Hello Sunday.

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So we had our first snowfall here in Vancouver on Friday night, and I’m so totally stoked CAUSE ITS STILL HERE!! The snow is still on the ground. Normally, the snow turns to slush in a matter of hours, and what once were beautiful soft flakes of white settling daintily on the ground are now soggy, dirty puddles.

Before the snow melts and washes away, I had to capture it. Yesterday, I took a break from studying for my exams, bundled up all warm and cozy and took a wintery walk around my neighbourhood.

Here are some photos of winter in my city. (Excluding of course
the madness of the holiday shopping situation that’s going down right now)

Have a wonderful week!

Carrot, Sweet Potato, Ginger + Almond Soup (Easily Vegan)

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Happy Birthday to meeeee! So lets celebrate with something a little different. In comes soup!

Ah Carrot, Sweet Potato, Ginger + Almond Soup, I hold you very very dear to my heart. (Your ridiculously long name should hint at it a liiiitle bit) Did you know that? You did? You could tell by how I make you every second week and sometimes a few weeks in a row? Good good. Glad to know you feel loved.

IMG_2697 IMG_2679Guys. This soup. Is really yummy.

When I lived at home, every week my mom would ask us what soup we would like for dinner. Every single time my answer was the same. Carrot, Sweet Potato, Ginger + Almond Soup pretty please!! And then she’d look at me and say, “Again? No, not this week. You know you’re gonna turn orange one day, Emma!” And then I would sigh, “Fiiiiinnnee Mom.” And continue naming every kind of soup that popped into my head.

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This soup is reminds me of home, this soup is utterly delicious and this soup is the best! I hope you love it as much as I do!

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CARROT-GINGER, ALMOND + SWEET POTATO SOUP-serves 4-5

  •  1 lb carrots, peeled and chopped
  • 1 lb sweet potato, peeled and chopped
  • 4 cups vegetable stock
  • 1/2 tsp. salt
  • 1 medium potato, peeled and cubed
  • 1/4 cup butter (or coconut oil to make vegan)
  • 1/2 large onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup chopped almonds
  • 1 TB grated ginger root
  • 1/4 cup milk (or coconut milk to make vegan)
  • Pepper

In a large pot, bring carrots, sweet potato, stock, salt and potato to a boil. Cover and simmer for 12-15 minutes, until everything is tender.

While soup is simmering, melt butter in a frying pan, then add onions, garlic and almonds and sauté until onions are clear and tender. Add in ginger and continue sautéing for 2 additional minutes.

Add onion mixture to simmering pot of soup, and stir to combine. Puree soup in a blender until smooth, in batches if necessary.

Return to heat, stir in milk and pepper to taste.

Enjoy!

Creamy Chickpea, Potato + Spinach Soup

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‘Tis definitely soup weather. For a while there it got really confusing and I walked in and out of my house multiple times before deciding on leaving my sweater at home because it was gonna heat up. But then of course I’d go back in and grab it anyways because the cold at the time was real. Now I do the same thing with my umbrella, so that’s fun. 99% of the time I know the rain will come eventually because, Vancouver. But the issue is when the rain will come. Will I be home before it starts? Will it go away and brighten up in turn making bringing my umbrella completely pointless?

And these are the struggles of my life.

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This soup though…so much deliciousness in one bowl. Creamy, hearty, healthy, easy, warm and wonderful. Only the good stuff is present here. I’m gonna go eat some right now! 🙂

CREAMY CHICKPEA, POTATO + SPINACH SOUP ~serves 4

  • 3 TB olive oil
  • 1/2 large white onion, diced
  • 4 garlic cloves, minced
  • 2 medium potatoes, cut into small cubes
  • 3 cups vegetable stock
  • 1 16 oz can chickpeas
  • 1 bay leaf
  • 1 TSP dried rosemary
  • 1/2 tsp both salt and pepper
  • 6 cups fresh spinach, roughly chopped
  • 1 cup milk

Heat olive oil in a large soup pot over medium heat, and add in onion, garlic and potatoes. Cook for 8-10 minutes, stirring constantly.

Stir in vegetable stock, chickpeas (and their liquid), bay leaf, rosemary, salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, until potatoes are softened.

Stir in spinach and cook for 3 minutes, until spinach has wilted into the soup.

Remove from heat, stir in milk and serve!

Enjoy!

Vegetable Stifado (vegan) and My Favourite Cookbook

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There is one cookbook that has been in my family for forever. I have never remembered it not being on our shelf, but I have definitely remembered all the wonderful and delicious recipes that were (and still are) cooked out of it. This cookbook is “Moosewood Restaurant Cooks at Home”.

You all know about good ol’ food memories, and many recipes in this book have countless memories attached to them. I now have a shiny copy of my own, so I can re-create, tweak and most importantly eat all my favourite recipes. Unlike the cookbook at home, mine does not have the black bean liquid stain on the Easy Refritos page because I once forgot I had to reserve the liquid, which ended in me running across the kitchen with my strainer, dripping liquid all the way. It does not have the penciled in tweaks or “Yum!” next to the recipe in my Mother’s handwriting.

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But my version of “Moosewood Restaurant Cooks at Home” got it’s first pencilled in “YUM!” in my very own handwriting, next to the recipe for Vegetable Stifado, as well as a few changes to make it exactly how I like it.

This has now become a staple recipe for me, especially since it is the perfect fall meal. I hope you try it. It’s hearty, warming and flavourful.

‘Tis very delish trust me.

This cookbook is 100% vegetarian and 100% delicious. I look forward to cooking through as many recipes as I can.

VEGETABLE STIFADO – slightly adapted from Moosewood Restaurant Cooks at Home, serves 4-6

  • 1 medium onion, chopped
  • 3 garlic cloves, minced or pressed, 2 TB olive oil
  • 1 large potato, cubed
  • 1 medium eggplant, cut into 1 inch pieces
  • 3 cups undrained canned tomatoes-28 oz can(I like the diced ones)
  • 1 1/2 cups water
  • 1 TSP salt
  • 1 tsp dried rosemary
  • 1 medium zucchini, cut into 1 inch pieces
  • 1 bell pepper, cut into 1 inch pieces
  • Juice of 1 lime (or lemon)
  • Ground black pepper

In a large stewpot, saute the onions and garlic in the oil over medium heat until just softened. Add the potatoes, eggplant, tomatoes and their juice, water, salt and rosemary. Bring the stew to a boil, reduce the heat and simmer, covered, for about 10 minutes. After the first 10 minutes you can remove the lid and simmer uncovered.

When the potatoes are just beginning to soften, add the zucchini and bell pepper and continue to cook for 5 minutes. Add in the lime juice and simmer for another 5 minutes, until vegetables are tender. Add black pepper to taste.

Enjoy over rice, alone, or with a good slice of bread.