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

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

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

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

If you are lucky enough to have today off perhaps you need a little brunch inspo🥞🍆 Yesterday I had a dear friend over for brunch and whipped up all the goodies. Eggplant bacon (see yesterday’s reel), pancakes, caramelized banana and a salted date caramel sauce tasted ridiculously good. Since everyone seems to have a fave pancake recipe I thought I’d leave you with my sauce cause you need this in your repertoire.

Soak dates in very hot water for 10 minutes. Drain the water and place in highspeed blender. Scoop 1/2 cup of whipping cream (I used

) into the blender and add remaining ingredients. Blend on high, adding more milk if mixture is too thick.

 If you are lucky enough to have today off perhaps you need

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

Somebody is very proud of her cucumber plant!! I have 3 gorgeous cucumbers with plenty more on the way🥒 Growing my own food (on a suuuper small scale) has been such a satisfying endeavour. I can’t wait until I have ground to plant in and space to let it grow. For now I will enjoy my pots and dream bigger for next year!! We plan on rearranging the terrace and I can’t wait!

*Reserve the nut water for this recipe!! It makes your cheese creamier. Place everything into a food processor and blend until creamy. Stores well in fridge for up to a week.

 Somebody is very proud of her cucumber plant!! I have 3

I have been making some cheesecakes lately but THIS one has made me the happiest😁 There is still a few weeks of summer left and I for one am NOT rushing. I LOVE FALL but it’s the precursor for winter so I am here for all things berry as long as I can still get my hands on them. ALLLLLLL the wild blues from Quebec went onto the top of this beauty, plus handpicked raspberries and strawberries🍓So flipping good....

I just finished writing and posting the recipe on the blog so I do hope you take a peak. I will be dropping it into a swipe up on stories!

https://www.terianncarty.com/snacks-and-pastries/2020/8/20/xri54dyfh4so2uduhpaegzogud84a6

 I have been making some cheesecakes lately but THIS one has

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

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

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

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

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

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

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

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

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

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

WALNUT CHOCOLATE CHAI BARS are coming in hot this morning! I just posted them on the blog for your and will add an easy swipe🆙 in my stories!

These bars are def going to be part of your Christmas baking roster. They are almost completely refined sugar free with only 1/4 cup of coconut sugar (rest is maple syrup—the good stuff), vegan (obvi) and gluten-free. They take very little effort to come together and will blow your mind☺️

https://www.terianncarty.com/snacks-and-pastries/2020/11/10/walnut-chocolate-chai-bars

 WALNUT CHOCOLATE CHAI BARS are coming in hot this morning!

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.

 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

There are fewer meals that give me this much pleasure to create and eat (duh). The mister had been ‘hinting’ at how he was craving my Mac and Cheese. I had a cauliflower in the fridge that was begging to be used so I got to steaming (&roasting) and this beauty was born.

1 head cauliflower broken into chunks and several smaller pieces

Pre heat oven to 350. Place smaller cauliflower pieces on baking sheet and drizzle with olive oil and sprinkle with sea salt. Steam remaining large chunks. Cook pasta, reserving 1 cup of water. Once steamed cauliflower is fork tender, add to blender.  Sauté chili flakes, onion and garlic and add to blender. Add in remaining ingredients except for pasta water and peas. Blend sauce until creamy. Thin out sauce with pasta water to your desired consistency. Place peas into pan, add pasta and 2 cups of sauce and toss to combine. Check for seasoning. Place roasted cauliflower on top to garnish.

 There are fewer meals that give me this much pleasure to

Pizza? On a Sunday morning?? Has she lost her head?? The algorithm hasn’t been in my favour the last few days so I thought why not throw pizza where brunch usually goes. I know....Pizza for brunch!!! HeyOooooo!!

Seriously last nights SWEET POTATO PIZZA was holy crap delicious.

3 smallish sweet potato (cubed and steamed for 30 minutes)

1 psyllium husk egg (1T psyllium husk +2 1/2T water)

Once potatoes are steamed, mash well with fork and add remaining ingredients. Working into a dough. Dough will be sticky!

Preheat oven to 400 convection. Place parchment on a large square baking sheet and spread dough using a damp spatula. Bake for 30 minutes and then place your toppings.

➡️Bake for 15 minutes, and then broil for 2. Slice and enjoy!!!

 Pizza? On a Sunday morning?? Has she lost her head?? The

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.

 If you look real close you’d see I’m made up of one part

🍓I have been busy creating recipes over here and this recipe for Cardamom Strawberry Zucchini muffins is off the charts good. My first batch fell this week but after tweaking the recipe they ended up perfect♥️ Who is still going strong on strawberries? I am adding this to the blog for future reference but will leave here for immediate making pleasure🤣

1 flax egg (1 tbsp flax+2 1/2 tbsp water)

1. Preheat oven to 375. Line or grease muffin tin. Prepare flax egg and set aside. In large measuring cup mix ACV and cashew milk together. Let sit for 5 minutes, then add maple syrup, coconut oil and vanilla. Whisk and finally add in set flax egg and stir.

2. Whisk all dry ingredients together. Add wet to dry and mix thoroughly. Add in strawberries and zucchini. Stir gently to combine. Use icecream scoop to measure batter into muffin tin. This recipe yields 10-11 muffins. Sprinkle chopped pecans on top.

