I’m back after spending five days in hot and humid Austin, Texas with some of the best people in the world. I was there to attend Vida Vegan Con, an incredible conference that brings together vegan bloggers, cookbook authors, entrepreneurs and other such influencers to network, eat awesome food and share secrets of success.

Travelling to a new place and being in a large social setting where I don’t know people well is a really scary thing for me. I’m naturally a very shy girl and can easily become overwhelmed with anxiety, especially around those who are popular and outgoing. I feel somewhat intimated and, well, awkward.

I somehow managed to work through the fear to attend what was the trip of a lifetime, for the third time—this was the third and final VVC and it was one I will never forget. Of course, once I got there it wasn’t nearly as hard as I imagined it would be. Since I had met many of my online friends in person during previous conferences, it was like one big, happy reunion. And it was bittersweet.

As my dear friend JL Fields captured in a periscope video she created during Saturday’s lunch gathering, conferences like these are all about building community. Sure, the conference sessions are wonderful and insightful and it is clear how much time and effort the organizers spent taking care of every last detail, but what was most apparent was how much love and compassion radiated from each person I spoke with. I realize now more than ever how essential this community is to my life, because I wouldn’t be able to grow my efforts in changing the world for animals without their encouragement, steady engagement and ongoing support.

And the food, my goodness. What a feast it was! Just imagine an entire buffet of deliciousness that is all vegan (no labels to read and no need to inquire about ingredients!). There were some pretty fantastic vegan cafes in the area, and I particularly loved our visit to Counter Culture.

Now that I’m back at home, I’m getting reacquainted with foods outside of a soft taco shell. I’ve been enjoying lighter fare, like this delicious bowl of zucchini noodles with homemade pesto and protein-rich poppers. This is the perfect meal for warm spring and summer nights. From the juicy roasted tomatoes, the freshness of the basil pesto and the zestiness of the quinoa poppers, every bite screams “hello summer!” It’s light and refreshing and bursting with flavour. 

If you don’t own a spiralizer, you can just as easily thinly slice your zucchini into ribbons using a mandoline, and it will be just as gloriously delicious.

I should note that the quinoa poppers make more than you will need, so feel free to store leftovers in the fridge or freezer and add them to salads or pasta sauce or serve as a snack alongside your favourite dip. You can also make the poppers and pesto ahead of time (the night before, for example) so all you’d need to do is spiralize the zucchini and you’re good to go. Enjoy!

Lemon quinoa poppers with basil spinach pesto & zucchini noodles

Yield: Serves 2

Ingredients:

For the quinoa poppers:

• 1 cup water
• 1/2 cup white quinoa, rinsed and drained
• 1 (19oz.) can cannellini beans (about 1 3/4 cups), drained and rinsed
• 1/2 cup rolled oats
• 1 tablespoon Dijon mustard
• 2 teaspoons tamari
• 2 teaspoons fresh thyme leaves
• 2 teaspoons fresh lemon zest
• 1/4 teaspoon lemon pepper or ground black pepper

For the basil spinach pesto:

• 1 cup chopped fresh spinach, lightly packed
• 1 cup chopped fresh basil, lightly packed
• 1/4 cup walnuts
• 1 small clove garlic
• 2 tablespoons nutritional yeast
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon sea salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons olive oil

For the noodles:

• 2 zucchinis, spiralized into noodles
• 1 cup grape tomatoes

Directions:

To make the quinoa poppers:

1. Preheat the oven to 350F and line a baking sheet with parchment paper.
2. In a small saucepan, bring the water to a boil over medium-high heat. Add the quinoa, reduce the heat to medium and cook, stirring occasionally, until the water has completely absorbed and the quinoa is tender, about 10 minutes.
3. Transfer the quinoa to a food processor along with the remaining ingredients. Process until it turns into a thick, smooth paste.
4. Scoop out 1 tablespoon of the mixture and form into a ball. Place on the prepared baking sheet. Repeat with remaining mixture. You should get about 20 balls in total. Bake for 30 to 40 minutes, depending on how crispy you like them. I like them crispy on the outside and soft on the inside, so I bake them for at least 40 minutes. You can bake them for less time if you'd like. At about the 20-minute mark, add the grape tomatoes to the pan, and bake until shriveled and nicely roasted, about 15 to 20 minutes. While they bake, you can go ahead and make the pesto.

