Last Victoria Day long weekend, Eric and I were busy working on our house. He was trying to figure out how the heck to build his first deck and I was trying to figure out how the heck to plant my first vegetable garden and weed an acre of land.

One year later, we are at a completely different place in our lives, living in a new city that we adore. We have a fraction of the space, no yard for a garden, and are unable to renovate because it’s a rental. While this life change has taken time to get used to, we couldn’t be happier with our decision to move. Instead of spending all of our weekends (and money) on the house, we are now able to relax a bit more without feeling guilty for spending a couple days away on the weekend. We will buy another house at some point in the near future, but for now, we are content to be carefree renters for a little while. Eric wants to buy a fixer upper, so I might be in for it!

After a 3.5 hour drive in stop-and-go traffic on Friday, we finally arrived at my in laws eager to enjoy this beautiful weather. The forecast was calling for picture perfect long weekend weather, which I mentioned, is quite rare for Ontario in May!

Lake Ontario:

As always, I came with food in tote.

I made a spin-off of my Lightened Up Protein Power Goddess bowl. This has to be one of my all-time favourite recipes on the blog and I don’t think I’m alone – it’s one of the most popular salad recipes of 2011. I always forget how much I love it. Ok, not really, but I don’t make it enough!

Note: All this salad talk lately is foreshadowing a challenge coming up!

Here it is before the tahini lemon dressing is mixed in:

This time I subbed the green lentils for black beluga lentils and added sundried tomatoes and kale into the mix. I also omitted the tomato and cut the garlic in half. All finished off with a sprinkle of Herbamare and lots of pepper. The olive oil was reduced from 2 tbsp to 1.5 tbsp because I deemed it perfect as it was. The salad turned out incredible. You can eat it on its own, as a high-protein side, served over a bed of lettuce, or stuffed into a pita or wrap for lunch. It’s really versatile and makes perfect leftovers!

Click here for the full recipe.

Let’s see, what else did I bring?

I had bananas to use up before we left on Friday so I decided to make mini banana blueberry muffins. I just winged this recipe and it turned out pretty good, but I still want to make a couple tweaks on the recipe before sharing.

Other foods I packed:

Lunch foods:

• Raw flax wraps
• hummus (do I even need to tell you this?)
• 1 large avocado
• Crackers

Breakfast:

• Vegan overnight oats: Before leaving, I added two servings of vegan overnight oats into a large mason jar. Then I shook it all up and threw it into the cooler. It’s a super easy “travel” breakfast that you can pump up with fruit, granola, crumbled muffins, etc.
• Mini muffins (above)
• Berries and apples

Ok, so these technically weren’t vegan overnight “oats” as we know it. For a change, I used quinoa flakes instead of rolled oats, and I must say, I really, really didn’t like it. The quinoa flakes virtually disappeared in the mixture, save for the tiny quinoa “tails” giving a gritty texture on the tongue. Next time, I will certainly stick to rolled oats! How should I use up my quinoa flakes? Cookies? Granola bars?

Other highlights of the weekend included lots of red wine, dairy-free strawberry basil gelato, walks and lounging instead of “workouts”, catching up with family, three cats brawling on our bed at 3am, and my skin feeling sun for the first time in months. And there is still a day to go. What more could a girl ask for?

For the rest of the pictures, see the photo gallery below.

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I’m the type of person who racks my brain forever before I can think of anything decent to make my family and friends when we’re having a party or get together. Or better yet, I put off meal planning as long as possible until I find myself at the grocery store rushing around in a flurry, desperately throwing things into my cart. You’d think meal planning would come easy to me given how many hundreds of recipes I have made over the past few years, but unfortunately that’s rarely the case.

Plus, don’t people have expectations when you have a recipe blog? Bloggers, do you agree? Or maybe they don’t care and I stress about these made up things in my mind, which I like to do. It’s also possible that I’m just burnt out on the creative front by the time Friday evening rolls around and the thought of throwing a bag of chips on the table sounds very appealing.

Either way, I spent a long time thinking about what to make for my party this past weekend.

And you know what’s funny? These pizza bites weren’t on the menu. Nope. This was the product of my hungover creativity on Sunday morning. Go figure.

Have you ever made your own tortilla bowls? It’s such a fun technique that looks impressive but is really easy to do. I saw this idea on Pinterest last year and filed it away for the perfect time (note: a day late, but who’s counting). Basically, you can make all sizes of crispy tortilla bowls, depending on the mold used. For this one-bite pizza, I used a mini cupcake tin, but feel free to use regular-sized tins if need be. It might turn into a 3-bite pizza though! You can also make big bowls and homemade taco shells, both of which I plan on trying out soon. My mind is just spinning with ideas and thankfully no longer spinning from the tequila shots on Saturday night.

I used a cookie cutter to make circles (I got 8 circles per tortilla) and then I pushed one circle into each cupcake mold. No need to grease the tin- they pop right out after toasting. I toasted them for 12 minutes at 375F and they were perfectly crisp and golden! If you want to use a regular-sized cupcake tin, just cut the tortillas into quarters.

While those were baking, I got to work on my pizza sauce. Initially, I was going to use store-bought pizza sauce, but then I decided to make a “loaded” pizza sauce which was much more fun than anything I could’ve found at the grocery store.

I loaded this pizza sauce with vegetables like red pepper, sweet onion, garlic, cremini mushrooms, and herbs like fresh basil, oregano, and thyme. It’s so good straight from the bowl!

For the base, I used a 14-oz/398 ml can of Eden Organic Crushed Tomatoes and a few tablespoons of tomato paste.

