Winter warmth

I came up with this soup as a spin on one I used to make when I first learned to cook. It's full of white beans, celery and kale. To replace the meat, we added an Yves Italian veggie sausage (always a hit with the boy). The soup is equal parts hearty and savoury, plus I threw in a pinch of chili flakes for a little bit of heat. I've been really big on soups these days. There's something about throwing ingredients in a pot and letting them simmer while you occupy yourself with other things (cough, studying, cough). It's true... I'm still in my law school cocoon of exams, caffeine, and stress-induced tummy aches. But I'll be all done this Wednesday and then it's back to London for family time before heading to Toronto to catch up with friends, eat at my favourite veggie restaurants, and engage in some much needed retail therapy. Wednesday can't come soon enough!

White bean, kale & veggie sausage soup
Serves 4-6

2 tbsp olive oil
1 onion, diced
4 cloves garlic, minced
4 celery stalks, chopped
1/4 tsp chili flakes
1/2 tsp black pepper
2 cans white kidney beans, drained and rinsed
4 cups veggie broth
4 cups water
1 bay leaf
1/2 bunch kale, chopped
2 veggie sausages, sliced crosswise
Salt to taste

Begin by heating the oil in a large pot. Throw in the onion, garlic, celery, chili flakes and pepper and cook until soft, about 10 minutes. Meanwhile, if desired, sear the chopped veggie sausages in a small pan until golden brown. Add in the beans, broth, water, and bay leaf and bring to a boil. Reduce heat and simmer uncovered for about 15 minutes before adding in the kale and the sausage. Simmer for another 15-20 minutes and enjoy on the couch with crusty bread and a holiday movie!

Thai it up

Good morning! Just a quick recipe today as I'm running late for school. What can I say about this soup? It's simple to prepare, makes enough for leftovers, and is just really damn tasty!

Happy Wednesday everyone!

Thai corn and cilantro soup
Serves 4-6 

1 tbsp veggie oil
1 tbsp chopped hot pepper
1 clove garlic, minced
1/2 onion, diced
1 tbsp ginger
6 cups veggie stock
2 tbsp soy sauce
2 cups corn
1 can coconut milk
1/2 package tofu, cut into 1/2" cubes
3/4 cups fresh cilantro, chopped

Begin by heating the oil on medium heat and cook the onions, garlic, ginger, and hot pepper until just soft (about 5 minutes).

Add veggie stock and bring to a boil. Reduce heat and stir in the soy sauce, corn, tofu, coconut milk and 1/2 cup of cilantro (save the rest for garnish).

Allow soup to simmer on low heat for at least 15 minutes (longer= more flavour) before serving. Season with salt and pepper if desired. Garnish with the remaining cilantro and enjoy!

Sloppy Joes + Facebook Page

Oh my  goodness these were so good! So good, in fact, that we made the entire recipe again the next day. Yup, it's true. Anyway, this was my latest post for One Green Planet, to view the entire drool-inducing recipe, click here.

Also, we've finally created a Hungry Birdie Facebook page! Check it out for photos, updates and more. Be sure to 'like' us if you want to show your appreciation!

Have a wonderful weekend everyone!

Tasty taters

photos by pwisenberg

Hello everyone and happy Thanksgiving! Since I finally have time to breathe and relax a bit this weekend, I thought I'd share a recent recipe. I made this mish-mash of a dish on a chilly Tuesday night and it wound up being so flavourful that I felt it deserved to be shared! The star ingredient were the baked sweet potatoes that I seasoned with oregano and paprika. These hearty tots are perfect when cut into thick wedges and served on a bed of bright quinoa salad.

Baked sweet potato wedges and quinoa salad
Serves 4

Baked Potatoes

2 large sweet potatoes
1 tsp dried oregano
1 tsp paprika
Salt and pepper to taste

Begin by preheating your oven to 450 degrees. Place 2 large sweet potatoes on a baking sheet and prick with a fork. Bake for about 45 minutes or until soft. Remove from oven and slice into thick wedges. Sprinkle generously with oregano, paprika, sea salt and coarse black pepper.

