Category Archives: Uncategorized

Tomato Basil Spinach Risotto

I won’t be able to write out this recipe as well as the original author, so I won’t try. But I made this for dinner and it was amazing.




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Savoury breakfasts

On long weekends, I typically try to squeeze in one of my favourite savoury breakfasts, such as a big fry-up with all the trimmings, the newly discovered tahini on toast (thanks to another poster right here on this blog!), or my ultimate favourite: mashed avocado on toast.

This post won’t be so much a recipe as a list of ways to make your weekend breakfasts more savoury in some fun ways. I like French toast and syrup, but some mornings I just want to eat less sweet.

Mash a very ripe avocado and spread on favourite bread, thick-sliced and toasted. While plain avocado is practically perfect, I also like to add a little honey, lime juice, and cumin to my mashed avocado. It’s also great with a few hot pepper flakes.

Been thinking about savoury French toast lately: why not? Oh, I just found this recipe in a quick search: looks amazing!

Corn muffins with bacon and cheese, oh that sounds amazing! Or with smoky-flavoured crisped tempeh and red peppers.

Tim Horton’s makes a quick breakfast wrap with a spicy savoury sauce: easy peasy to make at home, a little egg, a little meat or tempeh, a little spicy sauce or salsa: voila!

Chicken and waffles are spectacular together, why not put less sweetener in the waffle mix and serve them with a hearty gravy? Or mushroom gravy? Oh, yes!

Roasted tomatoes are a thing of beauty. On toast. (I just saw online roasted tomatoes with a little ricotta on toast!) Oh, and sauteed mushrooms on toast. I love any foodstuff sauteed or roasted and then served on toast. Baked beans on toast!

Salad for breakfast? Yes, yes, yes! Butter lettuce, avocado, sauteed mushrooms, and roasted tomatoes, finished with a poached or fried egg. Divine.

If none of these inspire, check out this thorough Mr. Breakfast website, which claims to offer more than 2,700 recipes! (I used a lot of exclamation points in this post, but I just adore savoury breakfast foods.)

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Bolognese sauce

This sauce is incredible. Shout out to


pasta of your choice

2 tbsp olive oil

4 tbsp butter

1 large yellow onion, finely diced

2 large celery stalks, finely and evenly diced

2 large carrots, finely and evenly diced

4 cloves garlic, finely diced

150g pancetta in 1/4 – 1/2 inch cubes

1 kg lean ground beef (best quality you can get)

1 cup dry white wine, or red, it doesn’t matter

2 cups milk

1 28oz can san marzano whole tomatoes, diced

1 cup beef stock


a few knobs of butter

freshly grated parmesan



1. fry up onion, carrot, celery, and garlic on MED for 5 min, with a good pinch of salt – maybe 1/2 tsp, but more is okay too – and make sure when chopping your veggies to make a good soffrito (maybe you know what this means?)

2. add pancetta to the mix, stirring here and there, cook for 10 min or until it’s golden brown and the vegetables are tender (the pancetta never got golden for me, so don’t worry about this too much – i think it’s probably because i just used the pc brand?)

3. increase heat to HIGH and add the ground beef a third at a time, allowing the water to boil off before adding the next third (approximate as best as you can on this step – the point is to get the meat to brown, and it won’t do that if there’s excess liquid)

4. when you’ve added all the meat and don’t see any pinkness, allow it to cook another 15 min so that the meat becomes somewhat crispy on the bottom layer, making sure it caramelizes but doesn’t burn (just keep an eye on it)

5. in the last 5 of the 15 minutes, turn the heat down to medium

6. add the wine to deglaze the pan, making sure to scrape off all the good shit, for about 2-3 min

7. add milk, tomatoes, stock, one teaspoon of salt and a “good grinding” of pepper, bring to a boil and then lower the heat to a simmer

8. let it simmer for a loooong time, at least 4 hours


SLOW COOKER METHOD: after 7, upon bringing it to a boil, I put everything into a slow cooker on high until it was consistently simmering, then turned it down to low, and left it, slightly uncovered, for 7 hours.

