Tangy, salty, crunchy and spicy, these fermented jalapeño peppers make a delicious addition to your morning eggs, nachos, burrito or anything really. This recipe is so simple, I don’t even know if it can be called a recipe… submerge sliced peppers in a salt water brine, let it sit out for a week or so and before you know it you have preserved sour ‘pickled’ jalapeños ready to be enjoyed all winter long!
Sweet, spicy, salty and sour this dish is saucy and comforting. The eggplant is sautéed until cooked through but still has good texture, the sauce is reduced and the eggplant is added to the sauce to soak up all the delicious goodness. The perfect meal during this time of transition, when heat loving eggplants and tomatoes are slowing down their production and I’m not quit ready to dive head first into fall ingredients.
This vegan zucchini banana bread has been my go to snack these past few weeks. A great way to use up zucchini, this recipe makes two delicious loaves. Eat one right away, slice and freeze the other (I separate the slices with parchment paper). With a hint of cinnamon and crunchy walnuts, my favourite way to eat this is topped with a generous amount of tahini (or peanut butter) and fresh blackberries!
Creamy and aromatic this coconut green bean curry is rich yet summery. Here I use the most delicious sungold cherry tomatoes (but you can use any tomatoes you like, even canned ones work well) as a base for the curry and cooked them down to concentrate their flavour. They give the curry a beautiful bright colour and lend a nice sweetness to the dish.
Perfect for a summer picnic or a backyard BBQ, this potato salad is far from the common mayonnaise based salad of my childhood. Toasted spices, lemony red onion, waxy fingerling potatoes and peas that burst in your mouth! So delicious we’ve eaten it with dinner three weeks in a row!
A colourful mix of crunchy veggies along with baked tofu are smothered in a sweet and spicy sauce, and finished with a hit of lime and toasted peanuts. This makes a flavourful vegetarian (and easily made vegan) addition to your weekly meal plan. Bonus… most of the fresh and nutritious veggies can be found at your local farmers market.
As the days grow longer and the weather warms, farmers market stands begin to fill with more colourful produce. Radishes recently made their appearance, glowing globes like multi coloured christmas lights adorning the market tables… It was exciting I tell you! In the spring, radishes are a mild, juicy, and crunchy addition to salads and tacos, even the green tops are delightful.
There’s something magical about fermentation. In this case, it’s a process by which over salted vegetables yields a highly delicious product. Simple to make and packed full of tangy flavour, kimchi kraut is a tasty addition to nearly anything.
This chocolate banana smoothie is a decadent reminder that warmer weather is on its way! The bitter cacao nibs balance the sweetness of the banana and dates, and make it extra chocolatey!
Whether you’re looking for something delicious to eat for breakfast, or the perfect gift to give away for the holidays, this maple matcha granola is for you. Put it in a nice glass jar, throw a bow on it, and give it to all of your nearest and dearest. The best gifts are the ones you can eat!
