Red Chili Tofu and Quinoa

Super quick and spicy!

I needed to make something quick last night and couldn’t face another bowl of pasta, so I took a look in the cupboard and the fridge and came up with a red chili tofu bowl on a bed of quinoa.

This is very loosey goosey in the measurements and are open to any interpretation you wish.  If you like more spice…pile on the red chili paste or even throw some cayenne in there.  I added some maple syrup to mine because…well…it’s maple syrup and it should be added to as many recipes as humanly possible.

**I also made this with half a block of firm tofu.  If you need to cook for more people, just adjust the recipe accordingly. ***


  • 1/2 block firm tofu
  • 2 Tbsp  olive oil
  • 2 Tbsp lemon juice
  • 2 Tbsp Red Chili paste
  • 1 Tbsp Maple syrup
  • 1 tsp ground ginger (I used the fresh ground in the jar but I think dried would work as well)
  • 1 cup quinoa
  • 1 1/4 cup water
  • 1 cup rinsed, chopped fresh spinach (although kale would definitely work too)
  • 1 cup rinsed, chopped cucumber



  1. So today I tried a new, locally (Ontario) grown quinoa.  It is made by Quinta Quinoa and I found it to be very flavourful and delicious.  I used their directions for the cooking of the quinoa in case it varied from others I have used.  They recommend that you rinse the quinoa in cold water first thoroughly.  Then in a pot, add 1 cup quinoa and 1 1/4 cup of water.  Bring to boil and then cover, lower setting to low/medium and cook for 14 minutes.  I found it took a little longer but that could be my pot.  Set aside the quinoa when cooked.
  2. In a skillet, add the olive oil, and the seasonings (red chili paste, ginger, lemon juice, and maple syrup.  Heat on medium.
  3. Mix them all thoroughly and then add the tofu that you have sliced into 1cm x 5cm x 1cm strips.  Obviously, don’t get the ruler out for this.  If you like cubed, then cube them.  Get creative with this!
  4. Add the tofu into the skillet and coat with the heated spicy mixture.  Cook for 5-8 minutes to brown the tofu on all sides, so you’ll have to flip them a bit.  The main thing is to get them all coated in the spicy goodness.
  5. Place a helping of quinoa in a bowl. Add some tofu and the greens and cucumber.  If you need a little more zap, add some sriracha.

We always like to hear if you have put your own spin on our recipes, so let us know how you have made this one!



The Power of Plants!


We all know this…right?  The fact is most of us don’t get enough.

Val and I like to promote vegetarian and vegan eating because we really believe in it, for a number of reasons.  We also know that no one likes to be lectured.  Nobody wants to have the finger wagging at them to eat your fruits and veggies so we try to give you some options that will be delicious and they just happen to be vegetarian or vegan dishes.

More and more, scientists and researchers are finding that eating a diet rich in vegetables and fruits is the best approach in preventing overall chronic disease.  The evidence based research points to choosing plants rich in color for their high nutrient and antioxidant content for protection against disease.

We know that life gets busy and time is at a premium for most of us, so we wanted to bring you some handy dandy tips on how to maximize your weekly intake of plant based foods!

Believe us, we know it can be a daunting task, especially at first, but the more you introduce them into your daily meals, the easier it becomes and it is a whole lot easier to do this than to fix or live with a chronic disease after the fact.

Look at it from a different perspective; would you rather make easy changes now to improve your overall health for the future, or deal with chronic and possibly life threatening issues later?  It is an investment in you.

and you know what ‘they’ say….


