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Hi everyone!

My name is Caroline and I’m super excited to share this post with you all. Like the Hungry Birdie herself, I am also a law student – studying across the pond in a town called Canterbury (yes from the tales!). As a self-professed cheese aficionado, I have to admit I wasn’t always so thrilled with the idea of vegan cooking. I expected the ingredients to be completely foreign and inaccessible, but reading Robin’s blog inspired me to try a few new recipes (Winter potato salad, Penne with sun dried tomatoes and walnuts… Mmmmm!). And while you probably won’t catch me with a forkful of tofu any day soon, I’m getting a little closer… Enjoy!

Vegetable curry

Serves: 4

1 onion
2 cloves garlic
2 tbsp olive oil
2 tbsp curry paste
4 plum tomatoes, or similar
2 red bell peppers
1 can chickpeas, rinsed and drained
½  can coconut milk
4 cups of spinach or other dark green

Halve and peel one onion and slice into very thin half-moons. In deep pan, sauté onions in olive oil and a pinch of salt until golden and translucent (bonus points if you have the patience to caramelize them slightly). When golden, add two finely chopped cloves of garlic and two tablespoons of your favourite curry paste.

Add a few chopped tomatoes, sliced bell pepper and one can of chickpeas. Shake and pour in half a can of coconut milk. (I freeze the other half in an ice cube tray, pop them out and keep them in the freezer for next time!) Add about a cup of recently boiled water until you are happy with the consistency. Simmer away for a few minutes, add salt if needed.

At the end, wilt in a few handfuls of dark greens – I used organic spinach here. Serve alongside rice, quinoa, or nan bread, and a cold ale if you so fancy it. Enjoy!

If you’re in the mood for a nice light dessert to go with your spicy curry, try…

Baked Plums with Golden Sugar and Allspice

Serves: 4

4 plums, halved and pitted
2 tbsp golden brown sugar
1 ½ tsp allspice

Preheat your oven to 350 degrees. Coat the exposed side of each plum in the allspice and sugar. Bake cut-side up for 20-25 minutes, until slightly scorched and soft in the middle. (This works better with firm plums.)

Serve warm or room temperature, with chopped nuts or a nice soymilk ice cream!

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Lindsay with the hungry birdie in NYC last winter

Well hello little birdies! My name is Lindsay, and I am a ukulele playing vegan living in Toronto (we are a growing breed, I assure you). I am also the leader and organizer of Vegetarians In Their Twenties (VITT), a Toronto Vegetarian Association group (http://www.veg.ca/).

It is my pleasure to guest post on this inspiringly beautiful autumn day! With the cool crisp fall air, comes thick scarves, a plethora of pumpkins of every corner, and compelling conversations based on the age-old Halloween question “Is that person wearing a costume, or…?”  I am lucky to live in a neighbourhood in Toronto that feels more like a small town than a busy metropolis any day of the year. Most of our Sundays are spent exploring the countless little shops in our area, visiting the dog park with our pup and returning home only to throw some Simon and Garfunkle on the record player and tidy up.

Today, with the cool fall  Lake Ontario breeze brushing up against my cheeks, I found myself longing for a warm tea and vegan treats. Naturally, I stopped by one of the Beaches’ best kept vegan secrets that I feel compelled to share with all of you: D’Vine  Gelato Lounge and Coffee Bar (http://www.yelp.ca/biz/d-vine-gelato-lounge-and-coffee-bar-toronto). Though not everything is vegan here, they often serve up herbivore friendly soups, and offer a mouth watering array of delectable vegan sweets! Our favourite is the pea’not’ butter bars and Vegan/Gluten Free Cupcakes. There are few things more relaxing than enjoying an oversized green tea and mounds of vegan icing on a lazy fall Sunday afternoon.

I challenge all of you wonderful readers to get out and explore your neighbourhoods today. What kind of vegan treats can you find in otherwise unsuspecting areas? I don’t know about you, but I always enjoy the thrill of finding something I can munch on in places I never thought I would be able to! I hope you all get a chance to steep some goodness, explore your neighbourhoods, and enjoy this seasonally perfect day! Until next time birdies… xo

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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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