Blueberry and Lemon Curd French Toast
This recipe is part of a six course brunch.
I promise you won't regret this! Best French toast recipe ever, especially if you love blueberries, citrus flavours, and well the both of them combined!
The lemon really does bring out the best in berries and quite literally deepens the colour of the blueberries; that dark rich hue is courtesy of your friendly springtime citrus fruit.
Honestly, when it comes to my favourite brunch items, French toast is pretty high up on the list. You can do so much with it, but at the same time, it offers this classic taste and comforting feeling that I will never get tired of.
The lemon curd enhanced mixture and filling along with the blueberry compote screams spring and will wow you and your guests. The tartness and subtle sweetness from the berries and lemon are mellowed out by the cream and eggs and come together nicely. Enjoy and tag me if you make it to see how it goes!
Ingredients
Blueberry compote:
1/2 cup blueberries
1 teaspoon lemon zest + extra for garnish
1 tablespoon lemon juice
2 tablespoons water
1 tablespoon coconut sugar
French toast mixture:
2 eggs
1/4 cup lemon curd
1 tablespoon coconut sugar
2 tablespoons coconut milk
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 teaspoon vanilla extract
2 tablespoons lemon curd
1/4 cup whipped cream (I used almond-milk based)
Fresh mint (optional)
Instructions
In a long dish, whisk the eggs, milk, lemon curd, vanilla, sugar, salt, cinnamon, cloves, and nutmeg. Melt the butter and cool, then add to the mixture. (If the mixture seems too thick, add a little almond milk to thin it out).
In a small saucepan, bring the blueberries, water, lemon zest, lemon juice, and sugar to a boil. Reduce the temperature and simmer on medium-low heat, stirring frequently. Keep a close eye, as this can burn quickly! Once the berries have started to break down, and the mixture has thickened into a thin jam-like consistency, set aside.
Prepare your toast! Lay the bread slices spaced out in the dish to absorb the egg mixture, about 10 seconds per side, making sure each face is evenly coated. Place the slices into an oil sprayed, non-stick pan on medium heat. Cook until golden on each side, about 3 minutes each, Again, keep a close eye, so you don’t burn anything. Set the prepared toast aside.
In a small bowl, mix the whipped cream and lemon curd.
Now assemble your French toast when ready to serve. On one slice (2 per person), smear a tablespoon (or less) of the whipped mix, followed by the same amount of compote, then place the second slice and repeat. For the top slice, garnish with a bit of extra lemon zest and mint leaves.
Serve and enjoy! This recipe serves two people, so double for four and so on.
Cauliflower Piccata
Is cauliflower underrated? Yes, and I think part of the reason is its association with broccoli, which many people don't like-- probably because they haven't had it cooked right! Strictly boiled is a terrible idea; generally, I recommend it roasted with parmesan, garlic, salt, and black pepper.
I'm sure you've seen cauliflower served in a variety of ways on restaurant menus. I'm talking cauliflower steak, rice, or soup to name a few.
This recipe, of course, treats the vegetable like a piece of butterflied, flattened chicken breast (or veal, actually) to make the classic Italian piccata. The dish combines capers and lemon juice with heavy cream (I used coconut to make it vegan), white wine, fresh parsley, garlic, and butter which brings everything together.
You can eat it as is Secondo style or with some hot pasta!
Ingredients
1 large cauliflower head (you will likely have a some individual florets left over)
2 tablespoons capers
1/4 - 1/3 cup olive oil
1 tablespoon butter
1/2 teaspoon salt
1 teaspoon black pepper
2 teaspoons garlic powder
1/2 cup flour (more or less depending on what you need to drench the cauliflower)
1 tablespoon steak seasoning
1/3 cup white wine
2-3 tablespoons lemon juice + slices to garnish
1-1 1/2 cups vegetable broth (depending on how saucy you want the dish)
2 teaspoons garlic, minced
Cooking spray
2-3 tablespoons fresh parsley, chopped
5 ounces coconut cream
Instructions
Remove the leaves and stem from the cauliflower head and cut lengthwise into 1/2-1 inch slices - you want them thick enough to not break down while cooking, but not too thick. 1 large head will give you 3-4 slices; you can keep the extra florets for another recipe. Make sure the cauliflower is dry so that it does not become soggy!
Season the cauliflower with 1 teaspoon garlic powder, salt, and black pepper.
Season the flour with the steak seasoning and 1 teaspoon garlic, mix well. Drench the cauliflower slices one by one, set aside.
Pour the olive oil into the nonstick pan until the entire surface is covered (you can adjust accordingly) and turn the heat to medium-high.
Add the cauliflower slices to the pan and cook for 2-3 minutes, cooking each side until golden. Remove from the pan.
Add the butter to the remaining oil and melt, and deglaze with the white wine, cook for about 1 minute. Add the garlic and capers, cook for about 2 minutes.
Follow this with the lemon and broth, then simmer for about 5 minutes (you can reduce the heat if necessary).
Mix in the coconut cream and stir; the mixture should start to thicken—if too watery, add 1/2 teaspoon of flour. Add the cauliflower back to the pan and cook on both sides for 1 minute each (you don’t want to overcook though!), and make sure you flip over the cauliflower slices gently to prevent them from breaking down.
Sprinkle with fresh parsley and gently shake the pan to distribute the sauce and herbs.
Remove from heat and serve hot with extra capers and lemon slices - I used limes because that's what I had! Serves 2.
Asparagus, Snap Pea, and Blue Cheese Galette
Another galette just in time for spring! Coming out of a snow-filled, bitterly cold winter, the change in weather and daylight hours could not have come at a better time. This isn't just because I prefer the sun and greenery, but because the season welcomes a new set of ingredients that brighten up your plates and make people more aware of what they are eating in some ways. Winter has a lot to offer, but I'm excited for this new chapter and recipes we can make together!
Galettes, which I have praised for many reasons before, are a perfect way to celebrate the slew of returning vegetables and fruits. I have several across the seasons on this website you can try out, including the Tomato, Thyme and Cheese, the Pumpkin, Caramelized Onion, the Blackberry, Mint and Ricotta, and the Cheesy Mushroom Galette with Ricotta and Gruyere.
This galette, like the others, is a quick, easy, and ideal solution if you have extra greens lying around - although fresh is king!
I used asparagus stalks and snap peas for this recipe, both of which offer texture and substance. I combined the (non-dairy) parmesan cheese mixed with the tofu ricotta, fresh herbs, and seasoning for the cheesy filling.
Before adding it to the pie crust plate, season to taste to make sure it’s good before baking!
Ingredients
1 pie crust, thawed in the fridge
1 handful snap peas
1/3 cup ricotta cheese (I used a vegan brand)
1/3 cup parmesan cheese, grated finely
About 20 stalks of green asparagus (woody, thick part cut off)
1/4 cup fresh parsley, finely chopped
1/4 cup fresh tarragon leaves, finely chopped + extra for topping and garnish
1 tablespoon fresh garlic, minced
1 teaspoon lemon juice
2 tablespoons biltong seasoning (optional - I used Freddy Hirsch Biltong Spice)
1 spring onion, finely chopped - mostly the green part)
1 teaspoon black pepper
1 teaspoon salt
2 tablespoons olive oil
Pinch of hot chilli flakes
2 tablespoons crumbled blue cheese
1 tablespoon parmesan cheese, grated
1 egg + 1 teaspoon water
Sesame seeds
Instructions
Take your pie crust out of the fridge to get it to room temperature, this should take about 20 minutes.
