Well, it’s been way, way too long since I’ve come to this space. Hopefully, I can make up for it with these strawberry overnight oats. They make for a delicious, simple and healthy breakfast. I find they are especially good for those of us who just need to grab breakfast and get out the door. With all my different jobs and projects it’s nearly impossible to cook a big breakfast every morning. Making something ahead of time prevents me from stopping at the local vegan bakery and eating brownies at 8am.
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.
I got really into making chia pudding when I first went vegan. The magical transformation that takes place when you soak those little seeds was fascinating to me. At a certain point I learned that basil seeds gel when you soak them as well. I was stoked about that. Then I just kind of forgot about chia seeds. The novelty wore off I suppose.
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.
A few weeks ago, I went to the cottage; my mum brought us fresh corn on the cob and a giant bag of green beans. She thought there were more people coming so we ended up having a lot of leftovers. Thus, the most gigantic pot pie I have created was born.
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.
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.
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 my 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.
I adapted the recipe from The First Mess Cookbook by Laura Wright. The original recipe is entitled “Eggplant Bolognese Pasta”. In my recipe, I added some red wine and opted for roasted tomatoes rather than canned. I love taking advantage of the beautiful, cheap vegetables at the markets near my home in Toronto. Both tomatoes and eggplants are in season from approximately July-October. Rather than doing dried chili to spice things up I used chili oil because I had some on hand. It makes the dish that much more decadent. Finally, I added a pinch of rosemary out of habit.
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Who should read it: Anyone interested in nourishing, seasonal recipes that are both hearty and healthful. You don’t have to be vegan to fall in love with this one.
The Everyday Ayurveda Cookbook peaked my interest because of the word “ayurveda”. It’s a word I’ve heard fashionistas use in Queen Street boutiques. My yoga teacher may have mentioned the concept in conversation. I definitely heard it once on a Rich Roll podcast. But I never explored further. It sounded too complicated.