If you haven't heard of bolani, it is a simple Afghan flatbread made from dough stuffed with potato and leek (although the fillings can vary), then fried in oil until golden and crisp.

Bolani is humble fare, but it is addictively good. When I first had it at a restaurant, it was served with a tomato sauce with a hint of warm spice, particularly cinnamon. I liked it enough to recreate at home, but the chef in me suspected there was something I would enjoy even more.

So I went looking for inspiration and came across an Afghan green chutney on Pick Up Limes. I made it once, then again, tweaking it along the way until it landed exactly where I wanted it. The result is a bright, fresh condiment made with cilantro, parsley and jalapeño, blitzed with toasted walnuts, white pickling vinegar, garlic, salt and pepper. And because I couldn't resist borrowing a little inspiration from the cinnamon-spiced tomato sauce I'd had at Ca'Miri, I added just a hint of cinnamon and cumin.
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The combination is everything I wanted alongside the bolani: fresh, tangy, herby and a little spicy, with enough richness from the walnuts to balance the crisp, golden potato-filled dough.

I  took a trip to Spain in December 2022. I spent several months prior day dreaming about all of the Spanish food I would discover.  No trip to Spain would be complete without experiencing authentic paella, patatas bravas, or Pan Con Tomate. I am happy to report that I did indeed enjoy those dishes in Spain. What I couldn't have imagined, was that I would go to Spain and fall in love with flavours from Afghanistan. That however, is precisely what happened. 

I ate in restaurants almost daily during my two week stay in Valencia. Much of my time was spent in Old Town, which is a beautiful and vibrant part of the city. It's mainly a pedestrian area, so be sure to put on a pair of comfortable shoes, as you'll undoubtedly be wandering through the narrow, winding cobble stone streets for hours. It's full of great restaurants, shopping, Central Market & so much more. I also wouldn't be surprised if you find yourself lingering in an alleyway taking in the graffiti that stretches across every spare inch of empty wall space. The spray painted murals and art are a striking juxtaposition to the medieval fortification I passed through to enter into the area every day. The Serranos Towers were originally a defensive structure at one of the cities busiest gates, and is now a historical point of interest for tourists and a popular location for special events in the city.  If you do visit Valencia, my suggestion would be to spend at least a few days in Old Town, but then be sure to venture elsewhere because there is lots to explore outside that area. I honestly think you could spend every day of your life wandering around Valencia trying new restaurants, and you wouldn't be able to try them all.

Finding Food outside of Old Town in Benimaclet

One night without a plan, I was wandering around the city in an area I hadn't seen before, called Benimaclet. It is a vibrant, multicultural area in Valencia that is a bit off the beaten path, so there aren't as many tourists wandering around. It was about 7pm, I was hungry, and hoping to find something with vegan options. After walking around for what I'm sure was an hour, I stumbled upon an Afghan restaurant called Ca'Miri. I was definitely keen, and not only because I was tired and ready for food! In my experience with globally inspired food and menus, it's common to see offerings centered around humble whole food ingredients. Pulses, legumes, rice, vegetables and delicious spices are common in the Middle East, and I love all of it. 

I walked into the restaurant on a quieter night, Bob Marley playing in the background. First, I enjoyed a spread of several smaller dishes including rice, beans, lentils & salad. All of it was delicious and the kind of food I could eat every day of my life. What really inspired me however, was what came next. It was called "Bolon" on their menu, "Bolani" seems to be more common if you search online. Either way, it's incredibly delicious, I was instantly obsessed and knew I would be making some version of it as soon as I arrived back in Canada. ​

1. Make The Dough
I have tried a version of bolani dough without yeast, and with a small amount of yeast. I think I prefer the yeasted version, but it is worth noting both variations seem to exist. I couldn't resist adding a little bit of turmeric powder to my dough, I am obsessed with the gorgeous yellow colour it lends, though I can't speak to authenticity. 