Quinoa Salad

1 cup quinoa
1/2 red onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1/2 cup cherry tomatoes, halved
1/4 cup chopped walnuts
1/4 cup olive oil
1 tsp dijon mustard
2 tbsp lemon juice
Salt and pepper to taste
1 cup baby spinach

While the potatoes are cooking, add quinoa and 1 1/2 cups water to a small pot and bring to a boil. Reduce heat and simmer for around 15 minutes, or until all of the liquid has been absorbed. Meanwhile, heat 1 tbsp of the olive oil in a pan over medium heat and add the onion, garlic and bell pepper. Sautee until soft and slightly golden. In a large bowl, whisk together the lemon juice, dijon and remaining olive oil. Add in the warm quinoa, cooked veggies, walnuts and tomatoes and toss it all together. Season with salt and pepper.

Serve the potato wedges over a bed of  warm quinoa and baby spinach for a healthy meal that I guarantee will leave you with a very happy belly!

Have a wonderful weekend everyone xo

Guest post: vegan pizza

photo by pwisenberg

Hi lil' birdies!

My name is Danni and I write a style/design blog, denj. Robin and I met a few years ago in university and we've been cooking yummy dinners together ever since (although I confess, Robin almost always wears the chef hat during these dinners, I'm... the sous-chef?) Anywho, Robin is a busy girl these days at law school, so she asked me to post this yummy vegan pizza I made for a get-together we had a few weeks ago (the very same get-together that we had Robin's Mac n' Cheese from her last post! We were full beyond belief by the end, so much yummy food!) I've never met a soul who didn't love a good pizza, this recipe is a fun spin on a classic. I made this particular one completely cheese-less (vegan or otherwise) but you could always throw a bit on top if you so desire!

Sweet Potato Pizza
Serves 8 as an appetizer 

To buy:

1 flatbread
1 large sweet potato
2 medium tomatoes
5 mushrooms
1/4 red onion
1 red pepper
1/4 cup tomato sauce
fresh basil
1 tsp. olive oil
salt n' pepper

To prepare:

Preheat the oven to 400. Chop up your veggies lengthwise, and your sweet potato into wide flat pieces (chip shaped). Saute your veggies (excluding tomatoes) on the stove to soften. Next, spread your tomato sauce evenly over the flatbread and arrange the veggies on top, drizzle with olive oil, and finish off with fresh basil, salt, and pepper. Pop it in the oven for about 20 minutes or until the crust is golden. Let cool for a few minutes, slice, and serve!

xo danni

Cheese please!

Photo by pwisenberg

Hello everyone!

As I write this I am sitting in the library avoiding the endless pages of reading that await me... Such is my new life as a law student. School, however, has been great so far! I've met tons of awesome people and my teachers all seem engaging and approachable. Needless to say, I've been super busy these past few weeks and haven't had much time to come up with new recipes, let alone blog about them.

I actually made this meal a while back for a going-away dinner that Paul and I hosted during our last weekend in Toronto. I love mac n' cheese as much as the next person and was so excited when I saw this incredibly simple recipe for vegan cheese sauce on Angela's fabulous site. I wanted more texture than your traditional creamy dish so I added cauliflower florets in with the noodles, topped the whole thing with breadcrumbs and Daiya (duh!) and baked it until the crust was golden and crispy And, let's be honest, serving things in individual-sized ramekins instantly makes a meal cuter!

Everyone (even my carnivorous friends) loved this dish and Paul is constantly urging me to make it again!

