Basic Vegetable Stock

I love the Nourishing Vegetable Broth recipe on my blog, however I wanted to come up with a simple stock recipe that included ingredients I typically have in the fridge. This stock comes together in 15 minutes at high pressure in an instant pot or pressure cooker, and is chock full of amazing flavour. It is a wonderful way to make use of carrot tops, which we often bring home from the market. If you don't have a pressure cooker or instant pot you can easily make this stock on the stove top, it just takes a bit more time. But the resulting flavour is well worth the time invested, and making your own stock allows you to control the level of salt and ingredients included. Feel free to play around with the veggies you add, I tend to stick with these core ingredients but you could easily add any…

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Creamy Tomato Soup

When I was a kid I loved Campbell's Cream of Tomato Soup, especially paired with a grilled cheese sandwich. I no longer eat Campbell's canned soup and stopped eating dairy 9 years ago, and my stomach and skin are much happier for it. I am not saying this is the right choice for everyone, but for me, it made a significant difference. It's amazing how you can eat something for years, without realizing the negative effect it is having on your body.  My husband makes a mean smokey cheddar, using Miyoko Skinner's Artisan Vegan Cheese book, so I usually hold off with my grilled cheese goodness until we have a batch on hand. My Dad and Step-mom were in town for a visit last week, and I was inspired to try my hand at crafting a recipe using a batch of Slow Roasted Tomatoes I had stored in the fridge.…

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Smoky Corn Chowder

I've been playing around with developing a corn chowder recipe for a few months now, as it took a few tries to find the perfect blend of smokey and spicy I was looking for. I have found that many chowder recipes are very thick and creamy, however, mine has only a hint of cream. I found that adding a smaller amount of cream created a nice balance of flavours. Late summer/early autumn is the perfect time to indulge in delicious, locally grown corn. I bought my spray free cobs of corn at the Halifax Brewery Market. I have included directions for roasting the corn prior to adding it to the soup, as I find this adds a nice layer of depth to the flavour of the soup. That being said, I have tried this recipe using frozen corn and it is still delicious, without this extra step. I have added…

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Kale and Navy Bean Soup

Savory is an herb that I first discovered when we moved to Newfoundland in 2009. I re-discovered it when we moved to Halifax recently, as it is locally grown here in Nova Scotia. I used Summer Savory for this dish, which has a slightly lighter flavour than its Winter Savory counterpart. I would have to agree with the Vegetarian Flavor Bible's assessment that it contains earthy flavours similar to mint, pepper and/or thyme, perfect for a Kale and Navy Bean Soup. If you don't have access to savory, thyme is the recommended Vegetarian Flavor Bible substitute. Kale is one of my favourite leafy green vegetables, it is hearty and full of flavour. Kale is full of antioxidants and glucosinolates, which help with cancer prevention, and is also anti-inflammatory. It helps the body to detoxify and supports cardiovascular function. Kale has gotten a bad rap over the past few years for…

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Cherry Chopped Salad

We have been in the midst of a summer heatwave and I have zero desire to turn on the stove or oven at the moment. As a result, I find myself reaching for recipes that require no heat and are quick and easy to pull together. Salads top the list, you can pair some lettuce or greens with a delicious vinaigrette, add a few different toppings and you are good to go. It's also a wonderful way to make use of the abundance of fresh greens available this time of year. My trip to the Halifax Brewery and Seaport Markets this weekend provided lots of seasonal inspiration for this delicious salad. The main focus of this salad comes in the form of cherries, which were in abundance at the market this week. I make a point of chatting with the vendors I purchase my fruit and veggies from and was…

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Hearty Za’atar and Sorghum Soup

Back in my university days I remember popping into a cafe on the University of Toronto campus to pick up a quick and filling lunch. They frequently served Italian Wedding Soup, which I was a big fan of. There was something about the little balls of chewy pasta, paired with greens and meat balls that was satisfying from both a textural and flavour perspective.

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Lemon Garlic Lentil Soup
I came up with this recipe for a picnic lunch on the beach at Ruby Beach, WA this afternoon!

Lemon Garlic Lentil Soup

I have to admit, I have never been an egg fan. I don't care for the taste, the smell, the texture or the evil things they do to my stomach. But the one exception to that rule used to be Greek Avgolemono soup, with its lovely tang and citrus notes.

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