Tag Archives: vegetables

Creamy Vegan Roasted Corn Chowder

Here’s a delicious and easy recipe for using up left over corn on the cob. If you’re feeling ambitious, this corn chowder is totally worth it. While it may seem a little complicated it really isn’t, and it’s so darn tasty!


1/2 cup raw cashews (soaked for 3 hours)
1/2 cup water
1 cup roasted corn kernels (4 cobs)
1 cup yellow onion, finely chopped
1 cup carrot, finely chopped
1 cup celery stalk, finely chopped
2 garlic cloves, minced
2 Tbsp grapeseed oil
1 Tbsp fresh thyme
1/2 tsp smoked paprika
1 tsp chilli powder
1 tsp sea salt
1 tsp ground pepper
4 cups vegetable stock
1 1/2 cups roasted corn kernels
4 cups baby spinach leaves


1. Drain and rinse soaked cashews. Place in a vitamix or high powered blender along with 1/2 cup of water and 1 cup of roasted corn kernels. Blend until smooth and set aside.
2. In a large pot, saute yellow onion in 2 Tbsp of grapeseed oil over medium heat for 2-3 minutes, stirring frequently with a wooden spoon until soft. Stir in minced garlic and cook for another minute. Then toss in celery and carrots and saute for another 5-6 minutes, until everything is soft and has started to release moisture.
3. Add in thyme, smoked paprika and chilli powder combining with the carrot and celery mixture. Saute for another 1-2 minutes, while the herbs and spices become fragrant. Add in sea salt and pepper plus 2 cups of vegetable stock and stir to combine. Simmer this mixture for 8 minutes.
4. Then add in all the cashew cream you blended earlier, 2 more cups of vegetable stock and 1 1/2 cups of roasted corn kernels. Simmer on medium for 7-8 minutes, until a light bubbling occurs. Then fold in 4 cups of spinach leaves and simmer on low for another 20 minutes to allow the flavours to combine.

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Healthy Buddha Bowl with Creamy Tahini Dressing

There’s something about eating a healthy, hearty meal out of a nice big bowl that just makes you feel good. The possibilities for your bowl are endless, but we thought we’d offer up some fresh suggestions to bring balance to your meal. These offerings pair well with a base of soba noodles or quinoa, and our delicious creamy dressing will bring you to full-on lunch enlightenment. Here’s to more mindful eating!


Makes: 4-5 bowls

Spicy Toasted Chickpeas:

1 x 398 ml can of chickpeas
1 Tbsp olive oil
1/2 tsp cumin
1/4 tsp garam masala
1/4 tsp cayenne
1/4 tsp paprika
1/4 tsp sea salt

1. Preheat oven to 350°F.
2. Drain liquid from canned chickpeas and rinse under cool water. Lay them on top of paper towel, place another piece on top and roll it around to remove the outer skins. Allow chickpeas to dry of excess water on a fresh piece of paper towel.
3. Toss chickpeas in a bowl with olive oil, spices and sea salt, and coat evenly. Pour chickpeas onto a baking sheet and bake for 40 minutes, turning half way through.
4. While they bake prepare the dressing and other ingredients for the bowls.
** Use 2 Tbsp of spicy toasted chickpeas per bowl/serving.

Grain Base Options:
230 g (8 oz) buckwheat soba noodles or 1 cup quinoa
1 Tbsp olive oil
¼ tsp sea salt
1 green onion, finely chopped
1 Tbsp lemon juice
¼ tsp ground pepper

1. To prepare soba noodles, bring a pot of water to a boil with 1 Tbsp olive oil and 1/4 tsp sea salt. Once at a rolling boil, add the noodles, stir until submerged and lower heat to medium-high. Cook for 6-7 minutes. Drain and rinse with water.
2. To prepare quinoa, rinse under running water through a sieve and drain. Bring 1 1/2 cups of water to a boil with ¼ tsp sea salt. Once at a rolling boil, stir in quinoa and cover with a lid. Lower the heat to a simmer and cook for 15 minutes.
3. While noodle/quinoa are still warm, toss them with lemon juice, ground pepper and finely chopped green onion (add 1 Tbsp olive oil as well to cooked quinoa).
** Use a heaping ½ cup of quinoa or soba noodles per bowl/serving

Creamy Miso Tahini Dressing:

1/2 cup tahini
1 cup water
2 Tbsp lemon juice
1 Tbsp apple cider vinegar
1 1/2 tbsp miso paste
1/2 tsp turmeric
1/4 tsp ground pepper

