Vegan Roasted Sweet Potato and Mushroom Quesadillas


*I took a bunch of photos of quesadillas and didn’t like one of them, so I decided to make this little graphic of them instead! I think it does them justice.

When people think of quesadillas, they think cheese, or maybe even chicken. Which is totally fair. Rarely do you go to a restaurant that serves something other than a chicken and cheese quesadilla. But today, I bring you a different kind of quesadilla. One that is just as delicious as one loaded with mozzarella, or maybe even better…

You start with roasted sweet potatoes, mashed up with some spices and then a layer of sauteed garlicky onions and mushrooms sandwiched between two crispy tortillas.

It’s a match made in heaven, and I promise these won’t disappoint!


  • 2 TB vegan butter
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1/2 tsp cumin + a pinch
  • 1/2 tsp paprika
  • 2 cups button mushrooms, thinly sliced
  • 1 TB grapeseed oil
  • 2 medium-sized sweet potatoes, peeled and diced into 1cm cubes
  • salt and pepper to taste
  • 4 large whole wheat tortillas
  • guacamole and salsa for serving

For Homemade Guacamole, mash together:

  • 1 avocado
  • 2 TB fresh lemon juice
  • a clove of minced garlic
  • a pinch of salt

Preheat oven to 400 degrees F.

Lay cubed potatoes on a roasting pan and toss with grapeseed oil and a good pinch of salt until potatoes are well coated.

Roast potatoes for 20-30 minutes until softened, stirring halfway through the cooking time.

While the potatoes are in the oven, prepare your onion/mushroom mixture.

In a pan set over medium heat, saute onion and garlic in butter until softened (7-10 minutes). Stir in mushrooms and saute until mushrooms are cooked down and soft (about 7 minutes).

Stir in 1/2 tsp cumin and paprika, and a good pinch of salt.

To get a really smooth mashed potato, place your roasted potatoes in a food processor with a few tablespoons of water and a pinch of cumin and blend until smooth. (You will need to stir the mixture between blending to get everything smooth.) Season with salt and pepper.

Take 2 of your tortillas and divide the sweet potato mash between the two of them, spreading evenly and leaving a 1 inch border between the mash and the edge. Repeat with the mushroom mixture, and place the remaining tortillas on-top.

In a pan set over medium heat, cook quesadillas until golden brown, about 5 minutes on each side. Remove from heat, slice, and serve with salsa and guacamole.


Sunday Scrollings + Pray for Paris

Above is a poem written by Karuna E Parikh which has been shared thousands of times, and I’m sure you’ve seen it by now. These were my exact thoughts after #PrayForParis blew up worldwide. I couldn’t have said it better myself, so I’ll leave it to Karuna. Destruction is everywhere, and no one place deserves more prayers and attention than another.

“Say a prayer for Paris, by all means. But pray for more.” – Karuhna E Parikh

The easiest pasta sauce you will ever make.

You know those songs you forget about, and then out of the blue come across and suddenly are overjoyed? In my case it’s Disparate Youth by Santigold.

I’m seeing Muse live with my Dad in December, and Phantogram is opening up for them. I’m psyched to rock out with my main man. Here’s a personal favourite by Phantogram – Black Out Days.

Being a Canadian, we had Thanksgiving a month ago so we are already on full on Christmas preparation mode. But for all you fellow Americans, this stuffing looks amazing.

I recently cut my hair (see my instagram) and think a few piercings would look sweet on my left ear. I’ve always wanted to get more piercings, but I need to think about it. For now, I shall continue wearing ear cuffs. The piercings on this ear are just gorgeous.

This dessert looks HEAVENLY.

Have a wonderful week!


The Quickest, Easiest Homemade Pasta Sauce


Are you overworked, dead-tired due to serious sleep deprivation and surviving your days purely off caffeine? (*cough *cough are you a *cough student *cough) Well have I got the perfect recipe for you!

Okay, infomercial sales pitch done now.

