Sundays are for late starts, buckets of coffee and pancakes the size of my face. I used to be a stacker but now I’m all about making one huge pancake per person. Cast iron skillets are perfect for this technique. I was inspired to try after watching

. Consider me transformed. The pancake is crispy on the outside and soft and fluffy on the inside. I didn’t think I was going to be able to finish this until I did.

Heat a 8 inch cast iron skillet over medium high heat. Add a tbsp coconut oil and enough batter to cover almost entire surface. Cover and reduce heat to medium. Let Cake cook for 3-4 minutes. Turn once the bottom is browned and sides are crispy. Don’t think about it, just go for it. I topped my pancakes with peaches, blues, granola and maple syrup.

 Sundays are for late starts, buckets of coffee and pancakes

I couldn’t let toast Tuesday go by without sharing some unbelievably tasty sammies. TOMATO CUCUMBER HALLOUMI AND HUMMUS sandwich for the lunch win. So good, I hope you try them too!!!

While bread is toasting, sear the vegan halloumi in a nonstick pan until brown on both sides. Smear hummus on toasted bread and layer with cucumber, tomato and cheese. Slice and enjoy!!!

 I couldn’t let toast Tuesday go by without sharing some

NEW PANZANELLA SALAD ON THE BLOG!! I am so excited to share this one with you guys. This beauty has it all, peaches n cream corn, crispy tofu, tomatoes, peaches, avocado, kale, sourdough croutons and a creamy basil dressing. It’s a winner on all fronts and yes the mister and I destroyed the entire bowl.

Head to STORIES and swipe up👆🏼for full recipe. You get the recipe for the croutons (everything but the bagel sourdough croutons🤩), the salad and the basil dressing🌱

https://www.terianncarty.com/soups-and-mains/2021/8/24/2iz77lknl4dmzkdyp0alr5yut5ek2f

 NEW PANZANELLA SALAD ON THE BLOG!! I am so excited to share

More cottage grub but make it healthy n tasty!  Using up all the local produce in a deeeelicious bowl. Roasted beets, tomatoes, sweet potatoes, vegan feta and moms stunning lettuce. Eating vegan doesn’t have to be complicated or boring. Yay for that!  Happy Thursday!

 More cottage grub but make it healthy n tasty!  Using up

ZUCCHINI BREAD with walnuts and chocolate chippies. It’s my second go at this bread and it’s magnificent. No need to wring out your zucchini. Just grate and throw it in!!

1 flax egg 1 tbsp ground flax + 2 1/2 tbsp water

Preheat oven to 355. Grease a loaf pan. Make flax egg and allow to gel for 10 minutes. Add mashed banana, sugar, oil, vanilla and mix well. Add in baking powder, soda, flour, cinnamon, and salt. Stir to combine. Fold in grated zucchini and allow mixture to sit for a few minutes. Add in walnuts and chocolate. Pour batter into loaf pan and place in preheated oven for 50-52 minutes. Remove from oven and let it sit for 10 minutes before turning out onto a cooling rack. Allow to cool COMPLETELY before slicing.

 ZUCCHINI BREAD with walnuts and chocolate chippies. It’s my

🍝The misters son and gf joined us at the cottage for a couple of days and I was craving sausage pasta. Nothing beats this simple delicious meal made even better with a big delicious salad with all local produce.

Cook pasta reserving 1/2 cup pasta water. Cook onion and garlic until fragrant and add shrooms. Season with salt and pepper. Use a sharp knife to remove sausage casing, pull sausage with your fingers and place in pan. Sauté until cooked, add zucchini, season again. Add sauce, cheese, basil leaves.

*use a splash of pasta water if mixture becomes too dry.

 🍝The misters son and gf joined us at the cottage for a

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

The heat is on and I am THRILLED. Vacation is 2 days out and I am almost done all the things in order to fully and completely take the time OFF to reset, relax, read, and relish everything August has to offer.

Sharing my Prickly Pear chia pudding with you today cause with the heat who needs ovens or stoves? This cool dessert has legs so make a ginger batch and spread it out over a couple of days. I posted a reel a while back if you want to see the step by step🥰

Whisk everything together vigorously and place in fridge to set. Takes about 1 hour.

 The heat is on and I am THRILLED. Vacation is 2 days out

Sourdough Blueberry Muffins with a Crumble topping because we have starter and a crap ton of blueberries (see yesterday’s stories)🫐

This was my first pass on these muffins and honestly I don’t think I’m going to tweak much more. I used lil wild blues for these and will give the big blues a try but methinks the smaller variety may work best. What’s your thoughts on a blueberry jelly middle? Omg, back to the drawing board!!!!!🫐🫐

Recipe will be coming this week but I had to post a pic cause they’re just too cute💙

 Sourdough Blueberry Muffins with a Crumble topping because

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

Carrot recipe alert!!! How do you feel about CARROT APRICOT COOKIES WITH A CASHEW BLOOD ORANGE ICING?? Do I have your attention now!? I’ve made these cookies a few times to make sure the recipe is just right and I’m here to tell ya, with or without the icing they are bang on. I LOVE the dried apricot and carrot combo and added walnuts also for more texture. They can be had for breakfast or a snack with a cuppa whatever speaks to you. The recipe is available in my profile and PLEASE save to remind you to make when the carrot craving hits🥕🥕🐰

 Carrot recipe alert!!! How do you feel about CARROT APRICOT

I have made a few proclamations on this here feed about things that are “life-changing” and whether you agree or disagree is absolutely your prerogative but if you haven’t tried my BBQ TOFU, I’d say give it a go. A tofu dish that can change lives? A bit of a stretch but here we are😆

I also coated my brussel sprouts in the remaining BBQ sauce for this here bowl. Brussel sprouts took on a new life🤣

1 package extra firm tofu, drained and patted dry

1 1/2 tsp paprika1 tsp cumin powder  1 tsp chilli powder

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.

