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rosemary olive tart

Olive & Rosemary Tart

This olive and rosemary tart is a little out of season for this time of year. It’s something I made way back when I was living in Australia. After such a grey day, however, we could use a little ray of sunshine. In any case, if you pair this with a nice glass of full bodied red it makes for a great appetizer or sharing food at a holiday gathering. I also love the way olives taste after being warmed in the oven.

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chia pudding

Two Ingredient Coconut Chia Pudding

I got really into making chia pudding when I first went vegan. The magical transformation that took place when I soaked those little seeds was fascinating to me. At a certain point, I learned that basil seeds also gel when you soak them. I was stoked about that too. Then I just kind of forgot about seeds. The novelty wore off I suppose.

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Warming Winter Bowls with Maple Tahini Sauce

It’s officially getting cold and dark. Over the last week or so I suddenly feel the need to carb-load like I’m about to run a marathon. I swear my calorie intake is enough to support a body-builder. Yesterday, a friend was kind enough to justify my new found eating habits with the change in light. Apparently, we crave carbs when we get less sunlight. My body is going into full-blown hibernation mode! Hence, the warming winter bowls.

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hairssa chickpea pancakes

Harissa Chickpea Pancakes

Harissa is another one of those food trends. You know the ones. This is how they work; the Western world spots a new flavour on the horizon and next thing you know Subway has a squirt-bottle full of the good stuff in which to drown your footlong. Not really. Not yet. You can, however, find harissa at Walmart.

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soy tofu scramble

In Defence of Soy: Pesto Tofu Scramble

This amazing pesto tofu scramble feeds two if you feel like sharing and one if you’re super hungry — like I was this morning. Now that the weather is cooling down I need a hearty breakfast to get me going. If you’re not a fan of soy this would probably work just as well with partially smashed chickpeas.

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chickpea magazine

Chickpea Magazine

who should read it

Anyone who follows a vegan or vegetarian lifestyle should check this out for recipes, travel guides and more. Their content is 100% vegan. Also, if you’re omnivorous chickpea magazine is still pretty cool. I bet you’d like it.

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roasted tomato soup

Roasted Tomato and Zucchini Soup

Even though the Autumn Equinox is on September 22nd the summer is fading. The evenings are crisp and I’ve taken to wearing long socks around the house. This cool season of stretched light and encroaching winter is my favourite time of year. It’s a shadow of what has passed under the summer sun and what will be under the winter moon. The time has come to make soup.

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tomatoes eggplant spaghetti

Roasted Tomato and Eggplant Spaghetti

This roasted tomato and eggplant spaghetti is the perfect meal for a cool or rainy summer night when you’re not trying to beat the heat with a cold supper. Toronto’s disgusting heat kicked in for a few days two weeks ago and I was glad to have some rain. It’s good for the garden and cools down a sweltering house. I served this for dinner on a drizzly evening while a friend was visiting from out of town. It can be a simple one-pot meal that you cook ahead and eat throughout the week or you can dress it up with some garlic bread and salad — which is what I did.

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