This week I contributed an article to The Muse, my university’s student paper. It’s about “flexitarianism” and the benefits of being open to vegetarian cooking. You can read the article here if you are interested.
I know, I’ve made this before! But bear with me — this version has chopped cabbage, swiss chard, chickpeas, and Italian spices. It’s seriously worth your time. Continue reading
Who needs a recipe? Throw together a week’s worth of curried quinoa in twenty minutes. You’ll thank me later. Continue reading
Egg fried rice is quick and hearty, and makes both a decent main course and a solid side dish. Plenty of opportunity here for improvisation. Recipe and instructions included. Continue reading
We are having an unusually cold summer, so I tried to fight back with this delicious, hearty (and vegan) soup. Recipe and full instructions included. Continue reading
This beautiful dish is a frankenstein of a couple other recipes, and the result is nothing short of amazing. Hearty black beans over rice are accented by colourful vegetables and delicious pan-fried scallops.
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Tonight, to go with my leftover mac and cheese, I ate a bunch of sugar snap peas. Until a few months ago, I didn’t know this vegetable existed. These days, they are a staple in my fridge. Sugar snap peas … Continue reading