This is my own take on the classic Italian pasta dish, spaghetti al pomodoro, which is basically spaghetti with a simple but tasty tomato-based sauce. I have enriched the sauce more for my version here, to make it even more flavourful. It’s just a question...
I love the traditional Italian appetiser bruschetta (pronounced “broo-sketta”), and I quite often have it for breakfast/brunch. It is usually eaten as a starter to a meal, or can also be served as a party snack. It’s not only very tasty, but also tomatoes...
Quite by happy chance, I found this simple curry recipe recently in a vegetarian cookbook. I don’t eat that many spicy dishes like this in summer, as currently the weather just seems too hot for this type of food. However I really liked the look of ...
I have always been a fan of sharing vegan food with others, including omnivores. At family gatherings, I typically offer to make a larger portion of my personal vegan dinner so that others can add some produce to their plates and gain some exposure to...
This is a twist on a typical French-Canadian recipe. Pea soup is something that French-Canadians have been eating for ages – it is a traditional dish here. However, the regular recipe requires ham, and I found a way to make this soup taste fabulous even...
This is a great vegan version of an Italian classic. Incredibly easy and incredibly delicious! The only downside to this pizza is that you are going to crave it every day, forever! A little history behind it: Pizza Margherita, which is known world ...
2. Heat two tablespoons of the sun dried tomatoes' oil in a pan. Roast both the garlic and pine nuts until they become a light golden colour, which will not take very long. Add the sun dried tomatoes and roast for about 2 more minutes. Be mindful of ...
My mother gets all the credit for this recipe, as for one thing I recently found it in a cookbook of hers, that I have on a long-term loan, and I have adapted it here to share with you. In making these vegetable and cheese tarts I used some veg that...
I love the name “nightshade”, and apparently these plants are so called because they are grown in the shade of night. I imagine that the one most people will be most familiar with is the poisonous plant deadly nightshade, or belladonna. But did you know...
Those of you who regularly read and vote for my recipes (thank you, friends!) will probably have noticed a recurring sun-dried tomatoes theme in the ingredients. I discovered them fairly recently and I have become a bit addicted to them, which is why...
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