The dough comes together simply either by hand or in a stand mixer or even a food processor. A batch of dough will give you four Bolani, enough to feed four people a light meal with a salad along side. The idea is to roll the dough quite thin into a circular shape. No thicker than a tortilla. 

2. Prepare The Leek and Potato Filling
The filling is simply mashed potatoes mixed softened buttery leeks, olive oil and salt and pepper.  It's addictively good on its own, and would make a lovely side dish as is. 

First cook washed, peeled and chunked russet potatoes in salted boiling water. While they are cooking, soften leeks in a pan with as much extra virgin olive oil as needed (a generous glug), along with a pinch of salt and pepper. 

Strain cooked potatoes, then dump them back into the pot. Mash in cooked leeks, more olive oil, salt and pepper to taste.

3. Roll The Dough
Dust your work surface, and rolling pin with flour. Roll each ball of dough into a thin circle shape, no thicker than a flour tortilla you'd pick up at the store. 

4. Add Potato Leek Filling
Divide the potato-leek filling evenly among the rolled-out pieces of dough, spreading it over one half of each piece while leaving the other half bare. Fold the dough over the filling to form a half-moon, then pinch the edges firmly to seal. (You may have a bit more potato filling than you need. I just eat it with a spoon if I have a bit left.)

5. Heat a generous amount of canola oil in a large pan over medium high heat. Add bolani to pan. (it should sizzle when it hits the oil) Cook until golden and crisp on one side, then using a large spatula, carefully flip over and repeat on second side. Lift out of pan onto a paper towel lined plate, sprinkle with sea salt. On a cutting board, cut into wedges and serve. 

Condiments to serve along side the Bolani - Afghan Green Chutney
Even if you didn't serve this with anything to dip it in, it's still really good. I'm a big fan of condiments though, and I love spooning small amounts of Afghan green chutney on all of my bites. A delicious blend of cilantro, parsley, toasted walnut, garlic, jalapeño pepper, and vinegar. 

​I love this Afghan Green Chutney for many reasons, but one of them is it's such a great way to use up cilantro and parsley that you might have hanging out in the fridge, and instead of using lime or lemon for acidity, it calls for straight up white vinegar (or white pickling vinegar). It's affordable and something I always have in the pantry. You can also use it to accompany more than just the bolani. 
Serve it with fried street foods, rice, vegetables or your favourite protein. 

If the green chutney doesn't seem like something you'd be into, I noticed lots of variations being served with minted yogurt. When I had bolani in Spain, it was served with a cumin and cinnamon spiced tomato sauce.

Bolani is good enough to make again, and again, so go ahead and experiment and discover what you like!

Storing and cooking leftovers
I didn't cook my bolani all at once. I refrigerated all of the components separately in glass containers and made it for dinner a few days in a row. It worked really well. Just bring your dough to room temperature to relax before trying to roll out and proceed with recipe as written.

If you have leftover bolani that is already cooked, store it covered in the fridge, then heat in a hot skillet with a small amount of oil until re crisped and heated through.  

I developed this recipe because I needed something I could quickly grab to help fuel my work days. I'll often pair a couple of these with a quick fruit and protein powder smoothie and call it breakfast. I love how soft and chewy they are, almost like a dense muffin top. They are gluten free, vegan, and come together in 10 minutes, and in 1 bowl. 

I use dark chocolate chips in my breakfast cookies, and top them with vegan marshmallows. This clearly turns them into a bit of a treat, which I am ok with. (3 tiny marshmallows per cookie seems pretty reasonable to me.) The cookies themselves aren't very sweet, and I also think they look kinda cute squished on top. You could easily swap out the chocolate and marshmallow for dried fruit, or chopped nuts, if you wish.

What is in these cookies? Answer: mostly simple whole food ingredients

• whole rolled oats
• natural peanut butter
• unsweetened apple sauce
• gluten free flour
• baking powder
• ground flax seeds (mixed with water for to make a "flax egg")
• maple syrup
• ​vanilla
• sea salt
• add ins : chocolate chips & mini marshmallows 

I haven't tried other variations, but here are some suggestions if you're trying to make the recipe work.

