Tuesday, December 6, 2011

Leftovers Soup - Recipe

Sunday was a day of weekend recovery before final exam week. The fridge contained limited ingredients and my body was overcome with laziness. When I spotted some potatoes, and onion, I knew what had to be done. I spent the midday making a sort of leftovers/peasant soup that turned out to be filling and tasty. Thought I'd share this super simple recipe I threw together!

Firstly, gotta peel them potatoes and onions.
Then you gotta chop em up and throw them into a bowl with a spoonful of olive oil along with some cumin and ground ginger powder.
Crush in a couple of garlic cloves as well. Set the oven to 300 F.
Mix the ingredients all up, then throw the contents of the bowl onto a baking tray.
Chuck it into the oven for about 20 min before putting them into a pot to boil with 1 cup of veg broth plus 3-4 cups of steeped Ginger Pu'erh Tea (David's Tea has the best!)
Serve that business with a dollop of nonfat plain yogurt, or else melt some cheese on top, I'm sure that'd be delicious too. Dash of pepper is always nice.
I like to rip pieces of pita bread and throw em into the soup.
Mmmmm! There's some Sunday soup for yah

Monday, October 24, 2011

Matcha Coconut Smoothie - Recipe

I have been back in Vancouver for a few months now, but I haven't been keeping up the blog. My days have been filled up with work and school, and my mealtimes have been primarily out and about around town. My mornings however are mostly spent in my kitchen (beautiful large room that allows for lots of light all day long!) with a cup of tea, or a smoothie. I have been feelin' creative with smoothies, and the uses of matcha in these creations. Matcha is finely-ground Japanese green tea leaves and is traditionally whisked up with warm water. This tradition of matcha preparation and drinking has been around for a very long time and its uses today are varied (baking, cooking). Matcha is chock-full of antioxidants which contain vital vitamins, and may thus help in preventing cancer, and even promote longevity in lifespan. It's also a great morning kickstart to your day; you basically drink the contents of the tea leaf, so you're loading up on energy. So drink up, everybody!

Throw these ingredients into a blender...
a banana
1/2 cup plain or vanilla nonfat yogurt (Olympia brand sooo good)
small handful of unsweetened shredded coconut
1 tsp matcha
1/4 cup or so of unsweetened coconut water
a spoonful of agave nectar (optional for sweetness)

Tuesday, July 26, 2011

The Greatest Sandwich in the World - Recipe

This is inspired by a meal I had last summer, when I was with my friends in Montreal. We were invited over to a friend-of-a-friend's farm in St. Jean sur Richelieu, a suburb of Montreal with lots of fields. Her family ran a cheese and bread farm, so we were in for a real treat. She made us this truly delectable sandwiches for dinner, that I still remember to this day. They had the creamiest Brie I had ever consumed, my mouth waters at the very thought of the texture of the bread, cheese, honey, and walnuts. I have since attempted to re-create this sandwich, not with complete success, but this is as close as I have gotten. Nothing compares to the cheese straight from the farm or the fresh bread, but we do what we can!

Take a baguette, slice it so the two faces are exposed
Cut a few hunks of Brie cheese and place them strategically upon the bread, but only on one slice
On the other face, drizzle some honey and break some walnuts upon it
Toast both sides in a toaster oven for a min or so (or for 8 secs in a microwave)
Place some arugula atop the Brie
Bring both slices into each other to create a sandwich
Bite, drool, delve, reflect, fall in love with The Greatest Sandwich in the World

Tahini Miso Quinoa Salad Extravaganza - Recipe

Since returning to Vancouver, I have resumed my addiction to shopping at Caper's Market. They have everything and more that I dream of, food-wise. It's a healthy addiction, however my wallet is not so pleased. They have this amazing salad bar, with an assortment of lovely dressings and toppings. The dressing for this salad was inspired greatly by Caper's Tahini Miso Dressing, and this is a sort of homage, if you will. Enjoy the deliciousness that is Quinoa and tasty sauce with some serious veggie action!

Firstly, gotta cook that quinoa. Boil 1 1/4 cup of water in a pot then pour in 1 cup of quinoa (This yields enough to save a bunch of quinoa for later). Turn down the heat a bit, and leave that business, covered, for 12 mins. Afterwards, you will take the pot off the heat and stir it a bit then put the lid back on to let it sit for about 5 mins.
Meanwhile, chop up some...
Red Pepper (or whatever colours you so please)
Red Onion
Various vegetables of your choice
...and put those into a frypan with a drizzle of olive oil and throw down some oregano and pepper on there if you wish

Once those ingredients are ready, turn the heat way down and drizzle some of the dressing from the bottom of this recipe into the frypan, so the tofu is super flavourful

Put the frypan ingredients onto a bed of lettuce/mixed herbs in a bowl. Then you can put some additional toppings onto your salad!...
You could throw down some thawed, shelled edamame beans
Apple chunks are always a nice addition, I like to use Granny Smith
Raisins are cool, too
Feta cheese rocks my salad usually
Then, add your cooked quinoa and stir it all up real nice!

For the dressing, put the following ingredients into a food processor...
1/3 cup Tahini, or Sesame paste
juice of half a lemon
a small handful of cashews (optional, for thickness and yumminess)
a solid tablespoon of White Miso

Tuesday, July 5, 2011

Lemon Dill Tofu with Feta & Veggies - Recipe

Soo I haven't posted in a while, the reason being I was moving from Banff back to Vancouver. Since the return to the West coast, I have been spending lots of time dining around town at restaurants and breakfast joints and haven't been cooking a whole lot. Tonight, I decided to whip up a little dinner with the few groceries I have purchased. What to do with some tofu, serious veg, herbs, and feta cheese? Get funky and figure somethin' out, I say...

