While editing these photos for the blog last month, I (along with the rest of the world) watched in horror as fire blazed through Paris’ Notre-Dame Cathedral. It seemed surreal, that the same majestic spire I’d angled my lens at a few months ago, was at that very moment toppling down engulfed in flames.

The Notre-Dame Cathedral is quintessentially Paris. It is kilometre zero, the point from which distance is measured in France, and the official centre of Paris. In the few times I’ve visited Paris, it has always loomed like a beacon, constantly present and majestic.

Considered a Gothic architectural masterpiece, the cathedral is most visited monument in France. It’s no surprise that the fire stirred such an emotional reaction from all over the world. It’s not only Parisians, millions of people from around the world share a personal connection to Notre-Dame.

I can’t recall what it was about our last trip , but I was very determined to go and see Paris from atop the Notre-Dame tower; in hindsight, I’m glad I persisted.
I even downloaded a fantastic app that lets you “stand in line” without having to stand in line physically (a virtual queue!). We got in line while wandering around Bastille and leisurely made our way towards Île de la Cîté. There was ample time for Berthillon ice cream and coffee before we were called up.

The climb up almost 400 steps on a narrow twisty spiral stone staircase is  tough but not the worst windy staircase I’d ever climbed (that would be Copenhagen’s Church of Our Saviour tower).
The panoramic views of Paris from Notre-Dame tower is totally worth the climb, but also, being that up close to the ornate architecture, chimeras and gargoyles – which we learned were collectively called grotesques – was pretty cool.

While visiting Marie the bell at the belfry, we met a staff member, our brother from Senegal, who patiently answered all our questions and shared his extensive knowledge of the historic cathedral with us. I can’t tell you how wonderful and gracious this man was to us – he gave us a mini tour of some of the closed-off areas and this added to our experience tenfold.

The iconic flèche (spire), now gone, guarded by the twelve apostles looked grandiose and magnificent towering over the Seine and the city. I can’t imagine it no longer being there.

The Notre-Dame Cathedral is closed for the foreseeable future. I feel lucky to have had this opportunity to see the spire in its splendour. I’m sure whatever replaces it will be equally impressive; I do hope I’m fortunate again to see it and perhaps bump into my brother from Senegal, back at work.

Knowing this was going to be the first Easter in a decade that I wouldn’t be traveling, I spent a few weeks trying to come up with simple ways to make it a special and memorable long weekend at home. All in all, I had a wonderful Easter, it involved sleeping in, slow leisurely mornings and baking projects that included warm gooey baked cinnamon treats.

We started making these overnight cinnamon rolls back in January, and we’ve been pretty much enamoured with them for the ease at which they come together and the soft, delicious and gooey buns we get to enjoy with our lattes. We even tried something different with the dough last weekend and made a braided cinnamon raisin loaf instead of regular rolls; it added a special touch to Easter Sunday brunch.

Making these cinnamon rolls feel like a bit of an adventure to me, just because it requires preparing the dough in advance and letting it rise overnight. However, it’s also one of the easiest baking projects you’ll take on. The dough for starters is simple – you make it by mixing flour, yeast, salt, a pinch of nutmeg for warmth with milk.

With no kneading required, these rolls get another point for ease of preparation and simplicity. Unlike other yeasted dough, this dough rises slowly overnight, which gives the gluten time to develop; this eliminates the need for the use of machine or elbow grease for kneading. After that effortless dump and mix exercise, and a good night’s sleep, you’ll wake up as excited as ever to make your cinnamon rolls. The dough develops boozy aroma from rising overnight, which helps build that wonderful flavour in the rolls.

The rolls bake up so beautifully; buttery, gooey and soft on the inside, I don’t really bother with frosting. They are delicious and just sweet enough on their own.
I love mine plain with a nice large mug of latte, made with perfectly steamed oat milk and a double shot of espresso.
Frosting is still an option, so feel free to slather your rolls with your favourite frosting or try this simple icing recipe.

Overnight Cinnamon Rolls

Yield: 12 cinnamon rolls

Prep Time: 30 minutes

Cook Time: 20 minutes

Additional Time: 12 hours

Total Time: 12 hours 50 minutes

Soft, gooey, delicious and time saving cinnamon rolls. Mix dough the night before, let it slowly rise, wake up and bake this fluffiest, buttery and decadent rolls for breakfast!

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Ingredients

For dough

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• 4 cups unbleached all-purpose flour, plus more for dusting
• 1 teaspoon instant yeast
• 1 teaspoon ground nutmeg
• 1/2 teaspoon fine sea salt
• 1 2/3 cup unsweetened oat milk or other plant milk, warmed

For filling

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• 3/4 cup brown sugar
• 1 1/2 tablespoons ground cinnamon
• 1 teaspoon ground cardamom
• Pinch of fine sea salt
• 3 tablespoons non-dairy butter, melted and cooled (plus more for brushing)
• Turbinado sugar for sprinkling (or more brown sugar)

Instructions

Make dough – [The night before]

1. In a very large bowl (big enough for when dough doubles in size), combine flour, yeast, nutmeg and sea salt
2. Add milk and mix (using rubber spatula) until flour comes together and a shaggy dough forms
3. Cover tightly with plastic wrap and keep overnight (or for 10 – 12 hrs) in a warm place

 

Prepare rolls – [Next day]

1. Line a large (or 2) deep baking sheet(s) with parchment paper
2. Combine sugar, cinnamon, cardamom and salt in a small bowl and mix
3. Turn dough on to a lightly floured work-surface, shape and smooth dough roughly until round
4. Roll dough out evenly to about 14”x11” rectangular in shape, roughly
5. Brush dough surface with melted butter
6. Sprinkle brown sugar mix evenly over dough and pat down with your fingers
7. Starting gently from the long edge, roll dough down tightly to the bottom edge, making a log
8. Use a sharp knife to slice dough into 12 even rolls
9. Arrange rolls on a prepared baking sheet, placing them about 2 – 3 inches apart
10. Brush tops with more melted butter and sprinkle with sugar
11. Cover loosely with a towel and put in a warm place and let rolls rise, about 45 minutes to an hour, until about doubled in size
12. While dough proofs, preheat oven to 350 degrees F.
13. Bake rolls for 18 – 20 minutes or until lightly golden brown
14. Serve warm and enjoy!