 I have made a few proclamations on this here feed about

So yesterday like all the days I was craving cookies. I decided to whip up a batch of

 Life Changing Tahini Chocolate chip cookies but I made them vegan. So damn good and such an easy recipe to modify when needed. I love trying my friends recipes! To my fellow creators, do you? We are forever evolving and learning. I lean on you so that I can become a better version of me. That’s what this platform (for me) is all about🍪 I have met some incredible people on here, super grateful this morning. What are you grateful for today?

 So yesterday like all the days I was craving cookies. I

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

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

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

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

Getting lost in the BLUE🧜🏼‍♀️ Playing with colour never gets old. I feel like I’m constantly mixing and mingling different foods together in order to achieve the right hue💙This bowl was meant to be purple haha but when this colour showed up I immediately thought of the ocean and how I cannot WAIT to swim in her magical waters💦🐠

Seems I have the travel bug again and have three trips planned in the next year😂

 Getting lost in the BLUE🧜🏼‍♀️ Playing with colour never gets

Toasting to mr sunshine who has finally come out after what feels like weeks in the grey. A good solid 30 minute run and I’m ready to smash some toast. Almond butter, chocolate chia pudding and banana & coconut yogurt and blues on homemade glutenfree sourdough. Today is really shaping up💚

 Toasting to mr sunshine who has finally come out after what

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

Favourite childhood meal. I’ll go first. Tomato soup and grilled cheese sammie with ketchup. It was the ONLY thing I ate with ketchup growing up. Today’s version is a little swankier and def not from a can😆 I think I’ve finally mastered the grilled cheese thanks to my nonstick pan and thinly sliced homemade sourdough. I could eat this meal everyday if I could. This week is gonna be proper frosty so I say get the soup pot ready🥫🥄

In a large Dutch oven heat olive oil and chilli flakes. Sauté onion, garlic, carrot and celery for several minutes. Once they start to soften season with salt and cracked pepper. Pour crushed tomatoes into pot with a 1/2 cup water. Stir and season again. Bring to boil and then reduce to simmer for 15 minutes. Add in coconut milk and continue to simmer for 5 minutes more. Remove from heat. Transfer to a high speed blender in batches. Once puréed place back in pot. Taste for seasoning and serve with pan fried chickpeas, cilantro and green onion.

To make the cream, add everything into a high speed blender and whirl till you have a smooth creamy consistency scraping down sides as needed. Put dollops into the soup and use the tip of a sharp knife to create fun designs. No wrong way to do it!!!

 Favourite childhood meal. I’ll go first. Tomato soup and

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💚☘️

 SPRING IS IN THE AIR☘️ I’ve been dreaming about making green

Last nights dinner was all sorts of delicious. I mean who doesn’t love a homemade red lentil curry with aromatic jeera rice? I realize curries are not for everyone but for me I can’t think of anything that gives me more comfort than a steaming bowl of homemade curry. I’m just gonna drop the recipe below in case you too love a good curry. We are getting SNOW tomo so if you don’t have all the ingredients, you still have time😆 I added eggplant, red pepper and tofu that was leftover from a different recipe but you do you..⬇️⬇️

4 cups raw kale (de-stemmed and rough chopped)

 Last nights dinner was all sorts of delicious. I mean who

Happy Easter Sunday!! There was NO WAY I was gonna let pancake Sunday pass by without sharing this Blood Orange Blueberry Poppyseed Stack (say that 5x fast😆) These pancakes are a hybrid of my recent pancake obsession so I’ll leave the recipe for you to save and make yourself. Strap yourself in cause these are gonna blow your socks off🐰

— Prepare flax egg, let gel 10 minutes. Mash banana into flax. Measure milk in a bowl, add juice, zest and vanilla. Mix dry, add wet to dry. Add blues and poppy seeds at the end.

 Happy Easter Sunday!! There was NO WAY I was gonna let

Have you ever made a dill pesto? I think we’ve all been there; recipe calls for 2 tbsp of dill and then you’re left with a massive bunch trying to think of what to do with it before it goes in the chute. Well I came up with something to help you with that🌿

Place everything but oil in food processor. Pulse to get started and then drizzle olive oil in scraping down sides as needed. Taste for seasoning.

I roasted cauliflower and sautéed up shiitake mushrooms, chick peas, garlic, red onion and cooked a bag of this delicious elicoidali pasta. Mixed in 1/2 cup of pesto and omg. So good🌿

 Have you ever made a dill pesto? I think we’ve all been

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 friends! The sun is shining and the day gleams with possibility. Current affirmation I’ve had on repeat (this was an og from 9 years ago but I’ve recently brought it back), I am beautiful, I am healthy, I am fit. I can be and do anything I want.  Not sure about you but I love adding affirmation and mantra practices to my day. I find it can really shift the perspective.

Keeping it simple this morning with a chia granola bowl. My granola rules if you feel like making your own and this chia pudding takes no time to put together.

Whisk ingredients together for a couple of minutes until the chia seeds start to gel. Place in the fridge until fully set. Takes about an hour.

 Good morning friends! The sun is shining and the day gleams

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.