Sweet/Hot Chinese Vegetables

A delicious, Asian-inspired vegetarian side. Sweet/Hot Chinese Vegetables 8 baby eggplants, halved and sliced 1 zucchini, halved lengthwise and sliced 1/2 package crimini (baby portobello) mushrooms, halved a good handful of snow peas 1/2 small white onion, sliced 1/2 small green pepper, sliced 1 1/2 Tbsp soy sauce 1 Tbsp brown sugar 1 Tbsp rice…

Vegetarian Nasi Goreng

This is a super-tasty and super-quick version of the popular Indonesian/Dutch fried rice. (Nasi Goreng literally means “fried rice”. Now you know!) Classic Nasi Goreng should have a little heat from chilis or chili sauce. Since I am suffering from sudden-onset spice intolerance (pretty sure that’s a thing), I made a very mild version and…

Roasted Squash Soup

My favourite gardener gifted me with a beautiful, organic squash the other day. It was so big and so heavy that I knew it would feed me for a week. At least! I decided to use some of it on a pizza and make a quick soup with the rest. To get the most out of…

Tofu Curry with Green Peas

I am always happily surprised by tomato-based curries, especially the ones that let the tomato shine through. Sometimes the tomato in the sauce just gives the dish its colour, or balances the other flavours, but doesn’t really taste “tomato-y”. That is not the case here. It’s full-on tomato goodness. This is a quick and easy curry with…

Maple-thyme Squash

After a few unseasonably warm days here in Winnipeg, we have been plunged back into cold (read: normal) temps. Instead of complaining, I took the opportunity to crank up the oven and make use of the acorn squash that has been taking up room in the fruit basket* on our kitchen sideboard. Cut the ends…

Eggplant and Pepper Saute with Poached Egg

When I was little, my mother had a little crockery jar of herbes de Provence on the back of the stove. At the time, it seemed so exotic to me and part of that was because my mother doled it out so carefully – just a pinch here or a pinch there. I couldn’t help…