You know what’s weird? I’ve never actually made a real meatball in my life. I’ve only ever made vegetarian or vegan meatballs before. But I think that this may be my favourite one yet! I managed to veganize these meatballs and they managed to stay together the entire time, even putting them into sauce and whatnot. The fresh herbs really make a huge difference in this recipe - check it out after the jump!
Read MoreA vegan dish that hails from Northern China - who new? I certainly didn’t. And since the weather has gotten significantly colder, I couldn’t be more happy with this satisfying dish of di san Xian.
Read MoreI think the easiest salads are just packed full with herbs. I’m not a fan of leafy green salads so substituting bunches of fresh herbs for lettuce seemed like a great idea. So much flavour for just a few dollars. I’ve bulked up this salad with some grated carrot and bulgur wheat and topped with feta cheese and toasted almonds. So good.
Read MoreSummer may be ending but my summery soba noodle salads are still going strong. Hiyashi chuka is the answer for when you are feeling like something light and refreshing but still need that carb-y goodness to fill you up. The ingredients are so interchangeable in this recipe but this one is pretty deluxe and stays traditional. Get your bowls ready!
Read MoreFun times were had when my friend Karen invited me over for a pasta-making party. Yes, you read that right. PASTA PARTY! We made a number of pastas including this fun little number. What happens when a bunch of food nerds combine their powers, knowledge of food, killer ingredients and wine together? You get this wonderful dish: creamy garlic, Boursin and morel fusilli. Drool.
Read MoreIt’s been a while since I last made a noodle salad. The summer can get pretty hot and you don’t exactly want to down a bowl of hot broth (well, unless you’re me!). But this noodle salad is lightened and bulked up with the addition of zucchini noodles and tons of fresh herbs and vegetables. Dressed in a spicy vinaigrette, you’ll be wanting more of this all summer long.
Read MoreMy favourite recipe have to be the ones where I can easily throw all the ingredients in my fridge is and be done with it. This is certainly the case with egg foo young, a Chinese Canadian recipe that may probably be found in all those old school restaurants that I grew up with. Quick, easy and suitable for breakfast, lunch or dinner, this recipe can be whipped up in a pinch.
Read MoreI know winter has come and gone already BUT I’m a little backlogged on posts, okay!? I had made this lentil shepherd’s pie in celebration of St. Patrick’s Day and was eating this by myself for almost a week - and I was not mad about it. So comforting and such a breeze to make. Honestly, you won’t miss the meat in this one!
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