In all seriousness, this has been my favourite pasta sauce to make as it is just so quick and so delicious. Also, it’s cheaper and healthier than buying pre-made sauce. It just checks all the boxes! Pasta-Sauce-1

I’m currently in full on school mode as I have one month of classes left until exams, and multiple massive projects to pull together. Just to fill you in, I’m currently in my second year of post-secondary studying Digital Design and Development. One of my projects to have finished is a mobile application I conceptualized during this past summer, pitched the idea in September and was chosen through a vote to actually become developed. I’ve been leading a team these past few months to design and develop the application and so far it has gone very well.

Begin tech talk:

If any of you know anything about developing mobile applications then you will know you have to host a database on the web. We are using mySQL and our web domain to do so, but as learning students we really don’t have much of a clue what we are doing so when teachers aren’t there youtube tutorials have been a godsend. Our front end looks fabulous due to our fantastic HTML5, CSS3 and JavaScript skillzzz, our database is created, now we just have to connect the two, fulfill the project requirements with some API integration and transfer our code to our phones using PhoneGap or IntelXDK. Easy and quick, right? Suuureeee…

Tech talk complete.


Back to understandable food chat now, this pasta sauce is much easier than developing an application. It’s also perfect to make inbetween long homework and coding sessions though, or after work where you get home at 5:30 and have to have the dishes done and be at that thing by 7:00.

Another great advantage to this sauce is that if you want to cook it for longer and let the flavours mingle further, you totally can! It can also be the slowest pasta sauce ever if you want. So versatile, I know. What a recipe, right?



  • 1/4 cup butter
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 large carrot, grated finely
  • 1 28oz can unsalted diced tomatoes
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1/2 tsp salt (+ more depending on your preferred taste)
  • pepper to taste

In a pan set over medium heat, melt butter, add onion and garlic and saute until soft and translucent (about 7 minutes). Add in grated carrot and continue cooking for another 5 minutes, stirring often.

Stir in diced tomatoes, oregano and basil and bring to a boil. Turn down heat to medium-low and simmer for 5 minutes (or longer if you have the time!).

Transfer sauce to a food processor or blender and blend until smooth.

Return to your pan, stir in salt and pepper and reheat on low.

Serve over your favourite kind of pasta and enjoy! 

My favourite way to serve this is over whole wheat pasta with roasted vegetables, romano cheese and a simple side of greens.

Herbed Tomato, Kale and Mixed Bean Soup ~ Easily Vegan


You know Christmas is coming when Pinterest begins sneaking in holiday cakes and decor in between your usual autumnal boards of squash and pumpkin recipes. I must confess I put a Christmas album on my phone this morning and on my chilly walk to school I listened to Baby It’s Cold Outside. I just had to! It was just so fitting!

Winter is definitely on its way here in Vancouver. This past week I pulled out my down jacket and wool scarf to wear out and about. I know some of you are laughing at me because you are already deep in snow, but us Vancouverites are wimps when it comes to the cold so this is serious business. We sure know how to use an umbrella though.


Enough about the weather already, let’s get to the food! Like most people, when it gets cold all I want to eat are bottomless, piping hot bowls of soup. (If you didn’t already figure it out, I’m sort of soup obsessed. See here, here, here and here.) I’m all for enjoying some good fatty, carb filled comfort food once and awhile, but I’m much more interested in keeping as healthy as possible throughout the colder months. Autumn and Winter are always the busiest times of the year in my world, so keeping my immune system in pristine condition is a high priority. That means lots of sleep, healthy food and plenty of exercise.

This particular soup is incredibly healthy, and chocked full of my favourite herbs. The tomato base complements the herbs perfectly, and the kale and beans make the soup super hearty and filling, not to mention delicious! Whoever was the first to put leafy greens in soup was a genius I tell ya. I topped my soup with grated romano cheese for an added creamy element and a bit of extra flavour, but if you want the soup to be 100% vegan, you can leave it out and it will be just as delicious!


This soup takes under an hour to make from start to finish, so is a great weeknight meal, and served with a side of toasted and buttered crusty bread is highly recommended.


