Let’s Get Saucy!

I was pretty excited to cook for a pretty big group this weekend, and also scared as heck. I mean, prepping food for my family and me-sure. For total strangers, this type-A chick went into performance overdrive. But good news is, I churned out an Asian-appetizer party that seemed to go well and had guests…

Sweet Sunflower

Sweet sunflower, to those who pass  If they only knew your circumstance.  You, fooling all, but me, your thriving leaves bending to breathe. Just weeks ago not knowing of what you were yet  set you free.   I yanked at your stalk,  carelessly tossed you down onto the faded flats of the deck (you didn’t…

Juicing Week!

Today is day one of makeover ME! And this journey begins with a massive juice cleanse and heart to heart with myself. Now it is time to move forward into new abundance and opportunity, and seek out the true path I was meant to walk down.   With the decision to make this change, I…

It is audition season!

I cannot believe it is almost July. I find myself becoming increasingly envious of my friends and family back home in Niagara who display their perfectly-manicured gardens, the luscious blooms splayed all over my facebook feed. I think here in Calgary I saw the tulips come up in June, and it snowed in the mountains…

Spring Faux Scallop Appetizer

I am thrilled to share this latest creation in my kitchen-fake scallops. Made with King Oyster mushrooms, I have tried a few variations of this. In my previous post, I used eggplant for my scallop and it delivered a great taste, but did NOT have that slight, scallop chew we former meat eaters may recall….

Fully Loaded Portobello Mushroom

Do you know how people load up baked potatoes and stuff them with crazy goodness? This is the mushroom version, filled with green lentils, quinoa, peas, tomatoes, and if you would like, topped with cheese (as pictured). But, you could easily make this vegan in a pinch. The meatiness of the mushrooms and texture profile…

The Great Pizza Experiment

This is probably going to be the most emotional, passionate, scary, experimental and let’s just say it-borderline dramatic post I will ever write. Why? Because I am going to attempt to scratch the surface of what has transpired over the past thirty days in my household. Yes, I experimented with… …pizza dough. It all started…

Baingan Bhartha…Angelee style

Do you love smoky, salty and sweet flavours as much as I do? Enjoy the idea of cooking Indian but are fearful of getting all the spices wrong? I love, love, love Indian food and often joke with friends I was born in the wrong country. I’m pretty sure my past life involved me living…

Vegetarian Burger-Take Two

My passion to develop an amazing veg burger began when, last summer, I excitedly found a beet burger recipe that looked promising. After roasting, cooling and grating beets all while leaving a red trail of beet juice on everything I touched, I was left disappointed. Completely. The beet burger recipe (which I followed to the…

Herbed mushroom and chive soup

I feel with all of the cold, wintery weather hammering my poor friends and family back in Ontario (sorry) I wanted to make it up to you by: a)not bragging it is going to be plus five this week in Calgary, buttttt b) also provide this warming, umami-rich soup. I LOVE mushrooms. I sincerely mean…