TO SERVE: in a large bowl, mix the pasta, desired amount of sauce (the more the better), one or two knobs of butter per serving (interpret knob as you will) as well as a liberal amount of fresh parm – and don’t even think about getting stingy with the cheese, since this is hardly the appropriate time to start thinking about calories or your general health. BON APPETIT

TO SERVE (alternate): eat it as is, as a kind of meat soup

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Vegan Rice Bowl

I’ve eaten this several times already this week. It’s fast, easy, and delicious. When you throw it together, it looks pretty hefty, but I find that it’s the perfect size for dinner.

1-2 cups brown rice, depending on how hungry you are

1/3 cup diced cucumber

1 roma tomato, diced

4-5 sun-dried tomatoes, diced

1/2 avocado, diced

2-4 tbsp green onion, minced

1-2 tsp toasted sesame oil (or un-toasted, I don’t know if it really matters)

few dashes tamari/regular soy

1 tbsp sesame seeds


Mix the rice, oil, tamari, and sesame seeds.

Put the rest of the stuff in, mix it, and enjoy!




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Peanut Butter

Yield: 8 servings (about 1½ cups)

Time: 5 minutes

12 ounces roasted, unsalted peanuts, plus ½ cup if you want a crunchy consistency
¼ cup plus 1 tablespoon peanut oil, or more if needed
½ teaspoon salt, or to taste
1 tablespoon honey (optional)

Put the 12 ounces peanuts in a food processor and turn it on. Gradually over the course of about 1 minute, add the peanut oil through the feed tube. The peanuts will go through a few stages: first chopped, then lumpy, and finally smooth. Blend until the mixture is consistently creamy, adding a little more oil if the mixture is too dry. Add the salt and honey, if desired, and process for a few seconds more. If you like crunchy peanut butter, add the ½ cup peanuts and pulse a few times to incorporate them. (Store peanut butter in an airtight container at room temperature or in the refrigerator for up to a few weeks.

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Zucchini bread, with sage

Zucchini Bread, with sage and pumpkin seeds

It’s zucchini season! And the sage in my garden grows inches every day, I swear. I needed to find a recipe that included both, so I adapted a quick-bread recipe I found online. It’s tasty and savoury.

To make this more like a dessert loaf, leave out the sage, substitute canola oil for the olive oil, add more sweetener (I used agave syrup), add 1 cup of white chocolate chips, and maybe some dried fruit of your choice, or even shredded coconut. No pic for this one because all-brown foods do not photograph well.

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon fresh sage, chopped (next time I would add more sage, or chop it better, because I couldn’t really taste it that much, with the cinnamon in there)
  • 1/3 cup agave nectar, or sweeten to taste
  • ½ cup unsweetened apple sauce (or other lower fat ingredient [lower fat than butter, anyway], such as mashed bananas, sour cream, Greek yogurt, pureed prunes, canned pumpkin puree, ground flax seed)
  • ½ cup olive oil
  • 2 eggs, large
  • ½ cup pumpkin seeds, toasted, or sunflower seeds
  • 2 cups zucchini, shredded
  1. Preheat oven to 350°F. Prepare a 9″ x 5″ loaf pan.
  2. Place flour, baking soda, baking powder, salt, cinnamon, nutmeg, in a large mixing bowl and blend together well.
  3. In a separate bowl, mix sweetener (agave), applesauce, olive oil, eggs, and chopped sage. Whisk for 2 minutes, or until mixture becomes frothy.
  4. Add liquids, seeds, and zucchini to the flour mix. Gently stir everything together until all ingredients are fully incorporated into a pourable batter — I had to add a little more liquid to get the right consistency: try cream, or milk, or a little water.
  5. Pour batter into loaf pan, then bake for 60 minutes; or until a toothpick can be pulled out clean.
  6. Let rest for 5 minutes, then remove loaf from pan and continue cooling on wire rack for 30 minutes.
  7. This does require the full 60 minutes, at least. I think next time I make it I’ll use mini loaf pans or muffin tins, because I couldn’t seem to get it to cook all the way through. I almost always have misfires like that when I bake anything, but the flavour of this savoury quickbread is great, so that’s why I’m sharing this recipe.


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