Since the weather in southern Ontario has kept well below zero degrees these last couple of weeks, I’ve been spending a lot more time indoors. My usual weekend running routine has gone by the wayside in favour of indoor HIIT workouts, if only to avoid the frigid temperatures beyond my front door.

Don’t get me wrong though. I usually love bundling up for a run on a cold winter day—I don’t get overheated and the feeling of a long, hot shower afterwards can’t be beat—but on days that are -15°C with a windchill? No thanks.

By the time I’m finished working out, showering and then pulling on my comfies, I’m usually starving and ready to get dinner started, and that means hunkering down with winter comfort foods like hearty chili, creamy casseroles, and warming soups and stews.

Or this quick and easy butternut squash and kale risotto with cheesy almond parmesan. Yes, please.

If you’re looking for something warm and cozy for dinner tonight, look no further. This creamy vegan risotto dish is full of flavour and can be on the table in less than an hour. Topped with almond parmesan, it’s one of the most satisfying meals I’ve made in a while.

When most people think of risotto, they often think of cheese and butter and the laborious stove-top stirring, requiring up to an hour to achieve that perfect consistency. Dairy is by no means necessary for a creamy risotto, and this simpler, more hands-off baked version is proof.

The result consists of soft, tender grains of Arborio rice that become thick and creamy when baked with the cubes of butternut squash and chopped kale. Traditional chefs and Italians around the world would likely turn their nose up at the fact that I made this dish without wine (and cheese! and butter!). If you’re keen, feel free to sub the 1/2 cup vegetable broth in Step 6 for a dry white wine.

It may be an unorthodox way to prepare such a traditional dish, but it works. You have to do some cooking before putting the dish in the oven, but then you’re free to prep the almond parmesan topping, make a salad and set the table while it bakes.

This dish is truly winter comfort food. Enjoy!

Easy butternut squash & kale risotto with cheesy almond parmesan

Yield: 4 to 6 servings

Ingredients:

For the risotto:

• 1 small butternut squash (about 2 pounds)
• 1 bunch curly kale
• 2 tbsp extra-virgin olive oil
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 2 tsp dried thyme
• ⅛ tsp ground black pepper
• 1½ cups Arborio rice
• 4½ cups vegetable broth, divided

For the almond parmesan:

• 2 tbsp raw almonds
• 2 tbsp nutritional yeast
• ⅛ tsp garlic powder
• ⅛ tsp sea salt

Directions:

To make the risotto:

1. Preheat oven to 400F.
2. Peel the butternut squash and cut into small cubes. Set aside.
3. Wash the kale and remove tough stems. Chop into small strips and set aside.
4. In a large oven-proof pot or dutch oven with a tight-fitting lid, heat the olive oil over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes.
5. Stir in the thyme and black pepper and cook until fragrant, about 30 seconds.
6. Add rice and ½ cup of broth and cook, stirring frequently, until liquid is absorbed, about 3 minutes.
7. Add remaining broth and the prepared squash. Bring to a boil. Remove from heat and stir in the prepared kale.
8. Cover, transfer to the oven, and bake until rice and squash are tender and most of the liquid is absorbed, about 20 to 25 minutes. Remove from oven, sprinkle with almond parmesan and serve!

To make the almond parmesan:

1. Place all ingredients in a spice grinder or dry blender and pulse until powdered.

Adapted from Martha Stewart.

My in-laws own a beautiful cottage that sits on a lake at the end of a very long, empty dirt road in northern Ontario.  It’s a good hike from Toronto and almost always involves sitting in bumper-to-bumper traffic up Highway 400 through Barrie, but the drive is always worth it once we get there.

It’s the one place where we can leave behind the noisy, crowded, high-energy city that we live in, and soak in the calmness and fresh air of cottage country. I sometimes long for the days when we can go, because often just a quick weekend visit can put my busy mind at ease. There’s something about the place that allows me to leave computers, cell phones and iPads behind and crack open a good book.

Because of full-time jobs and ongoing weekend projects, however, we don’t get there often. But we always make a point of planning a weekend getaway each September because there’s no better time to see the leaves on the trees turning gorgeous shades of red and orange, sit on the dock without scorching your skin, and enjoy the warmth of the wood-burning fireplace in the evenings. Include wine and friends and a game or two of Cards Against Humanity and it ends up being a pretty epic weekend.

