Daily Unadventures in Cooking

A ratatouille recipe where the vegetables are layered and baked for a company ready, seasonal side dish.

Pea shoots are the young stems of snow pea plants which have been harvested before they flower and produce pea pods. They are also my new obsession since they are trivial to cook, good for you and have a flavour unique to other cooked greens.

Asparagus is in season, and with it, enters my favorite and easiest vegetable side dish — roasted asparagus.

A new squash recipe which is extremely flexible, Italian inspired, and easy to make-ahead.

This carrot soup was deliberately made heavy on the garlic, ginger, and spice to try and combat a winter cold. The red lentils add some protein and make it a full meal.

A recipe for roasted cauliflower which is light and easy to make. The natural sugars caramelize to produce a sweet and nutty taste which is enhanced by the lemon and salt.

Baba Ganoush is a delicious and healthy middle eastern eggplant dip or side to a fabulous meal of falafel, hummus, tabouli and pita.

You will never look at a banana the same way after you have tried this. When I looked at bananas I used to see a conduit to peanut butter or a natural oatmeal sweetener, now I see ice cream. But not just any ice cream, in fact, not even ice cream at all – at [...]

Dates, dried pineapple, vanilla, coconut and raw almonds make the base of these donuts, a raw dessert treat!

This month the Darings Bakers had their first ever vegan challenge and it was a really fun one! The cracker bread was cheap and easy to make and made just enough for two. Plus I had never made crackers before. I covered mine with rows of cumin, salt, and rosemary and they went over really [...]

When I made the Miso Eggplant last week I actually roasted two whole eggplants at once so that I would have enough for the next night when I knew I would be working late. That said I couldn’t serve it with the same Miso sauce – that would’ve been dull. So I opened up my [...]