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 234Total Fat: 3.7gSaturated Fat: 1gSodium: 146mgCarbohydrates: 45.1gFiber: 2gSugar: 11.6gProtein: 5.1g

The nutritional labels are a product of online calculators such as verywellfit. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Thanks to this allergy-induced haze that is now my life, we’ve had to extend soup season through spring. Is there anything better than a cozy broth-y veggie packed soup filled with delicious, pillowy morsels of tortellini when you’re feeling poorly? I think not.

When I first moved to Vancouver and couldn’t cook a lick, we used to order minestrone soup from a cute little Italian place on Robson Street whenever I was sick, it sort of become a tradition that sort of evolved into variations this tortellini and vegetable soup, when we started cooking at home.
My sister has made this soup so many times, she could probably put it together in her sleep; it’s simple, flavour packed and comes together quickly with any combination of vegetables and tortellini or whatever handy pasta you have in your pantry.

Hearty, comforting and satisfying, this particular soup makes good use of semi-dried tomatoes. If you’ve never tried semi-dried tomatoes, here’s your chance – similar to sun-dried tomatoes, these are softer and juicier with an intensified tomato-ey flavour. I had them for the first time in an antipasto platter and I’ve been hooked ever since. They enhance the flavour of soups and stews with robust sweet savoury tanginess.

You’ll find jarred semi-dried tomatoes at specialty food stores and some grocery shops; slow roasted tomatoes are an excellent substitute and tomato paste works as well. Blended with garlic, pepper and whatever is left over from chopping the vegetables, this helps thicken the soup and imparts that wonderful tang to the soup.

I like a bit of mushroom in this soup, I toss in a handful dried porcini mushrooms; you can omit that if you’re not a fan, but do use the porcini mushroom powder, it’ll infuse the soup with deep, rich and nutty savoury umami flavours.

I know I say this of most of the recipes I post, but this is truly one of my favourite soups. For evidence, please see two other (very similar) tortellini and vegetable soup recipes I’ve posted over the years.
A big bowl of this chunky soup delivers rich complex flavours and texture; there’s the delicate tortellini, chewy mushroom and subtle crunch from the vegetables.

A note on finding vegan tortellini, since I know it’s a little difficult to find; I’m lucky to have a local source for dairy-free and eggless mushroom tortellini, but Kite Hill has fresh vegan tortellini as well, just let it simmer in the soup for however long it says on the package.

Tortellini and Vegetable Soup

Yield: 10 Servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

A flavour-packed veggie loaded nourishing tortellini and vegetable soup that is pure comfort!
It’s hearty, cozy and so easy to make, you’ll love it!

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Ingredients

For tomato blend

Toggle ingredient group

• 1/2 cup semi dried tomatoes or 1/4 cup tomato paste
• 3 – 4 garlic cloves
• 1 habanero pepper or a milder alternative
• Thumb-sized fresh ginger root, peeled and chopped or 1 teaspoon minced ginger
• Scraps and ends from chopped onions, leeks and other vegetables
• 1/2 cup water, plus more to rinse out blender

For soup

Toggle ingredient group

• 3 tablespoons olive oil
• 1 large red onion, chopped (save scraps and ends to blend with tomato)
• 1 teaspoon sea salt (plus more, if needed, to taste)
• 1 large leek, trimmed and diced (save scraps and ends to blend with tomato)
• 2 tablespoons porcini mushroom powder
• 3 - 4 carrots, chopped, about 2 cups
• 1 head of cauliflower, cut into florets (about 2 cups)
• 1/2 cup dried porcini mushrooms
• 6 – 8 cups vegetable broth/stock
• 1 1/2 cup dried tortellini
• 1 large head of broccoli, cut into bite-size florets (about 2 cups)

Instructions

Blend tomatoes

1. Combine tomatoes (or tomato paste), garlic, pepper, ginger and scraps from onion and leeks into a blender
2. Add water, blend until smooth and set aside

Make soup

1. In a large Dutch oven or soup pot, heat olive oil on medium-high heat
2. Add onions and salt, cook, stirring often for about 3 – 4 minutes until onions begin to soften
3. Stir in leeks, and let it cook for another minute or so
4. Add blended tomatoes and 1 cup of water to rinse out blender
5. Mix to combine, then cover and cook for 2 – 3 minutes
6. Stir in mushroom powder and add carrots
7. Add cauliflower, dried mushrooms and vegetable stock
8. Cover and let soup come to a boil
9. Add tortellini, let cook for about 4 – 6 minutes
10. Add broccoli, stir and cover, and let soup simmer until tortellini is almost al dente
11. Check seasoning and add more salt to taste if needed, reduce heat and let soup simmer for about 7 -10 minutes for soup to thicken and for tortellini to cook
12. Serve warm, ladled into bowls with freshly ground black pepper
13. Enjoy!

