White Miso Paste
I wanted to create a tomato noodle recipe that was brothy and flavourful, but didn't require spending a lot of time prepping. White miso paste is an easy way to achieve that. It is typically around 6-8 dollars for a tub, but it lasts a long time and it really is one of my favourite ingredients. I've even been known to simply stir a heaping spoonful into boiling water and sip away on a cold afternoon. It's that good. The label might also say "Soy Bean Paste" when you are shopping, so keep an eye out for that.

Kala Namak & MSG
You'll notice I also use kala namak and msg in this recipe. I use very little of each, to the point where you might wonder if it does anything. You could probably leave them out, but I tried the soup before the kala namak and after, and for me it makes a difference. In Chinese cuisine, egg is often times paired with tomato, and kala namak (black sulpheric salt) lends that eggy taste. The MSG - just a couple of pinches, for seasoning. 

Kala Namak is available online, or sometimes in the international section of grocery stores. It's used in Indian cooking, so look where you see other spices. It will last a really long time if you decide to buy it, and I find it irreplicable in many dishes. I use it in tofu scrambles, fried rice dishes, smashed chickpea salad for sandwiches, vegan breakfast sandwiches, and in many Indian inspired recipes. 

Tomatoes
When I am buying canned tomatoes, I always look for whole, peeled organic tomatoes without any added seasonings. They aren't necessarily the most cost effective tomatoes, but I always keep an eye out for a sale, and stock up when I can. 

Noodles
​Look for a thin Chinese Wheat Noodle for this recipe. I experimented with other noodles too.  Soba noodles, a thick cut ramen noodle, and even chow mein noodles. The thin Chinese Wheat Noodles were the best. I haven't tried rice noodles, but that would keep the dish gluten free - I can't speak to whether or not I like them in this context, though. 

2. Meanwhile dissolve miso paste in hot water.
​

GARNISH
I like to garnish my noodles with a few drizzles of this Szechuan Oil. I suppose it is optional, but for me this dish all about the layering of flavours. Everything works together to make this one of my favourite easy meals. This Szechuan oil does require some forethought if you want to make these tomato noodles, but it is something I personally always have on hand. The good news is, a batch will last a really long time, at least for me. A must have condiment for adding depth to all sorts of Asian inspired noodle, rice and vegetable dishes.

LEFTOVERS
When I want to reheat some for dinner, I just put some of the noodles into a bowl, pop them in the microwave, and heat a portion of my tomato broth to pour over top. I love it for meal prep to get me through the work week. 

I love this salad. Perfectly cooked thin skinned baby potatoes, green lentils, tender french green beans, red onion, radish, and arugula tossed with a bright red wine vinaigrette. I always add handfuls of fresh mint and most importantly, dill. This is just one variation, however. Sometimes I use asparagus and tarragon, and I even enjoy a variation with apple and walnuts. Start with potatoes and lentils, then feel free to use your imagination. The vinaigrette will work with a variety of ingredients. A bit punchy from Dijon and red wine vinegar with a touch of sweetness from the maple. 

How to serve & eat
This salad is undeniably best served after marinating in the fridge for several hours, but I'm not opposed to eating it straight away. If you are putting it in the fridge for later, it's nice when it isn't fridge cold. I like to let it sit out of the fridge for a bit before I eat it. It's also best to add nuts (if using) and to fold in greens or arugula right before serving. 

Vegan Sausage & Bread Thoughts
If I had to pick something to go along with this potato and lentil salad, it would be grilled plant based sausages. The dressing is quite bright and punchy and having nibbles of something fattier brings balance. I'm a bit fan of onion jam or some other kind of sweet savory condiment. I think something like that would pair well with the sausage and salad too. Instead of eating the sausage on a bun, I like a good quality crusty bread, it's how they serve street sausages in Switzerland (which I ate many times before being vegan). Then if there is any vinaigrette left at the bottom of the bowl, you can soak it up with the bread, or just eat it with bites of sausage.

​Texture
You definitely want to pay attention to the final texture of the cooked items in this recipe.

