Who needs meat? When you can make these tasty Vegetarian Meat-less balls with cinnamon and pomegranate jewels, packed with flavour you’re going to love. It’s that time of year again when I start craving more wholesome meals that can warm me up on a rainy winter day. It’s definitely a bit of a change from the snow that I was used to getting while living in Ontario. I will say that I’m most certainly looking forward to heading up to Whistler soon to do some riding. Vancouver is great like that, you really get the best of both worlds. Other life updates are as followed; I absolutely love my job, I’ve been learning a ton and having a lot of fun along the way. I work remotely on sundays so I’m taking the time to explore different coffee shops around Vancouver. Besides work and the blog I’ve also been practicing a ton of yoga, trying to work my way up to be able to press into handstand! Life is absolutely wonderful.
1 ounce very finely shredded Parmigiano-Reggiano cheese
½ cup bread crumbs (gluten free)
¼ cup chopped flat-leaf (Italian) parsley, packed
2 eggs, divided
1 teaspoon salt
1 pinch cinnamon
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch dried oregano
½ pomegranate seeds
Heat olive oil in a skillet over medium-high heat. Add garlic and sauté till golden, from there add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. Stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. Remove skillet from heat and transfer mixture to a mixing bowl.
Mix oats into mushroom mixture until thoroughly combined. Gently stir 1 ounce Parmigiano-Reggiano cheese into mixture. Add bread crumbs, ¼ cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, oregano, cinnamon and pomegranate seeds. Mix together with a fork until crumbly. Stir in remaining 1 egg. Mixture should hold together when pressed.
Cover bowl with plastic wrap and refrigerate at least 4 hours. For best flavor and texture, refrigerate overnight.
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
Form mixture into small meatballs using a 2-tablespoon scoop. Roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet. Bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
With the holidays right around the corner there’s no better way to enjoy them than baking up some delicious Ginger Cookies. As noted in my previous blog post.. I spent most of the weekend on the island with my cousins baking/cooking up a storm and sifting through various cook books for recipe inspiration. We made everything from Grilled Veggie Panini’s — Sweet Potato Gnocchi — Mountain loafs, I was definitely loving every minute of it! Seeing as I ate the remaining cookies on the ferry ride home, I may have to make these bad boys again for others to enjoy.
Preheat oven to 350 degrees F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Let me first begin by saying how lucky I feel to have started a new chapter of my life. The last few weeks have been filled with pure excitement as I settle into a completely new routine from being in a new city, starting a new job to connecting with old friends and meeting new ones!
It’s amazing how a fairly unfamiliar place can already feel like home. I mean in a place surrounded by mountains, the ocean, amazing yoga teachers and delicious vegetarian restaurants.. how could it not? For those of you who know me well I’ve always had an itch to move back out here after spending some time in Whistler after graduating. Although I looked into making the move quite a few times through out the years, it never fully worked out until now.
Timing is truly everything. All the experiences I’ve had up until this point have really shaped who I am. From the various schooling programs I pursued, the many jobs that I worked, to the places that I lived and the people I met along the way. I’ve hit a point in my life where things are finally making sense and I’m really excited to see what future adventures await.
As I sit here on the ferry to Nanaimo to visit my cousin Dani and her family, I wanted to share with you all what I’ve been busy reflecting and preparing for with The Spoonful of Honey. I’m truly so grateful for all the positive response that I’ve been given since starting the blog, about a year and a half ago. The hope for this year is that I will continue to post new and exciting recipes every week or two and will also start writing more about different restaurants and yoga classes and hiking trails I explore along the beautiful west coast.
I can’t believe the time has come.. tomorrow I officially fly out to Vancouver and begin my new so-called life. But first before I delve into that I want to recount the events from this past weekend. For those of you who don’t know my twin sister and I turned 25 on Friday. I spent the afternoon playing golf with my family then we all went out in the evening and had a lovely meal at Piazza downtown Oakville. Saturday Carly and I rented out this fantastic spot called The Wallflower on Dundas West where we had our closest friends and family come join us for dinner and drinks, it was truly the perfect send off. After a weekend of festivities I spent the last two days packing up the last of my belongings to ship out west. Things are definitely settling in for me now, its going to be a big transition from the new job, new place to a whole new city. I’m excited for the adventures that lie ahead, but I also would be lying if I said I wasn’t also a bit nervous. On that note, I wanted to let everyone know that I won’t be posting as many recipes until I get settled into my new space. In the meantime below I’ve shared a really tasty Twice Baked Sweet Potatoes recipe that is deliciously filled with quinoa, kale, red peppers, beets and feta. It’s the perfect addition to any fall or winter meal!