• Swap natural peanut butter for almond butter, cashew butter or tahini. 
• Instead of chocolate chips, try dried fruit. I like the idea of dehydrated strawberries, figs, dried apple or dates.
• If you don't have Gluten Free Baking Flour, I have used rice flour in the past. I am sure any kind of gluten free flour would work. Oat, almond etc.
• I can see myself adding warm spices like cinnamon, ground ginger, and or cardamom.
• You could try using mashed over ripe bananas instead of apple sauce. I love banana, but I didn't want these to be "banana-y" this time. 

• ​I recommend storing these in the freezer. They can keep at room temperature for awhile, but there's a low sugar content so they will go moldy if left out too long. (I made that mistake) You could definitely keep them in the fridge too, but my preference is the freezer so I don't have to worry about how long they will stay good. 
• You can pull them out of the freezer for something on the go and just let it thaw, or if you want to eat it immediately just toss it in the microwave for 15 seconds. 

1. Simply stir together all ingredients in a large bowl. (except for marshmallows) 

2. Scoop dough onto a parchment lined baking sheet for a total of 12 cookies. It will be thick and sticky. Use your fingers or a spoon to flatten them into round cookie shapes.

3. Press 3-4 mini marshmallows into the tops of each cookie.

4. Bake at 370 F for 15 minutes. Cool and Enjoy!

Cheesy Baked Rigatoni with Roasted Vegetables Recipe Notes

This baked pasta dish is adapted from the Rebar Modern Food Cookbook, one of my favourite cookbooks that I have coveted for more than 20 years. The original recipe is vegetarian, and I wanted to veganize it! I love the combination of roasted vegetables, capers, herbs, and plant-based cheeses tossed with rigatoni, then topped with a cheesy crumb topping. There is something so satisfying about digging into a simple pasta bake, especially one made with rigatoni. Those big, giant tubes feel both playful and unfussy, making this the kind of dish that is just as fun to eat as it is comforting.

What is in this Cheesy Pasta Bake?

• Roasted Vegetables: ​ Zucchini, red pepper, eggplant, red onion. 

• Vegan Cheese: Mozza & Feta. I use store bought Vegan Mozza, any brand, and Violife vegan feta. This was less feta than the original recipe called for. (1.5 cups) I can definitely see myself buying two and adding another 1/2 a block. Though I do like it as is, and this all gets a bit expensive, which is why I tend to make a dish like this when vegan cheese goes on sale, which seems to happen fairly often, actually. 

• Fresh Herbs: I used a combination of fresh Basil and Mint. The original recipe calls for some flat leaf parsley, definitely add some if you have it. 

• Capers. Capers might not be your thing, but I personally wouldn't leave them out. The briny bright pop they add is really good, and in my opinion, essential to the dish. I increase the amount significantly compared to the original recipe. The plant based feta I use is more creamy and rich, and doesn't have the same tang as regular feta, the extra capers do a good job of filling that void. 

• Pasta. The recipe does call for rigatoni, and I must say I love it in this dish. There's something really satisfying about those big, playful tubes.

• Olive Oil. The recipe calls for olive oil for roasting the veg, and for making the crumb topping. I don't measure I just drizzle as needed.

• Bread Crumb Topping. Fresh bread crumbs (I wouldn't use dried here) mixed with one cup of the vegan mozza, 2 tbsp of fresh herbs, olive oil and salt and pepper. It definitely wants a generous amount of olive oil. You can give it a taste to make sure it is seasoned properly, but I just add a pinch of each.

• Chili Flakes. There is no discernable "heat" factor in this recipe, so I simply sprinkled a few chili flakes on top before serving. It's something I always have on my table. I don't like things to be extremely spicy, but adding a bit of warmth enhances the dish in my opinion. 

1. Roast the veggies. Toss with extra virgin olive oil, salt, pepper and garlic. Roast at 425F until softened and golden.

