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Monthly Archives: November 2012

Green with Spinach

This past Wednesday  we taunted you with three different kinds of hummus, and today, we bring you the first of those 3:


Spinach Hummus.

We got the idea when we were at Nates while cat-sitting (yes, you read that right!) for our coach a couple of weekends ago. This place is seriously amazing! For less than $10, you get a giant shishkabab of choice (we both chose chicken- was it ever good!), a pile of rice, and your choice of salad (there were so many delicious options!). And just when you think that’s everything, they bring you over to the other side of the bar where they have 5 different hummus! Regular, roasted red pepper, spicy, dill and spinach. As soon as we ate the spinach hummus, we knew we had to re-make it at home!


This hummus is smooth, creamy and packed with flavour, not to mention spinach! Just another way to sneak some greens into your day without really noticing them. 🙂


Please don’t be afraid of the green colour! We promise that (other than the colour) you won’t even notice the spinach there! It does not taste spinach-y in the slightest. 🙂

It just tastes delicious.

Spinach Hummus


Total time: 10min
Makes: ~2c.


2 c. chickpeas
1c. spinach, packed
1/4 c. olive oil
1/4 c. + 1tbsp lemon juice
1/4 c. tahini
1 clove garlic
salt and pepper, to taste

optional: water, up to a 1/4 c.


Combine all ingredients in a food processor or high-power blender and blend until smooth and creamy. The water is optional b/c sometimes adding water will keep the hummus creamier even after a day or two in the fridge.


What’s the most interesting hummus you’ve ever tried? 

WIAW: The Hummus Addition

Happy What I Ate Wednesday everybody!

A couple weeks ago we professed our love for hummus and gave you a recipe for artichoke and garlic hummus.  Well, ever since then we’ve been on a major hummus-kick!  We just can’t seem to get enough.

You know how there are those cravings you get where you just have to have a certain food, then you eat that food and your craving is satisfied?

Well, our craving for hummus is not like that.  It is never fully quenched.  We may eat it and be temporarily satisfied, but this state is short-lived.

Guaranteed at our next meal we will open up the fridge and see the container of hummus sitting there, and that craving will come right back.

So this week, we are declaring What I Ate Wednesday to be the hummus edition because we are bring you not one, not two, but three new hummus recipes!  And you know what?  We had two more flavours that we wanted to make, but we ran out of tahini!  Tragic, we know.

First up?  Spinach hummus!

This recipe was inspired by a trip to the Covent Garden Market here in London, where we tried this flavour from a restaurant there called Nate’s.  It was so delicious we knew instantly that we had to recreate it at home.

This stuff was gone in less than two days.

For round two, we went a slightly more traditional route and made roasted garlic hummus:

An entire bulb of roasted garlic went into this lovely golden hummus!  Not the kind of stuff you want to order on your first date, but delicious none-the-less!

And finally, a much more non-traditional flavour: Thai Peanut Ginger Lime Hummus!

This was our favourite out of all three!  We really can’t say enough about it, except that it was absolutely packed with flavour!  It’s Asian meets Middle Eastern meets Mediterranean fusion- all of the best rolled into one!

We will do our best to space these recipes out over the next several days, so you don’t feel too bombarded with hummus recipes, because we do have a few other tasty recipes to share with you! (Despite what it looks like, we actually have been eating more than just hummus for the past week!  Although a hummus-diet doesn’t sound so bad to us… ;))

For now, though, we suggest you do two things: First, head on over to visit Jenn at Peas and Crayons to see what all the other WIAW participants have been eating, and second- GO BUY A WHOLE LOT OF CHICKPEAS.

Happy What I Ate Wednesday, everyone! 🙂

The Grand Finale

Have you all made your Thousand Island Dressing and your Creamy Brussel Sprout Salad yet?

We certainly hope so, because today we’re bringing you the final product of a trilogy of recipes, and we’re pretty excited about it!

So what do you get when you put Thousand Island Dressing and Creamy Brussel Sprout Salad together?

A Sandwich!

Ok so we realize you’re probably thinking What!?! All this build-up, and you give me a sandwich!?!

