It is not easy to find a paella for vegetarians which captures the distinct flavors of this traditional Spanish dish. After a long search and a many experiments I finally found the right balance. This is a fantastic dinner party dish when you have vegans in attendance and paired with a green salad is a balanced meal. … Continue reading Paella
My friend Coco asked the guests at her dinner party to declare their preferred startch if stranded on a island…potato, pasta or bread. I was amazed and delighted that the overwhelming majority said potato. … Continue reading Lemon Roast Potato with Dill
Summer tomatoes are the best!!! I sourced heirloom tomatoes yesterday for $2.99 per lb and bought a whole whack of em. They needed to be eaten quickly so I stuffed a few for dinner and served with a bean salad and a cucumber salad. … Continue reading Stuffed Tomato
This recipe is inspired from the amazing, can’t live without cookbook Rebar Modern Food Cookbook. I love the Rebar restaurant in Victoria, BC and make my way there at least once when in Victoria. Everything is delicious and healthy. This recipe takes a bit of time but it makes lots and is perfect for a party as it serves 8. You can easily half the recipe for a smaller meal for 4. … Continue reading Butternut Squash Enchiladas
Hands down the best way to eat asparagus. We are on bushel # 5 this week – tis the season…
I’m not a huge fan of veggie ”meat”…however I’ve become fond of Tofurky brand sausages this year and have incorporated them into a few standards in the household. … Continue reading Cabbage and “Sausage”
Wheat berries have an amazing texture; they are plump and chewy and fill you up! This is a easy, delicious way to use wheat berries. … Continue reading Wheat Berry Salad
I’m a lucky gal. In 1995 I spent 3 weeks in the heart of Punjab, India. I stayed on farms, bathed in the tuble (“tube well” bath), and ate delicious home cooking every day. Home cooking on a farm in Punjab consists of fresh buttermilk from the buffalos, spinach with corn rotis, daal, chole, and sweets before dinner. When I returned home from India I became a vegetarian and learned to cook punjabi, vegetarian food. The first dish I mastered was Chole. … Continue reading Chole (Punjabi Channa Masala) or Chickpea Curry
Brussels sprouts get a bad rap because most people do not know how to cook them. Try this version – they are delicious. I was lucky to receive a beautiful hand painted bottle of Vancouver Island Venturi Schulze balsamic vinegar. This vinegar is amazing and the special edition bottles are stunning. … Continue reading Balsamic Brussels Sprouts
I’m fortunate to have many pods and pans followers from South America! This recipe is dedicated to you! For those who do not know Quinoa is a seed traditionally grown in Ecuador, it can be cooked in 12 minutes and is jam packed with protein, amino acids, lysine, magnesium, iron and has slow releasing carbs which means you feel full for a long time after eating it. Due to increasing popularity North American farmers in Colorado, California, Saskatchewan, and even Oregon are now farming this hearty crop. If you are interested in buying directly from the farmer in Saskachewan see the Northern Quinoia Corp. … Continue reading Quinoa Salad
Pods and Pans is about sharing tasty, healthy and simple recipes. My recipes use seasonal, plant-based ingredients. Choosing to eat seasonally is the best way to add flavor to cooking and is good for your wallet, community, soul and ecosystem. Trust Mother Nature and let the season's bounty inspire your meals!
