Vegan Hubbard squash pie, or the pie that will satisfy everyone

Vegan Hubbard squash pieThough the simplest takeaway from this year’s Thanksgiving was this roasted delicata squash salad, the best takeaway was undoubtedly the development of a vegan squash pie. Or, to be exact, vegan Hubbard squash pie, nestled in a perfectly flaky coconut oil crust, spiked with orange and clove flavours and sweetened with natural maple syrup. If this doesn’t get me the holy grail of pies, I’m not sure what will.


Roasted delicata squash salad, or how to patch things over with food

Roasted delicata squash salad with scallions and pumpkin seedsFor Thanksgiving this year, Greg and I got up at 5:45am on a Saturday and took a five-hour bus ride down to Toronto, where his brother awaited to take us further to their home in Southern Ontario. When there, we were treated to a weekend packed full of baby snuggles, endless cups of tea and coffee, pumpkin picking, and of course, pie. But one of the weekend’s biggest revelations, to me, was this simple side of roasted delicata squash – soft and faintly tropical from the coconut oil, this salad melts in your mouth with only a little bit of resistance, punctuated by the sharp taste of scallions and sprinkled with toasted pumpkin seeds. But before all that, there was family time.


Israeli chopped salad for one and the Friday link round-up

Israeli chopped saladWe’ve all been there: it’s 8pm on a weeknight, and you’ve just come through the door after another 12-hour day. The shoulder-strap of your bag has burned its shape into your flesh, your feet are throbbing, your ankle is sporting a new blister from the boots you’re still trying to break in. You haven’t eaten a thing since the granola bar you wolfed down before your workout, and you’re pretty sure that peanuts and dark chocolate do not fulfill the daily nutrition requirements. That pizza in the freezer is looking mighty tempting right about now… But you shouldn’t go there. Instead, treat your body with respect and make a fresh, Israeli chopped salad in under 30 minutes, one that will actually fill your stomach as well as replenish your lost energy scores.


The Liebster Award, and a little bit more about me

The Liebster Award, or more about me - Photo by Darron Field

NOTE: All photos of me in this post are taken by Darron Field, whose wit and skill behind the camera never cease to amaze and inspire me. He came and hung out with Greg and I for a couple of hours, and the result are these wonderful images. Thank you, Darron!


It’s been a few weeks since the lovely Katie of Whole Nourishment has nominated me for the Liebster Award, and I’d like to apologize for my tardiness. I guess I have waited this long because it feels a bit strange to be talking about myself so directly, even in a place where I have bared some of my most personal stories of heartache, sibling rivalry, and anxiety. Perhaps another part of the reason has been that despite my best intentions, I’ve been bad at the community aspect of blogging. It is sometimes so much easier to view blogging as a solitary pursuit, because then it prevents me from worrying too much about what I am putting out there, on virtual paper, in perpetuity. Because the alternative, realizing that I have made myself a part of something larger, can be pretty terrifying – as well as humbling.


Cilantro pesto and how to preserve fresh herbs through the winter + Friday link round-up

Cilantro pesto [freezable] Today’s quick recipe is indeed quick. It requires a blender and about 10 minutes of your time, but it promises you a lifetime (or at least days) of happiness. It’s a great way to preserve those fleeting green herbs for the winter months, especially because dried cilantro just doesn’t taste very good. Instead, make your herbs last all winter in this zesty and bright cilantro pesto sauce (you could easily use basil or parsley; just stay away from hardy herbs like thyme and rosemary).


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