Get a medium-sized bowl, and mix the parmesan cheese, ricotta, tarragon, fresh garlic, parsley, olive oil, biltong seasoning, salt, dried thyme, black pepper, lemon juice, and garlic powder until evenly incorporated. Season to taste!
Spread the mixture over the unrolled pie crust gently with a spoon, making sure not to 'overfill' the inside and leaving at least a 1/2 inch border.
In a large bowl, toss the asparagus and snap peas in a little olive oil, salt and pepper. Lay the stalks over the cheese mix, followed by the snap peas, some additional tarragon leaves, the blue cheese and some parmesan cheese to garnish.
Fold the border edges over to make an open-faced frame, making sure both ends of the asparagus are tucked in or not visible.
Brush with the pie crust edges with the egg wash and sprinkle the sesame seeds on top.
Bake at 400F for 35-40 minutes on a parchment-lined baking tray, then remove from the oven.
Allow for the bubbling to stop and set the galette aside to cool for about 10 minutes. Garnish with additional tarragon leaves and scallions.
Maque Choux (Creamy Corn and Green Pepper)
If you're a sucker for creamed corn, you'll like this recipe. It's a great side or even a standalone meal. The dish comes out of Louisiana, with history and origins rooted in Native American food and culture and French influence.
If you are looking for anything corn related, I have several other recipes that can speak to your soul, so check them out!
Maque Choux is a mix of corn kernels, and bell peppers sautéed, sometimes with the addition of celery and tomato. Many people use bacon fat to add a smokey flavour, but that can also overpower the natural flavour and subtly of the vegetables, especially when they are fresh. The addition of cream is another way to add a richness factor to the dish. In this case, I used coconut cream to make is plant-based and add a slightly different flavour dimension. I also add a little bit of vegan cheese to make it extra creamy.
Like most of the dishes I post, you can customize accordingly!
Ingredients
3-5 fresh corn cobs, kernels sliced off
1/2 teaspoon sugar
1 teaspoon red chili flakes
1/2 teaspoon smoked paprika
3/4 cup coconut cream (or heavy cream)
2-3 scallions, chopped
1 tablespoon garlic, minced
1 large stick celery, diced
2 tablespoons butter
1/4 cup fresh parsley, chopped
1 1/2 teaspoons salt
1 tablespoon black pepper
1/2 large red onion, diced
1 large green bell pepper, diced
1 tablespoon (vegan) parmesan, grated
1/2 chili pepper, diced
Instructions
Add the red onion to a nonstick saucepan with the melted butter, along with the garlic, chilli, green pepper and celery. Saute for about 5 minutes to sweat out the vegetables.
Add the seasoning and cook for about 2-3 minutes. Follow with the corn and cook until done, another 4-5 minutes.
Gradually add the coconut cream, stirring to thicken the mixture, then simmer for about 3-4 minutes. Add in the parsley and green onion, leave on heat for a final 1-2 minutes before removing from the stovetop. Serve hot!
Cheesy Mushroom Galette with Ricotta and Gruyere
You know this website has a series of galettes if you're looking for them! I will continue to add them to the repertoire, as they are easy to make, customizable and delicious. Also, if you are looking for a quick sure way to impress, I recommend these. Galettes naturally look sophisticated even though it's essentially a free form open-faced pie you can stuff with whatever you like. Try this Tomato, Thyme and Cheese, or this Pumpkin, Caramelized Onion, and Feta version for my savoury lovers. For my sweet lovers, you can find this Blackberry, Mint and Ricotta.
Since we're on the subject of ricotta, I love using it for both sweet and savoury recipes. It has a subtle yet distinct flavour that lends it's well to blend with other ingredients, adding a creamy element and moisture. From lasagna to pastry fillings, it should be no surprise you to see it used widely. If you're vegan or dairy-free, luckily, manufacturers now make a specific milk-free version (I use the one from Tofutti).
In this case, I add the ricotta as dollops to some juicy, sautéed shiitake mushrooms and caramelized onions. The mushrooms provide the umami which every dish needs, while the ricotta, along with the gruyere cheese, the creaminess and balance of sweet and salty wrapped up in a buttery, flakey crust.
You can have this for breakfast, brunch, or as a light fare branch of dinner - so any time of the day!
Ingredients
1 pack (5-ounces) shiitake mushrooms
1 pie crust, thawed to room temperature
1 small yellow onion, sliced thinly lengthwise
2 tablespoons olive oil
1 green chili, chopped
1 teaspoon coriander
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon cumin
1 teaspoon course salt and black pepper
1 teaspoon fresh parsley + extra for garnish
1 tablespoon Worcester sauce
1 tablespoon sherry
1/3 cup gruyere cheese
6-8 dollops or teaspoons ricotta cheese
1 egg + 1 teaspoon cold water (egg wash)
Truffle oil (optional)
Instructions
Wash and dry your mushrooms in a salad spinner or with paper towels; set aside.
In a large nonstick pan, sauté the onions in olive oil for about 2-3 minutes. Add the minced garlic, spices, salt, and pepper, then cook for another 2 minutes.
Add the mushrooms and sweat them out on medium-high heat (cook until much of the water is out and the mushrooms begin to brown, about 5 minutes), add the green chilli, cook for another minute.
Deglaze the pan with Worchester sauce and sherry by pouring each teaspoon around the mushrooms and edge of the pan before mixing in to finish, set aside.
Carefully unroll your thawed pie crust onto a parchment paper-lined baking tray. Leaving at least 1/2-1 inch border (remember you’ll need to fold this over before baking), add 3/4 of the gruyere cheese in the centre.
Top with the mushroom mixture, add dollops of ricotta cheese spaced out slightly. Use the remaining gruyere to fill in any spaces, making sure everything is in the centre, leaving some of the pie crust clean—season with additional salt and pepper and some fresh coarsely.
Gently fold over the pastry edges in your desired pattern. Brush the egg wash over the edges, then sprinkle a bit of salt and pepper (or sesame seeds if you have them and prefer).
Bake in the oven for at least 30 minutes at 425F, regularly checking to ensure you don’t burn the cheese and pie crust!
Set aside to cool and set for 10 minutes before serving. Drizzle a bit of truffle oil and enjoy!
Classic Minestrone Soup with Sweet Potato
Hearty soup (especially broth-based) with flavour. Is that so much to ask? Sometimes it is! I have found many broth-based soups fall flat and don't have much flavour, making starch-based soups like creamy butternut or cream of mushroom, for example, a go-to for people. However, the soup shouldn't always have to rely on the addition of heavy or coconut cream to be delicious.
That's why I've come to appreciate this soup - minestrone - a traditional Italian soup that is easy to make and will taste quite impressive when you serve your friends and family. Making an Italian-themed dinner? I highly recommend this to start! Need something for lunch that will fill you up? Want a heart-warming something in the middle of winter or a rainy day? This soup checks all those boxes.
You can customize it in several ways, but below I've outlined a mostly traditional version that has worked for me. I reiterate the importance of seasoning to taste during the cooking process. I'll also mention that it will help if you use freshly made or good quality broth. With a soup like this, that can make or break your meal. You'll be happy with your finished product if you consider these things. Enjoy!