Nutrition Information:

Yield: 10 Serving Size: 2 Cups
Amount Per Serving: Calories: 190Total Fat: 6.8gTrans Fat: 0gUnsaturated Fat: 0gSodium: 235mgCarbohydrates: 21.5gFiber: 5gSugar: 4.9gProtein: 10.1g

The nutritional labels are a product of online calculators such as verywellfit. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Spring may have brought its sparkle and burst of sunshine, but it also came carrying my old nemesis, pollen.
Lately, I’ve been a congested wheezy, sneezing mess; my eyes, throat and eyes itch, and I’m tired all the time.
I was going to post the recipe for this sumo orange citrus cake last week but I’ve sadly been busy being miserable.

Since sumo citrus is only in season for a short time, I really wanted to share this recipe before the season ended – I even shot a little video to go with it!
We jokingly dubbed the long dull days between Christmas and spring sumo orange season because you could always count on the huge, nubby, strange looking orange to help brighten a wintry day.
I’m not exactly certain when I first noticed sumo oranges, it must have been two or three years ago. When I spotted them at my local Whole Foods, they were huge, bumpy-skinned with a top knot like a sumo wrestler’s. I got them out of curiosity and was pleasantly surprised that I really liked them.

Juicy, deeply sweet and tart with honeyed notes, they remind me of the oranges I had as a kid. For the short time that they’re in season (January through April), I always get one every time I’m at the store; it’s such a treat, but one thing I’ve always wanted to do, was to make something with the zest. The thick bumpy rind is incredibly fragrant, with an intense orange aroma and floral notes.

For this simple cake, rubbing the orange zest into granulated sugar infuses the sugar with the essential oils from the zest, it imparts an intense citrus flavour, and adds a burst of bright flavours to this delicious cake.

While the sumo orange is the hero here, this cake still comes together easily with a few simple ingredients. It’s buttery and tender, with the perfect crumb and texture, satisfying with rich hints of orange.

This is currently my favourite cake to make; I usually bake them into cakelettes using my trusty toaster oven (as seen in the video). You can certainly use an 8 or 9-inch cake pan (or loaf pan) and bake for 35 – 40 minutes; use a toothpick to test for doneness.

It’s such a treat for our weekend mornings, the whole place smells faintly of oranges and caramel when it’s baking, and it goes splendidly with our morning coffee. I hope I can make them a few more times while sumo oranges are still in season. These cakelettes will be perfect for tea at springtime, with coffee on rushed mornings or as a snack.

Give this cake a try if you’re a fan delectable cakes infused with tangy citrus , you’ll love how the orange flavour brightens this rich buttery cake.

Sumo Orange Citrus Cake

Yield: 10

Prep Time: 20 minutes

Cook Time: 30 minutes

Additional Time: 10 minutes

Total Time: 1 hour

Tasty and pleasantly aromatic cakelettes with bright citrusy notes and hints of warm spices. They're quick and easy to make, and sure to brighten your morning!

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Ingredients

• 1 cup granulated sugar
• Zest from 1 – 2 oranges, about 2 tablespoons
• 1/2 cup non-dairy butter, softened
• 1/4 cup unsweetened applesauce
• 1 teaspoon orange liqueur, optional (I use Cointreau)
• 3/4 cup orange juice
• 1/3 cup oat milk or other plant milk
• 1 teaspoon salt
• 2 cups all-purpose flour or equivalent, sifted
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• 1 teaspoon ground nutmeg

Instructions

1. Preheat oven to 350 degrees F. grease a cakelette pan (or line muffin pan)
2. Combine sugar and zest in a small bowl and use your fingers to rub zest into sugar, ensuring that zest is well incorporated into sugar
3. Using a handheld or stand mixer (fitted with a paddle or whisk), add butter to bowl and cream for 1 – 2 minutes
4. Add sugar and zest mix and beat together on high speed until pale and creamy, about 3 – 4 minutes, use a rubber spatula to scrap down the sides of the bowl as needed
5. Add applesauce and continue beating until light and fluffy
6. Add orange liqueur (if using) to orange juice and pour into mixture
7. Then add milk and salt and mix to combine (the mixture will curdle but there’s nothing to worry about)
8. Add sifted flour, baking powder, baking soda, vanilla extract and nutmeg, mix gently until it’s well combined (do not overmix!)
9. Spoon batter into prepared cakelette or muffin pan to about 3/4th full each
10. Place in oven and bake for 20 – 25 minutes until cakes are baked through and tops are golden, and a toothpick inserted in the center comes out clean 
11. Allow cakes to cool in the pan for 5 – 10 minutes and then transfer to a wire rack to cool completely
12. Enjoy!

Nutrition Information:

Yield: 10 Serving Size: 1 Cakelette
Amount Per Serving: Calories: 269Total Fat: 9.3gSaturated Fat: 2.5gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 451mgCarbohydrates: 43.3gFiber: 1.1gSugar: 23.1gProtein: 2.9g

The nutritional labels are a product of online calculators such as verywellfit. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

This time last year, I was preparing to travel to Havana for the first time. I was excited and a little apprehensive about the trip because even though I’d read all the travel guides and seen the photos, there was still this aura of mystique surrounding travel to Cuba that I couldn’t decode.

Havana turned out to be vastly fascinating and insightful; different from any place I’d been before. I fell in love, intrigued by the bold and colourful way the city and its people exist. In the short few days, I learned of the captivating culture and history of Cuba, from the revolution to Santaria; I was riveted by the scenery, the grand architecture, the colourful crumbling buildings and the antique cars that warp you back to another time.

