Eggplant & Yam Stew with Miso

IMG_9185There are two things that I go to for energy revival when travelling, miso & beer. Lovely fermented liquids that give me a bit of a kick start. All I need is a bowl of miso, to sip and feel like my gut is revitalized. Beer does exactly the same thing, but I need to be aware of what I’m doing after drenching my innards with a long tall cool one. Usually it is my go to after a long travel.

Miso is an amazing food. Not only does it give you a boost, but it has so much umami that it easily transforms many a vegetarian dish into something so rich and fulfilling, that you won’t miss the meat.

The original recipe for this stew came in BBC Good Food’s cleansing edition last January. We’ve made it many times always enjoying its robust flavours.
Continue reading

Snickerdoodles GF

IMG_0515A longtime family favourite for many, the simple Snickerdoodle still pleases. In this version I’ve used a cup-for-cup Gluten Free flour to accommodate the group I was baking for. The dough is slightly different from one made with wheat flour, but is absolutely acceptable. Perfect with a cup of tea on a day when summer seems to be changing to fall. Regular Wheat Flour option follows, as well as a Cappuccino version. Continue reading

Sweet Potato & Bean Burritos

IMG_0002 (1)Our family has always had a “thing” for burritos. At least once a week they find their way into a meal; fish, beef, chicken, or veg, we love them all. This is our go-to recipe for our vegetarian version. They are full of nutrients and have the “more” quality that we’re always striving for. The recipe for the filling makes a fair amount, but lasts for up to a week in the fridge, and is great alongside rice or scrambled eggs. Continue reading

Raspberry-Ricotta Cake with Lemon Glaze (Gluten Free)

IMG_9273_2Having several bags of last summer’s raspberries still waiting with baited breath in my freezer, I need to find ways to let them express themselves. Once again, Bon Appetit came to the rescue with a great cake recipe. The combination of ricotta and raspberries makes for a cake that tastes like it just came from a big old oven in a well used and loved kitchen. Ready for a family full of hungry mouths, or a group of adults discussing world peace over after-dinner coffees. You choose. Continue reading

Dark Chocolate Ginger Muffins (Gluten Free)

IMG_9416Going through my pantry the other day, I was looking at several bins with a half-cup of this and that. As I wrote my list for the next shopping trip, I thought about that little bit of candied ginger, and it’s neighbouring bin of dark chocolate pieces. Our mom’s favourite candy of all time was dark chocolate covered ginger. All her friends seemed to know it, and we grew up on the stuff, loving every morsel.

I finished writing the list, and got making a batch of muffins. I decided to do them Gluten Free so we could share with my celiac sister, who’s always ready to play guinea pig to my random baking wonts.   I added a bit of espresso to the batter and then mixed diced candied ginger pieces with the chocolate, to make a wonderful, very grown up muffin. Continue reading