Tag Archives: fall

Food Finds – Vegetarian Friends Edition

Howdy friends!

I’m back with a whole new round up of food stuffs. I am going to try to make this a bit of a regular thing if I can manage.

Firstly, this magazine. I’ve always loved it and so many of Eating Well’s recipes are in my favorites rotation but could rarely stomach spending over SEVEN DOLLARS on it in Vancouver. (Insert rant about the cost increases on books/magazines in Canada vs. US here. Even E-BOOKS!) The photography is so gorgeous and while it isn’t vegetarian, I still love the inventive recipes and quality food tips. It just so happens that a Groupon came around a month ago, offering a subscription to this magazine for $5.00 and I couldn’t help snatch it up. If you get an opportunity, or desire a regular subscription, I’d highly recommend it. I have yet to crack this cover but it has this weekend written all over it!

2013-10-18 12.41.28

I have been doing quite a bit of recipe sharing with some fellow vegetarians and foodies lately and some seriously good food has come out of it!  Two meals from this week came from Ashley, who I am very quickly learning to trust when it comes to dinner!

First there was this vegan corn chowder from the ever lovely Isa Chandra, from her Vegan with a Vengeance cookbook. I omitted the red peppers and used fresh poblanos that I found at the farmer’s market. It was delicious with a sweet bite of heat that I loved. I served it with a cabbage and carrot slaw, tossed with this sweet tahini dressing.  Probably not a match made in heaven but both the dressing and the chowder were fabulous. (I have yet to make the full rainbow slaw, but I bet it would be amazing! I’ve been obsessed with the dressing as is.)

Then, my favorite of this week (or so) was this Lentil Shepherd’s Pie.

Honestly. It was SO. GOOD.  As usual I did make a few tweaks for my own taste buds. Your mileage may vary. Instead of just onions, I sauteed the full holy trinity (diced carrots, celery and onions) and I also added some minced garlic and mushrooms to the pan before tossing in the lentils. I increased the sauce/flavoring ingredients a little to make up for this extra volume. The best part of the whole thing was the sweet potato and white potato mash. It was so delicious and worked perfectly with the savory filling. This will absolutely become a staple here. I’m already thinking that it would make a great Thanksgiving entree.  Thanks for the recommendations Ashley!

This Smitten Kitchen recipe for Miso Sweet Potato and Broccoli Bowls was also a smash hit in this apartment. I added some sauteed tempeh to the mix and it was such a perfect bowl. I can’t wait to eat it again. Can you tell I’m loving tahini in everything?

There are a couple things I’m loving lately when meal planning too.

Trader Joe’s Steamed Lentils – As usual, TJs takes the work out of just about anything. These are such a perfectly easy way to throw some protein and fiber into your meal. I’ve added them to quinoa and veg with a bit of dressing for dinner. I’ve tossed them into savory bread pudding for a protein boost. I’ve warmed them in a bit of olive oil, tossed with goat cheese and paired them with some crusty bread.

Forbidden Rice – Oh boy, do I love this. It comes out chewier  yet softer than brown rice and not as…woody. We love it and have been using it a lot. It certainly holds up to heavier sauces like miso gravy and tahini dressings and cooks just like regular rice does. It was perfect in the miso bowls.

This post is long, I know but it shows you just how much I think about food! How about a few (okay more than a few) tasty food links that I am itching to try?

Pumpkin & Black Bean CasseroleFat Free Vegan
Easy Vegetarian CROCKPOT Refried Beans (without lard!)Kitchen Treaty (I guess I’d better get moving with buying a crockpot!)
Hot Cheesy Roasted Brussels Sprout DipCloset Cooking
Homemade Pumpkin PastaMinimalist Baker
Salted Caramel Apple Cheesecake BarsAverie Cooks
Balsamic Onion & Roasted Garlic JamDinner with Julie
30 Super Fast Vegetarian Dinner Recipes in 20 Minutes or Less!Kitchen Treaty

Lastly – a little food for thought from my favorite food writer, Mark Bittman. How to Feed the World. 

What are YOU itching to cook or eat? Are there any old standby recipes you’re bringing out or maybe some new ones you’re looking to try? Please! Share!

Okay Fine, it’s FALL.

I haven’t really wanted to believe it, but I suppose that September 22nd is as good a day as any to admit that okay, fine, it’s fall.

Part of my reluctance to make the switch is that all of my warmer, fall clothing is still in space bags, stacked in my bedroom due to lack of a dresser. Part is the fact I’m still running my air conditioner every day and yet another part is due to the fact I am still sweating my face off when I go outside.

Regardless, Summer is over (womp, womp) and it’s time to change gears. I even went to a farm last week and picked apples and some other veggies. If reaping the harvest isn’t a sign of the changing seasons I don’t know what is.


With the onset of this lovely season, my friend Miriel asked for some good soup recipes which got me thinking about my old go-tos.  I shared them with a couple people but considering all the meal planning that’s going on I thought I’d share with everyone. I wish I could take credit for these delicious creations. I can’t, but I hope they make it into your regular rotation!

1. Broccoli, Cannelini Bean & Cheddar Soup – Eating Well

Source – Eating Well

This soup is so delicious and pretty simple. It’s a good way to get veggies and some plant-based protein into your family as well. I think I saute up some onions and a little garlic to add to this one as well. Things are rarely complete without onions and garlic in this house.

