Tag Archives: spicy

Spicy Sesame and Ginger Bok Choy with Bean Sprouts

sautéed bok choy & bean sprouts

This simple recipe of bok choy and bean sprouts is a great healthy side dish. It packs lots of flavour thanks to the chilies, ginger, garlic, and of course sesame oil. How yummy is sesame oil?

I had some bok choy and bean sprouts in the fridge. Some of the ingredients I had a few nights earlier for a stir fry.  I wanted to create a recipe to share on the blo,g but didn’t have much to work with.

I love putting myself in the kitchen, and getting creative with what I have. Even if it is quite limited. Some of my favourite recipes were born by just surrounding myself with ingredients ,and creating on the fly, experimenting. This is something that many people aren’t very comfortable with, that is creating vs following a recipe. It is a great way to improve your cooking skills. Get creative.

I love looking at cookbooks and other blogs for inspiration as well, but often the best inspiration for deliciousness are the ingredients themselves.

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Filed under Recipes, Side Dishes, vegetables

Spicy Mushroom Tacos

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This is the second recipe that was inspired with thanks to my co-worker Anna. She told me how she had made some lentil mushroom tacos for dinner and they were really good. The recipe came from Sprouted Kitchen.

Mushroom tacos? Hmmm. Not something I have ever made before, but it sounds like there is a lot of potential for deliciousness. Don’t you agree? Well, not if you hate mushrooms. And, it seems a lot of people have a beef with mushrooms. I know I used to be one of them. Speaking of beef I know most people are used to making tacos with ground beef. When I was a kid I loved tacos (ground beef and a package of old El Paso seasoning). I remember loving tacos night and the days they served tacos for lunch at daycare.

I checked out the recipe, and then explored the web for other variations on mushroom tacos. I decided to do what I usually do, and make up my own recipe. However, the recipe that inspired me the most is this one found on the PBS food website. I decided not to use lentils this time around, however, I will definitely give the Sprouted Kitchen recipe a try soon. I just wanted to have a recipe of my own to share. Continue reading

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Filed under Gluten-Free, Main Courses, Recipes

Vegetarian Bean Chili

Chili is one of those dishes that has the ability to please meat eaters and vegetarians alike. Meat eaters often seem to be happy eating vegetarian chili if it is a good one. It is also a great warming winter meal, and although we are getting closer to spring we are still in the dead of winter. As I look outside at the moment the snow is coming down. Chili sounds great.

This vegetarian bean chili is a seriously hearty chili. I mean serious. Black beans, red kidney beans, chickpeas and lentils. It’s got it all. I also used sun dried tomatoes and parsnips which you don’t usually see in chili. The reason I thought of adding sun dried tomatoes was because I was using tomato passata and not diced tomatoes since I didn’t have any on hand.

I highly recommend grinding your own spices if you can. This ensures you are getting the most flavour out of your spices. When spices are ground they start to lose flavour. So imagine the difference in flavour between spices you just ground and the pre ground spices that have been in your spice drawer/cupboard for who knows how long. You see my point? It really does make a difference. You can grind your own spices with a mortar and pestle or with a spice grinder. There is something very satisfying about the process of grinding spices with a mortar and pestle. Continue reading

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Filed under Gluten-Free, Main Courses, Recipes

Butternut Squash Soup with Lemongrass, Ginger, Chilis and Coconut Milk

I know what you are thinking. “Not another butternut squash soup recipe.”  Yes, another butternut squash soup recipe.  Soup seems to be a popular thing to make with butternut squash.  It seems like everybody is making it these days. It is a classic warming winter soup  for good reason. It is absolutely delicious.  I know that I posted a butternut squash soup recipe before Christmas, but I felt that this one was different enough to share.  The last one was roasted butternut squash and parsnip.

The main similarity between the two recipes, other than the fact that they both have butternut squash in them, is that I roasted the butternut squash for both of them.  I love the added depth of flavour that roasting brings to the soup.

