Category: Vegetarian
-
Curried Chickpea and Vegetable Batch Cooking Lunch
Inspired by various Instagram accounts and my own desire to keep bringing my lunch to work 4 out of the 5 days I work each week I decided to batch cook come vegetarian curry for the upcoming work week. I began with 2 zucchinis and 2 sweet peppers, roasted at 375 degrees for about 35…
-
Roasted Green Bean Salad
When in doubt with how to proceed with any vegetable that needs to be used up I always err on the side of roasting. Almost any kind of vegetable (or fruit!) will taste delicious if given some time to mellow out in a hot oven, but there are times where you just feel like you need…
-
Sweet Potato and Beaufort Pierogi
When I was younger my sister and I would would sometimes stay at my Aunt Theresa and Uncle Howard’s house for the night, each visit remaining memorable in my trunk of childhood memories for wonderful reasons (making gingerbread houses, renting movies, lots of quality time with my cousins.) But as taste remains such a trigger…
-
Red Lentil Soup with Cashew Cream
I’ve had a jar of red lentils sitting in my kitchen for months now. They’re beautiful to look at, like small coral pebbles, but I’ve been procrastinating using them. It’s only now that it’s November in Vancouver and the sky has become perpetually black that I really crave hearty soups combined with warm spices and hot…
-
Honey and Chili Glazed Brussels Sprouts and Carrots
This recipe for carrots and Brussels sprouts is a perfect example of the transformative power that a hot oven can have over certain vegetables that are, sadly, less likely to elicit strong feelings of excitement from their intended audience. The glaze cooks to a salty, sweet, and spicy finish, forming a caramelized crust with a…