2. Butternut Squash Bisque – Oprah’s O Magazine

Source: Maria Robledo, Oprah.com

Okay, I know there are a billion squash soup recipes out there and that everyone swears by one or another, but this one is the purest, simplest and most true flavor I’ve ever made. I do NOT add garlic to this one because it’s just too beautiful without it! Shocking I know. Honestly I just love the clarity of this soup and think it showcases the squash so beautifully. Don’t mess with it, but give it a shot with some grilled cheese. It stores incredibly well too. Oh! I don’t add dairy to it either.

I mean it. Don’t mess with this perfection.

3. Creamy Roasted Tomato, Garlic & Onion Coconut Soup – Oh She Glows

Source: Oh She Glows (Angela Liddon)

Now before you say you don’t like coconut, just give it a shot. It’s spicy, rich and amazingly deep in flavor. Plenty of ‘hands off’ time as well so you can get some other things done while it’s roasting away. It’s my favorite tomato soup to make in the fall and winter.

Thanks for the memory jolt, maybe now I’ll toss these back into the rotation.



What are you cooking with the weather changes? Soups? Stews? Any good recipes I should hear about? 

Get In Mah Belly!

Guys. I apologize. There has been entirely too little food up in here! Those that know me must be wondering who I am and where I’ve put Sarah. Well, with all the struggling, moving, settling in and what not I’ve been doing in the last few months I’ll be honest and say there hasn’t been a ton of cooking. What there has been, is a whole lot of slipping up, eating crap and laying around bemoaning my state of affairs. I think for a while it was okay, (Can we say STRESS much?) but now that I have a kitchen I am growing happy with I am ready to settle back in and buckle down.

I HAVE been reading food blogs and following all of you friends who have given recommendations for recipes this whole time though! I figured I’d share a bit of what I’ve been anxious to try, some articles that have been thought provoking for me and a few staples I am looking forward to putting back in rotation. Firstly, let’s go for the recipes I am eager to try.

The New

Double Greens & Orzo Soup – Everyday Maven
Orzo Soup from www.everydaymaven.com

A friend sent me this recipe and while I’m not quite ready for a hot soup, I can’t wait to try it this fall.  It’s a hearty, nutritious and vegan soup to boot!

Miso Butter – Food52


I realize this isn’t really a recipe, but the link does give you six meals that use miso butter in them. For some reason I can’t get over the thought of salty, flavorful butter melting into veggies or on pasta. YUM. I need to source some miso and get blending. Seems like a pretty nice ‘condiment’ to have in the fridge that would add so much flavor to a simple dish.

Palak Paneer – Pinch of Yum
Homemade Healthy Palak Paneer - Pinch of Yum

There are not words to describe how much I love Indian food. The combinations of spices, the depth and richness, the complexity of flavors. All of it. It also doesn’t hurt that it is quite easy to find vegetarian and even vegan dishes at Indian restaurants. I’ve made plenty of Indian recipes, but I am looking forward to trying this recipe for spinach and cheese.

Note: Paneer is actually really easy to make if you have a bit of extra time. I use a recipe from my Vij’s cookbook, but it’s all over and barely takes extra work.


Food for Thought

11 Trillion Reasons – Mark Bittman, NYTimes
Eating more fruits and vegetables could save the country money and reshape our policy.

Should We Eat Meat? – Karen Weintraub, Boston Globe
Evidence shows that cutting down on meat could be good for us.

I Tried Mark Bittman’s VB6 and Here’s How It Went – The Kitchn
I loved this honest look at Bittman’s new book and eating plan. I’ve been interested in VB6 and was happy to see this review. I feel like I’m similar to the author and am ordering my copy soon. This just furthers my love of Mark Bittman.

Old Favorites

Bal’s No-Butter, Butter Chicken


Guys. I LOVE this recipe. Honestly. I have passed this link on to so many friends and make it many times a year. It’s really the perfect recipe, even for those that don’t love ‘curry’. I increase the spices and I blend/puree the onion/tomato/garlic before tossing in my chickpeas or tofu chunks. I often double up the sauce ingredients too because I’ll keep the extra for a quick dinner later. If you try it – let me know what you think!

Stir-Fried Chickpeas & Asparagus with Brown Rice and Lemon Tahini – Dinner with Julie
Chick+peas+%26+asparagus Stir Fried Chickpeas and Asparagus with Brown Rice and Lemon Tahini Dressing

This is another old favorite that gets passed around a lot. It’s a great way to use up leftover brown rice and is super quick and easy. I double up on the veg and chickpeas to make it less about the rice. Leftovers are even better, I promise.

Mac & Cheese Style Cauliflower – Vegetarian Times
Mac-and-Cheese-Style Cauliflower

Every year I forget about this one, then get SO EXCITED when I find it again. It is so satisfying and I think even cauliflower haters might like it if you cut up the florets small enough.  There is never enough in the casserole dish for us because we keep picking at it. Maybe some day I’ll double and see if it freezes.

So what are YOU eating or thinking about eating? Have you read anything interesting lately? Please – share! I’m always looking for new recipes and great info!