1. Combine all the ingredients in a blender and puree until smooth. Refrigerate dressing until ready to serve.
** use 1/3 cup dressing per bowl/serving


Other Ingredients:
1 large crown broccoli
** use 1/2 cup (5 or 6 florets) per bowl/serving
3 cups finely chopped kale
** use 1/3 cup per bowl/serving
2 large carrots
** use 1/3 cup per bowl/serving
2 cups red cabbage shredded or finely chopped
** use 1/3 cup per bowl/serving
1 pint grape tomatoes, quartered
** use 1/3 cup per bowl/serving
1 cups marinated whole artichokes, quartered
** use 1/4 cup per bowl/serving
3 cups sunflower sprouts
** use 1/2 cup per bowl/serving
1/2 cup raw pumpkin seeds
** use 1 Tbsp per bowl/serving
1 cups fresh cilantro leaves (or fresh herb of your choice)
** use 1 Tbsp per bowl/serving
1 lemon, cut into wedges
** use 1 wedge per bowl/serving

1. Cut broccoli into florets and steam for 3-4 minutes. Submerge in cold water to prevent further cooking for up to 5 minutes and drain.
2. Massage kale with 1 tsp lemon juice and a pinch of salt with your hands until it begins to soften and wilt.
3. Peel outer skin of the carrots and use peeler to shave off thick ribbons.

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Salad Niçoise with Dijon Lemon Dressing: 1 Dish, 2 Ways

Briny and bright, this take on a classic French bistro salad is a cornucopia of flavours and colours that doesn’t require extra primping to make a big statement at the table. Here, I’ve made it the traditional way with olives, capers and good quality, oil-packed jarred tuna, and again with a filet of smoked trout, which gives it an extra layer of richness and smokiness.

It looks great neatly organized in rows, breaking up the colours by ingredient with the fish taking centre stage. No matter how you present it, it’s going to be good, so just go for it.

From the delicate and crunchy French green beans and tender potatoes, to the ping of the garlicky Dijon lemon dressing, this is one beefy (but beef-less) salad you’ve got to make.

Prep Time: 40 minutes
Assembly Time: 2 minutes
Serves: 4


Salad Niçoise with Tuna

1 jar oil-packed tuna, drained
1 lb. small potatoes, cooked until tender
2 cups French green beans, trimmed and blanched
4 hard-boiled eggs, quartered
1/2 pint cherry tomatoes, halved
½ cup Niçoise olives
3 Tbsp capers
4-5 radishes, thinly sliced
Boston lettuce leaves, rinsed and dried
Fresh dill, to taste
3-4 salt-packed anchovies (optional)


Salad Niçoise with Smoked Trout

1 medium filet smoked trout, chopped
1 lb. small potatoes, cooked until tender
2 cups French green beans, trimmed and blanched
4 hard-boiled eggs, halved
1/2 pint cherry tomatoes, halved
½ cup Niçoise olives
3 Tbsp capers
4-5 radishes, thinly sliced
Boston lettuce leaves, rinsed and dried
Fresh dill, to taste
3-4 salt-packed anchovies (optional)

Dijon lemon dressing (adapted from Saveur):
1 clove garlic
? cup olive oil
2 Tbsp fresh lemon juice
1 Tbsp Dijon mustard
1 shallot, minced
Kosher salt & fresh cracked black pepper, to taste


1. On a cutting board, mince garlic and sprinkle with coarse salt. Using the flat side of the knife, press the garlic and salt together to form a smooth paste. Transfer to a bowl and whisk in oil, lemon juice, mustard, shallots, and salt and pepper. Set aside.
2. On a serving platter or in a large bowl, arrange the butter lettuce on the bottom and then line up ingredients neatly in rows. Drizzle with Dijon lemon dressing and more salt and pepper just before serving.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s 1 Dish, 2 Ways column. She’s also a contributing editor over at slice.ca. For more recipe ideas, visit bonniemo.ca, or catch her on Instagram @bonniemo.

Mini Zucchini Pizzas with Pepperoni

If you put pepperoni and melted cheese on something, you’ve got about an 80 percent chance that it’s going to taste good. And these baked zucchini bites are a fun and healthier alternative to pizza.


