Saturday, October 30, 2010

Kusheri! (Amazing Egyptian Dish)

Okay, take a good look at this picture.  It's pretty crazy looking, I'll admit, but it's one of the best things you'll ever eat to satisfy a voracious appetite.  I could eat this for days, full of carbohydratey chewy goodness, the textured lentils and chickpeas, tart garlicy vinegar sauce and middle eastern tasting tomato sauce.  And to top it off, deep fried onions give it the richest and deepest dark toned flavour.  It is a-mazing.

Wednesday, October 27, 2010

Portobello and Kale 'Bake'

This was a creative little baked mixture I made using leftover brown rice and Parmesan cheese as a 'crust' on top and some healthy veggies inside with some crumbled organic tofu for some protein.

For the topping, I used a food processor to blend previously cooked brown rice, olive oil to bind it together and salt and pepper.  I put that aside and started working on the filling.

Thursday, October 21, 2010


Thanksgiving weekend has come and gone, a couple weeks ago by this point, but the fall flavours and produce still live on.  Herbs like rosemary, sage, thyme and oregano can continue to warm your senses during this fall season but there's really no meal like Thanksgiving meal, even...or, I mean, especially... for a vegetarian. 

Sunday, October 17, 2010

Goat Cheese and Leek Crostinis

Another Saturday comes and goes.  I always love my morning market time, breathing in the sights, sounds and smells of all the delicious energy within the market.  The market was the beginning of a day filled with people and activities.  In the early afternoon I volunteered at the Halifax Vegetarian Society booth at the Health and Wellness Expo, then came home to make appetizers for company before heading out to tour around the Nocturn, Art at Night exhibits.

Friday, October 15, 2010

Easy, Warming Black Eyed Peas

The weather is most definitely changing, and the weeks in our school term (I'm a teacher) are passing quickly.  I'm disappointed to admit that I'm seeking warmth these days- warm sweaters, wool socks, hot baths and now a hot soupy bean stew.  This creation is verging on chili, but has a totally different, Thanksgiving inspired flavour and I've used dried organic black eyed peas versus canned beans that I usually use for chili.  Even with the dried peas, it was ready in about an hour.

Thursday, October 7, 2010

Grilled Asparagus

I headed out to my parents' ocean side home the other evening and put together some leftovers for dinner for my dad and I.  Whole-wheat ravioli with tomato sauce cooked the night before, with arugula and tomato salad and grilled asparagus made for a delicious meal.  My parents' have a great kitchen, with an indoor propane grill.  It's great for cooking veggies like onions, peppers and zucchini, portobello caps and especially these asparagus.

Wednesday, October 6, 2010

Halifax's Saturday Market

I love food!  And I love the Halifax Farmer's Market.  If you haven't been yet, I suggest you go...soon!  The new market space at Pier 20 is wonderful.  The best part about the market is being in direct contact with your farmer.  You can ask questions about the life of your food and where it's come from, if it's been sprayed, what variety it is, and even cooking ideas.

The Walk for Farm Animals

On Sunday October 3rd, 21 compassionate citizens of Halifax joined together for the international 'Walk for Farm Animals'. Throughout Canada and the United States in September and October, different cities hold their fundraising and awareness building walks to promote compassion for farm animals and awareness of factory farming.  Myself, above on the right, and my friend Aime on the left, also holding the banner on the right below, donated some money, got a T-shirt and some posters, and walked with our small group down the Halifax Waterfront.

Delicious Roasted Broccoli

I've always liked broccoli, but just in the usual way.  As I try to eat my share of green veggies (great for their dense nutritional value and protein), I'm on a quest to find the best ways to cook them.  Veggies like broccoli, kale, chard, collard greens and so on, usually need a little help, but are so rewarding when done right.  So, I've hit the nail on the head with broccoli.  This was so delicious and though I've heard people talk about roasted broccoli before, I had never tried it until last night. It's soft, and crunchy around the browned florets, it has a delicious roasted flavour that would add to a meal as a side, or could be added to a pasta                                                       or any other way that you eat broccoli.

Thyme and Garlic Fococcia

When I was a child, I baked bread with my Oma.  For a family, baking bread is a nice treat.  However, because I generally only feed myself, I rarely bake bread anymore simply because it's too tasty and scrumptious to resist eating the whole loaf in a couple of days. (everything in moderation?)

White Bean and Kale Soup

Having some kale left over from a large bunch I bought on the weekend, I was inspired by REbar's cookbook recipe for Tuscan White Bean Soup. It said it was going to be delicious and it was! And very healthy with hearty kale and white beans

Tuesday, October 5, 2010

Beat Salad with Feta and Almonds

This is a nice salad in the summer or the fall. The sweet soft beets paired with crunchy toasted almonds and feta cheese with a burst of vinegar and onion are a wonderful combination. This is nice to serve to guests as a first course, or have it with some nice fresh bread and cheese as a filling meal.

The Nova Scotia Valley

What better place to head to for a few hours on a misty, overcast, warm, fall day in Nova Scotia but the Valley. Spotted with wineries, farm markets and and farm animals, the Valley is one of my favourite places to go. There's such a sense of home-grown goodness there. Stress levels plummet as you drive past the one and only fair trade and organic 'Just Us' coffee roasting house, the Tangled Garden with homemade jams and jellies from their garden and the beautiful Grand Pré winery nestled just outside of Wolfville. The Valley helps you make a connection with the earth.