Vegetarian Stuffed Sweet Potatoes


Super easy. Super healthy. Super delicious. And there will be leftovers! What more could you want?

What You’ll Need:

1 Sweet Potato

1 large red onion

2 tbls olive oil (or butter)

Splash balsamic vinegar

Large handful of spinach

2 tbls goat cheese

Salt and Pepper


What To Do:

Prick holes in the sweet potato with a fork and microwave for about 3-4 minutes (until cooked). Meanwhile, heat olive oil (or butter) in large frying pan, add onions and cook down until caramelized (this can take up to 25 minutes). When onions are almost done, add the splash of balsamic vinegar and spinach until it wilts.

Take cooked sweet potato, cut lengthwise and scoop out the insides into a bowl. Add cooked onion, spinach, and goat cheese. Stir to combine and add salt and pepper.


Refill sweet potato skins with the mixture, and add some extra goat cheese on top. Broil for a few minutes until cheese is melted.

There will be extra mixture leftover which is great to eat the next day in a wrap.




Vegetarian Indian Feast


I just moved in to my new condo, and the best thing about it (besides having a space all to myself) is my gas stove! Cooking with gas is just better- don’t let anyone tell you otherwise.

I wanted to put my new stove to good use, so invited a friend over for a nice homemade dinner. We’re both vegetarians and love some good Indian food, so I put together an easy and delicious Indian-inspired meal.

The green dish on the left of the photo is Saag Paneer. When ever I go out for Indian food I usually order a paneer (type of cheese) dish. My mum found this recipe for a saag paneer…and it is amazing! If you can’t find paneer, you can easily sub in halloumi cheese.

The dish at the bottom is Curried Red Lentils. Like most things I make, it is quite simple:

What You’ll Need

2 tbls canola oil

half a diced onion

1 clove diced garlic

1 tbls fresh ginger

1 tsp Curry Powder

1 tsp cumin

1/2 cup red lentils

1 cup vegetable broth

What To Do:

Heat oil in a medium saucepan, add onions, garlic and ginger. Cook a few minutes until onions are soft. Add curry powder, cumin, and lentils. Stir to coat. Add broth. Reduce heat and simmer until broth is absorbed and lentils are cooked (about 20 minutes)

I also made some Roasted Curry Sweet Potatoes.

What You’ll Need:

1 medium Sweet Potato

1 tbls olive oil

1 tbls curry powder

What To Do:

Preheat oven to 450. Chop sweet potato into cubes and place on baking sheet lined with parchment paper. Pour over oil and curry powder, combine. Bake in oven for 15-20 minutes.

Place all 3 dishes on a large platter and serve with some roti or naan, and mango chutney.


Wild Rice and Mango Salad


I’m sure I have mentioned before how much I love mangos. But in case I haven’t- I LOVE MANGOS! So fresh. So juicy. So sweet. It is everything you could want on a hot summer day. But the thing is, mangos are at their best (in Canada) at this time of the year. And as everyone is well aware- it is far from summer out there. But I won’t let the horribleness that is this winter won’t stop me from cranking up the heat, peeling a mango and pretending I’m somewhere exotic. Which is exactly what I did this evening with this salad.

What You’ll Need

3/4 cup cooked black wild rice

1 Mango, cut in chucks

1 red bell pepper, thinly sliced

1/2 purple onion, chopped

cilantro (as little or as much as you like)

1-2 tbls olive oil

juice of 1 lime

salt and pepper


What to do

In a bowl, mix together the cooked rice, mango, red pepper, onions and cilantro. In a separate small bowl whisk together oil, lime juice and salt and pepper. Pour dressing over mango mixture and stir. Refrigerate for at least 30 mins. 

I served mine over a bed of arugula and added a few slices of fried tofu to make it a full meal.


Now if only someone would make me a margarita to really make these winter blues go away!

