Category: Lunch
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Cream of Broccoli Soup {vegan}
The arrival of fall has us thinking about comforting soups, and although I do already have a broccoli soup on the site, this one is made creamy and dairy-free with the addition of cashews and nutritional yeast. It’s just as flavourful as the dairy version, but a bit healthier with some fiber from the cashews.
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Easy Chicken Noodle Soup {veg version too}
This comforting soup is like the grown-up, less processed version of “Lipton Cup-a-Soup”. I add carrot and potato to increase the nutrients and make the soup more of a meal, without altering the nostalgic flavour too much.
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Crunchy Sautéed Brussels Sprouts
This is my favourite way to eat Brussels Sprouts; they’re not squishy or sulphury tasting, just crisp with a bit of caramelized browning on them from being sautéed in a hot pan. Being cut into small slivers helps them cook quickly, so they don’t become overdone. I add shallots for their mellow, toasty flavour, and
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Anti-Cancer Salad with Zesty Lemon Dressing
The past six months have been a hectic whirlwind of stress and uncertainty, with several diagnoses of cancer within our family, including my own basal cell carcinoma diagnosis last week! When we tell people of our diagnoses, so many people mention family members and friends who have also been diagnosed with various forms of cancer.
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Making Fresh Pasta
As is often the case, I end up making something from scratch because I either can’t find exactly what I’m looking for at the store, or I can’t be bothered to go to the store in the first place. This time, it was a bit of both; I was craving some really good pasta, but
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Einkorn Pizza Dough
There is a recipe for pizza dough on the side of the Jovial bag of all-purpose einkorn flour, which I made the first time I made pizza using all-purpose einkorn flour. It turned out well, but I now prefer to make it with 50% whole grain einkorn flour and 50% all-purpose einkorn, or 100% whole
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Polenta Soldiers {gluten-free}
I’ve been making these polenta soldiers for quite a while, but just thought today to share the recipe. It’s easy to cook up, and makes a nice change from toast. Prepared this way, the polenta is crispy and salty and tastes great dipped into a boiled egg (or over easy with tomatoes).
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Hummus
The existence of hummus is yet another example of the seemingly endless usefulness (and deliciousness) of chickpeas. I feel the same way about hummus as I do about falafel; they are both so rich, satisfying and flavourful, it’s hard to believe they are also so nutritious.
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Whole Grain Sourdough Einkorn Bread
My sourdough bread experiment has come to fruition tonight with my first-ever einkorn sourdough loaf! The whole process of creating the sourdough starter was quite fascinating, and also pretty fun. At first I thought my starter was going funky because it bubbled up like crazy the first two days, and smelled a bit like old