I don’t know about you guys, but it’s getting colder. This is a bit relative though, because Vancouver is still much milder compared to the rest of Canada, but it’s cold for us, okay? It’s been a little stormy lately, and we’ve had tons of rain. It has not made me want to go out. However, it is the perfect season for soups! Continue reading Broccoli & Sweet Potato Soup
Sorry for the lack of updates lately! It has been a busy semester, but guess what? I’ve finished grad school! I can’t believe the past 2.5 years have gone by so quickly. On to new things now. Still holding out for getting into med school next fall…so no end in schooling yet. I think I’ll forever be a student. Why, you ask? I don’t know.
It’s gotten chilly lately, and we just had our first dusting of snow here in Vancouver (though, it never really stuck… or rather it all melted). With winter fast approaching and fall making its way out, it’s time to get out the soup recipes to keep yourself warm. Since squash and apples are both fall items, I needed to come up with a soup recipe. Continue reading Butternut Squash & Apple Soup
I know what you’re thinking. How would anyone think to combine miso and ginger in an ice cream flavour? Well, my favourite local ice cream store in town comes up with some of the most interesting flavours I have tried. And the ice cream is AAAAAHMAAAZING. Some flavours they’ve done include blackberry & coriander, cardamom, bourbon peach… Granted, it is definitely something I indulge in once in a while, and they often have awesome vegan flavours…but I’m not sold on all of them, because they tend to be coconut milk based (not that that is a bad thing), and not as creamy/soft as their regular ice cream. Continue reading Vegan Miso Ginger Ice Cream
I told you I would have a pumpkin-related recipe!
I really am fond of pumpkin pie (though it was something I never liked when I was younger), and any pumpkin related things, like cookies, loaves, muffins, you name it. Unfortunately, the rest of my family isn’t a big fan of pumpkin, and so we had to forgo the pumpkin pie for Thanksgiving this year. Instead, I made pecan pie (at the behest of my sister), which turned out a little too sweet than I wanted it to be, but still really good!
Because I still wanted something pumpkin pie related, I decided I would try making small turnovers, going off of the hand pies that I had been making.
Butternut squash is probably my favourite type of squash around. It’s just the right amount of sweetness and is so versatile, you can use it in anything from pasta to sauces to soups, and it can even be a pumpkin replacement in desserts!
For Canadian Thanksgiving, I made a roasted maple butternut squash, with cinnamon, maple syrup, and chilli powder. What a delicious and healthy side. Butternut squash is full of beta carotene, fibre, and vitamin C along with other minerals. It really is the perfect squash to eat in this season! Continue reading Butternut Squash Pasta
I find that the fall season is perfect for three kinds of pies: apple, pumpkin, and pecan. I know pumpkin pie is typically eaten on Thanksgiving (and I did have it this past weekend), but you can eat a good apple pie at any time of the year. I know I haven’t featured any pumpkin-related recipes yet, but I assure you I will, and there’s still two more months of fall — not to mention, the Americans haven’t had their Thanksgiving yet 🙂 Continue reading Apple & Sage Hand Pies
With (Canadian) Thanksgiving in a couple days, it’s time to get ready for the big turkey dinner (or chicken or tofurkey, if turkey isn’t your thing). As I mentioned in my last post, my sister and I usually take on the big holidays because we like to cook. We never did celebrate Thanksgiving too much when we were younger, but that changed when we took charge of the kitchen. My mom never liked the taste of turkey, so we would usually have chicken, but that changed when she had turkey that was cooked properly (i.e., wrapped in bacon). Of course, that wasn’t going to happen all the time (although the rest of my family wants to do that this weekend), but we found a way to cook the turkey to her liking that still left it moist and flavourful.