Tomato and Roasted Eggplant Stew with Chickpeas and Polenta

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It took us about 10x longer than it should have to track down polenta in our city. It didn’t help that initially we didn’t really know what it was and only after calling 4 different grocery stores (and having to explain to the employees what polenta even was) did we come across it. Hurray! Now we also know that you can easily make it from cornmeal, as it is essentially cornmeal porridge. But I digress. The polenta ended up being a very complementary base to the flavourful roasted veggies stew, and was definitely a great cold-weather meal.  Check out the recipe

Spring Salad with Homemade Peppercorn-Crusted Tofu Chèvre

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The other week my friend introduced me to tofu chèvre. It was delicious! The miso paste mixed in with the tofu gave it a very rich, cheesy taste, and the black pepper baked on the outside gave it a nice flavour. It was crumbly and warm and fantastic. That first picture is a beautiful presentation of the salad we used it in — aka I forgot to take a picture before we mixed it up and started eating. It’s a testimony to how delicious this meal was!  Check out the recipe

Black Bean Burger with Sweet Potato Fries

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Here’s a perfect one for summer! I chose the classic burgers and fries with a twist; homemade black bean burgers with avocado mayo and sweet potato fries. The burgers kind of look like falafel patties in these pics but they tasted nothing like them. They were flavourful and delicious and, best of all, they actually stayed together in patties! (Anyone who has tried making homemade veggie patties will know the pitfalls of a burger that falls apart.) The super peppery sweet potato fries were perfect to round it out. Yum! Check out the recipe

Roasted Yam Pierogies and Borscht

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I’m pretty proud of this week’s meal: borscht with homemade pierogies. I took about a million pictures (I love the rich red colour of borscht) so prepare yourself! Lots of fresh veggies were chopped up and used in the soup and the recipe made a ton so now we’ve got some in the freezer for later eating. Whoot! This was the first time I’ve ever made homemade pierogies and it actually wasn’t too bad! A little labour intensive but they turned out well. The filling consisted of roasted yams, leeks, green onions and vegan Monterey Jack cheese. I baked rather than boiled them because I wasn’t super confident on the edges staying closed, and this way we ended up with crunchy deliciousness. Toppings were Tofutti sour cream, green onions, black pepper and fake bacon bits which are totally a guilty pleasure of mine. Check out the recipe

Caramelized Onion Bisque with Cheesy Garlic Toast and Pine Nut Caesar Salad

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This time I cooked for the boy using a recipe book given to me by my friend C for my birthday. On the menu: caramelized onion bisque with roasted garlic toast (sourdough bread with “coconut melting cheese” broiled on top) and pine nut Caesar salad with crispy (deep fried) mushrooms. While attempting to toast pine nuts I burned the first batch pretty badly, which is always a bummer when the nuts in question cost a million dollars per bag. The coconut melting cheese sauce was pretty dang amazing – definitely going to make some old fashioned mac’n’cheese with it at some point! We also tried (store bought) vegan Parmesan cheese for the first time and it was pretty awesome. Check out the recipe