Ingredients
1 cup cavatappi pasta (or any small-sized pasta)
1/2 - 1 cup white beans soaked overnight, rinsed and drained, or precooked/canned (I used white kidney beans, you can also use cannellini)
1/4 cup finely chopped pancetta or shiitake mushrooms
2 tablespoons olive oil
1 cup equal parts carrots and celery diced
1 cup yellow onion, diced
2 1/2 quarts vegetable broth (homemade or good quality)
1 large zucchini, diced
1 large sweet potato, peeled and diced
3 large garlic cloves, chopped (or 2 teaspoons minced)
1/2 bunch kale, chopped into bite-size pieces
1 (!5-ounce) can whole tomatoes, chopped
1 bay leaf
1 large thyme sprig
1 teaspoon salt
1 tablespoon black pepper
1 tablespoon dried thyme (optional)
1 teaspoon coriander (optional)
1 teaspoon dried basil (optional)
Pesto
Grated or shaved parmesan cheese
Instructions
Boil your pasta according to the packaging instructions; set it aside (you can also wait to do this while the soup is cooking).
If you have dried beans, cook those until softened in a rolling boil, about 35 minutes or longer if necessary - don't cook to the point that the beans split.
Sauté the pancetta or mushrooms in a large, heavy-bottomed bottom for about two minutes.
Add the carrots, celery and onions, cook for about 4-5 minutes, sweating them out. (If you use the other dried spices, add them in at this point).
Add the garlic, followed by the tomatoes. Add the fresh thyme and bay leaf (this is also known as 'bouquet garni' in French), and finally, your broth. Allow your soup to simmer for about 15 minutes over medium heat.
Add the potatoes, increase the temperature to medium-high; get the soup to a soft rolling boil or fast simmer. Cook for another 15 and make sure the potato begins to soften and fool through. Season to taste with salt and pepper.
Reduce the heat slightly again and mix in the kale, zucchini and most of the beans; simmer for about 6-8 minutes until the kale has wilted down, and the zucchini is somewhat cooked. Season to taste.
Mix in the cooked pasta and add the parmesan cheese and pesto in the serving bowls (not the pot), then stir and season to taste.
Serve hot and store in the fridge for 3-5 days before freezing.
Note: Don't add the pasta, parmesan, and pesto to the pot I almost made that error- only do that when serving. This prevents the pasta from getting soggy and ensures your pesto and cheese taste their best.
Sadza Nenyama (Beef and Kale Stew)
This hearty Sadza Nenyama (beef and kale stew served with thick cornmeal porridge) is a comforting meal that tastes like home. Slow-cooked beef creates a rich, savory broth, while nutrient-packed kale balances the richness. Sadza soaks up the flavorful sauce, making every bite satisfying
Sadza Nenyama (Beef and Kale Stew)
Traditional Zimbabwean Sadza with Beef and Kale Stew. Tender beef simmered in tomato and spices, served with hearty cornmeal porridge. Step-by-step instructions included with prep, cook time, and nutrition info.
Ingredients
- 1 lb beef chuck (or other stew cut)
- 1/2 large bunch kale, chopped
- 1 tbsp butter
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 tbsp black pepper
- 3 tbsp Royco Usavi Mix (optional — or substitute 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/4 tsp paprika, 1/4 tsp cornstarch, 1/2 tsp fenugreek powder)
- 1 yellow onion, diced
- 3–4 Roma tomatoes, diced
- 1 tbsp garlic, minced
- 1 tbsp chili flakes
- 3 beef or vegetable bouillon cubes
- 3 cups water
- 1 1/2 – 2 cups cornmeal (yellow or white)
- 1 tsp salt
- 3 cups boiling water
- 3/4 cup cold water
- 1 tsp garlic powder
Instructions
- Heat butter and oil in a large pot. Sauté onion and garlic 3–4 minutes until fragrant.
- Add salt, pepper, and spice blend; cook another 2–3 minutes.
- Brown the beef with chili flakes for 5–7 minutes.
- Add tomatoes and bouillon cubes; stir to combine.
- Add chopped kale and water (or broth). Cover and simmer for 30 minutes, stirring occasionally, until beef is tender.
- Mix 1/2 cup cornmeal with cold water to make a smooth paste.
- Gradually stir in boiling water over medium heat. Cook 4–5 minutes until bubbling.
- Slowly add remaining cornmeal, folding to form a soft dough. Reduce heat to low and cook 15–20 minutes, stirring occasionally.
- Shape with a wooden spoon and serve hot alongside the stew.
Notes
- Vegetarian option: Replace beef with butternut or pumpkin cubes for a meat-free version.
- Extra flavor: Use bone-in beef for a richer, more aromatic broth.
- Serving: Sadza is best eaten hot; leftovers can be refrigerated 3–4 days or frozen.
- Pairings: Works beautifully with traditional Southern African sides or simple salads.
- Meat Choice: For quicker cooking, use boneless stew beef or sirloin cubes — they’ll be tender in 30–40 minutes. Bone-in cuts give a richer, more flavorful broth but take longer.
Nutrition Facts
Calories
500Fat (grams)
22 gCarbs (grams)
45 gFiber (grams)
6 gSugar (grams)
5 gProtein (grams)
28 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
For more traditional Southern African-inspired dishes, check out:
Why You’ll Love This Recipe
Warm, hearty, and authentic — perfect for cold days or cozy meals.
Simple ingredients, big flavor, and easy to follow.
Brings a taste of Zimbabwean culture to your table.
Flexible enough for variations, from vegetarian to bone-in beef for depth.
Baked Feta Pasta "Tik Tok Viral"
#FetaPasta or #BakedFetaPasta. Some of you may have seen it already, the Tik Tok trend that went viral for its simplicity and deliciousness (at least from a visual standpoint. Last time I saw something like this was Dalogna coffee - which to be honest, I found overwhelming and well, gross.
I'm not one to jump on bandwagons, but this certainly looks like it is worth trying. Why?
I'm a huge fan of feta cheese, I love all the bold Italian flavours that one can incorporate into this recipe - I'm talking, basil, tomato, garlic, olive oil, and of course pasta. The pesto was to add another layer of flavour, and the chilli flakes some heat.
Also, it's easy. For a lot of people with busy schedules, this is all you want from a recipe.
Make this if you are looking for a filling dish or something vegetarian that still packs a flavour punch. I will note that I have seen comments and articles mentioning that tomatoes aren't currently in season, so this will probably taste better between May and October. Still worth trying in the means to see what the hype is about!
Ingredients
1 block feta cheese
1 cup grape or cherry tomatoes
1/4 cup fresh basil leaves, chopped
1 teaspoon dried basil
4-5 fresh garlic cloves, peeled
1 teaspoon salt
1 teaspoon black pepper
3 cups cooked pasta
3-4 tablespoons olive oil
Instructions
In a baking pan, toss the tomatoes half the salt and pepper, 2 tablespoons olive oil, and half the dried basil.
Place the feta in the centre, and the garlic cloves around the pan. Drizzle the cheese with more olive oil and remaining seasoning, and sprinkle with chilli flakes.
Bake at 400F for 35 minutes.
(Cook your pasta in the meantime if you haven't already).
Remove from heat. Crush the baked feta and garlic cloves, then stir in the fresh basil and pasta.
Serve immediately!
Eggplant Lasagna with Mushroom Ragu
This recipe is part of a two-part 3-course meal menu. Start with this Creamy Tomato Beet Soup.
Who doesn't love lasagna? Whether it's traditional with pasta and meat, vegetarian, vegan, gluten-free, you name it - it's a people pleaser and is super satisfying!