Lightly scrub the sweet potatoes and beets under cold running water. Meanwhile, on the stove top steam kale and cook quinoa.
Place the potatoes and lightly oiled beets and red peppers on a roasting tray and bake until tender, 35 minutes for the red peppers and 1 hour 15 minutes for the sweet potatoes and beets. Remove from the oven and allow the potatoes to cool slightly before cutting off the top third of the potatoes lengthwise. Scoop out the flesh using a large spoon (leave enough on the base so the skin holds its shape) and reserve bases.
Place cooked beets, potato flesh, kale, quinoa, feta and red peppers into bowl and mixed well. Season with salt and pepper. Drizzle with a little oil, and fresh rosemary. Set the potato skin bases upright on the tray and fill with the mixture.
Sprinkle the top of each stuffed sweet potato with some feta. Bake 10 minutes. Finish the potatoes under the broiler for the top to brown, 1 minute, if desired.
Warm up this fall season with a delicious Vegetarian Chili. Perfect for thosecool fall nights, and times you just want to fill the belly with goodness. I absolutely love the addition of the sweet potatoes and fresh kale from the garden. The mixture of sweet in spicy is a match made in heaven.
2 pounds orange-fleshed sweet potatoes, peeled and cut into cubes
½ teaspoon ground dried chipotle pepper
½ teaspoon salt
2 tablespoons coconut oil, divided
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
2 tablespoons ancho chile powder, or to taste
1 large carrot, diced
2 cups kale, chopped
1 tablespoon ground cumin
¼ teaspoon dried oregano
1 (28 ounce) can diced tomatoes
1 cup water, or more as needed
1 teaspoon salt, or to taste
1 teaspoon coconut sugar
1 teaspoon unsweetened cocoa powder
2 (15 ounce) cans black beans, rinsed and drained
1 pinch cayenne pepper, or to taste
½ cup sour cream, for garnish (optional)
handful of corn chip
½ grated cheese (optional)
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Combine sweet potatoes, chipotle pepper, ½ teaspoon salt, and 1 tablespoon coconut oil in a large bowl and toss to coat. Spread sweet potatoes on the prepared baking sheet in a single layer.
Roast sweet potatoes in the preheated oven until the outside is crunchy and inside is tender, 20 to 25 minutes. Allow to cool to room temperature.
Cook and stir remaining 1 tablespoon olive oil, onion, garlic, red bell pepper, diced carrot, ancho chile powder, cumin, and dried oregano together in a large pot or Dutch oven over medium heat. Cook and stir until onion is softened, about 5 minutes.
Pour tomatoes, kale and water into the onion mixture and bring to a simmer. Add 1 teaspoon salt, coconut sugar, and cocoa powder. Bring to a simmer, stirring constantly, reduce heat to low and simmer for 30 minutes.
Stir black beans and cooled sweet potatoes into the onion-tomato mixture. Add more water if mixture is too thick. Simmer until heated through, about 15 minutes. Season with salt and cayenne pepper to taste. Serve topped with sour cream, corn chips, avocado, and cheese
These Curry Cauliflower Collard Wraps are a weekly go-to of mine! They’re really great to make if you’re looking for a healthy and quick lunch or dinner to sustain you. They also have quite a bit of flavour to them that you can easily make less or more spicy depending on your preference.
In a large bowl combine the lemon zest, curry, turmeric, garlic powder, sumac and olive oil. Whisk together until combined.
Pour all of the cauliflower, sweet potatoes, white onion and the remaining oil and spices onto a rimmed sheet pan. Roast in the oven for 30-40 minutes. Toss the cauliflower and rotate the pan to ensure even toasting.
Once roasted; season with kosher salt and black pepper to taste. Place in collard green wraps along with the additional toppings and enjoy!
What’s not to love about Vegan Waffles for breakfast? Especially with the delicious accompaniment of fresh fruit and local maple syrup! I’ll be the first to admit that waffles aren’t my every day go-to for breakfast, but every once and a while I get the craving and this is what I love to make.
Blend oats in a blender into a flour-like consistency. Add flax seed mixture, almond milk, all-purpose flour, whole wheat flour, melted coconut oil, baking powder, vanilla extract, agave nectar, and salt to oats; blend until batter is just mixed.
