Category Archives: Vegetarian

Faux Stowe Fruit, Nut and Rosemary Crackers

My friend Brianna sent me a recipe recently (the one below this one). It is reminiscent of Leslie Stowe Raincoast Crisps – but better – and cheaper. This recipe makes 3 loaves. Use one, keep the other two frozen till you need them, or half this recipe and make two smaller loaves. I decided to give it a try however I didn’t have all of her ingredients. I simply substituted what I had in the kitchen and came up with a really nice combination. These are great paired with any kind of cheese or used for dipping. Sorry! Not a whole lot of pictures for this recipe.

Faux Stowe Fruit, Nut and Rosemary Crackers

2 cups flour (wholewheat or white or combo of)
2 tsp. baking soda
2 tsp. salt
1/2 cup brown sugar
2 cups buttermilk (or 2 cups milk with 2 tbsp vinegar)
1/2 cup honey
1/2 cup plump golden raisins
1/2 cup currants
1 cup chopped pecans
1 cup chopped pistachios
1/4 cup chopped dates
1 cup chia or flax seeds, coarsely ground
3 tbsp minced fresh rosemary
Pre-heat oven to 350F.
In a large bowl, stir together first four ingredients.
Add buttermilk and honey, stir slightly.
Add rest of ingredients and stir until just blended (it will be quite wet).
Pour batter into three greased bread pans. Fill each pan to about 1.5
to 2 inches deep.
Bake for 45 minutes and let cool on rack.
Freeze for at least an hour or until a loaf is needed.

Thinly slice with a bread knife and lay on a cookie
sheet. Bake for 15 minutes, flipping crackers over halfway through
baking time. Let them cool and then store in airtight container.


2 cups flour (wholewheat or white or combo of)
2 tsp. baking soda
2 tsp. salt
1/2 cup brown sugar
2 cups buttermilk (or 2 cups milk with 2 tbsp vinegar)
1/2 cup honey
1 cup raisins
1 cup chopped nuts
1 cup toasted pumpkin seeds
1/4 cup sunflower seeds
1 cup flax seeds, coarsely ground
2 tbsp minced fresh rosemary
Cooking instructions same as above.


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Filed under Appetizers, Breads, cheese, Cookies, Dips & Spreads, Snacks, Vegetarian

Stuffed Portobello Mushrooms

Strangely I’ve never made a stuffed mushroom before. I saw these organic portobello’s at my local grocer and grabbed them. They stared at me for a few days every time I opened up the fridge with me wondering “what am I going to do with these guys?” I wanted to use them as a meat substitute, served with pasta or rice. Cheese makes everything taste amazing right? Right. So I came up with these guys – and oh boy were they ever GOOD. Sorry the pics aren’t that great this time…


4 large Porotobello mushrooms
4 cloves of garlic, crushed
1/4 cup olive oil
2 cups chopped broccoli
1/4 chopped spinach (optional)
1/4– 1/2 cup cream cheese
1 tablespoon of pesto or chopped basil (optional)
1 cup breadcrumbs
1 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon fresh pepper
1/4 teaspoon red chili flakes

Heat oven to 350 degrees. Brush any dirt off of the mushrooms and pull out the center stem. Brush the inside gills with olive oil and crushed garlic.

In a separate bowl mix finely chopped brocolii and spinach with cream cheese. I also chucked in a leftover tablespoon of pesto. Add breadcrumbs and seasonings and half the mozzarella cheese.

Fill each mushroom with the filling and top with remaining mozzarella and Parmesan cheese. Bake for around 20 minutes or until the cheese on top is bubbling and browning.

Serve with pasta or a nice big salad? Really up to you. I served ours with freshly made spinach pasta with pesto. I could have eaten another one it was so delicious!

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Filed under Side Dishes, Vegetarian

Vegetarian TVP Beefy ‘Meatballs’

My friend Anne Marie and her little man Emmet were coming over today to hang out as their floors are being replaced in their home. I thought it might be nice to send my vegetarian friend home with some dinner as I’m sure her and husband Rick will be more inclined to move their furniture back in then cook a healthy meal. I scoured the internets to find a vegetarian ‘meatball’ that had a beefy flavour. I found one and decided to give them a try. They come from the blog A Vegan For Dinner  and due to her daunting request to reference her I thought it was in my best interest! 😉 “But this recipe is so fab, if I ever find out you stole it and didn’t give me credit, I will so figure out where you live and sign you up for weird sexual newsletters and/or incontinence catalogs through the mail. That’s a promise.”

