Category Archives: Vegetarian

Stuffed French Toast

Saw this as a special at a diner near the cottage I stayed at this past weekend:

Strawberries on top of cream-cheese-stuffed French toast

Best idea ever? I didn’t order it, but I plan to make it very very soon.

Here’s a pic and a sort-of recipe:

And here’s another pic. Making you hungry yet?

French Toast

Strawberries and French Toast


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Filed under Desserts, Vegetarian

Curried parsnips with yogurt and chutney


  • 1 1/2 lb parsnips, peeled and chopped into even-sized pieces
  • 2 to 3 tbsp butter
  • 1 onion, thinly sliced
  • 2 apples, cored and thinly sliced
  • 1 tsp curry powder (I also added some cayenne pepper because my curry powder is very mild)
  • salt and black pepper
  • 1/4 c yogurt
  • 1/4 c fruit chutney of your choice (I used mango)
  • 2 tbsp chopped cilantro


Steam the parsnips until just tender, about 7 minutes. Meanwhile, melt 2 tbsp of the butter and add the onion, apples, and curry powder. Cook over medium heat, stirring frequently, for 10 minutes. Add the steamed parsnips, season with salt and pepper, and cook 5 minutes more (adding the additional tbsp of butter to help the parsnips brown). Turn off the heat, then stir in the yogurt, chutney, and cilantro. Serve warm.

This recipe is from Deborah Madison’s Vegetarian Cooking for Everyone, which I highly recommend.

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Filed under Vegetarian

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.


Filed under Snacks, Uncategorized, Vegetarian