Dukkah Roasted Vegetable & Chickpea Bowl
Dukkah is a delicious condiment from Egypt, and typically contains a blend of spices, nuts, and seeds. It tastes great on just about anything, but I do particularly enjoy adding generous amounts to roasted root vegetables.
Crispy Tofu Bowl with Almond Butter Sauce
This is my favourite tofu recipe, hands down. It's crispy, flavourful and delicious. It pairs well with the almond butter sauce, a miso gravy or a hot chili sauce.
Roasted Vegetable & Tofu Bowl
This recipe utilizes tofu as a plant-based protein source, and it tastes so good! Vegetable bowls need a good sauce, and this almond butter sauce, inspired by a recipe by Sarah Britton, of My New Roots, does not disappoint. But, the best part of making vegetable bowls is that you can use whatever vegetables you want or have on hand.
Danya's Green Sauce
When Danya arrived at our house for our cooking day, her bags were filled with vegetables, herbs, and chili peppers that had seen better days. They were still edible, just not as fresh as they once were. She had purchased the chili peppers that were on sale because they didn’t look as plump and juicy as some others. While many people would likely toss the herbs and peppers, Danya shared her delicious green sauce recipe that makes great use of herbs that are about to go bad.
How to cook dried beans
I love how versatile beans are, not only in their uses, but also in the many different bean varieties that exist. I especially enjoy buttery white beans, but chickpeas are a kitchen staple. Beans are quite nutritious, and are high in protein, fiber, minerals, and vitamins.
How to cook dried beans
I was initially intimidated by cooking dried beans, but after years of cooking them, I can say with confidence that it is easy. It does require some foresight, but the process is very simple. I am willing to spend the time cooking dried beans because I prefer the taste of beans I have cooked myself, but I also find them to be more cost effective compared to canned beans. In addition, you can always make more than you plan to use in one recipe, and store the remainder in the freezer.
Mixed Vegetable Bowl with Miso Gravy
The Naam restaurant in Vancouver is renowned for their delicious vegetarian/vegan food and 24-hour service. When I lived dangerously close on 4th avenue, the Naam’s gold dragon bowl became a constant in my diet. Their miso gravy is unparalleled and can turn any array of steamed veggies into a delicious, flavourful feast. Since moving away from Vancouver, I’ve tried countless times to recreate their bowl and miso gravy. This is my best reiteration.