What is your fave Friday night meal? For me I’d have to say FRIED RICE well and pizza but my rice is a strong contender when the mister hasn’t made dough😜 This is the PERFECT fridge clean out meal as there’s no rules on what goes in! My one non-negotiable is the sauce that goes in at the last minute. Methinks you’ll love it too…

Make sauce by adding all the ingredients to a small bowl.  Whisk to combine.  If the sauce is too thick add more water.  Set aside.

In a large nonstick pan or wok add olive oil, chili flakes, onion and garlic.  Saute until fragrant. Add in carrots and mushrooms and toss to combine. Add in remaining veggies, tofu and chickpeas and give a good toss.  Season with salt and pepper.  Finally adding cooked rice  and kimchi.  Toss pan (or stir) several times to incorporate all the ingredients.  Pour sauce over mixture and stir to coat evenly.

Once done, transfer to bowls and serve with cashews, sesame seeds and a drizzle of sriracha.

 What is your fave Friday night meal? For me I’d have to say

You know when you have a idea/craving and can’t stop until it’s satiated? Well that’s been me for days as this new STICKY POMEGRANATE CAULIFLOWER bubbled away in my brain. Last year I created a blood orange tofu and as it was so good I decided to duplicate it but also make it entirely different haha. Make sense? Ya me neither. Here’s the deets for my new creation and happy Monday for all y’all that have the day off!

Preheat oven to 400d. Add batter ingredients into a medium large bowl. Toss in cauliflower and coat evenly. Spread onto a parchment lined baking sheet. Bake for 30 minutes stirring every 10 to ensure even baking.

While Cauliflower is baking combine sauce ingredients into a small pot. Bring sauce to a simmer whisking constantly to thicken. Toss cooked cauliflower into sauce and gently toss to coat. Spread cauliflower onto baking sheet and cook for 10 more minutes.

Serve with rice and greens. Sprinkle with sesame seeds and green onion.

 You know when you have a idea/craving and can’t stop until

SNICKERDOODLE cause I’m not QUITE there yet with pumpkin😆

Happy Thursday friends, I’m flooding your feed with my NEW SNICKERDOODLE CHEESECAKE. So far all the cheesecakes I’ve ever made have been raw and this here beauty is baked. So far baked is winning. The texture is outta this world and for Autumn I’m going to be making several flavours.

The recipe is live and I’d love a visit if you want this kick butt recipe! *Swipe up in stories👆🏼

 SNICKERDOODLE cause I’m not QUITE there yet with pumpkin😆

Made granola, wanted to play📷! I was looking for hard light and long shadows (pic 1) and then wanted a softer look more natural look (pic 2). I love them both but am curious, which one is your fave?

Preheat to 300d. Mix all dry ingredients together. In a small pot add wet ingredients. Melt to combine and pour over dry. Mix thoroughly. Pour out onto two baking pans. Bake for 20 min, lightly mix and bake again for 10-15 until golden brown. Wait for it to cool and break apart chunks. Store in glass containers and try not to eat the entire batch.

 Made granola, wanted to play📷! I was looking for hard light

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

Saturday mornings are a bowl of heaven when caramelized bananas and strawberries are involved. Add a tsp of coconut oil into a nonstick pan and add your berries and bananas. I added a tsp of maple syrup at the end to caramelize them even more. Soooooooo good.

 Saturday mornings are a bowl of heaven when caramelized

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

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

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

Happy FriYAY friends! I’m bringing some PEANUT BUTTER COOKIE LOVE to you cause this is the SIMPLEST cookie around. My family loved them and couldn’t believe how few ingredients there are.

Full recipe is on my blog. Swipe up in stories!

https://www.terianncarty.com/snacks-and-pastries/2016/5/2/peanut-butter-cookies

 Happy FriYAY friends! I’m bringing some PEANUT BUTTER

STUFFED TOMATOES for dinner because tomatoes🍅 My moms garden is bursting with gorgeous big perfect tomatoes and this vegan recipe was the perfect way to use up a few. Oh and lucky me I get to take a bunch home with me. Plus, kale, beans, onions, beets, zucchini… don’t be jellyyyyy🌿🌿

Slice 1/2 inch top off tomato. Set aside. Use a sharp edged spoon to scoop out inside being careful not to pierce the flesh. Reserve 1 cup of flesh and cut into small pieces. Season inside the tomato with salt and turn upside down to drain. Preheat oven to 350. Grease a baking dish that fits your tomatoes. Heat pan with olive oil and chili flakes. Add onion and garlic and cook until fragrant. Add mushrooms and cook down. Add in sausage, breaking apart with a wooden spoon. Season with salt and cracked pepper. Cook until sausage starts to brown. Transfer sausage mushroom mix to a bowl and add tomato flesh, oregano, parsley, rice and gently stir to combine. Check for seasoning. Spoon mixture into tomato up to the top creating a little mound for tomato cap to sit on. Don’t PACK it in otherwise tomato will split. Bake for 45 minutes.

Serve with garden greens and corn on the cob!

 STUFFED TOMATOES for dinner because tomatoes🍅 My moms

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

Last nights dinner could not have been simpler. GNOCCHI TOMATO AND WHITE BEAN took 15 minutes from pan to belly. I mean who doesn’t have 15 minutes to prepare a healthy and nutritious dins?

