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

CORN AND CHANTERELLE RISOTTO for the win. This recipe was created after the mister and I had corn for dinner. I was staring at the corn cobs and remembering how chefs I’d worked with would infuse the flavour of corn into pasta, or rice and it got me thinking… let’s make a corn stock and make risotto. The result was an absolute dream. The yellow foot chanterelles were the best I’d had, they literally tasted like butter. I’m in the middle of created a blog for the risotto but I will leave you with the CORN STOCK. ITS UNREAL.

3 cobs corn (kernels removed, and YES you can use the ones from dinner

1 piece kombu (optional but adds tons of flavour)

Place everything into a big stockpot. Bring to a boil, reduce to a simmer and partially cover. Cook for one hour. Remove from heat, scoop out veg with slotted spoon. Pour mixture over cheesecloth into another pot to remove any bits. Pour into large clean mason jars and allow to cool before sealing and placing in fridge until ready to use.

 CORN AND CHANTERELLE RISOTTO for the win. This recipe was

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

Pina colada chia puddings with freshly toasted coconut, figs and of course pineapple☀️ It’s gonna be a hot and sticky one today so I’m keeping it cooool for breakfast. I’m also thinking popsicles for later, who’s in?! Happy friYay everyone🍍🍍

 Pina colada chia puddings with freshly toasted coconut

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

I get asked for recipes for my pasta dishes and I have a hard time sometimes pinning them into a recipe. Pasta is one of those dishes where riffing is 100% acceptable and creative license IS the goal. Here is my latest obsession. Roasted radishes, asparagus, pea shoots, walnut tofu meat, peas and zucchini. Tons o garlic, onion, olive oil, a couple chopped up sun-dried tomatoes in oil (adds so much depth of flavour). So good💞

I used 2 different types of radishes here..

Cut radishes in half, season with salt pepper and olive oil. Roast for 25 minutes, add a minced clove of garlic in final 5 minutes of roasting. So good!

 I get asked for recipes for my pasta dishes and I have a

I have been making some cheesecakes lately but THIS one has made me the happiest😁 There is still a few weeks of summer left and I for one am NOT rushing. I LOVE FALL but it’s the precursor for winter so I am here for all things berry as long as I can still get my hands on them. ALLLLLLL the wild blues from Quebec went onto the top of this beauty, plus handpicked raspberries and strawberries🍓So flipping good....

I just finished writing and posting the recipe on the blog so I do hope you take a peak. I will be dropping it into a swipe up on stories!

https://www.terianncarty.com/snacks-and-pastries/2020/8/20/xri54dyfh4so2uduhpaegzogud84a6

 I have been making some cheesecakes lately but THIS one has

Not sure a bowl of oats can express how damn happy I am that it’s Friday but you’ll just have to trust me, I am very happy it’s Friday☺️ Today I get to workout, go for a bike ride, teach yoga and then head north to shoot a friends wedding. Feeling hell yeah blessed for the opportunities, the hard work, the dedication and above and beyond anything, my sobriety. Without it, I wouldn’t be tapping away on this phone or doing ANY of these amazing things. Happy FriYAY!!! .

 Not sure a bowl of oats can express how damn happy I am

🍎Apple pie overnight oats. Now all I have to do is go workout and then I get to eat it😁To a large measuring cup I added 1/2

chia seeds, 3/4c my cashew milk, 1heaping tsp cinnamon, 1/4tsp

vanilla and 1/2 a small diced local Macintosh🍎 This morning I topped it with

 true cinnamon. I had a couple of bites and wowza, we have a winnner🍁

 🍎Apple pie overnight oats. Now all I have to do is go

Where are my carb lovers at?? I am really looking forward to dinner tonight. I have sauce in the freezer that is going to get turned into THIS... BUTTERNUT SQUASH MAC AND CHEESE just doesn’t get old and methinks would be a cheeky side dish for all my American friends celebrating thanksgiving this week. I’m just gonna drop that recipe here to make it reaaaL easy for ya😍

Bring pot of salted water to a boil. Cook pasta according to package. Heat olive oil in a pan and sauté garlic and onion. Remove from heat. In a high speed blender place cooked garlic onion, squash, turmeric, curry powder, nutritional yeast, cashews, Dijon, cashew milk, salt and pepper. Blend until smooth. Start adding in hot pasta water until sauce reaches desired consistency. Place cooked pasta back into pot and pour sauce over pasta. Stir to combine. Season with chilli flakes, Maldon salt, cracked pepper and fried sage.

