There are a multitude of dal recipes out there, using different beans, pulses and spices. I've only made a few recipes, but this one has become one of my favourites at home. I can't take credit for it. It's from a beautiful cookbook called Plant Based India by Dr. Sheil Shukla. I adapted it to be a larger portion (not that large, the recipes in the book don't make enough for leftovers really) and re wrote it basically for myself - as I do with any recipe that I make often enough. (I always refer to my own notes, and not an actual cookbook once something is added to my repertoire.) I love this Dal with rice and naan, but I always like to have another curry along with it. Curried potatoes and peas, palak tofu, rajma, are a few things I've had with it. Indian food generally begs to be a spread of several dishes in my mind. 


Recipe Notes:
The recipe is really simple, though you might have to go grab a few spices/ingredients to make it. If you make a lot of Indian food then you might have some of the ingredients on hand already. A note about a few of them.

Curry Leaves  - For the longest time I made my curries without this ingredient, mainly because I never really saw them available. Lately they seem to be in every grocery store I go to. In big bags, and really affordable. You definitely could get them at an Indian market if there are any near you. The best thing is, I toss the whole bag right in my freezer, and it lasts what almost feels like indefinitely. I haven't made this particular dish without the curry leaves, but I think you'd still have something tasty in the end without them. If you can get your hands on some however, they are just really fun, smell incredible and add an authentic touch to home cooked Indian food. 

Black Mustard Seeds - The first time I made this, I couldn't find black mustard seeds and used yellow instead. I googled - it said use more yellow than is called for, as they aren't as pungent. I have since found and made this dish with black mustard seeds however, as intended. I'm pretty sure I like it better with the black, but I can't be certain it isn't just in my head. Moral of the story, use black if you can, yellow in a pinch. 

 Asafetida (Asafoetida) - What is Asafetida? The internet says: "Asafoetida (Ferula asafoetida) is the dried sap — or gum resin — obtained from the roots of Ferula plants. It’s commonly dried, ground into a coarse, powder. While it’s native to Afghanistan and Iran, asafoetida is commonly used in Indian cuisine, where it’s referred to as hing. As a seasoning, asafoetida is known for its strong, pungent odor, which is due to its high concentration of sulfur compounds. In fact, due to its unpleasant smell, it’s sometimes referred to as stinking gum"

When I first purchased this spice, I was certain I hated it, because the smell is pretty strong/pungent and I can't say it smells "good". I've had the jar in my cupboard for a couple of years to be honest, and I am using it in my curries lately. The recipe calls for an optional pinch - so not much at all. I always like to think it makes a difference, building nuance and depth using a variety of spices - but certainly leave it out if you don't want to use it/can't find it. 

Cinnamon Sticks - OK so Cinnamon Sticks are a pretty ubiquitous ingredient, but I've noticed lately how EXPENSIVE they are. I really like using them in this recipe, and when I make golden milk - so I do tend to have them on hand. While I haven't tried this recipe using just a pinch of ground cinnamon instead - I don't see why you couldn't. The sticks do add a lovely aesthetic to the dish - they look beautiful tucked into the dal, but if cost is a concern and you already have the ground stuff - try a pinch. I'd guess an 1/8th or 1/4 tsp at most. 

Lime and Cilantro - I like to squeeze in some fresh lime juice, and then even have some lime wedges along side. You could always use bottled lime juice in this recipe. It is cheaper, or even lemon. Fresh is really lovely in this dish though. I think the cilantro can be an optional ingredient. It's definitely delicious - but I think you can still make this recipe and enjoy it if you didn't want to spend the money on cilantro or couldn't find it. There is ground coriander in the recipe, which is the dried seed of cilantro, so you're getting some of that flavour in that context anyhow. (though not identical obviously)

Mung Beans. I soak these overnight - or even a bit longer. 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. 

Then it's simply a matter of adding garlic, ginger, spices to a pan with oil. Adding tomato, the beans and water. This recipe doesn't even require chopping an onion. Measure out the spices, chop the tomato, garlic and ginger. Easy. 

The image on the right is once the mung beans are fully cooked. I top them with water and simmer. Then taste and if beans are still not softened, I just add a bit more water. You want to reduce it, but not completely. It should still look a bit "soupy", like the image on the right. 

My Veggie TVP Chili Recipe Notes
This veggie chili has become my absolute - go to favourite. I have another black bean chili recipe on my blog as well - but I think I prefer this one. It reminds me of the classic chili I had growing up. I think you could convince your non veggie friends and family that this was the "real" thing if that is something you felt inclined to do ha. Or you can just impress everyone that vegan chili can taste as good as this does. 