Once the sauce was made, I scooped a bit into each toasted cup. Followed by a sprinkle of Daiya cheese. One of my homemade cheeze sauces would also be nice!

Then, I broiled it on high for a couple minutes until it bubbled.

You know, it’s a good thing I didn’t make these for my party because it would’ve been really hard to share. In no time at all, we devoured almost the entire batch, save for a few that I left in the fridge for cold “leftover pizza”. Yes, it’s as good as it sounds.

Easy One-Bite Pizzas with Loaded Pizza Sauce

I suggest serving these warm out of the oven, but you’ll be happy to know that the crispy tortilla bowls didn’t turn to mush after sitting for a couple hours in the fridge. They hold up very well and taste incredible straight from the fridge, cold, like leftover pizza! Have fun playing around with the toppings and mix-ins. Just like a regular pizza, it’s very versatile depending on what you have in your fridge. Feel free to use the loaded pizza sauce on a regular pizza too!

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Yield: 24 one-bite pizzas

for the loaded pizza sauce: (makes 2 cups)

• 1 tbsp extra virgin olive oil
• 1 cup chopped sweet onion
• 2 large garlic cloves, minced
• 1.5 cups chopped cremini mushrooms
• 1 cup chopped red pepper
• One (14-oz/400ml) can crushed tomatoes
• 3 tbsp tomato paste
• 20 grams or 1/4 cup chopped fresh basil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• salt & pepper, to taste (I used about 1/2 tsp fine grain sea salt + some herbamare)

for the one-bite pizzas:

• large soft tortilla wraps (I used three 9-inch tortillas)
• About 1.5 cups loaded pizza sauce or store-bought
• Daiya cheese or homemade cheeze sauce

1. For the tortilla bowls: Preheat the oven to 375F and grab a mini cupcake tin or a regular sized tin. No need to grease it as they will pop right out.

2. With a cookie cutter (or even kitchen sheers), cut 2.5-inch circles out of the wraps and push into the mini cupcake molds. Repeat for the rest & save the scraps for later.

3. Toast at 375F for 10-12 minutes, watching very closely. They should be golden and crisp, but not too brown. If using regular-sized cupcake tins, cut your tortilla into quarters and push one into each mold. Cooking time may vary if using larger cupcake tins.

4. For the sauce (skip if using store-bought): In a large skillet, heat the oil over medium heat. Now add in the chopped onion and garlic, and sauté for a few minutes, reducing heat if necessary.

5. Add in the chopped mushrooms and red pepper and sauté for another 8-10 minutes over medium heat.

6. Now stir in the crushed tomatoes and tomato paste, along with the basil, oregano, and thyme. Reduce the sauce and simmer for about 10 minutes until thickened. Season with salt and pepper to taste.

7. To assemble: Preheat your oven to the highest broil setting. Add a couple teaspoons of pizza sauce into the center of each bowl. Sprinkle with cheeze and place into the oven to broil on high for 1-2 minutes, or until the cheeze bubbles a bit. Watch very closely or it will burn. Serve warm!

If you make the mini bites you will have leftover scraps of tortilla. I have a fun way that you can use them up:

Rip the scraps up into small pieces and place into a bowl. Stir in 2 tbsp of maple syrup, 1/4 tsp cinnamon, and a pinch of nutmeg. Bake on a lined sheet at 350F for 8-10 minutes, stirring once halfway through.

You’ll be left with sweet chips that taste just like Cinnamon Toast Crunch cereal. Oh yeah!

Don’t you love when you discover a new food that blows your mind, despite the fact that others have been raving about it for ages?

Some of mine:

• Avocado (I “hated” avocado until I ate my face off w/ guacamole in Mexico, 2007)
• Mushrooms (anyplace, anytime)
• Beets (raw, cooked, juiced, I like them all)
• Tofu
• raw cacao powder (a recent baking discovery…I’m obsessed!)
• Dark chocolate (it took me a while to appreciate the intensity, but now I love it)

My latest cooking discovery: Sundried Tomatoes!

Where have you been all my life?

I can’t seem to stop putting them in my food. My first recipe was Sundried Tomato Cheezy Kale Chips. Sundried tomatoes are just so flavourful and fun to add into so many dishes.

For some reason, I could not get the thought of sundried tomato basil pesto out of my mind.

I made two trials of this pesto using both oil-packed (shown today) and non-oil packed sundried tomatoes. Both worked wonderfully, however the recipe changes slightly which I will note below. If you are using non-oil packed tomatoes, be sure to soak them in water for at least 1-2 hours before making this pesto. Finally, look for organic, sulfite-free sundried tomatoes if you are concerned about consuming sulfites.

Don’t mind the upside down sea salt. It’s a long story that resulted in an exploded bottom with salt spilled over every nook and cranny of the kitchen. I won’t mention any names (cough, husband, cough). It now rests upside down with tin foil covering the jagged plastic bottom.

You will need about 20 grams of fresh basil which is equal to a 1/2 packed cup. Really pack it in so it’s overflowing!

Much like my Roasted Tomato Basil Pesto, this pesto isn’t the prettiest to look at, but it sure tastes incredible!

Ok, maybe it is kinda pretty with the right lighting! It’s a sunny & orange sundried pesto.

Lightened-Up Sundried Tomato Basil Pesto Pasta

This lightened up pesto has just 1/4 cup of olive oil, but I promise you won’t know the difference . The sundried tomatoes, walnuts, and basil create an extremely flavourful pesto that goes wonderfully with pasta, sandwiches or wraps, or mixed into some grilled vegetables. Can’t have nuts? Just leave them out. The addition of the walnuts was more of an afterthought than a main ingredient.

