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

🌽Still looking for away to use up corn!? Look no further then my YELLOW CHANTERELLE MOREL CORN LINGUINE. I created this pasta for my monthly blog post called SIMPLY PASTA on

.  I’m still drooling🤤I’m a major fan of mushrooms and the morels and chanterelles mixed with the corn is a game changer.

1 pound (ish) yellowfoot chanterelles sliced (leave small ones whole)

2 cobs corn kernels removed (reserve cobs for corn stock)

Bring a large pot of salted water to a boil.  Cook linguine till al dente and reserve pasta water.

While pasta is cooking, heat a large pan with olive oil and chili flakes.  Add onion to pan and cook for 2-3 minutes.  Add garlic and chanterelles.  Cook until mushrooms start to soften and add morels.  Add a splash of pasta water, season with salt and pepper and toss to combine.  Add in peas, corn and chickpeas, season again.  Once pasta is cooked toss into pan, add ¼-1/2 cup pasta water and some vegan parmesan to emulsify and toss to incorporate.  Finish with olive oil, vegan parmesan and microgreens.

Transfer into pasta bowls and sprinkle with flaky salt, cracked pepper and chili flakes.

 🌽Still looking for away to use up corn!? Look no further

🍝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

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

Putting the insta back in Instagram😉Take a walk with me through the makings of tonight’s pasta. MAN was it good and literally made from bits and bobs of what I had in my fridge.

 Putting the insta back in Instagram😉Take a walk with me

Spicy Peanut Butter Noodles cause everyday is noodle day. Who’s with me? I have made the sauce for this noodle dish with wide noodles, thin noodles and even over rice. It’s basically my everything sauce and once you make it you’ll understand why. You can of course add whatever veggies and protein you have on hand making it yours.

* 1 Tbsp peanut butter (heaping and the runnier the better)

Whisk all ingredients in a small bowl and pour over noodles or rice. Toss to coat and enjoy!

 Spicy Peanut Butter Noodles cause everyday is noodle day

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

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

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

It was cool and damp over the weekend so I went straight into noodle soup mode. Nothing more comforting on a rainy day than a homemade vegan pho broth. I used broad rice noodles for this one but use whatever noodle you like!! Full recipe for broth is on the site. Full of aromatic deep flavours. No watery tasteless broth here.

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

 It was cool and damp over the weekend so I went straight

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

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

Happy Monday friends! You know how much I love my WALNUT TOFU MEAT and once again I have found another way to use it in a recipe. My version of DAN DAN NOODLES. This bowl came together in minutes, I mean once the water boiled it took 6 minutes to cook and then it was in the bowls.. the magic of prep my friends. I whipped up my sauce before I started cooking->

🥢3T Tamari, 1T Pb, clove garlic minced, 2tsp sriracha, 1tsp sesame oil, 1T maple syrup.

 Happy Monday friends! You know how much I love my WALNUT

Using what I have and trying to limit my grocery store excursions has been a challenge for me! We are not bulk buyers. We buy in small batches from organic, plastic free co-ops and other small grocers. I am also busy creating new content every single day so I tend to run out of things ALOT. This little noodle dish came out of my fridge and I was REALLY happy with the results. I didn’t have peanuts but cashews were a very pleasant alternative🍜 .

~marinated sautéed tofu (sesame oil, soy, ginger, chilli flakes, garlic, rice wine vin)

 Using what I have and trying to limit my grocery store

Who wants NOODS?? Yesterday I did a live cook with my gal pal

_nd and we whipped up my THAI NOODLES. I have made more variations on this than I can count but one thing always remains the same. It’s a slurping good time and delicious af.

In the noodles was 1 shaved carrot, 1 green onion, 2 cloves garlic, handful spinach, 1/2 block roasted tofu, 1/2 red pepper, handful chopped cilantro, more lime juice.

 Who wants NOODS?? Yesterday I did a live cook with my gal

Good morning beautiful people. I hope you’re having an amazing weekend!!

HARISSA ARTICHOKE CREAM PASTA. This pasta has all the things to make your tastebuds dance. It’s packed full of protein, healthy fats, greens (of course), it’s creamy and oh so delicious.

I created this recipe (and the collard wraps from a few days ago) for

 latest ebook MEDITERRANEAN INSPIRED RECIPES. There are a ton of other fabulous creations from amazing creators. TAP THE LINK(or swipe up in my story) in my bio and it will take you directly to the site👏🏼👏🏼

Any questions, please Dm me! Happy to help🤩

 Good morning beautiful people. I hope you’re having an

Better than takeout noodles for Friday night dins. I mean WHY order takeout when you’ve got the goods at arms reach and can be on the table within 30 minutes start to finish. I have posted my recipe for this sauce a few times but when it’s this good, I feel compelled to share it again. I used

 Buckwheat Ramen noodles for this recipe but you can use whatever noods (and veg) you have on hand🥡

Mix everything into a bowl and add it to your fave noodles!