I put together a little guide (with lots of photos, sorry!) on how to discover bits of Havana in slow exploration. This guide would be especially useful to first-time visitors.

1. Wander Through Centro Havana

One of the highpoints of my trip was walking through the bustling streets of Centro Habana. Crowded, energetic and real, this densely populated area offers a brief glimpse of life in Cuba’s capital city.

Every turn tells an amazingly scenic story. You could spend hours getting lost in the human moments, of a father and son duo fixing an old car, the crowded markets, the line up at the butcher’s, lunchtime at the local canteen, kids running around and the non-stop noise…

I was fortunate to go on a photo walk with a local photographer, an experience I would highly recommend.

2. Callejon de Hamel

Just around the corner in the Centro Havana neighbourhood of Cayo Hueso, is an alleyway crammed with murals, mosaics, paintings, sculptures, and art made with bathtubs, old pipes and fittings.

This is the brainchild of artist Salvador Gonzáles Escalona. Celebrating Afro-Cuban culture, Callejon de Hamel is an exposition of vibrantly colourful street art, modern art, Afro-Cuban religion and music. Around mid-day on Sundays, crowds and musicians gather for a session of drumming, singing, dancing and rumba.

3. Hotel Nacional de Cuba (for drinks and the grounds)

After a day of traipsing through Havana, get yourself to the Hotel Nacional de Cuba for a little R&R. The imposing hotel is steeped in history and cultural significance, like most places in Havana, there’s something nostalgic and magical about it.

It boasts an impressive lobby and beautifully manicured gardens. There’s even a gallery of notable past guests. We went there for mojitos and to explore the beautiful grounds with views of the Malecon in the background.
La Bodeguita del Medio may be the birthplace of the mojito, but the drinks here are nothing to sneeze at.

4. Tour Cuban Missile Crisis Bunker

There’s a bunker on the grounds of the Hotel Nacional de Cuba. A network of narrow underground tunnels built in the sixties during the Cuban Missile Crisis when the US was in the brink of war with Russia.
Today, the tunnels are open for tours; we took a guided tour through the dark narrow tunnels underneath the hotel’s luscious gardens and learned about the crisis from the Cuban perspective. There’s also an exhibition on the site detailing that period in history.

5. The Malecon at Sunset

Everything I want to say about the Maelcon at sunset has probably been already said. I don’t speak Spanish but I’m willing to bet that there has been quite a few songs sung in its praise.

Stretching 8 kilometres along the coast, the Malecon (Seawall) offers sweeping views of the ocean, a buzzing street streaming with classic cars, and the unique architecture of colourful crumbling buildings.

It’s romantic with old world charm; walk along the seawall at dusk for stunning views of the sun setting into the Caribbean Sea. This a wonderful place to hang, people watch, chat with locals and watch those classic cars zip by.

6. La Cabana / Morro Castle

Our third day in Havana had us crossing the bay for a quick guided tour of El Morro and its surrounding areas. Built on a cliff overlooking the bay, the old Spanish castle and fortress has incredible views of the city skyline and ocean.
There are a few exhibits, a museum dedicated to Che Guevara, but my favourite was just wandering the impressive sprawling fortress. The views at sunset are unbelievable!

7. Christ of Havana

A few clicks from La Cabana is the grandiose El Cristo de La Habana. Measuring over 60 feet high, the Christ-like statue looks over the city from a hilltop with a raised hand as if offering a blessing for the city. This area is uncrowded with a serene vibe; it’s yet another perfect spot to watch the sunset and catch breathtaking views from the city.

8. Fabrica de Arte

From what I gathered, F.A.C is the place to be if you’re young and hip in Havana.
Fabrica de Arte is space in an old warehouse converted into a massive multi-level art club consisting of galleries, performance spaces, social spaces, bars and nightclub. Open Thursday nights through the weekends, there are galleries and varied exhibits in different rooms, live performance art and bands.

It’s fun place to wander around, utterly unique and entertaining. It costs just 2CUCs (Cuban Convertible Peso) to get in, but you have to get there early in order to avoid the line ups at the door.

9. Colon Cemetery

Named for Christopher Columbus, Havana’s 56-hectare historic Colon Cemetery is an impressive ornate cemetery with elaborate mausoleums, monuments, sculptures and chapels in wide-ranging styles.
We made two short stops here on our way to other places, so I, unfortunately, did not get the chance to explore this cemetery to the extent that I would have liked.
The little of what I saw looked like a small, baroque and beautiful city.

10. Havana Forest

I deliberated leaving Havana’s Forest (Bosque de la Habana) off the list, but ultimately, I loved this beautiful enchanted forest and it rightfully deserves a spot on this list. This forest, along with the Parque Almendares is a popular recreation destination for locals.

A large forested area on the banks of the Almendares River, the park lies in the middle of the city. It’s lush, beautiful and picturesque with giant trees, including huge centuries-old banyan and jaguey trees, and massive plants with oversize leaves creating dynamic draping and canopied vegetation.

Practitioners of the Santeria would often leave sacrifice and offering at the base of the trees, you might encounter (and smell) carcasses of small animals.

Honourable Mentions

There’s so much to do in Havana; you could visit Old Havana, discover Hemingway’s haunts, take a tour of the city in the vintage car, visit a cigar factory or take a day trip to Vinales or Cojímar or the beaches in east. With an abundance of salsa music, dance and friendly people, Havana has a rich nightlife with some iconic bars worth checking out.