2. Toss together roasted veg, cooked pasta, cheeses, herbs, capers, lemon zest and juice in a large bowl.

3. Transfer mixture to one large deep pan ( 9 x 13 ) or several smaller ones. (I prefer deep casserole pans, as the top gets a bit crisp and chewy, and the ingredients beneath stay moist. The more that stays moist below the surface the better.)

4. Top the pasta mixture with your breadcrumb topping. A mixture of fresh breadcrumbs, mozzarella cheese, herbs, and extra virgin olive oil. Bake covered at 350 F for 40 minutes, removing the lid or tinfoil for the last ten minutes. 

5. Serve topped with more fresh herbs, a sprinkle of chilli flakes and a spinach or arugula salad along side. 

Recipe Difficulty: Easy - Medium (Read post for tips for success)

I get a strong craving for this salad every so often, and it doesn't go away until I make it.
As one of the more indulgent salads in my repertoire, it's not the type of thing I want to eat everyday (although I do eat it daily for about a week until I run out!)

I like lots of dressing, an obscene amount of coconut bacon, and a good amount of vegan cheese.  While classic Caesar salad uses romaine lettuce for it's base, I always prefer a combination of greens. To my romaine I will add kale and or mixed greens--then, I can't resist adding crunchy vegetables. Broccoli, celery, cauliflower are all good additions in my mind.

To make it a meal I often add chickpeas, cooked pasta, and or crispy vegan chick'n tenders sliced over top.

This Caesar dressing could perhaps be called a "creamy, garlicky caper dressing." It's more Caesar-inspired than an attempt to perfectly replicate a traditional Caesar dressing, but it's what I've come to crave when I want a Caesar salad. It's made by blending vegan mayo (I use Hellmann's vegan mayo), capers, red wine vinegar, Dijon mustard, nutritional yeast, garlic, salt, and pepper. So simple. It's super garlicky, which is exactly how I like it, with a bright, punchy flavour from the capers and red wine vinegar. For me, it's perfect.

The dressing will be very thick, but don't worry. Just toss your salad really well to distribute it evenly. It will keep in a container in the fridge for quite a while, and I always double the recipe.

I love this recipe for coconut bacon. It's smoky, sweet and adds great texture. It's fair to say that it's the most challenging part of the entire recipe. The steps are simple, but it takes patience and your undivided attention. I've made this recipe dozens of times, and have outlined everything I can think of. **The coconut bacon recipe is adapted from Avant Garde Vegan. 

Shredded Coconut
This recipe calls for unsweetened shredded coconut. Where I live, I have only ever seen the large flaked variety at Sobeys. You want large flaked shredded coconut. I haven't tried this recipe with the finer types but I suspect they would burn more easily. My go to source is the Bulk Barn, I buy it in bulk specifically for this recipe.

Prep
The coconut bacon is sweet, smoky, salty. I don't hold back while adding it to my salad. I like lots, the salad wants lots. If you think you think you have added enough, you probably didn't. To prep the coconut bacon, you just toss all of the ingredients together in a bowl, spread it onto a lined baking sheet, and then bake. When it cools the bacon will crisp up. 

Cooking Tips 
To bake the coconut bacon, you need to keep it in an even thin layer but also keep the shape tight together if that makes sense. No straggly bits of coconut hanging out by their lonesome along the edges. The edges burn easily so compacting it as much as possible without being a thick layer is the idea. When I toss it a few times while it's cooking, I form it back into this shape. Again, this is to prevent the pieces from burning along the edges, although the edges will darken first.

Taste
I want to mention that when I taste the coconut bacon right off the pan I don't love it. Not much of an endorsement, I realize, but my final judgement of this coconut bacon isn't from just eating it alone. I love it when it is mixed into this salad. I also often make a double batch for sprinkling in other random salads, too. The recipe calls for a ridiculous amount of liquid smoke, I am aware. It is potent, but again, mixed into the salad it just works for me. 

