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

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

A big bowl of yum was last nights dinner and it literally could not have been easier to make. I have written a couple of blog posts for

 called MAKING SOMETHING OUT OF NOTHING. It’s a super easy and accessible way to look at cooking. I know there’s been times where I’ve thought I have nothing to eat, but then diving in further, it’s literally the farthest thing from the truth. I am privileged to have quality food at my finger tips but sometimes we get stuck for ideas. No one wants to eat boring food.

Lasts nights dins was far from boring and it took no time. A brick of roasted tofu>pat it down dry, preheat to 420, cut into cubes and season with olive oil salt and pepper. Roast for 20-25 minutes turning once, I threw in 4 spears of asparagus at the half way mark. I had a half box of chickpea pasta so I cooked that in salted water. I seasoned my pasta with EBTB spice and olive oil(omg so good). I had leftover sriracha tahini sauce so I drizzled that over everything else. Good quality produce rounded it out. Happy cooking!!!

 A big bowl of yum was last nights dinner and it literally

I used to detest eggplant and then I learned to cook it🍆 I know I’m not alone. Eggplant can be soggy, mushy and downright offensive when it’s not cooked properly. Well this Japanese eggplant, broccoli, mushroom and tofu stir fry over rice will change your mind. It was dynamite!!!

—whisk ingredients in a bowl. Heat a large nonstick pan or wok. Add 2 tbsp olive oil. Sear eggplant and tofu, add broccoli and mushrooms and sauté until veggies start to soften. Add sauce and toss to coat evenly. Sprinkle sesame seeds and green onion on top and serve over rice!

 I used to detest eggplant and then I learned to cook it🍆 I

I have seen so many shots of spaghetti bolognese this morning that I had to share a recent one of my own! Many of you have tried my tofu walnut bolognese and have asked me if changing the nut to pecan is doable. Well, I am so pleased to say that it most certainly is. I made PECAN tofu bolognese last week with for dear friends and served the yummiest sugar snaps and asparagus alongside. Sooooo good!!!

https://www.terianncarty.com/soups-and-mains/2019/9/12/4yukdw1no389pd15fumsn272qbbrf0

 I have seen so many shots of spaghetti bolognese this

I worked in some of the best restaurants in Toronto. I had the pleasure of working with some of the best chefs in Canada and even tho I was on the other side of the line I was able to learn by watching and by being grilled to learn cooking methods and ingredients. I am so grateful for my years in the restaurant industry🌱 .

Tonight’s dins is a nod to my last restaurant. An amazing little place I ran for 7 years

 .. Miss that place and I miss the pasta. Even after going vegan the boys in that kitchen would make me something almost identical to this. Casserece, rapini that I blanched and sautéed in chilli flakes and garlic (looking at you Maria), shrooms, zucchini, peas and spinach. I whipped up almond parm to finish this off. So simple but oh so good🌱