Sooooo….here are 20 tips to bring more fruits and vegetables into your everyday life!cropped-cropped-10552446_10154349923055433_6044061957097440534_n2.jpg

  1. When grocery shopping buy a range of fruits and vegetables so that you have lots of choice throughout the week.
  2. Keep a fruit bowl on your kitchen counter.
  3. Place a bowl of cut up vegetables on the top shelf of your fridge.
  4. Keep fruits and vegetables in the fridge where you can see them.
  5. Use vegetables and fruits that expire quickly first such as berries, asparagus etc..
  6. Stock up on frozen fruits and vegetables so that you have a convenient option available.
  7. Add fresh vegetables and fruit to all meals either in salad, cut-up or in a soup.
  8. Add extra varieties of vegetables when you prepare soups, casseroles or sauces such as grated zucchini, carrots or kale.
  9. Freeze loads of blueberries/strawberries when they are in season or buy in bulk to freeze to use in smoothies, fruit sauces, oatmeal etc.
  10. Choose fresh fruit for dessert.
  11. Increase the serving size of vegetables at meals.
  12. If short on time, try visiting a salad bar at a grocery store to provide a ready to eat option.
  13. Whenever you leave the house to shop or travel, carry fresh fruit and or cut up vegetables for snacking.
  14. Make a large vegetable or fruit salad and seal with a tight fitting lid for multiple serving options.
  15. Pick one new fruit of veggie to try every week.  Some you may like, some you may not, but this will expand your taste and you just may find something you love!
  16. If you have small kids, make a game out of picking a new veggie or fruit for the whole family to try.  
  17. If you’re making fruit smoothies, try adding some greens to them.  The sweetness of the fruits will take away any bitterness you may taste in the greens, especially if you’re giving them to kids.
  18. Salads don’t just have to be lettuce, tomato and cucumber. Trying different greens and adding some berries, nuts, seeds or even some chickpeas or quinoa to your salads will give you a hearty meal.
  19. Try a vegetarian restaurant.  There are some amazing vegetarian and vegan restaurants popping up everywhere.  The best thing about trying out these places is that you get to see just how delicious plant based meals can be.
  20. Start today!  No time like the present to getting on the road to a healthier you.  Small changes you make today can make a huge difference later 🙂 

Rockin Moroccan Lentil Soup


sorry…had to do that…I have resisted until now but had to break out the  Seinfeld…without the No!

Love the Moroccan spice!!!  We have a beautiful spicy lentil soup for you today that is full of veggies and Moroccan spice!


  • 1 tbsp olive oil
  • 1 large red onion, finely chopped
  • 3 cloves garlic, minced
  • 1 ½ cups red lentils
  • 2 Tbsp ground cumin
  • ½ tsp ground turmeric
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp smoked paprika
  • 1 X 15 ounce can chopped tomatoes with liquid
  • 1 Tbsp honey
  • 3 bay leaves
  • 7 cups water
  • ½ tsp sea salt
  • ½ tsp ground pepper to taste
  • 2 tbsp fresh lemon juice
  • ½ cup plain yogurt



  1. Saute onion and garlic in oil in large saucepan over medium heat for 5 minutes, or until onions are soft. Stir in lentils, cumin, turmeric, cinnamon, ginger and paprika and continue cooking for 1 minute. Add tomatoes and liquid, honey, bay leaves, 7 cups water, salt and pepper to taste. Bring to a boil. 

  2. Cover pan; reduce heat to medium-low. Simmer 20 minutes, or until lentils fall apart, and soup is thick. Add water to thin, if needed. Remove bay leaves; stir in lemon juice. Serve with a dollop of yogurt.



This recipe will make about 8 servings.

221 calories, 12 g protein, 5 g fat, 32 g carbohydrates, 7 g fiber



Penne with Veggies and Tempeh

The week nights are getting shorter right?  It sure seems like it when you get home and it is dark already.  Back to the routines of the fall also means that we may be out doing errands or running kids to activities during the week.  With less time to prepare some delicious and healthy meals, it is way too easy to order take out of grab some fast food when you’re out.  The good thing is that more and more, new restaurants, especially independently owned places, offer some healthy options that are fast too.

If you want a fast and easy option for dinner that even the pickiest of eater will enjoy, my go-to option is always pasta.  I am back to teaching Thursday nights so I want make sure I eat something a little more substantial than a peanut butter and banana sandwich, so I fall back on pasta and stir fried veggies.  Without meat in our diets, we add in some tempeh for the protein factor.  You can certainly leave it out if it is not your thing.