1. Make sure you cook the asparagus or green beans until they are JUST done. Super soft veg won't be appealing here. A good trick, as mentioned in the recipe below, is to watch the colour of the veg when you drop them into boiling water. There will be a small window of time where they turn vibrant green, that is a good sign that they are ready or almost ready. Eventually they will lose that vibrant colour and turn a dark unappealing green colour. Ideally you strain the veg and shock it water with lots of ice. 

2. I want the lentils to still have some texture. They shouldn't be hard and impossible to eat, but definitely not mushy and soft. I just taste them as they are cooking, then strain and rinse in cold water when they are done to my liking. 

3. Potatoes. There's nothing worse than an undercooked potato in a salad. It has happened to me on occasion, simply not paying enough attention and straining them too soon. My trick for correcting that, if it happens to you, is to pop them into the microwave for as long as needed to soften. Ideally you get it right the first time, though. When they can be pierced easily with a knife, they are ready.  Make sure you cook them in water seasoned with salt for best flavour. ​

Comforting Vegan Dal (Inspired by Plant-Based India)
There are countless dal recipes out there, using different lentils, spices, and aromatics, but this one has quickly become a favourite in my home kitchen. I can’t take credit for it; it’s adapted from the beautiful cookbook Plant-Based India by Dr. Sheil Shukla.

I’ve slightly increased the portion size (the original doesn’t make quite enough for leftovers) and rewritten the method for myself, as I do with any recipe I make often. Once something enters my regular rotation, I always refer to my own notes rather than flipping back through a book.

Why I Love This Dal Recipe
This simple Indian dal is cozy, satisfying, and full of warm, earthy flavour. I love serving it with steamed basmati rice and homemade vegan naan, but ideally with a variety of dishes. 
Some favourite pairings:

• Curried potatoes and peas
• Rajma (kidney bean curry)
• Palak tofu (spinach and tofu)

Recipe Notes & Ingredient Tips
This dal is straightforward to make, but you may need to stock up on a few Indian pantry staples if you’re new to cooking this cuisine. If you cook Indian food often, you might already have most of these ingredients on hand.

Mung Beans
I soak these overnight, or in the early morning to cook late afternoon. They soften up a lot, and then need very little cooking time. Not a step you can skip, so while the recipe comes together really quickly once the beans are soaked, you do have to plan a bit ahead. 

Curry Leaves
For a long time, I skipped this ingredient because I couldn’t find them locally. Now they seem to be in every grocery store I go to—in generous, inexpensive bags.
If you do find them, toss the whole bag into your freezer. They last a really long time, and bring incredible fragrance and an authentic touch to the dish. That said, if you can’t get them, don’t worry, you’ll still end up with a flavorful dal.

Black Mustard Seeds
The first time I made this dal, I couldn’t find black mustard seeds, so I used yellow mustard seeds instead. After a quick search, I learned that yellow seeds are milder, so I used a bit more than the recipe called for.

I’ve since made the dish using black mustard seeds as intended, and I prefer it that way. It could be psychological, but the flavour feels deeper and more traditional.
Moral of the story: use black mustard seeds if you can find them; yellow will work in a pinch.


Asafoetida (Hing)
What is Asafoetida? Also known as hing, asafoetida is a dried gum resin from the Ferula plant—native to regions like Iran and Afghanistan. In Indian cuisine, it’s used as a pungent seasoning known for its sulfur-rich aroma, often described (not-so-flatteringly) as “stinking gum.” But don’t let the smell scare you off!

​When I first bought a jar of asafoetida, I was convinced I hated it. The smell is strong, and definitely not what you'd call "inviting." In fact, the jar sat untouched in my cupboard for a long time.
Lately, I’ve started using a tiny pinch in my curries, and I really believe it adds something special. The flavor it imparts—once cooked—is subtle, savory, and complex. It’s one of those background notes that builds depth and nuance in a dish.

That said, if you don’t have it or don’t want to use it, you can leave it out and still end up with a delicious dal.