Chop as much firm tofu as you please into lil' cubes
Marinade with a solid squeeze of honey for an hour or more
Pour the honey-glazed tofu into a hot pan where 1/2 a tbsp of olive oil is already heated
Let those suckers crisp a bit and add chopped...
Red pepper
Red onion
Cucumber (I know, riiiight!)

aand last but not least
a smidgeon of grated ginger, for something fun
...throw in a hefty dash of dill too, and squeeze the juice from half a lemon into the mix as well

Once all the ingredients in the pan are cooked up and mixed well, pour that business into a bowl
Top it off with crumbled feta and enjoy hot or cold. Tastyyy!

Wednesday, June 8, 2011

Whole Wheat Vegan Bread - Recipe

Pour 2 1/2 cups of warm water in a large bowl
Mix in... 
1 tbsp of molasses
2 tbsp of yeast
3 cups of whole wheat flour
...leave in bowl, covered with a towel or cloth for at least 30 min

Then mix in...
1/3 cup more of molasses
1/4 cup each of vegetable oil and milk
1 tsp salt
Gradually add 3 1/2 cups of white flour
...knead all ingredients together as you add the flour

Split dough into 2 separate, greased bread pans
Let rise for at least 2 hours or so
Preheat oven to 350. Bake for 40 min!

If you wanna get experimental, you could steep chai spices into the warm water, delish!

Super Simple Epic Guac - Recipe

This is some EPIC guac, right here, esseh!! It's creamy, avocado-y and delicious, I swear, meng!

Firstly, mash the innards of 1 avocado
Add 1/4 cup of fatfree plain Organic yogurt (Olympia brand, as per usual, is awesome!)
Throw in a dash of cumin, cracked pepper (a sprinkle of salt if you so please)
A few drops of your hot sauce of choice
Squeeze half a lime into the mix
...and stirrrrrr it all up!
Hint: My mother's secret was to add a generous dollop of salsa, so do it up if you have salsa in the fridge.

Enjoy with unsalted Que Pasa chips, awww yeah!

Monday, June 6, 2011

Carrot, Ginger & Broccoli Soup with Vegan Bread - Recipe

In a medium skillet, heat a little bit of olive oil
Throw down 1/2 a red onion, chopped, plus a garlic clove, chopped, and a big nub of grated ginger

Separately, pour about 2 inches deep of water, and a metal strainer across the rim of the pot (setup for steaming)
chop broccoli and carrots, and steam those baybays until they're soft. Add those to the separate skillet, then pour 3 cups of low-sodium vegetable broth, reduce the heat
Sprinkle a tablespoon of cumin
Crack some pepper into the mix as well
Some chilli flakes add a solid kick
a tsp of ground ginger (optional)
a pinch of salt

Using a handblender, or a food processor, or some sort of other blender-type device and smooth the soup to soup-consistency

Serve warm with a slice of Vegan Bread http://emilietarianism.blogspot.com/2011/06/vegan-whole-wheat-bread-recipe.html

Roasted Red Pepper Hummus - Recipe

The hummus addiction continues... This time, with cumin and oregano roasted red peppers!

Preheat that oven to 350, first off...
Throw all these ingredients into a bowl and stirrrrr it up...
2 tbsp olive oil
a few hefty teaspoons each of cumin and oregano
one seeded, quartered red bell pepper
...pour onto a baking sheet, and put that sucker into the oven. Roast those up for a good 25-30 min

In a food processor...
1-2 cups of chickpeas/garbanzo beans (same diff)
a spoonful each of cumin and oregano
lotsa pepper and a pinch sea salt to taste
a shot of rice vinegar
When the peppers are ready, throw them in as well

Serve with unsalted tortilla chips :)

Falafel Quesadilla - Recipe

Inspired by The Coup's Falafel Quesadillas http://www.thecoup.ca/ , this recipe is my own take on my favourite lunch meal from Calgary's most radically amazing vegetarian restaurant. I couple this quesadilla in all its warm, spicy goodness, with some Homemade Tzadziki 

First off, you require a whole grain tortilla in which you will eventually enclose around the ingredients.
Heat the oven to 350. In a bowl, drizzle some olive oil. Sprinkle some cumin into there as well, and a dash of oregano. Mix it up, then add a seeded, quartered red bell pepper, and coat up that baybay. Place the pepper pieces onto a baking sheet and roast for about 25-30 min, or until the pepper is soft and bendy.

Meanwhile, in a pan, heat a drizzle of olive oil over medium heat
Throw down some chopped red onion and some chopped garlic...with your choice of a few drops of your fave hot sauce
Each falafel ball should yield about 4 or 5 discs when you cut them up. (I buy the falafel balls from Community Natural Foods) Use however many you please, but usually one ball should suffice per tortilla

Heat a separate pan on medium heat. I like to spray the pan with this olive oil spray I found, then throw down that tortilla. Now, when you're filling that thing, make sure you pile your ingredients onto half of the tortilla, because you're going to fold over the other side (I thought I'd better explain if there are any quesadilla virgins out there)

Place the red onion and garlic combo, falafel discs, Decide whether you feel like some crumbled light feta, or whether goat's cheese is what you'd rather. Either one rocks!
Some lettuce is cool, too, or mixed greens type thing, if you so please

Remove the now-roasted red peppers from the oven and chop them up into smaller sliced before loading them into the tortilla
Fold that in half, and flip, because the one side should be crisping up, but not charred. Vital that it's not charred, unless you like it like that...

Once it's been cookin' on both sides, flip 'er onto a plate, chop it down the middle so you have 2 perfect-sized quesadilla pockets. Dip it in the Tzadziki (recipe near the top of this post!) and put on a sombrero or somethin'!

