Spring is upon us! Camping has been the singular topic of conversation around the house. Naturally, I am already planning the meals for the trips I haven’t even booked. Hummus, of course, is on the menu.
Welcome to March. That point in the winter when you wonder why you have chosen to relocate to a frozen tundra when you lived in Sydney, Australia not six months ago. While it is true that I miss the fine weather and the white-sand beaches I could never sacrifice the community I current have here in Toronto for a sun-tan.
As for the toppings feel free to add pretty much whatever you want. I decided to go with fresh, crushed blackberries in the bottom of these adorable jars.
Normally, I like to keep my recipe posts short and sweet. Stick to the facts. Talk about the food. You know the routine. But today I want to talk New Year’s reflections, resolutions, the future — not soup.
Tofu scramble is one of my absolute favourite breakfast meals in the world. I started making this long before my vegan days began. It’s a friendly way to introduce yourself to the dreaded, supposedly bland food. Well, it’s true that tofu is bland but if you season it properly it should take on the flavour of the spices you use.
A week ago I posted a photo of this spaghetti with cauliflower Alfredo and grilled radicchio on Instagram. It was an impromptu meal that I threw together with leftover ingredients. Anyways, I think it’s my most liked post yet, which is funny given the circumstances. It was so easy to make and the photo was shot at my dining table in the worst lighting ever.
I wanted to save this spooky pasta post until I had time to photograph it with some sauce. Then, I realized that I am never going to have time for anything in my life again. Honestly, I do not know how non-professional bloggers find the time to cook, photograph and eat their spooky pasta while still attending to their jobs, relationships and household chores. It is impossible!
This apple crumble with almond crust is brought to you by mine and Grace’s obsession with fall. We recently embarked on what we liked to call a “foodie fiasco”. That is to say, we made a lot of recipes over the weekend. All of which were autumn themed. Now, you lovely people get to reap the benefits.
Fall is here! As such, my bestie, roommate and ofttimes collaborator got super excited about making an autumnal breakfast. In fact, we were so excited about the arrival pumpkin spice and orange coloured foods that we designed two beautiful breakfast options for you.
Firstly, we have the hearty pumpkin spice bowl by Grace Doyle. This bowl tastes like pumpkin pie for breakfast. It is way too delicious. The raw oats, crunch seeds, nut butter and dried berries will give you lots of energy for a busy fall day. It also takes about one minute make so if you’re student in search of a healthy, quick autumnal breakfast, this will do the trick.
Secondly, we have my whole wheat pumpkin pancakes with orange zest. These are also fairly hearty because they’re made with oat milk and pumpkin. Most of all, they will keep you feeling full and satisfy your morning sweet tooth. They are delicious served with nuts, seeds, coconut, maple syrup or coconut whipped cream. Toppings are basically the best part of pancakes so don’t hold back.
If you enjoyed these autumnal breakfast options subscribe to the blog via the sidebar, follow me @diningtoknow or like my Facebook page so you can keep up with all my happenings. More recipes to come…did someone say spooky pasta?
One of my least favourite things to do is telling people I am vegan. After all, I can usually count on a bowl of hummus or a coincidentally vegan dish, like an heirloom tomato fennel salad, presenting itself at most social events that involve food. Sometimes I bring my own dish if I know the meal will be meat-centered or if the host will feel embarrassed if they have little to offer me.