The addition of TVP (textured vegetable protein) gives this chili a delicious meaty texture. There's a good veg factor from the onion, carrot, celery and bell peppers. Mushrooms might not be the most common ingredient in chili, but I love them here and personally wouldn't leave them out, though you can omit them if you wish. I use a combination of black beans and kidney beans in this recipe. I like having a bit of each, but you could stick with one variety if you wish. I would choose kidney beans for this recipe personally, but anything would work great!

What is TVP? 
TVP (Textured Vegetable Protein) is used as an alternative to meat in many vegetarian and vegan dishes. It adds really great texture and easily absorbs the flavour of the dish you are using it in - making it perfect for chili, tacos, spaghetti sauce, burgers etc. TVP is made from soy, and is an excellent complete source of plant based protein. (contains all 9 amino acids) You can find TVP in the health food section of many grocery stores, in Bulk stores, or online. 

The base of chili begins with mirepoix. (onion, celery & carrot)

Then I add garlic, bell peppers followed by tomato paste and a delicious blend of spices. 

TVP and mushrooms add amazing meaty texture. 

A can of whole plum tomatoes. I try to buy organic if I can. (Watch for sales!)

Then I simmer it with oregano, bay leaves and celery salt. A bit of brown sugar to balance the acidity of the tomatoes. 

I add my beans towards the end to gently simmer 10 - 15 minutes longer, then I taste and adjust seasonings. 

Leftover Chili?

I typically make a pot of chili and keep it in my fridge to eat throughout my work week. If you want to freeze some to enjoy at a later date - it freezes perfectly. I would transfer it to smaller containers for freezing so you can pull out individual or smaller portions. 

About this recipe.
First. This dish is an absolute favourite of mine. It's one of the most interesting ways I've come across for turning tofu into something special. If you are lucky enough to stumble on this recipe, don't pass it up if you want to add something really great to your plant based repertoire. I make this for myself for meal prep and it's honestly incredible, especially when you add the right things to enjoy along side. Ok a bit about the dish....

This baked tofu recipe is my attempt to veganize a fish dish called " Siniyet Samak bil Tahineh" from one of my favourite cookbooks, "Falastin" by Sami Tamimi. Instead of using white fish baked in Tahini Sauce, I use blocks of firm tofu, cut into pieces and then tossed with lemon zest and pieces of nori (seaweed). The tofu gets browned in a pan with olive oil, then layered into a baking dish with the tahini sauce and a sprinkle of pine nuts. It bakes in the oven for about 10 minutes. 

Food of Palestine
I bought this Palestinian cookbook and started cooking from it (not a vegan book but much of it naturally vegan), in December 2023, after the October 7th attacks then preceding genocide of Palestinians. My heart broke open in a way that changed the trajectory of how I show up in the world. How could I continue on as normal creating as if I wasn't seeing what is there for us all to see....there are moments where nothing makes sense when you are watching the live stream atrocities on your telephone screen. I bought a Palestinian cookbook because I wanted to give space to the history, culture and these beautiful people in my own life, and share. I've spent a lot of time bearing witness, trying to educate myself, reading about the history, having conversations. The lens through which I show up in my creative space has shifted, and it will continue to shift as I find my footing and continue learning as an imperfect human rooted in love, compassion, and the deep desire for liberation of all oppressed peoples. Cooking for me is a way to move through grief. When I am preparing flavours from this cookbook I sit with a sense of profound gratitude that even if I can't change the world or what is happening, I am at least awakened to the truths of it. We can sit in silence and pretend it doesn't matter because it isn't happening to us, or proclaim loudly that we do not support these injustices, which are literally connected to everything, and are closer to your doorstep than you might think. 

​Making the Vegan "Fish" using Tofu & Nori (Seaweed)
The addition of nori is a simple great way to create plant based fish dishes. I've used it wraped around tofu with lemon before battering and deep frying for vegan fish and chips. In this recipe, I marinate the pieces of tofu with lemon juice and torn up pieces of nori. The nori softness and sticks to the sides. Then when you go to brown the tofu before transferring to the baking dish, you dredge the tofu into the flour, trying to stick as much of the nori to each piece as you can. This isn't hard any at the bottom of the bowl I just lay over top before dredging into the flour. Then when you panfry the pieces they not only look awesome with the dark pieces of nori peaking through the browned flour crust, it tastes great too. 