Mini Zucchini Pizzas with Pepperoni

Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Serves: 1-4


Zucchini slices
Pizza sauce
Shredded cheese
Tomato (seeds removed)
Red onion



1. Cut your zucchini slices about half an inch thick.
2. To remove moisture, generously salt both sides and allow to rest in a colander for 10 to 15 minutes.
3. Preheat oven to 400F°.
4. After the zucchini has rested, wipe off salt and squeeze between paper towel to remove any excess moisture.
5. Place zucchini on baking sheet.
6. Spread a spoonful of pizza sauce on each slice, followed by some shredded cheese (I used cheddar), a slice or two of pepperoni, some tomato slices with seeds removed, and some slices of red onion.
7. Bake for 10 to 15 minutes until cheese is melted and the top of the zucchini pizzas start to brown.
8. Garnish with fresh basil and serve!

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography!

Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.


Thai Lettuce Cups: 1 Dish, 2 Ways

These Thai-inspired wraps brimming with fresh vegetables and herbs are the perfect way to welcome spring. You can choose to add chicken or go vegetarian and opt for the quinoa option, but both make for a quick and healthy weeknight dinner and lunch leftovers.

For the vegetarian version, I used cabbage leaves instead of traditional lettuce — a decision that turned out to be pure genius. Not only was I able to double-stuff them, but they were less fragile than their butter or iceberg counterparts and less likely to have their contents spill out on to the plate. Just be sure to use the inner, most tender parts of the cabbage.

These wraps are completely customizable, so feel free to toss in those bits of almost-forgotten vegetables you’ve got floating around — cucumber, peppers, bean sprouts or mushrooms come to mind — to pump up the nutritional value even more.


Prep Time: 25 mins
Total Time: 30 mins
Serves: 6


For the Chicken:
1 pound ground chicken
2 small cloves garlic, minced
2 teaspoons ginger, minced
2 tablespoons cilantro, chopped
1 green onion, chopped
2 tablespoons lemongrass, minced
1/4 large red pepper, finely chopped
1 tablespoons fish sauce
1 teaspoon crushed red pepper flakes
Salt and pepper to taste
2 tablespoons oil

10 large lettuce leaves

For the Thai Dipping Sauce:
1/2 cup fish sauce
1/2 cup water, boiling hot
1/3 cup granulated sugar
1/4 cup distilled white vinegar
2 garlic cloves, minced
1-2 red Thai chilies, stems removed and minced

Thai Chicken Lettuce Cups


1. In a large skillet on medium-high heat, fry ginger and garlic in oil for about 1 minute.
2. Add ground chicken, breaking up with the back of a wooden spoon and stir-fry for 6 minutes.
3. Add cilantro, green onion, lemongrass, fish sauce, crushed red pepper, salt and pepper, and re-move from heat. Set aside.
4. Meanwhile in a medium bowl, whisk together fish sauce, water, sugar, and vinegar until sugar dissolves. Whisk in garlic and chilies. Set aside to cool.



For the Quinoa Thai Cups:
1 cup quinoa, cooked
1 clove garlic, minced
1 teaspoon lemongrass
1 large carrot, grated
1/2 red pepper, finely chopped
1tablespoon fish sauce
1 tablespoon cilantro, chopped
1 green onion, finely chopped
1 teaspoon crushed red pepper flakes
Salt and pepper to taste
1 lime, squeezed
2 tablespoons oil

12-15 cabbage leaves

Thai Peanut Sauce:
1 cup peanuts
3 small cloves garlic, minced
2 limes, juiced
1 1/2 tablespoons fish sauce
1 1/2 tablespoons soy sauce
2 teaspoons sugar
2 teaspoons honey
2 teaspoons water
2 tablespoons lemongrass, minced
4 teaspoons vegetable oil



1. In a large skillet on medium-high heat, fry ginger and garlic in oil for about 1 minute.
2. Add cooked quinoa, stir-fry for 2 minutes. Add water chestnuts, stir-fry for 2 minutes. Stir in cilantro, green onion, lemongrass, crushed red pepper, salt and pepper, and remove from heat. Set aside.
3. Meanwhile for the Thai Peanut Sauce, combine all ingredients in a blender or food processor, and puree until the mixture resembles chunky peanut butter.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s 1 Dish, 2 Ways column. She’s also a contributing editor over at slice.ca. For more recipe ideas, visit bonniemo.ca, or catch her on Instagram @bonniemo.