In a small pan heat oil over medium heat. Fry sage for 1-2 minutes, flip and fry for 30 more seconds. Place of paper towel to soak up access oil.

 Where are my carb lovers at?? I am really looking forward

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

Homemade Pho is one of our favourite things to make. Yesterday we got caught in a torrential wind and rainstorm walking home from the grocery store so this was our dinner. Once the broth is made this is a quick and easy meal but store bought broth works just as well!

1 white onion sliced and charred on grill

1 3 inch piece ginger sliced lengthwise and charred on grill

Char onion and ginger, set aside. In a large stock pot over medium high heat toast star anise, cinnamon sticks and cloves. Place all the above in piece of cheesecloth. Wrap tightly and place in your veggie broth. Add 2 tbsp tamari. Simmer broth for 30-35 minutes. Fill your pho with roasted tofu, noodles, bok choy, mint, basil and shiitake mushrooms. Drizzle with sriracha. So good!🥢

 Homemade Pho is one of our favourite things to make

I haven’t had a bowl of oats since Vancouver! Seems like a really long time lol but I did have oats every single day while doing the training. Happy to be back at it with a little FriYay treat of

 quinoa crunch dark chocolate🍫 Nothing says happy days than, slow mornings, chocolate for breakfast and weekend on the horizon. It’s going to be a busy one for me. Besties father passed away this week so there will be celebrations of his life plus a birthday for another friend. Another celebration of life. Life is precious so today my mantra is let it go. I still have nagging defects that like to cling and probably always will but there is no time like the present to release a resentment, offer that amends, and not to take things personally. Not easy, but I’m going to try. Happy Friday friends🍫

 I haven’t had a bowl of oats since Vancouver! Seems like a

🌱Today’s lunch was stupendous😊 Scrambled tofu, truffled cheese, avo, hot sauce, sautéed spinach, sprouts and sourdough toast. The mister made a side of black beans that were SOOOOO good. A much needed walk through

 (holy crap it was busy!) and now finally in a horizontal position. SunDAYS rule🌱

 🌱Today’s lunch was stupendous😊 Scrambled tofu, truffled

This cake has me feeling all the Christmas feels. My CRANBERRY CHEESECAKE is light and airy with just the right amount of tart and sweet. Literally the best thing I’ve eaten in a very long time. I got a little fancy (tis the season🙂) with the swirl action but if that’s not your jam just layer it on without the design! The recipe is up on the blog, just tap the link in my profile and it will take you directly there🥰

 This cake has me feeling all the Christmas feels. My

I always wanted to be able to paint and draw. I admire my friends who have this innate ability to pick up a pencil and turn it into a beautiful flower, sketching to her hearts content. Or my other friends who work their paintbrushes, tuning a blank canvas into an expression, being channeled to create. I am guilty of once feeling like I wasn’t an artist but now I know I am. I feel it every time I create in my kitchen. Plates and bowls are my canvas and sketch pads and Lightroom and snapseed is my paint. Honour yourself wherever you are. I no longer dim my own light for fear of being less than. Happy Wednesday friends💙

 I always wanted to be able to paint and draw. I admire my

Do you play with flavours? I do. I love trying something I may consider unusual and applying it to food. This pasta has tempeh, brussel sprouts, mushrooms, chickpeas and spinach. The sauce is a mixture of pasta water, Annatto Chilli oil AND Miso Chilli. The result? We ate the entire pan🤣

>Steam tempeh for 15 minutes. Boil water for pasta and salt generously. Cook pasta till al dente, reserve 1 cup pasta water. In a large pan heat 2 tbsp oil, large pinch chilli flakes, 1/2 diced small red onion & 2 cloves garlic. Cook Brussels cut side down for several minutes. Add in steamed tempeh. Sauté for several minutes breaking the tempeh up with your tongs. Add in mushrooms, a splash of water and sauté for several min.  Add in chickpeas and spinach. Toss in pasta tossing to coat. Add a HEAPING tbsp each of each sauce. Toss in some pasta water to emulsify. Season with salt n pepper and MOW DOWN.