  • One package pasta (we use brown rice pasta as we have a Celiac in the house but you can use whatever you like and whatever shape is fine too!)
  • Green bell pepper, cut into small pieces
  • Spanish onion, cut into small pieces
  • 1/2 sliced mushrooms…we used Cremini mushrooms
  • 2-3 Carrots…the heirloom carrots are so yummy and look really great in the mix if you can get your hands on some. Peeled and sliced.
  • A whopping handful of greens- Ok here I used Arugula but I am told that some people are offended by the taste of Arugula…so spinach or kale would work just fine.
  • 2 cloves garlic…sliced and smashed.
  • 2-3 tablespoons of grape seed oil…I was totally lucky and used
  • 1/2 package of tempeh cut into small bite sized cubes. You can use more if you want more.

Now, you certainly can add whatever other veggies you have at home.  I had the basics but if I had some brocolli or zucchini…that would have been added too.


  1. Cook the pasta as you normally would and set aside.
  2. In a large pan, put the oil and garlic on medium. Let sizzle for a couple of minutes
  3. Add the rest all in one go EXCEPT the greens 🙂
  4. Stir fry all the veggies and tempeh until the onions are translucent or carmelizing begins and the tempeh is slightly browned
  5. Add the pasta and a touch more oil if you think you need it.
  6. Then add the greens and mix thoroughly.
  7. You can add salt, pepper and maybe a pinch of chili pepper flakes to heat it up.


This pasta dish is super easy and delicious that is chock full of veggies and protein too!


You can add a bit of pasta sauce, if you like it a little more saucy!

Make a big pot and eat it for lunch the next day too!




Baked Tomatoes Rayanne

So I have been bugging my friend and running buddy Rayanne for a recipe contribution to our blog as I have been the lucky recipient of some taste testing of her cooking many times.  I was pleasantly surprised when she showed up for our Wednesday night run with these amazing looking baked stuffed tomatoes and a recipe card!

The stuffed tomatoes not only looked amazing but they were locally grown, as in from her backyard garden.


2 cups cooked Basmati rice

1/2 cup cooked corn

1/2 cup lentils (canned are fine to use here)

6 red and yellow medium sized tomatoes

2 tablespoon olive oil

Parmesan cheese (as much as your heart desires)

Spice – curry, basil, rosemary, turmeric and salt and pepper – The spices are really as your individual taste desires.


  • Scrape out the guts of the tomatoes and reserve the pulp
  • In a skillet, toss everything in except the cheese, even the pulp gets thrown in the mix.  combine for about 10 minutes on medium.
  • Put the mixture into the tomato shells and put the Parmesan on top.
  • Put onto cookie sheet and bake for 7 minutes at 375 F
  • Turn that broiler on for 2 minutes just to get a little browning on the top.
  • Serve with herbs, yogurt or sour cream.

Well, I came home that night from our run and heated one of these up.  So GOOD!  They were delicious and the method and recipe seems super easy to do.  I am definitely going to give this a try at home.

Let us know if you have stuffed your tomatoes with anything else?  We would love to try out your versions too.


Roasted Red Pepper Humous

Re-blogging this delicious recipe. We love hummus and if you combine it with some roasted peppers, well, there is no going back to just plain hummus. This is an easy and divine recipe to try from our friends at FlexiFoodie blog.

Roasted Red Pepper Humous Julie MontaguHumous is an incredibly popular dip that is quite versatile when it comes to what it can be enjoyed with. If you have never made your own humous then you are missing out! Making it yourself at home is super simple and allows you to have complete control over what you put into your recipe. That means no preservatives or added sugar! It also means you can experiment with different flavours and there is no limit as to which foods you can add to the recipe in order to create different flavours and textures.

My Roasted Red Pepper Humous Recipe uses turmeric and paprika, which are two healthy spices, in order to boost the flavour and increase the nutritional value of the dish. They also contribute to the colour of the finished dip.

Turmeric is believed to be one of the most powerful medicinal spices available to us in the…

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Summer Fresh Salad Bowl

Looking for a delicious Summer Fresh Salad Bowl?  