Better-Than-Takeout Vegan Pad Thai

You might be tempted to just order some Thai food from your local joint, but you can make a fresh and fragrant version of Pad Thai at home with the help of a little unexpected ingredient. Dates are a staple in our pantry – we use them for tons of raw desserts and in our morning green smoothies, but when blended with savory flavours like miso, sesame and lime, it tastes very similar to tamarind paste, which is the traditional base of pad Thai sauce (not ketchup, as some restaurants would have you believe!) Try this vegan Pad Thai and you’ll be convinced that healthy home-style cooking is far better than soggy takeout.

Prep Time: 25 minutes
Cook Time: 25 minutes
Serves: 4



10 medjool dates, pitted
1 cup water
2 tablespoons vegan oyster sauce
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons Siracha
2 tablespoons lime juice
2 teaspoons miso paste
1 tablespoon sesame oil

Pad Thai:
200 grams brown rice fettuccine noodles (or flat rice noodles)
350 grams medium firm tofu
2 tablespoons coconut oil (for frying)
½ cup thinly sliced onion
1 cup thinly sliced carrots
1 cup finely chopped celery
2 garlic cloves, minced
3 cups broccoli florets
3 cups bean sprouts
2 tablespoons finely chopped green onion
2 tablespoons finely chopped cilantro
2 tablespoons finely chopped roasted cashews (or peanuts)


1. Let dates soak in water for 15 minutes.
2. Drain the water from the tofu and let it sit in paper towel for 10-15 minutes to get rid of excess moisture. Then cut into cubes.
3. Drain and rinse dates from soaking water. Then place them in a high-powered blender with the rest of the sauce ingredients. Blend until smooth and set aside.
4. Bring a pot of water to a boil for the noodles. Once the water is at a rolling boil, toss in the noodles and stir occasionally while they cook for approximately 10 minutes. Cook to al dente, drain and set aside in a colander.
5. Meanwhile, heat a large pan to medium heat and add 1 tablespoon of coconut oil and cubes of tofu. After 4-5 minutes, flip the cubes to another side to crisp. Flip the cubes every 2 minutes to get each side golden brown.
6. When the tofu cubes are golden brown all around, add ¼ cup of the sauce to the pan and coat the pieces evenly, cooking over the heat for another minute. Remove tofu from the pan and set aside. You’ll toss tofu into the vegetables and noodles near the end of cooking time.
7. In the same pan over medium heat, add another 1 tablespoon of oil and the onions, carrots and celery. Cook for 2-3 minutes stirring frequently.
8. Add in minced garlic and cook for another 1-2 minutes.
9. Then add in broccoli and sprouts (you might want to leave a small amount of raw sprouts aside as a garnish on top of the finished pad Thai) and cook for another 4-5 minutes stirring frequently.
10. Pour in half the amount of sauce remaining, toss to coat all the veggies and cook for another 2-3 minutes.
11. Add in the cooked noodles and remaining sauce, turn the heat down to low, toss to coat everything in sauce and cook for another 3-4 minutes. At this stage you can adjust the spice level if you desire by adding another 1-2 teaspoons of Sriracha.
12. Serve immediately and top with green onion, cilantro, raw sprouts and chopped cashews (or peanuts).

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Homemade Vegan Calzones

We say, why bother with the big sloppy slices when you can fit a calzone nicely in your hand with no mess!

If you feel like making your pizza dough from scratch, check out our step by step post here.

Vegan Calzones

Cook Time: 30 Minutes
Yields: 6 Servings


1 package of pre-made pizza dough from the deli section of your grocery store
1/3 cup all-purpose or whole-wheat flour (for rolling out your dough)
1 can pizza pasta sauce
1 package Daiya jack-style wedge or mozzarella-style shreds
1 1/2 cups sliced mushrooms
3/4 cup chopped green pepper
1/2 cup basil leaves
1 green onion, thinly sliced
1 Tablespoon dried chilli flakes
1/4 cup olive oil