On the plane back home, I sat next to a woman who reminded me that Havana might not be for everyone, but when it manages to wedge itself into your heart, it sucks you in and and never let you go. You’ll forever find reasons to go back.

A few other honorable mentions;
Cuba Libro – Unique coffeehouse and English-language bookstore in Vedado
Hotel Parque Central – rooftop bar and pool with incredible views
Mercado de Artesania – a huge indoor artisan market; it’s clearly a tourist trap but so much fun
Nationa Museum of Fine Arts
Museum of the Revolution

Imagine us wandering through the aisles of a giant hypermarché on the outskirts of Paris, my sister and I were snapping up as many jars of poudre de Colombo we can bring back home, and dreaming up a thick and saucy lentil and sweet potato stew infused with warm aromatic spices of Colombo powder.

This was last year, and we’ve made the stew a few times in the past months; my sister thankfully found a local source for Colombo curry. It has been just as we had imagined, bowlfuls of a bright and peppy stew, thick, fragrant and rich with chunky sweet potatoes and creamy toothsome lentils – it has become a weeknight staple for us during the colder months.

Fragrant and nutty, Colombo curry is a warm vibrant spice blend with subtle heat. I love it in baked sweet potatoes, it brightens the earthy sweetness of the potatoes. In this stew, it shines and rounds out the wonderful range of flavours. Of course, as always, you don’t absolutely need to have Colombo curry to make this stew.

You can easily substitute with Jamaican curry or use your preferred curry powder. If like me, you’re a spice fiend, you could try experimenting and make your own.

Either way, you will make a great stew! This another one of my sister’s recipes. She’s made versions of this lentil and sweet potato stew for years which I keep wanting to share here on the blog. Luckily, she agreed to have me in our tiny kitchen while she cooked, I drank wine, took photos and shot a video.

For this stew, she starts with lentils, fibre-rich, versatile and easy to cook. She uses French green lentils, which cooks for about 25 minutes.

While the lentils cook, she peels the sweet potato, and chops the onion and leek. She uses scraps from the onion and leek, adds garlic, pepper and ginger, and she blends them with a splash of vinegar; this imparts an extra nuance of flavour and acts as a (vegetable) roux to help thicken the stew, making it almost creamy.
You could use this vegetable blend in place of coconut milk if a recipe calls for a few tablespoons.

On the stove, she sautés the onion and leek in olive oil, adds the blended vegetable mix and tomato puree, then the sweet potato cooks in the sauce for a few minutes, then in goes the lentils. Spice along the way, simmer, simmer, bubble, bubble – and voila, you have dinner sorted for the rest of the week!

Lentil and Sweet Potato Stew

Yield: 8 - 10 Servings

Prep Time: 20 minutes

Cook Time: 45 minutes

Additional Time: 30 minutes

Total Time: 1 hour 35 minutes

Try this wonderfully nourishing and delicious one-pot vegetarian stew with hearty lentils and sweet potatoes. It’s naturally tasty and vegan

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Ingredients

For lentils

Toggle ingredient group

• 2 cups dry French green lentils, rinsed (makes 4 to 5 cups cooked lentils)
• 6 – 8 cups water
• 2 – 4 teaspoons salt

For stew

Toggle ingredient group

• 1/4 cup olive oil
• 1 large onion, diced (save scraps and ends to blend)
• 1/2 teaspoon salt or to taste
• 2 teaspoons coriander
• 1 teaspoon cumin
• 1 large leek, trimmed and sliced (save scraps and ends to blend)
• 3 – 4 cups tomato puree (we used 24.5oz passata)
• 1/2 - 1 cup water or vegetable broth, to rinse out tomato can/jar
• 2 teaspoons curry powder (we used Colombo curry powder)
• 1 large sweet potato, peeled and chopped into 1/2-inch chunks
• 4 - 5 cups cooked lentils

For vegetable blend

Toggle ingredient group

• Scraps and ends from onion and leek (what is left over after dicing)
• 1 – 2 habanero or cayenne peppers or milder alternative like aji dulce, serrano or jalapeño
• Thumb-sized fresh ginger root, peeled and chopped
• 2 – 3 garlic cloves
• 1/4 cup white wine vinegar
• 1/4 cup water

Instructions

Cook lentils

1. Add rinsed lentils to a saucepan and add water, lentils should be completely submerged in water, with water coming up to about 2-inches over lentils
2. Bring to a boil over medium-high heat and cook covered for 20 - 25 minutes until lentils start to soften (Add a little more water if needed to ensure lentils are completely submerged in water while they cook)
3. Add salt, reduce heat and let lentils cook for an additional 3 minutes
4. Remove from heat and set it aside (do not drain yet)

Make vegetable blend

1. Toss craps from onion and leeks into a blender, and add pepper and ginger
2. Add vinegar and water, blend until smooth and set aside

Make stew

1. In a large Dutch oven or saucepan, heat olive oil on medium-high heat
2. Add onions and a sprinkle of salt, cook, stirring often for about 3 – 4 minutes until onions begin to soften
3. Stir in coriander and cumin, and add leeks and the vegetable blend, stir and let it cook for 4 – 5 minutes
4. Add tomato puree, water (for a thicker stew, use 1/2 cup water) and curry powder, stir and cover and let it cook for 3 - 4 minutes
5. Add sweet potatoes, stir and let it cook for covered for 15 to 25 minutes, stir occasionally and lower heat if the bottom starts to stick
6. Drain and add lentils, stir and simmer on low heat for another 10 to 15 minutes, keep stirring occasionally until potatoes are cooked through and stew becomes fragrant
7. Taste, add salt to taste, make sure potato is cooked through and adjust seasoning if necessary
8. Serve warm and enjoy!