Val was driving home in the crazy hot weather we are having here in Ontario and came up with this super refreshing meal idea.  The Summer Fresh Salad Bowl is a great meal all in one bowl packed with plenty of veggies, protein and grains.  The great thing about this Summer Fresh Salad Bowl is the amazing Orange Tarragon Vinaigrette that gives you the refreshing flavour.

Summer Fresh Salad Bowl with Orange Tarragon Vinaigrette

Salad Ingredients

1/2 cup chick peas

1/2 cup black beans

1/2 cup kidney beans

1 cup cooked brown basmati rice

2 tbsp parsley, diced

1 cup kale, ribs removed and cut into ribbons

1/2 cup diced cucumber

1 red pepper, diced

small red onion, diced

2 fresh oranges, peeled and diced

raw pumpkin seeds for serving


2 tbsp olive oil

3 tbsp freshly squeezed orange juice

1 tbsp apple cider vinegar

1 tsp maple syrup

1 tbsp dijon mustard

1 clove garlic, minced

2 tsp fresh tarragon, chopped

1/8 tsp sea salt

fresh ground pepper to taste


In a large glass bowl add all of the vegetables including the orange, gently mix to combine.

In a separate bowl, combine all the ingredients for the vinaigrette and whisk until evenly mixed.

Pour over salad and coat well.

Garnish with raw pumpkin seeds before serving.


The Garden Grows!

Last week I posted my little flower box garden, which is growing really nicely thanks to the beautiful weather we have had here.  Val was also busy in her own backyard planting  a veggie and herb garden of her own.

She had some great luck with a garden a  couple of years ago, so she decided to give it another go, this time with some seedlings.  After getting some seedlings, she went to work planting in her garden bed.  Luckily, some of her herbs pop up in her garden every year, like her lemon balm and mint, so these plants are beautifully growing already.

photo 4Lemon Balm

photo 3 photo 2

Cat Mint, Sage, and Peppermint

photo 5


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photo 2 (1)

Calendula and Fennel

In the raised beds, Val has lots of room for some more veggies to grow.

Here she has some tomato, sweet peppers, Dinosaur and Russian kale.

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I have to admit to having some comfort in knowing that if my flower box garden fails, I may be able to get a bit of Val’s harvest!

So far this year has been great for veggies, herbs and fruit.  Beautiful sun and just enough rain.  We will keep you posted on the garden progress…and hopefully post a great harvest too!

What’s for dinner? Rice Bowls!

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Not sure what to make for dinner?  There is always the old stand by of pasta but sometimes, you just want something different, with different flavours.  This rice bowl recipe is very simple to make and you can pack a whole bunch of veggies into it.  This recipe we stir fry the veggies but I have made some that keep the veggies raw.


1 cup rice (brown, basmati, jasmine, white)

1 large carrot-chopped

1 onion-diced

2 tsp garlic powder

half cup of broccoli-chopped

3-4 chopped mushrooms (we used cremini)

1/2 pepper (red, green, orange, yellow…doesn’t matter)

1 cubed, roasted sweet potato (I had these from the day before so I threw them in!)

handful of baby spinach.

**these were the veggies we used this time but hey, whatever you have in the fridge will do.  Zucchini, tomatoes, eggplant, bok choi, really doesn’t matter how many veggies you pack into this.

half a brick of firm tofu-pressed and cubed.

2 tbsp olive oil

1/3 cup soya sauce

2 tbsp maple syrup

a few squirts of hot sauce if you like.

salt to taste.

A few slices of avocado to top it off.


  1. Cook rice as directed. Set aside
  2. Chop up veggies.
  3. Heat large skillet with olive oil on medium.
  4. Put onions in first.  Let them cook 3-5 min on their own.
  5. Put in the mushrooms and the tofu.
  6. Cook and stir until tofu starts to get a brown coating on the sides. Stir to ensure that all the sides get browned.
  7. Throw the garlic powder in and all the other veggies, except the spinach.
  8. Cook for 5-8 minutes until veggies are tender.
  9. Mix the soya sauce and maple syrup together and pour over veggies.
  10. Coat the veggies and then throw the spinach in too.  Give it a mix.
  11. Here you could also put in some nuts like cashews or almonds.  That would add a nice crunch to it.
  12. In a bowl, put in a serving of rice, then top it with a good spoonful or two of the veggies.
  13. We also put some sliced avocado on it to top it off!

