Maple Ginger Pumpkin Seeds

These are great for a snack, mixed in with granola, a soup or salad topping, or anything to which you want to add a salty/sweet crunch. The flavors are quite subtle but once you start eating them you won’t be able to stop. I used them as a soup topping but found Corey and I kept adding soup to our bowls just to continue munching on the pumpkin seeds. I even think they would make a great kid snack or popcorn replacement. Best thing is they are super quick easy to make!


Maple Ginger Pumpkin Seeds

  • 1 cup pumpkin seeds
  • 1 tbs maple syrup
  • 1 tbs olive oil
  • 2 tbs dried ginger (or 1 tbs ginger and 1 tbs cinnamon or 2 tbs cinnamon)
  • hearty pinch of salt
  1. Turn the oven to 150 C
  2. Pour the pumpkin seeds into a bowl and add all the other ingredients
  3. Mix until thoroughly covered
  4. Place on a pan covered in parchment paper
  5. Bake, stirring occasionally, for 12-18 minutes or until the ingredients set
  6. Take out of the oven and let sit to cool
  7. Add to your favorite salad, soup or meal or eat alone

NOTE: 1/4 cup of pumpkin seeds contains more than half the daily recommended does of magnesium. So folks with high blood pressure or heart issues… eat up!


Tangy Cashew Miso Dressing

My husband and I recently decided that the key to vegan eating is a good sauce. A tasty sauce makes my craving for cheese disappear (although I still do indulge here and there). I have to say I was a bit skeptical of combining miso with cashew butter but it does wonders. I think (and Corey thinks) this sauce is one of the best I have made thus far. Thank you to Amy Chaplin for this one (although I doctored it a bit). It gets even better as it sits–but it won’t last for long as it compliments most meals. It may become a once a week staple in our house. Add it to lentils, cooked veggies, grains… just about anything and it will add a tasty kick.


(image from Amy Chaplin’s website)

Tangy Cashew Miso Dressing

(makes about 3/4 of a cup — I double the recipe to have extra on hand for the rest of the week)

  • 2 1/2 tablespoons white miso
  • 2 tablespoons raw cashew butter
  • 3 tablespoons filtered water, plus more to thin out if needed
  • 2 tablespoons brown rice vinegar
  • 1 tablespoon mirin
  • ½ clove garlic
  • 1-inch piece scallion, roughly chopped
  • ¼ cup extra virgin olive oil
  • pinch of freshly ground pepper
  1. Add everything EXCEPT THE OIL to a blender and blend until smooth. Taste and adjust as necessary.
  2. Pour in the oil and blend until thick and creamy.

Note: Keep this in an airtight container in the fridge and it will last about 5 days.

One Pot Mujadara and Pickled Indian Eggplant

Hello again! I am finally back in London after quite a hiatus. It is such a gift to be cooking in my own kitchen again–surrounded by my pots and pans and jars of dried goods. My husband seems thrilled too–as he should be.

This dish is chickpea free–per request of my Uncle Jeff. It is an easy single pot meal that will warm your belly as the fall chill sets in (although it certainly hasn’t set itself in London yet!). It goes extremely well with Pickled Indian Eggplant (or a store bought pickled something) and/or Tangy Cashew Miso Sauce (left over from another meal–I will post promptly). The Pickled Eggplant is easier to make than you would think… as is the Mujadara. So dive in and eat up.


(image and recipe from the Holy Cow Vegan Recipe Blog)

One Pot Mujadara

Serves 3-4 (4 if there is another dish on the menu)

  • 2 tbsp extra virgin olive oil
  • 2 leeks, chopped (or one large onion)
  • 1 cup brown lentils (soaked for a few hours or overnight)
  • 3/4 cup basmati rice
  • 1 tsp cumin powder
  • 1 tsp allspice powder
  • 4 large cloves garlic, minced
  • ½ tsp cayenne pepper
  • 2 bay leaves
  • 1 tsp cinnamon
  • 1/2 tsp sea salt and more to sprinkle
  • 4 cups leafy greens (I used Kale – stems removed and finely slice)
  1. Heat olive oil over medium heat in a large pot. Add leek (or onion) and sauté until brown and crispy (8 to 10 minutes). Make sure to stir the leek as it is browning to keep from burning.
  2. Remove half the leeks to a bowl, sprinkle with salt and set aside.
  3. Add the minced garlic and bay leaves to the pot with the remaining leek and stir for about 30 seconds.
  4. Add the cumin, allspice and cayenne to the mixture and stir to coat the mixture.
  5. Add the rice to the pot and stir for another minute or until the rice slightly changes color (or becomes more opaque if using white).
  6. Add the drained lentils, cinnamon and salt. Mix everything together then add 4 cups of water.
  7. Bring the mixture to a boil and then cover the pot and let it simmer for about 15 minutes.
  8. Uncover and add an even layer of greens to the top. Simmer covered for another 5 minutes.
  9. Take the lid off and let the extra water evaporate through steam (about 5 minutes). Turn off the heat and replace the cover to let the mujadara sit for about 10 minutes.
  10. Add the rest of the browned leeks, sprinkle with a bit more salt and pepper and serve on its own or with coconut yogurt, miso sauce, or Pickled Indian Eggplant.


(image and recipe from Green Kitchen Stories)

Pickled Indian Eggplant

Makes about two small jars

  • 1/2 cup olive oil
  • 10 cloves garlic, minced
  • ½ tbsp fenugreek seeds
  • ½ tbsp cumin seeds
  • 1/4 tsp (and a pinch) dried red chili flakes
  • ½ tsp mustard seeds
  • 6 – 10 curry leaves (or lime leaves)
  • 1 cup apple cider vinegar
  • 1/3 cup water
  • 1 tbsp salt
  • 2 medium sized eggplant, cut into small cubes
  • 2 inches ginger, minced
  • 1½ tbsp tumeric
  1. Heat the olive oil in a thick pot, add fenugreek seeds and cumin seeds.
  2. Let it boil for a short while and then add garlic and stir until it has turned light brown
  3. When it has turned light brown add a pinch of red chili flakes, the mustard seeds and curry leaves. Fry while stirring over medium heat for about 2-3 minutes.
  4. Add the apple cider vinegar, water and salt and stir briefly.
  5. Add eggplant, ginger, tumeric and 1/4 tsp of red chili flakes. Let it boil for least 25-30 minutes–or until most of the liquid has evaporated.
  6. Cool off and pour into glass jars. Store them in the fridge.

Note: If you store the eggplant in an airtight jar, the mixture will last for a few weeks. Once you have opened the jar it needs to be eaten in 3-4 days.

Note: Supposedly this is a good side dish to help kick a cold.