Dutch oven lemon roasted lamb shoulder with potatoes 🍋.

Happy Father’s Day! ❤️ We intended to have a bbq to celebrate today though weather seems to have other plans. So a lamb roast, it is!

How are you celebrating μπαμπά (dad) today?

This recipe also works great with lamb leg and works just as well with a baking tray tightly covered with aluminium foil.

Preheat your oven to 180 degrees C. In your Dutch oven add the olive oil along with the onion and garlic. Sauté for approximately 2 minutes before adding the white wine. Allow the alcohol from the wine to cook off for a minute and then add the stock cube or paste, oregano and the lemon juice. Add salt and plenty of pepper.

Pour in the water and place the lamb shoulder into the pot. Spoon liquid over any exposed pieces of lamb. Cover and place the pot in the oven for approximately one 2 hours.

After approximately 2 hours, remove pot and check the lamb is beginning to soften then add the potatoes around the lamb. Place the lid back on and cook for an additional 30 mins or until potatoes are cooked through. Squeeze some extra lemon and enjoy!

 Dutch oven lemon roasted lamb shoulder with potatoes 🍋

The simplest of dinners but PACKED with flavour. Tried something a little different with my tofu yesterday and it’s a win so wanted to share. I generally don’t coat my tofu in anything but I wanted the sauce to slightly thicken once it hit the tofu. It worked like a dream.

>Press tofu for one hour and pat dry. Cut into desired shapes (love the little rectangles here👆🏼) and sprinkle arrowroot over them. Toss to coat evenly. Whisk sauce ingredients in a small bowl. Heat 2 tbsp olive oil in a nonstick pan (I find that’s key so you aren’t fighting with sticking tofu). Place tofu gently into pan browning on each side. Pour sauce into pan. Allow sauce to bubble away turning tofu to coat. Remove from heat. Serve with, cooked rice, garlicky mushrooms, sliced cucumber(drizzled with sesame oil👌🏼), green onion and sesame seeds. Pour any excess sauce over rice.

 The simplest of dinners but PACKED with flavour. Tried

Who is enjoying all things tomato right now? I have been eating them straight off my cherry tomato plant and will continue to do so until it no longer gives. Natures CANDY🍅🍅 I created this HEIRLOOM STRAWBERRY SALAD with mint and arugula and just the simplest of balsamic and oil dressing. So tasty. If you haven’t tried the strawberry and tomato combo you really outta. It’s dam bomb.

 Who is enjoying all things tomato right now? I have been

Home sweet home. After driving for several hours yesterday the only thing I was craving was a simple pasta and it truly doesn’t get simpler than this.

The last two weeks were full. I was able to unplug, reset and actually rest. I barely picked up my big camera and instead happily snapped pics with my phone. I had fun creating a few reels and tried not to think of “growth”, “engagement”, and instead worked on releasing it into the wind. I am a recovering alcoholic which means I have a disease of the mind. The alcohol it turns out was the easy thing to lick but the life part, the mind part well I’m still a work in progress. I’ve always wanted to bring my whole self to this platform. The good days and the not so good. Things may have changed here (to the chagrin of so many of us) but that’s ok, I’m still going to show up, create, support and share because I have to believe someone out there needs it. I have migrated lately into a food heavy account but will be shifting to bring you a little more of me. Hopefully some of you resonate with that but for those of you who decide to disconnect, well that ok too. In real life people shift and change, relationships no longer serve and that should totally apply here too❣️

 Home sweet home. After driving for several hours yesterday

Toasting to Friday with some oooooey gooey cheesy toasts two ways!

I am a major fan of rubbing garlic on toasty bread. It release the oils in the garlic and leaves just the right essence of garlic behind. Peel the garlic, slice the clove in half and just rub the cut side in toasty bread. Have you tried this method🧄?!

