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...
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...
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...
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...
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 ...
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...
Ingredients: 1-9x12 inch sheet of focaccia bread available at most bakeries 6-ounces grated vegan cheese 2-tablespoons Italian herbs 1-medium garlic clove pressed/crushed ½ medium onion sliced into rings ½ cup of sliced mushrooms 2-medium tomatoes...
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