These would be great with a simple tomato sauce over spaghetti or sweet and sour sauce over rice as she references. Anything with an asterix * beside it means I’ve either changed her recipe or made an addition to it. I’m hoping she won’t mind!?

Vegetarian TVP Beefy ‘Meatballs’

In a small bowl, mix:
1 cup hot water
1 teaspoon vegan Worcestershire Sauce
1 1/2 tablespoon ketchup
2 tablespoon soya sauce
2 tablespoon vegan beef bouillon
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
*1 teaspoon paprika
1/2 teaspoon thyme
*1/2 teaspoon oregano
*1/2 teaspoon basil
*1 teaspoon red pepper chili flakes
*1/2 teaspoon fennel seeds (optional)

*Saute in olive oil till translucent: (I couldn’t help but add a little fresh onion and garlic)
1/2 minced onion
2 cloves garlic crushed

Then Stir In:
3/4 cup TVP crumbles
Allow to sit until cool. *I reheated liquid in microwave before adding TVP.

Vegans: Mix 1 Tbsp ground flax *or chia seeds with 3 Tbsp water. Beat with a fork, then lit sit until it begins to gel. Set aside.
*Vegetarians: Wisk up one egg.

In a large bowl, mix:
2 tablespoon cornmeal
1/2 cup rolled oats
3/4 cup breadcrumbs
2 tablespoon flour
3 tablespoon vital wheat gluten flour

When TVP mixture is cool, stir it into the dry ingredients along with flax/or egg and water/TVP mixture. Mix well and knead dough into a solid ball. *Let this rest for around 5 minutes and allow the gluten fibers to form and relax.

Shape into 32 “meatballs” and fry in oil until brown. Alternately, you can bake on an oiled pan at 375 degrees for 15-20 minutes. *I divided the dough into 4. Then each of those into 8 small balls. I placed the salt shaker in the picture so you can see how small they are. I also forgot to add the chili flakes so i sprinkled them on the balls after putting them on the cookie sheet for baking.

Use as you would any other meatball, like spaghetti or sweet and sour sauce. Do not allow the meatballs to sit in the sauce for an extended period of time; add close to the end of the cooking period, just long enough to heat thoroughly. *I grated a ton of mozzarella and fresh chopped Italian parsley on mine. I seriously couldn’t tell it was not meat. Great recipe Tracy!!


Filed under Meats, Vegan, Vegetarian

Sweet n’ Spicy Roasted Salsa

A recent  trip to Austin Texas made me revisit my love of homemade salsa. I have a good standby roasted salsa recipe that my friends love, but why not expand my repertoire? At 8am I sat on my pal Mia’s couch and chomped on chips and a salsa i found in their fridge (yes I eat chips and salsa for breakfast). It was super tasty for store bought salsa and upon looking at the ingredients I saw carrots! Carrots in salsa?? Back home now in rainy Vancouver Canada I decided to try and recreate the flavour for you all to enjoy. So here we go!

Sweet n’ Spicy Roasted Salsa


1 corn cob
1 jalapeno pepper
3 hot skinny peppers (see pictures, no idea what they are called)
4 cloves garlic
1 large onion
1/2 a large carrot sliced (see pic)
5 to 6 tomatoes (have an extra fresh one to add if it gets too spicy)
1 cup chopped cilantro
1/2 lime juiced
1 1/2 teaspoons salt
1/2 teaspoon fresh cracked pepper
1/2 teaspoon cumin
1/2 teaspoon ancho chili powder

Heat oven to broil. Place onion (peeled and cut in half) carrots chopped (see pic) and tomatoes on a cookie sheet. Sprinkle a little bit of olive oil on the carrots… Check on them every 5 minutes and turn them over to get them nice and burnt and roasted. Carrots will be done first – remove them when they look roasted.

Roast corn, garlic (leave skin on) and all of the peppers on a grill or in a frying pan (poke each pepper with a knife or they will explode while cooking). Peppers and garlic will be done before the corn, just set them aside when they are cooked.

When tomatoes and onions are all roasted and toasty put them into your food processor along with the carrots, peppers, garlic, lime juice and spices. Pulse till mixed well, but not super smooth. You want some texture.

Add spices and corn that you have chopped off the cob and the cilantro. Briefly pulse for a few seconds.

And that’s it! My favorite chips are Tostitos Multigrain. They are a little sweet and perfectly salty.