 Do you play with flavours? I do. I love trying something I

BBQ TOFU BOWL>>Any other food bloggers out there creating dinner at 3 pm right now? Shorter days equals wayyyy shorter natural light shoots. The mister has gotten used to eating somewhat rather cold food haha but it’s always worth the wait😋

I was craving my BBQ TOFU (I call it life changing on the blog, just try it, you’ll see) and had rapini, noodles and all the makings for this bowl. I used the leftover BBQ sauce to toss my noodles in and drizzled the lot with garlicky tahini sauce. It was awesome (even warmed up hours later🤣)!

1 package extra firm tofu, drained and patted dry1 1/2 tsp paprika  1 tsp ground cumi1 tsp chilli powder1 tsp garlic powder1/2 tsp kosher salT1/4 tsp smoked paprika1/8 tsp cayenne pepper Ground pepper1 1/2 Tbsp olive oil

2 Tbsp tamari2 Tbsp maple syrup2 Tbsp sriracha or favourite hot sauce3-4 Tbsp Olive oil1 Tbsp tomato paste

Stir the rub ingredients together. Add tofu and gently coat.

Place parchment on cookie sheet and transfer tofu to sheet.

Roast 15 minutes, flip and roast again for 10 more. Coat with BBQ sauce and place back in oven for 5-10 minutes until caramelized.

 BBQ TOFU BOWL>>Any other food bloggers out there creating

Putting together a lil spread for my besties. I love creating these boards. Pickled fennel, Moms pickled beets,

 crackers. Yup gangs all here😍Happy Friday everyone!

 Putting together a lil spread for my besties. I love

I looked everywhere today for gf bow tie  pasta and I’m kinda glad I didn’t find it! Instead, I made this gorgeous spring vegetable pesto quinoa salad. Ramps, peas, shrooms, asparagus, sprouts, spinach, pine nuts, avocado, watermelon radish and my homemade pesto🌱

 I looked everywhere today for gf bow tie  pasta and I’m

If given the choice, like let’s say someone handed you a menu, would you gravitate toward sweet or savoury? I know, we don’t always crave the same things, that is the power of choice and the spice of life right? This weekend  give my Miso Scrambled Tofu, Spicy Pinto Beans, Shrooms and Sourdough a try. You can always have pancakes on Sunday😉Too good my friends.

In a bowl mix everything together. Heat a nonstick pan over medium high heat. Add a tbsp olive oil and add mixture. Cook, stirring often for about 6-8 minutes or until nice and warm.

 If given the choice, like let’s say someone handed you a

Mmmmmmmmmm-K... Not sure WHY it’s taken me so long to get back to Tacos but here we are! While I was teaching the mister made

Taco Meat and holy shit is it GOOD. I made the Green Tahini dressing by

and also nearly lost my shit it’s just that good💚I paired our tacos with homemade pickled cabbage, sautéed mushrooms and spinach,

.mexican.food guacamole and spicy salsa morita sauce. Currently in a taco coma and ain’t mad about it😉

 Mmmmmmmmmm-K... Not sure WHY it’s taken me so long to get

Have you guys tried my peanut butter ball recipe yet?! I posted this a couple days ago but it bears repeating. This is pre chocolate dip but honestly could be left just as they are. Check out the recipe on the blog☺️

 Have you guys tried my peanut butter ball recipe yet?! I

One of my most shared posts are these here pancakes. I made these beauties with buckwheat and oat flour, aquafaba egg and layered the lot with my vanilla chia pudding. They were pretty spectacular and thought they may inspire you for your weekend stack. If aquafaba (liquid from canned chickpeas—don’t knock it till you try it, this stuff is magic) isn’t in your pantry, flax egg or real egg if you aren’t vegan. We are off to look at property today to build our dream house. Stay tuned for a few stories along the way😊

1 aquafaba egg (3tbsp chickpea “water”=1egg)

Whisk dry ingredients. Whisk aquafaba until foamy and set aside. Add milk to dry. If too dry add splash of water. Fold in aquafaba egg and let sit until pan is hot. **I had leftover chia pudding. It’s super fun to stack your pancakes with chia pudding jambut if you don’t have chia pud. Use JAM😄