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Yield: 3/4 cup

For the pesto:

• 2 garlic cloves
• 20 grams fresh basil leaves (1/2 cup packed)
• 55 grams (about 7) oil-packed sundried tomatoes (see notes)
• 1/4 cup extra virgin olive oil
• 6-8 tbsp water
• 3-4 tbsp walnuts (toasted, if preferred)
• Fine grain sea salt  + pepper, to taste (I used 1/4 tsp salt)
• 1 tbsp nutritional yeast (optional)
• Crushed red pepper flakes, to taste

For the pasta:

• Your choice of pasta
• Walnuts, chopped and toasted
• Fresh basil
• Sundried tomatoes, chopped
• Pesto

1. In a food processor, with the machine running, drop in the 2 garlic cloves to mince. Now, drop in the basil and process until finely chopped.

2. Pour in the olive oil, with the machine running, along with the tomatoes, nutritional yeast (optional), and water (add slowly as needed). Process until mostly smooth.

3. Pulse in the walnuts until chunky and season with salt and pepper to taste.

Note: If using dry, non oil-packed sundried tomatoes, soak 30 grams in a bowl of water for 1-2 hours until very soft. Reserve the soaking water and use it in the pesto. I used 9 tbsp of soaking water, but you may need less or more depending on your preference.

Served with toasted crunchy bread, this meal was one to remember. I didn’t think I would ever like a pesto more than my Roasted Tomato Basil Pesto, but this one is now tied for first!

If you find yourself with leftover pesto, I recommend spreading it on a sandwich or wrap, along with roasted veggies, spinach, and avocado. Mmmmm, yes I highly recommend that. Or just mix some pesto into some roasted veggies for a tasty side dish. It should keep for a week in the fridge, but I doubt it will last that long.

My favourite way to cook is to just grab things from the fridge and improvise. If you asked me to do this 5 years ago, I would’ve looked at you like you had two heads. It gets easier with practice though. Something that used to cause me so much stress is now one of my favourite ways to unwind and relax. Other days, I seem to be allergic to cooking and will do anything to avoid it. Like on a Friday. We’re going to take advantage of this beautiful spring weather and walk downtown for beer & burgers tonight. Now that is relaxing!

When I do cook, my goal is to have a balance of the following:

• veggies
• grains
• protein
• healthy fats

It’s a goal and not always reality, mind you. Life isn’t always perfectly balanced and well-rounded and I don’t expect all of my meals to be either. But I do try my best, even if some nights we sit down – happily – to big bowls of cereal.

For quick meals, I like to sauté vegetables because they are ready in about 10 minutes or so. Steaming is also quick and healthy. I also rely on quick-cooking grains like quinoa and couscous if I’m in a rush. Quinoa is ready in about 15 minutes and couscous in about 10 minutes. That’s hard to beat.

For this meal, I threw asparagus into a skillet with olive oil, lemon juice, zest, breadcrumbs, nutritional yeast, Herbamare, and pepper. Meanwhile, I cooked the quinoa on the stove-top. Just before serving, I threw in a (drained and rinsed) can of chickpeas and heated it with the asparagus mixture.

20 Minute Vegan Dinner for Two

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For the quinoa:

• 1/2 cup uncooked quinoa
• 3/4 cup water
• Herbamare or salt, to taste
• pat of soy-free Earth Balance spread, stirred in at end

Rinse and drain the quinoa in a fine mesh strainer. Add into pot with water and stir. Bring to a boil, uncovered, and then reduce heat to low and cover. Simmer on low for about 15 minutes or until the water is absorbed and quinoa is fluffy. Set aside (you can leave the lid on until ready to serve). Stir in a pat of Earth Balance and season with Herbamare or salt and pepper.

For the asparagus & chickpeas:

• 1 bunch asparagus, rinsed and ends broken off
• 1 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 2 tbsp nutritional yeast
• 1 tbsp breadcrumbs (Panko)
• Lots of Herbamare (or kosher salt) + freshly ground black pepper
• Pinch or two of lemon zest
• Can of chickpeas (BPA-free), drained and rinsed

In a large skillet, over medium heat, sauté the asparagus in the olive oil and lemon juice and season generously with Herbamare and pepper. Add a minced garlic clove if preferred. Cook for about 10 minutes, tossing frequently, until tender and slightly browned. Reduce heat and stir in the breadcrumbs, nutritional yeast, and zest. Drain and rinse a can of chickpeas and stir into the asparagus mixture then sauté until heated through.

This meal serves two portions at about 450 calories each.

There’s no need to go to complicated measures for a meal that feels special. Sometimes simple trumps anything else. Plus, it’s fancy…did you see that lemon slice?

What are your favourite staple dinners?

In other news, the Vegan Online Shopping Guide is now updated as of this morning. There are SO many cool stores to check out. Thanks for all your suggestions!

A couple weeks ago, a reader named Cara emailed me with a recipe request for a vegan spring stuffing. Her complaint with traditional stuffing was that it felt too much like autumn instead of spring; it tends to be heavy, instead of light and fresh.

Cara is onto something here, don’t you think?

I love when I get recipe requests because I feel like I have a mission instead of just aimlessly trying to think up recipe ideas all the time. It’s also fun to be presented with a “problem” and then hopefully making someone happy with the end result.

I got to work rounding up some of my favourite green spring-time vegetables like asparagus, green onions, and peas. I also picked up some fresh parsley and thyme for flavour. This is turning out to be one green spring stuffing!