This annual tradition also comes with special fall-inspired meals. I tend to do all the cooking while we’re there with friends because, well, that’s just my thing, and luckily our guests have yet to complain about the lack of animal products. At my hubby’s request, I always make a big batch of spicy vegan chili for Saturday night’s meal, and serve it with crusty bread and a big, colourful salad. This hot and spicy chili recipe was inspired by the red bean and lager chili from the reFresh cookbook, a recipe I’ve made but adapted over the years.

There’s no beer in this chili but the addition of a hot banana pepper is what gives it some punch. I also love the cinnamon and cocoa powder for an amazing depth of flavour. This time, I was inspired to add a simple lentil-walnut meat (inspired by Angela’s recipe) for more substance and nutrients. If you’re looking at this and thinking, “I don’t like spicy food,” feel free to reduce the amount of hot banana pepper (try 1/4 or 1/2 of a pepper) to suite your tastes. Enjoy!

Hot & spicy vegan chili with lentil-walnut meat

Yield: 6 to 8 servings

Ingredients:

For the chili:

• 2 medium onions, peeled and diced
• 4 cloves garlic, minced
• 1 stalk celery, sliced
• 1 small hot banana pepper, seeds removed and minced
• 2 carrots, thinly sliced
• 2 tbsp chili powder
• 2 tbsp cocoa powder
• 1 tbsp ground cumin
• 1 2-inch cinnamon stick
• 2 (28oz) cans crushed tomatoes
• 1 (15oz) can red kidney beans
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 zucchini, sliced and quartered
• 2 cups water
• 1 cup chopped fresh cilantro

For the lentil-walnut meat:

• 1 (15oz) can brown lentils, rinsed and drained
• ½ cup walnut pieces
• 1½ tsp dried oregano
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp sea salt

Directions:

For the chili:

1. In a large soup pot over medium heat, saute the onion, garlic, celery, banana pepper and carrots with a splash of water until soft. Add more water if needed so the veggies don't stick to the bottom of the pot.
2. Stir in the chili powder, cocoa powder, cumin and cinnamon stick and cook for about 30 seconds.
3. Add the crushed tomatoes, kidney beans, bell peppers, zucchini and water. Bring to a boil, and then reduce heat and simmer until vegetables are tender, about 20 minutes. While it's cooking, you can make the lentil walnut meat.
4. Add the lentil walnut meat and continue to simmer until heated through.
5. Remove from heat. Stir in the cilantro and remove the cinnamon stick. Serve with vegan sour cream and extra cilantro, if desired.

For the lentil walnut meat:

1. Using a food processor, pulse all ingredients until chopped but be sure to leave some texture.

Well, hello there! I can’t believe it’s been so long since I’ve posted a recipe here. I’m sorry for my absence, but there’s been a lot happening over here these past few months, and clearly posting on my blog has not been one of them.

While I have been spending a lot of time in the kitchen lately, it has all been for other projects (like cookbook photography for Dreena and Ricki). My own recipe development has been kicked up a notch too, but I’ll have to save those details for another day.

With all that’s been going on, I need meals that are quick, simple and nutritious. Yesterday, I threw together this dish and knew it had to be shared. The quick baked tofu is inspired by a recipe in Clean Start and, although I don’t eat tofu very often, this is my favourite way to enjoy it. It took less than 30 minutes to prepare this entire dish, which was awesome. And, it also makes great leftovers!

Today it’s a sunny +10 degrees, which means spring is here! Thankfully it seems to be the end of winter jacket season (and no more seeing fur-trimmed jackets everywhere I turn) here in Ontario. I’m definitely going to have to make time to get outside and visit this city’s amazing farmers’ markets so look out for more delicious recipes coming soon, all inspired by local produce I’m sure. Hello, asparagus, beets, strawberries and rhubarb—oh how I’ve missed you!

In the meantime, I hope you enjoy this dish as much as I do.

