Tag Archives: fall

Baked Stuffed Squash

baked stuffed squash

The truth is I am way behind on posting this recipe for baked stuffed squash. I first created the recipe around thanksgiving time while experimenting with festive holiday meals. If I recall this is what we ate at Thanksgiving. We loved it!

I wasn’t able to take pictures when I made it the first time, but made it again before Christmas and am now getting around to sharing it with you. A little late for the holidays, but I promise it will be just as delicious.

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Sweet Root Vegetable Mash

root vegetable mash

It’s that time of year again. The time for hearty comforting food. A sweet root vegetable mash is just the thing.

It is a great alternative to mashed potatoes. Don’t get me wrong, I love me some mashed potatoes. Who doesn’t?

I also love this root vegetable mash. And I mean love. It just makes me feel good inside, especially on a cold fall or winter’s night. Continue reading

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Filed under Blog, Gluten-Free, Paleo, Recipes, Side Dishes, vegetables

Cornmeal Porridge with Dried Fruits

cornmeal porridge

As the weather cools down, we start to crave different foods, more warming, comforting foods. As far as breakfast goes for me this means porridge. Although I still eat porridge in the summer, not nearly as regularly as during the colder months. On cold days, I tend to start my day with something warm like this cornmeal porridge instead of my daily smoothie, which is my usual summer routine. I have my smoothie later on in the day during the colder months. Post hot yoga for example.

Like many people, oats are my go to grain when it comes to making porridge. It’s what my grandmother used to make me when I would visit her. I would love waking up to watch cartoons and sit in front of the TV with my bowl of porridge. I would load it with raisins and cover it with milk and white sugar. Needless to say the oatmeal I make for myself today is a little different.

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Gluten Free Zucchini Bread

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Who doesn’t love a loaf of fresh, sweet zucchini bread straight out of the oven. What’s even better is one that is free of highly refined flours and sweeteners. This vegan and gluten free zucchini bread turned out to be amazing! I would be lying if I said I was 100% confident with how it would turn out.

I don’t do too much baking, because I like to make stuff up as I go, and just go with the flow. This style doesn’t usually lend itself too well to baking. Once in a while, I decide to give it a go, and see what happens.

My friend Justin brought my gf and I a huge zucchini from his wine tasting trip in Ontario. When I say huge, I mean huge! Zucchini this big are also known as marrow. The skin was hard like a squash, and the seeds were big like a squash. Since we had so much zucchini to use up, it only seemed fitting we make some zucchini bread.

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Filed under Baked Goods, Blog, Breakfast, Desserts, Gluten-Free, Recipes

Broccoli, Leek and Potato Soup with Roasted Fennel

broccoli, leek and potato soup

Although the past few days have been very kind to us here in Montreal as far as weather goes, we can’t deny that fall is upon us. And what does that mean? It means time for making soups! Delicious soul warming soups like this broccoli, leek and potato soup.

Fall’s seasonal ingredients lend very well to a wide variety of soups. Leeks, broccoli and potatoes are just a few of fall’s delicious offerings. Butternut squashes, pumpkins, tomatoes, peppers, a wide variety of greens, beets, carrots, apples etc.

I took a trip to the market (Jean-Talon) on Friday. Needless to say I was in food heaven. So much incredible produce, it was a little overwhelming. I am not exaggerating when I say that I can’t fit anything else in my fridge right now. Eggplants, beans, beets, leeks, peppers, romanescu, onions celery root, red garlic and more.  It’s hard to say no when the produce is so fresh. The only “problem”is that it comes in massive quantities. I bought a bushel of butternut squash for 8$! Continue reading

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Filed under Blog, Gluten-Free, Recipes, Soups

Jean-Talon Market in the Fall

If you haven’t been to the market recently, stop what your doing and go right now. This is the best time of year in Quebec for local produce.  It is the end of the growing season and the market is flooded with incredible local produce.

There is still a taste of summer available like tomatoes, peppers, eggplants, zucchini, a little corn etc.  All the food we love to warm us up in the fall and winter;  beets, carrots, leeks, potatoes, brussels sprouts, leafy greens, cauliflower, broccoli, pumpkins,butternut squash, spaghetti squash; so much to choose from. Continue reading

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Filed under Blog, Food Shopping, Montreal

Roasted Sweet Potato, Carrot & Celery Root Soup Recipe

This soup is guaranteed to be a hit. It is incredibly easy to make and so good.  Roasting the veggies ahead of time really gives this soup a wonderful sweetness that you wouldn’t get otherwise.

There are very few ingredients in this recipe which really allows the flavour of the 3 main ingredients to shine through in all their roasted glory.

The soup came about because I had a sweet potato and celery root that needed to be used up.  Soups are a great way to use up produce in your fridge.  You never know what great creations will come about.

Some end up better than others.  This is one of those better ones that is definitely a keeper.

Give it a try and see for yourself.

Roasted Sweet Potato, Carrot & Celery Root Soup

1 medium sweet potato, cut in chunks
1 medium celery root (celeriac), approximately 200g after being trimmed, trimmed and chopped
2 cups chopped carrots, chopped
1 medium onion, chopped
2 cloves garlic, finely chopped
a few sprigs fresh thyme
5-6 cups vegetable broth
salt and pepper to taste
olive oil

Preheat oven to 450F.

Place the sweet potato, carrots, and celery root in a roasting pan and drizzle with olive oil.

Roast for approximately 45 minutes stirring a few times.  The veggies should have a nice golden colour to them.

In a stock pot, combine onions and garlic with a little bit of olive oil and sauté over medium heat for 5 minutes until the onions become soft and translucent.  Season with some salt and pepper.

Add the roasted veggies to the pot with the thyme leaves removed from their stems.  Mix everything around  and allow to cook for a few minutes like this.

Add 5 cups of vegetable broth to the pot, cover, and bring to a boil.  Reduce heat and simmer for 25-30 minutes.

Remove from heat and  allow to cool for 15 minutes before you puree with a hand blender or an upright blender.

Add a little bit more vegetable broth if the soup is too thick for your liking.

Taste and season with salt and pepper if necessary.

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Filed under Blog, Gluten-Free, Recipes, Soups

Sage & Garlic Roasted Butternut Squash, Kale & White Bean Soup

Sticky sweet caramelized goodness. Are you salivating yet? If not, then the smell of the butternut squash roasting in the oven with sage and garlic most defnitely will get you to.  

If you have friends over they will be begging you to let them eat it straight out of the oven.  It smells and tastes that good.  There is a risk that the squash never makes it into this soup. Stay strong. The result is worth it.

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