Cinnamon Sticks
Cinnamon sticks are a pretty common pantry item, but I’ve noticed just how expensive they’ve become lately. That said, I love using them in this dal recipe, and in golden milk, so I usually have some on hand. I haven’t personally tested this dish using ground cinnamon in place of the sticks, but I don’t see why it wouldn’t work. The cinnamon sticks do add a beautiful aesthetic—visually striking as they tuck into the dal—but if cost is a concern and you already have ground cinnamon, go ahead and try a pinch. I’d suggest starting with 1/8 th of a teaspoon.

Lime and Cilantro
I always finish this dal with a squeeze of fresh lime juice, and often serve extra lime wedges on the side. While bottled lime juice or even lemon juice would work in a pinch, fresh citrus really shines here. As for cilantro, it’s delicious, but optional. If you don’t love it, can’t find it, or want to skip the extra expense, the dal will still be lovely. Plus, the recipe already includes ground coriander (the dried seed of the cilantro plant), which lends a related (though not identical) flavour note.

Discovering Pandesal—one of the most popular breads in the Philippines —felt fortuitous. It was introduced to me by my Filipino coworker, Abby. Abby has a particular kind of warmth that can shift the mood of the entire room. You might first notice her giggle, erupting at expected and unexpected moments—something I was amused by at first, and now find completely endearing.

​Abby grew up in Sucat, Muntinlupa, inside Metro Manila, the Capital of the Philippines, with her parents and lola (grandmother). While Abby is skilled at most things culinary, her love for baking especially comes through in her work. Naturally, we chat often about featured desserts and respective baking projects. I can't remember exactly how we stumbled upon the topic of Pandesal, but for several weeks, it was something we'd revisit. Then cue me, imagining this sweet, fluffy bread roll for so long that I eventually couldn’t resist trying to make it for myself. I knew intuitively it was something special—evidently something nostalgic for Abby. As I imagined the warm scents of yeast and wheat, I wondered what I would discover if I could recreate Pandesal at home.

Traditional Pandesal uses basic ingredients: flour, sugar, yeast, salt, milk or water, shortening, lard or oil. It's likely that some variations were (as I refer to them): "accidentally vegan". There was no intention behind it, people simply were using what is available. 

Modern variations sometimes do include eggs and or butter to enrich the dough.

Vegan Pandesal: I first tested my recipe using canola oil and JUST egg product. The result was a delicious enriched bun, but it reminded me more of brioche. When I finally swapped out the oil for shortening, and omitted the JUST egg altogether, was I able to achieve a lighter, fluffier and softer crumb that is associated with traditional Pandesal. 

Before baking, Pandesal dough should be quite tacky and supple, which I find a pleasure to work with. I do mix my dough in a kitchen aid, and haven't tried making it by hand though you certainly could.

Rising times will depend on the time of year and the temperature of your room and ingredients. I tested this recipe in the spring and it was a five to six hour time frame from start to finish, though the majority of time the dough is just rising, first in a single mass of dough, then the second rise after it has been formed into individual buns. 

If the dough is as it should be, tacky and not too sticky, the balls of dough are easily formed using the palm of your hand shaped like a dome over each ball, without the ​use of additional flour. If the balls are too dry, they won't roll into nice even balls and the bread crumbs won't stick, too wet, and additional flour needs to be worked in. 

Pandesal is one of those things that is truly best enjoyed fresh. If you aren't eating it within two days, it might be best to pop them in the freezer. Keep them in a sealed container on your counter or in the freezer. 

I left mine out and on day three when I was having some for breakfast, I noticed they were significantly dryer. Easy fix: I just started dipping it in my coffee, like the locals do, and my friend Abby does. Strangely I liked it dipped in my coffee on day three better than day one when they are so fresh and perfect I didn't want to dilute the experience. 

​Rolls are dense and heavy This usually points to under-proofing or yeast that has expired. Since quick-rise yeast goes directly into the flour, check that yours is fresh and within date. Give your dough adequate time to proof in a warm, draft-free spot.

