Hello and welcome to the first weekend of October. I am working again this weekend in anticipation of a hectic few weeks coming up. Just trying to get ahead of some things so that I’m not swamped later on. I think the temperature is finally going to dip a bit too. I’m going to take a risk and pull the sweaters/blankets out of storage 😉

Here in Canada, we have Thanksgiving next weekend. If you’re in the planning stages, I recommend checking out my roundup of over 60 vegan holiday recipes. Tons of mains, stuffing, appetizers, mashed potatoes, hearty fall salads, a few sweets, and more await. We’ll be hosting my family and attending a couple get togethers on my partner’s side.

Also, just a last chance warning if you’re seeing this on Saturday the 5th! I have a recipe for Ginger Squash Stew with Chickpeas & Kale coming out exclusively in my friend Liz’s newsletter tomorrow! See the photo below. You have to sign up for her newsletter to receive this recipe, and you can do that by clicking here.

Be well and take care ♥️

5 Things I’m Reading:

1. What’s Next After Farm-to-Table? via Eater
2. When did sodas, teas, and tonics become medicine? via Vox
3. Yes, Listening to Music Is Therapy via The Walrus
4. A Practical And Spiritual Guide To Cooking For One via The Good Trade
5. On my nightstand: Ina Garten’s memoir Be Ready When the Luck Happens

5 Things I’m Enjoying:

1. Following and loving content from: @microflowerfarm, @byrosielouise & @itsmargoroth
2. Ordered this Berlioz LP after streaming it nonstop for the past couple weeks. Just a warm and inviting blend of jazz and house music that flows beautifully and is easy to listen to. Someone on Reddit called it “Kenny G for the club” 😂
3. Watching: Nobody Wants This on Netflix
4. I was gifted samples from Birch Bark Coffee Company this week and the coffee is spectacular. This a First Nations-owned business that contributes resources to Indigenous communities in Canada with every purchase–specifically improving access to clean drinking water.
5. The Bean Book by Steve Sando and Julia Newberry. This is an excellent cookbook from the founder of Rancho Gordo! My fellow bean freaks will appreciate this largely plant-based collection. It also features an adaptation of my Black Bean Dip with Roasted Squash, Garlic, Pumpkin Seeds & Chipotles!

5 Questions:

1. I’ve been thinking about trading in my blender & food processor for a ninja/vitamix combo with the food processor bowl to reduce the number of appliances I have. Do you still use a traditional food processor and blender? Just wondering if you have any advice or recommended products.
   I still use a separate food processor and blender. My food processor is the Cuisinart Custom 14-Cup Food Processor, which is recommended by Wirecutter. Outside of a restaurant’s Robot Coupe, it’s the best food processor I’ve ever used. My blender is a 15 year old Vitamix 5200 series and it’s still going strong, which has made me pretty loyal to them as a brand. I have not heard great things about Ninja blenders unfortunately–most folks say that they’re great for the first couple months and then the ability to purée begins to worsen from there. Maybe other people have had a better experience though?
2. I’m curious which cookbooks you use the most!
   Here’s my top 5 below:
   ♥️ Ottoleghi Flavor by Yotam Ottolenghi, Ixta Belfrage & Tara Wigley
   ♥️ Six Seasons: A New Way with Vegetables by Joshua McFadden & Martha Holmburg
   ♥️ Fresh India by Meera Sodha
   ♥️ The Complete Vegan Cookbook by Natural Gourmet Institute
   ♥️ The Levantine Vegetarian by Salma Hage
3. Where are your glass containers with the wooden lids from?
   They are by The Breakfast Pantry! You can find them here.
4. Something you indulge in weekly or monthly?
   We get dinner takeout once a week and it’s truly one of my favourite things. The food itself is whatever, but a break from cooking is heaven on earth for me sometimes! Feels funny to say that on my cooking and recipes blog honestly haha. Also Dr. Pepper is a regular indulgence for me, usually with the takeout 😅
5. Easiest way to nourish yourself when you’re sad/uninspired/tired?
   When I’m feeling a bit low/unmotivated but still want to have a nourishing dinner, I make broccoli pasta. I use lentil/lupini bean pasta, boil that with broccoli florets, and combine it with jarred marinara. I usually top with vegan parm and chili oil too. Not fancy or gourmet, but it gets the job done and is definitely great fuel if I’m heading to the gym the next morning.

5 Seasonal Recipes:

1. 30-Minute Easy Lentil Bolognese
2. Creamy Cauliflower & Sweet Potato Chowder
3. Crispy Sesame Garlic Tofu
4. Red Wine Lentils with Confit Cherry Tomatoes & Fennel
5. Spicy Vegan Butternut Squash Flatbread with Miso Garlic Sauce