Category Archives: Appetizer

Silky Sweet Potato Soup

October 25

A couple of weeks ago, I stopped making bagels for the farmer’s market. Selling bagels was something that I always wanted to try but I got to a place where I couldn’t grow the business anymore (I definitely reached my capacity in terms of the number of bagels that I was able to make at home, by hand) and the amount of effort that went into making them, was just too much. I loved being at the market and talking to customers and other vendors, but I started hating making the bagels. As soon as that feeling set in, I knew it was time to move on. I want to get back to the place when kneading and shaping dough is therapeutic, not stressful. I have to say, overall I am very happy with my decision. On top of freeing up tons of my time, I’ve been able to reclaim my freezer. One of the toughest things about making the bagels was the fact that I had to keep my freezer as empty as possible all of the time. I would ration a bag or two of frozen fruit so that I could keep making my smoothie bowls but that’s about it. I’ve been working to re-stock it with meals so that I can have some dinners ready to go after a busy day. So far I have made these dumplings, these veggie burgers and my favourite vegan bolognese. I can’t tell you how nice it is to have some back up every once in a while.

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Shredded Carrot and Chickpea Salad

Shredded Carrot and Chickpea Salad

July 25

My market stall neighbours sell healthy snacks. I always think it is funny standing there as they describe their flourless, sugarless treats and I look down at my bagels, filled with (glorious) gluten, white flour and sugar. I am, however, always surprised when we share a customer, but I guess in the end, you can’t argue with tastiness whether it’s a healthy snack or more of a treat. A whole section of their snacks is various flavours of roasted chickpeas. Until they came around, I totally forgot about these little guys, which are in many ways the perfect savoury snack. I used to love making them and sprinkling them over homemade hummus. They are simple, easy to make, customizable, pretty filling, healthy and crunchy. So, last week, I made a batch of slightly spicy, salty chickpeas and threw them in a salad, which turned a simple bowl of tomatoes, lettuce and cucumber into a light, summer meal.

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fresh mango salsa

Fresh Mango Salsa

June 25

One of the best parts of selling at the farmer’s market is trading my bagels for some of the other produce and products that are being sold there. A couple of weeks ago, there was a vendor I hadn’t seen before and he offered to trade some of his salsa for a pack of my bagels. I ended up with the tomato salsa but I couldn’t get his mango salsa out of my head. When I was cutting up my mangoes this morning (I always cut them up and keep them in the bowl in my fridge so they are easy to snack on) I decided I would make some fresh mango salsa instead of leaving them as a plain snack.

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green spring soup

Spring Green Soup

May 13

I have a little herb family! I have absolutely no access to the outdoors, but I have a great big window in the apartment and after doing some reading, I learned that you can actually grow herbs indoors. I took the plunge despite the fact that I am pretty notorious for killing my plants. In fact I have killed a total of four cacti in the past couple of years. Who kills cacti? Me, apparently. Now I have rosemary, mint, cilantro, basil and chives under my care and I’ve managed to keep them alive for a whole week so far. I have started using them sparingly, trying to give them time to grow. I couldn’t help but use a bit of basil and chives in this spring green soup.

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