Recipe Index

vegan archive

picnic season: onigiri aka rice balls

Last weekend I tried to organize a picnic with a group of friends. Unfortunately, the weather didn’t cooperate – it was too cold and we were scared off by threatening rain clouds - so we moved the picnic plans into my…

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summer-ready: fingerling potato salad with pickled celery

This week has been glorious, weather-wise. Summer temperatures in April and yesterday, May 1st, our outdoor thermometer registered almost 30°C! Lucky for us we did manage to get our patio into fine shape by picking up a couple chaise lounges…

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sunday snacking: citrus cranberry muffins (vegan)

Today is the most beautiful warm and sunny day we’ve had so far this year. Instead of being outside (scrubbing my balcony clean), or riding my bike with some friends, I’m here, indoors (but with my windows fully open), writing…

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hot lunch: apple-lentil slappy joes

For one year, in grade seven, my school decided to raise money by having “Hot Lunch Wednesdays”. Instead of bringing our lunches on Wednesdays, if our parents paid into the system, we’d get a hot lunch prepared and served by…

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drinking vinegars: sour cherry-lime shrub & strawberry-rhubarb black pepper shrub

When I first heard about drinking vinegars, I was instantly shrub-curious. For someone who grew up sneaking pickle juice out of the fridge, a tart, vinegary beverage sounded quite delightful. Portland’s Pok Pok restaurant was where I first became a…

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take back the soup: wild rice, chickpea + kale soup

2014 is the year of soup. At least in my kitchen. As it’s well documented that my husband isn’t a fan, but I love soup and I’m reclaiming it for my own. Me and soup forever! Soup is what I…

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aw nuts: sweet & spiced almonds

It’s 7 days until Christmas and I feel like I’m only just starting to get into the festive spirit. It’s been a very busy fall and winter and now that Got Craft (an awesome Vancouver craft fair) is over, I…

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knife skills: winter rutabaga slaw

When autumn rolls around, I eat a lot of apples. I will slice up an apple into quarters and start snacking. Granny Smith and Pink Ladies are the 2 varieties I’m loving right now. They’re tart and crisp and full…

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