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!

Butternut Bliss

Why is butternut squash so good? Not only is it versatile and comforting but it just happens to be beautifully hued, doesn’t it? This simple pasta dish showcases all of squash’s best features, including its lovely colour! The sauce is rich and velvety, and the wilted kale adds a nice bite, making this a wonderful meal to share with family over the holidays if you ask me!


Also, we have a new recipe page! Now you can search for recipes, easy peasy. A huge thank you to the bf for putting this together! 

Rigatoni with Roasted Garlic Butternut Squash Sauce {last seen here}
Serves 4


1 head garlic, topped trimmed, drizzled with olive oil
1 butternut squash, peeled and cut into ½ inch cubes
2 cups veggie broth
1 package whole wheat rigatoni
2 cups kale, chopped
1 tbsp. nutritional yeast (optional)
¼ cup almond milk
1 pinch cayenne pepper
Salt to taste
¼ cup fresh sage, chopped

Wrap garlic in aluminum foil and roast at 325 degrees for 30-40 minutes

Meanwhile, in a large pot cover the squash with the broth and bring to a boil. Reduce heat & simmer until squash is very tender, about 15-20 minutes.

Once tender, purée the squash, veggie broth and roasted garlic until smooth. Stir in the nutritional yeast, almond milk, cayenne pepper, and salt to taste.

Season a pot of boiling water with salt and add the rigatoni. When it is nearly cooked to al dente, add the kale into the pot so it wilts and tenderizes. Cook for the last couple of minutes and strain pasta and kale.

Finally, toss the rigatoni and kale with the sauce and garnish with fresh sage.

Guest post: Curry in a hurry

Hi everyone!

My name is Caroline and I’m super excited to share this post with you all. Like the Hungry Birdie herself, I am also a law student – studying across the pond in a town called Canterbury (yes from the tales!). As a self-professed cheese aficionado, I have to admit I wasn’t always so thrilled with the idea of vegan cooking. I expected the ingredients to be completely foreign and inaccessible, but reading Robin’s blog inspired me to try a few new recipes (Winter potato salad, Penne with sun dried tomatoes and walnuts… Mmmmm!). And while you probably won’t catch me with a forkful of tofu any day soon, I’m getting a little closer… Enjoy!

Vegetable curry

Serves: 4

1 onion
2 cloves garlic
2 tbsp olive oil
2 tbsp curry paste
4 plum tomatoes, or similar
2 red bell peppers
1 can chickpeas, rinsed and drained
½  can coconut milk
4 cups of spinach or other dark green

Halve and peel one onion and slice into very thin half-moons. In deep pan, sauté onions in olive oil and a pinch of salt until golden and translucent (bonus points if you have the patience to caramelize them slightly). When golden, add two finely chopped cloves of garlic and two tablespoons of your favourite curry paste.

Add a few chopped tomatoes, sliced bell pepper and one can of chickpeas. Shake and pour in half a can of coconut milk. (I freeze the other half in an ice cube tray, pop them out and keep them in the freezer for next time!) Add about a cup of recently boiled water until you are happy with the consistency. Simmer away for a few minutes, add salt if needed.

At the end, wilt in a few handfuls of dark greens – I used organic spinach here. Serve alongside rice, quinoa, or nan bread, and a cold ale if you so fancy it. Enjoy!

If you’re in the mood for a nice light dessert to go with your spicy curry, try…



Baked Plums with Golden Sugar and Allspice

Serves: 4

4 plums, halved and pitted
2 tbsp golden brown sugar
1 ½ tsp allspice

Preheat your oven to 350 degrees. Coat the exposed side of each plum in the allspice and sugar. Bake cut-side up for 20-25 minutes, until slightly scorched and soft in the middle. (This works better with firm plums.)

Serve warm or room temperature, with chopped nuts or a nice soymilk ice cream!

Lazy fare

Some days I feel like preparing fresh dough, making homemade tomato sauce and scouring the freshest ingredients in order to make knock-out vegan pizzas. Lately though, amidst the mountains of readings, case comments, and legal memos, I've started to think that less is more. Less work in the kitchen that is! I'm not quite back to my undergrad days of Kraft Dinner, canned soup and peanut butter off a spoon (okay, fine, I still do that last one sometimes...), but being so busy has forced me to come up with quick and satisfying weeknight dinners. These vegan pita pizzas have become a staple around my house. I recommend using whole wheat pitas, broccoli, and chia seeds to up the nutritional factor on these bad boys!

