Tag Archives: vegetarian

Spicy Exotic Daal

27 Dec

Spicy Exotic Daal

This is one of my favourite recipes that I have learned from an Indian Goddess. It is a bit of work to make but well worth it!

a cup of dried black lentils

1/4 cup of dried kidney beans

one large onion chopped

2-3 cloves of garlic chopped

a handful of chopped fresh cilantro

2-3 tomatoes chopped

a spoon or two of butter

several spoons of heavy cream

a spoon or two of garam masala spice

a spoon or two of turmeric powder

a pinch or two of cardamon powder

one dried red chili pepper ground up

salt to taste

2 green onions finely chopped

Rinse lentils and kidney beans and place in bowl with lots of water to cover and soak overnight. Then the next day, drain and rinse the beans/lentil well. Place in a pot with enough water to cover. Bring to a boil and then reduce heat to gently boiling. Cook until beans are tender 45min-60min. meanwhile, in a blender, puree the tomatoes, onion and garlic. In a large pan, heat butter on medium heat. When butter is heated, add the garam masala, turmeric, chili, cardamon and salt. Stir well and mix completely in the butter for about a minute. Then add the pureed tomato mixture to the pan. Stir well to mix all the spices and reduce heat to a simmer. When the beans/lentils are cooked, drain and rinse and add them to the pan. Stir well and cook for 10-15 min on low heat. Then add the heavy cream to the pan and stir. Remove from heat and serve. Serve with cooked rice and naan bread. Add a little cilantro and green onion on top for a nice garnish.


tip: cook spices in butter a little longer to create a more spicy flavour. Just be careful to not overcook the spices as they will burn easily!


photo by: Maitri on flickr.com

Winter Nut Loaf

22 Dec

Winter Nut Loaf

This recipe is so savory and makes a nice entree for Christmas or Holiday Dinner. Serve with a beet salad or a side dish of greens and you got it made!

2 large onions chopped

3-4 stalks celery diced

1 leek diced

1 large carrots diced

12 – 15 brown mushrooms, chopped

1 cup of cooked rice pilaf (or white basmati rice)

1.5  cups chopped nuts (almonds, walnuts, pecans)

a splash of vegetable broth to moisten mixture

a handful of seasoned bread crumbs

half a cup of grated romano cheese

a dash of each: parsley, basil, thyme and sage

4 eggs beaten

a dash of pepper

a pinch of salt

a spoon of olive oil

Make the rice pilaf first and let cool. Then sautee vegetables in oil until slightly tender. In a bowl, mix all ingredients well so that it becomes the consistency of a “meat loaf”. Put into an oiled loaf pan. Bake at 350 degrees for about 45 min to an hour.
To check if  it’s done, insert a toothpick into the middle of the loaf and check to see that it comes out dry.

Mushroom Gravy

2 cups or so of mushrooms chopped (brown mushrooms, shiitake, portobello)

a cup or so of vegetable broth

a spoon of olive oil

2 spoons or so of flour (to thicken broth, use more or less as needed)

1 or 2 cloves of garlic minced

a stalk or 2 of chopped green onion

a dash of pepper

pinch of salt

Saute mushrooms and garlic in frying pan in a little olive oil until soft. Add seasonings and stir. In a small bowl, mix flour in with the vegetable broth until it’s smooth and no lumps. Then add the broth to the pan with mushrooms continually stirring so that it won’t stick. Cook over medium heat until it bubbles lightly and thickens to gravy consistency while stirring constantly.
If gravy does not thicken then mix in a little more flour, or if it’s too thick, then add a little more broth. Then add green onion, cook for another min. Cut slices of the nut loaf and spoon gravy on top to serve.

serves 6-8



photo by nettsu on flickr.com

Holiday Shortbread

21 Dec

Holiday Shortbread

This is such a great recipe and gluten free too! Perfect treat for the holidays.

