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Archive for the ‘Lunch’ Category

Thai it up

Good morning! Just a quick recipe today as I’m running late for school. What can I say about this soup? It’s simple to prepare, makes enough for leftovers, and is just really damn tasty!

Happy Wednesday everyone!

Thai corn and cilantro soup
Serves 4-6 

1 tbsp veggie oil
1 tbsp chopped hot pepper
1 clove garlic, minced
1/2 onion, diced
1 tbsp ginger
6 cups veggie stock
2 tbsp soy sauce
2 cups corn
1 can coconut milk
1/2 package tofu, cut into 1/2″ cubes
3/4 cups fresh cilantro, chopped

Begin by heating the oil on medium heat and cook the onions, garlic, ginger, and hot pepper until just soft (about 5 minutes).

Add veggie stock and bring to a boil. Reduce heat and stir in the soy sauce, corn, tofu, coconut milk and 1/2 cup of cilantro (save the rest for garnish).

Allow soup to simmer on low heat for at least 15 minutes (longer= more flavour) before serving. Season with salt and pepper if desired. Garnish with the remaining cilantro and enjoy!

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Oh my  goodness these were so good! So good, in fact, that we made the entire recipe again the next day. Yup, it’s true. Anyway, this was my latest post for One Green Planet, to view the entire drool-inducing recipe, click here.

Also, we’ve finally created a Hungry Birdie Facebook page! Check it out for photos, updates and more. Be sure to ‘like’ us if you want to show your appreciation!

Have a wonderful weekend everyone!

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photos by pwisenberg

Hello everyone and happy Thanksgiving! Since I finally have time to breathe and relax a bit this weekend, I thought I’d share a recent recipe. I made this mish-mash of a dish on a chilly Tuesday night and it wound up being so flavourful that I felt it deserved to be shared! The star ingredient were the baked sweet potatoes that I seasoned with oregano and paprika. These hearty tots are perfect when cut into thick wedges and served on a bed of bright quinoa salad.

Baked sweet potato wedges and quinoa salad
Serves 4

Baked Potatoes

2 large sweet potatoes
1 tsp dried oregano
1 tsp paprika
Salt and pepper to taste

Begin by preheating your oven to 450 degrees. Place 2 large sweet potatoes on a baking sheet and prick with a fork. Bake for about 45 minutes or until soft. Remove from oven and slice into thick wedges. Sprinkle generously with oregano, paprika, sea salt and coarse black pepper.

Quinoa Salad

1 cup quinoa
1/2 red onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1/2 cup cherry tomatoes, halved
1/4 cup chopped walnuts
1/4 cup olive oil
1 tsp dijon mustard
2 tbsp lemon juice
Salt and pepper to taste
1 cup baby spinach

While the potatoes are cooking, add quinoa and 1 1/2 cups water to a small pot and bring to a boil. Reduce heat and simmer for around 15 minutes, or until all of the liquid has been absorbed. Meanwhile, heat 1 tbsp of the olive oil in a pan over medium heat and add the onion, garlic and bell pepper. Sautee until soft and slightly golden. In a large bowl, whisk together the lemon juice, dijon and remaining olive oil. Add in the warm quinoa, cooked veggies, walnuts and tomatoes and toss it all together. Season with salt and pepper.

Serve the potato wedges over a bed of  warm quinoa and baby spinach for a healthy meal that I guarantee will leave you with a very happy belly!

Have a wonderful weekend everyone xo

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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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photo by pwisenberg

I made this meal for a friend as a thank-you for her hospitality a while back. I felt a hearty grilled vegetable sandwich was the perfect display of gratitude for such a lovely girl. The recipe is simple really: grill some vegetables, pile ’em on some good bread, add a dollop of hummus and a handful of leafy greens and you’re good to go!

Grilled vegetable sandwich
Makes 2

4 slices bread (whole wheat, spelt or sourdough would all work)
2 tbsp hummus (add hot sauce if you dare!)
1 handful of arugula (or spinach)
1 red onion, sliced
1 red bell pepper, sliced
2 portobello mushroom caps
3 tbsp olive oil
1 tbsp chopped fresh basil
1 tbsp chopped fresh oregano (or 1 tsp dried)
juice of 1/2 lemon
1 clove garlic, minced
salt and pepper to taste

Begin by heating 1 tbsp of the oil in a pan over medium heat. Add the sliced onions and season with salt and pepper. Cook over medium to low heat until soft and caramelized, about 15 minutes. Meanwhile, toss the bell pepper and portobello caps in the remaining oil, basil, oregano, garlic, lemon juice and salt and pepper. Grill over medium heat (ideally on a grill pan) until soft and slightly charred, about 10 minutes, turning often.

Grill the slices of bread until heated through and slightly crispy. Apply a generous layer of hummus (and hot sauce if desired) to one slice per sandwich. Top with the caramelized onions, grilled vegetables and fresh arugula.

Enjoy the sandwich while it’s still warm and eat outside if the weather allows it!

I hope you all have a wonderful weekend. I will be busy hosting a dinner party, celebrating a friend’s birthday and doing some much anticipated back to school shopping! Hey, if I’m going to be law student, I have to look the part, right?

xo Robin

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Photo by me

I made this recipe a while back as a contribution to One Green Planet, but it was too pretty not to share with you all. I wanted to make a colourful potato salad that seemed both classic and innovative. I used multi-coloured sweet potatoes from our local farmer’s market and added sweet corn, bell peppers, onions, jalapeno and cilantro. This pretty little dish has both a spicy bite from a touch of cayenne and a burst of freshness from its simple lime dressing. Summer picnic food at its best!

Spicy sweet potato salad (Serves 6-8 as a side dish)

Salad ingredients:

  • 1 lb. sweet potatoes (multicolored if available), peeled and cut into ½ inch cubes
  • 1 tsp. cumin
  • ½ tsp. cayenne pepper
  • 2 tbsp. vegetable oil
  • salt and pepper to taste
  • 3 cups cooked corn (fresh or frozen)
  • 4 scallions, trimmed and sliced
  • 1 red bell pepper, diced
  • ½ jalapeno pepper, finely chopped
  • ¼ cup cilantro, chopped for garnish
  • Dressing Ingredients
  • ¼ cup vegetable oil
  • 1 garlic clove, minced
  • zest and juice of 1 lime
  • salt and pepper to taste

Preheat oven to 400 degrees. Toss the sweet potatoes in the vegetable oil, cumin, cayenne, salt and pepper. Bake on an aluminum foil-lined sheet for 20-25 minutes, turning once. Set aside to cool. Meanwhile, in a large bowl, add the cooked corn, scallions, bell pepper and jalapeno and toss to combine.

To prepare the simple citrus dressing, simply whisk together of all the ingredients.

Add the potatoes and dressing to the bowl and toss everything together. Garnish with fresh cilantro and enjoy!

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