Dough is too stiff after mixing Flour absorbs liquid differently depending on humidity and brand. Since the liquid is added after the flour, add a little more if the dough feels tight or isn't coming together smoothly. A slightly tacky dough is correct and will produce a softer roll, it shouldn't feel stiff or dry, or overly sticky.

Breadcrumbs are falling off during or after baking The rolls are coated before proofing, so if crumbs are dropping off, the surface of the dough balls may have dried out before baking. Keep the shaped, coated rolls covered loosely during the final proof to retain moisture and help the crumbs stay anchored.
​
Crust is too hard or dry Pandesal should have a delicate, soft crust. If yours is tough, your oven may be running hot or the rolls baked a little too long. They're done when just lightly golden.

1. ​Add flour, sugar, quick-rise yeast, and shortening to the bowl of a KitchenAid fitted with the dough hook and mix on medium-low until the shortening is dispersed. Add oat milk, increase to medium speed, and knead for about 5 minutes, adding a splash more oat milk if needed until the dough forms a single mass. It should be tacky but not sticky.

2. Scrape the dough into a lightly oiled bowl, then flip it to coat both sides. Cover and let rest until doubled in size. (This can take anywhere from 1.5 - 2.5 hours in my experience, depending on how cool or warm your space is. When doubled, turn out onto your work surface. (do not punch down dough)

3. ​Divide into 16 equal portions using a pastry cutter or sharp knife. Using a scale here is helpful, though not necessary.

4. ​Roll each piece of dough into a ball. Cup your hand over a portion of dough and, using the heel of your palm with light pressure, roll until a smooth ball forms. A dough that is tacky but not sticky will come together easily.

5. ​Dump breadcrumbs into a small bowl or plate. Roll each piece of dough in the breadcrumbs. Place on a parchment-lined baking sheet, about an inch apart.

6. ​Cover and let rest in a warm place until double in size. If your space is warm enough this should take 1.5 - 2 hours, though mine have taken up to 3 hours in a cooler room.

7. Uncover and bake in a 350°F oven until golden and the sides spring back when poked. About 25 minutes. Cool for 15 minutes, enjoy warm. Best if enjoyed the same day.

This Cajun Tofu recipe is really simple, tasty and versatile. There are a couple of steps, but it's all relatively passive so it feels like a lazy tofu recipe to me. No hovering over a pan to cook them, as they are baked in the oven. I love Cajun Tofu in tacos, power bowls, or on a chopped salad. 

Sourcing Tofu
​Not all tofu is created equal flavour wise. I would suggest trying different brands. I've never had any that I thought were bad, but some do just taste better to me. Where I currently live I can even get locally made tofu that is super fresh and delicious. For this recipe I use firm tofu. ​

Cajun Tofu Tacos
I’m still experimenting with toppings to find my perfect taco, but this variation was really tasty. I like adding extra heat before serving—either a sprinkle of chili flakes or some chopped pickled jalapeños.

​Ingredients:

Tortillas: Corn tortillas, warmed in a pan

Slaw: 1 small bag slaw mix (~2 cups cabbage)

• Dressing:
  • 1/2 cup mayo
  • Juice of 1/2 lime
  • 1/2 tsp sea salt
  • 1/2 tsp cumin
  • 1/4 tsp black pepper
  • 1/4 tsp oregano
  • Small handful fresh cilantro, chopped

Instructions: Toss the dressing with the slaw mix until evenly coated.

Mango Salsa:

• 3 large mangos, small dice
• 1/2 cup minced red onion
• 2–3 jalapeño peppers, minced (to taste)
• Handful of fresh cilantro, chopped
• 3/4 tsp sea salt (to taste)
• Juice from 1–2 limes (to taste)

Instructions: Mix all ingredients in a bowl and taste for seasoning.

Avocado: 

• Sliced
• Squeeze of lime and sprinkle of sea salt

I wouldn’t skip this—it adds delicious richness.