When you are digging into the final dish, it adds that touch of sea flavour, and I also find the texture reminds me of what you encounter when eating seafood. Almost like fish skin but not in a gross way...i don't know how else to describe it! What I do know is that this Tofu recipe is DELICIOUS. Tahini and caramelized onions mixed together make an incredibly rich and flavourful sauce.

The photos below.
1. The tofu after sitting in lemon juice/nori mixture then into the flour to dredge all sides.
2. The tofu in a 9 x 13 pan after browning on each side, before pouring over the tahini sauce and baking the dish. 

3. Making the tahini sauce by mixing tahini with caramelized onions, jalapeno peppers, water, lemon juice and garlic.
4. After baking the dish.

5. garnished with chopped parsley & sumac

Side Dishes to Accompany Tahini Baked Tofu
The things you serve with this are what seriously take this whole situation to the next level. All the bites work together to create what for me is a magical dining experience. The food is humble, but just so so good. 

• Salad - ​I like it with tabbouleh, a chopped farmers salad, or something similar with fresh bright flavours.
• Pita Bread
• Hummus 
• Olives 

RECIPE NOTES

Miso & Bouillon
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 and organic vegetable bouillon help me achieve that. White miso paste is typically around 6-8 dollars for a tub like the one pictured below, 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. 

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 pinch, for seasoning. If anything is optional in this recipe, I would say that the MSG is. 

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 TOMATO MISO NOODLES
1. Scallions, garlic and tomato get cooked in a bit of oil, then the miso/veg stock broth gets added along with the other seasonings.

2. Towards the end I add cubed tofu. I like to wilt in Spinach last minute.

3. Noodles are cooked separately. They get tossed in a bit of sesame oil and divided between bowls to which you then ladle in the soup. 

GARNISH
I like to garnish my noodles with a few drizzles of this Szechuan Oil. (pictured below) 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. 

Cultural Significance
Scallion Oil Noodles (葱油拌面, cōng yóu bàn miàn) is a beloved dish in Chinese cuisine. It is particularly popular in regions like Shanghai and northern China. 

This dish is not only about flavor but also reflects the Chinese culinary tradition of making the most out of a few humble ingredients. It’s a great example of how Chinese cooking elevates simple, everyday ingredients into something special. In Chinese culture, the use of scallions is symbolic in various ways, often associated with prosperity, health, and good fortune.

Recipe Notes
I adapted this recipe for scallion noodles from the Vegan Chinese Kitchen Cookbook by Hannah Che. The noodles have become a bit of an obsession for me, so I wanted to bring the dish to life through my lens and share it here.

I make a 4 x batch and keep it in my fridge for quick, delicious, sweet & salty noodles. The green onions simply get cooked in neutral oil until caramelized. Then add garlic, sesame seeds, soy sauce & a bit of sugar.

Serving Suggestions
I either serve a small amount of noodles tossed with the oil as a side with other Chinese vegetable and protein dishes, or if I want to make it a meal, I toss it with a larger amount of noodles along with some sauteed green cabbage and tofu. Mushrooms are also good - and really whatever veg you want. If like me you enjoy a bit of heat by times, garnish your noodles with fresh thinly sliced red chili or a pinch of chili flakes.

I haven't quite figured out how many servings of noodles I get out of a big batch of scallion oil, but if I go by the original recipe, it is enough for at least 8 x 100g portions of noodles. I am cooking for just myself at home, I don't weigh my noodles, and I vary the amount I cook based on how hungry I am. So I just got at it....

But again based on the recipe if you are cooking for a lot of people, you should have enough for 800 grams of noodles, and probably will have some oil leftover. Hope that helps! 

1. Heat oil over medium heat & add scallion "logs"

2. Cook, while stirring, until they start to caramelize, then add sesame seeds and garlic. Cook 1 minute longer. Remove from heat.

3. Add soy sauce and sugar. Cook and refrigerate. Toss some of the oil with cooked Chinese wheat noodles. Enjoy!

Speculaas Origin & History
Speculaas are a Dutch spiced cookie that dates back to the 17th century.
The tradition of making and eating speculaas cookies is most closely tied to the Sinterklaas festivities in the Netherlands, which take place on December 5th (Sinterklaasavond) and December 6th (St. Nicholas' Day). These days are part of a larger winter celebration that marks the arrival of Sinterklaas, the Dutch precursor to Santa Claus.

Sinterklaasavond (St. Nicholas' Eve): The night of December 5th is when the Sinterklaas festivities are in full swing. On this evening, children traditionally put out their shoes, and in return, they receive small gifts, candies, and often speculaas cookies.