I also recommend using a hearty seed & raisin/cranberry bread (from your grocer’s bakery is fine!). The raisins and cranberries in the bread will add just a hint of sweetness, but it won’t overwhelm the stuffing. The seeds will also add texture and the thick crust will prevent the entire thing from turning to mush. I have no idea how this stuffing would turn out with another type of bread.

When you get home, slice the bread and roughly chop it up (or tear it) into 1 inch chunks. I like to leave my pieces a bit large to add texture to the finished product. Place the bread onto a baking sheet and leave out for 10-12 hours to dry out (I put mine in the oven (turned off) because Sketchie loves to steal bread!)

The next day we can officially begin. Sauté the olive oil, minced garlic, carrots, and asparagus until they are just tender. Be sure not to overcook it as you want the veggies to retain some crispness in the stuffing.

Now add in the peas and edamame and cook until heated through. Next, is the part that you do not want to skip – season the vegetables very well! I used a generous amount of Herbamare and ground black pepper. The Herbamare was fantastic in this, so if you can pick some up, I highly recommend it.

Remove from heat and stir in the bread.

followed by the fresh and dried herbs.

Finally, gently stir in 1 cup of vegetable broth. Many stuffing recipes tend to call for 2 cups or more of broth, but I didn’t want this one too heavy and saturated so I just used one cup.

Transfer it to a greased casserole dish, cover, and bake for 27-30 minutes at 400F.

Remove the lid and allow it to cool for about 5-10 minutes if desired. It stays hot for a loooong time. I went upstairs, did some computer work, and came back 20 minutes later to still find warm stuffing!

What you’ll have is an incredibly light stuffing bursting with spring vegetables. The bread pieces on top remain a bit crusty, while the bread underneath gets really soft, saturated, and doughy.

Traditional stuffing usually gets a bad reputation for being one of the unhealthiest dishes at your dinner table. Well, now it doesn’t have to be any longer.

It’s actually so healthy, it makes a killer breakfast. I actually made this at 8:30am last week and inhaled a plate for breakfast…just throwing that out there!

Lightened Up Spring Stuffing

A lightened up stuffing that you can feel good about this spring. Many stuffing recipes tend to call for 2 cups or more broth, but I didn’t want this one too heavy and saturated so I just used one cup. Also, feel free to use frozen peas and edamame like I did. Just be sure to thaw overnight in the fridge and rinse and drain prior to use. I also suggest using a crusty seed & fruit bread from your local grocery or bakery. This type of bread will hold up much better in the recipe, as well as provide a light sweet flavour from the cranberries and raisins.

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Yield: ~5-6 cups (estimate only)

Ingredients:

• 1 loaf crusty seed & cranberry raisin bread, roughly chopped into 1-inch pieces (5-6 cups packed)
• 1 tbsp extra virgin olive oil
• 3 garlic cloves, minced
• 1 cup peeled & finely chopped carrots
• 1 bunch asparagus, ends broken off and finely chopped
• 1 cup peas (if using frozen, thaw and drain first)
• 1 cup edamame (if using frozen, thaw and drain first)
• 2 tbsp fresh lemon juice
• 8-9 green onions, finely chopped
• 1/2 cup fresh minced parsley
• 2 tbsp fresh thyme
• 1/2 tsp dried oregano
• Herbamare (or salt) & ground black pepper, to taste
• 1 cup veggie broth or more if desired

1. Roughly chop (or tear) bread  into 1 inch chunks. Place the bread onto a baking sheet and in the (turned-off) oven overnight or for about 10-12 hours. This lets the bread firm up and get a bit hard so it retains its shape in the stuffing. If using frozen peas and edamame, place in fridge overnight to thaw. Rinse and drain before use.

2. The next day, preheat oven to 400F and grease a 2.3 L/2.5 qt. casserole dish. Heat a large skillet or wok with 1 tbsp oil over medium heat. Add in the garlic, carrots, and asparagus and sauté until just tender, about 8 minutes or so. Season well.

3. Now, add in the (drained) peas, edamame, fresh lemon juice, and green onions and sauté until heated through, about 5 minutes. Stir in the herbs and season again with Herbamare & pepper to taste. Remove from heat.

4. Gently, stir in the cup of broth, being careful not to overmix the bread. Transfer to prepared dish, cover, and bake for 28-30 minutes. Carefully remove lid and allow to cool for 5 mins or so before serving.

Here’s little behind the scenes action for you, using my homemade photography board, diffuser, and props (herbs, burlap, and napkins). I’m also still loving Helene’s book. I highly recommend Plate to Pixel if you are getting serious about food photography. I’m trying to practice a ton in hopes that I will feel comfortable shooting all of my cookbook photography.

If you are looking for a main dish to serve the stuffing with, I suggest trying the amazing Lentil Walnut Loaf. I’ve also updated my featured recipes in recipage to reflect some of my fav holiday dinner side dishes like balsamic green beans and high protein mashed potatoes.

Coming up, a mini & portable chocolate peanut butter dessert that will blow ya mind.

I really can’t believe that I went all these years without tofu in my life.

I was under the impression that tofu gave me horrible stomach pains whenever I ate it, so that was the main reason for avoiding it. I recently discovered it doesn’t seem to bother my stomach like I thought. When you have IBS, it can be extremely difficult to pinpoint which stomach issues are food related and which are anxiety/stress related.