1. Combine unsweetened flaked coconut, liquid smoke, soy sauce, maple syrup, and extra virgin olive oil in a bowl until evenly mixed.

2. Add to a parchment lined baking sheet. Spread in an even layer, making sure it's in a compact shape, you don't want bits of coconut bacon hanging out on their own along the edges as they will burn.

3. Bake in a 375 F oven for about 20 minutes. Stirring at 10 minutes, then 2 - 3 times as needed throughout the last 10 minutes keeping a watchful eye. 

4. The coconut bacon is finished when it is deeply golden brown. It may burn a very tiny bit around the edges, and it crisps up as it cools. I am including a photo of bacon I burnt compared to a good batch. It can go from perfect to overcooked in a blink. 

I don't typically bother with croutons, but if this salad just doesn't feel right to you without them, go for it! I like using sourdough bread when I make croutons. Tear the bread into roughly equal-sized, bite-sized pieces, then toss with extra virgin olive oil, salt, and pepper. Bake at 350°F, stirring occasionally, until golden brown and crispy.

If your croutons taste more like toast than croutons, you probably didn't add enough oil. It happened to me once. I just drizzled a little more oil over my toast-like croutons when they came out of the oven, and they seemed to absorb the oil and tasted great in the end. Not exactly a tried-and-true method, but I'd do it again.

Of course, you can always buy croutons at the store. I have yet to find vegan ones at the grocery store near me, though.

I find that not all vegan cheeses are created equal, and some work much better in this salad than others. A vegan parmesan is an obvious choice, but I've also used certain brands of shredded vegan mozzarella that, to me, are actually more reminiscent of parmesan than mozzarella. That's what I'm looking for here. Some vegan mozzarella is convincingly mozzarella-like, and that's not what I want in this salad.

A few brands that work well are Emborg, Violife, and President's Choice. Parmela Creamery's shredded mozzarella, for example, is delicious, but it's too convincingly mozzarella-like for this recipe. I love it on pizza and in other applications, just not here.
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The bottom line? Look for a firm, thin vegan shred with a more parmesan-like flavour and texture. I'd also love to try making my own vegan parmesan topping sometime, but I haven't gotten around to it yet.

You can use straight up chopped romaine for classic Caesar salad vibes, but I personally really do like to add in other veggies. Shredded kale, finely chopped broccoli, celery, even tomatoes. 

Beyond veggies, I often add chickpeas or tofu for protein, and if I want the salad  to be really hearty,  fusilli pasta tossed into the mix is delicious. 

Piling a bunch of squidgy, olive oil-coated ingredients onto toasted sourdough is one of my favourite things. This recipe feels elevated, but it's actually very simple to prepare.

Leeks and sun-dried tomatoes give the dish real oomph. The white beans are a creamy, neutral base that carries all of those delicious flavours, while the kale adds colour along with slightly earthy, pleasantly bitter notes. Everything gets tossed with more olive oil than you might instinctively use. Think of the olive oil less as a garnish and more as a sauce that coats every ingredient and seeps into the toast.

I finish the mélange with a splash of balsamic vinegar and, if needed, a little maple syrup for balance. Whether I add maple depends on the balsamic. Pricier bottles tend to be naturally sweeter, while more affordable ones are often sharper and more acidic. The last time I made this, I skipped the maple altogether and used a little balsamic from a really nice bottle for sweetness, then added a splash of my cheaper balsamic for acidity.

Leeks:  Leeks make it special. There's something addictively good about a toast that includes them in the mix. They get buttery soft and have a sweet onion flavour that's to die for. If you want to add a splash of white wine while the leeks are cooking, it's a nice option too. I don't drink so it's not something I keep on hand, but it's definitely good and the alcohol will cook off in case that's a concern. 

Sundried Tomatoes: In the right context, sundried tomatoes are an incredibly flavourful ingredient that you might not even realize you enjoy. I can eat them right out of the jar, but to understand them properly--try them in a dish like this. The flavour complements instead of taking over. Briny, rich and bright. A decent substitute would be olives. If you want to try it with fresh tomato I think it would still be good!

