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

Sundays are for late starts, buckets of coffee and pancakes the size of my face. I used to be a stacker but now I’m all about making one huge pancake per person. Cast iron skillets are perfect for this technique. I was inspired to try after watching

. Consider me transformed. The pancake is crispy on the outside and soft and fluffy on the inside. I didn’t think I was going to be able to finish this until I did.

Heat a 8 inch cast iron skillet over medium high heat. Add a tbsp coconut oil and enough batter to cover almost entire surface. Cover and reduce heat to medium. Let Cake cook for 3-4 minutes. Turn once the bottom is browned and sides are crispy. Don’t think about it, just go for it. I topped my pancakes with peaches, blues, granola and maple syrup.

 Sundays are for late starts, buckets of coffee and pancakes

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

🌽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 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

Who is enjoying all things tomato right now? I have been eating them straight off my cherry tomato plant and will continue to do so until it no longer gives. Natures CANDY🍅🍅 I created this HEIRLOOM STRAWBERRY SALAD with mint and arugula and just the simplest of balsamic and oil dressing. So tasty. If you haven’t tried the strawberry and tomato combo you really outta. It’s dam bomb.

 Who is enjoying all things tomato right now? I have been

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

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

On the eve of August 27th and many Greek Orthodox homes are baking, Fanouropita. A cake commemorate the Holy Martyr, Saint Fanourios the Saint for “lost things”.

His name comes from the word “fanerono”, which means “I reveal” and worshipers ask Saint Fanourios to help find people or lost things. Fanouropita can be made all year round as an offering or thanks to Saint Fanourios to help you find what it is you’ve lost.

I’m still looking for a set of house keys I know a certain little someone has hidden in probably the most peculiar place I am yet to think of.

If you’re baking this simple, moist and crumbly vegan spiced orange cake, I hope you find what it is you’re looking for.

1/2 cup chopped raisins (I love crimson).

All you need for this recipe is a bowl and a whisk. Preheat your oven to 170C.

In your bowl, add the orange juice and bicarbonate soda and whisk until it froths and bubbles. Pour in the olive oil and sugar and stir to combine well. Add the flour and spices and stir to create the batter then fold in the walnuts and raisins.

If you’re using a Bundt tin, ensure you grease and flour it very well. If using a standard 8” (20cm) spring form cake tin, grease and line with baking paper. Pour in the batter and bake for approximately 30-40 minutes or until a skewers comes out clean.

Allow it to cool completely before sprinkling with icing sugar and enjoy.

 FANOUROPITA. On the eve of August 27th and many Greek

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

When chocolate meets sweet potatoes the result is truly mind-blowing. Add a little protein for extra oooomph and watch OUT. These brownies have it all my friends so *SAVE AND MAKE!!!

 PERFECT PROTEIN adrenal support protein powder (I love every they do). I am a very active gal so adding protein when I can makes a massive difference. This protein is elevated with Reishi, Ashwagandha and Vitamin C. It’s gluten-free, organic and plant-based. All the wins.

Make flax egg and set aside to gel for 10 minutes. Line a 9x9 baking dish with parchment paper.

In a large bowl add flax egg, banana, sweet potato purée and peanut butter. Use an electric hand beater to beat together. Add in salt, baking soda, maple syrup, coconut sugar and vanilla and beat again. Add in oat flour, protein powder and raw cacao. Beat on low until mixture is fully combined. Fold in chocolate chips reserving some for topping. Bake for 20-22 minutes.

Remove from oven, and sprinkle with sea salt. Wait for brownies to cook before slicing.

 When chocolate meets sweet potatoes the result is truly

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

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

Have tons of zucchini right now?? Try this easy ZOATS next time you want oats!!

 Have tons of zucchini right now?? Try this easy ZOATS next

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

We made it to Wendy’s Country Market before a beautiful storm swept through. We bought stunning heirlooms, beets, kale and carrots. Last year I made kale chips and so I did again and omg. So damn good.

Preheat oven to 300. Pat kale dry, drizzle with nooch, salt and oil. Arrange on a baking tray so they don’t touch. Bake for 10 minutes, turn and bake for 5 more. Allow to cool and nom nom nom🌿

 We made it to Wendy’s Country Market before a beautiful

VEGAN POTATO SALAD for today’s family day! My dill pesto is one of my most popular recipes. I’m quite literally obsessed. This salad is on my blog but today I added in chickpeas instead of green peas🌱

https://www.terianncarty.com/specialties/2021/1/15/o3uw0tlifderjmfhh4u6t04e8ukjyq

 VEGAN POTATO SALAD for today’s family day! My dill pesto is

Does food taste better when you’re on vacation? Or maybe it’s when someone creates it with love and intention and all you have to do is sit back and bask in its glory. Whatever the case, this curry was beyond delicious and even more so because of the storm that passed through while eating it.

 Does food taste better when you’re on vacation? Or maybe

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

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

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

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

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

Pina colada chia puddings with freshly toasted coconut, figs and of course pineapple☀️ It’s gonna be a hot and sticky one today so I’m keeping it cooool for breakfast. I’m also thinking popsicles for later, who’s in?! Happy friYay everyone🍍🍍

 Pina colada chia puddings with freshly toasted coconut

Spoiler alert >> these are the best chocolate chip cookies ever🍪 The brain child of me and my friend

 .. Chocolate Chip, Pecan and Cranberry cookies. The recipe is up on my blog for your making pleasure🍪

I don’t know about you but I LOVE a loaded cookie and this one is loaded. I played around with a variation of dates instead of crans (thanks for the suggestion T!) and walnuts instead of pecans (the misters favourite☺️)on a  previous post which I will be making again for years. Enjoy!!!! Link in profile, just look up cookies🍪🍪

 Spoiler alert >> these are the best chocolate chip cookies

My dill pesto making another appearance (recipe on my site—link in bio) but this time make it toasty!! This combo was holy hell delicious> white beans, avocado, dill pesto, fresh dill, flaky salt and chilli flakes. We sliced our homemade sourdough a little thinner and holy cow, SOOOOO GOOD!!!

Off to pick up my mom today as she has a few doctors appt in the city. I for one am happy as it’s been forever since I’ve seen her in the flesh. Happy Tuesday!!!

 My dill pesto making another appearance (recipe on my

There has been countless truffles, cookies, cakes, candy and heart shaped YOU NAME IT flooding all our feeds this but there’s always room for one more no?! I made these truffles for a client and the fab thing is, I also get to eat them🥰

INGREDIENTS: PEANUT BUTTER VANILLA TRUFFLES

½ cup date paste (8 dates soaked in HOT water + 2-3 Tbsp hot water)

¼ cup HOLOS VANILLA (blended into a fine powder) or vanilla protein powder

100 grams chopped dark chocolate (melted)

1. Soak your dates in very hot water.  Set aside for 15 minutes to soften.

2. Drain the dates and remove pits.. Place in a high speed blender or food processor and blend until you create a paste.  Add water as needed.

3. Grind a package of HOLOS vanilla into a sand like texture using spice grinder, food processor or blender.

4. In a medium sized bowl place peanut butter, date paste, ¼ cup of ground HOLOS powder and sea salt.  Roll into 1 inch balls and place in refrigerator while you melt chocolate.

5. In a microwaveable bowl place chopped chocolate.  Microwave in 30 second increments until fully melted.

6. Place a ball on a fork and dip into chocolate. Use a spoon to coat chocolate over truffles.

Sprinkle ½ with peanuts and ½ with rose petals.  Sprinkle with sea salt if using.