Quinoa and kale with baked ginger tofu

Yield: 2 to 3 servings

Ingredients:

For the ginger tofu:

• 1 (350g) package extra firm tofu, pressed
• 2 tbsp mellow miso (I used mellow brown rice)
• 2 tbsp tahini
• 2 tbsp pure maple syrup
• 2 tbsp brown rice vinegar
• 2 tsp fresh grated ginger
• 1/4 cup water

For the quinoa and kale:

• 1/2 cup chopped onion
• 1 cup red quinoa, rinsed well
• 1 cup water
• 1 cup vegetable broth (or more water)
• 1 small bunch kale (about 6 cups), chopped
• salt and pepper

Directions:

For the ginger tofu:

1. Preheat oven to 400F and lightly oil an 8x8 inch square baking dish.
2. Cut the block of tofu into 12 even rectangles. Do this by cutting the block in two squares crosswise, and then cut each lengthwise into three thin slices. Cut each piece diagonally, making a total of 12 triangles.
3. In a small bowl, whisk together the miso, tahini, maple syrup, brown rice vinegar and ginger. Add the water and whisk until smooth. Pour a spoonful into the bottom of the prepared baking dish and spread out to make a thin layer on the bottom. Add the tofu in a single layer and then pour the remaining sauce over top to cover the tofu.
4. Bake at 400 for 15 minutes. Remove from oven and flip tofu pieces over. Continue to bake for another 10 minutes.

To make the quinoa and kale

1. In a medium saucepan, add the onion and a splash of water. Cook over medium heat until onion is softened.
2. Add the quinoa, water and broth and bring to a boil. Reduce heat to low and simmer until liquid has been absorbed, about 20 minutes.
3. Add kale and stir until it wilts, about 2 minutes. Serve immediately with baked tofu.

Ah, January, the first month of the year is already drawing to a close. As completely amazing as 2013 was, I have big plans and long lists to accomplish this year.

With so much going on, I’m embracing 2014 with simplicity on the food front. I adore one-pot meals that are delicious yet realistic and achievable with busy schedules. Brown rice with colourful stir-fried veggies is a staple in my house, but I’ve recently discovered grated cauliflower to replace rice for a more nutritious and vegetable-packed meal. Have you tried it yet? I have to say, it is incredible and super simple.

Today I’m sharing this recipe for cauliflower fried rice over on Jackie’s incredible blog, Vegan Yack Attack. Head on over to her blog to check it out!

This new slaw recipe with its tangy cashew curry mayo dressing is one of my to-go recipes for summer. It’s super easy to make, lightly creamy, colourful and flavourful all in one, and ready to serve a crowd as a summer BBQ side dish. I enjoyed it as is but it would also be phenomenal piled on top of a veggie burger or accompanied by grilled corn and sweet potatoes.

Although the veggies in this salad are eye-catching because of their bright colours and textures, the cashew curry mayo is the highlight of this dish. It could even be made on its own without the salad and used as a sandwich spread or drizzled on steamed greens! Making it is easy: it’s just a matter of throwing a few simple ingredients into a blender. The only hard part is remembering to soak your cashews.

This tangy dressing requires a good dose of lemon juice and curry powder. Don’t go light on these, because the flavour won’t be so strong once it’s soaked into the shredded veggies.

Next, finely chop your veggies (you can use the shredding blade on your food processor to make it easier) and toss everything in a large bowl.

And then serve!

Cashew curry mayo with cabbage slaw

Yield: 4 to 6 servings

Ingredients:

For the cashew curry mayo:

• 1 cup cashews, soaked overnight
• 1/4 cup water
• 2 tbsp fresh lemon juice
• 1 tbsp apple cider vinegar
• 3/4 tsp curry powder
• 1/4 tsp mustard powder
• 1/4 tsp sea salt
• pinch of two of cayenne and black pepper

For the cabbage slaw:

• 2 cups finely shredded Savoy cabbage
• 2 cups finely shredded red cabbage
• 1 cup shredded carrots
• 1/2 cup chopped flat-leaf parsley
• 1/4 cup finely diced red onion
• salt and pepper

Directions:

1. To make the mayo, first drain and rinse the cashews. Next, blend all mayo ingredients in a high-speed blender until smooth.
2. To make the slaw, combine all slaw ingredients in a large salad bowl. Drizzle with 4 or more tablespoons of the mayo and gently toss to coat. Add more dressing if desired, as well as salt and pepper to taste. Serve immediately and store leftovers in the fridge. The remaining mayo can be used to freshen up leftovers, dress up steamed veggies or as a sandwich spread!