​Bread: Choose a good quality sourdough loaf for this recipe. I often buy Ace Bakery Sourdough loaf. It comes pre sliced. The slices are large and oblong and I can get about four toasts out of this recipe, but it just depends how large the slices are that you are piling the filling onto. 

Cilantro: This is something I've started garnishing these toasts with whenever I have it on hand, even though I haven't listed it as an ingredient in the recipe. It isn't the first herb I would think to use here, but one day I tried it, and it just works. I love the fresh, citrusy lift it brings to the rich marinated ingredients.  

1. Start by slicing and sweating leeks in a generous swirl of extra virgin olive oil over medium - medium high heat. Season with salt and pepper. Add chopped garlic and cook out a couple more minutes.

2. Add chopped kale, another good drizzle of olive oil. Stir and cook until it begins to wilt and soften. 3-5 minutes. 

3. Add white beans, sundried tomatoes, and another generous swirl of olive oil. Cook and stir until heated through. Add another pinch of salt and pepper.

4. Season with a splash of balsamic vinegar. Taste. Everything should be well coated in olive oil with brightness and sweetness from the balsamic. Season with more salt and pepper if necessary. (a splash of maple to balance if you think it needs it)

5. Spoon mixture onto slices of grilled sourdough bread. Garnish with cilantro, or whatever fresh herbs you like best. Enjoy!

These tomato noodles with miso broth and tofu are simple, incredibly flavourful, and deeply comforting. The recipe uses a few specific ingredients, but everything is something I keep on hand in my own kitchen, which was exactly why this recipe has become something I revisit regularly. I wanted to create an easy, pantry-friendly noodle dish inspired by the basic Chinese tomato noodle soups you’ll find with a quick search online — uncomplicated, warming, and satisfying.
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The tomato miso broth is light but savory, with enough depth to carry the noodles and tofu without feeling heavy. Finished with a drizzle of Szechuan chili oil, this becomes one of those bowls you crave and make again and again. The chili oil is something I keep in the fridge at all times, I make a big batch and it lasts for months, it's delicious on all kinds of noodle, rice, vegetable and tofu dishes. 

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. 

HOW TO MAKE VEGAN TOMATO MISO NOODLES
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1. In a large soup pot, heat veg oil over medium heat. Add thinly sliced white part of scallions and garlic.

2. Meanwhile dissolve miso paste in hot water.
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3. Add the can of whole tomatoes to soup pot and mash with a masher or back of a spoon. (masher is easy/fast)

4. Add dissolved miso and enough additional water to equal 6 cups. Bring to a gentle simmer. 

5. Season with MSG

6. Add cubed Tofu, heat gently.

7. Add the remainder of chopped scallions, and a few handfuls of spinach just before serving. Season with Kala Namak either at the table, or into the soup pot just before serving. Think of it as a finishing salt. 

8. Cook your Chinese wheat noodles according to package directions. Strain and toss with a bit of sesame oil.

9. Divide noodles between four bowls. Ladle the tomato miso broth over top.
 Garnish with sesame seeds, green onions, and a drizzle of Szechuan Chili Oil.
​Get out your chopsticks to eat the noodles and drink the soup right from the bowl.

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.

What kind of potatoes should I use for potato salad?
Reach for a waxy potato when making potato salad. They have a lower sugar and starch content, and hold their shape better when boiled. Reserve fluffy russets and other starchy potatoes for mashing. I like using baby potatoes for this recipe. The thin skins are nice and you can easily boil them whole then cut them in halves or quarters before adding to the salad. Baby reds, fingerlings, or new potatoes would all be a good choice here. 

Green Beans
I think it's fair to say I reach for green beans over asparagus when making this salad. If you can find them, I really like French Style Green Beans in this recipe (Haricots Verts). They are longer, thinner, more tender and slightly more delicate in flavour. Though regular green beans work too! 