Monday, May 30, 2011

Honey Mustard-Glazed Baked Tofu & Steamed Broccoli w/ Yogurt Dill Dressing - Recipe

Long story short, I had a rough weekend of starchy foods and rich sauces, so come Monday, I'm feeling like having a dinner that'll fill me up and taste divine. This creation incorporates sweetness and spice; a lovely balance of flavours!

Start out with...
extra firm tofu, cut into 1-inch cubes

In a separate bowl, whisk together...
2 tbsp olive oil
1 tsp tumeric
1 tsp ground ginger
Pinch of cayenne
Salt + pepper to taste
1 tsp Amano brand Genmai (brown rice) miso
1 tsp yellow mustard
a squirt of honey
3 drops of Sriracha
...once those are all whisked up, pour into a plastic bag
Throw the tofu cubes in too, and let marinade for 45min-1hr...Keep in mind, the flavours intensify the longer you let the tofu marinade!

Meanwhile, preheat the oven to 425

Once the tofu is all marinaded, place onto a parchment paper-lined baking dish. Pour a bit of the marinade over the tofu before placing in oven
Bake on one side for 6 min, flip pieces, bake 6-8 more min

For the broccoli, pour about 2 inches deep of water into a pot. Bring to a boil, and place a metal strainer above the pot, filled with chopped broccoli. Put a lid to cover the strainer, allow to steam for about 5-7 min

While broccoli is steaming, in a small bowl, mix...
1/4 cup fatfree plain yogurt
1 tbsp dill
1 garlic clove, minced

Pour yogurt sauce over broccoli once finished steaming

Once the tofu is all baked, separately mix equal amounts of honey and yellow mustard to pour over prepared tofu. Serve with broccoli as a side. Enjoy! :)

Friday, May 27, 2011

Gnocchi alla Emilia with Caprese Balsamic Salad - Recipe

There are (several) evenings where I return from work, or class, or outings, and I crave a hearty, flavourful, wine-accompanied pasta dinner. Gnocchi pasta is succulent, filling, and delicious. I also could drink Balsamic glaze straight from the bottle, however instead, we will use it as a drizzle for the pasta and some Balsamic vinegar and olive oil for the salad dressing. It is with great passion, and romantic Italian spirit, that I present to you, Gnocchi alla Emilia (me! hehe) with a side of crisp salad to balance the richness of the pasta dish. I have not included a solid source of protein with this recipe, but this allows you to add your choice of chickpeas, tofu, things of that nature.

Gnocchi takes 3 mins to cook, tops. So, we'll bring a pot of water to a boil, but ya don't have to throw the gnocchis in until you're basically done making your sauce. Have your package of whole wheat or spinach gnocchi handy for later, or make your own from a separate online recipe...

To begin, in a skillet/pan on medium heat, fry up a small puddle of olive oil and throw in...
1 garlic clove, chopped
a bit of julienned red onion
some chopped bell peppers
4 chopped basil leaves (or however much you like)
a few dashes of oregano
...Once these ingredients are cooked and soft, you can add your protein if you so choose

Then, reduce heat and add...
1/4 cup basic Marinara sauce (Newman's makes great stuff)
Cracked pepper to taste
1/8 cup fatfree organic yogurt (for creaminess!)
...Stirrrrrr it up. Add gnocchi to the boiling water when your sauce is under control

For the salad...
some torn Romaine lettuce leaves
a few halved cherry tomatoes (they're the cutest!)
3-4 small bulbs of Bufala Mozzarella cheese
...in a separate bowl, pour some olive oil and balsamic vinegar together, and whisk in some pepper and oregano with a fork. Drizzle atop the salad ingredients

Drain your gnocchi, reserving about 1/8 cup of the water. Pour reserved water into sauce, separately. Stir sauce, then remove from stove. Pour over pasta, drizzle with Balsamic glaze (Blaze is a great brand)

Enjoy with a rich, oak-y red wine (a glass...or the whole bottle!)
Muah! Molto Bene!

Fruitastic Pizza Pie with Vanilla Matcha Frosting - Recipe

If you are still REALLY hungry after dinner, or have some guests over, this makes a great sharing-style dessert! And it's super yummy too!

For the crust, I just used an already-made mini pizza crust. I heated it, from room temp, in the microwave for about 10 sec

For the frosting...
1/4 cup cream cheese
2 tsp Matcha powder
1 tbsp icing sugar (or more to get your desired consistency)
1 tsp pure vanilla extract
....mix all the frosting ingredients and then spread onto warmed crust

Top with mixed berries and a sprinkling of icing sugar! Pour some agave if you so please

Suuuper duper easy to make, and deliciously sweet :)

Wednesday, May 25, 2011

Vegetarian Shopping List + Menu

Sometimes, it's difficult for some people to know where to begin when switching to a vegetarian lifestyle. Initial grocery shopping can be difficult for the converted veggie as well, so I just thought I should share some of the staples that I like to keep around, in the fridge, freezer and cupboard...