Vegan mac n' cheese
Serves 4
(double the recipe to serve a larger group or to have leftovers)

1 package whole wheat macaroni
1/4 head cauliflower, cut into bite-sized florets
1 tsp Earth Balance
1/2 pacakge Daiya vegan cheese shreds (cheddar or mozzarella)
2 tablespoons bread crumbs
sprinkling of paprika
salt and pepper to taste
this easy cheese sauce recipe

Preheat your oven to 350 degrees. In large pot of boiling, salted water, cook the pasta until still quite firm. Drain and rinse under cold water to prevent from cooking further. Transfer macaroni to a large bowl and stir in the raw cauliflower florets. Meanwhile, in a small pot, prepare your simple cheese sauce, transfer to bowl of pasta and cauliflower, and toss it all together. Grease your baking sheet (or ramekins) with the Earth Balance. Add the pasta mixture to the baking sheet and top with Daiya, bread crumbs, sea salt, and freshly ground black pepper. Finally, sprinkle everything with paprika and bake for 20-30 minutes until bubbly and golden brown.

xo Robin

Sammich time

photo by pwisenberg

I made this meal for a friend as a thank-you for her hospitality a while back. I felt a hearty grilled vegetable sandwich was the perfect display of gratitude for such a lovely girl. The recipe is simple really: grill some vegetables, pile 'em on some good bread, add a dollop of hummus and a handful of leafy greens and you're good to go!

Grilled vegetable sandwich
Makes 2

4 slices bread (whole wheat, spelt or sourdough would all work)
2 tbsp hummus (add hot sauce if you dare!)
1 handful of arugula (or spinach)
1 red onion, sliced
1 red bell pepper, sliced
2 portobello mushroom caps
3 tbsp olive oil
1 tbsp chopped fresh basil
1 tbsp chopped fresh oregano (or 1 tsp dried)
juice of 1/2 lemon
1 clove garlic, minced
salt and pepper to taste

Begin by heating 1 tbsp of the oil in a pan over medium heat. Add the sliced onions and season with salt and pepper. Cook over medium to low heat until soft and caramelized, about 15 minutes. Meanwhile, toss the bell pepper and portobello caps in the remaining oil, basil, oregano, garlic, lemon juice and salt and pepper. Grill over medium heat (ideally on a grill pan) until soft and slightly charred, about 10 minutes, turning often.

Grill the slices of bread until heated through and slightly crispy. Apply a generous layer of hummus (and hot sauce if desired) to one slice per sandwich. Top with the caramelized onions, grilled vegetables and fresh arugula.

Enjoy the sandwich while it's still warm and eat outside if the weather allows it!

I hope you all have a wonderful weekend. I will be busy hosting a dinner party, celebrating a friend's birthday and doing some much anticipated back to school shopping! Hey, if I'm going to be law student, I have to look the part, right?

xo Robin

A real picnic

Photo by me

I made this recipe a while back as a contribution to One Green Planet, but it was too pretty not to share with you all. I wanted to make a colourful potato salad that seemed both classic and innovative. I used multi-coloured sweet potatoes from our local farmer's market and added sweet corn, bell peppers, onions, jalapeno and cilantro. This pretty little dish has both a spicy bite from a touch of cayenne and a burst of freshness from its simple lime dressing. Summer picnic food at its best!

Spicy sweet potato salad (Serves 6-8 as a side dish)

Salad ingredients:

• 1 lb. sweet potatoes (multicolored if available), peeled and cut into ½ inch cubes
• 1 tsp. cumin
• ½ tsp. cayenne pepper
• 2 tbsp. vegetable oil
• salt and pepper to taste
• 3 cups cooked corn (fresh or frozen)
• 4 scallions, trimmed and sliced
• 1 red bell pepper, diced
• ½ jalapeno pepper, finely chopped
• ¼ cup cilantro, chopped for garnish
• Dressing Ingredients
• ¼ cup vegetable oil
• 1 garlic clove, minced
• zest and juice of 1 lime
• salt and pepper to taste

Preheat oven to 400 degrees. Toss the sweet potatoes in the vegetable oil, cumin, cayenne, salt and pepper. Bake on an aluminum foil-lined sheet for 20-25 minutes, turning once. Set aside to cool. Meanwhile, in a large bowl, add the cooked corn, scallions, bell pepper and jalapeno and toss to combine.

