Celery Cashew Soup



I’m lazy and I love soups. I’m always looking for soups that are full meals with proteins and all. This ones makes the cut and taste mmm mmm good!

Super simple to make and freezes well!


2 tbsp butter
4 tbsp olive oil
12 cups chopped celery
4 cloves garlic, minced
1 cup raw cashews
1 cup vegetable stock
2 cups milk (almond, rice, etc.)
1 tsp salt
black pepper to taste


1. Heat butter and oil in a large pot over medium heat
2. Add celery and garlic. Cook until garlic is fragrant.
3. Add the cashews, stock, rice, milk, and sea salt.
4. Bring to a boil, reduce heat, and simmer until celery is softened.
5. Puree with an immersion blender.
6. Add pepper to taste and more salt if you want.

Courtesy of the Fresh Cook Book.


Oatmeal when you’re sick!


Irfan was sick once upon a time and so I thought about all of the good-foods-when-your-sick that was in our kitchen and combined it with oatmeal. The result? Delicious! So delicious that we eat the brekkie just cuz! Getting sick just got a bit more pleasant folks 😉


1/2 cup oatmeal
1/2 cup almond milk (or any milk of your choice)
1 tbsp grated ginger
1 tsp turmeric
1/4 tsp cinnamon
1 tsp honey (or to taste)
pumpkin seeds


1. Place milk and oatmeal in a pot on the stove and bring to a boil
2. Lower heat, add remaining ingredients and simmer for 5-10 minutes
3. Top with pumpkin seeds and whatever else you fancy ( I added flax and more grated ginger)

Super quick quinoa salad

Quinoa Salad

This is a great weekday meal that is incredibly satisfying. Plus, enough leftovers for lunch the next day!


1 cup cooked quinoa
1 can chickpeas (or one cup soaked and cooked)
4 green onions, chopped
4 cloves garlic chopped
1/2 cup baby tomatoes, halved (optional if avoiding nightshades)
1/3 cup fresh cilantro, chopped
1/2 cup diced cucumber
1/4 cup olive oil
1 avocado diced
1/4 cup feta crumbled, optional
3 hard boiled eggs, optional
1-2 lemons juiced (to taste)
salt & pepper to taste


Throw all ingredients in a bowl and enjoy! It’s that easy (and super delicious)!

Ginger miso tofu


This is a great super quick week day meal. Add with a side of greens and roasted veggies and it turns out to be an incredibly satisfying meal!


1 (14-ounce) block extra firm tofu
1 tablespoon white miso
6 tablespoons warm water
3 tablespoons finely grated ginger
Vegetable oil for frying
Scallions and sesame seeds for garnish (optional)


1. Drain and rinse tofu. Cut into pieces.
2. In a small bowl, mix together miso, water, and ginger.
3. Heat a little vegetable oil in a skillet. Fry tofu until golden on both sides. Reduce heat to low.
4. Pour miso mixture over and between tofu slices and cook until sizzling.
5. Just before serving, garnish with scallions and sesame seeds.

Enjoy 🙂

Beet & lentil soup


This one is such a great winter soup! I had pretty low expectations (thank you meditation!) and it turned out amazing! We gobbled it up in no time. Next time, I will double or triple the batch to freeze – you should do the same! 🙂

Serves: 6-8 people


2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1-inch piece fresh ginger, minced or grated (1 tablespoon)
2 medium beets peeled and diced
2 medium carrots, sliced
1 celery stalk, sliced or chopped
2/3 cup dried green or brown lentils, rinsed
1/2 teaspoon dried thyme
5 cups vegetable stock or water
1/2 teaspoon turmeric
1/2 teaspoon paprika
1 1/2 teaspoons sea salt, or to taste
fresh ground black pepper to taste
lemon juice, to taste


1. Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the onion and stir for 5 minutes or until softened. Toss in the garlic and ginger, and stir for 1 minute.
2. Add the beets, carrots and celery. Stir for 1 minute.
3. Add the lentils and thyme, stir once, and then pour in the vegetable stock or water. Add turmeric, paprika and thyme, then bring to a boil.
4. Reduce the heat to medium-low, and cover. Simmer, stirring occasionally, until the lentils and vegetables are tender — about 30 minutes (or about 15 minutes in a pressure cooker). Add more vegetable stock or water as desired.
5. Season with salt and black pepper and lemon to taste, and serve hot or warm.

Adapted from FoodAndSpice

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 Food.com

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 About.com