To make the basil spinach pesto:

1. Using a food processor, process the spinach, basil, walnuts, garlic, lemon juice, salt and pepper until coarsely chopped, stopping to scrape down the sides of the processor bowl if needed.
2. While the machine is running, stream in the olive oil and process until distributed. Transfer to a bowl, cover and refrigerate until ready to serve.

To serve:

1. Mix the zucchini noodles with the pesto, stirring until all the noodles are coated (you can use clean hands if it's easier). Divide into two bowls and top with a few quinoa poppers and roasted tomatoes. Serve immediately. You'll likely have leftover quinoa poppers. Store them in an airtight container or Ziploc bag in the fridge or freezer.

Lemon quinoa poppers adapted from Fine Cooking.

Basil spinach pesto adapted from my basil spinach pesto hummus.

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.

There was a time in my life when I didn’t like salads. I thought of them as nothing but stingy, unfulfilling and just plain boring. But you’d never know it by the look of my meals today (ahem, a lot of salad).

Too often, salad is an afterthought, served as a first course or an accompaniment to other dishes, but there’s no reason for it to play second fiddle to the main meal. Ever since going vegan, I’ve learned through experimenting and diversifying my palate that a salad doesn’t have to be a depressing plate of pale lettuce topped with itty bitty tomatoes, a few slices of tasteless cucumbers and bottled dressing. A well-made vegan salad, in particular, really doesn’t have to suck.

A salad can be made up of pretty much anything you want: lots of greens, of course, but also other vegetables, grains, fruit and protein. Even in the cooler months or darkest days of winter, you can celebrate seasonal produce and feature at least some local ingredients—say fresh, tender asparagus, cubed beets and sprouts in spring and root vegetables, eggplant and Brussel sprouts in fall.

A salad I’d prepare for dinner, for instance, can feature avocado, cooked grains, all kinds of greens and other vegetables, as well as chickpeas or lentils and a creamy dressing made with cashews, lemon juice and garlic. I’d improvise based on what’s available or what I’m craving, as I usually do. And so can you!

There’s really no single way to make a salad and also no wrong way. When it comes to salad, anything goes! Let your imagination run wild with the goal of preparing a healthful meal: maybe baked tofu or quinoa left over from dinner yesterday, swiss chard you sautéed or green beans you steamed to have with the quinoa or tofu, and maybe lentils leftover from the day before.

This peach barley salad I threw together recently celebrates fresh, juicy peaches that play off a batch of tender, chewy pearl barley, a very under-appreciated grain in my opinion. You might think peaches in salad don’t make sense, but it works. Together with chickpeas, cucumber, grape tomatoes, fresh parsley and a tangy tahini dressing, it makes for a filling, supper-worthy salad when served over a bed of curly kale and lettuce.

Four tips for taking that side-dish salad to the next level:

• Celebrate what’s in season: Salads will only be as good as the ingredients you use, so aim for a variety of fresh seasonal veggies like young carrots, early beets, fresh basil and real, local tomatoes.
• Keep the salad dressing simple: A little oil and balsamic vinegar can dress up any plate, or blitz together a mix of tahini, lemon and parsley for a creamy, heartier dressing. Experiment with flavours and incorporate the five basic tastes (think sweet, sour, salt, bitter and umami) and make a new batch every week to keep things interesting.
• Play with colour: Don’t forget strawberries and raspberries, bright fresh peas, steamed broccoli or sauteed green beans. In the cooler months, throw on some roasted, cubed squash or carrots.
• Add complex carbs and protein: For a heartier meal, add steamed sweet potato wedges, cooked whole grains or beans, as well as a serving of protein like edamame, tempeh or tofu. Sprinkle on some hemp hearts, chia seeds or toasted nuts and seeds for an extra boost.

Need real examples? Check out my Salads! board on Pinterest.

Now it’s time for lunch!