  1. Pre-heat your oven to 450°F.
  2. Remove the fresh pizza dough from the bag and place the ball of dough on a lightly floured surface.
  3. Cut the ball in half and each half into thirds, for a total of six smaller balls of dough.
  4. Lightly flour a rolling pin and continue to lightly flour your rolling surface as you go to prevent the dough from sticking. Roll out one small ball of dough until it is approximately 7-8 inches wide. It doesn’t have to be a perfect circle or oval.
  5. Place 1 to 2 Tablespoons of pizza sauce on the surface of the dough with a spoon and leave about a 1/2 inch of space from the edge of the dough.
  6. Place your toppings on one half of the sauced part of the dough. Try to have a bit of cheese on the bottom and the top. If you’re using the Daiya jack-style wedge, cut the whole wedge into 6 even strips or chunks and use one piece per calzone.
  7. Fold the dough over the toppings. Then fold both edges upward and pinch together simultaneously around the circumference of the calzone. Then take a fork and press the prongs of the fork into the folded and pinched edge for extra reinforcement.
  8. Lightly oil a baking sheet with about 1 Tablespoon of olive oil. Place finished calzones on the baking skeet and brush each with another tablespoon of oil on the surface and the edges of the calzones.
  9. Bake for 15-18 minutes until crispy and golden brown on the edges.
  10. Once baked, let the calzones sit for a few minutes before serving or cutting in half.

Read the full post on the w dish blog here.

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Chinese Crispy Beef & Broccoli Noodles with Kung Pao Chili Oil

Chinese New Year is upon us! Time for firecrackers, dancing dragons, cornstarch and red everything! Being a connoisseur of Chinese Christmas takeout, not to mention an avid customer at late-night Chinese food joints, I will be celebrating the year of the goat with tons of greasy eats! If crispy beef, chow mein, Kung pao, and beef and broccoli made a baby, it would be this recipe. Not traditional in any sense, but definitely great for celebrating. Happy Chinese New Year!


Yields: 4 Servings
Prep Time: 10 minutes
Cooking Time: 2 ½ hours

Ingredients for the Kung Pao Chili Oil:

1/3 cup canola oil
2 Tablespoons sesame oil
1 teaspoon Sichuan peppercorns
½ teaspoon grated ginger
½ teaspoon grated garlic
2-3 teaspoon red chili flakes
¼ cup chopped peanuts
1 red hot long pepper, sliced thinly
1/8 teaspoon Chinese 5-Spice
½ teaspoon sesame seeds


Ingredients for the Crispy Beef & Broccoli Noodles:

1 package (425 grams) flat, fresh rice noodles or dried wonton noodles
¾ – 1 pound Sirloin cut thinly into ¼”-thick strips
¼ cup cornstarch
½ teaspoon salt
¼ teaspoon pepper
1/3 cup canola oil for frying
Salt for seasoning

½ pound broccolini, stems removed
1 teaspoon sesame oil
3 teaspoon grated ginger
2 teaspoon grated garlic
3 Tablespoons Shaoxing wine (or dry sherry)
3 Tablespoons dark soy sauce (regular soy if fine too)
1 Tablespoon rice vinegar
2 teaspoon sugar
½ teaspoon salt
1 ½ cups mung bean sprouts


Directions for the Kung Pao Chili Oil:

  1. Heat the canola and sesame oil over high heat for 2 minutes in a small sauce pan.
  2. Turn the heat off and immediately add the Sichuan peppercorns. They will sizzle at first. Let steep for 2 hours.
  3. Remove the Sichuan peppercorns from the oil and discard. If you like that strange mouth-numbing sensation from those peppercorns, just leave them in! (Personal preference is to remove them.)
  4. Add the grated ginger, garlic, and chili flakes to the oil.
  5. Turn the heat back on to medium-low. Fry for 2 minutes once you see that it has started to sizzle. Don’t let the garlic burn!
  6. Turn the heat off and let steep for 15 minutes.
  7. Combine the chopped peanuts, red hot long pepper, Chinese 5-Spice, and sesame seeds in small Mason jar (or bowl) and pour the chili oil over top.

Directions for the Crispy Beef & Broccoli Noodles:

  1. Cook the noodles in a large pot of salted boiling water until just cooked through.
  2. Drain into a colander and immediately run cold water over the noodles to stop the cooking. Set aside.
  3. Combine the cornstarch, salt and pepper in a medium bowl.
  4. Heat the canola oil in a wok, or large frying pan, over high heat.
  5. When the oil is hot. Dredge the pieces of beef in the cornstarch, shake off any excess and fry for 4-5 minutes until the outer edges are golden brown and crispy. Note: do this in batches! Don’t crowd the beef in the oil or else it won’t fry properly and will become gummy. Add more oil to the wok as needed between batches and make sure to dredge the beef in the cornstarch just before placing it in the oil.
  6. Remove the beef to drain on a paper towel lined cooling rack or plate. Season with salt.
  7. Drain out any excess oil left in the wok after frying.
  8. Return the wok to the stove and turn the heat down to medium-high.
  9. Add the broccolini to the hot wok with ¼ cup of water. Toss frequently
  10. Once the broccolini has cooked through, with a slight crunch, and the water has evaporated, remove it from the wok.
  11. Immediately add the sesame oil to the hot wok. Add in the ginger and garlic and sauté until fragrant, about 30 seconds to a minute.
  12. Add the Shaoxing wine, dark soy sauce, rice vinegar, sugar, and salt to the wok.
  13. Once the sauce is bubbling, add the noodles, broccolini and sprouts. Toss until everything is warmed through and the sauce has thickened. Taste for seasoning and adjust accordingly with salt.
  14. Plate the noodles and broccolini, top with the crispy beef, and drizzle Kung Pao oil over top. Enjoy!