Crunchy Topping:

• Crushed corn tortilla chips (I used an open bag of regular tortilla chips)

Adds a fun crunch on top of the tacos.

Garnish:

• Fresh cilantro
• Pickled jalapeños or chili flakes for extra heat

Assembly:

1. Warm the corn tortillas in a pan.
2. Layer slaw on the tortilla.
3. Add Cajun tofu (recipe not included here, but pan-seared or baked works great).
4. Spoon mango salsa on top.
5. Add avocado slices.
6. Sprinkle crushed corn chips for crunch.
7. Garnish with fresh cilantro and pickled jalapeños or chili flakes.
8. Enjoy immediately! 

1. Press and slice tofu into 1/2 inch squares. Toss with cajun spice and marinade ingredients, rubbing everything into all sides of tofu. Let sit at least 30 minutes. 

3. Bake 425 F for 18-20 minutes. Flipping part way through. 

​About Mojo Verde
Mojo sauces are a traditional part of Canary Islands cuisine, which comes from the islands off the northwest coast of Africa. They’re typically made with a combination of oil, garlic, and either red peppers or green herbs, and are used to add flavor to meats, seafood, and vegetables.

Mojo verde, or green mojo, is one classic variation. Traditionally, it uses fresh green herbs like cilantro and parsley and is often brightened with sour orange juice, which is native to the Canary Islands. Outside of the Canaries, lime is sometimes used as a practical substitute.

​Why I Love Mojo Verde
My version usually includes:

• Chopped cilantro
• Extra virgin olive oil
• Garlic
• Lime juice (sour orange would be authentic)
• Jalapeno
• Cumin, salt & pepper

It’s herby, garlicky, and bright, perfect spooned over roasted vegetables, potatoes, rice, salads, or your favorite protein. I keep some variation of mojo verde, chimichurri, or salsa verde in my fridge almost all the time.

For comparison:

• Chimichurri: Cilantro + parsley + red wine vinegar
• Salsa verde: Parsley + lemon juice
• Mojo verde: Cilantro + olive oil + garlic + lime/sour orange

What stays consistent across all these sauces is their herby, vibrant, and versatile nature.

Veggie Seitan Skewers
The photo below was my dinner that I made from a recipe in a Spanish Cookbook I have. Vegan Recipes from Spain by Gonzalo Baro. I skewered chunks of bell peppers, red onion, zucchini, and seitan, with cherry tomatoes and broccoli at each end, then grilled them with a bit of olive oil, s & p until everything was softened a bit with some blackened bits. The mojo verde spooned over top was insanely good! You don't really need a recipe for this one it is so simple. Perfect with Roasted Potatoes & Mojo Verde along side. 

There is something perfect about the combination of sausage, kale, and white beans simmered together in a simple stew with mirepoix, garlic, and fresh herbs. It’s something I used to make long before becoming vegan, and while I don’t crave meat in the same way, I do appreciate plant-based alternatives occasionally—especially when they truly enhance a dish.

I don’t cook with Beyond Meat often, which is what I use here, but when I do, it’s intentional. The sausages add depth to the broth and great texture to the final dish. 

If you’re trying to eat less meat but still find yourself craving it, or if you’re plant-based but occasionally reach for alternative meat products, this recipe is for you.
Heck, it’s for anyone who just wants something delicious.

I’ve been thinking about where something like Beyond Meat fits. It’s not a health food, but I've heard of a study across various platforms and podcasts. The SWAP-MEAT trial. It found that replacing animal meat with plant-based alternatives improved certain cardiovascular risk markers. It made me pause. We tend to draw hard lines between processed and whole foods, but nutrition rarely fits neatly into those categories. 

I’m not making a case for eating more of it, just sharing the nuance. 

5. While your veg stock is coming to a boil, cook the sausages. Heat a large pan over medium heat. Add a good drizzle of extra virgin olive oil. Brown chunked sausages on all sides. Then, dump them into the soup pot, scraping up all the brown bits stuck to the bottom and adding them along with whatever juices are in the pan. (all good flavour)

1. Soak the dates in hot water. They will soften while you prepare the rest of the ingredients. Then Puree using a hand blender. 