Notes

Stew will be good for 4 - 5 days. Keep leftovers in the fridge, the stew will thicken as the lentils will continue to swell, reheat with a bit of vegetable stock or water to thin it out if desired.

Nutrition Information:

Yield: 10 Serving Size: 2 cups
Amount Per Serving: Calories: 129Total Fat: 5.8gSaturated Fat: 0.7gCholesterol: 0mgCarbohydrates: 16.6gFiber: 2.5gSugar: 2.9gProtein: 3.8g

The nutritional labels are a product of online calculators such as verywellfit. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

For years I’ve thought about these incredible waffles I had at a little bed and breakfast we stayed at on a weekend getaway to the Sunshine Coast. They had these charming cards printed with the recipes of some the favourite items on the menu. I grabbed the recipe card for the overnight yeast-raised waffles after taking my first bite.

The waffles were thick, perfectly golden with a crunchy exterior and chewy on the inside, they were the most glorious thing I ate that weekend, and I determined I was going to make them every day for the rest of my life. It sounds like an exaggeration but not by much, they were that good!

For one reason or another, I never got around to making the waffles, I subsequently lost the recipe card, but making these waffles on a lazy weekend morning stuck with me like a romanticized idea.

Taking time to make breakfast on a weekend, you have to admit, sounds delightfully special. It’s a calm and leisurely ritual that feels rewarding, especially when it requires just a little effort and the gains are huge.
Recently, when I came across a recipe for overnight waffles again, I knew I had to try to make them this time; and so we’ve made them three times in the last few weeks.

This waffle requires a bit of preparation but they are so simple to make, you’ll want to make all the time. As the name suggests, you mix the ingredients the night before; the addition of yeast helps the batter rise overnight, doubling in size while it rests.

In the morning, you stir in a little baking soda and put your waffle iron to work as the lovely smell of the waffles cooking wafts through the kitchen. Light with a crispy crust, these waffles are tender on the inside with subtle tang that’ll keep you reaching for them.

It’s the ideal breakfast to share with a small crowd; it’ll make a wonderful addition to a brunch menu. For three late mornings in the cold of winter, we’ve scarfed down these waffles; we don’t bother much with toppings – perhaps a little syrup and/or powdered sugar, we’ll probably get creative with fruit in the summer.

We make fancy homemade lattes to go with the waffles – the smell of freshly baked waffles and coffee, wraps you in warmth and coziness, as if it were a blanket.

Overnight Yeast-Raised Waffles

Yield: 10 Waffles

Prep Time: 20 minutes

Cook Time: 35 minutes

Additional Time: 8 hours

Total Time: 8 hours 55 minutes

These overnight yeast-raised waffles are the crispest, airiest and fluffiest waffles you’ll ever have!
With a little bit of planning the night before, you’ll be having these mouth-watering tangy waffle for breakfast in no time!

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Ingredients

• 2 tablespoons apple cider vinegar
• 2 1/2 cups almond milk (or other plant milk)
• 3 cups all-purpose flour (or equivalent)
• 2 – 3 tablespoons sugar
• 2 1/2 teaspoons instant yeast
• 1 teaspoon nutmeg
• 1 teaspoon fine salt
• 1/2 cup melted non-dairy butter, plus more for brushing waffle iron
• 1/4 cup unsweetened applesauce
• 2 teaspoons vanilla

For next day

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• 1/2 teaspoon baking soda

Instructions

1. Add apple cider vinegar to almond milk in a cup and let it sit for a 3 – 5 minutes
2. In a very large bowl (big enough for when dough doubles or triples in size), combine flour, sugar, yeast, nutmeg and salt
3. Add milk mixture, melted butter, applesauce and vanilla, and mix until just combined
4. Cover with plastic wrap and keep overnight (or for 8 – 10 hrs) at room temperature
5. When ready to bake, turn on waffle iron, oil iron lightly with butter or oil and let it heat up
6. Stir baking soda into batter and mix to incorporate, batter should be relatively smooth
7. Pour about 1/2 cup of batter (for each waffle) into waffle iron and bake per the machine’s instructions, until waffle is done – usually 3 – 5 minutes, depending on your waffle iron or how dark you want them.
8. Serve immediately or keep warm in oven at 200 degrees F. as you bake them
9. Enjoy with maple syrup, fruit and/or your favourite toppings!

Nutrition Information:

Yield: 10 Serving Size: 1 waffle
Amount Per Serving: Calories: 267Total Fat: 9.8gSaturated Fat: 2.6gCholesterol: 0mgSodium: 291mgCarbohydrates: 38.9gFiber: 1.3gSugar: 3.3gProtein: 4.4g

The nutritional labels are a product of online calculators such as verywellfit. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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Perhaps it’s the rare, chilly sunshiny winter days we’ve been experiencing that is making me yearn for the golden rays of summer, the hazy heat filled air and the abundant colourful vegetables. I think it is also to blame for our inspiration in the kitchen lately; we’ve ramped up cooking, getting creative with the seasonal produce on offer at the market. From experimenting with deep red beet hummus to refining an old favourite using sweet potato, we’ve been cooking up a storm.

We came into a lot of red onions recently, sweet and punchy with purplish hues, we’ve mostly roasted and tossed them with other vegetables, but building on that, we came up with this roasted vegetable pie – a delectable savoury pie with a spiced crust filled colourfully with a few simple vegetables.