- Garbanzo beans/chickpeas (they're the same thing... and have lotsa proteeeein!)
- Black beans (proteeein!)
- Pitted dates (fibreeee!)
- Unsalted tortilla chips (Que Pasa is my fave)
- Cumin
- Oregano
- Curry powder
- Wasabi powder
- Rosemary
- Cayenne
- Dill
- Balsamic Glaze (Blaze is the good stuff)
- Gnocchi pasta
- Cocoa powder
- Agave
- Bananas
- Avocado (healthy fats!)
- Salt + Pepper
- Olive oil


- Soymilk
- Fat-Free Organic Yogurt (I looove Olympia!)
- Firm Tofu (proteeein!)
- Lemon
- Mushrooms
- Peppers
- Red Onion
- Cucumber
- Broccoli
- Garlic
- Ginger
- Apples
- Organic coleslaw-style greens, or mixed greens
- basic Marinara Sauce (with which you can mix herbs, garlic and spices to your taste!)
- Miso
- Udon Noodles
- Unsalted, Unsweetened, All-Natural Peanut Butter (I keep it in the fridge once I stir it because I find it becomes quite soft)
- Feta cheese


- Frozen Fruit (mixed berries)
- Frozen Corn
- Frozen shelled Edamame (proteeein!)
- Whole grain tortilla wraps or pita bread

Monday, May 9, 2011

Veggie Salad Rolls with Peanut Ginger Lime Sauce - Recipe

Salad Rolls are WAYYY healthier than deep fried take-out spring rolls (and yummier too!) so if you're in the mood for a fresh low-fat and super tasty lunch or dinner, have at these, I'm tellin ya!

To prepare the rice paper, soak in boiled water (that's been boiled in a separate saucepan and poured into a dish, say) for 3-5 minutes

While the rice paper is soaking in the boiled water, you can prepare your filling...
2 cups of cooked couscous
1/4 chopped yellow pepper or red pepper or orange pepper (I like yellow peppers because they're sweet)
a handful of chickpeas, possibly chopped if you have a slapchop-type device. It's difficult with a knife
some shredded carrot
some finely chopped red onion
a teeny bit of chopped fresh cilantro

Mix the filling ingredients well, makes a great salad on its own as well!

Have a separate dish with cool water ready to dip the rice paper in immediately after soaking. Before placing the filling onto the rice paper, dip the rice paper once more into the boiled water dish for a few seconds. Then lay the rice paper flat onto a plate.
Fill 'er up with that fresh delicious filling you've prepared
TIP: Rolling rice paper is easier even than making a sandwich wrap, because the rice paper sticks shut.
Once you've rolled the rice paper not too tightly, but not to loosely, let the rolls sit for a bit in order to completely seal and dry. A few drops of Sriracha sauce and some cilantro is a nice finish to the top of each roll!

Peanut Ginger Lime Sauce

Place all the following ingredients in a food processor until desired consistency...
2 tbsp all-natural peanut butter (I used smooth)
2 tbsp plain fat free yogurt (as per usual, Olympia makes a great one!)
juice from half a lime
5 cashews
Garnish with some chopped cilantro, if that's your thing, and there you have it :)

Dip the salad rolls in the sauce to consume. Great to make the night before to bring to lunch!

Thursday, May 5, 2011

Summertime Fresh Broccoli Salad - Recipe

Summertime. Many words come to  mind when I think of summertime..... 
sunshine, margaritas, good friends, BBQ... etc etc
When you're in charge of the salad for BBQ, here's a super healthy, protein-packed, fresh and delicious recipe you can make to impress your friends and family. Or just to enjoy on your own in a park on a sunny day, wearing your shades, with the company of a great summer read. Whatever goes, this salad is super fresh and I hope you like it as much as I do!

For salad...
- chopped broccoli, LOTS!
- half a handful or so of thinly sliced red onion
- 3 chopped dates
- 1/4 chopped yellow pepper
- a handful of chickpeas (for protein)
- some already-cooked mixed grain rice (good opportunity to use leftovers!)

For dressing...use a fork and mix up...
- 2 tablespoons of Organic Vegannaise
- 2 tablespoon of Organic plain yogurt (Olympia makes some awesome fat-free yogurt!)
- lotsa dill
- juice of half a lemon
- dash of cumin
- 1 tablespoon of Amano Genmai Miso for seasoning

Pour dressing over salad, mix well :)

Cranberry Cashew Dip - Recipe

Behold, a dip unlike any other! A dip that will satisfy your tastebuds with delicate sweet flavours and your nose with its fruity aroma. Best part about it, is that it is as simple as it is inexpensive!

Throw all these ingredients into a food processor...
- generous handful of chickpeas (or garbanzo beans, same dealio)
- a regular handful of frozen (now thawed) cranberries
- 1/2 a handful of cashews
- a dash of cinnamon
- about 2 tablespoons of honey
- about a teaspoon of fresh squeezed lemon juice

It rocks if you have it with unsalted Que Pasa chips, but it also makes for a great replacement for jam in a peanut butter & jam sandwich! I guess for you meat-lovers, it work in a turkey sandwich or as a sweet marinade for chicken.

Watermelon Banana (Boozie) Smoothie - Recipe

This is a yummy breakfast smoothie (or anytime smoothie!) where that filling protein we all need is rampant in the yogurt, hemp seeds, and soymilk. I also have another recipe for a Good Morning Smoothie, with lots of berries and topped with granola http://emilietarianism.blogspot.com/2011/03/good-morning-smoothie-recipe.html !
Sip it with style and put a slice of watermelon on the edge of the glass if you wanna enjoy it on the patio. On a hot summer day, throw in some booze (rum) and lots of ice and subtract the hemp seeds, yogurt and replace soymilk with some fruit juice, and you have a watermelon daiquiri drink!

- 2 handfuls of chopped watermelon
- 1/2 a banana
- 1/4 cup soymilk (light vanilla by Soygood is super tasty!)
- 1/2 cup plain yogurt (I use fat-free Plain Olympia organic yogurt)
- sprinkling of shelled hemp seeds

Voila! :)

Sweet Edmame Miso with Rice - Recipe

This is a simple, sweet and tasty easy-fix meal; great with mixed rice or Asian noodles!