Ah, long weekends full of sunshine, how I love you.

The initial plan was to spend the weekend at the cottage, but hubby and I opted to stay in the city to get some much-needed spring cleaning under way. And, since we are in the process of planning out a new addition to our house, we need to be diligent about completing the necessary plans for the building permit. Have you ever had to apply for a building permit? It’s ludicrous, I tell you. Truly ludicrous. Floor plans, site plans, cross sections, elevations, lot surveys—yikes!

Since we have been such busy bees, I kept our meals pretty simple. Smooth mocha chia pudding made for a delicious Saturday afternoon snack, and these soft tacos were quick to come together for our late Sunday evening dinner.

They require a pretty simple combination of ingredients: portobello mushrooms, red pepper and red onion tossed with oregano, balsamic vinegar and salt and pepper, and roasted to perfection. The roasted veggies can be stuffed in soft tortillas or folded like a burrito (I love Food for Life sprouted ezekiel or brown rice tortillas) and garnished with other additions like avocado, cilantro, salsa or whatever your heart desires. I added sliced avocado and shredded kale and served with our favourite spicy guacamole.

Truth be told, while my hubby enjoyed them taco style (the ones in the photos), I preferred to top a meal-size salad with the roasted veggies and lightly broil the tortilla to serve as the bowl. That’s what I love about recipes like this—they are simple yet totally versatile.

Enjoy!

Roasted portobello & red pepper tacos

Yield: Serves 2

Ingredients:

• 3 portobello mushrooms, sliced
• 2 tsp dried oregano, divided
• 1 tbsp balsamic vinegar + 3 tbsp water
• 1 sweet red pepper, sliced
• 1/2 red onion, sliced into 1/2 moons
• 1 tbsp olive oil
• salt & pepper
• 4 (4-inch) soft tortillas (use brown rice tortillas for gluten-free option)
• optional add-ins: sliced avocado, guacamole, shredded kale, salsa

Directions:

1. Preheat the oven to 425F.
2. In an 8x8-inch square baking pan, combine the portobello mushrooms with 1 teaspoon of oregano, balsamic +water mixture, salt and pepper. Stir to coat.
3. In a 9x12-inch baking pan, combine the red pepper, onion, remaining teaspoon of oregano, olive oil, salt and pepper. Stir to coat.
4. Bake both at 425F for about 20 minutes, stirring halfway through, until the veggies are cooked and the onion is just starting to caramelize.
5. To assemble, fill each tortilla with roasted veggies and other optional add-ins. Serve immediately.

What a week. While trying to fall back into my regular routine after my whirlwind vacation in Vegas, I came down with a nasty cold. Work piled up on my desk, decisions about more home renovations needed to be made, and I wanted to come up with something to contribute to my father-in-law’s birthday dinner. I feel like I’ve taken quite a hit with this cold, and everyday tasks seem that much harder to accomplish.

Healthy, healing food has been my priority this week, so I created this nutritious kale and quinoa tabbouleh salad to take to my in-laws’ house for the big birthday bash this weekend. It was pretty simple to throw together. The only real time investment is cooking the quinoa and lentils, which can be done ahead of time if desired. To make the tabbouleh, I combined the quinoa and lentils along with parsley, celery, green onions, goji berries and tomatoes.

I imagined this served on a bed of shredded curly leaved kale. By “shredded,” I just mean that I finely chopped it on a cutting board, after removing the thick stem and spine of each leaf. Of course, any kale or other salad greens will do, but I like curly or red kale because it’s easiest to find. It’s also best to use it within a day or two after purchasing because it tastes bitter the longer it sits around.

For the dressing, I decided to go with something light. Lemon, rice vinegar, garlic, sunflower oil, a touch of maple syrup and salt and pepper resulted in a nice, simple blend with just enough tang. I’ve also recently been adding celery to my dressings because it adds a refreshing yet mild element to the mix. The celery stalks puree quite easily with the other dressing ingredients using a high-speed blender.

