The Kitchen Operas

As delicious as the Chanterelle Tortellini Aglio e Olio were, Louise and I decided that we wanted a second stuffed-pasta option.  And so, Butternut Squash Tortellini in a Sage Butter were born: This is a very traditional combination of flavours, and for very good reason.   Butternut squash + sage = heaven. And on a side [...]

I wanted hearty and filling mushroom soup, so into the pot went some wild rice and white beans!

I think that any chutney/cheese combination would be fantastic on a baguette — mango chutney and brie, or cranberry chutney and goat’s cheese, or tomato chutney and cheddar.

I used one of my favourite spicy peppers here: chipotle in adobo (smoked jalapeno peppers in a tomato sauce).

Happy Hallowe’en, my little ghosts and goblins! Today is the last day of Vegan MoFo 2011, and I have had a blast.  If you’re looking for all of my Vegan MoFo fun, here it is! I got a lot of inspiration from reading all the Vegan MoFo posts out there this month, and wanted to [...]

So we’ve been eating out a lot due to some schedule craziness around here, and last night I wanted a really nourishing and delicious dinner.  But all I had in the house were some really weird odds and ends (tomatillos, alfalfa sprouts, red lentil stew, rhubarb, mushrooms), and a whole bunch of squash. I’m saving [...]

Reader Sarina inspired me to come up with a vegan version of Spanakopita. I used coconut oil and a baked almond feta. And it’s totally worth making!!

I have one last Ethiopian stew for you: the Ye’Miser Wat (Spicy Red Lentil Stew) that I served as a part of my Ethiopian dinner, seen here at the bottom of the injera platter, along with the Ye’Takelt Allecha (Gingery Root Vegetables), Ye’Abesha Gomen (Mild Collard Greens), Lemony Arugula Salad in the centre, and a wee [...]

As a part of a great Ethiopian dinner, it’s great to have contrasting flavours and textures.  So let’s say you have some gorgeous collard greens (ye’abesha gomen), it’s great to also have a spicy smooth stew (like spicy lentils, recipe tomorrow) and then some veggies in big chunks. For my Ethiopian dinner, I chose to [...]

This is my new favourite way to prepare any greens. You could also use it to make delicious kale, or even chard.