One of the most popular vegetarian, low-carb versions is substituting the pasta with eggplant. The vegetable cut into thick enough sheets (not too thick!) acts as the lasagna pasta sheets, and takes on whatever flavour you add to them like a sponge. Most people keep the meat, but I swapped that out for some baby Bella mushrooms, and it was just as delicious.
This a great main dish when you are hosting or looking for a tasty weekend dinner.
I also paired the lasagna with an easy Kale and Shaved Brussels Sprouts Salad. Even though eggplant is a vegetable, you may still want to balance out the cheese with something green!
I also recommend pairing this dish with a bold, red wine like a cabernet sauvignon or merlot.
Ingredients
2 eggplants
1/3 cup olive oil
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon garlic powder
1/2 cup ricotta cheese
1/3 cup parmesan cheese, grated
1 tablespoon Italian seasoning
1 teaspoon dried parsley
1 tablespoon fresh parsley, finely chopped
1 egg
1 teaspoon salt
1 tablespoon black pepper
1 tablespoon garlic powder
1/2 teaspoon paprika
9 ounces Baby Bella mushrooms ( a pack and a half)
1/2 red onion, finely chopped
3 spring onions, finely chopped
2 tablespoons fresh garlic, minced
1 teaspoon salt
1 tablespoon black pepper
1 tablespoon cumin
1 tablespoon coriander
1 teaspoon fenugreek powder
1 teaspoon dried parsley
1 teaspoon Italian seasoning
2 tablespoon butter
1 tablespoon olive oil
1 jar marinara sauce
2 tablespoon sherry or cooking wine
2 tablespoons Worcester sauce
1/3 cup mozzarella cheese
Fresh parsley or basil
Instructions
Prepare the eggplant. Think of this like boiling pasta sheets before laying them into the baking pan to layer your lasagna. Pre-cooked eggplant will taste so much better seasoned and baked before assembly.
Line two baking sheets with parchment paper. Slice off the tips of your eggplants, then slice lengthwise into 1/4 inch slices (or just thick enough to handle the layers on top).
Brush with olive oil, then season with the salt, pepper and garlic powder.
Bake at 375F for about 20 minutes, until slightly browned and softened, remove from oven and set aside.
Make your ragu. In a saucepan, add the butter, olive oil, salt, pepper, fresh garlic and spices. Sauté for 2-3 minutes until fragrant. Add the spring and red onions, cook for another 2-3 minutes.
Add in the mushroom, and sweat them out for about 5 minutes.
Add in the Worchester sauce, sherry, and marinara sauce, reduce heat from medium to low and simmer for about 10 minutes, stirring occasionally. Season to taste.
While the ragu cooks, make the cheese filling. In a small bowl, beat the egg with the parmesan, ricotta, fresh herbs, salt, pepper, garlic and spices.
Once the ragu is done, assemble your lasagna! In a baking pan (I used 8 by 8 inches) spoon a level layer of the ragu, then layer the eggplant, ricotta mix, and mozzarella cheese on top. Repeat the process in equal parts each time. Your final layer should be mozzarella cheese which can melt on top, sprinkle some grated parmesan and fresh parsley if you care.
Bake for 30 minutes at 375F - you can cover the baking pan with foil if you like then broil at the end to melt or crispen the top.
Serve with the Kale and Brussels Sprouts Salad!
Roasted Veggie Sheet Pan with Pan Seared Salmon
This recipe is part of a two-part 3-course meal menu. Start off with this Avocado and Strawberry Salad.
It doesn't get any more classic for dinner than a sheet pan with roasted vegetables, served with protein. You can choose to bake your salmon, but I wanted mine pan-seared with butter sauce!
Vegetable sheet pans are great during the week or whenever you are in a hurry but want something quick and delicious. You can also customize them and throw in a combination of anything you like.
If you are looking to pair your veggies with a protein, nothing beats a juicy fish fillet, in my opinion.
As for the vegetable selection, I used a number of my favourites, but of course, included red for a romantic valentine's flare given the timing in this case. Either way, you are getting a healthy selection of vitamins, antioxidants, and protein. If you are worried you won't get filled up, trust me, you will! The best part of it is you won't feel bad about an indulgent dessert.
Ingredients
2 salmon fillets with skin on (if you want to make it 4, double up the recipe accordingly)
4 tablespoons butter plus extra for butter sauce
Fresh thyme sprigs
2 tablespoons fresh garlic, minced
1/2 teaspoon salt
1 tablespoon old bay seasoning
1 teaspoon fish spice
1 tablespoon black pepper
2-3 tablespoons olive oil
Vegetable sheet pan:
1/4 cup olive oil
1/2 head cauliflower, chopped
1 fennel bulb, sliced thinly lengthwise
1 bunch tomatoes on a vine
2-4 red potatoes, quartered
1/2 red onion, sliced thinly
4-6 red chilli peppers
2 red bell peppers, decored and sliced
2 tablespoon sherry
2 tablespoon Worchester sauce,
1 tablespoon coriander
1 teaspoon paprika
1 teaspoon fenugreek powder
1 tablespoon garlic powder
1 teaspoon cumin
Instructions
Get your vegetables cooking. Be sure to inspect and wash them, then remove excess water - you can use a salad spinner or a regular colander, then blot with some paper towels.
In a large bowel, add the prepare vegetables.
In a small bowl, combine the olive oil, sherry, Worchester sauce, garlic, salt, black pepper, coriander, paprika, fenugreek powder, and cumin. Whisk until evenly mixed, then pour over the vegetables. Toss and stir gently with a wooden spoon to evenly coat the veggies, then set aside for 10 minutes.
On a large baking pan lined with parchment and sprayed with cooking oil, layout your vegetables - colour coordinate to make it visually appealing! Bake in the oven at 350F for 30 minutes, checking periodically to turn over veggies to make sure they cook evenly on both sides and to the appropriate doneness - try not to overcook.
While your vegetable sheet pan is in the oven, cook your salmon. (If you decide to bake your salmon, you can out the fillets in the oven with the veggies).
Blot with paper towels to dry the surface to remove excess moisture - this will help you get a nice crispy sear. Season the fish with salt, pepper, garlic powder, fish spice, and old bay seasoning.
In a non-stick pan, add the oil and heat on medium heat. Place the salmon skin down, cooking 5-6 minutes. Add the thyme, but garlic, then turn over the fillets.
Cooking for 2 minutes, then get to spoon and baste with butter sauce to finish cooking it for another 3 minutes. Remove from heat when cooked to your preferred doneness - at least 145F or flaky when you open along the grain with a fork - be sure to check the thickest part of the fillets.
Add a little more butter to the pan once the fish is removed to make more sauce, pour over the fish when ready to eat.
Serve hot with the vegetables and the remaining butter sauce.
Creamy Tomato and Beet Soup
This recipe is part of a two-part 3-course meal menu.
Check out the first starter, here: Avocado and Strawberry Salad with Sherry Vinaigrette.
Next to broccoli, I think tomatoes and beets cause some of the most polarizing responses. People either love them or hate them. Beets in particular warrant one extreme response or another. I was not a fan for some time, but they grew on me. Beets also happen to have incredible health benefits and can aid in weight management.
It turns out that combining the two not only helps your valentine theme colour-wise but also makes for a rich but light creamy soup!
Garnished with some cheese of your choice ( I used parmesan) and served with some fresh, hot bread, you and your loved one will be in for a treat to kick off the meal.