The name "speculaas" is derived from the Latin word speculum, which means "mirror." This refers to the way the intricate designs on the cookies were once created by pressing dough into carved wooden molds. These molds often depicted images of saints, scenes, or festive symbols, such as those associated with the feast of Saint Nicholas (Sinterklaas). 

The spiced flavor profile of speculaas, which includes cinnamon, nutmeg, cloves, ginger, and sometimes white pepper, is inspired by the region's history of spice trade. In the 17th century, the Dutch East India Company (VOC) played a major role in importing spices from Asia, and these spices became widely used in Dutch baking.

Recipe Notes/Why I Love These Cookies
These cookies are thin, crisp and aromatic. Perfect for dunking in a cup of coffee or tea. I love baking things that have history attached. There's something wonderful about preparing something that has been appreciated for centuries. What makes Speculaas special are the beautiful imprinted designs that adorn the cookies, made simply by using a stamp to press into the dough before baking. You can use whatever you'd like. A cookie stamp, an embossed rolling pin, or even the bottom/sides of a glass with designs on it. Don't just make these because they are pretty - they are also delicious, and a cookie I plan to make every Christmas...or any time of year!

Making Speculaas

Step 1. Cream together vegan butter, brown sugar & white sugar using a hand mixer. I don't whip it as long as I would in other baking recipes. I didn't test it, but I wanted my stamped cookie to have a visible design once baked. Typically you whip things to incorporate air when you are trying to achieve extra leavening, which is what I am trying to avoid. Simply mix until smooth and combined. 

Step 2. Add flax egg (ground flax mixed with water until gelled) and vanilla.  

Step 3. Add flour, baking powder, (I used a reduced amount in this recipe, because again I didn't want extra leavening) salt and spices. (The proper way is to whisk dry ingredients together first in a bowl then add to the wet mix, as you can see in the photo I didn't do that, I kinda just give them a little whisk on top of the wet to combine, then mix it all in. The one bowl/lazy way)

Step 4. Wrap dough in plastic wrap, and refrigerate for 30 minutes before proceeding to roll and stamp cookies. 

Step 5. Flour your work surface and rolling pin. Roll chilled dough to 1/4 inch thick. Dip cookie press in flour to prevent sticking, and press evenly into dough to imprint design. 

Step 6. Use a circular cutter slightly larger than stamped image (or cut around whatever shape..if a generic design was imprinted all over the dough, you might be able to just cut the entire thing into diamonds or squares and prevent the need to re roll scraps!)

Transfer cookies to lined baking sheet leaving a bit of space between each cookie. They shouldn't spread while baking. Bake for about 13- 15 minutes. Mine took the longer amount of time. I just lifted a cookie up with a spatula to check the bottoms - they are done when golden brown underneath and a bit around edges. You can sprinkle the cookies with coarse sugar before or after baking if desired. 

Blueberry Baked Oatmeal Recipe Notes
Baked oatmeal is one of my favourite make ahead breakfasts in the colder months. It's something I can get into the oven within 10-15 minutes, and then I have delicious easy breakfasts for my entire work week. If you are feeding a family, you could undoubtedly double the recipe and use a larger pan, though I haven't tried that. 

I love that this recipe uses really simple ingredients, and is naturally sweetened with dates. I have been using blueberries lately as my add in, but I wouldn't hesitate to experiment with other fruit. 

The baked oatmeal itself isn't very sweet, and I do tend to eat it with a generous amount of maple syrup. I want the oatmeal piping hot, and the maple syrup has to be warm in my opinion. I also spoon some unsweetened plain vegan yogurt along side. I never want the yogurt fridge cold either. A scattering of toasted chopped up almonds is nice, too. 

Cooling/Reheating

• If you want your baked oatmeal to hold it's shape in square or rectangle slices, you need to cool it completely and refrigerate before slicing and reheating. If that isn't important to you feel free to eat it right from the oven. 
• To reheat, I simply slice a portion and pop it in the microwave for about a minute and 30 seconds. I've been eating it lately with warm maple syrup, plain unsweetened probiotic vegan yogurt, toasted almonds, and sometimes peaches that I canned myself when they were in season. 
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Storing Baked Oatmeal

• I simply store my cooled baked oatmeal in the pan that I baked it in with some saran wrap over top. It's a small 8 X 8 inch pan so that works for me. I would eat this within 5 days tops, and I wouldn't freeze it. It's so easy to whip up and get into the oven there's really no need to freeze it in my mind anyway. ​
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Other Serving Options

• If you have any homemade blueberry preserves, a dollop of that on the plate with the yogurt would be delicious.
• Use any nuts you like best, if I wasn't using almonds, pecans would be my second choice. 
• Instead of lemon zest in the batter, try orange zest...but the lemon IS lovely. 
• I wouldn't hesitate to enjoy this with a scoop of vanilla ice cream and maple syrup. Or how about coco whip. If not for breakfast, an afternoon treat with tea. 

