Archive | Vegetarian

Curried Hash with Poached Eggs and Herbed Olive Oil

Curried Rutabaga Hash

There are lazy mornings. Sleepy mornings. Mornings that beg for runny yolks and starchy taters (or Rutabaga in this case) fried up with onions. This is most true on cold and grey mornings. 

This is especially true in the late fall as temperatures drop. The dulled colors of dying grass covered in a light film of frost. The light is muted and grey. The air even smells different brought on by the decaying leaves on the ground. Even the crispness of the air is dulled by the fact that the atmosphere hovers just above and below freezing varying by any given hour. The trees are stark, managing a majestic presence and vulnerability at the same time. 

Curried Hash with Herbed Oil

These are the mornings that cause you to put on extra cozy socks and a sweater before wrapping your hands around that perfect cup of coffee while the smell of onions and root veggies waft through the house. These are the mornings that command a hot breakfast that won’t leave you craving anything for many hours to come. Continue Reading →

By on November 20, 2014 in Blog, Breakfast, Brunch, Dairy Free, Gluten Free, Main Ingredient, Recipes, Rutabaga, Vegetarian 3

Tunisian Spiced Tomato Chickpea Soup

Tunisian Chickpea Soup

For better or worse, having a dog forces me to get out into weather I may not otherwise go out in. Today I’m grateful for that.

Did you know that Vancouver has a magic hour on rainy days? It does.

The catch is you gotta be willing to venture out in it.

It happens about an hour after sunset. It’s still light enough to make out the outline of the Downtown skyline and the neighborhoods’ West Vancouver. Yet, it’s dark enough that heavy sheets of rain blur out the lights. Each little light, a TV screen of thousands of private stories, all muted like lighted candles in a smoky bar. Then there’s the layers of sound-the lapping of the waves, car tires speeding through wet pavement and the staccato of each drop smacking the hood of my raincoat. The darkness provides privacy and the orchestra a soundtrack. It feels comforting and peaceful. I love the rain.

There’s the smell of salt, sea, and the vestige of hot oil coming from the local pub. And of course, there’s the added bonus of the smell of wet dog. I’m not in a rush to get home even though I’m wet to my toes. I just want to take it all in. After all, I’m just a visitor here.

Strangely, this darkness, the smell of rain and ocean and the feel of wet sand under my boots make me crave soup; a thick and hardy soup made of tomatoes, garlic and chickpeas.

Tunisian Spiced Chickpea Soup

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By on November 2, 2014 in Blog, Chickpeas, Lunch, Main Ingredient, Recipes, Soup, Tomato, Vegan, Vegetarian 10

Vietnamese Braised Chicken with 5 Spice (Vegan? Try it with Winter Squash)

Braised Chicken with 5 spice

Isn’t one of the best things about traveling exploring the food that is so uniquely of that culture?

The different flavors, vegetables used in different ways, spices I’ve never heard of, food I’ve never seen. What can I say but amazing.

Well it is for me, but I’ve always been a little bit of a gourmand, aka piggy.

What can I say. I love food. LOVE it.

It seems a little strange to be thinking about Vietnamese dishes as I sit and look out the window. It’s currently snowing and -12 degrees C (Joshua is American, so that’s 11 F for all of you South of the border). And even though it is cold, it is stunningly beautiful. The tiniest snowflakes are falling with almost no wind by the thousands every millisecond. In Vietnam, the high today is 31 C/89 F. In a country that rarely experiences cold except in the far reaches of the north western parts of the country, the majority of vietnamese food is a little spicy and almost always hot, braised, in soup form or stewed. I don’t know about you, but if I lived in a country that rarely saw temperatures under 22 C/71 F, I think I’d choose to live off salads, not eating Beef Pho  (beef and noodle soup) for breakfast. But that’s just me.

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By on December 3, 2013 in Blog, Chicken, Dairy Free, Gluten Free, Low Carb, Main Ingredient, Recipes, Vegan, Vegetarian 20

Slow Cooker Apple Pie Steel Cut Oats

Photography by Kamila Gornia

I am happy to welcome Kammie today. She is a such a multifaceted person that I’m not sure where to start. Between working on 2 degrees, her day job at Social Media Marketing agency as a project manager and strategist and being a freelance photographer, I’m not sure where she finds to time to run a website and share her wonderful recipes and her journey with all of us. But I’m happy she does!

Hey there Beyond The Peel readers! My name is Kammie and I am the blogger behind Sensual Appeal, where I share everything that is delicious, mindful, and happy!

Raise your hand if you love Autumn! *raises hand*

Ahh… yes. I love Autumn. It’s, without a doubt, my favorite season. I love the weather – the temperatures are perfect, it’s not too cold and not too warm. The leaves are turning beautiful tones of yellow and red and falling on the ground. It’s also the season for all Fall flavors which includes APPLES.

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By on November 19, 2013 in Blog, Breakfast, Brunch, Dairy Free, Gluten Free, Main Ingredient, Oats, Recipes, Vegan, Vegetarian 0

Cocoa Cookies with Chia & Anise Seeds with Lemon Yogurt Glaze

OLYMPUS DIGITAL CAMERA

I’m so happy to introduce to you Natalia Gill. As a certified nutritional consultant, yoga and Pilates instructor, she has helped hundreds of people on their road to health. This is a woman who walks her talk and shares with us her knowledge and everyday recipes. You can follow her on Pinterest or like her on Facebook to stay on top of the wonderful things she is doing or simply head to her website AnAppetiteForJoy.com.

This complex little cookie is light, fluffy and slightly chewy all at once. Cooling anise gives it character, while chia adds a delicate texture, similar to poppy seeds.

If you really want to dazzle your family and friends (or yourself, why not?) drizzle over this lemony yogurt glaze for a burst of sweet and tart!

Nobody has to know how easy these are to make. That can stay between us.

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By on November 8, 2013 in Blog, Dessert, Flour, Main Ingredient, Recipes, Snack, Vegetarian 2

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