Peach barley salad

Yield: 4 to 6 servings

Ingredients:

For the dressing:

• 1 garlic clove
• 2 tbsp lemon juice
• 1 tbsp rice vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 tsp tahini
• 2 tbsp water

For the salad:

• 1 cup uncooked hulled or pearl barley
• 3 cups water or vegetable stock
• 1 large peach, diced
• 1/2 cucumber, diced
• 1 cup halved grape tomatoes
• 1/2 cup chopped parsley
• 1 can chickpeas, rinsed
• shredded curly kale & lettuce, for serving

Directions:

For the dressing:

1. Combine all ingredients in a blender and blend until combined.

For the salad:

1. Combine the barley and water in a medium saucepan. Bring to a boil over high heat.
2. Once it has reached a boil, reduce heat to a low simmer. Cover the pot, leaving the lid slightly ajar, and continue to cook until barley is soft. For pearl barley, cook for 25 minutes. For hulled barley, cook for 40 minutes. Keep an eye on the pot as barley tends to give off a lot of foam and can cause the pot to boil over. The barley is done when the water has been absorbed and the barley is soft and chewy. Remove from heat and fluff with a fork.
3. In a large bowl, combine the peach, cucumber, grape tomatoes, parsley, chickpeas and cooked barley.
4. Drizzle salad with dressing (depending on your tastes, you might not want to use it all) and mix to combine. Serve over shredded curly kale and lettuce.

Raw ratatouille

Have you ever met someone who instantly impressed you with their remarkable knowledge and genuine charisma? That’s how I felt when I first met Gena Hamshaw. She’s the brilliant writer behind the blog Choosing Raw who constantly amazes me with her thought-provoking blog posts and now, her comprehensive new book of the same name.

This book is far more than just a cookbook. Using her familiar writing style that is both casual and professional, Gena first introduces us to her own story—growing up in a Greek American home, her experiences with an eating disorder and IBS, and through her discovery of the benefits of a vegan lifestyle and nutrient-dense raw foods. Her story is both captivating and candid, and you learn how she grew to become the experienced health advocate she is today.

This book covers it all—the why, what and how of adding more vegan and raw foods into your diet. She includes a thorough section on health and compassion, guiding us through the fundamentals of vegan nutrition (she’s a clinical nutritionist, so she knows her stuff), explaining what makes raw foods unique and demystifying the common myths and misconceptions surrounding plant-based diets.

Gena also goes over the essentials of grocery shopping, meal planning (she includes 21 days of adaptable, plant-based meal plans), tips on developing healthy, sustainable habits, and stocking your pantry and fridge.

Almond pulp granola

If that isn’t enough, Gena follows up with an ample supply of recipes (125 to be exact), including essentials like nut milks, smoothies, juices, snacks, dressings and dips, plus a variety of breakfasts, lunches and dinners. I love that the recipes are showcased by levels of raw, which take you from a foundation of cooked vegan recipes to more raw food dishes to help you transition to a plant-centric diet.

The recipes are by far the most approachable of any raw food book I’ve seen because, like me, Gena believes being a raw foodie doesn’t have to be bound by rules and expectations. I enjoy incorporating both cooked and raw foods into my own diet but find raw food techniques inspire me to use fresh vegetables in fun and creative ways. While some recipes in this book call for a dehydrator, Gena also gives cooking instructions too, so the choice is up to you. Many of the recipes, particularly in level 3, require no cooking at all, which is quite practical for this time of year when you don’t want to turn on the oven.

Mocha maca chia pudding

There were lots of recipes that caught my eye while first looking through this book but so far I’ve stuck mostly to level 3 recipes, which include more raw food techniques. I began by trying the almond pulp porridge, mocha maca chia pudding and raw ratatouille.

All three recipes were straightforward and easy to make. I particularly loved the porridge, which is a new way for me to use up all the almond pulp currently stashed in my freezer. The pudding, as well, was a fantastic morning wake-up call and the combination of malty maca, rich cacao powder, and intense espresso really gave me the boost I needed to keep going all day long.

The ratatouile, though, was by far my favourite. The variety of colourful, raw veggies and fresh herbs made for an excellent accompaniment to my bowl of greens. While there was both a dehydrator and oven option to this recipe, I found the few hours of marinating made it soft enough to not need any heating at all.

Because I loved this recipe so much, I was able to get permission to share the recipe with you!

Thank you, Gena, for sharing your knowledge and talent with the world, and for inviting me to be a part of your book celebrations!