To prepare the simple citrus dressing, simply whisk together of all the ingredients.

Add the potatoes and dressing to the bowl and toss everything together. Garnish with fresh cilantro and enjoy!

On the road

photos by pwisenberg & i

Hi all!

Today I am one happy birdie and here's why: Tonight, two of my very best girlfriends are coming to visit. There will be vodka spritzers, tear-inducing fits of laughter (there always are) and late-night whispering/giggling. Tomorrow, I get to enjoy dinner with my parents (it's been ages) and on Saturday, Paul and I leave with a friend for an epic cross-Canada road trip! We will be driving west for about 5 days until we end up in Vancouver where I hope to enjoy the scenery and scope-out some good vegan eats. Early next week, we're visiting family in Victoria, B.C. and then heading to Ottawa to hopefully find an apartment for the fall when I'll be starting law school (eek!). It's going to be a whirlwind but I cannot wait!

When we decided to do the road trip, I immediately wondered what the heck I would eat for 5 days in car, travelling through a lot of rural countryside, no less. So, I did what I always end up doing- I packed my own food! I made scrumptious "cheesy" Daiya bites, two types of quinoa salad, and an incredibly addictive trail mix. Hummus and veggies will also be along for the ride as will peanut butter (perhaps my biggest weakness), jam, whole grain bread, plenty of fresh fruit and, duh, potato chips!

I apologize in advance for the upcoming lack of posts and I hope you're all having a wonderful summer!

Robin xo

The super bowl

photo by me

As wonderful as the Canada Day long weekend was, I definitely consumed my fair share of booze and junk food. By the time Monday rolled around, I was in some serious need of healthy eats. This was my first time cooking with millet and I found it hearty and satisfying, kind of like a cross between brown rice and quinoa. I topped it with wilted kale, crunchy cucumbers, chewy sun dried tomatoes and creamy avocado for an array of textures. A splash of lemon juice, tamari and chili sauce added just the right amount of punch to this healthy bowl of goodness.

Millet and veggie bowl
Serves 2

1 cup millet (or any other whole grain would do)
2 1/2 cups water
pinch of salt
1/2 bunch kale, ribs and stems removed
1 clove garlic, minced
1/2 cucumber, chopped
1/2 cup sun dried tomatoes, coarsely chopped
1 avocado, sliced lengthwise
3 tbsp olive oil
2 tbsp tamari (soy sauce would work too)
1 tbsp chili sauce (optional)
2 lemon wedges

In a small pot, bring the water to a boil and season with salt. Add the millet, reduce heat to low and simmer covered for about 15-20 minutes until all of the water has been absorbed. Remove from heat and fluff with a fork.

Meanwhile, heat 1 tbsp of the olive oil in a pan and add the minced garlic and kale. Sautee until just wilted, this should only take 3-5 minutes, and set aside for later.

To serve, spoon millet into two bowls and top each one with cucumber, sun dried tomatoes, avocado and kale. Drizzle each bowl with 1 tablespoon each of olive oil and tamari. Garnish with chili sauce and a lemon wedge.

Bon appetit!

P.S. Check out my latest post for One Green Planet here!

Tasty trio

photo by me

Isn't this trio of crostini just the prettiest thing you ever did see? We had this for dinner recently and enjoyed it outside with a glass of wine. The toppings were actually very simple to prepare and they were all distinct in their flavours- a fresh bruschetta, ginger soy mushrooms and lemon maple asparagus all topped on grilled slices of bread, mmm mmm!