The hot sauce can be added as you cook or after the fact on top of everything. It is a fast and super good meal.  The left overs are great for lunch too!

Let us know if you try it out and what you added to make it your own!

Vegan Christmas Cooking with Doug McNish

Last week Val and I had the pleasure of attending a cooking class with Vegan Chef, Doug McNish.  We had attended a demonstration by Doug back in the fall at a local grocery store when he was promoting his book, Vegan Everyday.  This book is full, and I mean full, of great recipes.

We decided this fall to sign up for his Christmas Cooking class at the Public Kitchen in Toronto. Last week we ventured out and came back with great ideas, awesome recipes and full bellies.  Doug and his side kick Megan were great.  We had 6 of us in the group and only one lady had been there before (although she had done many before).  Now, Val and I are not chefs and neither was anyone else there but Doug and Megan were incredibly patient and set us up so we couldn’t fail.

The theme of the evening was Christmas dinner.  We decided back at Thanksgiving that we were going to go vegetarian for that family dinner and it worked out incredibly well, but we didn’t want to just do a repeat of the same menu.  We knew Doug would come through with some great recipes for us to try out.

Doug had us break up into groups and assign us a dish to make.  They had all the items at our disposal and the pots and pans easily accessible for us.  They were there to give us guidance and show us some chef tricks along the way.  With ultimate patience and composure, they were both very encouraging everyone.

Doug’s menu included  Sweet Potato Ginger soup, Lentil Millet Loaf, Sauteed Herbed Garlic Greens, Spiced Sweet Potato mash,  Herbed bread stuffing, Miso Mushroom Gravy, and Chocolate Super Food Clusters.  I know I was hungry but I can honestly say that everything was delicious.  I loved the gravy which was missed at our Thanksgiving dinner.  The herbed bread stuffing was also a favourite and can be easily adapted to use gluten free bread too.

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This was the sweet potato ginger soup.  I have since tried this one at home and it is so good, and easy to make too.

If you haven’t given one his classes a try, I would encourage you to give one a try.  Here is a link to his schedule.

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Thanks to Doug and Megan for a great night and we can’t wait to try the recipes at home and come back to learn some more!

Brown Rice Fettuccine with Spinach and Ginger

I had a overload of spinach in my fridge and knew that our blog was in need of something other than orange so decided to play around with some different flavours for some brown rice pasta.  I usually buy a penne type pasta but thought that the spinach would go well with a fettuccine type noodle instead.  The results was an Asian inspired version of fettuccine that was packed with greens and could easily be altered so that you could add on even more fresh veggies.


2 tablespoons of sesame oil

2 cloves of chopped garlic

1 teaspoon of fresh minced ginger

1 yellow onion chopped into small pieces

1 half of a green zucchini, peeled and chopped into cubes

2 cups of fresh spinach, chopped

2 cups cooked brown rice fettuccine **any type of pasta will work

2 tablespoons

juice of half a lime


  1. Cook pasta according to instructions.  I know that when I cook rice pasta, it is very easy to over cook it and it will turn mushy.  The pasta will be best if it cooked for about 6-8 minutes.
  2. In a large skillet, heat the oil on medium.
  3. Add in the onion, garlic, and ginger and cook for about 7-10 minutes.  Stir frequently.
  4. Add in the zucchini and cook for another 5-7 minutes
  5. Add in the fettuccine and the spinach at the same time and then if needed, another table spoon of sesame oil
  6. Stir frequently until the pasta is thoroughly mixed with the veggies and coated with the sesame oil.
  7. Add the lime juice and the sesame seeds and mix and serve immediately



Apple Cider Glazed Root Veggies

With so many fall flavours to chose from, we can’t forget the fresh apple cider that is available to us here this time of year.  Combine the locally grown root veggies and freshly pressed apple cider and you end up with a comfort food epitomizes the fall season.  Root veggies are high in minerals and filled with antioxidants, vitamins and slow burning carbohydrates for sustained energy levels.

