Dinner
Recipes for dinner and main meals.
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At-Home Seafood Platter
Some of you may know that Fraser and I are ✨obsessed✨ with seafood platters. I think we may have tried every single one this city has to offer. So… for Fraser’s birthday recently, I took a stab at making one myself! I was pressed for time and Daily Catch Seafood on Commercial Drive made it so easy. I preordered a cooked 2lb Dungeness crab and some cocktail prawns as well as a lobster tail. These all came frozen so after pickup I thawed them out. The lobster tail needed cooking and the crab just a quick steam. As it turns out, the lobster needed about 8 minutes to cook, and…
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Maple-Tahini Winter Salad
Gooooood morning everyone! It’s finally a nice, bright sunny morning in Vancouver and it gives me hope that one day this grey Winter may end… I have been craving citrus fruits and salads lately – weird! Perhaps it’s my body telling me that Spring is coming…and also that I’ve been on a bit of a ‘winter diet’ lately and could use a bit more fresh food. I’ve been lacking big time in the vitamin D department and the sun just makes me feel so happy and motivated. The weather in Van City has left me with dry skin, a cold that won’t go away and just a bit ‘blah’ feeling. I’ve…
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Vegan Caesar Salad
You guys, I love caesar salad and I have tried literally a billion plant-based caesar salad dressings in my life, both at home and in restaurants. There are so many different ways to make a vegan caesar salad dressing. I’ve had avocado-based dressings, hemp-based, cashew-based and oil-based. For years I have avoided tofu-based caesar salad dressings because honestly, I just didn’t think it could taste as good as some of the other versions. Well, due to a major caesar salad craving the other day and a lack of cashews, I had to give the tofu-based dressing a try. It turned out to be amazing with perfectly a perfectly creamy and…
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Coconut Vegetable Korma
By the time you read this I will be in India celebrating my best friend’s wedding – woohoooooo! In anticipation of all the amazing Indian food we will be consuming, Jared and I decided to have a little curry night before we left. We cooked up basmati rice, naan bread, aloo gobi (a mixture of potatoes, cauliflower and spices) and my favourite, vegetable korma. Korma is a dish consisting of meat or vegetables braised in yogurt or cream, stock and plenty of spices. Korma is a supa saucy, fragrant and flavourful dish! But as you know, me and dairy don’t get along so great, so korma has been a no-go…
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Hasselback Potatoes
Oh Hasselback potatoes…a side dish from heaven. These are basically what you make when you feel like french fries but want to look fancy. By thinly slicing the potatoes but not all the way through, you’re able to create lots of room for the olive oil and coconut oil to get all up in thurr and crisp up every edge. The inside is left soft and creamy and you get plenty of that french fry texture on the outside. Ohhhh baby! The only downside is that I can’t stop thinking about David Hasselhoff every time I think of Hasselback…. You can leave these babies simple (sea salt, pepper) or do them…
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Mango Salad with Honey-Lime Dressing
The other day I went to a potluck with a group of girl friends (see below! <3 ) and we were doing an Indian themed meal. We had two different kinds of curry, rice, salad and plenty of wine. My contribution was the salad and I had to wrack my brain for the perfect salad to accompany curry. In the end, I decided that something sweet and tangy with just a hint of spice would be the answer. There are so many different textures and colours in this salad! Creamy avocado, sweet mango, crunchy bell peppers all on a bed of tender mixed greens. Let’s not forget the flavour-packed pepitas (pumpkin…
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Pumpkin Seed Pesto Zoodles
I would like to preface this post by saying that while I love zucchini…I currently have so much of it in my fridge that I cannot possibly accept any more “gifts” from family members and friends hoping to pawn off their surplus of garden zucchini on me. Anyone who has ever grown zucchini knows how it is- haha! One of the ways that I like to use zucchini is to spiralize it into noodles a.k.a. “zoodles”! Zoodles are a great gluten-free alternative to pasta but they can also be used as a base for a variety of other dishes. I love to use zoodles in stir-frys, soups or instead of…
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Drop Dead Recipes – Buddha Bowls
I’m sure you’ve all seen “Buddha Bowls” floating around Instagram and Facebook. They are a super trendy food right now, but it’s great because they are so delicious and super healthy. I’ve created this Winter Buddha Bowl full of roasted vegetables, quinoa, and a freakin’ insane miso gravy. Obviously you can substitute whatever veggies you like the most, and if you aren’t into quinoa, white or brown rice would work great, too. Winter Buddha Bowl 200g yam, sliced 1/2″ thick 200g beet, sliced 1/2″ thick 125g carrot, sliced 1/2″ thick 125g broccoli, chopped into florets 1/2 tsp sea salt 1 tbsp coconut oil 1 tbsp sesame seeds Preheat oven to…
You May Also Like
Mango Salad with Honey-Lime Dressing
Maple-Tahini Winter Salad
Hasselback Potatoes
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Fettuccine Alfredo for Vegan Miam {Plant-Based}
I’m excited to share with you one of my new favourite recipes. Rika from vegan miam invited me to share a guest post on her blog and I knew I had to come up with something special. If you haven’t visited vegan miam already, you absolutely MUST! Rika and Doni are the uber talented two behind the blog, and they share their brilliant recipes and photography as they travel around the world. I love learning about the food in different cities of the world and how it seems possible to find plant-based options just about anywhere now! I had the pleasure of meeting Rika and Doni while I was in…