Fry up with a bit of olive oil, the following ingredients...
- handful of chopped Red Onion
- the same amount of Yellow Pepper
- sprinkle some tumeric and cumin as well

as these continue a-cookin', then add...
- a handful of Edamame beans (you can buy them already preshelled and frozen)
- 3 chopped Dates
- some chopped tofu 
- a spoonful of Organic Vegannaise
- 1/4 cup or so of frozen corn kernels

- reduce the heat on the stove, and pour about 2 tablespoons of honey for sweetness!
 - add a whopping tablespoon of Amano Genmai Miso (for taste and to season)

Serve this creamy deliciousness on a bed of mixed grain rice (the best stuff!

Thursday, April 14, 2011

Balsamic Date Hummus - Recipe

And we resume my love affair with hummus. This fine creation was formed on the basis of a craving for a sweet hummus, steering away from the traditional route a bit. I love dates, they add a lovely touch of sweetness, and a healthy portion of fibre, to meals such as pizzas, salads, and now hummus!

In a food processor, mix up...
- 1/4 cup chickpeas/garbanzo beans (same diff)
- a tablespoon of balsamic glaze
- 4 dates
- a drizzle of olive oil
- 1 tsp of cumin
- 1 tsp oregano
- bunch of freshly ground pepper
- a squirt of honey
To top it off, drizzle some mo' balsamic glaze!
 Serve this yummy hummus with unsalted Que Pasa chips, delish :)

Monday, April 11, 2011

Vegan Cocoa-Matcha-Banana Chewy Cookies - Recipe

For real, I honestly just got crafty with this one. I was craving something sweet and chocolatey after dinner, so I gathered ingredients that could potentially create this dessert that I sought. And so were born, the Cocoa Matcha Banana Chews:

Preheat the oven to 275, before all else

In a big bowl, throw in...
- 1 cup of flour (I used whole wheat)
- 1 tsp of baking powder
- 1 tbsp of matcha powder (I used Jasmine matcha and they were DELICIOUS!)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup of sugar
- 1/4 cup soymilk
- 1/4 cup of agave syrup (many vegans do not eat honey, but you can use honey here instead if you so desire)
- half a mashed banana (browning ones are fine! use 'em up!)
....Mix up all this business and then dollop them onto parchment paper (that's been sprayed with some olive oil spray/cooking spray)

Bake those up for a good 12 mins. Remember! You don't want them to be crispy, if they are crispy you've overcooked them and they won't be yummy and chewy. After cooling, they should stay intact; not total mush/not hard as a rock.

For fun garnish and taste, dip the tops of the chews onto a plate of granola (whatever your fave one is!) and use the other half of the banana you mashed earlier on, and chop pieces to press into the top of the chews.


Saturday, April 9, 2011

Sweet & Spicy Rice Bowl with Naam's Chipotle Miso Gravy - Recipe

Naam, one of my fave Vancouver Westside eateries makes the most delectable, filling vegetarian meals around. Since on my workstudy here in Banff,  I've been pining for a taste of Naam. I drove into Calgary for the weekend, for a city fix, and stopped by Community Foods on 10th Ave. As I was casually browsing their goods, lo and behold, bottles of Naam's Miso Gravy lined up on the shelf. I reached for the Chipotle Miso Gravy, I couldn't resist. So when I returned to Banff this evening, I was super stoked to get in the kitchen and cook with my new purchase. Hope you like it!

First and foremost, deal with some rice. I like mixed grains, but your fave type of rice will do! Usually, the ratio is 1 cup of rice to 2 cups of water. Cover, bring to a boil, lift lid, stir once, cover once again, simmer that puppy on low for 50 minutes, uncover, fluff with fork, cover once more, let stand for 10 mins til the rice soaks up the rest of the water!

- chop some yellow pepper
- dice some red onion
- mince a clove of garlic
....and throw all these ingredients to cook in a drizzle of olive oil in a pan until they're soft. Feel free to sprinkle a pinch of cumin and salt for flavour.

Then you'll wanna...
- strain and rinse some organic red kidney beans
- chop up some (3) dates 
- dice up a quarter of an apple
......and chuck those in with the veggies

- Pour as much of Naam's Chipotle Miso Gravy as you see fit to coat the veggies/fruit/bean mixture
- Stir in a dollop of organic cream cheese, to subdue some of the spice from the sauce, while keeping its kick
- Add a dash of soymilk, to thicken. 

Continue stirring until you can't control yourself anymore, and must consume the meal you have cooked! 
Pour the veggies and the sauce atop the bed of rice that awaits

But lastly, a final touch: grate some carrots and garnish. The raw grated carrots are a nice addition, I find, to compliment the richness of the rest of the dish.

Ready, Set, Consuuuume!

Thursday, April 7, 2011

Rosemary Butternut Squash Pizza - Recipe


Pizzas are uber easy, AND fun to create! It's one of those great dishes where you can truly personalize the ingredients you choose to include in the final product. Here's a combination of ingredients that I find work very lovely together!

Preheat that oven to 300, baby
To prepare the squash, I like to soften them in a covered saucepan with a puddle of olive oil. Sprinkle some rosemary on the squash, we'll add more directly onto the pizza later on too! 

I find it convenient to buy pizza crust for your foundation; if you want to make your own, there are some great recipes online and in cookbooks. It's simple to make your own, but out of convenience, I just bought already-prepared dough.

Dust some oregano across the surface before spreading a generous dollop of marinara sauce (I like Newman's) on the dough

And then chop the following for your pizza toppings:
- a bit of red onion
- about 1/6th of a yellow pepper
- several basil leaves
- 3 or so dates
- 3 mushrooms (optional)
- other colours of peppers (optional)

Place all those ingredients on the bed of marinara sauce, and add that softened squash
Grate a nice layer of light Havarti cheese and throw some more rosemary on it! Crack some pepper onto it too. 