3. Bake for 25-30 minutes or until toothpick comes out clean. Let muffins rest in tin for  5 minutes before transferring to cooling rack. Let cool before eating.

 🍓I have been busy creating recipes over here and this

Tacos are one heck of a great way to use up what you have in the fridge and these badboys are a perfect example of that. Leftover jackfruit, roasted spicy cauliflower and tofu from other meals and a smattering of greens, avo, sprouts and pickled red cabbage to round them out. This just goes to show that a delicious nutritious meal can be put together without a plan. Stay tuned for more meal ideas like this one. I’m calling this series MAKING SOMETHING OUTTA NOTHING☺️

>Drain and rinse jackfruit. Remove hard core and pull jackfruit apart with you hands. Sauté onion and garlic. In a small bowl combine all dry spices and toss in with onion and garlic. Add jackfruit and toss to combine. In a small bowl combine tomato paste, tamari, liquid smoke, and maple syrup. Which to combine and add to pan. Stir. Finally,  add in stock, salt and pepper and mix thoroughly. Cover and reduce to medium low for approx 30-40 minutes. Taste for seasoning. Add to pasta, tacos or whatever else you fancy!!

 Tacos are one heck of a great way to use up what you have

Last nights dinner could not have been tastier or more efficient (check out my reel!). The mister made chilli a couple days ago so all I needed to do was make some rice. I also whipped up a quick basil walnut pesto to add freshness and a little zip to the dish🌱⚡️ We spent the majority of our weekend in the car but it was worth it. We got to see what we don’t like and a lot of what we do like. Buying property to build is going to be a long process but we we’re happy together the process started. Happy Monday!

Pulse to get started. Turn on food processor and drizzle in olive oil, scraping down as needed. Taste for seasoning.

 Last nights dinner could not have been tastier or more

We’ve slid right back into a proper November alright but boy, summer 2.0 sure was swell. I created this Cauliflower Curry anticipating the cooler days and by golly I think it’s my best one yet☺️

1/2 Delicata squash (left over from the night before)

Sea salt, cracked pepper and chilli flakes

In a small bowl whisk together spices and set aside.  In a Dutch oven heat olive oil and sauté onion for several minutes. Add in garlic and cook till fragrant. Add cauliflower and spice blend. Toss well to coat, add in zucchini. Season with salt and pepper. Sauté everything for several minutes adding a splash or two of water to get things moving. Pour can of tomatoes into pot stirring well to combine. Reduce heat to medium low and cover for 7-10 minutes stirring frequently. Once cauliflower is fork tender, add in cooked delicata and tofu. Add in coconut milk and allow to simmer for several more minutes. Season with salt to taste. Serve with sprouts, quinoa and chilli flakes.

 We’ve slid right back into a proper November alright but

These are a work in progress but I am pretty happy with round one💜 I have been seeing donuts EVERYWHERE on my feed so I got my donuts pan out and dusted it off. There are worse things in life testing donuts and taking a million pictures of. Much much worse. Happy Sunday and HAPPY MOTHERS DAY to all the moms out there, my fur babies haven’t figured out how to make me pancakes yet so leftover baked oats it is💜💜💜

 These are a work in progress but I am pretty happy with

While textured food may not be in my near future I can still eat and create nutritious softer foods that will nourish  and satiate. This is my Curried Sweet Potato Red Lentil Soup,  I added tiny little star pasta to bulk it up even more. SO GOOD!

What are the foods you turn to when you need comfort? Soup, pasta and curries are my go to and over this last year I’ve definitely created my fair share of all of them.

Recipe for my soup is on my site link, in profile. The pasta was a new addition for this old fave recipe but hey, I checked ALLLLL the boxes in one meal! Soup, pasta and curry!! Haha, enjoy♥️

https://www.terianncarty.com/soups-and-mains/2018/9/25/soup-season?rq=Soup

 While textured food may not be in my near future I can

🍑Is anyone else eating salad on repeat? I am! My salad game has been strong and this one with peaches, feta and tofu and chickpeas was beyond tasty. This bowl was huge but didn’t stand a chance between me and the mister. Salads that feel like a complete meal in allll the ways is the only way. Fat and protein to keep you full and satisfied is the best way to keep the snacking at bay (ps I still snack and that’s a-ok🥰)

Preheat oven to 425. Wash potato and cut into smallish cubes. Drain tofu and oat dry. Cut into cubes, drizzle with oil, salt and pepper(Reserve half the block for later use). Place potato into small pot of cold salted water, bring to boil for 5-6 minutes until par boiled. Drain and place on baking sheet with tofu. Bake for 20 minutes. Set aside. Arrange salad ingredients into a serving bowl, drizzle with vinaigrette, season with salt and cracked pepper.

 🍑Is anyone else eating salad on repeat? I am! My salad game

Good morning and happy Monday! Blue is the colour of the moment and just happens to be my favourite. I got playful with my chia pudding this am by adding blue spirulina to the mix. SO MUCH FUN💙 Seems like I’m on a chia pudding kick, do you like chia pudding or does it always fall flat for you? I HIGHly recommend getting some superfoods and mixing them in. If you need suggestions, I’m happy to help!

(I didn’t use a sweetener but feel free to add a tsp of maple syrup)Whisk ingredients together and transfer to a jar with tight fitting lid. Let sit overnight🔹