Recipes

This is my favourite lentil soup. Healthy, easy, quick, delicious.

This one comes from my friend Jennifer.

This is one of my favourite cakes, partly because it's so deceptively simple. Good with Lemon curd. Even better the next day

This is a good way to use up a spare eggplant, which happens more often then you might imagine if you get a grocery basket delivered on a weekly basis.

Suprisingly simple and tasty. Use good quality sesame oil. You don't need to use Japnaese rice.

I usually buy berber spice from my local ethnic organic grocer, but this is still useful to have around in case I ever lose access to this place. I don't think it's quite authentic but would work in a pinch.

Ethiopian spiced butter, used to make Misir Wat and other dishes

I don't know if this is the best, but it's certainly a decent stir fry sauce

This is one of my favourite lentil dishes. Absolutely delicious, even if you don't have niter kibbeh.

I'll sometimes make these if I have some leftover ricotta that I want to use up.

A good recipe, if a bit more complicated then it needs to be.

My own simplified, vegan version of Pasta e Fagioli, adapted from Once Upon a Chef.

A little heavy on the tomato but still pretty good.

The classic French-Canadian meat pie

Rice pudding gets a bad rap, but I happen to like it, and this is one of the better ones I've tried.

One of my favorite cocktails. It's like a sour, but dialed back a notch so that the base spirit shines through.

Adapted from various sources around the Internet. I add beans, to make it more meal-like, not just a side dish. I don't bother measuring out the onion or pepper. And I use vegetable broth to make it vegetarian.

This is an amalgamation of various recipes I found on the Internet for southern black eyed peas. Can easily be made vegetarian by omitting the bacon and using vegetable broth.

This version of Hoppin' John uses a lot more peas, so it's less soupy. Omit ham hock for vegetarian, use vegetable broth.

Delicious but very rich. I usually reserve this for the holidays, often New Year's Eve.

I based this one off of Jeffrey Morgenthaler's but I cut out a lot of the ingredients. I prefer this one because it's simpler and doesn't fight so much when you pair it with a good gin.

This one is a crowd pleaser and good for brunch

Being vegetarian, this is obviously not a real meatloaf, but it's still pretty good.

A pretty decent vegetarian gravy that I make fairly often to go with both vegetable and meat dishes. This has been adapted and simplified from another recipe I found on the Internet.

The classic Italian dessert. Very hard not to love.