The handy meat pies I ate when I was a child inspired this pie. It takes me back to the bustling markets and transport stations in Accra on a hot afternoon, and (mostly) women carrying glass cases piled high with crescent-shaped, flaky pastry filled with minced meat, onions and peppers.

In this meatless inspiration or homage, if you will, a mix of onions, tomato and peppers is seasoned and roasted, then baked in a spiced pie crust; melty soft onions, flavourfully intense tomatoes and tender sweet caramelized peppers come together in a flaky crust to create a wonderful and rich fusion of flavours and texture.

It might not be evident at first glance, but this is simple pie to put together, with a modest list of readily available ingredients. Both filling and crust can be made in advance. For this particular one (pictured), I used slow-roasted tomatoes we’d made in the summer and stored in the freezer for year-round use.
I’d initially wanted to make hand pies, but soon realized that I didn’t have enough dough; you can switch things up by doubling the crust recipe to make hand pies instead (bake at 350 degrees F. for 25 – 30 minutes).

This was my contribution to supper one Sunday this past January; a tangy and tasty pie with vibrant comforting flavours.
Warm, satisfying and crumbly, savoury pies make a great main dish, appetizer or side, and they’re especially delightful this time of year.

Roasted Vegetable Pie

Yield: 9-inch Pie

Prep Time: 35 minutes

Cook Time: 1 hour 50 minutes

Total Time: 2 hours 25 minutes

Bake this! Simple yet impressive savoury vegetable filled pie, made with a buttery flaky coconut oil crust. It’s tasty, comforting and perfect for entertaining or weeknight dinner, and there’ll be leftovers for lunch!

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Ingredients

For crust

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• 1 1/4 cups all-purpose flour or white whole-wheat flour
• 1 tablespoon sugar
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika or ground cayenne pepper
• 1/2 teaspoon sea salt
• 1/2 cup (4oz) coconut oil, chilled and cut into pieces
• 1 tablespoon apple cider vinegar
• 2 – 3 tablespoons chilled water, as needed

For filling

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• 6 plum tomatoes, quartered lengthwise with core and seeds removed
• 1 large bell pepper, sliced
• 1 large red onion, sliced
• 1 bunch green onions
• Few sprigs of parsley, plus more to garnish
• 1 tablespoon dried herbs (such as rosemary, thyme, oregano and coriander), divided
• 1 teaspoon garlic powder (optional), divided
• 1 teaspoon ground cumin, divided
• 1 teaspoon paprika or ground cayenne pepper, divided
• 2 tablespoons olive oil, divided
• Salt to taste
• Freshly ground black pepper to finish

Instructions

Make crust

1.  In a food processor, combine flour, sugar, garlic powder, cumin, paprika, sea salt and coconut oil
2. Pulse until well incorporated and mixture looks like coarse meal
3. Add apple cider vinegar while machine is running, then add water, 1 tablespoon at a time until the dough forms
4. Flatten dough into a round disc, wrap in a plastic wrap and refrigerate for at least 30 minutes, or for as long as 24 hours, until you’re ready to use

Roast Vegetables

1. Preheat an oven to 425 degrees F., and line a large rimmed sheet pan with lightly oiled aluminum foil or parchment paper
2. Place tomatoes in a large bowl, sprinkle 1/3 of herbs, garlic powder, cumin, paprika and salt over tomatoes
3. Add 1/2 tablespoon olive oil, toss gently to coat and arrange on the prepared pan, cut sides up, in a single layer, leaving space for the pepper.
4. Toss pepper with 1/3 dried herbs, garlic powder, cumin, paprika and 1/2 tablespoon olive oil, spread next to tomatoes on prepared baking pan and roast for 20 – 25 minutes, until softened and tomatoes begin to caramelize
5. Using same bowl and baking sheet, combine onions and green onions, sprinkle with the remaining herbs, garlic powder, cumin, paprika and salt over onions, add 1 tablespoon olive oil and toss to coat
6. Arrange onions on the prepared baking sheet in a single layer, and roast for 20 – 25 minutes, until onions are softened and caramelized
7. Toss pepper with the remaining dried herbs, garlic powder, cumin, paprika and olive oil, spread on prepared baking pan and roast for 20 – 25 minutes, until softened.

Assemble

1. Roll crust dough to about 10 - 12 inches in diameter – large enough to cover a medium (8 – 9-inch) pie pan with a bit of an overhang
2. Use crust to line a medium (8 – 9-inch) pie pan, trim and flute the edges
3. Fill crust with roasted vegetables, a layer at a time spreading evenly, and top with a few sprigs of parsley
4. Bake pie in oven preheated to 350 degrees F. for 50 – 60 minutes, or until pie is cooked through and crust edge is golden brown
5. Enjoy!

Notes

• Alternatively, you can mix crust by hand – combine first seven ingredients, once dough has a crumbly texture, add apple cider vinegar and water a spoonful at a time, kneading until dough forms
• To skip rolling the crust, pat dough into the prepared pie dish with your hand, spread dough to cover the base and use your fingers to press it up the sides of the pie dish. Reserve a piece of the dough to cover patches.

Nutrition Information:

Yield: 8 Serving Size: 1 Slice
Amount Per Serving: Calories: 246Total Fat: 14.5gSaturated Fat: 11.9gCholesterol: 0mgSodium: 149mgCarbohydrates: 27.2gFiber: 3.6gSugar: 7.3gProtein: 4.8g

The nutritional labels are a product of online calculators such as verywellfit. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Last summer I flew to Honolulu for a little city break. Being my first time in Hawaii, I spent a few weeks before my trip collecting inspiration for the best things to do on Oahu. On my list to explore, was the neighbourhood of Kaka’ako, a trendy district nestled between Waikiki and downtown Honolulu, filled with local shops, restaurants, entertainment and the Murals.