Cook that sucker for 15-20 mins (or however crisp you like it)

Drizzle with some balsamic glaze (a quality, accessible brand is Blaze) 
It's nice to have a side of Party-of-Flavours Salad! http://emilietarianism.blogspot.com/2011/03/party-of-flavors-salad.html

Enjoy :)

Thursday, March 31, 2011

Good Morning Smoothie - Recipe

I love a sweet smoothie to start my day off right.. Wow that sounded lame, but it's true! This smoothie is packed with enough protein to help you stay energized until lunch, and it tastes lovely too. As all the recipes I share, it's easy to make :)

Blend all the following ingredients together
- a cup and a half of frozen mixed fruit. Berries, mango, peach, strawbs, bluebs...put together any fruit combo that you dig (Western Family brand, unsweetened is great)
- 1/2 cup soymilk
- 1/2 cup no fat yogurt (Olympic brand is what I like)
- a palmful of hemp seeds (proteeeein!)
- 3 dates

Top it off with your fave granola mix for a happy morning!

Edamame Wasabi Hummus - Recipe


I'm sort of obsessed with hummus. For several years, I have been experimenting with variations on this classic; spinach feta, roasted eggplant, sundried tomato...the list goes on. Point is, I love this stuff, and when I discovered edamame hummus, from that day onwards, I could never get enough. Or so I thought....Until I discovered wasabi powder... Amazing.
Here it goes!

All you gotta do, is put all these ingredients and spices into a food processor and blend the bejeezus out of 'em.
- 1 cup of frozen shelled edamame beans, thawed
- 1 clove of minced garlic
- 1 tsp cumin
- 1 tsp wasabi powder (an amazing ingredient to have around!)
- 1 tsp oregano
- the juice of 1/2 a fresh lemon
- drizzle of olive oil
- dollop of sour cream
- optional sprinkle of red pepper flakes for a kick

All that stuff, into the food processor, and out comes yummy hummus! 
Warning: addictive

Tuesday, March 29, 2011

Beany Nachos - Recipe

Everyone has that food they resort to consuming when they are intoxicated and thus giving in to an extreme craving. For me, that food is nachos. I love the crunchiness of the warm chips and their flavourful toppings. However, typical nachos are packed with unnecessary fat and lots of morning-after guilt. Fear not! For I have discovered a healthy alternative to these nachos some of us crave; and the recipe is so easy to follow, that you can be totally intoxicated while making them!
First off, preheat the oven to about 250

You'll need:
- Tortilla Chips (I can't get enough of the unsalted Que Pasa ones!) spread on a parchment paper-covered baking sheet
- a can of Amy's refried beans (they have traditional flavour, green chili flavour, oh the options!!) dolloped onto the chips
- a can of Corn packaged in water, drained and rinsed
- chopped red onion
- some diced tofu (tossed separately before adding with a pinch of cayenne or cumin)

Bake that dish of tastiness for about 7-10 mins or so. Depends how you like 'em

Serve with some Homemade Tzadziki http://emilietarianism.blogspot.com/2011/03/super-easy-homemade-tzadziki.html

Pile on these ingredients, layer it up until you're satisfied :)

Fave Food Places in Banff

Sooo I'm currently participating in this amazing workstudy in Banff! Since living here for 3 months already, I've begun to discover the gems of Banff. Each of my fave places is awarded a different title as follows:

Best Scones, Cake, Baked Goods and all the rest - Wild Flour 
I have dreams about this place. The atmosphere, the smells, the and decor make this place a super chill hang out. By bringing a book with me, I can spend hours reading and snacking and sipping at Wild Flour. Their coconut carrot cake (in the pic above) makes my mouth water just by conjuring an image of it in my mind. Their tea lattes are made with tea from The Banff Tea Company down the street http://www.banffteaco.com/. Some days I can't even handle how great this place is, and I have to leave and recompose myself before returning and ordering a variety of baked goods, intended to last me the week. These usually don't last me until the end of that work day. They make these cookies. Fig and Anise. Sounds wrong and strange, but they taste unreal and so different, that you can't stop! Amazing. And their Mexican chocolate cookies have a pleasant hint of spice. Their scones are also sweet and fruity, I especially love the raspberry ones when they're in. The bread, oh the bread. Their dark beer bread is delicious and I have to stop myself from going overboard on it. Soooooo tasty! The ladies (it's mostly always ladies) who work here are my kinda people too, which makes for good vibes. Overall, I just love this place! It gets nice sunlight too, so reading a book, or just reflecting with a chai tea latte (pictured canoodling next to the coconut carrot cake) are my fave ways to spend a winter/spring afternoon. I'M IN LOVE!

Best Pita - Barpa Bill's http://www.barpabills.com/
There's no menu on their website, in fact it's quite hidden in general. My first time eating here was with my family, and we had only heard of the legend of Barpa Bill's. We found it! Tucked away, sandwiched between a hairdressing salon and a skigear shop, a small tiled room, with smells of souvlaki wafting about. They have fantastic meat options too if you are accompanied by a carnivore, or you wish to cheat a little on your vegetarian ways. I personally have a love affair with their veggie pita. Warm roasted red peppers, onions, and lettuce packed and rolled into a pita. The creamy tzadziki can get a little messy, as it will ooze from the bottom until you master the Pita Grip, but no complaints about copious tzadziki, as it is super tasty. You can also buy their hummus to take home. This unsuspecting, basically fast-food joint is a winner.