Easy pita pizzas
Makes 2 

2 whole grain pitas
1/2 package of Daiya mozzarella
1/2 cup broccoli florets
1/2 cup tomato sauce
2 tbsp of chia seeds
1/4 tsp dried oregano
1/4 tsp chili flakes
salt and pepper to taste

Place pitas on baking tray lined with aluminum foil and preheat oven to 400 degrees. Spread tomato sauce on the surface of both pitas, sprinkle on the oregano, chili flakes, salt and pepper before adding a generous layer of Daiya. Next, add the broccoli florets and chia seeds and bake for about 20 minutes or until crusts are golden brown and cheese is bubbly.

Aaannd then get back to studying!

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!

Fried fiesta

When I discovered that this vegan queso dip existed, I got more than a little excited. After promptly ordering several jars of the stuff, there was nothing left to do but wait for its arrival. Clearly, the sauce made for some fabulous nachos but I wanted to think of a more creative way to enjoy it. Enter: vegan Mexican cheesy pierogies. Crazy, I know! But they turned out to be just as amazing as I had hoped. Crispy on the outside and ooey-gooey on the inside. Paired with fresh salsa, they made for quite the Saturday night feast!

If you aren't all as eager as I am to order vegan cheese dip off the internet (but really, is that weird?), then adding a pinch of cumin to this recipe would work well too. And I imagine throwing in some Daiya and non-dairy milk wouldn't be too shabby of an option either. Whatever you choose, these pierogies really are as good as they look. And come on, doesn't everyone love themselves a little fiesta?

"Cheesy" Mexican Pierogies with Homemade Salsa
Serves 4 

Pierogies:
20-30 eggless dumpling wrappers
3-4 yukon gold potatoes, peeled and cubed
2 tbsp Earth Balance vegan butter
1 onion, diced
1 tbsp vegetable oil
Salt and pepper
3/4 cup vegan cheese sauce
Vegetable oil for frying, amounts may vary

Salsa:
1/2 jalapeno pepper, minced
2 scallions, chopped
2 plum tomatoes, diced
1 tbsp fresh cilantro, chopped
1 small clove garlic, minced
Zest and juice of 1/2 lime
1 tbsp of olive oil
Salt and pepper

Begin by boiling the potatoes in a large pot of salted water. Once fork tender, drain and mash, adding in the Earth Balance, salt and pepper. Meanwhile, saute the onions in 1 tbsp of veg oil over medium heat until soft and golden brown, about 20 minutes. Stir onions and 1/2 cup of the cheese sauce (reserving 1/4 cup for later) into the mashed potatoes and set aside.

While the potatoes are boiling and the onions are cooking, simply combine all of the salsa ingredients and refrigerate until time to eat.

Working in batches of 4-6, carefully add about 1/2 tsp of the cheesy potato mixture to the centre of each dumpling wrapper. Top with a dollop of the reserved cheese sauce and fold into half moons, sealing edges with a fork. The pierogies can be fried immediately, but I prefer to steam them first in order to soften them up. Steam for no longer than one minute per batch. In a large pan, heat about 1 tbsp of oil over medium and fry pierogies for about 3 minutes per side, until crispy and golden brown. Repeat until all of the pierogies have been cooked. Keep warm in a 200 degree oven until it's time to eat.

To serve, top the hot pierogies with salsa and garnish with a slice of lime. Sit back, relax and enjoy with a cold beer!

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!

Edible autumn

photo by pwisenberg

Fall is certainly upon us, and if you're anything like me that means bubbly casseroles, flavourful soups and everything in between. I suppose this little beauty qualifies as a stew- it's rich, hearty and the perfect meal for a crisp fall evening (not to mention that it combines sweet potatoes and peanut butter, two of my all-time favourite ingredients!) I took the night off from studying to enjoy it with grainy bread and cheesy horror movies, a winning combo if I do say so myself.

Hearty autumn stew
Serves 6-8 

1 tbsp vegetable oil
1 onion, diced
3 cloves garlic, minced
1 tsp ginger, minced
2 carrots, chopped
2 celery stalks, chopped
1 jalapeno, chopped
1 tsp cumin
1/4 tsp cinnamon
1/4 tsp chili flakes
salt and pepper
2 sweet potatoes, peeled and cubed
1 cup cauliflower florets
1 cup whole pearl onions (optional)
1 1/2 cups vegetable broth
1 can diced tomatoes
1/2 cup all natural peanut butter
1 cup fresh cilantro, chopped

In a large pot, heat the oil on medium heat and add the onions, garlic, ginger, carrots celery and jalapeno. Season with cumin, cinnamon, chili flakes, salt and pepper and cook for five to ten minutes, until slightly soft. Add everything else to the pot except for the cilantro. Bring to a boil then reduce heat and simmer for about 30 minutes until thick and rich. Rectify the seasoning if necessary and garnish with fresh cilantro.

