Rajmaaaa, a delicious vegan red kidney bean curry. I’m not sure I know what the exact flavour of rajma masala is. I think I’ve only had a version of it once before at the Rice ‘n Spice in the food court across from my office. But the technique I used to make this curry really made it exceptional. Find out what made it stand apart from the rest after the jump!
Read MoreI think I’m pretty much obsessed with green pastas. It’s just the best way of eating pasta without feeling super guilty about it. I mean - who am I kidding - do I ever feel guilty after eating pasta? No. But with my veggie-packed dishes, you won’t ever regret having a few bowlfuls of this.
Read MoreThe food so cute they named it twice: couscous! I love cooking with couscous. It’s such a versatile ingredient that takes just mere minutes to prepare. Forming them into cakes was a complete cinch. Just a touch of lemon and some fresh parsley and you have a perfect appetizer - just don’t forget the aioli!
Read MoreWho says lettuce is banned from pasta salads? Who says pasta salads are limited to drowning perfectly great pieces of pasta in a mayonnaise bath? Not that there is anything wrong with that but I’m generally not a huge fan. To lighten the load, I’ve swapped mayonnaise with pesto and beefed up the salad with crunchy iceberg lettuce and chunks of butternut squash. For additional crunch, add some toasted bread crumbs - perfect for a summer party!
Read MoreChilaquiles. Chee-lah-kee-less. Have you had it before? A Mexican breakfast staple that takes leftover stale tortillas and fries them up until crispy with salsa roja and topped with cheese, eggs and avocado. If that’s not the best breakfast ever, I don’t know what is. Plus, it takes like five minutes to make - done!
Read MorePaellaaaaaa! Who doesn't love paella?! First of all, carbs. Second of all, it’s delicious AF. And third of all, its presentation is so beautiful. If you want to impress a crowd, make paella. Don’t question it, just do it.
Read MoreIs this still a recipe if it’s for instant noodles? Eh, it’s my blog and I say yes it is! There is something that is just so satisfying about instant noodles but at the end of the day, it isn’t so healthy. Ditch the MSG-laden packet and replace it with a few ingredients that may be lingering in your fridge and pantry. This is much more satisfying than ripping open a package, right?
Read MoreLeaving for long trips is always the ultimate Chopped challenge: how to use up all of the leftover ingredients in your fridge. So… wilting cilantro, sprouting garlic, and a cup of milk turned into this cilantro spaghetti Alfredo. Turned out to be surprisingly delicious and my neighbours could attest for that!
Read MoreWho loves a good tortilla soup? Don’t even think about throwing those leftover corn tortillas out after taco night. Throw them into this super easy, super spicy soup that can be whipped up in a cool 20 - 30 minutes. Freezes well and the flavours develop the longer it stays in the fridge. You might be needing a dollop of sour cream to cool this one down!
Read MoreGive me eggs, give me leftover tortilla chips and you have breakfast in about 5 minutes. No, seriously. This is the quickest breakfast ever, especially useful for those days when you wake up hangry! Kick up the heat with my version of migas, featuring two types of peppers if you’re a pepperhead like me! Mexicanize your breakfast and you will never go back to regular scrambled eggs ever again.
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