This is my favourite lentil recipe. Usually I make it with whole red lentils, as in the picture above, and sometimes I use French lentils.
Split red lentils are the quickest lentils to cook since they have been de-hulled. They’re a great go-to legume for a warming, vegetarian stew on a cold, damp day. Sometimes I make red lentil dahl with butter, olive oil, chopped tomatoes and vegetable stock for richness, and sometimes I use coconut milk. This week I […]
Drive Organics on Commercial Drive carries a variety of sausages by Hills Foods. My favorites are the pork and leek sausages. I usually bake them in the oven whole, but last week I couldn’t shake the thought of chopping them up and pairing them with capers and pasta. I rarely get a craving for capers, […]
Creamy mung bean dahl with ginger and other warming spices is the perfect winter comfort food. Mung beans are some of the easiest beans to digest and if you eat them with rice, you get a complete protein. Sometimes, I eat dahl with potatoes for a change. Millet is nice too. Or quinoa. (I can’t […]
My first red kuri squash soup was terrible. Since then, I’ve been apprehensive about the kuri and usually stick to butternut. But there was a kuri squash at the store the other day and it was soooo cute. Luckily, my second attempt at red kuri squash soup was much better. Delicious and shareable!
This recipe is a modified version of an apple and date square recipe I found on the BC Tree Fruits website a couple of years ago. The recipe is no longer there, but there is a recipe for apple breakfast bars and many tasty looking desserts. A modified version of the apple and date square […]