Yes. But just hear us out for a minute, and we promise you won’t leave disappointed.  There is a bit of a background story as to how this sandwich came about.

There’s this delicious vegan restaurant here in London called Veg Out that we have been to several times now, because it’s so delicious!  They have a seasonal menu, but some of the items are there year-round.  Most of the time, we both end up ordering the special of the day, but occasionally we give the regulars a chance, because hey, they’re mainstays for a reason, right?

One of the items on the menu is a vegan tempeh rueben sandwich.  We were both leery of trying this one for a long time, because neither of us have ever been particular fans of traditional ruebens.  There’s just something about corned beef that grosses us out.

The other two main ingredients in a rueben sandwich are thousand island dressing and sauerkraut, both of which we are also not huge fans of.  But the last time we went, for some reason we decided to order this sandwich, despite the fact that we don’t really like any of the main ingredients.

And we are so glad that we did!

And we knew instantly that we had to remake it at home.

Et Voila:

Corned Beef? gross.  Crispy tempeh? unbelievably delicious!

Of course, seeing as we do not keep bottles of thousand island dressing or jars of sauerkraut in our fridge and we have no interest in buying them, we knew we had to make our own.  The dressing was easy, we just did a little snooping around on the internet to find out what the main ingredients are in Thousand Island Dressing, made a few healthy substitutions and BAM- healthy Thousand Island Dressing.

The sauerkraut was a little more difficult to figure out.  We weren’t really interested in spending a week fermenting our own sauerkraut, and we didn’t have any cabbage anyways.  We did, however, have a big bag of brussel sprouts, and since they are similar in texture to cabbage once they’re chopped finely enough, they seemed like the obvious choice.  We wanted to achieve that sour taste that real sauerkraut has, which is why we came up with a tangy dressing to slather the sprouts in.  Piled high with crispy tempeh bacon,  this was a completely non-traditional yet just as delicious (or more-so  in our opinions :)) Rueben sandwich!

So if you’re a die-hard classic rueben-lover, this may not be the sandwich for you, but if you’re not, you should make this sandwich.  Immediately.

Seriously, after we ate this sandwich, we couldn’t stop thinking about it for the rest of the day.  Are we the only people that happens to?  Or are we just crazy?

This sandwich takes a little more prep than your average meat-and-cheese, but it’s 100% worth it!  And of course, if you’ve already made your dressing and salad, it’ll be a snap 😉

Tempeh Rueben Sandwich

Prep Time: 40 min
Cook Time: 10 min
Serves: 2


For the Tempeh

2/3 package of tempeh

1/4 c. apple cider vinegar
7 tbsp water
1 tbsp maple syrup
1/2 tbsp soy sauce
5 drops liquid smoke
pinch of garlic powder
pinch of onion powder
dash of salt
smoked paprika

For the sandwich:

4 slices of whole grain (or rye) bread
1 recipe of creamy brussel sprout salad
2-3 tbsp Thousand Island Dressing
2 slices of swiss cheese (optional)


Slice the tempeh into very thin slices.  Steam on the stove-top for 5-10 minutes, or until slightly “puffed”. (this will open up the tempeh so it can soak up the marinade better.  To save time you could also place the strips in a small amount of water in a microwave-safe dish and cook on high for 3-5 minutes) Pour all marinade ingredients into a container and stir to combine.  Place tempeh strips into the container and allow to marinade for at least 30 minutes.

Heat a non-stick skillet over medium-high heat.  After the temepeh is finished marinading, remove from the marinade and place in a single layer on the pan.  Sprinkle generously with smoked paprika. Allow to cook until browned and crispy (about 5 minutes) and then flip.  Sprinkle this side with smoked paprika and allow to cook again for about 5 minutes, or until the other side is crispy.

Toast the bread and divide the tempeh between the two sandwiches.  Top with brussel sprout salad and thousand island dressing and swiss cheese (if using).

As an optional final step, you can place the sandwich back on the hot pan for a couple of minutes on each side to heat everything through.


Have you ever had tempeh?  Do you like traditional ruebens?