If there are some veggies that aren’t your favourites in the recipe, you can swap them out for the ones you do favour.

This makes about 8-10 side dishes.



8 medium carrots, peeled and diced

6 parsnips, peeled and diced

1 small turnip, peeled and diced

1 butternut squash, peeled and diced

3 sweet potatoes, peeled and diced

3 tbsp olive oil

3-4 sprigs of  fresh rosemary

1 tbsp fresh thyme

3 cloves garlic, peeled and left whole

1 tsp sea salt

½ tsp freshly ground pepper


3 cups apple cider

1 cup white vinegar

2 tbsp maple syrup



  1. Preheat oven to 400 degrees.
  2. Peel and chop the vegetables into bite size pieces.
  3. Prepare two baking sheets by lightly coating them with grapeseed oil.
  4. Place vegetables in a large mixing bowl and coat with olive oil, rosemary, thyme, garlic , sea salt and pepper.
  5. Arrange vegetables in a single layer on the baking sheets and roast for 15 minutes, then stir mixture. Continue roasting for another 10 minutes or until lightly browned.
  6. While the vegetables are roasting, place apple cider, vinegar and maple syrup in a medium saucepan and bring to a boil. Continue to cook on medium-high heat until the liquid is reduced to ½ cup. This takes at least 40-50 minutes.
  7. Remove vegetables from oven and place on a platter, pour glaze over vegetables and garnish with fresh sprigs of parsley.


The sweetness of the maple syrup and apple cider come together so nicely to create this  glaze for the heartiness of the root vegetables.  A great fall comfort food.

Chickpea Curry – warmth from the inside out!

As the colder weather comes, we are all on the hunt for warm comfort foods.  Nothing warms you up from the inside like a good curry.

This curry recipe’s superstar is chickpeas!  Delicious and full of protein, chickpeas are an awesome alternative to meat.  Give this one a try on a cold fall evening.

Chickpea Curry


1 tbsp grapeseed oil

2 cloves garlic, crushed

1 tsp peeled and finely grated ginger

2 tbsp curry powder

pinch cayenne pepper

24 ounce bottle of strained tomatoes

*2 x 14 ounce cans of chickpeas, drained and rinsed

1 tsp coconut or brown sugar

2 small sweet potatoes, peeled and diced

3 small potatoes, peeled and diced

1 small red pepper, diced

pinch of sea salt

plain yogurt to serve

small handful fresh cilantro for garnish


  1. Heat oil on medium heat in a large wok or saucepan and add ginger, garlic and curry powder.
  2. Stir and cook for 1 minute before adding potatoes and coconut sugar.
  3. Continue cooking for 3 minutes before adding strained tomatoes, bring mixture to a boil, cover and reduce heat to medium for 15 minutes, stirring occasionally.
  4. Stir in the chickpeas and mix well. Cover and cook over medium heat for 4 minutes.
  5. Season with sea salt, remove from heat.
  6. Drizzle with plain yogurt and sprinkle with the chopped cilantro before serving. Serve with brown rice and maybe some Naan bread for a super comfort food.

*For this recipe I used white kidney beans. You may exchange the strained tomatoes for diced tomatoes.


Vegan Shepherd’s Pie with Lentils

Well the weather sure has taken a turn for the cooler here.  With that change in weather, comes a change in the foods we crave as well.  We still want to try our best to eat fresh, whole foods, but the craving for comfort foods is more intense this time of year.

One of our favourites is a shepherd’s pie.  Typically made with ground beef and veggies, topped with mashed potatoes and then baked, we change ours up a bit and still end up with a hearty, stick your ribs dinner that satisfies the need for something warm and soothing.

By replacing the beef with lentils and chickpeas, we can get the heartiness of the protein from the beef without having to eat it.  For hard core meat lovers, this may seem a little weird at first, but I assure you to give it a try.  This shepherd’s pie is full of great, fresh foods, that will not disappoint.