Trio of crostini
Serves 2 as a meal

12 slices whole grain baguette, lightly brushed with oil

Bruschetta 

2 tomatoes, diced
1 bunch basil, chopped
1 clove garlic, minced
2 tablespoons extra virgin olive oil
1 tbsp balsamic vinegar
salt and pepper to taste

Ginger soy mushrooms

1 cup button mushrooms, sliced
2 tbsp soy sauce
1/2 tsp chilli garlic sauce
1/2 tsp freshly grated ginger

Lemon maple asparagus

1/2 bunch of asparagus, chopped into 1 inch pieces
1 tbsp extra virgin olive oil
1 tbsp maple syrup
1 tsp dijon mustard
juice and zest of 1/2 lemon
salt and pepper to taste

Begin by turning on your grill (or stove) to medium-high heat. While the grill heats up, combine all of the mushroom ingredients in one bowl and the asparagus ingredients in another. Spread them out on a grill pan but keep the two toppings separate (or add them to 2 pans on the stove if you don't have a grill). Cook for about 10 minutes, until golden and slightly charred. Meanwhile, prepare the bruschetta mixture by simply combining all of the ingredients in a bowl then set it aside until ready to eat. Lastly, grill the baguette slices (or toast them in the oven) until golden and crispy. Top the bread with the delicious toppings and dig in!

Side note: I hate to choose favourites but if you can only make one of these little beauties, I implore you to make the ginger soy mushrooms. They are rich and savoury with just the right amount of kick from the chilli sauce, a winner if I do say so myself!

Happy summer eating my friends! xo

The Hot Plate

Guys- I'm on a cooking show! And not just any show, but The Hot Plate, a popular internet show hosted and produced by the two lovely ladies, Amanda and April. This was my first foray into cooking on camera, so excuse my sporadic shifty eyes and awkward smiles. But hey, I tried, right? AND this quinoa recipe of Amanda's is so delicious, I'll definitely be adding it to my repertoire.

Please have a look and share your thoughts!

Robin xo

Farm fresh

photos by me

This kind of food makes me so happy- colourful, healthy, fresh and straight from the farm to my bowl! After picking up a beautiful assortment of veggies from a local farmer's market earlier in the week I couldn't wait to enjoy them in their purest form. This salad could not be easier to make. I simply chopped up the vegetables and added diced avocado for richness, walnuts for texture and a splash of olive oil and lemon juice to tie it all together. I loved it on its own, but Paul threw the mixture on some bread for a hearty sandwich and tonight I'm tossing it with quinoa for a yummy dinner. Ahh veggies, so versatile!

Fresh farmer's market salad
Serves 4 

1 orange bell pepper, chopped
1 yellow bell pepper, chopped
4 mini cucumbers, chopped
2 tomatoes, seeds removed and chopped
4 green onions, sliced
1 avocado, diced
1/3 cup chopped walnuts
juice of 1/2 lemon
drizzle of olive oil
sea salt and freshly-ground pepper to taste

In a large bowl, toss all of the ingredients together and add the olive oil, lemon juice, sea salt and pepper. Couldn't be easier, right?

xo Robin

P.S. Tomorrow I'm off to Toronto Island for a picnic with friends, do you have any must-try recipe suggestions?

Gimme sum

photos by pwisenberg

Dim sum, that is! I mean come on, it's Thursday, it's raining, why not make some dumplings? In case you missed 'em on One Green Planet last week, here's the recipe for these tasty little suckers.

