These muffins were intended to be flavored with banana and walnuts… only I didn’t have any walnuts, so made do with the hazelnuts in my pantry. The recipe was created to use up the bananas in my freezer, and to free up some space in preparation for Christmas/New Year.
The results were awesome! These muffins easy to make, gluten-free, dairy-free, vegan-friendly, fluffy, banana-ry, nutty and ~165 calories each! Enjoy them in packed lunches, Continue reading
Winter is slowly creeping up on us. The long, cold, dark and wet nights are drawing closer. I think it’s time to make a hearty soup that is wholesome, delicious and vegetarian. This warming soup will be welcomed by anybody and everybody. It’s thick, creamy, lightly spiced and truly scrumptious. It’s best served with crusty bread.
Calling this soup a pumpkin soup is a little cheeky, because I used a winter squash. But I won’t Continue reading
It’s funny how we often crave the foods we enjoyed when we were children. This recipe is based on a dish my mother used to make, and still makes. Thinly sliced, boneless, pork chops are marinated in a mixture of Marsala wine, light soy sauce, sesame oil, ginger and spring onions.
The combination of soy sauce, sesame oil, ginger and spring onions bring out the Chinese-influence on this dish. Although my mother used to use Sherry Continue reading
Here’s a not-so-familiar ice cream flavor to tantalize your taste buds: grapefruit. You never see this flavor when made with dairy. I’m assuming the tartness of the grapefruit would split the cream/custard base. Anyhoo, being of vegan and dairy-free variety, we don’t have that problem. The resulting ice cream is refreshing, creamy and bitterly like grapefruit. It’s a wonderful change from the overly sweet grapefruit sorbets that you may find in shops. Continue reading
As you may have noticed, I’ve been quite engrossed in making ice creams over the last couple of months. Since summer has abruptly ended, and Autumn (Fall) is now here, this has to stop!
The change in season fills me with a little sadness, but also with a little joy. Sadness because the long, warm summer days will turn into long cold, dark and rainy nights, and the abundance of wonderful summer produce is now all but gone. Joy because the autumn brings the most beautiful colors in the Pacific Northwest, the trees are tinged with reds, auburns and yellows; Continue reading
I got introduced to cottage pie through school dinners, or more correctly, school lunches. Being from the north of England, I don’t really recall the word “lunch” being used. You’d have dinner (i.e. meal around noon, or otherwise known as lunch), tea (i.e meal in the evening, or otherwise known as dinner) and sometimes supper. Anyhow… school dinners were the warm meal you’d get around noon at schools, and were typically disgusting. The only redeeming feature of school dinners were the puddings (desserts), which usually consisted of steamed sponge and custard, cornflake/treacle tarts, ice cream, rice pudding etc.
As an adult and now a food snob, it now feels me with dread to wonder what the ingredients of those meals consisted of. With all the tainted Continue reading
Yorkshire puddings are similar to popovers. There are differences though, for example, Yorkshire puddings are usually unflavored and are intended to be eaten with roasted meat and gravy, whereas popovers can have a variety of additions, including herbs, cheese and garlic etc, and are often eaten as a bread roll. Some loonies actually buy “special” pans to make popovers?!?!?!
Anyhow… I’ve was craving a plate of roast beef (sorry vegan/vegetarian friends), roasted root vegetables, crisp roast potatoes, gravy and Yorkshire puddings at 9 AM one work day. After that, I just could not get them out of my head. Continue reading