Filed under Appetizers, Dips & Spreads, Vegan, Vegetarian

Vegan Bacon – Coconut Bacon

I did not invent this but I just discovered it and it’s freaking AWESOME.

i just made a BLT sandwich with it and I can’t stop eating it off the cooking pan.

I found the recipe here and if you are a vegetarian or vegan definitely give this one a go. SO GOOD.

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Filed under Sandwich, Vegan, Vegetarian

Banana Tarte

I had my old pal Chris over the other night and I decided to try this recipe out for dessert. It is originally from Jamie Oliver (whom I love) but I halved the recipe an added a little nutmeg. I couldn’t stop thinking about it. I am new to using puff pastry (the frozen stuff from the store) but it is SO EASY to use. Do NOT be afraid. Make this… it’s so easy and tastes amazing.

Banana Tarte


5 tablespoons of sugar
2 tablespoons of butter
3 bananas sliced
pinch of cinnamon and nutmeg
1/2 pack of Tenderflake puff pastry (around 200g)
1/2 orange zest
flour for dusting

Preheat oven to 350 Degrees.
IF you remember – take puff pastry out and let it thaw well in advance. You also want to keep it cold. I have had great success with popping it in the microwave on defrost for like 15 seconds (maybe more depending on your microwave) and then popping it back into the freezer to firm up again before rolling it out).

On medium heat in a cast iron skillet melt butter and add sugar.

Let it sit until it goes golden brown and caramelized (5 mins and I gently stirred mine every minute).

Once done remove from heat, arrange sliced bananas and sprinkle with spices and orange zest.

Roll out cold puff pastry on a floured surface. Make it as round as you can and around an inch bigger than the pan. Lay over top and then tuck in edges. Try to get a bit of them under the bananas. Poke a few holes in the top and slide into the over for 30 minutes or until golden brown.

Remove from the oven and as SOON as possible grab a big enough plate, place over the top (with oven mits on) and flip the tarte onto the plate. If it sticks a bit you may have waited to long. Just pry off the bananas and rearange them back onto the tarte.

Serve with vanilla ice cream and another glass of whatever it is your having…


Filed under Desserts, Vegetarian

Dalyn’s Tomato Ragu – aka “Awesome Sauce”

Dalyn’s Tomato Ragu – aka “Awesome Sauce”

The best way to make your house smell amazing is NOT to hose it down with Febreze or incense… but put a crap load of olive oil into a pot on the stove and put the following ingredients into said pot. Anyone who can smell will walk into your house (like my good friend Lizz) and say “oh my god – it smells amazing in here! What IS that?” Here’s how to make that happen… But this recipe is NOT for the faint of heart. It takes an afternoon of dedication to make this one happen… are you up for it?

Dalyn’s Tomato Ragu – aka “Awesome Sauce”

3 pounds of tomatoes (i had 14 medium sized ones)
1 large onion
3 large carrots
3 celery stalks
10 cloves of garlic (yes 10)
1 cup shredded zucchini (optional)
2 tablespoons balsamic vinegar
3 – 4 teaspoons kosher salt (more to taste)
1 teaspoon fresh cracked pepper
1 teaspoon oregano
1 teaspoon thyme
5 sprigs of fresh basil
2 tablespoons sugar
1/4 cup balsamic vinegar
2 cups white wine
1/2 cup Parmesan cheese (store bought is fine)

In your food processor place the blade AND the grater on top. Throw in onion, carrots, celery, garlic (zucchini if you have it).

In a large pot or Dutch oven, line the bottom of the pot with at least 1/4 – 1/2  inch of olive oil (more is better). Rise to medium heat. When hot throw in the veggie puree, add 2 teaspoons of salt and saute for around 15 – 20 minutes. Add balsamic vinegar. Add thyme, oregano, pepper. Saute for 10 more minutes. Add white wine. Degalze for 10+ minutes.

Put a big pot of water on to boil. Core the tomatoes and score the bottoms (see pic) and place into boiling water for 30 to 60 seconds.

Remove and let cool. When cool enough – peel and puree in food processor…If you have a food mill or something that can remove the seeds – do it – if you don’t have one it’s ok.

Add tomato puree to pot and then add sugar and Parmesan cheese . Keep stirring and continue to simmer on low for around 2 hours. YES 2 HOURS. This is how you get an amazing tasting sauce…. the flavours come together amazingly. Oh and you have to go stir it every 15 minutes…
my friend called it ‘Awesome Sauce” (see her licking the bowl picture).
Takes a long time recipe – but SO WORTH IT.

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Filed under Pasta, Vegetarian