1 -2 tbsp curry miso spread (Harissa spread would work wonderfully too)

 Toasting to Friday with some oooooey gooey cheesy toasts

Yesterdays kolokithokeftedes sent my dms into a frenzy. New friends, be sure to check out out my website where all of my recipes are categorised for you to navigate easily. Here’s the recipe with a little ‘how to’ entertainment to go with it. Enjoy!

Don’t forget, you can replace the pumpkin with zucchini too 💚.

5 spring onions - chopped finely (here I used brown onion).

After the pumpkin has been grated, sprinkle a a little salt onto it and place it in a cheese cloth or tea towel to squeeze out as much liquid as possible. Combine all ingredients then gently fold through the feta cheese last.

In a large pan drizzled with a little olive oil place a tablespoon amount of mixture onto the hot surface. It’s always best to do one test kolokithokefte first, this way you can check for seasoning and/or if you need to add more flour to stabilise the mix. You’ll know if your mixture needs adjusting if it is difficult to flip in the pan and is a little too soggy once cooked. Once you’ve made the adjustments continue with the rest of the mixture and enjoy!

Featured is my Ble hand painted and designed tea towel, available worldwide on my website, maryskouzina.com.au .

 Yesterdays kolokithokeftedes sent my dms into a frenzy. New

Κουνουπίδι κεφτέδες - Cauliflower fritters.

Resharing this recipe on my grid as requested! These are a must try for vegetarian night and even better with tzatziki!

Break apart the washed cauliflower into florets. Add the cauliflower, onion (roughly chopped), garlic, herbs and capsicum to a food processor and process until everything is combined and very fine. Pour this mixture into a bowl and add the flour, cumin, eggs, the cheeses and salt and pepper (use the salt sparingly as the cheese will add saltiness).

Using a non stick pan, add extra virgin olive oil (enough to shallow fry). Once it’s hot, do a test fritter first to check the seasoning.

Once you’re happy with the taste add a tablespoon amount of cauliflower mix to the pan and fry till golden before flipping. Once they’re ready transfer them onto an absorbent towel and serve with tzatziki.

 Κουνουπίδι κεφτέδες - Cauliflower fritters. Resharing this

Good morning from Charleston Lake! We had a crazy down pour in the middle of the night but it looks like it’s going to be another hot sticky day (not complaining bout that😜).

I am super pleased to say that my BLUEBERRY SOURDOUGH MUFFINS (2 ways) are now up on the blog. There are two recipes in one including an easy peasy blueberry chia jam that I filled these here muffins with. So yummy people.

https://www.terianncarty.com/snacks-and-pastries/2021/8/9/9yb7l71aephknnzry4wkq2uxzi5m5k

 Good morning from Charleston Lake! We had a crazy down pour

When summer bowls just come together with perfect shaped veggies and glorious textures. That was this bowl. I had thinly sliced potatoes from another recipe so decided to fry them up with gorgeous local beans, zucchini rounds and garlicky shrooms. I had chick peas in the fridge so they went on the baking tray with Smokey bacon marinated tempeh (leftover marinade from my eggplant bacon). I sliced an avo and that was it. If you are looking for an unbelievably tasty bacon marinade I’ll link it in my stories. You can use it on carrots, mushrooms, eggplant, coconut, tofu, tempeh.. you can the jist. It goes on anything you wanna make taste like bacon🙌🏼😆

Eating plant-based is fun, creative and has made me a better cook. There is no shortage of amazing cookbooks out there so if you’re just starting, keep going. There’s a world of awesome food waiting for you🥰

 When summer bowls just come together with perfect shaped

It’s happening. The tides have turned. Blueberry season is in full effect over here. I love all berries but blues are just amazing and can’t wait to start cooking with them starting today. Sourdough blueberry muffins are so happening. Happy Thursday friends💙

Ps, anyone know where to pick in the GTA?? Lmk!! 🫐🫐

 It’s happening. The tides have turned. Blueberry season is

Somebody is very proud of her cucumber plant!! I have 3 gorgeous cucumbers with plenty more on the way🥒 Growing my own food (on a suuuper small scale) has been such a satisfying endeavour. I can’t wait until I have ground to plant in and space to let it grow. For now I will enjoy my pots and dream bigger for next year!! We plan on rearranging the terrace and I can’t wait!

