Category: Vegetarian
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Buttered Mushrooms on Toast
All I can say about Buttered Mushrooms on Toast is that they are truly one of my all-time favourite things to make for myself ever in the entire world. Yes, that’s all. buttered mushrooms on toast: 2 cups of mushrooms, sliced thinly (cremini and shiitake mushrooms are my preference) 2 shallots, sliced into thin half-moons 1 tsp. olive…
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Spinach and Dill Phyllo Tart
On Sunday morning I hosted a celebratory birthday brunch for Ian with 4 Ontario expat friends, continuing what I hope is fast becoming a brunch hosting tradition. Over somewhat dangerously alcoholic peach sangria we ate an intensely piquant roasted root vegetable salad (the leftovers of which I am eating as I type), pancetta and red potato…
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Chewy Baked Tofu with Cucumber and Scallions
Tofu is a true culinary chameleon: when unadorned it is both unassuming and, to some, unappealing. Yet with the myriad of tofu choices, from the smooth and custard-like to the veritable sponge that is extra firm tofu, you can tailor this simple soy food into something special and satisfying. Baking is my absolute favourite method…
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Chickpea and Tomato Soup with Rosemary and Lemony Parsley Pesto
I promise that I am not exaggerating when I tell you that this is one of the best soups I have ever made and also one of the easiest. In fact, its simplicity left me suspect after reading the original recipe in Nigella Lawson’s How to Eat, my motivation for trying the recipe came from possessing…
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Roasted Jalapeno and Sweet Pepper Barley Salad
I’ve been going through a hearty salad obsession for the past month or so, I think it’s my own culinary method of chasing the grey and perpetually dripping winter away. That is to say, if my food is bright and fresh tasting then the cold exterior seems less of a a constant looming cloud. Winter…