​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. ​

1. Simply combine the cooked potatoes, lentils, French Green Beans (or asparagus) in a bowl with radish, onions and her

2. Toss together with the vinaigrette. Taste and adjust acidity, sweetness, dijon or salt and pepper if you'd like. 

3. For best results let marinate for several hours in the fridge, then gently warm or bring to room temp before serving. Fold in arugula before digging in. Garnish with toasted chopped almonds if desired. 

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.

Serving Suggestions
This dal pairs beautifully with:

• Steamed rice 
• Vegan naan or roti
• Other curries or vegetable dishes for a full Indian-inspired meal

1. Cover mung beans with water and let soak overnight. Strain and rinse.

2. ​Cook spices, aromatics and chopped tomato in olive oil.

3.  Add mung beans, cover with water and bring to a simmer. Add sugar, salt and lime juice. Simmer until mung beans are softened.

4. Remove from heat and garnish with chopped cilantro. Serve with rice, chapati, and any of your fav Indian inspired dishes.

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. 

This rich, soft and fluffy bread roll is traditionally served for breakfast or a snack, often with coffee or hot chocolate (go ahead and dip it) or with meats and cheeses tucked between sliced halves. (I actually really like mine with peanut butter) The most unmistakable characteristic of Pandesal are the sandy bread crumbs coating each roll. Before baking, the rolls (or often a long dough log) are rolled in a coating of fine breadcrumbs adding delightful texture and visual appeal. 

​Pandesal is a morning ritual in the Philippines, much like the croissant is in France, yet (and I can't believe I am saying this) I think I like Pandesal more, this is perfect because I can't see myself getting around to making a lamented dough any time soon. If you are interested for a deeper dive into Pandesal, it's history, and some of Abby's insights from her childhood, I wrote a piece on Substack all about it, called Breaking Bread: Pandesal and the Filipino Table, which you can read here.

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.

Cajun spice blends are a hallmark of Louisiana’s Cajun and Creole cuisines, which draw on rich traditions from French, African, and Native American culinary influences. These bold, flavorful blends were originally crafted to enhance the abundant seafood and game in the region, and over time they’ve gained popularity far beyond Louisiana, finding their way into kitchens around the world. I love using Cajun spice to flavor my tofu, and I’m excited to experiment with it in many other dishes—maybe even sprinkling it on potatoes before roasting for an extra kick.

A typical Cajun spice blend combines paprika, garlic powder, onion powder, cayenne pepper, and a medley of other herbs and spices. Some variations include thyme, oregano, basil, black or white pepper, and mustard powder. You’ll often find these spices in traditional dishes like gumbo, jambalaya, and blackened chicken or fish. While pre-made blends are available (I haven’t tried them yet, but I imagine they’re convenient), you can also create your own custom mix to suit your taste.

Beyond using Cajun spice on proteins and vegetables, it’s fun to get creative: sprinkle it on popcorn for a savory snack, stir it into mayo, use it in marinades (like I do with tofu), or even mix it into dressings for an extra kick.

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. ​

Pressing Tofu
I don't always press my tofu before cooking with it, especially if I'm trying to be quick, but I do for this recipe, even if for a short amount of time. Just wrap the tofu block in paper towel, then in a kitchen towel. I usually double this recipe, then place two blocks under my big butcher block cutting board to press. You can buy tofu presses, but I don't love kitchen tools that are used for one thing.
​
To Reheat:
For leftovers, I do want to try reheating them in a pan or oven, but thus far I've just zapped them in the microwave for convenience.  

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! 

​Power Bowl with Cajun Tofu 

• cilantro lime brown rice. (I stirred in Mojo Verde into my cooked rice. Delicious)
• mango salsa (red onion, lime juice, cumin, s & p)
• Roasted Broccoli & Red Cabbage
• Avocado
• Mojo Verde (for drizzling over top of everything)

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. 

2. Arrange on a parchment lined baking sheet. 

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