The salad went over well with the family, and it paired nicely with the delicious quinoa, veggie and tofu casserole my mother-in-law made for part of the main meal.

I have to say, I’m a pretty lucky girl. I’m the only vegan in the family, but everyone seems to eat healthier when I’m around, as vegan options are always incorporated at every meal. My sister-in-law also made the coconut lemon bundt cake from Veganomicon for dessert, along with vegan whipped cream and berries. I wish I had snapped a photo because it was plated so beautifully.

Fresh, spring salads are my favourite way to welcome spring, so I think I’ll be making another batch of this salad for weekday lunches and dinners. Enjoy!

Kale and quinoa tabbouleh salad

Yield: 6 to 8 servings

Ingredients:

Tabbouleh:

• 3/4 cup uncooked quinoa (makes 2.5 cups cooked)
• 1/2 cup dry lentils (makes 1.5 cups cooked)
• 1/3 cup goji berries
• 1/2 cup chopped Italian parsley
• 2 celery sticks, thinly sliced
• 2 green onions, sliced
• 1 tomato, chopped

Kale:

• 2 small bunches of kale
• 1/2 lemon

Dressing:

• 2 small garlic cloves
• 1 celery stalk, roughly chopped
• 2 tbsp rice vinegar
• 2 tbsp fresh lemon juice
• 1 1/2 tsp lemon zest
• 1 1/2 tsp pure maple syrup
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 cup sunflower oil

Directions:

1. To cook the quinoa, first rinse it thoroughly under running water. Next, combine the dry quinoa with 1.5 cups of water in a small saucepan. Bring to a boil over medium-high heat and then reduce heat to a simmer. Cook uncovered until all the water has been absorbed, about 10 to 15 minutes. Remove from heat and allow to cool.
2. To cook the lentils, first rinse under running water. Next, combine the lentils and 1 cup water in a saucepan. Bring the lentils to a boil over medium-high heat and then reduce heat to a simmer. Cook uncovered for about 20 to 30 minutes. Add water as needed to make sure the lentils are just barely covered. Lentils are done as soon as they are tender and no longer crunchy. Remove from heat and strain.
3. Place the goji berries in a small bowl and cover with water. Allow to soak for about 15 minutes, then drain and squeeze out any excess water.
4. Combine the cooked quinoa, lentils, goji berries and remaining tabbouleh ingredients in a large bowl.
5. Remove the stems and thick part of the spines from the kale and chop into small, thin pieces (shredded). Place in a large bowl. Squeeze the juice of 1/2 lemon over the kale (take care not to drop the seeds in!) and massage into kale with your hands.
6. To make the dressing, blend all ingredients in a high-speed blender.
7. To assemble, you can mix the dressing with the tabbouleh and serve it on top of the kale (this is best if serving on individual plates). Alternatively, mix the tabbouleh, kale and dressing all together in one large bowl to serve at a buffet. Garnish with sprouts and hemp seeds, if desired.

Maybe my taste buds have changed but since then, beets have been a part of my regular rotation during the fall and winter along with most other root vegetables. I juice them, shred them for salads and sometimes roast them to bring out their flavour. Last week, I happened to buy a gigantic bunch of organic red beets, but since I was getting a little tired of adding them to my salads I decided to go another route and throw them in a batch of falafel. Call it an early Valentine’s Day meal if you wish, since red is everywhere this week.

I wish I had snapped a photo of the inside of these babies to show the beautiful specks of deep red throughout, but I didn’t, so you’ll have to trust me on this one. Underneath the crispy exterior, they are beautiful. I promise.

They are also super simple to throw together in your food processor. With these, you have the option to fry them like traditional falafel, or bake them if you wish. Then place them atop a luscious plate of greens and smother them in my favourite homemade tahini dressing.

Speaking of Valentine’s Day, Lisa and I put together special treat tins to share this week. We filled them with three kinds of truffles, as well as raw brownies, moonie pies, chocolate chip almond cookies, white chocolate lavender cups and fig and hazelnut bars. I hope those who purchased the tins enjoy our handcrafted chocolate confections as much as we enjoyed creating them.