This chocolate zucchini cake is something I make every late summer/early fall, garden zucchini is plentiful. If you are a gardener, you know what I mean when I say all the sudden there's more zucchini than one knows what to do with. It's moist and chocolatey, exactly as it should be. I use a bit of tahini in my batter...I always like replacing some of the butter with healthier fats in baking recipes. I haven't tried it, but I would assume you could just use 100% butter instead of tahini if you had allergy concerns. 

I like to bake it in an 8 x 13 inch metal cake pan, but you could of course just as easily use two smaller circular pans for a layer cake, or bake them into cupcakes. For frosting, I am a peanut butter fanatic, so that is often my go to....but my second choice would be chocolate frosting...I'd even be inclined to put a bit of mint extract in the chocolate version...I also love chocolate mint!

For the chocolate factor in my cake batter, I simply use cocoa powder. I do like trying to buy something good quality and organic if it is available. ​

There are many brands of vegan butter, and I think any of them would work perfectly fine in this recipe. I often buy Earth Balance brand, because that is what is available, but I have started noticing grocery store brands selling plant based butter, and they are often the significantly more affordable option, so I'm inclined to start experimenting with those instead. You might notice that plant based products are scattered all over a grocery store. The "Earth Balance" brand I find in the organic health food section at the places where I shop, where as the grocery store brand example "presidents choice" plant based butter, is located with the regular dairy butter. 

The only question is, how are you going to frost your cake?! I love peanut butter frosting. I love peanut butter anything, so this isn't surprising. Chocolate, or chocolate mint frosting are also worthy contenders high up on my list!

Basil Pesto! This is an easy recipe and a great way to use up the abundance of basil kicking around my garden late summer. I blend basil, walnuts, garlic, extra virgin olive oil, lemon juice, salt and a bit of water until the mixture is as smooth as possible. This will keep in the fridge for a few days, or you can freeze it for later use. I like to use silicone muffin cups when freezing. Once frozen the pesto pops out easily and you can transfer to a resealable bag or container for later use. 

Nut alternatives:
I think you could almost use any nut or seed you want. I used walnuts, but of course pine nuts would work. I wouldn't hesitate to use sunflower seeds (an affordable option), and I think pumpkin seeds would be fun too! 

I do like to toast my nuts or seeds first before blending for best flavour. 

How to use Basil Pesto

• Smeared onto flatbreads and baked with tomato and vegan mozzarella. 
• tossed with pasta
• whisked into soups or used as a garnish
• tucked into a grilled cheese
• roasted vegetable club sandwiches instead of mayo
• stuffed into mushrooms with cheese and breadcrumbs
• stirred into a Mediterranean tofu scramble
• stuffed into or spooned over roasted baby potatoes

As stated above, this recipe is great for using up all that basil in one's garden! I tend to preserve each herb in my garden differently. Mint, I dehydrate mostly. Basil however, is an herb I rarely use dried. So basil pesto frozen into little silicone muffin cups is one of the ways I love to store it for longer uses, preserving that fresh basil taste. 

If you are on the hunt for a delicious sweet pickle with a bit of added zip, these British Bread and Butter Pickles might be exactly what you are looking for. Perfect with your favourite sandwich, or on a picky plate with vegan cheese and charcuterie type things. The recipe is from the Bernardin home preserving cookbook, but I converted it for the amount of pickling cucumbers I had - a 5 lb bag.

This post isn't going to walk you through the ins and outs of proper canning processes - there are better resources for that, but I will share the recipe and basic steps.

British bread and butter pickles vs Regular Bread and Butter Pickles
The British variety of this recipe swaps out white sugar and vinegar for brown sugar and apple cider vinegar. To me, this just makes sense. Brown sugar and ACV are going to lend more complex flavour to the final product. The spices used are mostly the same. You will find Celery Seed, Mustard Seed and Turmeric in both, but the British version also adds powdered ginger. A generous amount of thinly sliced white onion is also tossed into the mix. I don't really have much to add here. Find the best quality in season pickling cucumbers you can, and try the recipe for yourself. I'm so glad I did, because now I will be making these every summer to enjoy all winter long.