Tag Archives: Vegan option

Corn Chowder

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Ingredients

  • oil or butter
  • 1 onion, diced
  • 3-4 cloves of garlic, minced
  • 1 red pepper, diced
  • 2 sticks of celery, diced
  • 2 medium potatoes, diced
  • 3 tbsp flour
  • 1 cup milk of choice (coconut milk is a great choice!)
  • 2 cups of broth
  • 1 tsp smoked paprika
  • 1 can of whole kernel corn (or fresh shucked corn)
  • 1 tsp apple cider vinegar
  • salt, to taste

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In a large pot, heat oil or butter. Add onion, red pepper, and celery, and a pinch of salt. Sauté until soft. Add potato and mix, then add paprika and stir, followed by the flour. Stir to coat. Cook for a few more minutes before adding milk and broth. Bring to a boil, then reduce to a simmer, and cover for 15-20 minutes, or until potato is fork tender.

Add corn and stir, letting it cook further until softened. Once cooked, use an immersion blender or blender to blend until desired consistency (chunky or smooth). Stir in the apple cider vinegar, and adjust seasonings. Enjoy with sliced baguettes rubbed with olive oil and garlic!

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Mini Maple Cinnamon Donuts

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You may or may not know this, but I love maple syrup, the good quality stuff. Maple syrup is good on ANYTHING. Sweet, Canadian, golden goodness.

Continue reading Mini Maple Cinnamon Donuts

Blueberry Oat Muffins for four

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Because sometimes you only want a small batch. Because you only want to make enough that will last a few days, or as a snack to take to work, or just to simply eat a couple.

While I enjoy making a whole tray of muffins, sometimes they’re just left to go stale, or no one eats them all (correction: I don’t eat them all), or you forget about them…

Continue reading Blueberry Oat Muffins for four

Mushroom Basil Risotto

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With Valentine’s Day just around the corner, I know people are getting ready to take their partners out, or wanting to impress them with a nice home cooked meal (which I think is much more romantic than going out!).

Enter creamy mushroom risotto. Why not impress the person you’re seeing with this delicious meal. With a glass of wine, and a nice chocolatey dessert, I think your night will be set. Continue reading Mushroom Basil Risotto

Homemade Perogies

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I don’t know about you, but growing up, I loved eating perogies. I would eat them all the time, taking them to school for lunches and the like. My mom would make them really crispy (frozen ones, of course), and added fried onions, chilli flakes (because we liked them spicy), and doused it in ketchup and mayo (I know, not the traditional sour cream); it was SO good. Continue reading Homemade Perogies

Quinoa Stuffed Peppers

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I can’t believe we’re already into December. 2014 is ending soon, and 2015 is approaching. Where does the time fly, honestly?Have you thought about your New Year’s resolutions? I don’t really quite believe in them, but I guess they’re more of a goal you set for your self. I think I met this year’s one by eating healthier, keeping fit, and keeping up with this blog – I’d like to say a job well done! Butttt, it doesn’t have to be something you have to set every New Year. It can be whenever you feel like setting a goal, with no particular deadline. Continue reading Quinoa Stuffed Peppers

Celeriac and Parsnip Puree

Unfortunately, this is another picture-less post–I’ve been saving this recipe for a year now, but I can’t find old photos!

Thanksgiving is one of my favourite holidays. Growing up, we never really celebrated it much, until my sister and I were a bit older and were enthralled by the Food Network and their Thanksgiving-themed recipes, leading us to want to participate in our house cooking. With that meant taking on all of the major holidays, because we just loved to cook and experimenting different flavour combinations rather than cooking traditional dishes.

With Canadian Thanksgiving just around the corner, this was a product of some inspiration I had because, well, mashed potatoes as a side is SO boring. It’s also just starchy and plain and with no flavour. Don’t get me wrong, potatoes can still be good for you (depending on how you cook it) since it’s full of nutrients and vitamins, and I mean you can certainly add to it and dress it up, but it’s still just mushy carbohydrates.  So I’m always looking for alternatives to potatoes.

Continue reading Celeriac and Parsnip Puree