Serve piping hot with fresh bread if desired and let it warm your belly from the inside out!

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

Pause

Hello friends!

I am thrilled to tell you that I had my first day of law school today! Very exciting and overwhelming... I have no idea how busy I'll be (in this new home in this new city at this new school), but I will try my best to continue sharing the recipes I love to make and eat!

In the meantime, please check out my latest post here.

Thank you all for reading,

Robin

xo

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

Twirly whirl

photos by pwisenberg

Despite our proximity to summer, we've still been getting steady doses of gloomy weather here in Toronto. Friday evening was chilly and grey so a warm pasta seemed like the perfect dinner. I knew I wanted to include asparagus and mushrooms and Paul couldn't resist the urge to grill them. The charred veggies wound up being the perfect compliment to the smooth spaghetti which I tossed in a light cream sauce (onions, garlic, white wine and Tofutti cream cheese did the trick). I added cherry tomatoes at the last minute for some colour and acidity. And voila! A simple pasta perfect for a cool summer night.

Creamy spaghetti with grilled vegetables
Serves 4

1 package whole wheat spaghetti
1 bunch asparagus, trimmed and cut into thirds
1 cup sliced button mushrooms
1 tsp vegetable oil
1 tsp chopped rosemary
1/2 tsp chilli flakes
salt and pepper
1 tbsp olive oil
2 garlic cloves, minced
1/2 onion, diced
1/4 cup white wine
1/2 cup Tofutti vegan cream cheese
1/2 pint cherry tomatoes, cut into halves
starchy pasta water

Begin by coating the asparagus and mushrooms in the veg oil, chilli flakes, rosemary and salt and pepper. Grill over medium heat until slightly charred, about 6-8 minutes. Back in the kitchen, bring a large pot of water to a boil, season with salt and add the spaghetti.

Meanwhile, heat the olive oil in a skillet and add the onion and garlic. Season with S & P and cook until soft. Add the white wine and simmer until most of the liquid has evaporated. Using a wooden spoon, slowly stir in the cream cheese until it has melted to form a smooth sauce. Thin with starchy pasta water if desired, one or two ladle-fulls should do. Stir in the grilled mushrooms and asparagus along with the cherry tomatoes and toss so that all the veggies are coated in the sauce. Lastly, drain the spaghetti and toss in with the vegetables and the sauce.

Enjoy piping hot with a glass of wine and some good company.

Dog days

photo by pwisenberg

No, you're not dreaming- that really is a vegan chilli cheese dog! Sometimes, ideas like this just come to me and I feel the need to make them right away. Such was the case with these show-stoppin' dogs I made for a couple vegetarian friends of mine. I used Yves' hot Italian sausages and smothered them in homemade chilli and Daiya cheddar shreds. The one you see pictured was excessively topped with both items (for photographic impact, of course) but, who am kidding, I ate the whole thing! Hey, at least I added a salad for good measure.. right?

Vegan chilli cheese dogs
Serves 4 

4 Yves hot Italian sausages
4 whole grain buns, grilled
1 package Daiya cheddar shreds
1 tbsp vegetable oil
1 onion, diced
1 green pepper, diced
1 jalapeno, finely diced
2 cloves garlic, minced
2 bay leaves
1/2 tsp each of cumin, cayenne pepper, paprika, chilli powder
1 tbsp ketchup
2 tbsp beer
1 can crushed tomatoes
1 can beans of your choice, drained but not rinsed
salt and pepper to taste

To make the chilli, begin by heating the oil in a large pot over medium-high heat. Add the onions, garlic, bell pepper and jalapeno and cook until soft. Next add the spices, bay leaves and salt and pepper. Stir together until flavours appear combined and everything starts to smell yummy. Stir in a squirt of ketchup for sweetness and then deglaze with a splash of beer. Cook until most of the liquid has evaporated before adding the tomatoes and the beans. Stir everything together and bring to a boil. Reduce heat and simmer uncovered for 30-40 minutes until the flavours have developed and the chilli is thick and chunky. Remove the bay leaves before serving and rectify the seasoning if necessary.

Meanwhile, heat your BBQ to medium-high. Add slits to the hot dogs so they heat more thoroughly. Cook the sausages until the outsides are slightly charred, turning occasionally. Next, grill the buns until hot and crispy. Now you're ready to assemble these little babies! Once the dog is in the bun (did I really just say that?), add a spoonful of chilli and a handful of the cheese. Top with another spoonful of chilli to speed up the melting process. Wrap the whole thing in tinfoil and place on the grill. Cover and allow the cheese to melt, about 5 minutes (waiting is the hardest part). Finally, eat the damn thing!

Oh, and don't forget the salad.

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?