We had company from Red Deer this weekend, and I couldn’t resist the opportunity to cook for a crowd (by which I mean any more than two people). Crepes are my favourite lazy-morning food, as they have the ideal fanciness to ease-of-making ratio. They made an appearance accompanied by cinnamon rolls, and fresh basil hashbrowns. Washed down with some strong coffee, it was the perfect (late) start to a sunny, if cold, Sunday. Continue reading
One of the side effects of ditching the dairy is that we tend to eat a lot of Asian food. I may have learned to make a mean soy alfredo sauce, and there’s a plethora of dairy substitutes available, but in the end, it’s just so much easier to make dishes that don’t call for it to begin with. And on that note, I give you: Wonton Miso Soup (cue dramatic music).
Posted in Asian, Soup, Vegan
One of my goals this year is to start experimenting with some of the unusual vegetables now available at the supermarket – some of which I’ve never heard of, and most of which I’ve never (knowingly!) eaten. In the spirit of this, I purchased some Indian Eggplant – I know, not the most adventurous move, but I’ve technically never cooked with it before. Also, I knew I wouldn’t use an entire eggplant, as it’s not my most favourite vegetable, and these vivid purple little balls caught my eye.
This recipe was inspired by my darling mother – she was raving about a quinoa salad she’d made, and while I’ve been meaning to try cooking with quinoa, I had some couscous in the cupboard I needed to use up. I’m also trying to swear off the dairy, but I did use feta with this one – it just adds that special something that I’m not sure how to replace! This salad is great freshly prepared and hot, but was even better cold the next day. Continue reading
A healthful alternative to deep-fried spring rolls, salad rolls are traditionally made with herbs, pork and/or shrimp and vermicelli noodles. Of course, I have omitted the meat, but it’s one of those dishes that bears experimentation well.
These tasty little numbers were inspired by the need to jazz up a dinner of stirfry leftovers. I like to think they classed up the feast nicely. Don’t be intimidated by the thought of using rice paper – it’s really quite easy once you get used to it. I find the following method works perfectly for me.