this is a page for

Entrées

Tempeh Kale Salad with Tahini Dressing

Kale tempeh salad with Tahini Dressing. I can’t believe this is my first time sharing a tempeh recipe. Before moving to BC, 5 months ago, I had only ever had tempeh once, at a potluck with dietitian friends. For some reason, I never bothered cooking with it at home. Then we travelled across Canada and tried many new vegetarian restaurants. After trying tempeh in different dishes, I knew I needed to start cooking with it at home. My favorite way to eat it so far? In a salad with tahini dressing. It’s so good, it’s making me crave salads every day. This salad is ready in less than 30 minutes, which makes it perfect for last-minute weeknight meals. Here’s how it’s made: Start by chopping the kale (small bite sizes makes it much easier…

Mushroom & Caramelized Onion Pizza with Sage Pesto

Meet my favorite winter pizza: Mushroom & caramelized onion pizza with sage pesto. For the first time, I decided to make a vegan pizza. For the past several months, I’ve been trying to cut back on dairy as much as I can. Why? First, I prefer to eat a mostly vegan diet, but also, I know it worsens my acne. In the past few weeks, I’ve been desperately trying to find some natural ways to clear my skin, including limiting dairy. It’s something I talked about during my vegan month this year and it’s something I’ve been taking more seriously lately. So yes, as much as I love cheese on a pizza, I made us a vegan pizza this time. Instead of dairy cheese, I used my favorite (but not cheap) vegan feta. It’s…

Instant Pot Lentil Fricot

I’m going back to my roots today with a traditional Acadian recipe – Instant Pot Lentil fricot. As I said, fricot is a traditional Acadian recipe, which I grew up eating when living in the Maritimes. Traditional fricot is a dish made of chicken, potatoes, carrots, onions and dumplings, but since eating a mostly vegetarian diet, I decided it was time to make a plant-based version of one of my childhood favorites. If you’re not from the Maritimes, then think of fricot as a sort of chicken and dumplings soup. And believe me, it’s an easy and comforting recipe. My version is made chicken-free thanks to lentils. I used red lentils for protein, which also thickens the dish to make it stew-like and comforting. It’s then flavored with vegetable broth (instead of chicken…

Slow Cooker Vegetarian Pumpkin Chili

Slow cooker vegetarian pumpkin chili. Slow cooked for maximum flavor and made vegetarian and high-protein thanks to a combination of red lentils and black beans. This pumpkin chili has been a fall favorite around here for the past two years and I hope you’ll love it too. This is actually my first time sharing a slow cooker recipe on the blog and I have no excuse for it. Since I moved in with Shaun 4 years ago and he brought with him an old slow cooker, I’ve used it exactly 3 times. Two of those times being this week. The other time was 2 years ago when I made Half Baked Harvest’s Moroccan soup. I’m not sure how it’s been 2 years already, but it has. Two years ago, I was starting my dietetic…

Late Summer Vegetarian Tex-Mex Casserole

Late summer vegetarian tex-mex casserole. The best way to use all your fresh end of summer vegetables, including corn, tomatoes, zucchini, peppers and eggplants. First of all, how are we at the end of August already?! The past month has flown by and it doesn’t help that we spent it mostly indoors, away from the wildfire smoke.  You have no idea how excited I was on Sunday morning when we woke up to fresh, smoke-free air. The smoke has finally cleared from the Okanagan (I’m hoping it doesn’t come back as bad as it was), and we can now enjoy every last bit of summer. The smoke over the last month had us cooped up in our apartment, doing nothing outdoors, so now that the skies are clear, we finally get to…