Tag Archives: vegetarian

Recipe: The Big Stuffed Squash

I’ll admit I was a big worried when we went up to my cousin’s wedding in Wawa, ON. Of course, my cousin assured me that Jarrod and I would get a vegan meal, but when our plane landed in Sault Ste. Marie and we prepared for a two-hour drive up a beautiful but very remote highway without even half a dozen truck stops, I realized that the weekend was not going to be easy.

When we got to Wawa, the first thing we did was go to the grocery store (yep, the one). Jarrod and I found some cereal and soy milk for the mornings and some healthy snacks (and some not-so-healthy because duh, it’s a party weekend). I gnawed on potato chips and Bark Thins while my cousins ate pulled pork at the Friday night party and ate Tim Horton’s oatmeal for lunch. Then, finally, when we sat for the reception, we were greeted with the most beautiful creation.

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Recipe: Carrot cake smoothie bowl

I generally try to be wary of how much smoothie content I’m posting, because I figure a) no one cares, b) I’m 95% sure every smoothie I made has been done before and c) smoothies are most fun when you figure it out for yourself!

That said, I think I was onto something  with this smoothie, something at least somewhat original and delightful. The key to this early-fall-friendly smoothie is all in the spices  (just like any fall recipe). When I was a kid, I was afraid to try carrot cake because I thought, “Ew, a vegetable cake?!” Yes, I was truly that picky an eater. I was equally freaked out when I could see shreds of the carrot in the cake. I thought, “What are they trying to pull?!”

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New smoothie alert: The green mess

Well, my summer hiatus is officially winding down (can a hiatus actually wind down?) and I’ve started putting the finishing touches on some new content. I tend to use the summers as a way of sitting back and thinking about what direction I want the blog to go in and what milestones I’d like to hit.

This year I’ve set a fairly reasonable intention: don’t be so closed off to inspiration from other blogs and bloggers. Yeah, everyone wants to be original, but when you’ve read as much Adorno as I have, you start to realize that no one’s all that original (of course, you could also let that lead you into a far more fatalistic approach… but let’s keep it light and airy for the sake of enjoying the ride).

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Pad Thai burgers

One thing I would love to talk about more on this blog about — if given the chance — is the evolution of how I went from an extremely picky eater to a decidedly unadventurous eater and then finally a total food daredevil.

Here’s a short version: Growing up, I had a lot of weird taste and texture sensitivities to food that would seemingly develop overnight, and I’d go from totally loving a food one day to having a terrible aversion to it. The fear, anxiety and embarrassment only made things worse, and I’d be too afraid to even take a bite of something. It certainly made things difficult for my parents for a long time. In high school, I started to outgrow the full-blown aversions, but I definitely didn’t branch out and try a lot of new things. The main reason for this was that I simply hadn’t been exposed to a lot of foods beyond a typical meat and potatoes diet. My town was very French-Canadian and, well, super white. The most diverse food we had was grocery store sushi.

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Sugar-free protein pancakes for one (in one bowl)

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I’ve always been pretty happy with the day I eat, but the older I get the more I’m craving food that provides me with sustained energy for longer periods. I haven’t made any broad-sweeping, absolute cuts to anything like carbs or sugar, but I’ve certainly moved away from carby snacks (even vegan-friendly ones) and more toward foods rich in fibre and vitamins. I’ve also tried to get more protein in at the beginning of the day, and have given myself a “one more veggie” rule when cooking dinner and lunch — when I think it’s good, add one more vegetable!

Anyway, there’s still room for fun things like pancakes in my life. Everyone who reads this blog knows that I love a good pancake recipe, and I really dig all sorts of different varieties, from more rustic grain-and-nut-based pancakes to fluffy, buttermilk flapjacks.

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Cooking with Leftovers: Mighty Greens Soup

Long time, no see, blog friends! Work has been really crazy lately and unfortunately I’ve been a bit too focused on getting stuff done to post recipes. The good news? I’ve been writing down every good thing I make. I’m at a point now where I have a surplus of recipes, I just can’t decide what to post! I’ve decided to go with a soup post — in particular, this mighty green soup, because Jarrod and I have made a great point of eating tons more veggies than usual lately. What can I say? Dietary fibre is important!

Soup season may feel like it’s over, but I can assure you that’s just propaganda peddled by the anti-soup special interest groups.

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Easy tempeh nuggets with Szechuan dipping sauce

I never really post tempeh recipes on here because to be perfectly honest, I’m not a huge fan of tempeh. Yes, I, the girl who would live off of Bloomer’s tempeh reuben sandwich if she could, think that tempeh can be kind of blah. And that, I will fully chalk up to me not being that great at cooking tempeh. Also? Tofu is cheaper.

But sometimes you’re in Noah’s and you see a nice brick of tempeh on sale for just over half of what you’d normally pay for it and that fermented bean cake is lookin’ pretty good to you, isn’t it?

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Double-banana pancakes (no added sugar)!

If you’re wondering why I haven’t posted a smoothie recipe here lately, I’ve been kind of thinking of it in a cruelty-free version of “teach a man to fish.” We all know how smoothies work, right? Liquid (probably non-dairy milk), something creamy (banana? Sweet potato? You decide), something sweet, something healthy, maybe protein… whatever. At this point, I think posting my favourite combinations of Things to Blend Together and Pour Into a Jar and calling it an original recipe is kind of self-congratulating. You guys can figure out smoothies for yourself. I’ll tackle the important stuff.

Like pancakes!

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Nut-free cookie dough bites

I was definitely a cookie-dough eater as a kid. And as an adult. In university, my roommate Jenn and I would make cookies and usually end up eating about half the dough ourselves. Let’s just say one of my favourite unexpected benefits of going vegan is being able to eat the raw cookie dough with pretty much no consequences (I say “pretty much” because I have been known to become quite miserable when I eat too many sweet things, much as I don’t want to admit it).

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Slow-cooker tofu bulgogi

I never thought I’d see the day when I’d find those irritating one-minute cooking videos (you know, the kind people share on Facebook that usually feature an entire brick of cream cheese?) useful to me. But lo and behold, one of my foodie cousins shared a video that must have started autoplaying before I was playing attention (when the first frame says “2 lbs of flank steak” I’m likely to feel ill before I even consider moving forward in the video) because I actually found myself thinking, “Hmm, I could veganize this.”

We don’t use our slow-cooker very much (Jarrod has pointed out that it’s older than me), but after getting a ton of shit done on Saturday, I decided I’d earned a less “involved” dinner. To the slow-cooker!

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