Notes, Substitutions and Shortcuts:

  • If you can find “Milanese” sliced beef, which is extremely thin, use that! It’s perfect.
  • Substitute Chinese Egg Noodles if you cannot find rice noodles or wonton noodles at your grocery store.
  • You can get store-bought garlic chili oil and add chopped peanuts and fresh red hot long pepper slices to it instead of making the Kung Pao Chili oil.
  • Kung Pao Chili Oil will last for 2 weeks in an air-tight container like a mason jar. The longer it sits, the spicier it gets!
  • A good substitution for Shaoxing wine is a medium-dry Sherry.
  • Dark soy sauce will be thicker and more flavourful than regular soy sauce. But if you do not want to buy a whole bottle of dark soy for 3 Tablespoons, you can just use whatever soy sauce you have on hand.
  • This dish comes together very quickly. Make sure you have all your ingredients prepped and ready to go before you start frying that beef!

100x100_Danielle-Oron Danielle is a chef, bakery owner, and food blogger who thinks she’s Korean, but is actually Israeli. Also, Danielle does not eat like a lady.

1 Dish, 2 Meals: Smoky Stewed Chickpeas with Sautéed Vegetables

It’s true; I’ve fallen hard for this fancy reinterpretation of your standard beans-on-toast and I’m willing to bet even the biggest skeptic of this humble dish is going to want to tuck into its warmth and smokiness with wild abandon.

Inspired by Yotam Ottolenghi’s recipe in Plenty More, my cheat version of his amazing five-hour, slow-cooked dish (which you should really give a try when you have time) doesn’t miss a flavour beat, despite being speedy.

Instead of using dried chickpeas and slow cooking them in an onion and pepper mixture over a simmering flame until they turn unbelievably soft, I sautéed the vegetables to caramelize them a bit before pureeing the sauce to help mellow out the flavours. That paired with every weeknight chef’s secret weapon, the canned chickpea, makes this one comfort food dish that will make you happy it’s February in Canada.

Here I’ve made it two ways: on toast with a poached egg (because juicy, runny eggs just make everything better), and a crispy pita pizza with a few scoops of creamy labneh (Lebanese cream cheese).



1 can chickpeas, drained and rinsed
1 Tablespoon olive oil
1 onion, coarsely chopped
3 garlic cloves, crushed
1 1/2 teaspoons tomato paste
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
2 red bell peppers cut into 1/4-inch dice
1 large tomato, peeled and coarsely chopped
1/2 teaspoon sugar


  1. In a large saucepan, heat oil, and add onion and red peppers and cook until soft, about 8 minutes. Add garlic and cook for 1 minute. Add tomato paste, cayenne, paprika, salt and black pepper to taste and stir to combine. Add mixture to a food processor and mix to make a paste.
  2. Over medium heat, return paste to the saucepan and cook for 5 minutes, stirring occasionally, before adding the tomato, sugar, chickpeas and (a scant) 1 cup water.
  3. Bring to a low simmer, cover the pan and cook over low heat for 20-25 minutes, stirring occa-sionally and adding more water when needed to maintain a sauce-like consistency. Remove the lid and cook for 15 more minutes.


Smoky Chickpea Pizza with Labneh


3 Pitas
1/2 Tablespoon olive oil
4 Tablespoon labneh
Fresh parsley
3 eggs
2 cups stewed chickpeas


  1. Preheat the oven to 425°F. Brush pitas with olive oil, spread a thin layer of chickpea mixture over and make a small well in the centre.
  2. Crack an egg in the middle of each pita and bake for 8-12 minutes until it’s cooked to desired doneness.
  3. Finish with fresh parsley and a few scoops of labneh. Serve immediately.