 One of my most shared posts are these here pancakes. I made

Bake days are the best days, am I right? Getting you up close and personal to my sweet and salty vegan gluten-free granola. If you haven’t tried it yet I highly recommend you do. But I warn you, once you start, you won’t stop🤤

https://www.terianncarty.com/breakfast-smoothies/2016/12/15/g-r-a-n-o-l-a

 Bake days are the best days, am I right? Getting you up

Wishing I was waffling this fine day. I woke up starving and with no breakfast in site for another couple of hours (meditation(done) and yoga comes first🧘🏻‍♀️)I’ll have to dream about waffles past😝 Seriously so fun and unbelievably tasty these here waffles. Why choose a single topping when you can have them all?? Greedy? Perhaps..Smart?? Definitely🤣

 Wishing I was waffling this fine day. I woke up starving

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

Soaked some steel cut oats for breakfast this am. Kinda on the fence whether I like steel cut or regular oats better?! I guess I love them both the same. Steel cut always seems to keep me satiated as they take longer to digest so there’s that but they also take a little longer to prepare🤔🤷‍♀️ I added in

 lions mane adaptogen, cinnamon, 1/4tsp wildflower honey, and the best damn almond butter ever. So good! .

 Soaked some steel cut oats for breakfast this am. Kinda on

Little Nora getting all up and into my breakfast this morning. Keeping it really small before hitting the gym on my day off!! Feels really good to have a day where all I have to worry about is whats my next meal😂 I know I’m not alone in that haha! Happy Friday everyone🍒

 Little Nora getting all up and into my breakfast this

 hemp and a weeeee splash of the parents maple syrup. I am tackling this week with a little extra enthusiasm. Manifestations are coming to fruition, proving once again that once you put the magic ball in motion, you best get prepared to receive. Happy Monday people, what is motivating YOU today?

 Breakfast of champions. Oats with pb, @manitobaharvest 

Comparing your journey to anyone’s else’s is a colossal waste of time. I have spent a GREAT deal of time trying to grow (authentically) this account and for some reason, for me, it’s been painfully slow. I think of all the boxes to check like1️⃣Am I being authentic? Answer is most def. I don’t sugarcoat things trying to make you all believe everyday is rainbows and tulips. 2️⃣Are my pictures pleasing to the eye? Well I guess I’m not expert, but I think they’re gorg and I believe in my work. 3️⃣Am I relatable? Fuck, I would hope so. So while my little account keeps plugging along and others grow at lightening speed I am reminded of something my mom once told me, —You will have to WORK for everything you have. Nothing will be handed to you.— Well Ma, you’ve never been so right BUT the difference here is, I love what I do. I believe in what I am doing and the universe is here to support me in all of the ways. Mantra for today—I am supported🙌🏼 In my bowl~ Maca, cinnamon and nutmeg oats with almond butter,

 Hemp, caramelized banana and homemade granola. Happy Hump💛

 Comparing your journey to anyone’s else’s is a colossal

I’ve been dreaming about making green donuts to celebrate all things St Pattys and Spring and now you can too!!! These are the perfect way to add a little spring in your step!! These babies are heading to the blog but I’ll drop the recipe for you here too. Try not to eat them all in one go. I dare ya☘️

Spray or grease a donut pan.  Preheat oven to 355 degrees.

In a bowl whisk cashew milk, vanilla, apple cider vinegar, coconut yogurt, coconut sugar together.In a separate bowl whisk dry ingredients. Add wet to dry and mix completely.

Use a spoon or a piping bag to place batter into donut pan. This recipe yields 12 donuts.

Bake for 10-12 minutes.  Turn out onto cooling rack and allow to cool completely before glazing.

To make glaze, drain and rinse cashews.  Place everything but freshly boiled water in a high speed blender.  Blend, scraping down as needed.  Add 1-2 tbsp of boiled water and blend again.If glaze needs to be thinned out even more add remaining amount of water.  You don’t want to be too thick or thin.  Scrape glaze into a small bowl.  Tap the bowl a couple of times to release any air bubbles.  Dunk one donut at a time into glaze.  Place back on cooling rack.  Sprinkle with crushed rose petals as seen in picture or coconut or keep them plain💚☘️