1 can of lentils, rinsed and drained

1 can of chickpeas, rinsed and drained

1/2 zucchini, chopped

1/2 red pepper

1 onion

2 large carrots, sliced

1 large tomato

2 tablespoons olive oil

2 cloves of garlic, minced

1 cup baby kale

6 medium sized potatoes

1 cup of butternut squash soup (I used Pacific brand, but you can use any kind, or homemade)

1 1/2 cup warm water

2 tablespoons of corn starch

2 tablespoons of vegan butter

salt to taste

2 teaspoons of dried rosemary


Wash and cut the potatoes in quarters and put into pot of boiling water.  Let boil for 15-20 minutes or until they are tender and soft.

While the potatoes are cooking, chop up all the veggies and get them ready.

In a large skillet, on medium heat, put in the oil and heat that up.  Then goes the garlic and onion. I cook them for about 5 minutes or so.  Then put in the peppers, carrots, zucchini, and let them cook for about 5 minutes.  I then put in the lentils, chickpeas, tomatoes and kale.  Cook for another 5-7 minutes.  Then in a small bowl, mix the warm water with the corn starch, mixing until it is dissolved, then pour into the pan and stir.  Cook the mixture for about 10 minutes and season.

Once it is cooked turn of the heat to the skillet.

Once the potatoes are cooked, drain the water from the pot and keep the potatoes in the pot.  Add the vegan butter and the butternut squash soup.  Mash with a potato masher until smooth.  If you feel that they are a little lumpy, you may need to add more soup. You can also use veggie broth but I really enjoyed the taste of the potato mixed with the spices that were in the soup.

In a casserole dish, spoon the veggie and lentil mix into it.  Then spoon the mashed potatoes on top, covering the all of the veggies.  This layer will be about an inch thick or so.  Cook at 350 F for 20-25 minutes until the top is browned.

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Take out and cool for 5 minutes and cut and enjoy.


I love the flavour of rosemary in the Fall, but there are certainly a whole lot of other spices you can use to give this shepherd’s pie a kick.  I am tempted to try some with curry and cumin in it for a really different twist on the recipe.  Let us know if you have a favourite spice you like to add to your shepherd’s pie.




Gluten Free Pasta with Eggplant

The Eggplants are in full harvest here in Ontario, and they are looking awesome.  I was gifted a few and thought I would share a recipe I made last night.  It was simple, quick, and delicious.

Gluten Free Pasta with Eggplant


3 tablespoons of olive or grapeseed oil

1 or 2 carrots, peeled and sliced

1 eggplant, peeled and cut into about 1/2 inch pieces

1 large tomato cut into 1 inch chunks or you could use a handful of small cheery tomatoes, halved.

half a white onion, diced

1/2 cup of canned stewed tomato, pureed

1/4 cup of water

1/4 cup of vinegar

1 table spoon of sugar

1/4 cup of roasted pumpkin seeds

1 package of dried pasta.

salt and pepper


  • Heat up the oil in a large pan and put in the carrots and onion. Cook for a couple of minutes and then put in the eggplant and the tomato.
  • In a bowl, pour in the tomato puree, vinegar, water, salt to taste (1-2 teaspoons), pepper to taste, and sugar and mix together.  Then stir this into the eggplant mixture in the pan.
  • Cover the pan and reduce the heat to low.  Stir occasionally until the eggplant is cooked tender which usually takes about 15-20 minutes.
  • Get a large pot of boiling water and cook your pasta according to the package. We use gluten free pasta and it is very important to watch the clock with this as if you are using rice pasta it is very easy to over cook and end up with mush.  I find that rice pasta is good at about 8 minutes.
  • Drain and rinse your pasta and them combine the pasta and the eggplant mixture.



This dish is great hot or cold.  It is filling but doesn’t leave you feeling over loaded.  Hope you try it and enjoy!  Don’t be surprised if there are a few more eggplant posts this week as I try to use up the other three I have here!