This is an easy-peasy mulligatawny. Delicious as a soup served with some toast or as a dinner time meal or over a bed of rice and garnished with cilantro. I was originally inspired to make this recipe for the blog spoonforkbacon.com but adapted the recipe and shaved some calories by not cooking the veggies in…
Tag: vegan
Japanese Ginger-Carrot Salad
Pardon me for my hiatus from food blogging. It has been a busy past couple months, and I’ve recently finished my undergraduate at the University of Toronto! Although I have been cooking and accumulating a great deal of photos to post, I haven’t quite gotten to the computer to document the magic. I’ve been cooking…
Mofongo Relleno with Lime-infused Black Beans and Rice
It was a Friday night and the ladies stayed in, taking pictures of food, making chocolate molten cakes with ice cream and watching bad romantic comedies. So much food. To start the day off right, I decided to cook up these black beans that had been sitting around for a while that needed to be…
White Bean & Sun-dried Tomato “Mac and Cheese”
I was on a role making sun dried tomato pesto and putting sun dried tomato in just about everything when I realized, it could taste phenomenal with mashed beans. Beans are great, they can adapt tastes pretty nicely, they’re cheap (yay!) and they have lots of protein and are quite filling when buying meat isn’t…
Coconut, Lime, Cilantro and White Bean Soup
This soup is quick, refreshing, and versitile! It’s a summer soup served cold, or you can prepare it another way and make it a comfy winter soup. Store it in a mason jar and throw it your bag for lunch.
They Call Me Saucy 