Best Vegeterian Comfort Food - Nourish Bistro http://nourishbistro.com/contact.html
I love this place, especially because they make their hearty veggie sharing meals for delivery as well! Their King Kong Noodles kick ass and their Falafel salad (pictured above, topped with an edible flower) is large and very filling. Their plates are intended for sharing, but I have in the past polished off a plate myself. Their drinks are also sweet and delicious! Their Kundalini Ice Whip is basically a veggie-and-fruit smoothie, with the added touch of a few cute cannabis leaf-shaped ice cubes. They also have a liquor license and serve nice wines and such, which makes some people very happy. The decor is funky too! The ceiling is embellished with a lovely tree with flowers painting and the wall colour is very warm and accommodating. It's a little hard to find, as it's on the 2nd floor of this small mall on the main street in Banff, but totally worth it once found!

Farm Restaurant in Calgary

This past weekend, my sister was in town! And naturally, both of us being complete foodies, we hit up one of our (many) favourite 17th Ave culinary heavens, FARM. We ordered the Farm salad, a delicate blend of mixed greens, green apple slices, pecans, and aged cheddar, at the same time as their legendary, macaroni and cheese. Now, their macaroni and cheese isn't just any old mac and cheese. They use melt-in-your-mouth, soft, fondue-like cheese with penne noodles mixed in, topped with a crunch of breadcrumbs. This dish has a bit of a jalapeno spice, and its richness will have you needing to share, however this meal is the very definition of foodgasm. http://www.farm-restaurant.com/ Here's their website. If you are ever in the Calgary area and crave cheesy deliciousness, I highly thumbs-up FARM. They have extensive non-veggie choices too, so you can enjoy your amazing Mac&Cheese while your companion may wish to enjoy some local meats.

Another fun part is Farm's proximity to Steeling Home http://steelinghomestore.com/, one of my sister and mine's fave gift goodie shops. They have the cutest jewelry, odd books, and entertaining little gifts and gadgets. Nice place to stop after your meal!

Thursday, March 17, 2011

Choco Drank - Recipe

Choco Drank may be enjoyed at any time of day, can be served hot or cold, you can drink one cup or several; very versatile! Ps. check out the awesome view from my living room that I am so lucky to look out to as I enjoy my Choco Drank creation.

- 1 tbsp of cocoa powder (unsweetened is cool) at the bottom of a coffee/tea cup (like the one pictured above)
- pour in some soymilk, fill the cup about an inch
- Using a matcha whisk (forks could work if you do not own one of these awesome drink tools) whisk vigorously, without spilling. It's an art!
- Then, when cocoa powder is all mixed in, fill the rest of the cup with soymilk
- Pour some agave business all up in there, give it a stir, or a whisk
- Top it off with a spoonful of cinnamon

If you prefer your drank warm, heat the soymilk in a frying pan (yes, a frying pan) before adding to cocoa powder and pouring agave and sprinkling cinnamon. h the heating milk with your matcha whisk.  It's a cheap way to froth it up. Be careful not to let the pan get too hot, make sure it don't get a-boilin'.

Enjoy yo drank!

Wednesday, March 16, 2011

Cinnamon-Spiced Pecan Salad - Recipe

Being lucky enough to work close to Caper's Market in Vancouver meant lots of breaks spent delighting in their scrumptious foods, ranging from unreal vegan cookies to full-deal breakfast burritos. One of their salads inspired this recipe.

Firstly, you've gotta get those pecans all roasted and flavoured up! Preheat the oven to 250. in a bowl, throw in some whole pecans and drizzle them with agave. A few dashes of cinnamon, and mix so the pecans are all coated and nice. Stick those babies on a baking sheet lined with some parchment paper, and let those roast for about 5-7 mins (go for 3-5 mins if you have a super spiffy new-ish oven)

Meanwhile, crumble up some blue cheese. Now, I know that blue cheese can be on the pricey side, but you don't need to use that much. And plus, it's amazing, so it's worth spending a few extra dollars on.
Get those crumbly cubes of blue cheese onto a bed of mixed greens
get about 3 dates, chopped, throw those in as well. Of if you'd rather have dried cranberries or raisins around, use those instead
Add 1/4 of a green apple, chopped

When the pecans are finito, top the salad off with 'em. Drizzle some Balsamic Glaze (Blaze is an excellent brand that I recommend if you can get your hands on it) And there ya have it! So tastyyyy

Tuesday, March 15, 2011

Spicy Ginger Pad Thai - Recipe

I could eat Pad Thai for the rest of my life, and be stoked every time. This love affair began when I visited Thailand a few years ago with my family. We ate the most amazing, fresh, exotic food I've ever consumed, and I have several memorable meals from that trip. Buuut, for the purpose of personal flair and taste, I've created a variation that suits my personal taste and flair :) This recipe is not necessarily intended as a Pad Thai dish; it could be considered moreso Pad Thai's distant relative. You get the point, now let's get to it!

- rip some broccoli into bite sized chunks
- 1/4 red pepper, chopped
- a bit of grated ginger (amaazing)
- small cubes of extra firm tofu
- palmful of red onion, chopped
- a clove of garlic, chopped or minced

Throw all the above ingredients into a frying pan with a lil puddle of olive oil, let it go crazy and cook on medium heat

Meanwhile, gotta be boilin' some H2O, in which you'll put them Udon noodles (purchased from any old grocery store) and cook for about 3 mins

Then add the final touch; a generous dollop of peanut butter! Crunchy is the best, but you can still use smooth.

Stir the stirfry all around. I placed a chunk of ginger on the side of the plate in the pic to pay homage to my beloved ingredient that I love oh so much. I probably steeped it in some hot water and drank it later on.
Top it off with some Sriracha sauce if you so please and you're golden!