Part Two

We hope you’ve all read yesterday’s post and have a jar of Thousand Island Dressing waiting in your fridge!  If not, we suggest you get on that right away 🙂

Because today we’re bringing you part two of our recipe trilogy, and it’s important to have the first two components ready.

So what is part 2, you ask?

Creamy Brussel-Slaw!

Or rather, shaved brussel sprout salad with creamy tahini dressing.

Confused yet?

You’re probably wondering what Thousand Island dressing and shaved brussel sprout salad have to do with each other.  We understand your confusion, and we sympathize with you, but we can’t give you that information- at least, not until tomorrow! 🙂

All we ask is that you please trust us on two things:

1. This salad + yesterday’s Thousand Island Dressing + tomorrow’s recipe is something you do not want to miss out on!

2. Shaved Brussel Sprouts taste a-maz-ing with a tangy, creamy tahini dressing!

So please go make this salad (but save it for tomorrow!) and if you haven’t already made yesterday’s  Thousand Island Dressing (do we sound like a broken record yet?) you should do that, too.

Oh, and it might also be a good idea to run out to the store and find yourself some tempeh, too 😉

Creamy Shaved Brussel Sprout Salad

Time: 5 min
Makes: ~ 1 cup


1 c. brussel sprouts, shaved (about 3 brussel sprouts)
2 tbsp tahini
2 tbsp lemon juice
2 tsp olive oil
3-6 tsp water
1 small clove garlic, minced
2 tsp nutritional yeast
2 tsp white vinegar
2 tsp yellow mustard
1/2 tsp onion powder
pinch of salt


In a small bowl, mix together all ingredients except for the brussel sprouts (adjust the water as necessary- it needs to be runny enough to sufficiently coat the brussel sprouts).  Pour the dressing over the shaved brussel sprouts and stir until everything is fully incorporated and the brussel sprouts are evenly coated.

Store in a container in the fridge.


Any guesses yet? (If you think you know- don’t tell! 🙂 )

Part 1

Ok here’s the deal.

The next three posts are all connected.  These next two recipes are both components of the final product, so you have to make both of them before you’re ready for the final product.

We’re not going to tell you what the final recipe is, but we think if you put your detective skills to the test, you just might be able to figure it out 😉

And trust us, you want to make these recipes, because the final product will blow you away!  Thats how delicious it is.

So, first up, we bring you this dressing:

Classic Thousand Island Dressing.

Generally we are not big fans of dressing like this for a salad.  We’re more vinaigrette kind of gals (or a creamy tahini dressing works too, of course!).  In fact, neither of us can remember the last time we had Thousand Island dressing.

And you know what?  We’ll probably never buy Thousand Island dressing again.  Not when it’s this easy to make!

And we may be a little biased, but we’re pretty positive that this stuff id better than the store-bought variety anyways, and of course its much healthier! 🙂

So that’s it for today, but please, please go make this right. now.  We promise you’ll thank us in the end, if you don’t thank us for this delicious dressing right of the bat 😉

Oh, and if you’ve already guessed what the final product is, shh… don’t tell anyone- we wouldn’t want to ruin the surprise! 🙂

Thousand Island Dressing

Time: 5 min
Makes: ~1/2 cup


1/4 c. plain yogurt
1 tbsp tomato paste
1/2 tbsp white vinegar
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tbsp extremely finely diced cucumber
1/4 tsp extremely finely diced capers
1/2 tsp white sugar
pinch of salt


In a small bowl, combine all ingredients and mix well.  Store in the fridge until ready to use (it gets better and better when it’s been sitting!)


Do you like Thousand Island Dressing? (we’ve never been big fans of the store-bought kind, but this stuff is delicious!)

Fall Favourites

We can hardly believe that we are already nearing the end of November!  Seriously, when did that happen!?!

It feels like just yesterday that everyone was cracking open their first can of pumpkin puree and roasting their first squash of the season, in anticipation of all things Fall, and now here we are starting to think about gingerbread, chocolate (not that we already don’t think about chocolate all the time!) candy canes and all things Christmas!