Raw or cooked ratatouille

Yield: 4 servings

Ingredients:

• 2 zucchini, halved lengthwise and cut into 1/4-inch slices
• 1 large carrot, peeled and sliced thinly into coins
• 1 bell pepper, seeded and diced
• 1 large heirloom tomato, seeded and diced
• 1/4 cup minced fresh parsley
• 2 teaspoons minced fresh thyme or 1 teaspoon dried
• 2 teaspoons mined fresh oregano or 1 teaspoon dried
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons olive oil
• 1/2 cup, sliced into thin strips, sun-dried tomatoes
• 1 clove garlic, minced
• 1/2 teaspoon sea salt
• freshly ground black pepper
• 1 cup pine nuts, cooked or sprouted lentils, or chickpeas

Directions:

1. Combine all the ingredients except for th epine nuts in a large mixing bowl. Adjust the seasonings to taste (you can add more herbs if you like, or more lemon for a more tart taste).
2. Let all the ingredients marinate for a few hours, so that the flavors marry. If you're serving it cool, simply stir in the pine nuts or legumes and plate. If you're heating it, use one of the options below, and stir in the pine nuts or legumes right before serving.
3. OVEN OPTION: Preheat the oven to 400F. Place the vegetables in a small casserole dish and cook for 15 minutes. Give the vegetables a stir, and cook for another 10 minutes, or until they're soft throughout. DEHYDRATOR OPTION: Set your dehydrator to 140F. Spread the vegetables onto two Teflex-lined dehydrator sheets, and dehydrate for an hour before serving them warm. If you keep the dish raw, it will last overnight in the fridge. If you cook or dehydrate it, it will last for up to 3 days.

Recipe from Choosing Raw, republished with permission from Da Capo Press.

Peach season is in full bloom here in Ontario and what better way to celebrate this delicious stone fruit than as the centrepiece of a summerlicious bruschetta recipe. This fancy appetizer consists of crusty baguette slices, spread with a creamy, buttery basil macadamia nut cheese, and topped with a sweet peach salsa. It’s seriously heaven on a plate and perfect to whip up for your next backyard BBQ party. It got rave reviews when I recently served it to a group of omnivore friends—in fact, most of them asked for seconds!

I’ve made a similar recipe many times before, using this delicious macadamia cheese and a standard tomato-based bruschetta topping. This version, however, lends that sweet summertime twist to a familiar dinner party staple.

If you have gluten allergies and don’t want to use bread, I’d suggest using the toppings in corn tortilla cups (broil very briefly to soften the cheese) or to stuff in mushrooms (bake until soft). Enjoy!

Summertime bruschetta

Yield: about 20 pieces

Ingredients:

For the peach salsa:

• 4 small peaches, peeled and pitted
• 2 cups grape tomatoes, halved
• 1/4 cup chopped red onion
• 1/4 cup fresh Italian parsley, chopped
• 2 tbsp fresh basil, chopped
• 2 garlic cloves, peeled and minced
• 1 tbsp fresh lime juice
• 1 tbsp apple cider vinegar
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp sea salt
• 1/4 tsp black pepper

For the macadamia nut cheese:

• 1 cup raw macadamia nuts
• 1.5 tbsp nutritional yeast
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh lemon juice
• 1 garlic clove, peeled
• 1/2 tsp sea salt
• 1 large or 2 small baguettes

Directions:

1. To make the peach salsa, add the peaches, grape tomatoes, onion, parsley and basil to a food processor and pulse to break up the large pieces. Add the remaining salsa ingredients and pulse until desired consistency is achieved.
2. Strain the mixture in a colander to remove excess liquid. Allow the mixture to sit in the colander while you make the macadamia nut cheese.
3. Rinse and dry your food processor. To make the nut cheese, process the macadamia nuts, nutritional yeast, basil, lemon juice, garlic and salt until combined.
4. To make the bruschetta, slice the baguette into 1-inch slices. Spread on the nut cheese and then top with salsa. Broil at 500F for about 5 minutes, or until the edges of the bread is crusty and browned. Serve immediately. Any remaining nut cheese and salsa can be stored in the fridge for up to 5 days.

Macadamia cheese adapted from Angela's recipe.

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.

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.