*Reserve the nut water for this recipe!! It makes your cheese creamier. Place everything into a food processor and blend until creamy. Stores well in fridge for up to a week.

 Somebody is very proud of her cucumber plant!! I have 3

My dill pesto making another appearance (recipe on my site—link in bio) but this time make it toasty!! This combo was holy hell delicious> white beans, avocado, dill pesto, fresh dill, flaky salt and chilli flakes. We sliced our homemade sourdough a little thinner and holy cow, SOOOOO GOOD!!!

Off to pick up my mom today as she has a few doctors appt in the city. I for one am happy as it’s been forever since I’ve seen her in the flesh. Happy Tuesday!!!

 My dill pesto making another appearance (recipe on my

There has been countless truffles, cookies, cakes, candy and heart shaped YOU NAME IT flooding all our feeds this but there’s always room for one more no?! I made these truffles for a client and the fab thing is, I also get to eat them🥰

INGREDIENTS: PEANUT BUTTER VANILLA TRUFFLES

½ cup date paste (8 dates soaked in HOT water + 2-3 Tbsp hot water)

¼ cup HOLOS VANILLA (blended into a fine powder) or vanilla protein powder

100 grams chopped dark chocolate (melted)

1. Soak your dates in very hot water.  Set aside for 15 minutes to soften.

2. Drain the dates and remove pits.. Place in a high speed blender or food processor and blend until you create a paste.  Add water as needed.

3. Grind a package of HOLOS vanilla into a sand like texture using spice grinder, food processor or blender.

4. In a medium sized bowl place peanut butter, date paste, ¼ cup of ground HOLOS powder and sea salt.  Roll into 1 inch balls and place in refrigerator while you melt chocolate.

5. In a microwaveable bowl place chopped chocolate.  Microwave in 30 second increments until fully melted.

6. Place a ball on a fork and dip into chocolate. Use a spoon to coat chocolate over truffles.

Sprinkle ½ with peanuts and ½ with rose petals.  Sprinkle with sea salt if using.

 There has been countless truffles, cookies, cakes, candy

making cookies and I just had to join her!! I whipped up

 peanut butter oatmeal chocolate chip cookies, cause a snow day ain’t a snow day without some cookies and tea, am I right?! 💛☃️☃️ .

 Ok, I saw @thefirstmess making cookies and I just had to

What’s on the docket for you on this snow day? Well, for me a reaaaaaal gamut of stuff. Brunch with friends, COLONICS for the first time (that deserves more time but I really won’t. I promise🤣), massage, yoga, tons of water (cause, colonics😱) and eating allll the cauliflower. Not sure what I’m gonna do but it’s gonna be delicious☺️

 What’s on the docket for you on this snow day? Well, for me

Perfect bowls for Valentine’s Day lunch or dinner💓 There’s a whole lotta yum packed in here so let’s dig in.. Sumac and chilli roasted carrots, roasted tofu, garlicky shrooms, quinoa,  wilted kale with apple cider vinaigrette, watermelon radish and fresh tahini sauce. Can I just say that tahini sauce needs to go on everything? Hot damn it’s good.