Roasted Eggplant, Tomato, Mozzarella & Pesto Open Faced Sandwiches


My parents recently moved to a condo in downtown Toronto almost right beside the St Lawrence Market.

It is a beautiful space with a ton of fresh produce, artisanal cheeses, breads and more! In other words- endless food inspiration.

I had been browsing for some salad recipes and came across this Eggplant, Tomato, and Mozzarella Salad by Martha Stewart. So I headed to the Market to get the freshest ingredients to make it. While I was there I came across some freshly baked buns and decided to turn the salad into a sandwich.


I baked the Eggplant following Martha’s directions


While the Eggplant is cooking, cut the bun in half, and spread pesto on both halves.


Arrange eggplant, tomato slices, and mozzarella on the bun and drizzle with olive oil and balsamic.

I had lots of leftovers the next day to make a big salad- delicious!

Naan Style Pizzas


Pizza is one of my all time favourite foods. Really what is not to love?! Bread, cheese, endless topping combinations- Pizza has it all!

These Naan Pizzas are great for entertaining, as appetizers, or for a small meal. I did two types: Caprese Naan Pizza and Caramelized Onion & Goat Cheese Pizza. You can easily change it up and put whatever toppings you fancy on- just make sure to grill the naan first as it keeps it from getting soggy in the oven!

Caprese Naan Pizza

– 2 Naan Breads

– oil for grilling

– 2 tbls pesto

– handful of cherry tomatoes, cut in half

– 10 slices bocconcini cheese

– 5 large basil leaves chopped

– balsamic vinegar for drizzling

Caramelized Onion & Goat Cheese Pizza

– 2 Naan Breads

– oil for grilling

– 2 Tbls pesto

– Half large purple onion, sliced

– 1/3 cup goat cheese, crumbled


1. Preheat oven to 400


2. Start Caramelizing the onions in a frying pan with butter over medium-high heat.


3. Lightly coat naan breads with oil and grill them either on bbq or grill pan.


4. Arrange grilled naan bread on baking sheet and spread on pesto


5. Arrange toppings on the naan

6. Cook in oven for about 10 mins or until cheese is melted


7. Drizzle Balsamic Vinegar on cooked pizzas


8. Slice and Enjoy!!

Zesty Pasta Salad


This past weekend, for the first time in what felt like aaages, the forecast didn’t call for rain. So with the promise of a sunny Saturday my friends decided to have a last minute BBQ. I was told to bring a side dish. At first I thought I would make my grilled corn salad that I posted a little while ago. However, when I got to the grocery store- they had no corn! I had to think fast and sticking with the salad theme I landed on a pasta salad.

This recipe is super easy and can be adapted to suit your tastes.


1 package rotini, cooked

1/2 cup sundried tomatoes, chopped

1/2 cup cherry tomatoes, chopped

1/2 cup sliced black olives

1 cup cucumbers, chopped

1/4 cup red onion, chopped

1/2 cup- 1 cup crumbled feta cheese

1/2 cup-1 cup Italian dressing

Salt and Pepper to taste


Cook pasta according to package directions. While it is cooking, chop and combine tomatoes, olives, cucumbers, and onions in a large bowl. Drain pasta and add to bowl. Crumble in feta. Pour in dressing and stir to combine. Refrigerate for an hour.

It was a hit and the bbq! Enjoy!

Moroccan Inspired Couscous


This recipe was inspired by the salad bar at Longo’s Grocery Store. Whenever I go I can’t help but fill a small (sometimes big) container with a variety of their green, grain, and pasta salads. One of my favourite of the bunch is their Moroccan Couscous.

Here is my take on it:


2 tablespoons olive oil
1 onion, minced
few cloves garlic, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon powdered ginger
1 19 ounce can chickpeas, drained and rinsed
1 cup couscous
1/2 cup raisins/dried cranberries
2 cups orange juice
1 lemon, zest and juice
pinch of sea salt and freshly ground pepper
1/2 cup sliced almonds
a handful chopped cilantro


1.Heat olive oil in medium saucepan over medium-high heat. Add the onion, garlic and spice and sautee for a few minutes until onions begin to soften.

