk 3 T coconut sugar 1 T powdered agar agar 1 vanilla bean, split with seeds removed…
Read MoreQuinoa Pilaf
I found myself in what has become a common situation, peering into my pantry to discover how many more meals I could eke out of the remaining ingredients. With delivery not a viable option in my area, and the thought of another scavenger hunt in the supermarket filling me with dread, I honed my skills…
Read MoreWhite Bean Patties
This isn’t exactly the kind of recipe that would normally catch my eye. But as we sit, just like you, housebound during the spring of COVID-19, I’m doing a few things out of the ordinary. It just happens that this week I received five pounds of organic spring carrots from a local farm, and three…
Read MoreNut Butter Coconut Cookies
I’m a fan of fruit for breakfast and a plateful of cruciferous veggies for dinner… but some days, we just need cookies. So if you are feeling that today, you have found your answer. Ingredients 2 tablespoons (10 g) ground flax or chia 6 tablespoons (90 mL) water 1 cup (100 g) unsweetened shredded coconut…
Read MoreLoaded Lentil Stew
This is quite a hardy stew, perfect for a blustery March meal. It also pairs well with the seeded buckwheat bread I shared last month. Ingredients 2 T extra light olive oil 1 medium organic onion, diced 3 garlic cloves or 1 shallot, minced 1 1/2 t smoked paprika or good quality Spanish paprika 1 T…
Read MoreVegan Chocolate Tart
This is an amazingly simple, decadent dessert that no one will believe is vegan and gluten free! Crust 1 cup pitted Medjool dates, soaked in hot water for 10 minutes 1 ¾ cup hazelnuts or pecans 3-4 T raw cacao nibs 1 T coconut oil In the food processor, process nuts and cacao nibs until…
Read MoreSuper Seeded Chia Breakfast Pudding
While I continue to eat my cleansing meal of fruit first thing each morning, the cold of winter often brings a desire for something more. When I came across the recipe that inspired this substantial Seeded Chia Pudding, a new tradition was born! The fact it makes itself overnight makes it a win-win solution. Ingredients…
Read MoreDrunken Noodles
When you see Meera Sodha’s name attached to any vegan recipe, you can be assured it is fresh, flavorful and interesting. I was especially interested to discover how the bitterness of the radicchio and tartness of the tamarind paste tasted in the end product. I can assure, you it was delightful. Meera’s version included tofu,…
Read MoreMushroom Bourguignon
If a rich and comforting meal is in order, then look no further. We can thank Melissa Clark from NYT for inspiring my vegan and gluten-free recipe below. Just a word of warning, the leftovers are even better and highly sought after, so you will need to prepare extra or find a good hiding place.…
Read MoreMeghla’s Palong Shak Dal
I used to think I could prepare a pretty good dal. That was until I watched my new Bangladeshi friends, Meghla and Aziza. These women embody the kitchen magician I long to be. The simple, yet important steps they added to the cooking process are what gave the dal and everything they cooked the depth…
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