This past week I’ve been spending time with my very cool teenage cousin while her parents are out of town. She has been vegetarian since she was very, very young. As a kid she learned what meat was and then couldn’t bear to eat it once she knew where it came from. She didn’t even know what the word “vegetarian” meant at that time, and is only really starting to feel comfortable describing herself as such since she now knows others who have meat-free diets! 16 year-olds are often hesitant about standing out in a crowd of their peers, but she told me that she’s still worried about what to eat and has no idea what to incorporate into her diet as a picky eater as well. How do you get protein when you don’t really cook but want simple, fast meals?
She also wanted to know how to deal with situations such as meeting her boyfriend’s parents for the first time and being offered a steak for supper, and that was a longer conversation!
So, once I got here, we tried cooking some things. Simple recipes that she’d make on her own, such as the veggie chilli (we made it into chilli cheese fries and she loved it!), and this one also made the cut! This was kind of a high school and university staple when you wanted a colourful side dish or if you wanted to make simple rice a more substantial meal. This is supper simple, but maybe something you haven’t thought about in a while. You can even dice veggies quite small if certain people don’t like something but want to get more vegetables into their diets! (hint hint!) The eggs are optional, but if you eat them they do offer more protein, but you can incorporate seeds and nuts in here instead for a vegan version (I’ll usually add both the eggs and some nuts/seeds).
This is great leftover, but you may just need to add a little water to the rice when heating it back up if it becomes hard in the fridge. It’s prefect for a potluck, BBQ, or a quick lunch while you’re at summer school. 😉
Happy Summer, friends! The Downhome Magazine asked me to write an article about eating vegetarian/vegan around the Bay! I was very excited and honoured, and shared with them the Bay Vegetarian’s veggie chilli recipe! You can check it out in their July issue! Many thanks to the Downhome, which is a favourite magazine of so many Newfoundlanders and will surely help share our tasty recipes!
In thanks, I am sharing one of my favourite casseroles ever. It’s 100% NOT vegan (my apologies) and is crazy addictive. It’s easy to make, freezes well, is good leftover. Cheesey, oozy-gooey, full of carbs and realistically not the healthiest dish around but who cares! Serve it with a salad and homemade rolls, as a side with a BBQ, or become a fan favourite by bringing it to the next potluck.
I’m talking Hashbrown Casserole! Try not to eat the entire pan yourself!
Hi friends! Who here has shovelled yet this year? Yup, winter is here, and I for one am all about it! To warm up your evenings, here’s a new easy recipe! This is a super hearty, cozy, rich, thick stew made from tasty tomatoes and a bizarre but amazing pairing of peanuts! West African cooking is known for amazing peanut tomato stew combinations, which inspired this dish. Add some heat with chilli pepper flakes and smooth it out with amazing peanut butter and a puree of sweet potato and zucchini. All vegan- creamy yet no dairy, no animal products whatsoever. Super filling and very, very high in protein, this is a complete meal in itself.
There are even red lentils snuck in there to thicken the soup up (a great way to sneak them into your diet). Serve a small portion of stew as an appetizer (be warned it’s really filling), or with a salad or crusty bread. You can also up the lentils to 3/4c and serve this very thick stew over rice as a meal. It’s great leftover and freezes well too. The stew has a really unique but incredible flavour- a new favourite just in time for the chilly winter.