Udon Stirfry with Peanut Sauce - Recipe

This is super easy and super delectable! Stirfry's are amazing and simple, especially for student cooking.

In a frying pan with a lil puddle of olive oil, throw in the following at medium heat:
- about 3-4 mushrooms, let heat up a bit before adding:
- one green onion, chopped
- a palmful of red onion, chopped
- some broccoli if desired
- diced extra firm tofu, in mini cubes
- a few vigorous shakes of oregano, same goes for cumin, a few less shakes of hot pepper flakes perhaps too

Meanwhile....bring some water to a boil, and throw in some Udon noodles (you can buy them at most plain old grocery stores) for about 3 mins

After the veggies seem cooked to your liking, throw the strained noodles into the mix. Add some chopped dates if you so please (I'm crazy for those things!)

Now for a generous dollop of peanut butter. I like to use crunchy p.b. but you can always use smooth p.b. and add some crushed peanuts to garnish afterwards!

ALSO, adding a little Sriracha sauce never hurt anyone :)

Tuesday, March 8, 2011

Falafel Flatbread Creation - Recipe

Falafel, the classic vegeterian dish. I wanted to mix it up by making my own flatbread-type thaang, and to dress it up with some lovely veggies and top it off with some homemade tzadziki. It turned out really tasty, and there are so many varieties you can make with a falafel base (different spices, roasted veggies, nuts, chopped dates)!

- pour a drizzle of olive oil in a pan over medium heat
- add some thin slices of red onion
- add about 2 average-sized mushrooms, chopped
- chop up some roasted red peppers, from a jar
- let these all get nice and tender without going too limp and lame. Throw in a dash of cumin for fun!

- In order to maintain a generally healthy recipe, we gotta skimp out on the 1/2 inch thick oil that the falafel mix from a box is going to have to sit in. Here's how I roll.
- 1/2 cup of falafel mix from a box
- 1/4 cup of water added to mix
- meanwhile, a small palm-sized puddle of olive oil in a skillet, heatin' up on the stove at medium-high heat
- flatten the falafel mix over the oil. Flip when you judge how cooked it is!

(heat oven to 300)
- 1/2 cup of organic whole wheat flour
- 4 tbsp approx. hot water
- pinch of salt
- heated in a skillet with the dough about one inch thick, flip
- sprinkle one side with oregano
- throw in oven directly onto the oven rack and let 'er cook about 1 min on each side, or a little more if you want it crispy.

Place the falafel onto the flatbread creation (with the flatbread's oregano side up!) followed by the toppings, and add a generous dollop of the lovely homemade trazdiki.

Super Easy Homemade Tzadziki - Recipe

This will hopefully save you some money for what you'd be spending on pre-prepared tzadziki, which, if you're psycho for tzadziki like me, is an act of kindness towards your wallet!

- 1/4 cucumber, chopped into mini super teeny cubes or teeny narrow slivers, left to hang out on a piece of paper towel for a bit so they aren't all watery

- 1/2 cup of fat free sour cream
- 1/2 cup of organic fat free yogurt (Olympic Probiotic is a great one!)
- however much or however little amount of dill you fancy
- a clove of garlic (if you're feelin' it)

Toss the cucumber in with the mix and stirrrrr it up!

HINT: it's amazing with Que Pasa unsalted Tortilla chips. Sooo tasty!

Party-of-Flavours Salad - Recipe

This is a play on a classic Greek salad, but with some way fun additions! It's super uber easy to prepare, and this is a great packed lunch to-go as well. (Plus it's so colourful and beautiful!)

Salad Base:
- a generous hunk of Feta cheese (however much you please)
- 1/4 of a cucumber, chopped
- 1/4 yellow pepper, chopped
- Palm-sized amount of red onion, chopped into small rectangles

Fun Stuff:
- your favourite (organic) nut mix from the bulk section of the grocery store (I love cashews, almonds, peanuts, brazil nuts, etc.)
- handful of organic dried mango chunks, or other various dried fruit varieties
- 3 chopped dates
- a generous drizzle of balsamic glaze (which is thicker than straight up balsamic vinegar and has a touch of sweetness) mixed with a dash or two of cumin
- kalamata pitless olives, if you wish
- 1/4 of an avocado
- a dollop of home-made tzadziki http://emilietarianism.blogspot.com/2011/03/super-easy-homemade-tzadziki.html
- a few basil leaves

For protein:
- a generous handful of rinsed chickpeas (pref. organic) mixed with a drop of olive oil, and a dash of cumin + oregano

A Little Intro

Hey you! Welcome to my lovely little veggie food blog deal. I started my version of vegetarianism in my second year of university, when I moved into a townhouse with a kitchen! I'd always looooved cooking, and so I was able to get all experimental with the wonderful world of food when I moved into my new place. I'm one of those vegetarians who admittedly cheats once in a while... I also don't give you heck for not being veggie, there be no hatin' round here, just the spreading of love for quality fooood :)

I like to throw some of my own pics in with the recipes. I hope you try some of these recipes out! .....or just have a "foodgasm" looking at and reading, your call. I also love getting feedback; so any comments, requests, other items of that nature, I really appreciate hearing them!

I encourage you to get crafty and creative with your food. You will notice I don't give many exact measurements unless totally necessary to the success of the dish. I feel that everyone is different and has different preferences in terms of quantity of an ingredient, etc. I just give suggestions! The recipes are approximate measurements for a one or two-person portion, so multiply by however many people you may be cooking for

I hope some of the recipes on here open your mind, for instance, certain ingredients that actually rock together, that you couldn't imagine working out together previously.

Anywaaaaays, get cookin!