2 3/4 cups organic fresh-ground brown rice flour

¼ cup organic corn starch (Optional. Just add ¼ more flour if you omit it)

half a tsp baking soda

dash of sea salt

8 spoons (about 1 stick) unsalted butter (melted)

half a cup of brown rice syrup, maple syrup or honey

a spoon pure vanilla extract

Juice & grated zest of 1 organic lemon

15 or so almonds, pecans or walnuts, halved

Heat oven to 350 degrees. Sift the flour, salt & baking soda together. Combine the butter, honey/syrup, vanilla, lemon zest, and juice. Cut butter and sugar into flour mix with pastry blender into dough (or with your hands). Blend until smooth and satiny. Form into a large ball and chill in fridge for 30 minutes. Roll with rolling pin to ¼ inch think between 2 sheets of parchment paper. Remove paper and cut into shapes and place on greased cookie sheet. Press nut into the center of each cookie. Bake for 10-12 minutes or until the bottoms are lightly browned.  Makes about 30 cookies.



photo by jillmotts on flickr.com

Autumn Stuffed Pumpkin

7 Oct

Autumn Stuffed Pumpkin

This is such an easy dish to make. Your friends will be fooled in thinking you have slaved over it all day. Makes an awesome autumn dinner!

1 medium sized pumpkin

1 onion diced

2 stalks celery diced

1 carrot diced

1 cup cooked lentils drained (or canned lentils drained)

1/2 cup of cooked quinoa

1-2 cloves of minced garlic

a splash of maple syrup

a spoon of coconut oil

seasonings: salt, pepper, thyme, oregano to taste

Preheat oven to 375F. Cut the top off the pumpkin and hollow out the insides. In a large pan, sautee onion, garlic, celery, spices and carrot in the coconut oil until slightly tender. Mix in lentils, and maple syrup. Cook for 1 minute. Then spoon mixture into the pumpkin. Put the top of the pumpkin back on. Place the pumpkin in a glass baking dish. Add an inch or so of water to the pan. Place pan in the oven and bake for 45min to an hour or until pumpkin is tender. Remove from oven. Cut pumpkin into quarters and serve on a plate, then spoon lentil mixture on top.

Serves 4

Tip: Instead of quinoa, try cooked wild rice.



photo by elana’s pantry on flickr.com

Baba’s Borscht

26 Sep

Baba’s Borscht

Yes, it’s true. This recipe came from a wise woman Ukrainian Baba. It’s food for the soul and nourishing right down to the bone. You have never tasted beet soup so good!

4-6 large red beets grated

2 carrots diced

2 large russet potatoes diced

2-3 tomatoes diced

1 large bunch of fresh dill diced

2 cloves of garlic mined

1 large onion diced

a cup of cooked white beans (or canned beans well rinsed)

small handful of peas

salt and pepper to taste

a bay leaf

splash of oil

a splash of cream

In a large soup pot, add the oil and heat on medium heat. Add onions and garlic and sauté for a minute. Add potatoes, carrots, and tomatoes and sauté for another minute. Add beets, bay leaf and peas and stir well. Then add enough water to cover the mixture and bring to a boil. Then reduce heat to simmer and add the dill. Cook until beets and potatoes are tender. Serve in bowl and add a splash of cream. Serves 4-6.

Tip: if you bought bunched beets with the greens, then you can steam them and serve as a side dish.



photo by stu_spivack at flickr.com

Viva Kale

21 Sep

Viva Kale

This is so great as a vitamin packed side dish. Easy to make, full of color and healthy too. The secret combo of purple, red and yellow colors will make your mouth water!

1 head of purple kale, stems removed and loosely chopped

juice from 1 lemon

dash of maple syrup

2-3 diced roma tomatoes

15-20 yellow/orange grape tomatoes halved

a handful of raw (or roasted) pumpkin seeds

a splash of olive oil

salt and pepper to taste

In a pan, heat oil on medium heat and add the juice from the lemon, maple syrup and the spices. Add roma tomatoes and cook for one min. Add kale, remove from heat, cover for a minute to allow kale to wilt. Then add yellow tomatoes and stir until well mixed. Serve on a plate and garnish with the pumpkin seeds.

Viola! Yum…..

photo by: anthro_aya on flickr.com

Veggie Lasagna

25 Jan

Veggie Lasagna

I LOVE this recipe! It’s like what Mama used to make. It also makes great leftovers for lunch the next day.

1 box (pound) whole wheat lasagna noodles, cooked
1 package extra firm tofu, drained and crumbled
2-3 cloves of minced garlic
1 large onion diced
2 bunches spinach, washed, dried and chopped
1 bunch parsley leaves chopped
1 bunch of fresh basil leaves chopped
5-7 springs of fresh oregano, leaves removed
1 jar of pasta sauce
6 ripe roma tomatoes diced
grated mozzarella cheese (for topping)
2-4 tablespoons extra virgin olive oil
Salt and Pepper to taste

In a large pan over medium heat, add olive oil, onions and garlic and cook until soft. Add spinach,  herbs and spices and cook until the spinach is wilted. Remove from heat. Add tofu and stir well, then let cool.

