Tag Archives: Vegan

Pumpkin Pie Turnovers

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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.

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Butternut Squash Pasta

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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

Apple & Sage Hand Pies

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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

Homemade Cranberry Sauce

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.

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Stuffed Acorn Squash

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Well, autumn in full swing, rain and all (still in denial…). I still love autumn as a season, but only when it isn’t raining…but it’s Vancouver, the city of rain. You think being born and raised here, you’d be used to it. And I am, but still.

One of the good things about autumn? It’s the season for winter squashes, pecans, and apples! That means acorn squash, butternut squash, pumpkin. And lots of cinnamon.

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Gluten-Free Zucchini Pancakes

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Hopefully you guys remember my carrot cake waffles recipe from awhile back. Even though I haven’t had waffles in a while, I wasn’t really in the mood to bring out the waffle iron…it takes a lot of cleaning, and I’m the laziest person as you recall in my last post 😛

Since I hadn’t made any pancakes in a while, I thought I would post a recipe. You could say that this pancake recipe is inspired by carrot cake, only using zucchini as the star ingredient. Continue reading Gluten-Free Zucchini Pancakes

Thai Tofu Curry

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I don’t know about you, but Thai food is one of my favourite Asian cuisines. It’s extremely spicy (and I LOVE spicy foods), and flavourful with the different ingredients and spices they use. My sister and I usually try to breakdown the flavours we taste whenever we go for Thai food. We enjoy eating various Thai curries a lot, and let’s not forget the delicious Pad Thai! Their soups are also always so flavourful and rich.

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Gluten-Free & Vegan Banana & Zucchini Bread

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I don’t know about you, but September has been such a busy month! After I came back from Calgary, I was thrown into school the following week and finishing up my med school applications for next fall. I already have deadlines to keep up with! On top of that, I have a major conference coming up next month with three oral presentations, plus another presentation at work. BUT, I thrive under pressure….most times. The good news? It’s my final semester, so graduation is in sight. No more school……..until I hopefully get accepted into medicine next year. Forever a student?

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Pennywort Congee (Kola Kenda)

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You might be asking yourself what the heck pennywort is. It probably also sounds ridiculous on your head.  For those who aren’t into botany, pennywort is a low-growing plant with conical-shaped leaves that’s found in swampy areas. The edible kind is scientifically known as Centella asiatica, and is found around Asia. In Sri Lanka, we call it gotu kola, which literally translated means conical-shaped leaf! It’s a bit of a fibrous leaf, similar in texture to kale. Continue reading Pennywort Congee (Kola Kenda)

Vegan Peach Hand Pies

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If you guys follow my Instagram, you know that at the beginning of August, I went on a road trip to the Okanagan to show my aunt and uncle (who are visiting from Sri Lanka) our beautiful province. The Okanagan is a beautiful place. Fresh fruit farms, orchards, U-picks, wineries and gorgeous vineyards. In fact, recently it has also been named the second best wine region in the world to visit in USA Today. If you guys live in the area, or are planning a visit out here, you must visit the Okanagan.

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