I warmed the curly kale ever so slightly in the microwave and it softened so beautifully making it so much easier to digest and chew💚

 Perfect bowls for Valentine’s Day lunch or dinner💓 There’s

Easter weekend is right around the corner🐣Might I suggest a delicious, super easy, light and super creamy KIWI LIME CHEESECAKE? Cheesecakes are one of my favourite things to make because they are just so dreamy.  I am obsessed with my graham, granola and oat crust. Don’t hate me but I like a baked crust. I have made my fair share of raw date and nut crusts and I like them but nothing compares to a buttery baked slightly salty crust. This beauty is now on my blog so head on over and give it some love! Swipe up in my stories for faster viewing😜

 Easter weekend is right around the corner🐣Might I suggest a

Happy Thursday friends! I am here with a new  brownie recipe featuring PURPLE SWEET POTATO! I’ve been playing with colour over here this week and felt the need to make brownies so insert this purple beauty and these babies were born💜

*I steamed 2 medium sized potatoes. It yielded approx 3 cups of purée*. Peel PSP and place in a steamer basket. I steamed mine for 20 minutes. Place in food processor and pulse until you get a purée.

Mix wet, add dry and place in 8/8 parchment lined pan press evenly. Add chocolate chips and a sprinkle of good flaky salt. Bake at 350 for 22-25 minutes. Let cool in pan. Remove from pan and cut into squares. Try not to eat entire thing 💜

 Happy Thursday friends! I am here with a new  brownie

Goooood morning and happy Monday beautiful people! I hope everyone had a fabulous weekend. I have a very special treat for you!!! This STRAWBERRY HEIRLOOM TOMATO AND HALLOUMI  SALAD is live on my blog. I am absolutely thrillllled with how this baby turned out.

https://www.terianncarty.com/soups-and-mains/2021/6/6/vdhvsn9laj2vpv1eidpv0ouqtqss6j (swipe ⬆️⬆️up in stories!)

I served this with roasted fingerling potatoes and asparagus and green goddess quinoa (my pesto and steamed quinoa🌱)

Please save this post for future inspo!✨✨✨✨✨✨

 Goooood morning and happy Monday beautiful people! I hope

Spring is making a grand entrance today and I’m quite sure my city is going to be a buzz.  Hard to believe we are well into one year of the pandemic and now more than ever I wish we had our oasis in the country. We are talking big plans for our future home, the land and the like. My country girl heart is finally calling me home. Until then, bicycles will be ridden, coffee will be had and tulips will be bought. Happy Spring my friends🌸

 Spring is making a grand entrance today and I’m quite sure

BEET HUMMUS GNOCCHI for the Friday winnnnn. I recently made another batch of beet hummus and well, made a tad too much. There is really only so much hummus two humans can consume but  I’m finding ways to get creative with it and here we are, case in point⬆️

20-24 gnocchis (mine were homemade but store-bought works awesome too)

Boil water for gnocchi and salt generously. Reserve 1/2 cup pasta water. Drop gnocchi in and wait for them to float. Meanwhile, cook veggies, drop cooked gnocchi into veggies, add hummus, pasta water to thin. Drizzle with olive oil, season well and shave cheese. Place over baby arugula and devour. So easy. So good.

 BEET HUMMUS GNOCCHI for the Friday winnnnn. I recently made

Always a slurping good time when noodles are involved. I love when meals can taste off the charts and take no time. I like to roast my tofu first and while that’s cooking get everything else on the ready. Ready? Let’s doooo...

1/2 each red and yellow bell pepper julienned

Preheat oven to 400.  Cut tofu in half and cover with t-towel.  Place a heavy pan or pot on top to press out any excess liquid.  Drizzle with olive oil and season with salt and pepper.  Lay on baking sheet and bake for 20 minutes, turn and bake again for 10 more. Set aside.

In a small bowl place all ingredients for sauce and whisk vigorously to bring together.  Once tofu is cooked place into the sauce and coat evenly.

Boil water and cook noodles according to package.  Heat oil in pan, add chili flakes, and garlic. Add peppers and sauté for up to a minute. And in tofu and sauce. Rinse noodles in cold water and add to pan. Toss to combine. Add spinach, mint, peanuts and place in bowls. Sprinkle with extra chili flakes and sesame seeds.