Ingredients:

• 1 package round egg-less dumpling wrappers
• about 3 tbsp vegetable oil

Filling:

• 2 cups button mushrooms, chopped
• 2 cloves garlic, minced
• ½ red pepper, finely diced
• ½ orange pepper, finely diced
• 2 cups spinach, steamed, dried and chopped
• 1 baby bok choy, steamed dried and chopped
• 1 tbsp cilantro, chopped
• ½ tsp fresh ginger, grated
• 2 tbsp soy sauce
• black pepper to taste

Spicy soy dipping sauce:

• 1/3 cup soy sauce
• ½ hot chili, minced
• 1 tsp rice vinegar
• ½ tsp sesame oil
• 1 green onion, minced

Preparation:

1. For the filling, quickly sauté the mushrooms and garlic over medium heat until soft. Transfer to a large bowl.
2. To the bowl, add the remaining filling ingredients and set aside to cool.
3. Once cool, spoon half a teaspoon of the mixture into the center of each wrapper. For the fried dumplings (or pot stickers), seal in a half moon formation. The steamed ones can be twisted into adorable little pouches.
4. Steam the half moons for about 45 seconds, while heating some of the vegetable oil in a large skillet, about one tablespoon per batch. Once slightly softened, fry the pot stickers on medium-high heat until golden brown and crispy, about 1-2 minutes per side.
5. For the purses, simply steam them for 3-4 minutes each until soft to the touch and glossy on the outside.
6. In a small bowl, combine the soy sauce, chili vinegar, sesame oil and green onion to create the delicious dipping sauce.
7. Serve with chopsticks and the spicy soy dipping sauce and enjoy!

Ciao bellas! xo

A pretty penne

photo by pwisenberg

Happy Sunday! This recipe is my take on pasta with meat sauce, except in lieu of the meat I opted for crumbled tempeh. The tempeh holds its firm texture and makes the sauce hearty and filling. I also happened to have some Daiya pepperjack cheese (so good!) lying around so I threw that in and it proved to add just the right amount of rich creaminess to sauce. Comfort food at its best!

Penne with tempeh tomato sauce
Serves 4-6

1 package whole wheat penne
2 tbsp olive oil
1 package tempeh, crumbled
1 small onion, diced
2 cloves garlic, minced
1 green bell pepper, diced
1 tsp tomato paste
1/2 tsp each of dried thyme, oregano and crushed chilli flakes
2 tbsp balsamic vinegar
1 18-0z can crushed tomatoes
1/2 cup shredded non-dairy cheese
1/4 cup chopped fresh basil
salt and pepper to taste

Begin by heating the olive oil over medium heat in a large pot, add the onions, garlic and bell pepper, season with salt and pepper and cook until slightly soft. Next crumble the tempeh by hand and add it to the pot, stirring it gently until it starts to get brown and crispy. Add the tomato paste, thyme, oregano and chilli flakes and stir until all the flavours have combined. Deglaze the bottom of the pot with the balsamic vinegar and allow the liquid to cook off, this takes a couple of minutes. Next, simply pour in the crushed tomatoes and allow the sauce the simmer over medium-low heat, stirring occasionally, until it becomes thick and rich, about a half hour. Add more salt and pepper, if needed. Meanwhile, add the penne to a large pot of boiling, salted water. Cook the pasta until al dente and then add the noodles to the sauce, stirring in the cheese until it gets melted and gooey. Garnish with fresh ribbons of basil and enjoy!

P.S. Forks over Knives comes out this weekend, I can't wait to see it!

Feeling fresh

photo by pwisenberg

Hello and happy May! This was an easy little weekend lunch that turned out to be too adorable not to photograph. I basically grabbed all of my favourite ingredients (including my new found love, cilantro- apparently it no longer tastes like soap to me!) and tossed them in some fresh lime juice and fruity olive oil. The flavours were bright and vibrant and the cucumbers and fresh jalapenos added a welcome crunch. Obviously, a few salty tortilla chips didn't hurt either...

Avocado and spinach salad
Serves 2 

2 cups baby spinach
1/2 roma tomato, chopped
1/2 avocado, chopped
1/4 cup cucumber, chopped
1 tbsp red onion, diced
1 tbsp jalapeno, diced
1 tbsp cilantro, chopped
about 1 tbsp olive oil
about 1 tbs lime juice
salt and pepper to taste
2 handfuls of whole grain tortilla chips

In a small bowl, combine all of the ingredients, except for the spinach and tortilla chips, until it looks almost like  a very chunky guacamole. Spoon mixture onto a bed baby spinach and top with tortilla chips. Easy peasy!