Smoky Chickpeas on Grilled Toast with Poached Eggs & Zahtar


4 slices bread, brushed with olive oil and toasted on both sides
Salt and freshly ground black pepper, to taste
4 poached eggs
2 teaspoons zahtar


  1. Place a piece of warm toast on each plate and spoon the chickpeas on top.
  2. Arrange a poached egg on top, followed by a sprinkle of zahtar and a drizzle of olive oil.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s Food Fetish column. She’s also a contributing editor over at slice.ca.

1 Dish, 2 Meals: Pan Roasted White Miso-Glazed Cod

Resist the lure of takeout with a homemade version of your favourite sushi joint entrée. The rich *marinade of white miso, sugar, soy and sesame oil, soak deep into the flesh of this light and flaky fish, transforming an economical, easy-to-find ingredient into a surprisingly simple weeknight treat.

Here, I made two completely different meals using many of the same ingredients. One; a hearty and elegant offering of nutty purple Thai rice paired with tender, quick-braised baby bok choy and the other; an even lighter meal of mellow white miso soup that cooks up in a snap. The addition of fresh herbs, a squeeze of citrus and hot pepper—and of course, the silky miso cod—elevates this quick, humble soup to superstar levels.


Pan Roasted White Miso-Glazed Cod
*Marinate the fish the night before or if you’re pressed for time, at least 30 minutes before.


3 Tablespoons mirin
3 Tablespoons sake
1/2 cup white miso paste
1/3 cup sugar
Six 6- to 7-ounce skinless cod fillets, about 1 1/2 inches thick
Vegetable oil


  1. In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved, add the sugar and cook over moderate heat, whisking, just until dissolved. Add toasted sesame oil.
  2. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate for at least 30 minutes or overnight, if you have time.
  3. In a medium non-stick pan, heat vegetable oil. Scrape off majority of marinade from the fish, but don’t rinse. Cook, without disturbing for about 3-4 minutes. Gently flip and cook other side for another 3-4 minutes.


Mellow White Miso Soup with Cod, Baby Bok Choy, Sriracha and Lime


4 Tablespoons miso paste (to taste)
4 ounces of somen noodles
2 green onions, tops removed thinly sliced
Small handful of cilantro
Baby bok choy, trimmed and halved
Fresh squeezed lime juice, to taste
Sliced Thai chilies (to taste)
Sriracha, to taste


  1. Cook the somen noodles in salted water and drain. Run cold water over the noodles to stop them from cooking, shake off any excess water and set aside.
  2. In a medium sauce pan bring 4 cups of water to a boil. Reduce the heat to a gentle simmer and remove from heat. Pour some of the hot water into a small bowl and whisk in the miso paste to avoid clumping. Stir this back into the pot. Adjust amount of miso to your own liking.
  3. Add bok choy and simmer until tender.
  4. Divide noodles between 3 or 4 bowls, and pour the miso broth and bok choy over them. Add cooked miso cod, green onions, cilantro, Sriracha, lime and chilies to taste.

White Miso-Glazed Cod with Purple Rice and Braised Baby Bok Choy


Braised Baby Bok Choy

1 Tablespoon vegetable oil
6 pieces of baby bok choy, trimmed, and halved lengthwise
1/4 cup homemade or low-sodium chicken stock
3 Tablespoons soy sauce

For Purple Rice
*Cook rice according to package directions. Feel free to substitute chicken or vegetable broth instead of water and add a knob of ginger to add more flavour.


  1. Cook dice according to package directions.
  2. Heat oil in a large skillet over medium-high heat until hot, but not smoking. Add bok choy and cook, turning once, until just beginning to turn golden, about 2 minutes. Add stock and soy sauce. Cover, reduce heat to medium and simmer until bok choy is tender, about 5 minutes. Transfer bok choy to a serving platter, reserving cooking liquid in skillet.
  3. Cook liquid over medium-high heat until it is reduced by half, 1 to 2 minutes.
  4. Arrange rice, miso cod and braised bok choy on a plate, and drizzle leftover braising liquid over rice, if desired.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s Food Fetish column. She’s also a contributing editor over at slice.ca.

Food Fetish: Harissa-Roasted Winter Squash

If you’ve never tried Harissa, my advice is to run—don’t walk—to your nearest grocery store or spice bar and grab yourself a stash. Because once you get a taste of this fiery Moroccan mixture of crushed hot red chilies, caraway, cumin, coriander, garlic, salt and spearmint leaves, you’ll want to throw this flavour bomb on just about everything.