2. Add Whole Rolled Oats, Salt, Baking Powder and Cinnamon to a large bowl. Stir to combine. 

3. Add wet ingredients to the bowl. Plant Milk, Pureed Dates, Vanilla, Melted Coconut Oil or Butter, and Flax egg. Stir Together.

4. Add zest from one lemon. Stir to combine. 

5. Grease an 8x8 ceramic dish with a bit of coconut oil or butter. Scatter half of your blueberries over the bottom, reserving the other half for scattering over top.

6. Pour the prepared batter overtop, smoothing out the top until even in the pan. 

7. Cover with the remining blueberries. Then Bake in a 350F oven for 55 minutes. 

8. After baking you can eat straight away (let it cool a bit obviously), or cool completely and refrigerate before slicing into even squares. The oatmeal will hold it's shape if you cool and refrigerate first. 

9. Serve hot with yogurt, warm maple syrup and toasted nuts. I also enjoy my home made preserved peaches along side.  

Everyone needs a go-to banana bread recipe, one that’s easy, delicious, and truly no fuss. Especially if you’re like me and only decide to make banana bread at the last minute, when those difficult-to-ignore overripe bananas are sitting in the fruit bowl.

My banana bread is exactly what it should be: moist, banana-forward, and completely customizable. Add whatever you love, whether that’s nuts, chocolate chips, or dried fruit. (Walnut and dried cranberry is a personal favourite.)
​
Banana bread is something my mum made often when I was growing up. When I set out to veganize recipes from my childhood, it’s never just about making something that tastes good. It’s about recreating that sense of nostalgia, those familiar flavours that feel like they’ve always been part of you and instantly transport you to another time and place.

Banana bread as we know it today likely came into popularity in the 1930s, and there are two main theories behind its origin. From what I’ve read, it’s probably a combination of both.

One idea is that banana bread was a byproduct of the Great Depression. Home bakers, not wanting to waste anything, found a way to use overripe bananas by turning them into a simple quick bread. It’s practical, resourceful, and makes perfect sense.

The other theory points to the rise of commercial baking ingredients. As baking powder and baking soda became more widely available, companies began promoting recipes like banana bread to encourage their use. In that way, it was both a household solution and a product of marketing.

Either way, it’s interesting to think about how something so simple became such a lasting staple. For many of us, banana bread is tied to memory. I can still picture my mum making it when I was growing up.
​
That’s part of what mattered to me when developing this recipe. It needed to taste like the banana bread I remember. Even though this version is vegan, it has that same familiar flavour and texture. And to me, that feels like a win.

Vegan Butter
I have made this with various brands of plant based butter. I typically have salted on hand so that is what I use most often. I have also made this before with Solid Coconut Oil, but I gravitate towards the butter for flavour. 

Sugar
I use a combination of brown and white sugar in this recipe. The brown gives the loaf those desirable caramel notes plus extra moisture. The white sugar—adds sweetness, while helping to prevent an overly dense loaf. 

Yogurt
I use Silk Greek Style plain protein yogurt in this recipe, but I think you could use any brand you like best. I used to use Silk Almond Yogurt in all of my recipes, but it was discontinued, so I am in the process of testing this new product in all of my recipes where I would have used their almond yogurt. 

Plant Milk
I typically have unsweetened soy or oat milk on hand, but whatever plant milk you have I am sure would work fine. I even accidentally left the plant milk out once, and the loaf still turned out. 

Can I freeze this loaf?
Yes, I often freeze this for up to 3 months. 

Can this Banana Loaf be made gluten free?
I haven't tried making this gluten free, but if I were to attempt I would simply swap out the flour for a gluten free 1-1 baking blend (the 1-1 contains xanthan gum, if you try a blend without xanthan gum you'd have to add it yourself, it's what helps bind and give structure to gluten free flour in baked goods.)

​3. Mix in plant milk, flax egg and vanilla.