 Always a slurping good time when noodles are involved. I

Seems like all of us are on the citrus salad train and I for one am here for it!! I recently posted a blood orange avocado and dill salad but just couldn’t resist showing you another version. I mean there’s always room for one more, am I right!!

Chili flakes (really makes the citrus POP)

1 blood orange skin removed and sliced into rounds

Preheat oven to 400. Toss delicata and tofu with olive oil salt and pepper. Roast for 20 minutes flip and roast again for 10.  Place everything in a bowl and toss gently. Drizzle with olive oil salt, pepper and chili flakes. Enjoy!!!

 Seems like all of us are on the citrus salad train and I

Pasta for dinner?? Ohhhhhhhkkkk🤣 I made super fast and easy lentil meatballs yesterday, tomato sauce was already made and I had rapini that needed to be eaten. The easiest, yummiest pasta that looks like it took forever🍝

Preheat oven 375. Sauté, onion, chilli flakes, and garlic until fragrant and onion is soft. Throw everything into food processor and pulse till JUST combined. If it’s too wet, and 1 more tbsp coconut flour. Form into balls (I got 10) and place in fridge for 30 minutes. Sauté balls on stove top until browned on all sides and transfer to parchment lined cookie sheet and place in preheated oven for 20 minutes.

 Pasta for dinner?? Ohhhhhhhkkkk🤣 I made super fast and easy

I know how to make your Monday better. Chocolate. I mean tell me you disagree. Not your jam? That’s ok, we can still be friends😆 Chocolate and oats is, IMO, the ONLY way to tackle Monday (swipe for choco porn). If you need further proof, just stick a couple pieces of your favourite chocolate in a hot bowl of oats and tell me it’s not the best thing ever🍫

Today is a new day, full of new possibilities... I am tackling a workout, a Lightroom course, client work and a catch up with a friend over FaceTime. The sun is shining and my coffee is hot. Life is good. Have a wicked Monday, and don’t forget to eat the chocolate🤎

 I know how to make your Monday better. Chocolate. I mean

Good morning all!! I hope everyone is having a fabulous weekend.. I am coming in here to share my latest savoury creation. WHITE BEAN CASSOULET.  I created this for Christmas Eve as a simple main dish but this would be a perfect side dish for any table of goodies too. I paired it with garlicky sourdough and omg was it good. Packed with veggies and plant-based protein.

Recipe is live on the blog! Just tap link in my profile or swipe ⬆️ in stories!!

 Good morning all!! I hope everyone is having a fabulous

Happy Monday peeps! Today’s recipe is a show stopper featuring my Walnut Tofu Meat AND Butternut Squash Cheese Sauce. I added rapini and spinach to the mix and I just can’t tell you how good it is so you’ll have to make it to find out☺️

BUTTERNUT SQUASH “MEATY” MAC & CHEESE

Sauté onion, garlic & chili flakes. Set to the side. Add squash, drained soaked cashews, milk, nooch, turmeric, Dijon, onion & garlic to a blender. Pulse to combine. Turn on high adding pasta water to thin out to your desired consisteny. Season well.

1 1/2 cups taco meat (see recipe on site)

Chili flakes, shaved parm, sea salt and cracked pepper.

Boil pasta in salted water. In a large pan add olive oil, chili flakes, garlic and onion. Sauté for several minutes. Add rapini and tofu meat. Cook until rapini starts to soften. Add cheese sauce and spinach. Drop pasta into pan tossing everything together. If needed, add pasta water to thin out. Season with sea salt pepper and cheese.

 Happy Monday peeps! Today’s recipe is a show stopper

I’ve got an idea for ya.. Chilli Stuffed Sweet Potatoes with some cheeky nacho chips cause it’s Saturday! The weather is still quite brrrrr so this comforting dish might be exactly what you need!! Don’t forget the chips☺️

Pierce potatoes all over with a fork.  Place on a plate and microwave for 20 minutes until fork tender.

Allow the potatoes to cool enough to safely handle.

