acai bowl

Acai Bowl

March 23

As I mentioned in my last post, we just came back from Hawaii. One of the things I definitely wanted to try while we were there was an acai bowl. On the last day, we went out of our way to go to a place that sold them and we both got a heaping bowl filled with a delicious base of acai and banana, topped with fresh fruit, granola and coconut. It was just what I wanted. My boyfriend hadn’t really known what it was and was totally won over by it. He even said he wanted to start eating it for breakfast, which was a big statement from someone who religiously eats cereal every single day. It felt wholesome, was filling and was full of different textures. I guess that’s enough to win anyone over.

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coconut chia drink

Coconut Chia Drink

March 20

We just came back from a vacation in Hawaii. Other than being extremely relaxed and slightly tanned, we’ve also become completely obsessed with coconut. I always loved coconut but I’ve been putting coconut in all of my breakfast meals (cereal, oatmeal), in smoothies and now in drinks. I always like to buy coconut water but what I haven’t done before is mix coconut water and coconut milk. In fact, I have never purchased coconut milk (to drink) before. Now that has definitely changed.

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tahini cookies

Tahini Cookies

March 17

My imagination when it comes to cookies is fairly limited. I am usually seduced by a good, gooey chocolate chip cookie or ones stuffed full of nuts and dried fruit, and while there will always be a place in my head, heart and stomach for cookies like that, I get excited when I see something I have never thought of before, especially when it comes from a source as deliciously reliable as Yotam Ottolenghi. I have to say, Jerusalem is still my favourite cookbook that I have. My collection is not vast but I always go to it for some inspiration when I am in a rut. I have cooked tons of his savoury dishes, some of which I have shared here (often with very few adaptations). But I got sucked in to his wonderful dessert chapter and these cookies really stood out to me for a bunch of reasons.

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vegan spaghetti bolognese

Vegan Spaghetti Bolognese

March 13

I have been wanting to post about this meatless bolognese for ages now. What’s been stopping me? Well, when I used to make it all of the time in Montreal, I used to get this fake ground meat product that I used as the base. I have since learned that you could also use Textured Vegetable Protein for the mock meat flair, but after going to three grocery stores looking for it, and about to try a fourth, I realized: if it’s so hard for me to find the stuff, why would I send you on the same wild goose chase? There had to be a better way. So, I put my thinking cap on. The mock meat was really just used for the texture. It was always unseasoned, so all of the great flavor came from all of the vegetables and herbs that I used in the sauce. I never used to use mushrooms in the sauce, but that’s the place my mind goes when I want something chewy and ‘meaty’, so the new and improved (because we can all actually make it) vegan spaghetti bolognese was born.

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