Raw pie?

Summer berry pie with raw crustWell, almost. I cheated a little…but it’s possible!

I’ve been wanting to do a raw for ages but just never got around to actually doing it. I was finally inspired to do it when I bought a lb of raw hazelnuts and got my bi-weekly shipment of fresh blueberries from my friend G. It was time — time to make a summer berry pie.

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Turning tacos into a salad.

Taco saladLong are the days where I used to eat crispy shell tacos from Taco Time. That was back in the day where I didn’t know what a real taco was or what they tasted like. But sometimes, just sometimes, I crave that crunchy, Tex-Mex-like flavour. And since I had some leftover Mexican rice and fresh salsa, I didn’t want it to go to waste so I had to reinvent it somehow. It was going to be a taco salad.

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Something German.

Sauerkraut, kale, bratwurst and bacon pastaEvery year in Vancouver they put on something called the Vancouver Christmas Market. It takes place in the plaza at Queen Elizabeth Theatre and is reminiscent of the famous outdoor markets that happen around Christmastime in Germany. I can’t personally vouch for that since I’ve never been to Germany myself, but I’ve been told that the one we have is pretty convincing.

My first time at the Christmas market was last year and I had a grand time. I had so much of a grand time that I think went like three times or something (I know because I have three of those mugs at home). They have so many delicious food vendors there specializing in all things German such as bratwurst, schnitzel, hot mulled wine, various pastries filled with all kinds of nuts, and, of course, spaetzle.

Spaetzle is a German-style pasta that is handmade and boiled in water. The one that they served at the market was tossed in butter, sauerkraut, double smoked prosciutto and topped with emmental cheese and crispy fried onions. To die for. I had this twice when I was there…so good. And when I had it, I knew I had to make it again at home somehow.

Hello, sauerkraut, kale, bratwurst and bacon pasta.

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A Thai take on pistou.

Cilantro and scallion pistouAs you may know, I am a huge fan of pistou. Again, if you aren’t familiar with what a pistou is, it is basically a blended sauce comprised of various herbs, garlic and oil. I’ve made so many different pistous but my favourite would have to be of the cilantro variety.

Today I mixed it up a bit and made a cilantro and scallion pistou.

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Why I hate cake pops.

Cake popsI’m not sure why everyone is so fond of cake pops. Sure, they’re fun and cute-looking but to me, they are little sweet balls of ANNOYINGNESS. Now, I know that is not a word but let me explain why. It’s pretty simple. Cake pops are:
– Too time consuming.
– Too sweet.

I’ll elaborate after the jump.

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Enchiladas…the vegan way.

Sweet potato and kale enchiladasI’ve never been a huge enchilada fan. In fact, I never really CHOOSE to ever order this. I think I’ve only ever had it about 3 times and yes, I can probably state out those times for you:

1) When I was working in Taco del Mar. Fast-food style. Yup.
2) When I was in NYC with my mom in 2007. SO. MUCH. CHEESE. Usually not a problem but it was seriously cheese overload…
3) When this guy took me on a date to The Warehouse. Hard rice. And just plain disgusting. The enchilada and the guy. Never again.

But…I decided to give it another try — my way. Sweet potato and kale enchiladas.

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2 days off in a row = NEW POST!!!

Zucchini, eggplant and spinach lasagnaThings have gotten crazy as in, shit-has-hit-the-fan crazy. Yeah, cray cray. Ever since July hit, I’ve just been on the go-go-go! The past two weeks have kind of been insane. Actually, scratch that. The past MONTH since I’ve gotten back has been nuts. Goodbye relaxing, no responsibility days of my vacation — hello workaholic Stephanie!

Anyways, I’ve hardly had any time to cook. Well, wrong. I have been cooking but it’s stuff that you’ve already seen. Yes, I repeat dishes. Hey, a girl can’t be creative everyday! But no need to worry about that — I’m back with some awesome new material that will blow your mind.

Today? Zucchini, eggplant and spinach lasagna.

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