lamb and vegetable pie
Tag: recipe
spiced carrot and apple cake
In the midst of a Canadian winter, the beauty of dead hydrangeas is a reminder of what was and what’s to come.
Past mid-February, here in the Northern hemisphere, we are just one month away from spring equinox. Even though the amount by which sunrise and sunset change each day is now perceivable and though the days are becoming noticeably longer, here in Montréal, our streets are lined with huge banks of snow. Playing outside with my youngest this weekend, I couldn’t help notice that there are still a few dried flower heads on my hydrangea tree lurking above the two feet of snow on our front yard -a reminder that far below the lifeless sheet of snow and ice, comfortably and patiently, life awaits.
vegan chocolate & hazelnut truffles
Things turn out best for the people who make the best of the way things turn out. -John Wooden
Remember my recipe for homemade chocolate hazelnut spread? Well, one day, it turned into these. How you ask?
turkey pot pies
Last post, I posted a family recipe for a hearty turkey and barley soup made with leftover roast turkey. This recipe also makes use of leftover roast turkey but in this case, the transformation turns the leftovers into delicious, individual portions of turkey and vegetable pot pies. These are very similar to the classic chicken pot pies and are comfort food at its best; you will actually want to have leftover turkey!
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vegan amaretti cookies
This vegan version of the classic amaretti cookie makes a perfect holiday gift for vegans and non-vegans alike.
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chickpea biryani done an easier way
The humble chickpea never fails to amaze. On their own, chickpeas are an excellent source of protein. When combined with a grain such as rice, they become a source of a complete protein and can replace proteins acquired from eating meat (only without the fat). But when you make a biryani with them, they bring you to a whole new level.
Chickpea biryani is healthy, packed with flavour and makes for a great meatless meal.
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soul food: quick and easy, warm semolina pudding for breakfast
There’s something about autumn that wakes up our senses and reminds us to live. -Unknown
Autumn, here in Montréal, arrives gently. First the trees are tinged with colour, and then slowly over the weeks, they transform into creatures of gold and red. First the nights get cooler and gradually that carries into the day. Then, as gently as she arrived, autumn fades away, usually under a blanket of snow. Her purpose, fulfilled.
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cinnamon buns
And ever has it been known that love knows not its own depth until the hour of separation. -Khalil Gibran
It’s time to say good-bye to our beloved Île d’Orléans strawberries until the next growing season. When I was growing up, strawberry season lasted about a month. One month. Can you believe that?! Present day, thanks to advances in farming techniques, we get to enjoy local strawberries until October! Despite a longer season though, these little wonders will surely be missed.
indian-spiced cabbage with tomatoes and green peas
From humble beginnings come great things.
A simple vegetable curry served with fresh rotis (Indian flatbread) is a typical lunch in a Gujarati home. This sort of humble food is deeply rooted in my humble beginnings. And though, now, things may have changed on the outside; at heart, nothing has, and this simple Gujarati girl still craves these simple yet delicious curries. I cook them not only to satisfy my own cravings but to ensure that I can at least pass this portion of my heritage to my Canadian born, half-Indian children.
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vichyssoise (or leek soup)
It’s Thanksgiving weekend here in Canada and the markets are brimming with local produce. Although Montréal is a huge metropolitan, just a short drive out and you are sure to hit farmland. There are over 30 000 farms in Québec and our produce is our pride and joy and definitely something to be thankful for. One of the crops that shine at this time of the year are our gigantic leeks. What better way to use them up than by making leek soup?
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