Tag Archives: vegan

Chopped Herbs and Lentil Salad

Chopped Herbs and Lentil Salad

It looks like lately I can’t seem decide if the recipe I’m sharing should be called one thing or another.

I hesitated calling this chopped herbs and lentil salad a ‘salad’. I felt it lacked the (non-herb) leafy green component that most standard salads have. This however, is a tasty amalgamation of chopped herbs, lentils and vinaigrette – so I guess that does make it a salad.

Chopped Herbs and Lentil Salad Chopped Herbs and Lentil Salad

It’s very simply assembled, and highly adaptable, I’ve thrown in roasted asparagus in some instances, and I reckon you could use some other type of beans.

For convenience, the lentils can be cooked in advance and stored in the fridge for use when needed. Also, try substituting other greens like watercress and spinach for the herbs. It’s a forgiving salad; chard is a good one to use during the colder months

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Matcha Green Tea Muffins

Matcha Green Tea Muffins

I wasn’t sure whether to call these muffins or cupcakes; I’m never certain about these things.
I figured I’d go with muffins since they have no frosting or icing on them.

I’m having a little sweet affair with matcha at the moment, and it seems I’m not the only one.

I’ve been experimenting with matcha for a while now; I love its delicate sweetness, the pleasant bitter taste and rounded earthy flavour. Plus it’s full of antioxidants and good for you!

Matcha Green Tea Muffins

Matcha Green Tea Muffins

Lately I’ve replaced my morning coffee with matcha whisked with lightly sweetened and frothed almond milk to make a smooth tasty latte. It’s great, and I get a nice boost of energy.

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Rice, Peas, Mint and Raisins

Rice, Peas, Mint and Raisins

This week, while our friends in the northeast were battening down hatches and contending with a ‘historic snowstorm,’ spring came to us here in the northwest.
This isn’t to rub it in; we’re not revelling in these spring-like temperatures yet. It’s nice, but it feels a little off – the mountains are missing ‘snow-caps’ and the magnolia tree across the street has started flowering; would it bloom again when spring comes?

Yesterday I peeled off my jacket halfway on my way to work, and I’ve been sleeping with the windows cracked open, my skin doesn’t remember what winter feels like anymore.

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Yoghurt Banana Bread

Banana and Yoghurt Bread

Banana and Yoghurt Bread Banana and Yoghurt Bread

Waking up to the soothing pitter-patter of rain is the perfect way to start Sundays in winter.
It sets the mood for lounging in your pyjamas all day; it’s soothing, idyllic and rejuvenating.

This type of day calls for a special breakfast. Yes, special… but easy and unfussy.
So that the rest of the morning can be spent lingering and savouring the nothingness.

I saved this yoghurt banana bread recipe for one of these special Sundays; I love the simplicity and the little extra that comes with the addition of yoghurt in the bread.
Special doesn’t have to mean complicated…

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Quinoa, Peas and Sriracha Roasted Fennel

Quinoa, Peas and Sriracha Roasted Fennel
We’ve eaten our fair share of sriracha sauce over the last year.
We make these roasted potatoes hash and douse them in sriracha and ketchup – it’s SO good!
Then there’s the classic avocado and sriracha toast, which I must admit, was the reason why I got my first bottle of sriracha.
We swirl it in soups and stews now for that extra zing, and use it in marinades and sauces… it’s a versatile condiment; hot and spicy with a touch of sweetness.

Here’s a fascinating short video about its origin and the man who made it popular in North America.

Quinoa, Peas and Sriracha Roasted Fennel

Quinoa, Peas and Sriracha Roasted Fennel

During these dark cold months, I relish simple nutritious meals that can be prepped in advance; it’s usually so dark by the time I get off work that I love the convenience of not having to cook.

Here’s where meals like this quinoa, peas and sriracha roasted fennel come into play.

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