I left you guys hanging after my first visit with the Naturopath, but there wasn’t a lot to report. I only went for two visits. The doctor went over my medical history and food intake and also did allergy testing. When I showed him my food diary, he took one look at it and guessed that all the tannins in the green tea I was drinking (often 2 huge strong pots a day…!) were probably irritating my stomach lining. My allergy tests came back negative thankfully. The other piece of the puzzle would be to manage my IBS by continuing to work on my anxiety.

I thought he was insane for suggesting that my green tea could be a problem for my stomach, but I figured it was worth a shot. I reduced my green tea consumption to just 0-1 cup a day to see if it made a difference. Wouldn’t you know it, my stomach pains reduced by about 50% almost immediately. I’m sure there was also a little placebo effect going on, but after reading up on tannins and stomach issues, I do believe there is truth to it. I have a cup in the morning, but I don’t overdo it anymore. I’ve brought back the water in my life, which was needed. Something so simple, made such a huge difference in how I feel.

But, back to the tofu.

I’ll admit, I was also scared of tofu…a lot. First impressions are everything and the big white hunk floating in murky water just didn’t scream “eat me”. I had to figure out what the heck to do with it first.

One of my favourite ways to prepare tofu is just a simple pan fry. After pressing the tofu for about 25 minutes to drain out the water (this results in a firmer tofu), I preheat a large skillet with 1 tsp of cooking oil and then chop the tofu into small squares. Then I cook the tofu for about 6 minutes on high heat, flip, and cook for another 6-8 minutes or so, reducing the heat if necessary. This method results in golden tofu with a nice crispy exterior.

Sometimes, all I do is add a bit of ketchup and enjoy it as is or I marinate it first with a bit of apple cider vinegar & tamari.

My other favourite way is to turn it into Crispy Tofu Strips! You must try these if you haven’t. Eric said he would happily give up regular chicken strips for these bad boys.

Other times, I like to get creative with sauces…like this incredible lemon dill sauce. If you adore my lightened up lemon tahini sauce…and the lemon dill spin-off…you’ll love this super lightened up version. It packs in 3/4 cup of fresh dill and has just a touch of tahini and oil in it. While the tofu is cooking, just whip the dressing up in processor and you’re good to go.

Do I even have to tell you that I used my mini processor again? Gah, I love that thing.

Maybe you’d like a gigantic tripod leg with your tofu, perhaps?

Sometimes a close up shot is all you need. That’s what I told myself anyways.

Easy Lemon Dill Tofu

White, wintery looking tofu is now dressed up in greens for the spring. 

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Yield: 1-2 servings

for the tofu:

• 1 package extra-firm non-gmo tofu, drained, rinsed, and pressed
• 1 tsp cooking oil (I like to use safflower oil as it has a high smoke point)

for the dressing:

• 1 garlic clove
• 3 tbsp fresh lemon juice
• 1 tbsp tahini
• 1 tbsp dill pickle juice (or water)
• 1/2 tbsp nutritional yeast (optional)
• 1 tsp extra virgin olive oil
• 3/4 cup fresh dill weed, large stems removed & roughly chopped
• Kosher salt and pepper, to taste

1. Rinse and press the tofu (see here for a how-to) for about 25 minutes.

2. Meanwhile, prepare the lemon dill dressing in a processor. My mini processor worked well for this (just call me a broken record).

3. Preheat a large skillet over high heat and add a teaspoon of oil. Meanwhile, chop up the tofu into small, thin squares.

4. When the skillet is HOT (the tofu should sizzle when placed on it), add the tofu (being careful not to let the pieces touch too much or they will stick) and cook on high heat for 6 minutes or so, flip, and cook for another 6-8 minutes, reducing heat if necessary to avoid burning.

5. When tofu is golden brown on each side, remove from heat. Pour dressing into a medium-sized bowl and add the cooked tofu and stir well until coated. Serve immediately on its own, in a wrap, on a salad, or over grains and vegetables.

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I’m in love with this lemon dill dressing. Who knew you could pack in 3/4 cup of greens into a dressing?

The clean up was also minimal.

But first, I devoured this tofu.

Feel free to enjoy this in a wrap, on a salad, over a bed of grains and vegetables, or on its own like I did. Maybe next time I’ll have a bit more restraint to prepare a full meal with it…

I’m a recent beet fan, however I can’t say I’ve made much time to cook with them. They just always seem like such a pain in the butt to prepare and cook, don’t they? The peeling, the red stains, the roots, the dirt. Bah. I used to pass them by for easier-to-prepare vegetables, even though I absolutely love cooked beets.

A while back, some of you suggested an easier way to prepare beets that has forever changed the way I look at them! I thought I would share that today, although I’m sure many of you know this little trick already…

I used to peel beets before roasting until some of you told me to do the opposite. Little did I know, after the beets are roasted, the skin just slips off when you rub it with your fingers! No peeler required.

Roasting beets:

• Preheat the oven to 425F
• Trim the beets on each end, wash, and place on large sheet of tin foil.
• Drizzle with oil and then wrap up the tin foil
• Roast for about 45-75 minutes (depending on size of beets), checking every 15 minutes after the first 30 minutes or so.
• To check for doneness, just prick beets with a fork. If it slides in fairly easy, it’s ready
• With oven mitts on (it’s hot), unwrap the foil and allow to cool for about 5-10 minutes before handling
• With bare hands or with plastic gloves, gently peel off the skin with your fingers (I do this over the sink). You may want to trim the ends a bit more too. Some parts of the skin will come off a bit easier than others, but not to worry as it doesn’t have to look perfect.

After peeling the skin, slice into wedges and you’re good to go!