Beets have a subtle, earthy, slightly bitter, citrus-like flavour. The tomatoes have a bolder, overpowering taste, and you'll want to use fresh, ripe, sweet tomatoes to balance things out - but you'll be able to get both flavours. If you use unripe tomatoes, their tartness can overtake your soup, so keep that in mind.
I like to leave my soups slightly chunky for texture, but if you also want to make sure you're feeling the BEET, leave a couple of roughly cut pieces unblended!
Overall, even with the cream, you're going to get undertones of acidity and rich flavour, which deepen over time, so maybe make it the day before and leave it overnight. I would recommend consuming the soup in three days if sitting in the fridge for optimum taste!
This recipe may seem unconventional as far as soups go due to the pairing, but it makes for an excellent starter.
Ingredients
5 Roma tomatoes, chopped
1 (28-ounce) can fire-roasted tomatoes
3 large beets, cooked
2 tablespoons butter
2 tablespoons olive oil
1 cup mirepoix (equal parts diced celery, carrots and onions)
2 tablespoons fresh garlic, minced
1 tablespoon fresh dill, finely chopped + extra to garnish
1 can coconut milk or 1 cup heavy cream
1/2 cup vegetable broth
2 tablespoons Worchester sauce
2 tablespoons cooking wine
1 tablespoon salt
2 tablespoons black pepper
1 teaspoon fenugreek powder
1 tablespoon coriander
1 tablespoon cumin
1 tablespoon brown sugar
1 tablespoon chili powder
1 tablespoon paprika
Instructions
In a large pot, melt the butter and olive oil, then add you're mirepoix, spices, salt, pepper, and garlic. Sauté for 3 minutes until the mix begins to soften. Add the fresh dill, cook for another minute.
Pour in the fire-roasted tomatoes, followed by the Roma tomatoes. Cook for about 5-7 minutes until the tomatoes begin to integrate with the rest of the mixture.
Add in the beets, cook for another 3-5 minutes, stirring frequently.
Add in the Worchester sauce, sugar, cooking wine, broth, and coconut milk. Stir until evenly distributed, then reduce heat and simmer on low for about 35-40 minutes with the lid on top. Stir occasionally, seasoning to taste in the final 10 minutes.
Season to taste again (i.e. add some salt, pepper, or spice to your liking as this can change as you cook).
Remove from heat and cool for about 5-10 minutes. Get your immersion blender or transfer to a blender and mix until you get your desired texture.
Serve hot with fresh bread, topped with sour cream, parmesan cheese, and fresh dill!
White Bean and Short Rib Chilli
Who doesn't love a warm bowl of chilli when it's rainy or cold outside? Perhaps it's a year-round lunch go-to for you. Whatever the case, I recommend this recipe. It's a great meal just for you, or for the family.
Short rib. For many of us, barbeque comes to mind when we think about the cut, a portion of the rib bone taken from the brisket part of cattle. It's tender, flavourful, and takes some time to cook to break down the connected tissues. The result? Shreds of beef, high in fat, but well worth the wait!
I hope you now understand why it makes sense to integrate short rib into a chilli from that description. This cut was made for it.
In this case, the short rib is typically sauteed then stewed along with the beans, spices and tomato-based broth, cooking for 3 hours or more. This is known as braising, a combination cooking method that uses both dry and wet heat.
The great thing about this recipe is that you don't need a crockpot or slow cooker either, stove top on low heat works just as well!
As for the type of bean(s) you use for your chilli, that's up to you. I used white kidney beans, which have a nutty, earthy flavour profile I think goes well with the steak. My one recommendation would be to select a bean that can hold well for hours of boiling in terms of structure - you wouldn't want to use beans that quickly get mushy. I'd also suggest staying away from canned beans! Even though they take longer to cook, dried beans aren't as high in sodium as any canned vegetables, have more flavour, and you get more out of them through your finished product.
Ingredients
1 pound short rib beef
2 tablespoons chipotle powder
3 tablespoons chilli powder
1 tablespoon salt
2 tablespoons black pepper
1 teaspoon curry powder
1 tablespoon coriander
1 tablespoon cumin
1 tablespoon dried basil
1 tablespoon dried thyme
1 bag dry white beans
1 (28-ounce) can fire-roasted tomatoes
1 red onion, diced
2 tablespoons fresh thyme
3 spring onions
2 tablespoons garlic, minced
2 tablespoons butter
2 tablespoons olive oil
1 jalapeno, diced
1 green pepper, diced
Instructions
Soak the beans in cold water, set aside.
Slice the short rib into thin pieces. You can also cut it into 2-3 larger pieces (if it doesn't come packed that way already) then shred them up with a fork once cooked and broken down after the 3 hour cook time.
In a large pot, sear the short rib in the olive oil and butter with fresh thyme and garlic for about 5 minutes. N.B. At this point, you can also remove the short rib form the pot, then add it back after the tomatoes have simmered. I wanted mine to absorb all those flavours in between as well.
Add the salt, pepper and spices and saute for another 2 minutes.
Add the peppers, jalapenos and onions and cook for another 3-4 minutes.
Finally, mix in the diced tomatoes and tomato paste, followed by the broth and Worcester sauce. Simmer for 5 minutes.
Drain the beans and add them to the pot, reduce the heat to low. Close the pot and simmer for 3 hours. Every 20 minutes or so, stir to ensure even cooking and prevent the chilli from sticking to the bottom of the pot. Season and adjust to taste as necessary while the chilli cooks.
Note: to test readiness, the beans must be soft and edible, and the short rib should break down easily. Shredding along the grain with a fork should pull it apart!
Serve hot with sour cream, cheese, and fresh basil, scallions or parsley! You can also make my Quick Cornbread as a side dish to compliment the chilli.
To store and reheat: allow the contents to cool. You can separate the chilli into single servings in small, airtight containers.
Put them in the freezer (for 3 months maximum) or the fridge to consume in 3-4 days.
Mini Jerk Mushroom and Lentil Empanadas with Ricotta
Empanadas are pockets of deliciousness. If you need a light appetizer for your guests or yourself, these mini empanadas packed with flavour and heat are perfect.
In case you didn’t know, empanadas translate to ‘embreaded’ or ‘wrapped in bread’, and you can thank the Spanish for this little filled pastry invention! However, several cultures consider them a mainstay in their cuisine repertoire.
The glorious thing about empanadas is that you can stuff them with, well anything!
I decided to take a Caribbean twist and loaded these bites with jerk-marinated lentils and mushrooms. The baby Bella mushrooms add the umami, and the lentils additional flavour and substance. They also happen to be some of my favourite legumes!
One thing about turnovers is that you don’t want the filling to be flavourless or dry. There are four things you can do to address this:
Add tomatoes and/or tomato paste
Simmer your filling in broth
Add some cheese (moist like ricotta would be best)
Use a dip or sauce
Regarding the jerk seasoning, you can make it from scratch or save time and get something in the store - which is what I did! The same goes for the lentils. I typically cook mine from scratch after soaking them overnight, but you can find an organic can of precooked lentils instead as well. I hope you enjoy these!
Ingredients
5 ounces baby Bella mushrooms (chopped)
1 can lentils
2 tablespoons butter
1 tablespoon olive oil
1/4 large orange bell pepper, chopped
1 cup jerk marinade
1 1;2 tablespoons garlic minced
1/4 yellow onion, diced (optional)
1 tablespoon soy sauce
1/4 cup tomato paste
1/2 teaspoon salt
1/3 cup broth
1 teaspoon black pepper
1/2 teaspoon cumin
1/3 cup ricotta cheese
Parmesan cheese, shredded
1 tablespoon fresh thyme
2 pie crusts, thawed
1 egg, beaten
Instructions
Marinate the lentils and mushrooms overnight.