Just a quick post tonight, I know... I'm currently watching the Canadian election results (no comment, grr..) and drinking tea while trying to pack/outfit plan for tomorrow when I'll be off to London to attend a swanky dinner with my mum and her colleagues. Speaking of swanky, this weekend I can't wait to go to one of Toronto's best vegan restaurants, Fressen, with some of my favourite friends annnd very soon I can share some exciting news with you all!

Have a great week lovely readers xo

Super smashed

photo by me

Hello readers and fellow foodies! First of all, I want to give a HUGE thank you to Wordpress for featuring me on their "freshly pressed" page earlier this week! It's truly amazing to receive so much positive feedback from all you readers out there and it really inspires me to keep churning out yummy recipes. Enter: the simple smashed potatoes pictured above. This dish was one of those classic "what do I do with this bag of potatoes that won't last much longer?" dishes. I had a few fresh herbs on hands, so I decided to boil and smash the potatoes and inject a ton of herbaciousness (a made up word?)! In addition to the herbs, garlic, lemon and olive oil, I threw in some diced bell peppers for some extra colour and crunch. This simple dish is low on the difficulty scale but packed with big flavour! What more could you want from a humble bowl o' taters anyway?

Herby smashed potatoes
Serves 4 as a side

1 lb mini red potatoes (or whichever variety you happen to have)
1/3 cup olive oil
juice and zest of 1/2 lemon
1 small clove garlic, grated or pressed
1 tsp dried oregano
1 tsp fresh thyme
1 tbsp fresh curly leaf parsley, roughly chopped
1/4 bell pepper, finely diced
salt and pepper to taste

Begin by bringing a large pot of water to a boil and add the potatoes in whole. Boil until fork tender, about 10 minutes or so. Drain the taters and and smash them with a potato masher, but don't go overboard, chunks are your friend in this rustic dish! Stir in all of the other ingredients, making sure to add a generous sprinkling of both salt and pepper. Although this dish is just as tasty when served cold, I have to say that enjoying it warm is so much more comforting!

Have a delicious weekend my friends.

Golden delicious

Photo by me

Don't you just crave something fried sometimes? Well I do, and these veggie pancakes were the perfect solution for a tasty Friday lunch with a friend. I was inspired by a recipe that came with our biweekly organic box, they called for sweet potatoes and parsnips, but I only had one left so I substituted carrots instead. I think any root veggie would work well along with the potatoes. The cakes wound up having the most beautiful orange colour and paired perfectly with a simple mixed green salad.

Sweet potato & carrot cakes
Serves 4

1 lbs sweet potatoes, peeled and cubed
1/2 pound other root veggies, peeled and cubed (I used 1 parsnip and 3 carrots)
1 onion, minced
1 clove garlic, minced
1/2 tsp grated nutmeg
1 cup bread crumbs (I used panko, mmm)
1-2 tbsp all purpose flour
2 tbsp cooking oil
2 big pinches of thyme (fresh or dried)
salt and pepper to taste
2 cups mixed greens (I tossed them in a simple vinaigrette of olive oil, lemon juice, dijon and maple syrup)

Cook the sweet potatoes, parsnips and carrots in boiling salted water until just tender, about 10 minutes, then drain well and set aside to cool slightly. Heat 1 tbsp of oil in a large skillet and cook the onion and garlic with a pinch of thyme, salt and pepper, until soft.

Puree the root veggies in a food processor with the flour and nutmeg (or mash by hand). Stir in the cooked onion and garlic and the rest of the thyme. Season to taste. Shape the mixture into rounds (add more flour if they are still too wet), and coat in the bread crumbs. Heat 2 tbsp oil in the same skillet until hot enough that a drop of bread crumbs sizzles right away, cook the cakes for about 6-8 minutes each, being careful not to break them when you flip .Transfer to a plate lined with paper towel to absorb the excess oil. Sprinkle the hot cakes with a pinch of sea salt and garnish with a lemon wedge. Serve on a bed of lightly dressed greens and enjoy.