The spices used in this soup are similar to those used in some thai curries.  Lemongrass, ginger, red chili peppers, even cumin and of course coconut milk.  This makes for an incredibly flavourful soup.  The roasted squash brings a  sweetness which is balanced with the fire from the chili peppers.  Then, add the kick of lemongrass and ginger.  Oh baby! With the amazing taste of coconut milk to pull it all together. Continue reading

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Filed under Blog, Gluten-Free, Recipes, Soups

Harissa, Kale and Chickpea Spicy Soup Recipe

Soup season is upon us. Say goodbye to summer and warm fall days.  I welcome the change with open arms and a big appetite.  As the days get colder and colder, the foods we want to eat are different.  We start to crave comfort foods to provide us with warmth throughout the late fall and winter.  We have enterered the days when it gets dark before 5 o’clock in the afternoon,  and we need warm hats, scarfs, boots etc.  This also means soups, stews, chili, and other comfort  foods we eat less of  in the summer.  Dishes made with root vegetables, grains, legumes.  Simple food to warm the body and soothe the soul.

Although we can get pretty much any fruit or vegetable all year round, it is nice to try and focus on the local vegetables that are around in the winter.   There is still a lot of local produce at the market right now; a plethora of different squashes, potatoes, carrots, beets, parsnips, celery roots, jerusalem artichokes, leeks, turnips, apples.  Some of these local foods are available all year round thanks to their incredible ability to last a long time if stored properly. Continue reading

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Filed under Blog, Gluten-Free, Recipes, Soups

Vegetarian Thai Yellow Curry Recipe

No lack of flavour here.  Guaranteed to excite your senses.  There is something very satisfying about using the mortar and pestle to make the curry paste; adding one ingredient at a time and grinding it down, releasing its full flavour.  Take the time to do this instead of a food processor.  Don’t rush through it.  Enjoy the process of preparing your food.  Put some love into it. Continue reading

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Filed under Blog, Gluten-Free, Main Courses, Recipes

Spicy Chipotle Tempeh with Dinosaur Kale and Quinoa Recipe

This is a very quick and easy recipe to make, not to mention incredibly tasty.  Spicy yet flavourful.  The tempeh soaks up all the flavours of the marinade beautifully and delivers them to your palate in one shot.

I marinated the tempeh overnight to ensure it really absorbed all the flavour.  Very easy to do.  If you didn’t have the time to do it overnight, try to do it for a few hours at least.  It will still be delicious. Continue reading

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Filed under Blog, Gluten-Free, Main Courses, Recipes

Homemade Habanero Hot Sauce Recipe

Let’s get this straight. This sauce is hot. Habanero peppers are the real deal. They will burn your hands, your face, your mouth, or anywhere else on your body they come into contact with, if you are not careful.

Habanero peppers also make some awesome hot sauce.  Spicy but awesome.  I did my best to make a hot sauce that is flavourful as well as spicy. My intention was not to end up with a sauce so hot that no one wanted to use it.

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Filed under Condiments, Gluten-Free, Recipes

Roasted Tomatillo Salsa Recipe

This was my first time buying tomatillos.  It was actually my first time seeing them at the market but maybe, I had never really looked.

Tomatillos are like little green tomatoes. They come covered in a papery husk. Just peel of the husk and you have a little green tomato ready to be made into some delicious salsa.

Green spicy salsa was my mission and thats what I got.  I  bought a variety of hot peppers at the market so I had a few different ones to choose from for this salsa. You can change the type of hot pepper you use depending on what is available to you and how hot you want it.

Roasted Tomatillo Salsa

14 tomatillos (approximately), husks removed
1 fresh green cayenne pepper (or another type of fresh hot pepper)
1/2 cup cilantro
1/4 cup chopped white onion
1 garlic clove
1 tbsp lime juice
1/4 tsp sea salt

Preheat the oven to 425F.

Place the tomatillos in a baking dish and roast for about 15 mins.

Remove from oven and leave to cool for 10-15 mins.

In a food processor, combine the tomatillos with the rest of the ingredients and process until smooth.

Serve with organic corn tortillas. If you can find baked tortillas I recommend trying them.  I prefer unsalted or lightly salted tortillas.

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Filed under Appetizers, Blog, Gluten-Free, Recipes

Fresh Corn & Black Bean Salad Recipe

There is nothing quite like fresh corn on the cob eaten the same day it was picked.  The sweet delicious flavour screams summer.  It reminds me of summers as a kid.  I would always get so excited for corn on the cob.  Corn on the cob and peaches!  The truth is I still get just as excited, if not more.

Another thing I love about the end of summer is all the hot peppers on display at the market. They are absolutely beautiful.  So many different kinds and so many different colours.  Cayenne, chilli, habanero, jalapeño, cherry bomb just to name a few.  How much heat can you handle?

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Filed under Blog, Gluten-Free, Salads, Side Dishes