This tomato soup is my trusted fail-proof recipe that never disappoints. I first had at my Mother-in-Law’s and have been cooking it ever since. The original recipe did not have tofu, but since this soup is a staple with my children, I added tofu for more nutritional value.
This is one of my go-to saucy fish recipes and the key here is the word EASY. Any fish filet will do, but I prefer it with basa or tilapia. You will have it whipped up in no time and even the pickiest of eaters will enjoy this dish. I use regular mayonnaise as the base for the sauce, but feel free to use low-fat one if you want to make it a bit more calorie-friendly (and there is no reason for vegan mayo not to work as well). Continue reading
Have you ever heard of green borscht, the fair easy going sister of the traditional red one? Green borscht is quite popular in Ukraine during summer time and was traditionally make with sorrel leaves that landed the soup its delightful sour notes (hence the summer time popularity when sorrel is readily available).
Lacking sorrel, spinach and a bit of white vinegar do the trick nicely, and tofu adds a bit of extra nutrition and texture. Hope your family will enjoy it as much as mine does 🙂 Continue reading
Chicken wings are firmly on my list of favourite foods, spicy buffalo ones occupying the top spot. This recipe is a vegetarian version of them.
I was inspired to cook up something like this after my recent visit to Ottawa’s Pure Kitchen which serves amazing cauliflower wings (I fell in love at the first bite). After browsing the internet and a few stabs at the recipe, here is what I came up with and it is very good, if I say so myself. Continue reading
This eggplant dish will surprise you, as when you are eating it you will wonder if this is actually an eggplant. Or maybe this is mushrooms?
Anyway, it will be gone in no time as you will find yourself reaching for more. If you manage to have some leftovers, this dish is great on the next day as a deeper flavour will develop in the fridge. Continue reading
My post was mentioned by the marvellous Hunida! I’m beyond flattered! 😁
I love tofu and can actually eat strait out of package, but am always on a lookout for a new recipe. I had some cauliflower and a can of chickpeas kicking around and decided to add mix it all with some curry and see what happens.
The result is delicious and I am posting the recipe today although I was not planning on it and there are far less pictures this time around. So sorry about that!
This dish is inspired by a post from another blog, the one that belongs to the fabulous Jillian Harris. I have seen her beet rolls recipe quite awhile ago and was reminded of it recently when browsing the stalls of the local farmers’ market.
I used the actual beets for borscht and was left with all those gorgeous leaves that I could not make myself throw away. Some of them got shredded and added to borscht and the rest became beet rolls. This recipe seems a bit odd at first as you are wrapping yeast dough into beet leaves and baking it, but the result is simply delicious! Creamy mushroom sauce adds another level of flavour to this tasty dish and it is great as leftovers as well. I will definitely be adding it to my regular meal rotation.
You probably know by now that in my world potato is a magical vegetable. It can be cooked in so many different ways and used in such a variety of dishes that it is an absolute staple in my shopping cart and on my dining table (I do not have a kitchen table and we eat all of our meals in the dining room, in case you were wondering ;)).
One of my favourite ways to eat potatoes is to have them mashed. I always make a big batch and use leftovers for a quick gnocchi meal or to make stuffing for pyrohy (AKA pierogie). I have discovered over the years that not everyone knows how to make perfect mashed potatoes: light, fragrant and creamy. They make a perfect side dish to anything and are great on their own as well (if you are anything like me). Continue reading