Sub Categories in Vegan

Category of: Vegan

Potato Salad with Green and Yellow Beans

July 28, 2018

Potato salad is a signature item for me and when I have company I almost always have a big dish of potato salad ready to serve when family or friends arrive. It’s an easy dish to make and flexible in terms of the ingredients you put in it. This time I had green and yellow beans so I used them but have used other ingredients in other salads. I also like adding crisp romaine to the... View Article

Tempura: asparagus and yam

July 26, 2018

I have been having a lot of fun in the kitchen and lately also trying dishes I have never made before. We recently spent a week in the BC mountains hiking and biking (Sun Peaks, post to come) and our days consisted of all day hikes (or biking) and then dinner at night at one of the several restaurants in the small Austrian style village. Food mostly left some to be desired except for one... View Article

Roasted Asian Eggplant with Homemade Teriyaki

June 28, 2018

Remembering a dish I had at a restaurant a while ago I thought I’d try to make something similar at home. The dish was an elongated Asian eggplant, cut in half and roasted with a sticky, sweet and spicy sauce similar to teriyaki. Rather than buy a bottle of the sauce which would be full of artificial ingredients, I thought I’d try to make it myself. The sticky-gooey sauce was quite good so onto these pages... View Article

Rice and vegetables pilaf

June 5, 2018

Often when I cook rice I make extra and use the leftover rice in a pilaf a day or two later. It’s a good way to use up odds and ends of veggies that are lingering but are still beautiful, fresh and crisp. A classic pilaf is rice sautéed in oil with aromatics and then cooked in flavoured broth with vegetables or non-vegetarian proteins. My method here is different, sautéeing vegetables first and then adding... View Article

Asian Rice noodle and shredded vegetables salad

May 29, 2018

Rice noodles have a light texture and neutral flavour that adapts to any sauce or dressing you pair it with. The noodles are beautiful white and raw vegetables add colour and texture to the dish. This salad is quick and easy to prepare and for us it’s a light and refreshing dinner on a warm evening or a hot summer day. The crushed peanuts on top add just the right crunch and nutty flavour, I... View Article

Israeli couscous with cauliflower “rice”

May 20, 2018

  Israeli couscous is not really a couscous. Real couscous is made with crushed grains of durum wheat and what is known as Israeli couscous are tiny little toasted pasta balls developed in Israel in the 1950s to replace rice which was then unavailable. Israeli couscous is easy to cook and good on its own or combined with other vegetables in salads or warm dishes. I like to brown the couscous in a little olive... View Article

Warm beans and garden Kale salad

May 15, 2018

Beans require soaking before cooking so when I prepare them I usually soak and cook more than required for a particular dish and keep the rest for another recipe. The other day I made a lovely bean soup and only used half of the beans, keeping the rest in the fridge for a couple of days and today used them to make this warm bean salad. Beans are nice on their own with a splash... View Article

Black chickpeas hummus

May 8, 2018

Always curious about unusual ingredients, I picked up black chickpeas on our travels and finally got around to using them. I think I brought these back from Italy, where they are known as ceci neri (black chickpeas) but I believe some variety also grows in India. When dried they look small, black and wrinkly but these littles legumes pack a lot of flavour, dare I say even stronger flavour than the regular chickpeas.   I... View Article

Grilled Eggplant with Miso Glaze

May 4, 2018

I have had a few good versions of Japanese eggplants in the past and have been looking for a way to recreate something similar at home. I found a recipe for miso eggplant in an Australian publication and worked with their recipe to make this dish. I think I would try it with Japanese eggplants next time although this version was nice. The recipe called for grilling it but I roasted it in the oven... View Article

Roasted cauliflower and chickpea salad with tahini sauce

April 17, 2018

So, we just returned from 4 months of travel, two of which were in South America. I can’t even begin to tell you how much fun, interesting and educational this experience was. I wrote about the trip as we went along but there is so much more to share and since I compile these posts and images into travel book for our family, I will continue to write and document our experience. It took me... View Article

Three lentils soup with coconut cream

November 15, 2017

Once fall arrives soup season begins in my kitchen. I make a soup in a large le Creuset pot and then store it in 2-3 mason jars in the fridge so it’s ready to warm up or play with as I wish. Lentil soups are regulars here and I usually mix 2-3 types of lentils together to make it more interesting. Soup for me is second nature and I don ‘t need a recipe to... View Article

Paprika roasted potatoes with garlic and rosemary

November 13, 2017

A fragrant dish of delicious herb-roasted potatoes is always a welcome sight at dinner and this is an easy way to make them. The secret to this recipe is steaming the potatoes until partially cooked before roasting. You can do this step earlier in the day and finish the roasting before dinner. Use whatever herbs you have available fresh but potatoes and rosemary is a classic combination, you can’t go wrong with that. I use... View Article