In a nonstick saucepan melt the butter and olive oil. Add the garlic, onion, salt, pepper, and cumin, sauté for 2-3 minutes until fragrant.
Add the mushroom-lentil mixture, along with the peppers, tomato paste, and fresh thyme. Cook for 5 minutes over medium-high heat, stiring frequently.
Pour in the broth and simmer for another 5 minutes, until the mixture has thickened and most of the liquid is incorporated - you don't want a dry mixture, but you still want it wet enough to be moist, but not too moist to avoid soggy empanadas. Use your judgement.
Roll out each pie crust on a lightly floured surface, enlargening it slightly. Using a cookie cutter or mason jar lid, cut circular shapes where you will place your filling.
Using a 1/2 teaspoon, scoop the mushroom-lentil mixture on one side of each disc. Then, spoon some ricotta and parmesan cheese on top. Fold over the dough and use a fork to seal shut the empanadas. Measure to make sure they are evenly filled, but try not to overdo it as you can end up with messy empanadas and spillage!
Brush the turnovers with the egg wash to ensure the crust bakes to a golden finish.
Bake at 400F for 25-30 minutes. Serve hot!
Cheesy Butternut Gnocchi Bake with Tuscan Kale
Pasta-lovers, can you resist a bowl of gnocchi? I can't. Now imagine that baked into cheesy goodness with some fresh Tuscan kale?
The cold months are prime time for casseroles, which I will continue to create dishes around. Try out my coconut artichoke and spinach bake for example - a riff off the classic dip you find in restaurants.
For this recipe, using butternut, I took one of my favourite kinds of pasta and paired it with one of the most familiar vegetables to me - kale! This loaded, creamy bake is perfect for dinner, a potluck, or simply to have on hand when you need a recipe like this.
Some people find it intimidating to make pasta at home, but gnocchi is relatively easy - it’s just a vegetable starch like a potato or a gourd such as butternut boiled or roasted, combined with flour, egg, and sometimes seasoning and cheese to make a soft dough. This dough is then cut, shaped, and boiled, and finally tossed in butter. Pretty simple right?
The rolling and cutting of the dough into pieces are what can take a bit of time, but you can always reserve some for another day!
Think of this as a mac and cheese version of gnocchi. Give it a try! It's quite filling so you won't need anything else to get full.
Ingredients
Gnocchi:
1 lb. butternut
1 cup parmesan cheese, grated
1/2 teaspoon salt
1 egg, beaten
1 teaspoon black pepper
1/2 teaspoon dried sage
1/2 teaspoon nutmeg
Pinch of cloves
1/2 teaspoon cinnamon
1 teaspoon garlic powder
Fresh sage
4 tablespoons butter
1 tablespoon garlic, minced
Tuscan kale cheese bake:
1 bunch Tuscan kale
1 cup parmesan cheese, shredded
1/2 cup sharp white cheddar, grated
1/2 cup heavy cream
1 cup milk
3 tablespoons all-purpose flour
4 spring onions. chopped
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chili flakes
Instructions
Prepare the gnocchi. Boil the chopped butternut until tender, for about 25-30 minutes.
Drain and transfer to a bowl. Combine with seasoning, parmesan cheese, egg, and flour.
Knead into a soft dough. Add extra flour if it is too sticky (but not too much otherwise your mixture will dry out).
On a lightly floured surface, transfer the dough and divide into 4-8 parts to make things more manageable.
Shape the dough into long rolls and cut into little 1/2 inch pieces, set aside until you have the desired amount. You can refrigerate or freeze the remaining dough, wrapped tightly in some cling wrap for later use.
Once all the gnocchi dough is prepped, rollover a fork to create a wedge in each piece. At this point, you can roll them up a little tighter if you prefer. Remember to flour the surface to prevent the dough from getting sticky again!
Boil a large pot of water and add the gnocchi in batches. Once they float to the top, they are done. Place the pasta in a colander.
In a large nonstick saucepan, add the butter, sage, minced garlic, salt, and pepper. Saute for 1-2 minutes until the sage leaves begin to wilt, and the butter is fragrant. Add the gnocchi and toss for about 4-5 minutes, set aside.
In a large pot, prepare your kale. Chop the bunch and add to salted boiling water for about 5 minutes until wilted. Drain and set aside.
In a saucepan or pot add the butter and saute the onion for about 2-3 minutes. Add the flour and mix into a thick consistency. Add the cream and the milk and mix, whisking if necessary to remove lumps. Add the shredded parmesan and white cheddar cheese and stir until both melts.
Season with salt, pepper, chilli flakes, and nutmeg. Taste and adjust accordingly.
Mix the kale and gnocchi, then transfer to the cheesy roux. (You can add a bit of roux to the casserole dish before this step as you would with marinara sauce when making lasagna).
Pour the gnocchi mix into the baking dish, sprinkle with additional cheese and parsley, and bake at 400F for 25 minutes.
Remove from heat and served warm!
Eggplant and Shiitake Mushroom Lettuce Wraps
These wraps are inspired by two different plates I've enjoyed while eating out, and you may have to! The first, bulgogi lettuce wraps. Bulgogi refers to Korean-style marinated beef or pork strips. The second, shiitake mushroom steam buns. This was a vegetarian option I’ve opted for, but duck would be the likely substitute since the mushrooms were covered in a rich, hoisin sauce. Both make for an incredible bite, so with the addition of eggplant, I have a quick recipe here for you if you need a light lunch or appetizers for your guests.
The shiitake mushrooms add the meaty, umami flavour, while the eggplant adds to the filling and absorbs all the spices and flavour from the sauce. The hoisin sauce, honey, and Worchester tie everything together, and you get a sweet and slightly salty flavour profile familiar in Asian cuisine.
I add a few chilli flakes and fresh jalapeno garnish for a little heat, with the cucumber to help cool everything off and add some crunchy texture.
I hope you enjoy these, they are one of my favourites!
Ingredients
5 ounces shiitake mushrooms
1/2 medium eggplant, sliced lengthwise into thin prices
4 tablespoons butter
2 tablespoon peanut or sesame oil
1/3 cup red onion, sliced lengthwise
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1/2 teaspoon fenugreek powder
1 teaspoon coriander
1 teaspoon chilli flakes
1 teaspoon paprika
1 tablespoon garlic powder
1 teaspoon dried parsley
1 tablespoon hoisin sauce
1 teaspoon honey
1 teaspoon Worcester sauce
1 tablespoon fresh garlic
1 tablespoon fresh thyme
Fresh parsley, jalapeno and cucumber
Sesame seeds and green onions (optional - to garnish)
1/2 butter lettuce head, washed leaves
Instructions
In a large nonstick saucepan, heat the oil and 2 tablespoons butter until melted. Add the red onion and garlic, saute for about 2-3 minutes until the onion begins to soften over medium-high heat.
Add the spices, salt, pepper, and fresh thyme to coax out the flavours. Cook for another 1-2 minutes until fragrant.
Mix in the eggplant, and cook for about 3-4 minutes until the pieces begin to soften. Add the mushrooms and the rest of the butter, continue to saute until the vegetables. Reduce heat to medium and cook for 5 minutes, stirring frequently.
