Archives for posts with tag: recipe

 Spaghetti and Falafel balls–for the vegetarian in all of us!

For this meal you will need:

  • Carrots
  • Zucchini
  • Onion
  • Garlic ( I used big, purple, globular bulbs from the farmer’s market)
  • Red pepper
  • Broccoli (if you like)
  • Tomato paste

Frying them together, I put the carrots in first, because they take longer to soften. Everything else I just piled on top of the carrots in no particular order. Last of all came the tomato paste. Then, for spices I threw in:

  • Oregano
  • Italian seasonings
  • Black pepper
  • Garlic powder

While the sauce is being cooked, you can multi-task by boiling the noodles, and getting the falafel balls ready.

Falafel mix is a powder that comes in a box. About half of the box is enough for two people. Making it is really easy. Just mix it with water, and let it stand for ten minutes. When time’s up, shape it into little balls and place in vegetable oil to fry.

The directions say to cover the bottom of the pan with half an inch of oil, but that’s a little too risky for both my safety as well as my health, so I only covered the surface of the pan.

Note: the smell of frying falafals isn’t bad (it’s quite good actually), but it lingers.  So, do not cook before going to see the Queen of England. Also, they’re easier to cook in a patty shape, rather than in a ball shape.

When they’re ready, place them on a paper towel to absorb the excess oil. Then, find someone with whom you’d like to share a meal, and bon appetit!

This one kinda looks like a face…the Spaghetti Monster?

Gordon is not a professional and everything he says should be taken with a grain of salt. His passion for cooking began about two months ago so let’s hope this isn’t a phase and he continues to cook delicious food for his girlfriend.

For those of you who have never eaten or seen kimchi, this is it. It’s not pretty but it tastes delicious. Recently my lover and I made kimchi which is a traditional Korean dish. Back in British Columbia (where I lived for the past two years prior to moving to the East Coast), there is a fantastic Korean restauarant  off of fifth street in downtown Courtenay called “Hana Korean Restaurant.” They don’t have their own website but I can guarentee it is the best Korean food you can get on Vancouver Island. It was at that tiny restaurant that I discovered kimchi. My lover has lived in Japan and has traveled all through-out Asia so he was already familiar with kimchi and it’s deliciousness (not to mention the health benefits and nutrients). Over the weekend we gathered everything we needed to make a big pot of kimchi to have over the course of the week. It takes about 3-4 days to ferment but once that process is over you can dig in and enjoy kimchi every day for at least a week! The ingredients in kimchi are known for their health properties–this includes garlic which has a high concentration of anti-oxidants and Chili peppers which is loaded with vitamin C. The fermentation process is important because it releases friendly bacteria called bifidobacteria (similar to yogurt) which aids in intestinal health and produces B vitamins including B-12 (which is very beneficial for vegetarians). So without further adieu:

1 head of napa cabbage (Bok Choy is nice too)

1/4 cup sea salt

1 cup cold water

Cut the cabbage into bite size pieces and place in large bowl, sprinkle salt all throughout the leaves and pour in the water. Let stand for 1 hour (stir every 20 minutes) and then drain it really well.

Whilst you’re waiting for that hour, cut up the vegetables:

3 cups cucumber

1/2 cup thinly sliced onion (white onion)

1/3 cup grated carrot

1 cup of radish (if you want) Or any type of soft-ish vegetable you want to add.

2 tbsp Korean coarse red pepper powder (bought at an Asian grocery store)

2 tbsp granulated sugar

2 tsp sea salt

Add all of these ingredients to your cabbage bowl.

In the food processor (or blender), process together:

2 long red hot peppers, chopped

1 thai chili pepper, chopped

3 tbsp chopped garlic

2 tsp chopped ginger

Stir in 4 tsp of white vinegar and 1 tbsp of fish sauce

Chop up four green onions and sprinkle over the whole mixture and then toast some sesame seeds for on top.

Cover and refridgerate (although we let ours sit covered on the counter) for at least 3 hours or for up to 5 days. 3 days is a good amount of time to wait until it’s fermented well!

Serve with steeped Jasmine tea and top it over sticky rice (or use it in a stir fry) and voila!

Okay, I didn’t really want to start off writing a blog with food posts but I guess this is a true testament to my personality because all those that know me know that I love food. I was even a founding member of a ‘chubclub’ which consisted of me and my best friend in highschool. I am not ashamed.

This picture was taken earlier today of a Black Bean Quinoa Salad that I made after coming home from work. It’s the perfect healthy dinner that can be eaten at any time of the day. The recipe makes a lot of salad so you’ll have left-overs! (great for busy student living).

As I mentioned earlier, I love food but I am a terrible cook (my roomates can attest to that after last night’s dinner of curried lentil soup that looked and tasted horrible). Therefore, the recipes I seek out need to be easy, quick and painless. I took this recipe from and I absolutely love it! It combines healthy grains, black beans for fibre, advocado for healthy fats and a bunch of other colourful and happy looking vegetables.

Black Bean Quinoa Salad

1 cup Red (or regular) organic quinoa

1 can black beans, drained and rinsed

1 red pepper, chopped

1/4 cup cilantro, finely chopped (optional)

2 green onions, chopped

1 cup canned corn

1 advocado, chopped into bite sized pieces


4-5 tbsp fresh lime juice (2 small limes)

1/2 tsp salt

1/2 tsp pepper

1 garlic clove, minced

1/4 cilantro, finely chopped (optional)

1/4 cup extra virgin olive oil

1/2 tsp cumin


Cook quinoa according to package

While quinoa is cooking, chop vegetables and prepare dressing

Toss together and enjoy!

Also, look at this beautiful flower that I got at the market last week! I bought another one too and it’s in a wine bottle as well. They were only a dollar each (which is a small price to pay for the continuous happiness I feel every time I walk into my living room). But yea, I think I may make it a regular habit to buy these cute flowers.