It’s such a simple change in method, but for some reason it made the world of difference to me. I now roast beets once or twice a month…instead of…never. I like to roast at least 5 beets at a time so I have plenty of leftovers to throw into salads during the week. Like this glorious salad…

Citrus Beet Salad with Creamy Avocado Lime Dressing

According to World’s Healthiest Foods, beets are anti-inflammatory, rich in antioxidants, support detoxification, and are high in folate, manganese, fibre, potassium, vitamin C, iron, and more. A handful of reasons to dig in! Feel free to add nuts, seeds, grains, etc if you wish. I also suggest using a grapefruit on the sweeter side (such as a Ruby) or just leave out the grapefruit if you prefer.

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Yield: 4 servings

for the salad:

• 3 medium/large red beets
• 3 medium/large golden beets
• 2 navel oranges (or any variety)
• 1 grapefruit (Ruby suggested), optional
• Greens of choice (I used a mix of baby romaine and blanched beet greens)
• Avocado Lime Dressing (below)

for the dressing (makes ~2/3 cup):

• 1/2 cup avocado flesh
• 1/4 cup coconut cream (the cream from the top of the can)
• 5 tbsp fresh lime juice, or to taste
• 1 tbsp agave nectar (or other liquid sweetener)
• 2 tbsp fresh orange juice
• 1 tsp grapefruit juice (optional)
• tiny pinch of salt

1. Preheat the oven to 425F. Trim both ends of each beet and wash well. Place a few beets on a large piece of tin foil. Drizzle with oil and wrap up. Do the same for the other 3 beets on another sheet of foil. Place on a baking sheet and roast for 45-75 minutes, until a fork pricks through fairly easy. Check beets after 30 mins of roasting, and every 15 minutes thereafter. Cooking time will depend on the size…mine took 60-75 minutes.

2. With oven mitts on, carefully open the tin foil and allow to cool for 5-10 minutes. Now peel off the skin and discard. Slice beets into wedges.

3. While the beets roast, prepare the citrus. De-pith and slice into segments (as shown in post). Set aside. Reserve the scraps of juicy flesh as you can use this to squeeze into your dressing.

4. Blend the dressing ingredients together in a processor. I used my mini processor and it worked well. Adjust seasonings to taste, adding more sweetener, juice, or salt if desired.

5. To assemble, add greens (I used a mix of blanched beet greens and baby romaine), followed by the beets and citrus segments, top with nuts, seeds, and/or cooked grains, and finally the dressing.

Here’s something I hadn’t done before…segment a citrus fruit. It’s actually much easier than I thought it was, thanks to a little help from The Kitchn.

How to de-pith and segment citrus fruit

• Chop off both ends of the citrus
• With a paring knife, carefully slice off the peel, rotating your way around the fruit
• Gently slice off any remaining pith (the white spongy part)
• Slice the segments of the orange, being sure to slice around the thicker skin- you just want the juicy insides.

For the dressing, I used my mini processor (that came with my immersion blender)…it worked perfectly and I didn’t have to dirty my big food processor. I use that mini processor so much these days.

To build the salad, start with a bed of greens (I used a mix of baby romaine and blanched beet greens), then layer beets and fruit. Finally, pour on the dressing. Feel free to add on nuts, seeds (hemp seeds are yummy), and cooked grains if you wish.

A delicious, energizing salad when you’re feeling in a spring clean mood.

If you roast the beets ahead of time, this salad won’t set you back more than 20 minutes and you can enjoy the healthful benefits of beets all week long.

Now who is ready for spring? It’s supposed to be 11C and sunny here tomorrow…bring it!

What’s your favourite way to prepare beets?

When it comes to onion rings, I’m a bit of a late bloomer.

I don’t think I tried my first onion ring until I was in my twenties, and when I did, I can’t say I was blown away. They were a bit bland and I could think of a million other foods I’d rather eat.

However, I soon realized that not all onion rings are created equal.

Years later, everything changed when I tried Fresh restaurant’s quinoa-battered onion rings. Their onion rings have been celebrated as some of Toronto’s best and I quickly agreed, being the onion ring connoisseur that I was…not.

But I do know good food when I taste it. You too?

Deep-fried, crispy, thick, and flavourful…they made me an instant onion ring fan for life.

Not long after, I was in the kitchen trying to make my own onion rings, only these would be baked instead of fried, more of an “everyday” onion ring, if you will.

My first few trials were decent, but still a far cry from what I hoped they’d taste like.

The problem? Too many breadcrumbs and not enough other goodies!

One of my first trials, heavy on the breadcrumbs:

I experimented with a few different coatings and batter mixtures until I found a combo that I loved. My first winning combo involves breadcrumbs, cornmeal, nutritional yeast, dried herbs, and black sesame seeds. Don’t fret if you don’t have one of these ingredients because they can be adapted very easily.

Oh boy, I. could. not. stop. eating. them.

The photographic evidence…

I thought I could sneak an onion ring before the timer ended and the camera fired, but I guess I wasn’t quick enough. The camera sees all!

Crispy Baked Onion Rings

Crispy, flavourful, and good-for-you, these onion rings make a great snack or addition to any meal. I could also see a big batch of these being made for a party served with a homemade dip. To make these gluten-free, use gluten-free bread crumbs and gluten-free flour (and of course, double check the rest of your ingredients). Also, keep in mind, you’ll have coating leftover that isn’t used up.

Inspired by Fresh and my Crispy Tofu Strips.

