Sub Categories in Vegetables

Category of: Vegetables

Vegetables Tacos

March 24, 2020

So I used the taco shells from the other day to make these tacos. Instead of beans I used shitake mushrooms and cauliflower, both chopped fine and sauteed so they looked like ground “meat”. Topping was aa simple pickled slaw, fresh tomatoes and queso fresco. Mexican crema is nice with it too. you can more “stuff”, I kept it fairly simple.

Rice and lentils with roasted vegetables

March 21, 2020

Mujadara is a classic middle eastern dish that I love and occasionally make. It consists of cooking rice and lentil together and topping with cruspy chopped onion. Simply delish. This is a version of the concept, made with leftover rice and lentils that I had and mixed with roasted ribbons of carrots and parsnips. This business of #stayhome, #flattenthecurve and #quarantinecooking is working well in my kitchen. I hope I am supporting the community by... View Article

Roasted cauliflower with Harissa and Honey

January 23, 2020

A little early in the day for dinner but i am submitting an image to an online contest and wanted to have the recipe posted with it. Roasted cauliflower is one of my all time favourites. Easy to make it pays you back with loads of flavour and it takes well to different flavour profiles. I roast the cauli in florets, cauli “steaks” from the center cut or even roast it and serve it whole... View Article

Cauliflower and chickpeas coconut curry

January 22, 2020

Sometimes I venture into different cuisines and make a curry of sorts with what I have on hand in my pantry. In the last few days I have been working on a submission to an online food photography challenge and today’s challenge (for Saturday submission) was herbs and spices. Since I pulled out all the colourful spices for a photograph, I decided to use them in a dish for dinner, hence this curry. It’s a... View Article

Mushroom Soup with Foraged Hedgehog Mushrooms

November 14, 2019

    Here is a mushroom soup that I made with foraged hedgehog mushroom from Scott Moran @kelownaforager.  These are special, fragrant variety that is similar to chanterelles but the underside does not have the normal gills or pores but rather soft hair or spine-like structure under the cap. I first tried them this summer and was quite taken by their perfume. It was quite amazing really, such prominent fragrance. I used them un different... View Article

Clean the fridge salad with sherry vinaigrette

November 13, 2019

      If you buy a lot of food inevitably some vegetables will linger in the fridge, not going bad but needing to be used. This is the time to put a few of them together and make a nice crunchy salad that is substantial enough to stand on its own as lunch or light dinner with good bread. This hardly require a recipe but here are a few ideas of might go into... View Article

Three lentil soup

November 13, 2019

    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 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 make... View Article

Roasted butternut squash with hazelnut butter and pomegranates

November 11, 2019

  As much as I missed summer, fall produce kind of makes me forget about it eventually. This is late fall squash season and butternut, acorn, delicata, buttercup and more are piled high on the stands at the markets. I do my share to support local producers so I buy a lot of them. They look lovely on the counter, waiting their turn to be cooked, bringing a seasonal element and beautiful shapes and colour... View Article

Roasted beet soup

November 4, 2019

  Making a beet soup doesn’t have to be a big production. You can use raw or cooked (roasted) beets and simply grate them in a food processor instead of chopping with a knife. I had a few roasted beets in the fridge that didn’t get used so I made them into a soup. I usually add a few potatoes at the beginning, or put cooked potatoes in the soup bowl when serving and pour... View Article

Roasted Butternut Squash Mini Pancakes, vegan

November 3, 2019

    With all the beautiful squashes that are available at the markets of course I am buying and cooking them frequently. Roasting squashed of all kinds is probably my favourite way of serving them and then I can also use the roasted flesh to make into soups, use in baking and like this morning, use them in pancakes. I made these with leftover roasted butternut squash from yesterday and they were lovely, although I... View Article

Roasted Carnival squash with crispy lentils and cashew cream

October 29, 2019

    So I am trying to keep up with my instagram posts and post them on the blog with a recipe at the same time. This can be a problem as I often have more than one Instagram post a day. I’ll have to figure out a happy balance but the problem is the followers on Instagram are asking for the recipes and I feel that I need to provide. We’ll see how it... View Article

Zucchini fritters with spiced yogurt

October 28, 2019

The minute it feels like fall I feel like frying things. Fritters are usually what I turn to and these zucchini fritters with a few variations make an appearance in my kitchen this time of year. The key to making fritters is to drain the vegetables of any residual moisture by squeezing the water out of them using a towel or your hands. It’s best to let the shredded sit for a while, lightly salted... View Article