Tempeh Chickpea Toast Topper

Tempeh Chickpea Toast Topper

As already mentioned, I’m not a fan of sugar in my first meal of the day. My favourite breakfasts include scrambled tofu and tofu spread on whole grain toast, mixed bean spread and scrambled oats. On rare occasions, I will have cereal, usually oats soaked overnight with chia seeds, or cooked oatmeal. I feel like I need protein in the morning; commercial cereal and granola are way too sweet and pretty much deliver only carbs.

Sprouts: The Ultimate Winter Vegetable

Sprouts: The Ultimate Winter Vegetable

I used to grow sprouts in Mason jars that I would lean top down onto a wooden rack made by my engineer dad. The rack was large enough to hold 4 large jars at a time, and probably sturdy enough for 4 people to stand on. While this was a great system for when I had a decent-sized kitchen, in a condo, I needed something more compact. Last year I discovered the Easy Sprout Sprouter–what a find!

Pinto Bean & Spicy Sausage Stew

Pinto Bean & Spicy Sausage Stew

Grains & beans constitute everyday fare for me, and let me tell you that everyday fare needn’t be dull or boring. By the same token, delicious and exciting dishes needn’t be complicated to make. This dish is so simple to make that it doesn’t require a recipe, but I have one, just in case: Black Bean Stew. Just replace the black beans with pinto beans, or any bean of your choice!

Carrot Cake

Carrot Cake

Who doesn’t love carrot cake? I found this lovely recipe in The Joy of Vegan Baking, tweaked it a bit: reduced the sugar, replaced walnuts with almonds and simplified the instructions. You know me, my kitchen is my lab; can’t do a recipe without playing around with it. I also like to bake it as cupcakes; easy to frost and freeze. Just pull a couple out when I have guests.

Kale & Lentil Curry

Kale & Lentil Curry

It’s kale season! Last week, I was looking for a way to use up some of the kale I had picked up at Tau and I came up with a super yummy dish, but I made one mistake: I didn’t write down the ingredients! When my folks came over unexpectedly and finished off the lot, I decided to dig through my memory cells and come up with a recipe. And voila, here it is! Actually, with one minor difference; the first time I made it I used cooked chickpeas. For a chickpea version, simply reduce the liquid to 1 cup, reduce cooking time, and add the chickpeas after the kale and sweet potato are cooked.