In a 8 x 12 inch glass baking dish add a very thin layer of tomato sauce and working in layers add pasta,diced tomatoes, spinach mixture, and pasta sauce. Sprinkle grated cheese and a light drizzle of olive oil over the top of the lasagna. Bake at 350 degrees for 30 min or until cheese gets a little bit crispy. Remove from oven and let cool for 10-15 minutes before serving.

Tip: I love this served with a healthy salad and a thick slice of garlic toast! Yum!

Happy Eating!


photo by: anna-rchy on flickr.com

Exotic Yams

4 Jan

Exotic Yams

One of my favorite dishes! I like to eat this one as a main meal served with salad. It also makes a great side dish or appetizer. I used all organic ingredients.

3-4 large garnet yams peeled and cubed

1 onion diced

1-2 cloves of garlic minced

1 large red pepper chopped

a handful or so of raisins

a spoon of garam masala spice

1/2 spoon or so of cumin seeds

salt and pepper to taste

a spoon of ghee (or butter) – substitute olive oil for a vegan version

In a large fry pan, add ghee and spices. Cook on medium heat for one minute to bring out the flavor. Then add onions and garlic. Fry for 2 min stirring constantly. Then add about 1/2 cup or so of water to the pan. Add in raisins, yams and red peppers. Bring to a boil then immediately reduce to a simmer. Cook covered for about 20 min, stirring occasionally. If the water is becoming dry, the add a little more as you cook. When the yams are soft, it’s ready!

Tip: I like to sprinkle cinnamon on top. It adds a deeper exotic dimension!

Yum Yum!


photo by sweetbeetandgreenbean on flickr.com

Magnificent Mango Salad

4 Jan

Magnificent Mango Salad

This salad is so great to make anytime of year. Even better in the winter to create a bit of summer in the dark cold days. I love the color this salad creates!

2-3 ripe avocados peeled, pitted and diced

1-2 ripe mangoes peeled and diced

1 red pepper seeded and diced

3 sprigs of green onion finely chopped

1 head of red leaf lettuce washed and torn into bite size pieces

1 spoon of toasted sesame seeds


2 spoons of freshly squeezed lime juice

2-3 spoons of extra virgin olive oil

1-2 spoons of maple syrup

a dash or two of tamari sauce

a pinch or two of ground cumin

salt and pepper to taste

In a large salad bowl, mix all the salad ingredients except the dressing. In a small bowl, mix together all the dressing ingredients. Add the dressing to the salad and toss until everything is well coated. Serve in bowls and then sprinkle the sesame seeds on top before serving.

Tip: sometimes I like to add diced red onion to jazz it up a bit



photo by visualdensity on flickr.com

Tangy Pasta Salad

3 Jan

Tangy Pasta Salad

This is the best salad to make if you have pasta on hand and to use whatever veggies you have in the fridge. I make this one alot to take to work for lunch. The thing that makes this salad is the cilantro and fresh lime juice. These are must have items. All organic ingredients used here.

a package of tri color fusilli pasta (bowtie or penne pasta is great too)

1/2 red onion diced

4-6 roma tomatoes diced

1/2 a head of spinach chopped

2-3 cloves of garlic minced

1/2 a red pepper chopped

1/2 a green pepper chopped

1/2 a yellow pepper chopped

1/4-1/2 a cucumber chopped

1/2 a bunch or so of cilantro minced

juice from 2 limes freshly squeezed

2-3 spoons of extra virgin olive oil

2-3 spoons of apple cider vinegar

salt and pepper to taste

Cook pasta as directions indicate on the package. Drain pasta and rinse in cold water until pasta is cold. In a large salad bowl, combine all the chopped veggies and mix well. To make the dressing, combine salt with the vinegar and stir until dissolved. Add lime juice and pepper and mix well. Add the olive oil and then mix well. Add to the bowl of veggies and mix well. Then add cooked pasta and toss until the pasta is well coated with the dressing. I like to add a little bit of fresh ground pepper on top of the salad and to squeeze a bit more lime juice too.

Tip: I like to make this salad with more veggies and less noodles. It looks more colorful and fresh that way.

Happy eating!


photo by michael.paul on flickr.com