2. Add the chickpeas, couscous raisins/cranberries, orange juice, lemon zest and juice,  and salt and pepper. Bring to a simmer uncovered, then cover and turn down to low and cook until cousocus is tender and liquid has been absorbed.

3. Turn off heat and let rest for a few minutes before fluffing with a fork. Add almonds and cilantro. You can enjoy either hot or cold.



Tofu Fajitas


I was in the mood for some spicy food, but not in the mood for cooking something elaborate and time consuming.

Fajitas were the perfect solution!


I took the extra easy method and used a pre-made spice mix from the store. On the back were simple instructions that I followed while substituting tofu for meat. All you need is an onion and a bell pepper, some oil and water.


I also cooked a small package of one of my favourite rices (Vigo Yellow Rice).


Combine it all in a whole wheat tortilla, add some salsa and any other condiments you like, and voilà!

Fish Tacos with Mango Salsa


These fish tacos are a quick and tasty dish, and perfect on a summer night.

I already had some frozen Tilapia fillets in the freezer so just cooked those and cut them into strips.

I love mangoes. When they come into season I go crazy for them and eat at least one a day. One of my favourite dishes to make with mangoes is a simple salsa. It is super easy and fast to make.


– 1 Mango, chopped

– 1/2 small purple onion, chopped

– 2 tablespoons cilantro, chopped

– juice of half a lime

Mix everything together in a bowl. Can be refrigerated for a couple days.


This also works well as a salad with some crispy tofu.

I warmed corn tortillas and used them to wrap the fish and salsa and also added a few red pepper slices.



Summer of Salads


The weather and seasons dictate what I like to cook and eat. My winters are filled with soups, stews, curries and pastas. But when the weather gets warmer I like to turn to lighter fare, and nothing beats a fresh, crisp salad. These are a few of my favourites.


Spicy Peanut Butter Quinoa Salad

This recipe comes from Vegangela and is great either warm or cold. I love peanut butter anything- chocolate, dipping sauce, noodles…the possibilities are endless and delicious! I sometimes add tofu to this salad, and a few drops of Sriracha to the sauce.


Endive & Arugula Salad with Apple, Blue Cheese and Walnuts

This salad is great as a starter, side, or main. Endive can be a bit bitter, but the sweet tartness of the apple and creaminess of the blue cheese create a perfectly balanced dish.


– 3 small heads of endive chopped

– 2 cups arugula

– 1-2 granny smith apple chopped

– 1/3 cup walnuts

-1/3 cup crumbled blue cheese

– 1/2 cup olive oil

– 3 tablespoons white wine vinegar

– 1 tablespoon dijon mustard

– Salt and Pepper


Combine first 5 ingredients in a bowl. Combine last 4 ingredients in separate bowl then drizzle into first bowl. Stir to combine.


Grilled Corn Salad

I know summer has arrived when my mum makes this salad. Cilantro is one of my favourite ingredients and it makes this salad.


– 4 Cobs grilled corn

– 1 purple onion chopped

– 1 pint cherry tomatoes, chopped

-1 can black beans

– 1/2 cup cilantro chopped

– 1-2 tablespoons jarred jalapenos chopped

– 1/2 cup olive oil

– 2 tablespoons lime juice

– 1/2 tablespoons honey

– salt and pepper


Combine first 6 ingredients in a large bowl. Combine last 4 ingredients in a separate small bowl and drizzle into first bowl. Stir to combine.


Greek Salad

Greek Salad is pretty fool proof. I don’t really follow an exact recipe when I make it. I just chop up red and green peppers, cucumbers, tomatoes and combine with some black olives and feta cheese  then drizzle on some olive oil & balsamic and some oregano. Any leftovers are great wrapped up in a flour tortilla.