Spoon ½ cup batter into preheated waffle iron. Cook the waffles until golden and crisp, about 5 minutes.
Besides being my birthday season, I absolutely love everything about the Fall. From the apple picking, the delicious root vegetables and the leaves changing colours it really doesn’t get any better then that. Every year I make it a point to drive up to Milton to pick my own apples from one of my favourite orchards off the 5 side rd, it’s really a wonderful tradition.
I always end up making apple pies, apple crumble, or some sort of apple cake but this year I decided to change things up by making Homemade Apple Hand Pies ! And boy! let me tell you what a wonderful idea it was. I’m not going to lie and say it was easy, since there are definitely many steps involved, but I will say it really does help if you pre make the dough beforehand. You can find my fantastic easy pie crust recipe already up on the blog to get you started!
Remove dough from the refrigerator and roll it out on a lightly floured surface until the dough is about ¼-inch thick. Using a bowl, punch out circular holes in the dough and place on a parchment lined cookie sheet. Re-roll the dough and continue punching out circles until there is no dough left.
From there spoon 1-2 tablespoons of the filling into the center of each dough circle. Using your fingers, seal the edges of the dough circles by pressing it together. You can use a fork, create a decorative edging over the sealed portion of the dough if you like. Repeat this process until all of your pies are sealed and arranged on the cookie sheet with at least ½ an inch space between them.
Preheat oven to 450°F. Using a knife, score each pie two or three times on top. Place your cookie sheets back in the refrigerator until the oven has preheated.
To bake, place cookie sheet on middle rack and bake at 450°F for 10 minutes. Reduce heat to 350°F, and bake for another 15-20 minutes, until the tops are golden brown. Remove from oven, and allow to cool on a wire rack until room temperature.
You can also feel free to make and drizzle a sugar glaze on top, if you want to make it extra sweet!
Looking for something to warm your belly up this fall? This Vegan Wild Mushroom Soup is the perfect thing to make that happen. Just over three years ago, I was inspired to recreate one of my favourite soups from The Red Tea Box restaurant in Toronto (which I’m sad to say closed this past month). I remember the first time I tried it and how completely blown away I felt about the dill and pepper seasoning. It completely changed the way I’ve gone about making mushroom soup. Feel free to make your own croutons and garnish however you’d like!
Place cauliflower, cashews, vegetable broth, onion powder, salt and pepper in a small saucepan. Cover and bring to a boil over medium heat. Reduce heat to low and simmer for 7-8 minutes, until cauliflower is softened. Then, puree using a food processor.
Meanwhile, add olive oil, mushrooms and onion to a medium-sized saucepan. Heat over high heat until onions are translucent and beginning to brown, about 8 minutes.
Add pureed cauliflower mixture to sauteed mushrooms. Then the spices and bring to a boil, cover and simmer for 10 minutes, until thickened.
Whats not to love about Baked Kale & Tomato Macaroni? It is most certainly one of my favourite comforting dishes that is perfect for the fall or winter time. The extra-sharp cheddar combined with layers of kale and tomatoes make it a great option for picky vegetable eaters. I was super grateful that I even got to use the last of the fresh tomatoes and kale from the garden.
3 tablespoons plain dry breadcrumbs (I ended up making my ow from scratch)
1 teaspoon extra-virgin coconut oil
¼ teaspoon paprika
2 cups of steamed kale
1 cup of diced tomatoes
1¾ cups low-fat milk, divided
3 tablespoons all-purpose gluten free flour
2 cups shredded extra-sharp Cheddar cheese
1 cup low-fat cottage cheese
⅛ teaspoon ground nutmeg
¼ teaspoon salt
Freshly ground pepper, to taste
8 ounces (2 cups) gluten-free elbow macaroni
Put a large pot of water on to boil. Preheat oven to 450°F. Coat an 8-inch-square baking dish with butter or cooking spray.
Mix breadcrumbs, melted coconut oil and paprika in a small bowl. Place steamed kale in a fine-mesh strainer and press out excess moisture.
Heat 1½ cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining ¼ cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper.
Cook pasta for 4 minutes, or until not quite tender. Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon the kale and diced tomatoes into the macaroni. Top with the remaining pasta; sprinkle with the breadcrumb mixture.
Bake the casserole until bubbly and golden, 25 to 30 minutes.