Tag Archives: Vegetarian

Corn Chowder

IMG_2841

 

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

———

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!

Advertisements

Homemade Perogies

IMG_0852

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

Vegetarian Quiche

IMG_0816

I’ve always been a lover of brunch, so I’m constantly looking for new recipes to make for lunch. Waffles has been a staple, as has been crepes. My best friend came over, and I suggested we could cook the meal at home. This time, I wanted to try my hand at quiche, since I don’t recall ever doing it on my own. Plus, who doesn’t like a good hearty quiche – packed with protein from the eggs, and wonderful veggies, and a delicious crust. Continue reading Vegetarian Quiche

Broccoli & Sweet Potato Soup

IMG_0568

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

Quinoa Stuffed Peppers

IMG_0543

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

Butternut Squash & Apple Soup

Screen Shot 2014-11-30 at 10.31.04 PM

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

Butternut Squash Pasta

IMG_1857-2

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