BBQ Tempeh


Okay folks, this one was a hit! I’ve made BBQ Tofu before but this ones takes the cake (or the tempeh tehehe!)! Not only was it sooo tasty BUT it was made from scratch! That’s right people, no store bought bbq sauce for me! And it shouldn’t be for you either – homemade bbq sauce is apparently SO easy! Who would’ve thought it?!


1 pack tempeh
2 tablespoons olive oil
1 small yellow onion, minced
1 garlic clove, minced
1 1/2 teaspoons peeled and minced fresh ginger
1 (14 ounce) can crushed tomatoes
1/4 cup unsulphured molasses
1 tablespoon Dijon mustard
3 tablespoons tamari or 3 tablespoons other soy sauce
1 tablespoon rice vinegar (I used regular b/c didn’t have rice)
1/8 teaspoon cayenne


1. Place the tempeh in a medium-sized saucepan with water to cover, bring to a simmer, and cook for 10 minutes. Drain the tempeh and pat dry. Set aside.
2. Heat the oil in a large skillet or wok over medium heat. Add the tempeh and cook, turning, until browned on both sides, about 5 minutes total. Remove with a slotted spoon and set aside.
3. Add the onion, garlic and ginger to the skillet, cover and cook, stirring a few times, until softened, about 5 minutes.
4. Stir in the tomatoes, molasses, mustard, tamari, vinegar and cayenne and bring to a boil.
5. Reduce the heat to low and simmer, stirring occasionally, to thicken the sauce slightly and develop the flavours, about 15 minutes.
6. Return the tempeh to the sauce and cook for 10 minutes longer, then serve.

Courtesy of


Green Thai Curry


This was my first time making green curry AND serving it – I was pretty nervous! I rarely serve meals to dinner guests that I haven’t made for myself before. I lucked out with this one though! This was pretty delicious if you ask me (or any of my dinner guests :P)!

1 stalk fresh lemongrass, sliced finely and minced OR 3 Tbsp. frozen or bottled lemongrass
2 tsp. ground coriander
1/2 tsp. ground cumin
3 Tbsp. Braggs (to taste)
1-2 tsp. brown sugar (to taste)
1-3 green chilies, minced (to taste)
1 small onion
3 cloves garlic
1 thumb-size piece ginger, sliced
2 kaffir lime leaves (fresh or frozen), snipped into thin strips with scissors, OR substitute 1 Tbsp. fresh lime juice
1 loose cup chopped fresh coriander leaves and stems
1/4 cup fresh basil
2 kaffir lime leaves, OR substitute 1 bay leaf
1 can good-quality coconut milk
1.5 to 2 cups firm tofu sliced into cubes
1/2 pound shiitake mushrooms, stems trimmed, halved if large
1/2 pound green beans, trimmed and cut in half crosswise
4 heads baby bok choy (6 ounces), halved lengthwise
1 red bell pepper, cut into 1-inch pieces
1/2 cup fresh basil, roughly chopped
2-3 Tbsp. oil for frying

1. Drain tofu (I usually put the tofu between two plates and put something heavy likes books on top to drain the tofu). 
2. To make the green curry paste, place all paste ingredients in a food processor or blender. Add a few Tbsp. of the coconut milk, enough to blend ingredients. Process well.
3. Place oil in wok or deep frying pan. Turn heat on medium-high and add paste. Stir-fry until fragrant (about 1 minute), then add the coconut milk. Add tofu and stir to combine.
4. Add lime leaves and reduce heat to medium-low. Cover and simmer, stirring occasionally, for about 5 minutes.
5. Add all veggies and stir and continue cooking for 2-3 minutes, or until veggies are cooked but still retain some of their crispness.
6. Do a taste test for salt and spice. If not salty enough, add up to 2 Tbsp. more Braggs, or sea salt. If too salty, add a little fresh lime or lemon juice. If too spicy, add more coconut milk until desired taste is reached.
7. To serve, transfer to a large serving bowl or plate up individual portions. Sprinkle generously with fresh basil.
8. Accompany your curry with brown/jasmine/coconut rice or your choice of noodles. 

Adapted from


Gluten-free spring rolls

Our good friends Juny, Sana and Ahmad came over for dinner a few weeks back! I decided to have a Thai themed meal complete with spring rolls and green thai curry (recipe will be posted soon!).

The spring rolls were amazing!! I was skeptical of frying rice paper rolls (you can also eat them cold) but was so happy with the results! The pic below is before frying.


1/2 cup corn kernels
1/3 head of green cabbage, chopped
5 green onions, chopped
1 cup rice thin noodles, pre-cooked
1/4 cup fresh cilantro, shopped
1/4 cup carrots, grated or julienned
1 tbsp lime juice
1 tbsp soy sauce
1/2 tsp fresh ginger, grated (optional)
pack of rice paper

1. Toss together all ingredients together except wrappers in large bowl.
2. Submerge rice wrappers one at a time in hot water until pliable, about 15 seconds.
3. Place about 2 tablespoons of mix on wrapper and wrap your spring rolls.
4. Serve with dipping sauce (see below).

Adapted from

Spring roll sauce


3 tablespoons rice vinegar (or white vinegar)
1/4 cup dark tamari soy sauce
1/2 teaspoon sugar
1 scallion, finely chopped
1 teaspoon toasted sesame oil

Combine all ingredients and serve!

Courtesy of Rachel Ray

Grain-free banana pancakes


So I’ve been experimenting with going grain free and…dare I say…I am loving it! My tummy DEFINITELY loves it!

My neighbour/soul sista Roopa was coming over for brekkie and we decided to make banana pancakes.

The result? AWESOME!!


2 Really Ripe Bananas, mashed
4 tbsp + 3/4 cup water ( or 4 Whole Eggs)
1 t Vanilla
1/2 t Cinnamon
1 t Baking Soda
1/3 c Coconut Flour


Beat the eggs until frothy, then add remaining ingredients one by one, continuing to beat well to incorporate lots of air.

Heat your griddle to medium to medium-low heat (300-340 degrees) and grease generously with coconut oil.  Drop batter onto the hot griddle and allow to cook for 3-4 minutes, or until the bottom is browned and the edges are firm.  Carefully flip and cook on the other side for 3-4 minutes as well.

Serve with your favourite toppings!

Adapted from tgipaleo