On our first morning in Honolulu, we had breakfast at Arvo Café on a bustling street in Kaka’ako based on the recommendation of a friend, who loves coffee and Oahu.

Arvo Café pays homage to Australian café culture; you know, those cool, laidback and bright coffee shops that has popped up in cities across the globe (Arvo is Australian slang for afternoon)? That’s the place.

The space is enticingly airy, bright and plant filled; Arvo shares their space with a charming plant shop, and a small surf boutique on the other end. A coffee bar and plant boutique; there’s a dreamy essence to the space.
The intoxicating smell of coffee, the sleek, homey design, the beautiful tropical plants, adorable pottery and the large windows that allow natural light to flow through make for a unique picturesque coffee shop.

The food is simple and excellent, and the coffee is wonderful. A variety of coffee brewing methods are available and there’s a small but vibrant menu. It’s the place to order a lavender latte or some other specialty brewed latte with an avocado or vegemite toast. Toast is popular here, as are the chia puddings; there are some other plant-based options.

We tried the nutella toast, topped with bananas and strawberries on thick slices of crusty bread, and refreshingly cool iced mochas. There’s limited seating inside, and a few other spots outside ideal for people watching. The staff here are welcoming and helpful with recommendations. It’s a great cute place to hang out, to while away time and enjoy the scenery.

Homemade granola is going to become the hero in our quest to eat a decent breakfast every morning. One of my desires in this new-ish year is to eat a good filling breakfast (without having to get up earlier) every morning. I’m thinking big batch cooking will save the day, like a ready and handy jar of this tahini cardamom and maple granola; it will certainly make mornings tasty, full and breezy.

The truth is, I haven’t made any granola this year. I may have a bit of a burnout coming off a year of consistently making granola. This time last year, we were averaging two to three batches a month.

I had granola for breakfast most mornings; delicious toasty clusters of oats, nuts and fruit sprinkled on coconut milk yoghurt, in velvety rich almond milk, folded into creamy oatmeal, or munching a handful on its own as snack. I’m not sure when exactly the shift from granola begun, but these days I’ve just been drinking coffee in the morning, which is not the most satiating meal to get one through the morning.

If you’re unfamiliar with tahini (you must be new here, welcome), it’s sesame seed ground into smooth paste. Used mostly in Middle Eastern and Mediterranean cuisine, tahini has a lighter and earthier taste than other nut butters, it’s subtly savoury. I use it in creamy salad dressings, hummus and falafel.

I like using nut butters in granola as they boost the salty quotient, creating a more flavourful granola. Tahini lends a layer of nuttiness and subtle savoury flavours, as well as help balance out the sweet and salty ratio. Hence this granola is nutty, sweet and salty and a little addictive.

Lightly sweetened with maple syrup, the granola is packed with oats, almond, pistachio, coconut flakes and a dash of warm aromatic spices. There’s also a handful of fruit thrown in the mix – dried blueberries, raisins, cherries and tart golden berries; you get a wonderful mix of simple deliciousness with every spoonful.

If like me, you have a jar of tahini sitting in the fridge from making last week’s hummus, use some in this granola; keep making this granola until you run out of tahini.
Seriously, it’s that good!

Tahini Cardamom and Maple Granola

Yield: 6 - 7 cups

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Tasty, nutty, dried fruit packed, tahini coated, toasty and texture-layered granola that is so very addictive and so easy to put together!

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Ingredients

• 3 cups old-fashioned rolled oats
• 1/2 cup almonds
• 1/2 cup pistachios
• 1 cup coconut flakes or ribbon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1/2 teaspoon fine salt
• 1/4 cup extra-virgin coconut oil, melted
• 1/2 cup maple or golden syrup
• 1/2 cup runny tahini paste
• 1 teaspoon vanilla
• 1/2 cup dried wild blueberries
• 1/2 cup dried golden berries
• 1/4 cup dried golden raisins
• 1/4 cup dried cherries

Instructions

1. Preheat oven to 325 degrees F. and line a large rimmed baking sheet with parchment paper (you may need two baking sheets if you have a smaller oven)
2. Combine oats, almonds, pistachio, coconut flakes, ground cardamom, ginger and salt, and mix to combine
3. In a small saucepan, combine coconut oil, maple syrup and tahini
4. Warm gently over low heat, stirring until mixture gets runny, about 2 – 3 minutes
5. Take off heat and whisk in vanilla extract, then pour over oat mixture and mix well to coat
6. Spread the mixture in an even layer on to the prepared baking sheet(s)
7. Bake for 35 – 40 minutes, stirring occasionally, until granola has a deep golden colour
8. Remove granola from oven and stir in blueberries, golden berries, raisin and cherries
9. Let granola to cool completely before serving
10. Granola will keep for up to a month in an airtight container at room temperature.
11. Enjoy!

Nutrition Information:

Yield: 14 Serving Size: 1/2 cup
Amount Per Serving: Calories: 284Total Fat: 14.4gSaturated Fat: 6.2gCholesterol: 0mgSodium: 113mgCarbohydrates: 34.6gFiber: 5gSugar: 14.9gProtein: 5.8g

The nutritional labels are a product of online calculators such as verywellfit. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram