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Posts Tagged ‘spinach’

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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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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Feeling fresh

photo by pwisenberg

Hello and happy May! This was an easy little weekend lunch that turned out to be too adorable not to photograph. I basically grabbed all of my favourite ingredients (including my new found love, cilantro- apparently it no longer tastes like soap to me!) and tossed them in some fresh lime juice and fruity olive oil. The flavours were bright and vibrant and the cucumbers and fresh jalapenos added a welcome crunch. Obviously, a few salty tortilla chips didn’t hurt either…

Avocado and spinach salad
Serves 2 

2 cups baby spinach
1/2 roma tomato, chopped
1/2 avocado, chopped
1/4 cup cucumber, chopped
1 tbsp red onion, diced
1 tbsp jalapeno, diced
1 tbsp cilantro, chopped
about 1 tbsp olive oil
about 1 tbs lime juice
salt and pepper to taste
2 handfuls of whole grain tortilla chips

In a small bowl, combine all of the ingredients, except for the spinach and tortilla chips, until it looks almost like  a very chunky guacamole. Spoon mixture onto a bed baby spinach and top with tortilla chips. Easy peasy!

Just a quick post tonight, I know… I’m currently watching the Canadian election results (no comment, grr..) and drinking tea while trying to pack/outfit plan for tomorrow when I’ll be off to London to attend a swanky dinner with my mum and her colleagues. Speaking of swanky, this weekend I can’t wait to go to one of Toronto’s best vegan restaurants, Fressen, with some of my favourite friends annnd very soon I can share some exciting news with you all!

Have a great week lovely readers xo

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photo by me

Spinach and pecans and clemmies, oh my! This delectable little salad is quick and easy. The pecans are roasted in a maple cayenne glaze and the clementines add a burst of freshness to the savoury dish. Bonus: the candied nuts are sweet, spicy and good enough to be eaten alone as a healthy snack!

Spinach salad with clementines and candied pecans
Serves 4

Candied nuts

3/4 cups whole pecans
3 tbsp maple syrup
1 tbsp olive oil
1/4 tsp cayenne pepper
1/4 tsp sea salt

Spinach salad

4 cups tightly packed spinach
2 clementines, segmented
1/2 cup red onion, chopped

Easy balsamic dressing

2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1/2 tsp dijon mustard
1/2 tsp maple syrup
salt and pepper to taste

Preheat oven to 350 degrees. Toss pecans in maple syrup, cayenne, oil and salt and bake for 10 minutes. Set aside to cool. Whisk together dressing ingredients. Toss spinach, clementines, onions and pecans in dressing and serve. Yum!

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