Mix in the honey, hoisin sauce, and Worchester sauce. Reduce the heat to medium-low, mixing until the sauce thickens and completely coats the mushrooms and eggplant. Cook for about 2-3 minutes, then remove from heat.
Layout your butter lettuce leaves, and scoop 1-2 teaspoons of the mixture into each leaf.
Serve immediate with fresh cucumber, jalapeno, scallions, and sesame seeds!
Baby Potato and Black-Eyed Pea Stew
Who doesn't want a warm stew during the winter months? It’s filling, warms the body, and can be customized to your liking. Whenever I make stew, I there are certain elements I include that make for a flavourful soup or stew, here is the breakdown:
Mirepoix and garlic. These four ingredients are just as critical to any soup or stew as salt and pepper! They add much-needed flavour. Sugars from the onion help them caramelize and add to the umami that makes the dish complete and enhances the stew, along with the garlic, carrots and celery.
Spices and fat. All stews need seasoning beyond salt and pepper for a depth of flavour, intensified by the blooming method of coaxing them out in heated oil or butter. This stew holds a curry profile, making the curry powder, smoked paprika, turmeric, coriander and cumin most important. Optional, but the chilli flakes and pepper sauce add a great punch that makes the stew heartier.
Starch and legumes. I always include one legume or bean and one starch to add some substance and thicken the stew. In this case, of course, it was baby potatoes and black-eyed peas. The potatoes are easy to eat and absorb all the flavour. As for black-eyed peas, they are one of my favourite legumes for a reason!
Tomatoes and cream. These two ingredients add acidity, depth of flavour and creaminess. You can use heavy cream, but I typically use coconut for interesting flavour and because it’s dairy-free.
Ingredients
1 can black-eyed peas, drained
1 1/2 cups small potatoes, boiled and halved
2 tablespoons butter
2 tablespoons olive oil
1 can diced tomatoes
2 tablespoons fresh minced garlic
1/2 yellow onion, diced
2 tablespoons soy sauce
1 tablespoon fenugreek powder
1 tablespoon rice seasoning (optional)
1 tablespoon smoked paprika
Fresh parsley to garnish
1 tablespoon cumin
2 broth sachets
1 tablespoon coriander
1 tablespoon dried parsley
1 teaspoon Italian seasoning
1 tablespoon curry powder
1 teaspoon turmeric
1 teaspoon chili flakes
1/4 cup pepper sauce
2 bay leaves
2 cups water
1 small (5-ounce) can coconut cream
Instructions
In a large pot over medium heat, sauté the garlic and mirepoix in the olive oil and butter for 3 minutes until the vegetables begin to soften.
Add the spices and broth sachets, bloom for 2 minutes, stirring to make sure they don't burn.
Once fragrant, add the tomatoes, stir and cook for 2 minutes. Add the black-eyed peas, cook for another 2 minutes.
Pour in the coconut cream and dried herbs (Italian seasoning and parsley). Simmer for 5 minutes, stirring frequently.
Stir in the pepper sauce, soy sauce, water, and bay leaves. Reduce the heat and put the lid on the pot. Simmer for 20 minutes on low heat and stir frequently. This will thicken the stew and prevent burning at the bottom of the pot.
Remove from heat and season to taste with extra salt, pepper and chilli flakes if you want more heat.
Serve hot with fresh bread and garnish with fresh parsley.
Cauliflower Kedgeree with Farro and Raisins
The funny thing about this dish is that I first head about it on the Netflix show The Crown in Season 4 when Margaret Thatcher was making dinner. The British dish is connected to its colonial past, inspired by an Indian/South Asian dish known as khichuri among other names, which is sometimes served with fried fish.
Typically the dish has curried rice, spices, smoked fish, heavy cream, fresh parsley, herbs, and boiled eggs - sometimes with peas and raisins added in.
Kedgeree is considered a brunch dish more than anything, but I ate mine both for lunch and dinner! It also makes for a great side dish for a table full of guests looking for something savoury.
Since khichuri is rice mixed with lentils, I decided to add in another grain - farro. It has plenty of health benefits, including fibre and protein. I also switched out the regular rice with cauliflower rice to make for a lower-calorie dish - but you can use regular rice if you prefer!
The smoked whitefish adds rich flavourful undertones that compliment the rice and are absorbed by the rice, and the butter and cream make it an undeniable comfort food of sorts.
Once you make it, it will likely become a quick and easy staple in your home, enjoy!
Ingredients
16 ounces frozen cauliflower rice
8 ounces uncooked farro
1/4 large yellow onion, diced
1 tablespoon fresh garlic, minced
2 tablespoons fresh parsley (keep half to garnish)
2 tablespoons rice seasoning (I used Roberston’s Spice for Rice - optional)
1 tablespoon Aromat spice (optional)
1 teaspoon salt
1 tablespoon black pepper
1 tablespoon coriander
1 teaspoon cumin
1/4 cup coconut cream or heavy cream
3 chicken broth sachets
2 tablespoons curry powder
1 teaspoon turmeric
1/4 cup raisins
1/2 lb. smoked white fish
3 tablespoons butter
1 tablespoon peanut oil
3 eggs
Instructions
Place the eggs in a medium pot submerged in water for about 10-12 minutes. Removed from heat and set aside with the lid on top. They should be hard-boiled after that, reduce the time for softer yolks.
In another pot, place the farro grains in boiling water with two sachets of broth. Follow the instructions on the box or boil the farro for about 30-35 minutes until softened and cooked through. Drain the water, set aside.
While the farro is cooking, soak the raisins to rehydrate them - they will go from being dry to plump and juicy.
In a large pan, sauté the chopped onion and garlic in the oil and butter until fragrant, and the onion begins to soften - about 2-3 minutes. Add all the spices and one tablespoon of the parsley. Cook for another minute to coax the flavours out - this is called blooming!
Prepare the cauliflower rice according to the package - you can also grate fresh cauliflower and lightly sauté in olive oil with salt and pepper. Close the pot or pan with a lid and allow the cauliflower rice to steam for about 5 minutes then set aside.
In a large bowl, mix the drained cauliflower rice, farro and raisins. Remove the bones from the smoked fish and break the fillet up into small pieces. Mix those in and save a bit for topping.
Add in the cream, and simmer the kedgeree for about 10 minutes with the lid on top. To prevent burning the bottom of the pot, add a little bit of water or broth.
Season to taste and transfer to a serving dish. Garnish with the halved or quartered eggs, fresh parsley and extra smoked whitefish.
Eat immediately, especially if using cauliflower rice - it’s best when used in the following day or two in a sealed container in the fridge, or frozen.
Tip: If reheating the eggs, make sure you cover them in the microwave, in case they explode.
Pinto Bean and Chickpea Bessara
Bambara groundnuts or nyimo as I knew them, aren't beans you can easily find in the United States. You can, however, cross chickpeas and pinto beans to get a similar taste. That’s what I did for this heart-warming bean dip.
I grew up eating nyimo, they are some of my favourite bean/nuts, and I had to incorporate them into this bessara-inspired dish.
Popular in Morocco, Egypt, and other parts of North Africa, bessara (a bean dip or soup thinned in the process) is comparable to hummus. Typically fava beans are used,along with the lemon, cumin, olive oil and paprika (I add extra which gave it the orangish-red tone and add a smoky, rich, taste).