Slice potatoes in half lengthwise. Use a spoon to scoop out some of the flesh to create a well for filling. Set aside potato for another use.

Scoop 1/2 cup chilli into potato. Top with vegan cheese. Place potatoes on cookie sheet and bake until everything is warmed through. Approximately 15 minutes. Switch oven to broil and continue baking for another couple minutes until cheese has melted.

Remove from oven and top with arugula, watermelon radish, avocado, micro greens, tahini sauce, a drizzle of olive oil, sea salt and cracked pepper.

 I’ve got an idea for ya.. Chilli Stuffed Sweet Potatoes

Spring may be here but I’m still craving all things soup. This isn’t just ANY soup. This is my vegan PHO NOODLE soup and omg, is it delicious. I remember asking for a vegan pho at a local restaurant and when they delivered it, it was essentially water with salt. This soup, is not that. Homemade veggie stock turned into an aromatic dream wrapped in noodles, shiitake, tofu, tons of basil and mint and of course vegan sriracha. I dropped the recipe on my site so head there. I’ll add a swipe up in stories😘

https://www.terianncarty.com/soups-and-mains/2021/3/24/vegan-pho

 Spring may be here but I’m still craving all things soup

Spring is officially here! The sun is shining and the birds are chirping. Spring means a shift in ingredients, but also in energy. Time to let things GO that no longer serve, release the small and petty and embrace fresh growth. Who else is with me?

Last nights dinner was the perfect example of what I’ll be playing with this season. Asparagus, peas, tons of homemade pesto , white beans, spinach, sprouts and tons of grated Parmesan. This dish bridges comfort food and fresh bright flavours that can’t help but make me smile. I hope it inspires you too💚

8 spears asparagus (cut in 1 inch pieces)

3/4 cup homemade pesto (cilantro, dill, parsley)

Sweet onion, chillis and garlic, add in asparagus sauté for several minutes. Add in splash of pasta water. Toss in peas and spinach, sauté for two minutes. Add in pesto and cooked pasta, toss to combine. Add in pasta water, micro greens and cheese. Season with salt and cracked pepper. Toss again. Serve immediately in bowl with extra cheese!

 Spring is officially here! The sun is shining and the birds

What Mom really wants? SCONES. Last year I made Rhubarb Scones and this year I updated the recipe. The results are heavenly. Scones are a super easy way to impress dear mom so whether you are lucky to have your mom for brunch or dropping these off at her front door, she will be pleased as punch. They are gf, vegan and refined sugar free but def not lacking in taste or texture.

To my mom whom I won’t be seeing, I love you and I wish I was baking these beauties for you this Sunday (maybe we should bake them virtually and share one over tea and a FaceTime)💞

Sending love to mothers in all our capacities. Whether you’re a mom to humans or fur babies. Celebrate your self and eat some scones.🌸

https://www.terianncarty.com/breakfast-smoothies/2020/4/1/rhubarb-walnut-scones?rq=Scones

 What Mom really wants? SCONES. Last year I made Rhubarb

There are fewer meals that give me this much pleasure to create and eat (duh). The mister had been ‘hinting’ at how he was craving my Mac and Cheese. I had a cauliflower in the fridge that was begging to be used so I got to steaming (&roasting) and this beauty was born.

1 head cauliflower broken into chunks and several smaller pieces

Pre heat oven to 350. Place smaller cauliflower pieces on baking sheet and drizzle with olive oil and sprinkle with sea salt. Steam remaining large chunks. Cook pasta, reserving 1 cup of water. Once steamed cauliflower is fork tender, add to blender.  Sauté chili flakes, onion and garlic and add to blender. Add in remaining ingredients except for pasta water and peas. Blend sauce until creamy. Thin out sauce with pasta water to your desired consistency. Place peas into pan, add pasta and 2 cups of sauce and toss to combine. Check for seasoning. Place roasted cauliflower on top to garnish.