WHAT HELPED—store bought gnocchi, canned navy beans.  I’m all for making from scratch but sometimes easy is whats needed.

Heat pan with olive oil and chili flakes, add onion and sauté for 2 minutes. Add garlic, beans and tomato. Season with salt and pepper. Toss in gnocchi. Sprinkle in vegan parm and fresh basil. Taste for seasoning and serve into bowls.

 Last nights dinner could not have been simpler. GNOCCHI

🍝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

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

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

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

🌈CHICKN RAINBOW WRAPS🌈for the thank god it’s freakin friday win!!!

I created these wraps for a client and just loved them so much I had to share. I have made several different  rainbow wraps over the years but these have a boost of protein! I adore the spicy peanut sauce on the side (this sauce can be turned into  a noodle dish in a hot second), it’s just a perfect accompaniment to these summer rolls.

Working with rice paper can be tricky but I have a HOT TIP! Use two sheets instead of one for easier rolling. It holds the roll together WAY easier making your rolling party fun and enjoyable. Be warned, first roll (just like first pancake)can be a bit of a disaster but once you get the hang of it, smmmmmmooothe sailing!!!

Add everything but water into a bowl.  Stir to combine.  Add in water slowly until you reach your desired consistency. The thicker the peanut butter the more water you will need. Store extra in an air tight container for up to 5 days.

 🌈CHICKN RAINBOW WRAPS🌈for the thank god it’s freakin friday

Do you pack well in advance or do you wait till the last minute?? Asking for a friend🙃 TMINUS 1 day until we head to the cottage for two very well deserved weeks on Charleston Lake with family, the sounds of loons, coffee on the deck, yoga on the deck and whatever else we feel like doing😌 I do plan on working on my website and cooking cottage grub but to me that’s FUN and relaxed and on my time.

AnyHOO can we talk about this pasta for a mo? I had frozen homemade cheese sauce squirrelled away in the freezer which was a huge win when piecing together this fridge clean out meal.

 Do you pack well in advance or do you wait till the last

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

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

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

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

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

My love of mushrooms runs deep so when I was planning this salad I wanted to make mushrooms the star. I found gorgeous organic oyster mushroom and white asparagus and then hit

 book Flavour for a little inspo for white beans and this creation was born. The recipe is far to long to write out here but just know there was an entire head plus a few cloves of garlic that went into this and nobody was mad about it🧄

 My love of mushrooms runs deep so when I was planning this

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

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

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

Chili miso noodles are the way to my heart. One of my fondest memories of travelling solo in Thailand was sitting at this tiny restaurant called in Chiang Mai called The Bamboo Bee. I’ll never forget it. It took me hours to find (if you’ve ever been there, you know it’s deceivingly tricky to get around)and I was a sweaty mess but I was also ready for lunch. There was no one else there but the owner and me. She asked if I wanted medium spicy or mild spicy. I said medium (crazy choice) and she cooked me the most delicious food (spicy AF)  I had in those beautiful 7 months.

I’ll never be able to duplicate her culinary wizardry but damn if these noodles aren’t the bomb.

Whisk everything into a bowl. Add to whatever noodle or rice dish you desire.

 Chili miso noodles are the way to my heart. One of my

Vegan Poke Bowls for the WIN!!! Last nights dinner was just so yummy. My bowls had all the things..

And I drizzle it with my Sriracha Tahini Sauce💥>big dollop tahini, 1 clove garlic minced, tsp maple syrup, squirt of sriracha, salt, water to thin, juice of 1/2 lime (I ran out of lemon).

 Vegan Poke Bowls for the WIN!!! Last nights dinner was just

If you look real close you’d see I’m made up of one part pancake and one part pasta with a smattering of legumes and tons of vegetables. Haha😆 This SPRING PASTA has everything you need to nourish your gorgeous bods this weekend and I’m leaving you with the gift of the recipe. It feeds a family (or two VERY HUNGRY PPL for days😆)

~soak pine nuts for minimum 1 hour. Add all ingredients to blender and blend till smooth.

1bag of short noodles (I used mezzi rigatoni)

1can cannelini beans (drained and rinsed thoroughly)

8c mixed mushroom (I used cremini, black and white oyster)

Boil water for pasta. Preheat large pan, add olive oil. Add in onion and sweat for a couple of minutes, add chilli flakes and garlic and cook till fragrant (30 sec 1 min). To the pan add asparagus and sauté for a couple of minutes, add in mushrooms. Let mushrooms settle and cook for a couple of minutes and then start tossing everything together. *if mixture looks dry, add a splash or two of pasta water to get things moving.* lastly add in zucchini, peas and beans. Season with salt and pepper. I put a lid on the mixture for a couple of minutes to allow everything to really meld together. Once pasta is cooked, reserve 1/2c of pasta water before draining (I always rinse my gf pasta after cooking to take away any starchy residue) and toss pasta into pan. Add in crema and mix to combine. Add in reserved pasta water if desired for a creamier smoother texture. Season with salt and pepper, vegan parm, sprouts and finally a drizzle of good olive oil.