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😆

🌽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

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

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

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

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 think it’s high time I make brussel sprout pasta again. I have to go to get some provisions today and I need to get out for a  bike ride to break up the day. Yesterday was a hard day. For someone who normally teaches 3-4 classes a day screeching to a halt has been a shock to my system. So today after my workout with

 (live at 10am on HER INSTA STORY), I’m making a list and heading out. I shop at small local businesses so I’m at the mercy of what they have. I think I’ll do my own live video a little later. A “What’s in my bag?” You guys loved that one before so stay tuned! Meanwhile... pasta. Pasta is what’s for dinner☺️

 I think it’s high time I make brussel sprout pasta again. I

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

Butternut squash is getting reinvented in my fall recipes both sweet and savoury. Pumpkin season is technically not here yet so until it is, squash will get the spotlight😊Happy Thursday people!!

 Butternut squash is getting reinvented in my fall recipes

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

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

When I get tired of pasta I will let you know by not posting pasta. That will most likely never happen, so if delicious pasta ain’t your thing, move along☺️This here delicious mess of goodness has everything you could PASTAbly want. A simple but tasty primavera with a healthy dose of vegan parm. Tri coloured cherry toms, red pepper, peas, shiitake mushrooms, zucchini, tons of garlic,

 When I get tired of pasta I will let you know by not

Pasta for dinner?? Ohhhhhhhkkkk🤣 I made super fast and easy lentil meatballs yesterday, tomato sauce was already made and I had rapini that needed to be eaten. The easiest, yummiest pasta that looks like it took forever🍝

Preheat oven 375. Sauté, onion, chilli flakes, and garlic until fragrant and onion is soft. Throw everything into food processor and pulse till JUST combined. If it’s too wet, and 1 more tbsp coconut flour. Form into balls (I got 10) and place in fridge for 30 minutes. Sauté balls on stove top until browned on all sides and transfer to parchment lined cookie sheet and place in preheated oven for 20 minutes.

 Pasta for dinner?? Ohhhhhhhkkkk🤣 I made super fast and easy

Nothing says FriYAY like pizza!!!! I am thrilled it’s the weekend and even tho we aren’t going anywhere or doing anything the weather is gorgeous and the mister has time off🌱🌱

This pizza was absolutely perfect. I whipped up a scape and black garlic pesto and to add to the top and holy moly was it good!!!!

~pesto >>2 cloves black garlic, 10 garlic scapes, handful spinach, 1/2 lemon, handful pine nuts, 1 tbsp nooch, sea salt, chili flakes, black pepper and olive oil🌱

 Nothing says FriYAY like pizza!!!! I am thrilled it’s the

Summer is here (well nearly) and that means a few things for me.  One, we can ACTUALLY plan some trips and vacations including the cottage we have booked for 2 weeks.  This is HUGE considering we haven’t travelled further than the grocery store in nearly a year.  And 2, more outside than inside time so easier meals in the kitchen.  I am calling this simple but delicious pasta CAMPERS PASTA DELIGHT but if you are like me and aren’t really of the camping variety this will work super well at the cottage or even a quick mid week meal at home.  I am loving the vegan, gluten-free Jerky from

 {AD} and already have several recipe ideas for all the different flavours.  I used the original for this pasta but you do you!

—>Boil Pasta water and salt generously.  Cook pasta till al dente and reserve 1/2 cup pasta water.  Heat 2 tbsp olive oil and chili flakes in a large pan.  Add onion and saute for 2 minutes.  Add in garlic and cook 30 more seconds. Throw in mushrooms and toss to combine.  Cook mushrooms for several minutes before adding in jerky.  Add jerky, zucchini, red pepper and tomato.  Season with salt and pepper.  Add in spinach and then toss in cooked pasta and some of the pasta water to emulsify. Season again.  Finish with remaining 2 tbsp olive oil, vegan cheese and chili flakes.  Serve into bowls right away and enjoy!

 Summer is here (well nearly) and that means a few things

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

Yesterday’s linner. Lunch for me and dinner for the mister. Creating this was a cinch having the prep basically done. 1️⃣Walnut tofu meat with mushrooms2️⃣Roasted Cauliflower with Berber spice3️⃣Leftover tahini sauce. I chopped some zucchini, de-stemmed kale and minced some garlic. I made this AMAZING gf farfalle (bow tie) pasta

 (TY @____christym____ ITS AWESOME) and at the end threw in a few olive and homemade parm. It. Was. Delish🌿🤩 Happy Tuesday!!!