Print, Text, or Email this recipe

Yield: ~ about 15-22 onion rings

Ingredients:

• 1 large sweet onion
• 2/3 cup flour of choice
• 2/3 cup + 1 tbsp vegetable broth
• 2 tbsp cornstarch (or arrowroot flour)
• 1/2 cup cornmeal
• 1 cup breadcrumbs
• 1/4 cup nutritional yeast (optional, but recommended)
• 3/4 tsp kosher salt
• 1-2 tbsp black sesame seeds (optional)
• 1 tsp garlic powder
• 2 tsp dried herbs (I used 1tsp each basil & oregano)

1. Preheat oven to 425F and line a large baking sheet with parchment paper or spray with cooking oil. Slice onion into rings, 3/4 inch in width (larger than shown in pictures as I made mine too thin), and reserve about 15-22 or so, wrapping up the leftovers for another use.

2. In a shallow dish, whisk together the batter ingredients (flour, broth, cornstarch).

3. In another shallow dish, whisk together the coating ingredients (cornmeal, breadcrumbs, nutritional yeast, salt, sesame seeds, garlic powder, and herbs).

4. With a fork, dip an onion ring into the batter, coating all sides. Now transfer it to the coating mixture and toss it around a bit. Use a clean & dry hand to scoop up coating and sprinkle it all over the ring. If at any time your hands get sticky or coated, simply rinse and dry before starting again. Place onion rings on prepared baking sheets and repeat for the rest. Don’t worry if things get messy or they don’t coat “perfectly”…just consider them rustic and call it a day! You will have coating leftover that isn’t used up.

5. Bake for about 18 minutes at 425F, flipping once after 10 minutes. You can broil them for a minute or two at the end to brown. Serve with your favourite dip or ketchup. These are best served immediately.

You’ll want to create a workstation with everything set up before you begin. Also, note that I sliced my onion rings too thin and they were much better at thicker widths of about 3/4 of an inch. The thicker you slice them, the juicier and heartier they will be!

Workstation order: Onion rings, batter, coating, pan…also use shallow dishes if possible. A narrow bowl was awkward.

I tried out all kinds of batter/coating methods because the process can be a bit tricky to get right.

My favourite method was using a fork to dip the ring into the batter and transferring it to the coating mixture.

Then I used my dry hand to grab the mixture and sprinkle it over the ring, over and over. Once it was coated, I’d flip it and repeat on the other side. If my fingers got wet and covered, I would stop and rinse them off and quickly pat dry before starting up again.

Above all, don’t worry if things get messy or they don’t coat “perfectly”…just consider them rustic and call it a day! They will taste good regardless.

I loved the look of them with the black seeds.

Once I filled my pan, I cooked them in two batches since I only have 1 large baking sheet. Of course, you can use two baking sheets and cook them at the same time, rotating the pans once half way through baking.

After about 18 minutes of baking, I broiled them for a couple minutes to brown them up.

Ding, ding, ding…we have a winner!

I devoured the entire batch..all while telling myself I should “save some for Eric”.

Oops.

But everyone knows onion rings are best served immediately anyways, right?

I’m pretty pumped to experiment with different flavours and coatings for these bad boys. I have several flavour ideas up my sleeve, including beer batter, pizza, and nut butter coatings!

Or maybe I should just re-create a Bloomin Onion a la Outback Steakhouse?

Link Love

+ Did you know that it’s National Eating Disorder Awareness Week in the US? I recently had the pleasure of connecting with Blisstree for an interview on my past struggles with disordered eating and road to recovery. You can check out the interview here.

+ The Homies 2012 blog nominations are going down over at The Kitchn. Nominate and vote for your favourite blogs (including your own!) until March 1st.

Have a great Tuesday!

I present to you…

Healthy. Winter. Cozy. Comfort. Food.

For you.

And me.

And mah belly.

Am I the only one who occasionally screams Get in mah belly a la Austin Powers before I eat a good meal?

I thought so.

Let’s talk go-to meals. What are yours? Lately mine are big vegan bowls made up with a base of grains, sautéed vegetables/protein, and a tasty sauce to tie it all together. I can thank Fresh restaurant for my little obsession with bowls. I like to make them at home for a fraction of the cost. There’s just something so satisfying about digging into a huge bowl with a seemingly bottomless pit, isn’t there? Plus, bowls can be changed up countless ways, so you never get bored. Although, I could probably eat the same combo for a few weeks straight without blinking an eye…

During the winter I tend to crave hot, stick-to-your-ribs bowls and in the summer I crave cold, lighter bowls. This is a stick-to-your-ribs kinda bowl…the bowl you make when your house is frigid and no matter how many layers you have on, you can’t shake the chill from your bones. That kind of night calls for a gravy bowl.

And guess what? It just happens to be good for you.

For the base, I used fluffy millet. This is different from the scorched millet which was my first attempt. Fluffy millet is also different from the overcooked mushy millet which was my second attempt. When you don’t forget to set the timer and leave the room, it’s light and fluffy like quinoa, but heartier and denser, in a stick-to-your-ribs kind of way that is perfect for the colder months. If millet isn’t your thing, you can easily change up the grain. Quinoa, rice, barley, noodles, etc would all work well here.

I topped the millet with a healthy but rich mushroom gravy and kale for a pop of super power. Easy but fabulous.

Cozy Millet Bowl with Mushroom Gravy and Kale

Feeling cozy? Snuggle up with this comforting bowl of vegan goodness. The dish feels rich without the heaviness that usually comes with traditional gravy. Nutritional info follows.