So before we move on to Christmas-themed everything, we thought it would be appropriate to do a Fall-recipe round-up, to pay homage to the first Fall season for our blog.  A sort-of farewell.  A very fond farewell 🙂

And afterwards who knows?  You may not be ready to throw out the last of your pumpkin just yet!

Our Favourite Fall Breakfasts

Pumpkin Gingerbread Pancakes

Pumpkin Pie Granola

Lunch/Dinner Recipes

Pumpkin Sage Crepes

Coconut Butternut Squash and Lentil Soup

Pumpkin Linguini

Pear and Cheddar Savoury Buckwheat Bake


Roasted Fall Veggie Salad

Pumpkin Israeli Couscous Risotto

Snacks and Desserts

Vegan Pumpkin Cheesecake

Apple and Spice Granola Bars

Pumpkin Pie Granola Bars

Pumpkin Rice Pudding


Warm Spiced Apple Smoothie

Apple Butter

So now that we’ve paid a proper tribute to Fall, get ready for all things chocolate, peppermint, gingerbread, and of course a whole lot of red and green!  (But don’t be surprised if pumpkin still makes an appearance now and then 🙂 )


What are some of your favourite Fall foods?  What are you doing to get ready for the Christmas season?

An Apology and a Cake

We can’t believe it’s been five whole days since our last post!  That is officially a record for us.

But don’t worry, we’re going to make it up to you!  Because today we’re bringing you a delicious recipe.  A recipe that we told you about last week, but have still not posted about, an entire week later!

So how do we repay you?  Why, with cake, of course!

…For breakfast 🙂

We recently posted about our Red Velvet Buckwheat Bake, and we honestly thought it couldn’t be topped, but this new version will definitely give it a run for it’s money!

We realize that we just gave you a recipe for a buckwheat bake, but honestly, can you ever get tired of eating cake for breakfast?

We can’t.  Especially if it means eating this Lemon Poppy Seed cake.

There are only two words you need to describe this creation- ridiculously delicious.  It was bursting with fresh lemony flavour, and the poppy seeds add a bit of texture to it that takes it up to a whole new level of deliciousness.  Topped with a bit of drippy coconut butter and a dollop of raspberry jam, this was breakfast perfection!

Since we have now posted several buckwheat bake recipes, we thought now is a good time to give you some advice on substitutions you can make, since we realize that not everyone has chia seeds, buckwheat flour and buckwheat groats in their pantry!  So here’s a list of handy substitutions you can make so everyone can enjoy the magic that is the buckwheat bake!

  • If you don’t have chia seeds, you can substitute an equal amount of ground flax seeds, or you can omit them entirely.  The texture will be slightly different if you opt for the latter, and your bake will be slightly more delicate, but it will still taste delicious- we promise 🙂
  • If you don’t have buckwheat flour, any other flour will most likely work.  We really enjoy oat flour for a slightly different flavour, but feel free to try whatever you have in your cupboard!
  • If you don’t have buckwheat groats, you can substitute steel cut oats (we have done this several times before) or even try using rolled oats.  They’re really just there to add a bit of bulk and some texture.

So now none of you has any excuse not to make a buckwheat bake!

We promise, you won’t regret it! 🙂

Lemon Poppy Seed Buckwheat Bake

Prep: 5 min
Bake: 30-35 min
Serves: 1


1/4 c. buckwheat flour
1 tbsp chia seeds
1 tbsp buckwheat groats
1/4 tsp baking powder
1 tbsp poppy seeds

1/3 c. less one tbsp plain yogurt
1 tbsp honey
1/2 lemon, zested
1 tbsp lemon juice
2 tbsp milk
1 egg


Preheat the oven to 350F

Stir together all dry ingredients in a small bowl.

In a separate small bowl, stir honey into the yogurt.  Add all other ingredients and stir to combine.

Add the wet ingredients to the dry ingredients and stir until just combined.

Pour batter into a large greased ramekin or bowl and bake for 30-35 min.


What is your favourite breakfast?  Have you ever had a buckwheat bake?