From a rub on grilled meat, to a spicy addition to your best pasta sauce, Shakshuka, or the way I used it here on roasted vegetables, this bold spice mixture is an addictive way to lend depth to your favourite savoury dishes, and is just the sort of pantry addition itching to be experimented with.


Since I find that roasted squash can easily veer toward being too-sweet, a healthy whack of Harissa is a real game changer. Once I factored in the bit of crunchy coating is gives the vegetables, this spicy side landed a reoccurring role on my fall cooking repertoire.

Since I was feeling a little festive, I crumbled some goat cheese on top, along with a few bright orbs of pomegranate for some extra pizzazz.



1 acorn squash, cut in to wedges
3 Tablespoons Harissa spice blend
2 Tablespoons olive oil
2 Tablespoons crumbled goat cheese*
Pomegranate seeds*



  1. Preheat oven to 425°F. Whisk Harissa spice blend, oil and maple syrup in a small bowl.
  2. Cut the squash in half from top to bottom and scrape out the seeds with a spoon. Cut each half into 4 equal wedges.
  3. In a large bowl, toss squash wedges with Harissa mixture to coat. Roast for 10 minutes, toss once and continue to roast until squash is tender, 20-25 minutes.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s Food Fetish column. She’s also a contributing editor over at slice.ca.

How to Make Eggplant Parmesan


Each and every day we have to settle the same two annoying questions hanging over our heads. The first, what am I going to wear? And the second, what should I have for dinner?
It’s only too easy to fall into a food rut and get tired of your old favourites. Pasta? Had that yesterday. Stir fry? So sick of it. Chicken? Wouldn’t mind if I didn’t see chicken again for a while.
Luckily, there’s a delicious dinner idea loved by all, but it’s one that tends to be overlooked. And, because it just so happens to be in season, we’re sharing our favourite, ridiculously easy recipe for Eggplant Parmesan.

Ingredients (serves 4):

1 eggplant, peeled, thinly sliced
1 egg, beaten
1 ½ cups Italian seasoned breadcrumbs
2 cups marinara sauce
Mozzarella cheese, thinly sliced
Parmesan cheese, grated
Dried Basil


  1. Preheat oven to 350ºF. Dip eggplant slices in beaten egg, then in breadcrumbs. Place slices on a baking sheet and place on the middle oven rack for five minutes. Flip the slices over, and bake for another five minutes.
  2. Remove the eggplant slices from the baking sheet, and cover with parchment paper. Scoop dollops of sauce onto the pan, one scoop for every slice of eggplant. Place an eggplant slice on each dollop, cover with sauce, then lay slices of mozzarella cheese on top. Sprinkle the Parmesan cheese, then, top with basil.
  3. Bake until golden brown, about 30 minutes.

headshot Renée Reardin is a lifestyle writer and stylist living in Toronto. To learn more about her, visit www.reneereardin.com, and follow her on Twitter @reneereardin.



How to Make Coca-Cola Carrots


When it comes to making dinner, we’re often guilty of taking the easy way out. Whether it’s to save time or a few extra loonies, we opt for simpler dishes and forget how enjoyable it can be to discover a new recipe.
It’s time to say move over, broiled veggies, we have a new easy and ridiculously delicious recipe that’ll take any meal up a few notches: Coca-Cola Carrots.
Cooked in everyone’s favourite soda and seasoned with a touch of brown sugar, this new way to eat carrots is just too good not to try.
The best part? This recipe only requires four ingredients, and will take less than 15 minutes to prepare. So go on, crack that can of Coke and let’s get cookin’!

What You Need:
4 large
2 teaspoons butter
1/3 cup Coca-Cola
2 teaspoons brown sugar

What To Do:

1. Pre-heat oven to broil on high, and cut the carrots into matchsticks (about 4 cups).


2. Heat 1 teaspoon butter in a large skillet over high heat, add the carrots and stir. Pour in the 1/3 cup of Coca-Cola, stir and cook until the carrots soften and the soda evaporates, about 7-9 minutes.


3. Smear 1 teaspoon butter all over the bottom of a small baking pan, then transfer the carrots over to it. Sprinkle 1 teaspoon brown sugar over the carrots, and broil until carrots begin to brown, about 5 minutes.


4. Put carrots on serving dish, sprinkle with brown sugar and serve.



headshot Renée Reardin is a lifestyle writer and stylist living in Toronto. To learn more about her, visit www.reneereardin.com, and follow her on Twitter @reneereardin.