Tag Archives: spicy

“Arroz Verde” with White Beans

Arroz verde is a traditional mexican rice dish made with poblano chiles and herbs.  This is by no means a traditional arroz verde recipe but it is inspired by it.

This is my non-traditional/beans and greens version of arroz verde.

Brown rice and white beans come alive thanks to a mix of fresh dill, parsley and jalapeño peppers.  I have been loving dill recently. Dill isn’t given as much love as a lot of other herbs such as thyme, basil, rosemary, parsley etc. This dish really showcases the wonderful dill flavour.

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Black Pepper Tempeh & Cauliflower

This Black Pepper Tempeh is a recipe from Heidi Swanson’s great cookbook called Super Natural Everyday.  I don’t often follow a recipe exactly.  I will look through cookbooks for ideas and inspiration.  I enjoy looking through Heidi’s cookbooks so much, that I decided I had to try some of her recipes.  I mean really try them.  Get all the ingredients and follow all the steps as they are written.  Something I find difficult to do.

The guys at Kitchen Arts & Letters in New York city told me about her. I told them I liked lots of vegetarian cooking and one of them asked, “do you follow Heidi Swanson ?”  He asked the question assuming I should know about her.  There is a reason for that.  She is incredible.  I was a little embarrassed to answer no, but am incredibly thankful that he asked me anyways.  The book he handed to me was Super Natural Cooking.  I was out the door about 3 minutes later, book in hand.  I liked it so much that shortly after I ordered her other book.  Super Natural Everyday.  She is incredibly inspiring.  She makes delicious healthy food, takes beautiful photos and is a captivating writer.  Check out her website 101 cookbooks.

It wasn’t too long ago that I developed a love for tempeh and when I saw this recipe it sounded delicious.  Slow cooked garlic and shallots. Mmmmm.  She describes it as “a substantial meal in a skillet exploding with spicy, peppery, gingery madness”.  Now that’s my kind of meal description.

And it didn’t disappoint.  I wouldn’t say I made it perfectly, but it was spicy, sweet and more.  I am curious to try it again and see how it turns out.  If you give it a try let me know what you think and how it turns out.

Black Pepper Tempeh

A recipe from Heidi Swanson’s Super Natural Every Day

3 tablespoons coconut oil
3 shallots, thinly sliced
1 teaspoon red pepper flakes
15 small cloves garlic, smashed
1 tablespoon peeled and grated fresh ginger
3 tablespoons shoyu, tamari, or soy sauce
1/4 cup natural cane sugar
2 tablespoons water, more if needed
8 ounces tempeh, sliced pencil thin
12 ounces cauliflower, very finely chopped
1 tablespoon freshly ground black pepper


In a large deep pan on low heat, combine the coconut oil, shallots, red pepper flakes, garlic and ginger. The key to this dish is cooking these ingredients slowly and not letting them brown.  Cook for about 15 minutes.  This is what will give you the sweet flavour to compliment the pepper and ginger.  Garlic cloves should be soft.

While the garlic is cooking, whisk together the shoyu, sugar, and water in a small bowl.

Increase the temperature in the pan to medium-high and add the tempeh. Gently mix to coat the tempeh. Add the shoyu mixture and mix again to coat.

Cook for a couple minutes and then add the cauliflower.  Cover and cook for about 3 minutes.

Remove the cover and turn up the heat to high and cook until the tempeh and cauliflower start to brown.  If you need to add a little water do so carefully, 1 tablespoon at a time.

Remove from heat and stir in the black pepper. Taste and add more pepper if you like.

Serve immediately.


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Butternut Squash & Sweet Potato Stew

This is a dish I made for the first time years ago. I remember the day very well. It was a fall day and I was in the middle of creating this, what turned out to be incredible stew, when I received a phone call from my parents. They were in the area so I invited them over for lunch.

This was probably the first time I had my parents over to one of my apartments for a meal. The dish was a bit spicy for my mom which of course means my dad loved it.

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Tempeh Pepper & Kale Jambalaya

Jambalaya! I know you love saying that word. This is not your traditional Jambalaya.  Jambayala is a Louisana Creole rice dish that typically includes meat and seafood cooked with vegetables and spices.  I have created my own version of Jambayala using tempeh and kale.

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Soba Noodles with Spicy Peanut Ginger Sauce

Spicy Peanut Noodle Goodness

Simple and easy yet delicious. I was inspired by a recipe called otsu in a book I purchased at Kitchen, Arts & Letters on my recent trip to NYC.  The book is Super Natural Cooking by Heidi Swanson.  It is a vegetarian (not vegan) cookbook.  I am really enjoying the book so far and would recommend it to vegetarians and non-vegetarians alike.  Check it out here on amazon if you want.  She also has an awesome website that I have started exploring called 101 cookbooks.

You should have most of the ingredients on hand on a regular basis which makes it easy.  If you don’t, you should and the solution is simple, get them.  I liked the simplicity of this recipe.  I still  changed things along the way but that wasn’t because there was anything wrong with Heidi’s recipe.  One day I will try the original because I am sure it is wicked good but for now here is my inspiration.  Feel free to change my recipe and make it your own.  The original dressing recipe does not call for any peanut butter but can you blame me for adding it? So good.  I also added the broccoli and removed cucumber in honour of my vegan friend I was making this with who doesn’t like them. Cough. Weird…

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