Peas + Thank You sandwiches

Toronto Veg Spring Market

More than 40 vendors gathered at the Artscape Wychwood Barns last Sunday, serving up plant-based fare to satisfy anyone's tastes. Hosted by the Toronto Vegetarian Association, the second annual Veg Spring Market offered plenty of sweet, savoury, saucy, spicy and cheezy treats. Check out the highlights below. It's a Sausage Party With names like The … Continue reading Toronto Veg Spring Market

Swiss chard

Rooftop to table: spaghetti with roasted swiss chard, eggplant, tomatoes and carrots

Roasted veggies, picked from U of T's rooftop garden. (Recipe at the end of this post.) Downtown Toronto may be known as a concrete jungle, but the University of Toronto campus is blessed with lush pockets of greenery -- towering walls of ivy, manicured beds of perennials and even a tropical bamboo garden. Every day this … Continue reading Rooftop to table: spaghetti with roasted swiss chard, eggplant, tomatoes and carrots

red miso udon soup

Spicy red miso soup with udon noodles

A steamy bowl of thick, chewy noodles swirling in a rich, fiery broth is a good idea any time of the year. And especially now, as many Canadians are feeling the deep freeze and #BombCyclone is part of our daily lingo.   Misonikomi udon is a popular specialty in the Nagoya region of central Japan. The … Continue reading Spicy red miso soup with udon noodles

Creamy spaghetti squash pasta

In honour of World Pasta Day, I'm combining two of my favourite things: autumn flavours and loads of noodles. Early fall marks the season of the beautiful lemon-hued spaghetti squash. But in Toronto this past weekend it was glorious patio weather again, making my sunny kitchen feel like an oven. Instead of squash soup, I … Continue reading Creamy spaghetti squash pasta

Asian noodle bowl

Spicy sesame black rice noodles with kimchi and cabbage

You'll never go back to white rice. It's the start of the lunar new year (#YearoftheRooster!), so today I'm wishing everyone good health and happy eating with this purple-powered Asian noodle bowl. Black rice noodles become a deep shade of purple when they're cooked. In Chinese cuisine it's known as "forbidden rice" because it was meant … Continue reading Spicy sesame black rice noodles with kimchi and cabbage

green Thai curry and spring rolls

Infographic: curry coconut soup

If you've been reading this blog, you might have guessed I have a mild obsession with curry. And soup. Today's post is an exciting union of the two, especially as I write this in the midst of a Canadian winter. Thai curry in particular — whether green or red — always transports me back to … Continue reading Infographic: curry coconut soup