Happy Sunday! xo

The right slice

photo by pwisenberg

When we ate here in NYC, I was thrilled to see this vegan pizza on the menu- so thrilled, in fact, that I decided to recreate it myself! The super thin crust (recipe here) is topped with a sweet balsamic reduction, creamy homemade hummus and chewy sun dried tomatoes. Add a generous sprinkling of fresh basil and it's time to feast!

Guilt-free vegan pizza
Makes 2 large or 4 medium-sized pizzas

homemade pizza dough
hummus recipe (see below)
1/2 cup sun dried tomatoes, coarsely chopped
1/2 cup fresh basil, chopped
1/2 cup balsamic vinegar
2 tbsp olive oil
2 tbsp cornmeal
salt and pepper to taste

Hummus
Makes enough for the pizzas with lots left over

2 can chickpeas
3/4 cups tahini
1 1/2 lemons, juiced
zest of 1/2 lemon
2 cloves garlic, minced
1/4 cup olive oil
1/2 tsp paprika
1/2 tsp cumin
1/4 tsp cayenne pepper
salt and pepper to taste

Preheat oven to 475 degrees. Combine hummus ingredients in food processor until smooth and creamy (adding the olive oil slowly as you blend). Roll pizza dough as thin as possible and place on a baking sheet that has been dusted with cornmeal. Brush the top of the dough lightly with olive oil, making sure not to forget the edges- this will help the crust to become golden brown. In a small saucepan, simmer the balsamic over low heat until it has thickened and reduced by about one third. Drizzle onto the dough, leaving a 1/2 inch border all around, and season with sea salt and cracked pepper. Next, add a thick layer of hummus, followed by the sun dried tomatoes. Bake for 10-15 minutes, until crust is golden brown. Top with fresh basil and cool slightly before slicing.

Happy first day of spring everyone!

P.S. My apologies for the overabundance of hummus/chickpea recipes lately, it's gotten a bit out of hand! I'll try and mix it up more from now on, I swear...

Soup du jour

photo by pwisenberg

Homemade soup is always better than store-bought, and this simple recipe is no exception. I used a variety of different beans and added hot chili flakes for some extra kick. The dry roasted croutons added the perfect crunch. The best part? It provided Paul and I with a delicious and easy lunch all week long.

Bean and tomato soup with crunchy croutons
Serves 8-10

1 tbsp olive oil
2 cups mixed beans, dry or canned (I used dry beans that I'd pre-soaked and cooked)
2 carrots, diced
2 celery stocks, diced
1/2 onion, diced
3 cloves garlic, minced
salt and pepper to taste
2 tbsp brown sugar
3 tbsp lemon juice
1 tbsp chili powder
1/2 tsp chili flakes
1 tsp oregano
splash cider vinegar
1 small can diced tomatoes
4-5 cups veggie broth
2 bay leaves
4 slices day-old whole wheat baguette, cut into cubes

I know it looks like a lot of ingredients, but trust me it's soo worth it when it means no work for the next few meals! Start by heating the olive oil in a large pot over medium-high heat and add the carrots, celery, onion and garlic. Season with salt and pepper. Once slightly softened, add the brown sugar, lemon juice, chili powder, chili flakes, and oregano. Cook for a few minutes before deglazing with a splash of vinegar. Next, add the beans, canned tomatoes, vegetable broth and bay leaves. Stir to combine and simmer for at least 30 minutes, the longer the better! Meanwhile, sprinkle the bread cubes with sea salt and black pepper and bake at 400 degrees, turning occasionally, until golden brown- about 10-15 minutes.

Happy Friday lovely readers!