 Yesterday’s linner. Lunch for me and dinner for the mister

BUTTERNUT SQUASH AGLIO OLIO is what’s for dinner tonight, tomorrow night and for all nights thereafter. Yeah, it’s that good.

I made the aglio olio (literally translates to garlic with oil) with

This oil has a ton of things to rave about.. It’s organic; focusing on sustainable practices, handpicked olives (only the best will do), family run, and the most IMPORTANT, it’s super tasty and extremely well priced=WINNING

1/2 cup parsnip hummus (regular can work too!)

Bring large pot of salted water to a boil. Cook pasta until al dente. Reserve up to 1 cup of pasta water before draining.

In a large pan, heat 2 tbsp olive oil. Add chilli flakes and red onion. Sauté for several minutes and add in garlic. Sauté until just fragrant. Add in roasted butternut squash tossing to coat. Add in hummus, baby spinach and cooked spaghetti and toss to combine. Splash pasta water into mix to emulsify. Finish with olive oil, chilli flakes and vegan parm

 BUTTERNUT SQUASH AGLIO OLIO is what’s for dinner tonight

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.

 Happy Monday peeps! Today’s recipe is a show stopper

🌱Hey Fall, you’re GREAT but I miss Summer already. Thank goodness I made extra basil & cilantro pesto for a rainy day. I think you’d agree that a big steaming bowl of carbs is like a giant warm hug and this macaroni with shrooms, olives, homemade vegan parm and sprouts was exactly that. I added avocado to this pesto which was awesome. You need to try it💚

🌿Place everything but olive oil into a food processor and pulse to combine. With the machine whirling, slowly pour olive oil through feeding tube. Season with cracked pepper, chilli flakes and a pinch more salt. Enjoy with, pasta, rice, potatoes or as a spread on toast!!! Freeze what you don’t need for a rainy day☔️

 🌱Hey Fall, you’re GREAT but I miss Summer already. Thank

Yesterday I reshot some pics and got them allllll packaged up for my contribution to

 summer issue and wanted to share with you one of my all time favourite recipes. This rigatoni bolognese is built with my walnut tofu meat and homemade San Marzano tomato sauce. The makings of this is alllllll on the blog. Perfect for a rainy day like today. It’s comfort food at its finest🍝Swipe for meat and sauce🍅Happy Easter Monday friends♥️

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

 Yesterday I reshot some pics and got them allllll packaged

Spaghetti and chickpea zucchini meatballs was last nights dinner. I gotta tell you guys this was insanely tasty. Made  garlicky kale, olives and shrooms with homemade tomato sauce and homemade parm. Yeah, Sunday dinner was ON POINT!!! ~~

Pulse oats, garlic and chickpeas together. Mix everything else in bowl. Form balls (I made 10). Preheat oven to 375–convection if you have. Bake for 25 min turning once half way. I baked for 5more minutes and then let rest. SO YUMMMMMMY!!!!!

 Spaghetti and chickpea zucchini meatballs was last nights

A little meal prep went a long way for this here dins. I had quinoa, black beans AND homemade sauce in the fridge so it got me thinking... NEATBALLS, cause who doesn’t have pasta and meatballs🍝 🍝These balls had a depth of flavour by cooking the black beans in advance with cumin, smoked paprika, cayenne, cherry tomatoes and tomato sauce🍅The NEATballs came together with fennel seeds, vegan parm, chilli flakes and fresh basil🌱The capellini pasta

 was a perfect twirly pasta with spinach and zucchini. YUM😊

 A little meal prep went a long way for this here dins. I

Meal-prep comes to the rescue again for the quickest dinner ever. Spaghetti bolognese with our walnut tofu meat, tomato sauce, mushrooms, kale and almond Parmesan. So SOOOOO good!! What’s your favourite vegan pasta?! Let me know!!!

 Meal-prep comes to the rescue again for the quickest dinner

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

There’s a chance that you may be getting pretty sick of seeing my Curried Butternut Squash Mac and Cheese so if that is so, keep scrolling🤣I posted the recipe on my site (link in profile💛) last week so head on over for the deets. It’s simply a perfect meal for the gross weather we are having. Cold, windy, snowy, BLEH but hey, it’s FRIDAY so there’s always that😁

 There’s a chance that you may be getting pretty sick of

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.