  • 1 TB olive or grapeseed oil
  • 1 medium onion, diced
  • 5 cloves garlic, minced
  • 1 large carrot, peeled and diced
  • 1 28 oz can salt-free diced tomatoes
  • 2 bay leaves
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1 tsp dried fennel seeds
  • 4 cups vegetable stock
  • 1 bunch of kale, de-ribbed, washed and torn into bite sized pieces
  • 1 19 oz can beans of your choice (I used a medley which had a mixture of pinto and kidney beans) drained and rinsed
  • salt and pepper to taste
  • Romano cheese for serving ~optional

In a large pot set over medium heat, saute onion, garlic and carrot in oil until softened.

Stir in tomatoes, bay leaves, dried herbs and vegetable stock. Bring to a boil, reduce heat to medium low and simmer for 15 minutes, stirring often.

Stir in kale and continue simmering for 10 more minutes.

Remove bay leaves, stir in beans and cook until heated through, 2-3 minutes.

Add in a good pinch of both salt and pepper to taste, and serve topped with shredded romano cheese and a side of toasted and buttered crusty bread.


Single Lady Cinnamon Roasted Pear w/ Honey Coconut Cream and Toasted Almonds


All my cousins who live in the city got together for a potluck brunch this past weekend and I must say we had a grand ol’ time. We drank far too much coffee, ate plates and plates of fruit, toast, sausages, eggs and potatoes and laughed the morning away. The great thing about my family is that we all love and appreciate good food and flavours, so everything was absolutely delicious!

After many hugs, farewells and “See you soon’s”, I headed back to my place. Sunday’s are always revolved around food in my world, as I prep lunches for school and prepare a big pot of soup to get me through the beginning of the week. My roommate wasn’t home, so I made an absolute disaster of the kitchen with pots, pans, bowls and ingredients covering every counter. (Don’t worry, it was spic and span by the time my roommate got home).



After all my food prep was finished and I had polished off a big bowl of piping hot Carrot + Sweet Potato Soup, I decided that since it was Sunday, my homework was finished and I had a single pear in my fridge just waiting to be used, I needed to make some dessert. It came together with ease and the hardest part was waiting for the pears to fully roast!

This dish comes together with sliced pear roasted in a buttery cinnamon sauce, coconut cream whipped with a drizzle of honey, toasted almonds and fine dark chocolate shavings. The flavours meld together wonderfully to give you a delightful dessert with just the right amount of richness, sweetness, warmth and spice.



  • 2 TB chopped almonds
  • 1 Bosc pear, peeled, cored and cut into 8
  • 1 TB honey
  • 1/2 TB water
  • 1 tsp lemon juice
  • 1.5 TB butter
  • pinch of cinnamon
  • pinch of sea salt
  • 1/4 vanilla bean, seeds scraped
  • 1 can full-fat coconut milk, that has been chilled overnight in the fridge (This makes a lot of coconut cream, so you can use it either on more roasted pears, other desserts or by itself!)
  • 1/2 TB honey
  • 1 square dark chocolate for serving ~ please don’t skip this! It rounds out the whole dessert!

Preheat oven to 400 degrees F, and while the oven is preheating you can place your almonds on a baking sheet to toast. Put pears on an oven proof baking dish and set aside.

In a small saucepan over low heat, whisk together honey, water, lemon juice, butter, cinnamon and sea salt. Bring to a boil and cook until the sauce begins to thicken (about 1 minute).

Pour sauce over pears, and place in oven to roast for 30-35 minutes, flipping the pairs halfway through, and occasionally spooning the sauce over the pears.

While pears are roasting, open your can of chilled coconut milk and discard the water, reserving the thick coconut milk. Using an electric mixer or a whisk and some elbow grease, beat coconut milk until light and fluffy (about 2 minutes using electric mixer). Whisk in 1/2 TB honey.

For easy chocolate curls, using a vegetable peeler, peel the edge of your square of chocolate to create pretty little curls.

To serve, add pears and all their syrup to your dish with a dollop of coconut cream. Garnish with toasted almonds and chocolate curls.