Print this recipe

Yield: 2 servings

Ingredients:

• 1/2 cup uncooked millet (makes ~2 cups cooked)
• 1/2 tsp extra virgin olive oil
• 2 cups chopped sweet onion (1 medium onion)
• 3 garlic cloves, minced
• 4 cups sliced crimini mushrooms (300 grams)
• 1.5 tbsp minced fresh rosemary
• 2 tbsp nutritional yeast
• 1.5 tbsp low-sodium tamari (soy sauce)
• 1/2 tbsp cornstarch
• 1 & 1/4 cup vegetable broth
• 1 cup fresh chopped kale, stems removed
• Freshly ground black pepper & kosher salt, to taste

1. Toast millet: In a pot or skillet with a lid, toast the millet over medium heat, stirring frequently, until it starts popping. Be careful you don’t burn it. The goal here is a light toast. Remove from heat. Cook millet: Bring a medium-sized pot of 1 cup water, a pinch of salt, and 1/2 cup uncooked millet to a low boil. Reduce heat to low and cover with lid. Simmer for 15 minutes or so. Remove from heat and let sit for 5 minutes covered.  Remove lid and fluff with fork. Set aside.

2. Meanwhile, grab a large skillet and heat oil over medium heat. Add in chopped onions and garlic and sauté for about 5 minutes.

3. Add the sliced mushrooms and sauté for about 12 minutes longer, stirring as necessary. Now stir in the rosemary, nutritional yeast, and tamari. Cook for a few minutes.

4. In a small bowl, whisk together the broth and cornstarch until clumps are gone, and then stir into the mushroom mixture. Stir in kale. Cook for another 5-6 minutes or so, until slightly thickened. Portion millet into two bowls and serve the mushroom gravy on top.

Approx Nutritional Info (per serving, serves 2): 355 kcals, 4 grams fat, 63 grams carbs, 11 grams fibre, 6 grams sugar, 16 grams protein.

~~~

This mushroom gravy just screams comfort food. Check out this deliciousness…

If I didn’t have any millet, I would’ve happily enjoyed this gravy all on it’s own.

Divide the millet into two bowls and then pour on the gravy mixture on top. That’s all there is to it.

As I type this post, we’re getting a snow storm. It’s so beautiful out, but I can’t help but dream of the summer. I can barely remember what the forest looks like all green and full of life. Right now, it’s stark white and eerily still.

I don’t know about you, but I‘ve got a bad case of cabin fever lately. I get this urge to run races just to get outside, declutter the house, and buy a huge pineapple at the grocery store. I also feel like I’m slowly going to go stir crazy if I have to plant my butt on the couch for a second longer. I really can’t bring myself to watch another reality show either. I mean, Ice T and Coco…really?

I’d rather pick lint off my sweater.

But I find myself watching it anyways, while I pick lint off my sweater and tell Sketchie to stop eating it.

Mmm, lint. Yum.

Then I come to my senses and remember that Up All Night is on and everything is well in the world again.

If I’m feeling really desperate for warm weather, sometimes I’ll eat food that reminds me of the tropics. The tropical fruit that I usually pass up at the grocery store, is now a craving that can’t be ignored. It’s a splurge that just might save my sanity, at least for now.

Tropical Mango, Banana, Pineapple Kale Salad with Creamy Pineapple Lime Coconut Dressing

The next best thing to going on a tropical vacation. Let’s call this a staycation salad, shall we?

Print this recipe

Yield: 2 large salads or 4 smaller salads

For the dressing:

• 1 cup chopped fresh pineapple
• 1/4 cup fresh lime juice
• 3/4 cup coconut milk (I used So Delicious original, see below)
• 1/4 tsp kosher salt
• 1 tbsp chia seeds
• 1 tbsp coconut oil, melted

For the salad:

• 5 cups packed kale, stems removed and roughly torn
• 1 ripe mango, chopped
• 1/2 large banana, chopped
• 1/2 cup fresh pineapple, chopped
• 1 tbsp shredded dried coconut
• 1/4 cup roughly chopped macadamia nuts

1. In a blender, blend all dressing ingredients until smooth.

2. Meanwhile, prepare the kale and add about 2/3 of the dressing to the kale and massage it in with your fingers. While it marinates, chop the fruit.

3. Mix everything together, top with coconut and mac nuts, and serve.

This dressing is something I whipped up on a whim to pair with the flavours of the fruit. I usually have the hardest time making salad dressing (I’m so picky with them), but I loved this one immediately. It’s one of those dressings you can eat with a spoon too…seriously.

I used chia seeds to help thicken the salad dressing. They probably aren’t absolutely necessary, but they do help. I’m really not a fan of using things like xanthum gum as thickeners, so chia seeds are a nice, all-natural alternative.

Blend the dressing ingredients and let it sit and thicken while you prepare the kale. Now, pour about 2/3 of the dressing onto the kale leaves and massage it in with your fingers, letting it marinate while you chop the fruit and nuts.

Mix it all together, squeeze on some lime juice, and you’re good to go!

When I eat this salad, I don’t see a snow storm outside.

I see a sunny white sand beach, clear blue sky, and glistening turquoise water. I’m sitting at a beachside bar enjoying this salad with a sarong tied around my waist and a wide rimmed hat.

You are all there enjoying the beach too. HI!

We’re rehydrating with a tropical smoothie made with 1 cup coconut milk, 1/2 cup frozen pineapple, 1 frozen banana, and 1 tbsp fresh lime juice. Add some rum too…we’re on the beach, after all.

Life is good.

When I wake up from my dream, I feel like Cinderella after the clock struck midnight. Only instead of a glass slipper, all I’m left with is some questionable peach nail polish and a kitchen that needs a major cleaning. Pineapple juice is STICKY.

Should I wear my wide rimmed hat while I shovel the driveway?