If you are looking for a quick, savoury snack and have some fresh bread lying around, this might be it for you!
Ingredients
1 cup dried pinto beans (soaked overnight)
1 cup dried chickpeas (soaked overnight)
2 tablespoons smoked paprika
1 teaspoon cayenne pepper
1 tablespoon fresh garlic
1 teaspoon salt
1 tablespoon black pepper
1 teaspoon coriander
1 teaspoon cumin
1 tablespoon scotch bonnet pepper sauce or hot sauce
1/4 cup lemon juice
1/2 cup olive oil
1/4 cup water
Fresh parsley or basil
Chilli flakes
Peanut oil
Instructions
Cook the beans. Bring the pinto and chickpeas to a boil completely submerged in salty water in a large pot, then reduce to a simmer until softened and fully cooked, about 1-2 hours. Drain.
In a blender or food processor, add the cooked beans, olive oil, lemon juice, fresh garlic, salt, pepper, spices, water, and the hot sauce. Puree until a smooth consistency has formed. You can make it more like a soup with extra liquid if you prefer, but a smooth dip with a few chunks is what I did here.
Plate your dip, and garnish with extra paprika, chilli flakes, fresh herbs, peanut oil or olive oil. Add salt and pepper to taste. Serve with fresh baguette or brioche.
Creamy Coconut Spinach and Artichoke Bake
I love artichoke dip, and spinach dip, and crab dip. When I've ordered an appetizer or snack at the bar, I used to wonder why can't I take this home?
I also love casseroles, which I think many of you would agree is a winter essential, especially come dinner time! This recipe combines the two concepts in a creamy, indulgent bake - probably slightly less fatty than the restaurant version.
What should you eat it with? How about some fresh, toasted, buttery garlic bread? Or a juicy salmon filet with some rice and potatoes on the side? It's delicious either way, hope you enjoy!
Ingredients
2 bags baby spinach
1/4 cup water
1 small can coconut cream
1/3 package (8-ounce) Greek yoghurt cream cheese
1 teaspoon salt
1 tablespoon course black pepper
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons fresh garlic, minced
1 tablespoon garlic powder
1 cup + 2 tablespoons sour cream
1/4 cup parmesan cheese, grated
1/3 cup Bran flakes (pulsed) or breadcrumbs
1 small onion, diced
2 scallions, diced
1 1/2 cans artichokes in brine
1 tablespoon fenugreek powder
1 tablespoon Italian seasoning
1 teaspoon coriander
1 broth sachet
Instructions
Steam your spinach. Pour the water into a large pot with a little salt.
Add the leaves to the pot, and allow the water to start boiling. Close the lid and steam for about 4-5 minutes until the spinach is a bit wilted. Drain by pressing the spinach into a colander, set aside.
In a large skillet, melt the butter with the olive oil. Add the fresh garlic, onion, scallions, broth mix, spices, salt and pepper. Sauté for about 3-4 minutes.
Add the Greek yoghurt cream cheese, sour cream, coconut cream, parmesan cheese, cook for about 2 minutes. Stir in the artichokes and spinach, cook for another 2 minutes.
Add the creamy mixture into a baking dish. Evenly sprinkle the pulsed Bran flakes or breadcrumbs over the mixture, then bake for 25 minutes at 350F.
Serve piping hot side with fish filets or fresh bread!
Mushroom, Broccoli and Cauliflower Stirfry
Mushrooms are a fantastic addition to any meal. They are rich in umami, full of flavor, and perfect for plant-based eaters or anyone looking for a veggie-forward dish. Shiitake mushrooms, in particular, have a meaty texture and deep, savory taste that makes them a satisfying stand-in for meat in stir-fries or other dishes.
Stir-fries are one of my favorite weeknight go-tos because they’re quick, versatile, and packed with color, texture, and nutrients. You can swap in whatever vegetables you have on hand, experiment with different spices or sauces, and easily adjust portions for one or a crowd. The high heat and short cooking time help the veggies stay tender-crisp while locking in flavor and nutrients — no mushy broccoli or cauliflower here!
This recipe combines shiitake mushrooms, broccoli, and cauliflower with fresh garlic, ginger, and a punchy blend of spices for a simple yet satisfying dish. It’s light enough to serve as a side, but toss it with egg noodles, rice, or even quinoa for a more filling, main-dish meal.
A few practical tips: if you have a wok, it’s perfect for this recipe, but a large non-stick skillet works just as well. Be careful not to overcrowd the pan — cooking in batches ensures the vegetables sear instead of steam, keeping them vibrant and full of texture.
For even more variety, you can swap in other vegetables like snap peas, bell peppers, or bok choy. Try experimenting with sauces — a touch of hoisin, teriyaki, or sesame oil can completely change the flavor profile while keeping it quick and simple.
If you love mushrooms, check out some other favorite recipes:
– Mushroom Stroganoff
– Cheesy Mushroom Galette with Ricotta and Gruyere
– Red Wine Cream Sauce with Rigatoni Pasta and Shiitake Mushrooms
This stir-fry is a great reminder that plant-based meals can be fast, easy, and full of flavor, proving that weeknight dinners don’t have to be boring or complicated.
Mushroom, Broccoli and Cauliflower Stirfry
A quick, vibrant vegetable stir-fry featuring shiitake mushrooms, broccoli, and cauliflower, tossed in a savory soy-ginger sauce with bold spices. Serve it hot on its own for a light meal, or add egg noodles for a heartier, plant-forward dinner.
Ingredients
- 2 cups shiitake mushrooms, sliced
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1/2 large shallot, minced
- 1/3 cup green onions, chopped
- 2 tbsp soy sauce
- 2 tbsp cooking wine
- 1 tbsp steak and chops seasoning
- 1 tsp salt
- 1 tbsp black pepper
- 1 tbsp coriander
- 1 tsp red chili flakes
- 1 tsp fenugreek powder
- 1 tbsp rice vinegar
- 3 tbsp butter (or plant-based alternative)
- 2 tbsp olive oil
- 1 tbsp fresh ginger, grated
- 2 tbsp fresh garlic, minced
- 1/2 cup egg noodles (optional)
- 1 tsp black sesame seeds (optional garnish)
Instructions
- Heat butter and olive oil in a large skillet or wok. Add spices, salt, and pepper; sauté 2–3 minutes until fragrant.
- Add mushrooms, broccoli, cauliflower, and shallot. Cook 5–6 minutes, stirring occasionally, until vegetables start to soften.
- Deglaze with soy sauce, cooking wine, and rice vinegar; cook another 2 minutes.
- Add ginger and garlic; sauté 2 more minutes.
- Taste and adjust seasoning with extra salt, pepper, or chili flakes if needed.
- Serve hot, either as-is or tossed with cooked egg noodles. Sprinkle with black sesame seeds if desired.
Notes
- Meat-free / plant-based: This dish is naturally vegetarian/vegan — omit butter and use plant-based oil or margarine.
- Extra veggies: Add snap peas, bell peppers, or bok choy for variety.
- Faster cooking: Slice mushrooms thinner and pre-cut veggies to reduce cook time by a few minutes.
- Heartier meal: Serve over noodles, rice, or quinoa.
Nutrition Facts
Fat (grams)
16 gCarbs (grams)
15 gFiber (grams)
5 gSugar (grams)
4 gProtein (grams)
7 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Tried this recipe? I’d really love to know how it turned out for you. Leave a quick review or comment below — your feedback helps others (and makes my day!).
