Archive for September, 2011

Our humble abode

photos by pwisenberg

I’m going to make this short and sweet. Robin (aka the hungry birdie) is obviously all wrapped up with law school work, but she and I figured it would be nice to show you some of our favourite features in our new home in Ottawa. I am always working to improve my photography and figured it was about time I turned my lens on our house!

In the future, I’ll post some shots from our adventures around town so you can discover Ottawa along with us, but for now enjoy the pictures and feel free to check out of my portfolio at 500px.

Paul (aka the well-fed birdie)


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photo by pwisenberg

Hi lil’ birdies!

My name is Danni and I write a style/design blog, denj. Robin and I met a few years ago in university and we’ve been cooking yummy dinners together ever since (although I confess, Robin almost always wears the chef hat during these dinners, I’m… the sous-chef?) Anywho, Robin is a busy girl these days at law school, so she asked me to post this yummy vegan pizza I made for a get-together we had a few weeks ago (the very same get-together that we had Robin’s Mac n’ Cheese from her last post! We were full beyond belief by the end, so much yummy food!) I’ve never met a soul who didn’t love a good pizza, this recipe is a fun spin on a classic. I made this particular one completely cheese-less (vegan or otherwise) but you could always throw a bit on top if you so desire!

Sweet Potato Pizza
Serves 8 as an appetizer 

To buy:

1 flatbread
1 large sweet potato
2 medium tomatoes
5 mushrooms
1/4 red onion
1 red pepper
1/4 cup tomato sauce
fresh basil
1 tsp. olive oil
salt n’ pepper

To prepare:

Preheat the oven to 400. Chop up your veggies lengthwise, and your sweet potato into wide flat pieces (chip shaped). Saute your veggies (excluding tomatoes) on the stove to soften. Next, spread your tomato sauce evenly over the flatbread and arrange the veggies on top, drizzle with olive oil, and finish off with fresh basil, salt, and pepper. Pop it in the oven for about 20 minutes or until the crust is golden. Let cool for a few minutes, slice, and serve!

xo danni

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Cheese please!

Photo by pwisenberg

Hello everyone!

As I write this I am sitting in the library avoiding the endless pages of reading that await me… Such is my new life as a law student. School, however, has been great so far! I’ve met tons of awesome people and my teachers all seem engaging and approachable. Needless to say, I’ve been super busy these past few weeks and haven’t had much time to come up with new recipes, let alone blog about them.

I actually made this meal a while back for a going-away dinner that Paul and I hosted during our last weekend in Toronto. I love mac n’ cheese as much as the next person and was so excited when I saw this incredibly simple recipe for vegan cheese sauce on Angela’s fabulous site. I wanted more texture than your traditional creamy dish so I added cauliflower florets in with the noodles, topped the whole thing with breadcrumbs and Daiya (duh!) and baked it until the crust was golden and crispy And, let’s be honest, serving things in individual-sized ramekins instantly makes a meal cuter!

Everyone (even my carnivorous friends) loved this dish and Paul is constantly urging me to make it again!

Vegan mac n’ cheese
Serves 4
(double the recipe to serve a larger group or to have leftovers)

1 package whole wheat macaroni
1/4 head cauliflower, cut into bite-sized florets
1 tsp Earth Balance
1/2 pacakge Daiya vegan cheese shreds (cheddar or mozzarella)
2 tablespoons bread crumbs
sprinkling of paprika
salt and pepper to taste
this easy cheese sauce recipe

Preheat your oven to 350 degrees. In large pot of boiling, salted water, cook the pasta until still quite firm. Drain and rinse under cold water to prevent from cooking further. Transfer macaroni to a large bowl and stir in the raw cauliflower florets. Meanwhile, in a small pot, prepare your simple cheese sauce, transfer to bowl of pasta and cauliflower, and toss it all together. Grease your baking sheet (or ramekins) with the Earth Balance. Add the pasta mixture to the baking sheet and top with Daiya, bread crumbs, sea salt, and freshly ground black pepper. Finally, sprinkle everything with paprika and bake for 20-30 minutes until bubbly and golden brown.

xo Robin

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Hello friends!

I am thrilled to tell you that I had my first day of law school today! Very exciting and overwhelming… I have no idea how busy I’ll be (in this new home in this new city at this new school), but I will try my best to continue sharing the recipes I love to make and eat!

In the meantime, please check out my latest post here.

Thank you all for reading,



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