We will be doing more of these special treat packages for upcoming holidays. If you like what you see, stay tuned for our next special sampler.

Beetroot falafel with tahini dressing

Yield: about 20 patties

Ingredients:

Falafel:

• 2 garlic cloves, peeled
• 1/2 cup fresh cilantro, roughly chopped
• 1/2 cup fresh parsley, roughly chopped
• 1 3/4 cups cooked chickpeas (or one 19oz. can)
• 3/4 cup shredded beets (about 1 large)
• 1/2 cup oat flour (ground rolled oats)
• 1/2 cup flax meal
• 1/3 cup finely diced onion
• 1 tsp ground coriander
• 1 tsp sea salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 1/4 cup tahini

Tahini dressing:

• 2 garlic cloves, peeled
• 1/2 cup fresh parsley, roughly chopped
• 1/2 cup tahini
• 1/2 cup water
• 1/4 cup fresh lemon juice
• 1/4 tsp sea salt

Directions:

For the falafel:

1. Mince garlic in a food processor. Add the cilantro and parsley and pulse until finely chopped. Transfer to a large bowl.
2. Add chickpeas to the food processor and pulse to chop finely, but don't puree. Add chickpeas and remaining ingredients to the bowl. Mix everything together thoroughly (using your hands is best). The mixture should hold together when pressed between your hands.
3. Form into small balls (1 tbsp each) and press together firmly with your palms to form small patties.
4. You can either fry these lightly in oil or bake them. To fry, heat oil of your choice in a frying pan and cook falafel patties over medium-high heat for about 4 minutes, flip over and cook another 4 minutes, or until browned on both sides.
5. To bake, preheat oven to 350F. Place falafel patties on a baking sheet and brush tops lightly with oil of your choice. Bake for 20 minutes, turning over halfway through. Best served immediately with tahini dressing.

For tahini dressing:

1. Blend all ingredients in a blender until smooth.

Now, don’t be fooled by appearances. This stew may have a somewhat long list of ingredients but it is a whole lotta delicious. Sometimes combining a handful of seasonal elements together in a simple way allows each ingredient to shine without a lot of fuss—that is what I love about one-pot meals. This recipe is easy, uncomplicated and just the kind of food I eat every day.

The textures and flavours of this dish are quite varied and yet work together really well. The eggplant, with its slightly bitter taste and meaty texture, balances the surrounding flavours of the other, more pronounced ingredients like the sweet butternut squash and the vibrant tomatoes. Then you get a decisive smack from the fresh ginger that breaks through the familiar only to end in a sweet suggestion of Moroccan spices.

I should note that I roasted my eggplant and butternut squash beforehand, which brings out the flavours of these hearty vegetables. However, I don’t think it’s completely necessary if you’re pressed for time. You may just need to adjust the cooking time and simmer the stew until the vegetables and lentils are cooked through. I also used canned tomatoes here since “fresh” tomatoes at this time of year are transported in and, in my opinion, taste awful. But feel free to use whatever works for you.

Moroccan vegetable and lentil stew

Yield: 4 to 6 servings

Ingredients:

• 1 eggplant, cubed
• 1 butternut squash, cubed
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 1/2-inch piece ginger, grated
• 2 large carrots, sliced
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground tumeric
• 1/2 tsp ground cinnamon
• 4 cups vegetable stock
• 1 28-oz can chopped tomatoes, drained
• 1 cup dried lentils
• salt and pepper to taste

Directions:

1. Preheat the oven to 375F and oil the bottom of two sheet pans.
2. Spread the eggplant onto one pan and the squash onto another. Bake until soft, about 30 minutes.
3. In a large pot, add a splash of water and cook the onion, garlic, ginger and carrots over medium heat until soft. Add water as needed so the ingredients don't stick to the bottom of the pot.
4. Add the spices and cook for another minute or two, stirring frequently.
5. Add the vegetable stock, tomatoes, lentils as well as the roasted eggplant and squash and bring to a boil, then reduce heat and simmer for 30 to 45 minutes, or until lentils are soft. Add salt and pepper to taste.